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Everything posted by supersupergirl

  1. Since Tsuta opened, there are now two branches. At Causeway Bay, they have just launched the new Teriyaki Chicken Soba and Teriyaki Spicy Chicken Soba along with Deep fried chicken and some gyozas. Chicken is much nicer compared to pork so I had to try it and the soba they use is slightly different to ones they use in the Shio Soba as it is thinner. Same as the other sobas, you can choose how many pieces of chicken, egg etc in your soba. IT IS CONFUSING HERE BECAUSE THE CHINESE MENU SAYS RAMEN WHEREAS THE ENGLISH MENU SAYS SOBA. ANYWAY FOR THE CHICKEN THE ENGLISH MENU SAYS SOBA. [Teriyaki Chicken Soba] [Teriyaki Spicy Chicken Soba] [Deep fried chicken] To summarize, the Teriyaki Chicken is quite sweet and the non spicy one has a stronger chicken taste in the broth. For the spicy one, this one was interesting, if you eat it just as it is you get the spiciness but after you add the tomato paste in the broth it becomes more appetizing and brings out the chicken!!!!! The fried chicken was good for sharing if one ramen isn't too enough for you but then they also have large ramens. [蔦 Tsuta]Shop 2, G/F, V Point, 18 Tang Lung Street, Causeway Bay Source
  2. It's Spanish month!!! Chef #giocondascott will be at Kitchen Savvy from Seville, Spain and joining the team to serve some irresistible Spanish fare! Went to the preview at Kitchen Savvy and tried Gioconda Scott's dishes which were authentic yet served with a modern twist. Here was what we had: ~~~~~~~~~~~~~~~~~~~~~~ [Gioconda Gazpacho Andaluz] This was a refreshing chilled soup great on a hot day. With the tones of appetizing tomato it definitely was a great start before dinner. ~~~~~~~~~~~~~~~~~~~~~~ [Bunuelo de Camarones] The golden little morsels were just like non spicy Indian Pakoras with crispy crushed shrimps in it that gives it a lovely flavour from the coast. ~~~~~~~~~~~~~~~~~~~~~~ [Tortilla Espanola] Looking like the usual Spanish Tortilla, it had a minty twist to it with mint leaves. ~~~~~~~~~~~~~~~~~~~~~~ [Chipirones a la Plancha] Fresh baby squids can never fail to impress and do not require much seasoning. The texture of these were beautiful with a crisp skin and a delicate texture that gives in. ~~~~~~~~~~~~~~~~~~~~~~ [Pan Con Tomate y Jamon] The pairing of ham and finely smashed tomatoes were flawless. ~~~~~~~~~~~~~~~~~~~~~~ [Empanada Chorizo y Cebolleta] I loved the way, Gioconda has given them a South American Empanada appearance. Inside they were filled with chorizo which gives it a wild smoky flavour. ~~~~~~~~~~~~~~~~~~~~~~ [Presa Iberica with Smoked Paprika, Crispy Broken Potatoes, spinach with Chilies, Raisins and Pine Nuts] The main dish was surprisingly comforting as it looked like roast dinner complete with roast potatoes and leafy glistening spinach. My favourites had to be the potato and spinach which had a fiery kick complimented by the sweet raisins. ~~~~~~~~~~~~~~~~~~~~~~ [Almond Cake] Finished with the almond cake which was loaded with finely grounded almond topped with cream fraiche. ~~~~~~~~~~~~~~~~~~~~~~ [Churros with Chocolate Sauce] There was churros as well which was a nice way to end the meal. ~~~~~~~~~~~~~~~~~~~~~~ At Kitchen Savvy, they will be serving the Spanish Tapas Semi-Buffet and Spanish Set Menu during October. Spanish Tapas Semi-Buffet Dinner every Fri & Sat this month from 6pm HKD538 + 10% Spanish Set Menu 1 - 31 October Lunch & Dinner (Sun - Thur) Lunch Only (Fri & Sat) HKD468 + 10% Reserve your table at Kitchen Savvy @ 3953 2213 View the menu @ www.hotelstage.com/kitchen-savvy/ Source
  3. After going to the Swedish National Day recently I just couldn't get enough of Swedish lifestyle and food in HK. Discovered that #tryswedish was at the Natural & organic products Asia (NOPA), it was the perfect opportunity to visit the booth. There were so many products from beer, tonic water, chicken, grain based products and cheese. As a cheese lover SweCheese was my top pick which is made with the best milk. Next was the organic chicken by Polar Wings where the chickens are fed organic food and water. Lantmannen has a good variety of breakfast products like muesli. Ekobryggeriet AB offers organic drinks under the brands The Dirt Water Fox Brewery and Ekobryggeriet where they do not use colorings or any our sodas unnecessary additives! After visiting the booth it was good to find out that there are more healthy and alternative options available. www.tryswedish.com Source
  4. At [Van Gogh Senses], they are now serving fine food and cold brew tea pairing. I found it a unique experience as the afternoon tea is paired with cold brew teas in wine glasses. So as a tea lover, you get to try all their signature teas with scrumptious treats that are paired with it. I love tea so it was a brilliant experience as it takes tea to the next level where you can smell and swish it in wine glasses in a stylish way. You won't find me gulping down wine but you will find me gulping down teas as I am thirsty for tea all the time!!! All of them were good especially the passionfruit oolong and chocolate mint tea. Dates: 5, 12, 19, 26 Oct (Fri) Dates: 5, 12, 19, 26 Oct (Fri) Time: Start from 3:00pm to 5:30pmFee: $698 for two, subject to 10% service charge. BOOK NOW! Call (852) 2622 2887 or email 1881@vangoghsenses.com for registration. Source
