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About this blog

Spot. Capture. Eat. Enjoy.

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Andre Cheung
CE LA VI, is a living, is a pursuit of pleasure. A flagship opening in Hong Kong on top floor of the restyled California Tower, it has a spectacular view of the iconic skyline over our legendary Lan Kwai Fong.
It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively.
Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York.
As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect.
Chef Licker's masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble.
A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee.
The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice.
Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today!

IMG_5933.JPG
Hong Kong Cappuccino

IMG_5779.JPG
Passionfruit Cream, Milk Powder Crumble, Milk Tea Gelato, Whiskey Foam

IMG_5787.JPG
Milk Tea Gelato

IMG_5795.JPG
Hong Kong Cappuccino
Passion cream, milk tea ice cream, Macallan foam

IMG_5804.jpg
White Chocolate Sake Cream, Fruity Berries with Yuzu Syrup, Salted Toffee

IMG_5917.JPG
White Chocolate-Junmai Sake Cream
White chocolate-sake cream, yuzu scented fruits, salted toffee

IMG_5848.JPG
Toasted Almond Cake, Calamansi Curd, Guava Sorbet, Coconut & Orange Papers

IMG_5891.jpg
Toasted Calamansi Cake
Lime soaked cake, calamansi cremieux, guava sorbet

IMG_5918.jpg
Toasted Calamansi Cake

CE LA VI
Address: 25/F, California Tower, 32 D'Aguilar Street, Central, Hong Kong
Telephone: 3700 2300
Opening Hours: Mon-Tue 15:00-02:00 ; Wed-Sat 15:00-03:00 ; Sun 15:00-00:00


Source
Andre Cheung
CE LA VI, is a living, is a pursuit of pleasure. A flagship opening in Hong Kong on top floor of the restyled California Tower, it has a spectacular view of the iconic skyline over our legendary Lan Kwai Fong.
It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively.
Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York.
As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect.
Chef Licker's masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble.
A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee.
The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice.
Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today!

IMG_5933.JPG
Hong Kong Cappuccino

IMG_5779.JPG
Passionfruit Cream, Milk Powder Crumble, Milk Tea Gelato, Whiskey Foam

IMG_5787.JPG
Milk Tea Gelato

IMG_5795.JPG
Hong Kong Cappuccino
Passion cream, milk tea ice cream, Macallan foam

IMG_5804.jpg
White Chocolate Sake Cream, Fruity Berries with Yuzu Syrup, Salted Toffee

IMG_5917.JPG
White Chocolate-Junmai Sake Cream
White chocolate-sake cream, yuzu scented fruits, salted toffee

IMG_5848.JPG
Toasted Almond Cake, Calamansi Curd, Guava Sorbet, Coconut & Orange Papers

IMG_5891.jpg
Toasted Calamansi Cake
Lime soaked cake, calamansi cremieux, guava sorbet

IMG_5918.jpg
Toasted Calamansi Cake

CE LA VI
Address: 25/F, California Tower, 32 D'Aguilar Street, Central, Hong Kong
Telephone: 3700 2300
Opening Hours: Mon-Tue 15:00-02:00 ; Wed-Sat 15:00-03:00 ; Sun 15:00-00:00

Source

Andre Cheung
As a continuation of the November wine & dine month, Foodie crosses over with Fashion Walk in holding a Cheers for Fashion Walk event in celebration of wine, craft beer and spirits. At the food street of Fashion Walk in Causeway Bay, expect to learn how to make cocktails, personalising whisky blend and many more. A tasting pass would allow you to try some small bite and wine tastings, whereas a dining pass offers the chance to enjoy delicious beer or wine pairing menus from seven restaurants at Fashion Walk. That include elBorn, Eat.It, COEDO Taproom, Elephant Grounds, Wildfire+, Marbling by Mr. Steak and Cedele. Check out more about the menus from HERE!
Make sure to get the best deal at Foodie website!
See you on November 14th at 3-9pm! I will update you with all the delicious delicacies!

k9kudlkrjjrjjrt6t5ms.jpg
Bestbev Craft Beer

gzz0shupaugdtd8njvd9.jpg
Cheers For Fashion Walk

bbxqqdni6dlyzttotvoa.jpg
F.E.W. Spirits

rn9xsyaf52oecilyyzcv.jpg
Seafood Paella from elBorn
Cheers For Fashion Walk
Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong
Opening Hours: 14th November 2015, 15:00-21:00
Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk



Source
Andre Cheung
As a continuation of the November wine & dine month, Foodie crosses over with Fashion Walk in holding a Cheers for Fashion Walk event in celebration of wine, craft beer and spirits. At the food street of Fashion Walk in Causeway Bay, expect to learn how to make cocktails, personalising whisky blend and many more. A tasting pass would allow you to try some small bite and wine tastings, whereas a dining pass offers the chance to enjoy delicious beer or wine pairing menus from seven restaurants at Fashion Walk. That include elBorn, Eat.It, COEDO Taproom, Elephant Grounds, Wildfire+, Marbling by Mr. Steak and Cedele. Check out more about the menus from HERE!
Make sure to get the best deal at Foodie website!
See you on November 14th at 3-9pm! I will update you with all the delicious delicacies!

k9kudlkrjjrjjrt6t5ms.jpg
Bestbev Craft Beer

gzz0shupaugdtd8njvd9.jpg
Cheers For Fashion Walk

bbxqqdni6dlyzttotvoa.jpg
F.E.W. Spirits

rn9xsyaf52oecilyyzcv.jpg
Seafood Paella from elBorn

IMG_6208.JPG
Tasting Coupon

IMG_6231.JPG
Wine Glass

IMG_6195.JPG

IMG_6217.JPG

Cheers For Fashion Walk
Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong
Opening Hours: 14th November 2015, 15:00-21:00
Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk


Source

Andre Cheung
Sushi Man is a new Japanese restaurant owned by a young and passionate Chef who was trained in Hong Kong - Chef Cupid. His skillful experiences in Japanese sushi crafting has brought my attention on their popular Chef's choice of the day that favor lots of Hong Kong locals, also known as omakase.
There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the "Man", which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top.
Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel.
We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall.
As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth.
Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish.
Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course.

