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April 12, 2012

Versatile Blogger Award – was “awarded” by @beowulf a few weeks ago. Thanks very much indeed! According to the award procedure, I’m supposed to reveal seven things about myself, and then tag several other bloggers. While I consider myself to be a shy person, seldom sharing anything with fellow bloggers except for the subject of food. I’m also kind of a “boring” person, and have to really think hard to search for seven items. Okay, here we go…..

I have a soft spot for teddy bears. I mean, stuffed teddy bears. During a visit to a Haagen Dazs ice cream parlour in Bangkok, my friend and I each ate two full plates of ice-cream sundae just to get a bonus gift – a small teddy bear dressed in a red HD sweater. So cute!

I am attracted to items that are “Made in Japan”, especially clothing. I also wear Japanese brand undies. You can say I have a fetish for anything that’s Japanese….from comic books, sci-fi action heroes, to kitchen appliances, dishes & bowls, etc.

During my high school years, I was educated at an all-boys English Catholic school in Hong Kong and spoke with a full English accent. Now, after moving to USA for a number of years, I no longer speak like that but I still cherish my “lost” English accent.

I am an avid aquarium hobbyist. I had some experiences in keeping fresh and salt water fishes. At home, I can stare at my aquarium all day long. I find it fascinating to watch my pet fishes gliding effortlessly inside the aquarium, especially different species with attractive shapes and colours.

I like to travel whenever I saved up enough and had time for it. But I’d never imagine to have visited the same place in this corner of the world three times so far – Angkor Wat. First visit was in 2001, then 2005 and 2009. I consider the pattern in timing is quite odd too, every four years.

Currypuffy – this is my nickname during my high school days, because when pronounced in Cantonese, it rhymes with my name.

Last but not least, I enjoy good food. Especially a nice home cooked meal.

Now, people I’m tagging:
@yang1815
@agmhkg
@CareyGLY
@stevew918
@Roadlesstaken
5:28 am

28 Comments

March 4, 2012

Valentine’s at Melisse – W has been hinting to me about Melisse , so I booked a table to celebrate our 5th Valentine’s Day together. It was also worth the splurge for this five year mini-milestone. During Thanksgiving Day 2011, I had the pleasure of having turkey dinner there as well. (see entry)

Amuse bouche – grape and pistachio goodies…..

Three layered creme flavored with Orange Gelée, Cashew Mousse, Vanilla Essence. Try to eat this from bottom up, in order to experience the transitions from sweet to savory, from warm to cool…..

Egg Cavier – Soft poached egg, Lemon creme fraiche, American cavier…..

Hot and Cold foie gras – blueberry, ginger and hazelnut…..

Maine lobster bolognese – fresh capellini, truffle froth…..

True day boat scallops – salsify, toasted barley and vadouvan…..

Liberty duck breast – confit of blood orange, and turnips, spiced couscous, sauce bigarade…..

Fillet of beef and braised cheek – potato pave and puree, mustard greens, bearnaise red wine braising juice…..

Chocolate, caramel and strawberry ice-cream…..

Strawberries and creme…..

Petit three’s…..

The three course dinner was quite filling. There was also a nine course dinner to choose from, our maître d’ warns the entire meal may take at least three hours to complete. That’ll take us until the midnight hour! The final tab costs almost US$500, it was nevertheless a very delicious meal and we enjoyed every minute of it!

Melisse | 1104 Wilshire Blvd., Santa Monica, CA 90401 | (310) 395-0881 | www.melisse.com

(Last bite – thank you W for taking the above fabulously delicious food porn photos, you make them come alive!)

February 19, 2012

YAY! – it’s the time of the year again. Dine LA week is here! Eat up! Chow down! Here we come!

