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  1. test-kitchen-rice-paper-scissors-7-150x1

    Although Hong Kong sees dozens of new restaurants pop up every month, they’re often wallet-draining and oh so disappointing. That’s exactly why I love the concept of Test Kitchen. Every month or so, Test Kitchen hosts global chefs from around the world for a few nights who cook up a storm for a hungry group of foodies. These chefs showcase a range of much-loved dishes from their restaurant and/or worldwide travels to other kitchens. This month’s collaboration was with Rice Paper Scissors, a South East Asian-inspired restaurant from Melbourne.

    Vibe at Test Kitchen

    Test Kitchen is located in a quiet area of Sai Ying Pun on Connaught Road. The venue is three stories high, the set-up is focused on communal dining with a large 10-person dining table on each floor), and the staff are incredibly warm and welcoming. The open kitchen is located on the second floor, so I’d recommend sitting there if you enjoy checking out what goes on behind the scenes. Vincent, the founder of Test Kitchen, really pours his passion for enjoying great food in a unique and fun way into this concept. That alone makes me want to come back again and again.

    About Rice Paper Scissors

    Rice Paper Scissors is one of Melbourne’s hottest restaurants and is based on the hawker dining bars of South East Asia with the concept of shared plates (they’re all about #useyourhands). Both Chef Ross Magnaye and owner Rahmie Clowes were at Test Kitchen to bring diners bold Asian fusion dishes strongly influenced by Ross’s Filipino background.

    Starters

    test-kitchen-rice-paper-scissors-1-1024xKangaroo tartaretest-kitchen-rice-paper-scissors-2-1024xMarket seafood with traditional condimentstest-kitchen-rice-paper-scissors-3-1024xFilipino ceviche ‘kinilaw’test-kitchen-rice-paper-scissors-4-1024xSquid in its own ink

    We began with Rock Paper Scissors’ famous kangaroo tartare. This was the first time I had ever tried kangaroo and it tasted similar to other game meat I’ve had before. The spices and seasoning were fresh, giving the meat a lighter taste. The market seafood with traditional condiments was a fresh way to start our meal and the sauces were delicious, though I  can’t say the dish was all that memorable. The Filipino ceviche ‘kinilaw’ was my favorite starter. the pickled vegetables added a slightly acidic taste, while the fermented coconut sauce helped give the dish a bit of sweetness to balance everything out. Finally, we had a bowl of very tender squid in its own ink with garlic and coconut vinegar. The mild flavor of this dish allowed us to truly appreciate the fresh squid on its own.

    Mains

    test-kitchen-rice-paper-scissors-5-1024xDavao style bbq chickentest-kitchen-rice-paper-scissors-7-1024xFilipino style ‘caldereta’ (lamb shoulder)test-kitchen-rice-paper-scissors-8-1024xFilipino ‘lechon kawali’ (pork belly)test-kitchen-rice-paper-scissors-6-1024xSides: salad, ‘pinakbet’ vegetable stew with okra

    The davao style bbq chicken had an incredible flavor profile that tasted akin to the dressing often put on Vietnamese vermicelli noodles. Although I really did love the salad on top and the smokiness of the chicken, the texture of some of the pieces were a bit too tough to bite into. My favorite main was hands-down the Filipino style ‘caldereta’. This slow cooked lamb shoulder in a traditional rich tomato sauce was melt-in-your-mouth delicious. Unfortunately, we found the Filipino ‘lechon kawali’ (crispy pork belly roasted in Cebu-style spices) to be far too fatty for our liking. To accompany these main dishes, a bowl of rice, a garden salad, and ‘pinakbet’ vegetable stew with okra and pumpkin (a very traditional Filipino dish) were brought out as well.

    Dessert

    test-kitchen-rice-paper-scissors-9-1024xMango floattest-kitchen-rice-paper-scissors-10-1024Mama Riza’s rich peanut chocolate cake

    Of the two desserts individually served, the mango float was by far my favorite. The fresh mango sat atop a layer of thick cream and was sprinkled with a peanut-like dust. The other dessert, Mama Riza’s rich peanut chocolate cake, was too dry for us to enjoy, although the dollop of custard underneath did help.

    Verdict

    If you’ve never been to a restaurant pop-up event before or have never been to one at Test Kitchen, I would highly recommend going. Not only do you get to try a range of dishes from a well-respected and popular restaurant from around the world, but the experience is unique and a tonne of fun. Most dinners sit around the HK$1000 mark, which includes 6 – 8 individual and/or sharing dishes and 3 – 4 alcoholic drinks. Be sure to check out Test Kitchen’s Facebook to see who will pop up next!

    Test Kitchen
    Shop 3, Kwan Yick Building 
    158A Connaught Road West
    Sai Ying Pun

    Contact: info@testkitchen.com.hk


    View the full article

  2. 國慶日,送上超級姍姍來遲的旅記!話說某天返看 Facebook 舊相薄,重溫長達18日的2009意法蜜月之旅,看到不少有趣舊照;由於當時寫文沒那麼長,索性懶惰沒有放上 blog!

     

    該日,已經暗下決心,要將遊記慢慢搬上來,沒錯工程很浩大,但 Facebook 已有不少資料,所以應該不難~由於年代久遠,當時旅遊方式、消費及兩口子的模樣及身材(!!!!)都起了翻天覆地的變化,但這也是重寫遊記最有趣的地方,對不對?

