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Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries.
All year round, Kee Wah Bakery is renowned for its bakeries and festive products.
Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries.

Kee Wah Bakery has launched the "Kee Wah Studio” in October 2017, allowing Hong Kong people and tourists to understand more about Hong Kong history and local pastry culture. The traditional Hong Kong pastry-making classes are taught by experienced instructors. Locals and tourists can participate and make their own traditional pastries and breads in this extraordinary location. To make it more meaningful, they can also share the finished products with their family and friends.

The studio along with the tea room is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong.
On the ground floor is the bakery shop.

Recently I attended a Chinese preserved sausage bun class at Kee Wah Studio where I learnt how the steamed bun was made.


It was really fun making it traditionally and then giving it a modern twist.




Here are my finished buns!!


I definitely recommend this class because once you learn how to make the steamed bun you can apply it to other Chinese steamed buns and add some creativity to it.

Other fun classes include festive cookies, egg tarts, cocktail bun, Winter melon pastry and more.

There is a 10% off  when you enrol for classes at Kee Wah studio with code [KW10%OFF_supersupergirl] !! Offer expires 31/12/17
*推廣優惠碼 [奇華工作坊]: KW10%OFF_supersupergirl*
- 於奇華工作坊網上報名時,只要輸入以上推廣優惠碼,即可享有九折優惠
- 以上優惠適用於奇華工作坊所有課程
- 優惠適用日期由即日起至2017年12月31日



Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries.
All year round, Kee Wah Bakery is renowned for its bakeries and festive products.
Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries.

Kee Wah Bakery has unveiled the "Kee Wah Tea Room”, where people and tourists can enjoy local dishes.
The tea room along with the Kee Wah studio is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong.
On the ground floor is the bakery shop.

It was a very memorable experience because Kee Wah Bakery was just a bakery to me but now you can dine there and also attend lessons where the tradition is passed on.

The longjing with apple, ginger and honey was fantastic because it was tea to the next level.
It is tea infused with apple and ginger and you can see how much tea leaves are in the middle.


For food, there was the classic Prawn toasts which had a whole prawn and this deliciously soft bun with BBQ roast pork and onions.


On the filling side, there was a local classic baked rice with pork chop dish and Hainan chicken which is very popular and includes soup and rice.


Finished off with French toast and waffles.


You can get 10% off your Kee Wah tea room bill by showing this code [KWTR10%OFF_supersupergirl]!! Offer expires 31/12/17
*推廣優惠碼 [奇華茶室]: KWTR10%OFF_supersupergirl*
- 只要出示此Post及以上推廣優惠碼,全單即可享有九折優惠(服務費除外)
- 優惠適用日期由即日起至2017年12月31日

Photos of the menu:









Recently went to the Christmas party at HABITŪ where we got to preview the coming delights.

A one-stop-shop for all your festive food and drink, HABITŪ has also invited model and pastry chef Amanda Strang to design a collection of cakes and cookies.

HABITŪ x Amanda Strang White Christmas Collection:

The most luxurious of Amanda’s desserts is the White Christmas Log Cake (HK$688), a
vanilla tiramisu mousse with creamy cranberry and sour cherry jelly on a cranberry dacquoise.
(also available in miniature white Christmas Mini Log Cake for HK$52).

Less decadent but no less delicious is Santa’s Chestnut Pound Cake, (HK$25 per slice), which
features marrons glacé and Belgium chocolate flakes folded inside the French butter pound cake.
Finally, Amanda created Rudolph’s Biscuits (HK$98 per box) which are buttery cookies with
hazelnuts, cranberries and cocoa nibs.

Winter lattes were a colourful choice of matcha, beetroot and turmeric which can be made with coffee or coffee free.


The beetroot one was amazing because you can literally taste blended beetroot in it and the Christmas White truffle drinks come with a winged cup or cookie wings if you have it there.


Foodwise, I liked the festive dishes especially the Linguine Pasta with Smoked Turkey in
Beetroot Cream Sauce which is very Christmassy.
It is really thoughtful that HABITŪ has quite a few vegetarian options such as Sweet potato Beet Wellington and Avocado Organic Quinoa Kale Caesar.

