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  1. I was walking to Yau Ma Tei in the sweltering heat when I noticed this bright blue shop so took a look.
    It was out of place but stood out because of the bold design and fonts.


    The name of the joint cooled me down slightly.

    When I got nearer, I realized it was a sandwich joint and they had some homemade icecreams.
    As it was stifling hot, I decided to get the avocado icecream since it was a rare flavour.

    It was a bit icy but perfect on a hot day with a nice avocado flavour and real bits of avocado it it.
    Snow Sandwich:
    G/F, Cheong Lok Street, Pak Lok Mansions, 322-326 Nathan Road, Jordan


  2. 又來到 Happy Friday,實在令人難掩興奮心情,與大家分享上星期兩口子在銅鑼灣 Seafood Room 的「Moët Imperial Brunch x 酩悅香檳派對日2017」盛況吧!




    派對怎能少得音樂?所以一開首即與大家分享當日現場影片,也讓有意到訪 Seafood Room 的朋友,好好窺探一下這個大概是全銅鑼灣最潮最型的高層海景餐廳~





    事實上,載譽再來的「Moët Party Day」既然選了 Seafood Room 為派對揭開序幕,這裡當然有過人之處:單是 Tower 535 的入口已經超型,升降機也採用超甲級商廈先按層數、後進門的設計,足顯其與別不凡!




    位於頂層 26樓的 Seafood Room,與Moët 合作推出了 Moët Ice Impérial Brunch,賓客享受連同 Free-flow Moët Ice Impérial 的靚景豐盛海鮮 Brunch,收費 $798/位,吃完覺得物有所值!


















    好,回到位置上,要好好享用這款加冰享用的 Moët Ice Imperial。相比我們熟知的香檳不可加冰飲用的常識,屬於半甜型酒款的 Ice Imperial 打破了長久以來的傳統,在飲用時加入冰塊不僅不會損壞香檳原有口感,更昇華了酒的味道,使之更甜蜜順滑!






    甜魔媽媽對於 Moët Ice Imperial,簡直是一試傾心!除了可以加入冰塊外,Ice Imperial 香檳還能加入柑皮、黃瓜、柚子,或是最簡單的薄荷葉,製成美觀爽口的雞尾酒,超棒的說~




    然後也看看 Seafood Room 準備的 Buffet Counter,在這裡,Seafood 當然是重點,選擇包括:


    • Oysters on the Shell 
    • Oyster & Gazpacho Shooter
    • Salmon Tartare Live Station
    • Rock Shrimp Peruvian Ceviche
    • Tuna, Salmon, Yellow Tail Sushi Rolls






    來到 Charcuterie & Cheeses (肉類及芝士),花樣更多更繽紛奪目,列表中還未連沙律呢!


    • Bread Display
    • Cold Cuts
    • Parmesan Chunks
    • Manchego Cheese
    • Marinated Mozzarella
    • Marinated Olives & Artichokes














    Buffet 項目中也包括 Hot Appetizers,其中也不乏海鮮項目;加起來也真的挺豐富呢~


    • Mussels in White Wine sauce
    • Grilled Beef Skewers
    • Ginger-garlic marinated chicken wings






    由於 Brunch 另設主菜及甜品,所以並不建議全部都吃,情願多留胃納享受香檳!除了大家自己的心水選擇,上面紅字標記的,都是兩口子覺得好吃的推介,給大家參考了~




    正式主菜前,又會有 Beef Tataki with balsamic truffle dressing 送上;如圖可見這份牛肉質量很優,連同松露醬準尤其好吃,所以實在不必在 buffet area 中取次很多級的牛肉串燒!




    來列主菜環節,我選了 Sea Bass with couscous, sun-dried tomatoes, grilled artichoke,海鱸魚煎得外脆內鮮嫩,底下的蔬菜及小米又清新可口,味道令人滿意。




    老公則要了 Surf & Turf - Grilled US beef tenderloin & lobster with roasted vegetables (+$168),龍蝦身量不大卻很是嫩滑,底下的牛柳也是靚貨,吃完非常的飽足了!




    不過 Brunch 還包括有甜品呢;buffet 區中有雜果沙律,又有朱古力撻、朱古力蛋糕及芝士蛋糕... 由之前的大合照可見,其實兩口子也每款取了一件回去,小蛋糕味道很讚的!






    但最後還有每位 Apple Tatin with Rum & Raisins Ice-cream,以及咖啡/茶呢!香脆的蘋果撻配上甜蜜醉人的冧酒提子雪糕,正正回應酒香醉人的香檳派對主題;而一杯久違了的香醇咖啡,則為這個下午劃上完美句號。




    最後也上附上兩口子的合照;至於更多在不同場地的歡樂派對情景,也可在 Facebook / Instagram 輸入 #moetpartydayhk #moetmoment 搜尋!祝有個愉快週末~~~





    Moët Ice Imperial Brunch at Seafood Room

    地址:銅鑼灣謝斐道535號Tower 535 26樓

    電話:3708 9668

    供應日期及時間:逢星期日12nn - 3pm

    Facebook:Moët & Chandon Seafood Room


    ** 想收到兩小兄妹的最新消息,可以like一下Matthew and Chloe fanpage哦~~

  3. Got these Doll fried noodle seafood oyster sauce flavour with shrimp roe Instant noodle 公仔蝦子蠔油海鮮味炒麵 which had a bright yellow lid with holes for draining the water.

    The ones I have seen before come in a square PFC box but I think the design of this one is better for draining water.
    This flavour was quite unique because there was a sachet of dried prawn roe to mix it.





     Step 1: add hot water and cover with lid
      Step :2 Drain the water when the noodles are soft.


     Step 3: add the sachets of dried prawn roe and oyster sauce

     Step 4: Shake the noodles with the lid on:

     Step 5: give it a final stir and eat

    The taste of the noodles were a bit too sweet for my liking and also quite salty but a fun experience because you have to shake it.


