Traveling Solo in BKK | Street Food

IMG_0586

I’d definitely spent my time wisely before starting my new job. Just one afternoon I decided to buy a return ticket to Bangkok, where the flight was the next morning.

Traveling with a friend is fun, but when it comes to my first time doing it solo, things became entirely different – I’m the kind of person who’s fine with staying in hostels, and would prefer down-to-earth street food that reflect the lives of locals over fancy restaurants in shopping arcades, though tasty. When on my own, I can follow my instincts, do whatever I want and go wherever I like.

I revisited a number of food spots that I love, including the street vendor near Sala Daeng BTS that sells this super comfort food: Banana Pancake (~THB30-40).

He hand-stretched and tossed the dough ball into a thin sheet, place it into the hot pan drizzled with oil, add and spread out the yolk before adding in banana slices. He then folded the four sides into the center, add a small chunk of butter, flipped to heat both sides until crispy and golden brown.

IMG_0631

“Condensed milk?” “YESSSSSSSS!”
“Sugar?” “YESSSSSSSS!”

He laughed while I was jumping up and down like a kid. I told him we don’t have this in Hong Kong, but it’s good or else I will turn into a fat girl in no time.

I also went back to Kaiton Pratunam Chicken Rice closest to Chitlom BTS. Their Khao Mun Gai (THB40) does not come in big portion, but enough for a person like me who’d like to save stomach space for other food.

Chicken meat is tender and promises freshness that’s rare to find in chicken in Hong Kong, given that most of the times they are frozen due to the avian flu that attack almost on a yearly basis. I mean fresh, safe ones are available but are limited and can be pricey.

The rice is cooked with chicken broth and oil, therefore amazingly fragrant on its own. A drizzle of the red-chilli-and-ginger-infused sweet soy sauce adds a unique Thai flavor. Chilled coconut water is a must-have after the meal.

That’s all for now!!

— Jude

Quick Update: We Went on a Picnic!!!

Picnic spot; Ngong Ping picnic

Another wonderful time with my wonderful friends 🙂 The weather last Sunday was clear and sunny, with temps of about 12 or 13 degree Celcius – perfect for a hike & eating outdoors!

Food; Ngong Ping picnic

Along the Ma On Shan Country Trail we walked uphill for an hour or so until we reached the picturesque Ngong Ping Plateau. We just couldn’t wait to find a spot facing the cliff-side, line a shower curtain (LOL) on the grass and share the food we prepared.

We had freshly DIYed sandwiches, with ingredients including cherry tomato, cabbage, avocado with salt, cheddar cheese, ham and salumi. A drizzle of sesame dressing played a huge role!

Just-out-of-the-oven-chocolate chip & poppy seed muffins (by me!! 😀 ) The only question I have is I’d coated the chocolate chips with part of the all-purpose flour before I incorporated them into the batter, but most of them still sank to the bottom of the liners…

Super-duper cute Fungi of the Fungi Gardening Kit, one of the top grossing Japanese game app (click here for recipe)!!

We also had this classic Hong Kong-style picnic snack Frankfurter sausages with pineapple that everyone loved since childhood, Sara Lee pound cake in original flavour, bananas and blueberries too.

It was pure awesomeness to just lie there under the sun, laugh hours away, cheer for gliders who’d take off from the plateau, and pat dogs that would occasionally come near our picnic mat in search for food.

Who loves hiking and picnic like we do? 🙂

– Judith

{Athens, Greece} Eat-Eat-Eat at Meat-Meat-Meat!

Work has been kind of exhausting lately when the Youth Olympics at Nanjing draws closer. Anyway, I was involved in this project, and was therefore in Greece.

We began the next day by witnessing and live reporting the Flame Lighting Ceremony at the Panathenaic Stadium, and after that touring its museum. It was a beautiful and awe-inspiring experience, and we’d decided to celebrate… by having a decent meal instead of hurried ones from random coffee shops.

