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About this blog

Self-taught Cook.
Food Blogger.
Moved from blogspot to personal blog on www.spotthefood.com.
Instagram @instagramandrex #spotthefooddd

Entries in this blog

Andre Cheung

“…I take inspiration from everywhere…the wet market for example, tells me what to use and what not to use… Starting a restaurant is fun, but make sure you’re ready to kill what you created,” said the owner of Bistro du Vin. Grew up in Singapore and moved to Hong Kong since 2011, he sticks to the idea of cooking with the best, seasonal and fresh ingredients.

One day when he visited this former local dessert place right next to the beautiful Sai Wan pier, he decided to start up a bistro with traditional French dishes especially when he realized that HK people always look for some different and interesting; plus, he loves wine.
He and his wife travelled over to source second hand items from flee markets to decorate the restaurant, “And here we are!” he said. A modern and vintage style room.

A chalkboard in a bistro is a must, meaning the chef behind is walking with the season to offer a constantly changing menu. They have traditional onion soup, escargot and for lunch we start with a light cucumber and shrimp roll and a scrumptiously seared sea bass with ratatouille, indeed made like melt-on-the-tongue.

The pigeon is again excellent. The leg and the body are cooked separately so as to keep the body moist with a smear of foie gras mousse, sous vide, with port wine jus.
Likewise, the Iberico pork pluma with a soy glaze is well executed, pinkish and juicy meat, with truffle mash on the side.

Finally, I really enjoy the pink tiramisu that is made with all the pink elements, similar to an eton mess, and the very best fresh-made madeleines, they are always my favourite!

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Bistro du Vin

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Chalkboard Menu

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French Baguette

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Cucumber & Fresh Shrimp Roll

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Seared Seabass. Ratatouille

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Pigeon ‘Rossini’ en Sous Vide, Port Jus

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Soy Glazed Iberico Pork ‘Pluma’, Haricot Verts

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Pink Tiramisu

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Freeze-dried Raspberry, Whipped Cream, Meringue Cookie, Raspberry Sorbet, Milk Ice Cream

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Madeleine

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Nespresso Coffee

Bistro du Vin
Address: Shop D, 1 Davis Street, Kennedy Town, Western District, Hong Kong
Telephone: 2824 3010
Opening Hours: Mon-Sun 12:00-14:00, 18:00-22:00
Website: http://www.piccoloconcepts.com/bistro-du-vin / https://www.facebook.com/Bistroduvin.hk


Source

Andre Cheung

Lately, the lobster master from Causeway Bay, Master Kama, has opened a new outlet here at Shan Tung Street, where is nestled in a commercial building holding two floors in Mongkok.

They continue to serve up Japanese and Western style cuisines, featuring their signature Canadian lobster dishes such as lobster roll with double French fries and grilled whole lobster.

The new concept focuses on two different menus available during day time and night time.
For day menu, we have a lobster grilled cheese sandwiches which has been toasted golden brown, filled with amazing melted cheese and chopped lobster meat, served with fries on the side.

For night menu, there are sea urchin and crabmeat spaghetti with cream sauce, buttery lobster roll with some extra lemon butter, and the very loved lobster mac & cheese made with al dente penne pasta, served in a cast iron skillet, it is particularly scrumptious.

The restaurant also offers a variety of desserts, including green tea lava cake and made-to-order soufflé, as well as a huge list of drinks from smoothie, ice slush to coffee and cocktail! I love the milk soft serve that tastes somewhat similar to mobile softee, and the Mr Coffeemal smoothie made with caramel, coffee and ice cream.

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Day and Nite by Master Kama

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Master Kama

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Day and Nite Menu

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Lava Cheese Lobster Sandwiches (Fries & Salad)
流心芝士龍蝦三文治配薯條及沙律

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Lava Cheese
流心芝士

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Urchin Cream Sauce Crab Meat Spaghetti
海膽忌廉蟹肉意粉

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Urchin Cream Sauce
海膽忌廉

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Lobster Roll
Served with French fries & lemon butter
龍蝦包

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Lobster Mac N Cheese
龍蝦芝士 Mac N Cheese

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Penne Pasta
長通粉

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Earl Grey Soufflé
Served with ice-cream

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Earl Grey Soufflé with Soft Cream

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Mr Coffeemal, Mint-Lemonade
Caramel & coffee flavor, dreamer smoothie
Mint & lemon flavor, freshly slush

Day and Nite by Master Kama
Address: 1 & 2/F, 50 Shan Tung Street, Mong Kok, Hong Kong
Telephone: 3106 0900
Opening Hours: Sun-Thur 12:00-23:00 ; Fri-Sun 12:00-23:30
Website: https://www.facebook.com/masterkama.hk


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Andre Cheung

Solely organized by foodpanda and Foodie, the first ever Good Food Tour is held in Hong Kong on December 17. Throughout the entire shooting and eating process, the amazing team has facilitated we, foodies and friends, with the concept of “we meet, we talk, we eat and then repeat”.

We are brought to three different Michelin restaurants to enjoy a road of excellent cuisines that have been beautifully crafted, discover the explosive flavors and appreciate the goodness of every dish.

It wasn’t the first time to visit Nanxian Steamed Bun Restaurant.

Famous for the xiao long baos, the Shanghai steamed dumplings are indeed delicately made with juicy meat fillings. The huge and tenderly made pork knuckle is another fascinating one with the flavorful vinegary sauce.

Next, we arrived at Atelier Vivanda, which is the second restaurant.

I am very excited about their potato side dishes as I have tried pommes darphin and dauphines during my first visit. The mashed potato croquettes are still perfectly crispy on the outside with smooth puree on the inside.

We are also served with their signature thinly sliced smoked beef that is matured in 50 days. It is excellent to taste when drizzled with their homemade pepper olive oil – Caractère, to pair with a glass of red wine.
Surprisingly, the meal is completed with a piece of freshly baked madeleine, a new dessert on the menu.

Finally, our tour ends at a very traditional Chinese restaurant, Fu Ho. This restaurant has been surviving for long and experiencing tremendous increase in prestige.

Following their signature dishes, I loved the Hokkaido sea cucumber and goose web braised in a Chinese brown sauce, whereas the deep fried chicken impresses us with its crispy skin, which is critically excelled in absolute skills using two ingredients, maltose and fresh chicken.

