the Second Stop Sushi Marathon

Second stop: KA MA DO

Continuing on my sushi marathon I have to recommend this restaurant. Firstly, the view of Hong Kong Victoria Harbour from your cozy two seater front row seat is almost enough to sell it all, of course if the sushi was not enough.

Ka Ma Do is located on the 8th floor of Peking Road and dinner for two with A LOT of food came to about HK$ 330.- each. On the menu  for this marathon was...

Five different sashimi of your choice with 5 slices each. The tuna sashimi being the best I have tried in Hong Kong yet. And for the best reason of all, this five selection of succulent fresh fish was just HK$168.-

Grilled mushroom yakitori. 

Crispy dragon roll cut into 8 slices and counting it was more than I expected. Flavourful, fresh and light.

Salmon and cheese pancake, which seems to be their spin on okonomiyaki.

A layerful of uni in a rice bowl. Plenty to share with three people and pretty close tasting to that I have tried at Tsukiji market at 11am on a rainy Tuesday morning!!!

And finally two small vessels of two different sake which I must admit I do not remember the names. I am recently learning to appreciate and taste sake as well and Ka Ma Do do not disappoint with a handful selection to try.

Their menu is very very large so go there in mind to savour the view while you take your time to savour the menu. The service is a little on the slow side but it comes across as a little relief from the usual rush and hush of Hong Kong restaurants in a hurry to shoo you out for the next cash customers to come rolling in.

So take a try, it's a treat to find quality fish with a view! I may add this as my top Japanese restaurant if I do not find something close and soon!

TIP: Make reservations. Seats are hard to come by for dinner.

KA MA DO Restaurant

8/F, One Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong

2269 5051

vegging out on a Saturday night

I have decided to cook one recipe thing at least once a week from my many recipe books... So here is another...

Stuffed Onions on a bed of Rocket & Cherry Toms

Prepare 1 cup of cous cous in advance - ready to stuff with everything else!

Scoop out 4 medium red onions until only 2 - 3 outer layers remain. Then chop the remaining onion innards with 3 cloves of garlic. Cook these on medium heat for 2 - 3 minutes. Meanwhile, slice a bag full various flavourful local mushrooms and toss them in. Simmer until the juices accumulate and start to disappear. Add some white wine, salt, pepper and basil then simmer for a bit more.

Once this is all cooked up toss the mushroom mix into the cous cous ready to stuff the red onions - add some fresh feta cheese while the mix is still warm! Place the onions in the oven at 220C for 25 - 30 mins.

When done, the red skin of the onions will remain but the cous cous will be crisp on top and the onions will subtley soft on the inside. Place a handful of rocket on the plate, squash some cherry tomatoes on top and drizzle with olive oil and balsamic vinegar. Place the stuffed onions on top and serve!

TIP: Use a sharp knife to cut the cooked onions in half. They get a bit slippy when cooked!