Bouchon Bistro – in Beverly Hills is the most recent establishment opened by Michelin star Chef Thomas Keller, the other two Bouchon Bistros are in Napa Valley and Las Vegas. An interesting bio about Mr. Keller – he is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants, French Laundry (Napa Valley) and Per Se (New York City). Last fall, we had Sunday brunch at Bouchon Beverly Hills, and the pleasure of having the largest breakfast sausage. (see entry)

Short rib rillettes with tomato fondue, pickled forest mushrooms and watercress…..

Pan-seared prime flatiron served with maître d’hôtel butter & French fries…..

Vanilla scented custard with orange gelée & shortbread cookies…..

Valrhona chocolate brownies with chocolate sauce & vanilla ice cream…..

Craft LA – opened in 2007, following the success of Chef Tom Colicchio in Bravo’s “Top Chef” (2006), making him one of the most recognizable chefs in the country. Chef Colicchio also opened the original Craft Restaurant in New York’s Gramercy district in spring 2001. Aside from DineLA Week, the menu is printed every day, sometimes with big changes, sometimes with relatively few. The names of the farmers who supply the restaurant run in a column on the left, a nice touch. Dishes are listed by main ingredient (veal sweetbreads, pork loin and belly, skirt steak, diver sea scallops) and technique (raw, braised, roasted, sautéed) without adjectives or description, which means consulting your server for any details. Vegetables and sides need to be ordered separately. Everything is served family-style, often delivered in gleaming copper serving pans. Fortunately, the handsome wood tables are wide enough to accommodate everything, just one of many details that make the restaurant so comfortable. Tip: You probably won’t need an appetizer and a main course for each person at the table.

Gin tonic with lime juice…..

Amuse bouche – cream of mushroom…..

LAUGHING BIRD SHRIMP with Blood Orange & Arugula…..

WINTER GREENS – Gorgonzola & Walnuts…..

CHICKEN LIVER MOUSSE with Farm Egg & Crispy Shallot…..

RIVER SALMOM, Ruby Fingerling Potatoes & Leeks….

LIBERTY FARMS DUCK CONFIT, Market Onions & Cranberries…..

Roasted organic market vegetables…..

Chocolate peanut butter & Salted Caramel ice cream…..

Meyer lemon pudding cake, Tangerine Marmallata & Rosemary Almonds…..

All of the set dinners above are $44 per person, plus gratuity. This year, booking a dinner is getting tougher since it took us four tries to get a table, maybe the LA economy is getting better. Nevertheless, we enjoyed the dinner very much!

BOUCHON | 235 N Canon Drive, Beverly Hills, CA 90210 | Tel. (310) 271-9910 | www.bouchonbistro.com

CRAFT | 10100 Constellation Blvd., Los Angeles, CA 90067 | Tel. (310) 279-4180 | www.craftrestaurantsinc.com/craft-los-angeles

(Last bite – thank you W for taking the above fabulously huge food porn photos, you make them come alive!)

January 29, 2012

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!

January 15, 2012

Home cooking – in Hong Kong is what I have been missing since living here in L.A. The part what I missed most is the different kinds of home brewed soup “invented” by mom. From what I was told, different ingredients has certain purposes to help stabilize and provide nutrition to your body. Most of these soup recipes are mixed together and then adding water and boiled for two to three hours. The hot boiling soup is usually served before the rice dishes.

Huai-shan, lycium berries, Chinese walnuts and pork soup – this Chinese herbal soup energizes your system and is best consumed during the cold winter months; tastes more like chicken soup rather than a herbal medicine…..

River vegetables, carrots, pork and sweet dates soup(西洋菜湯) – the vegetables and carrots helps to ‘wash’ off the impurities in your body while the pork and sweet dates provide protein and sugar to revitalize your system…..

Squid with lotus root and peanut soup (蓮藕花生魷魚湯) – the crispy lotus root and peanuts provide a good source of fiber, while the cooked squid is for protein; this soup is also good during all year round…..

Carrots, potato and fish soup – a special kind of fish is used for this soup, sometimes, a few tomatoes are thrown in for flavour…..

Green and red carrots, Chinese almond and pork soup – the green carrots will take out the “heat” inside of your system, good when you ate too much fried food…..

