Musings of a bon vivant in Hong Kong


2 Comments

Meat Sweats at Butchers Club Deli

I have been in some pretty epic meat comas in my life, but one particular meal gave me proper meat sweats. The Butchers Club Deli in Aberdeen is the second product of The Butchers Club which first landed on our shores in April 2013 in Tin Wan, Aberdeen as HK’s only dry-ageing specialist and a multi-purpose venue- butcher’s, private dining room and cooking class space. The Butchers Club Deli along with the newly established Butchers Club Burgers, serves the growing number of hungry carnivores in HK who are now a little more savvy about their beef.

Butchers Club Deli

Butchers Club Deli

There’s nothing I love more than loft spaces in industrial buildings, and the Deli’s location on Wong Chuk Hang Road is ab fab. It is actually in partnership with ED1TUS, a men’s luxury fashion and lifestyle showroom and together they take up the entire 16th and top floor of the dodgy looking Shui Ki Industrial building, reminiscent of the kind of space Sarah Michelle Gellar and her crew got their knickers in a twist in, in IKWYDLS (that’s I Know What You Did Last Summer– yes I’m old). That being said, once you’ve got over the uneasiness of riding in an old lift that has seen better days, the behemoth 7,0oo sq ft space, of which the Deli takes up 3,000, greets you. A large dining area, private dining room for maximum 14 diners, big kitchen, dry-ageing room, deli counter, wine cellar AND an enormous rooftop which gives you a lovely view of Aberdeen does make one feel like hauling ass and moving over to get in on this space action. There’s also a Harley Davidson motorbike randomly parked inside. Manly stuff. Owner Jonathan Glover must be grinning like mad about this venue, especially as the 7,000 sq ft rooftop will eventually become a herb garden with BBQ and can accommodate up to 500 people on top of the 300 person capacity downstairs.Butchers Club Deli Butchers Club Deli

View from the rooftop

View from the rooftop

If a bus ride and a change of scenery is up your alley, then the Deli can offer you a great lunch from 12-5.30pm daily. By night however, the place becomes an extension of the private dining room of The Butchers Club in Tin Wan where it’s all about the dry-aged beef. If you are a keen cook and want to entertain in the comfort of your home, you can select a 7-10kg piece of rib eye or sirloin Black Angus beef and wait for it to be dry-aged by the Butchers Club folks for 30-45 days and hey presto, you have your own dry-aged steak.

The night of epic meat sweats was by kind invitation and the tasting preparations had begun early with me sensibly deciding to have a bigger breakfast and a light snack for lunch. I should have worn my stretchy pants that day, rookie error. We were able to try most of the items on the lunch menu plus the steak which is only offered in the evenings as part of a set menu, as is seen at Tin Wan branch.  (For your information, the steaks at dinner are usually sold by the primal- the whole piece, not by the steak, so the price will depend on the weight of the primal.)

We eased in with a Caesar’s Salad. “Salad?!” I hear you cry. Ahh, but this came with lovely thick-cuts of grilled bacon, the kind of bacon which I wish came with my All Day Breakfasts in HK as opposed to the measly, shrivelled rashers. The rye croutons, bacon and anchovies is a delicious, salty medley of textures and a carnivore’s idea  of a veggie dish.

Caesar Salad

Caesar Salad

The Butchers Board – a stupendous, glorious looking selection of artisanal cured meats, cheese, pickles and breads is apparently for two to share, but I’m pretty sure I could pack this baby away on my own. That night we had corned beef, ham hock terrine (this was terrific), homemade sausages (less of an impact on my palate) and salami which miraculously kept appearing on my fork- I have no control over my hand, it’s like a nervous tick. Could do with more pickles though, but that’s just a gherkin/pickle fiend talking.

