joeyngoy.com » What's in My Lunchbox? I'm Hungry.

Razor Sharp and Fresh Taste! MMM…This is as fresh as it gets!...

Fri, 13 Apr 2012 17:08:38 -0700

Razor Sharp and Fresh Taste! MMM…

This is as fresh as it gets! Atlantic jackknife also referred to as the bamboo clam, American jackknife clam or razor clam is a large species of edible mollusk, found on the North American Atlantic coast, from Canada to Europe.

This clam lives in sand and mud. Because of its streamlined shell and strong foot, it can burrow in wet sand very quickly, and is also able to swim. It gets its name from the rim of the shell being extremely sharp. In addition, the shape of the clam overall baring a strong resemblance to an old fashioned straight razor.

We had these extremely fresh off the boats in Sai Kung, one of the most popular tourist and local areas in Hong Kong if you’re searching for first class seafood. Razor clams are considered a delicacy due to their delicate shells, and they are difficult to harvest commercially and find at fish markets. The meat has the texture of a clam but with the sweetness of a lobster. Sauté these bad boys with black bean sauce, garlic peppers, and green onions and prepare to slap somebody!

Durian, Durian, Durian…Why Must You Taste so...

Sun, 18 Mar 2012 07:33:40 -0700

Durian, Durian, Durian…Why Must You Taste so Durianlicious!?

Widely known in Southeast Asia as the “king of fruits”, the durian is distinctive for its large size and unique odor.

People can’t stand the distinct smell and sometimes even the texture, but I can stand everything about it…any time of day. In fact, the odor has even led durian to be banned from certain hotels and public transportation in Southeast Asia.

Durian is one of my favorite fruits, hands down. And to throw in some herbal grass jelly and green tea in the mix, in my foodie world, that raises the yummy factor to a whole ‘notha level!

Honeymoon Dessert describes, “the soft vanilla flavor smoothies matched with the light herb-flavor bean jelly, green tea ice cream and durians will give you a fantastic taste that may last forever.”

So the next time you’re around Hong Kong or around Southeast Asia, expand your smelling senses and indulge in some after meal durian dessert! YUM!

Deep Fried Baby Soft-Shell Crabs…MMM…Baby Babay!!

Tue, 06 Mar 2012 05:21:00 -0800

Deep Fried Baby Soft-Shell Crabs…MMM…Baby Babay!!

Feelin’ Hot Hot Hot! Sichuan cuisine is a style of Chinese...

Sun, 04 Mar 2012 09:59:51 -0800

Feelin’ Hot Hot Hot!

Sichuan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn.

If you love your food with a kick of spice, Sichuan Cuisine is for you! IMO, it’s all the right flavors with that extra kick that makes you create those hissing-like breathing sound effects while you eat, because it’s so spicy, lol! I decided to post this ‘cause I all of a sudden had a craving for it at 2AM. Just staring at the picture long enough, I can just taste it…YUM YUM!

The Perfect Foie Gras The signature foie gras “coca”...

Thu, 26 Jan 2012 11:30:50 -0800

The Perfect Foie Gras

The signature foie gras “coca” at Cinc Sentits restaurant in Barcelona, Spain is a rectangle of brûléed mi-cuit foie gras on a bed of leeks confited in olive oil and Chardonnay vinegar and a thin, compressed slice of puff pastry. Scattered across the top are finely chopped chives and a few grains of rock salt, which provide savory tastes to balance out the sweetness. A green stripe of chive and Pedro Ximénez grape syrup decorates the plate.

This was hands-down one of the most amazing foie gras dishes I have tasted in my life aside from my Paris foiee gras adventure! Cinc Sentits stands for “five senses” which made me develop an additional sense after devouring the 8-course tasting menu. Three hours and eight courses later, words still cannot describe the food adventure I experienced at Cinc Sentits until you experience it eyes, hands and mouth on yourself! Yeah, you’ll be slapping someone a million times after this one!

Photo

Fri, 09 Dec 2011 07:57:22 -0800

“The Chipotle Burger” Double topped with a fried...

Tue, 06 Dec 2011 22:52:14 -0800

“The Chipotle Burger”

Double topped with a fried egg, bacon, shoestring fries, cheddar & Sammy’s spicy chipotle ketchup. The simple menu name catches you off-guard, lol. They definitely need to rename this burger. So, what would YOU call it?

It’s Official! My Sundays are now…Seafood...

Tue, 08 Nov 2011 09:15:21 -0800

It’s Official! My Sundays are now…Seafood Sundays!

Sometimes we all need a nice getaway from the hectic Hong Kong city life or any busy lifestyle for that matter. Just imagine…a relaxing day boat trip, great, fun people, drinks, sunshine, clean air, cool waters, a secluded island and of course, the fresh seaFOOD; abalone, buttered lobster, glass noodle and garlic scallops, stir-fry crabs, black pepper razor clams, soy sauce-steamed fish, spicy-salted calamari, and more!! This has officially coined my Sundays, Seafood Sundays!

Just three kilometers off Hong Kong Island’s southeastern tip, you can locate Ming Kee Restaurant located on Po Toi Island serving up some of Hong Kong’s finest seafood. Po Toi Island is a popular junk spot but also may be reached by ferry from Stanley and Aberdeen. So if you’re in Hong Kong for a weekend or even a weekday, get off your lazy foodie behinds and take a relaxing day trip to sample some mouth-watering seafood. What a feast and party it was…Thank you friends, Ming Kee and Seafood Sundays! YUM YUM!

