tag:blogger.com,1999:blog-219875872024-03-08T07:16:45.622+08:00FOOD FRENZYRAGAMUFFIN GIRL ON AN EATING RAMPAGEragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-21987587.post-65108720337040205622012-05-04T17:19:00.000+08:002012-05-04T18:25:17.008+08:00Dining at one of San Pellegrino's 50 Best Restaurants in the WorldThere are good restaurants, and then there's the world's 50 best restaurants. Lucky me was able to try one on the list.
Sydney’s famed Tetsuya, opened by Japanese chef Tetsuya Wakuda in 1989, has reaped countless accolades, so expectations were running quite high for his first project outside of Sydney, Waku Ghin at the Marina Bay Sands in Singapore. It’s a very spacious 8000 square feet temple of fresh ingredients, knowledgeable chefs and interactive dining experience. With only 25 seats available for dinner, this is a crowd and noise-averse diner’s dream.
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Prior to the dinner proper drinks were served at a quiet lounge with comfortable chairs and magazines to read, for the early types or those disinclined to pre-dinner socializing. After walking through high ceilings and minimalist décor with touches of luxe here and there, we were ushered into one of several private enclosures with high seats facing a gleaming steel cooking countertop.
A chef came in and introduced himself as well as the 10-course degustation of the day. Ingredients were presented to guests before cooking, accompanied by a brief explanation of where it was sourced and how it will be cooked.
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To start with a small white cup on a saucer was placed before us. Tiny globules of bright orange Hokkaido salmon roe formed a glistening layer over a chilled flan. The roe was bursting with the freshness of the sea, while slightly salty it paired excellently with the bland and smooth flan.
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The next dish was greeted with excitement. A lightly marinated Botan Ebi with Sea Urchin and Oscietre Caviar sat regally atop an uni shell on a bed of ice. Each mother-of-pearl spoonful was a revelation. The uni was perfect in itself, with no trace of fishiness; when swallowed with the pop-in-your-mouth caviar and crunchy-slippery Botan it danced in your taste buds. This was easily a favorite of the night.
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At this point little details didn’t go unnoticed. On a wooden counter top behind the chefs sat a still life of glass bottles filled with oil, soy sauce, seasoning, water and a neatly folded white towel. These were the seasonings most often used throughout the meal, in restrained quantities so as not to overwhelm the palate. The water and towel, used to clean the steel cooking plate after each dish, were used so efficiently it seemed like nothing was cooked on the steel plate at all. Chefs chatter according to their guests’ response; ours was more reserved than the one serving those beside us. It was just slightly uncomfortable sharing a room with another trio; perhaps a divider would work, since the room could accommodate a party of six.
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Still reeling from the beautifully presented caviar, we politely tried the small slice of grilled freshwater eel (Anago) that hid a sliver of decadent foie gras and zucchini. Served with a sweetish sauce, this was a simple way of starting off the round of cooked savory dishes. The serving size was small enough that we could enjoy the richness of the eel and foie without being too full to eat the remaining 7 courses. While delicious it paled in comparison to the sensation of the Botan-uni-caviar triumvirate.
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Freshly-caught and delivered Tasmanian abalone took center stage next, each one expertly scored, grilled and cut into quarters and gently laid on a bed of micro arugula, stewed grape tomatoes and fregola (a type of pasta from Sardinia) frolicking in a flavorful broth and dotted with olive oil. The abalone, with its slightly charred edges, was like squid in texture, somewhat rubbery on the outside leading to a soft bite in the center. The broth tasted refreshing and summery, with a mild bitter kick from the arugula pairing wonderfully with the sweet and acidic tomatoes. While I praised the abalone I could see my companions were not as enamored, not because of the flavors but the texture.
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A beautifully sliced piece of raw, quivering, orange-spotted lobster provided color contrast to the green leaf it was on. This treat was unexpected as it was not on the menu. Served with a creamy dip, it was again a symphony of simple, natural flavors and acted to cleanse the palate for the next dish, Braised Canadian lobster contentedly swimming in a heady licorice-scented tarragon sauce. The lobster flesh was moist and imbued with the liquor used in the sauce. After finishing off the meat there is the temptation to spoon the sauce, which resembled a dark tomato soup, and finish it to the last drop.
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After several seafood courses the men were of course anticipating the meats, and they were not disappointed. On the menu both <i>"Sumiyaki of Tasmanian Grass-Fed Beef Steak with Tasmanian Wasabi Mustard"</i> and <i>"Japanese Ohmi Wagyu Roll from Shiga Prefecture with Maitake, Wasabi and Citrus Soy"</i> had two appealing words-- Beef and Wagyu. The first was five bite-sized cubes of steak grilled and brushed with barbeque sauce. The sauce was not too sweet and was more soy-based and when the fork tender beef was smeared with a bit of the light green tangy wasabi mustard it was an explosion of sweet, salty, spicy all at once, followed by the “hit” only wasabi can give. Wagyu beef speaks for itself, it’s the undisputed King of beef cuts, and to overcook or over sauce it does not do it justice. At Waku Ghin it was treated with utmost respect. A sprinkling of salt and pepper, a deft hand in cutting and rolling, a few second sear and it was done. Our plate was minimalist, with a small mound of fried garlic slivers on one side, a dab of fresh wasabi and some finely grated leeks on the other. Lightly grilled mushroom slices were the finishing touch. Purists would eat this as is, with a sliver of garlic for crunch and taste and a smoky, chewy mushroom accompanying the fat-marbled and extremely tasty beef slices, while others would dip a bit it in the citrus soy for a zesty flavor profile. Either way the Wagyu shines.
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At this point in the meal we were starting to get full, so the last savory dish of a few spoonfuls of rice and a poached snapper immersed in consommé was very much welcome. It rounded off the dinner nicely, satisfying those looking for some carbohydrates while warming the insides with the mild-tasting broth and soft fish—similar in comfort to a chicken noodle soup but much more refined. Fragrant green tea was the appropriate finale before we were ushered into the main dining room to partake of dessert and the spectacular Singapore skyline offered by the floor-to-ceiling glass windows.
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Three sweets were presented, a bittersweet granita of grapefruit with Chartreuse Jelly, a mousse-like Japanese style cheesecake and a tray of Petit Fours with macarons, mochi balls, meringue and cookies. Sweet-toothed ones would most likely protest at the lack of cloying sweetness, but Ghin is a restaurant of restrained pleasures. From the décor to the menu, everything was moderately seasoned, crafted with care, presented simply but beautifully, letting the freshness and provenance of each ingredient be the star of the show, rather than fanciful plating or exotic flavor combinations. In the end, we still could not get over the uni; we wanted more. And wanting more always translates to "we will be back". Small wonder Waku Ghin is consistently named one of the world's 50 best restaurants. I was bowled over. A year on and looking at the pictures, I still am.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpUInbUYX8eFXs2f2-CMlBrEYaOqctEIhumPetcoj6ZbWan4UXnMPk9903OGNQ6_77c-DeXjrl8QTEY6ua7k_IArtfPC6r6QiKW0xQpU5Zmpz17Rxi_jaMiJZIKGK1QYzV1tr/s1600/P1010892.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpUInbUYX8eFXs2f2-CMlBrEYaOqctEIhumPetcoj6ZbWan4UXnMPk9903OGNQ6_77c-DeXjrl8QTEY6ua7k_IArtfPC6r6QiKW0xQpU5Zmpz17Rxi_jaMiJZIKGK1QYzV1tr/s320/P1010892.jpg" /></a></div>ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-19870776166701415842010-11-25T13:03:00.007+08:002012-05-04T18:30:52.390+08:00Why Do I Love Cooking and Eating?<b>It makes me remember. <i></i></b>Sensations, pleasures, fleeting memories. Happy, exciting times. Special, personal moments.
<b>It makes me adventurous.<i></i></b> Throwing caution to the wind as I embrace new textures, new tastes.
<b>It unleashes the creative in me,<i></i></b> in anyone who attempts to please both eye and palate. Most of all, <b>it makes me believe in something better.<i></i></b>
<br /><br />Food is transformative. I see something bright green and sprightly wilt ever so slowly under the influence of heat and steam, turning a raw vegetable into one of slightly crunchy goodness. I visualize pink turning white, red turning pink, grill marks seared on flesh as if branded and possessed. I struggle to contain my excitement at the intoxicating sight of seafood curling up or ever so slightly shrinking, as if afraid of the heat but tamed by it. <br /><br />I am witness to ordinary, almost unwanted cuts of meat absorbing the colors of the sauce they're cooked in -- deep tomato red, dark earthy brown, creamy blushing pink, bright sunny yellow, virginal blinding white, milky chocolate brown; absorbing the flavors of wine, onion, butter, or cream, stock, garlic, or tomatoes, soy sauce, sugar or any one of a myriad ingredients that have the power to convert plain into magnificent.<br /><br />Only the delicate art of frying can turn flimsy and yielding into crackling and bold, full of confidence and swagger, curling up as it swims in bubbling oil, each second making it crispier, crunchier, more appetizing to shatter in one's mouth.<br /><br />To observe a soft, pliable, homely piece of dough rising, and becoming a hunk of chewy, oven-baked receptacle for any number of spreads, jams, butters, pates and thick chowders is a solemn experience. To inhale the wondrous scent of pastries, cakes and breads baking is a moment unmatched. <br /><br />How folding ribbons of batter, composed of earth's simplest treasures, become a cake, that, after some window dressing, metamorphose into something dreamy, elegant, pretty, decadent and delightful is a mystery, a result of science and magic and yes, a fair sprinkling of fairy dust.<br /><br />From spartan to ornate, from unsightly to mouthwatering, cooking and baking wield the power of alchemy, and is the driving force behind the optimism and hope I harbor within me.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-10724845404094425532010-10-26T18:20:00.012+08:002011-07-02T08:18:47.967+08:00Stufffing Myself Silly"I'm a better (wo)man than this. I will not succumb to gluttony."<br /><br />This is my mantra the entire 3 weeks that I find myself in Manila, Subic and Batangas, ostensibly to spend time with my family (which I did!), but let's face it, I was hoping to stuff myself silly in less than a month, since long vacations like these are too few and far between.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DS9xRHE91dhHQw9SmVgURbth87TJ_EXQjm_wI-FpEkUj7mVdHHt0Cod_TlASU9d3J7GYPa5iLdmphGvMWbsJGy1wJpKrWBnm3gFDPK7xOaWfppFZd8gdHKnFMs3-A1ly_E-l/s1600/IMG_4729.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DS9xRHE91dhHQw9SmVgURbth87TJ_EXQjm_wI-FpEkUj7mVdHHt0Cod_TlASU9d3J7GYPa5iLdmphGvMWbsJGy1wJpKrWBnm3gFDPK7xOaWfppFZd8gdHKnFMs3-A1ly_E-l/s320/IMG_4729.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298832313933938" /></a><br /><br />In Subic, a gigantic pizza takes center stage (literally). For something so showy, its substance surprises; a chewy crust cradles gooey four cheese goodness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQiwr-oDBBnnANBQt_rkT0eAgcUOt_WF0bArLP2CZ5UP4RC9UQ3XCSBHjnn31dU6I9wZhSBj8PfIcofK0YlK1ChwB1oIstpBglm3EHR_IpDQi-m0jXanOZSgSxIgi0pQvronI/s1600/IMG_4727.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQiwr-oDBBnnANBQt_rkT0eAgcUOt_WF0bArLP2CZ5UP4RC9UQ3XCSBHjnn31dU6I9wZhSBj8PfIcofK0YlK1ChwB1oIstpBglm3EHR_IpDQi-m0jXanOZSgSxIgi0pQvronI/s320/IMG_4727.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298715448055426" /></a><br /><br />Another Subic find, mushroom burger. While it didn't knock anyone's socks off, the meat was cooked medium rare and the chargrilled flavor was evident in every bite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcpkKVmpspjNK5qZ1Xcl7YZSbeh2NzhvFWXbz6mHwaYP9gpbXimmM15sR9zh9dKaIK0jvOV75P277Uvn5m42zy3h63Ks56LyP9tXL8f6a7klqcOBfMCtXqy14j8mfJtoQergK/s1600/IMG_4721.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcpkKVmpspjNK5qZ1Xcl7YZSbeh2NzhvFWXbz6mHwaYP9gpbXimmM15sR9zh9dKaIK0jvOV75P277Uvn5m42zy3h63Ks56LyP9tXL8f6a7klqcOBfMCtXqy14j8mfJtoQergK/s320/IMG_4721.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298451557955138" /></a><br /><br /><br />The temptation to "taste" just a bit of this soft, pillowy ensaymada and its Westernized cousin the cinnammon roll was just too strong. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRY0enSQ3tIR87RegyTC4RMdLfNvqXQkmK1E6s-vEcQg3oHj2YHFpgtb7kmvMSEXRm6bQH51QMkxJDH8VuoUZtlDTeGgPv3vE3pL2RvBSSmYcnslNpEXwiQ5J4fq7GsY3yP9x/s1600/IMG_4741.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRY0enSQ3tIR87RegyTC4RMdLfNvqXQkmK1E6s-vEcQg3oHj2YHFpgtb7kmvMSEXRm6bQH51QMkxJDH8VuoUZtlDTeGgPv3vE3pL2RvBSSmYcnslNpEXwiQ5J4fq7GsY3yP9x/s320/IMG_4741.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298552042971890" /></a><br /><br />Ar Angel's Kitchen in Greenhills, their famous pinakbet rice topped with bagnet and served with chocolate bagoong satisfied a curiosity I've harbored since reading about the dish. While the individual components were not the best renditions, the overall presentation and blending of tastes worked pretty darn well. A creative dish!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLavzDBEMQ7Tn61p45Jdapt8wLtQoH1QzCxVBOZ2MAq1VdBnL5f3TL89_BVC10hFqNLux3y2oGpzSA3oVacEJT50BGnl9ZcSwVSlxJNyf1ZuAx4UqYu35Kks0O_MbkZeHaPgd/s1600/IMG_4666.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLavzDBEMQ7Tn61p45Jdapt8wLtQoH1QzCxVBOZ2MAq1VdBnL5f3TL89_BVC10hFqNLux3y2oGpzSA3oVacEJT50BGnl9ZcSwVSlxJNyf1ZuAx4UqYu35Kks0O_MbkZeHaPgd/s320/IMG_4666.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298230852535586" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSbVneGPy0DyCCuW3y_Q0XCzUqXZfWVU9QjNAUvFybSZ3geTqjs3Ae_K2kQ1pIrAQycK_WTbKpZHAkBLF9iIWp8_LrCSjGva-Kn9MUqzwo9FDeyhbJKJ_BB32MgBDDmxAGXQE/s1600/IMG_4663.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSbVneGPy0DyCCuW3y_Q0XCzUqXZfWVU9QjNAUvFybSZ3geTqjs3Ae_K2kQ1pIrAQycK_WTbKpZHAkBLF9iIWp8_LrCSjGva-Kn9MUqzwo9FDeyhbJKJ_BB32MgBDDmxAGXQE/s320/IMG_4663.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298103701723938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxHAW5kiO2XlKv1QlU00Yg_RS8IgzzgrNkp7uit8i0T8EC6yLmd_GPOcHQjQan6d3Aev2cM9AbUGm_14YeHI6-3E5llbA_yLs30DaE2p8UprQR_xspUQ-FVEJ7UnBbILkBXus/s1600/IMG_4667.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxHAW5kiO2XlKv1QlU00Yg_RS8IgzzgrNkp7uit8i0T8EC6yLmd_GPOcHQjQan6d3Aev2cM9AbUGm_14YeHI6-3E5llbA_yLs30DaE2p8UprQR_xspUQ-FVEJ7UnBbILkBXus/s320/IMG_4667.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532298331425712946" /></a><br /><br />A party at home was catered by Mongolian Grill! The scent of sizzling meat and seafood, the sight of fluffy white rice, the anticipation of how your "experimental sauce" will taste like...it was a build up of excitement for a Mongolian fan such as myself. Then you see the rice tossed with the vegetables, the meat joyfully dancing in the air, that blur of movement as your rice is placed in a bowl, hot, heaping....how can one be enough?