coffee_queen138's Profile

I was around in this neighbourhood and randomly spotted this place when one of the staff gave me a 10 percent discount coupon. So I decided to check it out on a Saturday  evening.  It was nested in the commercial building  where the whole block were occupied by restaurants and bars.  The front entrance was lit up by two japanese lamppost which you could easily defined as a Japanese gastropub and the lights were pretty dim inside while the restaurant was quite empty when we arrived.  Menu came in a paper form and  comprised of  seafood, grilled, deep fried, Tamagoyaki and desserts. The choices of the drinking menu were mainly ordinary soft drinks, would expect more choices of japanese soft drinks; such as cocktail or wine. Finally we made our mind and ordered as follows:Grilled Eel with sauce  汁燒白膳Razor clams with Garlic 蒜蓉燒聖子皇Salted wagyu beef cubes 鹽燒一口和牛粒Cold Udon with Abalone璣煮鮑魚冷稻庭烏冬Grilled lobster tail with cheese 芝士焗龍蝦尾Grilled and baked lamp racks 香燒焗羊架 tamagoyaki omelette with whole eel 原條鰻魚玉子燒Generally speaking, given the pricetag range from $28-$130,  didn't expect the quality to be pretty good and the price was reasonable too ,  would recommended "cold udon with Abalone," " grilled eel with sauce  and  the "razor clams with garlic ", firstly, the texture of cold udon was quite smooth and the abalone was cooked perfectly soft and chewy. Secondly, the grilled eel was quite tender and the razor clams was quite bouncy too. Overall,  if you are looking for a budget place to have robatayaki in this area, should recommend here. …Read More

In the late twentieth century people are more conscious about their health due to the fact that their working hours are mostly long and sometimes can be hectic as well, so it can challenging  to grab three proper meals for each day, therefore most of them establish a concept to maintain a healthy balance diet is to have "less meat, more vegetable ". Nowadays, there are more health conscious cafes and health shop open around sheung Wan, central district area in order to attract for more white collar workers who work nearby this area. The other day I was browsing some of the pictures in instagram and found that this place was opened by a food blogger who go to mymycaffe frequently as well. Kale, an interesting restaurant named by the owner, means a kind of vegetable either with purple green or purple leaves and it's one of the common green vegetables in all of Europe. This cafe was located in a commericial building in Sheung Wan where you will find a variety of health food such as mini sliders, fries, salad and dips. As for drinks, they offer freshly made juices, shots and shakes. As a dessert lover, actually I would be also interested in trying some of the desserts as well. So, my first impression of stepping into this cafe was it had a open kitchen where you saw the staffs were working in a bustling, fast pace environment and there were a few wooden long benches overlooking a bit of harbour and the streetview  which I love to sit around there because you can relax your mind, body and soul while looking outside. When I looked at the menu, it was in blue colour, a simple one with double sided which include a bit of everything that I have mentioned earlier. The time I came was about lunch time so I tried the set which include two mini sliders and a salad. As for salad, it combines with kale, beetroot and quinoa. The beetroot were diced into slices, it tasted very fresh, not overpowered by the salad dressing and love the natural sweetness of it. Quinoa has infused dried raspberries and couscous to enhance the texture of chewiness. As for sliders, there were four types sliders you could choose; beef, chicken, Tofu, Falafel). Also you get to choose the type of bread to use for your sliders. So I chose the falafel slider for the charcoal bread and the beef slider for the normal bread. Firstly, the slider of the beef was succulent and tender yet the charcoal bread I thought a bit dry and it would more tasty if it has been slightly toasted. Secondly, the falafel slider tasted mushy, nutty and love the pronunced flavour of spices that has infused inside the slider. In addtion, both of them also include a piece of tomato and some lettuce for their fillings.Secondly, the falafel slider was tasted mushy, nutty and love the pronunced flavour of spices that has infused inside the slider. In addtion, both of them also include a piece of tomato and some lettuce for their fillings.Well, I never finish a meal without a dessert, so I ordered the "Maleficent", which is a chocolate brownie cake. Upon the arrival of chocolate brownie cake, the staff poured the warm caramel sauce on top skillfully, the chocolate thin on top melt immedicately while the chocolate brownie cake dissolved the caramel sauce gradually and formed a hollow in the middle. The texture of the chocolate brownie was dense, fudgy and the crispy chocolate thin on the surface of the chocolate brownie which I thought was rather different that I used to have.  Also, the caramel sauce was rich and smooth which I thought it complements well with the chocolate brownie. Recently I went there again and tried the crab burger which launched earlier. Honestly speaking, thought the deep fried crab cake could be crispier on the exterior yet crab meat inside was chunky with scrumptious amount of salad dressing. …Read More

