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Hogology has been around since late 2013.
They used to be round the corner where the shop was smaller and cramped.
It didn't appeal to me before because it was just fried pork chop on the menu.
Recently, I saw photos of Typhoon Shelter style pork chops so I decided to go because it looked really good paired with noodles.

Tried the pork chop with rice and noodles.


The rice would have been good but they put sweet sauce on it which ruined it for me but the noodles were a fantastic pairing.

The pork chop was extremely moist and the texture was soft like chicken, it was full marks in terms of taste but it was a bit fat compared to the one my friend had.
I was impressed that it was not too salty or laced with MSG!

[Hogology 炊豕店]
Tel: 28056665
11 Caroline Hill Road, Causeway Bay



Discovered BEAT as I was in TST.


Noticed this shop because of the music Clef note with a B incorporated in the logo, when I got closer I found out it was a modern bakery by Tsui Wah but the style is totally different from the bakery counters at TW restaurants because they are not selling the usual Pineapple buns etc.

Tsui Wah has been getting more of my attention recently with their healthy options such as okra scrambled egg and the use of quinoa in its dishes.

BEAT was really captivating because they had colourful bakery made with natrual colourings like blueberries, squid ink and cranberries etc.
I was told that they do not use softening agents in their breads which makes them healthier.



The bakery is creative with names inspired by Chinese songs and lyrics for those who can read Chinese.

The sandwich selection is beautifully presented, the pink bread is made of rose while the orange one is made of carrot.


You can also buy the bread on it its own and they have this instaworthy leopard bread which is sold out early in the morning.


As well as bakery, they have energetic detox waters and detox fruit teas crammed with fruit to boost your mood.

I tried the blueberry cream cheese bun and the Soft European Pitaya and Cheese bread because I love cream cheese.
Both were soft and dreamy but the Pitaya (dragon fruit) had to be my favourite because not many bakeries use Pitaya on baked bread.


The blueberry cream cheese filling was really satisfying because you could taste real blueberries blended in the cream cheese.


The detox tea was sweet and hydrating infused with fruits while the detox water was more on the refreshing side.

I can't wait to try their new products and will have to come earlier for the leopard pattern loaf!!!!!

[Beat by Tsui Wah]
Located in the paid area of TST MTR Station.



I don't know why but there has been a spate of Vietnamese joints opening, be it pho, banh mi and you name it!
For me, I love Banh Mi because I have to have something filling in my day like bread, potatoes or rice.
Anyway, went here for the Banh Mi because they have some slightly different options and the drinks are worth checking out.


There are three Banh Mis which makes it incredibly hard to choose so I had two, the beef and the House special.
The third is vegetarian which I plan to try next time.
[I'Annam House Banh Mi]
When it came, it was pretty crammed with fillings and the taste was surprisingly good.
It was heavily buttered and the bun was to my liking ie crisp on the outside and soft with a chew.
The fillings inside were roast pork, minced meat, pate, pickles, thin layer of egg, Chinese celery and coriander.
The star of the show was actually the pate and minced meat filling because the minced meat had a spicy kick to it and it was very flavourful which helped excel everything.


[Shredded Beef short rib Banh Mi]
The beef short rib was not as fancy but still tasty especially if you like Southern pulled pork, you will love this and its spicy dressing and crunch of the pickles.

[Viet rice Noodles with Grilled Prawns]
The noodles are really filling and yummy when mixed with their fish sauce that isn't too salty with a sweet and sour twist to it.


For drinks had the pineapple and ice which is crammed with fresh chunks of pineapple which makes it a great thirst quencher.
[Pineapple and Ice]

The hot drink is a great thing to drink on a cold day with a lovely sweet cinnamon flavouring.
[Cinnamon and Lemongrass with Yellow Sugar]

[I'Annam Banh Mi et Pho 喜越]
Tel: 34604407
30 Yiu Wah Street



I love Sichuan food and found out about this place because one of my foodie friends AL was at 1935.

It is located in Central where I always hang out.
When you get there, you are greeted with decor looking like a train which somehow reminds me Chung King express and 2046 hence not your usual Sichuan decor.

This setting isn't a scene from of a movie but a real life story because the name 1935 is in remembrance of the owner's grandmother who sadly passed away before this place opened.
A lot of their time together was spent travelling on the train hence the decor.

