My dad was in HK so decided to get him a cute decorated suckling pig from Good BBQ which is something that you probably won't find in the UK decorated like this.
It was delivered on time and the design was a lovely surprise because it was for Father's day and I left the design over to them.
The eyes flash.
The tie had two sides to it.
After chopping it up, it was enough for the eight of us and the sauces were hidden beneath the pig. The suckling pig was crispy and the meat was tender and well seasoned that it didn't really need the sauces.
As an Indian food lover, this has been on my list to try when I heard about it.They serve curry, rolls and a good variety of vegetarian and sugar free desserts. There was a vegetarian roll I had to try and this is the only place that serves it. To my knowledge not many places serve Bhurji and this one is completely vegetarian while the one in Central serves egg bhurji. I had the paneer bhurji roll which is basically filled with cottage cheese in aromatic spices and the texture is like scrambled eggs. You will also find bits of red and green bell peppers as well.
I wish they had paneer bhurji rice because that would be more filling. Anyway, my friend had the chicken biryani box.
For dessert I had the rice pudding which was really dreamy and I loved the texture as it was fluffy loaded with some nuts and dates. I liked the way it was not cloyingly sweet as compared to other Indian desserts and it is sugar free sweetened with dates which makes it super healthy.
As soon as I heard this vegetarian beef patty was in Hong Kong, I had to try it because beef has nasty fat bits, chewy plastic bits and it sometimes stinks.
You can either buy the twin pack of beyond meat patties for $7x and cook them yourself or you can try them in Burger version at Green Common, The Butcher's club (for a limited time) and Ovo Cafe.
I wanted to buy the patties but getting a decent bun in HK is difficult and a decent bun means you have to pay more than you should do compared to UK where you can just get a decent bun anywhere that costs no more than a few HK dollars.
I decided to try Green Common, Butchers Club and skipping Ovo Cafe because the burger at OVO Cafe contains Kimchi and it is quite pricey $14x with chips.
Verdict for The Green Common Burger:
The green common one didn't taste as beefy as I expected and the ketchup let me down because it was too sweet and not tart enough.
I also added extra cheese which made it $90.
Video of the Green Common Burger:
Verdict for The Butchers Club burger:
The one at Butchers Club costs $100 and it is much tastier because the beetroot chips have this realistic bacon flavour to it and the sauce was creamy.
The only complaint was that it was a bit too salty.
While death and being sick in Hong Kong is a taboo, Dr. Fern's Gin Parlour is breaking this taboo at the Landmark. Not familiar to HKers, I found the entrance very comforting as it was very similar to the Doctors place where I went as a child because I come from a Victorian seaside town. There are two doors, both have frosted wired glass panes. One says waiting room while the other is the Doctors room. I doubt HKers could relate to the surroundings but it is definitely a brilliant hideout with a good variety of gins. Inside you will find old fashioned furniture and decor which transport you back to the Victorian era.
I was there for coffee and I have to admit the coffee was really good as a non coffee drinker because it was very aromatic, the temperature was just right and there was no sour aftertaste.
The receipt could do with more humour though with diagnosis and prescriptions added to it and for fun you can try submitting it to your company account dept and see if they fall for it!
It was my first time dining here and I really loved it.
There were three really fantastic items that I wouldn't mind coming here again for.
These are the Honey-glazed Barbecued Pork, Pan-fried Chicken Fillet with Ginger and Mandarin Peels and the egg tarts.
Started with with appetizer of Honey-glazed Barbecued Pork, Deep-fried Diced Beancurd with Crispy Garlic, Chilled Cherry Tomatoes with Preserved Plums. The Honey-glazed Barbecued Pork was just amazing, it was soft and tender with a good fat to meat ratio, Evidently heaven if I had a bowl of plain rice.
The Double-boiled Pig's Lung with Fish Maw in Almond Soup was creamy and luxurious because normally you won't find fish maw or chicken feet in it as well.
The Pan-fried Chicken Fillet with Ginger and Mandarin Peels was my other favourite because it was boneless and almost skinless. It was so aromatic with the crunchy ginger pieces and mandarin peels, again heaven with plain rice.
For vegetables, we had the Stewed Chinese Lettuce with Preserved Shrimp Paste in Clay Pot. The shrimp paste was nice and strong but not too salty.
