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About supersupergirl

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  1. While Hong Kong is one of the most expensive cities to live and travel, Macau is getting there as well. Best Western Macau Hotel Sun Sun was referred to me by a friend and it really appealed to me because of the location. It is only 10 - 15 minutes away from Ruins of St. Paul’s and A-Ma Temple and the supermarket Sunsco is just round the corner. The best thing is, you are staying in the middle of a residential area so you see the real everyday life of Macanese people with local eateries nearby which are not touristy prices. Saying that, there is a fantastic place for dimsum nearby which recently got recommended by Michelin and this other Michelin recommended noodle joint, so a double bonus for foodies. The hotel offers a variety of rooms from standard to deluxe suites, and all rooms are non-smoking and equipped with amenities including air conditioning, flat-screen TV, electric kettle, freezer, a bathroom with shower and personal care amenities etc. A relaxing bath: Coffee maker: Stylish fridge filled with refreshments We dined at THE SQUARE PORTUGUESE RESTAURANT located in the hotel offering delicious Portuguese fare with American decor. Delicious bites of bacahau: Kale and potato soup: Clams: Chicken curry with spices imported from India: Mouth watering African chicken which had a fiery chili and peanut sauce drenched on top: Roast suckling pig Desserts: My favourite was the Serradura pudding because I love whipped cream! They are currently adding more items to the menu to offer more variety as well as Portuguese dishes. Outside the hotel, you will find that it is surrounded by colourful street art making it fun for selfies. Video of the street art around the hotel: [Best Western Macau Hotel Sun Sun] http://www.macauhotelsunsun.com Source
  2. Christmas is coming and everyone is probably busy making plans on where to go. Buffets are usually the number one choice because everyone can choose what they want. Here are the highlights on what is coming up at Bistro on the Mile. The turkey is a must and the breast was soft and tender complimented deliciously by the cranberry sauce and gravy. To finish off, the Yule log and chestnut cakes were a sweet ending. As well as that, other delicious highlights include paella, lobster, lobster soup while you will still find other delicious items like scallop themed dishes which is their current theme. ++++++++++++++ BM Christmas highlight dinner items on 24, 25, 31 Dec 2017 where some dishes will be rotated as the list below is just a general scope on what is going to come up. Cold dishes item for buffet: Duck foie gras and artichoke pate ( Dinner ) Scallop with beetroot salad Devilled egg with bacon, Salmon caviar Galantine of chicken with wild mushroom Fresh Oysters ( Dinner ) Japanese dishes: Prawn Tempura Deep-fried soft shell crab tempura with orange dressing Roasted eel with mushroom rice and seaweed in Japanese style ( Dinner ) Lobster and scallop cake in Japan style ( Dinner ) Soup: Lobster Bisque Double boiled fish maw and chicken soup ( Dinner ) Hot dishes item for buffet: Braised wagyu beef with port wine sauce and glazed onion, carrot ( Dinner ) Mint, lemon and garlic roasted lamb saddle Baked lobster Thermidor ( Dinner ) Spanish seafood paella ( Dinner ) Baked oyster with spinach and cheese Chicken Kiev with dill butter Deep fried beef brisket with fritter, garlic vinaigrette Steamed scallop on shell with vermicelli and garlic ( Dinner ) Wok-fried crab with spring onion and ginger ( Dinner ) Wok-fried bay lobster with garlic and chili ( Dinner ) Carving station Roasted pineapple ham Roasted Turkey Beef Wellington Roasted Prime rib ( Dinner ) Sucking pig with condiment ( Dinner ) From the grill Seafood - Mussel, king prawn, Scallops, Salmon, Seabass, Squid Pan-fried duck liver with caramelized apple ( Dinner ) Lamb chop with rosemary and garlic Dessert: Christmas Stollen Christmas pudding with Vanilla Sauce Mini mince pies Chocolate Yule log cake Chestnut cakes Croquembouche profiteroles Pineapple & ginger Pavlova [Bistro on the Mile] Holiday Inn Golden Mile Tel: 23151118 50 Nathan Road, 1st Floor, [Price list] Source
