A Hawaiian Girl's Profile

This restaurant is ridiculously overpriced!!! I came for dinner on a weekday evening and ordered an octopus salad, beef carpaccio, sea urchin pasta and cacciucco. The seafood such as octopus tasted frozen and rock-hard. The urchin pasta was pathetically salty and over seasoned - whatever sauce the chief used didn’t go well with urchin and it was jaw dropping to know the dish cost HK$298!!! The service made me very uncomfortable. The waiters tried to act nice but the way they expressed themselves were simply insincere, arrogant and forceful. Bad hygiene too - A fly kept bugging me throughout the meal, and the corner where I sat smelled weird. Looking at the other bad reviews here, I’m relieved to know that I’m not the only one feeling ripped off by the restaurant with a negative experience. This place is one of the worst dining experiences I’ve had in town.…Read More

我買咗份原味雞蛋仔，竟然食第一啖已經想扔咗佢！！食落去絕冇蛋香味，料又少，最惡劣嘅係咀嚼兩口後，竟然食到啲怪味！我可以大膽形容佢似係少少霉味🤯😱 好可怕，差唔多每粒都係同樣嘅口感！我從來未試過食一包咁差嘅雞蛋仔！睇返其他人嘅食評，先知原來唔少人都有同感，原來呢間都出咗名係衛生情況不理想，食物質素更不可想像！雖然好多人喺隔離嘅豐信餃子店排隊，但大家千祈唔好學我，以為部份人係排呢間雞蛋仔店，以免中伏！！😤…Read More

當晚我在這家店點了招牌咖哩，味道還好，點知一回到家後立即胃痛，當晚更在睡夢中驚醒，又屙又嘔又發燒！！嘔吐物極像我吃的咖哩配料（當晚我沒吃其他東西）！！今天我在寫這篇食評時，仍在發燒及胃痛，相信是病毒性腸胃炎；我有理由懷疑這間餐廳的廚房衛生惡劣，導致病菌橫飛於食物中，病從口入！我奉勸大家千祈唔好嚟呢間餐廳食飯，免得像我一樣受腸胃炎之苦！！🤮🤢🤒…Read More

我好少寫食評，但係今次都真係唔寫條氣唔順。今日喺附近食完晏，想買杯台式飲品做甜品。中環街市內選擇頗多，最後揀咗呢一間。我行過去同收銀員講：「要一份白珍珠烏龍奶茶及鮪魚玉米卷。」佢即時反應係先嘆一聲長氣，再黑住面咁講（係，戴住口罩都見到佢黑面）：「你下次講咗要咩嘢食，先好叫嘢飲啦。」（按：我估因為食物同飲品可以當一個餐咁叫，但係因為我唔跟「規矩」，打亂佢入電腦嘅順序，所以嬲嬲豬🙄）我當堂呆咗，因為我係攞住張雙面外賣餐單黎叫，餐單上亦都冇寫明需要顧客叫咗嘢食先，再叫嘢飲。當下感覺非常不良好，點解呢個服務員嘅態度可以咁差！不過我冇即刻反駁佢（雖然而家諗返都有少少不忿），之後等候期間，發現佢連張單都出錯。我明明係要白珍珠，佢就出咗黑珍珠。我再走過去提醒佢，佢當時喺度同其他職員嘻嘻哈哈，對落錯單一點都不在乎，連基本禮貌都冇。如果呢間店主睇到呢個post，請你重新檢視你旗下嘅店員工作態度及表現！疫情期間，真係唔需要去幫襯呢種貼錢買難受嘅舖頭！…Read More

是日行山一行十人，到左西貢諗住幫襯cafe，見到Pan de Cafe 有張大抬，錦我地就入去啦！點知坐落先發現真係中伏....— 首先問左店員要十杯水，叫咗三次都無反應！— 咖啡等咗好耐都無，差不多成個鐘先到齊！— 其中一位點咗arabrica coffee special，但店員只係比1/3 杯我地飲，我們追問點解咁少？佢話：「其餘留返比我自己試味。」然後他不再向我們解釋。我們大家都非常錯愕！咖啡杯已經係XS嗰種SIZE，仲要因為所謂的”Special”而額外收$42，但味道實際同普通咖啡一樣！— 收費混亂，事前無講清楚說明。— 得一個人做野：落單、沖咖啡、賣單通通係佢。服務一般又慢，但照收加一。— 埋單時，我們質疑總額，因為我們發現計多左一杯野飲，但店員死撐沒有。我們跟他理論一番，最後才肯退款。真係食到一肚氣，再睇OpenRice 發現原來有亂收錢的前科，行山季節少少分享，希望大家小心選擇！…Read More