  5. This is the good thing about HK, you don't have to travel anywhere if the franchise maintains a good standard. With these overseas branches, it is best to try it during the first few weeks when the main chefs are there and before they try adapting or changing some ingredients. Anyway, tried the savoury first as I didn't have breakfast. It was nice and fluffy with wheat inside it and there was no overwhelming buttery taste and they do not use baking soda. For the savory choices, I felt that this one was a good choice as the others were mainly omelettes so that's quite a lot of egg in one ago along with the pancakes which are also made of egg. For the sweet, the signature and the Milk Tea were tempting but chose the milk tea because as it was Japanese, I was giving it the benefit of the doubt that it would not be Chinese style milk tea!!!!! It turned out to be delicious but it is quite sweet so don't dip too much sauce on the pancakes. The sauce tasted like a mix of earl grey and condensed milk but as I said it was sweet so I didn't use much of it. Also on top of the pancakes were granola and dried apples which I liked. Overall, I loved the souffle pancakes as it didn't have that annoying weird buttery smell and I hope they can maintain the standards. [A Happy Pancake 幸福班戟] Shop 203-205, 2/F, Lee Garden Three, 1 Sunning Road, Causeway Bay Source
  6. Discovered Sun's Bazaar as there was a long queue for tea. It turns out that drinks were half priced so I queued to get one. The fact that it was half priced meant that I could experiment with different things like adding the milk cap and two different pearls and it didn't cost a bomb. The total was only $22!!!! I am not a fan of pearls but the taro and Sichuan are unique. The Sichuan ones really do contain pieces of Sichuan pepper that give the pearls a slight crunch as well spiciness and the taro pearls taste like the dessert mochi balls. Returned a few days later to try the food as there were so many interesting dishes. I assumed this was a Taiwanese joint as there was quite an emphasis on the KIKI brand. However on the menu, you will find Hainan Chicken, Rice rolls and even congee. The decor was young and cute. Here was what we had: The ricerolls are different as they are served scrunched up because they are made by pushing the sheet to one side. I liked the one topped with oyster and there was one that came in beef soup that is interesting to try. On the Hong Kong dish side, they had the popular crispy chow mein topped with vegetables in gravy. I was surprised the congee was Cantonese style as I thought it was going to Taiwanese. But anyway, it was comforting with chunks of chicken in it. Next was the Sichuan Dan Dan noodles that star KIKI Noodles. [A pack of KiKi noodles] [Sichuan Dan Dan noodles] The meat sauce and broth had a good spicy kick to it. Moving on to a slight Modern Chinese claypot rice, it was Spanish Chorizo and spare ribs rice served kamameshi style. Chorizo and rice were delicious together. Last but not least was the Hainan Chicken, a secret recipe from Old Bazaar Kitchen which is why this restaurant is called Sun's Bazaar!! [Sun's Bazaar 茶米] Shop 112, 1/F, Pacific Place, 88 Queensway, Admiralty Tel: 21175903 Source
  7. Whenever you go to have Chinese roast, you will always hear chop chop [Chopping] in the background!! The chop chop noise is meat being chopped up on the chopping board so I guess this is why they called Chop Chop!! Chop chop also means hurry up or to be quick in English. The joint is located on the corner with two entrances and meats are displayed nicely at the counter. There is an English Menu which make it expat friendly. Chop Chop's signature dish is the Roast Pork Belly Rice where it first debuted in Stephen Chows God of cookery film aka Sorrowful Rice (#黯然銷魂飯). It comes with egg and soup as a set. The rice is a little different as they use premium rice which is harvested once a year at Wuchang city along with some wild rice. As for the eggs, these come from young hens which produce smaller but nutritious eggs. It was definitely a fulfilling meal as the meat was lightly charred on the edges but perfectly tender and moist. Also tried the Chop Chop Char Siew which was leaner compared to the belly. It really depends on which cut you like, for me I preferred the leaner cut as it was meatier and the charred edges were crispy with a slight stickiness. To go with drinks, the the Crispy pork belly was just the treat. The chef definitely had perfect chopping skills as you can see the pork is uniformly square with clean cuts and sharp 90 degree edges !!!!! The meat and fat was evenly defined so each piece was moreish with a nice crispy texture. The roast was so good that I got some takeaway. I like the way they use paper boxes like GoodBBQ as you won't get any CFC odour in the food. It is always good to see Chinese roast going to the next level by becoming modern and presentable. [Chop Chop 食神叉燒] Shop 3, G/F, 18 Wang On Road, North Point Near the Petrol Station Source