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    View the full article

  5. 在香港,想吃味道不錯的泰菜可以去九龍城,但說實話,那邊的泰菜其實也不是特別美味,價錢上雖然比很多泰菜店,但對我來說,亦無必要特意走到那邊就是為了吃一頓泰菜。下班吃飯,最好就在公司附近的,方便是十分緊要。有天中午在Cafe Siam吃過午餐,味道上真的不錯,所以這天下班特意再次光顧。


    本身比較喜歡喝紅酒,但吃泰菜還是選白酒好,選紅酒只會把紅酒浪費掉;by the glass的選擇不算多,不過貴精不貴,最重要的是質素;選了一杯紐西蘭的sauvignon blanc和cava,個人覺得sauvignon blanc不是每個國家都做得好,但紐西蘭出產的的確不錯,主要是那邊的天氣吧,十分適合種植sauvignon blanc,當然,wine maker的skill亦很重要。

    TOM YUM GOONG 冬 蔭 蝦 湯 HK$98
    The classic prawns soup with lemongrass and lime leaf

    POO NIM SALAD 炸 軟 殼 蟹 沙 律 HK$123
    Deep-fried soft shell crab salad with fresh green mango, green papaya, carrot, onion and lime dressing

    GAENG PHED PED YANG 紅 咖 喱 燴 燒 鴨 HK$125
    Roasted duck in red curry with grapes, one of the most luxurious Thai dishes and a favorite of the Royal Court 
    我頗喜歡吃咖哩的,無論是泰式、印式或港式都喜歡,大概口味太重了吧。因為喜愛,所以吃泰菜每次都會點咖哩的,平日比較少吃紅咖哩鴨,所以這天來了一份紅咖哩鴨,味道與平日吃的紅咖哩有點不一樣,樣子上不會很紅,但卻十分惹味,帶著甜香,用來拌飯吃是一流 (上到來才知道咖哩跟了一碗飯的);而燒鴨方面,肉質是超軟腍的,絕無半點嚡口,另外亦帶了輕輕的野味味道,非常不錯的一道咖哩!

    GOONG PAD PRIK TAI DUM 招 牌 炒 大 蝦 HK$228
    Stir-fried spicy pepper prawns – a favorite with Café Siam regulars

    PKHAO NIEW MAMUANG 芒 果 糯 米 HK$81
    Fresh mango on a bed of sticky black and white Thai rice laced with coconut cream
    吃過主菜後,其實已經8成飽,但甜品實在太吸引,所以還是來了兩份甜品;一份是芒果糯米, 芒果糯米雖然是很簡單,但不代表每間餐廳都做得美味的,至少要有新鮮的芒果吧。這裡的芒果十分香甜,而椰漿香甜亦濃稠,很美味喔。

    SANG KHA YA FUK THONG 南 瓜 布 甸 HK$67
    Smooth pumpkin caramel custard in a Thai pumpkin

    Cafe Siam
    中環德己立街21號The Plaza 2-3樓
    2851 4803


    請支持一下小妹,給我一個like :)


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    I love to indulge in a free-flow weekend brunch, but there comes a point where drinking glass after glass of champagne on a Sunday afternoon becomes a bit excessive (yup, even for me). I felt like I needed to give my liver a break, so I tried Divino’s new weekend Recovery Brunch and really loved it. Although typically a after work and late night hot spot, I would definitely recommend trying the brunch here. The food was healthy and very filling, and I didn’t feel like the rest of my day was a waste thanks to a food and drink induced coma.

    Divino Recovery Brunch Drinks

    divino-brunch-1-1024x683.jpgLemon, Ginger, and Chili Detox Water (HK$58)

    I started with a glass of refreshing Sweet Herbal Apple Detox Water (HK$58), unlike the glass of champagne that accompanied my brunch the day before. Divino serves up three different types of detox water and they’re all refillable, so you can try all three. The other two choices are a lemon, ginger, and chili water, and pomegranate infusion tea with mint.


    divino-brunch-2-1024x683.jpgOven-baked Beetroot and Cottage Cheese (HK$138)divino-brunch-4-1024x683.jpgChef’s “Healing Bowl” (HK$138)divino-brunch-3-1024x683.jpgGreek Yogurt and Granola Parfait (HK$98)

    For our mains, we ordered the Oven-baked Beetroot and Cottage Cheese (HK$138) with 24 year balsamic and basil oil. The beetroot were delicious, and the subtle addition of cottage cheese added a nice contrasting, smooth texture. We also shared the Chef’s “Healing Bowl” (HK$138), comprised of quinoa, smoked salmon, avocado, capers, baby spinach, poached eggs, and pesto sauce. I loved everything about this dish – the poached eggs were perfect and there wasn’t too much sauce, which meant you could distinctly taste each ingredient. To finish up, we couldn’t resist the Greek Yogurt and Granola Parfait (HK$98) and were impressed right away with the beautiful, Instagram-worthy presentation. Layers of fat-free Greek yogurt, banana, berries, and granola, with fresh passion fruit and bee pollen sprinkles on top made this parfait utterly irresistible.


    The Divino Recovery Brunch is a fantastic alternative to the endless boozy brunches available in Hong Kong. Not only were the brunch dishes at Divino healthy, but they were incredibly satisfying. I didn’t expect to leave this brunch feeling stuffed, but we literally waddled our way out of the restaurant.. at least it was all healthy, right?

    Divino Wine Bar and Restaurant 
    73 Wyndham Street

    Tel: 2167 8883

    View the full article

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    從佛牙寺龍華院到亞坤,路程不遠,沿橋南路(South Bridge Road)一直到克羅士街(Cross Street),轉個彎到裡面的遠東廣場,亞坤就在廣場地下。




    我是香港TOAST BOX的支持者,很喜歡吃她們的咖央多士。早些年當知道亞坤要來香港開分店,其實我也很期待。可是後來大部份朋友對香港亞坤的評價都很差,害我興趣大減,我也沒有特別在香港試過亞坤了。




    亞坤多士和香港常見的白麵包多士很不同,選用特製的淺褐色麵包,烤烘後塗上牛油和咖央醬,味道和香港的不同,也和我在TOAST BOX吃到的很有分別,但感覺還算不錯,唯一問題是,份量有點少吧。


    咖央多士半生熟雞蛋南洋咖啡奶茶是新加坡式傳統早餐,我第一次吃是在香港的TOAST BOX,加上胡椒粉和黑豉油,是傳統的新加坡味道。








    因為小瞳小名還小,吃過亞坤,在晚上的行程之前,我們先回酒店午休一下。回酒店途中,會路過麥士威熟食中心(Maxwell Food Centre),我和太太,當然不會錯過這裡出名的天天海南雞了。






    Gordon Ramsay曾經和天天海南雞比試,相信大家也知道吧?



