Meat-Meat-Meat the Grill was what we found for late lunch! We opted for this because we liked its young, fun and robust atmosphere, as well as its logo, and there we ordered…

Yogurt with Honey & Nuts; Meat-Meat-Meat the Grill, Athens, Greece

Yogurt with Honey & Nuts (EUR$3.5) was a dessert served before everything else, which suggested that it can be a little more thoughtful for its diners. But it didn’t bother us at all because it’s really delicious!

Greek yogurt is special for being thick and tangy. Its sour taste was nicely balanced by the sweetness in the honey, whilst the crunchiness in the walnuts added liveliness and texture. This is literally the best yogurt combination in the world that can get me to “Eat-Eat-Eat” till forever!

Grilled Pita - Kind of Greek Tortilla; Meat-Meat-Meat the Grill, Athens, Greece

Grilled Pita – Kind of Greek Tortilla (EUR$1.5) stimulated the appetite! Tomatoes and Xinomizithra, a local sour cream cheese made of goat’s milk that’s also known as Paros fresh cheese, created a refreshing topping. I think it’s a good idea to lightly season it with black pepper.

mixGRILL 2 person; Meat-Meat-Meat the Grill, Athens, Greece

Finally onto mixGRILL 2 person (EUR$15), it included pork, chicken and kebab skewers (2 each), 1 traditional sausage, beef and turkey burgers (1 each), french fries, 2 sauces and more pitas. It was served hot; with a dash of freshly-squeezed lemon juice and thinly sliced onions, the platter reflected the robust and exotic side of Greek cuisine.

Together with a big bottle of water that costed just another EUR$1, this place definitely offers al fresco dining at a fair quality-price ratio. If you’re at Athens, would you give this a try too?

Meat-Meat-Meat the Grill
Tsakalof 10, KolonakiAthensGreece
T. +30 21 0338 8676

– Judith

Motorino + Origin = Fulfilling

For those who have followed my posts, you’d know that I’ve left the publishing group and moved on at a new working place. It’s been brilliant fun so far, which within one month of employment they’ve already sent me onto a business trip to Greece! *GEEZ*

I’m pretty lucked out and I’m absolutely happy about it, but of course that’s also when I started getting real busy too and have seemed to leave my blog behind…

Before I talk about what I’ve eaten at Athens and the beautiful Santorini, I’d like to give way to this one first. Exactly two months ago it was my friend’s birthday. We’ve known each other for some eight or nine years and only in 2014 it came to my mind that I’ve never made her a cake.

So here it is, a not-so-nice-looking-but-super-delicious-matcha-cheesecake — once again, I love you and I wish you the best, Samantha.

Of course, it’s more than just a cake! Another night I brought her to Motorino, an Italian place located along the stairs of Soho.

It’s been quite a long time and it didn’t leave a deep impression. As I can slightly recall, the two antipasti — Prosciutto di Parma + Buffalo Mozzarella (HK$138) and Octopus and Potato Salad w/ Capers & Chili Oil (HK$ 138) — weren’t bad. My strongest opinion though, is if you might order Cherry Stone Clams Pizza ($208) like we did, please DO NOT overspend time on taking photos because it can smell and taste awfully fishy once it starts cooling down. I learned that if I must order this again, I must either boost my photo-snapping skills or only order it when I have more than two people to share.

I introduced her to Origin later of the night. Some of you might be aware of a coverage on Spirito diVino Asia about gin (if not, click to read! http://goo.gl/TkeQvV); thanks to its awesome (and HOT) barmaid Cherry who you’ll find more often at Quinary instead, I’ve developed affection and appreciation towards the world of mixology.
That night we didn’t meet her there, but felt her presence by ordering her award-winning B24 Gimlet (HK$120) chrysanthemum cocktail with a ginseng taste, and also one of the bar’s signature cocktails named KGB (HK$120), likely to be a short form of “Kyoho grapes – Gin – Bubble Bath”. With both its taste and fabulous presentation, you really don’t want to miss out on this.

