As I was leaving Admiralty MTR, I noticed this Japanese food joint right next to Hana Musubi so went in and had a look.
Just like HM, they also do soybean soup which they call potage.
There are various soybean soups to choose from so I suspect the soup base is the same with the different ingredients of your choice plonked in.
The simplistic menu and options at this place reminded me of Muji meals.
One of the captivating rice options was the plain rice with crab tomalley and miso.
Since I was having dinner that night, I settled for the soybean soup with scallop and radish.
Just as suspected it was the soybean broth with scallops and radish added.
I felt that the soup was a little disappointing because you couldn't really taste the soybean flavour like Hana Musubi and it was rather bland and boring.
The rice with crab tomalley is probably a better choice.

Tommy Yummy has been on my to go list because of the gimmick pot noodles. 
Finally went and it was one of those scan to order style restaurants which is annoying. 
I'd rather they had a mobile ipad or some device to let people order online because it would be more convenient and you can view it like a menu with friends or whoever you are dining with.
The day and night menu is very different, during the day they have express lunch sets for those looking for a quick lunch, however the choices for lunch are more basic as you can imagine as it has to be quick.
I visited during lunch which was probably the wrong decision because of the queue and choices but luckily they still had what I was after.
Now to the star of the show the Stir Fried cup noodle with seafood which really matches the style of the owner Tommy hence the name Tommy Yummy!!!
As expected, you get served a plate of noodles with a cup noodle cup as if it was just poured out.
Overall, nice tom yum flavours but a bit too spicy for my palate and there were so many chilli seeds which were annoying.
I was expecting the long octopus tentacle show on many pics of this dish on social media but it was not in my dish. 
Interestingly, I found two different types of instant noodles in the noodle, one was the round strands and the other was the flat strands just like regular Nissin cup noodles.
After looking at pictures of this dish, it seems that I got a mix of different noodles because they probably ran out of the flat instant noodles which is really sad because the round strands are not as good as the thin flat strands in terms of mouthfeel and taste.
The cup noodle paper cup was tailor made for the Tommy Yummy restaurant which can be seen in the design.
Overall, I tried it for the experience so probably wouldn't order this again but I do like their coconut pandan soda drink which I might come back for.

I was in the area for lunch and spotted these pandan cookies at Mr.W so as a pandan fan how could I resist in not trying one.
As well as pandan cookies, there were other flavours like chocolate chip, marshmallow, matcha etc.  Some were plain cookies and some were filled with mochi.
The pandan cookie I got was filled with mochi so it was a bonus in terms of mouthful.
The pandan and coconut flavour was really pleasing but the texture of the cookie is so different to the chewy soft baked ones which I was expecting like Mrs fields.
The texture of these cookies are crumbly and crunchy with a soft gooey mochi in the middle.
Overall worth trying .

Finally tried ciuzauese which I have been longing to try.
Our original plan was a different restaurant but I spotted this on the way and decided to come here instead.
We dined at the Wan Chai branch which is conveniently located on Landale road, a delight for people on the Hong Kong side.
There are other branches located in Prince Edward and Quarry Bay.
The menu features rice vermicelli with a choice of toppings like oysters, fish maw, prawns or clams which can also be ordered separately.
The signature item is the fish maw rice noodles in oyster which I would have wanted but oyster sauce is on the sweet side for my palate so I got the rice noodles in soup with clams and fish maw.
We also got oysters as a side dish.
As one would expect these days, the rice noodles and broth are the same but topped with the items of your choice eg clams etc so it doesn't matter which item you order as it won't make the broth tastier. Again for fish maw, I mean fish gas bladder because for this price range, do not expect the gummy, thick and gelatinous prized ones where it comes from a specific fish of a certain weight.
The fish gas bladder is visually different as it looked roasted and quite dark.
The rice noodles were springy and the texture was like a cross between glass noodles and rice noodles with a sight translucency.
Overall, I am glad I tried this place especially if you like oysters and fish maw.

Another new craze in Hongkers.  This time it is the Pudding in a bun.
Basically it is a hollowed out crispy round bun filled with custard the same stuff you find in eggtarts.
Overall, the crispy bun is quite a nice option over the flaky pastry tart if you don't like the traditional ones made with lard.
I liked ripping the bun and dipping it in the egg custard.
Overall, quite a nice treat with that sweet custard filling and great for pairing with tea some.
Obviously Hong Kong Milk tea for hkers but a different tea for me.

I love Musubi so when I found out about Musubi Hiro it was on my list to try.
There are two different types of Musubis, the Japanese triangle shaped ones and the Hawaiaan ones with spam!
The pairing of spam and rice are so comforting as well as satisfying.