     

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    當年自己在 Facebook 的相薄是根據旅遊地區,這次寫 Blog 也會一樣;為了方便起見,寫好的詳細遊記會 update 在 主網誌,讓大家清楚這18天的去向~

     

    Day 1 : 香港 -> 巴黎

    Day 2 : 巴黎 -> (意大利)佛羅倫斯 Firenze -> Siena -> 佛羅倫斯 Firenze

    Day 3 : 佛羅倫斯 Firenze

    Day 4 : 佛羅倫斯 Firenze 比薩 Pisa 

    Day 5 : 佛羅倫斯 Firenze -> 威尼斯 Venice

    Day 6 : 威尼斯 Venice

    Day 7 : 威尼斯 Venice -> 米蘭 Milano

    Day 8 : 米蘭 Milano -> Piacenza

    Day 9 : 米蘭 Milano -> (法國)尼斯 Nice

    Day 10 : 尼斯 Nice

    Day 11 : 尼斯 Nice-> 摩納哥 Monaco -> 尼斯 Nice -> 馬賽 Marseilles

    Day 12 : 馬賽 Marseilles -> 奧朗日 Orange -> 亞維農 Avignon -> 奧朗日 Orange

    Day 13 : 奧朗日 Orange -> 古堡區 Châteauneuf-du-Pape

    Day 14 : 古堡區 Châteauneuf-du-Pape-> 奧朗日 Orange -> 巴黎 Paris

    Day 15-18 : 巴黎 Paris -> 香港

    ---------------------------------------

    除了以上簡單 Summary(這次沒有縮圖,因為那時還未有在 Facebook 即時出 feed), 今篇也會記載出發日(香港 -> 巴黎 -> 佛羅倫斯);很多年前,自己已經很愛旅遊,8月1日簡單教堂婚禮+晚上親人吃飯後,翌日8月2日已經出發渡蜜月。由於年代久遠,照片質素很差請見諒... Caption 也是轉貼 Facebook,較為口語化,配合年輕郭太心情! XD

       ******

    我地搭早上10:25的機,為了可以遲點出發,我地預早做online check-in,仲有小禮物收,開心!

     

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    機上好乾,勁飲perrier,初時覺得好好飲,不過後來在歐洲飲到好悶

    又特別request了海鮮餐,原來同普通餐一樣麻麻,而每份餐都包括一舊芝士。

     

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    12個鐘的機食了2餐,依餐的軟芝士勁好食,後來在意大利都有返兜。

     

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    機上餐酒任飲,這支白酒飲到我幾乎醉;老公則愛紅。Cheers!

     

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    其實還有杯麵及 Haagen Dazs 雪糕批(沒拍,但根據留言對話我很不客氣吃了三件 XD),杯麵會比飛機餐好吃~

     

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    機上睡一陣,睇下movies,再開下netbook睇相,好快就到巴黎喇!!

     

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    時差關係賺了7個鐘,搭埋機場巴士到市中心 (auber) 都係7點未到~

     

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    巴黎所有 buildings 都好名勝look,打算搵的景點--大小皇宮、協和廣場、歌劇場一概搵唔到(按:當時還未流行 WiFi 蛋,Google Map 也是初步成型、尚未準確,找路主要靠地圖!!)....

     

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    意法都好興用依款垃圾筒...

     

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    搵唔到景點就算啦,反正遲D會再返巴黎。以HK時間計已經12點幾,累累地都係食野先啦~

     

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    (按:當時我還是真甜魔)揀黎依間連鎖扒房,主要係貪佢甜品特多!!

     

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    我地坐窗口位。當日天陰都幾凍下,約得廿度頭咋

     

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    餐前小食係薯片,唔脆

     

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    唔暖的麵包

     

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    老公的主菜

     

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    叫左medium但過了火,幸而肉質唔差

     

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    豐富的甜品menu就係吸引我的主因喇!!!  網上都有 menu 睇,不過只得法文~

     

    10398309_118429768234_5563175_n.jpg

     

    好可惜,心太軟唔濃又唔流

     

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    菠蘿他他都唔新鮮,鍾意菠蘿的老公都食唔哂

     

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    Ben & Jerry's的雪糕叫做最好喇

     

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    歐洲第一餐以失望收場...

     

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    食飽搭地鐵去酒店。

    個個都話巴黎地鐵污糟,果然係真,仲要加上殘舊同混亂似迷宮

     

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    又好多人講火車站附近好旺,去到 Lyon-de-gare 就知係真,早知o係依頭開飯啦!!

     

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    老公影的酒店

     

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    第一晚的酒店,外牆仲裝修緊,搞錯!

     

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    幸而房間好靚好舒服

     

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    仲有大大間浴室,老公至愛

     

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    酒店奉送的小點心,成為翌日趕車早餐

     

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    第二朝7點唔夠就去火車站,又一個凍C人的陰天!

     

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    TGV (Train à Grande Vitesse 法國高快速列車) 既寬敞又舒服,兼超快超準時

    但係收費絕對唔比飛機平

     

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    黎張郭生郭太自拍照啦

     

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    俾老公偷影訓覺...

     

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    火車上的snack bar唔多吸引

     

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    搭左4定5個鐘? 火車到達意大利境喇~

     

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    無聊搞頭髮, 又俾老公偷影~

     

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    依部就係我同老公o係歐洲通訊的walkie

    (按:當時科技沒那麼發達,很多資訊都在 Lovely Planet 書上找!!)

     

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    到達米蘭火車站喇!! 但仲未到目的地, 仲要轉車

     

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    又見垃圾筒

     

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    買野醫肚先~ 

    用英文溝通唔到,唯有出動手指

     

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    panini好味,指錯隔離的果占撻就一般啦

     

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    雖然要趕下班車,都買杯咖啡先

     

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    Cappuccino勁香勁好味囉!

    一試後愛上依隻機,之後的trip都有幫襯~

     

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    抵達佛羅倫斯以及之後的行程,就要留意佛羅倫斯的遊記。暫定每星期分享1-2集,根據地點及站數,大概8-10集,希望順利在年底前完成!

