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About this blog

Self-taught Cook.
Food Blogger.
Moved from blogspot to personal blog on www.spotthefood.com.
Instagram @instagramandrex #spotthefooddd

Entries in this blog

Andre Cheung

Our most loved sushi chain, Sen-ryo, has lately launched a new flagship store at Festival Walk in Kowloon Tong. For this grand opening celebration, the Sen-ryo team invited professional sushi chefs who flied all the way from Japan to demonstrate technical live fish filleting and prepare us some premium Japanese refreshments.

Truth to its name, Sen-ryo has been practicing its uniqueness for over 10 years. Using only traditional and freshest ingredients, which are delivered straight from Tsukiji market, it gives Hong Kong a complete experience of the authentic taste of Japanese cuisines.

Starting from a combination of vegetables and mushrooms terrine, it is provided with yuzu-miso sauce to complete the complex flavors and texture.

A slightly tart and salty smoked mackerel salad is also tenderly prepared with minced radish and salad leaves.

As we are served with few slices of freshly cut toro sashimi, two tiers of assorted sashimi including red shrimps, salmon, tuna, yellowtail and a stunningly presented hairy crab, are presented with excellent freshness.

Not to mention a surprising dish of 62 degree slow cooked pork racks that is perfectly juicy, tender and richly accompanied by a tasteful miso-based sauce.

Last but not the least, there is a plate of sushi art represented by handpicked tuna, semi-fatty tuna, avocado snow crab and signature Sen-ryo sushi. They are neatly presented, drizzled with secret sauce for a thorough and luxurious sushi experience.

Among all the Sen-ryo sushi branches, this new flagship store surely worths a visit as it is the first with the 10th anniversary concept.

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Sen-ryo Sashimi Art
千両刺身畫作

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Sake Opening Ceremony
清酒開幕儀式

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Tsukiji Market
日本築地直送

IMG_8586.JPG

Veggies Terrine with Shisomiso
冷野菜方塊

IMG_8583.JPG

Smoky Mackerel Salad
煙燻鯖魚沙律

IMG_8585.JPG

Supreme Seafood Sashimi Platter
極上海鮮刺身拼盤

IMG_8584.JPG

Hairy Crab
嚴選毛蟹

IMG_8587.JPG

Red Shrimps, Salmon Belly, Mackerel, Yellowtail, Octopus, Salmon, Tuna, Scallop
赤海蝦, 三文魚腩, 鯖魚, 油甘魚, 八爪魚, 三文魚, 吞拿魚, 帆立貝

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Grilled Pork Rack with Miso
烤豬鞍配麵豉醬

IMG_8589.JPG

Sushi Special
別格壽司

IMG_8590.JPG

Avocado Snow Crab
牛油果松葉蟹

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Semi-fatty Tuna
中吞拿魚腩

IMG_8525.JPG

Sen-ryo Sushi
千両壽司

IMG_8521.JPG

Yellowtail
油甘魚

Sen-ryo 千両
Address: Shop L1-19A, Festival Walk, Kowloon Tong, Hong Kong
Telephone: 2813 2891
Opening Hours: Sun-Thur 11:30-22:30 ; Fri-Sat 11:30-23:00
Website: http://www.sen-ryo.com.hk / https://www.facebook.com/senryoHongKong


Source

Andre Cheung

Previously visited some of the Japanese restaurants such as Sushi Man in Yuen Long, Ore-no in Central and Wasabi n Kowloon City, I have lately found another hidden gem in Hong Kong. The location is right off Ashley Road of Tsim Sha Tsui, where you go straight right after the MTR exit L2.

Sushi Ma is a kid friendly and traditionally fine Japanese restaurant that has a beautiful stunning city view. Featuring a list of fresh and naturally flavored ingredients, dishes are served in typical styles including fish sashimi, sushi, grills as well as omakase, on some Japanese sourced cutleries and in fascinating presentations.

Every lunch set menu comes with a steamed egg, miso soup and appetizers. From the self selected sushi and sashimi platter to the signature bento box, they are similarly served in wooden wares. We loved all the different types of fresh sashimi fish, creamy uni, sweet and big shrimps, chubby scallop, also hot dishes like the simmered pork belly and grilled cod.

As we ordered a grilled egg omelette, tamagoyaki marked with the restaurant name; the needlefish is notably picture perfect that has been cut like an antique flower petal, a fish included in the seasonal winter menu.

Finally, our meals are completed with complementary ice creams and we all agreed to love yuzu sorbet the most.

Truth to be told, Sushi Ma is indeed a very enjoyable and unexpected place to return again and again.

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Sushi Ma
鮨真

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Seasonal Salad, Appetizer
季節沙律, 前菜

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Steam Egg Custard
日式蒸蛋

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Self-Picked Sashimi & Sushi Set
自選刺身壽司定食

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Medium Fatty Tuna, Yellow Jack
中吞會魚腩, 深海池魚

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Sea Eel
海鰻魚

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Sea Urchin
海膽

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Sweet Shrimp
甘海老

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Yellowtail
油甘魚

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Shokado Lunch Box
鮨真松花堂便當

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Sashimi, Simmered Dish, Grilled Dish, Fried Dish
刺身, 煮物, 燒物, 炸物

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Tamagoyaki
燒玉子

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Grilled Silver Cod
燒銀鱈魚

IMG_8638.JPG

Winter Seasonal Set
Buri, Scallop
冬之季節
鰤魚, 帶子

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Needlefish
針魚刺身

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Red Shrimp
赤蝦

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Salmon & Salmon Roe Donbouri
三文魚親子釜飯

IMG_8660.JPG

Salmon Roe
三文魚子

IMG_8666.JPG

Sesame Ice Cream
芝麻雪糕

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Sea Salt Ice Cream
海鹽雪糕

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Yuzu Sorbet
柚子雪葩

IMG_8673.JPG

Dessert
甜品

Sushi Ma Japanese Restaurant 鮨真
Address: 20/F, 17-19 Ashley Road, Tsim Sha Tsui, Hong Kong
Telephone: 2314 7088
Opening Hours: Mon-Sun 12:00–14:30, 18:00-23:00
Website: https://www.facebook.com/sushima.hk

 

Source

 

Andre Cheung

Open-faced sandwich had yet been a popular thing in Hong Kong until The Tartine was set to open by Michelin-starred chef Philippe Orrico, who also runs Upper Modern Bistro and On Dining Kitchen.

The new restaurant takes up two floors including a luxury all-day dining room and a stunning open terrance. Serving up a list of favourite farm-to-table sandwiches, they are all loaded with the best quality toppings, sourced mostly from the locals, over the fresh and rustically made rye sourdough.

The Tartine menu involves simplicity in reaction with premium ingredients such as black truffles, lobster, foie gras and crabs.

Some creative combination such as goat cheese with roasted fig and parma ham, it is dressed up with aged balsamic and an instant sweet kick of honey.

A healthy selection goes for the organic quinoa salad. It is a nourishing appetizer with chopped avocado, colourful capsicums, crunchy edamame and salty crumbled feta. A great dish to fill you up all day.

Coming to my favourite, the berries and mascarpone sounds extremely phenomenal among all other sweet tartines.

Indeed, the sweet and cheese combination looks perfectly astonishing. Carefully sitting on the thick-crusted toast, the fresh mixed berries and creamy mascarpone has become the most beloved and beautiful sandwich I have ever seen.

The Tartine is surely a classic place to return at anytime!

Tartine

The Terrace

A Slice Of Wonderful

Goat Cheese & Roasted Figs

Parma Ham, Aged Balsamic Vinegar, Honey & Arugula

Quinoa Salad

Organic Quinoa, Green & Bell Pepper, Avocado, Edamame & Feta Cheese

Berries & Mascarpone

Mixed Berries & Candies with Mascarpone Cheese on a Tartine

Tartine
Address: 2/F-3/F, the Mood at Lyndhurst, 38-42 Lyndhurst Terrace, Central, Hong Kong
Telephone: 2808 0752
Opening Hours: Mon-Fri 12:00-14:30, 18:00-23:00 ; Thu-Sat 12:00-14:30, 18:00-00:00
Website: http://thetartine.com / https://www.facebook.com/thetartinehk


Source

Andre Cheung

Brought to us by a Michelin-starred British chef Tom Aiken, who joins in with his second restaurant in Hong Kong following The Pawn, The Fat Pig is the latest restaurant set to open at the center heart of Causeway Bay, Time Square.

