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Food and Dining

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supersupergirl

3 ITALIANI meaning three Italians is obviously opened by three Italians.

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At 3 ITALIANI, you can expect a good choice of authentic Italian gelato, chocolate and coffee.
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There are 30 different flavours of gelato and sorbet.
(20 traditional Italian flavours and 10 Asian flavour on offer in Hong Kong).
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They are made in store everyday, free from preservatives, syrups and colouring which can be seen behind the glass.
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There are 5 flavours exclusively created for Hong Kong: 3 Italiani (mango, coconut and sponge cake), Chocolate Wasabi, English Trifle, Crema Antica and Chocolate sorbet.
The chocolate sorbet is an interesting one because it still tastes of strong chocolate without the milk.
Clearly English Trifle was my favourite being English.
It is slightly different to the trifle with custard and jelly because it had cherries, dark choc, red velvet cakes, small amount of liqueur but it was still good.
The best thing is that you can add whipped cream to it which I did.
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Great coffee:
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Also tried the waffle with nutella and cream, a great dessert to share:
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[3 ITALIANI]:
535 Jaffe Road, Causeway Bay.


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supersupergirl

Kowlooners thirsty for Flamingo Bloom can now quench their thirst at the second new branch at TST!

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With winter just around the corner, tea lovers can look forward to an enhanced menu full of
nourishing hot teas, such as the highly aromatic, fresh Australian Blush Pear x Jasmine Tea or
Lemon with freshly ground Ginger x your choice of tea base, such as Jasmine Tips Green,
Honey Orchid Black, Highland Oolong and Chrysanthemum Pu'er.
Most Flamingo Bloom teas can be prepared hot or cold, according to your preference.
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And to make the new opening even sweeter, Flaming Bloom’s Tsim Sha Tsui menu offers
another Hong Kong favourite: Bubble waffles with ice-cream.
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First, choose from six ice cream
flavours: Cookies & Cream, Milk Chocolate, Bitter Sweet Matcha, or Strawberry Fields. Next
comes the decadent toppings, including Pink Salted Milk Cap, Oreo Crumbs, Salted Caramel
Crumbs, and Double Matcha Sticks.

Get a free floaty at the TST branch with any drink purchased until the 2nd November.
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supersupergirl

Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice.inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.
This dish was launched a year ago hence this is version 2.0.
To be honest, I haven't tried version 1.0 and it was my first time trying Sorrowful rice so I was really excited.

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It will be available from 30/10/2017-24/01/18 on Mondays to Wednesdays for dinner which includes a crispy crab claw, soup and puerh and osmanthus dessert.

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The roast pork is served in a big slab just like the way you buy it from the shops and it gives the satisfaction of having a whole piece of roast pork to yourself.
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They use pork collar butt which is the best cut and the the roast pork is served with this glistening almost translucent glaze that is too beautiful and mesmerizing to eat.
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To eat, you have to mix everything together especially the liquid yolk and the finely chopped onions underneath the roast pork so the sweetness of the onions come out and the creamy yolk lubricates the grains of rice.
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For me every spoonful of rice was heaven because of the onions, egg yolk and the crisp egg white. There was also some lard which brings out all the flavours.
Moving onto the pork, it was just sensational, the meat was lean but tender and I finally satisfied my roast pork craving with this huge piece of pork!!
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Saying that I desperately needed a knife and fork because the chopsticks were a bit difficult for me.

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Canton Room, Gloucester Luk Kwok:
https://www.facebook.com/GloucesterLukKwok


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supersupergirl

This is a great place to go for Chinese food because the vibes and environment is modern and chic yet on the menu you can still find Peking duck and other goodies.
By the stairs, there are fresh fish on ice which you can order and choose the way you want it cooked.

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The price of the fish includes the cooking.
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+++++++++++
We had the Kinmedai which is a prized Japanese fish served as fish soup.
As expected it was fantastic because the fish was delicate and the broth was full of fish sweetness.
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For starters, we had Sichuan translucent beef slices, drunken chicken, Sweet and sour spare ribs, diced beef with goose liver and mustard sauce, chilled sea blubber.
The translucent beef slice was wonderful with a sweet and spicy kick.
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+++++++++++
Diced chicken with dried chili (laat ji gai):
I love spicy food and this was divine because it was crispy pieces of chicken that was evenly spicy and the chicken was tender.
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+++++++++++
The steamed assorted dumplings (pork, duck and prawn) were colourful and delicious and the duck was special for me because you rarely get duck dumplings and the green one was also good because the dumpling wrap was made of fragrant pandan.