     

    延伸閱讀

    預覽及總結*2014摘星高茶音樂劇5週年倫敦行*

    六週年鐵婚曼谷之旅 ஐ Iron Wedding Bangkok Trip ஐ 旅程總結

    七週年銅婚 ஐ Copper Wedding Bangkok Trip ஐ 曼谷之旅總結

    2017 Sydney Trip Summary ❤ 悉尼8週年陶婚 x 探親之旅

     

    ** 想得知最新飲食情報,可追蹤 甜魔媽媽;欲得知甜魔一家消息,就追蹤 Matthew and Chloe 吧~~

  3. Settled at the buzzing Harbour City inside LCX, it is the Korean bistro and restaurant, also the first overseas branch of The Joomak. It has a stunning harbour view with an edgy interior design, along with K-pop background music, it serves some Korean fusion cuisine.

    9e403-img_8291.jpg?w=320&h=213

    The Joomak

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    The Restaurant View
    餐廳景色

    One of the restaurant signatures and must-have would be a Mate Tea 4C°C Noodle. It is basically thin soba noodle served with assorted sides including sliced cucumber, kimchi, Korean pear and a soft boiled egg; they also offer choices of meat (pork or beef) to vegetarian. Served aside a herb and yuzu sauce, it is sharp-flavored but very palatable.

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    Mate Tea 4C°C Noodle
    瑪黛茶 4°C 冷麵

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    Korean Shredded Beef Rib
    手撕韓式牛肋骨

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    Kimchi, Pear, Cucumber, Soft Boiled Egg
    泡菜, 香梨, 青瓜, 溏心蛋

    The menu offers a good selection of Korean fried chicken, and most of them comes with an unbelievable dressing. Such as an avocado and lime fried chicken, the sauce is thick and creamy with a hint of tanginess from the lime. The deboned chicken meat is juicy on the inside and crunchy on the outside, thickly battered and sprinkled with a particularly flavoursome cheese powder. 

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    Lime & Avocados Fried Chicken with Cheese Powder
    青檸牛油果麻藥炸雞

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    Lime & Avocados Fried Chicken with Cheese Powder
    青檸牛油果麻藥炸雞

    Self-grilled angus ribeye is another recommended choice. Served aside raw shiitake mushrooms, onion rings and cabbage, there are a few pieces of mozzarella for us to melt on the ribeye. The Angus ribeye is sizzled on the cast iron plate, to your desire doneness, it is indeed succulent and mouthwatering.

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    Sizzle Grilled Angus Ribeye
    板燒安格斯肉眼排

    Finally, a tiramisu with Movenpick tiramisu ice cream, ladyfingers and coffee is very satisfying. I also loved the fresh fruits yuzu soda made with that smoky effect.

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    Tiramisu
    雪糕, 提拉米蘇

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    Tiramisu
    雪糕, 提拉米蘇

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     Fresh Fruit Yuzu Iced Tea
    水果柚子茶

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    The Bill
    單據

    The Joomak
    Address: Shop 34, LCX, 3/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
    Telephone: 2111 0851
    Opening Hours: Mon-Sun 12:00-22:30
    Website: http://tjm.co.kr / https://www.facebook.com/thejoomakhk


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    Source

  4. PA170944_R.jpg
    たまには違う角度から香港エキスを注入!!
    昨日、開催された【fashion Hong Kong】のランウェイショーに行ってきました。
    2018年の春夏コレクションです。季節は2017年の秋なのにもうファッション業界は次のシーズンに進んでるんですねぇ。
    オシャレとは全く縁がないワタクシ、このようなショーにお邪魔するのは初めてです!!
    今年は香港から4組のデザイナーさんがいらっしゃったとのこと。
    以前から気になっていたブランド『LoomLoop』も来るので楽しみにしていました。

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    会場にはオシャレなファッション業界の方がたくさん!
    スーツの着こなしがオシャレだったり、靴がオシャレだったり、垢抜けた人ばかり!
    デザイン学校の学生さんらしき未来のデザイナーのたまごさんたちもたくさんいらっしゃいました。
    私・・・仕事帰りのOL満載ww。場違いじゃないですか?大丈夫?(笑)。

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    こんな間近でショーを見るのは生まれて初めてです!何故かドキドキww
    いくつか写真を撮りましたが、こういうショーって本当に撮影するのが大変ですね・・・。カメラをちゃんと設定していなかったのでブレブレ~。
    お見苦しい写真ばかりですがお許しください・・・もっと勉強します。

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    お友達がここの洋服を持っていて気になっていたブランド『LOOM LOOP(ルームループ)』。デザインの中に広東絹を取り入れたり、香港を感じるブランドです。
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    お人形さんみたいで可愛いデザインもあったり、下の写真はよく見ると獅子が描かれています。このワンピース欲しいなぁ。

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    今回のショーですごく気に入ったのがこちらMEIKING NG(メイキン・ンー)』
    フェミニンでカッコいいデザインが多く、欲しくなりました!
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    これこれ、このワンピースが可愛い!私が着たらダメダメなんでしょうが、モデルさんがこうも綺麗に着こなしていると、私もこんな風に着れるのではないかと錯覚してしまいます(笑)。

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    メンズブランドのHARRISONWONG(ハリソン・ウォン)』。ここのデザイナーさん、かっこよかった!香港に3店舗もお店を構える人気ブランドだそうです!

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    このジャケット可愛いな、夫に着せたいけど夫が着たらこんなにかっこよくならないだろうなww。
    オシャレ!という感じのデザインが多かったです。

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    HEAVEN PLEASE+(ヘブン・プリーズ)』は二人のデザイナーさんが立ち上げたブランド。
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    白を基調としたデザインが多かった気がします。この下のシマシマのカットソーが可愛くて欲しくなりました。

    私のダメダメ写真だけじゃ物足りないと思うので、本日ランウェイで紹介されたファッションはこちらのサイトにプロの方が撮影した写真がすべてアップされております~。
    https://www.fashionsnap.com/collection/fashion-hong-kong/2018ss/

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    会場の外にも他に参加されたデザイナーさんのブランドグッズが並んでいました。
    カセットテープのバッグも可愛いし、目玉のスニーカーも可愛い!これ、私の友達が絶対好きなヤツだww。

    ファッションのことは全く詳しくない私ですが、十分楽しめたし、香港人デザイナーさんの勢いを肌で感じました。
    オシャレで遊び心のあるデザインも多く、日本でももっともっと広がっていくといいなぁと思いました。

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    最後にデザイナーさん全員が出てこられました~。素敵なショーをありがとうございました!

