The Spaghetti House at Wanchai is a good place for dinner during the weekdays because all the people working in that area have deserted the place.
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Rustico, helmed by chef Carlos Salvador Asensio is celebrating its 3rd Anniversary with a range of world class dining experiences.
“Taste of Moments” Menu HK$880 available from 12 – 14th July are highlights from Barcelona.
Here was what we had:
Gilt ceviche and tiger's milk, a refreshing start.
The Dried Fruits' seed Sticks with Japanese Miso was a fun teaser.
The “Ajo Blanco” Garlic-Hazelnut white Soup, Smoked Eel, figs was unique because you can really taste hazelnuts but there was a cheesy twist in taste.
I am personally not fond of sea cucumber because in Hong Kong, it is not the way how I like it but the Spanish sea Cucumber was fantastic because it was served on Potato puree with fresh Zucchini, Parsley-Pesto which tastes so much better.
The French Seabass, fresh lettuce, raisins and cashew nuts, Mango and Japanese curry Sauce was lovely with the touch of curry in the gravy.
For mains, I had the Stewed beef cheek served with red fruit and Daikon ravioli which was soft and gelatinous while the Daikon ravioli balanced the heaviness of the beef.
Lai Chi Kok
After dining at Eaton a few weeks ago, decided to come back for the buffet because they have launched some new items for summer.
The buffet starts from 6 to 9:30 and it was nice of them to let you get seated before 6 and all staff had sincere smiles and service.
I thought it was a good deal for HK$478 per person because other places that serve oysters and seafood are around $600-700 per person.
As soon as I arrived, the place was impressive, it was like a green house with a high viewing ceiling and a birdcage with a crystal chandelier inside with bullet lifts going up and down.
You could also smell a lovely aroma from the Movenpick cart which offers so many different icecreams and toppings.
The buffet selection was really good, I like the cured salmon in beetroot and the other ginger one.
The crispy soft shell crabs were paired nicely with salad.
In the Chinese crab selection, they had fried crab with glass vermicelli which was so tasty because it had absorbed the flavours of the crab.
Finished with a sweet ending of icecream and desserts.
[Metro Buffet & Grill]
380 Nathan Road
As well as food, tea is another big thing for me, be it Chinese leaf tea or English tea.
For some people coffee is their start to the day whereas its tea for me.
Since Shortbread Teas closed down, there hasn't really been another proper tea house.
Flamingo Bloom is totally different, I first noticed it when there was an eye-catching lovely pink front backdrop covering the entrance.
There are four main tea blends with Jasmine tips green being the signature, Highland oolong, Honey orchid black and Chrysanthemum Pu'er.
They serve these teas for only $19, but why not go for the fancy crafted tea when you can have it with fruit, boba pearls, latte and even topped with a salted milk cap.
The tea that I had was just my style because all I could think of was Wimbledon and Cream teas.
It was SMASHED STRAWBERRIES JASMINE TIPS GREEN WITH A SALTED MILK CAP.
The taste was exactly like drinking fresh strawberries with thick cream just like strawberries and cream during Wimbledon Tennis season.
The name couldn't coincide better with Tennis because a Smash hit is where you hit the ball with an overhead smash.
Important tip: The salted milk cap is drunk without the straw so that when you drink it from the cup, you end up with a mix of strawberry tea and the milk cap, otherwise with a straw you just end up drinking the tea and the milk cap is left floating on top.
Also tried the other teas which were as good as my expectation, basically a tea with a decent natural taste since they are brewed with tea leaves.
The decor and logo revolves around flamingoes so expect bright colours with a summery splash, something that will put you in a positive energetic mood all year round.
[Jasmine tips green with fresh fruits]
[Honey orchid black with Boba and salted milk cap]
[ Jasmine tips green with Salted milk cap]
This is a brand that I can see popping up in London or New York because it has style and an image that can be readily accepted anywhere.
50 Stanley Street,
World Trust Tower,
Central, Hong Kong
To get decent boat noodles in Hong Kong, you have to trek into Kowloon City where most of the Thai joints are, but saying that the food can be disappointing because quite a lot of it is localized.
There is new joint in TST for boat noodles helmed by a Thai Chef and the menu and noodles are amazing.
The menu is simple and offers boat noodles, Yentafo in soup or soupless and Tomyumkung in soup or soupless with a choice of the usual rice noodles, Cambodian noodles, flat rice noodles etc.
I tried the Yentafo and boat noodles.
The soup was tangy and had a strong red beancurd taste followed by a slight chili kick.