IMG_0278.JPG
Uni Cup
海膽杯

IMG_0157.jpg
Sushi Man
鮨文

IMG_0162.JPG
Tomato & Tofu Salad with Sesame Dressing, Dried Fish
蕃茄豆腐胡麻醬沙律, 小魚乾

IMG_0186.JPG
Chawanmushi with Truffle
黑松露蒸蛋

IMG_0188.jpg
Buri
鰤魚

IMG_0196.jpg
Shima Aji
深海池魚

IMG_0200.jpg
Kaibashira
帆立貝

IMG_0202.JPG
Torching Sashimi
火炙刺身

IMG_0204.JPG
Torched Mackerel
火炙鮫魚

IMG_0205.JPG
Torched Azi
火炙竹簽

IMG_0211.jpg
Shirako with Pickled Radish
鱈魚白子配酸汁蘿蔔蓉

IMG_0216.JPG
Shirako
魚白子

IMG_0224.jpg
Flounder with Zest of Yuzu & Sea Salt
左口魚邊, 柚子, 海鹽

IMG_0232.jpg
Itoyoridai
金線鯛

IMG_0239.jpg
Amaebi & Uni
甜蝦海膽

IMG_0246.jpg
Sanma
秋刀魚

IMG_0251.jpg
Hokkigai
北寄貝

IMG_0256.jpg
Chutoro
中拖羅

IMG_0260.JPG
Akagai with Soy Sauce
赤身醬油漬

IMG_0267.jpg
Toro Hand Roll
拖羅紫菜手卷

IMG_0269.JPG
Uni & Botan Ebi Donburi
牡丹蝦海膽杯

IMG_0285.JPG
Uni & Botan Ebi Donburi
牡丹蝦海膽杯

IMG_0288.JPG
Fish Soup
魚湯

IMG_0304.JPG
Cantaloupe
網紋蜜瓜

IMG_0248.JPG
Sake
日本清酒

IMG_0174.JPG
Sushi Man
鮨文

Sushi Man 鮨文
Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong
Telephone: 2285 9477
Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30
Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/



Source
Andre Cheung
Sushi Man is a new Japanese restaurant owned by a young and passionate Chef who was trained in Hong Kong - Chef Cupid. His skillful experiences in Japanese sushi crafting has brought my attention on their popular Chef's choice of the day that favor lots of Hong Kong locals, also known as omakase.
There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the "Man", which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top.
Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel.
We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall.
As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth.
Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish.
Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course.

IMG_0278.JPG
Uni Cup
海膽杯

IMG_0157.jpg
Sushi Man
鮨文

IMG_0162.JPG
Tomato & Tofu Salad with Sesame Dressing, Dried Fish
蕃茄豆腐胡麻醬沙律, 小魚乾

IMG_0186.JPG
Chawanmushi with Truffle
黑松露蒸蛋

IMG_0188.jpg
Buri
鰤魚

IMG_0196.jpg
Shima Aji
深海池魚

IMG_0200.jpg
Kaibashira
帆立貝

IMG_0202.JPG
Torching Sashimi
火炙刺身

IMG_0204.JPG
Torched Mackerel
火炙鮫魚

IMG_0205.JPG
Torched Azi
火炙竹簽

IMG_0211.jpg
Shirako with Pickled Radish
鱈魚白子配酸汁蘿蔔蓉

IMG_0216.JPG
Shirako
魚白子

IMG_0224.jpg
Flounder with Zest of Yuzu & Sea Salt
左口魚邊, 柚子, 海鹽

IMG_0232.jpg
Itoyoridai
金線鯛

IMG_0239.jpg
Amaebi & Uni
甜蝦海膽

IMG_0246.jpg
Sanma
秋刀魚

IMG_0251.jpg
Hokkigai
北寄貝

IMG_0256.jpg
Chutoro
中拖羅

IMG_0260.JPG
Akagai with Soy Sauce
赤身醬油漬

IMG_0267.jpg
Toro Hand Roll
拖羅紫菜手卷

IMG_0269.JPG
Uni & Botan Ebi Donburi
牡丹蝦海膽杯

IMG_0285.JPG
Uni & Botan Ebi Donburi
牡丹蝦海膽杯

IMG_0288.JPG
Fish Soup
魚湯

IMG_0304.JPG
Cantaloupe
網紋蜜瓜

IMG_0248.JPG
Sake
日本清酒

IMG_0174.JPG
Sushi Man
鮨文

Sushi Man 鮨文
Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong
Telephone: 2285 9477
Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30
Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/


Source

Andre Cheung
This replication of a stylish butcher house is a new casually set French bistro owned by the Michelin two-starred Chef of Akrame. Specializing in a mix of meat and potato dishes, the restaurant emphasises on
simple, fresh, quality ingredients to combine an exclusive taste of meat with a specially prepared olive oil.
First is a small paper bag of warm baguette served with housemade Caractere olive oil, which has a spicy and peppery kick.
Dinner is priced affordably in a set of L’Entree, La Viande, L’Accompagnement, and Le Dessert.
The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette.
The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb.
Their philosophy to prepare meal dishes with Chef's housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness.
Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges.
Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger.
While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt.
Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully.
Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street.

IMG_0105.jpg
Le Croquavor

IMG_9995.JPG
Atelier Vivanda

IMG_0031.jpg
Butcher Knife

IMG_0122.JPG
A Paper Bag of Bread

IMG_0012.jpg
French Baguette & Extra Virgin Olive Oil

IMG_0025.JPG
Eggs Mimosa

IMG_0085.JPG
Iberian Pork Rib

IMG_0115.JPG
Medium

IMG_0082.JPG
A Way Of Reinterpreting The Hamburger

IMG_0039.JPG
Pommes Darphin

IMG_0063.jpg
Pommes Dauphines

IMG_0137.JPG
Lychee Soup, Coconut, Verbena Ice Cream

IMG_0128.JPG
Meringue Foam

Atelier Vivanda
Address: G/F, 9 Ship Street, Wan Chai, Hong Kong
Telephone: 2109 1768
Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00


Source
Andre Cheung
This replication of a stylish butcher house is a new casually set French bistro owned by the Michelin two-starred Chef of Akrame. Specializing in a mix of meat and potato dishes, the restaurant emphasises on
simple, fresh, quality ingredients to combine an exclusive taste of meat with a specially prepared olive oil.
First is a small paper bag of warm baguette served with housemade Caractere olive oil, which has a spicy and peppery kick.
Dinner is priced affordably in a set of L’Entree, La Viande, L’Accompagnement, and Le Dessert.
The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette.
The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb.
Their philosophy to prepare meal dishes with Chef's housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness.
Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges.
Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger.
While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt.
Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully.
Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street.