The good food tour has been a great opportunity to meet new faces and expert eaters, who share the same passion and the love for food. It is amazing!

Steamed Dumplings Stuffed with Pork
南翔鮮肉小籠包

Steamed Pork Dumplings
鮮肉小籠包

Fried Shrimps
江蘇淡水河蝦仁 (清炒)

Braised Pork Knuckle in Brown Sauce
紅燒元蹄

French Baguette

Thinly Sliced Smoked Beef Matured 50 days

Smoked Beef with Caractère

Pommes Dauphines

Freshly Baked Madeleine

Madeleine

Braised Dried Sea Cucumber & Goose Web
原條遼參鵝掌

Hokkaido Sea Cucumber
北海道遼參

Stewed Fish Maw with Prawns & Cucumber
鮮蝦青瓜煮魚鰾

Deep Fried Chicken
脆皮炸子雞

Nanxian Steamed Bun Restaurant 南翔饅頭店
Address: Shop 305-8, 3/F, Causeway Bay Plaza I, 489 Hennessy Road, Causeway Bay, Hong Kong
Telephone: 3690 2088
Opening Hours: Mon-Sun 11:30-23:00
Website: http://nanxiang.com.hk

Atelier Vivanda
Address: 9A Ship Street, Wan Chai, Hong Kong
Telephone: 2109 1768
Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00
Website: http://www.ateliervivanda.com.hk / https://www.facebook.com/AtelierVivandaHK

Fu Ho Restaurant 富豪酒家
Address: 454 Lockhart Road, Causeway Bay, Hong Kong
Telephone: 2893 6565
Opening Hours: Mon-Sun 11:00-23:00
Website: http://fuho.com.hk


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Andre Cheung

It has been a while since I came to Wu Kong for Shanghainese dinner. From the two appetizers, I prefer the vegetarian goose, shiitake mushrooms wrapped with several layers of crispy bean curd, which goes perfectly with the vinaigrette dipping sauce. The deep fried fish is cooked in a slightly too-thick sweet & sour sauce with added pine nuts. As the crispy duck is served in the style of peking duck, the pancake wrappers are nicely steamed to the right softness but I find the batter on the duck meat way too thick, needlessly it has nothing comparable to the one at North in Macau. Undoubtedly, the dim sum are excelled pretty well. The xiao long baos have succulent pork filling with perfect amount of soup; whereas their signature veggie dumplings with tofu wrappers are soft and light in taste. It is a great vegetarian option. The spring onion cake is filled generously and with a puffy golden brown pastry. At last, I really enjoy the caramelized banana, which has presented a crisp and soft contrast.

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Sliced Pork Terrine (Zhenjiang Style)

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Deep Fried Bean Curd Rolls (Stuffed with Mushroom)

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Braised Mandarin Fish (Boneless) with Sweet & Sour Sauce

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Special Crispy Duck (Boneless)

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Served with Pancakes, Cucumber Slices, Onion Slices & Hoisin Sauce

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Stuffed Bean Curd with Minced Vegetables

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Steamed Shanghai Pork Dumplings

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Spring Onion Cakes

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Fried Banana with Pulled Sugar

Wu Kong Shanghai Restaurant 滬江飯店
Address: Unit B, 17/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, Hong Kong
Telephone: 2506 1018
Opening Hours: Mon-Sun 11:45-15:00 ; 17:45-23:00
Website: http://www.wukong.com.hk/


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Andre Cheung

From the Zushi ANA menu, you’ll find a wide range of platters including sushi, sashimi and tempuras. However, my target tonight are their grills. I am especially fond of proteins and the grilled eel skewer is undeniably succulent, with slightly crispy roasted skins, served aside a slice of lemon wedge and sea salt. The Japanese dumplings are made in pizza style with stringy cheese and tomato paste. Instead of heads, I got this perfectly well-grilled salmon joint and mahi that are scrumptiously fatty and fulfilling. Needless to say the tamagoyaki is always a must for my Japanese meal. It has a few mushroom and a tad sweetness. As a warm round up, the porridge is a super duper indulging; loaded with crab roes and is properly served in a hot stone pot. This is a very nice meal.

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Zushi ANA
鮨穴

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Fresh Eel
燒白鱔

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Mini Dumpling Pizza
迷你餃子薄餅

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Grilled Salmon Joint and Mahi
塩燒三文魚鮫、鯕

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Roasted Sushi Egg
燒玉子

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Crab Porridge
蟹王粥

Zushi ANA 鮨穴
Address: Shop 1202, 12/F, Times Square, 1 Matheson street,Causeway Bay, Hong Kong
Telephone: 2506 1232
Opening Hours: Mon-Sun 12:00-23:00
Website: https://www.facebook.com/zushiana


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Andre Cheung

Egg waffle? Or should I name them egg puff? Mammy’s egg puff is so puffy, eggy and not too sweet. Even the original flavor is already enough to get me addicted. I love how it is freshly made to order, hot and with crunchy edges. However, the bottom half of the egg waffle starts to go soggy after a while of waiting in the paper bag. I wish I could have eaten them all at once.

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Original Egg Puff

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The interior view

Mammy Pancake 媽咪雞蛋仔
Address: Shop 17, G/F, Leishun Court, 1-5 Haven Street, Causeway Bay, Hong Kong
Opening Hours: Tue-Fri 12:00-20:00 ; Sat-Sun 13:00-20:00


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Andre Cheung

Shanghai Lao Lao is a small but modestly designed Shanghai bistro, where offers a narrow range of authentic Shanghainese dim sums and ramen noodles. For instance, the semi steamed buns have a goldenly seared bottom edges, with a preferably not-so-dense pork filling; whereas for the Lao Lao’s appetizer platter that includes 3 choices, I am thrilled about how they could serve it 5 minutes right after our orders are taken. The pork knuckles are so gelatinous and I enjoy the strong marination of wine. The next dish is such an egg porn to me. The egg presents a sharp smoky fragrance and an amazingly runny yolk. So as the smoked fish that has been glazed with my favourite five spices sauce. Surprisingly, their xiao long baos are the most impressive dishes of the night. The original ones are extremely soupy and has succulent minced pork within the thin wrappers. The crab roe versions are unbelievably scrumptious and rich in roe of crab and crab meat. I would definitely come back for their XLBs!

