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2012-11-02
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時髦有型的設計環境舒適，服務週到串燒不突出但可以生蠔反而有驚喜如在附近可以一試Stylish and spaciousGood service and comfy environmentYakitori and seafood Not badMight be worth a try if you're in the areaWe initially wanted to revisit Ippeiya (which does pretty good yakitori in general, apparently ox tongue). We suddenly felt adventurous once we arrived at the building and decided to try this out.Once we alighted from the lift, we found ourselves at a pretty mysteriously decorated level in a lobby with shiny black glass. It was quiet.
環境舒適，服務週到
串燒不突出但可以
生蠔反而有驚喜
如在附近可以一試
Stylish and spacious
Good service and comfy environment
Yakitori and seafood Not bad
Might be worth a try if you're in the area
We initially wanted to revisit Ippeiya (which does pretty good yakitori in general, apparently ox tongue). We suddenly felt adventurous once we arrived at the building and decided to try this out.
Once we alighted from the lift, we found ourselves at a pretty mysteriously decorated level in a lobby with shiny black glass. It was quiet.
A menu was placed outside the shop and:*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*
(who cares about the other two【(￣^￣)ゞ】)*･゜ﾟ･*:.｡..｡.:*･'(*ﾟ▽ﾟ*)'･*:.｡. .｡.:*･゜ﾟ･*
Yes, i'll admit it.
Kelly Chen was my idol when I was a student!
She performed in my school once and most of my classmates, and yours truly, were hooked.
☆*:.｡. o(≧▽≦)o .｡.:*☆
*ahem*
got a bit carried away...
So I, correction - we, went in.
(Talk about the celebrity effect! )
Style:
As you could judge by the name of the shop, Bicho (a name of a famous brand of charcoal from Wakayama, Japan, which gives very high and consistent heat), this is primarily a yakitori place. I say primarily because they seemed to have a decent selection of oysters and some seafood as well (if I remember correctly).
The whole place was decorated with black glass and dark colored wood. The size is similar to Ippeiya (it's in the same building) but Bicho appears to be a bit more efficient with space. Generally quite classy and comfortable.
About 6 tables for four persons and about 8 counter seats surrounding the open grill.
All tables and counter seats were reasonably spaced apart.
We sat at a corner in front of the open grill. They had about 5-6 chefs working at the same time - some say too many cooks spoiled the soup , but since they don't do soups, this doesn't seem to worry Bicho. Ventilation was acceptable.
Don't expect to leave unscathed though.
Selections:
Relatively wide Yakitori selections (about three times more than Tori Shin - which only serves around 20 or less types of skewers consisting different parts of a chicken only, as far as I could remember but Tori shin uses Bicho charcoals, but not here ).
Menu in Chinese, English and Japanese.
Bicho had all the standard chicken skewers, plus pork, lamb, beef, seafood and vegetables. They also had some interesting "fusion Yakitori " - fried tomato tempura for example, other fried dishes as well as fried rice...etc About 6 A4 pages of food to choose from. Price ranged between HK$20 -$38 for each skewer. A small flower was printed next to items deemed to be a signature dish.
Food:
White pearl Oyster. $40
We only ordered one just to test the waters (sea water). According to my wife, it's very fresh and tasty.
It's about the right price bearing in mind the location and quality of it.
They had a pretty decent selection of oysters from all over the world like Japan, France, Australia...etc., about 20 different types all priced differently. Uni tempura $80:
One of their signature dishes. The batter was crisp but not oily and the siso leave gives a tangy taste to it. The uni was creamy but the flavour wasn't as strong as I'd hoped. Nevertheless, still worth a try. Assorted skewers:
(I couldn't remember the skewer on the leftmost of the photo.)Pork and Asparagus roll: This was not bad. The taste was on the light side for me (I like heavy flavours). The Pork was not salty. The asparagus was fresh.
Buta bara: This was average. It was slightly overcooked. The pork wasn't as flavourful as I'd hoped. Those as Ippeiya was better.
.
Ginko: These ginko almost looked like emeralds! Beautiful colour and pretty big and flavourful (may be an acquired tate). Very good for your brain. But apparently, it's poisonous if you consume too much of it. Just don't over do it.
The skewer on the top of the photo was a "Kimchi Tsukune".This was just average. I could taste neither the kimchi taste nor chicken taste. A bit dry too. Not recommended.
]Pork and Fungi roll: The pork was quite flavourful. The shredded fungi was strong. My wife liked it but I found the fungi taste pretty overwhelming.
Oyster and Bacon roll: The best of all three. The oyster and the bacon were both flavourful, especially the oyster. The quality of the oysters here seemed pretty good.
Kitsune: This means minced chicken wrapped in beancurd sheets. Nothing beats "Nishiki" at TST East but they did a pretty good job here. The chicken was quite flavourful. However, the beancurd sheets weren't grilled enough. I would have preferred that they cut the kitsune a bit thinner and grill it longer. Still, worth a try.
This was another signature dish. It's "Tempura Tomato with Minced Chicken".Quite an interesting concept. Essentially pre-cooked minced chicken embedded inside the tomato. Then, the tomato was dipped in batter and fried. Finally, cover it with sesame sauce.
The tomato was quite fresh and sweet. The minced chicken with shiso leaves was not bad and the batter outside was quite crispy. However, everything seemed to be a bit separate - it had no "synergy effect". All in all, not bad if you like tomato.
I invariably order shishito (green pepper) as it cools down one's "internal heat" after having all these skewers. Those served here were good. Nice colour and properly grilled.Service:
Very good service. Everyone was nice, quiet, polite and had smiles. Not rushed at all.
We also ordered two large bottles of Kirin and a glass of sake cocktail.
This concluded a pleasant evening.
Conclusion:Generally, it seems to me that their pork dishes were just average. However, their chicken was not bad and the seafood seems worth paying attention to.
- Stylish and classy decor
- Spacious and quiet
- Good service
- Good oysters
- Yakitoris not exceptional but worth a try
題外話/補充資料：
[i]備長炭是日本的一種木炭，江戶時代的元祿年間，在和歌山縣田邊市一位名為([b]備[/b]中屋 [b]長[/b]左衛門)開始製作這種木炭因而得名。備長炭使用現成為和歌山縣官方樹木的橡木(Quercus phillyraeoides)作原材料，以高溫蒸燒製作而成。
備長炭近年成為白炭的代名詞，亦有在日本國外如中國等地生產，及使用其他木炭品種，但在2004年以後，由於中國以森林保護為理由，不再對日本輸出木炭產品，令日本國內的備長炭供應大幅減少。
真正備長炭外觀蒙上一層泛銀白的灰色，炭化溫度約攝氏一千度以上，一點燃可維持長時間，可做多種其他用途。[/i]
- 取自Wiki．
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
