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Everything posted by supersupergirl

  1. It has been pouring with rain for the past few days and I am so glad the rain stopped for [National Day and Midsummer the longest day of the year in Sweden] as there was a joyous celebration for it in Hong Kong! It was a great event for families with children with a 3.5-meter tall maypole with folk music live performance. There was Swedish treats which were delicious especially the Smörgåstårta, "sandwich cake" which is neither a cake or a sandwich but I loved it because the bread was smothered in creamy mayonnaise topped with shrimp. After filling myself with treats, I hydrated myself with Bluewater (mineral water). It was fun taking part in the flower crown making workshop where I made a lovely crown with pretty pink carnations. This event has definitely enlightened me to travel to Sweden so I plan to make a trip there one day. Source
  2. I am always here because of their vegan menu, it is great that they change it regularly. On this visit, I tried some new items like the snow fungus salad which was light and satisfying while the Vegan Korean chicken was on the fiery side. There was supposed to be some ice leaves in there but only found one! The kale pancake is permanently on the menu but it makes sense because it tastes really good. It is similar to those Chinese bokchang pancakes which are soft with a slight chew loaded with healthy kale and sweet wolfberries. For drinks, both choices were so damn good especially the black garlic latte with charcoal, it was sweet with a gritty texture. The yuzu chocolate smoothie which I thought was an odd combination turned out well because it was similar to the pairing of choc n orange which never fails. Finished with the chia seed pudding which was silky and moreish! Definitely will be back because on Wednesdays they have a promotion for all you can eat from the Vegetarian menu for $198 until the end of June! Source
  3. In Hong Kong, KFC has a totally different recipe for the chicken coating so I rarely get KFC unless the flavour is interesting. The KFC meals comes with waffle fries and not chips as served in UK which is another thing I don't like. Anyway, the new Fried [Hainan Style chicken] captivated me because I love Scallion Oil. The set comes with rice and a drink and you can also order two extra Hainan Style chicken wings. Unfortunately, they gave me the wrong ones because they were spicy and tasted totally different from the star of the show. As I said, the chicken wings were just spicy. The star of the show was really tasty and you could taste spring onions in the coating. The sauce that comes with this is chili and lime which really matches the chicken and gives a slight Thai kick to it. It was good that it came with rice because I am not fond of Waffle fries. Overall, the Fried [Hainan Style chicken] was impressive but not impressive because the chicken wings given were the wrong ones. Source
  4. Went here with a friend to check out this new hotpot place which used to be some other Sichuan restaurant. When we arrived, we were greeted with this huge ceramic dragon, on the left was this animated image which was actually powered by a fan. 雲長小龍坎 is opened by cantopop singer Jason Chan and TV celeb Chiu King Ho so you might bump into them there!! Inside, there are mini cans of oil which are used for dipping the food on each table and neatly stacked by the window. Started with some spicy chicken feet and crispy pork. The Salt and Pepper Sweetcorn was really addictive as the sweetcorn was split into four vertically which made it really easy to eat for people with small gobs! We had two broths, one signature spicy broth and the non spicy herb broth. Before we ordered anything for the pot, the guy kept recommending the meat balls and saying how good they were. So we got some Celtuce slices, Premium beef, meat balls and the Ferris Wheel. The Ferris Wheel was a real working one because when I took one of the carriages out, it started moving due to the weight imbalance!! The guy didn't brag about the meat balls as they turned out tasty. The reason they were good was that it was made of mostly grounded pure meat which you can taste otherwise the texture would be bouncy. So far so good! The next exciting thing was the fish gas bladders which