The Butchers Board

The Butchers Board

The next item, well, can only be described as SOUL DESTROYINGLY GOOD. The Deli Poutine with duck fat fries, homestyle gravy, pastrami and aged cheddar just destroyed us. Destroyed our stomachs that is. We all loved it so much that we nearly forgot we had several dishes to plow through after. I blame the poutine for the mega food coma that ensued. The duck fat fries were omnomnomnom– no words. Thick-cut, crisp outside, fluffy potato on the inside, thick gravy, cheesy goodness and of course, pastrami to make this a Butchers twist. This may not be a legit poutine, but ahhh who cares. We bantered a bit with Exec Chef Aarik where he said that the poutine was practically a salad dish because of the sprinkling of parsley. I’m not about to argue with a chef.

The Deli Poutine

The Deli Poutine

Bellies swelling, we welcomed the NY Style Corned Beef Deli Sandwich on rye bread, served with crisps. This sandwich was positively ginormous. The corned beef was of a similar quality to the salt beef I know and love so well from the UK. I also liked the quirky way of serving the sandwich with Burts British Potato Chips.

NY Style Corned Beef Deli Sandwich

NY Style Corned Beef Deli Sandwich

Their Dry-aged Steak, Ale and Wild Mushroom Pie, served with duck fat chips was excellent and hearty. The beef was chunky, succulent and the stew flavour robust and rich. Possibly one of the best pies I have had in HK to date.

Dry-aged Steak, Ale and Wild Mushroom Pie

Dry-aged Steak, Ale and Wild Mushroom Pie

The only dish that I can say was a tad disappointing was the Fish and Chips with mushy peas and tartar sauce. Whilst I could easily say this is due to it being the only non-meat dish, I do think the batter is what let this down that evening. The barramundi was cooked perfectly but the batter was sadly soggy in places and detracted from the overall taste. Those duck fries made another appearance though, so not all was lost!

Fish and Chips

Fish and Chips

The pièce de résistance  was the 90-day dry-aged Australian steak, cooked to medium-rare perfection and served with an array of condiments, with the most popular being the chimichurri, though I was quite partial to the Béarnaise and gravy. The beef had an intense flavour and was just sublimely tender. We were all stuffed to the rafters so two of us got to spirit away steak leftovers (I had a steak salad with my leftovers the day after, which was incredible).

90-day dry-aged Australian steak

90-day dry-aged Australian steak

90-day dry-aged Australian steak

Condiment selection

Condiment selection

At this point, the meat sweats were starting and my regret at not wearing stretchy pants was building. But, we had two desserts left- the Chocolate brownie cake and the Homestyle apple crumble pie with cheddar cheese. The chocolate brownie cake was rich but not dense and a delightful sweet end to our meat fest. The apple crumble pie was unusual as it had surprise chunks of cheddar cheese, which, frankly speaking, did very little for the dessert except confuse my taste-buds, though I concede the savoury/sweet contrast was interesting. But the crumble itself was good.

Chocolate Brownie Cake and Apple Crumble with Cheddar

Chocolate Brownie Cake and Apple Crumble with Cheddar

And there it is,epic meat sweats chronicled. I literally had to hold my belly on my way home and sat on my sofa at home for 3 hours, stock still, watching crap TV to digest.

My thoughts on the Butchers Club Deli? Bloody brilliant. I loved it. Loved the meat, loved the fries, loved the space. Prices are reasonable at lunch with starters between $70-80 and mains $120-140. Yes, it may be on Wong Chuk Hang Road, but I think the meat is well-worth the trek. If you can’t be bothered to go that far and burgers are your thing, then it’s just lucky their latest venue is in Wan Chai. I’ll be visiting very soon, watch this space.

Chopstixfix rating: 4/5

$$-$$$$$$$$$$ (Lunch prices) 

The Butchers Club Deli, 16/F, Shui Ki Industrial Building, 18 Wong Chuk Hang Road, Aberdeen, Hong Kong, 2884 0768

www.butchersclub.com.hk

This was by kind invitation- many thanks to The Butchers Club.

Advertisements


1 Comment

WHISK yourself into a gluttonous frenzy

My half year resolution is to explore Kowloon side a bit more, specifically the food, but the vastness of the area and the sheer number of restaurants and cafes and dai pai dongs has me in a tizzy and at a loss of where to start. But, one must start somewhere, and I am fortunate to have a food loving and romantic other half to take me out on date nights, and one such evening I found myself being taken to the Michelin-recommended WHISK at The Mira in TST.