Paying a visit to this restaurant was a bad experience overall and I swear I’ll never come back again. My partner and I visited on a Sunday evening. When I stepped in the restaurant, a staff brought us to a table to settle down. When my partner asked if we could change to the table next to ours, the staff raised her voice rudely and told us to wait. My partner felt offended and I was pissed. On to the food - we ordered a bowl of sashimi each plus a deep fried soft shell crab. The sashimi bowls were below average: rice was cold and the sashimi didn’t taste fresh. The most disappointing dish was the soft shell crab. It was small, could taste it was a frozen-packed crab and soggy and bad. WORST OF ALL: Both my partner and I had stomachache and in need of the toilet within half an hour after our meal!!! Clearly something was wrong with our food - and I blame the sashimi and soft shell crab. The meal cost us HK$630. It was over-priced. Considering the bad service, quality (and safety) of food, this is unacceptable. If you see this post, I strongly suggest you to go somewhere else. I have blacklisted this restaurant. …Read More

As of writing, I still don't understand why the restaurant named itself FULL/half. But if I really were to relate it to my dining experience here, perhaps the "glass of water" concept will be the perfect explanation. I must admit that this place is extraordinarily unique from most other coffee shops/restaurants I've been to. From the furnitures to the cutlery, they were all but fashionable and smart. You could trace most of the items in this restaurant from the home products store named "HOMELESS" just next to FULL/half. They were all imported from the West as one may tell with a heavy touch of western design in every item. My mum and I came here for our groupon lunch. Thanks to the intriguing atmosphere, we were able to divert our attention away from the interior design and to have forgotten about the approximately 30 minutes waiting of our meal. After 30 minutes or so, our starter and tea finally arrived. Despite the portion size, the salad was well served with the fresh breadcrumbs and softened parma ham. I was really glad that the portion was small because I later found the tea set was actually quite filling. The chrysanthemum honey tea was also found to be interesting as the chrysanthemum was locked in a receiver and as we stirred the tea, the taste of it would gradually released.The bizzare yet special design of the tea set's stand was again, a product of HOMELESS. In terms of food, it was rather surprising to find that as we moved on from the bottom to the top, it was the other way round for quality. We found the bottom most impressive -- special mention must be the cold noodles topped with roe and the warmly served mini burger. Their tiny portions were excellent for ladies to get a fine taste of everything but not filling up the tummies. The middle layer was rather disappointing due to the portions served were too salty for one to continue. The top layer of dessert was too sweet but the blueberry with strawberry tart was a nice wrap up of the meal nevertheless.I could actually criticize my dining experience in FULL/half due to long waiting time for our food in a quiet afternoon, alongside with the mostly average type of savoury and desserts served, specially when we came because of their groupon promotion. However, the name FULL/half inspired me that perhaps it all comes down whether you looked at your dining experience from a "glass of water" concept -- whether you see all the waiting and quality of food being a dissatisfaction (half cup of water) or whether you see your enjoyment in blending in with the atmosphere as well as being inspired by the fashionable items here as a grant of joy (full cup of water). …Read More