I have always wanted to try as not many places serve them puffed up. I loved the stickiness and you really do need to tug it as it was very elastic to withstand the pressures beneath the sea!! The only thing you have to becareful are the random sharp bone fragments. Duck's blood is becoming popular these days and the texture of the duck's blood was like tofu which disintegrates in your mouth as it is really delicate. It definitely tastes better placed in the spicy broth. Overall, I was really satisfied with the hotpot as everything was tasty and didn't need the condiments. The way I eat spicy hotpot is use the non spicy broth to blanch it first and then a few drops of the spicy broth to make it tasty so that I can control how spicy it is. On the way home, I noticed that I was not feeling thirsty after the hotpot. [雲長小龍坎老火鍋] Source
  5. Since my last visit to Loyal Dining, they have launched a Green Menu (Vegetarian) that serves Beyond Meat Burgers and there is also a Half Priced Steak Night deal. I am a fan of Beyond Meat burgers and currently on a quest to try all these different places that serve it and see which place makes it taste the best! As we were a large group, we had both meat and vegetarian dishes. Started with the Signature Loyal Chicken Wings simmered in their home made sweet soy sauce. Each wing was tasty and soft fully infused with the sweet soy sauce. Now to the new VEGAN stars of Loyal Dining, the Beyond Meat burger!!! There are three burgers to choose from: Original, Sichuan or Scallion Oil. It was really difficult to pick a favourite as both were so good but different. The Sichuan one had the Sichuan flare to it but it was a bit too salty. I would probably say the Scallion Oil was better because the combination was interesting and strangely went really well as scallion oil is normally paired with chicken. Look at all that yummy Scallion Oil! I was really impressed they even had Sorrowful Rice in Vegetarian form. The vegan char siu had that freshly roasted char siu taste and aroma as it was slightly crispy on the edges. Beef Wellington 66 is the signature dish here and one of my classic faves because it is British! They use quality beef and the puff pastry is good. Beef Wellington 66 signifies Loyal Dining's old address at 66 Wellington Street before they moved! I miss that location as I used to go there for dimsum and went there with friends from UK. Next we had the vegetable curry souffle which was interesting. Basically vegetable curry topped with souffle! Now for the real dessert, it was Ovaltine Souffle which was fluffy and sweet infused with Ovaltine! I really like the new menu and hope it stays forever so that Vegans can dine here as well! I'll be back! [Loyal Dining]: 1/F, 5 Tonnochy Road, Wan Chai, Hong Kong https://www.loyaldining.com.hk/ Source
  6. Wherever you are in Hong Kong, it is quicker from your location to travel to Nara Thai Cuisine than to fly to Bangkok. [Not to be confused with this other one in TST] Nara Thai Cuisine is a famous restaurant from Thailand that has received the best restaurant award every year since 2007! How could I not try it when I was at Mimila earlier that day. Began with the appetizers: Prawn carpaccio, Salmon carpaccio, Thai Fish cakes, Green mango salad with Thai sausage and North Eastern pork balls with lettuce. [Prawn carpaccio] [Salmon carpaccio] [Thai Fishcakes] I liked the way the pork salami was diced and made crispy as everything went together nicely in the [Green mango salad with Thai sausage]. To my surprise, the [North Eastern pork balls with lettuce] stole the show among the appetizers because they were crunchy on the outside while it was moist in the middle packed with fiery kick, hence the lettuce mellows the fierness. There is always soup in the Thai Cuisine such as coconut chicken, tom yum kung etc. Tried the tom yum kung which was refreshing with a prominent herb flavour while the lemongrass was not too strong. The Soft Shell Crab Yellow Curry with Butterfly Pea Rice, Jasmine and Roti Prata is great for sharing, the best thing is the curry as it was thick yet light, great with the rice or roti. The Grilled Pork Neck is also worth ordering as it was lean and meaty. The Fried Butterfly Pea rice with Crispy Fish and Thai Herbs was really photogenic, while the egg turned out to be the star of