Motorino
G/F, 14 Shelley Street, Central, Hong Kong
T. +852 2801 6881

Origin
G/F, 48 Wyndham Street, Central, Hong Kong
T. +852 2668 5583

– Judith

Privacy matters!


I recall I was a bit surprised upon my first visit to Table One Wines & Gourmet back in 2012. It is a private kitchen in an old commercial building in Tsim Sha Tsui near Kowloon Park exit, tucked away at the very end of the corridor on 2/F to neighbour with a few Islamic eateries and… a foot massage centre (panic not, it’s a decent one).

Hong Kong is such a packed and busy city, and so you know, dining in a quiet and cosy place with only two other groups of people at most, separately, is simply very pleasant. Helmed by sommelier Teresa and chef Jeff, its menu (for 6 guests or above, priced at HK$398 net per head) changes once a month. Referring to e-mail newsletters, sometimes it offers Italian cuisine, sometimes French, and last week it was Spanish.

Cod Foie Gras with Cucumber Cup; Table One

We paired Marques de Requena Cava Brut / Marques de Requena Chardonnay Macabeo with a number of welcome tapas, starting off with the tasty Cod Foie Gras with Cucumber Cup. Interesting is both the presentation and the cod foie gras that resembles quite closely with foie gras from poultry, but healthier and less brutal, I hope.

Foie Gras with Toast; Table One

Foie Gras with Toast is alright but yet to be impressive. Creamy texture of foie gras plays well against crunchiness of the toast. A very simple before-dinner bite.

Iberico Meatballs; Table One

Iberico Meatballs smell delicious with the thick, drool-worthy tomato sauce. The meatballs carry this unique flavour that is only present in Black Iberian Pigs but its texture has not done the dish justice. A more crispy, deep-fried outer shell would make it a lot nicer.

Baked Tetilla Cheese & Iberico Chorizo; Table One

Baked Tetilla Cheese & Iberico Chorizo has this addicting combination of ingredients served again in bite-sized pieces. The cheese isn’t too strong to taste, yet enough to underscore the rich flavours of the ham.

Cheese & Nuts Platter; Table One

Cheese & Nuts Platter comes in a selection of Cheddar, Camembert maybe, and one more cheese that I don’t remember. This platter of soft to semi-soft cheeses is nice and easy to eat but I’m still more fond of hard ones, particularly Parmigiano-Reggiano.

Beef Carpaccio; Table One

Before we started with the Chef’s Special (aka. the main), we ordered an extra dish that we always love — Beef Carpaccio (HK$320). Heavenly is the suppleness of the thin slices of raw meat, which are drizzled over with delicious garlic-infused extra virgin olive oil and topped with grated cheese. A must-have. We paired it with the third wine, Marques de Requena Crianza Red that also goes with the main below.

Grilled Iberico Pork Chop; Table One

Our noses told us that Grilled Iberico Pork Chop served with Baked Zuchinni, Cheese and Sauteed Mushrooms was before being served before us. Its remarkable scent protrudes even better in this, with nutty flavours released from each bite of the succulent meat. Cranberry sauce tones down the fattiness of the dish.

Baked Egg and Salami; Table One

It was when we were chatting among ourselves with sips of wine, looking forward to the tempting sweet treat, Jeff came out of the kitchen with this extra dish — Baked Eggs with Salumi (price unknown) — in case we have drunk too much. Eggs are perfectly smooth and there are salumi layered underneath. Classic and very comforting.


The meal came to an end with a cup of soothing chamomile tea and also a slice of Mango Mille Crepe Cake, which the layers are too packed, such that it does not feel soft and great against the palate.

Photo on the right is King’s Ginger by Berry Bros & Rudd from the UK, a rich ginger liqueur that is sweet, zesty and wonderful for cold weather (heats up your body in a tick!). It was first made in 1903 for King Edward VII, and my brother says it’s especially favored by elderly people, where they might not know it by its name, but would walk into the store and ask, “may I have the wine that can keep me warm throughout the winter?”