    亞坤土司(總店)地址:18 China Street #01-01 Singapore 049560
    天天海南雞地址:1 Kadayanallur St, #01 -10/11 Maxwell Food Center, Singapore 069184
    瑞娥魚圓麵地址:1 Kadayanallur St, #01 -10/11 Maxwell Food Center, Singapore 069184

    【新加坡+馬來西亞】服務優質的JL Travel
    【馬來西亞】Legoland Hotel:小朋友的夢想酒店
    【馬來西亞】Legoland Water Park:比Lego主題樂園更好玩
    【馬來西亞】Legoland Malaysia:經濟的場外市集
    【馬來西亞】Legoland Malaysia:製作獨一無二的Lego紀念品

    日期:2015/10/18 ~ 2015/10/23


  8. Along Kam Ping street of North Point, this little area is saturated with so many restaurants to choose from, but the one that catches my eye is Soul 9+.

    As we arrive for an early dinner, we are surprised by the cozy and vintage restaurant design. There are black and white photographs, a bike hanging up on the wall, and colourful table lamp on each table. The menu seems exotic because it is a fusion of some Italian and Japanese elements, that includes pizza, pasta, tamagoyaki (i.e. egg roll) and takoyaki (i.e. squid ball).

    I want something light to begin, so we opt for a crabmeat salad. Not only is it beautifully plated, flavors are exquisitely combined with a lemon herb vinaigrette and some cheesy nacho chips on the side, agree that it is one of the best crabmeat salads I have ever had in town!

    Followed by cheese risotto topped with a generous spoonful of black truffle, seared foie gras and sweet creamy sea urchin. The Italian rice is perfectly creamy and gently al dente, whilst the foie gras is slightly overdone for my taste.

    My favourite is surely the baby spring chicken, which has been baked scrumptiously juicy and tender, seasoned amazingly and served with crispy fries and mixed green salad. Finally, we also have a fried mozzarella cheese stick that is served with a delectable black truffle mayo.

    After all, it is very satisfying and a feast for the eyes!


    Soul 9+


    Soul 9+




    The Beans Drink Menu


    Lemon Crab Meat Salad Nachos
    墨西哥粟米片, 蟹肉沙律, 香草檸檬醬


    Black Truffle Sea Urchin & Foie Gras Cheese Risotto
    黑松露, 海膽, 鵝肝, 忌廉芝士意大利飯


    Black Truffle Sea Urchin & Foie Gras Cheese Risotto
    黑松露, 海膽, 鵝肝, 忌廉芝士意大利飯


    Black Truffle Sea Urchin & Foie Gras Cheese Risotto
    黑松露, 海膽, 鵝肝, 忌廉芝士意大利飯


    Baked Spring Chicken with Vegetables & Fries
    白酒欖油焗法國春雞, 燒汁, 薯菜


    Black Truffle Mozzarella Cheese Sticks
    義大利芝士條, 黑松露醬


    Black Truffle Mozzarella Cheese Sticks
    義大利芝士條, 黑松露醬


    Mint Chocolate


    Lime Soda


    The Bill

    Soul 9+ 靈魂
    Address: G/F, Block B, Tung Fat Building, 35A Kam Ping Street, North Point
    Telephone: 2562 9286
    Opening Hours: Mon-Thur 12:00-22:00 ; Fri-Sat 12:00-23:00
    Website: https://www.facebook.com/Soul-9+

    8783 b.gif?host=spotthefood.com&blog=13032795


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    產自英國湖區嘅力嬌Kendal mint cake,個色澤其實幾靚,相當通透嘅綠色。飲落去其實唔差,朱古力味幾出,然後餘韻就少少薄荷氣息,同果隻雪山薄荷朱古力無咩大分別,無咩酒味似係一啲特飲多過酒類,買得過。


  10. 香港飲食業界の超大手企業「Maxim's Group 美心集団」が日本の駐在スタッフを募集しています。



    日本でもおなじみの一風堂や元気寿司、スターバックス、Lawry's Prime Ribなども、香港ではマキシムが運営していますね。
    レストランだけでなくベーカリーも美心西餅のほか、東海堂Arome Bakery、Urban Bakery、Simplylifeなど、多数の有名ブランドを擁しています。


    香港毎日ローカル飯を見て連絡した旨をお伝えいただいたほうが、香港に興味が深い求職者だと思われてちょっと得するかもしれません。保証はありませんが 笑


    Hong Kong Maxim’s Group

    Founded in 1956, Hong Kong Maxim’s Group is a leading food & beverage company comprising of Chinese, Asian and European restaurants, quick service restaurants, bakery shops and institutional catering, while providing a range of festive products, including the award-winning Maxim’s Mooncakes.

    To cope with expansion, we are looking for an Assistant Procurement Manager works between Maxim’s Hong Kong and Japan Office, taking care of procurement function for the group.


    Assist the daily operation of our subsidiary office in Japan, which includes:

    l   Explore potential cost savings opportunities by substituting other products or developing new products

    l   Follow up regular or ad-hoc purchase orders from Hong Kong, including delivery arrangement and cost management, if necessary

    l   Coordinate with external suppliers and internal stakeholders to pursue business KPIs

    l   Research and develop new business partners in Japan to foster solid business relationship

    l   Report market information to Hong Kong office, such as latest Japanese Food trend as well as new restaurants and bakeries outlets

    l   Work closely with office in Hong Kong


    l   University graduate in Supply Chain, Procurement or Business Administration

    l   5-7 years procurement experience in sizeable organization, food and beverage, retail industry

    l   Good command of both spoken and written Japanese and English

    l   Well organized with good communication, interpersonal and negotiation skills

    l   Highly independent, self-motivated and attention to details

    l   Station in Japan

    Interested parties please send resume via email: careers@maxims.com.hk

    All applications and data collected will be treated in strict confidence and used exclusively for recruitment purposes. Only short listed candidates will be invited for interview. The company will retain the applications for a maximum period of 6 months and may refer suitable candidates to other vacancies within the Group.

    香港求人情報 sponsored by Jobee

    View the full article

  11. Hey guys! Today I wanted to share something different, but something that matters to me. I’ll start off by saying that I’m no domestic goddess or green warrior, but I do and have always cared about recycling and not being wasteful. But in recent months, after getting educated about various issues from dairy, to fashion and plastic, I’ve been opening up my life to more changes that reduces waste and stress on the environment in general.

    The second thing that I was to disclaim right now is that I’m not perfect. I’m not “good” enough to not do paper, or never use a single piece of plastic, or eat vegan or 100% organic/sustainable etc. But I think, to me at least, the important thing is to try. Every action we do matters, and every little action leads to a little bit of goodness.