早前剛剛收到餐廳公關的邀請，品嘗一番"串串貢"的風味。餐廳是位於謝斐道，一蘭旁邊(相隔三個鋪位)左右，好容易走漏眼。環境方面，裝潢以白色為主，兩旁旁邊主要是四人坐位，中間有一張超長的高枱，而且靠近門口也有一張八人枱(我們正坐着)。首先點了日式柚子凍蕃茄作前菜，蕃茄淋上帶有淡淡柚子香的醬汁很醒胃。燒木魚茄子茄子燒的時侯佈滿了茄子木魚，可借燒得沒有用太多油及沒有調味。燒日本有機甜番薯本人一向喜歡吃番薯，味道香甜而且內裹口感綿密。如果外皮略帶點脆感覺，口感會更加突出。青酒火焰鵝肝法包上放了鵝肝，然後用火焰的方式來燒。可惜燒出來結果是鵝肝燒得有乾、而且沒有醬汁來調味。龍蝦芝士火煱火煱拼盤包括了龍蝦, 還有麵包粒及西蘭花、芝士煱底主要混合了日本清酒，酒味十分強烈而且芝士味道十分濃郁，不過龍蝦肉質則較「鞋口」，而且不新鮮。燒 BB 露笋煮得過淋，缺乏口感，而且太幼身。餃子雞翼味道適中，不會太鹹，雞皮如果可以帶點脆口，口感會更加突出。燒鱔整體上這個做得較為滿意，雖然鱔外層不夠脆，而且肉質嫩滑、不過嫌醬汁太多和偏鹹，蓋過鱔本身的味道。燒牛舌整體上都燒得不錯，質感帶點煙煙韌韌、又不會太乾和硬。玉冰燒雪埸蟹腳蟹肉不太新鮮，而且太鹹。炭燒芝士年糕(上)炭燒芝士年糕燒出來的時侯一點不像炭燒，可惜外皮一點焦燒都沒有。不過總算帶出香濃芝士味而且外皮帶點煙煙韌韌。 燒菠蘿(下)燒菠蘿的時侯放了較多醬汁來燒，而且本身菠蘿的味道甜甜酸酸，所以燒出來的味道較甜和太多醬汁。總括來說，食物的質素都算中規中柜，當然有些食物有待改善，不過，以價錢來說，比同區的串燒店較實惠而且是一個三五知己聚腳點的好地方。…Read More

Happy Valley was one of my neighbourhood that I always come by fetching some groceries before going home. While I was fetching some groceries on the other day, I was walking pass this narrow alley and saw this little shop next to Subway. Then I saw a food menu standing in front of the shop saying "All day Menu", then I realised it was a cafe. Being a foodie, of course I won't miss any opportunities of trying new stuff. So I went in to check it out. It was a small shop which mainly sold japanese style cakes,  tea and coffee were available as well. Though the choices of cakes weren't a lot, I was still having difficulties in selecting one of them because all of them look so tempting . So I finally made my decision to try the green tea black bean first.Referring to the sitting area, there was only a few seats available which facing the window for indoors and those who like to seat outdoors, you don't have to worry about the weather outside because there's a shed covering the entire sitting area. Well, unlike most of the green tea cake that I had so far, it had three black beans on the surface which was an interesting combination. Also, the black beans were surprisingly soft, chewy and the fragance of black beans flavour were pretty strong as well. In addition, the texture was kind of spongy and slightly dense in between, yet it was moist , buttery with a matcha aroma flavour and was slightly sweet. I doubt it was the best apple pie that I had so far, it was freshly baked every day and it was still very hot when it was served. The pastry crust was very flaky and light with a golden brown colour after baking. Also, the diced apple fillings were chewy, soft and chunky which produce a natural sweetness with no artificial flavoursWell, I loved the cakes which had a combination of banana and chocolate flavours, so I decided to have a go at this. This banana and chocolate cheesecake had a pretty strong flavour of banana yet with a hint of chocolate flavour, texture was moist, soft and creamy with the fluffyness of japanese style cheesecake and richness in cream cheese . Also, you will find banana bits hidden inside the cake. Chocolate red bean cake was the lightest chocolate cake  I have had so far. The texture was so similar as the green tea cake except that you will find the additional chocolate crumbs flavour which was totally different from those fudgy, rich, heavy chocolate cakes served in most of the cakes shop. Though the chocolate flavour was very mild, As a result, this made you feel you have more room for dessert and it wasn't sweet at all. I came back a few weeks later purposely to try this Matcha Latte since it wasn't available when I visited last time. I was told that they used the matcha powder from Uji Marukyu- Koyamaen- a well known matcha brand in Japan. As a result,  the texture was pretty smooth with a hint of mellow matcha flavour, not so sweet , rich or strong in flavour than Via Tokyo. Hence, a small jar of sugar syrup was given for those who might want more sweetness. Overall, I was so impressed about this little cake shop delivered hight standard of cakes and the environment was comfortable and relax though the sitting area was a bit small. Also, the location might be slightly inconvenient to some of you but I thought it's definitely worth a visit.…Read More

