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剛去完曼谷品嘗盡地道美食，回香港吃泰菜要求顯然更高了，不過同時亦要緊記不能與使用當地新鮮食材做成的食品作比較，反而筆者會去尋覓最好最正宗的去安撫自己的食癮。差不多所有圓方 (Elements) 餐廳都給我試過了，而位於所有超級名牌店旁的 Mango Tree，擁有獨特的室內裝潢設計，加上對着一塊塊落地玻璃背後的維港全景用膳，難免會讓人誤以為這是一間極高級的餐廳。在商場內的好幾間東南亞餐館之中，個人最滿意的就是她，以連鎖式經營廣受歡迎的 Mango Tree (分店遍佈世界各地，包括曼谷，倫敦，東京和杜拜) 食物價格非常合理，質素更令人喜出望外。以木條砌成的芒果樹，吊着一棵棵象徵芒果的燈，精巧!由一棵棵樹歡迎及引領你走進餐廳內。天黑後會更美。旁邊是兩排沙發椅，也就是像筆者這些懶人最喜歡坐的地方..冬蔭海鮮 Tom Yum Seafood | HK$168Hot and sour soup with fresh river prawns and mixed seafood, flavoured with lemon grass and Thai herbs我們在曼谷雖沒有品嘗到 Mango Tree，但我們去了另一間同樣有名氣在舒適環境下提供正宗傳統美食的泰國餐廳，Nara Thai。他們的冬蔭跟 Mango Tree 的一樣裝在小煲中用火保持湯的温度端上。冬蔭海鮮的材料比冬蔭功多，除大隻肉嫩的河蝦外，還有多種新鮮海鮮及蘑菇作配料。檸檬香茅和泰式香料的互相協調是提升整個菜式的關鍵之處，讓它更滋味更芳香。個人認為這湯的酸辣度是特別為港人而設，對我而言，程度也是拾到好處的，但未必是喜歡尋求刺激的食客之佳選。燒原條石斑魚 Fresh Garoupa | HK$328Barbequed fresh garoupa served with fresh chili and lime sauce華人看來可能會覺得浪費了這條好魚，或許用清蒸煮法更能保持魚的鮮味。不過筆者卻十喜歡燒魚，因燒了的魚皮特別香脆鮮甜，魚肉汁在燒的過程中被鎖在魚身之中。在魚身上擠點酸柑汁，再把嫩滑的魚肉連皮沾一沾鮮辣椒醬，甜酸辣的組合表現得完美無瑕，這正是泰式菜餚的精髓。筆者很快就把整條魚吃得清光..現在仍回味着那味道呢..香脆紫蘇葉炒軟殼蟹 Crispy Soft Shell Crabs | HK$180Sautéed soft shell crabs with crispy basil, garlic and pepper我常認為炸的東西最易入口，不會難吃到去哪兒。而這菜式也不例外，把先炸好的軟殼蟹與也炸了的紫蘇葉、香蒜、胡椒炒得相當香口。非常喜歡軟殼蟹的酥脆皮與新鮮的嫩肉和肉汁互相襯托，加上香脆的紫蘇葉、香蒜及胡椒的調味，令整碟菜十分惹味上隱，簡單而美味。家鄉汁煮豆腐 Fried Tofu with Vegetables | HK$80Tofu cooked with black mushrooms, vegetables and homemade sauce另一碟看似簡單但卻給我留下深刻印象的家常菜，被炸過的豆腐外脆內軟，入口即溶，配以甜甜的自製家鄉汁，好味極了。熟度拾到好處而有咬口的冬菇和爽口的白菜仔作配料更是完成了整道菜各樣口感的演繹。泰式炒河粉配豬 Rice Noodle with Pork | HK$108Stir fried flat rice noodles with pork fillet with egg, mixed vegetables and soy sauce筆者無論什麼泰式炒麵都喜歡，總覺得他們放些泰式醬料再炒兩下就已經好吃。其實這碟河粉跟港式的乾炒牛河別無兩樣，反而更喜歡前者的少油、多菜，顯得健康點。除河粉份量稍為少之外，火候剛好，肉質鬆軟的豬肉片與爽脆的西蘭花、芥蘭及花椰菜配合得相當漂亮，加入醬油調味，正!泰式炒金邊粉 Vegetarian Phad Thai | HK$98Stir fried rice noodles with ground peanuts, chives, bean sprouts and tofu with homemade tamarind sauce另一道吃泰菜絕不能少的菜式，十分喜歡其賣相，包着金邊粉上的是不輕易破的蛋絲網，蛋上更插着四條香茅作裝飾。以磨碎了的花生、香葱、豆芽及豆腐為材料，與幼河粉及自製的酸甜辣羅望子醬汁炒在一起，河粉的濕度剛好，同樣少油但仍夠鑊氣。往吸入了汁料的粉上再擠點酸橙汁，讓它頓然更開胃更惹味。Thai Frozen Smoothie (Lime & Lychee) | HK$48ea相當滿意全晚的每樣菜式，唯獨是飲品卻有點黯然失色。兩杯酸橙及荔枝沙冰感覺不自然，味道像罐頭汁一樣的不新鮮。服務方面沒有任何突出的表現，尚算可以。如果不是趕去看電影，要不然再點多幾個甜點都還可以呢! 必定再回來嘗試其他菜式! 想找個輕鬆而現代化的環境下品嘗正宗傳統泰式佳餚，此店正是最佳選擇。…Read More

迷人的夜景、親切宜人的氣氛，與美好的伴侶或一夥朋友們談談情說說愛，再加上輕微的酒精，就在腦海與心境開始輕浮的時侯，人與人之間的關係此刻促進混合起來，即使食物有多惡劣也會令人意亂情迷地愛上了這地方。對上一次在 Fandango 體驗過難忘的正宗西班牙風味後，再嚐過位於香港和新加坡的 Catalunya 後，總覺得這間雖說是名人劉嘉玲開的飯店不外如是。期望自然比普通餐廳不公平地要高，但撇開這觀念，她又不是名廚，為何要挖苦她。實話實說，以 Tapas 和 Sangria 為賣點的 Tapagria 價錢是可接受的，但食物質素仍有待改善。整個場所十分寬闊，總共有175個座位，分4區: 室內和露天雅座及室內和露天酒吧。個人十分喜歡它開放式的設計，即使坐在室內都能欣賞到香港的良辰美景。Slow cooked crispy suckling pig with caramelized apple and honey mustard sauce低溫煮脆皮乳豬伴焦糖蘋果及蜜糖芥末醬 - HK$95/2pcsCatalunya's Suckling Pig食物就是這樣，第一次吃一種食物時或許會覺得不錯或非常好吃，而人往往總是先入為主，影響了你的判斷力。可能嘗試了多幾間餐廳的同樣菜式就開始比較起來，Catalunya 的脆皮乳豬 tapa 的份量同樣兩件/SG$22，但它一件是 Tapagria 的半件，Tapagria 脆皮乳豬價錢還比較便宜。我常相信一分錢一分貨，你付多少就拿多少，那當然主觀性問題例如值不值得就由你自己去斷定吧。原本想用刀切一半，怎料用叉已能輕易切開，肥與肉層次分明，肉質柔軟得令人垂涎。一大口咬下去，出乎意料地完全不用咀嚼，幾乎入口即溶，跟香脆薄薄的乳豬皮與自製醬汁配合得天衣無縫。而 Tapagria 的低溫煮脆皮乳豬伴焦糖蘋果及蜜糖芥末醬稍遜一籌，整碟菜式應曾深思熟慮地調味過，可惜，是選材料的關係吧，肉質比 Catalunya 的粗糙，無法做到融化在口中。正如之前提及過一分錢一分貨，至於價錢合不合理、值不值得，就看你自己吧。Hand crafted 48 months Joselito Iberico Ham手切48個月Joselito伊比利亞黑毛豬火腿 - HK$255吃醃製48個月的黑毛豬火腿還是第一次，颜色明顯比醃得較短的深沉，味道更香濃。火腿質地滑膩而且有彈性，但稍為切得太小片，是切功的問題嗎?Homemade bread accompanied with fresh tomato and garlic DIYLS Style, Do It Yourself Like Spanish!自製麵包伴新鮮蕃茄及香蒜 西班牙式自助食法 - $65店員建議吃伊比利亞黑毛豬火腿要配上番茄麵包，這是一般吃法。麵包雖十分鬆脆，但不得不再次與 Catalunya 的番茄麵包作個比較。Tapagria 的番茄及香蒜味道不夠濃郁，比起 Catalunya 豐富的切粒番茄略遜一籌。Mussels in parsley and garlic green sauce香草香蒜汁煮青口 - HK$125青口肉嫩應與香草香蒜汁配合得極佳，可惜青口未免太惺，連香蒜汁也不能蓋過那強烈的味道，失望。Duck ham, baby spinach and strawberries with sherry reduction鴨火腿，菠菜，士多啤梨及些利酒醋汁三文治 - HK$55其實整個醋汁與士多啤梨的酸甜跟鴨火腿的鹹的配搭挺新鮮的，但端上份量吝嗇的餡料時卻有失大體。Black Rice / Seafood Paella with Squid Ink海鮮烏賊墨汁燴飯 - $110對這碟服務員推介的海鮮墨汁飯十分失望，跟我在 Fandango 嚐過的有挺大的出入。海鮮雖新鮮，但海鮮蝦湯不夠香濃，墨汁不多所以未能覆蓋整碟的飯粒。Tapagria 的食物配搭是佳的，可能選材方面及師傅功夫未到家，導致未能做出完美演繹。服務員都服務得彬彬有禮，但我們點了暖水後也追了好幾次，服務員三番四次的無視我們。至於會否再次到訪，如果在附近的話又是那種心情或許會與朋友坐在露天吹吹風聊聊天嘗試他們的 Sangria 都挺有韻致的，而食物可避免了。喜歡音樂的朋友可選擇星期五六晚上9:30後來到變成有 DJ 的 Dance Lounge 輕鬆下，最後記得提前訂座。…Read More

在台灣已有六家分店的咖啡弄來港開設第一間海外分店。為何這間已開業了大半年的下午茶輕食館在週末假日仍是大排長龍呢，不得不佩服他們的勢力，究竟他們成功在於甚麼? 在一個星期天，我和一班認識了十多年的好友決定去一探究竟。我們大約十一點半到達，店舖十二點開，到達時已看到一條龍從大廈內延伸出到街道外。我們不曉得龍有多長，到十二點時人龍慢慢縮短，我們亦握緊雙手希望能成為第一批進入。很可惜只差幾張檯就論到我們了，咖啡弄限制每張檯在高峰時段用餐為一個半小時，所以我們亦只好靠着樓梯邊像焗 sauna 一樣的苦等多最少一個半小時吧了。當我的朋友等到很不耐煩的時候，我走上前用廣東話問還要等多久，那位女服務員很有禮貌的用普通話回答差不多五分鐘。原來大部份店員都是台灣人，難怪有那麼多年輕貌美的台式美女，連我的朋友們（全都是女生）點菜後也不禁周圍望還說道有很多正美女呢! 最後我們足足等了兩小時!!! 所以說亞洲人喜歡排隊是正確的，希望一切都是值得的。。。點菜的時候，發現飲料跟食品的價錢是差不多的? 飲料值這個價錢嗎?    在菜單上的照片及描述被吸引至點了這看似很特別的一瓶招牌果茶，端上時卻被它嚇了一跳，除了蘋果外，茶內的水果全都可是酸物: 酸橙、百香果、鳳梨、橙和話梅。但這瓶聽起來已令人起雞皮疙瘩的飲料卻出人意外地提神順喉，糖漿的混合中和了水果的酸度，倒進已配備的小杯裏，一小塊檸檬讓整杯飲品更使人耳目一新。由於邊喝邊擠水果，所以越喝越酸，不能喝酸的食客最好是稍微攪拌就行了。可能是因為用一包茶包的關係，茶的濃度淡了一點，相信經調味後，整個味覺體驗定必更勝一籌。  Oreo 餅乾是很多小朋友的至愛，亦成為了很多甜品或飲品的主要材料。端上後，我彷彿是個小朋友一樣急不及待地吸了一口。可惜期望越高失望越大，杯裏充滿 oreo 餅碎，但賣相跟味道有出入，雖說啖啖都是 oreo 粒但亦嚐到沙冰稀水味，欠缺些奶香和 oreo 甜味。雖然冰鮮果茶份量多又好喝，但個人認為飲料價格實在昂貴，完全跟食物不相符，必需調整，不好喝的 Oreo 冰沙更不用說了。我一人點了這甜點，因鬆餅厚實和麵粉多，所以越吃越滯，鬆餅就越吃越'淋'，下次還是跟朋友一人一塊趕快吃掉它吧。鬆餅開始時是外微脆內軟，其特別在不是港式格仔餅的鬆軟，而口感像麵包般煙韌。沾一沾味道真實的草莓雪糕與草莓甜醬，加上小酸的鮮草莓，友人道草莓很酸，個人能承受的酸度頗高，反而覺得草莓汁的甜與草莓的酸配搭得不錯。個人認為這碟菜式的精髓其實在於躲在另一邊草莓後的奶黃/蛋奶凍 (custard) '糕?' 口感似是濕軟柔滑的海綿蛋糕而非蛋糕的物體，蛋奶味重而甜甜的，很上癮。 友人點了這鹹點，賣相與味道同樣美味。極脆口的牛角包'可頌'夾着多層的腰肉片、沙拉菜、煙肉碎、半溶芝士和些粟米粒，淋上切達起司(Cheddar Cheese)醬，整個配搭一流。份量一點都不吝嗇，稍為有點過鹹，幸好旁邊配以沙拉、沙拉醬和一小碗粟米粒，可弄淡那濃烈的鹹味，是喜歡吃鹹食的食客的必吃之選。另外兩位朋友即點了三明治，兩份烤過的方包夾着厚厚的肉片，另外再加多一份用另一種較厚的麵包來作三明治，旁邊同樣伴以沙律菜及蛋沙律，相當豐富飽肚。問了兩位意見，他們覺得三明治味道十分普通，但以這價錢換取這份量、在這環境用膳及現時的通貨膨脹情況下，亦真無話可說了。"台北市最優質的下午茶輕食館，想以平易近人的價格享用美味無負擔的下午茶輕食，【咖啡弄】是您最佳的選擇。超厚實外脆內軟的鬆餅，一顆顆紅艷的鮮草莓，淋上頂級進口果醬與煉乳，幸福的滋味就在這裡。時尚簡潔的裝潢設計，穿梭在店內的服務人員，沒有了制服的拘束，專業的服務更充滿了活力與朝氣。讓您如同到朋友家中作客般的感覺，營造令人能夠放鬆心情盡情享用美味的用餐環境。"當然，以上文字不是我寫的，只是想評述咖啡弄能否做到自己所寫的宗旨。除了飲品價錢需調低外，他們真的能成功做到以平易近人的價格享用美味無負擔的下午茶輕食。個人非常喜歡咖啡弄的室內設計，原因是我喜歡綠色，而我們坐的位置背後牆上掛着的卻是真實綠油油的草，令人感覺舒適，彷彿在大自然用膳，射燈打下來更溫暖。不過餐桌與餐桌之間太接近，而且非常嘈吵，欠缺了跟朋友聊天的私人空間，有時間限制就更難放鬆心情盡情享用美味的用餐環境了，如果可以選擇的話坐在另一邊會較好。相信這問題過了熱潮就會好轉，哈，但問題是熱潮何時才會退呢! 一個半小時吃飯是遠遠足夠的，但跟好朋友敘舊特別是女士們就差一點了。不過我們稍過了限時，那班年輕活潑的服務員不但沒有催我們，而且在我們離開時還很友善的跟我們道謝，這樣的服務態度也不得不給他們一個讚! 基於以上種種條件，相信已解答了我的疑問。十分好奇地特意去計算一下台灣分店的餐飲跟香港的差價，結果得出香港貴台灣港幣十多元，因香港生活水平較高及外國品牌永遠都擁有這加價的特權，個人認為是可以接受的。至於如果要再排多一次，我想我還是選擇平日或非高峰時間去吧。若然在台灣經過這間下午茶輕食館的話，就一定要在那兒歇歇腳了!…Read More

Considering that majority of the population in Hong Kong are Chinese, it might seem uncommon to review about authentic Indian and Nepalese food but this was one of the rare finds which made our calories counted. It might take some effort to locate this eatery since it is located on the 7th floor down one of the many buildings at Central, Hong Kong but once you manage to find it, be prepared for some really good food.Spoilt for choice, we decided to go for the set dinner which was priced at an affordable HK$128/+ per person for 6 courses to get a teaser of what Noble Spice has to offer. We were particularly intrigued by the complementary papadum which was served shortly after we warmed up to our sofa seats.The papadum tasted fresh unlike the usual factory-produced ones and we enjoyed that it was not overly greasy and sharply crisp.We fell in love with this titillating appetizer which was a perfect complement to the papadum or even on its own. It was so good that I had to stop the very polite and courteous lady (which I presumed to be the owner) to check what ingredients were in the dish. With a mix of pickles, mangoes, chilli, carrot slices, it was a harmonious combination of spiciness, sourness, saltiness and a savoury after-taste to sum it up. Apparently, according to the owner, only the Indians and Caucasians love this, many Chinese locals found the flavours too overwhelming.Quite honestly, despite the creaminess and richness of the lentils soup, I found the accompanying herbs and spices in it too strong for my liking and I struggled to sip more than half the bowl.The masala tea brought some fond memories of the teh tarik that we have in Singapore, a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. This was a milder version which had a stronger fragrance of the tea than the taste of milk. The mango lassi on the other hand was well-received in terms of the levels of sweetness but we found that it lacked depth in terms of viscosity and richness. The server kindly asked if the level of sweetness suited our palate and added that they could adjust according to our preference.There was the option of samosa or the potato salad but we decided on the latter as we try to avoid fried food in general. This was simple and surprisingly good. The calories-conscious me has a love-hate relationship with carbs so I generally avoid potato dishes but the dressing on it was good enough to make me want to finish the dish! The