Category Archives: Sai Ying Pun

The One With Taco Chaca – Mexican Street Food

Taco Chaca - Mexican Street Food

As a foodie I always fancied myself as an adventurous eater. The more exotic the food, the better. Mexican food is one of those I considered as adventurous… not that the food is strange, but a proper Mexican joint is quite rare in Hong Kong. My experience with Mexican food in this city has been mediocre at best.

Taco Chaca changed that.

Taco Chaca - Mexican Street Food

It was a proper no-frills taqueria located at Sai Ying Pun. There is something about seeing all those fresh ingredient displayed in front of you, with the chef in action on the grills at the back. The whole set up of Taco Chaca really brought to mind the street vendors of Mexico.

Taco Chaca - Mexican Street Food

Not that I have been to Mexico, but when your food is served in paper plate and plastic cup, on metal tables in cramped space, one has to justify the reasonable prices, doesn’t one?

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The One With Kwan Kee Claypot Rice – A Gem Of A Find In Sai Ying Pun

At times, you find a gem of a restaurant at the most unlikely place. Kwan Kee Claypot Rice was one of those finds. I was in the area one night with two friends looking for a second dinner (yes, we are gluttonish that way) when I remembered, hey, I had a dinner here before. Along one of those small alleys by the road side.

An unhygienic dinner spot? Perhaps. But good food is good food is good food.

So off we went in the rain and within seconds we found the place.

We noticed that the food of choice must be steamboat. But we weren’t in the mood for such heavy stuff, so we opted for a soup and claypot rice, shared between the three of us.

Edible Frogs & Preserved Sausage With Rice in Claypot (HK$62)

Kwan Kee Claypot Rice

It came as a surprise that one of my dinner buddies for the night, a true blue German, was NOT squirmish in trying out frog legs. I mean, at the best of time, frog legs are an acquired taste, especially for the common gweilo (I used the term very loosely here). We tucked in to this dish with gusto. The legs tasted like, well, chicken, though well cooked ones at that. The preserved sausage was excellent, though I am do enjoy sausages of all kinds, preserved or otherwise. But as a combination, it was just an alright rice claypot. I missed the “burned” rice layer at the bottom of the pot, but we were too stuffed to reach that part.

It was our second dinner for the night, remember?

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The One With Comilonas – Spanish Private Kitchen

Comilonas was my first foray into the world of private kitchen. It was first mentioned in a newsletter, and curiousity got the better of me. Towards end of last year I organised a huge dinner for twenty pax, which I didn’t blog about.

Comilonas - Spanish Private Kitchen

No, it wasn’t that the dinner wasn’t good. It just slipped my mind. In fact, over time various foodies came to try Comilonas and laud it a revival to the world of private kitchens.

Comilonas - Spanish Private Kitchen

And so we decided to host another dinner at Comilonas again. The menu has not been changed much; but why change a winning formulae, right? Chef Luis and his wife Carrie went back to Spain for a “refresher” in February, and we were just in time to try out some new changes to the menu.

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