  8. I was attracted by the restaurant decor because it gave me the impression they were serving healthy dinners. The decor was relaxing and made you feel at home. There was a lot to offer on the menu and the prices were very friendly. What I appreciate is that they use locally farmed poultry, Black Iberian pigs to local organic vegetables. Each dish on the menu is inspired by Chinese phrases which portrays the way people communicate and behave in Hong Kong. Started with fresh juices that cost $18 per glass where no sweeteners are added. There was papaya pumpkin, Jackfruit, red dragon fruit and pumpkin, lemongrass and lime barley water and longan water. The combinations were good and healthy. For mains, the star of the show are the noodles which come in a rich chicken broth infused with Chinese ham or Miso broth made with Iberican Pig Bones. Both broths were strong and MSG free. The set which a drink and dish only costs $68. As well as noodles, there is healthy mixed grain rice to choose and here is the meat free option with mushrooms as a main dish. The pork and ginger was cooked in ginger juice so it had that appetizing ginger fieriness. Last but not least was the spare ribs which are set alight in front of you. It was sweet and sticky like perfectly roast charsiu. Definitely coming back for more noodles because I like broths. Next time I will try the mushroom noodles. [Little Farmer 小農夫拉麵食屋] G/F, Moon Lok Dai Ha, 169 Sha Tsui Road, Tsuen Wan Source
  9. Kee Wah Bakery is a chain of bakery stores in Hong Kong, Taiwan, and the United States, founded in Hong Kong in 1938 by Wong Yip Wing (1911–1999), they are well known in Hong Kong and overseas Chinese communities for their traditional Chinese pastries and delicacies. It is also famous in the UK because stores in Chinatown would import some and people from HK would send them over. However, in the recent years people have been getting fed up with traditional mooncakes due to health reasons and family sizes are as not big as before. The traditional sized mooncakes would last you for days because they are quite sickly and during the mooncake season, there are so much mooncakes about that when you share it with people, the chances are that they have already had some. Before the festival, many bakeries are already selling mooncakes which attracts people to buy new and specials flavours for themselves, then nearer the festival, people will start buying mooncakes for others. Anyway, there are so many varieties at Kee Wah, ranging from traditional to modern ones that there is a mooncake for everyone. Thank you Kee Wah Bakery for all these mooncakes. This year was sweet and refreshing with the new Lemon and Honey with Pine Nuts Egg Custard Mooncake. Lemon Custard is now my favourite!! Personally the Lemon was addictive because it was moreish and there was a Western element to it. [Only available at the Wanchai flagship store]. The 80th Anniversary gift box had my favourite Red Bean paste pastry with 15-year old Mandarin peel, Chinese Ham mooncakes with assorted nuts and the traditional White lotus seed paste mooncake with yolk. Chinese Ham mooncakes with assorted nuts: In collaboration with Eu Yan Sang, there is Red Bean paste pastry with Mandarin peel from Eu Yan Sang!! Red Bean paste pastry with Mandarin peel from Eu Yan Sang: The Assorted custard mooncakes includes the delicious new Honey with Pine Nuts Egg Custard Mooncake. In the Assorted Mini Panda Mooncake Gift Box you get mini white lotus with yolk, mini egg custard and mini red bean paste with yolk. Source
  10. Fell in love with Tristar when they first opened in CWB so I decided to try this one instead of the new branch at Wanchai because the menu offers more here!! Since I travelled all the way to Shatin, I decided to try the Taiwanese steamed buns and Shaved ice as well as the noodles! On the menu, they offer you a choice of three different noodles including thick and thin because some people can be quite particular about them. Just like the celebrity kiki noodles, they have thin and thick. For noodles, ordered two alcoholic ones: hua diao wine and the Kavalan Single Malt Noodles. The Kavalan Single Malt Noodles were a shock as I didn't realize there would be flames!! First they torch the beef slices so that they are cooked then they add some malt and flambee the noodles. Compared to the standard beef noodles, the whisky gives it a sophisticated aroma and malty taste to the broth and the malt that they sprinkle on top enhances the taste even more. As for the [hua diao wine beef noodles], the broth was on the sweet side and I chose the thin noodles so that it would absorb the broth. For snacks, had the Taiwanese steamed buns which was filled with soft gelatinous beef and preserved vegetables. The buns were soft and pillowy with satisfying beef in the middle drizzled with sweet gravy. For dessert, finished with the shaved ice. I didn't realize it would be that big and you also get extra condensed milk and brown sugar syrup on the side which I didn't use as it was sweet enough. There are eight toppings to choose from but this was confusing as not all are shown at the counter and the menu doesn't clearly specify which 8 to choose from. The shaved ice was surprisingly good because the brown sugar syrup that was already on there tasted nice and when it got slushier, the taste was refreshing. I appreciate the quality brown sugar syrup they used as it wasn't cloyingly sweet and addictive. Overall, it was worth my time checking it out. Improvements: English descriptions would be helpful on the Menu! DISCLAIMER: I haven't been to Taiwan before so I am only commenting on the taste. [Tristar Kitchen 三星台菜食堂] Shop 128, 1/F, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin Source