Unknown to me, HABITŪ has an impressive cake library that can be ordered!
I loved the sparkling silver cake and the black cake Gothic table chandeliers.


Thanks to HABITŪ we got to have fun and decorate our own personalized cake.




Previously tried Belgica in K Town so I knew the mussels were going to be good here because it is part of the same group.
de België is on the corner of Elgin Street looking small on the outside but spacious once you venture in.




That night, we had a bit of everything because they have other dishes as well as my beloved mussels.

Started with the Tomato aux crevettes and the pulpo a la gallega.
The Tomato aux crevettes were tender translucent shrimps in a delicious dressing encased in a tomato.

The pulpo a la gallega was tasty slices of octopus tentacle on top of new potato slices sprinkled with chili and paprika on a bed of creamy aioli.

It was a great start followed by the mussels.
Again, it was hard to choose because you could choose from mussels cooked in wine, beer etc.
I went for the beer as I was after strong flavours.
It was a huge pot of mussels served with their homemade fries that are fried twice to get that lovely texture.
The mussels were sweet infused with beer and they were free from grit and beard.
While I was eating them I thought I was lucky that the mussels were beard free but later the Chef told me they had removed the beard before cooking you can just enjoy them.

After the mussels, I had the herb roasted chicken.
The chicken was really comforting because it tasted how a roast chicken should taste, ie fully flavoured by the herbs as they were rubbed evenly and it was roasted just right.
The vegetables that came with it were fantastic because they were cooked thoroughly and flavoured in honey, something difficult in HK because the potatoes are normally too hard as the Chefs just grill them to save time.

Had a sweet ending which is hard in Hong Kong because it is really hard to get proper Western desserts.
The Waffle was done just right because it was not too sweet as the sweetness of the cream complemented it nicely and the Chantilly cream was fluffy and airy.
If you drink, I seriously recommend the coconut beer which I tried at the Belgica [other branch]!
de België:
21 Elgin Street, Central, Hong Kong.



3 ITALIANI meaning three Italians is obviously opened by three Italians.


At 3 ITALIANI, you can expect a good choice of authentic Italian gelato, chocolate and coffee.

There are 30 different flavours of gelato and sorbet.
(20 traditional Italian flavours and 10 Asian flavour on offer in Hong Kong).

They are made in store everyday, free from preservatives, syrups and colouring which can be seen behind the glass.

There are 5 flavours exclusively created for Hong Kong: 3 Italiani (mango, coconut and sponge cake), Chocolate Wasabi, English Trifle, Crema Antica and Chocolate sorbet.
The chocolate sorbet is an interesting one because it still tastes of strong chocolate without the milk.
Clearly English Trifle was my favourite being English.
It is slightly different to the trifle with custard and jelly because it had cherries, dark choc, red velvet cakes, small amount of liqueur but it was still good.
The best thing is that you can add whipped cream to it which I did.
Great coffee:
Also tried the waffle with nutella and cream, a great dessert to share:

535 Jaffe Road, Causeway Bay.



Kowlooners thirsty for Flamingo Bloom can now quench their thirst at the second new branch at TST!



With winter just around the corner, tea lovers can look forward to an enhanced menu full of
nourishing hot teas, such as the highly aromatic, fresh Australian Blush Pear x Jasmine Tea or
Lemon with freshly ground Ginger x your choice of tea base, such as Jasmine Tips Green,
Honey Orchid Black, Highland Oolong and Chrysanthemum Pu'er.
Most Flamingo Bloom teas can be prepared hot or cold, according to your preference.

And to make the new opening even sweeter, Flaming Bloom’s Tsim Sha Tsui menu offers
another Hong Kong favourite: Bubble waffles with ice-cream.

First, choose from six ice cream
flavours: Cookies & Cream, Milk Chocolate, Bitter Sweet Matcha, or Strawberry Fields. Next
comes the decadent toppings, including Pink Salted Milk Cap, Oreo Crumbs, Salted Caramel
Crumbs, and Double Matcha Sticks.

Get a free floaty at the TST branch with any drink purchased until the 2nd November.



Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice.inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.
This dish was launched a year ago hence this is version 2.0.
To be honest, I haven't tried version 1.0 and it was my first time trying Sorrowful rice so I was really excited.