All I knew about Mentaiko was it usually came with japanese cuisine and it was a kind of fish really spicy and salty which I don't really like. However, I read in a food magazine and saw this place was the first shop which specialized in mentaiko, and the way they presented the food in a magazine looked very tempting. Therefore, I decided to try out later on.Well, it was located in a commercial building of Causeway Bay, when I stepped out of the lift, there was a black sign named "Tararan ya" right in front of you which you won't missed out. Though the dining area weren't very spacious and the space between chairs and tables were slightly squashed, yet you could still find a comfortable spot sitting on one of those red chairs. Also, the counter behind the dining area was designed as a U shaped, it was used in two different purposes: firstly, it was used as a open kitchen. Secondly, there were a few display drawers and windows in front of the open kitchen for displaying their different kinds of mentaiko products such as the soup base of mentaiko, souvenirs etc. In addition, a fridge which had three compartments was found underneath the display window, the main purpose was to store the packets of the mentaiko. Finally we made our decision of what we were going to order , Tararan Potato Salad was a freshly made potato salad , grinded into mashed puree and mixed it wtih mentaiko, lettuce and tomato. As a result, there were tiny potato bits hidden inside the mentaiko and it tasted a bit sour yet a very refreshing appetizer to start with. Secondly, we ordered the 'Tender Mental dashi Egg Roll', it comprised of multiple thin egg layers and wrapped it with mentaiko in the middle. The texture of the egg roll was soft, smooth and moist on the exterior with a creamy , slightly spicy and salty on the interior. Also, they added the blowfish soup to the egg sponge as an extra flavouring in order to become more tasty. 'Chicken Namban with Diced Egg in Tartar sauce' came in the third place of our order list. Though the Chicken Namban was deep fried, it still could maintain its moisture and tenderness yet the skin was lack of crispiness.  Also, it would be perfectly matched with the diced egg in Tartar sauce because the Chicken Namban has already been marinated and flavoured previously, so therefore it balanced out the mild flavour of diced egg sauce in order to minimise the oiliness of the Chicken Namban . However, I still preferred to have the Chicken Namban without dipping the diced egg sauce .Fnally we ordered the signature Tararan bowl , you were given a few choices of filling to choose from: Salmon, Ambejack Red Caviar, teriyaki chicken, Salmon and Amberjack. So we ended up having Salmon and Amberjack for our fillings, it came in a bowl with diced Salmon, amberjack, eggs and some pickles.  I was told by the waiter that there were three ways of having this: you could have it straight, add condiments or fish broth. Firstly, I try to have it without adding any seasoning, it tasted nothing special, just a normal bowl of Salmon and amberjack rice where you can get in many japanese restaurant. Secondly, you were given a small tray with six partitions of different seasonings; black and white sesame, wasabi, shredded spring onions and shiso leaves. All you need to do was to choose your favourite seasoning and mixed it into your tararan bowl. Frankly speaking, the presentation looked more scumptious than before by adding more seasonings yet the seasonings won't make any difference for tasting indeed.Thirdly, the final option was pouring in the fish broth and mixed it. However, thought that the taste of the fish broth was pretty mild, just like having some hot water which was rather disappointing. Overall, in terms of food quality, service and enivornment, some of the food qualities were necessary to improve yet staff were quite polite and meticulous in explaining the food in the menu. Also, I hope they will also improve the spaces of chairs and tables in the dining area, frankly speaking, it was quite squashed when the restaurant was all packed.…Read More