Looking at the menu, the dish names are wonderfully named in Chinese but you can't really express it the same way in English so the English menu is down to earth and tells you whats in it.
There is a story behind every dish and beverage and the wintermelon is about White Jade which I got confused in Chinese as it sounded like bak yuk which I thought was Shanghai style sliced white meat but it actually meant white jade.

Started with the cocktails which were fun and different.
The [Yomeishu] was appetizing and presented in a Chinese tea cup.
[Tanger Peels Infused Gin, Goji Berry/ Lemon/apple/Egg White/Osmanthus Flower]
The [Carnation Says] was fresh and graceful with a pink carnation floating on top.
[Gin/Umeshu/YuZu/Sake/Lime/Ginger Beer]
For appetizers, here was what we had:
Chilled Free Range Chicken, Truffle, Coriander:
The chicken was lean, soft and moreish because they use chilled free range chicken infused with a mushroomy truffle and crispy garlic pieces complemented by the Coriander and Chinese celery.

Crispy okra, Yam, Salted Egg Yolk:
Okra and Yam are healthy but they made it evilicious by coating them with thick salted egg yolk and frying it.
I thought it was really smart to pair these vegetables together because both okra and yam are viscous hence it is like eating salted semi raw yolk in your mouth because of the viscous texture and salted egg yolk coming together.

Next was the braised winter melon with conpoy, double boiled chicken stock.
I was really looking forward to this because it looks like a bunch of grapes.
Each piece of wintermelon was a perfect sphere and it was soft and mushy in delicious light chicken stock gravy.

Poached King Prawns, Celtuce, Sichuan Peppercorn broth:
This dish was heavenly and recommended for people who like the tingling sensation feeling without the heat.
It was guilt free eating this dish because there isn't any MSG while the gravy and springy prawns really go down well with rice especially that light gravy.

Poached Giant Garoupa Fillet, Sichuan Chili Fish Broth:
The poached fish can be eaten in two ways because the broth is pure fish soup that you can drink.

Wok Fried Australian M4 Wagyu Cube, Ginger, Sichuan Pepper, Honey:
For beef lovers, this is a great dish in a sweet and gingery sauce with a spicy punch!
The cubes of beef are not well done, hence it is locked with juice and lots of myoglobin which I used to think was blood!

The last dish we had was this cute pot of Dan Dan Noodles!
The broth was rich and each strand hung the broth well however I found it a little sweet though.

Before ordering the desserts, the 1935Beer is a sweet soothing drink to finish with and the cream on the top is the best!
[1935Beer-Vanilla/Caramel/Cream/Ginger Beer]

The colourless jelly is always a must at the end of any Sichuan meal.
As it is tasteless, it is often flavoured with syrup but here they have sweetened it with lemongrass and citrus.

To summarize, the location is great because it is in Central and I like the decor.
In terms of food, this is the first Sichuan dinner that I didn't feel overloaded and bogged down by sodium, MSG and oil and the food is almost like home cooked dishes with restaurant quality.

The lunch is also worth recommending because you can also order those dishes.

[1935 - 壹玖叁伍]
M88, 27/F 2-8 Wellington Street
Tel: 2156 1935



My friend told me about this place so I had to go and check it out because I love chicken.


It is slightly different to Roast chicken and potatoes but they had my favourite chips with chicken salt!
They use free range chicken that are hormone free according to their website.

Since this place specializes in chicken, I had to have chicken with chips but they have the Birdy pack which also includes a salad and chips so I got the pack.
For salads, there were so many choices!
The chicken was roasted perfectly and fuss free while the chips were so good with that chicken salt sprinkled on it.

I purposely paired it with the detox salad which is cabbage and carrots.

My friend had the DG's chicken and waffle with additional small Romaine salad.
Small romaine salad:

Finished with the Iced Tea and Lemonade with Cayenne Pepper.

The lemonade was spicier than I imagined.

Plastic straws are not used here which is quite good.
It is good to see another Aussie joint in Hong Kong!

[Little Birdy]



I love crab but there are not many Japanese crab specialists about. There is one in Wanchai called Kanizen but the set does not offer as much crab as this set.The Klwame crab set costs $1088 for one or $2176 for two which is really good because you can indulge on your own or if you are in groups of 3s or 5s it can be catered for.

Before they begin, they will bring over a tray of crabs to show you which crabs you will be eating.proxy?url=http%3A%2F%2Fstatic7.orstatic.com%2Fuserphoto%2Fphotopending%2F1W%2F1I0A%2F0AO20O7C728C26491BBAFDl.jpg&container=blogger&gadget=a&rewriteMime=image%2F*

Started with the assorted appetizer which had cherry tomato stuffed with mozzarella cheese, crab tomalley infused tofu, whelk, duck breast and cucumber with crab tomalley.