It will be available from 30/10/2017-24/01/18 on Mondays to Wednesdays for dinner which includes a crispy crab claw, soup and puerh and osmanthus dessert.




The roast pork is served in a big slab just like the way you buy it from the shops and it gives the satisfaction of having a whole piece of roast pork to yourself.

They use pork collar butt which is the best cut and the the roast pork is served with this glistening almost translucent glaze that is too beautiful and mesmerizing to eat.

To eat, you have to mix everything together especially the liquid yolk and the finely chopped onions underneath the roast pork so the sweetness of the onions come out and the creamy yolk lubricates the grains of rice.

For me every spoonful of rice was heaven because of the onions, egg yolk and the crisp egg white. There was also some lard which brings out all the flavours.
Moving onto the pork, it was just sensational, the meat was lean but tender and I finally satisfied my roast pork craving with this huge piece of pork!!

Saying that I desperately needed a knife and fork because the chopsticks were a bit difficult for me.

Canton Room, Gloucester Luk Kwok:



This is a great place to go for Chinese food because the vibes and environment is modern and chic yet on the menu you can still find Peking duck and other goodies.
By the stairs, there are fresh fish on ice which you can order and choose the way you want it cooked.


The price of the fish includes the cooking.
We had the Kinmedai which is a prized Japanese fish served as fish soup.
As expected it was fantastic because the fish was delicate and the broth was full of fish sweetness.
For starters, we had Sichuan translucent beef slices, drunken chicken, Sweet and sour spare ribs, diced beef with goose liver and mustard sauce, chilled sea blubber.
The translucent beef slice was wonderful with a sweet and spicy kick.

Diced chicken with dried chili (laat ji gai):
I love spicy food and this was divine because it was crispy pieces of chicken that was evenly spicy and the chicken was tender.
The steamed assorted dumplings (pork, duck and prawn) were colourful and delicious and the duck was special for me because you rarely get duck dumplings and the green one was also good because the dumpling wrap was made of fragrant pandan.

The Peking minced pork pastries reminded me of flat sausage rolls but the meat was very moist while the pastry was chunkier and flaky.
Barbecued Peking duck:
The crispy duck skin was served with sugar which gives it a sweet twist while there was a colourful side of vegetables including watermelon radish which tastes like carrot.
The pancakes with duck, vegetables and sauce put together was flawless.

THE POND 魚塘鴨子:



I went here because they specialize in Lamb from Guizhou.
The name of this place is called 貴州遵義黔營羊肉粉 but the English name SIMPLEJOY [on Instagram and also printed on the napkins] is rather random and has nothing associated to Guizhou.


Anyway, it is hidden behind the stalls of Ladies Market so there is some sense of privacy when dining there
It is open 24 hours so a convenient place for early breakfast or midnight dinners!!

They have an English menu.
In Hong Kong, the items on the menu would be deemed as Hardcore but it is pretty common and they seem to eat anything over there!!
Not for the faint hearted because they have BRAINS, PLACENTA, PAIR OF EYES, TESTICLES, PENIS, you name it!


I tried the toothpick lamb which somehow wasn't served on toothpicks.
They were small juicy tender cubes of lamb seasoned with chili and spicy.
Each piece of lamb was scrumptious and not too spicy.

Next were the eyes! A pair of lamb eyes.
It was a surprise because I hadn't a clue how it was going to be served.
In my mind it was two eyes rolling about on a plate but it turned out to be eyes in the soup but they were not floating around.
I was also disappointed that the eyes were cut in half as I couldn't find the lens or vitreous humor.
There wasn't much taste to it but the texture was like springy chewy chicken cartilage.

The ribs were quite pricey but delicious because it was laced with spices.
Adding cumin and extra chili made it taste even better.

Anyway, next time I will be back for the noodles!!!
86 Tung Choi street,
Mong Kok
Instagram: simplejoymongkok



Hairy crab season this year started off for me with Hairy Crab Roe dishes from 上海姥姥 Shanghai Lao Lao.
There are so many branches in Hong Kong.

I was captivated by their Hairy Crab roe poster at Wong Tai Sin and all over the MTR stations.


