Monster Sushi
{Click for address + food photos}

Is having sushi orgasm two nights in a row too much? Naw…

So on a Sunday night, my sushi buddy and I went to Mong Kok on the Kowloon side of Hong Kong to try Monster Sushi, also a conveyor belt sushi.

With a bold name, I was hoping the food lives up to its reputation. Noticeable, the attention to design is clear. The conveyor belt appears to be stainless steel matching the modern interior. Gold plated lights add a charming elegant touch.

Sushi is served on lacquer plates as oppose to plastic ones, making Monster Sushi a slight level higher than the usual conveyor belt sushi. Our first order of yellowtail gave me a good impression. The knife skills were on par along with a thick long cut of fish whet my appetite. But there were inconsistencies. The tuna nigiri came thinly sliced and lacked character.

Another miss was the sushi rice. A few pieces of sushi were served with warm rice, which instantly killed the dish. This is an example of how temperature plays a major role in a dish.

An order of the soft shell crab hand roll rescued my palate. The nutty notes and creamy crab roe from the crab was delicious. We also tried a sushi roll made from soy paper which added crunchy depth.

Truly an acquired taste, the crab roe sushi presented a bitter sweet flavor. A great flavor combination was the sea sweet raw shrimp and crunchy fish eggs.

The total was about $50 USD for two people.

I will probably not try Monster Sushi again since the warm rice just left a poor lasting impression. With so many conveyor belt sushi selections in Hong Kong, food quality is a must.

My pick is still Minisushi in Causeway Bay.

Side note: I realized that taking photos in dark setting is though. Try adjusting ISO and exposure level on camera.

Monster Sushi
{Click for address + food photos}