影片
更多
2016-05-09
2305 瀏覽
We were in Sai Kung for a hike and then a day at the beach. (Unlucky day though: the beach was really gross and trashy, I guess a storm had washed in a bunch of garbage from China.) Looking around for a restaurant, I found AJ's, which advertizes itself as the only Sri Lankan restaurant in Hong Kong (I could find no evidence that this was not true). So it seemed like a golden opportunity, especially as the food is very vegetarian friendly, which in the circumstances was required. My wife tried th
We were in Sai Kung for a hike and then a day at the beach. (Unlucky day though: the beach was really gross and trashy, I guess a storm had washed in a bunch of garbage from China.) Looking around for a restaurant, I found AJ's, which advertizes itself as the only Sri Lankan restaurant in Hong Kong (I could find no evidence that this was not true). So it seemed like a golden opportunity, especially as the food is very vegetarian friendly, which in the circumstances was required.
My wife tried this "Necto" drink. Closest equivalent I can think of is Irn Bru. Tastes like bubblegum soda, not recommended.
I just got fresh lime soda, and I liked it.
Dhal Vade, "lentil patties with traditional Sri Lankan spices," $45. The lentil patties were pretty straightforward, very dense, dry, and crisp. I personally found them too dry and the sauce they were served in was sticky sweet and didn't really help. Others at the table liked them though.
String Hoppers, "fine strings of rice flour dough steamed in lacy circles. Includes: 10 string hoppers," $55. This was a surprising dish. First of all, it's on the "Bread and Rice Accompaniment" section of the menu, after the roti, and it says "dough" so I kind of had a bready thing in mind. Additionally, since it says "10 string hoppers" I assumed they'd be reasonably large. Finally, there's a picture of a "hopper" on the menu, described reasonably as a "crepe," so I thought this would be like that but cut into strings of 10. The dish in no way resembled my initial conception based on the menu.Wikipedia says string hoppers is "rice flour pressed into noodle form and then steamed. Apparently, they're often served in clumps, so maybe 10 clumps would be what is meant by 10 here. The noodles were in a sauce and cooked with onions and carrots. They broke up a lot, so as you can see by the picture, it winds up being rice noodles that are smaller than rice grains.
The dish was different, but it was similar to the next dish (Kothu Roti) and in my opinion not as good. So if you were to get one of the two, I'd get the Kothu Roti.
Kothu Roti, "a Sri Lankan street-side specialty prepared from plain roti chopped into shreds, stir fried with vegetables, onions, egg & your choice of meat," $105. We got the vegetarian version-- meat costs more. I was excited about this dish and it was certainly interesting. The roti strips more or less play the role of noodles, and since they get a little soggy from the sauce, they have a similar texture to noodles. Additionally, the veggies, onions, and eggs were the type of thing one puts in SE Asian noodle stir-frys. So while it wasn't as different from things I've had before as I thought it might be, it was still new and well worth the try.
Gotu Kola Mallung, "a popular accompaniment to rice in Sri Lanka. Finely chopped Gotu Kola leaves mixed with fresh grated coconut, lime juice, bell pepper & red onion," $65. According to Wikipedia, gotu kola is known as "Asiatic pennywort" or "Indian pennywort." This was well-liked by everyone at the table, it was served cold, and had a very vibrant taste with the lime and finely chopped onions and peppers.
Prawn Curry, "cooked in a blend of traditional Sri Lankan spices and herbs in a cinnamon and coconut milk sauce," $99. All 12 curries on the menu have the exact same description, "cooked in a blend of traditional Sri Lankan spices and herbs in a cinnamon and coconut milk sauce." I assume they just have a pre-made curry base and just cook whatever you order in it.I didn't particularly care for the curry. It was watery and a little too coconut-y, without sufficient other flavors to balance it out. They give you lots of prawns, and they're tender, but I imagine that with all the cheap seafood restaurants nearby, they can't skimp on the prawns.
I liked this restaurant. There was quite a lot that was different to what I've had before, and more to explore on the menu, so I might even go there again. It's not as great as, say, a really great Indian restaurant elsewhere in HK, but it's pretty good, and I really liked the Gotu Kola Mallung. I don't recommend going all the way out to Sai Kung just for this, but there's so much to do in Sai Kung, I'm sure you could fill up your day and fill up your belly going here.
題外話/補充資料：
One thing that recommends this place over the nearby seafood restaurants, at least in the humid months, is that it's air conditioned
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
