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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:
New ready to drink Hong Kong style tea 十字牌紅茶牛奶飲品 by 十字牌 Trappist Dairy.
Available at 7-11、Circle K、Park n Shop、wellcome、AEON and YATA.
I saw photos of Yamataka seafood market doing Hello Kitty themed food so decided to check it out as it is only available from now until the end of May, 2017.
The location is above the Wanchai Ferry pier which I find unpleasant to walk from Wanchai MTR at the moment because of the construction works and industrial dust.
Instead of going from Wanchai, I got the ferry from TST which turned out really good because when I got off the ferry, there were flower petals on the ground and lots of these flowers on the way towards Yamataka market.
Evidently it was busy because almost everyone loves Hello Kitty.
It was definitely a good day to eat that day because these pretty flowers were blooming outside which made it feel even more girly and there was this beautiful blue sky.
On the Hello Kitty menu, there was tamago, hand roll, seafood don, Mizu shingen mochi and strawberry pancakes.
I got the seafood don and Mizu shingen mochi.
Hello Kitty seafood don:
As for the taste, you are getting fresh seafood supplied by Yamataka seafood market so it is fresh.
I just wish the rice was a little bit softer.
Hello Kitty Mizu shingen mochi:
It had a faint peach taste which is how I like it but there is bean powder on the side if you need it.
Video of the food and environment:
I love fries, chips and basically anything made from potatoes.
When this opened, I really wanted to go but there were long queues as it is typical of HongKongers to check out new things.
This joint is a franchise from the Philippines and it is good to see more joints from south east Asia popping up like J.Co donuts and Jollibee.
Potato Corner is neither the two, it is french fries shaken with seasoning and there are four flavours: cheese, sour cream, chili or BBQ.
There are four sizes: Jumbo, Mega, Giga or Terra.
I wasn't sure if the Chili was going to be really spicy and whether the BBQ would be sweet so I went for the Mega because you get to choose two flavours where I chose sour cream and cheese.
Potato Corner HK: https://www.facebook.com/POTATOCORNERHONGKONG/
Hokkaidon has been featured on most all the media because of this Donburi which overflows with salmon roe.
Video of the over flowing salmon.
Onsen Egg with Salmon Roe:
"Yukhoe" Tuna with Avocado:
At first, I didn't know what was so special about this salmon but it is visually different because it does not have those white lines and the salmon taste is more intense.
Sea Urchin (50g)
Salmon Roe Don:
The salmon roe was the star of the show which I was waiting for the whole night.
On the last scoop of salmon roe, it will overflow from the bowl.
The size of the salmon roe was slightly smaller and darker than I had expected but the taste was really good because they were not as salty as the big ones.
Signature Hokkai Don:
If you want a mix of everything, then the Hokkai Don is a good choice.
Hot Mini Don $208
Tuna Mini Don $248
There is a hot eel don with soup that you pour in:
Soy Milk Mochi with Brown Sugar:
For dessert, the soy milk mochi was delish because the texture was the same as Okinawan peanut tofu but with a strong soy bean taste.
My melon drink was fantastic as it was light and natrual with a strong melon taste.
I don't know why but I just love Cumin so I was drawn here.
Cumin is normally paired with lamb and sprinkled on skewers which is just what this joint serves.
As well as the skewers, the rice with minced lamb sauce is a must order.
It was breathtaking watching him grill the meat and you can even feel the flames so I guess don't stand too close!
I wonder how he is going to cope with that heat later when the temperatures are going to reach 32 degrees C plus!!
As well as grilling the meats, it is then torched to ensure that hard to reach areas are evenly done.
Here was what I had:
Chicken wings stuffed with glutinous rice:
I am not keen on stuffed chicken wings but I loved this because it wasn't too oily or fat after the way they grilled and torched it.
The glutinous rice in the middle had a good flare of spice that gives it a good spice kick that doesn't linger.
To be honest, I found the lamb skewer and lamb chop quite similar but it depends if you prefer chunks of lamb or a juicy lamb rack.
Now to the star of the show, MINCED LAMB WITH RICE.
Looking very spicy with generous flakes of chili, I was fooled because it was not spicy at all and the minced lamb was so tasty and lean which was delicious with the rice.
If you mix the egg, it becomes even more heavenly with the richness of the egg yolk.
It would be great if they have onsen eggs which you could completely mix it in.
The courgette slices were sweet and tasty and I liked the way it was evenly cooked.
Hong Kong, North Point, 宏安道2-12號地下5號舖
Vegetarian dimsum is common these days but not necessarily delicious.