potato cubes were firm yet tender in texture which I enjoyed a lot more than the mashy renditions. The dressing had a nice fragrance infused by the fresh coriander leaves added. It had a good balance of acidity and sweetness and served its purpose of awakening our taste buds for the mains to come!The serving size of the main, chicken tikka was halved that of what you would normally get if you ordered it ala carte, which suited us well since we were really just after the tasting. This was one of the recommendations that the lady advocated and it was indeed one of the best chicken tikkas tried. Served on a sizzling hotplate, the chicken portions were tender and juicy on the inside. It seemed like an easy dish to master but few chefs managed to perfect the technique by locking in the moisture in the protein when it gets baked in the clay-based oven.Drizzle in the wedge of lemon provided upon serving and that extra touch of acidity was enough to make me swoon.I figured that it would not make sense to add something spicy to the dining table since we were in an Indian and Nepalese restaurant so I asked for the spiciest curry available to add to the set dinner. We were then recommended the Chicken Vindaloo which is a popular Indian curry dish which originated in the region of Goa.This was SPICY and mark my word for it. We were warned and we went ahead with the order anyway and we were left perspiring silly like the couple we are. The fiery curry had a very innocent introduction on our palate when we first sampled it and just as we were about to question the heat, expect to feel a sudden rush of burning sensation starting from the back of your throat and all the way through to your head. I am not kidding about this when I say that this curry is potent. My lady had to stop after the second serving because it was simply too much for her to take and I pretty much stomached all that fiery spiciness alone! Regardless the heat, the chicken portions were plentiful and very tender. The curry was rich and creamy and I actually scooped all that goodness onto the rice and accompany naan. It was really a good rendition of the traditional Indian curry but I cannot emphasize enough the level of spiciness.We left it to the kitchen to decide the seasonal vegetables that they wanted to serve. We were given the option of stir-fry but I was not too keen on it and the rendition served was more than pleasing on our palate. The seasonal vegetables of green peas, carrots and potatoes were soaked in a beautiful, mildly sweet creamy curry which helped to neutralize some of the heat from the earlier spicy vindaloo dish.The steamed rice which was cooked in a seasoned broth was fragrant and we liked that the grains were individually separated. A perfect carbohydrate complement to the dishes.As part of the set dinner, one could choose from the garlic naan or the aloo paratha and we went for the former and ordered an extra serving of tandoori roti. Both were cooked and served fresh, there was nothing to fault about the crisp flat breads that were soft on the inside and were not overly dry, though the taste of the garlic in the garlic naan could be stronger.Noble Spice offers a all-you-can-eat buffet lunch at HK$75++ but reservations are a must as the waiting list can stretch past weeks! Definitely value for money!We certainly left impressed by both the quality of food and the level of customer service rendered. The conversation we had with the lady owner felt sincere and genuine and there was that additional element of personal-sharing when it came to the recommendation of dishes which touched us.Being fans of the Indian cuisine, we felt that this was deserving of a 'Must-Try' recommendation with the quality of ingredients served, techniques employed in the cooking and of course the authenticity in tastes.…Read More

This patisserie was named after well-known model Amanda S who has a French-Taiwanese heritage and is no stranger to the culinary scene with her previous training from Le Cordon Bleu in Paris. With accumulated pastry experiences in Caprice (Four Season Hotel Hong Kong), Laduree in Paris and Jacques Genin, a small Parisian chocolatier, she decided pursue her childhood dream of opening a patisserie and petite Amanda was born.We had always been wanting to try the cakes and desserts over at petite Amanda for some time yet but they were always nearing sold out on their sweet treats during our previous visits. We made a special visit this time round, determined to give our sweet-tooth craving a good fix! We loved the shop's aesthetics which was one of overflowing colours and the philosophy behind it was simple. Amanda S 'want(s) people to stop by and pick their favourite cakes like they would be shopping for lipstick. Its the small joys of life; simple things are the best'.Promising authentic French pastries which are traditionally simple and not too sweet, can petite Amanda match our expectations? Let's find out!Wild Berry Mille Feuilles (HK$45/-)I remembered walking past the area and saw diners tucking in to the desserts served on disposable paper plates but it seemed like they now serve on quality porcelain, the famous Le Creuset ware. Our previous favourite mille feuille was from Passion by Gerard Dubois and this came as a close contender! Like its traditional rendition, it was made up of three layers of puff pastry and alternating with two layers of vanilla creme. There was a slab of wild berry jam in the middle of the vanilla creme and the top layer was topped with a glazed blueberry.The puff pastry was really crispy and flaky which left a mess on the plate and table, so be careful! While it suited our palate with the buttery fragrance, some might argue that it was a little too dry. With the naked eye, you could see the fine black spots in the vanilla creme which were owed to the usage of premium vanilla pods. It tasted rich and creamy yet not overly sweet to satiate. We thought that the wild berry jam, which came in a jellied form had the right level of sweetness just to please the taste buds but personally I would have preferred it better if it was evenly spread.As we shared it between the two of us, we attempted feebly to cut through the puff pastry with the plastic fork provided and it was a complete disaster! One of the serving ladies came forward and politely recommended us to munch it down while holding it with our hands and it was a much better experience in encapsulating all the flavours and textures.Amarina (HK$43/-)As my lady always enjoy a tang when it comes to desserts, I asked for recommendations and decided upon the Amarina. Comprising sour cherry jelly encased by a light pistachio mousse and pistachio financier, it was topped with a mini macaron delicately pieced together and pierced with a toothpick.We give our utmost respect to the careful and meticulous work involved in putting the different elements together and the colours were a beautiful combination. I enjoyed the variance in texture with the soft melt-in-your-mouth mousse complemented by the firm sour cherry jelly which had a good balance of acidity and sweetness. While the financier had a slightly stronger flavour of the pistachio which was desired, we found it a touch too light on the mousse.Charlotte aux Poires (HK$40/-)This was easily one of our top favourites for the day! The poached pear was finely and evenly sliced before being spread layered atop a pear mousse wrapped within by lady finger biscuit. The natural sweetness of the poached pears cut through sharply with a beautiful burst of freshness. The pear mousse was subtle and tasted really light and fluffy which did not cause satiation to our appetite. The sponge-like lady finger biscuit, typically used in tiramisu, was soft and slightly moist yet firm enough to hold the dessert together. It was so good that we did not quite bear to finish it!Baked Croissant Doughnut (HK$16/-)In line with the current ongoing craze about 'cronuts', we tried a calories-worthy rendition in Singapore at Da Paolo Gastronomia. There was a distinct difference between the ones served here and the fad out there since this was baked instead of deep-fried. The calories-conscious us fell in love with this and marvelled at the layers of puff pastry and the first thing that struck me was the effort placed into making this seemingly simple pastry.The texture stood out to be the main element here with its extremely crispy crust. It might be a little too dry on the inside but it seemed like petite Amanda's