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2018-07-15
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As well as Wheatfield Kitchen, you will also find Wheatfield X Borsch & Noodles in Hong Kong.Wheatfield X Borsch & Noodles solely serves noodles in their signature Borsch soup while Wheatfield Kitchen serves Shanghai style Russian Fare.I am glad I did not try Wheatfield X Borsch & Noodles as this one serves a finer range of dishes.If you are looking for more Russian style dishes, there are more options in the appetizer section.For soups, it was really difficult choosing a choice as they had bors
Wheatfield X Borsch & Noodles solely serves noodles in their signature Borsch soup while Wheatfield Kitchen serves Shanghai style Russian Fare.
I am glad I did not try Wheatfield X Borsch & Noodles as this one serves a finer range of dishes.
If you are looking for more Russian style dishes, there are more options in the appetizer section.For soups, it was really difficult choosing a choice as they had borsch, beetroot borsch and mikli soup.
Borsch, you can pretty much imagine it being similar to Czarina Restaurant 莎厘娜餐廳 (Now Closed).
I didn't choose the Beetroot borsch with sourcream as I have already tried it at DACHA which is Ukrainian in Central, however I did find some similarities at Dacha with Chinese food.
In the end I had the Mikli soup which tasted exactly like Borsch but rather acidic.
Next were the blinis with salmon roe caviar, a must order as you can't get more Russian than this!Each morsel was heaven.
Next I had the chicken kiev which is a popular Russian dish and so popular that you can find ready made ones in the freezers of UK supermarkets where you just bake them.A chicken kiev is basically made of pounded and rolled chicken filets filled with butter, then coated with breadcrumbs which is then either baked or fried.
Modern Kievs are filled with garlic butter and other fancy ingredients like bacon.
The one here was made of minced chicken meat, possibly thigh meats as Hong Kongers just don't appreciate white meat.By using minced meat, it is a good way of throwing this and that in.
The Chicken Kiev was ok but a little different from the UK ones!
For the mains, it was again hard deciding as most were ShangRus style especially the pasta which I really wanted to choose but it had black pepper, the thing HKers strangely love.
Anyway, chose the beef stroganoff which again is adapted to the HK taste without sour cream served with rice.
Overall, I am glad I visited as there is now another choice for ShangRus fare since Czarina closed down, although there is Ivan The Kozak which I still haven't tried but presumably also SR style as I was greeted by some cantonese possibly owners.
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