The new restaurant has adopted a casual and contemporary vibe in addition to its outdoor terrace, featuring a versatile menu, which is also available in Chinese version, through a nose-to-tail approach. The pork are locally sourced from Hong Kong, and is served in various cooking method including roasting, barbecuing, braising and steaming that create inspirational dishes from ribs, pork belly to even pork ears and head.

For this evening, we tried a few nibbles starting from the ham hock salad.

It has been refreshingly dressed with a simple olive oil vinaigrette, plus some crunchy sliced pork knuckles, pickled carrots and golden raisins that have given a nice touch of sweetness.

Followed by a piece of indulgent pork belly. Perfectly glazed with sticky apply sauce, the meat is wonderfully tender and juicy, which is served with scoops of mashed roasted eggplant and two whole roasted garlic cloves.

Given that The Fat Pig also serves supernormal desserts, there are sesame soup, caramel crunch and ice creams. I loved the passion fruit pavlova because it does not only include chewy meringue and passion fruit curd, but also generous pieces of mango, berries as well as fluffy Chantilly cream flavored with visible vanilla pods.

Indeed, The Fat Pig is a great rustic addition to the Time Square food forum, and I truly appreciate all the helps and attentive services of the night.

In Pork We Trust

Table Setting

Pickled Carrots, Ham Hock Salad
醃甘筍及圓蹄沙律

Pork Belly, Apple Glaze & Burnt Aubergine
五花腩蘋果蜜燒茄子

Dessert Spoon

Passion Fruit Pavlova
熱情果蛋白餅

Mango, Mixed Berries, Passion Fruit Curd, Chantilly Cream, Meringue

The Fat Pig

The Fat Pig by Tom Aikens
Address: Shop 1105, 11/F Times Square, 1 Matheson Street, Causeway Bay, Hong Kong
Telephone: 2577 3444
Opening Hours: Mon-Sun 11:00-23:00
Website: http://www.thefatpig.hk / https://www.facebook.com/fatpighk


Source

Andre Cheung

CTC Bakery is one of the top bakeries to visit in Taichung! Chef Cheung Tai Him is the Champion of 2010 Bakery World Cup. He made it with a rustic recipe infused with Taiwanese ingredients, the bread of championship is large, dense and jam packed with mango pieces and nuts.
Another favourite is the sweet canele, which is relatively larger than traditional ones.

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Bread of Championship 2010
香蜜美人 (冠軍麵包)

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Taiwan Mango, Dongfang Meiren Tea, Macadamia Nut, Longan Honey
台灣芒果, 東方美人茶, 夏威夷豆, 龍眼蜜

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Black Sugar Longan
黑糖桂圓

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Longan, Walnut, Handcrafted Black Sugar
桂圓, 核桃, 手工黑糖

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Canele
Milk, Vanilla Bean
可麗露
牛奶, 香草棒

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Mango Red Tea Cake
芒果紅茶酥

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Mango, Red Tea
芒果紅茶酥

Commonly found in Japan, Castella Cake is also freshly baked from Banshin Taichung. It is a must buy. Much softer, with a moist and fluffy texture. Also, the honey cake has been recently reinterpreted into a crispy version, similar to a honey toast.

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Banshin Castella Cake
坂神長崎蛋糕

 IMG_8190.jpg

Crispy Castella Cake
奧喜燒 (蛋糕烤餅乾)

Whoever made their way to Miyahara, it is a spot to shop, to relax and to savor their famous ice creams. There are tons to buy here, but one is of course the typical pineapple cakes prepared by Dawncake. Specifically made with a number-labelled pineapple, the difference mainly depends on sweet to sourness.

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Baked Honey Cake
蜂蜜烤餅

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Crispy Honey Cake
蜂蜜烤餅

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Pineapple Cake Christmas Version
土鳳梨酥聖誕版(包裹裝)

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Pineapple Cake
土鳳梨酥

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Suncake
原味太陽餅聖誕版(包裹裝)

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Stroopwafel
荷蘭傳統餅CD裝

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Syrup Waffle
精華桂, 杏仁, 萊姆, 鳳梨, 天然奶油

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Ginger Candy
糖薑片CD裝

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Yogurt, Chocolate, Black Sugar Biscuit Sticks
乳酪棒, 巧克力棒, 黑糖棒

SunnyHills is no doubt a big brand across Asia. They have been expanding aggressively from Taipei, Shanghai, Singapore, to even Hong Kong where has a sit-down shop in Central. Their pineapple cakes are much bigger in size and filled with fibrous pineapple filling cooked with mere melon paste.

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SunnyHills
微熱山丘

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Classic Pineapple Cake
經典鳳梨酥

CTC Bakery 張泰謙麵包
Address: 台中市西屯區國安一路1號(國安一路與福林路交叉口)
Telephone: +886 04-2463 0919
Opening Hours: Mon-Sun 11:00-21:50
Website: https://www.facebook.com/CTCBakery

Ban Shin 坂神長崎蛋糕
Address: 台中市北區綏遠路一段53號, Taichung, Taiwan 40449
Telephone: +886 04-2237 0660
Opening Hours: Wed-Mon 10:00-19:00
Website: https://www.facebook.com/banshin2

Dawn Cake 日出宮原點 | 宮原眼科
Address: 台中市中區中山路20號
Telephone: +886 04-2227 1927
Opening Hours: Mon-Sun 10:00-22:00
Website: http://www.dawncake.com.tw / http://www.miyahara.com.tw

SunnyHills 微熱山丘
Website: http://www.sunnyhills.com.tw / https://www.facebook.com/SunnyHills.Taiwan

 

Source

 

Andre Cheung

Hong Kong street food has been the mix of tradition, tantalization and creativity that does not only showcase ordinary curry fish ball or stinky tofu, but imagine a sweet potato egg tart, a matcha butter pineapple bun or even egg waffle with ice cream.

Eat With Me is one of the latest spots giving this Hong Kong street snack a whole new level of engagement and modern twist.

Featuring freshly made egg waffle that essentially is made from pancake-like batter, it combines with deluxe ice cream, decorative cookies to provide customer with a unique experience on this popular street snack.

An absolute choice would be egg waffle affogato. It has crispy egg balls layered underneath a scoop of ice cream, topped with whipped cream and two shots of espresso alongside. This way of serving is no doubt delightful because the double shots have balanced out the overall sweetness.

Known for their egg waffle sundae, it is always luxuriously presented with a mix of toppings and fillings. A Christmas edition has festive Rudolph cookie sitting on a bed of whipped cream, an egg waffle surrounding the bottom ice cream.

Ideally, the egg waffle is crispy on the outside and fluffy on the inside as it is freshly grilled.

In addition, savory versions such as cheese fondue or egg waffle dog are all the attractive and interesting combinations you can find at Eat With Me.
Love these puffy balls!

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Eat With Me

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Egg Waffle Menu

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Egg Waffle Affogato
雞蛋仔阿法奇朵

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Eat With Me Sweet Egg Waffle Served with Vanilla Ice-cream
原味雞蛋仔配雲呢拿雪糕

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Double Shot of Espresso
雙倍特濃咖啡

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Rudolph
Cookie & cream ice-cream served with cookies
忌廉曲奇雪糕配聖誕曲奇

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Rudolph Cookie
聖誕鹿曲奇

IMG_8041.jpg

Eat With Me HK

Eat With Me
Address: Shop 8, G/F, Block 2, Tsui Yuen Mansion, No. 2-20 Kwong Wa Street, Mong Kok, Kowloon, Hong Kong
Telephone: 3188 8968
Opening Hours: Mon-Sun 13:00-22:30
Website: https://www.facebook.com/eatwithmehk

 

Source

 

Andre Cheung

Ore-No in Japan is a big brand holding massive numbers of restaurant that features mainly Japanese, and sometimes European cuisines. As one of the first restaurants opening at California Tower, the center part of Lai Kwai Fong, Ore-no Kappou is no doubt a decent eatery where contributes a sky-high view, petit outdoor terrance and serves Michelin-expertise dishes at affordable prices.