I've been missing out Hong Kong's Restaurant Week for the past few occasions, which made me further anticipated my participation in the future. Two weeks ago, HK Restaurant was back! Upon my friend's invitation, I couldn't wait to try the high-rated restaurants out! Among many, I picked Uno Duo Trio.In fact, I've read quite a few reviews complimenting Uno Duo Trio before. Yet, nothing could beat personal experience.The set menu offered some choices to choose for the 5-course lunch. Since we were a pair of two, it was much easier to pick and to try out a variety.To begin with, the appetizers (so-called "Antipanti" in Italian) were Toast with Tomato and Meat Sauce (left) and Parma ham with melon (right), two of the most typical appetizers one could find in an Italian restaurant. The toast was freshly baked and sauce topped was still warm when served. Parma ham was cut in excessively thin slice, but the sweetness of the melons got the dish back on track. Soup (Zuppe) of the day was Carrot Soup. Not that I liked the layer of olive oil on top, I must admit that a light but fresh carrot could be tasted. Good that the portion was not too big for ladies.Next we had the first round of the main dish (Primi) - Spaghetti with spicy Tuna in Tomato Sauce (top) and Risotto with Spinach and Parma Ham (bottom). Frankly, I was rather disappointed upon serving. The spaghetti was well cooked, yet it failed tremendously on the tuna paste which felt as though it was just scooped out from the tin, and had it chucked on the top of the pasta. The apperance was not as pleasant as the photo it seemed. The risotoo was quite the same - fabulous taste of spinach blended with the risotto, but very few parma hams and the quite poor-looking dish. Kind of reminded me the school food days, sorry to put it this way.The second round of main dish (secondi) included the Chicken stew with Eggplant (bottom) and Sole Fillet with Green Herbal Sauce (top). At this point, I subconsciously started to reject the dishes as I was overwhelmed with the bizzarely-looking main dishes. Both the chicken stew and fillet were good in terms of cooking. However, they were completely not presentable upon serving, especially the excessive olive oil which nearly filled the whole plate and the collapsed eggplants which were trying to hold the chicken stew stabled. All but failed to captivate my appetite.Last but not least, the dessert (Dolce). The Spurmone "Italian Ice cream" was perhaps the anti-climax of the 5-course lunch, bringing me back with a slight satisfaction before I paid the biill. Velvety Chocolate Mousse cake was too sweet for sweet-tooth like me.As far as I am awared of, serving good Italian dishes requires not only the fine taste but also the ability to impress the guests the moment upon serving. The food in Uno Duo Trio were great, all finely cooked and tasty. But the impression I had for nearly every dish was not what I expected, given the flavours were good. Some dishes even went to the extent of halting my appetite in the middle of the course. When it comes to Italian dining, impression is just very important in words that can't be explained.…Read More

身為港大準畢業生，拜訪過嶺南和潮州會所，但卻未曾有機會來母校港大校友會一試其菜式，總覺得有點不太對的樣子．上星期終能與家人商議好時間，齊齊到訪港大校友會試菜，一圓我的試菜夢．步入港大校友會，它給我的第一印象是強烈的親切感與歸屬感．沒錯，新裝修的校友會將其格局改成啡色為主，餐桌上有印有港大校徽的菜牌，餐巾及食具，連侍應身上的sleeveless jacket也是港大代表色kelly green；說真的，我在港大快三年了，也未曾試過被這鼓誇張的港大氣氛包圍，令我這位準畢業生暗地裡有點不知如何是好．來這裡前已備好課，想說：一行三人，來得校友會，當然貴精不貴多！首先必試大家讚不絕口的杏汁白肺湯．說真的，這個湯水喝下去就像是在喝鹹的杏仁茶般．可能是我習慣了喝甜的杏仁茶或杏仁胡吧，這個杏汁白肺湯剛喝下去有點難適應，加上它有大量的陳皮在內，我不太喜歡．話雖然是這樣說，它可是落足料，喝過它後喉嚨會更滋潤呢．古法鹽焗雞是這裡的另一名菜；為了確保走地雞的品質，古法鹽焗雞是要事先reserve的．比起如鳳城酒家的馳名鹽焗雞，這裡的古法鹽焗雞味道較淡，但肉質更嫩滑，容易入口．可惜的是，整整一隻鹽焗雞的份量竟然只有七，八成帶肉，其他以骨身居多．就這樣子，我們三人竟能吃完整牒．我們另外還點了紅燒豆腐和生炒糯米飯，兩者質素極佳．前者的豆腐煮得非常的滑，後者的糯米飯所需的功夫其多，但大廚成功將糯米飯炒得非常有鑊氣，用料十足，吃得大家暖苙苙！很不幸，這餐最後竟以令人失望的糖水結尾．我們雖不是糖水的食家，但也自問吃過不少的糖水舖．對於這裡的杏仁胡，只可寄予”失望”兩字．那稀得似水的杏仁胡，沒有半丁兒的杏仁味，沒有隔乾淨的米水，再加上缺少了牛奶的香，令這碗30大元的杏仁胡徹底地不值回票價！相信這趟試菜的結論是：比起食物的質素，更吸引我回來的原因會是它將成為我畢業後懷念港大的主要渠道．若果未來能與同屆的朋友一起在此，摸著杯底笑看人生，會是何等快樂之事呢！…Read More

