January 29, 2012

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  T oday marks the seventh day of the Dragon Year, which is an auspicious day on the Chinese Lunar Calendar. As for the Chinese, each New Year brings on a new zodiac, 2011 was the Rabbit year and next year (2013) will be the year of the Snake. How the coming year unravel will remain a mystery.

  As a tradition within my family, we would visit the Chinese temple and get our blessings for the year. Then, we’ll pay homage to our family fortune teller, Mr. Y, whom we know well. Mr. Y predicts my Dragon Year fortune will be much better than last year’s. Most importantly, he also predicts that certain members in my family may get married or some lucky occasion will occur during the course of this year. Well, that sounded very soothing to me, but I think I should have this “wait and see” attitude, before getting too carried away. Another good way to start the New Year is to visit a Chinese temple, ask for a blessing by the monk and then make an offering. This should be done on the eighth day of the Lunar New Year.

  T he following is a medley of desserts from Hong Kong…..

  
  “Happy Amusement Park” as it says on the menu – this dish is a mix of various popular sweet ingredients, with mango custard, coconut milk, tapioca, black sesame seeds. On the background is iced coconut milk custard with red bean paste. (At a small shop near the Holiday Inn Express , Time Square).

  
  Steamed whole papaya with almond milk; dessert I had after a multi-course dinner at the Chariot Club .

  
  Boiled Peking pear in honey and herbs; after a multi-course dinner at the Hong Kong Jockey Club .

  
  The soupy honey syrup is mixed with herbs and spices, such as dried orange peel and minute amount of ginseng.

  
  this is from a lunch set at the Amigo Restaurant ; two pieces of giant size macarons with fresh strawberries and chocolate creme. The interesting part is the gold leaf at the tip of the chocolate.

  
  This came after I had a lunch set at the Hong Kong Jockey Club , “Floating Island” per menu, fluffy egg custard on a bed of creme sauce.

  
  the mango n’ creme mélange, layers of fresh mango and vanilla ice-cream.

  
  A quick round of coffee and pastries at a small shop named Zoe Cafe ; this is basically a coffee cake.

  
  Small display counter, there was a small que just awhile ago. “Zoe” is quite popular amongst the locals.

  
  Afternoon tea at Cova - tiramisu, sitting on a glass jar of dried ice, adding to the dramatic visual effect.

  
  The “Napolean cake” with mango filling and side of vanilla ice-cream.

  
  “The Fairy Cake” – there’s nothing magical about this dessert; just a orange cake with orange peels and sauce, with a scoop of vanilla ice-cream; maybe the arrangement looks like a fairy?

  
  A trio of chocolate and coffee pastries at L’Atelier de Joël Robuchon . Delicious.

  
  Agnes b Cafe – a special chocolate cake made for the holidays; after cracking the chocolate ball, there is a layer of vanilla ice-cream and feuillentine inside.

  
  The “purple heart” cake – actually it’s a flourless chocolate cake beneath. Very delicious.

  The above are desserts I had during my fortnight in Hong Kong. On most days, I had one cake during the afternoon and then late night dessert after dinner. It was a blissful culinary experience and I did gain some weight after this trip!

  • 6:00 pm
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