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About this blog

thisgirlabroad is an expat living, working, and eating her way through Hong Kong, and traveling throughout South East Asia without any plans to slow down. 

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thisgirlabroad
fang-fang-brunch-3-150x150.jpg

Natural light fills the restaurant and the middle has been cleared away to make room for a long table filled with Fang Fang’s semi-buffet offerings. Although I don’t love the set-up, the display of food is impressive (especially the sushi platter). There’s a decent selection from the buffet along with four main dishes that are brought to your table. The vibe is pretty good, but it’s also very kid-friendly with a play area at the front of the restaurant. While this is obviously great for families, I can’t say I’m a fan of drinking glass after glass of champagne around children. The service was great, although they did run out of sake which we found a bit strange, but the dishes were a bit hit and miss.

Buffet Counter

fang-fang-brunch-1-1024x683.jpgSushi platterfang-fang-brunch-2-1024x683.jpgEntire semi-buffet counter

The menu is divided into different sections like, “from the basket”, “from the ocean”, “from the oven”, and so forth. While I appreciated the breakdown of options on the menu, the buffet counter was a bit disorganized. Perhaps organizing the table in these sections with the name of each item would have been helpful. Thankfully, the staff were quick to point out what each dish was when they saw us standing around the table looking slightly confused. Overall, the options were okay, but nothing really stood out enough to make me want to go back for seconds.

Mains

fang-fang-brunch-4-1024x683.jpgNew Zealand lamb rack & angus beef tenderloinfang-fang-brunch-5-1024x683.jpgAroma duck with crepefang-fang-brunch-6-1024x683.jpgWasabi prawnsfang-fang-brunch-7-1024x683.jpgMui choy pork belly

The first main to arrive was the New Zealand lamb rack & Angus beef tenderloin. I wished they had asked how we would like the meat cooked, as it was a bit well done. That being said, the lamb rack was quite tasty and was cooked more to a medium-rare than the beef. My favorite main was the aroma duck with crepe, which I found exceptionally tasty: the duck was both crispy and tender, and full of flavor. Unfortunately, I wasn’t particularly keen on the other two mains. The wasabi prawns had far too much dressing on them, which was a shame considering how large and juicy the prawns appeared. By the time the mui choy pork belly came to our table, we were both so full we could barely take a bite.

Dessert

fang-fang-brunch-8-1024x683.jpgNibbles from the dessert counterfang-fang-brunch-9-1024x683.jpgSesame ice cream

If I had been more hungry, I likely would have found the dessert table underwhelming. There was a selection of fresh fruit, a mascarpone/cookie crumble/mango cup, and some cake that had a very strange jelly-like outer layer. They also brought a scoop of ice cream to us. The sesame flavor was fantastic: strong in flavor and incredibly creamy. The masala chai, however, was not: it was very icy and didn’t really taste like much.

Verdict on Fang Fang brunch

I’m a bit torn with whether I liked the brunch at Fang Fang. On one hand, I think there was a large selection of food to choose from and the service was quite attentive. Also, everything is always better when there’s free-flow champagne. On the other hand, none of the dishes really stood out besides the duck and the set-up was a bit strange. I’ve been to Fang Fang for dinner and really enjoyed it, so I’m hoping that after a few more brunch services they’ll have things sorted out a bit better.

Price:
Food only: HK$398
Non-alcoholic beverages: +HK$50
Premium beverage package (including Moet champagne, beer, wine, sake, Bloody Mary, and bellini): +HK$160

Fang Fang
8/F, LKF Tower
33 Wyndham Street
Central

Tel: 2983 9083


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The Secret Theatre Project is back in Hong Kong for its third year, this time with the theme of Project Mayhem. To put it simply, Secret Theatre Project is an immersive show that relies on audience engagement. The secret part comes from not knowing the venue’s location or all that much about the premise of the show. Sure, they give you the title of “Project Mayhem” and a bit of a teaser trailer, but you really have to just buy a ticket and cross your fingers that you’ll enjoy it. This year, the Secret Theatre Project has teamed up with Butcher’s Club to put on a three-course dinner before the show.

The Food

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I’m a big fan of Butcher’s Club (if you haven’t already been, you should check out their private kitchen – it’s amazing), so it’s no surprise that I loved the dinner. The three-course dinner consisted of Australian Black Mussels in the most delicious creamy garlic sauce to start. For our main, we each had a generous portion of their 45-day dry-aged Australian Black Angus Ribeye with bowls of salad and my all-time favorite thick-cut fries. To wrap up, we tucked into the most decadent chocolate cake. The meal also comes with a bottle of wine to share between two people. The only complaint I have about dinner is that we felt a bit rushed in the end, as we had to finish up quickly to start the show.

The Show

I obviously can’t say too much about the actual show, considering it’s meant to be a secret and all, but I will say that throughout most of the two hours I participated in the production I was confused. I really wanted to love the show (I’m a huge fan of theatre, especially musicals), but I constantly found myself asking friends questions about what was going on or looking at my watch painfully counting down the minutes until I could leave.

The first half of the show, there was heavy audience involvement – at one point we were doing push-ups and skipping rope, which I hated every second of. However, the second half of the show was when the actors took center stage. Although the acting was quite good, the story line completely lost me until the last 30 minutes or so. I understand that “Project Mayhem” was meant to be chaotic, but it was done in an incredibly unorganized way that left many of us feeling confused and disinterested.

Verdict

Like I said earlier, I wanted to love Secret Theatre Project and I was so excited to go, but ultimately I left feeling disappointed. Thankfully, the dinner was delicious, albeit rushed at the end, which helped to make up for the lack of clarity that followed our meal. Though I wouldn’t necessarily discourage anyone from going (some people might actually enjoy being immersed in disorder and chaos for two hours), if Secret Theatre Project offered refunds based on dissatisfaction, I would have asked for one.

Dinner & Show – HK$1,600
Show – HK$850 

To purchase tickets, go here


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thisgirlabroad
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Attention all carnivores: Hong Kong’s first meat bar has just opened in Hong Kong and it’s everything you’ve ever dreamed of. MEATS Hong Kong, one of Pirata Group’s newest restaurants, doesn’t mess around when it comes to curating a menu filled with carefully chosen and skillfully prepared meat. They utilize various techniques, such as slow-roasting and grilling over their custom-made Rotisserie and Robata Grill, to bring out incredible flavors. Perfect for a casual group dinner (the menu is all about sharing plates), MEATS is a great addition to Hong Kong’s dining scene.

Vibe at MEATS Hong Kong

MEATS has completely transformed the former Jaspas restaurant into a moody, modern, and casual eatery. There is a good variety of seating options available: on stools around the kitchen bar, tables in the middle of the restaurant, and indoor/outdoor windowsill seats (similar to Pici). The staff are incredibly friendly and the manager is quick to recommend dishes based on customers’ tastes.

Starters

meats-hong-kong-1-1024x683.jpgChicken liver pate (HK$140)meats-hong-kong-2-1024x683.jpgBeef tartare (HK$150)

The chicken liver pate (HK$140) had an interesting combination of PX vinegar balls and cocoa nibs. Although initially hesitant, this actually turned out to be one of my favorite dishes of the evening. The mild mix of vinegar and bitter chocolate bits along with the smooth and rich pate was simply perfect. I also tried the beef tartare (HK$150) with cured duck egg yolk and pickled mustard seeds. The beef tendon crisps used to pile the tartare on added a nice variation of texture.

Mains & Sides

meats-hong-kong-3-1024x683.jpgIberian Presa (HK$170)meats-hong-kong-5-1024x683.jpgRotisserie chicken (HK$180)meats-hong-kong-6-1024x683.jpgIberian porchetta (HK$180)

The Iberian Presa (HK$170) was so tender and perfectly seasoned without overpowering the taste of the meat itself. One of the signature dishes at MEATS is the rotisserie chicken (HK$180), cooked using the custom Rotisserie and Robata Grill. The skin was cooked to a delicate crisp, and the chicken inside was tender and full of flavor (we didn’t even need the gravy!). Surprisingly, I haven’t had porchetta much before, but the Iberian porchetta (HK$180) with a green herb salsa at MEATS made me realize what I’ve been missing out on.

meats-hong-kong-4-1024x683.jpgUgly potatoes (HK$75)meats-hong-kong-7-1024x683.jpgSlightly spicy fried rice (HK$65)

To go along with our meat-heavy mains, we tried two different sides, both of which were fantastic. The ugly potatoes (HK$75) may not be the most photogenic dish, but damn were these fries delicious (and worth every single calorie). We also ended up trying the slightly spicy fried rice (HK$65) after we were told it was quite popular. Although it doesn’t seem to fit with the rest of the menu, the rice was so good we (read: I) couldn’t stop eating it despite being utterly stuffed.

Dessert

meats-hong-kong-8-1024x683.jpgCoconut lime pie (HK$80)meats-hong-kong-9-1024x683.jpgPear tart tatin (HK$90)

Growing up, I always cringed when my mom brought home a lemon/lime meringue pie. Looking back, she obviously did this fully knowing I wouldn’t eat any and she could relish in having the whole thing to herself. Over the past year or so, I’ve slowly shifted and began enjoying lemon desserts. Case and point: the coconut lime pie (HK$80) at MEATS. The classic combination of lime curd, meringue, and ice cream was perfectly executed.  Since one dessert is never enough, we also tried the pear tart tatin (HK$90). Both beautifully presented and incredibly tasty (that bourbon caramel, though), this dessert shouldn’t be missed.

Verdict

Although I’m always slightly annoyed at restaurants that don’t take reservations, I will definitely be coming back to MEATS Hong Kong. I would recommend coming here with a few friends so that you can order a range of sharing plates. The price point seemed reasonable for most dishes, especially given the quality of food and careful preparation of each dish. If you like meat, MEATS is a must.

MEATS
28-30 Staunton Street
Central

Tel: 2711 1812


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The Drunken Pot has been in Hong Kong for almost two years now (with a newer branch located in Causeway Bay), serving up a range of hot pot broths and unique dishes. After living in Hong Kong for six years, I really want to love hot pot, so I went back to The Drunken Pot (my third hot pot experience) to give it another go. The restaurant decor is dark and modern, with plenty of tables and a small outdoor terrace. For someone who is relatively new to hot pot, the service wasn’t particularly helpful, so we winged it 99% of the time. While I could appreciate the unique flavor concepts and dishes, I did find the price-point to be high.

Vibe at The Drunken Pot

When we arrived at The Drunken Pot TST at 8:30 pm, there was still a fairly large queue outside the restaurant. Although we were seated fairly promptly, it actually took over 15 minutes before we could track someone down who spoke English and who could take our order. That being said, when we did place our order, the food came out promptly, though the staff struggled to explain the dishes to us. While I used to think The Drunken Pot was more of a “Western friendly” hot pot place, if you’ve never been to hot pot before, I would recommend going with people who know what they’re doing.