IMG_0105.jpg
Le Croquavor

IMG_9995.JPG
Atelier Vivanda

IMG_0031.jpg
Butcher Knife

IMG_0122.JPG
A Paper Bag of Bread

IMG_0012.jpg
French Baguette & Extra Virgin Olive Oil

IMG_0025.JPG
Eggs Mimosa

IMG_0085.JPG
Iberian Pork Rib

IMG_0115.JPG
Medium

IMG_0082.JPG
A Way Of Reinterpreting The Hamburger

IMG_0039.JPG
Pommes Darphin

IMG_0063.jpg
Pommes Dauphines

IMG_0137.JPG
Lychee Soup, Coconut, Verbena Ice Cream

IMG_0128.JPG
Meringue Foam

Atelier Vivanda
Address: G/F, 9 Ship Street, Wan Chai, Hong Kong
Telephone: 2109 1768
Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00

Source

Andre Cheung
During November, a breezy autumn, the wine and dine month of Hong Kong is offering a whole lot of exciting events and stunning carnivals. Previously there is a Wine and Dine Festival, the 8th edition of Hong Kong International Wine & Spirits Fair is also held at HKTDC in Wan Chai.
The exhibition features a big market of wine and beers, which becomes an attractive platform for public visitors to taste different wines whereas for wine enthusiasts and traders to source the best quality products.
I am thrilled to first engage with so many wine tasting, where you get a wine glass at the entrance!
Literally among over thousand of excellent wine hubs, there are fruit-based vodka, such as pineapple and blueberry that are found pretty spectacular.
Some beer ice creams made by Rubicone has also been the most crowded and remarkable booth among all others at the 3G area. Welcoming visitors to have trails of frozen beer ice creams, there are three flavors including Hoegaarden Rose, Boddingtons Pub Ale and Leffe leveled in respective, increasing density.
Hoegaarden Rose is undeniably my all time favourite because it has the perfect chroma and light sweetness for me as a beginner.
Afterall, this fair is indeed a rich programme for all wine lovers to explore and appreciate.

IMG_9948.JPG
Hoegaarden Rose, Boddingtons Pub Ale, Leffe

IMG_9897.JPG
Wine Exhibition

IMG_9899.JPG
Red & White Wine

IMG_9916.JPG
Beer Ice Cream Machines

IMG_9920.JPG
Boddingtons Ice Cream

Hong Kong International Wine & Spirits Fair 香港國際美酒展 5-7 November 2015
Website: http://www.hktdc.com / https://www.facebook.com/HKTDC.Exhibition



Source
Andre Cheung
During November, a breezy autumn, the wine and dine month of Hong Kong is offering a whole lot of exciting events and stunning carnivals. Previously there is a Wine and Dine Festival, the 8th edition of Hong Kong International Wine & Spirits Fair is also held at HKTDC in Wan Chai.
The exhibition features a big market of wine and beers, which becomes an attractive platform for public visitors to taste different wines whereas for wine enthusiasts and traders to source the best quality products.
I am thrilled to first engage with so many wine tasting, where you get a wine glass at the entrance!
Literally among over thousand of excellent wine hubs, there are fruit-based vodka, such as pineapple and blueberry that are found pretty spectacular.
Some beer ice creams made by Rubicone has also been the most crowded and remarkable booth among all others at the 3G area. Welcoming visitors to have trails of frozen beer ice creams, there are three flavors including Hoegaarden Rose, Boddingtons Pub Ale and Leffe leveled in respective, increasing density.
Hoegaarden Rose is undeniably my all time favourite because it has the perfect chroma and light sweetness for me as a beginner.
Afterall, this fair is indeed a rich programme for all wine lovers to explore and appreciate.

IMG_9948.JPG
Hoegaarden Rose, Boddingtons Pub Ale, Leffe

IMG_9897.JPG
Wine Exhibition

IMG_9899.JPG
Red & White Wine

IMG_9916.JPG
Beer Ice Cream Machines

IMG_9920.JPG
Boddingtons Ice Cream

Hong Kong International Wine & Spirits Fair 香港國際美酒展 5-7 November 2015
Website: http://www.hktdc.com / https://www.facebook.com/HKTDC.Exhibition


Source

Andre Cheung
Among a blend of hip restaurants along Star Street in Wan Chai, what pretty much draws our attentions is this blue vintage brick wall.
Ham & Sherry is known to be a meeting social hub serving wide variety of Spanish hams, traditional tapas, as well as a full menu covering over 50 different Sherries, sangria and craft cocktails at the back bar.
Hosted by Michelin-starred Chef, who also launched 22 Ships, small dishes are created with Chef's usual twist that reflect true culinary of a Spanish neighbourhood.
The food more or less focuses on Spanish ham, pork, peppers and cheese. Everything has been our favourites such as the signature suckling pig roasted with excellently crispy skin, two chunks of sweet grilled pineapple covered with piquillo peppers.
Jamon and truffle toastie, sometimes known as bikini, is made delicately and served atop runny pan fried quail egg.
The very delicious churros are also highly recommended, with a generous dusting of cinnamon sugar, crunchy and hot, the chocolate sauce on the side impresses so well for its semi-sweet level.
This Jamon and Sherry eatery is surely a favourite of mine!