Next came the stewed wintermelon topped with truffle and parma ham which was nice and appetizing.


The next course was the crab and sashimi which were all fresh and tasty. I liked the way there were sliced fruit beneath the sashimi which helped to balance the heaviness of the sashimi.


The steamed egg was topped with lots of crab meat and salmon roe. The egg was silky flavoured by the bursting saltiness of the salmon roe.


The next course was the abalone which was soft and the sauce was very sweet.

Now to the star of the show which was the steamed crab.
The crab meat was sweet and juicy and there was so much tomalley there. Next were the grilled crab shells and legs, again more tomalley and this time it was chunky crab meat inside the King Crab legs.

The last course was steamed rice with crab meat mixed with truffle and edamame beans which left me full and satisfied.
For dessert, It was Matcha warabi but I was too full for it.
[Kani Kei]
Tel: 26021600
B/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay



Flamingo Bloom are launching drinks faster than I can keep up!

This time they have launched the #NAKEDZERO series which are #ZEROSUGAR #ZERO CAFFEINE and #ZEROPRESERVATIVES whilst being dairy and lactose free because it contains Almond milk.

These drinks really appealed to me because of the almond milk.

There are three flavours: P!NK, GOLD and V!OLET.


The NAKED ZERO series are blended with Mongolian grapes and made to order. You can see how much grapes there are blended.

As always, their drinks impress.
I wasn't sure how it was going to taste but it tasted like yoghurt because of the grapes and because it was freshly made it is well blended and no vitamins are lost.

As well as the #NAKEDZERO series, there is a hot series for winter.
Decisions arre tough because they have this new apple and cinnamon and the caramel cinnamon hot milk a well as smashed pears!

The smashed apple and cinnamon which is the best in my opinion because it tastes like my favourite apple pie with hints of jasmine.
Next time I will request for some Salted milk cap so I can imagine drinking apple pie with cream!

For light bites, they have four new toast items!!
They had hot dog briefly which I wasn't quick enough to try but to be honest toasts are healthier and better.

There are four different toasts but avocado is my favourite so I had that.

The whole thing just tasted in harmony because you could taste the lovely salted butter on the toast whilst having bites of soft creamy avocado and juicy cherries tomatoes enhanced by the black pepper.
The avocado pieces were just right which was really good because at other places I have been served crisp, hard avocado which is not ripe to eat.

[Flamingo Bloom]



Found out about this place through a friend, the name Bistroholic sounded really familiar. It turns out that it is run under the Coffeeholic group in Sheung Wan, hence the name. When you get there, you are greeted with this modern bar table by the window with flamingoes and a mini leaning tower of Pisa at the other end of the room.



The menu was really good with a wide variety.

Here was what we had:
Sweet corn soup bisque with salted caramel popcorn: I loved the way, the soup was sweetcorn all the way through with sweet corn soup bisque paired with popcorn which is also made of popcorn. It had a lovely sweet touch from the caramel on the popcorn, so sweet or savoury popcorn would both work and it just makes the soup a fun part of dinner.

Next were the Chicken wings stuffed with Taiwanese sausage and prawn. Interesting combination! The chicken skin was so crispy that they cracked when you put your fork in them which was brilliant as there isn't much fat underneath the skin.

The Matsusaka pork confit with smoked romaine salad was another surprise.

I am not a fan of pork, but the pork here is thinly sliced, tender and silky seasoned well by the truffle and has an aromatic smoky flavour to it complimented by the air dried apples.

For pasta we had the Spaghetti marinara with Argentina red prawn with mussels and Taiwanese peeled jalapeno.

The pasta was al dente and the Taiwanese peeled Jalapenos gave a lovely tangy punch with a spicy kick to it.
We also had the Pan seared Hokkaido scallops risotto with sea urchin prawn jus.
This was seriously rich with uni and prawn jus but I liked it.

Slow Cooked Iberico Pork with Anchovy Tomato Jus:
The Iberico pork was lovely and juicy as it was slow cooked and it went really well with the tasty Anchovy tomato sauce. I liked the mash and grilled vegetables that came with it because it makes it complete.

Finished with Tiramisu which is light and moreish as it is soft and creamy just how it should be with an alcoholic soaked sponge in the middle.

f you book through FB, you get truffle seasoning, truffle pate and a cash coupon when you dine there. (whilst stocks last).