Hot Pot

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We ordered one of the newest additions to their menu: The Vagabond Pot (HK$298). The pot consisted of four different broths: chicken in Chinese wine (“Drunken Chicken”), fish in beer, seafood in sake, and oxtail in red wine & tomato. My favorites were the oxtail and the spicy seafood in sake. To dunk in, we had the very Instagrammable Local Hand-cut Beef. After only a few seconds in the broth, these thinly sliced pieces of beef were ready to be devoured. Although they were cute, the pink black truffle, beef, and cheese dumplings (HK$88) were a bit of an odd combination. The simple deep-fried homemade bean curd and seaweed rolls (HK$58) were delicious after a quick swim in the broth. We also added a mushroom platter (HK$58) in an attempt to feel a little more healthy. There was a good variety of mushrooms and they soaked up whichever broth we threw them in. Finally, the handmade seven-color cuttlefish balls (HK$88) were a very interesting take on a Hong Kong classic. Personally, I’m a huge fan of fish balls, but some of the flavors here were a bit too far out (like the strawberry and carrot ones) for my liking. We also had a variety of seafood and three “fortune bag” dumplings, but at this point we were ready to be rolled out of the restaurant.

Verdict

The Drunken Pot offers more of a modern take on Hong Kong’s traditional hot pot scene. I would recommend going if you’ve ever been curious about it. That being said, don’t expect exceptional service and don’t go if you’ve never been to hot pot before, as you’re not given much help or guidance from the staff. I liked that the broth had different flavors to it and wasn’t that numbing broth I’ve had from more local hot pot joints. Finally, The Drunken Pot isn’t cheap. There were only two of us (mind you, we did leave absolutely stuffed) and our bill came to around HK$1,500 without any alcohol.

The Drunken Pot 
2/F, 8 Observatory Road
Tsim Sha Tsui

Tel: 2321 9038


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There’s nothing quite like a Japanese omakase dining experience, which is why I was excited to hear about the recent opening of SUSHI TAKI in Tsim Sha Tsui. Their dishes are crafted using authentic flavors, traditional methods, and seasonal ingredients. The restaurant is intimate, service is prompt, and the entire dining experience will absolutely captivate you. If you love and appreciate Japanese food, you should definitely pay a visit to SUSHI TAKI.

Vibe at SUSHI TAKI

SUSHI TAKI is a small restaurant that seats 30 guests: 7 seats at the sushi bar, 17 in the main dining area, and 6 in a private room. If you’re going with one other person and are interested in an experience, I would highly recommend sitting at the sushi bar. I was completely captivated watching the chef create each dish; the time, patience, and dedication are truly commendable. While I do understand and appreciate the usual subdued, quiet atmosphere that comes with dining at the sushi bar (in most cases), I did wish it were a bit more lively.

Matsu Omakase Menu

SUSHI TAKI offers three different omakase menus: Matsu (HK$1580), Take (HK$1180), and Ume (HK$800). We decided to go all-out and order the Matsu menu, which features a starter, five types of sashimi, a grilled dish, three types of sushi, a fried dish, four types of sushi, a handroll, soup, and fruit. The one thing I found interesting here at SUSHI TAKI, which I haven’t experienced at other sushi restaurants when dining at the kitchen bar, was that the chef waited until we were finished each piece of sashimi or sushi before preparing and presenting us with the next one. On one hand, I felt a bit awkward that he was just watching and waiting for us to finish, but on the other it slowed things down and we enjoyed each piece that much more.

Starter & Sashimi (5 types)

sushi-taki-1-1024x683.jpgPlatter of seasonal dishes to start

The starter we began our Matsu omakase menu with was an absolutely stunning platter of seasonal dishes: Japanese cucumber miso, cod roe egg, Japanese edible seaweed, Ishikawa taro, and sea bream. Every piece was truly delicious and I loved how the chef used a variety of textures throughout the platter.

sushi-taki-3-1024x683.jpgRosy seabasssushi-taki-5-1024x683.jpgTuna loinsushi-taki-2-1024x683.jpgWild yellow tailsushi-taki-4-1024x683.jpgThread-sail file fish

We began with a very thinly sliced flounder sashimi. The flavor was quite unique, given the homemade sauce of pomelo peel, sour sauce, and shiso flower that it was served with.

The rosy seabass was lightly roasted on the top in order to release more oil from the fish, which also gave it a bit of that delicious smoky flavor.

Next was the tuna loin from Nagasaki. I was impressed to hear that this tuna is actually shipped to Hong Kong chilled as opposed to frozen in order to ensure freshness and to maintain its original aroma. They served one piece of medium tuna and one piece of fatty tuna – it’s surprising what a stark contrast there is between the two.

We also tried the seasonal wild yellow tail from Hokkaido, and, finally, we had the thread-sail file fish, which was wrapped around the fish’s liver. The sweet flavor and creamy texture of the liver made for a unique sashimi dish.

Grilled dish & sushi (3 types)

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The salt-grilled beltfish, also known as ayu, had the most beautiful flavor. Despite it being served with a slightly sweet syrup, I much preferred the fish on its own. The only issue I had with this dish was the numerous small bones I had to pick out.

sushi-taki-7-1024x683.jpgBotan shrimpsushi-taki-9-1024x683.jpgMackerelsushi-taki-10-1024x683.jpgPreparing the salmon roe sushisushi-taki-11-1024x683.jpgSalmon roe sushi

We started with the botan shrimp, where we watched the chef butterfly each piece and take out the shrimp fat that is stored in the carapace. This fat is placed on top of the shrimp in order to give it a more rich, intense shrimp taste.

We were mesmerized as we watched the chef prepare the mackerel by carefully slicing the fish and putting the sushi together. The mackerel was cut into three slices to add more texture and was garnished with perilla leaf.

The salmon roe at SUSHI TAKI is quite unique in that the fresh roe is left to sit in a sauce for two days in order to balance the saltiness and bring out the sweetness. Unlike many other methods, the salmon roe here is served with its membrane intact.

Fried dish & sushi (4 types)

sushi-taki-12-1024x683.jpgSakura shrimp tempura

The sakura shrimp tempura was made with a 1:1 ratio of fresh sakura shrimp and bay leaf in order to preserve the aroma of the shrimp. I didn’t find the shrimp taste to be too overwhelming, although I think I would prefer a variety of simple vegetables instead (hello, sweet potato!).

sushi-taki-13-1024x683.jpgPacific Saurysushi-taki-14-1024x683.jpgTuna loin sushisushi-taki-15-1024x683.jpgShirahige sea urchinsushi-taki-16-1024x683.jpgAbalone sushi

The Pacific Saury from Hokkaido used a dip made with its own liver, adding a richness to the overall flavor, and the tuna loin from Nagasaki was exceptional. Comprised of three slices, the finer cut adds a different texture and the combination of different cuts really heightened the flavor.

Although I’m not particularly fond of uni, the Shirahige sea urchin was truly fantastic. There was a generous portion of uni atop a bed of rice and I didn’t find the usual strong, overly rich flavor of uni present.

The last piece of sushi we tried was the abalone. Again, I’m even less of a fan of abalone than I am uni, so I can’t say I was particularly surprised that this was my least favorite sushi on the menu (though that doesn’t mean I didn’t like it!). The abalone was steamed, but still remained quite chewy.

Handroll, soup, & fruit

sushi-taki-17-1024x683.jpgTuna handrollsushi-taki-18-1024x683.jpgSea bream soupsushi-taki-19-1024x683.jpgCantaloupe

The tuna handroll was carefully prepared in front of us. Despite having had tuna twice already this evening, I welcomed the chance to have one last bite before the night was over.

The sea bream soup was an interesting take on the typical miso soup to finish and was prepared with sea bream bones and delicate chunks of sea bream.

To finish our omakase menu up, a juicy slice of fresh cantaloupe was served.

Verdict on SUSHI TAKI

I loved the entire omakase experience here at SUSHI TAKI. Everything from the service to the ingredients was exceptional. Although the atmosphere was a bit more quiet than I would prefer while dining out, I really enjoyed sitting at the sushi bar and watching the sashimi and sushi being made. It was also great to be able to converse with our chef and ask questions, although his English wasn’t that strong. If you’re looking for a new omakase restaurant to try in Hong Kong that is grounded in traditional dishes and seasonal ingredients, I would highly recommend SUSHI TAKI.

SUSHI TAKI 
17/F 17-19 Ashley Road
Tsim Sha Tsui 

Tel: 2706 2028


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Zuma Hong Kong has established themselves as a go-to brunch spot for people looking to dine on delicious Japanese food and drink bottomless glasses of champagne. Surprisingly, it took me six years of living in this city before I finally made it to Zuma’s weekend brunch. Although the price tag isn’t cheap, it’s a good brunch option when friends are in town, you’re celebrating a special occasion, or you just want to get together with your friends and drink and eat loads!

Vibe at Zuma Hong Kong Brunch

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I went to the earlier seating at 11:00 am and, I’ll be honest, there wasn’t much of a vibe. There were only a few other tables with people at them and there were a few kids there (I don’t know about you, but free-flow champagne and children just don’t mix for me), so it was more of a subdued atmosphere. That being said, when we were leaving at 1:00 pm, it was becoming much busier (unfortunately, there are only two seating times for brunch: 11:00 am and 1:00 pm), so I would highly recommend the later time slot. As for the service, it was fantastic. I can’t remember the name of our waiter, but he was so unbelievably kind and sweet – it was hilariously refreshing given Hong Kong’s usual poor customer service.

Drinks

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Zuma has recently partnered with Ruinart Champagne, so if you opt for the free-fow package (and why wouldn’t you?!), then you can enjoy glass after glass. If champagne isn’t your thing, there’s always the option of wine.

Food

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Be sure to wear your stretchy pants because there is literally tonnes of food at Zuma’s brunch. Start with the buffet counters where you’ll find a wide range of Japanese delights. From noodles to skewers and sushi to tempura, there is almost too much choice here. Everything I tried from the buffet was delicious, as expected, though I do wish there were signs in front of the food so I knew exactly what I was putting on my plate.

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After we were done pigging out on the buffet, a plate of grilled main course samplers of salmon, scallops, mushroom, asparagus, chicken, and beef came to our table. I especially liked the tender chicken and juicy beef.

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To finish up, the most beautiful dessert platter came to our table. Although at this point I basically had no room left in my stomach for anymore food. The homemade ice cream (vanilla and ube) was hands-down my favorite, but the cakes were a miss.

Verdict

If you’re looking for a good Japanese brunch in a more upscale setting, check out Zuma. While I really liked the food and thought the service was fantastic, I wasn’t feeling the earlier seating time and found it to be a bit of a shame that you only have your table for two hours given the price of the brunch.