We also tried the Rice dumpling which was garnished with a lavish big abalone and stuffed with goodies.
For desserts had the Baked Mini Egg Tarts and red date pudding.
GODIVA ASIA have launched made-to-order drinks to the CHOCOLIXIR collection:
The new flavours are: Blueberry White Chocolate, nutty Almond Flavour White Chocolate; Belgian’s Speculoos Flavour White Chocolate and the zesty Lemon White chocolate.
Every drink is paired with a complimentary piece of chocolate of your choice.
My favourite was the zesty Lemon White chocolate which tasted like a refreshing Lemon meringue while the almond one is also good because you can really taste the almond and white chocolate bits in the drink.
I was really blessed to have attended the Zongzi workshop at Kee Wah Bakery because fewer people are taking on this tradition in this generation.
Usually Zongzi's are made by grandmas and mothers using their traditional recipes.
After my experience, I can understand why it is easier to buy them because they are quite hard to make and the final part binding is quite difficult. Just when I thought it was finished, the zongzis need to be cooked for at least four hours before everything inside is fully cooked.
We made the vegetarian zongzi and the sweet one.
I added extra pickles in my vegetarian one because I love those pickles!~!~
How the zongzi is made: Step 1: choosing the leaves to wrap the zongzi:
Step 2: forming the shape to put the fillings
Step 3: Putting the fillings in:
Step 4: Binding it
Here were mine, after they were cooked for 4 HOURS~~~~~ Delicious~~
I rarely go to the Langham mall because it is just escalators and escalators. Luckily, Yum Cha is on the fourth floor so there are only two escalators that you need to get if you are coming from Portland road. Otherwise it is about 6 escalators if you come from the Langham MTR exit. Thankfully you don't have to take those doomed escalators but then again this is why I refuse to dine in commercial buildings because if there is a fire, you are dead and the staircases are probably clotted with stuff that you can't escape.
At this branch, there are four exclusive dishes!~ Spicy diced chicken in Sichuan style. Spicy Sichuan minced pork buns Spicy beef, noodles in spicy soup Beggar's chicken
++++++ Spicy diced chicken in Sichuan style: This was quite nice but a bit too salty. ++++++ Spicy Sichuan minced pork buns: These cute pink buns are filled with delicious juicy spicy minced pork in the middle. They definitely tasted good. ++++++ Spicy beef, noodles in spicy soup: This was too spicy for me. ++++++ Beggar's chicken:
This is a modern version with truffle gravy and I love the way it is wrapped in lotus leaf keeping it moist while making it fragrant. A brilliant Chinese style chicken if you are looking for a Western roast chicken comfort. ++++++
It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
Kee Wah have come up with a variety of creative dumplings and the Vegetarian one with Quinoa is my favourite this year because it is healthy and tasty.
Zongzis are eaten hot so all you have do is boil them for a bit and they are ready to eat.
Here were the ones I tried. ★☆★☆★☆★☆★☆★☆★☆ Quinoa Rice dumpling with Blaze mushroom:
As well as being light, it was delicious because it was crammed with nutritious chestnuts, black beans, red beans, rice rice and the pickled radish gave it a nice crunch and flavour. ★☆★☆★☆★☆★☆★☆★☆ Spanish Iberico Pork rice dumpling with supreme dried scallop:
Looking dark in colour the taste was not as strong as I expected with good balance of starchy bean filling to the meat and salted egg yolk.
★☆★☆★☆★☆★☆★☆★☆ Betty’s xo sauce rice dumpling with pork belly:
Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp). This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing. ★☆★☆★☆★☆★☆★☆★☆ Chinese ham and supreme dried scallop rice dumpling with two yolks:
The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!
Ham and Egg yolk: Whole chestnut: Whole dried scallop: The second egg yolk: I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness. ★☆★☆★☆★☆★☆★☆★☆ Red bean paste with mandarin peel zongzi: I love the pairing of red bean paste and mandarin peel because the bitterness of the peel balances the sweetness of the red bean paste.
I saw photos of Yamataka seafood market doing Hello Kitty themed food so decided to check it out as it is only available from now until the end of May, 2017. The location is above the Wanchai Ferry pier which I find unpleasant to walk from Wanchai MTR at the moment because of the construction works and industrial dust. Instead of going from Wanchai, I got the ferry from TST which turned out really good because when I got off the ferry, there were flower petals on the ground and lots of these flowers on the way towards Yamataka market.
The entrance was really cute and there were Sakura flowers that you have to walk under.
Evidently it was busy because almost everyone loves Hello Kitty.
It was definitely a good day to eat that day because these pretty flowers were blooming outside which made it feel even more girly and there was this beautiful blue sky.
On the Hello Kitty menu, there was tamago, hand roll, seafood don, Mizu shingen mochi and strawberry pancakes.
I got the seafood don and Mizu shingen mochi. ++++ Hello Kitty seafood don:
The Hello Kitty was just too cute to eat, it was basically sushi rice in a Hello Kitty shape with sashimi laid around it with sakura shaped egg and cucumber. As for the taste, you are getting fresh seafood supplied by Yamataka seafood market so it is fresh. I just wish the rice was a little bit softer. ++++ Hello Kitty Mizu shingen mochi:
The dessert was equally as pretty but hard to photograph because it is a clear piece of mochi! It had a faint peach taste which is how I like it but there is bean powder on the side if you need it. ++++ Video of the food and environment:
I love fries, chips and basically anything made from potatoes. When this opened, I really wanted to go but there were long queues as it is typical of HongKongers to check out new things. This joint is a franchise from the Philippines and it is good to see more joints from south east Asia popping up like J.Co donuts and Jollibee.
It is interesting to see if this joint will survive because there were similar shops like NYF and Ireland's potato which are both different. NYF was fries with gravy while Ireland's potato was chips with a choice of various toppings like sour cream, meat sauce etc. Potato Corner is neither the two, it is french fries shaken with seasoning and there are four flavours: cheese, sour cream, chili or BBQ.
There are four sizes: Jumbo, Mega, Giga or Terra. I wasn't sure if the Chili was going to be really spicy and whether the BBQ would be sweet so I went for the Mega because you get to choose two flavours where I chose sour cream and cheese.
There have been complaints from people who have tried it that the fries were not crispy enough or not hot enough and it is all about timing,
For the issue of them not being crispy, these are French Fries, the same cut and thickness as the McDs ones so if they were crispy, the middle would not be fluffy but anyway I won't bother going into details people Hong Kong people like their fried stuff CRUNCHY and not CRISPY, while in terms of colour, they judge BROWN as being done whereas BLOND is not the thing.
As for the temperature issue, they seem to do a batch of one flavour at a time, there are only a few scoops so if you have ordered four flavours, the first flavour they scoop in the bowl is definitely going to be cold and soft while it takes time for the other three flavours being done unless there happen to be other flavours ready.
After waiting for a bit, I finally got my fries.
The crispiness was acceptable because I like it slightly crispy with a soft fluffy centre.
As for the flavours, I was disappointed with the sour cream because it had no sour cream taste, it was slightly sweet and garlicky.
The cheese which had a bright orange colour was my favourite because it was like eating fries with a WOTSITS flavour, a British brand of cheesy corn puffs.
If I knew the sour cream was going to be sweet, I would have chosen the CHILI instead as BBQ is probably going to be sweet judging by the sour cream.
As I am curious, I will be back for the CHILI and BBQ, not that I want to get the BBQ but the single size costs $28 so you might as well pay $34 for two different flavours.
Hokkaidon has been featured on most all the media because of this Donburi which overflows with salmon roe.
Video of the over flowing salmon.
On some nights they will be cutting a whole meguro.
That night, it was a big gathering so we had lots of dishes to share. +++++ Onsen Egg with Salmon Roe:
This was salmon roe and onsen egg goodness together. +++++ "Yukhoe" Tuna with Avocado:
I absolutely loved this dish because it had my favourite avocado and tuna and the yolk makes it even more silkier. +++++ Braised Abalone:
A perfectly braised abalone with a balanced sweetness and the seasoning. +++++ Salmon: At first, I didn't know what was so special about this salmon but it is visually different because it does not have those white lines and the salmon taste is more intense.
+++++ Sea Urchin (50g)
You just can't get enough of uni so ordered an extra board of it to compliment the donburis. +++++ Salmon Roe Don: The salmon roe was the star of the show which I was waiting for the whole night. On the last scoop of salmon roe, it will overflow from the bowl. The size of the salmon roe was slightly smaller and darker than I had expected but the taste was really good because they were not as salty as the big ones.
+++++ Signature Hokkai Don: If you want a mix of everything, then the Hokkai Don is a good choice.
They also have these mini dons which are good for sharing. +++++ Hot Mini Don $208
+++++ Tuna Mini Don $248
+++++ There is a hot eel don with soup that you pour in:
+++++ Soy Milk Mochi with Brown Sugar: For dessert, the soy milk mochi was delish because the texture was the same as Okinawan peanut tofu but with a strong soy bean taste.
+++++ My melon drink was fantastic as it was light and natrual with a strong melon taste.
I don't know why but I just love Cumin so I was drawn here. Cumin is normally paired with lamb and sprinkled on skewers which is just what this joint serves. As well as the skewers, the rice with minced lamb sauce is a must order.
It was breathtaking watching him grill the meat and you can even feel the flames so I guess don't stand too close!
I wonder how he is going to cope with that heat later when the temperatures are going to reach 32 degrees C plus!!
As well as grilling the meats, it is then torched to ensure that hard to reach areas are evenly done.
Here was what I had: ++++++ Chicken wings stuffed with glutinous rice:
I am not keen on stuffed chicken wings but I loved this because it wasn't too oily or fat after the way they grilled and torched it.
The glutinous rice in the middle had a good flare of spice that gives it a good spice kick that doesn't linger. ++++++ To be honest, I found the lamb skewer and lamb chop quite similar but it depends if you prefer chunks of lamb or a juicy lamb rack. ===== Lamb skewer:
===== Lamb rack:
++++++ Now to the star of the show, MINCED LAMB WITH RICE.
Looking very spicy with generous flakes of chili, I was fooled because it was not spicy at all and the minced lamb was so tasty and lean which was delicious with the rice. If you mix the egg, it becomes even more heavenly with the richness of the egg yolk.
It would be great if they have onsen eggs which you could completely mix it in. The courgette slices were sweet and tasty and I liked the way it was evenly cooked. ++++++ Menus:
Mr.Cumin 米孜然: https://www.facebook.com/mr.cuminhk Hong Kong, North Point, 宏安道2-12號地下5號舖
Vegetarian dimsum is common these days but not necessarily delicious. I was expecting just the usual vegetarian dimsum but it turned out to be memorable and different. Currently they are only available at the TST branch, however they do have a dimsum platter at CWB which is slightly different. +++++++++ Shaomai:
Starting with the dimsum, it wasnt floury or plastic but tasty and even contained a few pieces of vegetarian sharks fin. +++++++++ fried purple potato balls:
These were deep fried purple potato balls (jeandui) which are crispy on the outside with a soft mochi interior filled with peanuts. +++++++++ fried veggie dumplings:
The fried veggie dumplings was similar to the purple potato balls but the filling was savoury vegetables. +++++++++ Shanghai dumplings:
The xiaolongbau is a must try. I always avoid ordering this when I am having normal dimsum because it was filled with pork lard and oil. The pork usually stinks as well. Here, it tastes so much better just like the real thing. Vinegar is not needed but it makes the xiaolongbau experience complete. +++++++++ Spinach dumplings:
These spinach dumplings are a delight to eat because you can see how fresh and vibrant the green spinach is and the black fungus gives it a great crunch while there are some pieces of vegetarian prawn to give it some flavour. +++++++++ Dandan noodles:
The dandan noodles had a lovely peanut flavour with a good spiciness and there is also a non spicy version. +++++++++ Steamed beancurd rolls:
The steamed beancurd rolls were also good because they are not oily like the meat version and it served in delicious gravy. +++++++++ Steamed purple potato buns:
Finished with the soft purple potato buns which were brushed with edible gold and filled with mashed taro in the middle. +++++++++ Overall, the dimsums were exceptionally good without breaking the bank as it cost $28 per basket.
For dessert, I tried this new mango crepe which was light and satisfying.
There are two branches of Veggie Pret in London. One near Shoreditch and one near Oxford Circus.
The one at Broadwick Street is spacious.
Veggie Pret is now available in Hong Kong with a slight difference. Due to high rents, they have a special cabinet which is green for Veggie Pret products at every store which makes it convenient for vegetarians as there are lots of branches everywhere.
Victoria Harbour Restaurant is everywhere in Hong Kong but Victoria Harbour Supreme which is part of the same group specializes in fine Chinese food and there are only two branches.
I dined at the Wan Chai branch which is spacious and equipped for wedding and events with a huge screen and two smaller screens beside it which can show other videos simultaneously.
Here was what we had that night: ★☆★☆★☆★☆ Chilled crab: I love Alaskan crabs because they are big! This one was colossal weighing eight catties.
The claw was the size of my fist.
The crab was cracked open so it was effortless eating the crab meat.
It was moist and sweet on its own but their was kombu sauce which brings out the sea flavour even more. ★☆★☆★☆★☆ The fish maw and whelk soup was shockingly affordable at $48 per person pot or $188 for a big pot for six.
A nourishing msg free soup with a generous piece of gelatinous fish maw.
★☆★☆★☆★☆ Next was the South African abalone which was braised in rich oyster sauce with goose feet. The goose feet were soft and the bones detached easily.
The abalone was soft with a natural sweet taste infused with oyster gravy.
★☆★☆★☆★☆ Then we had this baked large prawn covered in uni.
The prawn was fresh and springy but the sauce on top had too much salad cream so it was hard to taste the uni. ★☆★☆★☆★☆ Finished off with saddletail garoupa which was surrounded in lots of healthy wolfberries, black fungas, loofah, celery and potato noodles. The fish was silky and the noodles were the best part because it is soaked in fish soup which was so delicious to drink.
★☆★☆★☆★☆ For vegetables, we had sumptuous Chinese cabbage rolled with Jinhua ham in sweet pumpkin puree. The pumpkin puree and ham worked in harmony with the fresh Chinese cabbage.
★☆★☆★☆★☆ Dinner ended with this pleasing almond dessert. It is different to the usual almond dessert with egg. There are two layers, the bottom layer is steamed egg white and the top layer is the almond puree so you can taste both the egg and almond and the sweetness is just right.
★☆★☆★☆★☆ ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ 海港薈 Victoria Harbour Supreme 3/F, Harbour Centre, 25 Harbour Road Wan Chai.
Thanks to M and the super twin brothers for inviting me to dinner at Cheung Kung Koon 張公館. It is located at the new V Point with a beautiful view of the harbour surrounded by other buildings which feels like you are in Shanghai.
Cheung Kung Koon serves high quality modern Chinese food where you will find local celebrities dining there so the food must be good.
Here was what we had: ★☆★☆★☆★☆★☆★☆★☆★☆ 鯊魚骨花膠湯 Shark bone and fish maw soup:
This was soup boiled with shark bones and fish maw hence the lovely milky cream colour. The star of the soup was the 1.5cm thick fish maw that had a super sticky texture so you could imagine how much pure collagen was in it. It was such an unforgettable experience eating this because it was so soft and extremely gelatinous which meant it was good in quality. ★☆★☆★☆★☆★☆★☆★☆★☆ Crispy sea cucumber with goose feet:
Goose feet and sea cucumber are always paired together but the special thing about this dish is that the sea cucumber has a crispy surface as it has been coated in a light coating and fried. ★☆★☆★☆★☆★☆★☆★☆★☆ Steamed egg and crab claw with Chinese wine:
The steamed egg was silky and there was lots of crab meat which was infused with a fragrant wine flavour. ★☆★☆★☆★☆★☆★☆★☆★☆ 川芎白芷魚頭湯: Fish head soup with Chinese Angelica and Ligusticum wallichii (Szechuan lovage) This is a herbal soup that is good for you. For more details the staff will happily explain it.
Anyway, I loved it because it had a strong fish taste with a nice bitterness from the herbs. ★☆★☆★☆★☆★☆★☆★☆★☆ 麻辣燒賣: Spicy shaomai
These shaomai are no ordinary shaomais because they are spicy with a lovely Sichuan kick to it. I loved them because the spiciness balances the heaviness of the pork. ★☆★☆★☆★☆★☆★☆★☆★☆ 菠蘿叉燒包: Charsiu buns with pineapple
These charsiu buns will give you a surprise because it has real pineapple that is not sweetened hence they are very moreish. ★☆★☆★☆★☆★☆★☆★☆★☆ 九宮格: (冰鎮鮑魚 / 麻醬無花果 / 冰菜蕃茄沙律 / 炸墨魚滑 / 酸薑皮蛋 / 釀秋葵 / 椒鹽九肚魚 / 酥炸鴿蛋 / 咕嚕肉): The palace box: A good sampler of nine items but the only problem is that they are quite filling so probably a good idea to share this. The nine items are: chilled abalone, fig in sesame sauce, chilled tomato and crystal lettuce, fried quid patty, preserved egg and ginger, stuffed okra, salt and pepper bombay fish, fried pigeon egg and sweet and sour pork.
★☆★☆★☆★☆★☆★☆★☆★☆ 脆皮咕嚕肉: Sweet and sour pork
Obviously my favourite because the coating was light and crispy and the pork was meaty. ★☆★☆★☆★☆★☆★☆★☆★☆ Chicken with lotus root chips:
Although the chicken was the star of the show, the lotus chips stole the show because they were so addictive and taste like crisps. ★☆★☆★☆★☆★☆★☆★☆★☆ 鐵皮叉燒:Sizzling roast pork
This was juicy tender charsiu on a bed of deliciously sweet soya beans. ★☆★☆★☆★☆★☆★☆★☆★☆ 水煮龍躉Fish slices in hot chili oil
The fish slices were silky but because they put okra in this dish, the fish was even more viscous with a strong spicy taste that was a bit too spicy for me. ★☆★☆★☆★☆★☆★☆★☆★☆ 鳳凰炒長遠:
This was stir fried glass vermicelli with egg and beanshoots. I loved the fragrant egg taste and springy soft glass vermicelli that went well with the juicy beanshoots. ★☆★☆★☆★☆★☆★☆★☆★☆ 乾炒牛河: Stir fried beef noodles
A flawless noodle dish that was not oily. ★☆★☆★☆★☆★☆★☆★☆★☆ 龍蝦湯瑤柱貴妃飯: Lobster soup with scallop and crispy rice
Last but not least was this golden soup which had a lovely sweet lobster taste with some creaminess that is best dipped with the crueller to soak the broth. ★☆★☆★☆★☆★☆★☆★☆★☆ 三色豬仔奶黃包: Tri colour steamed piggy bun:
I loved these buns because they used vegetable colourings which you can really taste. The green one has a spinach taste, the orange has a carrot taste and the pink one is beetroot. Inside the bun was this delicious soft custard filling that was not too sweet. ★☆★☆★☆★☆★☆★☆★☆★☆ Pomelo sago:
This was served in a beautiful Thai style bowl, the crispy sago pearls gave it an interesting crunch that you will remember. ★☆★☆★☆★☆★☆★☆★☆★☆ Almond pudding: I was too full to try this as I had the sago pudding.
★☆★☆★☆★☆★☆★☆★☆★☆ Hot sago pudding:
Both puddings come in these gorgeous Le Creuset pots which are tempting to take home. Anyway, I liked the warm sago pudding because it wasn't too sweet. ★☆★☆★☆★☆★☆★☆★☆★☆ ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ Cheung Kung Koon 張公館: http://www.ckkdining.com/index_web.htm
I was glad I tried this new joint at Festival called Petite House because they have Paninis as well as sweet treats like pancakes, egg puffs and of course gelato. The gelato is made fresh every day.
The decor is open and modern.
I started with the Panini which was difficult to choose as there were two that were good ( The parma ham and buffalo mozzarella and the ham with fontina cheese).
For dessert it was a battle choosing between the purple potato egg puffs and the black forest pancakes. In the end, I ordered with Ham with Fontina cheese panini and the purple potato egg puff. +++++++++ Fontina cheese panini:
I loved this because the panini was crisp and light while the fontina cheese was melted and gooey. There was sweet apricot mustard in it as well which balanced the heaviness of the cheese. +++++++++ purple potato egg puff:
I didn't have any expectations for this because desserts in HK are way too sweet. Surprisingly, the sweetness was just right because the purple potato gelato isn't very sweet which balances the sweetness of the waffle. The coconut pieces were the best because it was soft young coconut meat which made me wish it was taro flavoured gelato instead of purple potato. There were cute oreo biscuits on the waffle to garnish which are about the size of the egg puff bubbles.
+++++++++ Well, I guess I have to come back again for the black forest pancakes and the other panini.