style to keep their pastries from being overly greasy as seen in their mille feuille earlier. We perfectly adored this because as much as we enjoy desserts, we remain conscious about our waistlines! Our only complaint was that the cream filling between the layers of pastry was too little to get a satisfactory feel. I would not quite compare this to the usual cronuts like the ones from Swissbeck at Central for this tasted more like a cleaner and healthier pastry and a rendition of its own.Black Coffee (HK$30/-)It is always good gesture for cafes or patisseries to serve a complimentary bite along with their hot beverages and petite Amanda did not disappoint. Personally, I consider it a mantra to have a cup of Americano, plain black coffee (no sugar and milk) to go along with the desserts. There was no complaint about the fresh brew of dark roasted coffee beans which had the desired levels of acidity to match my palate. We enjoyed the coffee flavoured cookie which was served with the coffee and it was on hindsight that I realized I forgot to purchase the cookies!We had a little time-out and the sugar rush seemed eager for a second run and we decided to order another round of desserts!Caprice (HK$46/-)Quite honestly, we were really full and I had just about enough stomach space for just one dessert and we decided on the Caprice. I was divided between their other signature Plaisir Sucre and this but with a sudden craving for bold flavours, I decided on this. Alternating between layers of dark chocolate sponge and Guanaja 70% chocolate mousse, the icing on the cake was the passion fruit crème. The rich and dense flavours of the chocolate were bold and despite the high cocoa content, the bitterness was cleverly balanced with the right levels of sweetness to offer a pleasant combined taste. The sponge was soft and moist but the addition of passion fruit crème was simply ingenious. It cut through the density of the rich chocolate flavours sharply with a biting tang from the passion fruit and combined harmoniously in the overall taste.After seeing us gluttons digging silly to the number of cakes, one of the ladies brought forth 2 cups of plain warm water for us to go with the cakes. We really appreciated the kind gesture!Tiramisu (HK$130/-)petite Amanda is having a collaboration with Le Creuset so while the price was an alarming HK$130/- for the dessert, you get to keep the espresso cup which was retailed at HK$128. So essentially the tiramisu cost you HK$2 - well that is if you have any use for the espresso cup! Offered in four colours - beige (as shown here), red, green and blue, you could bring your cup to the counter and exchange for a new one or if you are happy keeping the beige one, then they would be more than happy to clean it up for you.On the dessert itself, we found that the liquor and caffeine tastes were lacking though you could taste the difference in quality with the good mascarpone cheese used. We provided the feedback to the very pleasant lady manning the patisserie joint and she explained that it was adjusted in accordance to the other feedbacks received from previous customers who thought that the liquor added was too strong. Nonetheless we walked away happy with a nice red espresso cup!We truly enjoyed the cakes on the whole and if we could, we would have ordered more cakes to try. Each and every looked like they had been carefully and delicately hand-made by the pastry chef and if there was one thing to take away from this dessert eating trip, it was the premium quality ingredients and the good balance in flavours and tastes that set it apart from the other famous patisseries.The ladies were also kind in providing recommendations but a special shout-out and thank you to the excellent service rendered by the lady in the above picture and a Taiwanese lady who gave an insight about the pastries served. There is a little bakery section where croissants and bagels were offered but it did not entice us as much as the cakes. I would recommend the cookies too which come in packaged tins and it was a shame that I forgot to get us one before leaving!Certainly one of the most memorable dessert places yet! …Read More

Fook Lam Moon or 福臨門 has an illustrious reputation of being dubbed the 'Cafeteria for the Wealthy' as it is a Chinese restaurant frequented by the rich and famous. Fook Lam Moon literally translates to 'fortune and blessings arriving at your doorsteps'.The restaurant started in 1948 as a catering service provider for the elite of Hong Kong who threw lavish parties at home. It was known as Fook Kee before renaming itself to Fook Lam Moon upon taking up a customer's suggestion in 1953. To the customers, it always meant good fortune when Fook Lam Moon chefs showed up at their doors since it was a promise of good food. Hall dining in the form of a restaurant was first introduced in the 1970s and in 1989, the restaurant expanded business and moved to its current premise on Johnston Road at Wanchai.Listed in the Asia's Top 20 Restaurants of the Miele Guide, the original restaurant at Wanchai was previously awarded with Michelin 2* while its branch at Tsim Sha Tsui bags 1*. With reference to the recently published Michelin Guide 2013, it seemed that both branches have an equal standing of 1* each. What appealed to us strongly was the underlying philosophy behind Fook Lam Moon's success - a simple fact in using only the best ingredients. The chefs at work were of the opinion that no matter how talented a chef might be, the food would never impress without the use of stellar ingredients.Admittedly, it was with a high level of expectation that we set foot to Fook Lam Moon. Can it still impress our picky palate?The ground floor was used as a lobby or rather waiting area for diners. There were two receptionists who would communicate with the manager at the restaurant to facilitate an orderly fashion of ushering customers to their tables on the upper floor. When a table was ready, the lady would send you in one of the two lifts to the 1st floor. It was truly an experience of exclusivity as you would not expect to share a lift with other diners.It was no joke when the media label this place the Cafeteria of the Wealthy. The interior of the restaurant was posh and classy. There were a few elders who visited after us and they were politely greeted by their surnames and shown to their usual table. There were wooden side stools at each table, thoughtfully placed for diners to place their bags and belongings.To be completely honest, I felt rather intimidated as the servers, who were mainly males in their 40-50s, were rather mercenary. Yes, we did not show up dressed like we were filthy rich but while the service was professional, it lacked warmth and heart like our experience at Dim Sum Square. It came across as too commercial for my liking. The service was immaculate where the basic duties were all duly executed and it was easy to fetch their attention but somehow I felt like I was constantly being judged.The dim sum dishes were divided by the methods of preparation namely steamed, deep-fried, specials and desserts. Each dish ranged between HK$50 - HK$140 and Chinese tea was served at HK$20 per person. The 铁观音 tea we ordered was rich and fragrant and premium tea leaves were used which gradually grew in size after being submerged in hot water. The tea-pot also had an internal filter to block out any loose leaves, leaving each cup of Chinese tea clean.Steamed prawn dumplings, har gaw - 筍尖鲜虾饺 (HK$60/-)Thinly wrapped by a translucent dumpling skin, it packed a punch of texture with the fresh succulent prawns which were moist with a slightly firm crunch. What we enjoyed about this simple har gaw was that the main ingredient, prawns, were fresh unlike the typical poor grade crunchy prawns typically used for the dish. Flavour-wise, it tasted rather bland and mild but this allowed the natural sweetness of the prawns to shine. For those who crave for a strong flavour, I suggest requesting the XO chilli oil sauce from the servers. It is not usually offered but this sauce blew us away with a perfect balance in savouriness and heat.Minced pork dumpling, siew mai - 蚧皇蒸烧卖 (HK$60/-)The pork used was fresh which did not have that appalling porky taste and the seasoning to it was light and bland. What fell apart for the dish, literally too, was the thin dumpling skin which was sticky and failed to hold the dumpling firmly together. For those who hold their chopsticks poorly like myself would soon find