    I used to just “give away” unwanted clothing or item, and by that I mean putting everything in the donation bin and forgetting about it. Then I go on to buy more. But now, I make my purchases more mindfully. But hey – I still taobao or buy from H&M. It’s all about balance after all. So here, I wanted to share with you a few simple ways to start reducing waste and living more mindfully without going full cold turkey.


    1. Bring your own cup

      I bought a Keep Cup! Like I said in my Instagram post, it was one of my best, if not the best, purchase I’ve made this year or ever. It is so light weight, easy to clean, has a valve seal so you can hoist it around, AND it really helps reduce waste one paper or plastic cup at a time. This is because I watched this video about recycling paper cups – FYI a lot of places don’t have the right process to recycle these coated paper cups so they end up going to the landfill. By bringing your own plastic cup on the other hand, you can even save a few bucks (depending on where you go – Winston’s, Barista Jam and many more cafes have discounts when you BYOC.)

      Side note: My girlfriend also bought me stainless steel straws, I use them at home now because I always forget to bring them out, but they’re absolutely a dream to use.

    2. Minimize takeout waste

      I know, sometimes you can’t plan every meal of your day, and more often than not you have to opt for meals al desko. What I find useful is, if I end up going to some place near the office/home for takeout, I opt out of taking the plastic bag and utensils. Maybe I’m too shy (for now) to bring my own container, but at least I’m saving one plastic bag and one pair of utensils (in another plastic bag). Don’t be lazy and wash the office/home forks instead!


      Should’ve recycled this… :S

    3. Think before you throw

      Lol I’m starting to sound preachy right? But I’m not going to teach you the basics of recycling, I’m sure (I hope) you already know that. But what I realised was, sometimes I’m quick to throw away something instead of recycling because I wasn’t thinking. For example, some really sturdy takeaway boxes can be cleaned and re-used or then recycled, I do this all the time in the office so everything from my takeout caused no waste. I also recycle groceries packaging and yogurt pots etc. Just make sure you clean everything before recycling.

    4. Refuse packaging

      It’s a very small gesture, but when you see shop keepers wrapping up your goodies in rice paper or extra plastic bags or ribbons and frilly things, just politely say you don’t need it. I know sometimes pretty packaging is great for the ‘gram, but if you’re not going to re-use or gift it, it’s pretty much seconds from going into the trash. Again – it’s better to not be wasteful than to recycle.

    These are just a few of the ways you can reduce waste without making huge changes, but slowly you can amp it up if you feel like it. Rock the bamboo toothbrushes, go sans packaging and shop from wet markets… Everything is a choice and the choice is yours. The key is to be educated, and when you are, you will automatically be aware of the waste you can save.

    I’m gonna run off before sounding too preachy… 🙂
    But leave me a comment and share your feelings! x

    The post Easy Habits for an Eco-ish Lifestyle appeared first on Helloabella.com.


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    Check out my hiking experience in Hong Kong! ^_^



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    大年初二吃御膳 @今助日本料理
    * * * * * * * * * *



    說明是大年初二,各處食店當然是繼續休息,未有營業啦,難得D.PARK內有數個選擇,不外出"冒險"了,最終決定在今助落腳,晚上8時需要取票輪候呀~ 大約15分鐘後我們進座,同行家人喜歡烏冬鍋物,尤其冬天食用最佳。








     切合商場以兒童為主題,這裡有兩款Kid's menu




    讚岐風素食冷烏冬迷你北海飯御膳 HK$140元






    北海丼內容包括熟三文魚肉、爽甜生帶子粒和油美三文魚籽,顏色亮麗,味道豐富, 最重要還是材料夠新鮮吧,配合溫熱的珍珠米,太滋味幸福了!


    讚岐風素食冷烏冬迷你蒲燒鰻魚飯御膳 HK$140元


    另外一款讚岐風素食冷烏冬迷你蒲燒鰻魚飯御膳 HK$140元, 配菜大致與北海丼無異,只是主食轉成迷你鰻魚丼,鰻魚肉質爽彈,不算肥美,份量亦小,幸好飯粒圓潤分明,拌勻甘甜醬油,香氣四溢,挽回分數。



    讚岐風溫泉蛋撈烏冬天婦羅壽司御膳HK$135元,大顆溫泉蛋 最為精彩,烏冬選用較粗身的種類,同樣彈牙爽滑,面層鋪滿天婦羅,芝麻 和紫菜條,戳穿黏滑的蛋黃呈鮮橙色,蛋味濃郁,烏冬底部墊有醬油,拌勻所有食材同吃, 口感和味道都好豐富,美味程度是可以幻想到的。



    御膳還附有天婦羅拼盤,包括蝦兩隻, 體積很大,蝦肉爽彈,惟蝦鮮味欠奉,冬菇,小青椒和番薯片各一件,外層炸漿若可薄一點更好,沾些加入白蘿蔔蓉的天婦羅汁,幸福呀!



    這兒食物價格偏高,定食或御膳大致由135元至170元,額外加一收費。欣賞是食材豐富新鮮,質素平穩,給予顧客「吃得飽」的滿足,服務是正常水平,店員會定時為客人添熱茶,加上和風格局夠光猛,食客大多是年青家庭或情侶,未見高談闊論的嘈雜感,餐桌與餐桌之間保留充足空間, 若再來這個商場,應該會再度光顧哦。


    * * * * * * * * * *
    口味各有不同,食文只作參考。 ❛◡❛✿

    FACEBOOK ♡ : https://www.facebook.com/lizta.taste
    GOOGLE+♡: https://plus.google.com/+LiztaLo
    INSTAGRAM♡: instagram.com/liztalo/

    VF Engineering Co. Ltd.: vfglass.com

    * * * * * * * * * *

    今助日本料理Imasuke Japanese Restaurant
    電話:2402 8090


  13. Kay
    Latest Entry

    Where am I? #mtr #LeiTung #station is also on the tiny island of #ApLeiChau in #HongKong. This #mtrstation is on the new #HK MTR #SouthIslandLine.  #hkig #sign

    Where am I? The MTR Lei Tung station is also on the tiny island of Ap Lei Chau in Hong Kong. This MTR station is on the new South Island Line.

    The post Where am I? appeared first on Hong Kong Thru My Eyes.