說起蛋，你會首先聯想到哪間餐廳呢？我嘛，應該非澳洲牛奶公司的馳名滑蛋莫屬吧？但一嘗盛八食堂後，恐怕澳牛在我心中已開始動搖，是港或日式亦已不重要．曾幾何時，我和好友C最喜歡到尖沙嘴的woodhouse，裡面的一日式cafe內品嚐我們認為城中最好吃的蛋包飯．可惜，事與願違，那間日式cafe已搬遷，我們再也找不到能和它比得上的蛋包飯．這天，感謝團購，令我在盛八食堂重拾當初的味蕾．盛八食堂位置非常隱蔽，沒有任何的宣傳在其AEON百貨外，除非是有心人，否則必定難以發現此店．店內的裝潢與”蛋”的主題非常貼切，由牆上的蛋形圖案，到枱上的蛋形調味料，都令人會心微笑，不得不佩服日本人的細心．說到吃的方面，整體上是很滿意的．說白一點，比起類似的日式西餐廳如Coco一番屋等，我更喜歡這裡．不用跟人家擠是一回事（對，我非常不喜歡擠湧的地方），更重要的是，這裡的前菜是更勝一籌，例如說從沙拉油的選料便可看其餐廳進口貨的quality.到最重要的環節：蛋－包－飯！別看它餐牌上小小的，實物可是比它大三，四倍！我點了關西大阪燒蛋包飯：賣相非常吸引，而它所謂的關西大阪燒精華其實是指在牒上的醬料（蛋黃醬，濃辣醬油）和那隨風擺動的柴魚片．雖則我個人不太喜歡蛋包飯和咖哩一起吃，但這個關西大阪燒又好像有點兒無味，喜歡蛋包飯的人還是值得一試啊！我們三人行另外點了一份扎幌咖哩牛肉滑蛋飯，蛋的確是非常的滑，食法卻和關西大阪燒不同．其實，說到底，這只不過是將咖哩牛肉滑蛋飯延伸為咖哩牛肉滑蛋包飯而已．整晚最驚喜的一道莫過於我們點了的另外一份芝士吉列黑豚蛋包飯！因為是焗的原故，令它成為唯一一個能長期保持溫暖的蛋包飯！加上那芝士般的口感配搭一口厚切蛋飯，沒有什麼比在春天裡吃這個更快樂！Must encore dish next time!啊，我開始懷念你了盛八食堂 ．好友C你快點從外地回來呀，好讓我有藉口二訪盛八食堂嘛！…Read More

Cova? Ticked. Arome bakery? Ticked. Where else provides decent birthday cakes for ladies aged above forty? Thought of Ms B, but the portion was either too large or little. Maybe next time. And there my friend recommended me the Mandarin Cake shop, and I thought "Why not? It's worth it for my mother at least!".Having read the cake list from their website, it seemed like Opera Cake was the most unique candidate among all. Not that it was cheap, but I thought it was acceptable given that it was made by the Mandarin's kitchen. It was my first time tasting the French Opera Cake. I was very excited. To my surprise, the cake itself was very delicate and fine. Topped with small Maltesers aliked chocolates, two big almonds and bits of "gold-papers", the cake was made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze (further proved from internet's recipes!). But what surprised me was that, the Mandarin added an extra layer of digestive biscuit crust at the bottom to make the sponge cake more filling alongside with the coffee and chocolate filling and icing. In short, the whole tasting experience was extremly rich. Regrettably, I am not a fan of over-fillingly rich cakes, not to mention such large piece of Opera Cake. When it comes to the combination of coffee, chocolate and almond, I must admit that I would much prefer individual taste than a mix of three. With that said, given the servicing, packaging and the choice of ingredients, there's no doubts that Mandarin Cake Shop remains to be one of the most popular cake shops in town.…Read More

