海南少爺 (已結業)

Hainan Shaoye

3.5

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579

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$101-200

新加坡菜

bananacake

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We went to try this restaurant yesterday night with my Singaporean friend. Since we were walk-in customers, we got put in the corner table. We noticed the view was spectacular with the yacht club and Kowloon in the background. It was a clear day so the view was very nice. But they wouldn't let us sit near the window seats even though we were there at 6:10 pm as they said they were reserved. But their reservation policy is first come first served even if you reserved on the phone. So thought they were not very accomodating.
We ordered the chicken rice set, fried radish cake, and satay. The chicken 'rice' was disappointing as it was too soft and didn't have much flavor. Not much different from all the other restaurants that serve Hainanese chicken rice in HK. The texture of the chicken was soft and nothing special. The accompanying ginger sauce was bland, the soy sauce wasn't sweet enough, and the chili sauce was so-so.
The fried radish cake was cut into tiny pieces and didn't have any fragrant smell nor taste.
The beef satays were better than the chicken satays.
The view and environment is nice at this place.
After trying so many restaurants that serve Hainese chicken rice in HK, i'd only go back to the one in the Lok Fu shopping plaza for Hainanese chicken rice. The 'rice' and accompanying sauces there are the best i've had in HK. The owners just came from Singapore a year ago so the food's still authentic! Try it and you'll see.
http://www.openrice.com/restaurant/sr2.htm?shopid=33094

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2010-06-18

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$85 (晚餐)

foodie16479

(非会员)

Being Singaporeans living in HK, my family and I couldn't wait to try this new restaurant after hearing so much about it (as it is the sister restaurant of the hottest restaurant of the year - The Drawing Room, and we heard the head chef here has been in charge at the renowned Chatterbox in Singapore for over a decade!). So we ended up going there last night to celebrate the my sister's birthday.

Amongst the 4 of us, we ordered the following: Singaporean Rojak, chicken and beef satay, black turnip cake, Bak Kut Teh, laksa and chicken rice.

And our comments are as follows:
- Rojak - First time I have ever had Rojak in Hong Kong, it is definitely one of the best rojaks I have ever had as there is just so much flavor in the dish and is very very appetizing.
- Chicken and Beef Satay - Unlike most places, the satay here is actually very tender (most places tend to serve very tough satay, esp beef satay). It is also very traditional as the skewers have been marinated for quite some time so they are very flavorful already, hence the sauce is really optional.
- Black Turnip Cake - For this dish, I must disagree with the poster below, as this is a very authentic Singaporean dish, it is NOT supposed to taste like HK / Chinese style turnip cake. It isn't supposed to have a lot of turnip flavor. And we personally think it resembles what we have back home a lot, as the sauce isn't overpowering but has good flavors.
- Bak Kut Teh - This dish is also very well done, as u can taste all the Chinese herbs used in the soup base, and unlike most other Bak Kut Tehs, the ribs are extremely tender and quite lean (not too much fat and has good flavors), definitely one of my favorite dishes of the night!
- Laksa - Loved the seafood laksa, favorite part was definitely the soup base, it is very very flavorful yet it isn't too spicy (hence the spiciness isn't overpowering). The seafood was pretty decent as well.
- Chicken Rice - Now THIS is definitely the highlight of our meal. Not only does this dish remind me of home, in our opinion it is EVEN BETTER than what we have had at Chatterbox. Chicken was extremely tender and flavorful (even the white meat!!), and the sauces (which we were told were all home-made) complimented the chicken extremely well. One of my favorite is the Chicken Rice

that came with it, unlike most places where they cook the rice with tons of chicken oil, I was told by the Head Chef they cook it with mainly chicken stock and other herbs (with very little chicken oil). Most important of all, is that the rice came out STEAMING HOT (which i think is EXTREMELY important to serve HOT chicken rice). Normally I'm not a huge fan of chicken rice as it is usually super filling and unhealthy, I couldn't stop myself from eating the rice here, as it is light yet very flavorful. This single one dish definitely reminds me of home and I would give it a 9.5 / 10!!

