[Hong Kong] Crafty Cow

Back at Crafty Cow to try its new menu with more non-beef options! But first things first, we indulged ourselves with some drinks first starting with their specialty craft beers and signature cocktails. 

This summer special Seasalt Yuzu craft beer from Yoho Brewery is only available in HK at Crafty Cow so if you want to try it, come here to get it! It was very light and refreshing to drink even for someone like me who doesn't usually like drink beer. 

The Mr. preferred the Australian Bridge Road Brewers Blink IPA with its pungent hops, strong malt and subtle bitterness.

If you've been reading my blog, you know that I love cocktails and the first one I tried was the Agavita which was served frozen with agavero, tequila liquer, lime juice, lemon juice, avocado and cilantro salt rim. It certainly felt healthy with the avocado as the texture was quite thick and creamy like a shake while the tequila was well-balanced and not too strong.

My definite favorite though was this Poho Beach served frozen with Fiji White Rum, fresh strawberries, rose syrup, lemon juice and a secret chocolate rim! How romantic to receive a strawberry rose and I just love the sweet and fruity flavors. I also couldn't help but keep licking the rim for the addictive chocolate dust (oops).

Moving on to the food and the first dish was this deliciously crispy Duck & Foie Spring Rolls with duck confit, foie gras, rice paper and yuzu ginger gastrique. I liked this as the flavors and textures all work for me while the yuzu ginger really complimented the spring rolls. 

I couldn't help but squeal with delight when the Chubby Corn Dogs were brought out! I used to eat corn dogs all the time in the US when I was a kid and this just reminded me of the good times. With 3 sauces to choose from with smokey ketchup, pale ale mustard and sambal mayo, the pork sausage was flavorful and juicy while the corn meal batter was softer than expected. 

I loved the soft fluffy texture of the Ox Tongue Tortilla Espanola with wagyu ox tongue, egg omelette, Korean BBQ sauce and mayo but it would have been better if the ox tongue pieces were bigger and more prominent so it would stand out more. 

The Soft Shell Crab Bao with kimchi slaw and sambal mayo was absolutely irresistible as I loved the contrasting texture of the buns with the crispy deep-fried soft shell crab!

Even though we were here to try its new menu, of course we couldn't leave without trying its signature beef teppanyaki dish with A5 Miyazaki Wagyu Ribeye, Tajima M4 Australian Wagyu Ribeye and Aussie Wagyu Hanger! The beef were of very high quality and I would have to say that the A5 Wagyu was just perfect with a melt-in-your-mouth texture. Also available were 6 sauces and salts for you to choose from with Himalayan pink rock salt, charcoal black salt, Merlot salt, Korean BBQ sauce, yuzu ginger, and sherry brown butter

Finally, we ended the night with this one-of-a-kind Liquid Creme Brulee dessert shot with spiced rum and toasted marshmallow to finish it off!

Verdict - with the new additions to the menu, Crafty Cow has proven that they can deliver more than just beef and they have stepped up their dessert offerings but of course it's the beef that continues to shine here.

*By Invitation

Crafty Cow
3 Upper Station Street, Sheung Wan
Tel: 2915 8988

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