the show as it was salted egg. Nara is also famous for noodles especially the [Ayuthaya boat noodles with Beef] which come in a strong beefy broth infused with herbs. They also had the [Rainbow soup rice noodles with fish fillet], another noodle that has become popular in HK. For dessert, the [Nara Coconut ice cream with assorted Thai sweet condiments] was a brilliant experience as you are presented with all these sweet toppings to add on the coconut icecream. Finished off with this photogenic butterfly pea tea drink! Overall, I really like the food and hope there will be another branch coming to the city. [NARA THAI] Shop 507, 5/F, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin Tel: 31881138 Source
  7. Summer is here and time for summery shoes!! Mira Moon has teamed up with Brazilian jelly shoes fashion brand ZAXY to serve the [Yellow Summer Afternoon Tea] until the 31st of July!!. The tea set really appealed to me because it was colourful and on the sweet side there were donuts and scones. Started with the bacalhau which are a signature at Supergiant as they serve top notch tapas. Smoked salmon and sandwiches are a must in tea sets, both were good especially the beef. Moving on to the scones, I loved the pineapple jam which gives it a nice summer splash while tasting good. The white peach jelly was refreshing. Saving the best to last because they were pretty!!!!!!!!!!! A fun and stylish afternoon tea rounded off with this sweet and dreamy butterfly cocktail. During the promotional period, they will be giving out a ZAXY cosmetic bag while stocks last for each set of afternoon tea ordered. +++++++++++++++ Supergiant Tapas & Cocktail Bar 3/F, Mira Moon Hotel, 388 Jaffe Rd, Causeway Bay, Hong Kong @zaxymdreams #zaxyhk #beazaxygirl @miramoonhotel #zaxysummer Source
  8. I am quite particular about my ramen because I prefer the thin white noodles, then if the broth is good then perfect. If the pork is good as well then it is a mega bonus. My definition of good pork is being fresh, lean, soft and not smelly! At Shiawase, they have three different broths: tonkatsu, garlic and spicy tomato. All three were good in different ways but the pork was the star of everything which makes a change. The reason I loved it was because it was fresh, soft and tasty. They were thinly sliced just like the meat we had for roast dinners at school so I was really happy to taste something similar!! Since all three broths are different, the tonkotsu is one that you can have anytime as the broth is strong but not overly salty or oily. The black garlic is more flavourful and complicated as you can taste the garlic prominently as well as the pork broth. Personally, my favourite was the spicy tonkotsu tomato ramen which works for me on a cooler day because it is spicy. The flavours in this bowl are even more complex as there are lots of tomatoes in the broth which have been boiled for a few hours and all the tomatoes are have been peeled. The noodles are topped with minced pork which is spicy mixed with herbs, again the pork was fresh hence it was delicious. The meat sauce tasted a bit like Arrabiata so when you add some cheese powder which can be found on the table, the two go quite well together. As well as the minced pork, there are also two slices of delicious pork as well. I definitely like this new joint hidden behind the AIA Tower however the lighting can be a bit brighter, other than that I friggin love their PORK!!! [Shiawase Ramen 幸拉麵] Shop 19, G/F, AIA Tower, 183 Electric Road, North Point Tel: 23116322 Source
  9. There is an abundance of Singaporean food in HK but not many options for Malaysian food. Discovered this place as I was in Shatin. What led me here was the escalator that is a travelator to begin with before it ascends into an escalator. As I was curious, I took them and it led me right into Mimila as it is the first shop that greets you when you get off the escalator. I loved the baby blue theme and modern bar table by the kitchen. Mimila is a Modern Malay noodle joint according to the menu and the desserts were captivating as well as the noodles. Before indulging on the desserts, I had to get a noodle which is the star of Mimila. There are two types, soup or tossed noodles. For May, they are doing Laksa Chicken Rice which looked tempting on the menu as the rice and laksa are