Rice vermicelli is the best noodle for this because it absorbs the soup.
It is topped with meatballs, fishballs, fishball slices which were surprisingly delicious and there is also a fish skin dumpling included as well.
It was topped with tasty beef and fragrant basil leaves.
For snacks had the chicken skin and chicken drumettes.
The chicken skin was a delicious guilty moreish snack because it was so crispy yet not oily.
The chicken drumettes were well seasoned.
Definitely coming back again for more noodles or during the late supper section from 9-11pm because they serve smaller bowls for $12.
泰麵膳 Boat Noodle
In the midst of new buildings bordering Prince Edward and Shamshuipo lies this old Lui Sang Chun building built in 1931.
They hold regular tours which I tried to apply but was unsuccessful due to it being cancelled.
Quoted from the LSC website:
"Lui Seng Chun is an old Chinese shop house (tong lau) originally owned by Mr. Lui Leung, a renowned businessman who moved to Hong Kong from Taishan county in Guangdong province. Designed and built by architect W.H. Bourne, the building was completed in 1931 with a total gross floor area of 600 square metres. Typical of all tong laus at the time, the ground floor of the four-storey building was used as shops while the upper floors were used as dwellings.
Since the 1960s, the Lui family began to move out of the building as the family continued to grow in size. The building became vacant in the 1970s. In 2000, the Antiquities Advisory Board designated Lui Seng Chun a Grade I historic building. With the vision of preserving the building and to contribute to society, the Lui family decided to donate the building to the Government in the same year.
The Lui Seng Chun building was included in Batch I of the "Revitalising Historic Buildings Through Partnership Scheme" initiated by the Government in 2008 and, after a bidding process, Hong Kong Baptist University was selected to conserve the building and convert it into a Chinese medicine healthcare centre. The revitalisation work was completed in early 2012 and the clinic, Hong Kong Baptist University School of Chinese Medicine – Lui Seng Chun, commenced operations in April 2012."
Anyway, they serve herbal teas on the ground floor so decided to get the tea for fun which was unsweetened but not too bitter.
There were four different teas so it depends on how you feel but the lady there should be experienced enough to identify your symptoms and serve you the appropriate tea.
For more information and tour applications:
I was walking to Yau Ma Tei in the sweltering heat when I noticed this bright blue shop so took a look.
It was out of place but stood out because of the bold design and fonts.
The name of the joint cooled me down slightly.
When I got nearer, I realized it was a sandwich joint and they had some homemade icecreams.
As it was stifling hot, I decided to get the avocado icecream since it was a rare flavour.
It was a bit icy but perfect on a hot day with a nice avocado flavour and real bits of avocado it it.
G/F, Cheong Lok Street, Pak Lok Mansions, 322-326 Nathan Road, Jordan
Hotel Jen is located near Hong Kong university so it used to be an effort to go but now the MTR has made it much more accessible.
Started with drinks: Michael Jackson and Chin Chow.
They both have herbal jelly but Michael Jackson is mixed with soy milk and the syrup is served separately which is brilliant.
Here was the food that we had:
Assorted satays with ricecakes:
Tender grilled meats which have a very sweet taste paired with peanut sauce.
For noodles we had the Penang assam Laksa and Ipoh Bee Thai Bak.
The Penang assam Laksa was my favourite because it was strong and tangy with a hint of spiciness.
The Ipoh Bee Thai Bak has short strands of noodles which are similar to Chinese pin noodles and the broth was not spicy.
For the mains, we had the Grilled stingray which was moist and silky.
Finished with Fried beansprouts/beanshoots with salted fish which was another comforting dish because it tastes like choysuey.
The dessert choices were captivating so we had the Abok Abok, D24 durian pudding, Musang durian pudding and coconut jelly.
If you like durian then these puddings are a must but personally I prefer D24 as a dessert because the Musang pudding can get quite heavy especially if you didn't leave room for dessert.
Level 2, Hotel Jen Hong Kong, 508 Queen's Road West, Western District
Tel: +852 2213 6613
The Lighthouse is helmed by Chef Olivier Bellin, born and raised in Brittany.
Brittany is a coastal French town and The Lighthouse showcases the best from the sea just as you would find in Brittany.
From decor to the view, it felt like dining by the sea with the fishing nets and seashells.
I liked the menu because it was evidently authentic French especially the dessert because they have the floating island, grand profiterole and mille feuille.
On the menu, there was seafood from Brittany and lobster parmentier which was expected.