WHISK

WHISK

The Mira is smack bang in the middle of the heavily built-up shopping area of TST and is not lacking in amenities with the Mira Mall next door and six places to wine and dine at. The Mira was yet another another place on my hit list that…I hadn’t quite hit until yours truly got WHISKed there, (haha, I love puns),and low and behold I found myself travelling up a lift and trying to get out of the wrong lift door, confusing, lift malarky(!) and gazing at plush, crop circle-centric carpets and admiring the twinkling lights of an impressive chandelier. WHISK, a contemporary European restaurant, is edgy but stylish, especially in the evening where diners are bathed in candlelight. The ambience is quite lovely but not too stuffy and reserved, paving the way for a casual yet elegant experience.

WHISK Interior

WHISK Interior

Their a la carte menu has a good range of starters, mains and grill selections, which are all mouth-watering to read but a new addition is their degustation menu Voyage 2.0, which allows for 5, 6 or 7 ‘culinary stopovers’ in European gourmet destinations, (HK$820, HK$960 and HK$1,280 respectively). The menu explores a variety of dishes influenced by Scotland through to Finland and looks quite exciting, though we did not try it that night.

We decided instead on starting with their Celebration Starter of Pork Belly Carpaccio, Beef Tongue, Duck Confit with Apple & Foie Gras for 2 people. This rather extravagant looking platter was a delicious if quite rich beginning to what would be a meat heavy main course, but as voracious carnivores it didn’t matter one iota. The foie gras was beyond smooth and the pork belly carpaccio was wafer thin and oddly went well with the duck confit and apple medley, even if it was a pastiche of meats!

Celebration Starter

Celebration Starter

My other half can’t resist Suckling Pig if he sees it on the menu, so he naturally went for that. I, on the other hand, opted for the 200g Wagyu Chuck Flap from Spain. The presentation is extremely simple, nothing more than the meats arranged in the middle of an expansive plate with no adornments save a sprig of foliage. We did, however, order side dishes of mashed potato- heavenly velvety and green beans which were unfortunately overpowered by a heavy dose of ginger. My Chuck Flap was a beautiful hunk of meat, some parts more rare than I would normally like, but with my black pepper sauce, all was dandy and the Suckling Pig was succulent and flavoursome, the skin perfectly crisp. I was starting to get meat sweats at the end of my chuck, I think I am losing my carnivorous edge!

Suckling Pig

Suckling Pig

Chuck Flap

Chuck Flap

By this point we were full to bursting but we noticed that they have a Flaky Apple Tarte served with Vanilla and Almonds for 2 people and we could not resist. This gorgeous, flaky, tarte was spectacular and arrived in a hot, shallow pan which fed the eyes in its almond and sugar dusted glory and, I fell in love. The sweet apple aroma hits you first, then with that first bite of the tarte and the creamy vanilla ice-cream melting and mixing with the light pastry and sugary delights, you enter dessert heaven. This is the apple tarte I had been searching for in HK. Sublime.

Flaky Apple Tarte

Flaky Apple Tarte

Sweet things to finish

Sweet things to finish

So there ended our night, tummies happy and smiles from me towards my beloved. The service was stellar, with very helpful staff and more importantly cheerful dispositions! We did not have any wine, but if you want to have a tipple, then there is no shortage of wines to choose from with some good vintages at reasonable prices. Otherwise you can go to Vibes next door and indulge in a cocktail or two! If lazy lunches are more up your street, you can check out their Sunday free-flow champagne brunch.

Chopstixfix rating: 4/5

$$$$$$$-$$$$$$$$$$ 

WHISK, Level 5, The Mira Hong Kong, 132 Nathan Road,Tsimshatsui, Kowloon, Hong Kong, Opening Hours: 12:00 noon – 2:30 pm and 6:00 pm – 11:00 pm (Tuesday – Saturday)/ 11:00 am – 4:30 pm (Sunday) / Closed on Monday. Tel: +852 2315 5999

(Apologies for the poor quality of my photos, I left my camera at home! But many thanks to The Mira for their pretty interior pics!)