The area is interestingly seen with a chic sushi bar, elegantly fashionable standing tables that have been separated by wooden partitions from the seating area. This gimmicky idea to stand and eat will cost you less and save you time, win win!

Kappou’s menu offers a unique take on traditional Japanese dishes, featuring seasonal and lavishing ingredients such as lobster, snow crab, wagyu beef and abalone.

A refined starter would be sea urchin with chicken consume jelly. With a pate-like texture underneath, few pieces of fresh uni are generously covered with chicken soup jelly and some caviar. It has been added with aesthetic touch of some edible gold flakes.

Followed by wagyu beef brisket, served in hot pot with crispy rice and daikon. The beef is excellently tender and is totes recommended to pair with an extra bowl of steamed rice.

A spectacular choice goes to the sea eel tempura that has been lightly battered with crispy coating and served with extra seasoning on the side.

Eventually the table is boosted with a big wooden box holding their signature steamed sushi. It is essentially a chirashi bowl with assorted seafood, including awabi, ikura, crab meat, uni and shredded eggs. It is quite fancy and solid, but I am hoping for more chemistry between the ingredients.

The amount of food was considered too much to share between the two of us, service was considerable but if you’re looking for a pocket-friendly meal, set lunch and early birds options are available here.

Ore-no Hong Kong
俺の割烹

Sea Urchin with Chicken Consomme Jelly
俺の主廚海膽 配高湯啫喱

Sea Urchin
海膽

Wagyu Gristle Stewed with Crispy Rice Cake
煮和牛筋肉 配鍋粑

Wagyu with Crispy Rice
和牛, 鍋粑

Sea Eel Tempura
海鰻天婦羅

Sea Eel Tempura
穴子天婦羅

Steamed Sushi with Seafood
蒸壽司

Abalone, Crab Meat, Sea Urchin & Salmon Roe
鮑魚, 蟹肉, 海膽, 三文魚籽

Ore-no Kappou by Ginza Okamoto 俺の割烹
Address: 6/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
Telephone: 2328 3302
Opening Hours: Sun-Thur 11:30-15:00, 18:00-01:00 ; Fri-Sat 11:30-15:00, 18:00-02:00
Website: http://www.oreno.co.jp / https://www.facebook.com/orenohongkong


Source

Andre Cheung

In this Christmas season, while everyone is preparing xmas shopping list or looking for hearty gifts to celebrate this lovely season, the Sino Group of Hotels joined hands with Chocolate Rain in the support of the Operation Santa to launch a patchwork workshop with over 20 guests, including media influencer, journalist and lifestyle bloggers.

We worked hands in hands with children from Liu Ming Choi Kindergarden, adding festive decorations to the colourful blankets made from up-cycled fabrics, which will be donated to beneficiaries of Operating Santa Claus, such as elderly centres.

The special event also covered some special canapes, cocktails, Christmas turkey and a bunch of delicate patisseries prepared by City Garden Hotel, which would be served exclusively at their buffet restaurant during Christmas.

Noted that the turkey is slow-cooked with smoky cumin, there is also a series of exclusive Valrhona pastries including chocolate tart made with a touch of Whiskey.

The raspberry mocktail is purposely made without the alcohol and the heart-warming pear osmanthus tea, whilst both will be served at The Pottinger Hotel.

Stay tuned for a series of outreach and Christmas programmes at Sino Hotels!

Goose Liver Mousse with Cherry Wine
鵝肝慕思伴車酒

Assorted Vegetables Rainbow Roll with Cream Cheese
意式三色菜芝士卷

Cherry Tomato & Baby Mozzarella Snow Man
芝士番茄雪人

Sesame Coated Cod Fish on Provencal Vegetable Salsa
黑白芝麻鱈魚柳伴什菜沙沙

 

Pan-seared Scallop & Trompette Mushroom on Toast
香煎帶子伴本菇多士

Slow-cooked Turkey Breast with Cumin
慢煮孜然火雞

Chocolate Rain

Festive Labels

Christmas Patchwork

French Apple Tart, Chocolate Truffle, Blueberry Cheese Cake, Valrhona Whiskey Chocolate Tart
法式蘋果撻, 松露朱古力, 藍莓芝士餅, 威士忌朱古力撻

Assorted Macaroons
什錦法式杏仁餅

Black Forest Christmas Cake
黑森林聖誕蛋糕

Raspberry White Chocolate Mocktail
紅桑子白朱古力雞尾酒

Osmanthus Pear Tea
桂花雪梨茶

Garden Cafe 綠茵閣
Address: 1/F, 9 City Garden Road, North Point, Hong Kong
Telephone: 2806 4922
Opening Hours: Mon-Sun 07:00-21:00
Website: https://www.sino-hotels.com/hk/city-garden/en/ / https://www.facebook.com/CityGardenHotelHK


Source

Andre Cheung

Dating a while back, when I was still having the Dr. Oddie at the tiny takeaway shop just of Wan Chai Road, there were no seats or standing area for no more than 3 customers. Recently, the Oddies team has opened a proper gelateria at Gough street with a hip and chic interior that covers not only their big and bold creations of egg waffles, such as dan dan noodle, the signature concoction of eggette with chocolate soft serve – Night Wolf, but also cakes, cookies, meringue drops and of course, homemade Italian gelato.

At the counter fridge, there are a wide selection of flavors that one could barely imagine. Thinks like hazelnut with white chocolate potato chips, peanut butter with concord grape jelly and strawberry with balsamic caramel.

While all their gelato are basically of wonderful creamy and sticky texture with mix of add ons, my favourites are marsala fig with a milk base and I Lova You with passion fruit and raspberry coulis, colourful meringue toppings.

The burnt fingers is also one of the top three best seller that has a smoky, nutty, crunchy combination of burnt caramel, toasted almond and toffee brittle.

Additionally, they also serve jar-leto, which is gelato in jar that made like trifle with chunks of cake, thick custard and cookie crumbs.

All in all, one should never resist to try their eggettes because at the instant stepping in to the gelateria, you will notice the street-made aroma already.

IMG_7791.JPG

Eggette

IMG_7797.JPG

Gelato Counter

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Oddies Gelateria

IMG_7821.JPG

Double Scoops

IMG_7824.jpg

The Fig Mission
Marsala fig, walnut

IMG_7815.jpg

Harassing Chipmunks
Hazelnut, burnt white chocolate potato chips, toasted hazelnut

IMG_7825.jpg

Burnt Fingers
Salted caramel, toffee brittle chunks, toasted almond

IMG_7832.JPG

I Lova You
Milk, crunchy meringue, passionfruit coulis, raspberry coulis

Oddies Gelateria
Address: G/F, 45 Gough Street, Central, Hong Kong
Telephone: 2750 2111
Opening Hours: Tue-Sun 13:00-22:00
Website: https://www.facebook.com/oddiesfoodies



Source
Andre Cheung

Dating a while back, when I was still having the Dr. Oddie at the tiny takeaway shop just of Wan Chai Road, there were no seats or standing area for no more than 3 customers. Recently, the Oddies team has opened a proper gelateria at Gough street with a hip and chic interior that covers not only their big and bold creations of egg waffles, such as dan dan noodle, the signature concoction of eggette with chocolate soft serve – Night Wolf, but also cakes, cookies, meringue drops and of course, homemade Italian gelato.

At the counter fridge, there are a wide selection of flavors that one could barely imagine. Thinks like hazelnut with white chocolate potato chips, peanut butter with concord grape jelly and strawberry with balsamic caramel.