IMG_9799.jpg
Jamon, Manchego & Truffle Toastie, Quail Eggs

IMG_9891.jpg
Ham & Sherry

IMG_9789.jpg
Blue Vintage Brick Wall

IMG_9790.JPG
Back Bar

IMG_9798.JPG
Jamon, Manchego & Truffle Toastie, Quail Eggs

IMG_9829.JPG
Roast Suckling Pig, Piquillo Peppers, Pineapple

IMG_9834.JPG
Roast Suckling Pig

IMG_9859.JPG
Churros

IMG_9884.JPG
Chocolate Sauce

IMG_9784.JPG
Ham & Sherry's Menu

Ham & Sherry
Address: 1-7 Ship Street, Wan Chai, Hong Kong
Telephone: 2555 0628
Opening Hours: Mon-Sat 12:00-15:00, 18:00-23:00 ; Sun 12:00-21:00



Source
Andre Cheung
Among a blend of hip restaurants along Star Street in Wan Chai, what pretty much draws our attentions is this blue vintage brick wall.
Ham & Sherry is known to be a meeting social hub serving wide variety of Spanish hams, traditional tapas, as well as a full menu covering over 50 different Sherries, sangria and craft cocktails at the back bar.
Hosted by Michelin-starred Chef, who also launched 22 Ships, small dishes are created with Chef's usual twist that reflect true culinary of a Spanish neighbourhood.
The food more or less focuses on Spanish ham, pork, peppers and cheese. Everything has been our favourites such as the signature suckling pig roasted with excellently crispy skin, two chunks of sweet grilled pineapple covered with piquillo peppers.
Jamon and truffle toastie, sometimes known as bikini, is made delicately and served atop runny pan fried quail egg.
The very delicious churros are also highly recommended, with a generous dusting of cinnamon sugar, crunchy and hot, the chocolate sauce on the side impresses so well for its semi-sweet level.
This Jamon and Sherry eatery is surely a favourite of mine!

IMG_9799.jpg
Jamon, Manchego & Truffle Toastie, Quail Eggs

IMG_9891.jpg
Ham & Sherry

IMG_9789.jpg
Blue Vintage Brick Wall

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Back Bar

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Jamon, Manchego & Truffle Toastie, Quail Eggs

IMG_9829.JPG
Roast Suckling Pig, Piquillo Peppers, Pineapple

IMG_9834.JPG
Roast Suckling Pig

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Churros

IMG_9884.JPG
Chocolate Sauce

IMG_9784.JPG
Ham & Sherry's Menu

Ham & Sherry
Address: 1-7 Ship Street, Wan Chai, Hong Kong
Telephone: 2555 0628
Opening Hours: Mon-Sat 12:00-15:00, 18:00-23:00 ; Sun 12:00-21:00


Source

Andre Cheung
Ladies and Gentlemen, presenting you the beauty of cocktails.
Situated at the very end of Haven street, here is a Japan-experienced bartender who would make very nice Japanese inspired cocktails. They offer a list on the menu and signature in preparing omakase, which is basically an idea of tailor making cocktails based on customer preference or personality.
At the mini drinking bar, mainly with Gin, Rum, Tequila, Vodka and Whisky, we are served with a few restaurant creations as well as an omakase cocktail.
The cafe also serves a menu of canapes and desserts that are great to snack on. Including prawn cocktail with mayo dressing on white toasts, cold cut platter with generous rolling of parma ham, chicken meatballs and mini burgers, some ideal options are applewood-smoked fries that comes with a deliciously creamy black truffle mayo, beer battered chicken and no baked mac & cheese of al dente texture.
How about some savory macarons? White truffle, basil & tomato, mushroom & chicken, duck breast and foie gras
While the Belgian handmade macarons sound indeed strange and unpalatable, there are also frozen lollies serving in coconut mousse with bergamot filling, or rose mousse with strawberry filling.
Finally, I would opt for the omakase at Ladies & Gentlemen!

IMG_9700.jpg
Belgium Handmade Savory Macaron

IMG_9477.JPG
Tasting Menu

IMG_9486.JPG
Prawn Salad with Toast

IMG_9517.JPG
Diced Prawn, Cucumber, Crab Roe, Mayo

IMG_9510.JPG
Ginius

IMG_9532.jpg
Cold Cut Platter
Parma ham, black pepper salami, smoked eel & cheese

IMG_9568.JPG
Smoky Fries with Truffle Dip

IMG_9571.JPG
Truffle Dip

IMG_9535.jpg

IMG_9585.JPG
Deep Fried Chicken

IMG_9574.JPG
Chicken Meatballs

IMG_9617.JPG
Spicy Target

IMG_9670.jpg
Mini Burger
Spicy minced pork with egg & wagyu beef hamburger

IMG_9604.JPG
Mac & Cheese

IMG_9642.JPG
Omakase
Tailor made cocktail

IMG_9626.JPG
Kurobuta Pork Braised Rice

IMG_9693.JPG
Foie Gras, White Truffle, Mushroom & Chicken, Basil & Tomato, Duck Breast

IMG_9741.JPG
Frozen Mousse with Fruity Filling

IMG_9545.JPG
Ladies and Gentlemen

Ladies & Gentlemen
Address: G/F, 31 Haven Street, Causeway Bay, Hong Kong
Telephone: 3956 4282
Opening Hours: Tue-Thur 12:30-00:00 ; Fri-Sat 12:00-01:00 ; Sun 12:30-00:00



Source
Andre Cheung
Ladies and Gentlemen, presenting you the beauty of cocktails.
Situated at the very end of Haven street, here is a Japan-experienced bartender who would make very nice Japanese inspired cocktails. They offer a list on the menu and signature in preparing omakase, which is basically an idea of tailor making cocktails based on customer preference or personality.
At the mini drinking bar, mainly with Gin, Rum, Tequila, Vodka and Whisky, we are served with a few restaurant creations as well as an omakase cocktail.
The cafe also serves a menu of canapes and desserts that are great to snack on. Including prawn cocktail with mayo dressing on white toasts, cold cut platter with generous rolling of parma ham, chicken meatballs and mini burgers, some ideal options are applewood-smoked fries that comes with a deliciously creamy black truffle mayo, beer battered chicken and no baked mac & cheese of al dente texture.
How about some savory macarons? White truffle, basil & tomato, mushroom & chicken, duck breast and foie gras
While the Belgian handmade macarons sound indeed strange and unpalatable, there are also frozen lollies serving in coconut mousse with bergamot filling, or rose mousse with strawberry filling.
Finally, I would opt for the omakase at Ladies & Gentlemen!