separated so the rice doesn't get soggy I had the tossed noodles with prawn roe dry mimi noodles. As well as prawn you can choose Spanish white pork slices or White Pepper Ribs for a more Malaysian twist to it. I was really pleased because I love thin noodles and they serve prawn roe noodles which give it an even more prawny taste. I forgot to take a picture of the hot soy sauce but a few drops to the noodles made them wonderful as the chili in it gave the noodles a lovely spicy flare. For drinks, I had the Barley Lemon water which was comforting and not too sweet. Now to the desserts which were equally as good as the noodles. I absolutely love fragrant pandan chiffon cakes and here they serve it with whipped cream and desiccated coconut which makes it taste even fantastic. The durian Swiss roll was sold out so had the durian cheesecake which was also good. Definitely coming back again for the other noodles. [Mimila]: Shop 704, 7/F, New Town Plaza Phase 1, 18 Sha Tin Centre Street, Sha Tin Tel: 24789398 Source
  10. In every language you will find beautiful poetry. I am so fortunate to be in the 21st Century as all these Chinese poems have been translated into English and are readily online when you google them. At Di King Heen, they are now serving Deluxe Poem inspired Cantonese dishes featuring various poets from the Tang Dynasty. Here were the dishes we had: [The dish names are exactly what they are from the menu] Started with the [Braised Gum Tragacanth Soup with Diced Seafood and Snow Crab Meat] which is inspired by poet Liu Changqing 劉長卿 for his poem Lodging on Lotus Hill for a Snowy Night《逢雪宿芙蓉山主人》 It was a really nice soup with lots of crabmeat and Braised Gum Tragacanth which definitely make you think of snow. Next was the [Marinated Osmanthus Wine with Fresh Abalone, Suckling Pig Trotter, Wagyu Beef Cheek] inspired by poet Li Bai 李白 for his poem Drinking Alone Under the Moon《月下獨酌. 其一》 It was a nice appetizer as they were all marinated in wine interpreted by the Drinking in the poem. The suckling pig trotter was my favorite as it was delicate and gelatinous. [Braised Twins Tofu with Fungi and Burdock] is inspired by poet Wang Zhihuan 王之渙 for his poem On the Stork Tower《登鸛雀樓》 It was a nice meatless dish with silky and supple tofu. [Sweet and Sour Tiger Prawns with Fig and Pineapple] is inspired by poet Tang Yanqian 唐彥謙《索蝦 (節錄)》 Obviously, the prawn was the star of the dish tossed in this deliciously fruity sauce. Next was the [Golden-fried Pumpkin and Soft Sell Crab with Salted Egg Yolk] inspired by poet Du Qiumian 杜秋娘 for his poem Robes Made of Golden Threads《金縷衣》hence the salted egg yolk coating being the golden robe. I loved this dish because I love anything that is coated in crispy salted egg yolk. The [Roasted Chicken with Assorted Mushroom and Black Truffle Sauce] was inspired by poet 孟浩然 Meng Haoran for his poem Spring Dawn《春曉》which is all about spring and birds singing hence the chicken!! The last course [Fried Five Grain Rice with Diced Scallop and Assorted Vegetables and Oatmeal] is inspired by poet Li Shen for 李紳 for his poem Sympathy for Peasants《憫農》which talks about how difficult every grain of rice is harvested hence we should appreciate every grain of rice. It was a nice dinner with all these poetry inspired dishes. The current Deluxe Poetries Set menu: https://royalplaza-80a0.kxcdn.com/wp-content/uploads/DKH_DeluxePoetriesSetMenu.pdf We also had the [Lion Rock X HABA Purity of Hokkaido Afternoon Tea] which is a crossover with HABA Skincare, a brand that is fragrance and additives free. In the tea set you get Baked Hokkaido Scallop with Urchin Paste, Hokkaido Snow Crab Meat and Cheese Roll, Pan-fried Shrimp Cake with Roasted Sweet Corn and Yuzu Soy Sauce, Deep-fried Chicken with Yogurt, Seven Spices and Muffin, Barbecue Beef Vol Au Vent with Pumpkin Puree, Sapporo Ramen with Ginger Miso Soup (2 persons), l Hokkaido Melon Mousse Cake, l Sweet Potato Cake, l Double Cheese Cake Roll, l Hokkaido Pumpkin Caramel Custard, l Baked Cheese Tart and l Tokachi Red Bean and Green Tea White Chocolate Mousse Cake. All the items were fancy and fun especially the mini bowls of ramen as one of them is actually a dessert while the other one is ramen!! The Lion Rock Purity of Hokkaido Afternoon Tea is available from now until June 30, 2018. https://www.royalplaza.com.hk/en/lion-rock-purity-of-hokkaido-afternoon-tea/ Source