Zuma Hong Kong 
6/F Landmark 
15 Queen’s Road
Central

Tel: 3657 6388


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

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

Vibe at Test Kitchen

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

About Rice Paper Scissors

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

Starters

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

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

Mains

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

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

Dessert

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

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

Verdict

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

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

Contact: info@testkitchen.com.hk


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Lamma Island is well-known for its relatively easy Family Walk; from Yung Shue Wan (the main pier) to Sok Kwu Wan (the ferry pier on the south side). If you’re wanting to head to the island, but are looking for something a bit more challenging, head to the south side of the island. This Lamma Island hike takes you from the Sok Kwu Wan ferry pier, east to Mo Tat Village, south-west along Shek Pai Wan Beach and then back up to the pier. Along this hike, you’ll pass through a few villages, see beautiful views of the south side of Hong Kong Island, and have the opportunity to end your hike at the beach or with a seafood feast along the water.

Starting point of the Lamma Island hike

Head to the Central Ferry Pier and take the Lamma ferry to Sok Kwu Wan (check the schedule ahead of time, as this ferry isn’t as frequent). The journey is around 40 minutes.

Sok Kwu Wan to Mo Tat Old Village

lamma-island-hike-1-1024x683.jpgAfter you’ve passed the restaurants, with the temple on your far left. Head straight and up the stairs on your left.

Once off the ferry, head right, along the walkway of a dozen or so seafood restaurants until you come out into an open space with a small temple on your left. You’ll see a slightly hidden set of stairs going up into the trees in front of you and to your left (just to the right of the small shed in the photo above).

lamma-island-hike-2-1024x683.jpgFirst fork in the path. Turn right for a quick photo op first, then head left.lamma-island-hike-3-1024x683.jpgPhoto op views. There’s also a few large rocks to the right that make for great photos/views.

Once you’ve climbed up the stairs (and passed a few cemeteries along the way) you’ll reach a fork in the path (Ling Kok Shan) where you can go straight, left, or right. Head right for a quick photo op – there’s a pavilion and a few large rocks to stand on that overlook the surrounding area. Once you’ve updated your Instagram story, head back down to the fork in the path and turn left instead (technically, at this point, you’ll be going straight).

lamma-island-hike-4-1024x683.jpgLooking out at Aberdeenlamma-island-hike-5-1024x683.jpgThe trail you’ll be going alonglamma-island-hike-7-1024x683.jpgLooking down at Sham Wanlamma-island-hike-8-1024x683.jpgLooking down at Mo Tat Wanlamma-island-hike-9-1024x683.jpgDescending down the hill

The trail is all paved, so you really can’t get lost along the way. The trail takes you east along the ridge top where you’ll be able to see some great views of Aberdeen and the south side of HK Island (depending on how clear the skies are), as well as the the south side of Lamma Island. When you reach the bottom of the stairs leading down to Mo Tat Wan, turn right (there are public toilets right there) and continue to follow the path.

Mo Tat Old Village to Yung Shue Ha to Tung O via Shek Pai Wan Beach

lamma-island-hike-11-1024x683.jpgAlong the way to Yung Shue Halamma-island-hike-12-1024x683.jpgWalking into Yung Shue Halamma-island-hike-13-1024x683.jpgYung Shue Halamma-island-hike-14-1024x683.jpgShek Pai Wanlamma-island-hike-15-1024x683.jpgAt the end of this path, turn right and follow the sign that says “Sok Kwu Wan”

At this point, there are a few little shops (basically people’s houses) that sell drinks and snacks if you’re wanting to take a quick break along Shek Pai Wan beach. I wouldn’t recommend swimming in the water, as every time I’ve done this route, there has been mass amounts of garbage floating in the water and along the shore. Regardless, I found the little village of Yung Shue Ha really interesting and appreciated the signs that were posted, briefly explaining the history of the village and who currently inhabits the area.

After you reach the end of the path (in the last photo above), turn right, following the sign to Sok Kwu Wan. Continue to follow the path (shortly after you’ll veer right up a set of stairs) which will lead you to Ling Kok Shan where the pavilion was. From here, just retrace your steps back to the Sok Kwu Wan pier where you can finish your day with a seafood feast at one of the many seaside restaurants along the way.

Journey Length: about 7 km
Total Time: about 1.5 – 2 hours

 


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Generally speaking it’s best to focus on destinations before specific attractions. But the Taj Mahal in Agra, India is one of just a handful of man-made structures that essentially functions as its own destinations. It’s right up there with the Great Wall of China, the Pyramids, and the Eiffel Tower in this respect – except that, with no disrespect to Agra, it doesn’t exactly have Paris or Cairo surrounding it! These are some of the highlights some travelers experience visiting the Taj Mahal.


Legendary Photo Ops 

You should never travel anywhere exclusively for a photo op, but the Taj Mahal makes for one of the most famous backdrops anywhere in the world. In fact (without any definitive stats on the matter to prove it), it may be second only to Machu Picchu. An article on how millennials are reshaping travel, which is actually a pretty interesting read, made note of the fact that every time one goes online, one encounters pictures of 20-somethings posing on Machu Picchu. It’s almost like a rite of passage and, again, the Taj Mahal is close behind. Whether you simply pose smiling with the incredible tomb at your back, or you go the traditional route of making it look like you’re pinching its spires between your fingertips, it’s a photo you’ll always treasure.

Aladdin Flashbacks 

There’s actually a lot of debate about where the fictional kingdom in Aladdin is meant to be. Currently there’s a bit of a controversy about Disney casting a non-Arab actress to play Jasmine in a new remake, as many assume Agrabah is Arabian. Similarly, a video game online called “Genie’s Touch,” which is unofficially based on the old animated Disney movie, says the game’s designs are “based on a Middle Eastern theme.” The game’s slot icons and background certainly resemble those from the film. That said, however, the same look resembles the Taj Mahal perhaps more than any other actual structure. That, plus the fact that the Taj Mahal is in Agra, make a pretty compelling case! If you grew up loving Disney, you might enjoy the simple fact that you’re basically touring the real life Sultan’s palace.

Authentic Cuisine

One thing that’s terrific about Agra is that it has enough traditional Indian cuisine to satisfy just about any traveler who comes to see the Taj Mahal. Popular restaurnats include Dasaprakash, Pinch of Spice, and Shankar Ji, among others, and at any of them you can find authentic Indian flavors and preparations. Particularly at a destination where the primary goal is sightseeing – spending a lot of time walking and hanging out outside – it’s nice to know that there are great options if you work up an appetite.

Peaceful Gardens 

One attraction quite close to the Taj Mahal that isn’t always mentioned until you’re actually there is Mehtab Bagh, also known as the Moonlight Gardens. Said to be the last of 11 gardens that once lined the river, organized by Emperor Babur, Mehtab Bagh now serves as a sort of oasis for tourists. These aren’t the lushest gardens you’ll find in the world, but they’re peaceful, separated from the main throngs, and give you a unique and different view of the Taj Mahal in the distance. If you’re making the trip, you should absolutely check this area out.

The Tour 

Finally, there’s the actual tour, which of course is the primary highlight. The Taj Mahal is striking from a distance and perfect for photos (or for stoking the imagination of your inner Disney fan). But seeing it up close in a guided tour is an absolute must. There just might not be a more spectacular or interesting building in the entire world.

Note: this is a sponsored post.


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I grew up eating my Nana’s homemade pierogi and potato pancakes, and my mom’s homemade cabbage rolls, among other Eastern European dishes. Since it was always so readily available, I never realized how much I would miss Ukrainian food or how difficult it would be to find authentic dishes after I moved abroad. Dacha is one of the only Eastern European restaurants in Hong Kong, and although I’ve walked by it almost every day since it opened more than a year ago, it wasn’t until recently that I went in to try the food. Whether you’ve never tried Eastern European food before or are simply craving a bowl of borscht, Dacha’s comforting, homemade dishes are well worth a try.

Vibe at Dacha

dacha-hong-kong-8-1024x683.jpgCozy dining areadacha-hong-kong-9-1024x683.jpgBar

Unlike the majority of new restaurants in Hong Kong, the interior at Dacha isn’t modern and sleek. Instead, the vibe is very homey and retro. When I first stepped inside the restaurant, it was as though I was walking into my Nana’s house; doilies on dark wooden tables, black and white framed family photos on the walls, and Ukrainian/Russian floral decor. While some people may not fully appreciate this type of restaurant style, I found it comforting; a little piece of home.

Starters

dacha-hong-kong-1-1024x683.jpgHerring Under A Fur Coat “Shuba” (HK$130)dacha-hong-kong-2-1024x683.jpgHerring Under A Fur Coat “Shuba” (HK$130)dacha-hong-kong-4-1024x683.jpgBeetroot Fries (HK$128)

I had originally wanted to order the Baltic herring,  but our waitress recommended the Herring Under A Fur Coat “Shuba” (HK$130). She said it was a special dish comprised of layers of herring, potato, carrot, and beetroot, and was a must try. While I prefer my herring to taste more salty, this dish is perfect for those who aren’t quite used to such a salty fish. Although not exactly Eastern European, we couldn’t resist ordering the Beetroot Fries (HK$128) coated in sea salt and rosemary. Our favorite part was the parmesan and goat cheese dip, which we were tempted to smother over everything else we ordered.

Mains

dacha-hong-kong-3-1024x683.jpgKhachapuri (HK$125)dacha-hong-kong-5-1024x683.jpgDacha Combo Platter – Polish sausage, cabbage rolls, pierogi, potato pancake (HK$245)

I tried Khachapuri (HK$125) for the first time at Dacha, and I absolutely fell in love with it. This Georgian dish is comprised of cheese, butter, and a runny egg in a “bread boat”. Although it may sound simple enough, I can’t describe how satisfying this dish was. Since so much of Dacha’s menu was nostalgic for me, I wanted to try a bit of everything. The Dacha Combo Platter (HK$245) came with Polish sausage, cabbage rolls, pierogi, and potato pancake, and was a perfect way to sample a variety of my favorite foods. The pierogi were surprisingly similar to the ones my Nana makes. For the cabbage rolls, I prefer a more balanced mix between rice (which there wasn’t much of) and meat. The potato pancake and sausage were also good, although at this point I was falling into a carb-induced coma.

Dessert

dacha-hong-kong-6-1024x683.jpgHomemade infused vodka (HK$85)dacha-hong-kong-7-1024x683.jpgHoney Cake “Medovik” (HK$85)

To wrap up our meal, we were encouraged to try Dacha’s homemade Infused Vodka (HK$85/shot). We ordered the raspberry & jalapeno and mango & chili and I really did love both. Each shot, which is meant to be sipped, had a bit of a kick without being painfully spicy. I had also read about Dacha’s well known Honey Cake ‘Medovik’ (HK$85), so we ordered a slice to share. After biting into a spoonful of this delicate cake, I was surprised at how smooth the texture was and how the sweetness from the honey was more subtle than expected. I was tempted by the other desserts on the menu, like the cheese and vanilla or very berry pierogi, but I’m glad I tried this cute cake instead.