Recalling my vivid memory from a few years ago, it wasn't a pleasant visit at applegreen in Grand century plaza due to the staff's bad attitude and the food qualities weren't up to standard. However, I heard from my friends that applegreen has opened a new casual restaurant named R&B recently and the food qualities were much better than applegreen. So I decided to try out later. Firstly, I would like to give you some background information about this place, R&B means ‘research and bakery', it mainly focused on fresh bakery and kitchen creativity. At R&B, all of the food were made from natural ingredients. Secondly, R&B was located on the third floor in a commercial building at Tsim sha Tsui, if you knew the location of applegreen, it would be much easier to find because R&B was in the same building as applegreen and just one level above it. When I stepped out of the lift, there was a big black and white flashy logo "R&B" in front of us, you just need to walk up a few steps and turn left, you will see a spacious casual dining area with just a few chairs and tables lining up where there were lots of rooms in between. Also, there was a open kitchen in front of the dining area as well. Finally, here came the menu, it was just a one size page but it basically covered a variety of food from 'farm-to-table' californian cuisine such as burgers, steaks, salads and seafood. We finally made up our mind to order a bit of everything. Firstly, we ordered the 'Clams Dynamite' as our appetizer, this came with eight pieces and on top of each clams,mozerella cheese and garlic oil had been added. Firstly, I found that the clams were juicy and chewy without the seasoning. In addition, they mixed with the mozerella cheese,  mayonnaise and some garlic oil and put in the oven for baking. The results turned to be quite different, the colour turns to be slightly golden brown on the surface, very soft, creamy and moist texture on the inside. However, it would be perfect if it was served in a hot temperature not just a warm one. Secondly, I loved having egg benedict so much, so I insisted my friend to order the Buttermilk fried chicken benedict. Unlike most of the egg benedict that I had so far, the egg benedict usually came with salmon or ham. However, this time it came with fried chicken which I found was quite different. The texture of the fried chicken was tender, juicy and moist yet the egg benedict wasn't much runny style enough and couldn't find a hint of hollandaise sauce either.  Also, they have used their homemade biscuit as their sandwiches, the texture and thickness were so similar as scallion scones, crispy and slightly dense on the outside, moist and buttery on the inside . Since my friend loved steak so much, this time was her turn to order steak frites. This time, boneless short ribs were chosen as part of the steak and cut into 5-6 pieces when it was served. In addtion, slow cooking method was used in one of the cooking techniques, as a result, the meat texture was so tender, chewy and moist though slightly a bit dry and lack of flavouring itself. As for side dish, it came with thin and long cut french fries and a small plate of garlic avoli. The fries were quite crispy on the exterior, not fluffy enough on the interior and a bit too oily. However, personally prefer to have potato wedges. I started feeling quite thirsty while I was in the middle of the meal, so I decided to order something to drink. When I looked at the beverages, the choices of selecting "R&B favourites" were quite attracted to me such as "Homemade soda pop". "Hot orange chocolate" and "Ice cube + milk". Finally I decided to order the "Ice cube +milk" which you have two choices available to choose for this drink: chocolate or coffee. So I chose chocolate. This drink came with two bottles separately in a small tray and a small plate with some orange peel.Finally, it's showtime!! Firstly, you poured the bottle with warm milk in it and mixed with the bottle which had chocolate ice cubes. Also, put the orange peel and peppermint leaves together as well. Secondly, stirred the bottle that had chocolate ice cubes in it. As a result, chunks of chocolate cubes gradually melting slowly. As you might know, peppermint produced both flavours of bitterness and freshness itself which orange peel had both sweet and sour flavours.Therefore, both of the garnishes balanced out the richness and bitterness of chocolate ice cubes.Finally, we never finish our meal without dessert since we loved dessert so much. However, we were having difficulties in choosing one of the desserts because all of them sound so tempting. At last we made up our mind ordering the cheezy peanut butter pie. It comprised of four layers in total; white thick marshmellows were on the top layer, follow by chocolate truffle on the second layer, peanut butter was on the middle layer and finish off as a cookie pastry. The texture started off with a creamy, moist and slightly sweet layer with marshmellows and chocolate truffle, once it reached to peanut butter layer, the distinct smell of peanut butter has became richer. Also, the pie was moist, fluffy and very dense. In addition, the dense of the pie remained very constant when it reached to the very bottom of it . Overall, in terms of food and ambience, the food qualities in general were quite good and some of the food presentation was quite creative yet some of them still needed some improvement. As for ambience, it's good to have a spacious dining area where you can sit back and relax your meal with a group of friends. …Read More