<br /><br />**Other no-holds barred pig out moments include: brunch at Bistro Filipino (always a clever, ingenious little gem of a restaurant), cheese steak from Charlie's Grind and Grill, a dripping mess of tender, thinly sliced beef and molten cheese that sticks to the roof of one's mouth; Taiwanese beef noodle, oyster omelet, black gulaman and other street snacks from Mien San in Gilmore Avenue (a childhood favorite); lunch at Cafe Romulo (the only disappointment during my 3 week dining spree), dinner and wine at Masseto, where I chose to try two attractive sounding appetizers instead of a main, and coffee at Bag of Beans in Tagaytay.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-89921394546902754812009-10-30T12:24:00.021+08:002009-11-13T00:32:28.093+08:00Bo InnovationAlvin Leung is the tattooed, long-haired demon chef of <a href="http://www.boinnovation.com/">Bo Innovation</a>, the 2 Michelin starred restaurant famed for its take on molecular gastronomy. Dinner there can cost upwards of HKD1000, so good friends and I settle on the HKD198 lunch. On the day I finally sashay over to the second floor of a side street in Wan Chai, who do I see lording it over the kitchen but a chef with long bangs and tattooed arms in a sleeveless black chef's uniform -- so for a moment there I thought the demon chef would be cooking our lunch. But on second glance I realize it's not him, which is a bummer but totally understandable given that we were there for the less expensive and less varied lunch set.<br /><br />Appearances of chefs aside, the all important question is: Did Bo live up to its reputation? I'm not an expert on molecular gastronomy, having eaten at El Bulli only in my dreams, and I have yet to muster the courage to splash on Bo's dinner chef's menu or tasting menu, so I can't say my opinion truly counts. But for those who are interested, let's just say I didn't die and go to foodie paradise, but I would go back for dinner. They should turn down the air-conditioning though. It was a freezer inside. The pinpricks of sunlight that danced on our skin when we left were oh so welcome. Maybe we should have eaten on the casual terrace outside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMxgB4h7upe4K5SWW2b2Ci9rWESwSdir0926W9mVDmbKEZ3gt4TySQzGvntHcFfOuefAvSBRXGlYw4PdSwEEgZTJ9BVxXPTElm6Dc1n0pFYcUsesd8k5I0eeGvpOBlQRqrECn/s1600-h/download-5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMxgB4h7upe4K5SWW2b2Ci9rWESwSdir0926W9mVDmbKEZ3gt4TySQzGvntHcFfOuefAvSBRXGlYw4PdSwEEgZTJ9BVxXPTElm6Dc1n0pFYcUsesd8k5I0eeGvpOBlQRqrECn/s320/download-5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245529787629026" /></a><br />We were greeted by this unique place setting with a diagonal fork rest.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWCrckLklOzrCmEfKpHvvtY0C689-Mg4r9FBjEEOFmudAuIBiB_5F0PJfyzchOLZnWy0aBnW3SW2MWiW43OpvauV7DPo5vjl38YGkXMfSkx3RGAkozJuVmM1JhMpBF7eNeSCr/s1600-h/download-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWCrckLklOzrCmEfKpHvvtY0C689-Mg4r9FBjEEOFmudAuIBiB_5F0PJfyzchOLZnWy0aBnW3SW2MWiW43OpvauV7DPo5vjl38YGkXMfSkx3RGAkozJuVmM1JhMpBF7eNeSCr/s320/download-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245458172326162" /></a><br />My companions and I ordered the set lunch with different dishes so we could taste them all. This was my friend M's savory foie gras bread pudding, which was tiny, rich and had a hint of 5 spice powder.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n6wPLvQ4S4OaVJpJsh8AqU2QwSsffiDpyVyOvYv4FCNw1dCWLMXu2er9UUnobIxc2oZKIcKQYxbWsPnu66oxejBQPNnCVHjDMulYdnPVx9nU7LI2IRhXWnJvbmV1xdqrORSt/s1600-h/download-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n6wPLvQ4S4OaVJpJsh8AqU2QwSsffiDpyVyOvYv4FCNw1dCWLMXu2er9UUnobIxc2oZKIcKQYxbWsPnu66oxejBQPNnCVHjDMulYdnPVx9nU7LI2IRhXWnJvbmV1xdqrORSt/s320/download-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245365836633586" /></a><br />Two golden orbs of scallops with dollops of fragrant kaffir lime sauce peeking through. This dish was an easy favorite. Imagine a bite of soft scallops followed by an intense flavor hit from the tangy, zesty, creamy sauce.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZH71xQGB8uHQcSRGWBr3MPh4YL99YRYSYhTGog5XC2J41AnxRQltf8vXjJmJHL5GB27w_x8NlE1AS1UF9r0kKqKbpl4JtJJmuoPDRIup4RRWRHVBFpuBQp09tUGueCKvK40A/s1600-h/download-6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZH71xQGB8uHQcSRGWBr3MPh4YL99YRYSYhTGog5XC2J41AnxRQltf8vXjJmJHL5GB27w_x8NlE1AS1UF9r0kKqKbpl4JtJJmuoPDRIup4RRWRHVBFpuBQp09tUGueCKvK40A/s320/download-6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245264003246706" /></a><br />P's foie gras potsticker. A lone piece of luxury. It tasted like potsticker with foie gras inside. Decadent. I really can't be more poetic or descriptive than that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZQolI9uAdmCCdGareLLaDrEEAGYEVvNUvyyCX4OAhD2Aex3lljKaLnGSJetOUf8f_tVLqN2bNPX-e2qm7-AnM7cMVUeWamTwRlpcPjfMVlF8-5cXTPC9GpyM0IHxB6lqGkui/s1600-h/download.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZQolI9uAdmCCdGareLLaDrEEAGYEVvNUvyyCX4OAhD2Aex3lljKaLnGSJetOUf8f_tVLqN2bNPX-e2qm7-AnM7cMVUeWamTwRlpcPjfMVlF8-5cXTPC9GpyM0IHxB6lqGkui/s320/download.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245191003068706" /></a><br />Porcini "fun gor", deep moss green steamed dumplings filled with exquisite porcini mushrooms. A sensual, inspired creation that could convert a carnivore. Slippery sliced porcini encased in a thin, light, dumpling wrap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKAK6_27MCMROjFlAdlIpP9dXpTcFbENSlJJrqautfeploVZ5TDRSIUmWEOxiLpK-hmT0BrPKrJUikLZ8k-A08zM3IiE3t5fOIlOTTfm-G5XlK4oY5L6rRLvSC-m7UctpQfVF/s1600-h/download-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKAK6_27MCMROjFlAdlIpP9dXpTcFbENSlJJrqautfeploVZ5TDRSIUmWEOxiLpK-hmT0BrPKrJUikLZ8k-A08zM3IiE3t5fOIlOTTfm-G5XlK4oY5L6rRLvSC-m7UctpQfVF/s320/download-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245116449021538" /></a><br />"lap mei fan", steamed rice with preserved meats in normal restaurants, but Bo is anything but normal. Steamed rice is reincarnated as rice krispies, and preserved sausage is not to be seen, but tasted. The white ice cream underneath the krispies was redolent with the flavor of sausages and Chinese wine. There was also a hint of duck powder. Texture and temperature wise this dish was a revelation. One expects the krispies to be sweet, like the cereal, but it's bland, and the ice cream is anything but. It's as if they distilled the essence, the soul, of a Chinese sausage and magically transformed it into tongue-numbing cold ice cream. A fascinating dish, but it will do nothing to tame hunger. So men with big appetites beware, this restaurant is not for you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLZKfSoAl5PApnuwSH3cbNBKFd3YcoIvX7k7xnHZSNcNUGBw9WIT3DxuYEj0uV54oYumey7xf0WEVSZq0cQrFQzkL5i7i2VScP14Bf0b9CxADWxbpeYJqxD8Gf1sEcecXeFjo/s1600-h/download-4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLZKfSoAl5PApnuwSH3cbNBKFd3YcoIvX7k7xnHZSNcNUGBw9WIT3DxuYEj0uV54oYumey7xf0WEVSZq0cQrFQzkL5i7i2VScP14Bf0b9CxADWxbpeYJqxD8Gf1sEcecXeFjo/s320/download-4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398245031882345906" /></a><br />Oxtail "xiao long bao" with avruga caviar. The best looking of the lot but the least attractive to our taste buds. I prefer the genuine xiao long bao. This one had a too-thick skin and insipid broth, like an older fowl with a tough exterior and tasteless meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tXVl0QTwrkcpJeSVnOe-5DXnvKTlyHnYZKa0NRCzhcC5ibelzMIMSLeUNAb9vvqQrxtLtMV0GT0Q7BTpH4NX1yJ2uVR-DWgeYEMghBf2pfpPSEssk7iktGrwzgn7UyRx2NBD/s1600-h/download-9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tXVl0QTwrkcpJeSVnOe-5DXnvKTlyHnYZKa0NRCzhcC5ibelzMIMSLeUNAb9vvqQrxtLtMV0GT0Q7BTpH4NX1yJ2uVR-DWgeYEMghBf2pfpPSEssk7iktGrwzgn7UyRx2NBD/s320/download-9.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398244831641486434" /></a><br />Starch du jour: rice with fish roe. 2 words: more! more!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGrUb1l12_M9AeHrzd55aJ7MGHXS1ALQW8E5cSpDHF-B2PPM0wSMYebvHVkYo63FkXcvAKsD5kPg6E8z-lM7qq28ZQW-9nySa3JaxQnAf9II40JY-tKMH1vjs5D_7sMY9Nwxb/s1600-h/download-8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGrUb1l12_M9AeHrzd55aJ7MGHXS1ALQW8E5cSpDHF-B2PPM0wSMYebvHVkYo63FkXcvAKsD5kPg6E8z-lM7qq28ZQW-9nySa3JaxQnAf9II40JY-tKMH1vjs5D_7sMY9Nwxb/s320/download-8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398244776563503650" /></a><br />Duck with green salad and crispy taro. Not a memorable dish, except for the sweetish sauce and the hidden duck meat inside the taro shell. Now that was a nice surprise since I was wondering how one itsy-bitsy piece of duck leg could possibly tide me over for lunch!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_NjUkibbZHGvJqelcWle9rHlj1HJcZoPH6Mcj2tuKWFyvt3A4bqr-l1pTPAJSBSQk8y1X2fw144ZQjicgZrYT97bQpgl1_XaxCKDy5Qc9ECkaEADbvrK4VqEv-UY6D4FpMWJ/s1600-h/download-7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_NjUkibbZHGvJqelcWle9rHlj1HJcZoPH6Mcj2tuKWFyvt3A4bqr-l1pTPAJSBSQk8y1X2fw144ZQjicgZrYT97bQpgl1_XaxCKDy5Qc9ECkaEADbvrK4VqEv-UY6D4FpMWJ/s320/download-7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398244721275651010" /></a><br />"Ballotine of Chicken beggar-style, lotus flavor". Now this is something I would order again. Beggar chicken in Chinese restaurants is more of a showy dish than anything, flamboyant in presentation but lacking punch. Not so with this winner. Each bite begged (no pun intended) to be savored, the sauce was something you wanted to lick, if you were in the privacy of your home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxcylvIE1deycPEN3cFz3UyBiVNSizwTcGjW6GkCkes1VoN0veCpuSPyFrpVM3JD-ehYZ0SBcQBwIJEfRyRLvbEnLOi1w4GH2wbZq5bNfXwUxImiCAqllaL6JzgFn4J3EULWl/s1600-h/download-12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxcylvIE1deycPEN3cFz3UyBiVNSizwTcGjW6GkCkes1VoN0veCpuSPyFrpVM3JD-ehYZ0SBcQBwIJEfRyRLvbEnLOi1w4GH2wbZq5bNfXwUxImiCAqllaL6JzgFn4J3EULWl/s320/download-12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398244579924703154" /></a><br />24-hours cooked pork lasagna, a quail egg yolk sitting pertly atop. P beamed when she saw the egg. As hinted at by the name, this dish was composed of many layers of pork slices that probably bathed gently in a vinegar and sugar braising liquid (an upgraded Chinese adobo). Now after 24 hours in a gentle bath, it's only right that one feels soft, smooth and silky, which was how the pork felt on the tongue. Sometimes, though, it's a case of too much of a good thing-- this dish was too sweet, the seasoning too intense, we all felt bored after a few bites.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwFPIvt7F36RJvaKLsWABhv-Byt4tWes1Q2RKgKfjkmCAODQwCezigRbOJjNTV-Xrgn3G4UNjLGhxMYCo1ItSisU6ETtMxDZATjaBYIez3WrYdC_MtPsBL0GZLmUQe3xMurVB/s1600-h/download-10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwFPIvt7F36RJvaKLsWABhv-Byt4tWes1Q2RKgKfjkmCAODQwCezigRbOJjNTV-Xrgn3G4UNjLGhxMYCo1ItSisU6ETtMxDZATjaBYIez3WrYdC_MtPsBL0GZLmUQe3xMurVB/s320/download-10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398244486244659458" /></a><br />Dessert was a simple affair: a chocolate pastry boat filled with souffle. The sprinklings you see on the side are not reddish cocoa or colored icing sugar but a berry dust (I'm guessing raspberry). I've never encountered such a crackly shell in my life! Each time my fork or knife came near a small bit would jump onto my napkin. In case you're wondering, I would pick the bits up and eat them. They were delightful, after all.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com7tag:blogger.com,1999:blog-21987587.post-23864684036566492262009-07-17T08:40:00.003+08:002009-07-20T21:44:45.605+08:00Hospital FoodIf hospitals all over the world serve what Matilda International in HK does, I think there would be a spike in admissions, longer-staying patients, and more visitors than usual.<br /><br />My 7-day stay in this lovely place overlooking the harbour (with fabulous, sweeping views of Aberdeen, Lamma Island, and the few breathtaking mansions that line the Peak) was made all the more special because of the menu. Before I get into that, though, let me say that Matilda also has what it takes to be a premier medical facility. <br /><br />Are the doctors professional yet reassuring? Yes. Mine were more than competent and a joy to encounter. Are the nurses and midwives knowledgeable, accessible and friendly? Most definitely. There were several Pinoys and it was great to be chatting to them in Tagalog. Are the facilities adequate? It's a 100-year old hospital blessed with modern equipment, spic and span public spaces while maintaining a classic, homey ambiance in the rooms (one friend thought I was in a bedroom with a hospital bed when she saw pictures). <br /><br />What sets this hospital apart, though, is the food. Rumor has it a former hotel chef runs the kitchen, and after a week of "ordering" three meals a day, I can say with certainty that whoever is boss of that distant universe where my meals come from, can cook, and cook well. Oh, lest I forget let me say the plating is mighty pretty too (especially the salads).<br /><br />Most hospitals will give you a choice of dishes from a very short (and blah-sounding) list. Some will just deliver tasteless looking mush on a tray, hoping you will be ravenous enough to finish it off and thank them for it (not to mention pay for it as part of your bill). At Matilda there is a menu to choose from, with both Western and Oriental breakfasts and main dishes, vegetarian options, pasta, sandwiches, soup, salad and dessert. The descriptions are well-written, similar to a restaurant, with nutritional info for each dish. Quite understandably, the prices can be steep compared to other HK hospitals. This isn't a problem for patients, who as part of their package are allowed to order 1 starter or dessert and 1 main dish for lunch and dinner, as well as their choice of breakfast. Family and friends who visit or stay have to pay, and pay they do, because they also want a taste of the food!<br /><br />Here is a list of what I've been eating, and what family/friends have been ordering since I was admitted:<br /><br />Breakfast:<br />Peach juice, oatmeal cereal, bakery basket and fresh fruits<br />Congee with sweet corn and steamed pork and vegetable bun<br />Congee with mixed beans and seeds with steamed barbeque pork bun<br />Congee with minced pork with wok-fried rice vermicelli with chicken<br />Grapefruit juice with all-bran cereal, bakery basket and fresh fruits<br />Sausage Omelette with toast<br /><br />Lunch/Dinner: <br />Cappa Ham with Artichoke Heart Platter<br />Chicken Consomme with Vegetables Julienne <br />Mixed Garden Vegetable Soup<br />Potato and Leek Soup (Little boy loves this!)<br />Club Sandwich with Chips<br />Wheat Baguette with Smoked salmon and Salad<br />Baked Free-range Chicken Breast with Herb Sauce and Steamed Rice<br />Grilled Rib-Eye of Beef with Herb Gravy and Mashed Potato<br />egg Noodle in Soup with Wonton<br />Sweet and Sour Pork<br />Wok-fried Fish Fillet with Celery (the fish was tough and overcooked, I guess you can't have everything)<br />Wok-Fried Broccoli with Chicken (I have to say that Matilda wins hands down when it comes to Western dishes, their Chinese ones could improve)<br />Grilled Mixed Vegetables Salad with Feta Cheese and Balsamic Dressing<br />Pan-Fried Salmon with Balsamic Glaze, Pine Nuts and Baked Potato<br />Cream of Mushroom Soup<br />Tomato Basil Soup<br />Papaya with Black Dates and Peanut Soup (I was feeling very "health-conscious" after delivery)<br />Wheat Pita with Grilled Vegetables and Avocado Dip<br />Wheat Linguine with Mixed Mushrooms and Parmesan<br /><br />Not bad, wouldn't you say? :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit69Skb1aX0dY9HRp6Yo8vx7bzoHvd262OlqcEgP_55abDrtbG0-VftG2PooPjQAJYcilMDNROlY3MjvqnPRdn8g9fymlaU62wbJ0RaiETTe7mt1pJdpG7Slj9JYGAT_Sf4Fi3/s1600-h/IMG_3725.