    今回出演されたデザイナーさんのブランドは以下でポップアップストアがオープンしています。
    気になる方、是非チェックしてみてくださいね。

    ◆destination Tokyo *一般入場可
    期間:2017年10月14日(土)~10月31日(火)
    時間:平日/11:00-22:00、土日祝/10:30-21:30
    場所:東京都新宿区新宿3-38-1 ルミネエストB2F destination Tokyo

    ◆ラフォーレ原宿 *一般入場可
    期間:2017年10月24日(火)~11月2日(木)
    時間:11:00-21:00(最終日のみ19:00まで)
    場所:東京都渋谷区神宮前1-11-6 ラフォーレ原宿2F Container

    そして海外に住んでいらっしゃる方にも朗報!
    【fashion Hong Kong】は今後、海外で開催予定です。
    2017/11は台北、2018/2はニューヨーク、ラスベガス、ロンドン、コペンハーゲン、2018/3はパリ、上海。
    パリに住んでいるスタイリストの友達に教えなきゃ!!!!
    詳しい日程などは公式サイトでチェックしてくださいね。

    公式サイト:http://www.fashionhongkong.com.hk/

    違う角度から見た香港、とても新鮮でした。
    いい刺激をいただいたので、いろんな角度からの香港をお伝えしていきたいなと思います。出来る限り・・・ww。


    https://www.instagram.com/hongkongunchiku/
    http://www.tripuuu.com/?author=19










    View the full article

  5. The packaging for the Calbee American Buffalo Wings flavoured crisps was exciting so I got a pack.

    IMG_20171001_182118.jpg

    IMG_20171001_182137.jpg

    IMG_20171001_182301.jpg

    The taste was really good with a good spicy punch to it, however the thing that let it down was the sour notes of the buffalo sauce, it was non existent as advertised!

    22157582_122793361694364_2827525254702694400_n.jpg



    Source

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

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

    21314467_1655524404466611_2964249581527698506_n.jpg

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

    The lessons were held on Saturday afternoons and the first lesson was sawing and splitting the bamboo, the second lesson involved making metallic flowers and building the bamboo frame, the third and fourth lesson was Chinese calligraphy and fixing the writings on to the frame.
    IMG_20170930_143026.jpg

    Sawing and splitting the bamboo into four:
    IMG_20170930_141451.jpg

    IMG_20170930_141920.jpg

    IMG_20170930_142040.jpg

    IMG_20170930_142334.jpg

    IMG_20170930_143526.jpg

    Making metallic flowers:
    22489687_1467826019999067_7069963477215264441_n.jpg

    22310671_1467826126665723_7631667733185404805_n.jpg

    flower.jpg

    IMG_20170930_152721.jpg

    IMG_20170930_154441.jpg
    Making the Flower Plaque frames:
    IMG_20170930_144730.jpg

    IMG_20170930_154757.jpg

    IMG_20170930_160148.jpg
    IMG_20171007_160750.jpg
    The main Flower plaque frame by Wingkei Choi:
    IMG_20171007_165227.jpg

    Lining the Flower plaque frame with newspapers and stabilizing it with bamboo splints:
    IMG_20171007_161757.jpg

    IMG_20171007_165834.jpg

    IMG_20171007_162741.jpg

    Stapling the flowers to the frames:
    IMG_20171014_162327.jpg

    IMG_20171014_161307.jpg

    Painting the Chinese characters:
    IMG_20171014_161616.jpg

    IMG_20171014_170036.jpg

    IMG_20171014_171536.jpg

    IMG_20171014_161432.jpg

    IMG_20171014_162804.jpg

    IMG_20171014_162756.jpg

    Attaching the sheets to the plaque:
    IMG_20171014_171029.jpg

    IMG_20171014_171720.jpg

    IMG_20171014_173425.jpg

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

    English media on Wingkei Choi:
    http://www.scmp.com/lifestyle/travel-leisure/article/2020649/how-hong-kong-flower-plaque-maker-bringing-craft-west

    Organizers of the Flower Plaque workshop:
    一刻 社區設計館 Magic Lanes
    https://www.facebook.com/magiclanesstudio/

    明愛莫張瑞勤社區中心 (MCSKCC)
    https://www.facebook.com/mcskcc

    榮基花牌(香港)有限公司
    https://www.facebook.com/wingkeiflowerstore

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

    #傳統花牌扎作班
    #真正的花牌
    #榮基花牌 #常豐里
    #街坊參與
    #社區
    #花牌

    Source

  7. 很久很久以前,來過forte吃buffet,那個時候印象還可以;再次的光臨,質素上大大提升了,吃完非常的滿足!

    untitled-209067101.jpg


    untitled-209067202.jpg
    Buffet的沙牛選擇是超多的,可以選你喜歡的綠葉,然後有十多款的配料任你添加,醬汁方面的選擇亦不少。除了自選配料外,亦有多款已拌好的沙律,有黑木魚、中華沙律、薯仔沙律和蛋沙律等等。

    untitled-209067000.jpg
    冷盤方面,亦有火腿、雞胸和意大利青瓜等。

    untitled-209067303.jpg
    壽司counter方面亦有很多的選擇,有差不多十款的壽司可選,另外亦有甜蝦、三文魚、希靈魚等的刺身。

    untitled-209067404.jpg
    特別喜歡這隻溫泉蛋,蛋黃很creamy呢;另外日式豆腐亦美味。

    untitled-209069116.jpg
    愛蠔的朋友又怎可錯過生蠔呢,這天供應的生蠔為美國蠔,礦味不算很強,但勝在肉身夠肥。

    untitled-209067505.jpg
    海鮮方面,另外亦有蜆、青口、螺、蝦、麵包蟹和蟹腳;麵包蟹的膏是超多的,非常滿足!

