加東叻沙蝦麵(灣仔)

After trying numerous Singapore cuisines in HK, this is the best so far.

I used to get Laksa from here nearly thrice a week, but once the Laksa was super spicy, so I got deterred from it.

I decided to give it another go, and the Laksa was back to normal, not that spicy.

Ordered Laksa with beef Rendang, the Laksa tasted as good as usual, and the beef rendang was authentic according to my SG friend.

The drinks were perfect too, the barley water was not too sweet, and had a hint of pandan, the texture of the barley water was slightly thick.
The lime soda was literally lime + soda, a can soda with wedges of lime which tasted quite refreshing.

Finally the dessert was mango coconut sago, and as a Anti-Asian dessert person, I really liked it, it was pieces of mango on top of Coconut paste and sago, which is much more natural than mango pudding. The coconut paste was real coconut instead of the processed coconut cream which is a bit fake, and the syrup on top made the whole thing sweet naturally rather than pre-mixed.

Cul-De-Sac(灣仔)

Although it is quite expensive, their food is decent, the chips, subs are good.
Chips not too burnt, lots of condiments, such as salts, malt vinegar, white vinegar, ketchup, mayonnaise etc.

The portions are slightly smaller than before.

The Steak sub is an aromatic medly of onions, green peppars, cheese and beef.

赤丸製麵所(將軍澳)

A little joint in Polam that serves Japanese food, a bit similar to Ajisen, however the choices are so limited.
Being a noodle factory I was expecting more choices on noodles, but they only offer Udon.
The menu itself dosnt offer much either, I felt it was Chinese cuisine trying to imitate Japanese food.

Ordered two sets, a rice and a noodle, the rice was thinly sliced pork with Japanese bbq sauce. The rice was a bit weird, it had ketchup on it.
The noodles in herb soup had no herb taste at all, the only thing that tasted right was the grilled prawns.
The noodles was the most expensive set, but I didnt feel it was worth being the most expensive, the octopuses were frozen ones.

The snacks that came with it were chicken nuggets and seaweed with octopus in sesame sauce. The seaweed and octopus is just like the starters from genki sushi.
The chicken nuggets didnt taste right as the oil was so old.

The only thing I liked was the condiments, green tea salt, curry salt which served on the food in some places but not placed on the tables for the customers to freely use.
However there is not much range on the menu that needs these salts, they taste better on sushi's.

The drink was quite obviously chinese, Longuan and Jujube.

星巴克咖啡(灣仔)

Christmas is a time that draws me to places that I am not usually fan of, usually because the food contains cranberries, turkey, or stuffing, even the sweet selection will be interesting.

I shall be going to Starbucks to try the following Christmas selections: mini turkey wrap, turkey sausage, christmas log.

Today I tried the Fudge cake with cranberry, it was rather dense, and I was expecting cranberry sauce to pour out from the middle, but it turned out a splodge of cranberry on the top with Walnuts.

This is one in the selection that I felt wasnt so Christmasy.

Pacific Coffee Company(灣仔)

Pacific Coffee has been so boring lately with their selections, its nearly Christmas, and there is nothing Chrismassy.

I took a peek because I went to Starbucks, and there were at least 5 xmas items, and a few I wanted to try.
As there was nothing new except the Kaiser bun with pork, I got that.

The pork filling was minced and mixed in salad cream, sweet than savory.

The bun tasted exactly like the meatball baguette that they do with the seeds in the bun.

儂京川滬菜館(尖沙咀)

Apart from Heaven on Earth, this is another place that does Shanghai stuff.

Ordered the Shanghai dumplings, filled with soup, so had to bite it carefully so that the juice dosnt come out.

The rest of the food just tasted like ordinary Shanghai food such as the chicken with flat noodles in sesame sauce.

The dessert was pretty but a bit too sweet.

阿波羅(尖沙咀)

My favourite item here is the yoghurt with fresh fruit, but I wanted to get the free Mars bar so I ended up buying 3 cups of sundaes.

ACTUALLY I BELIEVE IT CAN BE BOUGHT SEPARATELY because on the flyer it said $11.8 if you buy it on its own, but since the woman there firmly said you cant buy it on its own, I got other stuff too.

Anyway the sundae, was just three layers of ice-cream, vanilla, strawberry then chocolate, the strawberry tasted fake, and the other two layers were ok.

The Mars bar is not a product by Apollo, but imported, it tasted of sweet ice-cream with caramel.

稻香(將軍澳)

Hardly go for dim-sum in the morning, especially the noisy environment and having to wait for tables.

Today ordered: spare ribs and chicken feet with rice, mini scallops cheung fun, prawn dumplings, chiu chow dumplings, fake sharks fin soup and ducks feet with fruit peel.

The rice in the pot of ribs n feet were nice and hard, went well with the soya sauce.
The cheung fun was a higher proportion of rice roll pastry than scallops and courgettes, but because the scallops were mini, it was expected.