自從信和廣場經翻身過後，不少店舖進駐此地。Le Jardin patisserie是其中之一，位於商場大堂不太起眼的一角，主打法式甜點如朱古力、蛋糕外，還供應曲奇等等。原來師傅團隊來自 Robuchon au Dome，L'ATELIER de Joel Robuchon 及吟彩等米芝蓮餐廳，難怪來頭十足。首先，蛋糕方面，先試了熱情紅桑子，是店員推介之選，外表是紅色心形，賣相討好，海綿蛋糕底配上軟綿綿的紅桑子慕絲，中心夾著熱情果蓉，味道甜中帶酸，值得一試。然後，再試了綠茶慕絲，淡淡的綠茶慕絲中心夾著香滑的紅豆蓉及紅豆粒粒，甜道適中，身為綠茶控，個人認為綠茶味較為清淡和輕怡，有少許失望。黑巧克力榛子慕絲- 香濃黑巧克力混入72%的可可成份，使得巧克力味道更加濃郁，口感順滑，然後再加入脆脆榛子脆脆的餅底，增了多重口感。這款紅桑子開心果巧克力被列為長期熱賣及大受歡迎的蛋糕，原因是它擁有圓形立體的朱古力波，慕絲主要混入70%成分巧克力，所以巧克力濃度較為高又大大減少了甜度，而且中心夾著帶點微酸紅桑子慕絲，朱古力波底部與巧克力蛋糕之間鋪滿開心果碎，賣相更加吸引。外表圓形的檸檬芝士蛋糕主要混合了檸檬與酸忌廉打成 ，味道酸中又不太甜，而且芝士味道也香濃，口感軟滑。除此之外，中間夾著薄薄的朱古力餅，令到檸檬酸的情度減少而增加了微脆的口感。朱古力方面，分別試了椰子味的亞麻子巧克力、心形的紅桑子和黑巧克力。左圖：黑巧克力主要用了70%的可可成份打造的，中心還含有榛子醬，味道更加濃郁和苦。右上角圖: 心形的紅桑子的表層閃閃的，中心用了70%的黑朱古力和紅桑子做夾心，味道甜甜酸酸而且還帶少許甘，喜歡濃度高的朱古力迷必試。右下角圖:有機亞麻籽系列包括三種口味：椰子、百爵茶、可可牛奶。我選擇了較為特別的口味; 椰子味的亞麻子巧克力，主要用了55%的黑朱古力和椰子，而且中間還夾着有一層薄薄的椰絲 ，椰子味濃度不高而且還帶少許甘。整體來說，朱古力和蛋糕的水準甚高，雖然今次還沒有試他們的曲奇餅，但聽店員說他們的曲奇餅用了法國的上等牛油，有機會再買來試試看。…Read More

I was so surprised that restaurant week extended ten extra days for the eight award winning restaurants, therefore this gave me another opportunity to try out something different since I was so disappointed about my last dining experience in Tapagria.The restaurant was located in the M floor of the hotel, you could take a lift or just follow the stairs on the right hand side. When I stepped into the restaurant, you could see the lights are pretty dim, it's kind of a romantic style and you could see a restaurant bar on the left hand side. In addtion, you might have notice the design of the signature chairs, which were both western and chinese style which perfectly match the trendy style decoration of this restaurant. The dinner set consisted of seven courses which include six appetizers and a main course( the choices of choosing three out of one). Also, dessert and beverages would serve in the end to finish off the dinner.  Firstly, before we start our appetizer, associated bread were served in a board and came with seasoning sauce of olive oil and romensco sauce. It was nice to start off with some greeny appetizer, char grilled organic scallioni with romensco sauce, it cooked perfectly well with char grilled that it could maintain its moisture and produce its natural flavour of sweetness, romensco sauce was used in here for seasoning which perfectly match with Scallioni because this sauce had a mixture of almonds, tomato and black pepper. As a result, it produced sweet and sour flavour and a texture of thickness. The Tuna was creamy with mayo and topped with multiple stripped of red pepper, this definitely made the presentatation look more colourful. Also, the tuna came with four slices of toast as well in order to balance out the greasy of the tuna. It was a nice presentation with four big prawns dipped into garlic and oliveoil,  the texture of the prawns were fresh and bouncy but found the sauce was lightly salty and oily. My friend and I didn't really want the lamb skewers, we decided to have the french clams instead. Well, to be honest, the french clams were quite soft and chewy but lack of seasoning. The scampi cooked perfectly in a grilled style that it still could maintain its moisture, slightly crispy on the shell and bouncy in texture. The porcini cooked well in a stir fried style which produce a smooth and aromatic fragment flavour, it came with a few pieces of toast which balance out the flavour and greasy of porcini . Also, the piquillo pepper was used for decorations in order to make it the dish looked colouful.The beef cheek came in red wine sauce and for side dish, it went with chips and mini green peppers. The beef cheek was very moist, juicy and tender, and it perfectly matched with red wine sauce. Also, the chips and the mini green peppers were surprisingly tasty as well, the chips were hot enough when it was served and was so chewy that you could find real grated potatoes inside the chips. Finally, we had tiramisu instead of the goat milk panna cotta due to the fact that both of us couldn't stand the distinct smell of goat milk. The texture of tiramisu was soft and creamy with pretty strong flavour of mascarpone cheese and low alcochol context which I like the most. Also, the moisture was well balanced out.Overall, in terms of food and ambience, the qualities of food were outstanding and I was impressed that the chef came out to ask our opionion of the food. Also, the ambience was perfect for those who are looking for a romantic dining enivonment.…Read More