  11. Madame Ching is a modern Chinese restaurant and roast house on Star Street. Their Head Chef Son has done a good job in bringing diners a new way of enjoying Chinese cuisine. He crosses culture and culinary lines which really works. For drinks, began with the [Drink affogato] and [Iced Lychee and red date tea]. Drink affogato: [Cream gelato, homemade raspberry sauce, balsamic vinegar and soda water] Iced Lychee and red date tea: Here were the dishes that we had: ++++ General Son Chicken: This was chunks and big chunks of pure chicken meat in delicious crispy coating smothered in sweet and sticky syrup complemented by the fiery Sichuan peppercorns and chili. I loved it as it was all lean white meat without any bones or fat. ++++ Brussels Sprout Uni: To be honest, I haven't had any uni dishes as good as this! I liked the way the uni was laid on the brussels sprout leaves which had a lovely colour contrast as well as taste. Beneath the leaves there were some cream and some soy sauce dots which you eat together for a wonderful taste infusion of sweet creamy uni flavoured by the soy sauce. All that is then contrasted by the dill and crisp raw brussels sprout leaves that wake you up from the creaminess. ++++ Hamachi Crudo: This was simply delicious slices of hamachi drenched in thick moreish sweet and savoury sauce complimented by the chives and red shiso leaves. ++++ Roast Duck: The roast duck was really comforting and how it should be. It tasted exactly like the ones in UK and you can visibly see it had been uniformly roasted by the colour and the smoothness of the skin.. I appreciate the way the thigh bone has been removed except the drumstick bone so you still have an intact quarter duck there. The plate was clean and oil free which was really appealing before you even ate it. It definitely sends me memories of eating in China Towns so I was really happy. The pickles were good too, chunky with a nice crunch and pickled taste. I know locals don't appreciate this but I am sick and tired of brittle bones in every bite and being served just skin, fat and bones. ++++ Brussels Sprouts roasted Jus: Vegetables are a must and I loved the fact brussels sprouts were on the menu. On top they were garnished with crispy shallots!! Nice bite size vegetables that you can pop in your mouth. ++++ For carbs, there was fried rice or the dan dan noodles. Had the [Burnt ends Egg Fried Rice] which was soft and fluffy. There was something different about the grains of rice, they tasted like Basmati rice/long grain rice although I am not sure.++++ For dessert, finished with the [Ma Lai Go with Ovaltine Custard]: In contrast to the local sponge cake, this one was much better as it was firmer and more cakey. As I am English, I crave for cakes all the time and the thick ovaltine custard had a strong malty taste which was insanely delicious with a sweet touch that cured my dessert craving. ++++ To summarize, I was totally impressed with everything and this is how Chinese food should be. FRESH, PRESENTABLE and DELICIOUS With the contemporary twists to the dishes, Manuel and the team have successfully made me like some Chinese dishes that I would not normally eat in Hong Kong but definitely would eat here! Hong Kong is so lucky to have the Pirata Group. [Madame Ching] 5 Star Street, Wanchai http://www.madameching.hk/ Source
  12. As well as Wanchai, you can now dine at the Ocean Terminal for Ichigen Ramen. The new ramen bar is much more spacious and at the far end you have beautiful views of the harbour. Ichigen specializes in a strong sweet shrimp broth which is prepared daily by boiling incredible amounts of sweet shrimp heads to create the signature Ebisoba. The Ebi Mazesoba is exclusive at this branch and not even available in Japan! It is noodles topped with diced BBQ pork, hot spring egg, sweet shrimp flavoured tempura bits, green onions and seaweed . When you eat it, everything is tossed together so that each strand is covered in aromatic shrimp sauce. The flavours are much intense as the sauce is stronger than the broth. On the menu, the also have the regular ramen with 3 types of seasoning, miso, salt and soy sauce. Had the basic noodles which come with a slice of roast pork, half an egg sprinkled with pretty pink crispies made of flour mixed with red ginger and prawn broth. The broth was rich with unami as expected with a slight bitterness which hung to the noodles well. As I have previously tried the rice ball, I had the gyozas. Strangely, they tasted really good with the ramen white pepper on the table. [一幻拉麵 Ebisoba Ichigen]: Shop OT G59, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui Source