Every year when it comes to my mother's birthday, I couldn't help but to feel delighted in seeking for new restaurants to celebrate. It proves that I'm a keen event host when it comes to the right people and time. My mother loves oriental tea. She used to love green tea in particular, but now she welcomes all sorts of Chinese tea. Having read from the internet that the Matcha Chocolate Fondant has been newly added into the menu of Sinmei Tea, I decided immediately to bring my mother here for a try before we moved on to the birthday dinner.It's common to find Chocolate Fondant everywhere in Hong Kong.. but Matcha Chocolate Fondant? SInmei Tea may probably be the first one to do so in a home-made style. However, it seemed like the Matcha Chocolate Fondant was not easy to bake. My mother and I waited for nearly 2 hours, just to try the Fondant, given that I have called in few days in advance to reserve one. Luckily we spent the waiting with hours of chatting instead of complaints. When the Fondant was served, the owner carried the Fondant over while a birthday song suddenly popped out from the speakers of the shop. It was quite a surprise! She explained that there was a failure when the chef attempted to bake the Fondant at the first-go. Oh well, it did not matter as long as we could taste a nice one at the end. The freshly home-baked fondant totally topped the list. As soon as we poked through the outer layer, the matcha streamed from the core and rapidly flowed to the plate. The action happened within seconds as though witnessing the flow of magma from the volcano alike. The taste of the fondant was excellent: it was not too sweet but a heavy taste of matcha proved that this was home made. Most important of all, it was still warm when served. Not bad for a pre-birthday dinner celebration!…Read More

去深圳的人很多也是選擇半日遊：喝個早茶，按一按摩，便回港．但當然了，也有一些像我的例子：晨早便出門為求一整天的探索與精彩．所以啦嘛，晚飯當然也在深圳吃過才回港，這樣一來連車馬費也回本了！在丹桂軒飲過早茶後，黃昏時份與好友到去了東門町吃小吃，一直到晚飯時份也不覺肚餓．但既然疲倦了，便想找個地方休息；去過東門町以後，我們更想找個舒適的地方好好的享受一番，繼續和我好友談天說地．來到萬象城旁的Grand Hyatt（君悅酒店），酒店內的餐廳不算多，但中，意，法，西式的有齊，相信也能滿足住客和walk-in顧客的口味．在沒有任何booking的情況底下，在酒店的餐廳吃晚飯是很難有位的，這點跟香港一樣．正當我們眼看要回去萬象城碰碰運氣時，La Terrazza的侍應跟我們說有空的抬，但較對著風口，問我們是否介意．我們心想，都已經八點半了，就別去其他地方了．點了點頭，我們便進去了．其實所謂的”對著風口”，只是當人出入通往室外的大門時才會有風吹進來，其他的時候餐廳內幾乎是很暖的．這間La Terrazza雖然說不上是給人一鼓身在意大利，或特別的意式裝潢，但論設計，的確因它的樓底高和前衛的木材設計而令餐廳的氣派更上一層．我們被安排坐在open kitchen的一旁，當晚正值有Italian chefs駐場，在兩個多小時的晚飯裡也不斷有意大利文傳進我倆的耳朵裡，令這裡的意式風味更甚．是晚的餐牌說不上特別，和香港的非常相似，而價錢卻比香港的稍為便宜，這是令我們較為詫異的（說的是Grand Hyatt啊）！因為我們也不太餓，所以便只點了一份Buffalo Morzarella Cheese with Tomato和Spaghetti with bacon and onion in cream sauce （即carbonara）．說真的，食物的水準不算出眾，但以酒店的水準來說，我還是覺得滿意的．當然，在香港比較有名的意大利餐廳裡點這兩道菜的話，我相信會比這它們好吃得更多更多．所以當晚最吸引我們的並非我們點的菜式，反而是那個餐包！一開始吃的時候，我們只覺得它是一個平平無奇的麵包，但原來它的精髓在於和它一起serve的baked garlic spread! 天啊，那簡直是絕配！我們試過最常用的butter和olive oil & vinegar來配麵包，但烘了的蒜頭還真是第一次試！烘了的蒜頭散發出陣陣的蒜蓉香味，抹在麵包上就像是吃蒜蓉包似的，非常過癮．為了滿足我倆的好奇心，我問了侍應，知道原來烘了的蒜頭是非常容易製作：將蒜頭切開一半，灑些少香草，放進烤箱裡幾分鐘便行！這麼放便又”出得廳堂”的製作值得記下來在家人和朋友面前炫耀一番！（笑）整整兩小時的晚飯，我跟我的好友傾計多過食野，La Terrazza正正迎合我們的需求：服務周到的侍應，安靜又舒適的環境，加上價錢合理；Grand Hyatt為我們的深圳一日遊劃上完美的句號．下次見了，深圳！…Read More