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Appetizer Platter - Marinated Pork Knuckles in Hua Diao Wine
姥姥精選冷拼 – 醉豬手

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Smoked Egg
糖心燻蛋

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Smoked Fish with Mixed Spices
五香燻魚

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Steamed Pork Dumplings
招牌小籠包

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Steamed Pork Dumpling
招牌小籠包

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Steamed Crab Meat & Roe Dumplings
蟹粉小籠包

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Pan Fried Pork Buns
姥姥生煎包

Shanghai Lao Lao 上海姥姥
Address: Shop B, G/F, W Square, No. 314-324 Hennessy Road, Wan Chai, Hong Kong
Telephone: 2521 0073
Opening Hours: Mon-Sun 10:30-22:30
Website: https://www.facebook.com/shanghailaolao.hk


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Andre Cheung

Tsui Yuen is one of those very old dessert spots in town. Not only they serve traditional sweet soups such as sesame, walnut and almond pastes; tong yuen dumplings and sweet potato ginger soup; there is also my absolute favourite steamed egg white milk pudding. While my mom sticks with her old school jisheng tea with crunchy but soft lotus nuts and sweet dates, I got my egg white curd. It has a firm yet silky texture with tad milkiness and the level of sweetness is made perfect for my sweet tooth. This cannot be missed!

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Tsui Yuen Menu
翠苑甜品

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Jisheng Cha with Red Dates & Lotus Nuts
桑寄生紅棗蓮子茶

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Steamed Egg White with Milk
大良燉鮮奶

Tsui Yuen Dessert 翠苑甜品專家
Address: G/F, 17-19 Heard Street, Wan Chai Road, Wan Chai, Hong Kong
Telephone: 2893 3518
Opening Hours: Mon-Sun 12:00-23:30

 


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Andre Cheung

This is a typical upper cafe named after the restaurant owner, Sin Mei. It is specialized in Matcha green tea desserts, pastries and drinks, whilst recently comes up with more hojicha variations. The first item appeals to me, which is also my favourite, is a hojicha brownie served in a mini skillet with a scoop of vanilla ice cream. It echos a beautiful sizzling effect as the hojicha glaze is poured over the hot skillet, which also pairs wonderfully with the slightly too dense brownie and the cold ice cream. Similar to the matcha version with a green tea brownie, walnuts, matcha glaze and vanilla ice cream. It has a more bitter taste in comparison. We all agree that the hojicha angel cake can be lighter and should be moister in our expectation. Luckily the hojicha molten chocolate cake is so impressive as the chocolate lava just oozed out from the crusty outer layer. Finally, we are delightful to be treated with free houjicha hot chocolate, made with hojicha tea powder, white chocolate milk, toasted mini marshmallows and cream. The chocolate milk tea is mildly sweetened to my perfect ratio.

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Sizzling Hojicha Brownie

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Drizzle of Hojicha Glaze

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Sizzling Matcha Brownie

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Drizzle of Matcha Glaze

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Hojicha Angel Cake

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Hojicha Chocolate Fondant

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Hojicha Chocolate Fondant. Vanilla Ice Cream. Cookie Crumbs.

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Hojicha Hot Chocolate

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Hojicha Tea Powder. White Chocolate Milk. Toasted Mini Marshmallows. Cream.

Sinmei Tea 川善茶居
Address: 5/F, 50 Wing Lok Street, Sheung Wan, Hong Kong
Telephone: 3690 8238
Opening Hours: Mon-Sun 11:30-19:30
Website: https://www.facebook.com/pages/Sinmei-Tea-%E5%B7%9D%E5%96%84%E8%8C%B6%E5%B1%85/189152487836986


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Andre Cheung

This lobster bistro is right at the pier side of Kennedy Town. The restaurant is modern and classy, with friendly services and a small menu of their signature Maine lobsters and steaks. The first thing comes to our table is this warm brioche. They are so rich, soft and buttery sweet, which pair perfectly with the soup of the day that is made with real pumpkin puree and fresh cream. Whilst the a la carte lobster bisque is unbelievably light as is garnished with fresh mango pieces, it also contains an intense savor of lobster meat and roe. It is stunning!

We order a whole tail of roasted fish as the main course, plus the signature lobster roll which are both served with peppered french fries and pickled veggies. The lobster roll has the same buttery soft texture as the previous roll but instead filled with a refreshing mango mayo, a generous amount of succulent and tender lobster meats.
To add on, there are choices of sauce such as mango, truffle or curry mayonnaise for the lobster roll. And I dare to say, the mango will be better off than the truffle one as suggested by the waiter.

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Brioche

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Cream of Pumpkin Soup

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Lobster Bisque

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Lobster Meat Soup. Dice Mango.

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Roasted Daily Whole Fish with French Fries & Homemade Pickles

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Lobster Roll in Butter Bun. Celery. Chives. Mango Mayonnaise.

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Meat of a Lobster Claw

The Pierside
Address: G/F, 1B, Davis Street, Kennedy Town, Hong Kong
Telephone: 2398 1838
Opening Hours: Tue-Sun 12:00-14:30, 18:00-22:00 ; Fri-Sat 12:00-14:30,18:00-22:30
Website: https://www.facebook.com/thepiersidehk

 


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Andre Cheung

This is a very dark, bittersweet fudge brownie being served on a sizzling mini steak pan, along with a jar of creamy chocolate ganache and a scoop of simple vanilla ice cream, which both have   brought an amazing hot versus cold contrast! Indeed a fabulous and bitterly made chocolate brownie.

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T-bone Steak Brownie

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Red Velvet Cake Coated with Chocolate Ganache, Served with Ice Cream, Warm Chocolate Sauce

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A Drizzle of Warm Chocolate Sauce

Cafe Yawn
Address: G/F, 9 Haven Street, Causeway Bay, Hong Kong
Telephone: 2641 1511
Opening Hours: Mon-Sun 12:00-23:00
Website: https://www.facebook.com/yawncafe


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Andre Cheung

This is an absolute wonderful trip spent with the family. We had savored a lot of Taiwanese street foods . As compare to my Taipei trip in 2013, here is so much more than that! Let me show you some of them here!