As suggested by the posters below, some people might think the chicken rice here is not as "oily" as its supposed to be, or the turnip cake doesnt have "as much sauce" as its supposed to have, but I personally disagree with them (please bear in mind this is just my family's personal view). Comng from a Singaporean family of foodies, unlike a lot of people who eat to live, we live to eat, and all I'm saying is this restaurant serves food that is as authentic as it gets (hey not many places serve singaporean food that could remind of so much of home). I am already planning to go back for my birthday in 2 weeks. Anyway this restaurant has only opened for a week and is already pretty damn good, give it 2-3 months and i'm sure it would become one of the best new restaurants in town, just like its sister restaurant - The Drawing Room.

Best Chicken Rice in Town

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2010-06-17

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$150 (晚餐)

庆祝纪念

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Julian_rock

等级1

放假一天，買了電影七點多〈打擂台〉的票，還有個多小時才夠鐘進場，一行四人決定先吃飯再算，免得搞得太夜了。

由於在總統戲院看戲，也就不走太遠，來了世貿中心看有甚麼好吃的。原想到神屋流博多道場的，誰知還沒有開張，於是就到了隔鄰的海南少爺試試。

在門口的類似經理的男士說舖裡的菜色是由新加坡師傅操刀的，先多了一重信心。進一步走進餐廳，經過了一塊大玻璃，可看到廚房內部運作，都有不少廚師。題外話，老實說，我不能看得出及分辨出新加坡人，但為數不少的廚師中有一名較年長的，也較像領頭的，應該就是新加坡大廚了吧。裝修是不錯的，位置向海，一整幅牆也是水墨山水畫組成，燈罩也是仿中式瓷器的，亦夠光猛，感覺不錯。

既然叫自己餐廳做海南少爺，已知道主打的是海南雞飯了，侍應遞上了餐牌，印刷頗為精美。也不多看，因心中已有大概，於是就叫了一隻海南雞、黑醬油炒蘿蔔糕、精選海鮮喇沙及串燒沙嗲六串，四人分吃。菜未到，汁先上，端到面前的是一式三款海南雞汁牆，分別是薑茸、酸辣汁及甜醬油。既然未有吃的，先試試汁吧，其實一見到黑醬油是已覺得比一般坊間的專做星馬式海南雞的餐廳好一點了，但一試，就是差一點，黑醬油不夠甜、酸辣汁沒有了酸、薑茸的薑味不夠重。

黑醬油炒蘿蔔糕先上，一望就先皺眉了，明顯的是黑醬油下的不夠，食落也是預期中的不夠香甜味道，雖有蛋的甘香幫助及炒得夠乾身也是無補於事。蘿蔔糕一來是切得太細，二來是蘿蔔糕底本身蘿蔔不夠及水下得重手，所以感覺就是不快及廣東人形容的「削」的糕。這是不及格的了。

再來就是精選海鮮喇沙，聞上去椰香不足，可能是店子的風格吧。吃上去是不錯的，先喝口湯，喝得出是足料的，但再濃一點會更好。配料中蝦都算新鮮，應該是即日的貨，帶子熟了一丁點。如果可以選「參參」，即是米粉配油麵，就會地道得多，這裡的就只可配米粉，不過這只是個人喜好問題，也有人喜歡淨米粉或淨油麵的。值得一提的是坊間不多的參巴醬，這裡的油性較高，也頗香，不過我倒或許吃慣了馬拉媽媽的，比較少油性，多「渣」的版本。

海南雞來了，也不錯，肉很滑，就是沒雞味及較肥。雖然不知道店方用的是冰鮮雞還是新鮮雞，不過感覺上應是冰鮮的了，也難怪，新鮮雞是比較少，以這些舖家計算過後不用也是無可厚非的。本身吃起上來是沒問題的，但一點上了那三款醬就是感覺怪怪的，硬是不到位，差一點。串燒是最後才吃，沒太特別的感覺，只是沙嗲不夠香罷了，但醬不過甜已是不錯了。