A1 Bakery 和 Das gute 經常推出時令口味蛋糕，最近我在雜誌看到他們推出抹茶產品的廣告，賣相吸引，當然身為一個抹茶控，沒理由不買，所以就買幾件來品嘗。宇治抹茶歌劇院(Matcha Opera)- 抹茶杏仁蛋糕夾雜了榛子脆脆醬、朱古力慕絲及抹茶慕絲所疊成，前者層次分明、後者口感豐富 。可惜嫌餅底不夠脆和茶味比較輕怡。抹茶牛角酥(Matcha Crossiant)- 牛角酥鋪滿抹茶奶油酥再加上杏仁片，外脆內軟又帶點抹茶的甘香和濃郁的牛油香味，可惜抹茶的甘香比牛油香味偏輕怡。抹茶蛋糕酥(Matcha cripsy sponge cake)- 蛋糕酥皮表層搽上薄薄宇治森半抹茶粉，帶出了抹茶濃郁的甘香，可惜蛋糕酥皮與抹茶蛋糕之間比較鬆散，所以蛋糕容易掉下來，至於濕潤度方面，蛋糕酥皮外層乾了少許，如果可以濕潤多少許，這樣就更加完美了。整體來講，以價錢和質素來說，偏向大眾化而且水準不錯，喜歡抹茶的朋友，一試無坊。…Read More

This is my second time participating in restaurant week, l heard so much about how magficient view of this restaurant and the food review wasn't too bad, so I decided to have a go. The dinner set consisted of six courses that cost $328 which I thought it was a bargain, considering just order one single food item from the A La Carte menu would be more expensive. "VIC" Large Iberico Ham Croquette topped with Iberico Ham The presentation was okay, they used two pieces of "VIC" Iberico Ham topped with each Iberico Ham Croquette. Iberico Ham Croquette was a mixture of fresh cream and little Iberico Ham, the texture was crispy from the outside but the temperature of the Croquette was served mildly warm when it came, therefore, it spoilt the original taste of the Croquette. Galician style Octopus & Mashed potato The Octopus cooked in Galician style which meant Spanish but lacked of chewiness and al dente. It was pity that wasn't cooked very well, othewise it would be a perfect match with mashed potato. Sauteed Iberico Chorizo with white wineIberico Chorizo was a spicy spanish sausage that commonly found in spanish cooking. It would be a good contrast with white wine due to its own flavour of spicy and salty, but it was way too salty and spicy that my friend and I gave me finishing it. Slow Cooked Crispy Suckling pig with Caramelized Apple & HoneyFirstly, the suckling pig wasn't moist or tender either via slow cooked method, but was rather salty and dry instead. Secondly, the caramelized apple & Honey sauce which came with the suckling pig was absolutely tasteless. Overall. it was one of worst dishes that I have ever had. Tapagria style mixed seafood & Meat Paella The paella was not al dente and overcooked, the choice of seafood was too limited (only one piece of prawn was given), it wasn't very fresh and lack of seasioning. Catalan Cream Finally, to finish off the meal with the dessert named Catalan Cream. It was a spanish dessert which is also name as creme brulee in french. It was not rich or creamy at all and lack of egg flavour. One of the worst dessert that I have ever had . Conclusion, in regards to food quality, none of the six courses have reached to my satisfactory level and it was the worst dining experience that I had so far. However, if you are just looking a place for a drink with a view, I guess this can be the place.…Read More