While all their gelato are basically of wonderful creamy and sticky texture with mix of add ons, my favourites are marsala fig with a milk base and I Lova You with passion fruit and raspberry coulis, colourful meringue toppings.

The burnt fingers is also one of the top three best seller that has a smoky, nutty, crunchy combination of burnt caramel, toasted almond and toffee brittle.

Additionally, they also serve jar-leto, which is gelato in jar that made like trifle with chunks of cake, thick custard and cookie crumbs.

All in all, one should never resist to try their eggettes because at the instant stepping in to the gelateria, you will notice the street-made aroma already.

IMG_7791.JPG

Eggette

IMG_7797.JPG

Gelato Counter

IMG_7801.JPG

Oddies Gelateria

IMG_7821.JPG

Double Scoops

IMG_7824.jpg

The Fig Mission
Marsala fig, walnut

IMG_7815.jpg

Harassing Chipmunks
Hazelnut, burnt white chocolate potato chips, toasted hazelnut

IMG_7825.jpg

Burnt Fingers
Salted caramel, toffee brittle chunks, toasted almond

IMG_7832.JPG

I Lova You
Milk, crunchy meringue, passionfruit coulis, raspberry coulis

Oddies Gelateria
Address: G/F, 45 Gough Street, Central, Hong Kong
Telephone: 2750 2111
Opening Hours: Tue-Sun 13:00-22:00
Website: https://www.facebook.com/oddiesfoodies

 

Source

 

Andre Cheung

Opened during late September, The Optimist is a new casual dining addition at the street level of Hennessy Road in Wan Chai. It takes up three storeys featuring stunning lighting, metallic artwork and a bold downstair bar with a dining room that operates all day.
As soon as we enter the standalone floor, the homely ambience is already hitting the spot.
The down to earth menu offers a selection of Northern Spanish inspired dishes, where there are fresh market seafood, grilled prime cuts and some authentic tapas to be served.
There are set lunch in the afternoon including a regular option with one tapas, main course and dessert or coffee per person or a quick one with one tapas to go with a sandwich and an optional dessert. The two is basically quite the same and the only difference is on the mains, whether you want a bold choice of grills or just a light nibble.
A tortilla is a typical Spanish dish. Also referred as Spanish omelette consists of eggs made with thin potato wedges then fried in oil, it is surely more robust and gratifying than regular omelette. Hence, I am pleased about the humble serving. Expect it to be warm, room or even cool temperature because they are not always served hot traditionally.
Four nibbles of fried croquette have a very crispy breadcrumb coating but for some reason the creamy mushroom-flavored center does not appeal to me at all.
It sounds ridiculously stupid to order club sandwiches at a Spanish restaurant but its hearty and wholesome combination is something you can’t go wrong with.
Coming to the favourite dish, the tuna tartare is impressively fresh and seasoned really well with a Japanese dressing. The flavorful layers are also completed with avocado cube and tobiko, flying fish roe.
Eventually, the dessert is so surprising because I don’t expect it to come in a mason jar. Cheesecake in a jar, with strawberry coulis, substantial cream cheese mixture and finally cookie crumbs. It would be a solid choice for a sweet treat.

IMG_7647.JPG


The Optimist


IMG_7508.JPG


The Bar


IMG_7503.JPG


The Seating


IMG_7522.JPG


Spanish Omelette “Tortilla de patata”


Egg, potato


IMG_7529.JPG


Mushroom Croquettes


Boletus mushrooms


IMG_7534.JPG


Creamy Mushroom-flavored Center


IMG_7549.JPG


Club Sandwich


Grilled chicken, bacon, lettuce, egg, mayonnaise


IMG_7559.jpg


Tuna Tartar


Tuna, avocado, potato chips, Japanese dressing


IMG_7571.jpg


Tuna, Avocado


IMG_7580.jpg


Strawberry Cheesecake


Strawberry coulis, cookies


IMG_7590.JPG


Cheesecake In A Jar


IMG_7610.JPG


Strawberry Coulis, Cheesecake, Cookie Crumbs


The Optimist
Address: G/F, 239 Hennessy Road, Wan Chai, Hong Kong
Telephone: 2433 3324
Opening Hours: Sun-Thur 12:00-14:30, 18:00-22:30 ; Fri-Sat 12:00-14:30, 18:00-23:00
Website: http://theoptimist.hk / https://www.facebook.com/theoptimisthk

 


Source

Andre Cheung

Opened during late September, The Optimist is a new casual dining addition at the street level of Hennessy Road in Wan Chai. It takes up three storeys featuring stunning lighting, metallic artwork and a bold downstair bar with a dining room that operates all day.

As soon as we enter the standalone floor, the homely ambience is already hitting the spot.

The down to earth menu offers a selection of Northern Spanish inspired dishes, where there are fresh market seafood, grilled prime cuts and some authentic tapas to be served.

There are set lunch in the afternoon including a regular option with one tapas, main course and dessert or coffee per person or a quick one with one tapas to go with a sandwich and an optional dessert. The two is basically quite the same and the only difference is on the mains, whether you want a bold choice of grills or just a light nibble.

A tortilla is a typical Spanish dish. Also referred as Spanish omelette consists of eggs made with thin potato wedges then fried in oil, it is surely more robust and gratifying than regular omelette. Hence, I am pleased about the humble serving. Expect it to be warm, room or even cool temperature because they are not always served hot traditionally.

Four nibbles of fried croquette have a very crispy breadcrumb coating but for some reason the creamy mushroom-flavored center does not appeal to me at all.

It sounds ridiculously stupid to order club sandwiches at a Spanish restaurant but its hearty and wholesome combination is something you can’t go wrong with.

Coming to the favourite dish, the tuna tartare is impressively fresh and seasoned really well with a Japanese dressing. The flavorful layers are also completed with avocado cube and tobiko, flying fish roe.

Eventually, the dessert is so surprising because I don’t expect it to come in a mason jar. Cheesecake in a jar, with strawberry coulis, substantial cream cheese mixture and finally cookie crumbs. It would be a solid choice for a sweet treat.

IMG_7647.JPG

The Optimist

IMG_7508.JPG

The Bar

IMG_7503.JPG

The Seating

IMG_7522.JPG

Spanish Omelette “Tortilla de patata”
Egg, potato

IMG_7529.JPG

Mushroom Croquettes
Boletus mushrooms

IMG_7534.JPG

Creamy Mushroom-flavored Center

IMG_7549.JPG

Club Sandwich
Grilled chicken, bacon, lettuce, egg, mayonnaise

IMG_7559.jpg

Tuna Tartar
Tuna, avocado, potato chips, Japanese dressing

IMG_7571.jpg

Tuna, Avocado

IMG_7580.jpg

Strawberry Cheesecake
Strawberry coulis, cookies

IMG_7590.JPG

Cheesecake In A Jar

IMG_7610.JPG

Strawberry Coulis, Cheesecake, Cookie Crumbs

The Optimist
Address: G/F, 239 Hennessy Road, Wan Chai, Hong Kong
Telephone: 2433 3324
Opening Hours: Sun-Thur 12:00-14:30, 18:00-22:30 ; Fri-Sat 12:00-14:30, 18:00-23:00
Website: http://theoptimist.hk / https://www.facebook.com/theoptimisthk

 

Source

 

Andre Cheung

A nice piece of roasted turkey is necessary for a Thanksgiving feast, especially for Americans.

Fish & Meat, hence, are now thoughtfully serving a whole free range turkey with endless sides of Italian sausage, foie gras, house-made cranberry sauce and of course turkey gravy during the Thanksgiving to Christmas season. The choices doesn’t just limit to these; Roasted Bone Marrow Mash, Garlic, Leek, Beef Jus and Sweet Corn Polenta are also some favorite classic sides available at Fish & Meat.

Coming back to such an elegant and rustic spot in Central, it has dim lightings at night that give a romantic atmosphere and the usual industrial wooden furnitures with homey family feeling.