Leave a comment

Enomod- Social Dining in HK

“Social dining” is a seemingly new term that has sprung up. This concept of eating to socialise and to connect with others should not be a novel philosophy in our society, given that social dining dates back to Ancient Greek times, but now, it has had a modern face-lift of sorts. Like anything in HK, once a concept has taken hold, it becomes the island’s obsession for a while and I can see that social dining will be two words bandied about for the next year by those who want to wax lyrical about dining values, connecting with food and the like. Frankly speaking, it is not much different from having dim sum with your family or sharing plates of tapas, but I suppose actually uttering the words “social dining” is meant to have some sort of profound effect on the way we approach eating with our nearest and dearest or even strangers. Anyway, before I get carried away with the philosophy of eating, (I am having one of those deep thinking days), I will cut to the chase and give my thoughts on new Mediterranean restaurant Enomod.Enomod

Dining area

Dining area

Enomod is the amalgamation of the words Enoteca Moderna, thus reflecting this idea of ‘connection’. Enoteca Moderna represents a form of social dining that emerged in 1930s America and this establishment seeks to blend all areas of wining and dining with several different zones. Taking over the sprawling space that Entourage once inhabited, a lounge area, communal dining tables, a bar, wine corner, charcuterie and cocktail lounge now take its place.

Charcuterie

Charcuterie

The areas are well put together, with plush, comfy chairs and hints of art deco in the lounge section, plain white chairs and dining tables in the social dining zone and darker, night-scene colours and lighting for the bar. The wine barrels in the ‘wine area’ give Enomod a sweet, Italian provincial feel, yet the overall artistry of the place has very much a Great Depression vibe, especially with the copper fixtures adding that little bit of extra character.

Wine area

Wine area

Bar area

Bar area

As it was a friend’s birthday, we decided that there was no better way of celebrating with pals than embracing the social dining concept of Enomod. So it was on a Saturday night that ten of us found ourselves occupying one of the communal tables and perusing the menu of Social Dining and Canteen Selection dishes. As a glutton who hangs with gluttons, it seemed sensible to order almost 80% of the menu and get two of each dish, just to make sure we had most of the bases covered. The Social Dining menu is split into Wood, Stone, Copper and Ceramics, denoting the material of the serving dishes onto which the food is served. We started with the Mezze Platter of crackers, eggplant and hummus dip from the Ceramic selection, which was served on a wooden paddle, (minor detail but get your materials correct!). The eggplant dip was slightly piquant but subtle and the hummus light. Nothing unique, but was a pleasant appetiser.

Mezze platter

Mezze platter

We ordered a daily special- the Balsamic beef stew which was tender and well marinated, though more sauce would have been great. The balsamic reduction was a nice balance of acid and sweet and our party were quite happy with our first shared plate.

Balsamic beef stew

Balsamic beef stew

Next up, the Roasted Seabass from the Stone section made an appearance and this was excellent. The fish was succulent and I loved the light seasoning and coating of the herbs which allowed the seabass flavours to shine through.

Roasted seabass

Roasted seabass

Our Citrus scented Crispy Prawns (Ceramics) were lacking the citrus edge I was looking for and the batter was slightly too thick. They were still appetising but somehow the accompanying mayonnaise was the bit I was more interested in as I ended up with more mayo per bite of prawn.

Citrus scented crispy prawns

Citrus scented crispy prawns

The zucchini, fig and haloumi rolls with Sicilian caponata (a traditional aubergine stew) was absolutely delish, not least because I have not had haloumi in yonks, apart from one night out many moons ago when a couple of us visited Beyrouth Cafe and had haloumi kebabs. The saltiness of the cheese was a delectable complement to the sour-sweetness of the caponata.