從侍應口中得知餐廳只開了一星期，所以還沒太順暢，想叫的烤魔鬼魚也未及來貨，也沒有龍蝦喇沙（不過這不是我想叫的菜色），就連菜單也有一點兒印錯了。侍應頗生硬，常有點不知如何之感，指著熱水杯叫加水也會問加熱水或凍水，也算其體貼，但最後還是錯給了凍水一杯，哈哈，當是今夜的一個笑位吧。其實倒過來說侍應是有禮的，也算勤快，希望將來會有改善及進步吧。要注意的是這裡的標價是頗高的，一人閒閒地也要百多元埋單，當然地點是一個因素，以今夜的質素也是有點不值的，希望當中不要是有過多的裝修費用吧。

（沒帶相機，所以是次沒照片提供）

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2010-06-16

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$120 (晚餐)

HK Epicurus

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1.3K

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..Yet to try the so-called 文華雞飯 in TST as it was closed when I arrived , but 海南少爺 at least really shares linkage to the world famous Singaporean Hainanese Chicken shop Chatterbox in Singapore's Mandarin Oriental - some chefs really used to cook in that reknowned kitchen, so none of those 文華's or Sabatier's ripped off identity crisis when its completely unrelated to the original. The Singaporean outlet I have fortunately had an opportunity to try them twice, before and after when they moved up

..Yet to try the so-called 文華雞飯 in TST as it was closed when I arrived
, but 海南少爺 at least really shares linkage to the world famous Singaporean Hainanese Chicken shop Chatterbox in Singapore's Mandarin Oriental - some chefs really used to cook in that reknowned kitchen, so none of those 文華's or Sabatier's ripped off identity crisis when its completely unrelated to the original. The Singaporean outlet I have fortunately had an opportunity to try them twice, before and after when they moved upstairs. Nowadays I believe it moved back downstairs again the 3rd time.
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HAINANESE CHICKEN SET - THIGH
Its virtually the same as Singaporean Mandarin Hotel Chatterbox's Chicken Set. Comprising of Chicken Soup with Tofu, a Plate of Seasonal Veggies (豆苗), Singaporean styled Hainanese Chicken, I opted to upgrade to 黑肉 (thigh, for +$10). It also comes with a thickened soy-sauce, garlicky chili sauce as well as a gingery mince. The only additional item that I thought I've never seen at the original version was a 皮蛋 mousse which was pretty interesting.
- The chicken sold in HK's 海南少爺 is 冰鮮, but it had a pretty good bit of chicken flavours, more so than many so called fresh chicken shops. The overall chicken texture was also still quite fresh but obviously not as good as that of a real fresh chicken, the skin was somehow thickish rubbery than fresh elastic. The thing is, almost ALL chickens sold in Singapore are 冰鮮 status anyway, so HK is already luckier. Yet, they still managed to marketise themselves to become one of most famous cities for Hainanese Chickens. So for the stubborn people who insists on having fresh chicken everytime, may I suggest the next time you stop-over in Singapore, don't bother eating their Hainanese chicken. Like, save it for me!
- The Chicken Rice (雞飯) here is made mostly from chicken stock as well as herbs, but most noticeably Galangal (南薑) instead of Turmeric (黃薑).
- Unlike what local eaters believe or has sometimes been mis-translated into Chinese on the menu, in reality, 雞飯 Chicken Rice traditionally is not really sub-divided into categories of being either a 雞汁飯 or 雞油飯. All proper 雞飯 will always be cooked with chicken stock anyway, and the oil in the recipe is not essentially only chicken oil either, but partially vegetable based oil used for frying herbs, garlic, ginger, shallots and for rendering more chicken fat oil to extract their flavours, before the rice is then slightly fried together in this combined oil mixture. This oil mixture is absorbed by the grains and gives out the aroma and glossy coating. The pre-fried rice grains are then further finished by cooking it in chicken stock - the latter also automatically carries some sort of supplementary chicken oils due to the way of how this stock was produced. Traditionally, Singaporean chicken rice is not very browned nor very yellow in appearance, they're actually quite whitish, unless you're talking about the Malaysian versions. Obviously, personal interpretations differ in each individual. Ask any Hong Kongers what they think they know of sweet and sour pork, wonton noodles or egg tart - they will all have their own idealised versions they like but it doesn't mean its always true, speaks for the whole population or really is out there. Same applies when you ask a Singaporean what they think of their Hainanese chicken or Turnip Cakes or Laksa, yet their restaurants all make small variations.
- I could imagine the HK Eaters sounding the death knell for this shop at this stage already, because the version at 海南少爺 really does not carry so much oiliness in coating and flavour for the rice. Well let's all condemn it to death and blame it for being untraditional then?