The chiu chow dumplings were moist and sweet due to the white carrots.

The Prawn dumplings were ok.

The sharks fin soup was good, but the pork spolt it, thats why I usually prefer vegetarian ones, because if the pork isnt fresh it will taste off.

I felt that the red vinegar should only be used with real sharks fin soup rather than the fake ones, because it dosnt go well together, especially when there is shiitake mushrooms presents, the vinegar will make it taste funny.

英王麵包店(將軍澳)

Cream cheese and apple bun:

Crunchy milk top like the milk buns, hollow bun with slight apple pieces and cream cheese, not two sweet.

Rum, apricot and walnut butter slice:

Rather tasteless, oily and dense, the oil could be seen on the packet.
There were not much nuts or apricot.

沙嗲軒(北角)

Actually this should be part 15, however I didnt label the reviews after part 5,
so all the singmalay series have been listed below.

Came here and ordered the Hainan chicken with rice, Laksa, and Okra in sambal coconut sauce.

The Hainan chicken was the most expensive, and when i mention the price in my reviews I do mean expensive!!!
$80 for a few pieces of chicken, rice, sauces and soup, the sauces were slightly different than the other places, the soy sauce was thick and carried that bitterness to it, the grounded ginger was green, and the rice was quite hard.
The flavoured rice tasted like the paste I got at the Food expo to make the Hainan rice.

The Laksa priced at $65 was the average Laksa price in HK, however it lacked cockles and the big prawns. It was rather oily and very strong in coconut milk base.

Sambal Okra:
This was rather nice, the sauce was sweet with coconut. I would of preferred the okra to have been cut in half to soak up more sauce.

Part 14: Fishing Bay
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2040133

Part 13: Eat Garden
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2007800

Part 12: Toast Box
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2025862

Part 11: 狀元麵館
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2030430

Part 10: Ma thai
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2008781

Part 9: malaymama
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2032641

Part 8: King Laksa
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2030936

Part 7: Malaysia (Port Klang) Cuisine Limited
http://www.openrice.com/restaurant/commentdetail.htm?commentid=1975275

Part 6: Prawn noodle shop
http://www.openrice.com/restaurant/commentdetail.htm?commentid=1943536

Part 5: Pasar
http://www.openrice.com/restaurant/commentdetail.htm?shopid=15694&commentid=1917006

Part 4: Katong
http://www.openrice.com/restaurant/commentdetail.htm?shopid=15291&commentid=1911346

Part 3: Katong
http://www.openrice.com/restaurant/commentdetail.htm?shopid=15291&commentid=1909120

Part 2: YEOH'S BAH KUT TEH
http://www.openrice.com/restaurant/commentdetail.htm?shopid=19979&commentid=1909114

Part 1: Sing Ma Food Restaurant
http://www.openrice.com/restaurant/commentdetail.htm?commentid=1909108

辣椒會(灣仔)

Today felt like having thai food again, as usual their air conditioning was overly cold.

I ordered the minced beef fried ho fun, assuming it was ho fun with bits of minced beef, but when it arrived it looked like chinese bolognaise on top of ho fun.

The bolognaise as i call it, was basically stirred egg bits with minced beef, green peppers and tomato mixed together in clear sauce, and the ho fun, was just stir fried ho fun beneath it.

Their stir fried noodles is rather salty.

Presentation wise, my friends said it looked like puke!!
Service was very slow today, usually the food arrives a a few minutes after placing the order, also this time the dishes came one at a time!

超級食得開心(灣仔)

A pungent prawn smell when you you open the box, but the prawn paste taste isnt that strong, topped with pork floss and cooked with lots of onion.

Overall it tasted quite nice, but I didnt like the fatty pork that was used in the fried rice.

星巴克咖啡(銅鑼灣)

This bun has the appearance of a milk bun with the crunchy milk topping, however it is labelled as a Kaya bun.

Usually Kaya is green, but the filling inside was custard colour, infact it tasted like a high class egg custard bun.

For $10 the price is reasonable for a top quality heated up custard bun, but as a Kaya bun it was not worth it.

咖喱煲(灣仔)

Havent been here for a while, the staff seemed to have changed.

The variety was the same as before, a good choice of rice, curries, salad bar, fried items and lots of sauces.

The food was quite spicy and aromatic.

There was complimentary naan and drinks were included in the buffet lunch.

良記(將軍澳)

There are a choice of steamed dumplings and pan-fried dumpling, so I chose the steamed ones, firstly because it looked better from the pictures, and secondly not many places steam these type of dumplings.

After trying the steamed ones, I can understand why the edges of the pan-fried ones are tough, because when they were hand made, the edges very compressed together firmly.
When it is pan-fried it makes the edges even more tough, because the edges on the steamed one was quite tough.

There was not much meat in the dumplings, so it was quite a moist, mainly julienne vegetables, about 95% vegetables and 5% bits (bits of pork, shrimp, off bits).

The siu-mai was average quality too.