    untitled-209067606.jpg
    愛芝士的朋友亦不可錯過這個cheese platter,芝士的款式不算很多,但勝在新鮮;特別喜歡這餅乾,配芝士很棒。

    untitled-209067707.jpg
    吃過冷盤,可以先喝碗熱湯,有中湯之餘,亦有西湯,這天的西湯是mushroom soup,頗濃的,做得不錯。
      
    untitled-209068815.jpg
    喝過湯後,便到熱盤,因為這是semi-buffet,所以沒有提供太多的熱盤,反而餐廳每隔一會,便會在餐廳中央供應不同的熱盤,這樣子其實比起一堆熱盤任你吃更棒,因為這些熱盤都是即製的,質素更有保證。

    untitled-209070017.jpg
    藥膳蝦
    充滿了藥材的味道,我頗喜歡這個味道呢。

    untitled-209070118.jpg
    芝士龍蝦味道十分濃郁。

    untitled-209070419.jpg
    辣酒煮螺,辣度適中,十分惹味。

    untitled-209070520.jpg
    即製Carbonara

    untitled-209070721.jpg
    Netherlands Premium Milk-feb Veal Chop +HK$100
    吃過數款熱食後,便到主菜;主菜的選擇頗多的,有十多款可選,由豬牛羊至海鮮都有,人多的話可以點不同的菜式share。大部份主菜都不用額外加錢的,有些質素更棒的肉類則加$100-$200不等。

    先來一份牛仔頸肉,這是用了牛奶餵養的牛肉肉,所以肉質是白色的;廚師把這牛仔肉做我超棒,肉質非常的軟腍之餘亦很鬆化,絕對值得一試。牛味方面不會很強,反而多了一份輕輕的奶香。

    untitled-209071122.jpg
    Slow-roasted Kurobuta Pork Rack
    這個豬肋骨亦做得很棒,肉質亦是很鬆化,而且這個醬汁亦做得很好,亦是值得一吃。

    untitled-209071523.jpg
    Grill Korean Beef  Sirloin Steak (Grade 1++) +HK$200

    untitled-209072825.jpg
    韓牛是美味的,這份韓牛的油脂分佈得十分平均,牛味亦濃郁,熟度剛好,肉質是超軟腍,不用沾任何醬料已經很美味!

    untitled-209072124.jpg
    Salt-roasted U.S. Beef Short Rib
    美國牛從來都是很棒的,平日吃牛仔骨,多數都是薄身,換上了厚身的牛仔骨則更棒;牛味十分濃,肉質亦很腍,非常喜歡! 

    untitled-209067908.jpg
    主菜已經令我很飽,但還是要吃甜點,因為這裡的甜點款式多之餘,味道亦不錯。
    先吃一杯雪糕吧,這裡提供的是Dreyer's雪糕,有數款味道可選。

    untitled-209068110.jpg
    甜點的款式一點也不少呢

    untitled-209068009.jpg
    亦有朱古力噴泉

    untitled-209068311.jpg

    untitled-209068412.jpg
    蛋糕方面都做得不錯,甜度適中,而且是真材實料的,size細細的,可以每種味道都吃一件吧。

    untitled-209068513.jpg

    untitled-209068614.jpg
    另外芝士撻亦做我很好,芝士是那種肉new york cheesecake一樣的質感,我最喜歡這樣的質感呢。

    untitled-209073426.jpg
    最後,還有即製的雪糕pancake。


    這個semi-buffet的價錢是十分相宜的,星期一至四成人為HK$418,小童HK$218;星期五至日及公眾假期則是HK$438,在openrice有低至75折的coupon,換句話說,即是每人只需HK$360左右,可以吃這麼多的食物,而且質素都是棒的,可算是非常不錯的價錢!


    forte 
    觀塘創業街38號如心艾朗酒店2樓
    Tel: 3968 8222




    332562096826732.1618.560165502.png

    請支持一下小妹,給我一個like :)


    Source

  8. 又一個過江龍沾麵登陸香港,今次係好近我嘅觀塘區APM,一聽到個地方好熟口面,一望果然上手就係麵屋武藏,真係拿拿聲試咗先,唔係到時執咗笠就唔知點算,始終呢個位腳頭唔好啊。其實一開店嗰時,聽到個風評一般都有啲驚,尤其是上手令我勁失望,希望今次無事啦。

    IMG_4249_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG


    本身喺下晝未到晚飯時間去到,但係沾麵賣清,要六點半先再供應,就周圍行下先。到差唔多六點半已經有人喺度排隊,好彩我得一個人好快就入到去。

    佢哋就唔係提供冰水,係熱辣辣嘅麥茶,不過我就唔著緊呢樣野,就算係日本有時都係比綠茶你飲。

    IMG_4221_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    佢哋個廚房係開放式,可以睇到廚師煮麵,又可以乘機偷師。

    IMG_4248_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    其實佢就有兩款沾麵,一款係普通嘅叉燒,另一款係豚角煮,價錢就相差無幾,咁梗係點豚角煮啦,肥膩好多嫁。

    IMG_4225_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPGIMG_4227_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    聽講佢哋嘅餃子都幾出名,不過睇落份量都唔少,食完沾麵未必食得晒,就唔好浪費喇。

    IMG_4229_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    亦都有唔同嘅小食,不過點解鱈魚係屬於空唔係海?