As I was in Causeway Bay the other day, I went there with friends and we had other dishes as well.
Sliced Pork Terrine:

Started with this classic terrine where the jelly melts in your mouth while the pork bits are really tasty.
Mung Bean Noodles with Shredded Chicken:

This one was my favourite, springy mung bean noodles in a thick peanut and sesame dressing complimented by refreshing julienne cucumber.
Smoked Fish with Mixed Spices:
The fish was crisp and sweet with a play of spices that were not spicy.
Noodles with Hairy Crab Roe:

I love noodles and these have to be eaten asap while it is hot and delicious.
There was so much crab roe to cover every strand of noodle.
Assorted Mushrooms wrapped in Crispy Bean Curd Sheet with Hairy Crab Roe:
This had to be the star of the show, the dish that was advertised on the poster, it was crispy with juicy mushrooms in the middle served with a generous pile of crab roe to compliment it.
Scrambled Egg White with Hairy Crab Roe:
Another classic dish was the scrambled egg white covered in an abundance of crab roe, great with rice.
Steamed Pork Dumplings with Hairy Crab Roe:
The pork dumplings are a must in Shanghai cuisine and these were bursting with rich crab roe and pork in the middle.
Mini Glutinous Rice Balls in Fermented Rice Wine Soup:

Dessert ended with a sweet touch of soft chewy glutinous rice balls in sweet fragrant osmanthus flowers and rice wine soup.
Finished with the warming Fresh Lemonade with Ginger and Honey and the Chrysanthemum tea with Wolfberries and Honey.


上海姥姥 Shanghai Lao Lao:



I love modern vegetarian joints so naturally I was captivated by the burgers at Veggi Monster.
When I got there, I discovered that I had already tried the owners' two other Chinese style vegetarian restaurant in Kwuntong and Mongkok.

Most vegetarian joints just offer 1-2 burgers but here you have four to choose from as well as wraps and salads so decisions are tough!!!

As it was tough, I ended up coming here twice and here was what I had.
I loved the huge burger boxes!!

Burger in Black:
A burger is not complete without cheese and there they use non diary cheese which tastes just as good and melts like real cheese.
The patty which is made of organic black beans tasted like thick and firm mashed Mexican refried beans with a touch of Chinese black beans and the black olives give it more flavour.

Tofu Lover:
The tofu burger was more on the classic side because it had the normal burger sauces like ketchup and mustard but it was still tasty with beetroot and red lettuce.

Avocado and Cashew wrap:
The wrap is a lighter option compared to the burgers, again there are three to choose from.
I had the avocado because there was an interesting combination of seaweed, pickled cucumber and cashew which gave it a complex taste.

Pot of Nature:
I was really glad the boss recommended this to me because it was a whole bowl of peach tree gum flavoured by sweet olive.
It was like eating luxurious golden birds nest which is good for the skin.



Located in Sheungwan, they offer a good selection of healthy drinks like taboocha, pressed juices and other items.
As I have never tried Kombucha before I went for the beetroot taboocha which is made with Kombucha.
It was very fizzy and not too sweet.
I also recommend the mangosteen juice as well because you don't often see this drink in Hong Kong.
At the moment, they are doing a buy one get one free promotion for the burger in black until the 27th October.



I have always been fascinated with bamboo scaffolding because it is used instead of metal on skyscrapers..
Bamboo structures are also used in Chinese Flower plaques 花牌 which are bright red and made with bamboo frames, wire mesh, paper and plastic.

I discovered that there was a Chinese flower plaque workshop held for free at Caritas by Wingkei, Choi, the owner of Wing Kei Flower Shop 榮基花店 so I had to register for it because you don't often get to participate and it was a good experience to learn how the flower plaques are made.


Before I attended the workshop I initially thought the bamboo frames were already made so all we had to do was to decorate it with the bits and pieces.
It was really fun because everything was made from scratch, we got to saw the bamboo, split the bamboo into four pieces vertically and this big frame was made by tying it together with wires.
No glue is used hence bamboo splinters are made to hold things together, however staplers are used to staple the flowers onto the board.