21/F Circle Tower, 28 Tang Lung Street, Causeway Bay, Hong Kong
Tel 3500 2273
IG/FB: @bistroholic.hk



Fans of Mr Steak can come here because The Sky Bar is also part of Mr Steak, hence the beef is guaranteed to be good.


The set dinner includes a semi buffet soup, salad and dessert bar.


The sets are priced according to the main course that you choose.

For starters, chose the Brown crab and American Pearl Oysters.
The oysters were fresh as expected and all it needed was a squeeze of lemon.
Although there is some strange tomato sauce in the middle which is a Hong Kong thing.

The Brown crab was the star of the show because there was so much roe and Tomalley that it was best eaten with bread.

The pea soup from the soup bar was warm and comforting with lots of peas in it.
For mains, the pineapple and short ribs were tangy and tender.
I had the surf and turf because the beef was as good as expected.
It was a nice chunk of tenderloin that was juicy and full of beef flavour.


Finished with the desserts which left me feeling satisfied.

[The Sky Bar]
8/F., Lee Theatre Plaza, 99 Percival Street, Causeway Bay
Tel: 24099866



It's been a while since I last dined at Greyhound so I have forgotten how good their Thai dishes are.
As it was my friends birthday we went here as she wanted the coconut crepe cake.
The menu has changed quite a bit since my last visit in 2012 and they now have more pasta dishes and Western dishes to cater for a bigger audience.
While the menu has expanded, the dessert menu is still fab with a great variety of desserts which make it hard to decide what to end the meal with.
Started dinner with this evilicious Cherry soda, I chose it because you rarely see it on menus in HK.
It turned out better than I expected because some cherry flavours can taste artificial but this one was sweet and moreish.


It comes with a side of coke which you pour in, therefore giving you a cherry cola flavoured drink.
After a while when the icecream has melted you get a delicious cherry soda float.
The other drink we had was the Pick you up which was a healthy concoction of juices:

Started with the Waterfall Grilled Lamb which is Sirloin of lamb served on skewers with Thai north eastern style spices with chopped shallots, spring onion, dry chilies and lime juice.

This was my favourite because their sauce was really similar to the sauce at [Chili club, Wanchai] for the thinly sliced grilled beef filet. Surprising the lamb and the sauce were a great match and lamb meat has never been so appetizing and moreish. I will definitely order this on my next visit which means I have to come back to this branch as they only serve it here. They also offer this at their Beijing branch because the people up North like lamb. It had no gaminess at all and tasted like tender beef slices.
Greyhound's famous chicken wings are indeed delish as they are so convenient to eat because of the single bone element. They were crispy with a delicious salty fish saltiness.

For noodles, had the Beef balls and stewed beef noodles which came in a rich beef broth.

I loved the thin rice vermicelli which soaks the broth and you also get condiments with it so you can add accordingly.
Yellow chili sauce was my favourite and really brings the flavour to the next level.
Spaghetti with Thai Anchovy:

This item is another must order item because the taste is very strong, from salty anchovies to strong basil leaves.
Larb Salmon E-Sarn Style:

This was similar to the waterfall lamb, but the dressing at the bottom was tangy and fiery.
The salmon tastes really good when you mix it all together.
Coconut sherbet:

Usually sherbets have a tart taste but this one was not. The taste was sweet and soothing like coconut melting in your mouth. It is made of young coconut and the coconut water inside which tastes so much better than coconut milk. The icy frozen coconut sorbet melting sensation was so refreshing especially when it was made from coconut water.
Coconut crepe:

The crepe was covered in cream which was lovely and light and it was slightly sweetened but not too sweet. In between the crepe layers there was delicious pieces of young coconut. It reminds me of the buko pie but this one is nicer because it is not so sweet. On top of the crepe, there was a piece of water chestnut which is the one served in the Tub Tim Krob dessert. Overall the cake was delicious, however the coconut meat in the middle was a little hard comparing it to the one I tried a while ago.
[Greyhound Branches]

Greyhound Cafè - ifc
Shop 1082, Podium Level 1, ifc mall, Central
Tel: +852 2383 1133

Greyhound Cafè - OT
Shop OT G01, G/F, Ocean Terminal, Harbour City, TST
Tel: +852 2383 6600

Greyhound Cafè - FW
Shop L2-42, 2/F, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong
Tel: +852 2383 4838