The above soup recipes can be substituted with a whole chicken, or just a large chicken breast; or it is best to use lean pork meat too. Adding a pinch of salt will not spoil the overall taste too!

January 9, 2012

Lung King Heen – (View of the Dragon 龍景軒) is a top rated Michelin restaurant in Hong Kong, with 3 stars (Third year in a row), making this like the French Laundry of Hong Kong. Lung King Heen is located on the fourth floor of the posh Four Seasons Hotel on Hong Kong Island, and connected to the ultra high end International Finance Center – IFC shopping complex. Back in 2009 , we booked a table for lunch here. We returned for lunch in 2010 , and also in December 2011 as well. Lung King Heen was properly decked out with silver-leaf ceilings, glossy dark wood floors, immaculately-pressed linens and elaborate floral arrangements. Coupled with magnificent views of the sprawling skyline, it certainly looked the part. The staff were also appropriately knowledgeable and friendly (even more so when it transpired that I spoke Cantonese), although the noticeable push of the higher ticket items when ordering did irk a little. The food here is all about contemporary Cantonese classics, without frills, just executed really really well.

Steamed shrimp dumplings topped with scallop bits…..

Minced glass noodles and garlic with river shrimp…..

Steamed lobster and scallop dumpling…..

Baked whole abalone puff with diced chicken…..

Crispy barbeque pork buns with pine nuts…..

Mango pudding served cold…..

with mango bits, tapioca and mango custard…..

Complimentary dessert – red bean custard and sesame cookies…..

It was a very satisfying luncheon indeed. We also ordered roast squab and roast suckling pig. As I have mentioned in my previous entries, it is true that most of the dim sum dishes in Lung King Heen are classical Cantonese fare and despite of fresh products and perfect execution. I noticed recently that there was some modest creativity or invention. I did go to other non Michelin rated restaurants for dim sum, and I basically had the similar kind of delicious food starting from barbecued suckling pig finishing with baked barbeque pork buns. To be honest, the only difference I felt between these restaurants was that Lung King Heen has an amazing view of the Victoria Bay, situated within a world class hotel and shopping/office complex. So I can say, that Lung King Heen is not the only place that is worth very high ratings. On the other hand, I think it is great that the Michelin guide has acknowledged Hong Hong as one of the world’s greatest culinary destinations. People eat very well here and the world should know that.

Lung King Heen | Four Seasons Hotel | 8 Finance Street, Central, Hong Kong | tel. no. 3196 8880 | www.fourseasons.com/hongkong/dining/lung_king_heen/

January 3, 2012

Photobucket - Video and Image Hosting HAPPY 2012!!!!

C’est la B – is a charming cafe bar situated in Tai Hang (大坑), near Causeway Bay. The name, c’est la B , is a light-hearted reference to the French phrase for “c’est la vie” (“such is life”). It is a branch of the famed Ms. B’s Cakery located at 39 Gough Street, Central. Each cake is artfully presented using fine ingredients and made from scratch. Some cake flavors include the ‘Million Dollar Truffle Cake’, which is wrapped in 24 carat gold leaf; ‘Memoirs of a Geisha’, made of red bean creme on chiffon sponge with lady fingers; and ‘Paradise’, comprised of lavender taro chiffon layers with coconut cream. The cake shop also offers Sugar Free and Gluten Free cakes to satisfy everyone’s sweet tooth.

The extensive menu also includes soup, cheeses, pot pies, baguettes, panna cotta, different types of coffee and tea…..

Walking through the narrow & dark front entrance reveals a colorful cozy sitting area…..

Ebony and Ivory (bottom shelf); Madame Butterfly (middle shelf)…..

Be GaGa’d (bottom shelf); Whoopie (middle shelf)…..

Better Than Sex – Dark & Moist Chocolate Fudge Cake with Choc-coated Caramel Crunch and a burst of Salted Toffee Surprise.