  11. Recently went to a Portuguese food and wine pairing event at Mike's Chicken Comida de Portugal where they have this exclusive Lagrima White Port which is fragrant and sweet with a gorgeous caramel colour. Lagrima White Port HK$580.00/Bottle or HK$65.00/Glass Started off with this MC Dream cocktail (HK$280.00/Jar HK$68.00/Glass) which was light and sweet.It was a great drink to start with, fun and not too strong with the starters. Bolinhos de Bacalhau: Baby Sardines: The Traditional Portuguese Grilled Chorizo (HK$180.00/Whole HK$90.00/ Half) were really strong and smokey so when the Lagrima White Port was cooked with the Choriza the sweet and woody flavours went well with the saltiness of the Chorizo. ++++++ Next was the Sea Bass San Antonio which was silky and flakey. It paired nicely with Quinta do Carmo 2014 White Wine because of the natural acidity that gives it a unique freshness. ++++++ The next course was Mozambique Prawns with Garlic Bread paired with Baco Harvest Rose Vinho. The rose gold colour of the wine and golden prawn were colourfully matched. With Baco Harvest Rose Vinho HK$380/Bottle HK$85.00/Glass ++++++ The last course was Portuguese Striploin with Herb Butter Sauce HK$325.00 which always calls for red wine with red meat hence the pairing With LBV Vintage Port 2010. With LBV Vintage Port 2010 HK$580/Bottle HK$125/Glass ++++++ As well as fine food paired with wine, the MC Summer Tea Set with Coffee or Tea at $198.00 is a good way to sample their Bacalhaus and prawn with chocolate sauce in the afternoon. On the bottom plate, we have the sweet treats. ++++++ I liked the Macanese Pork Chop Bun which is a classic, especially the crisp bun with a soft and chewy centre The new Apple / Pear Salad Roll is great for summer and vegetarians with salad leaves and sweet pear slices in a wrap. ++++++ Dessert was a delight especially the White Port Ice Cream infused with fragrant White Port. The ingredients are simply condensed milk, cream and White Port so I am going to try making this at home one day! White Port Ice Cream HK$68.00 ++++++ The White Wine Poached Pear in Chocolate Sauce was another wine inspired dessert but personally I liked the ice cream because of the creaminess. ++++++ Mike’s Chicken Comida de Portugal Restaurant 葡匯咪走雞葡國餐廳 Shop 167 , L1 Mira Place Two, 118-130 Nathan Rd, Tsim Sha Tsui, 地址: 九龍尖沙咀彌敦道118-130號美麗華廣場二期1樓167號舖 Tel: (852) 2392 3328 Opening Hours: 12:00 – 23:00 Source
  12. I noticed these cup noodles because of the picture of the egg with a runny yolk. It turns out these cup noodles are sukiyaki flavoured so I am guess adding an onsen egg would make it taste better. When I peeled the lid back, I was amazed to see lots of huge spring onions pieces and bits of beef that looked very dark in colour compared to other Nissin Cup noodles. There was a lovely beef and onion smell when I poured hot water in it and evidently the broth was dark. The Sukiyaki flavour in cup noodle form was definitely delicious as it was like noodles in a strong beef and onion broth. The sachet gives it a more beefy flavour if you squeeze the lard in. Source
  13. Ippudo is a famous ramen joint with restaurants all over the world. The ramen there has a good broth and I like their extra thin noodles. I discovered these Ippudo cup noodle series by Nissin so I got the Ippudo Spicy Tonkotsu Flavour (AKA) Instant noodles. On the lid, there is a sachet of Black Garlic Oil. I tried a bit on its own and it was just garlicky. After peeling back the lid, the noodles looked promising because they were thin and there were lots of seaweed and dehydrated meat slices. The taste was ok but I preferred the creamy [Nissin] Ippudo Tonkotsu Flavour. As well as the Spicy Tonkotsu, there is also [Nissin] Ippudo Tonkotsu Flavour Shiro Instant Noodles: http://supersupergirl-food.blogspot.hk/2018/05/nissin-ippudo-tonkotsu-flavour-shiro.html Source