A grass-fed beef tartare has become a great start of the meal. Dressed with a large duck egg yolk, parmesan shaves, and lighten up with leaves of arugula.

Some new additions on the starter menu are chargrilled asparagus with jamon serrano and an addicting roasted red pepper based romesco sauce with a nutty texture; a more complex flavor of seared foie gras with turmeric crispy veal sweetbread that has an aesthetically pleasant presentation as well as the most favourite thick-cut salmon, which has been cured in house, goes with sour cream and salmon caviar.

As for our Thanksgiving celebration, we are served with the whole portion of turkey from legs to breast. The turkey leg is needlessly tender and flavorful but the turkey breast also surprises me with its amazingly moist and clean cut. Some condiments of sweet cranberry sauce and brown gravy are absolutely necessary too!

A good value of lamb shank is another new item on the main course. Even though I aren’t a lamb eater, the way it is braised and slow simmered with lamb jus to a succulent piece of meat has made it irresistible to eat, especially with the crunchy peanut topping and mango sauce.

Finally, who could miss such decent desserts? Lemon curd tart with a dollop of toasted meringue, chocolate fondant with stunning molten center, it pairs perfectly with Tahitian vanilla ice cream and drizzle of thick salted caramel sauce on the side.

IMG_7294.jpg
O’Connor Farm Grass-fed 100% Natural Beef Tartare, Pickled Jalapeno, Duck Yolk, Parmesan

IMG_7249.jpg

Grilled Asparagus, Spring Onion, Serrano Ham, Romesco

IMG_7282.JPG

Crispy Veal Sweetbreads, Foie Gras, Carrot, Almond

IMG_7243.JPG

House-cured Norwegian Salmon, Trout Roe, Dill Sour Cream, Celeriac Remoulade

IMG_7321.JPG

Whole Hunter Valley Free Range Turkey
Cranberry sauce, gravy, classic turkey stuffing

IMG_7330.JPG

Slow Cooked Australian Lamb Shoulder, Lentils, Peanut, Lamb Jus, Carrot, Mango

IMG_7417.JPG

Sicilian Lemon Tart, Italian Meringue

IMG_7387.jpg

Salted Caramel

IMG_7385.JPG

Dark Chocolate Fondant, Salted Caramel, Homemade Tahitian Vanilla Ice-cream

Fish & Meat
Address: 2/F, 32 Wyndham Street, Central, Hong Kong
Telephone: 2565 6788
Opening Hours: 11:00-22:00
Website: http://www.fishandmeat.hk https://www.facebook.com/FishandMeatHK



Source
Andre Cheung

A nice piece of roasted turkey is necessary for a Thanksgiving feast, especially for Americans.

Fish & Meat, hence, are now thoughtfully serving a whole free range turkey with endless sides of Italian sausage, foie gras, house-made cranberry sauce and of course turkey gravy during the Thanksgiving to Christmas season. The choices doesn’t just limit to these; Roasted Bone Marrow Mash, Garlic, Leek, Beef Jus and Sweet Corn Polenta are also some favorite classic sides available at Fish & Meat.

Coming back to such an elegant and rustic spot in Central, it has dim lightings at night that give a romantic atmosphere and the usual industrial wooden furnitures with homey family feeling.

A grass-fed beef tartare has become a great start of the meal. Dressed with a large duck egg yolk, parmesan shaves, and lighten up with leaves of arugula.

Some new additions on the starter menu are chargrilled asparagus with jamon serrano and an addicting roasted red pepper based romesco sauce with a nutty texture; a more complex flavor of seared foie gras with turmeric crispy veal sweetbread that has an aesthetically pleasant presentation as well as the most favourite thick-cut salmon, which has been cured in house, goes with sour cream and salmon caviar.

As for our Thanksgiving celebration, we are served with the whole portion of turkey from legs to breast. The turkey leg is needlessly tender and flavorful but the turkey breast also surprises me with its amazingly moist and clean cut. Some condiments of sweet cranberry sauce and brown gravy are absolutely necessary too!

A good value of lamb shank is another new item on the main course. Even though I aren’t a lamb eater, the way it is braised and slow simmered with lamb jus to a succulent piece of meat has made it irresistible to eat, especially with the crunchy peanut topping and mango sauce.

Finally, who could miss such decent desserts? Lemon curd tart with a dollop of toasted meringue, chocolate fondant with stunning molten center, it pairs perfectly with Tahitian vanilla ice cream and drizzle of thick salted caramel sauce on the side.

IMG_7294.jpg

O’Connor Farm Grass-fed 100% Natural Beef Tartare, Pickled Jalapeno, Duck Yolk, Parmesan

IMG_7249.jpg

Grilled Asparagus, Spring Onion, Serrano Ham, Romesco

IMG_7282.JPG

Crispy Veal Sweetbreads, Foie Gras, Carrot, Almond

IMG_7243.JPG

House-cured Norwegian Salmon, Trout Roe, Dill Sour Cream, Celeriac Remoulade

IMG_7321.JPG

Whole Hunter Valley Free Range Turkey
Cranberry sauce, gravy, classic turkey stuffing

IMG_7330.JPG

Slow Cooked Australian Lamb Shoulder, Lentils, Peanut, Lamb Jus, Carrot, Mango

IMG_7417.JPG

Sicilian Lemon Tart, Italian Meringue

IMG_7387.jpg

Salted Caramel

IMG_7385.JPG

Dark Chocolate Fondant, Salted Caramel, Homemade Tahitian Vanilla Ice-cream

Fish & Meat
Address: 2/F, 32 Wyndham Street, Central, Hong Kong
Telephone: 2565 6788
Opening Hours: 11:00-22:00
Website: http://www.fishandmeat.hk https://www.facebook.com/FishandMeatHK

 

Source

 

Andre Cheung

Hang Heong Un is a dessert cafe addition to the Broadway Macau. Long known to be a master of Cantonese sweet soup, it serves up delightful treats with authentic ingredients such as almond and walnut soup made from finely ground nuts.

I have yet been to their mother branch at Macau Peninsula, but the menu here already covered a mass varieties, from silky ground nut soup, glutinous rice dumpling or even ice cream, it is doubtlessly a comprehensive one.

The first order is a fresh coconut juice with crushed ice. It is unexpectedly thick, smooth, with a texture similar to smoothie. I also like the minimal amount of ice added that doesn’t dilute the refreshing drink.

A certain must-try is the water chestnut sweet soup. It is highlighted by the natural sweetness of gingko and the very nutty lotus; the rich texture is especially enjoyable too.

The waiter also sends us a piece of mango pancake that pretty worths the dollars. The neat and perfect wrapping is filled with sweet cream and fresh mango piece, which becomes a nice completion to our afternoon refreshment.

Hang Heong Un
杏香園

Hang Heong Un Dessert
杏香園甜品

Fresh Coconut Ice Drink
鮮椰汁冰

Water Chestnut Soup with Lotus & Gingko
蓮子銀杏馬蹄沙

Mango Pancake
芒果班戟

Mango Pancake with Cream
芒果班戟

Hang Heong Un 杏香園甜品店
Address:  E-G030, The Broadway Macau, Avenida Marginal Flor de Lotus, Cotai, Macau
Telephone: 8883 3388
Opening Hours: Mon-Sun 12:00-14:00
Website: http://www.broadwaymacau.com.mo/en/macau-restaurant/restaurant-directory/chinese/hang-heong-un


Source

Andre Cheung

Hang Heong Un is a dessert cafe addition to the Broadway Macau. Long known to be a master of Cantonese sweet soup, it serves up delightful treats with authentic ingredients such as almond and walnut soup made from finely ground nuts.

I have yet been to their mother branch at Macau Peninsula, but the menu here already covered a mass varieties, from silky ground nut soup, glutinous rice dumpling or even ice cream, it is doubtlessly a comprehensive one.

The first order is a fresh coconut juice with crushed ice. It is unexpectedly thick, smooth, with a texture similar to smoothie. I also like the minimal amount of ice added that doesn’t dilute the refreshing drink.