Sunshine – Lemon & Poppy Seed Chiffon filled with Tangy Lemon Curd and finished with Fresh Cream topped with Delicate Sugar Poppy Flower.

We tried a duo of pastries. ‘Better Than Sex’ (or sexy cake?) is decorated with an attractive piece of red lip candy, signaling a kiss. The cake has a thick layer of chocolate topping on a moist and spongy fudge cake. At the bottom, there is a crispy piece of chocolate biscuit waiting to be enjoyed. The whole cake oozes a dense chocolate flavor. For certain chocolate lovers, finishing this pastry might be better than sex. On the otherhand, ‘Sunshine’ is a total different story. This brightly colored cake is topped with a sugar poppy flower, adding a cheerful flavor. The lemon chiffon cake is quite soft and moist, and you’ll certainly feel the little poppy seeds crunching inside your mouth. Sandwiched in between is a layer of fresh cream and lemon curd; releasing flavors of lemon tanginess and sweetness from the fresh cream. Very refreshing experience indeed!

There are other delicious options waiting – ‘Madame Butterfly’ is a three-layered cake of Beetroot, Pistachio & Chocolate layered chiffon with apricot compote, fresh cream crowned with dark & white chocolate; ‘Be GaGa’d’ is a fun one with Chocolate chiffon sandwiched with grape jelly & blueberries smothered in fresh cream coated with Oreo crisps, and adorned with double choc spikes, silver lollie pearls & marshmallows.; ‘Ebony and Ivory’ is a duo of Black Sesame and White Coconut Butter Cake finished with a fine dusting of Fine Coco Shreds. There are many more delicious sweeties on the display shelf and I want to try them all. It is indeed too bad that I have to make another trip again, but who knows when.

C’est la B | Shop 3, G/F, 110-114 Tung Lo Wan Road, Tai Hang, Hong Kong | Tel. No. 2806 8168 | www.msbscakery.hk/cestlaB.html

December 29, 2011

High Tea @ MO Bar – located on the ground floor of the Landmark Mandarin Oriental Hotel, MO Bar remains open from early morning for breakfast until late at night. It is conveniently positioned in the Central District and also allows advanced booking, which is perfect to meet up with fellow Xangan agmhkg . ( stevew918 planned to join us but was under the weather after he arrived in Hong Kong. Steve, get well soon!) For seafood lovers, MO Bar also offers a Sunday Lobster lunch with includes lobster bisque, lobster burger, and other items that would make me very happy.

The place looks quite chic, love the high ceiling…..

Interesting looking tea pot, with a spring loaded mechanism…..

Fruit punch…..

sandwiches; porc confit & pickles cucumber quiche; spanner crab cake; Pummkin mousse; Crepes wrapped with vegetables…..

Ginger and plain scones, with clotted cream & jams…..

pastries – passion mousse and strawberries…..

pastries- zabaglione sponge cake, apple honey cinnamon strudel in chocolate, caramel & hazelnut tartlet…..

The trio ( #agmhkg and my brother on the right)…..

It was a very delicious and enjoyable tea time, we shared two portions of the tea set and it was quite a lot of food to handle. The other famous hotel – Four Seasons – which is located a few blocks away, offers a sumptous afternoon tea buffet with a Christmas theme. Highly recommended as well, however, they do not accept phone-in reservations. I suppose if you stay there, the hotel will make an exception to please their guests.

MO Bar, G/F, The Landmark Mandarin Oriental | 15 Queen’s Road Central, The Landmark, Central |Tel. No. 2132 0077

December 28, 2011

Hung’s Delicacies – was started in the present location approximately in 2003 by Chef Ah Hung, who used to practice at the famous Michelin starred Yung Kee Restaurant . Chef Ah Hung specializes in soy sauce braised and roasted goose dishes, squid delicacies and Cantonese style noodles. Hung’s Delicacies also has quite a few niche dishes including duck tongue, pig intestines, and various variations of tofu dishes. For 2010 and 2011, this restaurant was awarded One Michelin Star. Finding this eatery is not an easy task, but thanks to foodie friend Alice, she suggested meeting at the North Point tram terminal, which is just a short walking distance from the restaurant.