their siew mai either sticking to the cutlery or broken apart. It certainly did not par as well as its BFF on this instance but apart from the skin, we enjoyed every single bit of this innocent-looking dumpling.Pan-fried radish cake, lo bak go - 香煎萝卜糕 (HK$60/-)In the world of dim sum, I always think that three dishes must be present on the table. They are like BFF and one cannot exist without the other and they are none other than har gaw, siew mai and lo bak go. On that basis, this simple yet classic dim sum had to be featured. It was done perfectly, pan-fried to a crisp surface and mashy soft on the inside which could melt in your mouth. The radish tasted really smooth and on its own, carried a hint of subtle fragrance. Certainly a class of its own.Barbecued pork pastry, char siew sou - 蜜汁叉烧酥 (HK$60/-)It was our first time trying this type of pastry which was quite unlike the usual char siew sou available at dim sum restaurants. The pastry was butter rich and crumbled like cookies rather than the flaky renditions. The barbecued pork on the inside was finely diced and beautifully seasoned to give a mild sweetness. The choice of cut for the diced barbecued pork was brilliant, with just the right amount of fat to keep it moist and juicy.Steamed salted egg yolk custard bun - 流沙奶黄包 (HK$50/-)This steamed salted egg yolk custard bun scored perfectly in all areas and is currently our top-pick having tried the numerous dim sum restaurants in Hong Kong and Singapore. The bun was fluffy and light with a right amount of chewiness to it. The bun served more like a soft encasing to the warm, rich and dense filling on the inside. As we lightly tore it apart, the generous filling oozed out in plentifulness and it was simply a joy to watch that viscous yellow custard flowing. The flavours were beautifully balanced with just the right amount of sweetness and saltiness to match. We simply could not get enough of these!Halfway through the dishes, I had a sudden craving for roast meats. Between the two of us, we thought it would be wise to request for a halved portion of both the barbecued pork (char siew) and roast pork (siew yuk) and they gladly accepted the order!Mixed roast meat platter of char siew and siew yuk - 蜜汁叉烧和烧肉 - (HK$200/-)Individual portions of the char siew and siew yuk were priced at HK$200/- each but a mixed platter came at the same price. We are constantly on the hunt for the best char siew and siew yuk, be it in Singapore or Hong Kong. Our top siew yuk used to be from Yung Kee and after trying this, we were left divided about which was the best. Both eateries chose the best cut of the pork belly which had clearly defined layers of fat and leaner portions topped with a very crispy skin which gave a beautiful crackling. Served with mustard, it was sublime and the quality of the mustard at Fook Lam Moon certainly held a winning edge over Yung Kee.The char siew had a good mix of the juicy fats and it matched our palates nicely. It was coated with a rich layer of honey and beautifully roasted to give a succulent taste without dehydrating the meat. It was easily one of the best char siew we ever had!Egg tarts - 酥皮蛋挞仔 - (HK$50/-)We waited for more than 30 minutes and the egg tarts were still not served. Apparently the order was neglected and the manager attended to it immediately. The egg tarts, like the rest of the dim sum, were made to order so we waited an additional 15 minutes or so for these to arrive.The flaky pastry was one of the finest we had seen. Freshly baked, the pastry literally melted in our mouths with a rich buttery after-taste which left me reminiscing even at the point of writing! Unfortunately, it lacked a strong enough egg taste and flavour to pair with that beautiful pastry which held the filling.The servers were really attentive and waited till the savoury dim sums were finished before sending us the dessert to round up the meal.Leaf wrapped glutinous dumpling with red bean paste - 豆沙苹叶角 (HK$60/-)The glutinous dumpling was slightly sticky and chewy. I struggled with my chopsticks so I unglamorously used my hands to pry the fragrant leaf apart before indulging on the red bean dessert. We enjoyed that the red bean was fine and smooth and not overly sweet. The glutinous dumpling also had a hint of the fragrance from the apple leaf. It was a good sweet treat but I would have preferred it more if the glutinous dumpling was not as sticky.Overall, the quality of food was good and to some extent, exceeded our expectations. I did not feel comfortable with the service as mentioned earlier but it might have been my own consciousness acting up. The bill certainly did not come cheap for a dim sum meal but given the quality and experience, we felt that it was worthy of its Michelin star. We would highly recommend to call in advance to place reservations be it for their dim sum or ala carte Chinese dinner in the evenings.The tagline of Cafeteria for the Wealthy for Fook Lam Moon seemed appropriate for each dish was easily double the price that of a normal dim sum eatery in Hong Kong. For the commoners like us, it would certainly be quite a meal to remember!…Read More

Concentrating on serving just Tonkutsu Ramen, Ichiran's priority lies in the safety and satisfaction of each and every customer. The mission of Ichiran is to deepen the flavour of every bowl of noodles served, each involving the work of over 40 specialists.The Japanese are well-known for their high level of exquisiteness and at Ichiran, it was certainly heightened to the next level with the complicated techniques involved in the ramen-making process. What makes this bowl of ramen so special?There are actually 8 elements which each contribute to the masterpiece bowl of Tonkotsu Ramen. Essentially what Tonkotsu means in Japanese is pork bone so before we move on to exploring the taste and flavours, let us dwell upon the basics that Ichiran focus on in creating the perfect ramen.1) Classic Tonkotsu Soup (Pork based broth)After years of improvising, the cooking process of the broth had been split into two which focused on using special methods to remove the 'heavy' and appalling smell related to pork broth.2) Ichiran's original red sauceThis would surely appeal to those who crave for a touch of spiciness in their ramen as Ichiran develops their own red-pepper based sauce which involved 30 types of spices, aged and cooked slowly for days and nights before being served to the customers.3) Home-made fresh noodlesWith an in-house unique blend of flour, the experienced chefs at Ichiran create their own version of noodles using special techniques to have that uniquely smooth texture.4) Sliced pork (Optional)The thinly sliced pork had been specially prepared and marinated to concentrate on the natural sweetness of the protein.5) Green onion (Optional)You have the choice of adding or omitting this from your ramen but these specially grown green onions offer freshness and quality. The fertilizer used in cultivating these green onions were recycled from the pork bones after they were used for producing the broth for the ramen. Organic and environmental friendly.6) 0% trans fatThe natural oil used at Ichiran are self-produced and completely trans-fat free. They claim to be the first ramen company in the world to offer trans-fat free tonkotsu ramen.7) Natural collagenThe broth is apparently rich in collagen which helps the body to gain flexibility and improve skin's complexion. Delicious and nutritious.8) Ichiran's original waterThe water served had been carefully selected for the preparation of products. The quality of the water is controlled through Ichiran's special system of pipes and purifiers and has the characteristics of bringing out all the flavour of the noodles making them firm and resistant to expanding once in the soup. It is also delicate and soft to the stomach and liver so feel free to drink more!There is a tap available at table to allow free-flow of iced Ichiran original water!Now that I had hopefully portrayed a better picture about what to expect, let us bask in that authentic Japanese ramen experience!It was considered a short queue of about 30-40 minutes before we got a seat. Such a waiting time is considered good since it was reported that some people queued for 4 hours under the hot summer just to have a taste of that tonkotsu ramen! According to our friends residing in Japan, even the Ichiran restaurants there have similar queue times.The authentic ramen experience starts with securing a seat! It is