The lessons were held on Saturday afternoons and the first lesson was sawing and splitting the bamboo, the second lesson involved making metallic flowers and building the bamboo frame, the third and fourth lesson was Chinese calligraphy and fixing the writings on to the frame.

Sawing and splitting the bamboo into four:





Making metallic flowers:




Making the Flower Plaque frames:


The main Flower plaque frame by Wingkei Choi:

Lining the Flower plaque frame with newspapers and stabilizing it with bamboo splints:



Stapling the flowers to the frames:


Painting the Chinese characters:






Attaching the sheets to the plaque:



I shall post an update again next year when they put these Flower Plaques up in early January 2018!!

English media on Wingkei Choi:

Organizers of the Flower Plaque workshop:
一刻 社區設計館 Magic Lanes

明愛莫張瑞勤社區中心 (MCSKCC)


傳統花牌扎作班![Quoted from 明愛莫張瑞勤社區中心 Caritas FB]:
非常榮幸 榮基花牌(香港)有限公司 蔡榮基師傅親自教授,我們一眾西區街坊一起落手落腳實實在在製作一個12呎闊、15呎高的大花牌!師傅話呢次同街坊一齊合作真係開創歷史先河!
我們會在這裡繼續分享花牌的製作的進展,並會完成後於 #西營盤 #常豐里 #一刻社區設計館 開幕典禮展覽!

#榮基花牌 #常豐里



Loyal Dining used to be in Central but they have now moved to Wan Chai.


They pretty much serve everything because I would go there for the all you eat dimsum when it was on promotion and I would take my friends there for roast pigeon.

At this new location, we decided to make it a memorable dinner so we ordered the Giant Sizzling plate as it was on promo for $498.

Basically a huge plate of meats enough for six. There was Grilled Australian Sirloin Steak, Grilled Spring Chicken and British Tenderized Pork Loin. As well as that there were German sausages, bacon, sunny side up eggs, baked potato, broccoli, tomato and zucchini served with a choice of 3 different gravies (black pepper sauce, BBQ and garlic sauce).
The pork chop was really good because it was soft and tenderized.

On the side there was Waldorf Salad Served with Homemade Deep-fried Shrimp Balls.
The pairing was interesting but I like Waldorf salad because of the crisp apples and celery while the shrimp balls were springy and crispy.

Next was a favourite of famous Hong Kong actor Chow Yun Fat.
There were two different toasts, one was sweet and one was savoury.
The sweet one was peanut butter with condensed milk while the savory one was preserved bean curd and sugar.
I always spread preserved bean curd on my toast so clearly I loved it because it has a salty taste which you can think of it like Chinese marmite or blue cheese.

The Loyal Chicken Wings Simmered in Homemade Sweet Soya Sauce are a popular item.
Everyone orders that but I was quite full after having all that steak.

I was really looking forward to the dessert because they had the Loyal Soufflé (Ovaltine).
It had a lovely Ovaltine aroma to it and it was not too sweet.

Loyal Dining:
5 Tonnochy Road



I went to Red MR 紅人派對 to experience HK's first new mini karaoke rooms which are now trending in Asia.


Each of the rooms are approx. 20 square feet with functions same as the rooms except music and vocal comes out from the headphones.

The price is 15mins for HKD30 and 30mins for HKD50. Currently there are 2 mini karaoke rooms in Causeway Bay and 1 in Tsim Sha Tsui outlet.

I really liked it because you can hear your own singing more directly through headphones which is good for singing practice.

There are curtains either side that give you privacy.

As well as these booths, they have different themed rooms.

My favourite was obviously the one with the Union Jack cushions and diva Microphone.

There is an area for games if singing isn't your thing!!



As a fan of Gary Rhodes, I went to SKYE for lunch to try the 1st anniversary set lunch inspired by Gary Rhodes.

As it was a clear day, there were beautiful views from the window.

Started with bread which was served with butter, salt and pink peppercorns.
It was such a treat with pink peppercorns because they have a lovely aroma that doesn't have a strong spicy kick to it.

It was followed by white tomato soup which tasted like tomato consomme mixed with milk.

Autumn foie gras:
This was silky smooth foie gras with tart berries and I loved the way the caramelized brittle gave it a touch of sweetness enhancing the flavour.