A certain must-try is the water chestnut sweet soup. It is highlighted by the natural sweetness of gingko and the very nutty lotus; the rich texture is especially enjoyable too.

The waiter also sends us a piece of mango pancake that pretty worths the dollars. The neat and perfect wrapping is filled with sweet cream and fresh mango piece, which becomes a nice completion to our afternoon refreshment.

IMG_7193.JPG

Hang Heong Un
杏香園

IMG_7189.JPG

Hang Heong Un Dessert
杏香園甜品

IMG_7176.JPG

Fresh Coconut Ice Drink
鮮椰汁冰

IMG_7180.JPG

Water Chestnut Soup with Lotus & Gingko
蓮子銀杏馬蹄沙

IMG_7185.JPG

Mango Pancake
芒果班戟

IMG_7187.JPG

Mango Pancake with Cream
芒果班戟

Hang Heong Un 杏香園甜品店
Address:  E-G030, The Broadway Macau, Avenida Marginal Flor de Lotus, Cotai, Macau
Telephone: 8883 3388
Opening Hours: Mon-Sun 12:00-14:00
Website: http://www.broadwaymacau.com.mo/en/macau-restaurant/restaurant-directory/chinese/hang-heong-un



Source
Andre Cheung

Beside Jade Dragon and Vida Rica Restaurant and Bar, The Tasting Room at City of Dream is another one of the nine restaurants that has been endowed with Forbes five stars award. It is also a two-star Michelin rated restaurant created by one of Macau’s top chefs Guillaume Galliot.

Serving a menu that change with season, it features dishes made with pure, natural and elegant elements, aiming to bring guests with the best in-season European cuisines.

As we are accommodated at this upscale and luxurious French restaurant, there are decorative flower and gorgeous glassware neatly set in front of us. Bread basket at The Tasting Room is a wow-factor as their delicious breads are housemade with artisan Bordier butter, including fresh brioche, French Baguette, mushroom ciabatta and walnut & raisin sourdough, they are served with salted French butter.

Starting from a simple chicken salad as amuse bouche, the seafood tartar is an excellent appetizer. Layers of lobster jelly, fresh chopped lobster meats, the finishing touch of uni emulsion is a bomb!
A mussel soup is also interestingly flavored with curry and a razor clam salad to refresh our palate.

To the mains, the venison, has successfully introduced me to the first bite of deer meat, which is medianly cooked to a tender and pink colour. Whereas the pan seared scallops are plump, paired with smooth pomme puree and a strong foie gras sauce.

The delightful meal is completed with a deconstructed apple and pear crumble and a praline sponge with caramel ganache.

A treat from the restaurant has also brighten up my day with their signature chocolate banana mille feuille, served as a variety of textures and atop an excellent cocoa sorbet.

Additionally, the petit fours are also a wonderful ending, especially a favorite of chocolate brownie with caramel popcorn. It is truly a gastronomic experience with every mouthful of surprises.

The Tasting Room
御膳房

Table Setting
餐桌

Decorative Flower
裝飾花

Glassware
水晶杯

Housemade Bread with Artisan Bordier Butter
自家製麵包

Mushroom Ciabatta
蘑菇拖鞋麵包

Amuse Bouche: Chicken Salad with Saffron Espuma
餐前小食: 雞肉沙律伴藏紅花泡沫

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

Pan Seared Scallops with Hazelnut Pomme Puree, Yellow Wine Foie Gras Sauce
香煎帶子配薯蓉及黃酒鵝肝汁

Venison from Loire Valley, Celeriac Mash, Barigoule Artichokes, Grand Veneur Sauce
法國黃麖肉配香芹蓉及朝鮮薊伴紅酒濃汁

The Tasting Room Apple & Pear Crumble
御膳房香梨蘋果批

Flexi Caramel Ganache, Praline Sponge, Frozen Yogurt
乳酪杏仁蛋糕伴焦糖碎冰

Chocolate Banana Millefeuille, Variation of Textures, Cocoa Sorbet
朱古力香蕉千層配可可雪芭

Petit Fours: Passionfruit Candy
餐後美點: 熱情果糖

Chocolate Brownie with Caramel Popcorn
焦糖爆谷朱古力蛋糕

Lemon Cream Puff
檸檬泡芙

The Tasting Room 御膳房
Address: Level 3, Crown Towers, City of Dreams, Estrada do Istmo, Cotai, Taipa, Ilhas, Macau
Telephone: 8868 6681
Opening Hours: Mon-Sun 12:00-15:00, 18:00-23:00
Website: https://www.cityofdreamsmacau.com/dining/international/tasting-room / https://www.facebook.com/TTR.CityofDreams


Source

Andre Cheung

Beside Jade Dragon and Vida Rica Restaurant and Bar, The Tasting Room at City of Dream is another one of the nine restaurants that has been endowed with Forbes five stars award. It is also a two-star Michelin rated restaurant created by one of Macau’s top chefs Guillaume Galliot.

Serving a menu that change with season, it features dishes made with pure, natural and elegant elements, aiming to bring guests with the best in-season European cuisines.

As we are accommodated at this upscale and luxurious French restaurant, there are decorative flower and gorgeous glassware neatly set in front of us. Bread basket at The Tasting Room is a wow-factor as their delicious breads are housemade with artisan Bordier butter, including fresh brioche, French Baguette, mushroom ciabatta and walnut & raisin sourdough, they are served with salted French butter.

Starting from a simple chicken salad as amuse bouche, the seafood tartar is an excellent appetizer. Layers of lobster jelly, fresh chopped lobster meats, the finishing touch of uni emulsion is a bomb!
A mussel soup is also interestingly flavored with curry and a razor clam salad to refresh our palate.

To the mains, the venison, has successfully introduced me to the first bite of deer meat, which is medianly cooked to a tender and pink colour. Whereas the pan seared scallops are plump, paired with smooth pomme puree and a strong foie gras sauce.

The delightful meal is completed with a deconstructed apple and pear crumble and a praline sponge with caramel ganache.

A treat from the restaurant has also brighten up my day with their signature chocolate banana mille feuille, served as a variety of textures and atop an excellent cocoa sorbet.

Additionally, the petit fours are also a wonderful ending, especially a favorite of chocolate brownie with caramel popcorn. It is truly a gastronomic experience with every mouthful of surprises.

IMG_6909.jpg

The Tasting Room
御膳房

IMG_6911.JPG

Table Setting
餐桌

IMG_6913.JPG

Decorative Flower
裝飾花

IMG_6915.JPG

Glassware
水晶杯

IMG_6929.JPG

Housemade Bread with Artisan Bordier Butter
自家製麵包

IMG_6942.JPG

Mushroom Ciabatta
蘑菇拖鞋麵包

IMG_6945.JPG

Amuse Bouche: Chicken Salad with Saffron Espuma
餐前小食: 雞肉沙律伴藏紅花泡沫

IMG_6953.JPG

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

IMG_6966.JPG

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

IMG_6968.JPG

Seafood Tartar with Lobster Jelly, Sea Urchin Emulsion
龍蝦啫喱配海鮮他他伴海膽泡沫

IMG_6973.JPG

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

IMG_6974.JPG

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

IMG_6982.JPG

Mussel Soup with Razor Clam, Curry Parfum
青口湯伴蟶子及特式咖喱

IMG_6983.JPG

Pan Seared Scallops with Hazelnut Pomme Puree, Yellow Wine Foie Gras Sauce
香煎帶子配薯蓉及黃酒鵝肝汁

IMG_6986.JPG

Venison from Loire Valley, Celeriac Mash, Barigoule Artichokes, Grand Veneur Sauce
法國黃麖肉配香芹蓉及朝鮮薊伴紅酒濃汁

IMG_7054.JPG

The Tasting Room Apple & Pear Crumble
御膳房香梨蘋果批

IMG_7047.JPG

Flexi Caramel Ganache, Praline Sponge, Frozen Yogurt
乳酪杏仁蛋糕伴焦糖碎冰

IMG_7036.JPG

Chocolate Banana Millefeuille, Variation of Textures, Cocoa Sorbet
朱古力香蕉千層配可可雪芭

IMG_7064.JPG

Petit Fours: Passionfruit Candy
餐後美點: 熱情果糖

IMG_7062.jpg

Chocolate Brownie with Caramel Popcorn
焦糖爆谷朱古力蛋糕

IMG_7067.JPG

Lemon Cream Puff
檸檬泡芙

The Tasting Room 御膳房
Address: Level 3, Crown Towers, City of Dreams, Estrada do Istmo, Cotai, Taipa, Ilhas, Macau
Telephone: 8868 6681
Opening Hours: Mon-Sun 12:00-15:00, 18:00-23:00
Website: https://www.cityofdreamsmacau.com/dining/international/tasting-room / https://www.facebook.com/TTR.CityofDreams



Source
Andre Cheung

The Elephant Ground Coffee has lately opened another store at the food street of Fashion Walk. Settled like semi al fresco seatings and an indoor cafe, they serve hot food in breakfast, lunch bowls and dinner combo in addition to their amazing coffees.