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The Peking minced pork pastries reminded me of flat sausage rolls but the meat was very moist while the pastry was chunkier and flaky.
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Barbecued Peking duck:
The crispy duck skin was served with sugar which gives it a sweet twist while there was a colourful side of vegetables including watermelon radish which tastes like carrot.
The pancakes with duck, vegetables and sauce put together was flawless.
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+++++++++++
THE POND 魚塘鴨子:
https://www.facebook.com/The-Pond-HK-1894543014099106/


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supersupergirl

I went here because they specialize in Lamb from Guizhou.
The name of this place is called 貴州遵義黔營羊肉粉 but the English name SIMPLEJOY [on Instagram and also printed on the napkins] is rather random and has nothing associated to Guizhou.

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Anyway, it is hidden behind the stalls of Ladies Market so there is some sense of privacy when dining there
It is open 24 hours so a convenient place for early breakfast or midnight dinners!!

They have an English menu.
In Hong Kong, the items on the menu would be deemed as Hardcore but it is pretty common and they seem to eat anything over there!!
Not for the faint hearted because they have BRAINS, PLACENTA, PAIR OF EYES, TESTICLES, PENIS, you name it!
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I tried the toothpick lamb which somehow wasn't served on toothpicks.
They were small juicy tender cubes of lamb seasoned with chili and spicy.
Each piece of lamb was scrumptious and not too spicy.
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Next were the eyes! A pair of lamb eyes.
It was a surprise because I hadn't a clue how it was going to be served.
In my mind it was two eyes rolling about on a plate but it turned out to be eyes in the soup but they were not floating around.
I was also disappointed that the eyes were cut in half as I couldn't find the lens or vitreous humor.
There wasn't much taste to it but the texture was like springy chewy chicken cartilage.
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The ribs were quite pricey but delicious because it was laced with spices.
Adding cumin and extra chili made it taste even better.
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Anyway, next time I will be back for the noodles!!!
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貴州遵義黔營羊肉粉:
86 Tung Choi street,
Mong Kok
Instagram: simplejoymongkok


Source

supersupergirl

Hairy crab season this year started off for me with Hairy Crab Roe dishes from 上海姥姥 Shanghai Lao Lao.
There are so many branches in Hong Kong.

I was captivated by their Hairy Crab roe poster at Wong Tai Sin and all over the MTR stations.

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As I was in Causeway Bay the other day, I went there with friends and we had other dishes as well.
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Sliced Pork Terrine:
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Started with this classic terrine where the jelly melts in your mouth while the pork bits are really tasty.
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Mung Bean Noodles with Shredded Chicken:
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This one was my favourite, springy mung bean noodles in a thick peanut and sesame dressing complimented by refreshing julienne cucumber.
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Smoked Fish with Mixed Spices:
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The fish was crisp and sweet with a play of spices that were not spicy.
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Noodles with Hairy Crab Roe:
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I love noodles and these have to be eaten asap while it is hot and delicious.
There was so much crab roe to cover every strand of noodle.
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Assorted Mushrooms wrapped in Crispy Bean Curd Sheet with Hairy Crab Roe:
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This had to be the star of the show, the dish that was advertised on the poster, it was crispy with juicy mushrooms in the middle served with a generous pile of crab roe to compliment it.
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Scrambled Egg White with Hairy Crab Roe:
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Another classic dish was the scrambled egg white covered in an abundance of crab roe, great with rice.
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Steamed Pork Dumplings with Hairy Crab Roe:
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The pork dumplings are a must in Shanghai cuisine and these were bursting with rich crab roe and pork in the middle.
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Mini Glutinous Rice Balls in Fermented Rice Wine Soup:
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Dessert ended with a sweet touch of soft chewy glutinous rice balls in sweet fragrant osmanthus flowers and rice wine soup.
++++++
Finished with the warming Fresh Lemonade with Ginger and Honey and the Chrysanthemum tea with Wolfberries and Honey.
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上海姥姥 Shanghai Lao Lao:
https://www.facebook.com/shanghailaolao.hk/



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supersupergirl

I love modern vegetarian joints so naturally I was captivated by the burgers at Veggi Monster.
When I got there, I discovered that I had already tried the owners' two other Chinese style vegetarian restaurant in Kwuntong and Mongkok.