Moving on to the truffled mac and cheese which was cheesy yet balanced by the spinach leaves and earthy mushrooms.

The lamb loin was tender and juicy drizzled with appetizing gravy.
Since the pink peppercorns were still on the table, I put some on the lamb and it tasted fab.

Finished with the bread and butter pudding which is the best I have ever tasted because there was a strong vanilla taste and the top had a crisp caramelized sugar crunch to it just how Gary demonstrated in his video on how to make bread and butter pudding.

310 Gloucester Road, Causeway Bay.



I don't normally dine in this building but one of my favourite Chefs is there so I decided to try it out.
He said the food was going to be spicy but I underestimated how spicy it would be.

Anyway tried three spicy items: chili lobster soup, spicy clams and spicy whelk.
It was impressive how the spicy taste was different for each dish and not the same dead boring chili.
The lobster soup was fantastic because it was loaded with my favourite Basil and the lobster was fresh and it even had roe as well!


The spicy whelk in wine, obviously spicy had Sichuan peppercorns so it had a Sichuan touch to it.

The chili clams were the spiciest!!!
I would rate that this one had a strong chili taste and you can visually see how spicy it was with that orange chili oil surrounding it on the left!

The bread was buttered with something unique, it tasted like the ginger oil that you get with Chinese chicken but it was actually lemongrass!!

Normally I can taste what is in the ingredients but this Chef is one of the the good Chefs that can confuse your taste buds!!

There was blueberry and beetroot soup which was an interesting pairing however I managed to taste tomatoes in it.

If you have tried Jimmy's kitchen, there is a famous dry curry and the dry curry lamb rack tastes exactly like that with a crispy coating that tastes like curry bits of short crumbs!

On the menu was the Kiev which bursts out with filling when you pop the knife into into it.
I loved the crispy coating!

The dessert finished with this Japanese inspired sweet potato mash mixed with plum and yakult, again my taste buds were confused because I tasted apple.
It was paired with soothing ginger icecream!!

Definitely will be back soon!




I love Yunnan food (known as the DIAN cuisine) but there are not many places for it.
There is one in Kowloon City but there are more options here like soup, strange insects and Chinese cheeses!!
Started off with a memorable glutinous rice tea which was really fragrant.
Unfortunately, they give you some pickles which are charged.


Baby chairs are available:

Here was the food I had:
As a carbs lover, I got the rice with peas and Chinese ham which was delicious because it was fluffy and tasty flavoured by the ham and sweet peas.

The beef with lemon was an interesting combination so I decided to try it out and the taste was surprisingly good because the lemon made it appetizing.

Chinese cheese was a must for me but there were two types on the menu Rubing and Rushan.
I had to ask the staff which one was the savoury one because one is sweet and crispy served with rose!
The texture of the Rubing was like halloumi cheese flavoured by the saltiness of the ham.
It was slightly gamey but the ham balanced it.

Ashima Yunnan Restaurant:
18 Tai Koo Wan Road, Tai Koo Shing



There are lots of Taiwanese beef noodles in Hong Kong but not many taste good.
To me a good bowl of Taiwanese beef noodles is a combination of a strong beef broth, pickles, beef and most importantly the noodles.
Tristar is opened by a local celeb and here Taiwanese husband so you might catch other celebs dining here.

Anyway, I tried two noodles, the beef noodles and the noodles in spicy sauce.


The beef noodles were satisfying because the broth was strong and the beef was tasty. The broth was slightly spicy which made it more appetizing.

The tossed noodles were good because each strand was evenly flavoured by the spicy sauce.

Finished with the chocolate drink with extra herbal jelly which had a lovely thick milk foam cap to it.

I didn't try the pearls but they seem worth trying because the size is relatively smaller than the other ones in HK.

Tristar Kitchen:



Tsuta is Michelin-starred ramen from Tokyo with it's first branch in CWB and now they have just opened a second branch in TST.



The TST branch is conveniently opposite the traffic lights so you don't have to walk far from the MTR station.

I ordered the MISO SOBA because it is exclusive here and I like MISO anyway.

When it came, the broth was dark and strong that you could smell the miso ramen coming your way.
The ramen they use is different to the one they use for the truffle and salt which I have previously tried in CWB.