There are numerous hardware shops, automobile repair shops and eateries near Hung’s Delicacies…..

Notice the nicely shaped roast goose hanging in the front display…..

There are only about six tables inside…..

The menu with the word “Goose” written in Chinese…..

A good introduction to the restaurant and various ingredients used in the dishes…..

Sliced squid and crispy sea cucumber “spaghetti”…..

House special noodle “lo-mien” mixed in with homemade soy sauce, green and fried onions…..

Sliced goose meat in marinated sauce; you can also have this in regular cut, with bone intact…..

I caught a fellow food blogger in action, check out his light-reflector board…..

The kitchen…..

Chef Ah Hung was kind enough to offer a group photo without any extra service charges…..

Recently in November, Chef Ah Hung opened a branch at Terminal No.2 of the HK International Airport. The branch offers special onboard packaging of its Whole Goose in Marinated Sauce and also bottles of their popular homemade Premium XO Sauce and Chili Oil. Next time when I’m in North Point again, I’ll definitely try all their signature dishes – Duck Tongue in Chinese Liquor, Sliced Goose in Marinated Sauce, Chicken Leg Tendons in Sesame Oil, Braised Assorted Vegetable with Red Marinated Tofu Sauce and also “Chua Lam’s Lo Mein”, the specially-blended noodle with a secret Chinese marinade developed with the support of renowned food critic Chua Lam.

Hung’s Delicacies | Shop 4, G/F, Ngan Fai Bldg, 84-94 Wharf Rd, North Point | Tel. No. 2570 1108

December 26, 2011

YAY!! Finally made it back home in Hong Kong. I have already spent one week here, did not accomplish a lot of things, but managed to spend a great deal of time with my parents. Also, my distant cousin is getting married in Hong Kong next month, so this will be a good excuse for some seasonal splurging on shopping excursions. As typical with my annual visits, we always enjoyed dinning and meeting up with family friends and relatives. A few days ago, we had dinner at Agnes b Le Pain Grillé located inside the F&B packed Cubus Building , which is a new dig from its former Leighton Road location. The theme remains similar with a focus on European dishes in a comfortably modern French decor, seating capacity is intimate for just a bit over 40 guests. The following videos provide a thorough chronicle about the restaurant (the last one minute segment of the second video has a good intro to the new location).

Pre-dinner treats – ginger bread doll, etc……

Le Menu de Noel…..

Jerusalem artichoke veloute & black truffle…..

Amuse bouche…

Red fruit sorbet and rose Champagne…..

Scallop tartar and caviar…..

Roasted turbo on the bone, seaweed beurre blanc & porcini risotto…..

Santa’s surf & turf – beef ribeye, oyster over scallop…..

The Christmas ball “surprise” – after cracking the glazed sugar sphere, there is a layer of vanilla ice cream and feuilletine inside…..

The entire dinner costs approximately US$80 per person, plus service charge, which is quite reasonable for a two-hour multi-course meal. At the end, the Maitre d’ presented us some after dinner gifts – a set of Agnes b glasses and a box of pastry. That was a nice bonus! Overall, the dinner was typical Agnes b, which was fair for what we paid. The ambience and service was nice as well. I heard someone mentioned there’s a new Agnes b café located near Central, along Hollywood Road, reminiscent to an old Parisian cafe. Their colourful and delicious pastries will surely entice me to visit this cafe!

Agnes B. Le Pain Grillé | 15th Floor, Cubus, 1 Hoi Ping Road, Causeway Bay | Tel. No. 2577-2718 | http://www.agnesb-lepaingrille.com

April 12, 2012

March 4, 2012

February 19, 2012

January 29, 2012

January 15, 2012

January 9, 2012

January 3, 2012

December 29, 2011

December 28, 2011

December 26, 2011

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