Table One Wines & Gourmet (sells wines and food products too)
208, Haiphong Mansion, 53-55 Haiphong Road, Tsim Sha Tsui, Hong Kong
tel. +852 2525 4882

– Judith

Cravings in Bangkok! (1)

It was in mid-December 2013 I went on a 5-day Bangkok trip with my lovely friend Samantha. We have been talking about this for years (since we met in high school at the age of 16?) and finally we did it! ❤ It was such fabulous moments, and below are the first half of the recaps! 😀

9 DECEMBER, 2013

Grapefruit juice as welcome drink; Citrus Sukhumvit 22 Hotel, Bangkok

We arrived at Citrus Sukhumvit 22 Hotel, and at the check-in counter we were each greeted with a glass of welcome drink: icy cold grapefruit juice.

Mango Sticky Rice; Mae Varee, Bangkok
Afterwards, the first thing that we’d decided to do was to eat mango rice! Needless to go through again our handy travel books, we already knew Mae Varee, closest to Thonglor station, was the place to go.

We shared a pack of this Mango Sticky (Glutinous) Rice, where the rice fancily came in three shades. Topped with thick, creamy coconut milk and crispy mung beans, it looked attractive and delicious but I’m sorry to say that it was quite disappointing to taste. Though the shop’s highlight is on the tropical fruit, it cannot just ignore the quality of the rice: why name it sticky rice if it’s not at all sticky?

After a full body massage at Healthland Spa & Massage (which was less satisfying than my first experience) we went to Kaiton Pathumwan that is super famous among tourists for its Chicken Rice. In case you’re not sure if you have found the right place, the bright pink staff uniform would be the key to look for!

Smooth boneless chicken meat, rich-flavoured oily rice, together with that salty-spicy sauce of garlic, chilli and pounded ginger, it was simply superb and a place that I swear I would go to at least once in my every Bangkok trip.

10 DECEMBER, 2013

The next afternoon (yes, we had breakfast at the hotel), after some shopping here and there, we slowed down at MBK Food Island for late lunch. Different from food courts in Hong Kong is that you don’t pay at the respective food booths and wait for the food there, but pay at a counter, get a MBK card (with info of the food you wanted), then present it at the food booths.

I had a simple bowl of Fishball Rice Noodles while Samantha ordered Tom Yum Seafood Soup that is super hot, and because of that she gave excuse to herself buying another pack of Mango Sticky Rice.
Of course, we shared it!

Later of the day we took the train to Saphan Taksin station and down the footbridge to the free ferry to Asiatique the Riverfront, where after a few extra rounds of shopping we’d decided to dine at , among the many choices that the place has to offer.

Right underneath the breathtaking 60-meter high Sky Asiatique, we indulged in the live music and candle light, and started our dinner with Raw Shrimps in Fish Sauce that was sense-stimulating. Sliced red chili and garlic are always the best to complement fish sauce, which highlights the freshness in the seafood. What is so good about having this dish in Thailand is, it is always less costly than in Hong Kong while being higher in quality (most often, if not always).

Afterwards it was Thai Fried Rice with Mixed Seafood. We ordered just half of the amount since we wanted to order also Smoked Ham Pork Spare Ribs (which arrived very late…). It was a wise move since the rice was yummy but not at all impressive, while the ribs did not taste bad except having dried out a bit after cooking.

In all, the food wasn’t outstanding, but the ambiance and environment certainly did. A dining spot for romantic occasions.

11 DECEMBER, 2013

Day three of our trip was when we spent basically the entire day wandering around in Siam, eating. After a simple breakfast at the hotel, we went to Siam Square to check out two super well-known eateries: Som Tam Nua and Mango Tango, of which their names already suggested what kind of food you can find there.

“Som Tam” is Green Papaya while “Nua” means North, suggesting the dish was invented by Northern Thai. There, we devoured two Green Papaya Salads, one topped with deep-fried pork rind and the other with cherry tomatoes. Both were tossed and mixed with exciting, hot spices that tingled our tongues. Quite delicious, but the hygiene condition freaked us out for there were so many flies around… and in fact way too many!