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Tiger Bite Pig Taiwanese Hamburger
虎咬豬 (葷刈包)

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Tiger Bite Pig Taiwanese Hamburger
虎咬豬 (葷刈包)

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Oyster Omelette
雞蛋蚵仔煎

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Deep Fried Shrimp Roll
炸蝦卷

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Crispy Stink Tofu
脆皮臭豆腐

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Traditional Baked Egg Cake with Cheese
原味古法蛋糕

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Traditional Baked Egg Cake
原味古法蛋糕

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Pepper Pork Cake
胡椒餅

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Pepper Pork Cake
胡椒餅

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Oyster Flour Rice Noodle
蚵仔麵線

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Mango Shaved Ice
芒果千層冰

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Red Bean Soup with Taro Mochi
紅豆芋圓湯

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Yilan Onion Pie (with hot pie soup)
宜蘭蔥餡餅

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Pancake, Peanut Powder, Taro Ice, Coriander
潤餅皮 花生粉 芋頭冰 香草

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Peanut & Taro Ice Roll
花生捲冰淇淋

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Peanut & Taro Ice Roll
花生捲冰淇淋

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Bitter Melon Honey Drink
白肉苦瓜汁

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Red Bean Taiyaki
紅豆鯛魚燒

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Vanilla Soft Serve Cone @ Jungle Jungle 六福村動物主題遊樂園

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Swiss Chocolate Soft Serve Cone @ Jungle Jungle 六福村動物主題遊樂園

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Noodle Mixed in Thick Bread Bean Sauce
老北京炸醬麵

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Beef Dumpling Soup
牛肉湯餃

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Beef Dumpling
牛肉餃

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Noodle Mixed with Sesame & Peanut Sauce
巴蜀擔擔麵

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Half Meat Half Tendon Braised Beef Noodle
半筋半肉麵

源味本鋪古早味現烤蛋糕
Address: 53 Da Nan Lu, Shilin, Taipei City, Taiwan
Telephone: +02 2881 8985

Ay-Chuung Flour Rice Noodle 阿宗麵線
Telephone: +02 2388 8808
Website: http://www.ay-chung.com

Lemon House 21 檸檬屋果汁吧
Address: 21 Hanzhong Street, Taipei City, Taiwan
Telephone: +02 2383 2228
Website: http://www.facebook.com/lemonhouse21

明川家
Address: No. 8, Section 5, Zhongxiao East Road, Xinyi District, B2/F Hankyu Department

Premium Beef Noodle 滬園金牌牛肉麵
Address: B/F, Xinyi District, Taipei 101, Taipei City, Taiwan


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Andre Cheung

CE LA VI, is a living, is a pursuit of pleasure. A flagship opening in Hong Kong on top floor of the restyled California Tower, it has a spectacular view of the iconic skyline over our legendary Lan Kwai Fong.

It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively.

Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York.

As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect.

Chef Licker’s masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble.

A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee.

The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice.

Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today!

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Passionfruit Cream, Milk Powder Crumble, Milk Tea Gelato, Whiskey Foam

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Milk Tea Gelato

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Hong Kong Cappuccino
Passion cream, milk tea ice cream, Macallan foam

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White Chocolate Sake Cream, Fruity Berries with Yuzu Syrup, Salted Toffee

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White Chocolate-Junmai Sake Cream
White chocolate-sake cream, yuzu scented fruits, salted toffee

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Toasted Almond Cake, Calamansi Curd, Guava Sorbet, Coconut & Orange Papers

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Toasted Calamansi Cake
Lime soaked cake, calamansi cremieux, guava sorbet

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Toasted Calamansi Cake

CE LA VI
Address: 25/F, California Tower, 32 D’Aguilar Street, Central, Hong Kong
Telephone: 3700 2300
Opening Hours: Mon-Tue 15:00-02:00 ; Wed-Sat 15:00-03:00 ; Sun 15:00-00:00
Website: http://celavi.com / https://www.facebook.com/celavihongkong


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Andre Cheung

This Xiao Long Bao restaurant is told to be contributed by the Chef, who previously had training and worked at Din Tai Fung. Their dishes are pretty decent and service friendly for a big group. Unfortunately, I find nothing comparable to the xiao long baos at Din Tai Fung.

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Steamed Pork Dumpling
鮮肉小籠包

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Black Vinegar & Sliced Ginger

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Cold Noodle Appetizer
小菜涼麵

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Steamed Pork & Shrimp Dumpling
鮮蝦菜肉蒸餃

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Glutinous Rice Shao Mai
黑糯米燒賣

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Steamed Crab Roe & Pork Dumpling
蟹粉小籠包

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Steamed Crab Roe & Pork Dumpling
蟹粉小籠包

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Steamed Oolong Tea & Pork Dumpling
烏龍茶小籠包

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Hot & Sour Thick Soup
酸辣湯

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Traditional Fried Rice
炒飯

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Red Bean Rice Cake
赤豆鬆糕

Dian Shui Lou 點水樓
Address: 61 Nanjing East Road 4, Taipei City, Taiwan
Telephone: +02 8712 6689
Opening Hours: 11:00-14:30, 17:30-22:00
Website: http://www.dianshuilou.com.tw



Source
Andre Cheung

We live in the Regent Hotel during our Taipei trip. And every morning we are complimented with their fabulous hotel buffet breakfast. It is known to be one of the top best in Taipei and nonetheless, it is indeed high in both quality and quantity. The choices are overwhelmingly plentiful and all are in neat and clean display.