    IMG_4226_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    因為都好多人同一時間點沾麵,所以都等左一陣,不過十零分鐘等得過嘅。

    IMG_4237_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG

    首先試吓碗湯,餐牌到寫佢碗湯大概係六十度,食落果然唔算好熱,甚至我懷疑係咪真係有六十度,不過個沾汁的確係唔錯,味道唔會太鹹,豬骨同醬油味平衡得唔錯,飲落去唔會好漿喉,細心啲品嚐甚至會食到啲甜味。

    IMG_4236_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG
    香濃沾汁唔覺膩

    麵條亦幾又有咬口,而且冇乜鹼水味,但我會鍾意佢再硬身啲,或者係太多柯打一齊落影響到質素。細心啲睇麵條中間其實有條坑紋,店方話係方便將沾汁帶上麵條,增加咗表面面積更易掛沾汁,呢點我同意嘅。

    IMG_4239_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG
    特制麵條有水準

    豚角煮夠肥美已經可以加分,食落去有味噌同薑嘅味道,肥得嚟有少少辣平衡返,帶甜之餘又有炭火嘅氣息,尤其係肥油同炭香混合係頂級享受,絕對係高水準作品。

    IMG_4243_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG
    滿口油花夠邪惡

    隻蛋就自己睇相喇,啲蛋黃流晒出嚟,隻蛋又夠滑溜,而且真係食到醬油香味,係掂喎。

    IMG_4246_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG
    半熟溏心超滑溜

    最後就梗係要加啲清湯落個沾汁度飲晒佢,佢個清湯其實係鰹魚汁,但鰹魚味略淡左啲,想飲濃湯就因應返自己嘅喜好加幾多鰹魚汁喇,不過個清湯一樣唔算太熱,可能有啲人就唔太鍾意,我就係其中之一。

    IMG_4247_%25E8%25AA%25BF%25E6%2595%25B4%25E5%25A4%25A7%25E5%25B0%258F.JPG
    清湯微溫感可惜

    一開始因為聽到個風評就唔抱太大期望,但食落去完全係喜出望外,如果佢能夠保持到今次嘅水準,我諗佢會喺香港沾麵嘅頭幾名,不過佢嘅份量少咗啲,只係去到我六七分飽。

    價錢:$93.5


    Source

  9. IMG_8018.jpg

    從小就對神秘的尖東有種情意結,雖不好杯中物,卻喜歡這裡的不夜天。

    IMG_7814.jpg

    以往尖東以酒吧和夜總會居多,近年則愈多愈多餐廳進駐,而且水準都很不錯。LaVilla由主廚Matthieu Bonnier主理,他曾效力香港中環French Window Brasserie and Bar,我以前曾經嚐過他的手藝,水準非常不錯,當知道他加盟了LaVilla,當然要找個機會再一次拜會一下。

    IMG_7630.jpg

    LaVilla位於尖東海濱旁邊,主打法國菜,店裡大部份位子都面向維港,早上觀景開揚,晚上則夜景醉人。

    IMG_8030.jpg



    除了晚市,LaVilla還提供週末Semi Buffet Lunch,價錢是沒有想過的便宜,從12點吃到3點,只選自助,不要主菜,也只是$148,以當天所見,是全場爆滿。

    IMG_8085.jpg

    自助區食物主要是放在兩張長桌之上,以小食和各式cold cut肉類為主,還有少許冷盤沙律。Shrimp Cocktail "LaVilla"應是大廚得意之作,爽口大蝦配上自家調製的雞尾酒醬,清爽口感配上美味醬汁,怪不得以店名為名了。

    IMG_8418.jpg

    自助長桌的另一邊是新鮮沙律區,各款新鮮蔬菜和醬料橫陳,當中一款Black Truffled Potato Salad最令人印象深刻,不慍不火的黑松露香,和軟糯薯仔是天作之合。

    IMG_8080.jpg

    吃過沙律,不妨來一客忌廉南瓜湯,配上無限量添加的Gruyère Toast,芝士多士與忌廉湯,大人和小孩都喜歡。

    IMG_7703.jpgIMG_7916.jpg

    喜歡吃麵包,大可試試這裡的Fougasse葉子麵包,除了採用普羅旺斯傳統做法,還在製作過程中加入了乾蕃茄和橄欖等。麵包都在店裡自家製作,既新鮮又特別,中間不規則的小孔也是玩味十足。

    IMG_7901.jpg

    麵包旁邊就是芝士和甜品區,芝士區款式大路,三款芝士應該能滿足大部份人的要求。

    IMG_8083.jpg

    甜品區以西式為主,陣容比沙律區更強大,TiramisuLychee Mousse CakeCherry TartGreen Tea Panna CottaCrème BrûléeChocolate Brownies,全都小巧精緻,方便人客多試幾款。個人覺得Green Tea Panna Cotta和Crème Brûlée都很不錯,幼滑之餘又不失各自的奶香和蛋香,綠茶和焦糖的味道也能兼顧,好吃。


    IMG_7915.jpg

    LaVilla麻雀雖小,但五臟俱全,自助區最後放著一輛雪糕車,提供四款I SCREAM gelato雪糕。之前在SOHO附近工作曾經大愛這品牌,這天重遇才發現很久沒再嚐過,我自然不會錯過今天這個機會吃個痛快。


    IMG_8327.jpg

    自助餐最特別的,還有這即點即做法式Crêpe。從倒漿到烘成班戟,從成圓錐形到加添朱古力等醬料,全都在你面前準備。你也可自行加添雪糕,讓它成為特別的餐後甜品。

    IMG_7813.jpg

    在廚房不忙碌的時候,主廚Matthieu Bonnier更會粉墨登場,他做的班戟既有姿勢也有實際。靜靜的等待完成的一刻,再一層一層的從外到內掀開圓錐形班戟,發覺竟是外脆內軟,吃時不同口感交雜,感覺非常特別,值得花時間等待。