Most vegetarian joints just offer 1-2 burgers but here you have four to choose from as well as wraps and salads so decisions are tough!!!
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As it was tough, I ended up coming here twice and here was what I had.
I loved the huge burger boxes!!
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Burger in Black:
A burger is not complete without cheese and there they use non diary cheese which tastes just as good and melts like real cheese.
The patty which is made of organic black beans tasted like thick and firm mashed Mexican refried beans with a touch of Chinese black beans and the black olives give it more flavour.
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Tofu Lover:
The tofu burger was more on the classic side because it had the normal burger sauces like ketchup and mustard but it was still tasty with beetroot and red lettuce.
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Avocado and Cashew wrap:
The wrap is a lighter option compared to the burgers, again there are three to choose from.
I had the avocado because there was an interesting combination of seaweed, pickled cucumber and cashew which gave it a complex taste.
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Pot of Nature:
I was really glad the boss recommended this to me because it was a whole bowl of peach tree gum flavoured by sweet olive.
It was like eating luxurious golden birds nest which is good for the skin.

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Located in Sheungwan, they offer a good selection of healthy drinks like taboocha, pressed juices and other items.
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As I have never tried Kombucha before I went for the beetroot taboocha which is made with Kombucha.
It was very fizzy and not too sweet.
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I also recommend the mangosteen juice as well because you don't often see this drink in Hong Kong.
At the moment, they are doing a buy one get one free promotion for the burger in black until the 27th October.
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VEGGI MONSTER:
https://www.facebook.com/veggimonsterhk/

Source

supersupergirl

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.

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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.
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Sawing and splitting the bamboo into four:
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Making metallic flowers:
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Making the Flower Plaque frames:
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The main Flower plaque frame by Wingkei Choi:
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Lining the Flower plaque frame with newspapers and stabilizing it with bamboo splints:
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Stapling the flowers to the frames:
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Painting the Chinese characters:
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Attaching the sheets to the plaque:
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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

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supersupergirl

Loyal Dining used to be in Central but they have now moved to Wan Chai.

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They pretty much serve everything because I would go there for the all you eat dimsum when it was on promotion and I would take my friends there for roast pigeon.

At this new location, we decided to make it a memorable dinner so we ordered the Giant Sizzling plate as it was on promo for $498.
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Basically a huge plate of meats enough for six. There was Grilled Australian Sirloin Steak, Grilled Spring Chicken and British Tenderized Pork Loin. As well as that there were German sausages, bacon, sunny side up eggs, baked potato, broccoli, tomato and zucchini served with a choice of 3 different gravies (black pepper sauce, BBQ and garlic sauce).
The pork chop was really good because it was soft and tenderized.
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On the side there was Waldorf Salad Served with Homemade Deep-fried Shrimp Balls.
The pairing was interesting but I like Waldorf salad because of the crisp apples and celery while the shrimp balls were springy and crispy.
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Next was a favourite of famous Hong Kong actor Chow Yun Fat.
There were two different toasts, one was sweet and one was savoury.
The sweet one was peanut butter with condensed milk while the savory one was preserved bean curd and sugar.
I always spread preserved bean curd on my toast so clearly I loved it because it has a salty taste which you can think of it like Chinese marmite or blue cheese.
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The Loyal Chicken Wings Simmered in Homemade Sweet Soya Sauce are a popular item.
Everyone orders that but I was quite full after having all that steak.
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I was really looking forward to the dessert because they had the Loyal Soufflé (Ovaltine).
It had a lovely Ovaltine aroma to it and it was not too sweet.
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Loyal Dining:
5 Tonnochy Road


Source

supersupergirl

I went to Red MR 紅人派對 to experience HK's first new mini karaoke rooms which are now trending in Asia.

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Each of the rooms are approx. 20 square feet with functions same as the rooms except music and vocal comes out from the headphones.

The price is 15mins for HKD30 and 30mins for HKD50. Currently there are 2 mini karaoke rooms in Causeway Bay and 1 in Tsim Sha Tsui outlet.
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I really liked it because you can hear your own singing more directly through headphones which is good for singing practice.
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There are curtains either side that give you privacy.
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As well as these booths, they have different themed rooms.
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My favourite was obviously the one with the Union Jack cushions and diva Microphone.