Started with the seafood platter:
My favourites had to be the brown shrimps which are eaten with bread and butter.
The little black sea snails were difficult pick them out but they reminded me of some shellfish I had as a kid.
They were sweet and there was familiar salty taste from the sea which was good.
It was so strong that it tasted a bit like crab paste.
We finished with three stunning desserts. My favourite was the mille feuille because it was very similar to the cream slices we get in UK while the Rum baba was extremely strong in alcohol because the guy was very generous and put quite a fair bit in it!
Location Shop 303, Lobby A, 3/F, The Pulse, 28 Beach Rd, Repulse Bay, Hong Kong
Opening Hours Mon, Tues Closed, Wed to Fri 12:00 - 15:30, Sat, Sun, and Public Holiday 11:30-17:30
Contact +852 2889 5939, LIGHTHOUSE@LECOMPTOIR.HK
It is really difficult to find affordable and delicious pastas in Hong Kong.
Extra Virgin has finally answered my prayers after Pasta Mio closed in Central.
I felt that the drinks selection could have been better because they only served Hong Kong style tea in those thick rimmed cups and lacked Western teas.
It had almost everything I wanted except Lasagne so I made quite a few visits to try them.
Here was what I had: Spaghetti aglio de olio, spaghetti pomodoro e basilico, fettucine bolognese and the Feta cheese pizza.
Everything was cooked to order.
spaghetti pomodoro e basilico:
Perfect pasta with fragrant basil and rich tomato sauce.
Feta cheese pizza:
It would be great if they used tomatoes instead of cherry tomatoes because they were clumsy and kept falling off the pizza.
Spaghetti aglio de olio:
Will definitely come again for the ravioli and hope that they will add lasagne to the menu.
Discovered this fantastic joint because I was checking out a restaurant nearby.
Basically they serve hummus and falafel which are both my favourites.
This place is called Falafel TLV so you can tell it is from Israel because of TLV ie Tel Aviv.
The menu was quite simple and they even serve desserts and drinks.
Anyway, the hummus and the falafel are a must so I had the Hummus Tahini and falafel.
The hummus are made with fine Bulgarian chick peas.
It was so comforting to see this huge dish of hummus because it is just how it is served in London.
The taste and texture was really creamy perfect with their soft fluffy pita bread.
The portion of hummus was generous that second orders of pita bread were needed.
It was good for sharing and sufficient to dip three pita breads.
The falafel was uniform in size and they were nice and crispy. The oil is changed daily which guarantees the quality.
Each bite was delicious and had a lovely smell of cumin.
On the table, the mango sauce was addictive because it was really refreshing yet strong that it goes with anything.
They also sell condiments imported from Israel and they even have my favourite Zaatar!!
For drinks it was either Lemon and mint of Banana tamar which is milk, banana and dates.
I went for the banana tamar which was quite palatable.
Finished with the Malabee which is a rich pudding made of cream milk, rose syrup topped with coconut and crushed peanuts.
It was similar to a milk pudding but the creaminess was stronger and it has a curd like texture.
[My Malabee didn't contain the rose syrup because I requested it without]
My dad was in HK so decided to get him a cute decorated suckling pig from Good BBQ which is something that you probably won't find in the UK decorated like this.
It was delivered on time and the design was a lovely surprise because it was for Father's day and I left the design over to them.
The eyes flash.
The tie had two sides to it.
After chopping it up, it was enough for the eight of us and the sauces were hidden beneath the pig.
The suckling pig was crispy and the meat was tender and well seasoned that it didn't really need the sauces.
As an Indian food lover, this has been on my list to try when I heard about it.They serve curry, rolls and a good variety of vegetarian and sugar free desserts.
There was a vegetarian roll I had to try and this is the only place that serves it.
To my knowledge not many places serve Bhurji and this one is completely vegetarian while the one in Central serves egg bhurji.
I had the paneer bhurji roll which is basically filled with cottage cheese in aromatic spices and the texture is like scrambled eggs.
You will also find bits of red and green bell peppers as well.
I wish they had paneer bhurji rice because that would be more filling.
Anyway, my friend had the chicken biryani box.
For dessert I had the rice pudding which was really dreamy and I loved the texture as it was fluffy loaded with some nuts and dates.
I liked the way it was not cloyingly sweet as compared to other Indian desserts and it is sugar free sweetened with dates which makes it super healthy.
Creative cakes for Father's Day by Saint Honore Bakery!!!
While death and being sick in Hong Kong is a taboo, Dr. Fern's Gin Parlour is breaking this taboo at the Landmark.