  3. Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries. All year round, Kee Wah Bakery is renowned for its bakeries and festive products. Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries. Kee Wah Bakery has launched the "Kee Wah Studio” in October 2017, allowing Hong Kong people and tourists to understand more about Hong Kong history and local pastry culture. The traditional Hong Kong pastry-making classes are taught by experienced instructors. Locals and tourists can participate and make their own traditional pastries and breads in this extraordinary location. To make it more meaningful, they can also share the finished products with their family and friends. The studio along with the tea room is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong. On the ground floor is the bakery shop. Recently I attended a Chinese preserved sausage bun class at Kee Wah Studio where I learnt how the steamed bun was made. It was really fun making it traditionally and then giving it a modern twist. Here are my finished buns!! I definitely recommend this class because once you learn how to make the steamed bun you can apply it to other Chinese steamed buns and add some creativity to it. Other fun classes include festive cookies, egg tarts, cocktail bun, Winter melon pastry and more. https://studio.keewah.com/frontend/web/index.php?r=course%2Findex There is a 10% off when you enrol for classes at Kee Wah studio with code [KW10%OFF_supersupergirl] !! Offer expires 31/12/17 *推廣優惠碼 [奇華工作坊]: KW10%OFF_supersupergirl* - 於奇華工作坊網上報名時,只要輸入以上推廣優惠碼,即可享有九折優惠 - 以上優惠適用於奇華工作坊所有課程 - 優惠適用日期由即日起至2017年12月31日 Source
  4. Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries. All year round, Kee Wah Bakery is renowned for its bakeries and festive products. Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries. Kee Wah Bakery has unveiled the "Kee Wah Tea Room”, where people and tourists can enjoy local dishes. The tea room along with the Kee Wah studio is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong. On the ground floor is the bakery shop. It was a very memorable experience because Kee Wah Bakery was just a bakery to me but now you can dine there and also attend lessons where the tradition is passed on. The longjing with apple, ginger and honey was fantastic because it was tea to the next level. It is tea infused with apple and ginger and you can see how much tea leaves are in the middle. For food, there was the classic Prawn toasts which had a whole prawn and this deliciously soft bun with BBQ roast pork and onions. On the filling side, there was a local classic baked rice with pork chop dish and Hainan chicken which is very popular and includes soup and rice. Finished off with French toast and waffles. You can get 10% off your Kee Wah tea room bill by showing this code [KWTR10%OFF_supersupergirl]!! Offer expires 31/12/17 *推廣優惠碼 [奇華茶室]: KWTR10%OFF_supersupergirl* - 只要出示此Post及以上推廣優惠碼,全單即可享有九折優惠(服務費除外) - 優惠適用日期由即日起至2017年12月31日 Photos of the menu: Source
  5. Christmas at HABITŪ

    Recently went to the Christmas party at HABITŪ where we got to preview the coming delights. A one-stop-shop for all your festive food and drink, HABITŪ has also invited model and pastry chef Amanda Strang to design a collection of cakes and cookies. HABITŪ x Amanda Strang White Christmas Collection: The most luxurious of Amanda’s desserts is the White Christmas Log Cake (HK$688), a vanilla tiramisu mousse with creamy cranberry and sour cherry jelly on a cranberry dacquoise. (also available in miniature white Christmas Mini Log Cake for HK$52). Less decadent but no less delicious is Santa’s Chestnut Pound Cake, (HK$25 per slice), which features marrons glacé and Belgium chocolate flakes folded inside the French butter pound cake. Finally, Amanda created Rudolph’s Biscuits (HK$98 per box) which are buttery cookies with hazelnuts, cranberries and cocoa nibs. Winter lattes were a colourful choice of matcha, beetroot and turmeric which can be made with coffee or coffee free. The beetroot one was amazing because you can literally taste blended beetroot in it and the Christmas White truffle drinks come with a winged cup or cookie wings if you have it there. Foodwise, I liked the festive dishes especially the Linguine Pasta with Smoked Turkey in Beetroot Cream Sauce which is very Christmassy. It is really thoughtful that HABITŪ has quite a few vegetarian options such as Sweet potato Beet Wellington and Avocado Organic Quinoa Kale Caesar. Unknown to me, HABITŪ has an impressive cake library that can be ordered! I loved the sparkling silver cake and the black cake Gothic table chandeliers. Thanks to HABITŪ we got to have fun and decorate our own personalized cake. https://www.habitu.com.hk/ Source