Verdict

Dacha is a unique, cozy restaurant that does a great job in bringing a variety of Eastern European food to Hong Kong. I do find the price to be a bit high for some of the dishes, but I realize rent and prep time (making pierogi from scratch is a time-consuming, monotonous process) plays a huge factor. Because I grew up eating these dishes at home, I’m partial to the way my mom and Nana make them. That being said, I think the atmosphere and food are quite authentic, and I would definitely go to Dacha when I’m craving a home cooked meal and am missing my babushka.

Dacha Restaurant & Bar
G/F, 38-40 Hollywood Road
Central

Tel: 2420 3555


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After spending over five years in Hong Kong, I’m surprised that us blondes still have such a hard time getting our hair done in this city. Many of the “expat salons” charge a small fortune to cut and color blonde hair (or any colored hair for that matter) and taking a chance on a cheaper/local salon can be risky. Though I’ve used a local salon for a few years, I was looking for something more higher-end to breathe some life back into my brassy hair. If you’re looking for a great hair salon in Central, especially if you’re a blonde, look no further than O2 Hair Studio on Wyndham Street.

O2 Hair Studio – Interior

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I’ve walked past O2 Hair Studio multiple times thanks to its prime spot in Central, but never realized how big it actually is. Hands-down, it’s the largest hair salon I’ve seen in Hong Kong. Although the interior is a bit basic (the salon will be getting a complete makeover soon!), the staff are incredibly welcoming and I found the large space refreshing. While you’re getting pampered, you can enjoy a cappuccino or sip on a glass of bubbly.

Highlights and a cut

Owner and head hair stylist Rudy is exceptionally knowledgeable and has been working in Hong Kong for the past 22 years. Not only is he hilarious, he specializes in blondes and will work some serious magic on your hair.

o2-hair-salon-1-683x1024.jpgBEFOREo2-hair-salon-2-1024x683.jpgBEFORE

I went into O2 Hair Studio desperate to get rid of my roots (I know: my hair looked tragic). I had previously gone to a different salon to have balayage done for the first time in hopes that when my hair grew out there wouldn’t be such a stark contrast between my roots and my colored hair. Unfortunately, it didn’t exactly grow out the way I had imagined (I was under the impression it was meant to not look so harsh when my roots grew out).

Rudy recommended highlighting mainly my roots to avoid build-up on my existing colored hair. He used two different shades of blonde (one lighter and one more natural) and then combed them through after I had spent some time under the heated contraption and the color had set.

As for the cut, I told him I loved my long hair and just wanted to get rid of the split ends. He respected what I wanted and didn’t press me to cut it shorter (despite later confessing he would have liked to chop a few more inches off) or give me more layers.

The results

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I love everything about my cut and color. Rudy understood exactly what I wanted (a blunt cut and natural-looking highlights) and my hair came out looking fantastic. Because I don’t get my hair done often (it was literally almost a year since I had my hair cut last – terrible, I know), I try to stick to a natural look as much as possible. Rudy was able to blend the highlights he did at my roots with the previous color I already had in my hair perfectly, making me one happy customer.

After-care products

I’m always careful with what hair products I’m putting on my hair after I get it colored, since I want to preserve the color for as long as possible. O2 Hair Studio offers a range of products to keep your hair looking just as great months later. I’m currently using the PHYTO Paris intense hydration brilliance shampoo (PHYTOJOBA), the express conditioner (PHYTOBAUME), a repairing thermal protectant spray (PHYTOKERATINE), and Revlon’s blonde detangling leave-in conditioner. All of these products (and much more) can be found in the studio and the staff are able to recommend which products best fit your hair type.

Price

Highlights (full head) – HK$1800
Cut – HK$990
*Note: these prices are specific for my hair. Charges may vary depending on hair length, texture, stylist, etc.

O2 Hair Studio 
G/F, 38 Wyndham Street
Central
Hong Kong 

Tel: 2529 6289

O2 Hair Studio is open until 9:00 pm Monday – Friday (a rarity for salons in Hong Kong), making it easy to #treatyoself and get your hair done after a long day at work!


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I recently spent three weeks back in Canada, which was mostly spent eating. Toronto has a solid selection of restaurants, covering any and every range of cuisine, vibe, and price. Although I by no means tried all the must-eat restaurants in the city, I managed to dine at a handful of solid places that I would recommend. Here you’ll find my 7 favorite restaurants in Toronto; everything from brunch to healthy eats, and budget-friendly to patios.

For a lazy weekend brunch

restaurants-in-toronto-7-1024x683.jpgHummus with lamb koftarestaurants-in-toronto-8-1024x683.jpgShakshuka

I was on the hunt for shakshuka in Toronto when I came across Fat Pasha. Coincidentally, a friend had also recommended this restaurant when we were looking for a spot to get together for brunch. Before arriving, I had no idea it had a large patio out back – perfect for a lazy summer brunch. Even though I came for the shakshuka, it was the hummus and lamb kofta that stole the show. Brunch is available Wednesday to Sunday, 11:00 am – 3:00 pm.

For after work patio vibes

restaurants-in-toronto-6-1024x683.jpgBone marrow poutine

Bar Hop Brewco is a three-storey pub located between Queen and Richmond Street. The patio on the third floor is where you’ll want to be in the summer months. Try to arrive early, as it gets quite busy (especially on Friday) and you’ll likely have to wait for a table on the patio. Aside from the solid range of craft beers on tap, Bar Hop Brewco also has a decent bar menu. Since I was only in the city for a few weeks, I had to get my Canadian food fix, so I ordered the bone marrow poutine, which did not disappoint.

For healthy food that doesn’t skimp on taste

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Most bars that I’ve been to don’t exactly have the healthiest menu and usually after a drink or two, food is required. Thankfully, District Eatery is a bar (they specialize in craft cocktails) that serves healthy dishes. They also have a decent patio upstairs as well as some street-side tables on the main floor. I’d recommend ordering the Bowl of Zen: ahi tuna, grains, kale, avocado, and other greens (be prepared for a kick, as they use fresh Thai chili).

For unique BBQ and fried dishes

restaurants-in-toronto-2-1024x683.jpgBrunch special: brisket, brie cheese, fried egg, cornbread

If you’re looking for a super chilled out, old school spot to grab some grub, try Rose and Sons. Leave your diet at home, ’cause this tiny spot serves up fuss-free plates of fried/barbecued goodness. For a different kind of brunch, head there on the weekend for a range of interesting dishes like this brisket and brie cheese on a slab of cornbread with a fried egg on top.

For the budget-friendly

restaurants-in-toronto-3-1024x683.jpgFully loaded nachosrestaurants-in-toronto-4-1024x683.jpgClassic burger and fries

Yorkville is known for being anything but cheap, so I was surprised when I stumbled upon this hidden gem: The Pilot. Not only is the rooftop patio massive, but the food was simple and delicious. Go on Sunday’s when they offer a CAD$7 menu, featuring nachos, burgers (with insanely good fries), and pints of Ontario craft beer.

For a decadent dessert

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I managed to make it to Adelaide Eats (a food market that was on this summer) after seeing a handful of drool-worthy posts on Instagram of this cheesecake on a stick from Heirloom. Authentic cheesecake is hard to find where I live (Hong Kong), so I was pumped to try this. I opted for the coconut cream pie cheesecake with caramel and it was so good, albeit a bit too rich for only me. They currently run on a pop-up only basis, though Heirloom has plans to open a permanent location in Toronto this fall.

 


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The Tai O Fishing Village is a popular tourist destination, known for being one of the oldest fishing villages remaining in Hong Kong. Despite its popularity with tourists and locals alike, it took me five years of living in Hong Kong before I finally made the trek out to Tai O. Honestly, I couldn’t really give you a good reason for why I waited so long. The pictures I saw of the village were beautiful and I had been wanting to go for ages, but just kept putting it off as it was so far away. Finally, the opportunity arose for me to hike to the Tai O Infinity Pool, which is right beside the fishing village, so I managed to squeeze the fishing village into my trip as well.

How to get to the Tai O Fishing Village

You can either take the ferry from Central pier and then the bus, or you can take the MTR to Tung Chung and then catch the bus from there. For more details on either route, click here.

What to see

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As the name suggests, the main attraction at the Tai O Fishing Village is the village itself. You can spend an hour or so just aimlessly wandering around the village, admiring the tiny homes on stilts above the water. Try to arrive earlier in the day, as the water begins to recede in the afternoon.

When you first get off the bus, locals will try to sell you a boat ticket to take you through the village for about 15 minutes, which costs around HK$20. Even though that isn’t much money at all, we decided not to go on the boat, as we wanted to take our time walking through the village by ourselves.

Aside from the houses on stilts there are plenty of little shops throughout the village that sell touristy items, dried seafood, and plenty of food.

What to eat

There are quite a few different foods in Tai O that you can’t easily find elsewhere in Hong Kong, so be sure to arrive with an appetite. I did a bit of research beforehand on what to eat while in the fishing village and I managed to find and devour all three: charbroiled egg puffs, Tai O donuts, and jumbo fishballs.

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The charbroiled egg puffs were good, but didn’t have that charcoal taste I was expecting. Frankly, I much prefer the waffles with peanut butter and condensed milk that you can get just about anywhere in Hong Kong (though the best one I’ve had is in Shau Kei Wan).

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I was surprised at how much I liked these donuts. We were lucky that we got there when the donuts had just been made, and were piping hot and fresh. In terms of taste and texture, they had a slightly crispy, sugary exterior and an airy inside.

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The Tai O Jumbo Fish Ball stand was only a few feet from the bus terminal. You can choose between regular and spicy fish balls, along with a few other seafood snacks on a stick. I had one spicy and one regular fish ball, which were both really tasty (just be warned that the spicy one was more spicy than I was expecting).

Is it worth the trip?

Personally, if you’re going all the way to Tai O just to see the fishing village, I’m not sure it’s worth it. However, if you go and can combine a few sights to see and things to do, then I would say it’s definitely worth the trek. When I went, we originally explored the fishing village first and then made our way over to hike to the Tai O Infinity Pool (which is a waste of time, FYI). You can always visit the fishing village and then head to one of the beaches along Lantau or start/end a hike at the village as well to make the most of your time.

 


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The Four Seasons hotels are known worldwide for providing high quality accommodation and service and the Four Seasons Toronto is no exception. Located in Yorkville, it’s the perfect spot to spend some time shopping and exploring the city. I was surprised by and quite liked the simplicity of the hotel’s exterior; there were no big signs indicating it was the Four Seasons Toronto, which I think fits in well with the make-up of Yorkville. Upon entering the hotel, you’ll find that the lobby is modest yet sleek and the service is impeccable. Whether you’re here on business, with your family, or are looking for a little staycation, the Four Seasons Toronto is a great, all-encompassing option.