  14. The last birthday celebration for J was at Bibo where we had a tour of its art installations before our dinner! We had been to Bibo before when it first opened two years ago and decided to revisit after we had a great chat with the restaurant group's sommelier about champagne when we dined at The Ocean a few months ago. J wanted to try more kinds of champagne and his birthday coincided with the last week of the month which is when the Art Tours are offered, so we decided to sign up for it. The Art Tours occurs every last Thursday of the month at 6:30pm with no costs and it was definitely interesting to learn about the many different artists on display in the restaurant. It lasted about an hour and we walked all around the restaurant (even up to the private dining room) before making our way back to main dining for the start of our meal.






    Coincidentally, we sat at the same table as last time right by the Invader wall.

    The Bernardaud plates designed by Prune Nourry and JR are still a prominent part of the table decor at Bibo. 

    After J chatted with the sommelier Wallace on what he was looking for, Wallace recommended the Franck Bonville Prestige Avize Grand Cru Brut NV Blanc de Blancs ($1370) for us to try. He recommended the use of wine glass instead of the usual champagne flute to maximize the aroma and taste of the champagne. 

    Food-wise, Bibo offers a 5 course tasting menu for $1100 but we decided to order a la carte instead for more flexibility. After placing our orders, a refreshing amuse bouche with apricot jelly and almond mousse arrived along with bread and butter (one of which was a seaweed butter!). 


    We were treated to this off-the-menu house smoked salmon which had a subtle smoky flavor and deliciously chewy texture to go with our champagne. 

    For appetizers, J went for the Le Pate En Croute ($290) with homemade terrine, foie gras from Les Landes, pistachio and pork belly. As opposed to the soft pate spread, the pate is baked in a crust and is a very "French" dish that may not be for everyone (the people next to us only took a few bites). 

    My Le Calamar ($250) with pan-fried squid, Hokkaido scallop, chorizo, bok choy and lemon dice was solid with very safe flavors but I thought the scallops could have been more raw while the dish could have used more acidity to make the tastes more interesting. 

    Moving onto mains, the Le Bar ($480) with pan-fried sea bass, cherry tomatoes, white asparagus and Jerusalem artichoke puree was nicely executed but again the flavors were pretty safe and tasted as expected. 

    I preferred the Le Homard Bleu Roti ($730) with roasted blue lobster and seaweed butter better which was served with seasonal vegetables, salted butter sauce and triple cooked fries as the flavors were on point and the portion can easily be shared between 2 people!





    Lastly, we had the La Fraise ($180) with fresh berries, yuzu cream, strawberry and ginger sauce, sesame tuiles and lychee sorbet to round off our meal and birthday celebration for J!

    163 Hollywood Road, Sheung Wan
    Tel: +852 2956 3188

    Follow me on Facebook! www.facebook.com/supertastermel

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    View the full article

  15. Trip planning could be tiring and stressful especially for a family travelling with kids. For those in need for a short break and wanna save the hassle of planning a trip, it’s not necessary to fly off as Hong Kong has quite a few brilliant getaway choices to offer. Some popular ones are the rented houses and hotels in Cheung Chau, Mui Wo and Lamma Island, but rarely do people talk about Discovery Bay. 

    Here we came to Auberge Discovery Bay Hong Kong and enjoyed a night of staycation for the weekend. The hotel is located in Discovery Bay, a tranquil residential area on the Lantau Island, and is easily accessible by MTR with the free hotel shuttle bus pick-up at Sunny Bay station. It was a beautiful sunny day and when we stepped out from Sunny Bay station, we felt so relax as if we’re in another tropical country going on a sun’n beach trip! It’s so different from the “Hong Kong” we used to know!


    Hotel shuttle bus stop is outside Sunny Bay station Exit A. It is available at around every 30 mins and only for hotel guests, so get your booking confirmation ready before getting on the bus. Alternatively, non-hotel guests may take public bus DB03P from Sunny Bay station as well. 



    After a brief ride of 15-20mins, we arrived at the Auberge Discovery Bay Hong Kong!




    It's still plenty of time before standard check-in time, why not treating ourselves a feast to kickstart our getaway? Had a lunch buffet (HK$298/adult, HK$198/child) at the hotel's restaurant, Café bord de Mer & Lounge, which offers daily breakfast buffet, lunch & dinner buffets on every Friday - Sunday, and nightly dinner buffet throughout entire month of August. The current buffet is featuring dishes cooked with fruit ingredients and unlimited glasses of Red Bean Ice (紅荳冰) to beat the summer heat! 















    Had some soothing Cantonese soup to wash away inner heat.


    A wide range of colourful sweet treats is available for the sweet tooth and the little ones. Look at that marshmallow cake, rainbow cake and those mini mousse cones! Kids must love them all!








    Self-made Affogato with the Haagen-dazs ice-cream & freshly brewed coffee from the coffee machine. Yum~


    Portuguese egg tarts were also available!!


    Restaurant interior filled with plenty sunlight.


    Time to get our room after we're done with the lunch buffet. It was an Ocean Front Panoramic View Room on high floor. Wow wow wow!!! We were so astonished by the 180 degrees ocean view of South China Sea and the spacious room!! It's a genuine escape from the city life while falling asleep in a king-sized bed with such an ocean view!





    Hotel room with contemporary design in a tone of ocean blue.




    We could see some Discovery Bay residential buildings from afar as well as the hotel's White Chapel and European tall ship The Bounty, which were just downstairs.



    Enjoyed stunning ocean view even in the bath! 




    A little mention about the welcome basket that we really appreciated. It's not ordinary welcome fruits but a basket full of sweet & savoury snacks! Best for kids and adults who are not on diet! 


    "You've arrived at another side of Hong Kong" printed on the key card sleeve, couldn't agree more.


    Let's get out and explore the hotel and places nearby. The hotel offers a full range of recreational facilities for all ages. Spacious gym room with essential equipments for the sporty ones, playroom for family guests with kids, and the leisure hotel's must-have, swimming pool!






    If you're kind of adventurous, drop by the recreation counter in the lobby to rent a bike and cycling around the neighbourhood.


    The hotel is also renowned for its one-of-a-kind wedding venue with the sleek triangle White Chapel and the exquisite European tall ship The Bounty that are hardly found elsewhere in Hong Kong. The ship and the blue sky resembled a beautiful and classic scene like the picture we used to see on puzzles and postcard!





    These are all Ocean Front Panoramic View Rooms located.


    As the hotel is situated in a residential community, there are shops, restaurants and a supermarket just around the corner so don't panic if you forgot to bring something essential for your stay. Only if you remember to bring enough cash, haha...