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Chocolate Donuts

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Soy Milk, Grapefruit Juice, Pineapple Juice, Tomato Juice

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Cheese Board with Crackers

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Cereal Bar

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Salad Bar

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Plain Yogurt, Mixed Fruit, Bircher Muesli

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Smoked Salmon

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Egg Tamago

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Kimchi Radish

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Baked Beans

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Egg Station

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Guo Tie

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Fried Dough

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Steamed Corn, Potato, Pumpkin, Sweet Potato, Hard Boil Egg

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Grilled Ham

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Waffle

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Blueberry Danish

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Ham & Cheese Claw

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Almond Muffin

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Butter Croissant

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Pancake

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Passion Fruit, Waffle, Cheese, Tamago

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Guo Tie, Scallion Pancake, Fried Dough, Onion Egg Omelette

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Whole Wheat Croissant, Hazelnut Brioche, Scrambled Egg, Corn Beef, Ham, Corn Croquette

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Ham & Cheese Claw, Danish, Chocolate Donut

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Cinnamon Sugar French Toast, Maple Syrup Pancake

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Pineapple, Watermelon, Passion Fruit, Guava

Brasserie, Festival Buffet by Regent Taipei
Address: No. 3, Lane 39, Section 2, Zhongshan N. Road, Taipei 104, Taiwan
Telephone: +02 2523 8000
Opening Hours: 06:30-21:30
Website: http://www.regenttapei.com



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Andre Cheung

We are told and recommended to buy this swiss roll right before we go abroad because of its sweet and smooth taro paste filling. Their typical taro roll is generously filled with pure taro mash, spongy, moist and truly irresistible! A must-buy from Taiwan!

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Sweet Taro Roll
芋香卷心蛋糕

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Taro Layered Cake
雙層芋泥蛋糕

Tsujiri is a Japanese based tea room mainly selling matcha green tea desserts. There are floats, sundaes, shaved ices, chiffon cakes and shiratama. I go for their most basic one, which is the soft serve ice cream in cone. I love the fact that this soft serve is light, smooth and creamy, and as well presents a pronounced matcha flavor. No wonder it is so popular in Japan, Singapore and Taipei!

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Tsujiri Soft Ice Cream (O-maccha)

This is one of my childhood memories in Korea. These mini cream corn filled with that sweet custard filling always burns my tongue from soup to nuts! Freshly made from the flipping machine, similar to a mini version taiyaki but in corn shape.

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Freshly Baked Cream Cake
粟米燒

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Custard Cream Filling

If you compare this matcha soft serve with the previous one from Tsujiri, it has the same silky and smooth texture, but just a little tad more icy. The matcha green tea is very fragrant but less intense. It is a perfect good to go when you shop here at Eslite.

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Matcha Soft Serve Cone
抹茶霜淇淋 (脆皮)

Cold Stone is not Taiwan based, and technically is more in American style. Their ice creams are tossed with tremendous toppings and serve usually in the signature waffle cup. I find a very interesting flavor at Taipei store, Tie Guan Yin, a kind of Chinese tea. Nevertheless, it is still too sweet to my liking and the tea flavor should be more pronounced. Another founder’s favourite with brownies, walnut, chocolate and caramel syrup is globally the all time favourites.

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“Founder’s Favourite”
創始者的最愛

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Cream Ice Cream, Brownie, Walnuts, Chocolate Syrup, Caramel Syrup
香奶冰淇淋, 布朗尼, 胡桃, 巧克力醬, 焦糖醬

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Tie Guan Yin Ice Cream
鐵觀音茶冰淇淋

Last but not the least, our Taipei trip ends with this sweet and salty combination of creamy, milky, smooth soft serve ice cream in a crispy waffle cone. Hmm!!! It can be creamier and less icy though.

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Sea Salt Milk Soft Serve
海塩牛奶霜淇淋

Siang Shuai Cake 香帥蛋糕台北店
Address: B1, No. 47, Section 1, Zhongxiao East Road,
Zhongzheng District, Taipei City, Taiwan
Website: http://www.scake.tw

Tsujiri
Address: No. 8, Section 5, Zhongxiao East Road, Xinyi District,  B2/F Hankyu Department Store, Taipei City, Taiwan
Telephone: +02 2723 8458
Opening Hours: 11:00-22:00
Website: http://www.tsujiri.com.tw

Deli Manjoo
Address: Zhong Shan Underground Street, Taipei City, Taiwan
Website: http://www.delimanjoo.com

明森宇治 (明森宇治抹茶專賣店)
Address: No. 245, Section 1, Dunhua South Road, Da’an District, Taipei City, Taiwan
Telephone: +02 2751 1771
Opening Hours: 11:00–22:30
Website: http://www.esliteliving.com

Cold Stone Creamery
Address: B2/F, No.1, Section 1, Chengde Road, Datong District  Taipei City, Taipei
Telephone: +02 225 5271
Website: http://www.coldstonecreamery.com

Ma Suya 塩屋 塩之專門店
Address: B2, No. 12, Nanjing West Road, Taipei City, Taiwan
(Shin Kong Mitsukoshi Taipei Nanxi Store One)
Telephone: +02 2982 1168
Website: http://www.ma-suya.com.tw


Source

 

Andre Cheung

Mah Wah is one of the most appraised restaurant where serves Michelin-starred Cantonese dim sum during lunchtime. Situated at the top of Mandarin Oriental Hotel, this fashionable dining space has captured the beautiful scenery of the Victoria Harbour. On the table are homemade XO sauce made with a lot of conpoy, chili sauce and vinegar. To start, the mushroom bun is a popular order here; fluffy steamed buns stuffed with assorted mushroom and dusting of cocoa powder to resemble real mushrooms. Some must-try are the flaky puff pastry with a filling of unbeatably flavorful black pepper beef tenderloin, a scrumptious foie gras and pear dumpling made with chewy fried mochi wrapper and the decent mashed taro puff topped with a luxurious abalone. The one portion lotus leaf baked rice is also excellent, fried with prawns, eggs and an abalone on top. We ended with petit fours that include red bean coconut puddings and almond cookies. Their welcoming service is indeed appreciated and I look forward to my second visit for the signature made-to-order egg tartlets.

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XO Sauce, Chili Sauce, Black Vinegar

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Assorted Mushroom Bun
珍菌蘑菇包

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Beef Tenderloin Puff, Black Pepper Sauce
黑椒牛柳酥

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Beef & Black Pepper Filling
黑椒牛柳餡

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Foie Gras & Pear Dumpling
鵝肝脆津梨

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Golden Taro Puff, Abalone
蜂巢鮑魚盒

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Fried Rice, Abalone, Lotus Leaf
鮑魚飄香荷葉飯

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Petit Fours
餐後小甜

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Red Bean Coconut Pudding, Almond Cookie
椰汁紅豆糕, 杏仁餅

Man Wah 文華廳
Address: 25/F Mandarin Oriental Hong Kong, 5 Connaught Road, Central, Hong Kong
Telephone: 2825 4003
Opening Hours: 12:00-14:30, 18:30-22:30
Website: http://www.mandarinoriental.com/hongkong / https://www.facebook.com/ManWahMOHKG

 

 


Source

 

Andre Cheung

Starting this Fall, Sino Group of Hotels Restaurant – Satay Inn will present a true flavor of Penang at three respective hotels; The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel.