  13. There are not many Lebanese restaurants around in Hong Kong. Mama Malouf serves Middle Eastern food with playful modern twists. After seeing pictures on social media, I knew the food was going to be good because it was similar to the Leb food in London and they also do hummus bowls while the pickles looked promising. Started with the Mezze which are a must +++++ MAMAS MEZZE - HUMUS, BABA, TARAMASALATA, PICKLES - 138 All my favourite dips with hot and soft flatbread. The pickles were really refreshing and strong with a good salty and sour kick. +++++ CHICKEN LIVERS WITH FETA MAYO & PICKLED CHILI - 78 This was chunky liver pieces on creamy feta mayo. +++++ SMASHED EGGPLANT WITH LEBANESE SALSA & ZATAR MANOUSH - 98 I love anything with Zatar, the more the better and the flatbread was coated with a delicious layer that was aromatic. The smashed eggplant accompanied it nicely. +++++ SHISH TAWOUK WITH PEPPERS AND ONION, ALMOND RICE & TOUM - 178 This is another must order as the pieces of chicken were chunky and tender on a bed of fluffy rice. Adding the dip to the rice and chicken makes it taste even better. +++++ BAKED CARROTS WITH FETA MAYO & POMEGRANATE - 58 The carrots were too pretty to eat, almost as if they were freshly plucked from the soil. Each one was roasted perfectly with a soft centre topped with delicious creamy mayo and ruby pomegranate jewels. +++++ Finished with the COFFEE & CARDAMOM ICE CREAM SANDWICH - 68. Although it was coffee, It reminded me of Indian masala chai. The icecream and filo pasty tasted really good together and the delicate filo layers hung the ice cream nicely. +++++ For drinks, had the harissa which tasted like bloody mary. For improvements, it would be good if you could choose the level of spiciness. +++++ Overall, I loved everything so I will gladly come back if I am in the area. [Mama Malouf] 93 Catchick StreetKennedy Town www.mamamalouf.hk Source
  14. I am not Athletic but was drawn to Athletic Juice & Espresso Bar because of the avolatte. Avolatte was first served in Melbourne which caused a stir worldwide. Athletic Juice & Espresso Bar located on Star Street is one of the first places in Hong Kong to serve it. As well as Avolatte they have healthy juices and smoothies fit for any sporty or athletic person. On the sweet side, I had the hot chocolate and S7 Marathon Booster. The hot chocolate was smooth with a strong cocoa taste that was not too sweet. The Marathon Booster had all my favourites with Agave, Almond Milk, Avocado, Banana and Coconut Water blended with ice. All of the ingredients were in harmony and I loved the fact it was non dairy and vegan friendly whilst great on a hot day. The avolatte was the star of the show, I loved the savoury aftertaste in the latte and then you get to eat the rest of the avocado when you are finished. There are so many choices for juice and smoothies that I will have to come back again. [Athletic Juice & Espresso Bar] https://www.facebook.com/athleticjuicenespressobar Source
  15. Causeway Bay is a boring place if you don't like shopping. I always find myself retreating to the library to get away from the crowd because there are not many quiet cafes about. Discovered this place because Sosoku recommended it. I was greeted by this modern style cocktail bar. At Appendix Coffee & Bar they serve coffee during the day and at night it turns into a bar. In the daytime you will see coffee and related items on the shelves, at night the smart sliding shelves will slide over and reveal alcoholic bottles and glasses. How lucky was I to get there in the late afternoon so I could order coffee and then watch the cafe change into a bar. The latte and mocha were to my liking. While I was having coffee, I was impressed by the peace and quiet as most coffee machinery are noisy. At Appendix, they use this nice and quiet gadget for disposing coffee pucks!! The cafe area had good privacy which makes you stay longer, hence I stayed for drinks. The signature cocktail selection had a great twist as each one has an occupation name eg Big 4's Auditor, The Beautician, Doctor Mo etc. Each cocktail has been crafted in taste and to visually reflect what each occupation is like. I settled for Big 4's Auditor and the 2G Rich Kid. Big 4's Auditor: [Atom Espresso, Licor 43, Marsala, Mascarpone with half and half] The sweet bitterness of the drink reflects their hard life whilst earning lots of money! 2G Rich Kid: [Bacardi Ocho, Falernum, Pineapple Shrub, Hone, lime, egg white and Witiber] I loved the golden pineapple chalice! Who doesn't want to be rich which is reflected by the sour tones of enviousness! They also had Nitrobrew cocktails from the tap which are smooth and creamy just like beer with a lovely layer of foam cap on top. Pinchos: To complement my cocktails, I had some pinchos, each one was different and delicious. My favourite was the vinegared anchovy. Tiramisu: Finished with the tiramisu which had a popping surprise being topped with popping candy! I shall be coming here more often when I am unfortunately in CWB! [Appendix Coffee & Bar] Shop 301, 3/F, Tower 535, 535 Jaffe Road, Causeway Bay Source
  16. I was meeting friends at The Cobo House which is right next door. Since I was early, I went inside [The Artisan Room] to have a look. It was a chic and modern place for drinks and cakes. The cakes in display cabinet were so pretty. On the side they have high quality teas which you can smell. You can also buy the Designtific Scientific Coffee kit which has ground coffee in vials, drip-bags, and sugar in micro tubes. Ground coffee is sealed in each injection bottle for freshness and each bottle contains just the right amount for a cup of coffee. It was hot so I had the Longan Sparkling drink from the Hello Summer Series. The Longan Sparkling drink was so good as it wasn't too sweet and not everyday do you come across sparkling drinks that are longan based. Definitely coming back for cakes and tea. [The Artisan Room] https://www.instagram.com/artisanroomhk/ https://www.artisanroomhk.com Address: G/F, 8-12 South Lane, Shek Tong Tsui, Western District Tel: 26563198 Source