  14. Ippudo is a famous ramen joint with restaurants all over the world. The ramen there has a good broth and I like their extra thin noodles. I discovered these Ippudo cup noodle series by Nissin so I got the Ippudo Tonkotsu Flavour Shiro Instant Noodles. On the lid, there is a sachet of Pork Flavoured Oil. I tried a bit on its own and it was too garlicky for my liking. After peeling back the lid, the noodles looked promising because they were thin and there were lots of seaweed and dehydrated meat slices. I am not so much of a fan for meat but I love seaweed. After adding water, the broth looked white and creamy, the taste wasn't too salty and it was slightly thick and creamy. I only added a few drops of the pork oil because it seemed to taste better without. Anyway, perhaps I am quite biased but I really liked these noodles. In this series, there is also [Nissin] Ippudo Spicy Tonkotsu Flavour (AKA) Instant noodles http://supersupergirl-food.blogspot.hk/2018/05/nissin-ippudo-spicy-tonkotsu-flavour.html Source
  15. Located at Tsim Sha Tsui with a 270-degree harbor view on a clear day, HEXA offers diners Cantonese cuisine with a contemporary twist in a stylish environment. I finally tried it one evening and we got a table by the window as we were early. For the mains, we had the Fried Noodles with dried Mantis Shrimp in supreme soy sauce and the Braised pearl rice with matsutake mushrooms, morels and sea urchin. The [Fried Noodles with dried Mantis Shrimp in supreme soy sauce] was a little different to what I had in mind as I was expecting bigger dried shrimps but they just looked like ordinary dried shrimps and not dried Mantis Shrimps 攋尿蝦. As for the taste, you could taste the soy sauce and the usual charred wok aroma but the dried prawns didn't add any flavour to it. The [Braised pearl rice with matsutake mushrooms, morels and sea urchin] fared better as it was strong and rich in flavours. The desserts on the other hand were amazing and much more photogenic. The [Yuba Mousse with Raspberry Jelly] was shimmering and the mousse had a strong beancurd taste while it was not too sweet complimented by the raspberry jelly. The [Ice Cream with egg custard cream dumplings] was chic and black which really matched the contemporary environment. To be honest, the desserts were more impressive than the mains, however I have not tried their dimsums so I can't comment. [HEXA] 101 Canton Rd, Tsim Sha Tsui, Hong Kong Source
  16. Moules-frites is a popular main dish of mussels and fries from Belgium which is also a favourite in France. As a fan of this dish, I decided to try the Korean version at The Joomak which is served with fries or Sweet potato fries. The mussels are either cooked in kimchi tomato or Makgeolli butter sauce. I chose the Makgeolli butter sauce because I liked the idea how they used rice wine to replace white wine. The mussels were huge and meaty whilst having an impressive springy texture and the sauce was fragrant and light. On Mondays and Tuesdays, you can get free refills but you have to reserve that in advance so that they have sufficient supply of mussels and fries to serve. I also had my favourite Kale Pancake which you can only get at Joomak and added extra bacon for +$8 to give it that slight saltiness and smokey flavour which worked really well. Finished with the Turmeric latte which was a bit like Masala Chai but better because I love Turmeric. Will come back again with my vegan friends for the vegan menu. [The Joomak] Shop 34, LCX, 3/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui Source
  17. Coyote Bar & Grill is one of my hangouts for Mexican Food, I always go there for lunch with colleagues. At night, it is a totally different scene where the place comes alive. For Cinco de Mayo, they are serving a new Surf and Turf menu available throughout the month of May. There are two surf options and two turf options or you can Surf and Turf for $398. Tried the two Surf and Turf Combos. The lobster and hanger steak were the best especially the juicy hanger steak which was marinated in Achiote and cajun while the lobster tails were dressed in zesty lime butter. On the lighter side, there was barramundi and Parmesan and Pistachio crusted lamb. The fish went well with Pineapple Ancho Chile salsa and the lamb was paired with my favourite parsnip puree and cumin roasted fennel On Saturday 5th May, the day of Cinco de Mayo, there will be a party at Coyote!!! The party will begin at 8pm with free entry, a free Tequila Patròn shot upon arrival, free delectable canapés, as well as games and prizes. The night will also get heated with an exciting flaming Jäger-bomb show, a limbo contest, as well as piñata smashing for a chance to win a wide selection of dining vouchers for guests to use upon their next visit. [Coyote Bar & Grill] 114 Lockhart Road, Wan Chai Source