I was expecting just the usual vegetarian dimsum but it turned out to be memorable and different.
Currently they are only available at the TST branch, however they do have a dimsum platter at CWB which is slightly different.
Starting with the dimsum, it wasnt floury or plastic but tasty and even contained a few pieces of vegetarian sharks fin.
fried purple potato balls:
These were deep fried purple potato balls (jeandui) which are crispy on the outside with a soft mochi interior filled with peanuts.
fried veggie dumplings:
The fried veggie dumplings was similar to the purple potato balls but the filling was savoury vegetables.
The xiaolongbau is a must try. I always avoid ordering this when I am having normal dimsum because it was filled with pork lard and oil. The pork usually stinks as well.
Here, it tastes so much better just like the real thing. Vinegar is not needed but it makes the xiaolongbau experience complete.
These spinach dumplings are a delight to eat because you can see how fresh and vibrant the green spinach is and the black fungus gives it a great crunch while there are some pieces of vegetarian prawn to give it some flavour.
The dandan noodles had a lovely peanut flavour with a good spiciness and there is also a non spicy version.
Steamed beancurd rolls:
The steamed beancurd rolls were also good because they are not oily like the meat version and it served in delicious gravy.
Steamed purple potato buns:
Finished with the soft purple potato buns which were brushed with edible gold and filled with mashed taro in the middle.
Overall, the dimsums were exceptionally good without breaking the bank as it cost $28 per basket.
雅 ‧悠蔬食 Leisurely Veggie:
Shop B, 3/F, China Insurance Building, 48 Cameron Road Tsim Sha Tsui.
There are two branches of Veggie Pret in London.
One near Shoreditch and one near Oxford Circus.
The one at Broadwick Street is spacious.
Veggie Pret is now available in Hong Kong with a slight difference.
Due to high rents, they have a special cabinet which is green for Veggie Pret products at every store which makes it convenient for vegetarians as there are lots of branches everywhere.
Victoria Harbour Restaurant is everywhere in Hong Kong but Victoria Harbour Supreme which is part of the same group specializes in fine Chinese food and there are only two branches.
I dined at the Wan Chai branch which is spacious and equipped for wedding and events with a huge screen and two smaller screens beside it which can show other videos simultaneously.
Here was what we had that night:
I love Alaskan crabs because they are big!
This one was colossal weighing eight catties.
The fish maw and whelk soup was shockingly affordable at $48 per person pot or $188 for a big pot for six.
Next was the South African abalone which was braised in rich oyster sauce with goose feet.
The goose feet were soft and the bones detached easily.
Then we had this baked large prawn covered in uni.
Finished off with saddletail garoupa which was surrounded in lots of healthy wolfberries, black fungas, loofah, celery and potato noodles.
The fish was silky and the noodles were the best part because it is soaked in fish soup which was so delicious to drink.
For vegetables, we had sumptuous Chinese cabbage rolled with Jinhua ham in sweet pumpkin puree.
The pumpkin puree and ham worked in harmony with the fresh Chinese cabbage.
Dinner ended with this pleasing almond dessert. It is different to the usual almond dessert with egg.
There are two layers, the bottom layer is steamed egg white and the top layer is the almond puree so you can taste both the egg and almond and the sweetness is just right.
海港薈 Victoria Harbour Supreme
3/F, Harbour Centre, 25 Harbour Road Wan Chai.
Thanks to M and the super twin brothers for inviting me to dinner at Cheung Kung Koon 張公館.
It is located at the new V Point with a beautiful view of the harbour surrounded by other buildings which feels like you are in Shanghai.
Cheung Kung Koon serves high quality modern Chinese food where you will find local celebrities dining there so the food must be good.
Here was what we had:
Shark bone and fish maw soup:
This was soup boiled with shark bones and fish maw hence the lovely milky cream colour.
The star of the soup was the 1.5cm thick fish maw that had a super sticky texture so you could imagine how much pure collagen was in it.
It was such an unforgettable experience eating this because it was so soft and extremely gelatinous which meant it was good in quality.
Crispy sea cucumber with goose feet:
Goose feet and sea cucumber are always paired together but the special thing about this dish is that the sea cucumber has a crispy surface as it has been coated in a light coating and fried.
Steamed egg and crab claw with Chinese wine:
Fish head soup with Chinese Angelica and Ligusticum wallichii (Szechuan lovage)
This is a herbal soup that is good for you. For more details the staff will happily explain it.
Anyway, I loved it because it had a strong fish taste with a nice bitterness from the herbs.