Ming Kee Restaurant
Po Toi Island, Kong Kong
+852 2849 7038

Uni Heaven In a Cup Words can’t describe this one… I...

Mon, 07 Nov 2011 06:33:28 -0800

Uni Heaven In a Cup

Words can’t describe this one… I ♥ Uni (Sea Urchin).

Sushi Sase…definitely the best sushi spot I have explored in HK!

deeeli-SISIG-licious…! Sisig, one of the dishes I ALWAYS have...

Wed, 21 Sep 2011 02:35:21 -0700

deeeli-SISIG-licious…!

Sisig, one of the dishes I ALWAYS have to eat when I hit the Philippines.

Sisig is a Kapampangan term (One of the major languages in the Philippines) that means, “to snack on something sour.” It’s a term describing the preparation of fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with pepper, salt and various spices.

This Filipino dish made from parts of pig’s head and liver is usually seasoned and cooked with calamansi and chili peppers.

Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped, and grilled or broiled. In the end, it is fried with onions and usually served on a sizzling plate in some restaurants. Variations of sisig may contain any of the following additions: eggs, mayo, ox brains, chicharon (YUM!), and pork or chicken liver.

So oily, so unhealthy, yet so good…

Cheeseburger of Death So Unhealthy, So good… » f0o0od

Sun, 11 Sep 2011 10:32:42 -0700

Cheeseburger of Death

So Unhealthy, So good…

» f0o0od

Nothing better than oozing cheese… *Drool

Sun, 11 Sep 2011 10:28:53 -0700

Nothing better than oozing cheese…

*Drool

Lego Desserts Clever, Colorful and Tasty!

Sun, 11 Sep 2011 10:25:15 -0700

Lego Desserts

Clever, Colorful and Tasty!

I guess the theme of the night is…You can never have...

Fri, 09 Sep 2011 23:30:12 -0700

I guess the theme of the night is…You can never have enough sushi?

LOL ♥

Uni. Risotto. ♥Man, I was craving some truffle or uni dishes...

Fri, 09 Sep 2011 23:16:48 -0700

Uni. Risotto. ♥

Man, I was craving some truffle or uni dishes this morning and started browsing through my queue of food blog photos that I need to submit to a website next week. I noticed I failed to upload this picture from months ago…

There’s just something about Uni that I just can’t get enough of! For those who recognize this dish, y’all know where this is from in LA! My name is Joey Ngoy, and I’m an Uni Addict.

Yum, yum, yum… Uni ♥

Gettin’ Dirty with the Squid Ink!Squid Ink Pasta Sprinkled With...

Sun, 04 Sep 2011 11:47:52 -0700

Gettin’ Dirty with the Squid Ink!

Squid Ink Pasta Sprinkled With Light Battered Calamari

Eating squid ink pasta may leave some stains, but it sure is deeeeeelish! So, aside from the delicious factor, recent research has discovered that Squid ink has the potential to fight cancer. I read about a research conducted by Hiroki University in Japan that squid ink can activate white blood cells to fight tumors. If you want to learn more about squid ink, just google it. ☺ Black colored foods are becoming trendier in the culinary world and more popular, so don’t be scared if your rice or noodles are black!

Some wouldn’t think that squid ink would add any flavor, but to sum up the taste of squid ink in one sentence, well, it actually adds a salty, briny ocean flavor. It’s the perfect touch for seafood lovers.

Next time you’re at a restaurant or at the grocery store and run by some squid ink or squid ink pasta, pick it up and get dirty with it!

My Lengua, Al Pastor, Asada, Buche Tacos and Sopes…I miss...

Fri, 02 Sep 2011 08:05:04 -0700

My Lengua, Al Pastor, Asada, Buche Tacos and Sopes…I miss you. See you in two weeks LA!

They NEED these in HONG KONG!

Well, Hello-Hello, My Delicious Halo-Halo!Halo-Halo (from...

Fri, 02 Sep 2011 07:57:05 -0700

Well, Hello-Hello, My Delicious Halo-Halo!

Halo-Halo (from Tagalog word, halò, meaning “mix”) is a popular Filipino dessert that is a mixture of shaved ice and condensed milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl. On this adventure, I had it in a glass bowl…cup…cup bowl? Haha. This hidden restaurant in Manila was the first to serve Halo-halo this way as opposed to the normal tall glasses.

In Manila, you can find almost every fast food or restaurant joint serving up flan. They have this crazy craving for sweets, and I definitely got a taste of that! This particular serving consisted of kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), jackfruit (langkâ), gulaman, sago, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig), flam, ube, vanilla ice cream and just a whole lotta’ deliciousness! YUM!!!

Fresh and Fruity!

Fri, 02 Sep 2011 07:55:00 -0700

Fresh and Fruity!

MMM…MMM…So Tender! (Fatty Goodness) Braised Lean...

Sun, 21 Aug 2011 12:55:24 -0700

MMM…MMM…So Tender!

(Fatty Goodness) Braised Lean Pork with Bamboo Shoots in Soya Sauce

My first trip to Taipei was definitely a memorable food adventure. I have got to say that hands down, this braised pork dish is out of this universe! It’s funny ‘cause the menu item is called “lean pork, etc, etc…” but I definitely do not see where the “lean” part is, lol…

Anyway, if you’re ever in Taiwan, check out this restaurant group’s website and make some time to indulge in some tasty traditional taiwanese cuisine!

Reading up briefly on the restaurant’s history, Shin Yeh’s philosophy is all about providing clients with a wonderfully memorable dining experience, and you sure will taste that through the food!

Check out the website if you’re ever in town: http://www.shinyeh.com.tw/