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit69Skb1aX0dY9HRp6Yo8vx7bzoHvd262OlqcEgP_55abDrtbG0-VftG2PooPjQAJYcilMDNROlY3MjvqnPRdn8g9fymlaU62wbJ0RaiETTe7mt1pJdpG7Slj9JYGAT_Sf4Fi3/s320/IMG_3725.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5360536805175445250" /></a><br />Baked Pistachio-crusted Sea Bass with Mashed Potato<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj_aHJL1QLklkN-vIxCG2nG42U6R7XnpQfUzwFI9FXQe2vz9JXdnoB2MpD0Vi0IKqre3PKleSu2eub1PutH7LDskUtn7KpfdnqR1Or6w8wEL-9cB1D_nYehppr2-_QKut_OPl/s1600-h/IMG_3727.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj_aHJL1QLklkN-vIxCG2nG42U6R7XnpQfUzwFI9FXQe2vz9JXdnoB2MpD0Vi0IKqre3PKleSu2eub1PutH7LDskUtn7KpfdnqR1Or6w8wEL-9cB1D_nYehppr2-_QKut_OPl/s320/IMG_3727.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5360537344167514370" /></a><br />Caesar Salad<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOFzrHeesZpRTRWBX0eAPIUxQEX8vPhfJMZCfzLeiHIbqjXqK9wGq79jNJFdcV5ffE6hYbOH89jvD891E0sWOf1pUYf6cSztOaBi9FNH784sB5CmTGGfwQRuDgEO-2U6xyeU3/s1600-h/IMG_3728.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOFzrHeesZpRTRWBX0eAPIUxQEX8vPhfJMZCfzLeiHIbqjXqK9wGq79jNJFdcV5ffE6hYbOH89jvD891E0sWOf1pUYf6cSztOaBi9FNH784sB5CmTGGfwQRuDgEO-2U6xyeU3/s320/IMG_3728.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5360537506718046242" /></a><br />Baked Spaghetti Bologneseragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com4tag:blogger.com,1999:blog-21987587.post-38880065137083307372009-06-27T23:53:00.009+08:002009-06-28T00:58:56.223+08:00Trying New Restos and Loving Them!Living in Hong Kong can make a foodie out of even the most food-averse of souls. There are restaurants everywhere; in commercial areas, malls, office buildings, markets, quiet residential streets, a nunnery, temple, up the mountain, by the beach. Name the location, and HK is sure to have an eatery or food store around the corner. Food just assaults the senses, from the moment one steps off the plane, boat or bus. You can find almost all kinds of cuisine the world has to offer if you are resourceful enough. You can eat out every single day for every meal and not repeat a restaurant for a year. This is what makes HK so exciting for me. I cannot adequately describe the awe I feel at eating at a place older than I am, the delight at being lucky enough to eat at Michelin-starred temples of food, the adrenalin rush that comes with planning a food sojourn somewhere out-of-the-way, the anticipation in trying out a new restaurant, the pure joy that courses through me when I pop something innovative and truly well made in my mouth.<br /><br />For the past month I've been fortunate enough to be able to try three out of four new places with the people I enjoy being with the most: my 2 boys. Hubby and son are creatures of comfort and they have their favorites, as do most people, so we tend to gravitate towards the tried and tested. When I'm alone or with adventurous friends we try new places, even hyped-up ones (I am admittedly a sucker for hype). <br /><br />With Franco from one of my favorite Manila food blogs <a href="http://www.tableforthreeplease.com/">tableforthreeplease</a> I ate at the Shanghainese private kitchen Gong Guan. This was to kick start the weekend habit of trying out new places. Last Father's Day we gobbled up Fu Sing's yummy dimsum. Tonight we ate refined and delicate Cantonese cuisine at Island Tang. Tomorrow brunch is at the Press Room, a New-York style eatery with an interesting <a href="http://www.thepressroom.com.hk/menu.php">brunch menu</a>. <br /><br /><a href="http://www.islandtang.com/">Island Tang</a> is an oasis of calm in the middle of the rush hour pathway that is Queen's Road Central. They say it's quite crowded and noisy at lunch so dinner is the way to go. The place is decorated in the 1940's style, with comfortable chairs spaced reasonably apart, so unlike most Cantonese restaurants that try to squeeze tables in every imaginable space. There are ceiling fans, chandeliers, mirrored private rooms, and a beautiful condiment tray bearing cut glass bottles of soya sauce, Chinese vinegar, salt, pepper, chili paste and chili oil. The service is unobtrusive yet attentive, and we were given tiny servings of a bean curd skin roll with crunchy (bamboo shoots? this is my guess, I forgot to ask) salad mixed with mayonnaise to start with. Our server then proceeded to take our order and recommend dishes. He noticed me studying the chopsticks and explained that they were made of buffalo bone, which explains the color variation. <br /><br />After a pleasant interlude our dimsum appetizers came. We ordered the steamed crab and egg white dumpling and puff pastry wrapped wagyu beef and mushroom, both highly recommended by our knowledgeable server. The dumpling skin was very thin and soft, and held a juicy interior with the most delicate of flavor, as opposed to blandness. There was nothing overwhelming about this dish, yet its simplicity made it all the more attractive. The wagyu was the perfect partner, then. It was rich and redolent of fatty beef flavor coupled with the sensuousness of slippery mushrooms. Not very Chinese, this dish, but very haute cuisine and definitely a winner.<br /><br />Some notable dishes include the kale (choi sum) with ginger and rice wine, nice and crunchy yet soft, and the cha siu which was melt in your mouth tender, and without the sweetness of Fu Sing's sauce (so hubby likes this more because he's not a fan of sweet food).<br /><br />Not all restaurants are perfect though, and I have to say the peking duck 2-ways did not elicit moans and groans around the table. Though not disappointing; in fact the pancake wrapper was a nice discreet size, almost paper-thin and a joy to chew; the flesh wasn't as tender or tasty, the skin not as crispy or fatty as that of Peking Garden. The lettuce with minced duck meat was cut with scalloped scissors to a perfect bowl shape, definitely eye candy, but lacking in ooomph, flavor-wise. A fried noodle dish with chicken and satay was forgettable. <br /><br />We missed out on a lot of the other dishes on the menu, since we were only 5, but my eyes were drawn to the seafood in hot and sour soup (and all the other soups, for that matter), the roasted pork belly which they ran out of, deep-fried frog's legs, all the seafood choices, traditional braised duck with eight treasure (my mom makes a mean braised duck), roasted crispy pigeon, stewed wagyu beef cheek, and spare ribs with sweet and sour strawberry sauce. Good thing we live in HK so there's always a next time!<br /><br />Island Tang can be found at shop 222, The Galleria, 9 Queen's Road Central. <br />+852 2526 8798. It's by Shanghai Tang founder David Tang, and is reminiscent of China Club, which is also a favorite, but since it's for members only and I'm not one, I'll settle for Island Tang. :)ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com2tag:blogger.com,1999:blog-21987587.post-76308837127369596962009-06-21T19:27:00.003+08:002009-06-27T23:52:48.933+08:00Dimsum at Fu SingIf there's anything HK does well, it would be dimsum and roasts. <br /><br />Where to go for dimsum in HK if you want:<br /><br />Touristy, noisy and cavernous: Maxim's at City Hall<br />Popular, small and not that easy to find: Dimsum in Happy Valley<br />Full of locals, noisy and of average quality: Metropol<br />Quiet, relaxed atmosphere: Moon Koon at the Happy Valley Racecourse<br />Other popular places: Victoria City, Treasure Lake<br />The best cha siu appetizer and cha siu bao I've had so far? Fu Sing in Lockhart Road.<br /><br />Today, Father's Day, we squeezed ourselves (me more than hubby and son because I'm 8 mos preggy) into a tight dining space to enjoy some cha siu, cha siu bao, steamed shrimp dumpling, fried sticky dumpling, lotus wrapped sticky rice with steamed yellow chicken and wolfberry, fried vermicelli and crystal noodle with shrimp, and the best of the lot: fried taro and scallop spring rolls.<br /><br />Their a la carte menu looked so interesting as well, and I spent some time craning my neck to check out what other tables ordered. I think it's time to arrange a lunch or dinner with friends in the coming weeks!<br /><br />Fu Sing: 1/F, Sunshine Plaza, 353 Lockhart Road, Wan Chai. +852 2893 0881.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-42926999384437370612009-06-17T19:20:00.018+08:002009-06-17T19:43:34.574+08:00Private Kitchen Pictures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7uf7Qi1l2eqHQQlIKmQ0ifEo_nO8nw5zj67vOi-O6Y91CK0Yn6efdX0y5tgQ6zXi6gu_qbbkQ_m7ABe9stm1sGOxsc79SM5GV9zRFMt6aFFTclMHd3_4Dcv4Rbj6Jhg128na/s1600-h/tn-14.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7uf7Qi1l2eqHQQlIKmQ0ifEo_nO8nw5zj67vOi-O6Y91CK0Yn6efdX0y5tgQ6zXi6gu_qbbkQ_m7ABe9stm1sGOxsc79SM5GV9zRFMt6aFFTclMHd3_4Dcv4Rbj6Jhg128na/s320/tn-14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348257065459186802" /></a><br />cold tofu appetizer<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aOPb_oz4lnXd49R28umsdlhyfZkJ-oeUS5XHrbw3uHuAF_ks7xEnKCjUwg8_0ts06KmYpUfcJS1RUfzsaZrI0WuPUl1B1Mh9PRePT6K5ycqqo2VIpje5ecMRCfOYcy5H_pzM/s1600-h/tn-11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aOPb_oz4lnXd49R28umsdlhyfZkJ-oeUS5XHrbw3uHuAF_ks7xEnKCjUwg8_0ts06KmYpUfcJS1RUfzsaZrI0WuPUl1B1Mh9PRePT6K5ycqqo2VIpje5ecMRCfOYcy5H_pzM/s320/tn-11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348257004506904210" /></a><br />marinated cold and thinly sliced beef shin<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl3oftDUAjAaptINDkUQgD_qG1P_kMNXJbtB5rg6mcV4AwJpRvxPlzyhPcSSOsJJbAlvvvbXoWX-h-wK_LmlQEWyDwPOWj_7eHs0ke25qfaDiv11eEM9JO5X3StMuCj8CxeKb/s1600-h/tn-10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl3oftDUAjAaptINDkUQgD_qG1P_kMNXJbtB5rg6mcV4AwJpRvxPlzyhPcSSOsJJbAlvvvbXoWX-h-wK_LmlQEWyDwPOWj_7eHs0ke25qfaDiv11eEM9JO5X3StMuCj8CxeKb/s320/tn-10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256932615515842" /></a><br />soy braised tofu skin with black mushroom<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUWWk4NP1GT-3uxHLQjKtdhwRiUU8Nm8uTWxA8ToDDDA707BWObALwFqAxJXGWa6BHo4ehjzjy3sFC4fqZa4b97_SQdBgSEWdnd_E8h6W-n5CO5Smqr4DJezQTla-BT05zoMB/s1600-h/tn-9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUWWk4NP1GT-3uxHLQjKtdhwRiUU8Nm8uTWxA8ToDDDA707BWObALwFqAxJXGWa6BHo4ehjzjy3sFC4fqZa4b97_SQdBgSEWdnd_E8h6W-n5CO5Smqr4DJezQTla-BT05zoMB/s320/tn-9.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256872350142946" /></a><br />very spicy and crunchy bamboo shoots<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vSgyZduKptyK55n2RZRxN5dkCJFQiiLe5AVV_J_6lr7V7hD-HSNQRi0azxDaKS3pZ52TJeZi-Wyk44RqsY6-IcZTeDmTgUunQFt9Rd0alX4phrhyzPjRlrybBaGKNOHkV8gq/s1600-h/tn-12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vSgyZduKptyK55n2RZRxN5dkCJFQiiLe5AVV_J_6lr7V7hD-HSNQRi0azxDaKS3pZ52TJeZi-Wyk44RqsY6-IcZTeDmTgUunQFt9Rd0alX4phrhyzPjRlrybBaGKNOHkV8gq/s320/tn-12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256761073404754" /></a><br />eggplant with pork floss and sesame seeds<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYO1Sxjl7HIEDo8ebozyWYthkhKlJE8hGhWs0OfKcyGk8V-kQAV63o2KewiR2f5tqmY8ZkfGXLjDI1RBxbehBb4Yk-mS-SrIvd239RRfXiCVdwjX4wRw1ohXyhd5xPPxJ-m0V/s1600-h/tn-15.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYO1Sxjl7HIEDo8ebozyWYthkhKlJE8hGhWs0OfKcyGk8V-kQAV63o2KewiR2f5tqmY8ZkfGXLjDI1RBxbehBb4Yk-mS-SrIvd239RRfXiCVdwjX4wRw1ohXyhd5xPPxJ-m0V/s320/tn-15.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256689687251186" /></a><br />crunchy cucumber sticks with cold peanut sauce<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAp-gqNocYWQNXz1Cu0xWM3wAGW7eTJH9efFMWv3UdVQtrvPQATEqvn8S1iaRsBnXJI0Vz-928LNbUo-UVZJgyXDmoO6RwC1jjlXLMWEA50PtOXhn5kWy9DkImbZWGizg0tJ8/s1600-h/tn-8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAp-gqNocYWQNXz1Cu0xWM3wAGW7eTJH9efFMWv3UdVQtrvPQATEqvn8S1iaRsBnXJI0Vz-928LNbUo-UVZJgyXDmoO6RwC1jjlXLMWEA50PtOXhn5kWy9DkImbZWGizg0tJ8/s320/tn-8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256820097975138" /></a><br />bland tofu and fish soup to cleanse the palate<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6wNt-uWV-PJ1OF5jMKfF-dPVGW9cQHXm5NXHV8vH7rJQ1ChcJl9Gpv4ro5JHH9LVwlz7tTzkaSafL8fC_PwgJ8XojDi2hRMaveumzLKuRq9xPb8OBP_wLKtkgGpViY7wldi_/s1600-h/tn-13.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6wNt-uWV-PJ1OF5jMKfF-dPVGW9cQHXm5NXHV8vH7rJQ1ChcJl9Gpv4ro5JHH9LVwlz7tTzkaSafL8fC_PwgJ8XojDi2hRMaveumzLKuRq9xPb8OBP_wLKtkgGpViY7wldi_/s320/tn-13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256634007069906" /></a><br />best dish of the night: thin bread, sweet ham and crunchy tofu skin<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8nmq_yqXCKViSi0ee8jOjUvRCnVxLoCyZoMESqvyPe4MvUmUReNs-d93Oh7IdJGyuc_FTbWKNgJCGF6xbITFOw0tJAW3iJS4oCiRAUXEIr8MR81_Bn0rddExH5ocKxkbDVGg/s1600-h/tn-4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 58px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8nmq_yqXCKViSi0ee8jOjUvRCnVxLoCyZoMESqvyPe4MvUmUReNs-d93Oh7IdJGyuc_FTbWKNgJCGF6xbITFOw0tJAW3iJS4oCiRAUXEIr8MR81_Bn0rddExH5ocKxkbDVGg/s320/tn-4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256464903818018" /></a><br />eaten like a sandwich<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggNNBPAkNDdJMf1_U8P5I803FuiPAkNJzFSEJgBykr07UxlXfEuYor_GFxADGUo3VspOshwqYZK8Y76tQNZzt9eq9DEIYTI5YZWX7A713L-rSeo3JxhWhhLc6tQ8yfFOTQK20/s1600-h/tn-7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 100px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggNNBPAkNDdJMf1_U8P5I803FuiPAkNJzFSEJgBykr07UxlXfEuYor_GFxADGUo3VspOshwqYZK8Y76tQNZzt9eq9DEIYTI5YZWX7A713L-rSeo3JxhWhhLc6tQ8yfFOTQK20/s320/tn-7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256371272007442" /></a><br />braised chicken pieces<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjRe32wY9dgmaNAQeOa88djGsnY2Jh8GHDi6F3wu-tjwdFofVyLjU3osoqbf9VZpzrH2Qigrhr6XK-0Wzel-J6b54e9nz6xrbBEAblbNx4RcwJJQ4mIZ9Ncj2ZT2JjYEgsglN/s1600-h/tn-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjRe32wY9dgmaNAQeOa88djGsnY2Jh8GHDi6F3wu-tjwdFofVyLjU3osoqbf9VZpzrH2Qigrhr6XK-0Wzel-J6b54e9nz6xrbBEAblbNx4RcwJJQ4mIZ9Ncj2ZT2JjYEgsglN/s320/tn-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256223558766770" /></a><br />steamed fish<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KNrN0X6VMGyU9ewAV5b7pGjAHku7yLv6L4-_P21QevCGcdEa_rfLQwp2LjV2swg4eTVBl06cHRv_BvY4tLN0URhQN2n13sq6e-7KvKNN1Mdw1_Hf4DeyJp4J4yczrSzcuJqL/s1600-h/tn-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 100px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KNrN0X6VMGyU9ewAV5b7pGjAHku7yLv6L4-_P21QevCGcdEa_rfLQwp2LjV2swg4eTVBl06cHRv_BvY4tLN0URhQN2n13sq6e-7KvKNN1Mdw1_Hf4DeyJp4J4yczrSzcuJqL/s320/tn-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256159674720450" /></a><br />surprisingly tasty white cabbage with wolfberries and garlic slivers<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K7cMjKg3HyFuepqBlXFBTdXOQn3TM7G8t0azJ2aEUYhQWMQ-pRspmd5z0aDuUUB3_gqod6ox3i7SlBsQowkZWcZz-b2-8DOJK8llnxJUjEbM9kcs15Yolhb6pbGbHO_eKM1e/s1600-h/tn-6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 100px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K7cMjKg3HyFuepqBlXFBTdXOQn3TM7G8t0azJ2aEUYhQWMQ-pRspmd5z0aDuUUB3_gqod6ox3i7SlBsQowkZWcZz-b2-8DOJK8llnxJUjEbM9kcs15Yolhb6pbGbHO_eKM1e/s320/tn-6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256112142701394" /></a><br />tender braised pork with dried plums<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlasWxt2rnNWzb9MQVDT9X8b37muxdbFSWcFxwcZDXNj-CYVVWkX4Ju8KfpdvHE0ysA14XQYjYWd2wMp8xYxTghApIlIQRQJs5Zfz0o3x8g3jq4LcKzAxAYZNhVymI-qNITzG/s1600-h/tn-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlasWxt2rnNWzb9MQVDT9X8b37muxdbFSWcFxwcZDXNj-CYVVWkX4Ju8KfpdvHE0ysA14XQYjYWd2wMp8xYxTghApIlIQRQJs5Zfz0o3x8g3jq4LcKzAxAYZNhVymI-qNITzG/s320/tn-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5348256049560129618" /></a><br />fried rice to end the meal<br /><br />Warm sesame dumplings in barley soup was our dessert. Tea and hot water washed all this down.