  18. Jeleets by [Pokka Sapporo]

    I was captivated by these Jeleets drinks by [Pokka Sapporo]. There are two flavours in the series: Pokka Sapporo Jeleets Vanilla Uji Matcha Green Tea with Jelly and Pokka Sapporo Jeleets Vanilla Flavour Coffee with Jelly. The drinks were wonderful because of the jelly but personally I liked the green tea because you could taste the creaminess in the drink however it was a bit too sweet, but you can always dilute it with milk to get more out of it. The coffee is not so sweet but as I am not a coffee person, it just didn't wow me. Source
  19. [Arctic Roll] by Birds Eye

    An Arctic roll is a British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream. It was invented by Dr. Ernest Velden, an immigrant from the Czechoslovakia who set up a factory at Lottbridge Drove, Eastbourne in 1968. to cope with popular demand. However, it was discontinued by Birds Eye in the 1990s due to the lack of demand. The Arctic roll made a return in 2008 due to the economic downturn where consumers were looking for low cost foods. To be honest, I have tried other brands before but Birds Eye has to be the best. The roll is best eaten about 5 minutes after it is taken out of the freezer because the texture of the ice cream and roll is soft. Everything was in perfect harmony as the thin layer of sweet raspberry jam worked with the vanilla ice cream and sponge which was not too sweet. The combination of ice cream and sponge cake was just delicious! Source
  20. Passionately MSG Free

    Ever since I started blogging, my motto on my profile has always been [★☆Eating good food is partly luck, @ da right place, @ da right time and moment the food is served. Food should be eaten at appropriate temperatures too, as they taste different at different temperatures, especially when it is hot, you can't really taste the real taste.] I feel that HK in particular, it is very hard for food to taste good the second time round hence I rarely go back to the same restaurant twice and most meats aren't fresh. It seems that HK has too many options as well but in the UK, you would probably return to that joint once a fortnight due to choice if you live in a small town and the fact they can keep the food consistent. Belgos/Nandos are very good examples, I used to go often and then I went back a few years later and everything still tasted the same. Anyway, back to the food at Hans. I noticed this joint because of their food bags which were brown and sturdy unlike the typical white ones with a nice logo so I decided to check it out for lunch. When I got there, the decor was modern and simplistic. The lunch menu and pricing was reasonable for QB as all the restaurants in that area cost around $60-$70. I liked their healthy concept as no MSG or colouring is used. All their ingredients are prepared for each session and if any ingredients remain, it will not be used for the next session so they can maintain quality and freshness. Tried the curry and BBQ pork with tofu. The curry was really fragrant with a strong coconut taste while the sauce was rich and thick in consistency which went well with the rice. My roast pork was fantastic, even though I came a bit late, the roast pork was soft and lean. The colour was brown as they did not use any red colourings. If you have seen people roasting char siu, quite a lot of colouring is used!!! I also chose this because the dish had soft and silky tofu which is delicious with rice. The soy sauce was not too sweet so everything was in harmony. I can't wait to come back to try the dinner as it is quieter and portions are bigger while the menu is slightly different. [Hans 漢斯] G/F, 939 King's Road, Quarry Bay Tel: 25600023 Source