說了很久的深圳行，終於成行了！幸好我和我的好友能夠趕在2012年尾前完成我們的深圳一日遊! 說真的, 深圳行不用plan太多, 只要跟好友一起, 去兩三個地方享受一下, 將時間緩衝, 確是不錯的旅遊之道!一直以來都從父母口中聽說很多關於深圳的吃喝玩樂, 但我始終沒有機會(或動力吧)探究一下. 12月30日剛巧是星期日, 人流竟然沒有想像中多, 水貨客亦比電視中看得到的少.抵達羅湖城時大約上午11時, 步行到新都酒店的丹桂軒需時約15分鐘, 比想像中近好多! 雖然抵達後跟侍應生表明了先前已預約, 但原來這套是行不通的, 去到一樣是要等. 幸好酒店的環境不錯, 可以有椅子邊坐邊等, 時間亦因此過得很快.15分鐘過後, 等位的人已有十多位, 侍應生終於決定開放另一個宴會廳來容納更多的人. 一進去, 發現坐位不算多, 但非常的寬敞! 枱與枱之間的距離是在香港飲茶的兩倍! 空間非常的舒適, 令人能充分享受飲茶的樂趣. 一坐下來, 我們便二話不說看看菜單和點心紙有什麼的好吃! 揭開菜單, 發覺它是多麼的精美, 令人不禁食欲大增! 食物吸引之餘, 價錢亦合理, 我們兩個女的更是立刻瘋狂地點起菜來 (或者只有我吧..)! 最後,我們點了共7籠點心. 當中, 必吃的是蘿蔔糕, 炸兩和大芥菜排骨粥. 蘿蔔糕的水準勝過很多香港的, 新鮮煎出來帶點金黃色, 脆得來亦柔軟, 非常好吃. 炸兩的腸粉皮亦很滑, 內裡的即炸油炸鬼吃起來很香口, 但是卻凍得很快, 要趁熱食才好吃!最後必定要推薦的是大芥菜排骨粥! 這個絕對是必吃的, 在香港也未曾見過這配搭的粥品. 我個人是非常喜歡試食不同類型的粥, 所以這大芥菜排骨粥絕對是驚喜之作! 非常足料的芥菜將整碗粥變成綠油油的, 而排骨亦令這碗芥菜粥變得不太單調. 整體來說, 這是非常健康又喜出望外的粥品.這裡的點心水準絕對不輸掉給香港的, 精心製作加上創意度更是勝一籌! 價錢比香港的便宜很多, 環境舒適寬敞, 坐足兩個多小時兼且聽完我好友的遊記亦沒有催我們走之意.. 天啊, 我從未如此快樂地飲過茶!!…Read More

Happy New Year everyone! Kicking off the first day of 2013 with a Ladurée review seems to be a pretty nice idea. It was only around two months ago when I saw my Facebook newsfeed flooded with posts related to the grand opening of Ladurée at Tsim Sha Tsui's Harbour City. I'm not a big fan of macaroon, nor do I know much about it. But knowing that Ladurée was originated from Paris, and that its branch in Hong Kong attracted tonnes of ladies willing to queue up for it - I was curious. Besides, it opened near to the Christmas time, more of the reason for me to go and have a look what was that about. Thankfully it was still early when my friend and I arrived. We queued for around 20 minutes. In my opinion, the shop was a bit too fancy and over the top, the interior design of Ladurée seemed all too superficial. It might be more suitable in a Paris context, but certainly not here at Harbour City, at least that's what I think. The macaroons were set at a price of HKD23 per one. Frankly, the price was alright as I would have expected a similar price from elsewhere. However, what shocked me was the price of the box set. I bought the 6 macaroons box set at a price of HKD190. Rather than paying for the macaroons, I felt like I was paying for the packaging instead, since the price jumped double between the sizes of the box, and the quality too. Paying for the design wasn't something I expected.As for the macaroons themselves, in prior to the visit to Ladurée, I heard from my friends that the Salted Caramel was the best. I didn't try the rest but only the Salted Caramel. It was very soft and delicate. I would have expected it to be slightly crispy like the ones you get from Paul Lafeyet. Surprisngly, Ladurée's macaroons embraced my sensations in the context of chewiness, and further magnified it with extreme sweetness. It was at that moment that I wanted a cup of hot tea, preferrably green tea or earl grey, to be my accompany. There's a reason why Ladurée stood out from the rest of the shops. Not only because of its "Oh, it's from Paris!" branding, but that the making of their macaroons were different from the others. So chewy and delicate that could grab the hearts of many. Yet, excuse me that I'm not a fan of macaroons, I wouldn't quite like to return in the near future for some more queuings, or my money spending on the extravagant consumption.…Read More