Perhaps, I am biased but I liked this one because the miso was strong and the noodles hung the broth well.

You can see specks in the noodle and they are slightly flat and broader than the one used for the truffle broth.

The sweetcorn and diced onions gave it extra depth while the broth had a really strong unami taste as there are porcini mushrooms in it.

The menu:


Vlog at Tsuta:

Tsuta 蔦
Shop G111, G/F, Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui



Dimsum is a must in Hong Kong just like Roast dinners in UK.
What makes this joint so special is the presentation of some of the dimsums.
From the outside, it just looks like the usual dimsum joint with Chinese traditional tea pots and calligraphy on the walls.




However when you take a look at the menu you will find some fancy and stylish items!!
They have the basic dimsums like hargau and shaomai but I decided to order the fancy items.
In this day and age everyone is looking for something to showoff on social media and these are just made for it!!

b DIM SUM have taken it a step further to get attention with a touch of raunchiness with steamed buns that take the form of boobs.

Their restaurant name in Chinese also has a sexy twist as it is called 凸點 [pronounced dat dim] which means protruding nipples.
Inside these buns are runny custard filling which will give us the visual pleasure of milk coming out if we play with these buns.


It would be great if the filling was condensed milk or coconut puree to get the visual effect of real milk.


Once a month they could serve specials like bigger ones as my males friends have been suggesting.
For men, it is a fact that the bigger the better!
As for the taste, it tasted delicious and not too sweet while the bun was soft and moist.
The next photogenic item was the black and white Tai Chi bun.
It was filled with abalone, mushrooms and some whelks which give it a nice unami flavour.
I really liked this one because of the rich gravy.

Another photogenic item was the BBQ pork swan pastry which was filled with BBQ pork.

An elegant item to order, delish morsels of BBQ encased in a crisp pastry.

Last but not least was the black steamed bun which is made of charcoal and honey.
It was impressive that you could taste the honey yet it was not too sweet.

Anyway, I will definitely be looking forward to their new dishes.

Restaurant : 凸點 b DIM SUM
Address: 198 Sai Yeung Choi Street, Mong Kok,



My dream congee

Many people have mixed reactions on this new congee joint ROLLING IN CONGEE because they serve modern congee but I was really excited on giving it a visit.


Went one afternoon and it was closed so went back another day.

From the Chinese name I was expecting the congee to be expensive but the most expensive one costs $29.

I liked the way it stood out because the menu obviously had design to it with a purple theme matched by their aprons.
Their congee also appealed to me because they had really nice English names to match it like Taurus, Bronze Age, Ruby Rose, Magenta romance etc.


As well as savory congee they had sweet congee which really makes sense because in UK we have RICE PUDDING which is similar to congee but thicker and sweet with milk, so the sweet congee is a great option for people who are allergic to milk
The next thing I loved were the pots and utensils she used because it was colourful and modern with an advantage because these pots are the non stick type!!

For each congee, all the ingredients are in small tubs, so no matter who is running the joint, the congee should taste consistent because the portions are the same.


Moving on to the congee, I really liked the current choices and the creativity such as Taurus which has beef and onions and the pairing of these two never fail.
There was also chowder congee which is obviously seafood!
With all these choices, it was really hard for me to decide so I ended up getting the Bronze age, Silky Milky (plain congee with extra salted egg yolk and fermented beancurd), Magenta romance and Matcha congee.
The best thing was that you could order salty egg yolk and fermented beancurd to go with the congee because I just love them so I got that with the plain congee.

All their congees are made with Australian pearl rice which gives its a silky viscous thick consistency that doesn't go runny after a while.
I believe they will come up with some more exciting creations soon because you can do so much with congee like adding oats, quinoa and using different rices.
Once, I even dreamed of breakfast congee made with bacon, sausage and egg!!!
Anyhow, I prefer consuming congee at room temperature or slightly hotter because there is no point to scald your tongue and not being able to taste anything for days.
Perhaps, I come from a country that is cooler compared to Hong Kong so I can't eat, touch or taste things that are really hot.