First impressions of the Four Seasons Toronto Hotel

four-seasons-toronto-11-1024x683.jpgFront entrance of the Four Seasons Toronto

Door greeters, a huge smile plastered on their face, opened the front entrance doors for us with a friendly “welcome” and you can’t help but smile back. Our staycation was certainly off to a good start. We were tempted to grab a drink at dbar, the lounge located on the ground floor, before checking in since there were a handful of tables outside and I can’t resist outdoor seating (especially since it’s a rarity in Hong Kong). However, we put our temptations aside and continued to the reception. The lobby was humble and thoughtfully designed, and the reception staff were quick to get us checked in.

The room

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I loved the light teal tones used throughout the room. The muted color coupled with minimal decor gave the space a bit of a vintage vibe that I really enjoyed. Hands down, my favorite thing about the room was the bed. Living in Hong Kong means small apartments, which means small bedrooms, which means small beds. Not only was the bed at the Four Seasons nice and big, but the mattress was insanely comfortable and it literally felt like I was sleeping on a cloud. Real talk: I loved it so much that I chose to stay in for the night watching trash TV and drinking wine in bed instead of going out. This also made it very difficult to get out of bed the next morning, so I decided to keep my lazy pants on and lounged in bed until we had to check out.

Shortly after we arrived, we were greeted with a knock on our door and a lovely bottle of wine with some sweet treats and the cutest “Oh Canada” presentation. We definitely appreciated the warm welcome from Four Seasons!

The bathroom

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To say the bathroom was big would be an understatement – it literally must have been the size of my entire room, if not bigger, back in Hong Kong. Besides its size, the bathtub was put to good use at the end of the day (a luxury most people don’t have in HK) and I appreciated that the shower and toilet could be used without taking up the entire bathroom. The lighting in the bathroom was fantastic, but also showed every little eyebrow hair I missed when I looked a bit closer :P. There was also a television that was built-in to the mirror, which would be perfect for those who take way too long to get ready.

Facilities

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I’m not going to lie, I was really hoping for an outdoor pool at the Four Seasons Toronto, but I suppose since it’s summer weather for ~3 months a year it doesn’t really make sense. Regardless, the pool area is lovely and there is a small outside patio with lounge chairs for you to relax on. One thing I really liked about the pool was that they recently introduced family swim hours and relaxation hours, perfect for those (like me) who would rather enjoy the pool without hearing children scream and getting splashed with water (I swear I’m not bitter). There’s also a beautiful spa and a 24-hour fitness facility to use.

Overall thoughts on the Four Seasons Toronto Hotel

If you’re looking for a place to stay in Toronto and price isn’t a huge concern, then I’d definitely recommend staying at the Four Seasons Toronto Hotel. The location is great (especially if you like to shop $$$), service is outstanding, and you’re guaranteed to have one of the best sleeps of your life.

Four Seasons Toronto 
60 Yorkville Avenue 
Toronto, Ontario
Canada 

Tel: 1 (416) 964 0411

I partnered with the Four Seasons Toronto for this post. As always, all views and opinions are sincerely my own. 


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After I tell people about why I moved to Hong Kong, I often get asked what has kept me here for the past five years. While there are plenty of factors, both big and small, I’ve managed to break it down to five reasons (’cause you know, five years/five reasons.. clever, right?). Over the past five years I’ve fallen head over heels in love with Hong Kong and I hope this post encourages you to visit this amazing city one day or, if you’re already living here, go out and do something different that’ll make the city seem new again to you.

1. Ease of everyday life

If you ask anyone in Hong Kong what one of the things they love most about the city is, they’ll likely say its convenience. Practically everything in this city is easy (except for banking and the post office – you’ll know what I mean if you live in HK). The public transportation is phenomenal – the MTR, bus, minibus, or tram can get you to any part of the city and costs practically nothing. 7-Eleven convenient stores can do far more than supply you with a beer to-go or a quick snack. You can pay your bills at 7-Eleven, return purchases from some online stores, hit up “Club 7” for cheap drinks, and much more. Hired help is also really easy to find (not to mention incredibly affordable), whether that’s in the form of a live-in nanny or a helper who comes to your flat to clean once or twice a week. Basically, life in general is pretty damn effortless.

2. Hiking trails are everywhere

One thing many people don’t realize about Hong Kong (and I didn’t either until I moved here) is how much greenery there is. Yes, Hong Kong has many areas that are densely populated with sky-high buildings, but it also has plenty of hiking trails all over. There’s a route for just about anyone: hikes for families, stellar views, trail running, ending at a beach, on different islands, ones with plenty of peaks, and everything in between. I couldn’t tell you how many hiking trails there are in Hong Kong, but I’ve been on quite a few of them and I love getting out there on a clear day to explore a quieter side of the city. I’ve written detailed guides on all the hikes I’ve done so far, which can be found here.

3. The beach is a short drive away

Given that it feels like summer the vast majority of the year in Hong Kong, I’m pretty darn grateful that there’s a handful of beaches to visit. Although geographically this makes sense since Hong Kong is an island and all, many people don’t realize that there are so many beaches around that look so “unlike Hong Kong” (almost akin to lying on a beach in Thailand) or some other tropical paradise. Many of the beaches are easily accessibly by public bus and only take 20 – 30 minutes to get to. My favorite beach in Hong Kong is Shek O Beach, located on the south side of the island – the water is usually clean, the sand is fine, you can rent out BBQ pits on the beach, and there are a few delicious restaurants in the little village.

4. Convenient and cheap travel

Thanks to Hong Kong’s central location in Asia, travel throughout this part of the world is not only convenient, but it’s also quite cheap. It’s not unlikely to hear talk of people jumping on a plane Friday after work and heading somewhere nearby, like Taipei, and then flying back on Sunday evening just in time to get a few hours’ sleep before work the next morning. If weekend trips are a bit too stressful for you, there’s plenty of public holidays to take advantage of and turn that two day weekend into a three of four day getaway. If you’re smart about planning your travel and aren’t a complete procrastinator (like I tend to be), you can score some incredibly cheap flights on various Asia-based budget airlines. The vast travel opportunities has certainly been one of my favorite parts about moving to Hong Kong.

5. There’s always something to do

Regardless of what your interests are, there’s always something appealing going on in the city. If you love the outdoors, there’s plenty of hikes to go on, a wide range of sports teams to join, and beaches to spend a lazy Sunday at. Love food (who doesn’t)? Hong Kong is a haven for foodie’s, offering every type of cuisine imaginable in all price ranges. Whether you prefer dancing till the sun rises or having a quieter evening with a cocktail and some live jazz, your Friday and Saturday nights are easily sorted. I often find I get excited about having a relatively quiet week coming up, and then get inundated with last-minute invitations to a variety of events happening throughout the city that week. Basically, you’ll never feel bored in Hong Kong.

What are your favorite things about where you live?


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I’m sure any expat around the world gets the same question when they begin chatting with others: “why did you move here?” While it’s obvious people’s jobs play a large role, there are often a handful of other factors that fall into place. I mean, it’s a pretty big deal to pack up your entire life and move to a completely different country. I’ve been asked “why Hong Kong?” countless times since moving here five years ago. Surprisingly for me, the answer was pretty simple..

Why I first thought about moving abroad

Like most expats, my main motivation for moving to Hong Kong was a job. After finishing two degrees I thought that getting a job in my field would be a piece of cake. Unfortunately, I was hit with the hard truth shortly after: the likelihood of landing a full time job was near impossible.

Moving abroad for work was honestly something that never even flickered across my mind until I realized how dire my job prospects were if I stayed in Ontario. I had a choice: either stay put and apply to every job available in my field (this would be part time work with no benefits) while likely living at home because I wouldn’t be able to afford rent in Toronto without a steady income OR put my expensive degrees to use and search for jobs in other countries. Obviously, I chose the latter.

peak-1.jpgFirst hike up to The Peak – October, 2012

How I landed my job in Hong Kong

I went to an international job fair with a close friend who was also in the same situation as me, but I didn’t really think too seriously about it. To me, the job fair was more of a “why not just go to see what’s out there,” since I had nothing to lose. Long story short, I landed an interview and was offered the job the following day.

Although naive of me, I didn’t do any research on Hong Kong before accepting the job (which I would not recommend doing). Without really thinking about, I called my friend (who thankfully also got the job). After speaking with her and solidifying my decision, I called my mom to tell her I was going to accept the offer. It all happened so fast, but knowing I was moving to the other side of the world with one of my closest friends certainly made things easier.

Even though I had no idea what I was getting into, I can confidently (and thankfully) say that I made the right decision to move abroad. Even though it’s been five years since I moved to Hong Kong, I get disheartened to hear that many other people I graduated with are still struggling to secure full time employment in their field. Aside from the hardships I’d face if I stayed in Canada, I truly ended up falling in love with Hong Kong and have had so many incredible opportunities arise from living here (like this blog!). Sometimes taking that leap of faith in life is the best decision you could make.

Are you thinking about moving abroad? If you’ve already moved, what factors persuaded you to do so? 


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Recently opened HAKU is bringing its Kappo-style kitchen experience to Harbor City. The concept of HAKU was inspired by Chef Hideaki Matsuo of 3-Michelin starred restaurant Kashiwaya in Osaka, in collaboration with Chef Agustin Balbi (formerly of The Ocean). The intimate kitchen gives diners an interactive experience with the chef and the food. Expect a set menu of incredibly thoughtful Japanese cuisine with a European twist, using the finest ingredients.

Vibe at HAKU

HAKU’s understated exterior (a black curtain with a large white outline of a triangle) is also present inside the restaurant. The design is minimalist with the focus of the restaurant on the open kitchen. The kitchen seats 11 and I would highly recommend sitting here as you can interact with the chef and see how each course is meticulously plated. There are a handful of tables just to the side of the kitchen as well as a private room in the back if you’re wanting to dine with a larger group. As would be expected, the staff are incredibly welcoming and attentive, ensuring you have the best possible dining experience. Chef Agustin Balbi also came around to explain the ingredients in each dish and was open to any questions we had.

Amuse-bouche

haku-1-1024x683.jpgKibinago (黍魚子/Silver-stripe Round Herring) & Isaki (伊佐木/Chicken Grunt)haku-3-1024x683.jpgTomorokoshi Tarthaku-2-1024x683.jpgPickled Beetroot

Shortly after we took our seats at the kitchen bar, we were presented with four different bite-sized snacks akin to an aumse-bouche. The first two were the Kibinago (黍魚子/Silver-stripe Round Herring) and Isaki (伊佐木/Chicken Grunt). The herring was incredible and we saw the chef cooking them using a blow torch before they arrived. Don’t let the name fool you: chicken grunt is actually a type of fish. The smooth fish and the crunchy seaweed made a lovely pairing. We weren’t sure if we were meant to eat the whole Tomorokoshi Tart, as the “crust” didn’t actually look edible at first. Though this was personally the least exciting amuse-bouche for me, it was still quite tasty. Naturally, we were all quite captivated by the Pickled Beetroot that was delicately placed inside a red rose. The beetroot was tangy and acidic, cleansing my palate of the previous small bites.