P.S. a stall at Jomtien Thepprasit Night Market, Pattaya makes WAY better salads

After that, just a one-minute walk we crossed the road and arrived at Mango Tango! There we ordered for the third time Mango Sticky Rice (just couldn’t have enough of it!) and it was so far the most delicious. From that lively yellow colour you can already tell that the mangoes were so ripe and decadent; and we really appreciate the effort it places onto making the glutinous rice even though mangoes are the main focus.

The Mango Pudding was too to be crazy about — can’t miss.

Later, on the street, I randomly came across this hawker stall and decided to treat myself with something comforting and sweet: Banana Pandan Crepe with Chocolate Syrup! The banana reminded me of the Banana Pancake with Condensed Milk, that heavenly, ultimate indulgence that… I had sadly no chance to eat during this trip.

(watch this, the same stall I bought from at Pattaya: http://www.youtube.com/watch?v=rOVQWtvL2eQ)

Nara Thai Cuisine was where we had our lunch afterwards, a place that made Thai food with promising quality and is no wonder awarded as one of Thailand’s Best Restaurants in 2013.

With a high ceiling and walls made of dark wood planks, it provides a spacious, comfy, slightly exotic setting for local dishes. First it was the Prawns Carpaccio in Fish Sauce Marinate (the same thing but named differently on menus) which were bigger in size, firmer in texture, sweeter and fresher in taste when compared to the ones at Top View, nothing but superb as an appetizer.

Then we had the Chicken Pandan, wrapped in pandan leaves to infuse their very unique flavour into the meat during the frying process. I’ve had the same dish in various Thai restaurants back in Hong Kong but it was never as moist and supple.

Moving on, we’d picked the Fried Rice with Thai Herbs as the photo on the menu looked really attractive with the purplish-blue rice. Expect a subtle, almost elegant herbal taste to the dish though the colour pops.

The phrase “time flies when you’re having fun” is just so true. Only a few rounds of shopping it already got quite late. Our original plan was to visit Manna on the ground floor of Siam Paragon, but we arrived too late and had to leave it for next time.
(Our travel book says it offers traditional Thai cuisine that locals used to cook and eat in the old times, nothing like Tom Yum or Raw Shrimps)

Therefore, we dragged our tired feet to the Food Loft on the same floor and chose a stall for some quick and easy dinner before heading to Red Sky Bar, where we had a bowl of Pork Noodles each, and Samantha had an extra Tom Yum Soup to kill hunger.

Red Sky Bar is, needless to doubt, one of the hottest rooftop bars in the city. Taking the lift to the 55th floor, a part of Centara Grand Hotel (which is also a part of the enormous CentralWorld mall), we got through the door to the open area, walked up the stairs to face the iconic multi-hued neon arch.

Under the urban and chic atmosphere complemented with mood-arousing / sensational live music, as well as the 360-degree panoramic night view of Bangkok, Samantha got herself a glass of White Sangria while I, after scanning through the cocktail descriptions, decided to go for the fancy Star Light, Amarula Fruit cream blended with Crème de cacao white, Butter scotch and light cream.

It’s indeed a great place to hang out at because you’re allowed in as long as dressed in smart casual attire. Who cares if you have your arms fully loaded with shopping bags? (Not TOO many of course, not to the point where you might cause disturbance, knock drinks off the table or fall off the stairs…)

/ / / / /
Mae Varee

1 Soi Thonglor, Sukhumvit 55 Road, Bangkok, Thailand (BTS-Thong Lo)
+66 2 392 4804

Kaiton Pathumwan
Petchaburi Soi 30 Road, Pathumwan, Makkasan, Bangkok, Thailand (BTS-Chidlom)
+66 2 252 6325

MBK Food Island
6/F, MBK Center (BTS-National Stadium)
+66 2 620 9000

Top View Seafood & Beer Garden
Asiatique the Riverfront, Bangkok, Thailand (Underneath Sky Asiatique the Ferris Wheel)

Som Tam Nua
Soi 5, Siam Square, Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
+66 2 251 4880

Mango Tango
Soi 5, Siam Square, Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
+66 2 250 0182

Nara Thai Cuisine
B702-703, Beacon Zone, CentralWorld, Bangkok, Thailand (BTS-Siam)
+66 2 613 1657

Food Loft
UG/F, Siam Paragon, Bangkok, Thailand (BTS-Siam)

Red Sky Bar
55/F Centara Grand @CentralWorld, 999/99 Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
(Walk through CentralWorld, look for the lift in the cinema that leads to the hotel)
+66 2 100 1234

Cheers,
Judith

Very COMFORT-ing, indeed!