In collaboration with Malaysia External Trade Development Corporation (MATRADE) under Malaysia Kitchen Programme (MKP) and the Penang Chefs Association, guests of Satay Inn are able to savour some outstanding hawker foods such as Kerabu Bok Nee, a salad of shredded chicken and black fungus with refreshing touch of spicy chili; Choon Pheah, a traditional Malaysian spring rolls that has been modified to bite size serving, along with a flavorful vinegary dip made with loads of onion.

On top of that, the group has rigorously selected and invited Penang’s Chefs to perform at live cooking stations, bringing some of the Penang’s favourite dishes to foodie.

Given that Penang way is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavors and mixture of unique herbs to spices.

Favourites are stir fried flat noodles with scrambled eggs and cockles; tangy laksa cooked with mint, pineapple, chili, onion, cucumber and a fragrant fish broth of lemongrass, which is highlighted with an elevating touch of shrimp paste.

Last but not the least, a delicious pork belly braised in cinnamon-scented soy sauce is surely decadent with hard boiled egg and tofu puffs as condiments.

The menus offers two favourite desserts that happen to be traditional banana cake and pandan crepe filled with caramelized coconut. Everyone is so satisfied with the green crepe, especially of a sweet note coming from coconut sugar.

The promotion menu is available for lunch and dinner from November 4th to 15th. Other highlighting dishes such as White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on a la carte menu for the best savour of true and authentic Penang cuisine.

More about Malaysian Kitchen Programme (MKP) can be found HERE.

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Satay Inn
沙嗲軒

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Kerabu Bok Nee
Fresh black fungus salad in Nyonya style
娘惹黑木耳雞絲沙律

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Choon Pheah
Spring rolls with authentic Nyonya dipping
娘惹春餅

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Choon Pheah
娘惹春餅

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Penang Fried Kway Teow
Fried flat noodles with cockles & Chinese sausage
檳城炒貴刁
(4-6th November 2015)

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Mixture of Herb and Spice
香草, 香料

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Live Cooking Station
現場烹飪

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Laksa Noodle
叻沙麵

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Ingredients of Assam Laksa
叻沙材料

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Assam Laksa
亞參叻沙
(7-9th November 2015)

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Tau Yew Bak
Braised soy pork belly
家傳紅燒肉

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Braised Pork Belly
紅燒肉

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Kuih Ketayap
Green crepe filled with caramelized coconut
香蘭椰絲卷

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Coconut Sugar, Shredded Coconut
椰絲, 椰糖

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Bengkang Pisang ala Kampong
Traditional baked banana cake
檳城香蕉糕

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Iced Calamansi
凍桔子水

Satay Inn 沙嗲軒 (City Garden Hotel)
Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Telephone: 2806 4938
Opening Hours: Mon-Sun 11:30-15:00, 18:00-22:00
Website: https://www.sino-hotels.com / https://www.facebook.com/SatayInnSGH



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Andre Cheung

Namely the best butcheries and the only one equipped with a pink salt dry aging room, Blue Butcher is a restaurant of a little NYC style elements, with cool, spacious and industrial decorations.

Given that it is one of the most recommended steak house in Hong Kong, the menu does not only cover array of steaks and cuts, but also some delightful entrees, poultry and seafood dishes that are all prepared with ingredients sourced strictly from farm to table.

They have taken inspirations from traditional recipes in order to recreate the local and organic food into some of the modest and tastiest dishes, mostly come in big plate to share, as well as signature cocktails such as Fig & Cheese and Bangers & Mash.

During the weekdays, the butcher & fries lunch starts with a cold starter buffet, featuring daily selections created based on fresh market ingredients. The two not-to-be-missed are surely smoked organic beetroot with crumbled feta and watermelon cubes with sliced ham and pistachio vinaigrette.

Some definite mains coming to be their Blue Butcher southern fried chicken, crispy and goldenly batter fried, and is still surprisingly moist on the inside.

While everyone is digging into the cheesy aromatic truffle orzo, which is basically a risotto-like pasta cooked in broth and tons of parmesan cheese, the medium done dry aged rib eye is cut moderately tender, well flavored and no bone with just a little fat. It is completely divine.

Rather than the usual offer of black angus beef burger, we are served with an irresistible combination of premium wagyu beef, poached lobster and seared foie gras sandwiched in toasted artisan buns. This ultimate version is only available throughout November so make sure to get here soon!

Finally, one cannot leave Blue Butcher without trying their signature sea salted caramel ice cream. But I personally vote for the mango and passion fruit sorbet.

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Cold Starter Buffet
Daily salad selection
(Organic Smoked Beetroot with feta, cucumber pistachio vinaigrette; Herb Cured Salmon with pickled onions, caper berries; Compressed Watermelon with shaved spanish ham, feta, rocket, pistachio vinaigrette; Belgium Endive with orange candied bacon, stilton cheese, truffle dressing)

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Blue Butcher Buttermilk Southern Fried Chicken
Spiced BBQ sauce

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Dry Aged Grain Fed USDA Rib Eye
Bearnaise

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Dry Aged Grain Fed USDA Rib Eye
Bearnaise

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Wagyu Beef, Foie Gras & Butter Poached Lobster Burger

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Truffle mayo, juicy tomato, fresh cut purple cabbage, artisan bread roll

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Black Truffle Orzo & Parmesan

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All You Can Eat Fries
Melted mozzarella & cheddar, Black truffle & parmesan

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Mango & Passion Fruit Sorbet

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Mango & Passion Fruit Sorbet

Blue Butcher Bar & Restaurant
Address: 108 Hollywood Road, Central District, Hong Kong
Telephone: 2613 9286
Opening Hours: Mon-Sat 12:00-23:00 ; Sun 11:00-22:30
Website: http://www.bluebutcher.com / https://www.facebook.com/BlueButcher



Source
Andre Cheung

First opened in 2005, Noodle TETSU expanded with over 16 branches around Japan.