  21. Just 10 days ago, the atrium of IFC was transformed into Madison Square Park, NYC for a pop up event. Now Shake Shack is here to stay and serve burgers from the 1st of May on the 4th floor of the IFC. The menu was really exciting because they have Frozen Custard (which is nothing like English custard.) The custard is similar to ice-cream but with eggs added with a denser consistency. As well as Frozen Custard, they are famous for Shakes and Burgers. I tried Shack burger which has lettuce, tomato, 100% all-natural Angus beef patty and Shack sauce. The green leaf lettuce they use is frilly and decorative which makes it instaworthy. On my first bite, I appreciated the salt because it brought out the beef so well and the tomatoes and lettuce all blended in. The secret also lies in the burger bun they use. The burgers are served on a non-GMO Martin’s Potato Roll which absorbs more sauce than wheat starch buns while it doesn't get soggy. The crinkle cut fries were optional but the cheese sauce is a must because it is a blend of cheddar and American cheese sauce. To finish, I had the milkshake which was so damn good because it was not cloyingly sweet. Before leaving, the hand washing machine is the best thing and possibly the first burger joint place in Hong Kong to have it. It really cleans the oil off and dispenses cleanser first, then water to rinse and finally a paper towel will pop out for you to wipe your hands dry. I don't know if they have this on the HK menu, but they have ShackBurger® dog biscuits in the US! To round it off, I am definitely coming again because HKD50 for a burger is quite reasonable and the size isn't too big to put you off it and at the end I know I can leave with clean grease free hands is fantastic. [Shake Shack] Shop 4018, 4/F, IFC, 1 Harbour View Street, Central Source
  22. After trying the Singmalay Tea treats, I almost missed a stylish Happy Hour if I didn't see this glam poster on the way out. I have to admit, I was lured back by the digital promotion near the concierge. At the Lobby Bar Counter, there were these beautiful ceramic Qipao figurine jars. There are four signature cocktails to wow you!! I tried the Beer Milkshake while my friend had the China Lady: The Beer Milkshake was a fun concoction of Chocolate Ice Cream, Porter, Milk, cream, chocolate sauce and topped with an Oreo. The China lady was very feminine and Oriental with Chinese liquers like Shochu, Plum Wine, Lemon Juice, Maple syrup, Pasteurized Egg White and and Cucumber. I definitely enjoyed my girly time here and can't wait to come back to try the Pina-Kale Ada and Singapore Sling!! +++ [Lobby Bar and Lounge] Lobby Level, Hotel Jen Hong Kong, 508 Queen's Road West, Hong Kong https://www.hoteljen.com/hongkong/westerndistrict/taste/bars/signaturecocktail/ Source
  23. [Cafe Malacca] located at Hotel Jen is a popular place for Singaporeans and Malaysians to hang out because you get the real deal there. They are now serving Singapore and Malaysian Treats during Tea Time so it was a good opportunity for me to try all these treats which I have not tried before, these treats are also on the A la Carte menu so next time I know what to order. Starting with the Savouries, there is Pie Tee, Chwee Kueh, Murtakbak and Curry Puff, moving on to the sweets, there are Kuih Dadar, Kaya Toast and Durian Pudding which comes with Kopi-O or Teh Tarik for $288 with an extra 10% service charge. All the savouries were equally as good but my favourite had to be the Chwee Kueh which is like savoury rice pudding topped with preserved radish and sambal sauce. It was my first time trying the Murtakbak and it tasted like a stuffed square puff pastry balanced by the pickles on top. Moving on to the sweets, the creamy durian pudding was amazing and the kaya toasts are always my favourite because I love pandan, just like the Kuih Dadar pandan crepe rolls filled with coconut. To finish off, the Kopi-O and Teh Tarik were a perfect ending. I am so glad I tried this and the Tea Set is great way of sampling these Singmalay delights if you are new to it! [Cafe Malacca] 2/F Hotel Jen, 508 Queens's Road West, Shek Tong Tsui, Hong Kong Source
  24. I thought it was the Rose Water by Watsons Water. Watsons Water is a brand that supplies distilled and mineral water. Last year, they launched Rose Water in a Pink Bottle. When I took a closer look, it turned out to be Sakura Honey Water in a similar design but this time the plastic was not see through was opaque. The barcode at the back was pretty. Unfortunately, I didn't like the taste because it tasted like lipstick! This drink is available from 4/4/2018-17/4/2018 while stocks last. Source
  25. [Fruit] Kiwiberries

    Tried some Kiwiberries which are mini Kiwis without the fuzzy skin. You can practically just pop them in your mouth and they are juicy and sweet. Source