    Same stunning ocean view can also be viewed from the town square right beside the hotel.


    It's dinner time when the sun went down. We again visited the Café bord de Mer & Lounge for the dinner buffet (HK$338/adult, HK$198/child) featuring BBQ skewers. 




    Different sauces to season the skewers to your liking.






    Alaskan Crab Legs were only available during dinner time~





    Stayed awhile at the restaurant even we've finished our dinner just for the 9pm fireworks at Disneyland. Yes, we could see a little fireworks from outside the restaurant!


    Hotel lobby at night. When everyone has gone back to room, it shows another undisturbed charm.



    Good morning world!! Life would be perfect if we could wake up with such a breathtaking ocean view everyday... 


    Breakfast buffet is always the best way to start a day and that's why we usually prefer to book accommodation with breakfast buffet included. :D The restaurant has a good spread of breakfast buffet with both Oriental and Western dishes. 

    You may DIY a set of Hong Kong styled breakie with congee, stir-fried noodles, a few pieces of Siu Mai and a Cha Siu Bao.


    Plus a bowl of made-to-order soup noodle from the noodle station. There are choices of noodle like rice vermicelli, egg noodle and silver needle noodle (銀針粉) to choose from, and choices of ingredients like different types of mushroom, veggie, fish/beef/cuttlefish balls, and bean curd to custom make your perfect soup noodle. 



    And/Or have a set of American or Continental breakfast with eggs, sausages, hash brown, different kinds of bread and pancakes.



    I've never seen pancakes made by such a pancake machine!! What a great idea for the restaurant to provide fresh hot pancake without employing an extra staff at a pancake station! Haha... 


    A breakfast could never be perfect (and not healthy enough) without fruits. And the satisfying breakfast put a beautiful end to our staycation.


    Last but not least, don't forget to book your seats 1 day before check-out for the free hotel shuttle bus bringing you back to the Sunny Bay station as the buses around check-out time are always full! Huge thanks to all friendly staff in the hotel who have taken care of us and it was truly a great place to unwind ourselves. If you're interested in taking a break or just spending a day with scrumptious buffet at Auberge Discovery Bay Hong Kong, take a look at their website where you will find different promotions and room packages on offer: http://www.aubergediscoverybay.com

  16. mentyyu
    Latest Entry
    Hi everyone, thanks a lot for being with me and my little blog through these years. I have a bad news and a good news for you all!

    This blog will be shut down. I will keep all the posts here, but there will be no update and no maintenance since now.

    Good news is, I have already started a new blog which have a new and nicer layout. The new blog is no longer about food. I have too many stories from my trips around the world to be shared with you! Of course, food and drink will be one part of my personal journey, but you will find a fresher and more interesting site there.

    WELCOME TO MY NEW BLOG: www.gustobeats.com
    Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links.


  17. While we stepped into the new page of 2016, I believe it was still worthwhile to do a little throw-back to one of the biggest musical event last year by Hennessy because it's coming along this year!

    Since its founding in 1765, Hennessy has been driven to create the world's best cognacs. In this continuing quest for excellence, seven generations of the Fillioux family have been Master Blenders at Hennessy, thereby ensuring the transmission of this precious savoir-faire from one generation to another.

    Hennessy was celebrating its 250th anniversary celebration last year. Despite plans to celebrate this anniversary, its annual music-fest “Hennessy Artistry” – an innovative musical platform- was set to be a more unique celebration of the relationship between Music and the Hennessy brand as it took a new turn to re-emphasize Hennessy’s love for music hence, the theme for last year’s celebration; “Hennessy loves Music”. The event was star-studded and attended by Peter Okoye, Falz, Toni Tones, Ehiz, DJ Lambo, Saeon, Emmanuel Ikubese and more.

    The creation of Hennessy Artistry Halo is based on the philosophy of “The Global Art of Mixing”; essentially the seamless blending of East & West. This is exemplified not only through the varied genres of music and the synthesis of top talents and emerging artistes.

    Previous Hennessy Artistry headliners include Jesse Jagz, Nneka, Cobhams, Kas, Jude “MI” Abaga, Banky W, Sir Shina Peters, Tiwa Savage, Ice Prince, El Dee, Bez, Wizkid, 2Face and other notable Nigerian acts.

    Hennessy Artistry is an innovative musical platform, launched worldwide by Hennessy in 2006 to celebrate the vibrant multiculturalism of different genres.

    This post has been sponsored by Hennessy Artistry


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    Where in Hong Kong can I have excellent GERMAN food!?

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    Trip to legoland 

    First day - Car from Singapore to Johor Malaysia

    This is the first time I take car from Singapore to legoland as well.  For those who were thinking of taking bus, I would rather rent a private car include a driver from the service company in Singapore.  Especially for those who were with kids and family.  


    Early in the morning, All the way from Loong arh Su pass through ang mo kio via woodsland



    The most take your time waiting will be this troll, you could be stuck for 1/2 in the car during peak seasons. totaly took us about 2hrs, actually not bad at all.




    Finally!! We have reach Legoland !!  This is the Front door of Legoland hotel, let's take a look inside the hotel, It's amazing !!  Lego fans! get ready to say "Wow!!"

    Omg!! Build with Legos !!  Hanging on the wall!!   For those who are fans of mini figure, don't forget to exchange with the service trader there.  Or you may ask any of those hotel employee to exchange their mini figures clip on their uniform. 

    Don't be shock, take a look beneath the bicycle wheel (magnifier) all are mini figure hanging on the wall.  And that giant Lego guy is riding left and right to show you how huge they are. 


    IMG_7950.thumb.JPG.4a3871f1e26fc4633777e     There are disco's lights in the each very single lift as well !!untitled.thumb.jpg.fef2504e496ec7e3ef661


    As soon as we put down our backpack, we dash to the Lego land in no time. Lego land, here we come !!  GO GO GO



    Dare you to try this one!!IMG_7995.thumb.JPG.b5f4f2ede383a8a691149


    This way to the WET water park, "Get out my way !! shorty!!"  Shouted the giant figure.....56a9c231c66cd_legowaterparkenterance.thu

    Waterfun time!!!   Lego land water park! A great place to burn your kids energy!!  Remember to bring a waterproof camera or video !!! Or you will regret !