Japanese Oyster

haku-4-1024x683.jpgJapanese Oyster/Green Apple Granita

After sitting down and having a glance at the menu, a fleeting moment of panic came across my face as I read the first course: oysters. I have never enjoyed oysters (it’s a love/hate thing, right?), but was happy to give them a try after I saw the other ingredients. Turns out, I absolutely loved this Japanese Oyster. The addition of yuzukoshō and green apple granita added such a varying degree of complexity to the otherwise ocean-flavored taste of the oyster that I was really taken aback (and wanted more of!).

Tomato & Bellota Ham

haku-5-1024x683.jpgTomato Variety/Bellota Ham

Although it sounded relatively simple, the Tomato Variety with Bellota ham was full of other carefully chosen ingredients to heighten the taste of this dish. There were pieces of small fish and onion throughout, and kombu on top. When Chef Agustin came over he sprinkled sake kasu (the lees left over from making sake) over the dish,  which really added that umami flavor.

Foie Gras & Lotus Root

haku-6-1024x683.jpgFoie Gras/Black Cherry Jam/Lotus Root Chips

While I thoroughly enjoyed each dish that was presented at HAKU, the Foie Gras with Lotus Root Chips was my absolute favorite. I was really excited about the lotus root chips when I saw them on the menu (they’re one of my favorite vegetables), but I was not excepting them to be black when they arrived at our table! The chef explained that they used squid ink tempura for the lotus root, which were unbelievably delicious. On top of the delicately smooth foie gras were black cherry jam, slices of cherry, and a pinch of citrus salt. The pairing of lotus root and the foie gras was genius: rich yet slightly sweet, creamy yet crunchy.

Hokkaido Uni on Brioche

haku-71-683x1024.jpgHokkaido Uni/Eggplant Puree/Brioche

While I don’t love uni like most people in Hong Kong, I immediately gave big points to the presentation of this dish. The Hokkaido Uni sat atop a layer of eggplant puree on a thick piece of slightly toasted brioche. I loved how the tiny edible Japanese flowers matched the plate, ’cause it’s all about the little things, right? For those like me who don’t really like uni, you’ll likely be surprised at how good this dish is thanks to the fresh and high quality uni used.

Ox Tail

haku-8-1024x683.jpgOx Tail/Katsuobushi

Moving back to meat once again (I found it interesting that Chef Agustin flipped between seafood and meat for many of the courses), this fried Ox Tail cube was delicate and tender on the inside with a crispy fried exterior. There was meant to be citrus zest used, but unfortunately we couldn’t taste any. The ox tail was garnished with katsuobushi – dried, fermented, and smoked skipjack tuna. Overall, it was the texture of this dish that I enjoyed more than the flavor.

Nagasaki Tuna & Caviar

haku-9-1024x683.jpgNagasaki Tuna/Caviar

I loved the way Chef Agustin talked about this dish and how it may look simple, but the magic is truly in the ingredients and “the chef is the bridge between.” The Chūtoro (a medium fatty tuna) and Kristal caviar with gold flakes on top was paired with delicate rice tuile for a well-balanced and delicious bite.

Kagoshima A4 Wagyu

haku-10-1024x683.jpgKagoshima A4 Wagyu/Mushroom/Cow Bone & Truffle Sauce

I was blown away by how tender and buttery the Kagoshima A4 Wagyu was, so much so that I think if you were to leave the beef in your mouth it would dissolve within a few minutes. We watched as the beef was cooked over binchotan charcoal before it was sliced and served with mushroom, and a cow bone and truffle sauce (which I honestly didn’t even think it needed).

White Peach & Granita

haku-11-1024x683.jpgWhite Peach/Panna Cotta/Granita

We were all incredibly excited about this seasonal White Peach dessert because a) peaches are hard to come by in Hong Kong (and they cost about a million dollars when you do find them) and b) who doesn’t love peaches?! The dessert was beautifully presented: the whole peach was filled with peach chunks, panna cotta, Hokkaido milk foam, and granita made from the peach juice. After we scooped everything out of the peach, we decided to be a little less civilized and got our hands messy while eating the whole peach.

Petit Four

haku-12-1024x683.jpgCotton Candy

To finish our 8-course meal at HAKU, we were served this super cute and nostalgic box of cotton candy. Though the cotton candy itself didn’t have much taste, the whole idea behind this send off dish is to put a smile on your face when it arrives and that it’s something positive you remember when you leave the restaurant. How simple yet genius is that?!

Verdict

If you haven’t already figured it out by now, I loved my dining experience at HAKU. Everything from the service to the ambiance to the food has clearly been meticulously thought-out. Chef Agustin cooks with a passionate flare and you can really see the art in each dish; not only in his cooking, but also in the carefully chosen ingredients. Though this is no cheap experience (this 8-course menu was HK$1380), if you appreciate fine dining then a meal at HAKU is a must.

HAKU
Shop OT G04B, Ground Floor
Ocean Terminal, Harbour City
Tsim Sha Tsui

Tel: 2115 9965


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I’ve been wanting to visit the Tai O Infinity Pool ever since I saw photos on Instagram of that picture-perfect spot. All the photos I came across online looked so unlike concrete jungle of Hong Kong that I was completely captivated. Despite living here for five years, it wasn’t until a few weeks ago that I finally made the trek out to Tai O. I planned the trip to see the fishing village and to check out the infinity pool (two birds one stone, y’know). The route to the infinity pool is relatively short and easy (compared to other hikes around HK at least), but you’ll likely be disappointed when you get there.. read on for a detailed guide on how to get there and why it might not be worth the hike.

Starting point of the Tai O Infinity Pool hike

tai-o-infinity-pool-1-1024x768.jpgTai O Pier – located just to the left of the entrance to the fish villagetai-o-infinity-pool-2-1024x768.jpgContinue along the pier (yes, it will feel like forever)

For starters, you’ll need to make the long trek over to the Tai O Fishing Village. You can go one of two ways: go to Central Ferry Pier and hop on the ferry to Mui Wo. Once in Mui Wo, hop on Bus 1, which will take you all the way to Tai O. Alternately, you can take the MTR to Tung Chung and catch Bus 11 to Tai O. I opted to take the ferry, as I heard the queues in Tung Chung for the buses can get insanely long on the weekend.

Either way, the bus will drop you off at a small terminal, just outside the fishing village. Directly to the left of the entrance into the village is where you’ll see a long pier – make your way along the pier and follow it to the left and into the small cluster of houses along the water.

Through the little “village”

tai-o-infinity-pool-3-1024x768.jpgMake your way into the tiny “village”tai-o-infinity-pool-4-1024x768.jpgContinue walking along the pathtai-o-infinity-pool-5-1024x768.jpgKeep straight at this fork in the path

Continue along the path, past the houses on your left and the shoreline on your right. You’ll eventually get to a fork in the road – stay straight and keep going along the shoreline (follow the signs that say “Man Cheung Po”).

Keep following the shoreline

tai-o-infinity-pool-6-1024x768.jpgGo to your left, following the signs to Man Cheung Potai-o-infinity-pool-7-1024x768.jpgYou’ll be able to get a glimpse of the water as you continue along the pathtai-o-infinity-pool-8-1024x768.jpgThe sign for Man Cheung Po will take you up these stairs. DO NOT go up. Continue along the same path and wait for the next set of stairs.

When you come to the next fork, go left – following the sign that says Man Cheung Po. From here, follow the flat path along the shore (for what will feel like ages). You’ll come across a first set of stairs to your right with the sign for Man Cheung Po directing you to go up the stairs. DO NOT climb up. Instead, continue straight along the path.

Hiking up towards the infinity pool

tai-o-infinity-pool-9-1024x768.jpgThese are the stairs you want to climb up.tai-o-infinity-pool-10-1024x768.jpgAfter what feels like ages, you’ll finally reach this abandoned house. Go up to the front, turn right, and follow the path.

You’ll eventually (we literally thought we had missed the stairs because we felt like we had been walking for way too long) reach a second set of stairs on your left. These are the stairs you want to go up. From here, the hike is relatively short, but it’s also all uphill (I stupidly wore Birkenstocks, since I thought this was more of a leisurely stroll than a hike). You’ll pass a white house on your left soon after your ascent – just keep following the path until you see the white and blue abandoned house. Walk up to the front of the house, turn right, and continue following the path. You’ll find the Tai O Infinity Pool shortly afterwards.

Lovely views and.. disappointment

tai-o-infinity-pool-13-1024x768.jpgGuards ensuring you don’t swimtai-o-infinity-pool-11-1024x768.jpgViews from the Tai O Infinity Pool

I had heard rumors that there were now guards at the infinity pool to stop people from swimming in it, since technically it’s a man-made water basin. Unfortunately for me, those rumors were true. When we finally arrived at the infinity pool, there were two guards stationed beside it to prevent anyone from going in (see first photo above). We tried to hide our disappointment as best we could and asked if we could walk around to the back of the infinity pool to take a photo, which they had no problem with. The views were incredibly beautiful (see second photo above), but it obviously would have been even more enjoyable if we were able to cool off in the water before heading back down to the fishing village.

Journey Length:  4 km 
Total Time: 1 hour 

If anyone knows of any other natural infinity pools in Hong Kong where you ARE allowed to swim, please let me know! 

 


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Formerly known as “Mamasitas Cantina”, ZS Hospitality Group has changed things up a bit after the whole fiasco with Harlan Goldstein last year. The restaurant still serves a variety of Mexican fare by the energetic and charismatic Chef Edgar Navarro. In addition, you’ll find a selection of American food on the menu as well, hence the new name: Mexus. The restaurant is vibrant, with a few funny wall murals (like the one of Trump in a sombrero holding a hot dog).

Starters at Mexus

mexus-1-1024x683.jpgGuacamole & Homemade Chips (HK$108)mexus-2-1024x683.jpgSlow Cooked Octopus (HK$158)mexus-3-1024x683.jpgMiss Baltimore Crab Cake (HK$148)I was looking forward to having the Guacamole & Homemade Chips (HK$108), as I enjoyed them the last time I came here. Thankfully, the recipe seems to have remained the same. I was slightly apprehensive when the Slow Cooked Octopus (HK$158) came to our table, as I had it a week ago at the newly renovated Casa Lisboa and found it to be far too chewy. I loved the texture (not too chewy, char-grilled outside), and the paprika and black garlic aioli enhanced the overall flavor. Moving on, I was surprised at how much I enjoyed the Miss Baltimore Crab Cake (HK$148). You could tell plenty of real crab meat was used, making the crab cake moist instead of dry like many other ones I’ve had are. The mango relish, and mustard and red pepper marmalade was a nice addition, though not needed as the crab cake tasted great by itself.