worthwhile to note that as all seating are individually allocated, diners in groups would have a high chance of sitting separately from each other.The free-flow iced Ichiran original water tap is located on the left corner of each table allowing easy access. You will be issued with an order chit upon walking into the restaurant and you would have the option to choose the density of broth, texture of noodles (limp or firm), level of spiciness (max level is 20 times at an additional charge of HK$10. Essentially, each and every bowl of ramen is customized to your preference. Once you are comfortably seated and ready to place your order, you could press the bell located on the top right hand of the table to get the attention of the service crew who would be humbly serving you.In fact, I never got to see how the servers looked like though they politely greeted us in Japanese when we were ushered to our seats.Are you as hungry as us yet? Serve up the noodles, please!Tonkotsu Ramen (Standard bowl at HK$89/-, add-ons are charged separately)My bowl of Tonkotsu Ramen came with add on of 10 times extra spicy but quite frankly the heat was not as strong as expected. The pork bone broth was intense as I opted for it to be served extra strong and it was savoury and rich. It was really fragrant and there was no hint of that appalling porky smell in the broth. The sliced pork was tender and succulent and cooked to perfection, maintaining a natural sweetness which was intended by the chefs. I also chose the finely sliced green onions which enhanced the aroma of the ramen as I drew up those bouncy hand-made noodles from the broth. Despite taking some time in the routine photo-taking, the noodles did not expand nor become limp as I selected mine to be firm. The texture was surprisingly smooth and the only complaint I had was that the serving might seem a little meagre for the gents.There was a sign which explained the culture of enjoying the ramen at Ichiran where most customers would request for noodle refill which was termed kaedama. It is Hakata's unique way of enjoying more noodles in one ramen serving and the mantra is to leave at least half of the soup from the first serving to enjoy a refill of noodles. As ramen noodles are characterised for expanding in the soup as time passes due to their thinness and delicacy, the system of kaedama helps to solve this problem and allows the customer to better enjoy the texture and aroma of the ramen.The second bowl of Tonkotsu Ramen ordered by the lady was slightly different as she went for the most standard bowl of noodles with different elements ticked to be of normal serving. The richness and savouriness of that broth overwhelmed any hint of heat, so if you enjoy your ramen to be spicy, you could surely go for at least 5 times extra spicy on the order chit.We each ordered an half-boiled salted egg which came at HK$12/- each but it did not impress us. We also added the black fungus and seaweed which came at surcharge of HK$10/- each. We also had a separate serving of their home made vinegar which also came at HK10/-. Admittedly, we were not quite sure what to do with the vinegar - if we were to add it into the broth or as a dipping sauce. We added it into the broth but was unable to taste much difference in taste.It was overall a really authentic experience starting with the ordering process right through to slurping up the last drop of that beautiful broth!It was overall a really authentic experience starting with the ordering process right through For those who fancy enjoying the Tonkotsu Ramen, you could buy the pre-packed noodles and cook it with ease back home with all the necessary instructions and seasoning included. There were two other types of ramen to choose from and you could enjoy them dry or cold, which was not available at the restaurant itself. The prices reflected on the menu were nett and there was no further 10% service charge being imposed.to slurping up the last drop of that beautiful broth!Before leaving, it would be worth visiting their toilet for novelty's sake. There were 12 toilet rolls, each belonging to a different zodiac!We enjoyed the overall dining experience at Ichiran and would highly recommend it though I might look elsewhere if the queue gets ridiculously long!…Read More

我們在有緣小敍吃完晚餐後，在附近找到一間頗有名氣的甜點店好好結束當天的「搵食」! 向來港人 (尤其是女生，我也不例外!) 對綠茶甜點情有獨鍾，常令多間做綠茶甜點的食店成為全城焦點，不論是 Sweets House Cha Cha 擁有濃郁奶味的抹茶軟雪糕、川善茶居很有獨特風格的 Green Tea Yoyo 和 Vegan Green Tea Loaf Cake 、茶。家軟滑的 Green Tea Cheesecake、抹茶館以清酒木盒盛載的抹茶 Tiramisu，甚至是洲際酒店 The Steak House Winebar + Grill 甜到 '醃' 喉一磅重的 Green Tea Chocolate Fondant，都要讓我們非試不可。究竟這間「日式甜品專家」又有甚麼可以吸引到食客食過返尋味呢?這日本餐廳特別在用的麵主要材料是日本優質海藻和日本小麥，而蛋糕是採用日本優質的雞蛋和北海道牛奶製造（門前也大大隻字說明了這幾句）。同時亦預計到用這麼好料應不會便宜吧，但如果最後食物是好吃和物有所值的，我們很樂意付這個價錢。看到旁邊食客吃得津津有味，就決定點了這個十分吸引的抹茶芭菲! 結果沒令我失望，首先是最頂部的餅乾展開了不同層次的驚喜旅程，撥一勺抹茶雪糕和抹茶麻糬 (Mochi) 在薄薄甜甜的牛油餅上，咬一口，香脆的餅乾與柔滑的抹茶雪糕，少許甜甜的煉乳及鬆軟而有彈性的麻糬互相交融，濃郁的抹茶雪糕與麻糬各帶有苦澀的餘韻，讓整個體驗多口感零瑕疵；接着就是甜而不膩的吉士忌廉 (Custard Cream)；而下一層正是整杯芭菲的精髓抹茶果凍 (jelly)，這半淋半實的果凍抹茶味道濃烈真實，明顯地沒有加任何添加物；在果凍的下一層同樣是甜而不膩香滑的忌廉；墊着鬆軟濕潤的海綿蛋糕和再多一層忌廉；很可惜最後一層的玉米片是徹底的失敗，第一根本合不來，第二漸漸到最後已缺乏了綠茶味的體驗，個人認為應以一種綠茶味的食品去完美地結束這美麗的甜品。話雖如此，我一人幾乎把整杯抹茶芭菲吃掉了!我們點了抹茶芭菲後，看到外賣櫃臺的糕點很吸引，就過去選了抹茶雪芳蛋糕，其後店員表示會給我們端上。到達食店時 8 點多，外賣櫃臺的蛋糕甜點已賣得七七八八，原本想點經特別栽培的草莓的甜點，很可惜賣完了!抹茶雪芳蛋糕比前者略遜一籌，蛋糕不但不夠鬆軟，而且有點乾，達不到入口溶化的效果。但個人喜歡它濃郁的綠茶香味和過後留在口中的澀味，用料感覺真實，少許甜味亦只是從塗在外面薄薄的一層綿軟忌廉而來，一點都不膩。總括而言，食店室內設計簡單樸素，令人舒適，但跟鄰近的座位太相近，欠隱私清靜。服務方面對客人不僅招待欠殷勤，而且給服務費還需自行到櫃臺付錢嗎? 雖然價錢不便宜，但好在貨真，如覺得香港甜品湯水乏味，想轉轉口味，下次必定要試試他們以礦泉水和7-8小時過濾及滴漏出來的咖啡，有名的蛋卷和比較劃算的 HK$99 套餐（麵+甜品+指定飲品）!…Read More

經常走到佐敦都不知道吃什麼好，周圍看似有好多好餐廳好食物，但有選擇困難症的我在太多選擇的情況下就變成一件壞事了。最好就是做一點功課打聽附近有什麼好吃，聽聞這間有緣小敍不錯，不過有點難找，店舖準確的位置是在渡船街及西貢街交叉點的角位，面向西貢街。有緣小敍是被米芝蓮推介成車胎人美食的小店，店名與室內餐桌擺設是有關聯的，店舖面積相當小，左邊只有一張坐十人的正方形大檯及另一張坐四人的在右邊，跟陌生人同檯吃飯其實是一種緣份，我自己也是一個相信緣份及巧合的人! 一個星期六的晚上六點，裏面已坐滿人，我們倆只好站在外面等一等望一望那些貼滿在門前的報章介紹。等不到十分鐘就有位了，好不容易才走到餐桌前擠入坐下，不建議一夥人聚會，是那種快吃完就不宜久留的小店。因陝西冬天十分寒冷，人民大多吃豬和羊肉及辣椒保暖。就如我們點的麵是大辣，除了辣椒醬，麵旁亦放上很多乾辣椒，看似很辣，但出奇地是我們接受到的辣度。個人比較喜歡吃乾撈麵，所以麵一端上加上辣開胃，就不禁大口吃起來。麵做得相當軟滑而有韌度、彈性，手工製的麵果然截然不同，大大片的咬下，很是味兒。撈一撈所有配料蒜茸、辣椒、炸海苔、生菜、豆芽等，調味重、鹹度偏高，是仍可接受的位置。但麵的份量少，男士可能要叫多一碗。至於金沙骨就做得稍為差，骨與肉不但沒有分離，而且肉質偏硬，醃及炆肉的時間不夠長。配料跟 Biang Biang 麵一樣加豆腐扑，湯底叫了中辣，湯微酸微麻辣十分惹味，整碗湯是可以接受不會過份的重味，十分適合港人口味，可惜麵條過軟，欠缺了些口感。如果連湯吃反而比乾麵的大辣還辣，下次一定要試試大辣湯底的爽! 記得先叫一杯凍飲料作準備!餃子皮可以薄一點，餡料可再多一點，韭菜跟肉比例不對以致韭菜味太濃烈，全蓋過豬肉味，可能適合喜歡重韭菜味的食客。個人認為灣仔的北方餃子源的餃子比較好吃。我們點這菜都是因為看到對面有食客吃，十分吸引，可惜端上時發現跟他們的不同，對，是缺少了土豆絲! 是店員落錯單了，那一碟應是土豆肉夾饃，那我就只好根據這碟來寫了。饃的口感像包與餅之間，外烘得乾乾脆口的，內部帶點軟，夾在中間的無味豬肉碎卻缺乏那種留下深刻印象的「效果」，基本上是一個平平無奇的「包」而已。需要改善上菜時間，除此之外價錢合理，食物和服務態度還可以，下次去必定點他們的特色小炒! 請大家支持及歡迎更多這樣的特色小店來香港發揚光大他們的美菜佳餚吧!…Read More

連續幾年獲得米芝蓮推介美食的 Fandango 西班牙餐廳佈置得極具西班牙風味，適合跟親朋戚友聚會，隔着一塊牆的另一邊亦可成為情侶的浪漫角落。那天是我爸媽結婚週年紀念日，所以選擇了這間相當有情調而又能融立我們七人一起慶祝的餐廳。非常簡單的前菜，用新鮮的八爪魚放入滾水煮熟後切片，然後灑上粗鹽、辣椒粉 'paprika' 及橄欖油。很開胃的八爪魚新鮮彈牙，最難控制的熟度也做得剛好！Jamón ibérico 是指伊伯利亞火腿 'Iberian Ham' 或 pata negra '黑蹄'，而 5J 可以說是西班牙火腿中的最高等級，即純種伊比利亞豬是自由放養及受到嚴格限制飲食的(例如橄欖或橡子)，此外醃製過程更需要三年時間。乾醃的黑毛豬火腿切得薄薄一片，取悅了我們的每一個感官，氣味是甜味純正，質地滑膩，可以感受到橡子融化在口中。脂肪像海綿一樣擠出多汁，肌肉內的脂肪藏在令人垂涎的肉下面，脂肪與肉層次分明，鹹鹹的十分惹味。餅餡的原料是把貽貝、洋蔥、胡椒、番茄醬混合，加入厚厚的調味醬 'Béchamel' (牛油和麵粉放在牛奶中煮成湯汁)，然後放混合料在貽貝殼上，再覆以麵包屑拿去炸。炸得金黃酥脆的外皮下是充滿海鮮香味撲鼻的餡料，口感軟軟，味道濃烈，一點都不腥不膩。外表精美吸引，看一眼已很想起筷了！很簡單的小吃，把馬鈴薯和洋蔥煎至熟透微焦，再打兩粒生蛋及灑辣椒粉在上面。甜甜的馬鈴薯淋淋的，而外層卻十分香口，把滑蛋混和在馬鈴薯中令整碟菜不再乾，鹹火腿更增添了多一層味道。爽脆的鮮蝦與被炸得香軟的蒜片浸在含有蒜香味的橄欖油中，又是另一碟簡單而美味的小吃！香滑牛油汁滲入很有彈性的蘑菇，兩者配合得漂亮，麵包沾一沾帶有蘑菇汁的醬汁，是更佳的食法！但不適宜吃太多又肥又膩的醬汁，凡是適可而止。用鐘形辣椒、白酒、香料等材料弄成的番茄醬來慢慢燉魚，燉出嫩滑鬆軟的鰈魚吸收了酸甜調味，蝦及蛤蜊伴着，灑上歐芹，整碟菜式變得很有生氣。乳豬皮又薄又香脆，肉多脂肪少，肉質嫩滑甘香帶膠質，脂肪汁仍鎖在肉之間，美味極了！乳豬被屠宰的年紀就只得兩至六星期，還是等有特別慶祝日子才吃吧。端上檯時一陣海風吹過，平底鍋仍是熱騰騰的，飯上放滿相當豐富的海鮮: 大蝦、蛤蜊和扇貝，還提供檸檬讓食客擠出適合自己的酸度。飯是用上 'calasparra' 米，能大量吸收濃郁海鮮蝦湯，加上番茄、藏紅花 'saffron' 及各種調味料，令整道菜十分完滿。飯熟度剛好，重海鮮味 (未必適合每個人口味)，海鮮亦挺新鮮，喜歡飯焦的食家鍋邊燒焦了的飯正是精華。看似一堆黑色的東西，它的黑白配搭卻引起所有人的注意。Squid Ink Pasta 吃得多，吃 Squid Ink Rice 還是第一次。其實跟 Seafood Paella 的煮法十分相似，同樣先弄出海鮮湯然後加烏賊墨汁入米慢慢煮。海鮮湯味道已濃烈，墨汁的顏色及其味更提高了飯的海鮮風味。近來有報告指出墨汁對人類細胞有毒害作用，本人也認為它是沒有甚麼營養價值的東西，飯後亦會輕易排出 (即是沒有用的)，還是少吃為妙。麵包外香脆內軟，好吃到停不了口!西班牙傳統潘趣酒 Sangria 應是含有酒、水果粒、糖精和少許白蘭地酒，可惜水果味不重，只有甜甜的紅酒味。點了的白酒不錯，很純很順。整體上，食物質素真的不錯，服務也相當體貼入微，環境氣氛更優美，難怪多年來獲得米芝蓮推介!…Read More