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-29534855690663538432009-06-15T23:21:00.004+08:002009-06-27T23:49:48.522+08:00Private Kitchen DinnerHow private is a "private" kitchen in HK? Well, for one, they won't accept bookings of less than 8 people. If there are only two of you, forget it, their doors and kitchen will remain closed, unless you're wiling to pay for the non-existent six. Secondly, they want to remain hidden, so getting there can be a pain sometimes. Thirdly, they don't issue official receipts and lastly, they do not have a menu so you have to eat what they serve you, like it or not.<br /><br />So if you have a problem with getting lost, eating in a non-licensed, most likely non tax-paying place, and having to shovel down food you might not be familiar with, go to a MacDonald's instead. Private kitchens are for the adventurous, the cowboys and cowgirls, the true foodies, the gluttons, the ones who like to be surprised (pleasantly or not), the ones who don't mind spending for food.<br /><br />In the presence of such a group, I tried a famous Shanghainese private kitchen tonight. Nice digs, and six small appetizer plates plus eight courses later, I was full to bursting. When I asked the chef how many courses there would be, he burst out in the usual cryptic and curt manner of Chinese chefs: "many many". And indeed, there were "many many", some of them done superbly, others a bit more average but enjoyable nonetheless.<br /><br />And for dessert? For how could one skip dessert? Roshan's thick, soft, Ghirardelli chocolate chip cookies from Manila. Thank you <a href="http://www.tableforthreeplease.com/">Franco</a>.<br /><br />Pictures, c/o Acky Ferreria, to follow.<br /><br />Gong Guan can be found at the 12/F, Fung Woo Building, 279 Des Veoux Road Central, Sheung Wan. +852 2577 9789.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-68718203394252933732009-06-15T22:59:00.004+08:002009-06-15T23:10:40.925+08:00Paella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYa9ELyg206jlfC79GOhelmUIGWK3Y1QPUVWfNTGcM9fNiVg6vwlcN6OTdIy9T06tPdrYz8wwhxAkpIbxd8PdQXu7y-fugebrenDj2DQHIQjYFjk4zojX50Ux0AgITDrl-0va/s1600-h/IMG_3593.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYa9ELyg206jlfC79GOhelmUIGWK3Y1QPUVWfNTGcM9fNiVg6vwlcN6OTdIy9T06tPdrYz8wwhxAkpIbxd8PdQXu7y-fugebrenDj2DQHIQjYFjk4zojX50Ux0AgITDrl-0va/s400/IMG_3593.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5347569385762501554" /></a><br /><br />Hubby and I like our paella, but I've never tried making this dish at home. We hie off to Spanish restos here in HK (which are not as good as those in Manila), and share an expensive paella while trying to outdo each other at getting to the all-too-little chorizos. <br /><br />Making it at home means we could have all the chorizos, mussels and prawns we would like, so deciding to get a paella pan was a no-brainer. There's a hidden Spanish food/crockery/gift item supplier in an alleyway off Central. I got my pan, my paella rice, and (yes, I am a cheater!) a can of sofrito. In a small store called EuroTreat in Soho I bought some paella seasoning long ago and it had a minute amount of saffron in it, so I didn't bother with the much more expensive saffron strands. I will spend for them next time!<br /><br />Using my friend's recipe found <a href="http://cheferwin.blogspot.com/">here</a>, I rustled up some pretty good paella one night, chock-full of seafood and Portuguese chorizo from Macau (which I prefer more than Spanish chorizo), with artichoke hearts to boot!<br /><br />My pan is now oiled and resting, waiting for another paella night. Soon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAlghuENYB_vTtpbdn7qvxpY9GfZMss_KP-TCbZLlNq5Sr5paAHRCUiVSlyNjXGy81Yt4_K-XFDWPs6nXZXMIwtWkNS5KnxkZh2DfTYfqbJk-jMLgm4NMUa5FZljzFygKGQ-E/s1600-h/IMG_3594.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAlghuENYB_vTtpbdn7qvxpY9GfZMss_KP-TCbZLlNq5Sr5paAHRCUiVSlyNjXGy81Yt4_K-XFDWPs6nXZXMIwtWkNS5KnxkZh2DfTYfqbJk-jMLgm4NMUa5FZljzFygKGQ-E/s400/IMG_3594.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5347569241439334578" /></a>ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-90835943454147762372009-05-22T11:50:00.002+08:002009-05-22T12:03:44.088+08:00BEST GIFTS EVERHubby and friends say I spend a lot on groceries, eating out and food in general. Maybe I do, but I'm still a pretty thrifty shopper. I go to the wet markets and local groceries more often than the gourmet shops, and I never, ever buy basic necessities in places that sell foie gras or have a cheese and deli meat counter. <br /><br />I do salivate over the barrels of olive oil and artisanal vinegars on display, and drool over bottles of exotic herbs and spices. I'm like a kid in a toy store when in the kitchen gadgets section, and my eyes sparkle when I see rows of chocolate bars. These products beckon, and tempt, and beguile, but I do have a household budget to consider. <br /><br />So when I am gifted with amazing food products, I am speechless with delight. <br /><br />Some of the best gifts ever (and they're not necessarily expensive):<br /><br />1. 2 bottles of truffle olive oil from houseguests years ago<br />2. vials of vanilla pod and salt with herbs from France<br />3. a free box of exotic salts (4 kinds) from City Super during my b-day month<br />4. homemade bangus relleno from a friend's Tita<br />5. bangus from LVM in Cavite which a friend's mom buys for us<br />6. a bottle of hazelnut oil from a friend leaving for Australia<br />7. a huge jar of manuka honey from New Zealand<br />8. a bottle of green curry paste and spicy bagoong from Thailand<br />9. Laduree macarons from Franceragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com2tag:blogger.com,1999:blog-21987587.post-7620298162976212192009-03-25T17:19:00.024+08:002009-03-25T19:04:53.538+08:00What I Loved in JapanOur very first meal in Japan was something familiar, unhealthy and definitely available in HK. No, it wasn't McDonald's (thank goodness). We ate at Tonkatsu Wako, a very affordable restaurant serving all manner of deep-fried pork cutlet, with some chicken cutlets and oysters thrown in for good measure. The rice and miso soup with tiny, fingernail-sized clams are refillable, and so is the shredded cabbage that the Japanese drizzle yuzu dressing on. In HK Tonkichi at the World Trade Center is a family favorite, they deep-fry well and properly (in other words, all crunch and no grease), little boy loves the sesame seeds you pound in a special ridged pestle, and they have 2 tangy salad dressings to choose from. Wako was definitely nowhere close to Tonkichi. While the servings were huge, each bite left a slightly oily aftertaste. Since we were exhausted and famished it didn't matter, especially since the yellow mustard sauce (Japanese horseradish) and the tonkatsu sauce (a fruity concoction the Japanese use like catsup) were there to save the day. <br /><br />Funny enough, the next day for lunch we had deep-fried and unhealthy all over again. I had wanted to try a kushiya place when I first visited Japan a few years back but wasn't able to. So Sis-in-law (SIL) and her gang brought us to one. In this eat-all-you-can palace of battered and breaded goodness you get 2 hours to snatch whatever you want from the display. I can recall: eggplant, okra, peppers, lotus root, asparagus, pumpkin, onions, potatoes, pork, beef cubes, chicken thigh, chicken breast, chicken liver, chicken gizzard, mochi, shrimp, scallop, salmon cubes, rice with dried scallops, plain rice, udon which you cook and garnish yourself, curry sauce, miso soup, various salads, an array of sweets, sauces galore and a drinks bar. The bite-sized vegetables, meat and seafood were on thin bamboo skewers (just one on each skewer). On the table were shallow bowls filled with a viscous white batter and breadcrumbs. At the center of the table was a built-in fryer filled to the brim with hot oil. Around the fryer you could place your cooked food to drain. I ate 3 bowls of udon, countless shrimp, gizzard, scallop and pumpkin and was so full afterwards I found it hard to get up! Little boy enjoyed cooking for himself. I found myself craving for the potato salad tossed in a curious creamy fish roe sauce that SIL says is popular in Japan and is used for pasta as well. Guess how much our kushiya feast cost? A little above P600 per person, or HKD 100. What a bargain!<br /><br />One day in Ginza we decided to eat at this place offering rice bowls. I wasn't interested in meat and ordered the soup instead and here's what I got:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblWTplczCGTPB7DaUM7dXAsa_G6OHWM3oklMIv4Mpy30MyuNEjlBFj5uZydlBIEP-sjZZoyWl-9jM9KEgIYIcCbdi40uDOs5vsYevnwAuDzswoK9D_itV1gMs3SUSF9ZeBqgE/s1600-h/IMG_3474.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblWTplczCGTPB7DaUM7dXAsa_G6OHWM3oklMIv4Mpy30MyuNEjlBFj5uZydlBIEP-sjZZoyWl-9jM9KEgIYIcCbdi40uDOs5vsYevnwAuDzswoK9D_itV1gMs3SUSF9ZeBqgE/s400/IMG_3474.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054947649779554" /></a><br /><span style="font-style:italic;">a heavy serving bowl set atop blue flame</span>s<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmrzHkqSHZIbhCwOQ0aFpBcx1bpkJwWyzHknVf8KyHXIFdtCIMCftXkJr4GKoDKEsFf9LjDs_rISRgsRZuxn3Rub5Blce-A2pyMsP1ArbheY3Kuhq-pNwsbM42uElpcPbZ67O/s1600-h/IMG_3475.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmrzHkqSHZIbhCwOQ0aFpBcx1bpkJwWyzHknVf8KyHXIFdtCIMCftXkJr4GKoDKEsFf9LjDs_rISRgsRZuxn3Rub5Blce-A2pyMsP1ArbheY3Kuhq-pNwsbM42uElpcPbZ67O/s400/IMG_3475.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317055017815873122" /></a><br /><span style="font-style:italic;">which was filled with a very spicy and garlicky soup, thick chewy noodles, some slivers of pork, mushrooms aplenty and sliced eggplant. It tasted a bit too Chinese for me, and normally I love Chinese, but I wanted something lighter.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicayUpJUHc4gvYVUoEhIfbFRVLsOXVZOZ2n0VNmKcRpJ_yFj7e41s0M2ewRE5vugVP2fs9eNGHBwRj0sg4uXz8sNCAERjybrtKl43QCfxvzuz8RS6fw2UQF4uRevA8_44sU1Lf/s1600-h/IMG_3481.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicayUpJUHc4gvYVUoEhIfbFRVLsOXVZOZ2n0VNmKcRpJ_yFj7e41s0M2ewRE5vugVP2fs9eNGHBwRj0sg4uXz8sNCAERjybrtKl43QCfxvzuz8RS6fw2UQF4uRevA8_44sU1Lf/s400/IMG_3481.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317055146836702898" /></a><br /><span style="font-style:italic;">my brother-in-law and boss were raving about Japanese ramen and the volcano eggs that come with it. volcano eggs are boiled eggs whose centers are slightly cooked, chewy, silky and creamy at the same time. I am happy enough with Sapporo in IFC, with their very refreshing miso broth, but being in Japan I had to try an authentic ramen place.</span> <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLS2tjy2PM6ihG7Y_dqFeXuDKtfcXVIgQOmKdAbk8CE_D5T69uX0jxYdiAJS6i-M_2Y2BsX_5shk83h6ceX-cHvNIxC4oifFrxvZOmCGCcteVDHxhAn77g7OyE_bdS9w3XtDG/s1600-h/IMG_3483.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLS2tjy2PM6ihG7Y_dqFeXuDKtfcXVIgQOmKdAbk8CE_D5T69uX0jxYdiAJS6i-M_2Y2BsX_5shk83h6ceX-cHvNIxC4oifFrxvZOmCGCcteVDHxhAn77g7OyE_bdS9w3XtDG/s400/IMG_3483.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317055229330154754" /></a><br /><span style="font-style:italic;">I got the specialty, topped with seaweed and sliced pork so tender and savory it reminded me of my mom's Fookien-style "humba". Hubby got the eggs since he's the egg lover in the family. They had gyozas too, but the gyozas I bought form the basement food store of Mitsukoshi in Ginza were so delicious everything I had afterward paled in comparison.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRLvr1RP4DwsE54DT0fPWof5uuXjMJaRw979Xg-64r7AaNpeaI3P8fbz0E9xIZjBa2A0Pjh9EON0w5Ajoe-EfIGYyWlDt9YCytU1xHS2qvJL4SeSVvHWd7yD1csGXI38h5Ujq/s1600-h/IMG_3477.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRLvr1RP4DwsE54DT0fPWof5uuXjMJaRw979Xg-64r7AaNpeaI3P8fbz0E9xIZjBa2A0Pjh9EON0w5Ajoe-EfIGYyWlDt9YCytU1xHS2qvJL4SeSVvHWd7yD1csGXI38h5Ujq/s400/IMG_3477.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317055083833988402" /></a><br /><span style="font-style:italic;">One can't go to Japan and not eat strawberry mochi. I bought this beauty in a specialty shop in Ginza, that chi-chi part of Tokyo and it cost a whopping P135 each. The strawberry inside was huge and very sweet, and the mochi itself sticky and delicious, so I decided to forget the cost and just enjoy my sweet. The mochis in Kyoto were the best I've had though, especially since it was mochi season when I went 2 years ago and there was such an array of fresh ones to choose from it was bedazzling and befuddling at the same time. I never buy the prepackaged ones at the airport. They just don't taste the same.<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T6S6uDex3yoDZSHxbXOmZ9OGQ_kLFI58QT6t8dzmmiazxstAct6n5q-iiqQh9kAHB_vNOMZ3krvW8wWys7pEzLh9Q7L4wlvrHegGAcenfMCj8PxOQHsk-SJFajAzyEzwrmnh/s1600-h/IMG_3517.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T6S6uDex3yoDZSHxbXOmZ9OGQ_kLFI58QT6t8dzmmiazxstAct6n5q-iiqQh9kAHB_vNOMZ3krvW8wWys7pEzLh9Q7L4wlvrHegGAcenfMCj8PxOQHsk-SJFajAzyEzwrmnh/s400/IMG_3517.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317056871477937634" /></a><br /><span style="font-style:italic;">At Universal studios I spied a long line waiting to buy hotdogs at this cart. Being the sucker for hype that I am (I queued up for a gyoza bun at Disney Sea, which is simply gyoza wrapped in siopao-like buns and wasn't yummy at all), I walked to the cart with aching feet and bought a hotdog that I though would at least have some relish on it, only to find out it was drearily similar to the plain old hotdog sandwich at HK Disneyland. Adding to my dismay was the horror of being served small sachets of catsup and mustard you tear open and drizzle on top. Oh well. You win some, you lose some.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDQJrvO7o8hf6oUqsN6nU2BHikFkFEFYmZdlF6G1x8qrn80qcKW6gbrGDBNO6lqLHxHoVVJOi10Q2qvHX8xyWO4V4-CvIV3r6Yu3A8IsIlpjv_prjZvxkCYVyR5YYHG_l18S0/s1600-h/IMG_3518.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDQJrvO7o8hf6oUqsN6nU2BHikFkFEFYmZdlF6G1x8qrn80qcKW6gbrGDBNO6lqLHxHoVVJOi10Q2qvHX8xyWO4V4-CvIV3r6Yu3A8IsIlpjv_prjZvxkCYVyR5YYHG_l18S0/s400/IMG_3518.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317055440084117138" /></a><br /><span style="font-style:italic;">I wasn't too happy about the hotdog but wolfed it down anyway, the took a leisurely stroll around a New York neighborhood and spotted this photo op just beyond an alley.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEFcNOt7BZj-RUS9DMu_HwLn5MTa7yfC1so3ov7bz6RwVlmma0jxDAcI6rt5vxD0Gz_t9VKOc0UbLCP4XoRXhDQs4sBQIEFpz-tx1JsQ_8gIotkTsCRzUq-CxbgNy7031tAmT/s1600-h/IMG_3550.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEFcNOt7BZj-RUS9DMu_HwLn5MTa7yfC1so3ov7bz6RwVlmma0jxDAcI6rt5vxD0Gz_t9VKOc0UbLCP4XoRXhDQs4sBQIEFpz-tx1JsQ_8gIotkTsCRzUq-CxbgNy7031tAmT/s400/IMG_3550.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054084674207362" /></a><br /><span style="font-style:italic;">At Minami Osawa (a sprawlng complex of outlet shops which makes one think they're in the States) I found a French pastry shop selling tarts and puddings. I got myself a wedge of this berry-topped pudding. It was spongy and eggy, and like most Japanese sweets, not heavy on the sugar at all. I liked it but found the wedge too big for one person to consume.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvADl66_Bri34cjkMYATGD7YCGW3jvBvk0pDgBhQa7AJvlm7hKNj-juE8OIdkprxIjpqcqbLKJ3dGS7UwqGioirE9CCRxjTHB_QR-xP_MirvjZM_xyUhG_3FZyW1p5R8cpTVj7/s1600-h/IMG_3546.