  6. Previously tried Belgica in K Town so I knew the mussels were going to be good here because it is part of the same group. de België is on the corner of Elgin Street looking small on the outside but spacious once you venture in. That night, we had a bit of everything because they have other dishes as well as my beloved mussels. Started with the Tomato aux crevettes and the pulpo a la gallega. The Tomato aux crevettes were tender translucent shrimps in a delicious dressing encased in a tomato. The pulpo a la gallega was tasty slices of octopus tentacle on top of new potato slices sprinkled with chili and paprika on a bed of creamy aioli. It was a great start followed by the mussels. Again, it was hard to choose because you could choose from mussels cooked in wine, beer etc. I went for the beer as I was after strong flavours. It was a huge pot of mussels served with their homemade fries that are fried twice to get that lovely texture. The mussels were sweet infused with beer and they were free from grit and beard. While I was eating them I thought I was lucky that the mussels were beard free but later the Chef told me they had removed the beard before cooking you can just enjoy them. After the mussels, I had the herb roasted chicken. The chicken was really comforting because it tasted how a roast chicken should taste, ie fully flavoured by the herbs as they were rubbed evenly and it was roasted just right. The vegetables that came with it were fantastic because they were cooked thoroughly and flavoured in honey, something difficult in HK because the potatoes are normally too hard as the Chefs just grill them to save time. Had a sweet ending which is hard in Hong Kong because it is really hard to get proper Western desserts. The Waffle was done just right because it was not too sweet as the sweetness of the cream complemented it nicely and the Chantilly cream was fluffy and airy. If you drink, I seriously recommend the coconut beer which I tried at the Belgica [other branch]! +++++++++++++de België: 21 Elgin Street, Central, Hong Kong. https://www.facebook.com/deBelgiehk/ Source
  7. 3 ITALIANI meaning three Italians is obviously opened by three Italians. At 3 ITALIANI, you can expect a good choice of authentic Italian gelato, chocolate and coffee. There are 30 different flavours of gelato and sorbet. (20 traditional Italian flavours and 10 Asian flavour on offer in Hong Kong). They are made in store everyday, free from preservatives, syrups and colouring which can be seen behind the glass. There are 5 flavours exclusively created for Hong Kong: 3 Italiani (mango, coconut and sponge cake), Chocolate Wasabi, English Trifle, Crema Antica and Chocolate sorbet. The chocolate sorbet is an interesting one because it still tastes of strong chocolate without the milk. Clearly English Trifle was my favourite being English. It is slightly different to the trifle with custard and jelly because it had cherries, dark choc, red velvet cakes, small amount of liqueur but it was still good. The best thing is that you can add whipped cream to it which I did. Great coffee: Also tried the waffle with nutella and cream, a great dessert to share: [3 ITALIANI]: 535 Jaffe Road, Causeway Bay. Source
  8. As a kid, I have always made fairy cakes from cake mixes bought from Sainsbury's. They come in basic flavours like chocolate or vanilla with different themes from time to time. The chocolate one I got was the pirate. Normally for girly themes, it would be the vanilla packs and the boyish themes are the chocolate cupcakes. Compared to the cake mixes when I was a child, it used to be printed rice paper in the set but now they give you sugar paste decorations which is pretty but I prefer rice paper! Pretty idiot proof, you just mix egg and water, put the mixtures into the cake case, bake and garnish with icing sugar and the sugar paste decorations. Anyway, I thought they tasted good because the cake itself wasn't too sweet because I tried it without the icing so adding the icing makes the sweetness just right. The moistness of the cake was not too bad as well. For best results use a metal cupcake baking tray if you have one!! Video of the fairy cakes being made: Source
  9. Kowlooners thirsty for Flamingo Bloom can now quench their thirst at the second new branch at TST! With winter just around the corner, tea lovers can look forward to an enhanced menu full of nourishing hot teas, such as the highly aromatic, fresh Australian Blush Pear x Jasmine Tea or Lemon with freshly ground Ginger x your choice of tea base, such as Jasmine Tips Green, Honey Orchid Black, Highland Oolong and Chrysanthemum Pu'er. Most Flamingo Bloom teas can be prepared hot or cold, according to your preference. And to make the new opening even sweeter, Flaming Bloom’s Tsim Sha Tsui menu offers another Hong Kong favourite: Bubble waffles with ice-cream. First, choose from six ice cream flavours: Cookies & Cream, Milk Chocolate, Bitter Sweet Matcha, or Strawberry Fields. Next comes the decadent toppings, including Pink Salted Milk Cap, Oreo Crumbs, Salted Caramel Crumbs, and Double Matcha Sticks. Get a free floaty at the TST branch with any drink purchased until the 2nd November. Source