Specifically, it is also an ice cream parlour where offers a range of ice cream with extraordinary flavors and toppings. Think like Japanese taro, Thai milk tea and rum raisin. Aside from their daily ice cream sandwiches, their ice cream menu is also completed with different kind of homemade waffle cones such as red velvet, charcoal and original version.

My choice is a cup of rose scented ice cream with pieces of rhubarb in it. It is a very delicious scoop in spite it didn’t come with the usual meringue toppings, instead is replaced with sprinkles.

In addition, they had a melon matcha ice cream sandwich at the Woaw store from few weeks ago. It looked super stunning similar to a pineapple bun, green matcha criss-cross crust, with fresh cantaloupe underneath, and a huge slice of melon ice cream.

All in all, the sandwich bun was fluffy but I liked this rose meringue more and certainly voting for their ice cream at Fashion Walk.

Melon Bun
Cantaloupe ice cream, cantaloupe cubes, green tea Hokkaido milk bun

Rosewater & Rhubarb

Sprinkles

Elephant Grounds
Address: Shop C, G/F, Fashion Walk, Paterson Street, Causeway Bay, Hong Kong
Telephone: 2562 8688
Opening Hours: Mon-Fri: 11:00-23:00 ; Sat-Sun: 10:00-23:00
Website: http://www.elephantgrounds.com / https://www.facebook.com/elephantgrounds


Source

Andre Cheung

The Elephant Ground Coffee has lately opened another store at the food street of Fashion Walk. Settled like semi al fresco seatings and an indoor cafe, they serve hot food in breakfast, lunch bowls and dinner combo in addition to their amazing coffees.

Specifically, it is also an ice cream parlour where offers a range of ice cream with extraordinary flavors and toppings. Think like Japanese taro, Thai milk tea and rum raisin. Aside from their daily ice cream sandwiches, their ice cream menu is also completed with different kind of homemade waffle cones such as red velvet, charcoal and original version.

My choice is a cup of rose scented ice cream with pieces of rhubarb in it. It is a very delicious scoop in spite it didn’t come with the usual meringue toppings, instead is replaced with sprinkles.

In addition, they had a melon matcha ice cream sandwich at the Woaw store from few weeks ago. It looked super stunning similar to a pineapple bun, green matcha criss-cross crust, with fresh cantaloupe underneath, and a huge slice of melon ice cream.

All in all, the sandwich bun was fluffy but I liked this rose meringue more and certainly voting for their ice cream at Fashion Walk.

IMG_7599.jpg

Melon Bun
Cantaloupe ice cream, cantaloupe cubes, green tea Hokkaido milk bun

IMG_6235.jpg

Rosewater & Rhubarb

IMG_6248.JPG

Sprinkles

Elephant Grounds
Address: Shop C, G/F, Fashion Walk, Paterson Street, Causeway Bay, Hong Kong
Telephone: 2562 8688
Opening Hours: Mon-Fri: 11:00-23:00 ; Sat-Sun: 10:00-23:00
Website: http://www.elephantgrounds.com / https://www.facebook.com/elephantgrounds



Source
Andre Cheung

Upon the Christmas holiday season, the renowned Ms B’s Cakery and the Grand JOYCE is opening their doors to welcome the celebration of a Pink Christmas.

During 17 November – 26 December 2015, an in-store pop-up will showcase a range of traditional French cafe inspired handcrafts featuring Christmas holiday creations of festive cookies including giant snowflakes, Christmas trees and perfume bottles.

A warm welcome from JOYCE has brought us a nice cup of berry-flavored cocktail and a feast for the eyes – Ms B’s signature creme cakes. There are those designed exclusively to JOYCE in the theme of Grand Budapest Hotel and in colour of pink, each and every of them are piped glamorously with pink frosting with the inside made with different premium ingredients.

They are fluffy chocolate, apple New York cheesecake and some loved ones such as heart-warming chestnut meringue, a lighter taste of pear & almond and most refreshing guava with a crunchy bottom.

After all, customers are promised to find the perfect gifts in this Christmas to share a love of “JOY”ce while enjoying these excellent delicacies. You’ll not want to miss any of these!

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Welcome Cocktail

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Perfume Bottle Cookies

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Christmas Tree Cookie

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Pretty In Pink
Lollipop (580HKD)

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Maison Ms B
Chestnut (720HKD)

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Rainbow Gift
Rainbow (480HKD)

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Yuzu Butterflies
Yuzu (580HKD)

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Pink Christmas Cakes at JOYCE

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Pears & Almond, Queen of Chocolate, Guava

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Chocolate Chiffon Sponge, Mousse & Cream, Crispy Dark Chocolate Wafer Crust

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Chestnut Cream, French Vanilla Chiffon, Champagne Macarons

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Pink Guava Chiffon Sponge, Jelly, Mousse & Cream, Crispy White Chocolate Wafer Crust

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Cranberry Juice

Ms B’s Cakery
Address: 39 Hough Street, Central, Hong Kong
Telephone: 2815 8303
Website: http://www.msbscakery.hk / https://www.facebook.com/msbscakery

JOYCE Boutique
Address: G/F, New World Tower, Central, Hong Kong
Website: http://www.joyce.com / https://www.facebook.com/joyce.boutique

 


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Andre Cheung

In late November, a new Chinese eatery is set to open at the hustle and bustle of Tsim Sha Tsui. Featuring an interactive open kitchen with essence of traditional wares, such as birdcages, grey and gold colours and hexagonal shapes that symbolize balance and union, YUM CHA, literally means ‘drink tea’, provides a vibe of East-meets-West where offers contemporary Chinese dishes using fresh, seasonal ingredients without added MSG.

To get started, we have three appetizers coming with neat and tidy presentation. From pickled cucumber to cucumber wrapped garlic shrimp, the wintermelon impresses with its refreshing note of the orange scented dressing.

Apart from emphasizing the use of high quality ingredients, they promise to drive a camera-worthy moment with a complete list of playful dim sum menu. The usual sticky rice is unusually shaped like trigonal pyramids, the ha gao appetites us with its colourful wrap.

Signatures such as hot custard buns with bursting custard cream filling and baked pineapple puff that is reinterpreted like mini yellow bird. Yet the most adorable moment would be the barbecue pork piggy buns. They are all visually interesting and mean to inspire our camera eats first moments.

Followed by the mains, including an interesting nutrient-packed organic kale that is stir fried with goji berry and lily bulb, braised Chinese cabbage with decorative rose-shaped parma ham, favourites are the spicy butter prawns with crunches of oatmeals, juicy and tender wagyu beef cubes with flavorful pepper sauce; in addition to egg white fried rice that is also cooked with a twist of squid ink.

The sweet finishing comes to the traditional egg tart but with puff pastry case and topped with cinnamon-dusted apple, and a very generous serving of mango pudding which are equally delicious.

