Author Archives: The Booyah Cook

About The Booyah Cook

Yerrr mon


January 1st, 2013 | Posted by The Booyah Cook in Hong Kong - (0 Comments)

We sat at the bar at Butler and were listening to the music. Anthony spotted it was a really gentle jazz version of Rydeen by YMO. We asked the barman (Masayuki Uchida) about the music and he said his friend made it for him in Japan for the bar. Then eventually we got on to talking about drinks, YMO and the barman told me about Ryuchi Sakamoto’s favourite drink which is from a famous bar back in Japan. I didn’t think to watch as it was made: lemony, limey and a few drops of blue curacao in the bottom of the glass.

Anthony’s Moscow Mule. Not a lot to see but it was enough to get me to buy a bottle of vodka and infuse it with fresh ginger, just as they used at Butler.

What a lovely Olympic leg. And in the foreground is my Yuzu cocktail –  Yuzu liquor, vodka, lemon juice, dried yuzu peel.

Brandy Alexander

This was Anthony’s last. Made with tea liqueur, Cointreau and some other stuff I don’t remember.

My last one. A slice of melon, midori, absolute citron, honey syrup.

You can read about the last time I visited Butler here.

5/F, Mody House, 30 Mody Rd, Tsim Sha Tsui, 2724 3828.


December 28th, 2012 | Posted by The Booyah Cook in Hong Kong | Restaurant | Travel - (1 Comments)

This is the second time I have been to DimDim Sum Dim Sum Speciality Store – but this time a different branch in Wan Chai.

Prawn stuff aubergine and pineapple and custard stuffed puffs. The pineapple ones are mega.

Steamed BBQ pork buns. Which I am going to have a go at making some time.

Crispy noodle and Prawn rolls. These were pretty killer actually.

Fried pork rolls.

Actually posting this is killing me. I am drooling thinking about it. Too delicious.

Last but not least, the Steamed Beef with Tangerine balls. This is a traditional dish and if you are into meet – have it.

Now at three locations, Jordan, Mong Kok (Kowloon side) and Wan Chai (Island side).