  10. Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice.inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神. This dish was launched a year ago hence this is version 2.0. To be honest, I haven't tried version 1.0 and it was my first time trying Sorrowful rice so I was really excited. It will be available from 30/10/2017-24/01/18 on Mondays to Wednesdays for dinner which includes a crispy crab claw, soup and puerh and osmanthus dessert. The roast pork is served in a big slab just like the way you buy it from the shops and it gives the satisfaction of having a whole piece of roast pork to yourself. They use pork collar butt which is the best cut and the the roast pork is served with this glistening almost translucent glaze that is too beautiful and mesmerizing to eat. To eat, you have to mix everything together especially the liquid yolk and the finely chopped onions underneath the roast pork so the sweetness of the onions come out and the creamy yolk lubricates the grains of rice. For me every spoonful of rice was heaven because of the onions, egg yolk and the crisp egg white. There was also some lard which brings out all the flavours. Moving onto the pork, it was just sensational, the meat was lean but tender and I finally satisfied my roast pork craving with this huge piece of pork!! Saying that I desperately needed a knife and fork because the chopsticks were a bit difficult for me. ++++++++++ Canton Room, Gloucester Luk Kwok: https://www.facebook.com/GloucesterLukKwok Source
  11. This is a great place to go for Chinese food because the vibes and environment is modern and chic yet on the menu you can still find Peking duck and other goodies. By the stairs, there are fresh fish on ice which you can order and choose the way you want it cooked. The price of the fish includes the cooking. +++++++++++ We had the Kinmedai which is a prized Japanese fish served as fish soup. As expected it was fantastic because the fish was delicate and the broth was full of fish sweetness. +++++++++++ For starters, we had Sichuan translucent beef slices, drunken chicken, Sweet and sour spare ribs, diced beef with goose liver and mustard sauce, chilled sea blubber. The translucent beef slice was wonderful with a sweet and spicy kick. +++++++++++ Diced chicken with dried chili (laat ji gai): I love spicy food and this was divine because it was crispy pieces of chicken that was evenly spicy and the chicken was tender. +++++++++++ The steamed assorted dumplings (pork, duck and prawn) were colourful and delicious and the duck was special for me because you rarely get duck dumplings and the green one was also good because the dumpling wrap was made of fragrant pandan. +++++++++++ The Peking minced pork pastries reminded me of flat sausage rolls but the meat was very moist while the pastry was chunkier and flaky. +++++++++++ Barbecued Peking duck: The crispy duck skin was served with sugar which gives it a sweet twist while there was a colourful side of vegetables including watermelon radish which tastes like carrot. The pancakes with duck, vegetables and sauce put together was flawless. +++++++++++ THE POND 魚塘鴨子:https://www.facebook.com/The-Pond-HK-1894543014099106/ Source
  12. I went here because they specialize in Lamb from Guizhou. The name of this place is called 貴州遵義黔營羊肉粉 but the English name SIMPLEJOY [on Instagram and also printed on the napkins] is rather random and has nothing associated to Guizhou. Anyway, it is hidden behind the stalls of Ladies Market so there is some sense of privacy when dining there It is open 24 hours so a convenient place for early breakfast or midnight dinners!! They have an English menu. In Hong Kong, the items on the menu would be deemed as Hardcore but it is pretty common and they seem to eat anything over there!! Not for the faint hearted because they have BRAINS, PLACENTA, PAIR OF EYES, TESTICLES, PENIS, you name it! I tried the toothpick lamb which somehow wasn't served on toothpicks. They were small juicy tender cubes of lamb seasoned with chili and spicy. Each piece of lamb was scrumptious and not too spicy. Next were the eyes! A pair of lamb eyes. It was a surprise because I hadn't a clue how it was going to be served. In my mind it was two eyes rolling about on a plate but it turned out to be eyes in the soup but they were not floating around. I was also disappointed that the eyes were cut in half as I couldn't find the lens or vitreous humor. There wasn't much taste to it but the texture was like springy chewy chicken cartilage. The ribs were quite pricey but delicious because it was laced with spices. Adding cumin and extra chili made it taste even better. Anyway, next time I will be back for the noodles!!! ++++++++++ 貴州遵義黔營羊肉粉: 86 Tung Choi street, Mong Kok Instagram: simplejoymongkok Source