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There is an area for games if singing isn't your thing!!
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supersupergirl

As a fan of Gary Rhodes, I went to SKYE for lunch to try the 1st anniversary set lunch inspired by Gary Rhodes.

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As it was a clear day, there were beautiful views from the window.
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Started with bread which was served with butter, salt and pink peppercorns.
It was such a treat with pink peppercorns because they have a lovely aroma that doesn't have a strong spicy kick to it.
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It was followed by white tomato soup which tasted like tomato consomme mixed with milk.
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Autumn foie gras:
This was silky smooth foie gras with tart berries and I loved the way the caramelized brittle gave it a touch of sweetness enhancing the flavour.
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Moving on to the truffled mac and cheese which was cheesy yet balanced by the spinach leaves and earthy mushrooms.
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The lamb loin was tender and juicy drizzled with appetizing gravy.
Since the pink peppercorns were still on the table, I put some on the lamb and it tasted fab.
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Finished with the bread and butter pudding which is the best I have ever tasted because there was a strong vanilla taste and the top had a crisp caramelized sugar crunch to it just how Gary demonstrated in his video on how to make bread and butter pudding.
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[SKYE]
310 Gloucester Road, Causeway Bay.


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supersupergirl

I don't normally dine in this building but one of my favourite Chefs is there so I decided to try it out.
He said the food was going to be spicy but I underestimated how spicy it would be.

Anyway tried three spicy items: chili lobster soup, spicy clams and spicy whelk.
It was impressive how the spicy taste was different for each dish and not the same dead boring chili.
The lobster soup was fantastic because it was loaded with my favourite Basil and the lobster was fresh and it even had roe as well!

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The spicy whelk in wine, obviously spicy had Sichuan peppercorns so it had a Sichuan touch to it.
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The chili clams were the spiciest!!!
I would rate that this one had a strong chili taste and you can visually see how spicy it was with that orange chili oil surrounding it on the left!
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The bread was buttered with something unique, it tasted like the ginger oil that you get with Chinese chicken but it was actually lemongrass!!
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Normally I can taste what is in the ingredients but this Chef is one of the the good Chefs that can confuse your taste buds!!

There was blueberry and beetroot soup which was an interesting pairing however I managed to taste tomatoes in it.
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If you have tried Jimmy's kitchen, there is a famous dry curry and the dry curry lamb rack tastes exactly like that with a crispy coating that tastes like curry bits of short crumbs!
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On the menu was the Kiev which bursts out with filling when you pop the knife into into it.
I loved the crispy coating!
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The dessert finished with this Japanese inspired sweet potato mash mixed with plum and yakult, again my taste buds were confused because I tasted apple.
It was paired with soothing ginger icecream!!
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Definitely will be back soon!

[THE BALCONY]
https://www.facebook.com/TheBalcony118/

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supersupergirl

I love Yunnan food (known as the DIAN cuisine) but there are not many places for it.
There is one in Kowloon City but there are more options here like soup, strange insects and Chinese cheeses!!
Started off with a memorable glutinous rice tea which was really fragrant.
Unfortunately, they give you some pickles which are charged.

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Baby chairs are available:
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Here was the food I had:
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As a carbs lover, I got the rice with peas and Chinese ham which was delicious because it was fluffy and tasty flavoured by the ham and sweet peas.
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++++++++
The beef with lemon was an interesting combination so I decided to try it out and the taste was surprisingly good because the lemon made it appetizing.
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++++++
Chinese cheese was a must for me but there were two types on the menu Rubing and Rushan.
I had to ask the staff which one was the savoury one because one is sweet and crispy served with rose!
The texture of the Rubing was like halloumi cheese flavoured by the saltiness of the ham.
It was slightly gamey but the ham balanced it.
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Ashima Yunnan Restaurant:
18 Tai Koo Wan Road, Tai Koo Shing

Source

supersupergirl

There are lots of Taiwanese beef noodles in Hong Kong but not many taste good.
To me a good bowl of Taiwanese beef noodles is a combination of a strong beef broth, pickles, beef and most importantly the noodles.
Tristar is opened by a local celeb and here Taiwanese husband so you might catch other celebs dining here.

Anyway, I tried two noodles, the beef noodles and the noodles in spicy sauce.