We first tried liquid nitrogen ice cream in London at the Chin Chin Lab but this was our first experience in tasting freshly made ice cream back in Asia. The number one question that struck us prior to trying liquid nitrogen food was "is it safe?". For most who are familiar with their periodic table, Nitrogen (with symbol "N" and atomic number 7) is a non-metallic element and nitrogen gas in fact makes up 78.1% of our atmosphere. It is non-toxic, non-flammable and it simply just evaporates into the air due to its extremely low boiling point at -195.8 degrees celsius. Liquid nitrogen ice cream is not quite exactly a new concept, but rather invented by the 'Queen of Ices', Agnes Bertha Marshall, an English culinary entrepreneur in the 19th century, with her first published cookbook in 1888.Arguably, we find that the best part about liquid nitrogen ice cream is that the ice cream is made fresh and right in front of you. The quick freeze process where the cold nitrogen gas blasts over the liquid mixture results in no build up of ice crystals in the ice cream, which should give a smoother texture compared to normal ice cream, typically with added emulsifiers, stabilizers and preservatives to extend its shelf-life.Without further ado, let us see if liquid nitrogen ice cream tastes better than normal ice cream indeed!Sea salted caramel with chocolate dipped crisps ($44/-)The flavours were beautifully combined with the sea salt complementing the sweetness from the caramel. The balance in flavours was well-tipped and the icing was the fine chocolate bits in the ice cream to give it a gritty texture to the smooth ice cream. The ice cream was rich and cream and was quite addictive to say the least! I would not put much regard to just one piece of potato crisp dipped with chocolate, for it served more as a decorative item. The last time we tried a really good version of salted caramel ice cream was at the Daily Scoop in Singapore.Lychee and rose yogurt with strawberry ($44/-)Quite frankly, it was on hindsight after checking the menu again that we realized this ice cream should supposedly have lychee and rose flavours infused. It tasted more like a creamy version of strawberry ice cream and what we liked about it was that we could taste real strawberry fruit pieces albeit very fine. The ice cream was velvety and smooth in texture too and overall, it was very palatable indeed. Apart from being a good rendition of strawberry ice cream, the lychee and rose flavours were sorely lacking if at all present. There was supposed to be a topping to go along this ice cream, but apparently they were out of stock!Ice cream making processThe first step was none other than to fill up the liquid nitrogen gas, which would be pour into the blender with the mixture solution inside and whiz it goes!Tada, it was really quite simple!There was a little area for customers who wish to 'dine-in' though there were limited seats available. The bulk of the visitors simply made their orders at the counter and they would issue you with a receipt with order number enclosed. The majority of people would just crowd near the entrance and watched in awe as their ice cream were made fresh in front of them. When the ice cream was ready, your order number would be called out for you to collect.The service was acceptable despite the busy crowd. We found the ice cream to be slightly pricey, though it was about the same as the one we tried in London at £4.35. That came with some fanciful self-concocted topping which made it seem more value for money. Comparatively, it was definitely priced at a premium to what was offered at most ice cream parlours in Hong Kong, or even Singapore. That being said, we were still drawn in by the quality of the ice cream so if we were in the vicinity of Tai Hang again, we would not mind dropping by for a cup of freshly made ice cream.Well, at the end of the day, when we asked ourselves if liquid nitrogen ice cream did taste better, we were not too sure ourselves. Apart from the gimmick of seeing your order freshly made before you, we were sure that it would be pretty difficult to taste the difference in a blind-tasting session. Nonetheless, a good ice cream is calories well worth in our humble opinion!…Read More

Nobu should be a familiar name with its Japanese fusion cuisine in restaurants worldwide crafted by Nobuyuki (Nobu) Matsuhisa. Blending traditional Japanese dishes with South American (Peruvian) ingredients, Nobu InterContinental Hong Kong features not only innovative culinary skills but also imagery of the Japanese countryside where Nobuyuki grew up. Having moved to Peru at 24 years of age, it played an instrumental moulding influence on Nobuyuki's cuisine as he began weaving Peruvian influences into his dishes as seen in his signature dishes.For the wine-lovers, Nobu will not disappoint with 4,500 bottles and 550 labels in their collection, with 35% white wine and 55% red wine and a focus on wines from Burgundy, California and Australia. The remaining 10% consists of champagne and Nobu's list includes some rare vintages recommended in the Hugh Johnson pocket wine book and the various pairing options are designed to create an exceptional dining experience. In addition to the selective wines, there are also 12 different labels of sake, including Nobu's private label, all produced by one of Japan's most renowned breweries - Hokuesetsu, the Hazu family, who began brewing sake in 1871 and had won various Japan's most coveted beverage creation prizes. Reservations are a must prior to dining at Nobu and it would be advised to make bookings early especially if you intend to visit on the weekends. With a beautiful setting and spotlights casting the backdrop of the restaurant, it is about time to put the taste buds to work!Sea urchin roe ('Uni') - ordered off the menuConsidered to be an aphrodisiac by the Japanese, uni is commonly eaten for its healthful properties for it is rich with protein, fiber, Vitamin C and a source of Vitamins A&E, iodine and calcium, helping to warm and energize the body and last but not least, promoting good blood circulation. Uni is however not the sea urchin roe, but rather the organs that produce the roe, in other words, the gonads.Served very elegantly on spoons, the firm custard looking uni had a soft, buttery texture that melted gently in our mouths, leaving a delicately mild sweet after taste that was surprisingly pleasant. It was as fresh as we could possibly asked for and certainly one of the best renditions tried thus far. This little delicacy however has a love or hate relationship with most diners so do exercise discretion with our verdict!Baby spinach salad with dried miso paired with grilled scallops ($260/-)The scallops had beautiful grill lines and most importantly retained the much desired moisture to taste juicy and succulent with each bite. The dried miso over the baby spinach was key in providing the savoury salinity to the dish which gave it a natural and clean feel. The flavour was cleverly balanced with a dash of acidity from the lemon slice provided on the side. This was definitely one of the highlight dishes of the evening.Yellowtail sashimi with Jalapeno ($208/-)The sashimi was sliced to the perfect thickness and uniform across each and every slice. The jalapeno dressing was a classic example of Nobuyuki's touch of Peruvian influence on the traditional Japanese cuisine, which carried a tinge of heat unlike the familiar wasabi. The yellowtail sashimi was fresh and slightly firm in texture, which was not quite the desired 'melt-in-your-mouth' quality but the freshness was definitely up to standard.Unagi, foie gras and cream cheese avocado roll ($210/-)This was a beautiful rendition and twist to the usual traditional sushi roll with cream cheese avocado and foie gras giving a luscious and mildly saccharrine punch with the savoury unagi (eel) and a beautiful soy dressing to complement the overall flavour of the dish. The balance in sweetness and savouriness made the dish pleasing but that being said, it was not a treat which I would have more than 2 servings for the richness of each bite was rather overwhelming.Soft shell crab sushi roll ($165/-)Thinly wrapped in Daikon sheet, this simple looking sushi roll exhibited some fine techniques by the chef. The soft-shell crab on the inside was deep fried to a crispy crunchy finish coating the firm crab meat on the inside. The accompanying fish roe and avocado condiments made the balance in texture cohesive and complete.Black cod Saikyo yaki ($340/-)The Saikyo-yaki is a delicious and distinctively sweet miso, made with more rice and less soybeans with a short fermentation period. With a salt content of no more than 10%, it is a favourite miso used to marinate fish. The black cod was beautifully cooked to perfection, retaining the moisture and natural sea flavour. The Saikyo yaki sauce was mildly sweet and fragrant but we felt that it was slightly overdone with the sweetness being the dominating flavour on our palate. Rock shrimp tempura with ponzu sauce ($200/-)Look elsewhere if you are looking for