    Oh!  Forget to mention the famous common food - Lasi lomak at the waterpark.  It's so yummy that I can't forgive myself not to take one more dish and eat with the chili sauce is a MUST I tell you (Singlish)


    After a long day, you must be hungry or your kids do ?!  instead of resting in the hotel, there is another choice outside the lego land.   Mall of Medini .  The ones whose durian die hard fans must die die try this "durian durian"  order it before you take your main dishes it's the best sell item . @Secret Recipe   Curry laksa noodle , yummy !! 




    Last but not the lease, Breakfast place.  Lego fans, get ready to catch pours of Legos.s.s.s.s.



    More will be coming up ! guys !! stay tune !!!

    way to legoland.png

    way to legoland2.png

  18. Renault - Captur

    Renault – Captur

    Thank you everyone for the warm welcome back :) I can’t describe how much it means to me! I’m trying to do one blog post a week and eventually get back to posting 2-3 times a week, but please be patient with me! Got some bad news that my new manager is leaving and moving on soon…which is really sad because I only just started in the team. However, I am so happy for him to be spending more time with his young children and the next stage of his career.

    Renault Captur

    If you follow me on Instagram you will know, I have been very spoilt by Renault Australia and Soda Communications this year. Every time they have an event we will always be picked up by a Chauffeur in a Renault car, it started from the launch party this year for the new Renault Captur (SUV – Sports Utility Vehicle). The next event was high tea at Fancy Nance with Adriano Zumbo and recently I was also then given the car for 2 weeks to test drive (separate blog post to come about this :)

    Fleurage - Create your own signature scent

    Fleurage – Create your own signature scent

    However, the event that I enjoyed the most would be the ‘Create Your Own Perfume’ held at the hidden but gorgeous Mon Bijiou on Flinders Lane. The day started at around 9:20am when our lovely driver picked us up in a Ivory White and Diamond Black Captur, I’ve been in this car many times and it always surprises me how spacious it is both in the front and back. We then arrived at the venue at around 10am and all settled in with a glass of champagne in hand and took time to enjoy the great scenery Melbourne has to offer.


    Once all the guests had arrived, we sat down in our seats and was introduced to Emma the owner and perfumer of Fleurage based in Williamstown. She explained to use how we were going to create our own personal scent and that perfumes consist of a base, heart and top notes. Which made sense because when I spray perfume, I can smell the different layers of scents. It was very interesting the first thing we were asked to do was to fill out a short questionnaire and Emma would then give us indication of what colour of scents we should focus on smelling. For instance, one of the question was which season do you like the most and I chose Spring because I’ve always like floral sweet scents and rest assure I was asked to smell and focus on the scents in the ‘pink’ section. While Mr Bao (yes I dragged him along with me :P) much prefers Autumn and one of his favourite food is sushi…he was asked to focus not the ‘green’ and ‘black’ which had scents like seaweed!!!

    Flerauge perfume making

    The next step was to choose 4 base notes, 7 heart notes and 2 top notes. You start from the bottom of the tray and move your way to the top. I thought it was going to be a lot harder to choose from 80 scents but I think I know myself very well, because it only took me a couple of minutes to choose everything. I chose scents like Gardenia, Jasmine, Honey Suckle, Fig and Vanilla all those sweet girly scents. While Mr Bao had a lot of trouble choosing between the woody or fresh grassy scents, he ended up with Fernwood, Sandalwood, Lime and Citrus huge contrast from mine.

    Fleaurage Perfume making

    So glad they had coffee beans for us to refresh our noses because honestly after a while my nose was getting desensitised and I couldn’t distinguish the different scents. That’s why I have so much respect for Emma, she didn’t have any trouble with the scents and was able to quickly formulate each and everyone of our perfumes! That’s about 20 in only 10 minutes or so.


    Once we got our ‘formula’ from Emma, it’s actually quite easy to ‘make our own perfume’ we grabbed our bottles from the bag which had I believe distilled water and we started added drops of scents. You would add more droplets of those that you want to have a stronger presence in the perfume, like mine I had more drops of rose and jasmine.

    Renault Fleaurage

    Thanks Mr Bao for capturing this photo! It’s my favourite from the day!


    He didn’t do so badly himself, but he was much more particular than me. He was counting every drop again and again and was worried he would add too many or little. It must be the scientist in him haha

    Never Too Sweet Own Scent!

    Never Too Sweet Own Scent!

    Ta da!!! Here it is! My very own Never Too Sweet perfume! Staying true to my brand it’s a very sweet florally perfume with strong musk, jasmine and apple notes haha. While Mr Bao’s was very citrusy and refreshing with grass, sandalwood, lime, mint and orange.


    Mr Bao was very skeptical at first when I told him we were going to a perfume making class, but he thoroughly enjoyed himself and has been using his own cologne since then. I’ve been joking once he’s used up his bottle he wont have his own signature scent anymore but not to worry because Emma offers a refilling service for $2.5 a ml which works out to be around $125 for 50mls. For more information about Creating Your Own Perfume please visit the Fleaurage website :D I think its a great idea for a birthday party or a bridal shower, I highly recommend it and would love to do it again.

    Renault Captur event

    Now let’s move onto the FOOD because at the end of the day I am a food blogger and eating takes precedent over every if not most things :D And don’t forget camera eats first hehe I’m glad the waitress was so patient and would come to me first with the food, because she knew I wanted to take a photo. The catering was done by Om Nom from the Adelphi Hotel which means we were in for a treat because food is always great. I still remember when we stayed at the hotel last year for my birthday and I really enjoyed the room service.

    Grilled halloumi with pesto and eggplant

    Grilled halloumi with pesto and eggplant

    Pork meatball with ice berg lettuce

    Pork meatball with ice berg lettuce

    Poached chicken with shiitake mushroom

    Poached chicken with shiitake mushroom

    All the savoury canapés were presented so nicely with a heart shape skewer and all tasted delicious! I was impressed with how much flavour such small items had. They were also a great size not too big or small and no mess when eating them.

    Soft shell crab with aioli

    Soft shell crab with aioli

    My favourite was definitely the soft shell crab with aioli, deep fried but not greasy. Wish I grabbed another one! I really love how soft shell crab is such a trendy food item now it appears on most menus, I remember when it use to be limited to Japanese restaurants.

    Mini Churros with chocolate sauce

    Mini Churros with chocolate sauce

    Rapsberry sorbet with fresh berries and meringue

    Rapsberry sorbet with fresh berries and meringue

    As for sweets they had mini Churros with chocolate sauce and also Rapsberry sorbet with fresh berries and meringue pieces. Another smart way of serving sorbet no spoons required, as they are made into little discs very refreshing.