食法國菜可能大家會聯想到要去高級法國餐館花3-4小時吃6-8道菜？在香港其實已經開了不少平民化法國小館，這裡主打法式三文治、沙律、意粉、鹹味薄餅為主。甜品方面，主打crepes及窩夫為主。環境方面，以開放式廚房，坐位算闊落，可選擇椅子或梳化 ，而且裝潢充滿法國風情。食物方面，平日午餐則有套餐供應，晚餐則散叫為主 。星期六日則主要供應全日早午的套餐，選擇不算多，大概五至六款，有三文治、薄餅及只有星期六日限定供應Egg benedict和Egg Royale。價錢方面，由$100-150不等，而且全部套餐都已經包括茶或咖啡或果汁。略看過六日供應的套餐，不但選擇少，價錢都不廉宜。所以單點叫了Croque Madame（香脆夫人），做法其實好簡單，首先會把麵包烘得香脆，夾着Emmental Cheese、令芝士融化，然後放上火腿最後放太陽蛋，簡單又吃得滋味。接着當然要試招牌薄餅，叫了Chocolate Sauce, Salted Butter Caramel, Almonds, Vanilla Ice Cream.首先會把薄餅煎香，然後淋上他們自家製朱古力醬和海鹽牛油焦糖醬，再加入雲呢拿雪糕和烘乾的杏仁片，不甜又吃得滋味。可惜嫌薄餅口感不夠脆。總括來說，以同等價錢可以在這區找更好的選擇，至於食物質素屬一般，而且這裡的鹹點做得比較出色，希望日後有待改善。…Read More

Harlan opens a casual and informal restaurant concept named COMFORT which allow guest to experience a relax dining experience . At Comfort, you will find different international culinary delights such as beef brisket curry (Thai), pasta, pizza, burger and steaks by looking the choices of the menu.The menu is easy to read and understand because it is categorised into three parts: Something wet, Something small and Comfort's special dishes. In addition, the prices are pretty reasonable; starters are ranging from HK$78-HK$178 and main courses from HK$148-HK$248, each of the dish seem to have a little story to tell about Goldstein's cooking style. After we have read through the menu, we decided to try some of the signature dishes: 1. Truffled Tartare2. Lemon herbed Halloumi cheese on Indian Spiced Spinach 3. BaoBao -Crispy Soft Shell Crab, Asian Slaw& Sriracha Mayo 4. Slow Cooked pork Duroc Spanish pork ribs 5. Spanish Seafood paella (Bomba Rice. Clams, Squids, Prawns and Garlic Aioli) Firstly, we ordered the truffled beef tartare, the beef tartare is chopped in a prime beef style and the texture is so moist and tender. Italian flatbread itself has a salty taste which is perfectly goes with the beef tartare.Secondly, we choose to have somthing spanish, so we ordered the spanish seafood paella. It serves in a slizzing hot clay bowl providing different types of seafood such as clams, king prawns, squids, bomba rice and garlic aioli. The seafood are pretty fresh but the way they cook bomba rice is not al dente and tender either. Thirdly, the pork ribs are cooked in a process of slow cooked , smoked and grilled ;  As a result, the porb ribs turn out to be so juicy and tender that it's melts so quickly once you have the first bite of it.  Also, it comes with italian vinegar in order to enhance stronger flavour of the meat. In addition, it claims itself to be "the best pork ribs in LKF" on the menu, I believe you deserve to be call this way. In addtion, this dish is quite an unusual vegeterian dish that they offer. Hallomi Cheese is made from a mixture of goat and sheep cheese, and it melts so easily when it cooks in a pan fried or deep fried method. This time, Harlan chooses to cook hallomi cheese in a pan fried method, it cooked so well that the texture becomes very chewy and soft. In addition, hallomi cheese has a stronger flavour of salitiness itself which compare to other cheese we normally have, it's perfectly match with the mashed Indian spiced spinach which has a pretty light and fresh flavour. Furthermore, crispy soft crab sandwich is wrapped with chinese buns and served in a dim sum wooden container,the crispy soft crab is crispy and not so oily as I thought however the deep fried powder is rather too thick and too dry. In addiiton, Sriracha Mayo is the sauce that comes with this crispy crab sandwich which is perfectly match because it has a flavour of spicy and  finish off with some asian slaw to reduce the oiliness.   Finally, in my food diary dictionary, having meals without dessert are considered to be incomplete. Therefore we ordered:1. Old school apple crumble, caramel, vanilla ice-icecream 2. Dark Chocolate Mousse with Amaretto Cherries, Honeycomb and Crispy PopcornApple Crumble is one of the common and traditional desserts that many restaurant and cafe offer, it comes in a pot with warm freshly baked apple crumble,  the texture of the crumble is so crispy with caramel in the outside, to balance the sourness of apple. Also, it's perfectly matches with Vanilla ice cream.  This dessert comes in a jar with dark chocolate mousse, the texture is smooth, fluffy and the the flavour itself is quite light and intense. Also, cherries, honeycomb and crispy popcorn are hidden inside the dark chocolate mousse while you are scooping half way, as a result, you can feel the crunchiness of honeycomb and poporn, sweet and sour of cherries that enlighten your sense of taste.While we are enjoying the dessert, the waiter suddenly put down the bill on our table and this action really make us feel so annoyed because no one tell us that there are two time slots beforehand. This leave us such an unpleasant dinner and I definitely wouldn't consider here as my food option again …Read More