Moving on to the congee that I got, here is what I thought:

Normally you get that weird shaped plastic spoon which usually cuts my mouth but the spoon they give you is really ergonomic and actually holds a good spoonful of congee which is worth mentioning because the whole congee experience is improved.
Bronze Age:

To start I had the savory first which had Hokkaido dried scallops, mini dried scallops, salty egg, century eggs, fish cubes and pork pieces.
The congee was tasty as expected because you could really taste the scallops and everything as the salty egg gives it flavour as well as the pork which was fresh and meaty.
Silky milky with extra salty egg yolk and fermented beancurd:


The silky milky was plain congee which was viscous with a lovely translucent colour to it.
Tried adding both separately and it really is acquired taste for the fermented beancurd but I thought it was delicious because it has a quirky saltiness with a hint of Chinese wine.
Magenta romance:

This is a sweet congee which is similar to rice pudding but without the milk with sweet potato and purple sweet potato.
It was nice and colourful with a lovely purple colour.
Tried it hot and couldn't really taste anything so I took it home and put it in the fridge which made it much nicer because you could taste the ginger when it was cooler.
I have no complaints on this and loved it.


The matcha congee which is served in the afternoon contains dumplings and red bean paste.

Again, I couldn't eat it hot so tried it at room temperature and after refrigerating it.
The consistency of this is thick and viscous which made it taste like a perfect rice drink with a hint of matcha, just the thing for breakfast which is filling an quick.
Rice drinks could be the thing because in Mexico, they have horchata and in Venezuela they have Chichi.
Tried both and they were so divine and filling.
Also the Chinese have a similar concept called rice water, a health drink that is now popular served by checkcheckcin.
To summarize, I will be back soon and hopefully they will have some new congees.
The sweet congees should definitely be eaten at room temperature or chilled and it was really good that they were not too sweet!~!
Rolling in Congee:
Shop 1, G/F, Tung Keung Building, 54-60 Shau Kei Wan Main Street East, Shau Kei Wan



Seaweed noodles

I love this place because they serve modern noodles in bright purple bowls which makes the noodles experience fun.The choices of noodles are good and I came specifically for the seaweed noodles which were sold out last time.


You get to choose three items to go with the noodles and I chose okra, Hiroshima oysters and pork knuckles.

The oysters were plump with a strong taste, while the okra was a healthy treat.

The seaweed noodles are a bit like glass vermicelli but lacking the elasticity and sweetness which is good because it absorbs the delicious pork broth that gives it flavour.
Shop E, G/F, Fook Moon Building, No.56 Third Street, Sai Ying Pun, Western District, Hong Kong



I thought it was a joke when my friend told me there was a Tobasco burger at McDonalds.
Went to my nearest McDonalds and it was true, not only was there a burger but there was softserve with spicy fudge sauce and shake shake fries with spicy seasoning Tabasco sauce.


Onion ring angus:

Softserve with spicy fudge sauce:

I decided to try the Fries with spicy seasoning:
It was very spicy as expected but I liked it because it was punchy and the spiciness wasn't long lasting.
The only let down was that the fries were overdone, hard and dry otherwise it would have tasted much nicer.










The broths and ingredients always surprise me at 鍋居火鍋專門店.
The first time I came here, we had the sweetest young coconut water broth, on the second visit I had some really good crispy chicken wings.
On this third visit, I tried the crocodile maca broth which has crocodile meat, sea coconuts in it as well as nourishing MACA mushrooms.


As I like trying new things, I tried the crocodile meat which is like tough chewy chicken but nice.

For seafood, we had Scottish razor clams and huge clams which I thought were going to be chewy.
It is really good that their staff did the clams for us because they were perfectly springy and sweet and they know how long it should take.


Good beef and meatballs are a must with any hotpots which are all available here!!
Last but not least, I loved the Kuruma prawn sashimi.
The prawn meat was sweet and succulent that it didn't need the soy sauce or wasabi.

Other delicious broth bases if you are not as adventurous as me!!

++Golden Canadian crab broth++:
Very appetizing and sweet because of the pumpkin, tomatoes and fresh clams.


++Forever young hotpot++:
Loaded with lots of anti aging and anti oxidant fungas, while the other ingredients help to nourish your brain and lower blood sugars!!