    IMG_8415.jpg

    想豐富一點,人客也可選擇多要一客主菜。這裡和坊間大部份的brunch不同,如果你自問胃口不大,又或是覺得自助區的食物已足夠,大可不選主菜,這樣就可以好好控制價錢,尤其是當同行大多是小朋友和老人家,這樣就更有彈性。主菜分為Daily PizzaDaily FishDaily RoastSpecial of the Day,大約只需多付數十元就可以。

    IMG_7963.jpg

    當天的Daily Pizza夏威夷薄餅,pizza上大量的菠蘿和火箭菜,薄餅大小也不算細,只需多付$30算是十分合理。

    IMG_8026.jpg

    Daily Fish則是小朋友最愛的炸魚薯條伴田園沙律,即叫即炸的炸魚薯條極為邪惡,不止小朋友,就連大人也會忍不了口。

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    食肉獸也不愁寂寞,Special of the Day燒美國肉眼扒配黑松露燒汁,炭香十足的肉眼能清晰地看到表面的網痕,恰到好處的火喉,配上黑松露燒汁,讓這肉眼色香味俱全。

    IMG_7965.jpg

    這天的Semi-Buffet Lunch雖然已告一段落,但由於餐廳方面的細心安排,我們還可再多嚐幾款LaVilla的招牌菜。

    IMG_8020.jpg

    以頂級Ossetra魚子醬作材料,LaVilla特式魚子醬混合了酸忌廉、蟹肉、烚蛋白蛋黃、乾蔥、辣根等,大約15克的重量已足夠讓人回味。近年香港人愈來愈注重環境保護,這款魚子醬原來是選用可持續品種,在取魚子時不會殺掉瀕危的母魚,按摩母魚取子後再把母魚放回海裡,這樣就可以吃得更安心了。

    IMG_8021.jpg

    另一款個人十分喜歡的是家鄉特式煮青口。和一般的白酒煮青口不同,這道菜加入了風乾香腸、油封鴨腎等,配合翠綠色的香草牛油汁,所以味道偏向濃郁,卻是開對了我的胃口,尤其是油封鴨腎沾上醬汁味道真是超讚,麵包粒吸收醬汁也極美好。據說這做法是主廚Matthieu Bonnier家鄉的配方,真心慶幸他把這道菜帶來香港呢!

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    另一大愛的,是西班牙海鮮焗飯,除了大量的海鮮,還有風乾香腸等作材料,海鮮的鮮味和火腿的咸香浸進飯粒之中,味道極佳,這個海鮮焗飯,飯粒永遠比海鮮精彩。

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    斧頭肉眼和牛排,是這天的最後大魔王,名義上是二人份,但實際卻足夠四人分享!斧頭排燒好後已經預先切好,西冷和牛柳兩邊處理大不同,前者鮮嫩艷紅,後者焦香撲鼻,還有出色的焗原隻蒜頭、焦糖洋蔥、風乾車厘茄、法國長荳角等配菜,未吃已經垂涎。最後,還記得之前提過的Special of the Day嗎?這斧頭排也配備同一款黑松露肉汁,另外還再多配藍紋芝士汁!這把邪惡斧頭,真是正中我的食慾死穴!

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    豐富的用餐需要甜品作結,LaVilla的甜品和主菜一樣精彩,甚至過之而無不及。一米甜品板上共有六款特色甜品,足夠四至六位享用。

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    六款甜品分別是法式焦糖布丁蘋果薄批Grand Marnier香橙梳乎厘朱古力心太軟浮島甜品拿破侖蛋糕,六款甜品相信大家都耳熟能詳,難免會和坊間出品有所比較,但個人認為LaVilla普遍都做得頗出色,味道不會死甜,尤以梳乎厘和心太軟最令人印象深刻,無論蛋、朱古力和雲尼拿香都極為鮮明突出。

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    愉快的一天終於到達尾聲,離去之時,得知LaVilla原來設有private room,活像法式小別墅,更有專業的廚師團隊為人客服務,尖東,真是一處派對的好地方。

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    無論是白晝或夜晚,LaVilla都提供出色的美食和貼心的服務,就像一家法式的小別墅,讓人客可以好好的放鬆一下心情。有機會我也想晚上再訪,邊看著尖東海旁景色,邊享受LaVilla的美食,過一個法式浪漫晚上呢。

    ***** 這是公關邀請 *****

    請多多支持小弟的專頁:
    http://www.facebook.com/DreamingWithHazel

    LaVilla
    日期:2017/09/02
    地址:尖沙咀麼地道66號尖沙咀中心G1-4, 22-26, 28-32 & 33A號舖
    推介:8/10

    Source

  10. This is my first time to go to D2 Place and my friend suggests me to try this Japanese restaurant because the decoration is quite special.

    Sushi Geikan really impress me because of the decoration! It uses lots of paper artworks to decorate and it became a ‘feature wall’. It must be a ‘check point’ for this restaurant ; P

    We have chosen to sit ‘Tatami’ this time, such a new experience for me as Hong Kong seldom have these type of restaurant which provide tatami to customers.

    We have ordered a sashimi platter, there will be total 7 types of sashimi, and all of them are fresh!! One of the sashimi (I forgot its name) looks like a flower, beautiful!

    We also ordered two Running Noodles as well because we have never tried that before. After ‘running’ and mixing with the noodle sauce, fantastic! The noodles was so fresh!!

    Probably will go next time with my family J

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  11. 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。


    coupon_16218%2B-%2BEdited.jpg


    マキシムグループは香港、中国、ベトナムなどになんと1,000店近くのお店を持っています。実はみなさんがよくご存知のあのレストランも、マキシムグループのひとつかもしれません。

    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。

    今回マキシムグープが募集する人材は以下のとおりです。
    勤務地は東京都中央区だそうです。
    香港好きならぜひやってみたいお仕事ではないでしょうか?!