But have you recently been to Singapore to even know what you're talking about? Even the original Chatterbox or other famous shops Chicken Rice don't really carry as much shiny oiliness coating as we Hong Kongers think it should. The version here tasted mostly of galangal, but not enough Chicken stock or Chicken oil coating, but it was still fragant from what seemed like coconut milk somehow. I wouldn't say this is as good as the original Chatterbox version, I think its probably only 70% as good, but then again the versions I ate in Singapore aren't anywhere near what our so-called Hong Konger's Idealised 'chicken oil' version either.

FRIED CHICKEN SET - NORMAL
The Fried Chicken version is also a Singaporean specialty. as its considered a Hainanese Chicken as well, unlike Thai and original Hainanese versions. This chicken was ok-smooth, even the breast section was ok, it came with some thigh meats too - its certainly better than the version served at Sergeant Chicken in the Food Republic Foodcourts, at least this carried some more chicken taste!

FRIED TURNIP CAKE - DARK VERSION
Chai Tow Kway is a Teochew or Chiuchow derived dish with a twist, but the darker one we ordered in reality is more related to Malaysian cuisine than Singaporean in execution.

The one here had a good texture as unlike the ones at 好時沙嗲, 沙嗲軒, SHIOK, etc, this wasn't clumped together like a overly moist mess. It was fried well and independently dry, a good job, with some eggs to complement it all. Unfortunately, this is where its advantage ends, as it simply lacks exotic flavourings from say dried shrimps, pickled veggies (菜甫), dark soy or chili paste that we had come to expect, hack it even lacked radish taste or spring onions on top in the end. The SHIOK's darker version in comparison, tasted much more exotic and with some sambal served on the side too - pity the Shiok one kinda lacks the right texture as it was overly mushy the 1 time I went there. The one here is not that good, but so aren't most versions I've tried out there.

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SUMMARY:
One can already imagine HK'ers are going to trash this place simply because it does not serve fresh chicken (even though same applies in Singapore), its rice is not as chicken oily as we think it ought to be. Granted the original Singaporean versions probably have more flavours and oiliness than the Hainan ShaoYe one, I still think our expectations are set a little too high compared with reality and the original recipes. The real Hainan rice version in fact, are sometimes served as compressed rice balls, something also served in parts of Malaysia!
- Having said that, I DO AGREE on a personal level, I like the slightly more chicken oil-essence filled rice than the one served here. Not because it is wrong and inauthentic, but because of personal preference. If you want a better chicken rice, I think 楊氏肉骨茶 served me the best version so-far in Hong Kong that I've tried (pity about their mediocre chicken!). But that's not to say I will dismiss this place just because it doesn't serve what I personally wanted - because it really is very close to the authentic Singaporean versions. Even if it is not our idealised Singaporean Version we think we know but we don't.
- Its hard to rate this shop fairly. Expectations are high, but were your expectations even rightfully justified? Rated against AUTHENTICITY, I think this shop really deserves a High '4' or Low '5' at least. Rated against our own personal preference and interpretation of how it could be better, however, I will rate this as a high '3' or low '4' only. Its not the best.
- Some HK shops out there, if they would even listen to the HK Customers constructive comments and alter rather than staying put with their familiar recipe - 1 day, we could possibly make better Hainanese Chicken Dishes than anywhere else in the world, including Singapore. Anyone want to take on this feat?