Zucchini, fig and haloumi rolls with Sicilian caponata

Zucchini, fig and haloumi rolls with Sicilian caponata

The highlight of the menu was the 6 hour lamb rump with pistachio crust. The lamb was moist and that perfect pink in colour and I loved the textural dimension that the pistachio crust gave. The cheesy wafers were a hit too, shame there were not more!

6 hour lamb rump with pistachio crust

6 hour lamb rump with pistachio crust

It was following this dish that a few of the next offerings became less impressive. The Cinnamon beef tenderloin tips were tasty enough but nowhere near as tender as the balsamic beef stew. The Couscous Bouillabaisse was flavourful, the squid, fish and clams were fresh but I would have enjoyed a tad more bouillabaisse broth over the couscous. The worst dish of the night were the Blue Mussels with white wine sauce which, much to our chagrin, were not fresh. I have not had much luck with mussels of late, and it was really disappointing to find that our bowl of molluscs had gone bad. I managed two, a few friends had a couple each, and we unanimously agreed that we needed to give up on the mussels. The white wine sauce was however, quite flavoursome.

Cinnamon beef tenderloin tips

Cinnamon beef tenderloin tips

Couscous Bouillabaisse

Couscous Bouillabaisse

Blue Mussels

Blue Mussels

We tried two of their pastas- the Penne with Chorizo and Cherry and orange zest, which was nicely al dente and fairly spicy (some may find it a little too fiery to appreciate the lovely citrus tang) and the Tagliatelle with Walnut Carbonara Sauce which was delicious but, as with all carbonaras, became too rich to fully appreciate, especially after all the above dishes.

Penne with Chorizo and Cherry and orange zest

Penne with Chorizo and Cherry and orange zest

Tagliatelle with Walnut Carbonara Sauce

Tagliatelle with Walnut Carbonara Sauce

Spanish Tortilla is my litmus test for any restaurant that offers it, as it is simple but seems strangely difficult to master as I have not had any tortillas that have really satisfied me in HK except for the ones at Fofo by el Willy and Tapeo. I am a little hard to please in this area as my various travels in Spain have given me a high benchmark to compare to but still, a girl can hope! Sadly, while Enomod’s fancy-looking Spanish tortilla was presented lovingly (I would prefer it if they just served Spanish tortilla in one dish rather than cutting it up!), the taste just was not there.

Spanish Tortilla

Unsurprisingly, their sauteed broccoli and pancetta side-dish was a complete hit with our table. Anything with bacon gets the thumbs-up from us!

Sauteed broccoli and pancetta

Sauteed broccoli and pancetta

Desserts were where Enomod became more interesting. We tried all of them- the Absinth Spicy Tiramisu, Ricotta Cheesecake with crushed pistachio and candied orange peel and the Pumpkin Crumble Godmother-Style with Amaretto Bisquiti.

Absinth Spicy Tiramisu

Absinth Spicy Tiramisu

Ricotta cheesecake

Ricotta cheesecake

The Absinth infused tiramisu definitely piqued my curiosity and we were all expecting it to pack a wallop but I was pleasantly surprised by the subtlety of the absinthe. The Ricotta cheesecake was my favourite. The cheesecake was light and nutty and the biscuit base and orange zest made it moreish. The pumpkin crumble can only be described as a scrumptious, adult version of baby food.

Pumpkin crumble

Pumpkin crumble

Dining at Enomod was an enjoyable experience and the birthday girl had fun. While the food was decent, I could not say that anything in particular wowed me for the price (it came to $480 per person including wine) and the mussels tainted the meal somewhat. We would have said something but we too far along the meal to make a fuss. However, as far as socialising is concerned, Enomod does its job but I think it could benefit from a warmer ambience in the dining area. The stark chairs and tables did nothing to generate a cosy atmosphere, but the absinthe tiramisu certainly left a warm feeling in my stomach.

Chopstixfix rating: 3/5

$$$$-$$$$$$$$$$

Enomod HK, 1/F, 1-5 Elgin Street, Central, Hong Kong, +852 2555 6065, www.facebook.com/Enomod