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The beef noodles were satisfying because the broth was strong and the beef was tasty. The broth was slightly spicy which made it more appetizing.
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The tossed noodles were good because each strand was evenly flavoured by the spicy sauce.
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Finished with the chocolate drink with extra herbal jelly which had a lovely thick milk foam cap to it.
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I didn't try the pearls but they seem worth trying because the size is relatively smaller than the other ones in HK.

ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ
Tristar Kitchen:
https://www.facebook.com/tristarkitchen/

Source

supersupergirl

Tsuta is Michelin-starred ramen from Tokyo with it's first branch in CWB and now they have just opened a second branch in TST.

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The TST branch is conveniently opposite the traffic lights so you don't have to walk far from the MTR station.
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I ordered the MISO SOBA because it is exclusive here and I like MISO anyway.
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When it came, the broth was dark and strong that you could smell the miso ramen coming your way.
The ramen they use is different to the one they use for the truffle and salt which I have previously tried in CWB.
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Perhaps, I am biased but I liked this one because the miso was strong and the noodles hung the broth well.
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You can see specks in the noodle and they are slightly flat and broader than the one used for the truffle broth.
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The sweetcorn and diced onions gave it extra depth while the broth had a really strong unami taste as there are porcini mushrooms in it.

The menu:
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Vlog at Tsuta:

ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ
Tsuta 蔦
Shop G111, G/F, Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui

Source

supersupergirl

Dimsum is a must in Hong Kong just like Roast dinners in UK.
What makes this joint so special is the presentation of some of the dimsums.
From the outside, it just looks like the usual dimsum joint with Chinese traditional tea pots and calligraphy on the walls.

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However when you take a look at the menu you will find some fancy and stylish items!!
They have the basic dimsums like hargau and shaomai but I decided to order the fancy items.
In this day and age everyone is looking for something to showoff on social media and these are just made for it!!
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b DIM SUM have taken it a step further to get attention with a touch of raunchiness with steamed buns that take the form of boobs.
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Their restaurant name in Chinese also has a sexy twist as it is called 凸點 [pronounced dat dim] which means protruding nipples.
Inside these buns are runny custard filling which will give us the visual pleasure of milk coming out if we play with these buns.
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It would be great if the filling was condensed milk or coconut puree to get the visual effect of real milk.
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Once a month they could serve specials like bigger ones as my males friends have been suggesting.
For men, it is a fact that the bigger the better!
As for the taste, it tasted delicious and not too sweet while the bun was soft and moist.
+++++++++++
The next photogenic item was the black and white Tai Chi bun.
It was filled with abalone, mushrooms and some whelks which give it a nice unami flavour.
I really liked this one because of the rich gravy.
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+++++++++++
Another photogenic item was the BBQ pork swan pastry which was filled with BBQ pork.
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An elegant item to order, delish morsels of BBQ encased in a crisp pastry.
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+++++++++++
Last but not least was the black steamed bun which is made of charcoal and honey.
It was impressive that you could taste the honey yet it was not too sweet.
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+++++++++++
Anyway, I will definitely be looking forward to their new dishes.

ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ
Restaurant : 凸點 b DIM SUM
Address: 198 Sai Yeung Choi Street, Mong Kok,



Source

supersupergirl

Many people have mixed reactions on this new congee joint ROLLING IN CONGEE because they serve modern congee but I was really excited on giving it a visit.

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Went one afternoon and it was closed so went back another day.
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From the Chinese name I was expecting the congee to be expensive but the most expensive one costs $29.
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I liked the way it stood out because the menu obviously had design to it with a purple theme matched by their aprons.
Their congee also appealed to me because they had really nice English names to match it like Taurus, Bronze Age, Ruby Rose, Magenta romance etc.
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As well as savory congee they had sweet congee which really makes sense because in UK we have RICE PUDDING which is similar to congee but thicker and sweet with milk, so the sweet congee is a great option for people who are allergic to milk
The next thing I loved were the pots and utensils she used because it was colourful and modern with an advantage because these pots are the non stick type!!
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For each congee, all the ingredients are in small tubs, so no matter who is running the joint, the congee should taste consistent because the portions are the same.

