Joey Ngoy's Sightings

Seared Ahi Sandwich to Perfection...Seriously. I was getting ready to knock out in bed and started having a craving for sashimi, specifically just seared ahi and it made me think of a sandwich I recently devoured in Maui. These elements simply work so well together: grilled rye bread, seared fresh sashimi grade tuna, caramelized Kula onion, jarlsberg cheese, local basil pesto, avocado, garlic aioli and watercress. DAMN! Hands down, one of the best seared ahi and seared ahi sandwiches I ever ate in my foodie lifetime and seriously makes you want to...yes, that's right, SLAP SOMEBODY! MMM...

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 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!

Let’s just say I developed a sixth sense of appreciating food after devouring this dish! The signature foie gras "coca" at Cinc Sentits restaurant in Barcelona 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. One of the most amazing foie gras dishes I have tasted in my life! 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!

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 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

Words can't describe this one... ♥ Uni (Sea Urchin)

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…

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 almost taste it...YUM YUM!

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 ♥