These shaomai are no ordinary shaomais because they are spicy with a lovely Sichuan kick to it.
I loved them because the spiciness balances the heaviness of the pork.
Charsiu buns with pineapple
(冰鎮鮑魚 / 麻醬無花果 / 冰菜蕃茄沙律 / 炸墨魚滑 / 酸薑皮蛋 / 釀秋葵 / 椒鹽九肚魚 / 酥炸鴿蛋 / 咕嚕肉):
The palace box:
A good sampler of nine items but the only problem is that they are quite filling so probably a good idea to share this.
The nine items are: chilled abalone, fig in sesame sauce, chilled tomato and crystal lettuce, fried quid patty, preserved egg and ginger, stuffed okra, salt and pepper bombay fish, fried pigeon egg and sweet and sour pork.
Sweet and sour pork
Chicken with lotus root chips:
Although the chicken was the star of the show, the lotus chips stole the show because they were so addictive and taste like crisps.
鐵皮叉燒:Sizzling roast pork
This was juicy tender charsiu on a bed of deliciously sweet soya beans.
水煮龍躉Fish slices in hot chili oil
The fish slices were silky but because they put okra in this dish, the fish was even more viscous with a strong spicy taste that was a bit too spicy for me.
This was stir fried glass vermicelli with egg and beanshoots.
I loved the fragrant egg taste and springy soft glass vermicelli that went well with the juicy beanshoots.
Stir fried beef noodles
A flawless noodle dish that was not oily.
Lobster soup with scallop and crispy rice
Last but not least was this golden soup which had a lovely sweet lobster taste with some creaminess that is best dipped with the crueller to soak the broth.
Tri colour steamed piggy bun:
I loved these buns because they used vegetable colourings which you can really taste.
The green one has a spinach taste, the orange has a carrot taste and the pink one is beetroot.
Inside the bun was this delicious soft custard filling that was not too sweet.
I was too full to try this as I had the sago pudding.
Hot sago pudding:
Anyway, I liked the warm sago pudding because it wasn't too sweet.
Cheung Kung Koon 張公館:
I was glad I tried this new joint at Festival called Petite House because they have Paninis as well as sweet treats like pancakes, egg puffs and of course gelato.
The gelato is made fresh every day.
I started with the Panini which was difficult to choose as there were two that were good ( The parma ham and buffalo mozzarella and the ham with fontina cheese).
For dessert it was a battle choosing between the purple potato egg puffs and the black forest pancakes.
In the end, I ordered with Ham with Fontina cheese panini and the purple potato egg puff.
Fontina cheese panini:
I loved this because the panini was crisp and light while the fontina cheese was melted and gooey.
There was sweet apricot mustard in it as well which balanced the heaviness of the cheese.
purple potato egg puff:
I didn't have any expectations for this because desserts in HK are way too sweet.
Surprisingly, the sweetness was just right because the purple potato gelato isn't very sweet which balances the sweetness of the waffle.
The coconut pieces were the best because it was soft young coconut meat which made me wish it was taro flavoured gelato instead of purple potato.
There were cute oreo biscuits on the waffle to garnish which are about the size of the egg puff bubbles.
Well, I guess I have to come back again for the black forest pancakes and the other panini.
New hype for fries.
Expect long queues!!
Fries in four flavours or try them all.
A new branch of Mr Simms Olde Sweet Shoppe at Langham Place.
There is a grand opening on 15th April 2017 at 11:28am!!!
British nostalgic adventure at the Grand Opening of Mr Simms Olde Sweet Shoppe!
Try traditional hand crafted boiled sweets from a bygone era; iconic treats from the 70s and 80s; and hundreds of other favourites imported from the UK, all fully stocked at Hong Kong’s only specialist British sweet shop.
China Harbour Building, 370-374 King's Rd, North Point
Good BBQ opened their first takeaway joint in Central in 2015 but sadly I never got to try the slow roasted pork because it was always sold out.
I don't work in Central so it is hard to find a place nearby to sit down and enjoy it.
Managed to try one of the side dishes that was not sold out some evening which was really good because I love OKRA!!
Anyway, recently found out from FB that they have a joint at Lab Concept with a dining area so went there asap.
To my surprise, they have fine French teas and lamb charsiu on the menu.
With traditional Chinese roast shops, you are normally put off visually because you see weird wood logs as chopping boards, grubby staff with greasy hands, meat dripping and other meats touching the glass window.
According to Good BBQ, they will change the design of the box every now and again.
As well as the box, the suckling pig is also made glamorous with a golden chain and sparkling gem eyes!