Greyhound Cafè - GCP
Shop 301-302, 3/F., Moko Place, 193 Prince Edward West, Mong Kok
Tel: +852 2394 6000

Greyhound Cafè - TKS
Shop 007, G/F, Cityplaza Phase 2, Taikoo Shing, Tai Koo
Tel: +852 2560 9668

Greyhound Cafè - NTP
Shop 103A, 1/F, New Town Plaza Phase 1, Sha Tin
Tel: +852 2699 3939

Greyhound Cafè - MT
1/F, Midtown, 1 Tang Lung Street, Causeway Bay
Tel: +852 2383 4038

Greyhound Cafè - Thai-pas Bar
1/F, Midtown, 1 Tang Lung Street, Causeway Bay



I love this branch of Wang Jia Sha because the decor has a touch of vintage Chinese romanticism from the past.Went there for lunch so had the noodles.


I had the Sichuan dan dan noodles which came in a lovely strong broth, the spiciness was just right for me and the minced meat and pickles gave the noodles more flavour.

The beef noodles were lighter compared to the Sichuan dan dan noodles but the beef was lovely and soft.

The Shanghai dumplings are a must order, each one was bursting with rich meat juice.

For sweet treats, had the custard buns and souffle red bean balls. The custard buns were and piping hot, inside it was filled with runny custard.

The souffle balls were light and soft filled with red bean paste. It was good that it was on a bed of icing powder, so you can dip it according to your sweetness levels.

[Wang Jia Sha 王家沙花樣年華]:
Shop G16 , G/F, Site 4, Whampoa Garden,
Wonderful Worlds Of Whampoa,
7 Shung King Street, Hung Hom
Tel: 23650669



Founded in 1875, Charbonnel et Walker is one of Britain's earliest chocolatiers. Encouraged by Edward VII, (then the Prince of Wales), the company first formed as a partnership between Mrs Walker and Madame. Charbonnel hence the name Charbonnel et Walker.
They are endorsed by the Royal Warrant as one of the few chocolatiers to Her Majesty The Queen where iconic customers have included Princess Diana and Princess Margaret.
The chocolates are hand-made to the traditional recipes of Madame Charbonnel.  Their renowned dark chocolate is made from the finest dark couverture which results in a decadently rich taste.


As well as the packaging, the shape of the chocolates are captivating which make them great gifts. There is also a special offer at the moment where you can get the cake by Jeffrey Koo.
{see FB for further details}

Other chocolates in the range are really tempting.






Tea shops are trending at the moment and Hong Kong style milk tea is served here.


The owner seems quite proud of his tea as he claims it is award winning tea.

To be honest, Hong Kong style milk tea is not my cup of tea but I had to give it a try because he said it was an award winning tea.
It was served pretty fast after I paid.

The guy at the front poured milk etc into the tea.

The taste was very strong with a good bitterness to it yet you could taste the balanced milk flavour.
While I was there, most of the Hongkongers said it was really good but as I am English I don't know how a good HK milk tea should taste.
I wonder if the prices will increase after the soft opening.


[My cup of tea 我杯茶 - 港式奶茶鴛鴦專門店]
G/F, Wing Hing Building, 6 Spring Garden Lane, Wan Chai



A few years ago McDonalds launched all day breakfast only on new years day and since then they have been serving it every year.


This year, they decided to promote the hotcakes with a choice of four sauces.
Three were not available before such as strawberry, fudge and Skippy's peanut butter.
Clearly the strawberry and fudge sauce are the sauces used for the sundaes.
Also served all day on New Years day was the soy milk which is another breakfast item.

I got the hotcakes deluxe, extra McSausage muffin, Bacon loaded fries, apple pie and the soy milk because I always like having fun mixing the things around.

The pancakes were hot, soft and fluffy and they tasted even better when I put the filling from the apple pie onto the pancakes.

Some of the chocolate sauce was put into my soymilk making it into chocolate soymilk, while I played with the remaining sauce on the hotcakes.



For the Sausage McMuffin, I put the guacamole from the loaded fries and it went really well together.


To summarize, I had a fun New Years day!



Decided to try the pineapple bun filled with durian as it was recommended to me by the staff.


To be honest, I don't like pineapple buns because of the weird buttery crumble on top.
The pineapple bun here is sliced and stuffed with a scoop of D24 durian icecream and creamy durian filling.
It was simply delicious because the creamy durian puree tasted delicious with the bottom half of the soft bun.
The icecream is good too but it gets in the way so I had it separately.




If you like Thai food, I think this is a great place for hotpot because the appetizer, dessert and drinks cabinet is all you can eat including chicken, Thai salad, etc.






For the main hotpot broth, you get a choice of Thai style soups such as tom yum kung, coconut chicken, curry etc.
I chose two because it was only $10 extra for two different pots.


For me, the best bit were the noodles because they have Thai Mama noodles and Cambodian noodles which I had first before the broth get oily.

With the Cambodian noodles, I like the way, the softness of the noodles is up to me.


It was nice eating out of bamboo bowls for a change.
Both noodles were good but I prefer the Instant noodles.

After having the noodles, it was time for the beef and seafood.


You get half a grey mullet which goes nicely in the tomyumkung as the strong broth balances the strong flavour of this fish.
I put the pandan leaves in the coconut pot which were used to garnish the seafood platter and it enhanced the coconut broth even more because pandan and coconut always go well together.

The huge oysters didn't shrink in the hotpot and they had a very strong taste to it.

For drinks had the fizzy cucumber which was refreshing and soothes the spicy food.
As well as the hotpot I was really satisfied with the appetizer bar so I hope to come again soon.
[Thai Bin Lo]:
9/F, King Wah Centre, 628 Nathan Road, Mong Kok



The Best of British Hong Kong celebrates and showcases the UK’s culture and capabilities in one of the world’s most dynamic and exciting cities!

Best of British Hong Kong has been up and running since 2015 and it is getting bigger and better every year.
The first year, it was very small held at Chater Garden and now it is taking up the most of Tamar park with lots of activities and food stalls.

To buy food, you have to get cash coupons at the counter.


The cash coupons are in pounds £, the funny thing is $10 = £10 so the food prices look funny!
Imagine Mac n Cheese, Scotch eggs for 60 quid!!



As a foodie, it was a really hard decision because there were so many food stalls serving all my favourites such as pies, mac and cheese etc and the participating stalls were recognized restaurants such as Jamie Oliver, Shoreditch, Chips Republic, Golden Pig.

In the end I had the pork apple burger with black pudding, chicken and leek pie and the roast wrap.

Pork and apple burger with black pudding from The Golden Pig:


Roast Wrap from the House of Yorkshire:
I was disappointed with this wrap because I thought it was going to be the Yorkshire pudding wrap which is trending in UK but it was just an ordinary pancake wrap!
Although the wrap was disappointing, the fillings were delicious with kale, roast potatoes, gravy, horse radish and meat. 


Chicken and leek pie from The Golden Pig:
One of the fun activities this year was having fun inside British Airways snow globe.

That's a wrap this year!!

Best of British Hong Kong:



DALLOYAU which used to offer just Macarons and cakes now serve a good range of comfort dishes at the new Pacific Place branch on the third floor.


The cake selection is as good as always and it is impressive that they have a gluten free cake as a choice.

As it was a cold day, we started with soups:
Parisian vegetable soup:

To most people, it looks like finely diced vegetables but I really liked it because it was light and tasty consomme.
Onion soup with cheese toast:

The onion soup was also good because it was sweet with a concentrated onion taste that wasn't too salty.
Lobster soup:

Lobster salad Religieuse:

This was a savory version of the Religieuse dessert, the top choux is stuffed with avocado while the bottom choux is filled with lobster.
Baked scallop:

duck confit opera:

This is a close up to show the beautiful layers.
Norwegian salmon roll:

The salmon roll is so much more stunning than the photo because it is wrapped in a delicious clear savory jelly.
In the middle there is a poached egg with a runny yolk which makes it evilicious and gives it a surprise to someone who is having it for the first time.
The gem lettuce on the side has been drizzled with lemon juice so it is really appetizing.
Duck leg confit:

Next was the signature duck leg confit, the meat was soft and supple that it came off the bones easily.
Croque Monsieur:

I had to get the Croque Monsieur because I just love cheese and ham.

Finished with a scones because scones and cream are irresistible.
Also had other cakes and drinks.
The Earl Grey and chocolate was a wonderful hot drink to end dinner.
chocolate truffle opera:
Mille feuille chataignes et clementines:

Christmas Log Chocolat Orangette:

Shop 325B, L3, Pacific Place, Admiralty, Hong Kong



This year, I received another big box for Christmas and it was from Kee Wah Bakery.
It was filled with sweet treats.