the traditional version of shrimp tempura for this rendition carried an interesting twist with the usage of ponzu, a citrus-based sauce. The flour for the tempura and the batter was not the expected norm but rather a thin layer of crispness coating the juicy crunchy prawns. The texture was sublime with the flavour coordinating harmoniously with a right balance of sweetness and acidity from the ponzu. The rich creamy sauce had a delicate amount of heat from the chilli which made this main an appetizing course.Steamed mussel and crispy pork belly, Aji Amarillo ($198/-) The usage of 'Aji Amarillo' (yellow chili pepper) is an inherited characteristic of Peruvian cuisine as it is one of the most commonly used condiment. The mussels presented a rather unforgiving experience with its fishy smell. We felt that the mussels should have been treated with greater care prior to serving for there was detectable sand grains. As much as the flavours compensated for the letdown, these were but some fundamental flaws in preparing mussels, especially at fine-dining levels.Yellowtail collar ($220/-)The fish collar is in fact one of the fattiest, lushest and most flavourful parts of the fish. This was a different technique from the other dishes with the wood oven roast to give the enhanced flavours of the fish. It had a crisp surface and you could still hear the crackling of the skin yet the moisture of the flesh on the inside was not compromised. The flesh of the fish collar was firm yet tender to the bite and the smoothness was better explained by the rich levels of omega-3 fish oil. NOBU style fish and chips ($180/-)Quite frankly, Nobu's version of fish and chips are nowhere close to what we had in mind, and we meant it in a good fashion. The cod fish fillets were coated in a tempura batter and deep fried to give a crispy coating over the moist and fresh fish. The cooking of the fish fillets was clean and neat but the thick and fat potato chunks which supposedly serve as the 'chips' which were also deep fried to a golden brown failed to capture our visual delight nor palate. It was served with glistening oil on the surface, exposing a rather undesired greasy side to the dish. What we enjoyed most about the dish was the interesting green tea and curry-infused salt crystallines that delivered an unexpected strong punch of flavours with each dab. Overall, the presentation of the dish felt clumsy and the platter looked too cluttered for comfort.Uji-Kintoki (Cacao white, vodka, green tea, coconut puree, red bean caviar) This was one of their signature drinks which involved the use of molecular gastronomy technique in creating the red bean 'caviar'. With this cocktail being make to order, we waited almost 30 minutes before it was being served! Do refer to our blog for full set of pictures as we are unable to publish all on openrice due to limitations.…Read More

The name 'Angelababy' should be a familiar luminary in the social media, being a Hong Kong-based Chinese artist that shot to fame years back and even earned the title of 'Hong Kong Goddess' in Japan. Label me prejudiced, somehow, I am not quite exactly a fan of celebrity cafes. They came across to me more as a proposition for awareness and marketing rather than an avenue of fine gourmet in most instances. On that basis, I do admit that we carried a great sense of scepticism prior to our visit at iSQUARE. Will our perception change after this visit?Quite naturally, a pretty face is paramount when it comes to the world of modelling. It would be difficult to miss the eatery with a full blown picture of 'Angelababy' donning the facade of the restaurant. As we arrived early before the dining peak period at about 6pm, there were no problems for a table for two as we were promptly ushered to our seats.The first thing that came to our mind upon being shown to our table was that the adjacent tables beside were uncomfortably close and quite frankly, any gossips or chatter could be easily picked up. The set dinner came at $128/person for a two course meal and a free 'drink of the day' though you have the option to top up for a smoothie or one of their speciality drinks. For the two courses, you choose from between a salad or soup of the day (from the A option) and a main course from the B option. The formula is pretty much option A + B = 'Angelababy'. Right..let us move on to the food proper!For more pictures, please visit our blog!Salad of the DayThe salad of the day was plain, simple and honest. Spotting the usual rocket leaves, leafy vegetables, sliced boiled eggs and cherry tomatoes, it was the balsamic dressing that deserved the attention. The salad was crisp and fresh but the balance in complex flavours from the balsamic vinegar was sublime, maintaining the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. The balsamic vinegar was rich, glossy and deep brown in colour, which was more than acceptable by our standards. Despite the outstanding dressing, the salad could do with a touch of grated cheese just to enrich the flavours.Soup of the DayWith a tantalizing teaser from the salad, we were expecting a creamy soup to nourish our taste buds. We were however left largely disappointed with their rendition of mushroom truffle soup. First up, there was a lack of any truffle taste not to mention fragrance. The mushroom soup tasted mediocre and quite frankly, I would draw comparison with Campbell soup. While the croutons were a good touch to the soup, it was sparing and few. What was not captured in the photo was the excessive fingerprints and marks on the plate which was quite a stark eye-sore under the spotlight (which seemed like the only lighting at the restaurant) It was one of those rare occasions where we did not finish food served on our plates, and this was unfortunately so.Bread roll with butterThe serving of bread rolls was a pleasant gesture. It was not stated on the menu but the warm black sesame bread rolls tasted fresh. I have my reservations whether they were freshly baked or rather just reheated and served. Nonetheless, it went well with a dash of the slightly salted butter or just on its own with a strong lingering aroma of the black sesame.Angela Tasting PlatterSeared salmon fillet tartareTartare in general means in finely chopped portions and to be eaten raw. We enjoyed the salmon fillet the way it was prepared, where the surface was lightly seared yet not overly done while the raw inside was tender and 'melt-in-your-mouth'. The freshness of the fish was prime and it had a mildly sweet tangerine sauce that served to please the palate rather than overwhelm.Japanese scrambled eggs with truffleWhile the eggs were perfectly cooked remaining moist, slightly runny and creamy, it also had a strong 'eggy' fragrance. The toast was sharply crisp but the bread was dull and pedestrian to say the least. The taste of the truffle was present but sorely lacking as a dominating flavour of the taster.Spaghetti with tomato sauceIt flawed severely, presentation wise, with the tomato sauce splashed onto the sides of the plate. The portion of grated cheese atop the spaghetti could certainly be more. Quite frankly, the pasta was passable and similar to what a home-made version would taste like, nothing too surprising.Poisson en Papillote Lemon Sole in a Spring Vegetable Nage, Oolong TeaPoisson en Papillote refers to 'fish in parchment' as seen in the pictures. The lemon sole was contained in the paper parchment before being baked on a cast iron skillet. Within the paper parchment is a spring vegetable flavoured broth used for poaching the lemon sole, where the broth is then reduced and thickened with butter. It is a brilliant technique to cook a tender fish like lemon sole where both steaming and braising are used to ensure that the fish is perfectly cooked and tender. Apart from being health-conscious where it is generally low in fat, cooking by this method infuses the entire packet with the herbs and additions like white wine and vegetables. Where the cooking is done internally within the parchment through steaming, it prevents the fish from drying itself out.Enough rave over the technique employed, the lemon sole was delicate, tender and moist. Coupled with the mashy sliced yellow courgettes and peas (probably slightly overcooked), the overall texture of the dish was 'soft'. While the fish was beautifully cooked, the reduced broth was too salty for our palate. It required some washing down with a drink after every two servings or so. Even though some