IMG_9700.jpg
Belgium Handmade Savory Macaron

IMG_9477.JPG
Tasting Menu

IMG_9486.JPG
Prawn Salad with Toast

IMG_9517.JPG
Diced Prawn, Cucumber, Crab Roe, Mayo

IMG_9510.JPG
Ginius
Gin, yuzu juice, homemade fennel infused agave mix, peach puree, aromatic bitters

IMG_9532.jpg
Cold Cut Platter
Parma ham, black pepper salami, smoked eel & cheese

IMG_9568.JPG
Smoky Fries with Truffle Dip

IMG_9571.JPG
Truffle Dip

IMG_9535.jpg
Rum & Violet
Silver rum, lemon juice, violet liqueur, homemade pink & black peppercorn agave mix

IMG_9585.JPG
Deep Fried Chicken

IMG_9574.JPG
Chicken Meatballs

IMG_9617.JPG
Spicy Target
Tequila, yuzu juice, homemade jalapeno pineapple puree, homemade agave mix, aromatic bitters

IMG_9670.jpg
Mini Burger
Spicy minced pork with egg & wagyu beef hamburger

IMG_9604.JPG
Mac & Cheese

IMG_9642.JPG
Omakase
Tailor made cocktail

IMG_9626.JPG
Kurobuta Pork Braised Rice

IMG_9693.JPG
Foie Gras, White Truffle, Mushroom & Chicken, Basil & Tomato, Duck Breast

IMG_9741.JPG
Frozen Mousse with Fruity Filling

IMG_9545.JPG
Ladies and Gentlemen

Ladies & Gentlemen
Address: G/F, 31 Haven Street, Causeway Bay, Hong Kong
Telephone: 3956 4282
Opening Hours: Tue-Thur 12:30-00:00 ; Fri-Sat 12:00-01:00 ; Sun 12:30-00:00


Source

Andre Cheung
First opened in 2005, Noodle TETSU expanded with over 16 branches around Japan.
They have been modifying their soup and ramen, who aim to create commodity through satisfaction and customer relations.
Finally today is their launch in Hong Kong. Situated at Canal Road West, the restaurant has a ramen bar and few numbers of table along with very accommodating services.
More than just regular ramen, the menu offers guest with the best taste of tsukemen, which is a cold dipping noodle dish with Japanese ramen and a bowl of thick soup served separately. Optionally, a hot version is also available with noodle served in the hot clear broth.
The Sendagi ramen is set limited to 30 bowls per day. With a fragrant fish broth made with large amount of sardines and dried mackerel, it comes with ramen of medium thickness, thin cut char siu and bamboo shoots.
For a much richer experience, the tsukemen has a thicker pork bone broth with stripe cuts of pork.
It is satisfyingly dense because of the 36 hours simmering process in chicken bones, dried sardines and mackerel fishes. Served hot, I really enjoy the thick cut ramen which is chewable in texture and able to carry the dipping broth thoroughly.
The hot stone is also fun to play with, which liberally just reheated the broth in instant. In addition, their homemade soft boiled egg is unbeatable.
At such moderate price tag, Tsukemen TETSU is a nice addition to the Hong Kong ramen market.


IMG_9267.jpg
Tsukemen
沾麵, 熱 あつもり

IMG_9206.JPG
Fried Onion
炸洋蔥

IMG_9209.JPG
Sendagi Ramen
千駄木拉麵 (魚介醬油)

IMG_9223.JPG
Sendagi Ramen
千駄木拉麵

IMG_9247.jpg
Tsukemen TETSU
TETSU 香港店

IMG_9269.jpg
Tsukemen
沾麵, 熱 あつもり

IMG_9233.JPG
All-Stars of Topping
大滿足組合

IMG_9241.JPG
Pork 
叉燒

IMG_9303.jpg
Soft-boiled Egg
味付半熟蛋

IMG_9291.jpg
Hot Stone
鐵石頭

IMG_9294.jpg
Reheating Soup
投石暖湯

IMG_9254.JPG
Tsukemen
沾麵

Tsukemen Tetsu つけめん TETSU 香港店
Address: G/F, 23 Canal Road West, Causeway Bay, Hong Kong
Telephone: 2172 6433
Opening Hours: Mon-Sun 11:00-23:00
Website: https://www.tetsu102.com / https://www.facebook.com/tetsu102hk



Source
Andre Cheung
First opened in 2005, Noodle TETSU expanded with over 16 branches around Japan.
They have been modifying their soup and ramen, who aim to create commodity through satisfaction and customer relations.
Finally today is their launch in Hong Kong. Situated at Canal Road West, the restaurant has a ramen bar and few numbers of table along with very accommodating services.
More than just regular ramen, the menu offers guest with the best taste of tsukemen, which is a cold dipping noodle dish with Japanese ramen and a bowl of thick soup served separately. Optionally, a hot version is also available with noodle served in the hot clear broth.
The Sendagi ramen is set limited to 30 bowls per day. With a fragrant fish broth made with large amount of sardines and dried mackerel, it comes with ramen of medium thickness, thin cut char siu and bamboo shoots.
For a much richer experience, the tsukemen has a thicker pork bone broth with stripe cuts of pork.
It is satisfyingly dense because of the 36 hours simmering process in chicken bones, dried sardines and mackerel fishes. Served hot, I really enjoy the thick cut ramen which is chewable in texture and able to carry the dipping broth thoroughly.
The hot stone is also fun to play with, which liberally just reheated the broth in instant. In addition, their homemade soft boiled egg is unbeatable.
At such moderate price tag, Tsukemen TETSU is a nice addition to the Hong Kong ramen market.