The cookies by Kee Wah Bakery has an element of creativity in it where you can decorate them with icing sugar pens.
In the box, there are three different flavours: chocolate, ginger and cinnamon in three different shapes Christmas tee, heart and a star. There are two icing sugar pens for you to decorate them.

At first, I thought the icing sugar was stuck but you have to put them in hot water to melt the icing inside.

Cookies decorated by me:


All the flavours were good, my favourite was the ginger and cinnamon and the icing sugar adds an extra sweetness to it.

The Christmas bauble was filled with my favourite nougat and ginger candies which are so moreish that you finish them as soon as they are opened.



In UK, I had no fuss or complaints with Vietnamese food but I found myself avoiding it in HK because the quality and taste is so different from UK.Recently heard of Co Thánh but it didn't really motivate me, but Fûhn did because they specialize in North American Pho which I have always wanted to try. The reason why Fuhn appealed to me is that CBCs, ABCs and celebs are always raving about how good the pho is over there just like how the texture and taste of ricerolls and noodles are more elastic and not sweet by default in UK. The noodles are served with herbs such as basil, perilla, fish mint, rice patty herb, which you can add according to your preference.


You also get a side of beanshoots, chili and lime for the noodles. The beanshoots are impressive because each one has had the top and tail removed so they look clean and fresh.

Moving onto the noodles, we got the XXL special beef pho where the bowl is so big that it takes up most of the table and the chopsticks and spoon seem tiny in proportion.
This is the size you would get in the US and Canada.

Tried the broth first which instantly got me hooked because of the strong herbs yet the broth was clear and light free from a layer of oil. It was savory and not sweet like Hong Kong phos and the noodles were just right flavoured with that broth. The noodles were topped with thinly sliced onions, raw beef, cooked beef, beef tendons, beef balls and beef tripe. I really liked the beef tripe because it was sliced to about 4mm so it hung more soup and it was less chewy to chew!!

We also had a platter and the prawn cakes were the best, they were tasty and fluffy with chunks of prawn in it which tastes like the prawn paste they use in UK's sesame prawn toasts served in Chinese joints.

Finished with avocado milkshake and Vietnamese ice blended coffee, both did not disappoint but there was tomato smoothie on the menu too so it will be on my drink list on the next visit, so will the chicken noodles.



On Fridays and Saturdays, it will never be too late for pho as they close at 4am!!!!!!

1/F The L Square,



Winter is the time for lamb pots and snake soup.
My first meal for these winter warming dishes were at Wanchai's Yat Tung Heen.

The location is near Wanchai star ferry so the restaurant is nice and quiet.

Started with the star of winter, the snake broth with fish maw that serves 4-5 for $1080.
It was thick and warming with silky fish maw.
I liked the taste of age peel and the crunch from the black fungus and ginger.
It is served with lemongrass, Chrysanthemum petals and crispy pieces which you can add according to your preference.


For carbs, we had the glutinous rice with Chinese preserved sausages, another classic dish.
It had a fragrant smokey taste.

The lamb pot which is always my favourite is complex in taste because it is cooked with a mix of fermented red beancurd and fermented beancurd.
The lamb was soft and tender while the beancurd sheet absorbed the delicious sauce.

The last dish was interesting as it was my first time trying eel cooked with dried duck leg, I never thought that these two could go together so well.
The air dried duck leg is similar to parma ham.
In the pot, there were juicy big chunks of sweet radish that has been infused in this delicious gravy.

For dessert, it was good as expected.
[See how springy the buns are]

The steamed custard buns were cute filled with silky egg custard filling and the sweetness was right.


The Layered Malaysian cake had a twist to it because it was layered with custard.


Again, both were fluffy and springy but then all their desserts and dimsums are top notch!

[Wanchai, Yat Tung Heen]:
2/F Great Eagle Centre,
Tel: 2878 1212



Garden Café at City Garden Hotel is always my favourite places for buffets.
For Christmas, it got even better because they have Christmas dessert paradise as well as traditional roast turkey.

The buffet kept me busy all night because there was something delicious at every station.

There are some starter shots before dinner which you can drink while you are waiting for friends and prepare yourself for the feast.


The seafood was good and the salads were fresh and the caesar sauce made the salads moreish.
You don't except congee to be tasty but it was with a chicken infused into it.
The noodle station was another place for my carbs craving because the tomyumkung broth was strong.



I love desserts and the donuts were comforting for me, the bite size was good and they were filled with jam, then there was my favorite pandan cake as well as the chewy sachimas.