Even the little details like the sauces are labelled nicely.
I loved the lamb shoulder charsiu because it has the charsiu sweet flavouring yet it has a prominent lamb taste without the gaminess.
The slow cooked roast pork was tender and delicious.
New on the menu are buns, a popular snack in the UK.
I had this evilicious charsiu bun topped with a 63 degree egg.
As well as charsiu, they also have crispy pork belly, duck and other combos.
At Pizza Hut there are some new dishes, as well as pizza there is baked lobster with Parmesan Cheese called the CHEESY LOBSTER SUPREME and SLOW COOKED PORK KNUCKLE.
The star of the show is the STAR BITES pizza which comes in two flavours is in a shape of a star and the slices look like HEARTS.
At the moment, they are doing a promotion where you get a miniature version of the Star Bites pizza if you order the set and spend over $350.
See in store or online promotion for more detailed information.
The lobster was really good complimented by the fries and salad, it definitely felt different as I would never have imagined eating baked lobster at Pizza Hut.
The pork knuckle was soft and came off the bone easily covered in thick sweet black pepper and honey sauce, while the vegetables and gravy were laced in aromatic cumin seeds.
Chicken and peach STAR BITES pizza:
I liked the Prawn and scallops because it had olives, pepperoni and green peppers.
The pizza base was equally as good because it was soft with a chew and you can tell it is made from fresh dough.
The pizza edges were my favourite because I love cheese and it was stuffed with cheese and sausage.
The fizzy drinks are always memorable because they are the fizziest compared to other drinks.
A few weeks ago, found out that Lion Rock was going to launch this new BEAUTY BESTIE afternoon tea set in collaboration and inspired by Benefit Cosmetics available from April 1 to June 30, 2017, 15:00 – 18:00.
It costs HK$508 for two persons, HK$270 for one person and you get Benefit’s Make-up Goodies (valued at HK$229).
This tea set just clicked with me because Benefit Cosmetics is stylish and really appeals to me while the food items are inspired by American cuisine with a theme matching the cosmetics.
The tea set comes in a clear acrylic chest of drawers with cartooned Lombard Street (a famous winding street in San Francisco) as a background.
The drinks included are Rose Latte and Apple Eye.
I liked the Apple Eye which was a mix of apple juice, soda and rose syrup which complimented the savoury treats nicely while the Rose Latte goes well with the sweet treats.
Everything was a delight because you have all the American items there such as pizza, fried chicken, lobster rolls, tortilla rolls and Buffalo wings inspired fried chicken.
Nearly all of them were memorable especially the Cajun beef where they put thinly sliced prime beef in it and the Buffalo chicken which was tender and tasted like popcorn chicken.
On the top there was Creamy Shrimp and Clam Stew in Mini Herbs Bread Roll which is mimicking the New England style clam chowder bread bowl.
The mini clam stew was just too cute and damn delicious as well and it was surprising that I found so many clams in that tiny bun!!
Moving on the sweet items, there were raisin scones, a must have in tea sets which were crumbly and moist, along with Strawberry 3.6 Milk Puddings and girly cookies decorated with icing sugar.
Then there was the Milk Chocolate Ganache Cake which was inspired by Benefits brow zings and gimme brow that is a delicious layer of soft chocolate made with Cacao Barry sandwiched between decorated milk chocolate.
I found it refreshing and not too sweet.
When Mr Steak was at Paterson Street, I used to go there frequently.
It was quite good back then offering lots of beef options before the whole of HK got their hands on all sorts of beef.
There were oysters and a good choice of seafood but all these are basics of a buffet these days because lobsters and seafood are offered almost everywhere.
It started to deteriorate when more tables were added to the point they were almost touching each other so I haven’t been back since.
Now they have moved to the WTC, I decided to go again and see if it has changed.
The buffet area is evidently bigger offering lobsters and crabs.
They are currently serving SAGA BEEF and freshly grilled seafood.
According to the SAGA website, Saga beef is esteemed as one of the best Wagyu beef brands in Japan.
The cattle used for our meats are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and we use only Japanese black cattle registered with their cattle traceability system. Japan Meat Grading Association rates is a 4 or above for meat quality and has a BMS of 7 or above, and their Saga-Wagyu beef is rated between 2 and 4 for meat quality and has a BMS of 6 or below.
There were other items such as Chinese soups, drinks bars, spinning salad bowl bar so it was quite good.
What I had:
Every night people can have their messages written on plates and surprise their friends/family etc.
Customer service was quite good that night because they collected used plates and gave you new napkins regularly and even offered to help you take photos.