IMG_9267.jpg
Tsukemen
沾麵, 熱 あつもり

IMG_9206.JPG
Fried Onion
炸洋蔥

IMG_9209.JPG
Sendagi Ramen
千駄木拉麵 (魚介醬油)

IMG_9223.JPG
Sendagi Ramen
千駄木拉麵

IMG_9247.jpg
Tsukemen TETSU
TETSU 香港店

IMG_9269.jpg
Tsukemen
沾麵, 熱 あつもり

IMG_9233.JPG
All-Stars of Topping
大滿足組合

IMG_9241.JPG
Pork 
叉燒

IMG_9303.jpg
Soft-boiled Egg
味付半熟蛋

IMG_9291.jpg
Hot Stone
鐵石頭

IMG_9294.jpg
Reheating Soup
投石暖湯

IMG_9254.JPG
Tsukemen
沾麵

Tsukemen Tetsu つけめん TETSU 香港店
Address: G/F, 23 Canal Road West, Causeway Bay, Hong Kong
Telephone: 2172 6433
Opening Hours: Mon-Sun 11:00-23:00
Website: https://www.tetsu102.com / https://www.facebook.com/tetsu102hk


Source

Andre Cheung
Namely the best butcheries and the only one equipped with a pink salt dry aging room, Blue Butcher is a restaurant of a little NYC style elements, with cool, spacious and industrial decorations.
Given that it is one of the most recommended steak house in Hong Kong, the menu does not only cover array of steaks and cuts, but also some delightful entrees, poultry and seafood dishes that are all prepared with ingredients sourced strictly from farm to table.
They have taken inspirations from traditional recipes in order to recreate the local and organic food into some of the modest and tastiest dishes, mostly come in big plate to share, as well as signature cocktails such as Fig & Cheese and Bangers & Mash.
During the weekdays, the butcher & fries lunch starts with a cold starter buffet, featuring daily selections created based on fresh market ingredients. The two not-to-be-missed are surely smoked organic beetroot with crumbled feta and watermelon cubes with sliced ham and pistachio vinaigrette.
Some definite mains coming to be their Blue Butcher southern fried chicken, crispy and goldenly batter fried, and is still surprisingly moist on the inside.
While everyone is digging into the cheesy aromatic truffle orzo, which is basically a risotto-like pasta cooked in broth and tons of parmesan cheese, the medium done dry aged rib eye is cut moderately tender, well flavored and no bone with just a little fat. It is completely divine.
Rather than the usual offer of black angus beef burger, we are served with an irresistible combination of premium wagyu beef, poached lobster and seared foie gras sandwiched in toasted artisan buns. This ultimate version is only available throughout November so make sure to get here soon!
Finally, one cannot leave Blue Butcher without trying their signature sea salted caramel ice cream. But I personally vote for the mango and passion fruit sorbet.

IMG_9017.JPG
Dry Aged Grain Fed USDA Rib Eye

IMG_6874.JPG
Cold Starter Buffet
Daily salad selection
(Organic Smoked Beetroot with feta, cucumber pistachio vinaigrette; Herb Cured Salmon with pickled onions, caper berries; Compressed Watermelon with shaved spanish ham, feta, rocket, pistachio vinaigrette; Belgium Endive with orange candied bacon, stilton cheese, truffle dressing)

IMG_8987.jpg
Blue Butcher Buttermilk Southern Fried Chicken
Spiced BBQ sauce

IMG_9001.JPG
Dry Aged Grain Fed USDA Rib Eye
Bearnaise

IMG_9012.JPG
Dry Aged Grain Fed USDA Rib Eye
Bearnaise

IMG_8931.JPG
Wagyu Beef, Foie Gras & Butter Poached Lobster Burger

IMG_8917.JPG
Truffle mayo, juicy tomato, fresh cut purple cabbage, artisan bread roll

IMG_8942.jpg
Black Truffle Orzo & Parmesan

IMG_8899.JPG
All You Can Eat Fries
Melted mozzarella & cheddar, Black truffle & parmesan

IMG_9037.JPG
Mango & Passion Fruit Sorbet

IMG_9044.JPG
Mango & Passion Fruit Sorbet

Blue Butcher Bar & Restaurant
Address: 108 Hollywood Road, Central District, Hong Kong
Telephone: 2613 9286
Opening Hours: Mon-Sat 12:00-23:00 ; Sun 11:00-22:30
Website: http://www.bluebutcher.com / https://www.facebook.com/BlueButcher



Source
Andre Cheung
Namely the best butcheries and the only one equipped with a pink salt dry aging room, Blue Butcher is a restaurant of a little NYC style elements, with cool, spacious and industrial decorations.
Given that it is one of the most recommended steak house in Hong Kong, the menu does not only cover array of steaks and cuts, but also some delightful entrees, poultry and seafood dishes that are all prepared with ingredients sourced strictly from farm to table.
They have taken inspirations from traditional recipes in order to recreate the local and organic food into some of the modest and tastiest dishes, mostly come in big plate to share, as well as signature cocktails such as Fig & Cheese and Bangers & Mash.
During the weekdays, the butcher & fries lunch starts with a cold starter buffet, featuring daily selections created based on fresh market ingredients. The two not-to-be-missed are surely smoked organic beetroot with crumbled feta and watermelon cubes with sliced ham and pistachio vinaigrette.
Some definite mains coming to be their Blue Butcher southern fried chicken, crispy and goldenly batter fried, and is still surprisingly moist on the inside.
While everyone is digging into the cheesy aromatic truffle orzo, which is basically a risotto-like pasta cooked in broth and tons of parmesan cheese, the medium done dry aged rib eye is cut moderately tender, well flavored and no bone with just a little fat. It is completely divine.
Rather than the usual offer of black angus beef burger, we are served with an irresistible combination of premium wagyu beef, poached lobster and seared foie gras sandwiched in toasted artisan buns. This ultimate version is only available throughout November so make sure to get here soon!
Finally, one cannot leave Blue Butcher without trying their signature sea salted caramel ice cream. But I personally vote for the mango and passion fruit sorbet.