  13. Hairy crab season is here

    Hairy crab season this year started off for me with Hairy Crab Roe dishes from 上海姥姥 Shanghai Lao Lao. There are so many branches in Hong Kong. I was captivated by their Hairy Crab roe poster at Wong Tai Sin and all over the MTR stations. As I was in Causeway Bay the other day, I went there with friends and we had other dishes as well. ++++++++ Sliced Pork Terrine: Started with this classic terrine where the jelly melts in your mouth while the pork bits are really tasty. ++++++++ Mung Bean Noodles with Shredded Chicken: This one was my favourite, springy mung bean noodles in a thick peanut and sesame dressing complimented by refreshing julienne cucumber. ++++++++ Smoked Fish with Mixed Spices: The fish was crisp and sweet with a play of spices that were not spicy. ++++++++ Noodles with Hairy Crab Roe: I love noodles and these have to be eaten asap while it is hot and delicious. There was so much crab roe to cover every strand of noodle. ++++++++ Assorted Mushrooms wrapped in Crispy Bean Curd Sheet with Hairy Crab Roe: This had to be the star of the show, the dish that was advertised on the poster, it was crispy with juicy mushrooms in the middle served with a generous pile of crab roe to compliment it. ++++++++ Scrambled Egg White with Hairy Crab Roe: Another classic dish was the scrambled egg white covered in an abundance of crab roe, great with rice. ++++++++ Steamed Pork Dumplings with Hairy Crab Roe: The pork dumplings are a must in Shanghai cuisine and these were bursting with rich crab roe and pork in the middle. ++++++++ Mini Glutinous Rice Balls in Fermented Rice Wine Soup: Dessert ended with a sweet touch of soft chewy glutinous rice balls in sweet fragrant osmanthus flowers and rice wine soup. ++++++ Finished with the warming Fresh Lemonade with Ginger and Honey and the Chrysanthemum tea with Wolfberries and Honey. ++++++++ 上海姥姥 Shanghai Lao Lao: https://www.facebook.com/shanghailaolao.hk/ Source
  14. I love modern vegetarian joints so naturally I was captivated by the burgers at Veggi Monster. When I got there, I discovered that I had already tried the owners' two other Chinese style vegetarian restaurant in Kwuntong and Mongkok. Most vegetarian joints just offer 1-2 burgers but here you have four to choose from as well as wraps and salads so decisions are tough!!! As it was tough, I ended up coming here twice and here was what I had. I loved the huge burger boxes!! ++++ Burger in Black: A burger is not complete without cheese and there they use non diary cheese which tastes just as good and melts like real cheese. The patty which is made of organic black beans tasted like thick and firm mashed Mexican refried beans with a touch of Chinese black beans and the black olives give it more flavour. ++++ Tofu Lover: The tofu burger was more on the classic side because it had the normal burger sauces like ketchup and mustard but it was still tasty with beetroot and red lettuce. ++++ Avocado and Cashew wrap: The wrap is a lighter option compared to the burgers, again there are three to choose from. I had the avocado because there was an interesting combination of seaweed, pickled cucumber and cashew which gave it a complex taste. ++++ Pot of Nature: I was really glad the boss recommended this to me because it was a whole bowl of peach tree gum flavoured by sweet olive. It was like eating luxurious golden birds nest which is good for the skin. ++++ Located in Sheungwan, they offer a good selection of healthy drinks like taboocha, pressed juices and other items. ++++ As I have never tried Kombucha before I went for the beetroot taboocha which is made with Kombucha. It was very fizzy and not too sweet. +++++++++ I also recommend the mangosteen juice as well because you don't often see this drink in Hong Kong. At the moment, they are doing a buy one get one free promotion for the burger in black until the 27th October. +++++ VEGGI MONSTER: https://www.facebook.com/veggimonsterhk/ Source
  15. The packaging for the Calbee American Buffalo Wings flavoured crisps was exciting so I got a pack. The taste was really good with a good spicy punch to it, however the thing that let it down was the sour notes of the buffalo sauce, it was non existent as advertised! Source