    ※お仕事に関するお問い合わせは、直接Maxim'sのHRメールアドレス(careers@maxims.com.hkにご連絡をお願いします。
    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


    logo_01.gif

    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.


    Responsibilities:

    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


    Requirements:

    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

  12. 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.

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    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!

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      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.


    Source

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    Recent Entries

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

    x

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  13. 20170129_210707.jpg
    大年初二吃御膳 @今助日本料理
    * * * * * * * * * *

    新年伊始,大年初二跟隨家人出外走一趟,到了荃灣的D.PARK,已N年沒有踏足這地,商場翻身成為兒童專區,內裡有專賣小朋友和年青人商品的商舖、小型電動私家車、中庭空間設遊樂區「中央公園」和「鯨魚花園」等都充滿歡樂氣氛,真的很適合家長們帶小朋友來"放電"呀。

    20170129_195250.jpg
    進座後店員很快就為我們擺放好餐具、熱茶及餐牌

    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。

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    顧客大多是情侶、夫婦或年青家庭

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    和紙燈飾和日系格局,舒服又光猛


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     單點食物,冷熱烏冬和烏冬鍋

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     御膳款式多而精彩

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     愛肉食者有日式炸豬扒、滑蛋豬扒或赤味噌豬扒,
    右手邊更有鍋物御膳,家人很感興趣,可惜年初二那天暫停售賣呀

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     四款熱辣辣的烏冬鍋膳配天婦羅、刺身或壽司,真的好適合寒溫下享用

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     切合商場以兒童為主題,這裡有兩款Kid's menu

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    刺身、丼和壽司,以這個定價,筆者會光顧另外的魚生專門店

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    望著餐牌經過一輪腦交戰,三客心水定食是讚岐風素食冷烏冬迷你北海飯御膳、讚岐風素食冷烏冬迷你蒲燒鰻魚飯御膳及讚岐風溫泉蛋撈烏冬天婦羅壽司御膳,有飯有烏冬,感覺好豐富呀。

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    讚岐風素食冷烏冬迷你北海飯御膳 HK$140元

    每客御膳都包括味噌酒粕湯、茶碗蒸、刺身併盤,先來是讚岐風素食冷烏冬迷你北海飯御膳HK$140,天氣寒冷先來一碗味噌酒粕湯,先看湯色已知材料份量十足,味噌味加入暖胃酒粕,濃郁而不過鹹,內裡有豆腐皮、蒟蒻、蔥花和豆腐,喝完後全身暖和,好舒服。

    茶碗蒸內傳來陣陣香濃冬菇味道,更有雞肉,蛋夠香滑,個人感覺質地過稀,可以做得紮實一點,鹹度偏重,質素平平。

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    迷你刺身分別是三文魚、鱆紅魚和大甜蝦,前兩者厚度適中,鱆紅魚新鮮軟滑,魚味不弱,三文魚無筋啖啖肥美油潤,甜蝦爽甜舔滑,蝦腦甘香。

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    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!

    冷烏冬一盆份量很多,面頭撒滿紫菜,賣相精美,在旁附設專用汁料,按個人喜好隨意加入柚子皮、蔥花、薑蓉和白芝麻粒,湯汁味道即時變得精彩多層次,選用幼身烏冬,爽滑煙韌又掛汁。

    20170129_203141.jpg
    讚岐風素食冷烏冬迷你蒲燒鰻魚飯御膳 HK$140元

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    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。

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    讚岐風溫泉蛋撈烏冬天婦羅壽司御膳HK$135元

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    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。

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    五件壽司分別是三文魚、吞拿魚、帶子、鱆紅魚和鰻魚,喜歡壽司飯緊緻度拿捏得好,飯粒醋味適中,當中帶子厚肉鮮甜,好吃!

    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!

    20170129_210535.jpg

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    最開心還是可以與家人至親一起過節、遊玩和分享啊?

    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。

    *加一服務費


    * * * * * * * * * *
    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
    地址:荃灣青山公路荃灣段398號愉景新城1樓1019號舖
    電話:2402 8090

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  14. 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.


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  15. 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.
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    Coincidentally, we sat at the same table as last time right by the Invader wall.
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    The Bernardaud plates designed by Prune Nourry and JR are still a prominent part of the table decor at Bibo. 
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    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. 
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    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!). 
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    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. 
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    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). 
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    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. 
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    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. 
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    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!
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    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!
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    Bibo
    163 Hollywood Road, Sheung Wan
    Tel: +852 2956 3188
    http://www.bibo.hk/#new-page




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  16. 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!

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    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. 

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

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    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! 

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    Had some soothing Cantonese soup to wash away inner heat.

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    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!

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

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    Portuguese egg tarts were also available!!

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    Restaurant interior filled with plenty sunlight.

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    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!

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

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    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.

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    Enjoyed stunning ocean view even in the bath! 

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    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! 

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

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    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!

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

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    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!

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    These are all Ocean Front Panoramic View Rooms located.

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    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...

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

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    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. 

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    Different sauces to season the skewers to your liking.

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    Alaskan Crab Legs were only available during dinner time~

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    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!

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

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

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    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.

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    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. 

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

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    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... 

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

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    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

  17. 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.

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  18. 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_7954.thumb.JPG.97ad29e324e48046d11c8IMG_7944.thumb.JPG.cd17e7536a15a3ede9b0aIMG_7945.thumb.JPG.e8f701c1fb1b971ae559c

    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

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    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 !

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    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 !! 

     

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

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

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  19. 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.

    Fleurage

    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.

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    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.

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

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    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.

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    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.

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    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

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    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

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  20. 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

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    Cheers!



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  21. 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

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    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

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    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

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    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

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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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





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