IMG_9017.JPG
Dry Aged Grain Fed USDA Rib Eye

IMG_6874.JPG
Cold Starter Buffet
Daily salad selection
(Organic Smoked Beetroot with feta, cucumber pistachio vinaigrette; Herb Cured Salmon with pickled onions, caper berries; Compressed Watermelon with shaved spanish ham, feta, rocket, pistachio vinaigrette; Belgium Endive with orange candied bacon, stilton cheese, truffle dressing)

IMG_8987.jpg
Blue Butcher Buttermilk Southern Fried Chicken
Spiced BBQ sauce

IMG_9001.JPG
Dry Aged Grain Fed USDA Rib Eye
Bearnaise

IMG_9012.JPG
Dry Aged Grain Fed USDA Rib Eye
Bearnaise

IMG_8931.JPG
Wagyu Beef, Foie Gras & Butter Poached Lobster Burger

IMG_8917.JPG
Truffle mayo, juicy tomato, fresh cut purple cabbage, artisan bread roll

IMG_8942.jpg
Black Truffle Orzo & Parmesan

IMG_8899.JPG
All You Can Eat Fries
Melted mozzarella & cheddar, Black truffle & parmesan

IMG_9037.JPG
Mango & Passion Fruit Sorbet

IMG_9044.JPG
Mango & Passion Fruit Sorbet

Blue Butcher Bar & Restaurant
Address: 108 Hollywood Road, Central District, Hong Kong
Telephone: 2613 9286
Opening Hours: Mon-Sat 12:00-23:00 ; Sun 11:00-22:30
Website: http://www.bluebutcher.com / https://www.facebook.com/BlueButcher


Source

Andre Cheung
Starting this Fall, Sino Group of Hotels Restaurant - Satay Inn will present a true flavor of Penang at three respective hotels; The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel.
In collaboration with Malaysia External Trade Development Corporation (MATRADE) under Malaysia Kitchen Programme (MKP) and the Penang Chefs Association, guests of Satay Inn are able to savour some outstanding hawker foods such as Kerabu Bok Nee, a salad of shredded chicken and black fungus with refreshing touch of spicy chili; Choon Pheah, a traditional Malaysian spring rolls that has been modified to bite size serving, along with a flavorful vinegary dip made with loads of onion.
On top of that, the group has rigorously selected and invited Penang's Chefs to perform at live cooking stations, bringing some of the Penang's favourite dishes to foodie.
Given that Penang way is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavors and mixture of unique herbs to spices.
Favourites are stir fried flat noodles with scrambled eggs and cockles; tangy laksa cooked with mint, pineapple, chili, onion, cucumber and a fragrant fish broth of lemongrass, which is highlighted with an elevating touch of shrimp paste.
Last but not the least, a delicious pork belly braised in cinnamon-scented soy sauce is surely decadent with hard boiled egg and tofu puffs as condiments.
The menus offers two favourite desserts that happen to be traditional banana cake and pandan crepe filled with caramelized coconut. Everyone is so satisfied with the green crepe, especially of a sweet note coming from coconut sugar.
The promotion menu is available for lunch and dinner from November 4th to 15th. Other highlighting dishes such as White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on a la carte menu for the best savour of true and authentic Penang cuisine.
More about Malaysian Kitchen Programme (MKP) can be found HERE.

IMG_8761.jpg
Assam Laksa
亞參叻沙

IMG_8665.JPG
Satay Inn
沙嗲軒

IMG_8699.JPG
Kerabu Bok Nee
Fresh black fungus salad in Nyonya style
娘惹黑木耳雞絲沙律

IMG_8709.jpg
Choon Pheah
Spring rolls with authentic Nyonya dipping
娘惹春餅

IMG_8747.JPG
Choon Pheah
娘惹春餅

IMG_8796.JPG
Penang Fried Kway Teow
Fried flat noodles with cockles & Chinese sausage
檳城炒貴刁
(4-6th November 2015)

IMG_8744.JPG
Mixture of Herb and Spice
香草, 香料

IMG_8736.JPG
Live Cooking Station
現場烹飪

IMG_8741.JPG
Laksa Noodle
叻沙麵

IMG_6754.JPG
Ingredients of Assam Laksa
叻沙材料

IMG_8757.JPG
Assam Laksa
亞參叻沙
(7-9th November 2015)

IMG_8803.JPG
Tau Yew Bak
Braised soy pork belly
家傳紅燒肉

IMG_8808.JPG
Braised Pork Belly
紅燒肉

IMG_8828.JPG
Kuih Ketayap
Green crepe filled with caramelized coconut
香蘭椰絲卷

IMG_8832.jpg
Coconut Sugar, Shredded Coconut
椰絲, 椰糖

IMG_8844.JPG
Bengkang Pisang ala Kampong
Traditional baked banana cake
檳城香蕉糕

IMG_8661.JPG
Iced Calamansi
凍桔子水

Satay Inn 沙嗲軒 (City Garden Hotel)
Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Telephone: 2806 4938
Opening Hours: Mon-Sun 11:30-15:00, 18:00-22:00


Source

Andre Cheung

Starting this Fall, Sino Group of Hotels Restaurant - Satay Inn will present a true flavor of Penang at three respective hotels; The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel.
In collaboration with Malaysia External Trade Development Corporation (MATRADE) under Malaysia Kitchen Programme (MKP) and the Penang Chefs Association, guests of Satay Inn are able to savour some outstanding hawker foods such as Kerabu Bok Nee, a salad of shredded chicken and black fungus with refreshing touch of spicy chili; Choon Pheah, a traditional Malaysian spring rolls that has been modified to bite size serving, along with a flavorful vinegary dip made with loads of onion.
On top of that, the group has rigorously selected and invited Penang's Chefs to perform at live cooking stations, bringing some of the Penang's favourite dishes to foodie.
Given that Penang way is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavors and mixture of unique herbs to spices.
Favourites are stir fried flat noodles with scrambled eggs and cockles; tangy laksa cooked with mint, pineapple, chili, onion, cucumber and a fragrant fish broth of lemongrass, which is highlighted with an elevating touch of shrimp paste.
Last but not the least, a delicious pork belly braised in cinnamon-scented soy sauce is surely decadent with hard boiled egg and tofu puffs as condiments.
The menus offers two favourite desserts that happen to be traditional banana cake and pandan crepe filled with caramelized coconut. Everyone is so satisfied with the green crepe, especially of a sweet note coming from coconut sugar.
The promotion menu is available for lunch and dinner from November 4th to 15th. Other highlighting dishes such as White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on a la carte menu for the best savour of true and authentic Penang cuisine.
More about Malaysian Kitchen Programme (MKP) can be found HERE.


