Life-tasting at Uchi

French people I’d worked with love afternoon naps and would always urge me to leave the office on time because “you have to have a life”; former colleagues who are Italian would often indulge in a 3-hour lunch with a bottle of invigorating Pinot; and friends visiting from the Maldives simply couldn’t understand why we’re always in a rush.

You might call them lazy, but I would say that they savor and add quality to their lives.

I have heard of Uchi Coffee for countless of times over the past two years but have never given it a try. My initial impression for both it and Uchi Days and Meals was “maybe just another Taiwanese/Japanese-inspired café with tidy, minimalistic design but mediocre and small-portioned food that leans on the pricey side”.

Tbh that wasn’t fair; and I’m glad to have finally given it and myself a chance. I have dined there for several times during its soft-launch period, and these are the things ordered:

 

Chef Special Salmon Set (HK$118) with Hot Ginger Tea:
The fillet is grilled to give sweet and salted flavours, rich salmon oil on the golden crispy skin (omega-3!!!) complements the delicate, moist and flaky flesh.
Steaming hot Ginger Tea is just the drink you need for humid early spring.

Kansai Braised Beef Set (HK$89) with Hot Matcha Latte:
Thinly sliced meat on a bed of “harusame” glass noodles that soaked up the satisfying sweet beef broth, where the chewy texture makes it a joy to eat along with the rice.
Matcha Latte is slightly thin in the consistency, not oversweet and lovely.

 

Salmon Ochazuke (HK$65):
An effortless dish made by pouring hot green tea over rice, topped with salmon, tiny rice crackers, seaweed and a Japanese parsley called “mitsuba”; another dish besides sushi and “hiyayakko” the chilled tofu appetizer that suggests the simplicity of the Japanese culture.

Yam Puree Spring Egg Cold Soba (HK$85):
Refreshing and healthy, but a bland taste is inevitable in this combination of ingredients. Prefer cold soba noodles with simple tsuyu sauce.

 

Homemade Pork Udon Soup (HK$79):
Another highlight of Uchi. The meat is tender and tasty (though I have had better ones elsewhere), udon is chewy and bouncy in the clear soup.

Prawn Tempura Udon Soup (HK$82):
Fresh prawns with just a thin, airy layer of deep-fried crust. Again, nice udon.

 

Earl Grey Waffle (HK$48):
Looks cute, with classic flavour of bergamot found in the ice-cream scoop. But totally unimpressed by the “waffle” that’s actually a crumbly dougnut – not only that it is absent of iconic squared pockets to carry all the chilled goodness, but it also keeps falling apart as we eat…

 

Uchi wins Hongkongers’ hearts by promoting the art of slow living. You can feel the atmosphere once you step inside, as if you can finally unburden yourself, take time to appreciate the food and the person sitting right in front of you (note: 90-minute limit).

P.S. “Uchi” means house in Japanese, particularly referring to a person’s home and has a warmer feeling to it 🙂

Uchi Days and Meals
Shop No.4, G/F, Double Cove Place, 8 Wu Kai Sha Road, Ma On Road, New Territories, Hong Kong
T. +852 2662 0102

– Judith

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