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Moving on to the congee, I really liked the current choices and the creativity such as Taurus which has beef and onions and the pairing of these two never fail.
There was also chowder congee which is obviously seafood!
With all these choices, it was really hard for me to decide so I ended up getting the Bronze age, Silky Milky (plain congee with extra salted egg yolk and fermented beancurd), Magenta romance and Matcha congee.
The best thing was that you could order salty egg yolk and fermented beancurd to go with the congee because I just love them so I got that with the plain congee.
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All their congees are made with Australian pearl rice which gives its a silky viscous thick consistency that doesn't go runny after a while.
I believe they will come up with some more exciting creations soon because you can do so much with congee like adding oats, quinoa and using different rices.
Once, I even dreamed of breakfast congee made with bacon, sausage and egg!!!
Anyhow, I prefer consuming congee at room temperature or slightly hotter because there is no point to scald your tongue and not being able to taste anything for days.
Perhaps, I come from a country that is cooler compared to Hong Kong so I can't eat, touch or taste things that are really hot.

Moving on to the congee that I got, here is what I thought:
++++++++++
SPOON:
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Normally you get that weird shaped plastic spoon which usually cuts my mouth but the spoon they give you is really ergonomic and actually holds a good spoonful of congee which is worth mentioning because the whole congee experience is improved.
++++++++++
Bronze Age:
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To start I had the savory first which had Hokkaido dried scallops, mini dried scallops, salty egg, century eggs, fish cubes and pork pieces.
The congee was tasty as expected because you could really taste the scallops and everything as the salty egg gives it flavour as well as the pork which was fresh and meaty.
++++++++++
Silky milky with extra salty egg yolk and fermented beancurd:
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The silky milky was plain congee which was viscous with a lovely translucent colour to it.
Tried adding both separately and it really is acquired taste for the fermented beancurd but I thought it was delicious because it has a quirky saltiness with a hint of Chinese wine.
++++++++++
Magenta romance:
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This is a sweet congee which is similar to rice pudding but without the milk with sweet potato and purple sweet potato.
It was nice and colourful with a lovely purple colour.
Tried it hot and couldn't really taste anything so I took it home and put it in the fridge which made it much nicer because you could taste the ginger when it was cooler.
I have no complaints on this and loved it.
++++++++++
Matcha:
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The matcha congee which is served in the afternoon contains dumplings and red bean paste.
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Again, I couldn't eat it hot so tried it at room temperature and after refrigerating it.
The consistency of this is thick and viscous which made it taste like a perfect rice drink with a hint of matcha, just the thing for breakfast which is filling an quick.
Rice drinks could be the thing because in Mexico, they have horchata and in Venezuela they have Chichi.
Tried both and they were so divine and filling.
Also the Chinese have a similar concept called rice water, a health drink that is now popular served by checkcheckcin.
++++++++++
To summarize, I will be back soon and hopefully they will have some new congees.
The sweet congees should definitely be eaten at room temperature or chilled and it was really good that they were not too sweet!~!
+++++++++
Rolling in Congee:
Shop 1, G/F, Tung Keung Building, 54-60 Shau Kei Wan Main Street East, Shau Kei Wan
https://www.facebook.com/%E6%9C%89%E9%8C%A2%E4%BD%AC%E9%9D%9A%E7%B2%A5-Rolling-in-Congee-454585298243262/

Source

supersupergirl

I love this place because they serve modern noodles in bright purple bowls which makes the noodles experience fun.The choices of noodles are good and I came specifically for the seaweed noodles which were sold out last time.

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You get to choose three items to go with the noodles and I chose okra, Hiroshima oysters and pork knuckles.
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The oysters were plump with a strong taste, while the okra was a healthy treat.
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The seaweed noodles are a bit like glass vermicelli but lacking the elasticity and sweetness which is good because it absorbs the delicious pork broth that gives it flavour.
++++++
NOODIES:
Shop E, G/F, Fook Moon Building, No.56 Third Street, Sai Ying Pun, Western District, Hong Kong

Source

supersupergirl

I thought it was a joke when my friend told me there was a Tobasco burger at McDonalds.
Went to my nearest McDonalds and it was true, not only was there a burger but there was softserve with spicy fudge sauce and shake shake fries with spicy seasoning Tabasco sauce.

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Onion ring angus:
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Softserve with spicy fudge sauce:
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I decided to try the Fries with spicy seasoning:
It was very spicy as expected but I liked it because it was punchy and the spiciness wasn't long lasting.
The only let down was that the fries were overdone, hard and dry otherwise it would have tasted much nicer.
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Source

supersupergirl

The broths and ingredients always surprise me at 鍋居火鍋專門店.
The first time I came here, we had the sweetest young coconut water broth, on the second visit I had some really good crispy chicken wings.
On this third visit, I tried the crocodile maca broth which has crocodile meat, sea coconuts in it as well as nourishing MACA mushrooms.