They have been modifying their soup and ramen, who aim to create commodity through satisfaction and customer relations.

Finally today is their launch in Hong Kong. Situated at Canal Road West, the restaurant has a ramen bar and few numbers of table along with very accommodating services.

More than just regular ramen, the menu offers guest with the best taste of tsukemen, which is a cold dipping noodle dish with Japanese ramen and a bowl of thick soup served separately. Optionally, a hot version is also available with noodle served in the hot clear broth.

The Sendagi ramen is set limited to 30 bowls per day. With a fragrant fish broth made with large amount of sardines and dried mackerel, it comes with ramen of medium thickness, thin cut char siu and bamboo shoots.

For a much richer experience, the tsukemen has a thicker pork bone broth with stripe cuts of pork.

It is satisfyingly dense because of the 36 hours simmering process in chicken bones, dried sardines and mackerel fishes. Served hot, I really enjoy the thick cut ramen which is chewable in texture and able to carry the dipping broth thoroughly.

The hot stone is also fun to play with, which liberally just reheated the broth in instant. In addition, their homemade soft boiled egg is unbeatable.

At such moderate price tag, Tsukemen TETSU is a nice addition to the Hong Kong ramen market.

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Fried Onion
炸洋蔥

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Sendagi Ramen
千駄木拉麵 (魚介醬油)

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Sendagi Ramen
千駄木拉麵

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Tsukemen TETSU
TETSU 香港店

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Tsukemen
沾麵, 熱 あつもり

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All-Stars of Topping
大滿足組合

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Pork
叉燒

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Soft-boiled Egg
味付半熟蛋

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Hot Stone
鐵石頭

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Reheating Soup
投石暖湯

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Tsukemen
沾麵

Tsukemen Tetsu つけめん TETSU 香港店
Address: G/F, 23 Canal Road West, Causeway Bay, Hong Kong
Telephone: 2172 6433
Opening Hours: Mon-Sun 11:00-23:00
Website: https://www.tetsu102.com / https://www.facebook.com/tetsu102hk



Source
Andre Cheung

Ladies and Gentlemen, presenting you the beauty of cocktails.

Situated at the very end of Haven street, here is a Japan-experienced bartender who would make very nice Japanese inspired cocktails. They offer a list on the menu and signature in preparing omakase, which is basically an idea of tailor making cocktails based on customer preference or personality.

At the mini drinking bar, mainly with Gin, Rum, Tequila, Vodka and Whisky, we are served with a few restaurant creations as well as an omakase cocktail.

The cafe also serves a menu of canapes and desserts that are great to snack on. Including prawn cocktail with mayo dressing on white toasts, cold cut platter with generous rolling of parma ham, chicken meatballs and mini burgers, some ideal options are applewood-smoked fries that comes with a deliciously creamy black truffle mayo, beer battered chicken and no baked mac & cheese of al dente texture.

How about some savory macarons? White truffle, basil & tomato, mushroom & chicken, duck breast and foie gras.

While the Belgian handmade macarons sound indeed strange and unpalatable, there are also frozen lollies serving in coconut mousse with bergamot filling, or rose mousse with strawberry filling.

Finally, I would opt for the omakase at Ladies & Gentlemen!

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Tasting Menu

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Prawn Salad with Toast

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Diced Prawn, Cucumber, Crab Roe, Mayo

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Ginius
Gin, yuzu juice, homemade fennel infused agave mix, peach puree, aromatic bitters

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Cold Cut Platter
Parma ham, black pepper salami, smoked eel & cheese

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Smoky Fries with Truffle Dip

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Truffle Dip

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Rum & Violet
Silver rum, lemon juice, violet liqueur, homemade pink & black peppercorn agave mix

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Deep Fried Chicken

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Chicken Meatballs

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Spicy Target
Tequila, yuzu juice, homemade jalapeno pineapple puree, homemade agave mix, aromatic bitters

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Mini Burger
Spicy minced pork with egg & wagyu beef hamburger

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Mac & Cheese

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Omakase
Tailor made cocktail

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Kurobuta Pork Braised Rice

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Belgium Handmade Savory Macaron
Foie Gras, White Truffle, Mushroom & Chicken, Basil & Tomato, Duck Breast

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Frozen Mousse with Fruity Filling

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Ladies and Gentlemen

Ladies & Gentlemen
Address: G/F, 31 Haven Street, Causeway Bay, Hong Kong
Telephone: 3956 4282
Opening Hours: Tue-Thur 12:30-00:00 ; Fri-Sat 12:00-01:00 ; Sun 12:30-00:00



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Andre Cheung

Do you remember I said I’ll update you in the previous post on this?
And YES! You’re right! This is my new blog! Check out more and tell me what improvement you want to see here!

As a continuation of the November wine & dine month, Foodie crosses over with Fashion Walk in holding a Cheers for Fashion Walk event in celebration of wine, craft beer and spirits. At the food street of Fashion Walk in Causeway Bay, expect to learn how to make cocktails, personalising whisky blend and many more. A tasting pass would allow you to try some small bite and wine tastings, whereas a dining pass offers the chance to enjoy delicious beer or wine pairing menus from seven restaurants at Fashion Walk. That include elBorn, Eat.It, COEDO Taproom, Elephant Grounds, Wildfire+, Marbling by Mr. Steak and Cedele. Check out more about the menus from HERE!
Make sure to get more of these best deal at Foodie website!

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Wine Glass

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Cheers For Fashion Walk

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F.E.W. Spirits

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Seafood Paella from elBorn

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Tasting Coupon

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Bestbev Craft Beer

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Lime Cider with Wild Ginger

Cheers For Fashion Walk
Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong
Opening Hours: 14th November 2015, 15:00-21:00
Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk

Bestbev Hong Kong
Website: http://bestbevhk.com / https://www.facebook.com/BestbevHk



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Andre Cheung

This replication of a stylish butcher house is a new casually set French bistro owned by the Michelin two-starred Chef of Akrame. Specializing in a mix of meat and potato dishes, the restaurant emphasises on

rsimple, fresh, quality ingredients to combine an exclusive taste of meat with a specially prepared olive oil.