  17. Shek Tong Tsui is now a hip place with the MTR and Instagram Pier nearby. I was here again to visit COCO House which is located right outside B2 exit. COBO means Community of Bohemians. At COBO HOUSE, they strive to let people experience the world with Bohemian style of living. The restaurant is designed by Mr Adrian Cheng, Founder of K11 Art Foundation, and every object inside COBO HOUSE is collected and sourced by him from around the world. They are now serving the Summer Truffle Set Menu which is in collaboration with the famous Italian truffle brand BOSCOVIVO. (Available from now to 26 August.) During the Summer Truffle Promotion period, BOSCOVIVO truffle products can also be purchased at COBO HOUSE. Here are the dishes that I had in the Truffle set menu: Hokkaido Scallops with Rainbow Tomato Salad and Summer Truffles [Rainbow Tomato salad, beets, mango, green plum vinaigrette, summer truffle] It was impressive how they presented this dish from the placement of the cherry tomatoes to the layering especially the way they managed to put different colours on each tomato stack. The pan-roasted Hokkaido scallops are sashimi-grade hence the silky texture and it was refreshingly complimented by the black vinegar. Truffle Scrambled Eggs with Wild Mushrooms and Parma Ham: [Wild mushroom, baby spinach, crispy parma ham, truffle toast, summer truffle] The second starter was a bit more filling as it was scrambled egg, there was a good layering which can be seen on the side of the glass. At the bottom was fried wild mushrooms and black truffles, in the middle is Italian baby spinach, at the top is truffle scrambled eggs surrounded with Italian Parma ham crisps. It was all in harmony as scrambled eggs, truffle and crispy parma ham can never go wrong. For the mains, there is a choice of Cod or Beef. Cod Fish with Braised Fennel [Braised fennel, asparagus truffle pasta, lobster emulsion, summer truffle] This was a lighter main compared to the beef but I loved the paring of fennel and the fish. Lobster Emulsion and Black Truffle and Beef Fillet: [carrot puree, beer onion, finger potato, truffle jus, summer truffle] The beef Fillet was just how I liked it, perfectly pink and juicy in the middle complimented with my favourite root vegetables and mash. Truffle Marsala Tiramisu dessert: Jasmine rice sorbet, chocolate wind, summer truffle As well as a good beginning, the end was good especially the Jasmine rice sorbet which had a fragrant strong taste of rice contrasted by the bitterness of the coffee bubble. +++++ COBO HOUSE Address: G/F & 1/F, 8-12 South Lane Sai Wan, Hong Kong (HKU MTR Station Exit B2) Business Hours: Lunch 12pm – 3 pm; Dinner 6pm – 11pm (Weekdays) 12pm – 11pm (Weekends) Telephone: (852) 2656 3088 Email: info@cobohouse.com Website: www.cobohouse.com FB: @COBOHOUSEHK (COBO HOUSE HONG KONG) IG: @cobohousehk @ac_kaf #cobohousehk Source
  18. [Starbucks] have launched a series of Purple treats to Colour your day!! In this series, there are: Ube Pudding, Lavender Chiffon Cake, Purple Potato Tart, Blueberry Croissant and Lemon Lavender Scone. I only tried the Ube Pudding and the Purple Potato Tart because I am not a fan of Lavender. ++++++++++ Purple Potato Tart: The purple potato tart tasted better than the ube pudding. Strangely, it had more taro taste in the custard than purple potato. The only thing I didn't like was the hard tart base as it was too thick and you can see that the thickness was as thick as the filling. The tart base was also too buttery in taste. ++++++++++ Ube Pudding: Starbucks Puddings have been successful and now they have the new ube flavour. In the past, they had caramel, Sakura, Green Tea, Chocolate and other flavours in Japan. They didn't have the sleeve label so I wasn't able to see what ingredients were inside. (Later found out from Starbucks website) The ube pudding was smooth and not too sweet but the ube flavour was not that strong Similar to the Purple Potato Tart, there were purple potato cubes in it. Overall, it was quite a nice silky pudding contrasted by the cubes of purple potato. http://www.starbucks.com.hk/ http://www.starbucks.com.hk/color-your-day-the-purple-way Source
  19. As well as beef burgers, some places put effort into other burgers like fish, chicken or Vegetarian burgers. At Burger Bar, I was truly impressed with the fish burger. It was a whole fish!! The coating was nice as it was crispy bread crumb so it was light and crunchy while the sauce was different and fantastic. It was basil sauce which was very tasty with a hint of cumin. The other beef burger was good too but the fish just stole the show. There are gloves on the table which made it mess free and since there are gloves, I truly didn't mind eating with my hands. Also had the prawns which were a bit over done. There are gloves on the table which made it mess free and since there are gloves, I truly didn't mind eating with my hands. Also had the prawns which were a bit over done. [Burger Bar] 7 Lan Kwai Fong, Central https://www.instagram.com/burgerbarhk/ Source