oolong tea leaves were in the broth and spotted on the fillet, we could barely taste or smell the fragrance of the tea. Great technique, but the flavours certainly need some tweaking.Mulberry leaf and camomile tea with honeyThis was the free drink of the day, and served warm, it was an especially pleasing drink for the lady for she was having a bad throat. It was a beautiful blend in terms of fragrance and the mild sweetness from the honey made it a surprisingly good drink.Strawberry, grapefruit and pineapple smoothie (additional $19 top up over the free drink)This drink offered a refreshing twist to the meal and the fruits worked in unison to create a naturally sweet smoothie which felt 'healthy'. The blended ice was smooth and for some reason, it kept luring me back for a second sip and it was not too long that we emptied it!With black and white as the two primary colours to set the tone of the restaurant, it was clean, chic and mesmerizing in a peculiarly good fashion. The photographs within the frames shown above would change periodically which instil a feeling of motion and 'life' within the restaurant. We believe reservations are a must if you wish to get one of these 'comfy-looking' armchairs or within the spherical dome, which seemed like a good catch-up spot with friends or for the ladies over some afternoon tea. …Read More

While running some search online for a worthy brunch outing, I could not help but wonder who came up with the term brunch? A portmanteau of breakfast and lunch essentially, the word 'brunch' was a term coined in 1895 by the English to describe a Sunday meal for the Saturday night carousers. It was thought that by eliminating the need to wake up early on Sundays, it would promote human happiness in many ways.'Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week'. - William Grimes.With plenty of restaurants each seemingly to offer the best brunch deal, we settled for Prime Steak located at Elements. With stylish steakhouse dining on the upper level, it also offered a wine bar on the ground level. The special brunch menus are only available on Saturday, Sundays and public holidays from 12 - 4pm, with a salad bar to go along with your chosen appetizers and mains at $258 excluding 10% and an additional $128 for free flow of wine, which was quite a steal with good quality red wine being served. Talking is done, here comes the food!Baby Prawn CocktailWe loved the presentation of the dish, which was served in a classy glass. The baby prawns were tender and slightly crunchy and we enjoyed the light sprinkle of acidity coming from the lemon slice. It complemented the Marie Rose sauce, which was a blend of ketchup and mayonnaise, harmoniously with a good balance of sweetness, creaminess and the tang from the lemon rounded up the palate. There were also chunks of lush ripe avocados that gave an added touch of richness to the appetizer. It was a clean classic appetizer which won us over.Jumbo Lump Crab CakeWe enjoyed the varied texture with crispy bread crumbs coating the soft shredded crab meat on the inside. The crab meat was tender yet firm and tasted fresh with no appalling odour. The juices from the diced cucumber blended with the crab meat gave the cake much desired moisture without soaking the breadcrumbs on the surface. The mango relish sauce could do with stronger flavouring, for it tasted too bland and lacked a solid punch for the finishing touch.Steamed mussels with toastThe toast was thinly sliced and crisp, which gave that much desired crunch. On the downside, the sauce soaking the mussels tasted too salty for our palate. Even with the toast on dip was too much for our tastebuds. The salinity overwhelmed our tasting senses completely, to the extent that it masked the freshness of the seafood and we were left scurrying for plain water to wash it down.Lobster Eggs BenedictThe first pierce with the knife for the classic eggs ben test.Instead of serving the classic muffins for the traditional rendition of Eggs Benedict, burger bun was used. There were a lot of flavours going on with each spoonful, with the Hollandaise sauce blending beautifully with the savoury lobster bisque sauce which set the base flavour for the dish. The poached eggs were cooked to 90% perfection with an extremely thin layer of cooked membrane which was no more than 2mm thick. It was so slight that even the camera failed to capture it. While the Hollandaise sauce was slightly diluted, it was more than compensated by the richness and creaminess of the lobster bisque sauce which had an appealing crustacean flavour. The chunks of de-shelled and de-veined lobster flesh were fresh and cooked to a tender ripeness. The dish in general was very satisfying and the flavours worked harmoniously with each other.Penne CarbonaraThe pasta was cooked to al dente and the penne were evenly coated with olive oil. Each of the cylinder-shaped pasta carried a strong dominating cheese flavour and the grated cheese was the icing. While we enjoyed the richness and savouriness of the pasta, the presentation of the bacon was clumsy and made the dish look lacklustre. Despite the beautiful grill lines and good seasoning, we could not get past the fact that the thick slab of bacon sat ill-matched on the bed of pasta.10oz USDA Angus Ribeye FritesThe rib eye steak is the center best portion of the rib steak and is one of the more flavourful cuts of beef due to the fact that it comes from the upper rib cage area, which does not support much of the cow's weight, nor does it have to work hard or exercise. This results in a good marbling of fats, making it an ideal cut for slow roast or grill.We requested for it to be medium-cooked and it came being slightly on the pink side, which was still acceptable. The cut suited our palate for it was not as fatty The surface of the meat had beautiful grill lines but we felt that it was a touch too charred. The fries that came with the dish were deep fried to a beautiful golden brown, that was crispy and crunchy to the bite. The fries were really fresh, as you can still see potato skin attached. It was so crispy that our fingers could not help themselves from fetching for just one more...and one more...Sunny Up Prime BurgerWe ordered this to be cooked medium rare, and the beef patty was cooked to our exact requirements. There was nothing to fault about the burger, though we do love the presentation of the dish, set out in 3 portions with the fries and burger bun on the side. The patty retained much of the moisture which made each bite bursting with juices, yet it was well locked within the patty, not soaking the bun as a result. It was an 'okay' burger, enough to please, not good enough to impress. …Read More

Having visited Urban Bakery,we were adamant that we had probably found the best croissants in town. Located in the same building, at Hysan Place, is another contestant which we put to a test! With double-baked croissants to boast, Le Salon only make 300 croissants each day over 7 baking periods at 1100hrs, 1230hrs, 1400hrs, 1500hrs, 1600hrs, 1700hrs and final batch at 1800hrs.Caramel CroissantSeasoned with maldon sea salt and stuffed with caramel creme, the crisp crust was slightly crystallized and caramelized with an enriched buttery fragrance. The caramel creme was rich and viscous nestled within a relatively dense inside. The sweetness of the creme and the flaky pastry satiated our appetite quite a little, so it would be best to have some tea or coffee to go along.(Alphonso) Mango CroissantThe usage of alphonso mango, which is a seasonal cultivation, is considered one of the best in terms of sweetness, richness and flavour. With a considerable shelf life of a week after it is ripe before being exported from Western India, it took us no hesitation to give the crusty croissant a large bite. It was pretty much similar to the caramel version, but there was some extra icing drizzled across the crust which was rather overwhelming in terms of sweetness.Tiramisu CroissantThe name itself was enticing enough given its uniqueness. With cocoa powder sprinkled across the crust, it helped to enrich the flavour which was also the dominant taste. You could barely taste the marsala wine nor coffee aroma typically expected of a tiramisu dessert.Chestnut CroissantThe candied chestnut pieces atop the crust was the highlight, giving it an added layer of texture to the crispness of the croissant. The filling was equally rich in flavour though on the plus side, it was not as sweet.…Read More