 All cheesecakes!!


If you reserve and pay a deposit, you can take part in the “Build Your Own Snowman” session.
Limited to one snowman per table and only 30 snowmen will be built each night on a first-booked, first-served basis.


Christmas special drink Eggnog!!


30% off when you book direct online.
Garden Café
1/F, 9 City Garden Road, North Point, Hong Kong
+852 2806 4922



While Hong Kong is one of the most expensive cities to live and travel, Macau is getting there as well.
Best Western Macau Hotel Sun Sun was referred to me by a friend and it really appealed to me because of the location.
It is only 10 - 15 minutes away from Ruins of St. Paul’s and A-Ma Temple and the supermarket Sunsco is just round the corner.
The best thing is, you are staying in the middle of a residential area so you see the real everyday life of Macanese people with local eateries nearby which are not touristy prices.
Saying that, there is a fantastic place for dimsum nearby which recently got recommended by Michelin and this other Michelin recommended noodle joint, so a double bonus for foodies.

The hotel offers a variety of rooms from standard to deluxe suites, and all rooms are non-smoking and equipped with amenities including air conditioning, flat-screen TV, electric kettle, freezer, a bathroom with shower and personal care amenities etc.

A relaxing bath:
Coffee maker:
Stylish fridge filled with refreshments

We dined at THE SQUARE PORTUGUESE RESTAURANT located in the hotel offering delicious Portuguese fare with American decor.


Delicious bites of bacahau:
Kale and potato soup:
Chicken curry with spices imported from India:
Mouth watering African chicken which had a fiery chili and peanut sauce drenched on top:
Roast suckling pig
My favourite was the Serradura pudding because I love whipped cream!

They are currently adding more items to the menu to offer more variety as well as Portuguese dishes.

Outside the hotel, you will find that it is surrounded by colourful street art making it fun for selfies.







Video of the street art around the hotel:

[Best Western Macau Hotel Sun Sun]



Christmas is coming and everyone is probably busy making plans on where to go.
Buffets are usually the number one choice because everyone can choose what they want.

Here are the highlights on what is coming up at Bistro on the Mile.


The turkey is a must and the breast was soft and tender complimented deliciously by the cranberry sauce and gravy.


To finish off, the Yule log and chestnut cakes were a sweet ending.

As well as that, other delicious highlights include paella, lobster, lobster soup while you will still find other delicious items like scallop themed dishes which is their current theme.







BM Christmas highlight dinner items on 24, 25, 31 Dec 2017 where some dishes will be rotated as the list below is just a general scope on what is going to come up.

Cold dishes item for buffet:
Duck foie gras and artichoke pate ( Dinner )
Scallop with beetroot salad
Devilled egg with bacon, Salmon caviar
Galantine of chicken with wild mushroom
Fresh Oysters ( Dinner )

Japanese dishes:
Prawn Tempura
Deep-fried soft shell crab tempura with orange dressing
Roasted eel with mushroom rice and seaweed in Japanese style ( Dinner )
Lobster and scallop cake in Japan style ( Dinner )

Lobster Bisque
Double boiled fish maw and chicken soup ( Dinner )

Hot dishes item for buffet:
Braised wagyu beef with port wine sauce and glazed onion, carrot ( Dinner )
Mint, lemon and garlic roasted lamb saddle
Baked lobster Thermidor ( Dinner )
Spanish seafood paella ( Dinner )
Baked oyster with spinach and cheese
Chicken Kiev with dill butter
Deep fried beef brisket with fritter, garlic vinaigrette
Steamed scallop on shell with vermicelli and garlic ( Dinner )
Wok-fried crab with spring onion and ginger ( Dinner )
Wok-fried bay lobster with garlic and chili ( Dinner )
Carving station Roasted pineapple ham
Roasted Turkey
Beef Wellington
Roasted Prime rib ( Dinner )
Sucking pig with condiment ( Dinner )
From the grill Seafood - Mussel, king prawn, Scallops, Salmon, Seabass, Squid
Pan-fried duck liver with caramelized apple ( Dinner )
Lamb chop with rosemary and garlic

Christmas Stollen
Christmas pudding with Vanilla Sauce
Mini mince pies
Chocolate Yule log cake
Chestnut cakes
Croquembouche profiteroles
Pineapple & ginger Pavlova

[Bistro on the Mile]
Holiday Inn Golden Mile
Tel: 23151118
50 Nathan Road,
1st Floor,

[Price list]