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvADl66_Bri34cjkMYATGD7YCGW3jvBvk0pDgBhQa7AJvlm7hKNj-juE8OIdkprxIjpqcqbLKJ3dGS7UwqGioirE9CCRxjTHB_QR-xP_MirvjZM_xyUhG_3FZyW1p5R8cpTVj7/s400/IMG_3546.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053820108239266" /></a><br /><span style="font-style:italic;">Also at Minami Osawa we ate at this place called a sakura suisan (an izakaya of sorts where workers take a cheap but filling meal similar to what they would eat at home). I had the sukiyaki and although my picture looks very bad, the dish itself was very good. The broth was sweetish without being overwhelming, the slivers of beef quite tender and the vegetables and noodles just the perfect quantity. They serve most of their noodle soups with rice in Japan, similar to what Pinoys call pancit ulam (noodles as viand), so you can imagine how very full I felt. SIL ordered some deep-fried oysters for us to try and it was golden brown and crunchy and full of briny fresh oyster goodness inside. The oysters were oozing their juice, the flesh pillow-soft.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkPbU61QufpStLAu5xw6btHwtnquvllCAwY5zoHFgW8QtxujXnP4vVZHGJ1NBbJlTfv2jBp43JvZ_WB1fPqrrDHCteeUQz2rxP4-czr3c4BJLGW9LmiUuKLJkdC0yRW22bBaY/s1600-h/IMG_3544.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkPbU61QufpStLAu5xw6btHwtnquvllCAwY5zoHFgW8QtxujXnP4vVZHGJ1NBbJlTfv2jBp43JvZ_WB1fPqrrDHCteeUQz2rxP4-czr3c4BJLGW9LmiUuKLJkdC0yRW22bBaY/s400/IMG_3544.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053570517670674" /></a><br /><span style="font-style:italic;">At another sakura suisan where we had dinner one night I got to try this grilled saba fillet along with the ubiquitous Japanese-style garlicky fried chicken that's heavenly with a squeeze of lemon juice, some fried chicken tendons served with purplish salt, cubes of tuna grilled and served on a hot plate looking like beef salpicao, tofu hotpot, and a Japanese-style papaitan. It's great eating out with a Japanese because otherwise you can't eat at a home-style sakura suisan. There are no pictures, and everything is in Japanese.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi1A6Fb9e4A7zQ76Q1QeZmIQ1RceYnHDKEhyphenhyphenZWNT7NZkuP-nMR0lMo92QjhEff3bHaGLzxLgxF_oNa2bp65aRIRmxOoaE_4sbXtT3j7ZjDIrQaMGdeQgM8VYHIr3K1nPWYS-o/s1600-h/IMG_3540.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi1A6Fb9e4A7zQ76Q1QeZmIQ1RceYnHDKEhyphenhyphenZWNT7NZkuP-nMR0lMo92QjhEff3bHaGLzxLgxF_oNa2bp65aRIRmxOoaE_4sbXtT3j7ZjDIrQaMGdeQgM8VYHIr3K1nPWYS-o/s400/IMG_3540.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053432451317058" /></a><br /><span style="font-style:italic;">I am a fan of strawberries and bought a pack at a grocery near our hotel. Look at how fake they look with the dewy, bright red skin...<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XSJBNFeRm312sYr6oJO2-3bk_4YCkCsQRjblnVecj_wCcINjedlK_e74WMQSzQsX7MOH-JjPKfdG_ZNsws-Uk9Bthf-DIXu6slWalfTfLxiBqkBI-9bQQ9_rQzZb1ddy1hTS/s1600-h/IMG_3541.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XSJBNFeRm312sYr6oJO2-3bk_4YCkCsQRjblnVecj_wCcINjedlK_e74WMQSzQsX7MOH-JjPKfdG_ZNsws-Uk9Bthf-DIXu6slWalfTfLxiBqkBI-9bQQ9_rQzZb1ddy1hTS/s400/IMG_3541.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053507933650658" /></a><br />.<span style="font-style:italic;">.. hiding such sweet, sweet flesh. Mmmmmmmm</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4Z_i3_MqbJBNEw4uM6b0Kkv3j2UU-giZrK037dM41w1itAX2klC2b_uGGbIDwvyMmzZtSE6SZzv9H3Z9i9nIz2m5_vwulJpwm2QUoxTeIsVGw5O-6OmvKncJQ1WqIBZzFy6E/s1600-h/IMG_3534.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4Z_i3_MqbJBNEw4uM6b0Kkv3j2UU-giZrK037dM41w1itAX2klC2b_uGGbIDwvyMmzZtSE6SZzv9H3Z9i9nIz2m5_vwulJpwm2QUoxTeIsVGw5O-6OmvKncJQ1WqIBZzFy6E/s400/IMG_3534.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053384464758802" /></a><br /><span style="font-style:italic;">Froyos are all the rage nowadays and though I haven't tried any in Manila, here in HK Ive tried 3 places and they all taste average to me. In Osaka SIL and I tried a place called the Golden Spoon. I had my usual strawberry froyo, she ordered the chocolate because the Reese flavor wasn't available (oh sadness!). Each was served with a golden plastic spoon (SIL and I had an a-ha! moment when we spied the spoons). Were they good? Were they? Let's just say if I could have some right now, I would have 3 cups.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39pY9x1a8eYcDk7lQmcxAmOAuclj41_perVzNBYmlOVxH67jMrvi2bmn8xc1mhu9OV_MtyeaMNoY85v8psp8U-NBQ81QMLf9vqhnj-v_-7aN_ATEvLfRNCHLs6BDSoAKrN-xl/s1600-h/IMG_3532.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39pY9x1a8eYcDk7lQmcxAmOAuclj41_perVzNBYmlOVxH67jMrvi2bmn8xc1mhu9OV_MtyeaMNoY85v8psp8U-NBQ81QMLf9vqhnj-v_-7aN_ATEvLfRNCHLs6BDSoAKrN-xl/s400/IMG_3532.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053327444198242" /></a><br /><span style="font-style:italic;">If you are a takoyaki fan, like me, you would have jumped with joy at seeing this sign. I couldn't jump, being 5 months heavy with my 2nd child, so I grinned a silly grin for several minutes instead.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mJewNFakHVPcCjMYn4HIHN9lvW6pI_tXZGMU3wnqOMXzhuh9CSfEpDqgPLggYmQR9_MzugMxbqgHoABwTdKIh-zdUcnlQnQdSyRZxlSVvkLezSrSOS1jq1DFZsXAI98Lu_Re/s1600-h/IMG_3529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mJewNFakHVPcCjMYn4HIHN9lvW6pI_tXZGMU3wnqOMXzhuh9CSfEpDqgPLggYmQR9_MzugMxbqgHoABwTdKIh-zdUcnlQnQdSyRZxlSVvkLezSrSOS1jq1DFZsXAI98Lu_Re/s400/IMG_3529.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317053253687421522" /></a><br /><span style="font-style:italic;">Inside the "museum" are 4 takoyaki vendors selling differing styles of these famous octopus balls. We tried the smallish ones pictured here, served without any sauce or garnish, and I was disappointed. SIL says the large ones at Ueno and Asakusa in Tokyo topped with mayo, okonomiyaki sauce with paper thin katsuoboshi (dried bonito flakes) are heaps better and I have to agree. Maybe somewhere else in Osaka there is a takoyaki for gourmands. It is where the dish originated from, after all. Good thing my dinner saved the day! I ate by my lonesome at an udon place where you pick up a a tray, choose a broth, get some fried stuff as topping and slurp away!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfzxXFcUBxb3DQNru5JD00tNQhQveUuolDHjqZvWUj2qaPwgEQJX8iKTYXmFa8Pz0_IrZLabYo2eF3NFGcNvqALaMU27sqIdIuJnXQuIpndSK7B3GWR_MmhEUXEyv3kkCuoDp/s1600-h/IMG_3564.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfzxXFcUBxb3DQNru5JD00tNQhQveUuolDHjqZvWUj2qaPwgEQJX8iKTYXmFa8Pz0_IrZLabYo2eF3NFGcNvqALaMU27sqIdIuJnXQuIpndSK7B3GWR_MmhEUXEyv3kkCuoDp/s400/IMG_3564.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054200212322306" /></a><br /><span style="font-style:italic;">Our last meal before flying out was at this dark basement izakaya with no English on the menu. Salmon strips and dried fish stared balefully as we walked past the grill. My tummy was rumbling and my senses were on full alert. Instinctively I knew we were to have good meal ahead of us.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmzkh_JHOuw02OiiQ7QR223yxHSDUVlbFYbc9Umj8slvhL1VMjterSbiodK7HjGF7gX4W4gUrkbzPRgpn9vWX47FCtgCl0m7g47PEz7fX7t4gdwFHaE7uikRr_RxAhDY_kBBM/s1600-h/IMG_3568.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmzkh_JHOuw02OiiQ7QR223yxHSDUVlbFYbc9Umj8slvhL1VMjterSbiodK7HjGF7gX4W4gUrkbzPRgpn9vWX47FCtgCl0m7g47PEz7fX7t4gdwFHaE7uikRr_RxAhDY_kBBM/s400/IMG_3568.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054370919375362" /></a><br /><span style="font-style:italic;">Our orders grilling...</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrDHa0tQzAgrDie8c5j758Exviw8wieok1IRGWtlNe9eBR5aCOCt5gbL5ibSUXXUyuNEGTq-iJMO9J1t8DAWUduiiJALOH9nO47pnnexvJUpqlOfmMla_rFeoUu4OTOgXEkrW/s1600-h/IMG_3575.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrDHa0tQzAgrDie8c5j758Exviw8wieok1IRGWtlNe9eBR5aCOCt5gbL5ibSUXXUyuNEGTq-iJMO9J1t8DAWUduiiJALOH9nO47pnnexvJUpqlOfmMla_rFeoUu4OTOgXEkrW/s400/IMG_3575.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054669158031202" /></a><br /><span style="font-style:italic;">I had the chicken teriyaki bento with extra orders of grilled chicken wings, chicken gizzard and liver on the side. Ahh, the smoky scent, the crisp burnt bits, the splash of lemon. Yum.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8uEt12Yts6QKpdWBAk6zHvPnF08mF0XFbHQb9RXh7-NPCnzRa5LjRWPe7aB9tY-QqPIC_AdXRDybXpcY0pWqNZDLMUlPYZLVAhFyPj2Rmx7hFaeJDK-G5t8n5Izo62KBfSfY/s1600-h/IMG_3571.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8uEt12Yts6QKpdWBAk6zHvPnF08mF0XFbHQb9RXh7-NPCnzRa5LjRWPe7aB9tY-QqPIC_AdXRDybXpcY0pWqNZDLMUlPYZLVAhFyPj2Rmx7hFaeJDK-G5t8n5Izo62KBfSfY/s400/IMG_3571.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317054526748375762" /></a><br /><span style="font-style:italic;">We also tried different kinds of saba fillet, some were salty like our own native "daing", some were bland but with an interesting sauce brushed on. All in all, a genuinely Japanese meal. Burp!</span><br /><br />You might be wondering why we never had sushi or sashimi. Hubby's very thoughtful family decided to just eat all cooked food while we were there. Being preggy and a raw fish lover they knew I would just get frustrated and envious. Little boy had salmon sahimi several times though. It's his absolute favorite!<br /><br />I have to mention, before I end this entry which is making me hungrier by the minute, that I had a superb bento lunch in Osaka composed of a light and refreshing udon soup with grilled eel, a multitude of pickles, and steamed brown rice with vegetables. I think I love udon much much more than ramen or any other Japanese dish except sashimi. Which sorta explains the number of pounds I gained on the trip. :)ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com3tag:blogger.com,1999:blog-21987587.post-81659674645842344772009-01-12T11:15:00.011+08:002009-01-12T12:00:42.772+08:00What I Loved in ManilaAt In Yo in Katipunan, with its gravel driveway, old trees, and quaint decor, we thoroughly enjoyed the following:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTtXlTsxxJ92X5gJ4FsutSKB3inefGaoGJtoktUcN2og3j4Yp-YG1z6T5XQyuuLCk23KLeI4CuTvDI0XVP5UzKjQjPUHPUp0uNDTMbiX1_ZPGWj_dOhMhbiBjiAszIIUgvSnT/s1600-h/IMG_3398.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTtXlTsxxJ92X5gJ4FsutSKB3inefGaoGJtoktUcN2og3j4Yp-YG1z6T5XQyuuLCk23KLeI4CuTvDI0XVP5UzKjQjPUHPUp0uNDTMbiX1_ZPGWj_dOhMhbiBjiAszIIUgvSnT/s400/IMG_3398.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5290246585983823458" /></a><br />Oysters 2 ways, one wasabi-flavored, battered and deep-fried. It wasn't greasy at all, but could do with more wasabi. I think Kai's version is better but this didn't disappoint. The other was cooked Rockefeller style. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVPoSYnJv-Vpu1oe4wH6cJT3A35tf81gDtrZcnBV2lmq3eDChjb7esBiO1JuqhN1GgO4QsP3Bt_sq_UTugPw5JpIa9Heq8oLfxo9KvV6A4yDZRpKAtU2V62Gt9cggIuVKa95d/s1600-h/IMG_3403.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVPoSYnJv-Vpu1oe4wH6cJT3A35tf81gDtrZcnBV2lmq3eDChjb7esBiO1JuqhN1GgO4QsP3Bt_sq_UTugPw5JpIa9Heq8oLfxo9KvV6A4yDZRpKAtU2V62Gt9cggIuVKa95d/s400/IMG_3403.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5290245822957886946" /></a><br />Steak with mushroom risotto. The steak was charred on the outside, tender and flavorful on the inside. The risotto hubby liked, but I've tasted better. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnNxnB2ovH8oueY1E07SyBrofDBk0uguoUPQtnKczCJkc3jLD9taYG89zpGMW-6dYGiEUkngQiLzctUFdJtXMDGomuLj0wIbVc0FDYspLwrTEuNxtryCPw3L3EBqkT_apJaka/s1600-h/IMG_3404.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnNxnB2ovH8oueY1E07SyBrofDBk0uguoUPQtnKczCJkc3jLD9taYG89zpGMW-6dYGiEUkngQiLzctUFdJtXMDGomuLj0wIbVc0FDYspLwrTEuNxtryCPw3L3EBqkT_apJaka/s400/IMG_3404.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5290244909783987842" /></a><br />Hubby's grilled eel resting on flavored Japanese rice in a jarring bright pink color. He gave me all the rice because he said it tasted too sour. I liked it! We exchanged carbs, in other words.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5o5Rsga6-x69ZrovYWiVT4NWaQBoJ40mQPG-vsc7KpnzCKNpJFVorHzYnG-MfoSgy8TECRFdQeDQ-kWZHr2k88pRXeEmxc-sdyD5XbA4ULCzoXpC3aZ9JIhcDUMVrKLlsS4U/s1600-h/IMG_3406.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5o5Rsga6-x69ZrovYWiVT4NWaQBoJ40mQPG-vsc7KpnzCKNpJFVorHzYnG-MfoSgy8TECRFdQeDQ-kWZHr2k88pRXeEmxc-sdyD5XbA4ULCzoXpC3aZ9JIhcDUMVrKLlsS4U/s400/IMG_3406.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5290241559053659538" /></a><br />Hubby's order. That's foie gras on the side.<br /><br />What I most appreciated most about the resto? The wooden footstool that the waiters present, for ladies to place their handbags on. Thoughtful and unique!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQKZZacg-JwK5Di9UD5v4uRE333eC4aWcNM6d1sQuSJlaigSMvI2lVy72RXVYmZQFkZNYO7hT1VxwKLljEKzjjzrfvVN8Mmv-DmVi1HePkFMDU99vTWDyFjvyYbSB9FtWC044/s1600-h/IMG_3408.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQKZZacg-JwK5Di9UD5v4uRE333eC4aWcNM6d1sQuSJlaigSMvI2lVy72RXVYmZQFkZNYO7hT1VxwKLljEKzjjzrfvVN8Mmv-DmVi1HePkFMDU99vTWDyFjvyYbSB9FtWC044/s400/IMG_3408.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5290240986838656146" /></a><br />Adobo-marinated tawilis at Terry's Selection. Each crunchy bite exploded with garlic/vinegar/soy. Paired with balamic vinegar, it was an addicting appetizer!<br /><br />Terry's also serves kick-ass tsokolate e (the thick kind) with their version of churros: bread fingers so crunchy, they were almost like chips! I wasn't crazy about their paella, though.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com3tag:blogger.com,1999:blog-21987587.post-28614306350756286512009-01-05T17:46:00.006+08:002009-01-05T18:18:02.016+08:00The Happiness Scale: Or 22 things I ate, received, read, brought back to HK, cooked, and plan to try1. In Yo: oysters 2 ways, steak, eel (happy, happy)<br />2. Alex III: boneless chicken and pork bbq with java rice (happy)<br />3. Terry's Selection: adobo marinated fried tawilis, paella, chocolate marquis, churros (happy)<br />4. Pinakurat selection of Vinegars: sweet vinegar and tokwa't baboy sauce (will try soon)<br />5. Reyes BBQ trio of sauces: peanut sauce, BBQ marinade, pica-pica dip (will try soon)<br />6. Longganisa galore (happy, happy, happy)<br />7. Kulinarya, the book (haven't read yet)<br />8. Food Tour by Claude Tayag (happy, happy, happy)<br />9. Crukitchen tablea balls from Batangas (happy, happy)<br />10. Claude Tayag's taba ng talangka (will try soon)<br />11. Montano's Spanish Sardines (happy, happy)<br />12. Callos and chicken menudo of mom-in law, rellenong manok of a tita, velocity [a bagoong with gata dipping sauce for boiled native vegetables], various sumans: (happy, happy, happy, happy)<br />13. San Lo's famous emapanadas: carne norte, chicken pastel, jamon y queso (happy, happy)<br />14. Kitchen's Best peanut butter bar (happy)<br />15. Ferino's Bibingka: leftover from the night before, cold but still fluffy (happy, happy)<br />16. the sweetest suha (happy, happy, happy)<br />17. Lunch at Aling Tonya's: crab claws in sweet-chili sauce, grilled tanguige, maya-maya head sinigang, prawn tempura, halabos shrimp, steamed super meaty lobster, mounds of white rice (happy, happy, happy, happy)<br />18. Cafe Via Mare: sotong goreng, bibingka, pancit luglug, boneless bangus sinigang (happy, happy) <br />19. Fresh kesong puti from Bulacan with freshly baked pandesal and jam (happy, happy, happy)<br />20. Ma chang with pork and pork fat eaten with lots of catsup: simple, just the way I like it (happy, happy, happy)<br />21. What I cooked: Home made stuffed turkey with a whole baked cinnamon-scented and bacon-topped pumpkin, salad, mashed potatoes, mushroom risotto with some dried mushrooms from Italy, grilled lamb chops and prawns (happy, happy, happy)<br />22. Cyma: cheese-stuffed zucchini flowers, chicken gyro (happy, happy, happy)<br /><br />Pictures and details to follow.