  20. As well as the tea set I was captivated by the Decoupage workshop taught by Gillian H!!! For the tea set, there are a choice of drinks. $298 includes two drinks or you can upgrade to other fancy teas below: +$40 cold brew oolong tea with Osmanthus ice ball or rose ice ball tea with oolong +$30 a pot of ginseng oolong or lychee red tea for two. The tea set is served in a beautiful wooden box which has decoupage on it by Gillian H. Items in the Tea Set: Savoury items: Tofu in Honey Osmanthus sauce, Chilled Prune noodles in Rose buckwheat sauce, Mini floral rolls and crab mentaiko Sweet items: Lychee and Rose mousse cake, Rose Cupcakes, Rose Palmiers, Dried flower Butter cookies, Lavender oolong icecream, Jasmine and Rose icecream. It was a nice way to appreciate floral ingredients in different forms like cake, cookies and icecream. My favourites was the mini floral rolls crammed with lots of dried flowers while the tofu was enhanced by the honey osmanthus sauce. To finish off, the tea was good especially the one with the ice balls as they were pretty and floral flavours come out when it melts. The decoupage workshop was fun and once you have learnt the technique, you can apply it to other stuff. It felt like paper mache but using decoupage to blend in the fabric to look like it was painted. [嚐品慕茶 Spoon & Bowl] M/F, Prosperity Industrial Building, 89 Wai Yip Street, Kowloon Bay Source
  21. I am so glad I stumbled across this gelato shop on the way to dinner. The gelato wasn't really labelled so I had to ask but they were really nice and gave out samples. There was a good variety of flavours like black sesame, white sesame and mango which locals can relate too. For me, I fell in love with the caramel because it was sweet with a strong caramel as well as vanilla taste. You could visually see vanilla seeds in it. The texture was smooth and elastic which was impressive but not as elastic as Turkish icecream. There was a unique cheese and tomato gelato which was quite nice because it was topped with tomato jam and there was a great savoury twist to it. Also tried earl grey and chocolate which are non dairy sorbets and not gelato. Strangely I found the earl grey sweeter than the caramel as it was syrupy. As well as 3 Italiani doing chocolate sorbets, you can also get it here. There used to be another Italian gelato parlour in Sai Kung called Bibini but the owner decided to run a pizza restaurant instead. Will definitely return if they launch any more exciting flavours. [Dood Bottega Gelateria] Shop G13, G/F, Emperor Group Centre, 288 Henessy Road, Wan Chai Source
  22. It wasn't even a Friday or Weekend but a Wednesday when the evening just begun at 6pm and there was a crowd outside. As my friend was adamant on trying this place, we waited until we were arranged a table. We ordered as soon as we got a table as we knew what we wanted. I had the deluxe toro donburi while my friend had the eel donburi. The toro donburi made me salivate as it was topped with jelly which turned out to be appetizing vinegar that made the fatty toro not so overwhelming. On the side, there was a cute quail egg which just added to the silkiness and texture. I finished it within a flash as the jelly vinegar constantly made me hungry and I have to admit I still felt hungry after eating it. Definitely will be back earlier to avoid the queue. [Ranbashi Donburi Restaurant 嵐橋丼飯專門店]: Shop BCD, Rich Tower, 2 Blenheim Ave, Miden Ave, Tsim Sha Tsui Tel: 2244 3238 https://www.facebook.com/RanbashiDonburiRestaurant/ Source
  23. For many people, a meal is just about satisfying hunger as the lifestyle in Hong Kong is all about being fast and on the move. At Van Gogh Senses, it is appreciating art in everyday life. Van Gogh Senses was created under Senses Holdings Limited with an exclusive license from the Van Gogh Museum in Amsterdam. Hence Van Gogh Senses is a place to share and remember Van Gogh's timeless works, while honouring his passionate dedication to art with your five senses. At the moment, they are now serving a pasta and cocktail pairing menu featuring their freshly egg pastas that are made in house. As well as the pastas, here are the recommendable dishes. Salmon & Tuna Carpaccio with Gin Tonic Jelly and Jicama Salad $168: Presented like a pretty flower, it was refreshing with the crunchy flower shaped Jicama and the slight bitterness of the gin tonic jelly. ++++++French Summer Black Truffle, Asparagus and Tomino Cow Cheese $168: I love cheese as it was soft melted tomino cheese inside the crispy golden cocoon paired with nutty asparagus. ++++++ Alaskan King Crab with Curry Coriander Couscous & Compressed Watermelon and Black Garlic Tuile $188 Compressed Watermelon never fails as it has an intensified taste due to being compressed so the juices are all locked in further making it sweeter which went well with the curry couscous and crab. ++++++Classic Dutch Peas & Smoked Ham Soup, Harvest Bruschetta $128 I love this ham soup which is really similar to the hearty beef soup because it is loaded with more ingredients than soup catered for people in the old days with a tough lifestyle that required physical labour intense work. Moving on to the pastas, it was exciting as you can pair them with cocktails. ++++++Hokkaido New Potato Gnocchi with Roma Tomato and House Smoked Burrata Cheese $168 Exclusive Cocktail Pairing - Kiwi Basil Smash $58 Unlike other gnocchi, they use potatoes from Japan which seemed to give it a softer stickier texture. ++++++Italian Caviar & Bottarga di Muggine - Fresh Egg Spaghetti $228 Exclusive Cocktail Pairing - Pear Fizz $58 As well as gnocchi, this one was my favourite because I love freshly made egg spaghetti and this dish was just simple and delicious. All that was in it was pasta and prized caviar!! As well as the pasta, the Pear Fizz was a good pairing because pears are sweet and fragrant. ++++++French Summer Black Truffle - Fresh Egg Spaghetti $208 Exclusive Cocktail Pairing - Black Diamond $58 The truffle spaghetti is similar to the caviar spaghetti but it depends if you prefer caviar or truffle. ++++++Brittany Blue Lobster (Fresh) - Fresh Egg Fennel Trenette $398 Exclusive Cocktail Pairing - Starry $58 The secret here lies in the silky lobster foam which enriches the pasta. ++++++ Dutch Seasonal Oyster & White Vermouth Martini - Fresh Egg Squid Ink Trenette $248 Exclusive Cocktail Pairing - Spencer Lake $58 For me I love oysters, the complete package here, oyster to the max with oyster infused pasta, oyster foam and they even put the oyster leaves that just taste like oysters!! And of course just like bacon and oysters, it's bacon and crispy parma ham. ++++++24 hours Slow Cook Wagyu Beef Cheek Fettucine – 14 months DOP Asiago $218 Cocktail Pairing - Heritage Sour $58 As well as the delicate pasta combos above, I liked the beef fettucine which is very satisfying for a hungry stomach and definitely needs a strong cocktail to go with the beef. ++++++Overall, I was extremely satisfied as I love carbs hence for dessert I had something light. Sweet Corn Cheesecake & Gelato with Caramel Popcorn $98 The sweet corn gelato was very soothing and a great way to end the night. Vangogh Senses: https://www.vangoghsenses.com/ Source
  24. Fu Rong is one of the new classy restaurants at OTE with a beautiful view of the harbour. They specialize in Chengdu cuisine executed in a modern way. As an expat, when I first heard of Fu Rong it just made me think of egg foo-young and China Town but after reading more information it turned out to be a must try place. This was my first visit to Fu Rong and it was for drinks but you do get a complimentary snack with it. On the drinks list, there are nine specially crafted alcoholic beverages to choose from made from the wines shown below. My eyes were drawn to the special cocktails concocted with Xiao Lang Jiu. These cocktails were: Fu Rong Cosmo (Xiao Long Jiu + Creme de Peach + Lime + Cranberry Juice) Sichuan Tonic (Xiao Long Jiu + Lemon + Tonic) Langjito (Xiao Long Jiu + Mint + Lime) The drinks package is a selection of 2 drinks and a snack for $238 per person which is available all day. There are six snack choices to choose from and they are all very different. Toast - Avocado Butter Chicken Wings - Sichuan Spicy Fries - Cumin Seasoning Roasted Sweet Potato Mixed Wild Mushroom Spring rolls Dried Beef Slices - Chili and Pepper It is really impressive that they have 4 meat free choices for people who do not eat meat. For drinks I had the Fu Rong Cosmo which was girly and it was just the drink for me because of the appetizing striking notes of peach. I chose avocado butter toast because avocado butter is healthy and I love toast. My friend had the Sichuan Tonic with dried beef slices. It was another good pairing as lemon and chili go great together. I tried the beef slices and it was so addictive because they tasted like beef jerky with a lovely Sichuan Peppercorn aroma and they were not that fiery. Guests having dinner there will also receive a box of chocolate worth HKD135. I received a box that evening and it was damn good, all the flavours were all equally as good but the Cinnamon Apple was exceptionally good. What I liked about these chocolates was the ratio of filling to chocolate, the chocolate shell was thin so you get more of the flavours inside and it wasn't too sweet. Will return for a proper meal next time. Source
  25. Many people are confused because they think there is only one restaurant called Bobsang but it is actually two restaurants: Bobsang and Bobsang Green. At Bobsang, they serve the full menu with the vegetarian a la carte while Bobsang Green has the vegetarian buffet. I think Bobsang Green is worth recommending because there are not many veg buffets around let alone Korean style. They have started serving mains with the buffet so I was really lucky I didn't try it earlier. That night, there was a choice of bibimbap, huge mushroom steak or the burger but unfortunately the burger ran out of stock. [huge mushroom steak] In the buffet area, there was DIY Teobokki, DIY Silky Tofu, DIY Seaweed Bibimbap and other dishes. The dishes are rotated every night so it could be something different on the next visit. Here was what I had: I was really satisfied with the DIY Seaweed Bibimbap as I could add whatever was available in the buffet selection. Basically it was hard not to not like it as you add all your favourites in, mine were celtuce and beetroot which makes it juicy and flavourful. If you love silky tofu, the toppings that you can choose are healthy, such as peach gum, barley etc. As well as vegetarian oyster soup, I had pumpkin congee which was thick and wholesome. It was very comforting as it tasted like baby food. Other items from the buffet bar. Dessert Selection: The eggtarts and chocolate pistachio tarts were really good. Will definitely be back for more. 樸生•素食 Bobsang GreenShop 119B, 1/F, Maritime Square, 33 Tsing King Road, Tsing Yi Source