Interior; Harlan G's COMFORT

There is nothing more exciting than being the first few batches of customers, along with some other well-known food bloggers in town to be invited over to a new restaurant. This time, it is celebrity chef Harlan Goldstein’s COMFORT that opened its doors (note: 6 December, 2013), replacing the original Strip House at Lan Kwai Fong. 

Having once dined at GOLD by Harlan Goldstein which to me was superb (still reminiscing the Hokkaido King Crab starter, Giant Spanish red prawn linguine and White Chocolate dessert… *ohhhhhh yes*), I held high hopes for his latest venture and certainly, my hopes were fulfilled.

Russian Spring Punch; Harlan G's COMFORT

In a laid-back European-loft design it introduces satisfying “food for friends” that are meant for sharing. I took a seat and was introduced to a refreshing glass of Russian Spring Punch (HK$98). A number of us ordered the same drink, and were happy to drink it in that warm winter afternoon.

Wagyu Beef Bresaola, Gorgonzola, Walnut + Honey; Harlan G's COMFORT

We shared a number of dishes that afternoon, starting with Wagyu Beef Bresaola, Gorgonzola, Walnut + Honey (HK$178) that is very droolworthy! The rich saltiness of the cured meat and cheese makes a great pair, while the crispy, sugared walnuts add a nice twist to both the taste, aroma and texture. Perhaps the most quickly-gone dish during the meal!

Spanish Pork and 5J Ham Meatballs in a Coriander Tomato Sauce; Harlan G's COMFORT

Spanish Pork and 5J Ham Meatballs in a Coriander Tomato Sauce (HK$88): Nothing can go wrong with the classic combination of tomato sauce and meatballs. In this dish though, they are no ordinary meatballs since they are 100% pure Iberian.

Finger-Licking Chicken Wings, Sweet Soya, Chilli, Ginger and Spring Onions; Harlan G's COMFORT

Finger-Licking Chicken Wings, Sweet Soya, Chilli, Ginger and Spring Onions (HK$88): When the glazed coating and the mix of colours make it a dish very visually-appealing, its taste is just as finger-lickingly good as the name suggests.

Lemon Herbed-Halloumi Cheese on Indian Spiced Spinach (vegetarian); Harlan G's COMFORT

Lemon Herbed-Halloumi Cheese on Indian-Spiced Spinach (HK$88): Have never thought of having cheese prepared this way. The semi-hard cheese itself has a light flavour, and paired with spinach gives a distinctive taste. I always prefer cheese that becomes stretchy when heated, so this vegetarian dish does not appeal to me too much. But it’s just personal, I still think this is good.

Grilled Octopus, Greek Saffron Potato Skordalia Sauce; Harlan G's COMFORT

Moving on to the mains we had this Grilled Octopus, Greek Saffron Potato Skordalia Sauce (HK$188): Pleasantly grilled, yet the sauce can be made slightly stronger to taste for I can only feel it with its puréed texture.

Crab Meat Crusted Salmon Steak, Asparagus, Lobster Cajun Sauce; Harlan G's COMFORT

Crab Meat Crusted Salmon Steak, Asparagus, Lobster Cajun Sauce (HK$188): Fish meat is not necessarily less appetizing than red meats. Such as this dish, the natural sweetness of the fresh seafood ingredients simply deserves a thumbs up (love the sauce a lot)! By the way, who can ignore the superb roasted garlic by the side?