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com3tag:blogger.com,1999:blog-21987587.post-24657725904985219112008-12-22T18:29:00.014+08:002009-01-05T17:46:14.854+08:00First 2 Meals in Manila1. La Regalade, Arnaiz St. (former Pasay Road) in Makati.<br /><br />- The night was cool so we had the soup of the day, Spinach Cream Soup, which I rate a B+.<br />- Upon the recommendation of a friend we ordered the Manila clams with chorizo which came steaming hot in a bowl with the heavenly scent of cream. I give it a B for Boo! The clams were NOT FRESH, in fact, they were going bad. Hubby, who eats spoiled food without noticing, commented on his first bite. Any self-respecting restaurant should serve sweet, fresh seafood. Of course I complained and expected not only an apology but at least an offer of another appetizer, for free. I only got the apology. <br />- To replace the clams we ordered the sable parmesan, a baked, thin parmesan tart topped with tomato slices and served with a bowl of tossed greens with vinaigrette on the side. I would have enjoyed this so much more were it not for the bad experience with the clams, and if only it were given to us for free as "consuelo". <br />- The waitress recommended the 7 hour lamb leg and hubby wanted to try the snapper with eggplant. I added the ratatouille as a side dish. The servings were huge, and I would give the lamb an A for Average (though very tender). The snapper was well-cooked, though not the freshest, but I did fall in love with the eggplant puree it was resting on and give it an E for excellent. The ratatouille did not elicit any feelings of childhood wonder (maybe because I never ate it as a child haha) but it wasn't anything special. The service was good, the servings generous and the prices reasonable but the question is...<br /><br />Would I return? DEFINITELY NOT. <br /><br />My friend, who has great taste in food, was quite impressed with La Regalade the first time he tried it. I read somewhere Chef Alan Raye plans to return only 4 times a year from his Vancouver home base to check the resto out because he feels the staff are all reliable and ready. I beg to differ. I think he needs to be around more. At the very least the kitchen staff should have known better than to serve bad clams. That spoiled the dinner for me. I couldn't enjoy the other dishes anymore after the heavenly- scented appetizer's fall from grace. Sayang.<br /><br />2. Mamou in Serendra. Last year I tried to book at this famous place three times and got rejected. This year I was lucky, but was a bit apprehensive and wondering why is it suddenly easy to book? Hmmmm...<br /><br />- With the refreshing, smooth and not-too-sweet dalandan shake, I was off to a good start. <br />- An appetizer of Melba chips and vegetable dip with truffle oil was only half-eaten, sad to say. It wasn't bad, but it wasn't the best.<br />- My friend ordered the chicken noodle soup which had a fragrant, tangy, sweet Vietnamese soup base. She liked it. I thought it was a tad too sweet.<br />- The fish in beer batter with malt vinegar and a side of red rice was crunchy and tasty, but the fish was not the freshest. <br />- After trying (and loving!) the chorizo pasta in Chateau 1771, I decided to try the Batac Bolognese with fennel and tomatoes. It was bland. I had to sprinkle a lot of freshly shaved parmesan, some lemon juice and pepper flakes to liven it up. The pepper flakes were fantastically hot and I would love to take some home with me.<br />- To cleanse the palate we had the key lime pie but I thought my friend's version better.<br /><br />So sue me for being so finicky but I had expectations. And I was (and still am) disappointed. <br /><br />I would give Mamou another try though, and order the steak, steak rice and the pork and chicken with beans and cinnamon saba.<br /><br />In the meantime I will stick to the tried and tested: the vendors at Salcedo Market, pork bbq from my favorite Capitol Medical Center vendor, Via Mare for simple Pinoy food, longganisa from my mom's suki at Kamuning Market, Dampa, Fook Yuen in Banawe.<br /><br />Maybe, once I've recovered from my disappoinment, I will try Galileo, In Yo, Bistro Filipino, Cafe Juanita and Adarna. <br /><br />Next Monday I'm eating at Terry's Selection at the Podium. I wasn't too happy when I fist ate there, several years ago, I hope it has only gotten better with age.<br /><br />Have I tried anything interesting? Yes, definitely! Good friends from HK sent an enormous rhum cake that, a week later, is still soft and seeping with rhum and butter at every bite. I bought some of Kitchen's Best goodies like food for the gods, butterscotch bar, chocolate fudge and peanut butter bar. The peanut butter and butterscotch were the best. San Lo's Famous emapanadas (chicken pastel, jamon y queso and carne norte) were rich and filling as well. The jamon y queso and chicken pastel were my favorites. In my mom's fridge now is a bottle of Joyce Aragon's queso de bola spread which I will try tomorrow.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com6tag:blogger.com,1999:blog-21987587.post-67062198931008623762008-12-16T08:15:00.002+08:002008-12-16T08:35:48.160+08:00Birthday MealsFor lunch hubby and I had a "date" at Hanagushi at Lan Kwai Fong, this large Japanese restaurant that's not street level, is quite pricey and yet always full. Hubby had his usual beef fillet cubes on rice with raw egg (HKD 185), a teppanyaki of sorts with very tender beef and a sweetish sauce you can ask extras of (not exactly teriyaki but addicting!). Of course beef paired with sticky, hot Japanese rice with lots of sauce to dribble over is always a sure winner.<br /><br />I had their yakitori set lunch (HKD 220) which came with miso soup, Japanese fried rice and dessert. Skewers of mushroom stuffed with minced chicken, giant asparagus, chicken fillet with leeks (they call it long onions), chicken balls, chicken wings and chicken liver arrived one after the other. All in all a happy birthday lunch. Not exactly the prices you would find at the "set lunch" places in Soho, and I was surprised with the crisis and all there were people waiting for a table at 1:30 pm, but that's HK for you. We were there because it was my birthday, they were there just because.<br /><br />Dinner was supposed to be at Grissini (the Grand Hyatt's Italian restaurant) but hubby has been wait listed for a week (see what I mean? people in HK are still eating out, and eating well!) so we opted for Baci instead. Little boy was with us (I think he's old enough to go to proper restaurants and is adventurous enough to not go home hungry). We shared the rich and creamy porcini and black truffle risotto, a tomato, basil and spicy salami pizza, and fresh tagliatelle with rabbit ragout. Little boy ate tons of the crisp flatbread, tried the pesto dip, ate 2 slices of pizza, finished off his half order of bolognese, and ate a lot of the tagliatelle (without the rabbit, which all of us found too gamey). <br /><br />Little boy loves eating out, whether at a formal restaurant, a cafe or his favorite HKD 16 noodle shop. He probably takes after me, the one who gets excited at the mere thought of eating someone else's cooking.<br /><br />No cake or dessert for us on this day, no candle-blowing either. I'm trying to eat healthier this time around, and not gain as much as I did with Little boy.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com2tag:blogger.com,1999:blog-21987587.post-42895395921849710962008-12-09T13:23:00.028+08:002008-12-09T18:32:42.961+08:00Winter journeys and foodfests in pictures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs7Rtr6Lzlrz-hFqITvSxevtpXrih9zJyMP1lqM4EJWyNZR6pc8x9ouQfJWSCXAYoGvpd1eaZW80f2RJCdzD4gYa45b5hoBo0lLtx79OR6RCpZOFoM-DCNbwPJ3-DSsA7gsJF/s1600-h/IMG_3074.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs7Rtr6Lzlrz-hFqITvSxevtpXrih9zJyMP1lqM4EJWyNZR6pc8x9ouQfJWSCXAYoGvpd1eaZW80f2RJCdzD4gYa45b5hoBo0lLtx79OR6RCpZOFoM-DCNbwPJ3-DSsA7gsJF/s400/IMG_3074.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277656981428493266" /></a><br />It was my first time to go to Tai O Fishing Village, touted by the HK Tourism Board as the "Venice" of the East (I wouldn't go so far as to compare it to Venice), with its homes on stilts and fishing boats. It's a tiny place but there are boats you can rent for HKD20/person and if you're lucky you can see the famous pink dolphins.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAUK4lziR5-Mr6cUYRRVUj587_ivoUVQDbT6uHxR2mR9G5rijf7Z7BhAcVlXBvNW4tlFhAJsvUagxpDVKxz5_hnSg0VUeJe4AWnCSFY7bkaERMvkYSWo689xch0R0unhceIlI/s1600-h/IMG_3076.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAUK4lziR5-Mr6cUYRRVUj587_ivoUVQDbT6uHxR2mR9G5rijf7Z7BhAcVlXBvNW4tlFhAJsvUagxpDVKxz5_hnSg0VUeJe4AWnCSFY7bkaERMvkYSWo689xch0R0unhceIlI/s400/IMG_3076.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657061359220770" /></a><br />Dried fish parts: which parts, I have no idea. The vendor gestured that it was part of the belly. Oh how I wish I had a translator with me that day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKfFy8itSdSu_E-fHl1y39xpv6DywwlFAWuRfkRa2zXUXW3Nu-4NXRM2ksulSsMWupYdjZ6jxYP0szWyZZzqI09e2Y4l4RMFZJVCsOADTBrDegibzKUoRqFbFWp0lqPY03vnO/s1600-h/IMG_3077.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKfFy8itSdSu_E-fHl1y39xpv6DywwlFAWuRfkRa2zXUXW3Nu-4NXRM2ksulSsMWupYdjZ6jxYP0szWyZZzqI09e2Y4l4RMFZJVCsOADTBrDegibzKUoRqFbFWp0lqPY03vnO/s400/IMG_3077.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657148658906162" /></a><br />Other dried fruits of the sea: scallops and sea cucumbers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc23emfI-gumUsKEcfTKJMIEn0lHlW6uXziim4BdA_Q3X3K-CLOsqxpDrojlNAB845i9T3zqV8NHq5Q7_Yh9KZchIsnJLY7nzca0VRsNWc8XvSjMKmX3Hbs6drJxr6X0_iMPDQ/s1600-h/IMG_3078.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc23emfI-gumUsKEcfTKJMIEn0lHlW6uXziim4BdA_Q3X3K-CLOsqxpDrojlNAB845i9T3zqV8NHq5Q7_Yh9KZchIsnJLY7nzca0VRsNWc8XvSjMKmX3Hbs6drJxr6X0_iMPDQ/s400/IMG_3078.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657235892070450" /></a><br />A quiet lane leading to a sun-dappled seaside promenade of sorts. The picture of village life marred only by tourists and their cameras.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqCQ1HAVnBGerA-_zZXuwnXLSQpMLEhJxduYqKiNkTcE5tQSJP23iMtimw0tGAnkG-NiZox2LxRDmMru9Gwj6uJvhtlwlMKxtM8gg06reTPjLOhqqPjdDPfYAyV1E2utyWM3p/s1600-h/IMG_3145.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqCQ1HAVnBGerA-_zZXuwnXLSQpMLEhJxduYqKiNkTcE5tQSJP23iMtimw0tGAnkG-NiZox2LxRDmMru9Gwj6uJvhtlwlMKxtM8gg06reTPjLOhqqPjdDPfYAyV1E2utyWM3p/s400/IMG_3145.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657365664127426" /></a><br />Ate hotpot at Yau Gwat Hei, a very popular resto. We ordered the specialty, wintermelon broth studded with shredded dried scallops and <a href="http://en.wikipedia.org/wiki/Lotus_seed">lotus seeds</a>. Check out the size of that melon! Was the restaurant worth the hype? Definitely not! Service was lousy and the place was old and ill-maintained. Was the broth good? It looked good, but was decidedly bland. My pa makes the BEST hotpot broth ever.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPxP-j0YxRAYJ6fHyBUqsIz1O3Y3P1LMwI_v70InOlBitGHsIfvckAD82sgSUgdEYNGHFx99_waFu1d_MvlhPfslgdzM9vhyphenhyphenSzSI09H4IEsev1nY_hiGZCWmZ3Ym3JY5n8IcD/s1600-h/IMG_3146.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPxP-j0YxRAYJ6fHyBUqsIz1O3Y3P1LMwI_v70InOlBitGHsIfvckAD82sgSUgdEYNGHFx99_waFu1d_MvlhPfslgdzM9vhyphenhyphenSzSI09H4IEsev1nY_hiGZCWmZ3Ym3JY5n8IcD/s400/IMG_3146.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657428617050114" /></a><br />We ordered pig's liver (generous portion), fishballs (very tasty and springy), Shanghai dumplings (average), baby bok choy (fresh and crunchy), enoki mushrooms, thinly sliced marbled beef (not the best), cuttlefish (tough and chewy), tofu and vermicelli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzofdbReIvojMv8Wh-c0OZcOClPZBmM0qoH7QtrqoCjPcTYgNhVivTrx3Np8YW0DV6VqernMnZQJlOq_mF1RbaAajOEPYSqc8LJiL4mKLbZ98SaeVNrMTeap1Uv7jYTR2RSPI/s1600-h/IMG_3152.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzofdbReIvojMv8Wh-c0OZcOClPZBmM0qoH7QtrqoCjPcTYgNhVivTrx3Np8YW0DV6VqernMnZQJlOq_mF1RbaAajOEPYSqc8LJiL4mKLbZ98SaeVNrMTeap1Uv7jYTR2RSPI/s400/IMG_3152.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657528951946754" /></a><br />the beef<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8KDs8uPW5gGWfDuB7VL4wO87HZe3WpQXIedvKlkBgaXWyUJSwnAOfSwN3zjdZWvJwwl2Ax5dyedJ5lLkD3zA51EagiTx6qomD_OImb-uq5HPxFH-plxJeU8Th71N3uz2fAuw/s1600-h/IMG_3153.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8KDs8uPW5gGWfDuB7VL4wO87HZe3WpQXIedvKlkBgaXWyUJSwnAOfSwN3zjdZWvJwwl2Ax5dyedJ5lLkD3zA51EagiTx6qomD_OImb-uq5HPxFH-plxJeU8Th71N3uz2fAuw/s400/IMG_3153.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657661991696802" /></a><br />the dumpling which Little boy loved<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxN93lDdBV4hKoVFvVl89gU9fdzDUkbPO23LloVCHwtoMUoy9QpnU9VUK69Et5ga4gvqcbRpUWHTJg6SlKib7zAxAcWN2Te8DrSf5kRJ4bDcUMOgqXDNoiaTq4YGLbpWvNxmR/s1600-h/IMG_3157.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxN93lDdBV4hKoVFvVl89gU9fdzDUkbPO23LloVCHwtoMUoy9QpnU9VUK69Et5ga4gvqcbRpUWHTJg6SlKib7zAxAcWN2Te8DrSf5kRJ4bDcUMOgqXDNoiaTq4YGLbpWvNxmR/s400/IMG_3157.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657715680810786" /></a><br />the broth simmering with the wintermelon flesh<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgOfEQiyWxgrLc3kbRi-QsjqXk8UXrn69TdJg3G2O0cznO3TKRxmAtZGAwU2NltzaPvdQmSih7ZxdJmen70dM1BgTVGS5Rk1IvaQkqWnBH8EGtFgBBBd4MW0BEQWwV_gIN6Dg/s1600-h/IMG_3168.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgOfEQiyWxgrLc3kbRi-QsjqXk8UXrn69TdJg3G2O0cznO3TKRxmAtZGAwU2NltzaPvdQmSih7ZxdJmen70dM1BgTVGS5Rk1IvaQkqWnBH8EGtFgBBBd4MW0BEQWwV_gIN6Dg/s400/IMG_3168.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657797103240354" /></a><br />Good Spring Company Limited, found on the corner of Stanley and Cochrane Streets in Central, sells herbs and herbal tea. After lunch office workers queue up for their requisite HKD5 cuppa which they say aids in digestion. After eating a cheap, oily and msg-laden lunch they need all the help they can get. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkhNTQH3Jnjz5vSvjwv9hpb9H-s9IdypkwX6SxQHkVgCq3jCgjKNqjpCSyegdrq-uZXA0jnQOI_3pLNnTFypziNMLZw81T5KQq8CUs1UnSn6dGbUH1Wub9VzmzcR_Fq1JFv6X/s1600-h/IMG_3167.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkhNTQH3Jnjz5vSvjwv9hpb9H-s9IdypkwX6SxQHkVgCq3jCgjKNqjpCSyegdrq-uZXA0jnQOI_3pLNnTFypziNMLZw81T5KQq8CUs1UnSn6dGbUH1Wub9VzmzcR_Fq1JFv6X/s400/IMG_3167.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657953505607986" /></a><br />Pa was fascinated with the tea dispensers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RpM4SB1DzL6bkO1vOGJuW94ggd00eEeXdZWiqLu7QV2QuCpm8YadaWFkRoxst1hCmg8vh3HzW_rquQXi00_lunyJn1osekmW_qu4Wt_KuF8ryNHFQgJ-yrsIMNQ-Kq8FPpZc/s1600-h/IMG_3162.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RpM4SB1DzL6bkO1vOGJuW94ggd00eEeXdZWiqLu7QV2QuCpm8YadaWFkRoxst1hCmg8vh3HzW_rquQXi00_lunyJn1osekmW_qu4Wt_KuF8ryNHFQgJ-yrsIMNQ-Kq8FPpZc/s400/IMG_3162.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277658024576163090" /></a><br />There's ginseng tea, sweet flower which I tried a long time ago, and the one with 24 bitter herbs which my intrepid father tried.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxXv2bHV7f9sOP3BUKu5agsT-QsyRiVXF1fd9Tp9oBpaUWXRAQduzKzvZMP-LT7x8-H_SizHZCuz8Y5C9EEXXoySnQ_6foAhP9u2QTANh5aoa_aoEPGAvbshAoyQ-UVOHbvNW/s1600-h/IMG_3169.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxXv2bHV7f9sOP3BUKu5agsT-QsyRiVXF1fd9Tp9oBpaUWXRAQduzKzvZMP-LT7x8-H_SizHZCuz8Y5C9EEXXoySnQ_6foAhP9u2QTANh5aoa_aoEPGAvbshAoyQ-UVOHbvNW/s400/IMG_3169.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277657892262586578" /></a><br />The man was oblivious to my camera. He must be used to it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nUzKBB93X_lHqcR-_Q5PMInZOASWQiuzd15dik83gCVeD1BvfeQ9UcFOG_jAB4K_hcG3ofZReHBxSNweTn5XTRSJZzUrtLOrOuF5mBwpgSywkJ7AArVcOzNuLFnHCdMhhda-/s1600-h/IMG_3186.