影片
更多
2009-09-06
51 瀏覽
there is a well-known oyster restaurant in sai kung called “mi casa” (spanish, means “my home” in english, but the chef garry left about 1.5 yrs ago to open up his own store in CWB called su casa (your home), a private kitchen on 2/F of 2 sunwui road across from lee garden. garry actually opened a more upscale one called casa fina in end 2008. this time though, L, J and i have chosen the original store su casa.from october to february is the best oyster season. french oysters are the fattest in
from october to february is the best oyster season. french oysters are the fattest in october whereas australians are the fattest in february, as they are storing up food in preparation for winter time, not knowing they are already scooped up before then by fishermen, and within several days appear on plates of greedy gourmet diners, lauded for their premature yet glorious death.
the shop was running some buy-1-get-1-free promotion for selected oysters, so we ordered 3 promotions (6 of each) and ended on a high note with gillardeau -
kumatomo: from US, small and very creamy, a bit sweet and not too salty, but very fresh.
south africa rock: eponymously from south africa, more salty and less creamy.
irish gigas: from ireland of course. these are much more sea-watery, sweet and salty compared to the kumatomos. the meat is also much firmer, thanks to the large adductor muscle. i instantly fall in love and crave for more.
gillardeau: these lovely oysters come from france. very zesty, plump, sea-watery, and sweet. suddenly the irish gigas didn’t look that impressive anymore. this was the time i knew we were going for second round.
irish gigas:
fine de clare: from france. i wasn’t too impressed – it’s slightly sweet and salty, but not bursting flavor i was hoping for compared to what i had in france during summertime.
black pearl: from france. zesty and sweet, with a bit coppery.
gillardeau: still the best and trumped all else
the hot plates were solid but not inspiring. our crab cake with cocktail sauce was very meaty and firm, but i like my crab cake made of blue crab with a slightly tingling flavor.
squid ink risotto with scallop. the risotto was a bit too firm for my liking.
overall very solid food quality, and there really aren’t many places in hong kong that you can indulge with over a dozen oysters without worrying about getting sick. oysters at su casa are fresh and clean, and wine selection was limited but very reasonably priced. my conclusion is one of the nicest things that can be said about a restaurant: i will come again.
for original post with photos: http://randomnomad.wordpress.com/2009/09/06/su-casa/
張貼