Throughout our YUM CHA experience, this new dim sum spot has been packed with classy inspirations and creativities. It is seen that they are opening a second location, together with their sister restaurant – Urban Park in Sheung Wan, so make sure to drop by in early December!

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YUM CHA
飲茶

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Birdcage
鳥籠

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Goldfish Bowl Plate
金魚碗

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Orange Wintermelon
橙棍冬瓜

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Pickled Cucumber
小花青瓜

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Shrimp Rolls
青瓜皮蝦

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Sticky Rice Dumplings
尖筒糯米

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BBQ Piggy Buns
一籠八戒

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BBQ Pork
叉燒包

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Hot Custard Buns
睇住流奶

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Hot Custard Cream
流沙奶皇

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Crispy Pineapple Puff
鴿吞鳳梨

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Crispy Pineapple Puff
鴿吞鳳梨

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Shrimp & Vegetable Dumplings
有色蝦餃

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Organic Kale with Garlic
羽衣甘蘭

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Baby Cabbage with Parma Ham
花腿娃娃

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Black Peppered Wagyu Beef
黑椒和牛

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Spicy Butter Oatmeal Prawns
麥皮塘蝦

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Egg White & Seafood Fried Rice
近墨者黑

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Mango Sago + Cotton Cloud
楊枝甘露 + 棉花雲

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Apple-Rosette Egg Tarts
蘋果花撻

YUM CHA
Address: 3/F, 20-22 Granville Road, Tsim Sha Tsui, Kowloon, Hong Kong
Telephone: 2751 1666
Opening Hours: Mon-Sun 11:30-15:00, 18:00-23:00
Website: http://yumchahk.com / https://www.facebook.com/yumchahkg



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Andre Cheung

Entering Porterhouse by Laris, where is situated at California Tower of LKF, it is a modern and elegant interior blended with al fresco seating and a contemporary dining area. Their reinterpretation of classic steakhouse has brought a full list of international cuisines as well as hand-crafted wine list, subject to sophisticated skill and refine preparation.

Aside from dining at staple lunch, weekend brunch or dinner time, we are welcomed to a wine & dine workshop hosted by Celebrity Chef David Laris to savor some of his best dishes.

We are accommodated in front of the communal table that is set with a live seafood bar and a temporary cooking station.

Starting off with everyone’s favourite crab meat and avocado terrine. It is served aside lemongrass scented gazpacho, which is basically a cold soup blended with red capsicum, herbs and olive oil.

A spoonful of foie gras is also technically crafted with delicate layerings of rhubarb jello and strawberry puree.

Followed by a highlighted dish, steak tartare. The beef short loin is slightly charcoal grilled and chopped finely to be mixed with a list of classic seasonings, including Worcestershire sauce, Dijon mustard, brined capers, anchovies for saltiness and Tabasco for some heat. The plating also impresses so well with an additional poached quail egg.

Finally, our workshop is rounded off with an excellent sweet pudding. The toffee brandy sauce is so sticky, delicious, and I absolutely love the bits and pieces of prunes that add great texture to the fluffy cake. It is a true wonder!

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Seafood Bar

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Main Dining Area

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Chef David Laris

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Bitesize Serving

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Crab & Avocado with Lemongrass Gazpacho

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Crab meat, Avocado, Spanish Onion, Thai Basil, Lemongrass Gazpacho

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Blow-torching

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Foie Gras & Rhubarb with Strawberry Jelly

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Foie Gras, Rhubarb, Strawberry Puree

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Steak Tartar

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Prime Beef Short Loin, Tabasco, Worcestershire Sauce, Dijon Mustard, Anchovies, Capers, Egg Yolk

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Sticky Date Pudding with Toffee Brandy Sauce

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Prunes, Dark Rum, Whipped Cream

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Porterhouse by Laris

Porterhouse by Laris
Address: 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
Telephone: 2522 6366
Opening Hours: Mon-Fri 12:00-14:30, 18:00-22:30 ; Sat-Sun 12:00-14:00, 18:00-22:30
Webiste: http://porterhousebylaris.com.hk / https://www.facebook.com/porterhousebylaris



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Andre Cheung

Two Michelin Star Yan Toh Heen is a recognizing Chinese restaurant belongs to the InterContinental Hotel Hong Kong. It is set at the lower ground level of the lobby with a breath-taking scenery of the Victoria Harbour and a land of amazing green grass.

Specializing in refined Cantonese cuisine, the kitchen behind is hosted by Executive Chef Lau Yiu Fai, who aims to serve top quality dishes with the best seasonal ingredients.

The menu features a page or two of classic dim sum, which is only available during lunch, barbecue meats, a la carte stir-fry or braised pot dishes and a list of traditional Chinese brewed tea.

First time being here, we are delighted to see such a beautiful table setting with jade-elements made utensils. There are 6 different condiments and sauces placed to us as we are offered pre-meal candied walnut that is so irresistible to nibble on.

As a start, we had a signature trio steamed dumplings of king crab leg, supreme lobster and black truffle scallop. They are all made very delicate with thin wraps and none of them have flavors being overshadowed.

We loved the baked taro nest dumpling with a whole abalone atop and generous seafood filling, which simply shows a tactful skill of dim sum making. With this and Man Wah’s version, they both worth the honour to be the best in town!

A favourite eaten dish is surely the signature deep fried crab shell. Unlike any other ones, it is packed with pure crab meats and onions, combined with cream base that make it another must-order.

Yan Toh Heen is the origin inventor of the golden scallop with pear fritter. It has a light crunch over the sandwich between plump scallop, minced prawn, and slice of pear for a subtle finish.

Since this is my pre-birthday celebration, I couldn’t resist to order half dozen of longevity buns in advance after instagramming its stunning presentation. It turns out rather small just as palm size with lotus and egg yolk filling, and honestly I will like it better if it has fluffier texture.

Nonetheless, I am still overjoyed by their high quality food and great service when a little box of surprise is given as a bless for my birthday. No doubt that it is one of the world’s finest Chinese restaurant.

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Jade Setting
玉石器

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Jade Fish Chopstick Stand
筷子架

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Brown Sugar Candied Walnut
黑糖琥珀合桃

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Condiments & Sauces
醬料

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Yan Toh Heen Superior Dumplings
極品三式海鮮餃

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Steamed King Crab Leg Dumpling with Green Vegetables, Steamed Lobster Dumpling with Bird’s Nest & Gold Leaf, Steamed Scallop with Black Truffles & Vegetables Dumpling
長腳蟹肶菜苗餃, 金箔燕液龍蝦餃, 黑松露帶子餃

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Braised Whole Abalone & Seafood on a Crispy Taro Net
原隻鮑魚海鮮脆芋盒

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Golden Stuffed Crab Shell with Crabmeat
脆釀鮮蟹蓋

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Golden Stuffed Crab Shell with Crabmeat
脆釀鮮蟹蓋

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Golden Scallops with Minced Shrimp, Fresh Pear
龍帶玉梨香

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Golden Scallops with Minced Shrimp, Fresh Pear
龍帶玉梨香

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Chinese Longevity Buns
萬壽蟠桃包

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Chinese Longevity Buns
萬壽蟠桃包

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Chinese Longevity Buns
萬壽蟠桃包

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Yan Toh Heen
欣圖軒

Yan Toh Heen 欣圖軒
Address: Lower level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Telephone: 2313 2323
Opening Hours: Mon-Sat 12:00-14:30, 18:00-23:00 ; Sun 11:30-15:00, 18:00-23:00
Website: https://hongkong-ic.intercontinental.com



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Andre Cheung

Do you remember I said I’ll update you in the previous post on this?
And YES! You’re right! This is my new blog! Check out more and tell me what improvement you want to see here!

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 more of these best deal at Foodie website!

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Wine Glass

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Cheers For Fashion Walk

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F.E.W. Spirits

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Seafood Paella from elBorn

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Tasting Coupon

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Bestbev Craft Beer

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Lime Cider with Wild Ginger

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

Bestbev Hong Kong
Website: http://bestbevhk.com / https://www.facebook.com/BestbevHk



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