IMG_8761.jpg
Assam Laksa
亞參叻沙

IMG_8665.JPG
Satay Inn
沙嗲軒

IMG_8699.JPG
Kerabu Bok Nee
Fresh black fungus salad in Nyonya style
娘惹黑木耳雞絲沙律

IMG_8709.jpg
Choon Pheah
Spring rolls with authentic Nyonya dipping
娘惹春餅

IMG_8747.JPG
Choon Pheah
娘惹春餅

IMG_8796.JPG
Penang Fried Kway Teow
Fried flat noodles with cockles & Chinese sausage
檳城炒貴刁
(4-6th November 2015)

IMG_8744.JPG
Mixture of Herb and Spice
香草, 香料

IMG_8736.JPG
Live Cooking Station
現場烹飪

IMG_8741.JPG
Laksa Noodle
叻沙麵

IMG_6754.JPG
Ingredients of Assam Laksa
叻沙材料

IMG_8757.JPG
Assam Laksa
亞參叻沙
(7-9th November 2015)

IMG_8803.JPG
Tau Yew Bak
Braised soy pork belly
家傳紅燒肉

IMG_8808.JPG
Braised Pork Belly
紅燒肉

IMG_8828.JPG
Kuih Ketayap
Green crepe filled with caramelized coconut
香蘭椰絲卷

IMG_8832.jpg
Coconut Sugar, Shredded Coconut
椰絲, 椰糖

IMG_8844.JPG
Bengkang Pisang ala Kampong
Traditional baked banana cake
檳城香蕉糕

IMG_8661.JPG
Iced Calamansi
凍桔子水

Satay Inn 沙嗲軒 (City Garden Hotel)
Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Telephone: 2806 4938
Opening Hours: Mon-Sun 11:30-15:00, 18:00-22:00



Source
Andre Cheung
True to its name, Corner Kitchen Cafe is a comfort neighbourhood located right at a corner of Hollywood Road. Serving simple yet sophisticated wholesome food, they are all made in house starting with home cooking and daily fresh ingredients. As simple as wraps, salads, burgers and entrees, there are few choices of good coffees, wines, beers and ciders. Not to mention some of their daily cakes that are displayed appealingly at the counter fridge, provided that some signatures are salted caramel and red velvet cake.
While brunches are served only until noon, such as granola yogurt bowl, breakfast plate and three egg omelette, there are also burgers in three main options of fish, beef and vegetarian, plus a bucket of sweet potato fries that is remarkably sweet with slight crunchiness, comes with a chili mayo dip.
The truly decadent red velvet cake is made with a symphony of toasted marshmallow frosting and vanilla sponge cake. Despite I personally find it ultra sweet, it has concluded her birthday with bundle of happiness.
This Hollywood Road cafe is not just a regular brunch spot, but defo a great place to relax in simplicity.

IMG_8643.JPG
Red Velvet Cake

IMG_8594.JPG
Omelette
Three eggs, bacon, ham, cheese, toast

IMG_8610.JPG
Veggie Fritter Burger
Tofu sauce, watercress, side of fries

IMG_8638.JPG
Juicy Beef Burger
Strip of bacon, caramelized onions, cheese, lettuce, tomato, side of fries

IMG_8588.JPG
Bucket of Sweet Potato Fries

IMG_8600.JPG
Chili Mayo Dip

IMG_8632.JPG
Red Velvet Cake

IMG_8654.JPG
Marshmallow Icing

IMG_8623.JPG
Iced Chocolate
Soy milk

Corner Kitchen Cafe
Address: 226 Hollywood Road, Sheung Wan, Hong Kong
Telephone: 2547 8008
Opening Hours: Mon-Fri 09:00-18:00 ; Sat-Sun 09:30-18:00
Website: http://www.cornerkitchencafe.com / https://www.facebook.com/cornerkitchencafe


Source

Andre Cheung
True to its name, Corner Kitchen Cafe is a comfort neighbourhood located right at a corner of Hollywood Road. Serving simple yet sophisticated wholesome food, they are all made in house starting with home cooking and daily fresh ingredients. As simple as wraps, salads, burgers and entrees, there are few choices of good coffees, wines, beers and ciders. Not to mention some of their daily cakes that are displayed appealingly at the counter fridge, provided that some signatures are salted caramel and red velvet cake.
While brunches are served only until noon, such as granola yogurt bowl, breakfast plate and three egg omelette, there are also burgers in three main options of fish, beef and vegetarian, plus a bucket of sweet potato fries that is remarkably sweet with slight crunchiness, comes with a chili mayo dip.
The truly decadent red velvet cake is made with a symphony of toasted marshmallow frosting and vanilla sponge cake. Despite I personally find it ultra sweet, it has concluded her birthday with bundle of happiness.
This Hollywood Road cafe is not just a regular brunch spot, but defo a great place to relax in simplicity.

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Red Velvet Cake

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Omelette
Three eggs, bacon, ham, cheese, toast

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Veggie Fritter Burger
Tofu sauce, watercress, side of fries

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Juicy Beef Burger
Strip of bacon, caramelized onions, cheese, lettuce, tomato, side of fries

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Bucket of Sweet Potato Fries

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Chili Mayo Dip

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Red Velvet Cake

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Marshmallow Icing

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Iced Chocolate
Soy milk

Corner Kitchen Cafe
Address: 226 Hollywood Road, Sheung Wan, Hong Kong
Telephone: 2547 8008
Opening Hours: Mon-Fri 09:00-18:00 ; Sat-Sun 09:30-18:00
Website: http://www.cornerkitchencafe.com / https://www.facebook.com/cornerkitchencafe



Source
Andre Cheung
Lindt is the chocolate brand that is popularly known to everyone around the world. Available to Hong Kong are Lindor and Excellence, they are series of round chocolate candy and chocolate bar respectively.
The Lindt Excellence serie is made with a combination of milk and dark chocolates, with promising experience of velvet and unique chocolate flavor.
I have recently received a giant Lindt Excellence bar package and inside includes 4 chocolate bars with different cocoa contents and 2 flavored chocolate bars - sea salt and lime.
As a sophisticated version, Lime Intense is the latest dark chocolate with a sensory touch of lime.
Thank you Cred Communications for this chocolatey gift! :D

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Lime Intense

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Lindt Excellence

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Dark Chocolate Series

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Sea Salt, Lime Intense, 70% Cocoa, 85% Cocoa

Lindt Chocolate
Website: http://www.chocolate.lindt.com / https://www.facebook.com/lindtchocolateworld


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