Free Range Roasted Australian Yellow Chicken; Harlan G's COMFORT

Free Range Roasted Australian Yellow Chicken (HK$358/1kg): Again with roasted garlic to complement, the meat retains lots of flavours and is lusciously moist and tender. Not being a big fan of meat, I can have one bite of it after another.

Slow-cooked Duroc Pork Ribs; Harlan G's COMFORT

The same for this impressive Slow-cooked Duroc Pork Ribs (HK$315)! Chef Harlan Goldstein is famous for its 24 Hours Slow-cooked Beef Cheek at GOLD, and while he exercises his slow-cooking techniques here, expectations are met! The meat is succulent and tender to the point that it comes off from the bones effortlessly. Calling itself “the best ribs in L.K.F”? I think it’s quite legit.

"My Tai Tai's Beef Brisket Curry, Rice & Picked Vegetables; Harlan G's COMFORT

“My Tai Tai’s Beef Brisket Curry, Rice & Picked Vegetables (HK$158): The last comforting main dish to taste that afternoon. “Tai Tai” means “wife” in Cantonese, and so this is a homemade curry dish inspired by the chef’s better half, open for the food-craving public to taste! Hot and delicious, you just wouldn’t wish to skip it.

Dark Chocolate Mousse with Amaretto Cherries, Honeycomb and Crispy Popcorn; Harlan G's COMFORT

Desserts are a must to end a meal, and at COMFORT we first tasted the Dark Chocolate Mousse with Amaretto Cherries, Honeycomb and Crispy Popcorn (HK$68). All of us literally gasped and wowed while the cap was unscrewed to reveal the top of this fabulous-looking treat! Chef Harlan reminded us to scoop to the bottom to get everything in a spoonful, and onto the palate was smooth, fluffy mousse with very intense dark chocolate flavour, crunchy honeycomb and popcorn and sweet-sour cherries. A few more scoops? Definitely!

Harlan G’s Nitrogen, Creation of the Day (HK$98): The absolutely fun and guilt-free dessert, and in fact the only dish that is incorporated with molecular gastronomic elements. It’s crunchy, yet delicately melts away to let vanilla scents linger.

Warm Waffles with Nutella Ice-cream, Orange Jam; Harlan G's COMFORT

Lastly we shared this Warm Waffles with Nutella Ice-Cream, Orange Jam (HK$68). Nice but not outstanding, I would recommend the above two desserts instead.

COMFORT by Harlan Goldstein
5/F Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong
tel. +852 2521 8638

Cheers,
Judith

Green Tea & Black Sesame Cheesecake, uh-oh..

Last week I was baking a cake at home for Ed’s birthday and… sadly I didn’t do this beautiful recipe justice (click here: http://www.latimes.com/features/la-fo-desserts-cheesecake,0,3930162.story)

What a shame. I think the problem came from while I converted the 9-inch cake pan recipe to fit into my 6-inch one and got the wrong measurements. And if you ask how that was possible, a recent example of my wrong calculation of 12+4=18 😳 should well explain the situation.

So here comes a slideshow of what I did, and you will see the shot of mixing in green tea powder to half of the mixture missing due to the chaotic moments…:

This slideshow requires JavaScript.

Continue reading

Who hasn’t been to Coffee Alley yet?

Alright, I’ve decided to write on Ju-see Delights at least once a week as this is what I’ve been doing so far anyway 🙂

So today, I went to Coffee Alley (more commonly known by locals as 咖啡弄) with my colleagues!

It’s a popular chain of coffee shop from Taipei that landed in Causeway Bay, Hong Kong earlier this year. All the time it has this SUPER LONG queue that turns around the corners, occupying staircases and even part of the street, but we didn’t spend much time lining up since it’s been raining quite heavily (Terrificcccccccc!)

I paid my first visit in the second week of its launch, thanks to Stacey our Taiwanese colleague who got wind of it particularly faster 🙂 Every time in here I ordered something new off the menu, as well as one of the signature dishes/drinks that are highly irresistible.

Continue reading