First is a small paper bag of warm baguette served with housemade Caractere olive oil, which has a spicy and peppery kick.

Dinner is priced affordably in a set of L’Entree, La Viande, L’Accompagnement, and Le Dessert.

The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette.

The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb.

Their philosophy to prepare meal dishes with Chef’s housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness.

Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges.

Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger.

While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt.

Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully.

Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street.

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Atelier Vivanda

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Butcher Knife

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A Paper Bag of Bread

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French Baguette & Extra Virgin Olive Oil

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Eggs Mimosa

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Iberian Pork Rib

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Medium

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Le Croquavor
A Way Of Reinterpreting The Hamburger

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Pommes Darphin

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Pommes Dauphines

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Lychee Soup, Coconut, Verbena Ice Cream

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Meringue Foam

Atelier Vivanda
Address: G/F, 9 Ship Street, Wan Chai, Hong Kong
Telephone: 2109 1768
Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00
Website: http://ateliervivanda.com.hk / https://www.facebook.com/AtelierVivandaHK



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Andre Cheung

Sushi Man is a new Japanese restaurant owned by a young and passionate Chef who was trained in Hong Kong – Chef Cupid. His skillful experiences in Japanese sushi crafting has brought my attention on their popular Chef’s choice of the day that favor lots of Hong Kong locals, also known as omakase.

There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the “Man”, which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.

Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top.

Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel.

We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall.

As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth.

Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish.

Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course.

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Sushi Man
鮨文

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Tomato & Tofu Salad with Sesame Dressing, Dried Fish
蕃茄豆腐胡麻醬沙律, 小魚乾

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Chawanmushi with Truffle
黑松露蒸蛋

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Buri
鰤魚

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Shima Aji
深海池魚

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Kaibashira
帆立貝

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Torching Sashimi
火炙刺身

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Torched Mackerel
火炙鮫魚

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Torched Azi
火炙竹簽

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Shirako with Pickled Radish
鱈魚白子配酸汁蘿蔔蓉

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Shirako
魚白子

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Flounder with Zest of Yuzu & Sea Salt
左口魚邊, 柚子, 海鹽

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Itoyoridai
金線鯛

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Amaebi & Uni
甜蝦海膽

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Sanma
秋刀魚

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Hokkigai
北寄貝

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Chutoro
中拖羅

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Akagai with Soy Sauce
赤身醬油漬

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Toro Hand Roll
拖羅紫菜手卷

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Uni & Botan Ebi Donburi
牡丹蝦海膽杯

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Uni & Botan Ebi Donburi
牡丹蝦海膽杯

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Fish Soup
魚湯

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Cantaloupe
網紋蜜瓜

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Sake
日本清酒

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Sushi Man
鮨文

Sushi Man 鮨文
Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong
Telephone: 2285 9477
Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30
Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/



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Andre Cheung

Two Michelin Star Yan Toh Heen is a recognizing Chinese restaurant belongs to the InterContinental Hotel Hong Kong. It is set at the lower ground level of the lobby with a breath-taking scenery of the Victoria Harbour and a land of amazing green grass.

Specializing in refined Cantonese cuisine, the kitchen behind is hosted by Executive Chef Lau Yiu Fai, who aims to serve top quality dishes with the best seasonal ingredients.

The menu features a page or two of classic dim sum, which is only available during lunch, barbecue meats, a la carte stir-fry or braised pot dishes and a list of traditional Chinese brewed tea.

First time being here, we are delighted to see such a beautiful table setting with jade-elements made utensils. There are 6 different condiments and sauces placed to us as we are offered pre-meal candied walnut that is so irresistible to nibble on.

As a start, we had a signature trio steamed dumplings of king crab leg, supreme lobster and black truffle scallop. They are all made very delicate with thin wraps and none of them have flavors being overshadowed.

We loved the baked taro nest dumpling with a whole abalone atop and generous seafood filling, which simply shows a tactful skill of dim sum making. With this and Man Wah’s version, they both worth the honour to be the best in town!

A favourite eaten dish is surely the signature deep fried crab shell. Unlike any other ones, it is packed with pure crab meats and onions, combined with cream base that make it another must-order.

Yan Toh Heen is the origin inventor of the golden scallop with pear fritter. It has a light crunch over the sandwich between plump scallop, minced prawn, and slice of pear for a subtle finish.

Since this is my pre-birthday celebration, I couldn’t resist to order half dozen of longevity buns in advance after instagramming its stunning presentation. It turns out rather small just as palm size with lotus and egg yolk filling, and honestly I will like it better if it has fluffier texture.

Nonetheless, I am still overjoyed by their high quality food and great service when a little box of surprise is given as a bless for my birthday. No doubt that it is one of the world’s finest Chinese restaurant.

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Jade Setting
玉石器

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Jade Fish Chopstick Stand
筷子架

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Brown Sugar Candied Walnut
黑糖琥珀合桃

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Condiments & Sauces
醬料

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Yan Toh Heen Superior Dumplings
極品三式海鮮餃

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Steamed King Crab Leg Dumpling with Green Vegetables, Steamed Lobster Dumpling with Bird’s Nest & Gold Leaf, Steamed Scallop with Black Truffles & Vegetables Dumpling
長腳蟹肶菜苗餃, 金箔燕液龍蝦餃, 黑松露帶子餃

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Braised Whole Abalone & Seafood on a Crispy Taro Net
原隻鮑魚海鮮脆芋盒

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Golden Stuffed Crab Shell with Crabmeat
脆釀鮮蟹蓋

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Golden Stuffed Crab Shell with Crabmeat
脆釀鮮蟹蓋

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Golden Scallops with Minced Shrimp, Fresh Pear
龍帶玉梨香

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Golden Scallops with Minced Shrimp, Fresh Pear
龍帶玉梨香

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Chinese Longevity Buns
萬壽蟠桃包

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Chinese Longevity Buns
萬壽蟠桃包

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Chinese Longevity Buns
萬壽蟠桃包

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Yan Toh Heen
欣圖軒

Yan Toh Heen 欣圖軒
Address: Lower level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Telephone: 2313 2323
Opening Hours: Mon-Sat 12:00-14:30, 18:00-23:00 ; Sun 11:30-15:00, 18:00-23:00
Website: https://hongkong-ic.intercontinental.com



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