Musubi Hiro is a modern restaurant with a fun twist as they serve this Super mega musubi which is deep fried coated in bread crumbs and the Panupuri pop with an Indian twist filled with minced meat!

For lunch, they are now doing a three course set lunch with free flow drinks!
The best part is having fun making your own musubi for the main course and have it your way and a thirst quenching free flow mocktail.

The omakase starters were basically three different sides: seaweed, pickles and salad.
For the musubi main course, I had the torched eel with teriayki sauce for an extra HKD28 which was really worth it because eels are torched to order so they are nice and hot.
Hence you get to make a musubi filled with lovely and warm eel which is soft, sweet and sticky.
The soft egg yolk was another bonus to go with the meal so overall it was quite filling.

Overall a nice and filling lunch with energetic vibes.
Will be returning for dinner or late afternoon snacks sometime.

Most Izakaya's you visit are Japanese and this one is Korean opened by a Korean Expat.
It is located at The Lamma tower along with other Izakayas so make sure you visit the right one! Anyway, dined there right before the typhoon so it was nice and quiet. The menu is nice and clear with a grilled food, skewer section, bar food section, mains and alcohol section. On the alcoholic menu, they had Korean Soju and beer. The seasonal menu cold raw fish soup was interesting as well as other soups like fish roe soup and Korean blood sausage hot pot. For drinks, my friends had the kitamjima shio yuzu liqueur, Hwayo korean spirit and the Kook soon dang makgeolli which is a nice rice wine. The shio yuzu was a nice liquer with refreshing yuzy and a salty kick. Started with the vegetarian salad and beef tataki. The vegetarian salad was nicely presented with sliced egg and salad in an appetizing garlicky vinegar dressing. The beef tataki was paired with silky mash which complements the beef nicely. You can taste that lovely charred aroma on the edge of the seared beef and for that extra sweetness kick there is a Yakiniku sauce dip with sesame seeds on top. The tuna sashimi was interesting as it was cut into strands which gives a different mouthfeel and experience. Next was the Korean black bean noodles which are a must. The chilled soba is simply good on a hot day. Finished with the classic fried chicken with garlic sauce which is the way as how can you not eat fried chicken when having Korean food! It was quite spicy to be honest but I liked it! Other items that my friends ordered which I didn't try. To summarize, I enjoyed the food and drinks as Korean style Izakaya is definitely unique.

As a fan of Maria's Bakery, I am so glad to see them take their bakery to the next level with Baking Alliance at the newly refurbished Central Market.All eyes are on the rainbow Swiss roll HKD55 which is made with lemon, matcha, blueberry, chocolate and strawberry for that colourful presentation.
The colours can vary depending which way it is rolled but apart from that it was soft, fluffy and delicious. Maria fans will be familiar with the egg tarts with fillings and the pastry has been improved hence it is light and crumbly that it literally melts in your mouth.
My favourites were definitely the Lava Chocolate and Sweet purple potato.
The chocolate is decadent while the Sweet purple potato is too pretty to eat. I also like their MAD Doughnuts which are basically Muffins for Doughnuts which are baked instead of fried giving it that sinfully cakelicious texture and taste topped with fancy icing. For savoury treats, I had the beef sandwich which was filling and easy to eat wrapped in paper leaving your fingers nice and clean.

Kam Wah has been around since 1963 serving great roast pork in Central which Dragon I uses for their char siu rice rolls.
It is sad to see them serve Sichuan dishes during the day to survive because they can not solely rely on their signature roast.
You can see how desperate they are with fusion stuff like scrambled eggs topped with suckling pig.
Well whatever that sells, it has to be served!
Anyway, this time tried their breakfast while I was in the area.
This isn't their signature dish but just the typical Hong Kong brekkie with egg, frankfurter, toast and noodles.
The satay noodles were the usual but the unique thing was that I could taste some char siu aroma in it.
Overall, it was ok but a bit different!
Will be back sometime in the future to see how it is doing.

Creativity and fun flavours always come to mind from the Royal Hotels Hong Kong group.This year, there is 【Love at First Bite】. I love the modern twist transformation from the classic mixed nut mooncake to a sweet Mini Caramel Pecan Mooncake. For Hong Kong style toast lovers you have the Mini Peanut Butter & Raspberry Mooncake. The peanut butter raspberry was my favourite because it had this American Peanut butter jelly resemblance to it. As for the mini caramel pecan mooncake, it was like your regular mixed nut mooncake but with an indulgent touch to it.