自從上次在港島東農墟購買焙茶蛋糕後，便愛上焙茶產品。坊間的焙茶產品買少見少，而且選擇不多。早前見到Instagram相片才知這裡有烘焙產品出售，而且獲得不少好評，所以決定來品嚐。環境方面，餐廳內裝修以簡單明亮的風格，木製的椅子為主，而且如果選擇坐吧台位，前方可以放袋的空間，而且吧台底下的鋼可以用來托腳，令顧客坐得更舒適。吧台位前面玻璃有三行橫間遮住，如果細心留意，剛好遮掩了玻璃外購物者的上半身，好處是對方亳不知情，仿佛保留私隱的空間。無印主打輕食為主，主餐牌大概有6-8款，凍食大概有6-8款，種類不算多。而且餐廳的菜單，只有三品料理 或 四品料理 。下午茶時段則做下午茶套餐，甜品選擇不多; 大概有5-6款，而一件甜品加飲品大約索價 $65-$70，一點都不便宜。飲品方面，選擇比甜品更多，大概有10-20 款，而且有些是季節性才推出。今次選擇了伯爵奶茶，混合了中國祁茶葉和日本沖繩，散發出濃濃的佛手柑的清香，而且加上幼滑鮮奶更顯得獨特風味。甜品則選擇了烘焙茶布旬，賣相都不算討好，布旬配上一塊長形的芝麻脆餅。至於味道方面，初初食落去好似豆腐花，布旬的香滑又甜而帶有濃濃的茶味，口感十足，配合芝麻脆餅浸入香甜的布旬是最好不過。總括來說，如果考慮到環境簡約舒適，這裡是不錯的選擇。而且週未比較容易找位坐。可惜本人覺得主餐牌選擇不多而且分量少，胃口比較大的人沒未必夠食。…Read More

上環荷里活道一帶至今仍保留着許多舊式唐樓、 鐵皮檔，而且附近有名勝古蹟，所以吸引了龍友和遊客來遊覽。 近年來亦有不少個性小店如咖啡室、賣藝術品都在此進駐。Nosh亦不例外，位於差館上街的一棟活化唐樓的地鋪。 小店以白色裝潢設計及開放式廚房，餐牌以簡單雙面設計，以cafe來說, 選擇不多，主要供應早及午餐，如一般輕食，三文治，沙律等等。除此之外，中午還供應熱食，如烤雞或豬等等。週未則主要供應全日早午餐。見到餅櫃裡的甜品，嘩，樣樣甜品都想試，詢問一下女店員如何選擇之際，女店員極力推介招牌甜品檸檬撻，主要在撻底和檸檬Custard上額外加上濃縮檸檬慕絲及忌廉，而且面層加上厚厚的火燄雪山蛋白，賣相精緻。除此之外，賣相有別的檸檬撻不同，渾四圓狀，在口中吃到酸香那般口感，實在令人回味。另一款甜品蘋果撻Apple Tarte Tatin也值得一試，賣相做到立體狀的蘋果撻，用了微微rum酒忌廉與煮過的蘋果，脆底還配上忌廉及酥皮泡芙，酥皮超鬆脆而不膩，而且做出少甜而富酒香的效果。總括來說，這裡的糕點都是每日在店中鮮製，由年輕女餅廚Aki一手一腳甩炮製，而且甚有水準。…Read More

This shop is one of my food list long time ago, I just dont have a chance to visit until I was passing by the neigbourhood yesterday. It meant to be famous for its sweet dumpling . So I decided to have a go. By looking at the menu, you can choose a variety of desserts besides dumpling. I ordered (鴛鴦湯圓) which has five dumplings with a mixture of black seasame and peanuts. The dumpling skin is so thin and the fillings are so scrumptious that once you bite the skin, the fillings are just rushingout immediately.  Also, it is not sweet all. It's the best sweet dumpling that I have ever had and couldn't find any good ones in Hong Kong so far. …Read More