    Huge thank you to Renault Australia and Soda Communications for hosting another fantastic event and for inviting us. What more could I ask for delicious food, great fun and even better company!

    And for those who are interested in learning more about the Captur now is a great time, because Renault Australia and French skincare brand Nuxe have teamed up and the first 50 people who book in a test drive by the 31st December 2015 will receive a limited-edition pack worth more than $100 :D



    I’ve also entered in a competition and the more people who book a test drive and mentioned from Never Too Sweet the higher chance for me to win and the prize is to drive the Captur for 3 months at our own leisure.

    If you would like to help me, please following simple steps:

    1. Book in for a test drive
    2. Take a selfie in the Captur and email this to renault@sodacommunications.com.au
      Include the following information:
      – First name
      – Surname
      – Phone Number
      – How they heard about this promotion – Never Too Sweet ;)
    3. You will then receive your Nuxe gift pack

    Please let me know if you have any questions. Have a wonderful week ahead!

    Daisy@Nevertoosweet and Mr Bao was invited as a guest of Renault Australia and Soda Communications all opinions are based from our own experience. 

    Filed under: Australia, Event, Melbourne, Other, Reviews 6968 b.gif?host=nevertoosweetforme.com&blog=2

  19. Hi everyone!

    Thanks for being supportive on Spot The Food.

    From today onwards, I will start on my own website so please check it out for more updates!

    See you all at http://www.spotthefood.com




  20. IMG_0914.JPG

    It has been a while since my last visit at the iconic, contemporary Chinese restaurant, Above and Beyond. But recently, I was informed that their menu had some new changes and I was invited to try their new items including Wok-Fried Prawn with Tangerine Peel and Luoding fermented Soy Bean as well as my favourite Steamed Minced Pork with Tai O Salted Fish. I went for lunch and we were 4 people, so apart from the a la carte courses we also ordered a few dim sum dishes on the side.

    After we placed our orders, the dim sum arrived shortly. The serving of the food was very efficient, perhaps a bit too efficient in our opinion because soon there were a lot of food on our table and it was a challenge to finish eating the food before it got cold. You know dim sum is best when eaten hot so we asked them to slow down a little bit, and the a la carte courses were served after we finished with the dim sum

    One of our favourite dim sum that we had was the Steamed Lobster and Scallop Dumpling (48HKD per person). The dumpling skin was perfectly translucent and smooth packing juicy scallop and sweet lobster meat. This moreish bite was also topped with a dash of bird's nest


    On the other side the Steamed Flour Roll with Minced Beef and Tangerine Peel (68HKD) was less impressive as the flour roll was a bit too soft and thick. The minced beef also lacked a bit of flavour


    I also ordered my favourite Chinese soup; Almond Pork Lung Soup with Fish Maw (428HKD for 4) and I thought it was one of the best that I had in Hong Kong with generous, big chunks of fish maw and perfectly cooked pork lung. The soup was rich and they managed to balance out the flavours between the fish maw, almond and pork lung very well


    In general, I think they do pretty well with their steamed dumplings so the Steamed Mushroom Dumplings with Bamboo Piths (48HKD) was another likable item among the table


    We also ordered the classic Steamed Pork Dumplings with Shrimp and Sea Moss (58HKD) with tender meat and a slightly bounciness in the texture


    Another favourite was actually the Shrimp and Pork Wontons in Soup (88HKD). The wontons were extremely smooth and silky with delicious shrimp and pork paste inside their pockets. This one is definitely a must order next time we come back


    The last dimsum we had was the Cantonese Style Steamed Brown Sugar Sponge Cake (48HKD). It was served before we even had the main courses so the staff took it away and gave it to us at the end of the meal. Nevertheless, the sponge cake was utmost legitimate with a consistent fluffy and airy texture


    Moving on to the new dishes in the a la carte menu

    Crispy Claw with Shrimp Mousse - This was overdone and the claw was too firm in texture. The aroma of the shrimp and the crab didn't come out quite well, and it almost resembled like a meatball


    Steamed Garoupa Fillet with Egg White and Yellow Broth - The fish was very nice and the small pearl-like egg white added an interesting texture to the dish with a light flavour that didn't overwhelm the fish


    Wok-Fried Prawns with Tangerine Peel and Luoding Fermented Soy Bean - The prawn was succulent with a distinct taste of tangerine peel and fermented soy bean


    Wok-Fried Wagyu Beef Cubes with Chiu Chow-Style Soy-Marinated Goose Liver - The beef cubes were overcooked and rough, and the combination with the gooseliver was a bit oily as the whole dish had too much oiliness which made it it very heavy


    Steamed Minced Pork with Tao O Salted Fish - This was probably my favourite among the new dishes. The meat had an appropriate balance between lean meat and fat giving it the right texture and taste


    Marinated Chicken in Shaoxine Wine - The chicken wasn't tender enough, perhaps the cooking time was a bit too long and the Shaoxine wine aroma was actually quite weak


    Northern Chinese Style Crispy Sliced Potato with Dried Chili Pepper - Surprisingly good with a crunchy outer texture and a soft inner center releasing out an earty potato taste with a kick of spiciness


    Baked Sago Pudding, EggYolk Sponge cake, Sesame Puff Bird's Nest - All three dessert didn't fare very well as the sago pudding was too thick, sweet and heavy while the egg yolk sponge cake wasn't soft at all. The best thing was probably the sesame puff


    Above and Beyond is a great place to take family and relatives for something different for dim sum and dinner, but I reckoned that their contemporary dim sum dishes had a stronger edge than their creative a la carte courses. 

    Where: Above and Beyond, 28/F, Hotel Icon, East Tsim Sha Tsui, Kowloon, Hong Kong (+852 34001490)
    When: Oct 11, 2015
    Highlight: The Lobster and Scallop Dumpling and the Shrimp Wontons
    Downside: The dessert and the Marinated Chicken in Shaoxine wine

  21. blog-0454422001427819710.jpgTo whom it may concern,

    Forgive me, but I've been having too much fun. I long to tell you all about Hong Kong and how it has stolen my heart, but I just can't find the time.

    I've never felt like this before, I think it might just be the one.

    I can't wait to tell you all about it, but I need to go out, I have a date with the city and I think It will be a late one.

    Don't wait up.

    I promise to write soon.

    In the meantime I've attached some pictures to see if you can feel what I feel.

    Yours sincerely,

    Hong Kong addict.

    P.s. Will you come and visit?