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As I like trying new things, I tried the crocodile meat which is like tough chewy chicken but nice.
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For seafood, we had Scottish razor clams and huge clams which I thought were going to be chewy.
It is really good that their staff did the clams for us because they were perfectly springy and sweet and they know how long it should take.
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Good beef and meatballs are a must with any hotpots which are all available here!!
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Last but not least, I loved the Kuruma prawn sashimi.
The prawn meat was sweet and succulent that it didn't need the soy sauce or wasabi.
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Other delicious broth bases if you are not as adventurous as me!!

++Golden Canadian crab broth++:
Very appetizing and sweet because of the pumpkin, tomatoes and fresh clams.
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++Forever young hotpot++:
Loaded with lots of anti aging and anti oxidant fungas, while the other ingredients help to nourish your brain and lower blood sugars!!

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+++++++++
鍋居火鍋專門店:
https://www.facebook.com/WGhotpot/



Source

supersupergirl

Kee Wah Bakery is a chain of bakery stores in Hong Kong, Taiwan, and the United States, founded in Hong Kong in 1938 by Wong Yip Wing (1911–1999), they are well known in Hong Kong and overseas Chinese communities for their traditional Chinese pastries and delicacies.

It is also famous in the UK because stores in Chinatown would import some and people from HK would send them over. However, in the recent years people have been getting fed up with traditional mooncakes due to health reasons and family sizes are as not big as before.

The traditional sized mooncakes would last you for days because they are quite sickly and during the mooncake season, there are so much mooncakes about that when you share it with people, the chances are that they have already had some.

Before the festival, many bakeries start selling mooncakes which attracts people to buy new and specials flavours for themselves, then nearer the festival, people will start buying mooncakes for others.

Anyway, there are so many varieties at Kee Wah, ranging from traditional to modern ones that there is a mooncake for everyone.
Thank you Kee Wah Bakery for all these mooncakes.

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★☆★☆★☆★☆★☆★
This year they have a mix of East and the West with modern mooncakes such as Cheese custard mooncake, HK tea custard and Coffee egg custard mooncakes!!
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★☆★☆★☆★☆★☆★
The crossover with Ocean Park this year is a really good design because the box turns into a functioning LED lantern that is safe and fun for kids.
++++++++++++++
mini white lotus with yolk:
This was smooth sweet lotus paste with savoury egg yolk and sweet pastry.
++++++++++++++
mini red beans and egg yolk:
The taste of red beans and egg yolk was interesting.
++++++++++++++

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★☆★☆★☆★☆★☆★
Inside the cute panda tin was chocolate custard mooncakes and egg custard moocakes.
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Mini chocolate custard mooncakes:
The chocolate and custard was really nice with a strong chocolate taste and hints of custard.
Mini egg custard mooncakes:
The custard was good because it was rich but not too sweet.
★☆★☆★☆★☆★☆★
Nothing beats Tea mooncakes such as Earl Grey egg custard mooncake and Jasmine egg custard mooncakes because I love Earl grey tea!!!!
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★☆★☆★☆★☆★☆★
https://keewah.com/en/products/mooncake



Source

supersupergirl

CENTRESTAGE x COCO Fashion Matcha Afternoon Tea


Recently tried the Fashion Matcha afternoon tea at COCO to celebrate the 60th Anniversary of the MIRA DINING GROUP.
I admit that I haven't dined at MIRA DINING outlets for a while and I have missed so much, they have come up with some really mouth watering and unique items such the chocolate durian tart, pandan waffles and even chocolate mustard for their meat pairings.
Guests are greeted with a green tea ceremony to start with.
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The Matcha afternoon tea managed to impress me even though I am not mad about Matcha.
It was the Matcha that I liked because it wasn't grassy.
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Presented with this stylish tea set, I always start with the savouries, moving onto the scones and then the sweets.
The savouries and sweets were equally as good which was good.