Mains

mexus-4-1024x683.jpgPork Carnitas Taco (HK$55)mexus-5-1024x683.jpg12 oz Sirloin Steak (HK$320)Since I couldn’t go to a Mexican restaurant without ordering tacos, I opted for the Pork Carnitas Taco (HK$55). These tacos were incredibly messy to eat, but the combination of pork rib and neck meat, red adobo, haricot beans, pineapple jam, and green tomatillo sauce made it all worth it. Although I was a bit thrown off at the yorkshire pudding that accompanied the 12 oz Sirloin Steak (HK$320), the steak itself was cooked to a perfect juicy medium rare and didn’t need any of the gravy to enhance the flavor.

Dessert

mexus-6-1024x683.jpgBA.NA.MI.SU (HK$88)This BA.NA.MI.SU (HK$88) was a dessert game-changer for me and I could not stop talking about how much I loved it. You’ll find banana mascarpone, popping candy, salted caramel foam, and fluffy peanut butter inside this massive jar of heaven. If you like bananas, this dessert is an absolute must.

Verdict

While Mexus does offer a variety of Mexican fare, I’m not sure this would be the place I would go to if I was truly craving authentic Mexican food. That being said, overall I really liked the food here and think it’s a good choice if you’re looking for a fuss-free, casual bite to eat. Chef Edgar Navarro is passionate about cooking and using quality ingredients, and that really comes through in his dishes. To be honest, I would come back to Mexus just for that banana dessert (it was that good).

Mexus 
6/F, 8 Lyndhurst Terrace
Central

Tel: 2896 6118


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As with a few other restaurants and bars around the city, there’s a story behind the restaurant: Fang Fang is a Shanghai opera singer who left her career behind to travel throughout Asia and bring a variety of flavors to Hong Kong. This new contemporary Asian restaurant serves up an array of unique dishes by highly acclaimed Executive Chef Kent Lee Chin Heng, former Executive Chef of Hakkasan Mumbai, along with an impressive cocktail menu crafted by the talented bar manager Gagan Gurung.

Vibe at Fang Fang

You’ll be greeted by Fang Fang’s sleek bar upon walking in – stop for a drink here before moving to the restaurant. The dining area is bright and modern, and uses Chinese symbols throughout for decor (like dragon scales/Samurai armor). There are two private dining rooms in the restaurant while the rest of the seating remains quite open. Fang Fang is a great spot for date night (though the lights could be a bit dimmer) or a group dinner or any occasion, really.

Cocktails

fang-fang-1-1024x683.jpgTrái Đất (HK$110) – Turmeric gin, coconut milk, pineapple, lemon, gingerfang-fang-2-1024x683.jpgKomorebi (HK$110) – Gin, Chartreuse, Lemon, Chinese Almond, Coriander, Fennel, Chickpea

The menu, created by bar manager Gagan Gurung, is divided into the five elements, each with two unique Asian-inspired cocktails. Having seen this cute cocktail plastered around social media, I just had to order the Trái Đất (HK$110). Made with turmeric gin, coconut milk, pineapple, lemon, and ginger, this drink was light and refreshing – a perfect choice to start your night off. I was curious about the Komorebi (HK$110) with an ingredient list consisting of gin, chartreuse, lemon, Chinese almond, coriander, fennel, and chickpea. There were a few ingredients I love (gin, chickpeas – yesss) and a few I really didn’t like (fennel – nooo), but was easily convinced by Gagan to give it a shot. The texture was part creamy part grain and there was a slightly sour after taste. I enjoyed the drink more and more with each sip.

Starters

fang-fang-3-1024x683.jpgSoft Shell Crab (HK$125)fang-fang-7-1024x683.jpgFang Fang Style Paneer (HK$125)

I think soft shell crab may be growing on me because I typically don’t like it, but Fang Fang’s Soft Shell Crab (HK$125) with curry leaves was undoubtedly delicious. This dish was so full of flavor and had a variety of textures that it was hard to put my fork down. The Fang Fang Style Paneer (HK$125) was unexpected, but since I love paneer I wanted to try it. Although it may not look like much, this ended up being one of my favorite dishes I had at Fang Fang – the cheese cubes were smooth and coated in the perfect amount of slightly sweet sauce.

Mains

fang-fang-4-1024x683.jpgJasmine Tea Smoked Ribs (HK$125)fang-fang-51-683x1024.jpgFang Fang Roasted Duck (HK$495) – as presented at our tablefang-fang-6-1024x683.jpgFang Fang Roasted Duck (HK$495) – sliced with condiments

The Jasmine Tea Smoked Ribs (HK$125) were encased in a glass covering as it came to our table and was opened to let the smoke out. The meat easily came off the bone and was full of flavor, with a subtle hint of Jasmine tea. The most impressive dish of the evening was the Fang Fang Roasted Duck (HK$495), which was presented to our table whole. After the photo shoot with our roast duck was done, our server took it away to cut up. The skin was served with a fair amount of meat (which more local palates may not be in favor of) and was so good I didn’t even need to dip it in the accompanying sauce.

Dessert

fang-fang-8-1024x683.jpgGreen Tea Ice Cream (HK$75)fang-fang-9-1024x683.jpgGinger Creme Brulee (HK$85)

Dessert at Fang Fang is not to be missed. The Green Tea Ice Cream (HK$75) tasted natural and had a smooth texture, unlike the more grainy artificial kinds. The presentation was also lovely, especially the edible chocolate butterflies. I loved the strong presence of ginger in the Ginger Creme Brulee (HK$85) without it overpowering the more subtle flavors of the natural custard.

Verdict

If you’re looking for a new restaurant to check out in Hong Kong that won’t disappoint, visit Fang Fang. The menu has a fantastic variety of pan-Asian cuisine at reasonable prices. Cocktails at Fang Fang are unique, full of flavor, and very photogenic. I’ll definitely be heading back to Fang Fang to try some of their other dishes and to tick off a few more cocktails on their menu soon.

Fang Fang
8/F, LKF Tower
33 Wyndham Street
Central

Tel: 2983 9083 


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I’ve now been living abroad (in Hong Kong) for five years and a whole lot has changed since I first moved here. Thankfully, the one thing that has remained constant is my wonderful family. I’ve grown a heck of a lot over these past years and have learned so much about myself and the world around me. While I’ve always been close with my parents, moving half way around the world has certainly changed a few things. I can never thank my parents enough for everything they’ve done for me, so here is a little ode to them in the form of five things I’ve realized about family after living abroad for five years.

5. FaceTime makes the distance bearable

Living abroad in the age of smartphones certainly makes things a lot easier. Whether it’s a quick FaceTime chat on my way home from dinner (what I refer to as “my walk and talk”), or sending a few random messages and photos throughout the week, I’m pretty darn grateful that there are so many easy ways to keep in touch with my family. I ritually FaceTime with my parents every Sunday night (morning in Canada) to have a proper catch-up. Whether we have meaningful things to talk about or not, it’s nice having that routine to check in on each other just to say hi.

4. Their never-ending support, near and far

Whether it was packing my life up to move to Hong Kong, scrambling to find a flat in only 10 days after landing, or starting up this blog, my family has always been there to give me guidance and support (not to mention listen patiently as I complained and vented about all of the above). I can’t thank them enough for their willingness to support me near and far, and through the highs and lows of these past five years.

3. My mom is my best friend

I’ve had my fair share of “best friends” throughout my life, but the only person who has stuck by me through thick and thin is my mom (well, my dad too, but it’s just not the same for a daughter :P). She is the person I  go to whenever I have news to share, or just need some life advice on how to be an adult (which is basically every week). My mom is a great mother, an inspiring role model, a comedian, the most outgoing and charismatic person I’ve ever met, beyond generous, incredibly supportive, beautiful on the inside and out, and my very best friend. I truly feel like I won the daughter lottery in life.

2. I’m still their “little girl”

I’m not sure if it’s because I live abroad, but whenever I go back to visit my family, I get the “little girl” treatment. If you’ve lived abroad, you probably know what I’m referring to: your parents will make you lunch and dinner, they’ll ask what you want from the grocery store, they stock the kitchen cupboards with all your favorite foods before you arrive (in my case, it was 10 bags of Sweet Chili Heat Doritos!), they willingly lend you their car, and the list goes on and on.

On the other hand, when I’m abroad and tell them I’m not feeling well, I get a dozen questions including, “have you gone to the doctor yet?”. Sometimes I question whether they think I’m “adult enough” to take care of myself (which at times, I also wonder), I remind myself that they’re only asking because they’re concerned and care about their “little girl”.

1. My family are the most important people in my life

When you pack up your life and move abroad, you leave a whole lot of stuff behind (some of which you’re probably better off without).  As I’ve gotten older, I’ve realized that my family is one of the few constants in my life: they don’t break up with you, they don’t ditch you for new friends, and they certainly don’t stop staying in touch after you move away. At the end of the day, I’ve only got one family, so I’m damn well going to make sure they know just how important and loved they are at every opportunity I get.

 

How did your relationship with your family change when you moved abroad? 


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Cabana has been open for quite some time above The Pulse on Repulse Bay Beach, but I could never quite justify paying to lounge on their beach chairs or soak in their onsen baths when a free beach was only steps away. This past Saturday, G.H. Mumm Champagne hosted a “Save Water, Drink Champagne” event that I had the chance to go to and I had a great time. I mean, what’s not to love about a glass of bubbly in hand, a comfy reclining beach lounger, and incredible views of Repulse Bay?!

Vibe at Cabana

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The rooftop area at Cabana is beautiful: there are dozens of loungers and a handful of onsen baths, all with perfect views of Repulse Bay along with larger tent-like seating behind the main walkway. The staff are very friendly and always on hand to help out (AKA get you more bottles of champagne!).

What to expect

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Bottles and bottles of Mumm’s Champagne with my new Valentino sunglasses from SmartBuyGlasses!

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To get into Cabana, you need to purchase a package for the day. Afternoon tickets are available on the weekend and public holidays from 2:00 – 7:00 pm, and include access to the loungers, baths, towel service, a live DJ, and a bottle of champagne for HK$580 (pre-purchased ticket). There are also other packages available during the week from Wednesday to Friday and from 10:00 am – 2:00 pm on the weekend. Aside from being completely relaxed, one thing I loved about Cabana was being able to catch a gorgeous sunset before we left.