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nUzKBB93X_lHqcR-_Q5PMInZOASWQiuzd15dik83gCVeD1BvfeQ9UcFOG_jAB4K_hcG3ofZReHBxSNweTn5XTRSJZzUrtLOrOuF5mBwpgSywkJ7AArVcOzNuLFnHCdMhhda-/s400/IMG_3186.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277658151286229762" /></a><br />In Macau where everything is cheaper, even these skewered snacks were at least HKD3 less than their HK counterparts. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5aHTu1XGuV6GJNQpNWEfSAgaoNuk4i5vyam3RRK67YmLumzitpROAzoWx_QjxoAsLEoh44ah6Yg6KfSBiQK0UTuB3vxRMt3NkFGgvYv236tOgZBhN000y7tmkgRkbpHZUJiG/s1600-h/IMG_3218.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5aHTu1XGuV6GJNQpNWEfSAgaoNuk4i5vyam3RRK67YmLumzitpROAzoWx_QjxoAsLEoh44ah6Yg6KfSBiQK0UTuB3vxRMt3NkFGgvYv236tOgZBhN000y7tmkgRkbpHZUJiG/s400/IMG_3218.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277658503863266706" /></a><br />At Thai Basil in Pacific Place, we ordered the pumpkin custard with pandan ice cream. It was pleasantly cold (I thought it would be baked and warm), refreshingly sweet in a way only pumpkin can be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6Lt-trFqRIc3BlfZ3-j8lHqfpqBmE0fz7XyCyDptllbi0mz0oIMAKktndZTO_JsbsEOkXnIfNBMCFTwkrpLXzBEZCOTiFWg-cK0xULuABDWptRsVkYKIAABvXCi4R7Sd83vP/s1600-h/IMG_3219.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6Lt-trFqRIc3BlfZ3-j8lHqfpqBmE0fz7XyCyDptllbi0mz0oIMAKktndZTO_JsbsEOkXnIfNBMCFTwkrpLXzBEZCOTiFWg-cK0xULuABDWptRsVkYKIAABvXCi4R7Sd83vP/s400/IMG_3219.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277658384024724338" /></a><br />An image of the other side: pandan ice cream (I wish they used a larger scoop). What are those pink and green strands you say? They tasted like cotton candy! Or should I say haystack candy?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJpjSoUdatnV4QdLiIiamc276XUmF3VU1fbbVIu4D7a4MrXuDc5qVL3ZDyXxPAKAkH052xq2DPZMrzGFzfO64j7R2WzRBxv7kQRqrzCuaiOtLFG0p9YsXJuVJnptB2Jletb4M/s1600-h/IMG_3213.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJpjSoUdatnV4QdLiIiamc276XUmF3VU1fbbVIu4D7a4MrXuDc5qVL3ZDyXxPAKAkH052xq2DPZMrzGFzfO64j7R2WzRBxv7kQRqrzCuaiOtLFG0p9YsXJuVJnptB2Jletb4M/s400/IMG_3213.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277658255245751426" /></a><br />Another dessert: sticky purple rice with mangoes, caramel, coconut cream and toasted coconut slivers which were a tad too jaw-breakingly crunchy.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-50723508920192540992008-11-19T22:58:00.004+08:002008-11-19T23:16:32.946+08:00LadureeAh... France. I dream of visiting, of walking its streets, OF EATING ITS FOOD!!!!!<br /><br />I can't just yet, but something from France came to me in the form of <a href="http://www.laduree.fr/index_en.htm">Laduree</a>, a 146 year old Parisian institution that started as a bakery, and is now a tea salon/purveyor of luxury food.<br /><br />A good friend thoughtfully brought over her baby pink Laduree box, and inside 6 <a href="http://www.laduree.fr/public_en/produits/macarons_accueil.htm">macaroons</a> were gently cradled, waiting patiently for a delicate hand to bring it over to not-so-delicate lips smacking with anticipation. I'm not a big macaroon fan myself, but I timidly tried one, and ended up enthusiastically eating 3.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJO4-qORKK_AwfurzfKch9bjQKRmlPb-AFvjK09LmduYIYHmT25fQfYy3p-yH3ciF2GpvMX0JZy_c9F2ItVmm0ZrIXvn93u8fpeqyWNx4VdlSWAH2JIjkkLS2e2hJKm25hpSN/s1600-h/IMG_3054.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJO4-qORKK_AwfurzfKch9bjQKRmlPb-AFvjK09LmduYIYHmT25fQfYy3p-yH3ciF2GpvMX0JZy_c9F2ItVmm0ZrIXvn93u8fpeqyWNx4VdlSWAH2JIjkkLS2e2hJKm25hpSN/s400/IMG_3054.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270387301850159730" /></a><br /><br />We each had the pistachio, coffee and the revelation of the afternoon: the salted butter caramel. Similar to dulce de leche but less cloying, it was a sensation to the taste buds, a creamy, toffee-like silken creation with salty undertones. I, the not-a-macaroon-fan, could probably eat 3 in one sitting. Good thing there was only 1. After enjoying the macaroons, and while in the throes of utter pleasure, a part of our brain prodded us with the reminder that we had overeaten, that we consumed more sugar and calories in 10 minutes than we should have, so in an act of desperation we drank some hot tea and immediately felt better. I mean, what could be healthier, right? And tea does go so well with macaroons.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-62060183267964041762008-11-19T20:30:00.010+08:002008-11-19T23:40:15.333+08:00Confessions of a ShopaholicI can't enter a food shop or walk by a market without buying something. Anything. A calorie-filled snack, an unnecessary, expensive ingredient, a kitchen doodad I admire then stick in a drawer, a bar (or three) of chocolate, something I feel my family back home will enjoy (even if I can only give it after several months), an exotic find from a country I haven't been to (now that definitely increases my choices exponentially).
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<br />Hubby says I enter with good intentions to just "window" shop, and leave a few hundred dollars poorer. My friends are testament to this predilection/addiction. Which means grocery lists are largely ignored as I tend to purchase far more than I originally planned -- but then aren't most shopaholics this way?
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<br />Last week I walked up to the Peak after my class and chanced upon Marketplace by Jason's. Part of the Dairy Farm Group, it's a cross between an upscale, expat-targeted Wellcome and Oliver's in Prince's building. That is to say, it's not as nicely stocked as Oliver's, but is far, far better than your ordinary neighborhood supermarket. I cruised the aisles and found nothing <span style="font-style:italic;">that<span style="font-weight:bold;"></span></span> interesting, plus I really didn't need anything. My freezer was groaning, my fridge bloated, my cupboards barely had an inch of space.
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<br />And yet you can guess what happened. The card got swiped, and the goodies lugged home.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fjult3hfYlSkjTY17vqhoyur6dGK0LDZXGybXeMtaXk5JW8Vw58AFh_XYTJJzD-GmzZzxhcCTLxmSfSaLRNaBIL1V6GNjamaaasG4weHSiD6iRQhhd4yMZmwZXFW1_0_Akq8/s1600-h/IMG_3051.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fjult3hfYlSkjTY17vqhoyur6dGK0LDZXGybXeMtaXk5JW8Vw58AFh_XYTJJzD-GmzZzxhcCTLxmSfSaLRNaBIL1V6GNjamaaasG4weHSiD6iRQhhd4yMZmwZXFW1_0_Akq8/s400/IMG_3051.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270380019461790866" /></a>
<br />wicked! Lindt dark chocolate with chili
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWrp1_ctfoYz2mPOl-ozjuHA2bZrPD5emLd_X6JKf-dz35r2-mOXmTetsILXiPNj0Za5JGQKZJZ80clq12f-1v48wvN5MEZ8efWGOZfP0JI_sDIPNpWflrY8fdQuI4dP79MaA/s1600-h/IMG_3050.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWrp1_ctfoYz2mPOl-ozjuHA2bZrPD5emLd_X6JKf-dz35r2-mOXmTetsILXiPNj0Za5JGQKZJZ80clq12f-1v48wvN5MEZ8efWGOZfP0JI_sDIPNpWflrY8fdQuI4dP79MaA/s400/IMG_3050.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270379777440817890" /></a>
<br />worth a try: Movenpick 72%. I love my bittersweets. I love my darks.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirmZQIJtw7UDZYn9EEXQ9dGrAXXAAc24g6M7_tjv3ar_lNzubhznR-EXHBd9d9jqCheHad_9MjaU_a2nWMgBojTuTWsgcvhrQzM8HC1J59_rtmrSm8ViAlLv3P8Z3LhEivdnf/s1600-h/IMG_3044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirmZQIJtw7UDZYn9EEXQ9dGrAXXAAc24g6M7_tjv3ar_lNzubhznR-EXHBd9d9jqCheHad_9MjaU_a2nWMgBojTuTWsgcvhrQzM8HC1J59_rtmrSm8ViAlLv3P8Z3LhEivdnf/s400/IMG_3044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270379672520360962" /></a>
<br />The only dark hubby likes: with whole, crunchy almonds
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<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbd2qUlviU9YB_qNdlrY9Yul9MRpmlNIwXRWGK49ueOPkyAiXfuXw5fTqI-ZfW8mZKKMMqzL90AqDmBb4lKcHlUJwf9mhsBVHPf5YbRHX1mRRzjWKIsJu8LG5S0C6KhsNXX4eo/s400/IMG_3035.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270379600092482610" /></a>
<br />For our families back home: rich, silky truffles
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDPAyI-ggzRdQTVn7zpFkNX-ZnsrwTnlQVc9jbpv1LP9FPSNRiG7KYq5fEuU3Cxpw-tChMG6PbYjxdzoK5kK2SMb_CEAk_bDj8zFy8L0wK_WviAmsgChcjYR_S8ElGIQiyqfY/s1600-h/IMG_3032.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDPAyI-ggzRdQTVn7zpFkNX-ZnsrwTnlQVc9jbpv1LP9FPSNRiG7KYq5fEuU3Cxpw-tChMG6PbYjxdzoK5kK2SMb_CEAk_bDj8zFy8L0wK_WviAmsgChcjYR_S8ElGIQiyqfY/s400/IMG_3032.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270379490990693394" /></a>
<br />And my happy find: sinamak or spiced vinegar. I'm sure it's not the best brand out there but just look at the floating "silis" and flavorful spices and tell me you don't crave chicken inasal.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-30011032964218122912008-11-07T15:02:00.002+08:002008-11-07T15:28:23.975+08:00WHY I LIVE WHERE I LIVE IN HK1. I am several blocks away from HK's oldest street market, where I get my weekly supply of fresh seafood and thrice weekly supply of fresh vegetables.<br /><br />2. I am a few blocks away from 2 Italian delis where I get my deli meats, cheese, fresh bread, fresh herbs and other Italian bottled condiments and sauces.<br /><br />3. I can count at least 6 private kitchens that I can walk to, if I'm so inclined. One Cajun, 2 Cantonese, 1 Sichuanese, 1 serving Sichuan/Beijing cuisine, 1 French. Pierre Gagnaire's PIERRE and Joel Robuchon's Atelier can also be reached by both my legs, in less time than it takes to eat lunch. <br /><br />4. I live 20 minutes away from work, and on my way I pass by hidden slices of local life and culture (think stores selling paper houses, cars, LV bags and other material possessions the Chinese bring to the other world; dried seafood and herb stores with abundant displays of aromatic and medicinal bounties of the sea and land; small shops selling extremely inexpensive clothing from Korea and China).<br /><br />5. There are supermarkets all around me, with one selling prepared sushi, sashimi and Chinese roasted meats. <br /><br />6. I live 10 minutes away (by walking) from the premier restaurant and cafe district of HK, SOHO and NOHO. I'm a few hundred steps away from innovative food, leisurely Sunday brunches, decadent desserts, dimsum restaurants older than I am, a snake soup shop, the yummiest burgers and thinnest thin crust pizzas, noodles and wontons galore. Oh and did I mention I can have my pick of the following cuisines? Ukrainian, Russian, French, Mexican, Lebanese, Nepalese, Egyptian, American, Chinese regional, Chinese desserts, Finnish, Swedish, Canadian, Thai, Vietnamese, Indonesian, Moroccan, Japanese, Indian, Singaporean, Filipino, Spanish, Australian, Argentinian, Cajun, African, Malaysian, British, Irish...<br /><br />If visitors ask me where I live, I won't rattle off my address. All they need to know is that if they visit me, they will surely be well-fed.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com7tag:blogger.com,1999:blog-21987587.post-56081921984383794032008-09-29T21:12:00.012+08:002008-09-30T10:03:59.511+08:00Pizza! Home-made! Perfect!A good friend who's also a great cook lovingly made the thinnest pizza crust I've ever laid eyes on from scratch and invited us over for a night of conversation, pizza variations, wine and mojitos, and if that weren't enough, she ended the fantastic repast with a multi-layered mango float.<br /><br />To start, we had insalata caprese, a slice of red-ripe Australian tomato on top of which rested an oval of buffalo mozzarella, kissed by fresh basil leaves. A few spritzes of extra virgin olive oil and drizzles of balsamic reduction and viola, a beautifully plated appetizer materialized before her (hungry and grateful) guests' eyes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGKrQ7vEA3oY0NMns_UawYBcBPINP9kY3YO4l0wk53DKdIP9FNyNtdJ14_4rlDaJ6vv5UBLma2Ov4d8_4tIy4r_Y4Mm7nHPwLNkaGF-yNuGaro-rLUrI4jtrF2yekd6dg8EX9/s1600-h/IMG_8790.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGKrQ7vEA3oY0NMns_UawYBcBPINP9kY3YO4l0wk53DKdIP9FNyNtdJ14_4rlDaJ6vv5UBLma2Ov4d8_4tIy4r_Y4Mm7nHPwLNkaGF-yNuGaro-rLUrI4jtrF2yekd6dg8EX9/s400/IMG_8790.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5251435019516858738" /></a><br /><br />The 2nd course, a pizza salad or sorts, was simply small versions of the cracker-like crust topped with slivers of mozzarella, with whispers of baby arugula floating about and 2 paper-thin slices of parma ham folded, accordion-like. Balsamic vinegar and olive oil nicely rounded off the dish, and groans of "mmmmm" resounded as the saltiness of the ham mingled with the slight bitterness of the leaves which were offset by the sweetness of the balsamic. Each bite ended with a crunch and pleasurable sounds pervaded.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmbcbZEdpaDozZcx0CXR5ARd1DZFnMhUwDyofQ34UbfjftuQjNbFxA15ip4VadKJ9QZR6zW-GvFfbUCYsQ1fBJyKrQSTWCoX5a0hF_vmdovs2aIJAId97zTSZNXPI3eMrBNpk/s1600-h/IMG_8802.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmbcbZEdpaDozZcx0CXR5ARd1DZFnMhUwDyofQ34UbfjftuQjNbFxA15ip4VadKJ9QZR6zW-GvFfbUCYsQ1fBJyKrQSTWCoX5a0hF_vmdovs2aIJAId97zTSZNXPI3eMrBNpk/s400/IMG_8802.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5251435154147451058" /></a><br /><br />Three kinds of pizzas followed. <br />First, Mediterranean-style with pine nuts, sun-dried tomatoes, garlic and artichokes topped with feta and Manchego cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFphn9uRCpkIAdRG0ifcl17alN0S76fzMk99Hl2jAA0AjdFAXHLlRnPYysTEqX83xhwbqKMjV1H2FZ1Hey7vOFp1VrsVSXaz5r0qf2Y8oGAX4XDUSZR7KcNnPn9_P4Xk1qf5Qz/s1600-h/IMG_8808.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFphn9uRCpkIAdRG0ifcl17alN0S76fzMk99Hl2jAA0AjdFAXHLlRnPYysTEqX83xhwbqKMjV1H2FZ1Hey7vOFp1VrsVSXaz5r0qf2Y8oGAX4XDUSZR7KcNnPn9_P4Xk1qf5Qz/s400/IMG_8808.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5251434958446474258" /></a> <br /><br />Second, meat lovers with chunks of veal sausage, Andouille sausage, anchovies and garlic on a bed of tomato with roasted capsicum sauce, mozzarella cheese and Manchego.<br /><br />Third, Hungarian salami with capers, olives, tomato with roasted capsicum sauce and mozzarella cheese.<br /><br />After the first pizza no one was in the mood to take pictures. We were ravenous and just wanted to savor each slice.<br /><br />Stuffed as we were that night, no one could resist this sweet ending.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohGYw-1-5lT8ck2FuBR8_mgBp1SLOqmeUsj8lvM-3jzP15gKfD6vV3tHKWkamgpBxJifO6Mfp8kRFb0MuW7Hnf-wxlaEd0iSPdX6L6DjIgHkWPb3H17dI-SN2Md1ypbhS6svF/s1600-h/IMG_8818e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohGYw-1-5lT8ck2FuBR8_mgBp1SLOqmeUsj8lvM-3jzP15gKfD6vV3tHKWkamgpBxJifO6Mfp8kRFb0MuW7Hnf-wxlaEd0iSPdX6L6DjIgHkWPb3H17dI-SN2Md1ypbhS6svF/s400/IMG_8818e.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5251434889281738722" /></a><br /><br />Restaurants in HK are fine and dandy but nothing beats a dinner prepared with passion, served in a beautifully maintained home, with the proper lighting, music and aroma. Next week we veer away from gourmet and hold a proper American and Pinoy barbeque. After that, who knows? We plan to make this a regular thing, with various hosts receiving us into their homes, the food depending on mood, kitchen size and whether a dining table is available or not. Good company, dishes that could rival any restaurant's any day, and stimulating conversation are all the ambiance and inspiration we food lovers need.<br /><br />* Thanks Acx for the pictures.ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com2tag:blogger.com,1999:blog-21987587.post-19610416062738153212008-09-20T11:06:00.014+08:002008-09-21T22:38:16.253+08:00Vietnam in KowloonKowloon City, to my mind, is a place steeped in history, hard to find and reach, the Thai quarter of HK. It means fantastic, cheap food; but it also means planning and coordination on my part such as: getting friends together, traveling far from HK Island, searching for the right restaurant. <br /><br />As usual my OC-ness got the better of me. After eating there last night I realized it wasn't so far after all. Think: a short 10 minute subway ride from Central station to Mongkok on the red line, then a transfer to the green line for another 10 minute ride to Lok Fu, then a HKD16 cab ride to the restaurant. Searching for the right restaurant was a breeze. I had my usual arsenal of magazine clippings and recommendations from those in the know. The only thing that required planning was getting people to go with you so you could order tons of food without looking like a glutton and straining the limits of your stomach. Yet even that was easy. I mean, who can live in HK and say no to an invitation to dinner?<br /><br />So off we went, 3 friends and I, to try out this Vietnamese/Thai restaurant with 4 branches within walking distance of each other (I thought that privilege was reserved for 7-11 and McDonald's). <br /><br />What did we order, us 4? Crab in chili sauce, fried soft shell crab, beef cubes with tomato rice, shrimp balls, garlic vegetables, and chicken/pork satay.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWfGRBcyq-_7yKznaBruMrkEAIQM7RUrnEgQJjItgQJuptzcAo7kvgv22SNcPfDCMKwSHh0Rc6i9laBv7rGX1nG1hS1CNLiNyuRX7T_uG39UK84ekLeHr0cR5ChnUZzGVYiSC/s1600-h/IMG_2965.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWfGRBcyq-_7yKznaBruMrkEAIQM7RUrnEgQJjItgQJuptzcAo7kvgv22SNcPfDCMKwSHh0Rc6i9laBv7rGX1nG1hS1CNLiNyuRX7T_uG39UK84ekLeHr0cR5ChnUZzGVYiSC/s400/IMG_2965.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950549952125330" /></a><br />fried soft shell crab: a generous portion that was not greasy, seasoned lightly, a gem!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5dm7KMB3rcd0zfpx0JXATedqJV6iWJHdS6f1U08aD29F-tX8EzTqpn-_x3vR8e2oIEWEf1LFHOeFVvVGzT3tsk9jGV5IDWD_Sot6hW0ekVQfh4ZlByzytWoyXljeVEXrDaDk/s1600-h/IMG_2964.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5dm7KMB3rcd0zfpx0JXATedqJV6iWJHdS6f1U08aD29F-tX8EzTqpn-_x3vR8e2oIEWEf1LFHOeFVvVGzT3tsk9jGV5IDWD_Sot6hW0ekVQfh4ZlByzytWoyXljeVEXrDaDk/s400/IMG_2964.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950505055186930" /></a><br />crab in chili sauce: yummy but lacked heat!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgvXVIEsny2iZp2NcjvSV2XdywjTobqltbJE6DOZOBAhzU_FPwRsNAG9Z-Y-Vpj6KS8ON0LNv8ynhw94EUzdmBt29icNSCFUfe13-TGFRnA-xHOu-kr0FFAC_YIZX_ZWPIcrG/s1600-h/IMG_2967.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgvXVIEsny2iZp2NcjvSV2XdywjTobqltbJE6DOZOBAhzU_FPwRsNAG9Z-Y-Vpj6KS8ON0LNv8ynhw94EUzdmBt29icNSCFUfe13-TGFRnA-xHOu-kr0FFAC_YIZX_ZWPIcrG/s400/IMG_2967.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950629138693314" /></a><br />beef in tomato rice: looked better than it tasted <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKp9eAAa6ozX0oecf3tMNgh7NLFAVfxhhxpG_iLgw9YBptbef2KXpcJl45wkMFpuSF8nkJRcO0T_7OTXJg2ve2xyPD7bZrv6ON8iE6QSPM55AiMQbQn2wtzfvi36wFh85DS4b/s1600-h/IMG_2962.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKp9eAAa6ozX0oecf3tMNgh7NLFAVfxhhxpG_iLgw9YBptbef2KXpcJl45wkMFpuSF8nkJRcO0T_7OTXJg2ve2xyPD7bZrv6ON8iE6QSPM55AiMQbQn2wtzfvi36wFh85DS4b/s400/IMG_2962.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950381369093714" /></a><br />beer<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8vzz-SQ48KW1D-UvuT_54d8lG2-PbzcxvCIGq6poU0xa6ay2FH9kIRIkvf5zFlGMeHhWMidy-Lb4a8fQ2e51bKY6fdVgiFb0BNiaSi7ZVWzVAXzlnizqpbnZBdRqvpoqi1um/s1600-h/IMG_2961.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8vzz-SQ48KW1D-UvuT_54d8lG2-PbzcxvCIGq6poU0xa6ay2FH9kIRIkvf5zFlGMeHhWMidy-Lb4a8fQ2e51bKY6fdVgiFb0BNiaSi7ZVWzVAXzlnizqpbnZBdRqvpoqi1um/s400/IMG_2961.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950337696499906" /></a><br />the menu<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeTOSAhyntqFhmVfEtZ_V6t7snL-iXRLX7jnv4CNxF8jijA1Uwg8GfsfKoavvM30sN-jFkUStRwMDzYeh8qHDs3ovr94M4Yc7L6qCRqX0ysRdMsJuW0QLkuUlZyLBqXOHKXrX/s1600-h/IMG_2960.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeTOSAhyntqFhmVfEtZ_V6t7snL-iXRLX7jnv4CNxF8jijA1Uwg8GfsfKoavvM30sN-jFkUStRwMDzYeh8qHDs3ovr94M4Yc7L6qCRqX0ysRdMsJuW0QLkuUlZyLBqXOHKXrX/s400/IMG_2960.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950257769358770" /></a><br />Garisberg and San Mignel beer, anyone? Or maybe you want some Pesi-Coca.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzv86ja18BD6a0NiJ5SVtOW7ap-kq6FTqNvJtm2yJOFdRXA3U5DaOr1uvNzSSX7KOn7bfKq3zzNmg5xMliggQ4PUbA9USoIMpPao9Hd0ZdRU1tfmIerVIMCn1jkivTlwsGYEg/s1600-h/IMG_2959.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzv86ja18BD6a0NiJ5SVtOW7ap-kq6FTqNvJtm2yJOFdRXA3U5DaOr1uvNzSSX7KOn7bfKq3zzNmg5xMliggQ4PUbA9USoIMpPao9Hd0ZdRU1tfmIerVIMCn1jkivTlwsGYEg/s400/IMG_2959.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247950180194350210" /></a><br />pictures!<br /><br />What else did we want to order but did not have room for? Tom yum soup (weather was too hot though), vermicelli with crab meat (crab overload!), shrimp and pork rolls (we only saw it after ordering so much already), fried frog with salt and pepper, lamb ribs, all manner of curry and noodle soups.<br /><br />Evidently we ordered too much and had to suffer a period of moaning and groaning. We walked a few blocks of Kowloon City after the meal and promised ourselves we would be back, to try Combo Thai (Thai/Viet), a hotpot restaurant, an incongruously located French bakery, a place known for <a href="http://eatbma.blogspot.com/2008/01/under-bridge-spicy-crab-hong-kong.html">typhoon shelter crab</a>. <br /><br />Read up on Kowloon (Walled) City!<br /><br />http://www.arch.columbia.edu/index.php?pageData=21536<br />http://en.wikipedia.org/wiki/Kowloon_Walled_City<br />http://www.lcsd.gov.hk/parks/kwcp/en/index.phpragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com6tag:blogger.com,1999:blog-21987587.post-57157390926334088962008-09-12T20:38:00.013+08:002008-09-20T11:06:37.804+08:00Adventures in a Wet MarketToday was supposed to be food trip day. I had a doctor's appointment planned, then lunch with a fellow food-obsessed friend at this <a href="http://www.hongkonghustle.com/food/397/java-road-market-north-point-restaurant/">hawker stall in North Point (specialties: duck rice and squid ink noodles)</a>, followed by a hot stone massage treatment in Causeway Bay. Ahhh, indulgence, every woman's best friend.<br /><br />But plans change, and since I couldn't contact Tung Bo and my friend and I met late, we decided to eat at this noodle shop in Central serving a set lunch of 5 pieces xiao long bao with spicy noodle soup and cold soya milk. All for HKD38. Yum!<br /><br />I headed off to my spa treatment, which happens only twice a year for me here in HK (but daily when I'm in Manila, where prices make me smile), and forgot about my cooked food market obsession for 2 hours. For those who are scratching their heads in wonder, a cooked food market is a series of food stalls selling a variety of cooked (what else?) food, usually located above a wet market. These wet markets are located in a building, with some vendors spilling out onto the street. All manner of items are sold at these wet markets, like meat, poultry, vegetables, noodles, fruits, seafood, desserts, flowers, roast meats, cloths, hardware items, plastic ware and sundry articles. At a second floor accessible by stairs or escalator you will find the food hall or cooked food market. Some sell forgettable stuff swimming in oil, but others are well-known, like Tung Bo at the Java Road Market.<br /><br />I read about some stalls at the Bowrington Road (the address says Causeway Bay, but it sits in the middle of CWB and Wan Chai, and I always don't know where one district ends and the other begins) cooked food market and after my massage my OC-ness returned full blast and with a painful foot I hobbled out into the smoggy, humid HK outdoors and walked towards Bowrington Road.<br /><br />A kind vendor showed me where to go, and even gave me a toothy grin with a thumbs up sign when she saw me walking out, my fingers laced around heavy plastic bags filled with food in styro boxes. Inside the market no one could speak English, so armed with a combination of sign language, the article I had cut up, and a determination to seek out good food wherever they may be I sought out three places.<br /><br />The first is called Qing Zhen. The write-up said they serve roast goose to rival Yung Kee, so I immediately ordered half a goose and was pleasantly surprised to be charged only HKD 70. The old man minding the stall wanted to sell me marinated goose wings but I declined. This stall is over 60 years old!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb3Jdh3_em6sqI3qBFIJrryCU87cr0Wi4K9bkhdwmYIKg_x4bopTbAlVFhYT-5tEw7w5gP2IIV039gP3hxLdWrMUbovdOH2EmHOfQaEiA_PpIs3Bd9bSYoCyxDmoDr5-mutBc/s1600-h/IMG_2931.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb3Jdh3_em6sqI3qBFIJrryCU87cr0Wi4K9bkhdwmYIKg_x4bopTbAlVFhYT-5tEw7w5gP2IIV039gP3hxLdWrMUbovdOH2EmHOfQaEiA_PpIs3Bd9bSYoCyxDmoDr5-mutBc/s400/IMG_2931.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245358668857680450" /></a><br /><br />Next up: Hoi Kee Roast Specialist, which chaxuibao blogged about <a href="http://chaxiubao.typepad.com/chaxiubao/2008/04/the-best-noodle.html">here</a>. Of course I ordered the curry lamb noodles. HKD 40 for a huge, huge serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj_lDvqinVWplbp5FSNcIo8iVvBdTqazi0ibHVJcxgcjv3fDLoRJhR1T84axeupGwQq0NZ3xf6QLWmzuE3INqxJ6GV4DfL863bbDPRX3Vuz9359FaPk4LRXKTaUS2dZfEVKnh/s1600-h/IMG_2937.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj_lDvqinVWplbp5FSNcIo8iVvBdTqazi0ibHVJcxgcjv3fDLoRJhR1T84axeupGwQq0NZ3xf6QLWmzuE3INqxJ6GV4DfL863bbDPRX3Vuz9359FaPk4LRXKTaUS2dZfEVKnh/s400/IMG_2937.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245358914464619970" /></a><br /><br />A short trek across the hall brought me to Kan Kee Vegetarian, whose owner is Buddhist, to get some veggies for our dinner, but they had nothing cooked and I couldn't wait so off I went to the stall by the entrance selling seafood. A guy with a cigarette hanging form his lips greeted me and I asked for an English menu so I could order vegetables. Obviously they had none so he told me to enter their tiny (and dark, and dirty) kitchen and choose what I wanted. What an honor to be welcomed into a sacred place! I was greeted by steam, the odor of cooking food and the odor of those cooking the food, a grand slam in one go! I asked for the tung choi, which is like kangkong, and told the guy to cook it in whatever way he wanted. I also pointed to some sliced eggplant I spied sitting in a basket in the dining area, and he told me he would pair it with pork. Yes, whatever, surprise me!!!! I paid HKD68 for both dishes and trudged home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzb634ZBPML8sx_rHcJgbw5RRpNmaQr8FnV2xLZRj-e-rS82n0c0TsKZZYKLdr73YQd3pEWElFwavjKt8lzU7uW5OJ7XMketZ8pYuUMjtF8PNHog4paiO0Q066FiEnw2_b7iV/s1600-h/IMG_2933.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzb634ZBPML8sx_rHcJgbw5RRpNmaQr8FnV2xLZRj-e-rS82n0c0TsKZZYKLdr73YQd3pEWElFwavjKt8lzU7uW5OJ7XMketZ8pYuUMjtF8PNHog4paiO0Q066FiEnw2_b7iV/s400/IMG_2933.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245358758572884962" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBKl1vFRXYYEA3lk_OtPp8cfrUAXwbDZ2cfGptBAH7tNEXTQ1FX50Jer6QgpMG3vy0TIFwbHeROSVA5CvttbNtCok0_pF7ESZsGgOPSV6tnDvwM9vacm9b0akQ3xQXba4W3HG/s1600-h/IMG_2934.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBKl1vFRXYYEA3lk_OtPp8cfrUAXwbDZ2cfGptBAH7tNEXTQ1FX50Jer6QgpMG3vy0TIFwbHeROSVA5CvttbNtCok0_pF7ESZsGgOPSV6tnDvwM9vacm9b0akQ3xQXba4W3HG/s400/IMG_2934.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245358819688288578" /></a><br /><br />So here are the results of my adventure today, costing a mere HKD170 (very cheap by HK standards, considering there's half a goose included).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6aU9QClTnz_JyOs4e455ru5vkouIqthcuHkHlwTNNWwj2pwDyZfMTT8clSd98mU6gTQu61XujyBeJW9wk3PsKaMW9I69ySsUQ9q65sHQxVw3cB9vOxJ_gIVe66WZ2mTUYWId/s1600-h/IMG_2939.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6aU9QClTnz_JyOs4e455ru5vkouIqthcuHkHlwTNNWwj2pwDyZfMTT8clSd98mU6gTQu61XujyBeJW9wk3PsKaMW9I69ySsUQ9q65sHQxVw3cB9vOxJ_gIVe66WZ2mTUYWId/s400/IMG_2939.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245358975224758946" /></a><br /><br />The verdict? The goose was very meaty, which is a plus, but Yung Kee's skin is crisper and the meat more tender. Their sauce was quite nice, pale but not too sweet. The curry lamb noodles were some of the best I've tasted! And I've been to the popular one in Gough Street where luxury cars park outside waiting for their classy owners to finish up their noodles.(This one is better!) Yes it looks quite oily, but heck we only live once, right? The tung choi was overcooked but the garlic and chili flavors were pronounced and the seasoning, perfect. The eggplants were likewise overcooked, or perhaps they cooked in their own heat during my long walk looking for a non-existent cab and my subsequent trip home, but the pork was tender, and I wasn't expecting much. <br /><br />In retrospect I should have waited for the vegetarian meal, but with prices and servings like these who am I to complain?<br /><br /><br /><span style="font-style:italic;">Bowrington Road Market, 21 Bowrington Road, Causeway Bay. All stalls located at the 1/F. Qing Zhen is stall number 5, Kan Kee is number 6, and Hoi Kee I don't remember.<br /><span style="font-weight:bold;"></span></span>ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com1tag:blogger.com,1999:blog-21987587.post-77966927843078083502008-09-08T16:56:00.003+08:002008-09-12T20:38:19.670+08:00Commercial Break No. 4Me: You should try to wake up earlier each morning if you want time to play before going off to school.<br />Little Boy: But mama, it's so hard to get up. <br />Me: Then you should sleep earlier.<br />Little Boy: Can't you just plug me in every morning?<br /><br /><br />I asked him if he was an appliance and he said yes, he needed to be plugged in through his back to summon the energy to get up so early. :)ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com0tag:blogger.com,1999:blog-21987587.post-50842958633021625282008-09-02T09:46:00.008+08:002008-09-30T12:16:38.907+08:00Too many herbs=Grilled porkchopsInspired (again!) by Marketman's posts on the <a href="http://www.marketmanila.com/archives/thin-pork-chops-at-telis-athens">thin porkchops he had in Greece</a>, and wanting to deal with the surfeit of fresh herbs in my fridge (I tried using the word "ref" here in HK, but no one understood) begging to be used, I brought out my weapon of choice, my trusty mallet, and pounded away.<br /><br />Here are pictures of the chops rubbed with dried oregano, fresh thyme and rosemary, drizzled with olive oil and lemon juice, with a touch of salt and pepper. I don't have an outdoor grill and had to make do with my grill pan, so I sorely missed the char marks and burnt, crisp sides, but it tasted good! So good I forgot to take pictures of the finished product.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AyL7N9Vk4F-zeN0-iBrfO0K_t_gOsR9aMpB92hXtIcQFVvBRMXDAylEy_XxZi401roAMGT47vuLgvXG5pUiIcFNbJiRpZCs9OEyQhLNMHe-4CJVz_ipS1PwG9mj3KKnoma0d/s1600-h/IMG_2896.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AyL7N9Vk4F-zeN0-iBrfO0K_t_gOsR9aMpB92hXtIcQFVvBRMXDAylEy_XxZi401roAMGT47vuLgvXG5pUiIcFNbJiRpZCs9OEyQhLNMHe-4CJVz_ipS1PwG9mj3KKnoma0d/s400/IMG_2896.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5241237690472327922" /></a>ragamuffin girlhttp://www.blogger.com/profile/07781652111044404320noreply@blogger.com1