Starting with the savouries there was: roasted capsicum cupcake with goat cheese topping, matcha cream cheese with spicy cajun shrimp toast, baccola (salty cod) rilettes with sesame, matcha soba noodle salad with sesame.
The savouries were all fantastic but the roasted capsicum cupcake with goat cheese topping was the most memorable because the savoury cupcake was really tasty and the velvety cheese topping was divine.
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Moving on to the Korean Matcha Cranberry Scone with homemade Orange Jam flavoured with Japanese Sudachi Lime, it was heavily dusted with Matcha powder that you can see my finger imprint after picking it up!!
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The pairing of refreshing orange jam was a match made in heaven because there was a lot of solid orange pieces in the jam and it wasn't bitter complemented with fluffy whipped cream.
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The Trendy Sweets comprised of: Taiwanese Matcha Elixir on Lamington & Yuzu, “Metallic Moonlight” Kyoto Uji Matcha infused in Vietnamese 40% White Chocolate Tart, Golden Wire Korean Matcha Latte Pudding by Executive Pastry Chef Jean-Marc Gaucher.
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Finished with the Fashion passion drink which was a concoction of passionfruit and green tea.
It had a great refreshing fizz with notes of passionfruit, but most importantly it was not too sweet.
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+++++++++++++
Available from 26 Aug – 30 Sep, 3pm – 6pm at COCO (G/F) on Mon – Fri & Sun,
and at WHISK (5/F) on Saturdays
HK$448 for 2 Guests with cosmic chocolate treat (26 Aug – 9 Sep)
HK$428 for 2 Guests (10 Sep – 30 Sep)
Subject to 10% service charge. Mira Plus Members enjoy 25% discount.
Booking enquiries: 2315 5566 or dining@themirahotel.com
http://www.themirahotel.com/centrestage-x-coco-fashion-matcha-afternoon-tea/


Source

supersupergirl

Since the opening L'Eclair de Genie at Pacific Place and Prince’s Building in autumn 2015, there are now branches in Kwun Tong, Olympic and Tai Koo.
For Mid Autumn festival, they have launched two festive eclairs and limited edition Mid-Autumn festival mooncakes.

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The man himself Christophe Adam was in Hong Kong to showcase the new collection.
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No 286 Chestnut Umeboshi is filled with vanilla mascarpone cream and chestnuts from France, following a layer of umeboshi confit which gives it a salty kick to complement the chestnut.
It is garnished with a white chocolate golden rabbit, golden leaves and chestnut cream to give it that Autumn festive character.
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No 287 Red bean sesame is very buttery and a popular pick because it is infused with smooth red bean cream and sesame crisp garnished with a rabbit and lotus pattern on pink.
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La Lune Mooncake gift box are 4 colourful milk or dark chocolate shells filled with goodies.
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Two contain fruit jellies (lemon yuzu lemongrass, coconut pandan) and the other two are caramelized nuts (caramelized hazelnuts, almonds).
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The jellies which appear to be wrapped in plastic are 100% edible because the wrapping is just rice paper.
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Fruit jellies (pate de fruit) are a traditional French sweet treats that are made with natural fruit juice.

http://leclairdegenie.com.hk/81-mid-autumn-collection-2017


Source

supersupergirl

Souffle pancakes are trending in Hong Kong, but my first souffle pancake was at K11 but unfortunately I was given an extra strand of hair and the taste was too buttery for my liking.

There is another popular one in MK called I love you Dessert Bar but the location is inconvenient, as well as that, there is a latecomer am.pm which does affordable souffle pancakes.

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Anyway, decided to try FLIPPER's because it is on the HK side and celebrities go there.
As usual I was taking pictures of the menu when I noticed this girl sitting opposite behaving really weirdly, she was literally looking down, using her hair to hide her face like she had some weird problem which makes you notice her even more.
It turns out that she was Chrissie Chow 周秀娜!!

There wasn't a queue that day and it wasn't busy as expected.

Compared to all the other places, this one is the priciest but you get decent cream.

Decided to get the melon because I like melon and it does not have syrup like the strawberry and banana versions.
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It turned out to be really good because there was no buttery taste and it was light and fluffy, whereas other places, the texture is just like foam and it disappears into nothing.
The best part is the cream because it is thick creamy cream and the melon was super sweet as well.
I was reminded by the staff not to use a knife to cut the souffle pancake as it ruins it.
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FLIPPERS: i.t blue block  
Address: 6/F Hysan Place, 500 Hennessy Road, Causeway Bay
Hours: 10AM–10:30PM
Phone: 2367 2133

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