Verdict

Though it’s not exactly cheap, if you’re wanting to relax in style and #treatyoself, grab a bunch of friends and head to Cabana. The fact that your entrance fee includes a bottle of champagne makes the price tag (slightly) more bearable. That being said, I do wish that the venue was open longer than 7:00 pm. The staff also need to work on maintaining the bathrooms throughout the day, as they were not in good condition when I went to use them.

Cabana
Lobby A Rooftop
The Pulse
Repulse Bay 

Tel: 2889 5939


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Casa Lisboa formerly occupied a floor in the LKF Tower for a number of years until it silently closed its doors in preparation to move. I’ll be honest: I had no idea it was relocating to Wyndham Street until I walked by the building and saw a sign in the lobby. Given that my last experience at Casa Lisboa wasn’t too enjoyable, I was skeptical about trying it again. After a bit of debating, I figured as long as I kept my expectations low, it wouldn’t hurt (this mentality can be applied to almost anything, mainly dating). The decor has completely changed for the better, and the food is much more appetizing, both in taste and how it is presented.

Vibe at the new Casa Lisboa

Casa Lisboa underwent a complete makeover after they moved to their new location. They went from old, drab decor to a bright, modern design with plenty of blue and white decor. When I walked through the doors, it felt like I was stepping into an entirely new restaurant, which I imagine is what they were going for. The restaurant lets in ample amounts of natural light through the floor to ceiling windows that span across the wall.

Starters

casa-lisboa-1-1024x683.jpgPiri-Piri Quail (HK$180)casa-lisboa-2-1024x683.jpgPortuguese Octopus Confit (HK$280)As a fan of Nando’s (I mean, who isn’t?), I was looking forward to trying the Piri-Piri Quail (HK$180). The fennel underneath the quail was lit before arriving at our table, giving it an aromatic, smokey flavor. While I did really like the overall taste, it was a bit of a struggle to eat it and unfortunately there wasn’t much meat on each piece. The Portuguese Octopus Confit (HK$280) was infused with Moscatel wine, adding a semi-sweet flavor, however I would have preferred the octopus to have a slightly crispier exterior.

Mains

casa-lisboa-3-1024x683.jpgDuck Rice Lisboa Style (HK$180)casa-lisboa-4-1024x683.jpgA5 Grade Flame-grilled Chunk Rib “Preguinho” (HK$380)My favorite dish of this meal goes to the Duck Rice Lisboa Style (HK$180) with chorizo and slow-roasted pork belly. The broth uses fresh duck bones to cook the rice, making what might normally be a simple dish irresistible (no, literally – I couldn’t stop eating this). You’ll find tender shredded duck meat throughout and I loved how crispy the top bits of rice were. Half of the A5 Grade Flame-grilled Chunk Rib “Preguinho” (HK$380) was fantastic, but the other half was far too fatty for my liking. The sous vide beef is served with a side of mustard and cheese sauce, though I’m not sure the flavor of the cheese sauce complimented the beef.

Dessert

casa-lisboa-5-1024x683.jpgPineapple, Vanilla Ice Cream, and Pistachio Sponge Raviolis (HK$75)casa-lisboa-6-1024x683.jpg“Chocolates with Bread” (HK$80)All eyes at our table darted towards our waiter when the Pineapple, Vanilla Ice Cream, and Pistachio Sponge Raviolis (HK$75) were brought over. Pineapple slices that have been seasoned in a syrup of sugar and spices were placed over a scoop of ice cream and homemade pistachio sponge cake. I really liked the flavor and texture combination of this dessert, but there was a chunk in the middle that was frozen. We also tried the “Chocolates with Bread” (HK$80) – a popular children’s snack in Portugal. This dessert is made with extra virgin olive oil caviar, homemade crisps and chocolate mousse. This seemingly odd mix of ingredients was a slightly sweet, but light way to end our meal

Verdict

Casa Lisboa has made quite a few improvements after their relocation, most notably in the decor and general atmosphere of the restaurant. While I did enjoy many of their dishes, Casa Lisboa is really going to have to step up their game if they want to compete with the never-ending amount of restaurants that pop up just as fast as they close down in this city.

Casa Lisboa 
2/F, Parekh House
63 Wyndham Street
Central

Tel: 2905 1168


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Since I haven’t tried too many Korean dishes (I usually stick to gimbap or bibimbap), I figured I would finally try Momojein. Helmed by Korean Chef Lim Hee Won (who is incredibly sweet and down to earth, and is well known in Korea for being on a reality TV cooking show), Momojein offers diners a modern take on a range of traditional Korean dishes. Chef Lim Hee Won has recently introduced a handful of new dishes to Momojein’s menu that I had the chance to try.

Vibe at Momojein

I went to Momojein during lunch and loved how bright the restaurant was; there’s plenty of natural light and the decor was modern/minimal. The rectangular dining area offers plenty of seating throughout and is great if you’re in a larger group or if you’re dining solo (there are individual seats along the windows). Staff are welcoming and service was fairly prompt given the lunch rush.

Starters

momojein-1-1024x683.jpgGujeolpan (HK$138)momojein-2-1024x683.jpgSpicy Bell Pepper Tuna (HK$162)momojein-3-1024x683.jpgYukhoe (HK$178)

We began with the beautifully presented Gujeolpan (HK$138), which dates back to the Kingdom of Joseon of the late 1300s. Nowadays, this dish is mainly served during festivities. The gujeolpan at Momojein consists of nine ingredients (beef, egg white, egg yolk, cucumber, carrot, two types of mushroom, zucchini, and onion) with fresh flavored pancakes in the middle. Put whichever ingredients you fancy onto the spinach, beetroot, and white lotus flower pancakes, fold it up, and dip it into Momojein’s homemade pine nut mustard sauce. My favorite starter was the Spicy Bell Pepper Tuna (HK$162). These mini bell peppers were stuffed with tuna marinated in Gochujang (Korean hot paste) and were deliciously spicy. The presentation was inspired by a tinned tuna product from Korea, adding a touch of “awe, so cute” to the dish. If you’re a fan of tartare, you’ll enjoy the Yukhoe (HK$178). This raw beef dish is made with a number of interesting ingredients, such as pear, and is served with their housemade seaweed chips.

Mains

momojein-4-1024x683.jpgKFD (HK$128)momojein-5-1024x683.jpgSmoked Pork Belly (HK$350)momojein-6-1024x683.jpgSoondoobu Stew (HK$208)

Since Korean fried chicken is still incredibly popular, we opted for the KFD (HK$128), where Momojein’s version only includes drumsticks, hence the “D”. The batter is light and crispy, but I did wish there was a bit more meat on each drumstick. I really loved the Smoked Pork Belly (HK$350) and everyone at our table seemed to agree as it was gobbled up in a matter of seconds. The technique used to create this dish is time consuming: Korean bean paste and Jung Jong (Korean wine) are rubbed onto the Iberico pork, which is then slow-cooked for 12 hours. The pork is then roasted before being put into a clay pot with wood shavings that are lit at the table to give it that intense smokey flavor. I was surprised at how much I actually liked the Soondoobu Stew (HK$208). This stew is made with a variety of Korean seasonings, along with pork, seafood, vegetables, tofu, and egg, and has quite the spicy kick to it.

Dessert

momojein-7-1024x683.jpgBaesuk Sherbet (HK$88)

After a hearty meal, I was thankful that dessert was rather light. The Baesuk Sherbet (HK$88) is  the perfect summer treat for both your stomach and your eyes. This dessert is made by first boiling the Korean pear in a sweet soup made of cinnamon, honey, ginger, and sugar. Part of the soup is then used to make a sherbet while the other part is mixed with soda water. This dessert was incredibly refreshing and I really liked how strong the cinnamon flavor was.

Verdict

You can really tell that Chef Lim Hee Won puts plenty of passion into his cooking – even the charcoal used for grilling is imported from Korea! Each dish uses high quality ingredients and is plated with care. If you haven’t had the chance to try the food at Momojein, I would highly recommend it.

MOMOJEIN
23/F, QRE Plaza
202 Queen’s Road East
Wan Chai 

Tel: 2789 1949


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Private dining has become increasingly popular in Hong Kong over the last few years as more people in the city are opting for private kitchens to celebrate an event or to have a more intimate dining experience (no doubt thanks to the size of most flats in the city, making hosting near impossible). While there are a few private kitchens that have been around for a number of years, I went to a newer raw, plant-based private dinner the other week at Masalas and Olives. I’ve never been into the whole vegan/raw eating, but I’ll admit I was really impressed with the food and atmosphere.

Vibe at Masalas and Olives

Masalas and Olives is a private kitchen run by raw vegan chef Kanch and is located in her home in Mid Levels. The large dining area offers fantastic views of the city (which will likely leave you feeling quite jealous) and gives off a homey feel that is welcoming and comfortable. Kanch’s mission is to “connect people over a delicious raw plant based meal”, which I think she was quite successful in doing while I was there.

Course 1 – 3

masalas-and-olives-2-1024x683.jpgMasala Cheese Plate
masalas-and-olives-3-1024x683.jpgKimchi Dumplings
masalas-and-olives-6-edit-1024x683.jpgCreamy SaagWe began with the masala cheese platter made with tree nuts, okra, and papaya. I’d be lying if I said I preferred vegan cheese to real cheese, but I was pleasantly surprised with how good it was. My favorite was the kimchi cheese on dehydrated pineapple – a perfect pairing of spicy smooth cheese on a slightly sweet chewy pineapple. Next up were the kimchi dumplings made with spinach, beetroot, and ginger foam. We were all quite surprised at the kick these little dumplings packed. We finished up the starters with a creamy saag made of naan chips, spinach, and mung salad. This dish was definitely a highlight for me – the smooth saag paired perfectly with the cirsp naan chips.

Course 4 – 5

masalas-and-olives-4-1024x683.jpgSmokey Pho
masalas-and-olives-5-1024x683.jpgChocolate Cake, Passion Fruit Ice CreamNext up was the smokey pho made of zucchini noodles, tamari mushrooms, and vegan tofu. Everyone around our table couldn’t believe that there wasn’t meat in this dish and I absolutely loved how apparent the smokey flavor was. To wrap up our dinner we had a chocolate cake with passion fruit ice cream.  While I did enjoy the chocolate cake, it was the ice cream that really stole the show. The passion fruit was surprisingly pronounced, and the texture was creamy and dense.

Verdict

If you’re looking for a private dining experience that’s a little bit different, I would recommend checking out Masalas and Olives. All of their menus are raw vegan and there’s a variety of cuisines to choose from including Asian, Indian, Mediterranean, and Japanese. The menu takes Kanch five days to prepare, which just goes to show how much time and effort is put into each dinner she hosts. Masalas and Olives hosts dinners from 4 – 16 people with menus ranging from HK$580 – $600 (extra for an additional wine pairing, or you can BYOB).

Masalas and Olives 
Mid Levels (address provided after booking)

Tel: 5944 4971


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