A bowl of beef noodle should be having tender and juicy beef, not too dark in colour as they might be too much time in stewing. Losing the natural favour of the beef, too soft will lose some chewy feeling of a beef, too hard tough will lose my tooth during chewing..
And the beef should not be too lean, they are prone to be best if they have 20% fat, not necessary those what has intense marbling and to producing a high percentage of oleaginous unsaturated fat.
The soup and the beef should not be salty; some of the Northern Chinese people may like the taste to be heavy, but heavy does not mean Salty… Only poor people eat salty food as they have to in order to keep their body fluid to be enough sodium Chloride or they will have problem in the muscle and they will not have the strength in handling tough heavy works.
We are not…the farmer, we do not eat too much salt for better health, we like good light and clear soup of the beef favour.
The beef should be good one, not necessary Angus, nor the five star Wagru, but they can not be a very tough one.
When we prepare the beef, we should out it in hot water for a 1-2 minutes… and rinse under cold water., the prepare the Recipe of the sauce for the beef.,
My mother taught me… deep fry the wok, put some soya bean sauce, a piece of Nam Yu, and some Chur Hou Paste from the Chinese grocery shop for sauce. Put a few pieces of Fa Chiu. And garlic, stir beef in pieces for a couple of minutes, reduce the fire and add some water just to cover the beef, Put a large price of Bing Tong (ice block sugar, a secret formula to make beef juicy and tender… then wait for the good smell of the beef to be generated in the whole building of where you are staying…
Well, back to this bowl of noodle, I called this is the Lousiest noodle I have never had in the year… The shop was packed with people, 90% Chinese shopper at Sogo, causeway bay, the shop is juts behind the Sogo near by Chui Wah Eatery.
The beef is very salty… the soup was salty too, they come with a spoon of Chinese Onion and some minced garlic had been deep fried… I think this is one of the non-Cantonese way to serve Beef noodle… But I have seen many times in many shops they serve this, I never had a good beef noodle, if you can tell one of the shops that serve good beef noodle, please tell me and I would love to go and try… We did not use the Chinese Onion at all, and I believe it will make a lousy noodle even worse.
One bowl of this noodle is HKD$26.00. Too expensive, The Toothpick in side the noodle was an accident that I dropped into it... Does not mean to humilate the shop…
Conclusion, I will never go again to this shop though they business is very good!
Supported by the Mainland Chinese rich shoppers…
Causeway Bay Snob
In 1901, a group of American expatriates, then residing in Manila, yearning for camaraderie and solidarity, raised an investments to fund commercial and personal interests, they settled in the Philippines petitioned the U.S. National Elks organization to allow the installation of an Elks Club on American soil in the Philippines. It has been established for over 100 years. Similar as the German Club, only accept membership, a place for chatting, business, social gathering and a place for meal.
If you Like Indian in Alabang, try this Union Jack Tavern at Festival Mall, there is buffet on Indian Curry during lunch time, No a Bad idea if you want try to have something Indian! Something Curry, it works well with a SMG Beer! Besides, there is a few attractive Stewardess serving you!
Restaurant can be successful only if you are being treated as customer, this is A Msut, then There are also three basic rules for me to select food or restaurant.
Tai Hing has been running the Roasted Goose and Char Siu for many year in Tsuen Wan, right beside Wing Wah Lap Cheung. They moved to the corner just opposite Standard Chartered Back as a Tai Pai Tang operation,
We had a dinner celebration on what we have done yesterday for some successful sales proposal for one of the most important csutomers in Manila. This is New Orleans...switched from Tao Yuan that found no seats for us. The Oyster is local Philippines, tasted quite juicy and had a light brisk favour of Manila Bay Sea Water! The Clam Chowder soup was very thick, in fact it was too thick but was mouthwatering. Steak is OK! and They did real medium cooking, I did not had to purposely called for Medium Rare! It was about the right price as standard of Manila. The K9 Guard dog showed a smiling face to welcome my tender hands' massage for him. The place was in Resort World, opposite Manila Airport Terminal 3. It was a hot place for drinks and Dinner. And a lot of Hot Women too!!
Yellow Cab does not run in Hong Kong, The one I tasted was in Manila, the pizza can be very large as up to 18 inches. They make it quite healthy not like those heavy and thick pizza that stuffed with a lot of Cheese!
Bigpack serves European Cuisine including authenic German Sauages and Beer, proven to be origianl favour by German Collague today. Nice place to stay aways at the hot noisy choas midst of the day.
Beside the Pork Chop, we can hve another Asian Favourite; Japanese Beef Cury Rice... It is almost the same as I took in Osaka some years back, but it is less Sweet as the Japanese. All depends on your taste buds. If I were able to select, I will add abit more sugar for the right favour. It is about P450.00 
