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2013-11-30
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正宗炭燒沖繩料理; 肉類質素相當好; 炭燒海鮮亦很不錯。 服務友善,有效率。 值得一試。 Chargrilled Okinawan cuisine. Excellent food quality; Comfy décor and friendly service; Recommended. Sho EnThanks to David, we were invited to do a tasting at Sho-En, the newest member to the En Group. Décor: Just one level above Rakuen (CWB). Rakuen has a very rustic, Okinawan feel to it. By contrast, Sho En is more sleek and modern. They have more partitioned compartments for four and no tatami area as far as I could see. Appetizer: We each had a sl
肉類質素相當好;
炭燒海鮮亦很不錯。
服務友善,有效率。
值得一試。
Chargrilled Okinawan cuisine.
Excellent food quality;
Comfy décor and friendly service;
Recommended.
Sho En
Thanks to David, we were invited to do a tasting at Sho-En, the newest member to the En Group.
Décor:
Just one level above Rakuen (CWB). Rakuen has a very rustic, Okinawan feel to it. By contrast, Sho En is more sleek and modern. They have more partitioned compartments for four and no tatami area as far as I could see.
Appetizer: We each had a slightly different appetizer. Mine was takowasa (octopus mixed with wasabi), assorted sashimi and “baak faan yue” with vermicelli. Those were all pretty good.
Menu: Sho En specialized in chargrilled food with their licensed charcoal grill. Of course, they also have their stock Okinawan menu, such as sea grapes (umi budou), peanuts tofu, goya champuru, taco rice and many others.
These were what we’ve ordered:
Charcoal grilled chicken with grated turnip and yuzu pepper: $128
I believe all three of us were very pleasantly surprised with the pungent aroma of chargrilled Okinawan chicken. The timing was very good too. The chicken chunks were tender and succulent. This mixed very well with the daikon oroshi with yuzu pepper. Very good. Seafood platter ($500 - Big):
This consisted of two pretty big tiger prawns, grilled squid, one abalone, 3-4 Hokkaido scallops and about 6 clams. Not cheap at all. However, the quality of the seafood was very good. I think the tender abalone, probably marinated in mirin, shoyu and sake, was the best of all. Closely followed by the tiger prawns and shellfish. The squid was pretty good too. I thought the scallops might be improved if it’s grilled for a shorter period and probably with less sauce (butter or sake).Agu Pork Bacon:
Okinawa is famous for their Agu pigs. This was the first time I had this bacon and it was wonderful. Crispy outside and tender inside. Wonderful chargrilled aroma with pronounced agu pork taste. Recommended. Grilled Taraba Crab:
This was very meaty and juicy. I have to say $3XX for this amount may strike one as being pricey.
Beef clod: I’m not 100% sure of which part they used – probably the shoulder.
Looked great. Probably as good as “Pure yakiniku” but that's just my guess since I don’t eat beef. Sunagimo:
I originally thought it would be skewers. This was probably one of the best chicken gizzards I’ve had in both Japan and Hong Kong. Again, the chargrilled aroma was pronounced and the timing was perfect. Highly recommended. Sea grapes:
One of the more famous Okinawan dishes. It’s a type of seaweed. Remember to dip it into the ponzu before eating.To conclude:
The bill came down to about HK$600 each. (Excluding drinks!) All in all, the seafood was a bit pricy but the overall quality of the food was really excellent. The staff members, who rotate between the En group, were friendly and efficient as always. If you want quality chargrilled Japanese food, this place is definitely worth a visit. Recommended.
總結:
除了海鮮定價稍高外,食物質素令我十分滿意。有充份私人卡位,私隱度足夠。
服務親切有效率。我必定會再來。
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