Not familiar to HKers, I found the entrance very comforting as it was very similar to the Doctors place where I went as a child because I come from a Victorian seaside town.
There are two doors, both have frosted wired glass panes. One says waiting room while the other is the Doctors room.
I doubt HKers could relate to the surroundings but it is definitely a brilliant hideout with a good variety of gins.
Inside you will find old fashioned furniture and decor which transport you back to the Victorian era.
I was there for coffee and I have to admit the coffee was really good as a non coffee drinker because it was very aromatic, the temperature was just right and there was no sour aftertaste.
The receipt could do with more humour though with diagnosis and prescriptions added to it and for fun you can try submitting it to your company account dept and see if they fall for it!
GODIVA ASIA have launched made-to-order drinks to the CHOCOLIXIR collection:
Every drink is paired with a complimentary piece of chocolate of your choice.
My favourite was the zesty Lemon White chocolate which tasted like a refreshing Lemon meringue while the almond one is also good because you can really taste the almond and white chocolate bits in the drink.
Usually Zongzi's are made by grandmas and mothers using their traditional recipes.
After my experience, I can understand why it is easier to buy them because they are quite hard to make and the final part binding is quite difficult.
Just when I thought it was finished, the zongzis need to be cooked for at least four hours before everything inside is fully cooked.
We made the vegetarian zongzi and the sweet one.
I added extra pickles in my vegetarian one because I love those pickles!~!~
How the zongzi is made:
Step 1: choosing the leaves to wrap the zongzi:
Step 2: forming the shape to put the fillings
Step 3: Putting the fillings in:
Step 4: Binding it
Here were mine, after they were cooked for 4 HOURS~~~~~
I rarely go to the Langham mall because it is just escalators and escalators.
Luckily, Yum Cha is on the fourth floor so there are only two escalators that you need to get if you are coming from Portland road. Otherwise it is about 6 escalators if you come from the Langham MTR exit.
Thankfully you don't have to take those doomed escalators but then again this is why I refuse to dine in commercial buildings because if there is a fire, you are dead and the staircases are probably clotted with stuff that you can't escape.
At this branch, there are four exclusive dishes!~
Spicy diced chicken in Sichuan style.
Spicy Sichuan minced pork buns
Spicy beef, noodles in spicy soup
Spicy diced chicken in Sichuan style:
This was quite nice but a bit too salty.
Spicy Sichuan minced pork buns:
These cute pink buns are filled with delicious juicy spicy minced pork in the middle.
They definitely tasted good.
Spicy beef, noodles in spicy soup:
This was too spicy for me.
This is a modern version with truffle gravy and I love the way it is wrapped in lotus leaf keeping it moist while making it fragrant.
A brilliant Chinese style chicken if you are looking for a Western roast chicken comfort.
As a Brit, I was so happy to find out that you can now get over 200 Sainsbury's items at Market place by Jason, ThreeSixty, Jasons.Food & Living and selected Wellcome supermarkets.
It is about time because Tescos, Marks and Spencers, Waitrose and other brands can be found in Hong Kong.
To me, Sainsbury's is my local supermarket in UK, I go there for my groceries.
Went to the Hong Kong launch at Market Place by Jasons whisked away in a London cab.
There was a lighting ceremony followed by a tour of the products.
We got to try four recipes using Sainsbury's products designed by Chef Tom Burney.
Went to the French Traditional Gourmet Market held for the fourth year at the Murray House, Stanley.
There were lots of fine wines and cheeses.
Foodwise, there were crepes, raclette cheese, cheese platters and French sausages.
It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
Kee Wah have come up with a variety of creative dumplings and the Vegetarian one with Quinoa is my favourite this year because it is healthy and tasty.
Zongzis are eaten hot so all you have do is boil them for a bit and they are ready to eat.
Here were the ones I tried.
Quinoa Rice dumpling with Blaze mushroom:
As well as being light, it was delicious because it was crammed with nutritious chestnuts, black beans, red beans, rice rice and the pickled radish gave it a nice crunch and flavour.
Spanish Iberico Pork rice dumpling with supreme dried scallop:
Betty’s xo sauce rice dumpling with pork belly:
Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
Chinese ham and supreme dried scallop rice dumpling with two yolks:
The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!
Ham and Egg yolk:
Whole dried scallop:
The second egg yolk:
I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
Red bean paste with mandarin peel zongzi:
I love the pairing of red bean paste and mandarin peel because the bitterness of the peel balances the sweetness of the red bean paste.
Video of the zongzis: