12/11/2010
正村壽司 Masamura Sushi Restaurant
將軍澳將軍澳廣場商場2 樓吉之島
Jusco, 2/F, Tseung Kwan O Plaza, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/matching-soy-sauces-e2129733
Hidden on the corner, it is along the row of restaurants at Jusco next to Cafe Das Gute, this restaurant is easily missed.
Outside, it looks like the usual sushi restaurants, but it was much better than anticipated.
The seating is fairly good and comfy.
The best thing was the menu, it had a product shot for every item with English and Chinese, and the ordering list was in clear format with each section labelled accordingly eg grilled section, hot dishes etc.
In western dining there is red and white wine to match red and white meat, they had light and dark soy sauce to match the sushi, dark for the stronger tasting items such a tuna and beef, and light soy sauce for the delicate items such a prawn and scallop.
The service overall was good, the tea was refilled frequently, and the orders were well organised, there was a printed list of what was ordered, and when the items arrived, it was crossed off the list.
Ordered ten items, the noodles were so good, that another plate was ordered.
Cold noodles:
This was the best cold noodle I have ever had, they were a combination of green tea noodles, and the plain noodles.
The noodles were so thin, slightly thinner than angel hair pasta.
+++++++++++++++++++++++++++++++++++++++++++++++++
Sushi with salt:
Ordered the scallop sushi and the prawn tempura sushi, which comes with salt to sprinkle on it, however the waiter forgot to ask the choice me if I wanted sea salt or grapefruit salt, hence sea salt was given.
I would have ordered both salts to try, if I knew beforehand.
The prawn tempura was ok.
+++++++++++++++++++++++++++++++++++++
Crab leg sushi with crab paste:
This tasted ok, but the real item was very different to the product shot.
In the product shot the portion of crab paste is much more significant!
++++++++++++++++++++++++++++++++++
Salmon, roe, sea urchin flower of love:
This was quite good, however the sea urchin didn’t look that fresh, the colour was faded rusty orange, and the sea urchin portion was quite small too.
++++++++++++++++++++++++++++++
Soft shell crab tempura hand-roll:
There could have been more sauce.
++++++++++++++++++++++++++
Prawn with tobikko gunkan:
This was very nice, it reminded me of prawn cocktail with roe in it, the seaweed that they used was amazingly fresh, it was wafer like and crisp.
+++++++++++++++++++++++++++++++++++
3 assorted salmon sushi:
This was very different from the product shot, it was basically three identical grilled salmon sushi’s, but in the product shot, all three were different as the name suggests.
+++++++++++++++++++++++++++
Steamed egg:
Bit bland.
+++++++++++++++++++
Reviews from supersupergirl on openrice for Hong Kong and Macau restaurants
[Review 901] wheres the menu!!! @ Piel De Toro
11/11/2010
Piel De Toro
灣仔駱克道62號地下
G/F, 62 Lockhart Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/wheres-the-menu-e2129595
This restaurant used to be a Western/Thai restaurant, serving lunches during the day and serving drinks at night.
Now it is a Spanish restaurant owned by UnoMas.
The set lunches are written on the board outside, as I was walking past, I took a quick glance, and decided to go there for lunch.
There was practically no one in the restaurant, yet it was lunchtime, the restaurants beside it are full or at least half full.
After sitting down, I was expecting a printed menu or some sort of menu, but there wasn’t, the waitress had to list out the set lunches, luckily to her, there was only two set lunches on the menu for her remember!!!
I felt that this was a major letdown, not everyone has a good memory when looking at the menu board.
Without the menu, there is no pricing, or details of what is included, eg drinks, salad, soup.
Since we were the first customers, she was a bit brief with the lunch description, she said “Chicken and Fish” for the set lunch. The brief description the waitress gave was very unhelpful, chicken can be roasted, steamed, same as the fish, is it fried, seared or poached???
In the end ordered the fried chicken with mashed potatos and salmon tataki with parmentier potatoes.
For starters, she said there was soup or salad. I had to ask what soup and salad it was.
Interestingly she said the salad was cabbage but it’s usually lettuce for salads.
During that time, there were two more single patrons that came in and sat on different tables.
The waitress had to verbally tell them what was on the Lunch set, she finally said the full name of the set lunch as written on the menu, although there was a slight improvement, it was still meaningless as the patrons had to ask if the salmon was in batter or just pan-fried.
Wouldn’t it have made life easier if they had a printed set lunch menu, the waitress would have saved her breath, and customers expect to see a menu when they sit down, most people are undecided or have not bothered to look at the board before going in.
Also if you don’t speak English, it could be quite a problem too, firstly the staff are not native westerners so they are not really familiar with the menu, secondly, the non English speaking customers have nothing to point to on the menu order!!
Apart from that the service was OK, they serve all the items at the same time, so everyone at the table can eat at the same time.
The drinks were slightly weird, tea and coffee was included but they didn’t supply cups, it was only GLASS!
The purpose of using cups is that they have a handle because the drinks are hot!!
In this case, I was able to gulp down my tea very fast, because it was warm.
While she was getting the drinks, she had an issue with the coffee machine, she just couldn’t get it working, hence the tea that was poured had to wait.
FOOD!
Sweetcorn soup:
This tasted very milky, and there was lots of sweetcorn in the soup, but it wasn’t sweetcorn, it was grounded corncob.
Salad:
This was lettuce salad, not cabbage as the waitress said, it was drizzled with sauce, tasted how it should.
Fried chicken with mashed potato:
The coating on the chicken was sweet, which is weird, but otherwise the chicken was ok, not too dry.
The mashed potato tasted how it should.
Salmon Tataki with permentier potatoes:
The appearance of this looked more appetising, the salmon was fully covered in grounded black pepper and served on a bed of sliced potatoes.
The salmon was tender and seared, with lovely peppery coating.
The sliced potatoes were done just right too, not too hard or soft.
Overall, I didn’t feel the food was truly Spanish, I think it just serves as a place for casual lunch without any expectations.
The tissue napkin on the table was interesting too, it was RIGID like hard cardboard, that it can stand upright.
Piel De Toro
灣仔駱克道62號地下
G/F, 62 Lockhart Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/wheres-the-menu-e2129595
This restaurant used to be a Western/Thai restaurant, serving lunches during the day and serving drinks at night.
Now it is a Spanish restaurant owned by UnoMas.
The set lunches are written on the board outside, as I was walking past, I took a quick glance, and decided to go there for lunch.
There was practically no one in the restaurant, yet it was lunchtime, the restaurants beside it are full or at least half full.
After sitting down, I was expecting a printed menu or some sort of menu, but there wasn’t, the waitress had to list out the set lunches, luckily to her, there was only two set lunches on the menu for her remember!!!
I felt that this was a major letdown, not everyone has a good memory when looking at the menu board.
Without the menu, there is no pricing, or details of what is included, eg drinks, salad, soup.
Since we were the first customers, she was a bit brief with the lunch description, she said “Chicken and Fish” for the set lunch. The brief description the waitress gave was very unhelpful, chicken can be roasted, steamed, same as the fish, is it fried, seared or poached???
In the end ordered the fried chicken with mashed potatos and salmon tataki with parmentier potatoes.
For starters, she said there was soup or salad. I had to ask what soup and salad it was.
Interestingly she said the salad was cabbage but it’s usually lettuce for salads.
During that time, there were two more single patrons that came in and sat on different tables.
The waitress had to verbally tell them what was on the Lunch set, she finally said the full name of the set lunch as written on the menu, although there was a slight improvement, it was still meaningless as the patrons had to ask if the salmon was in batter or just pan-fried.
Wouldn’t it have made life easier if they had a printed set lunch menu, the waitress would have saved her breath, and customers expect to see a menu when they sit down, most people are undecided or have not bothered to look at the board before going in.
Also if you don’t speak English, it could be quite a problem too, firstly the staff are not native westerners so they are not really familiar with the menu, secondly, the non English speaking customers have nothing to point to on the menu order!!
Apart from that the service was OK, they serve all the items at the same time, so everyone at the table can eat at the same time.
The drinks were slightly weird, tea and coffee was included but they didn’t supply cups, it was only GLASS!
The purpose of using cups is that they have a handle because the drinks are hot!!
In this case, I was able to gulp down my tea very fast, because it was warm.
While she was getting the drinks, she had an issue with the coffee machine, she just couldn’t get it working, hence the tea that was poured had to wait.
FOOD!
Sweetcorn soup:
This tasted very milky, and there was lots of sweetcorn in the soup, but it wasn’t sweetcorn, it was grounded corncob.
Salad:
This was lettuce salad, not cabbage as the waitress said, it was drizzled with sauce, tasted how it should.
Fried chicken with mashed potato:
The coating on the chicken was sweet, which is weird, but otherwise the chicken was ok, not too dry.
The mashed potato tasted how it should.
Salmon Tataki with permentier potatoes:
The appearance of this looked more appetising, the salmon was fully covered in grounded black pepper and served on a bed of sliced potatoes.
The salmon was tender and seared, with lovely peppery coating.
The sliced potatoes were done just right too, not too hard or soft.
Overall, I didn’t feel the food was truly Spanish, I think it just serves as a place for casual lunch without any expectations.
The tissue napkin on the table was interesting too, it was RIGID like hard cardboard, that it can stand upright.
[Review 900] Singmalay series part 25 @ 蝦蝦麵 Sam's Noodle
09/11/2010
蝦蝦麵 Sam's Noodle
九龍城南角道18-22號忠英樓地下B舖
Shop B, G/F, Chung Ying Building, 18-22 Nam Kok Road, Kowloon City
https://www.openrice.com/zh/hongkong/review/singmalay-series-part-25-e2129218
Kowloon City was originally famous for Islamic beef cakes, thai food, and many other treasures waiting to be found, recently a new dim sum restaurant opened there too.
On this visit, I went to Sam’s noodles, it was brightly decorated yellow on the outside and inside, the logo has two prawns on it.
It turns out to be Singapore/Malaysian cuisine serving the usual Laksa, Pork rib tea’s and prawn noodles.
Ordered the Laksa with lemongrass chicken wings, and their special fried noodles.
LAKSA
The Laksa arrived, and it was very impressive, because the wings were served on a plate, so that it doesn’t get soggy.
The noodles were soft, but the taste of Laksa in the soup wasn’t apparent, I could only taste the spicyness.
The chicken wings remained crunchy, and were quite a good choice instead of the seafood.
French beans were served with the Laksa which is a first in the shops I have tried so far, although for the Gozen cup noodles, they have freeze-dried french beans in it.
SPECIAL FRIED NOODLES
The noodles were a mix of vermicelli and flat rice noodles fried together. The flat rice noodles and vermicelli were thin in diameter, so they were flavoured easily.
It was not greasy at all, and plenty of other accompaniments such as fish ball slices, roast pork etc.
Overall this was very good and the mix of two different noodles fried together was interesting too.
Both the noodles included a drink of either Coffee or Tea.
On my next visit, I plan to try the prawn noodles and see how they compare to the Prawn noodle shop, but so far, the fried noodles are a must eat item.
蝦蝦麵 Sam's Noodle
九龍城南角道18-22號忠英樓地下B舖
Shop B, G/F, Chung Ying Building, 18-22 Nam Kok Road, Kowloon City
https://www.openrice.com/zh/hongkong/review/singmalay-series-part-25-e2129218
Kowloon City was originally famous for Islamic beef cakes, thai food, and many other treasures waiting to be found, recently a new dim sum restaurant opened there too.
On this visit, I went to Sam’s noodles, it was brightly decorated yellow on the outside and inside, the logo has two prawns on it.
It turns out to be Singapore/Malaysian cuisine serving the usual Laksa, Pork rib tea’s and prawn noodles.
Ordered the Laksa with lemongrass chicken wings, and their special fried noodles.
LAKSA
The Laksa arrived, and it was very impressive, because the wings were served on a plate, so that it doesn’t get soggy.
The noodles were soft, but the taste of Laksa in the soup wasn’t apparent, I could only taste the spicyness.
The chicken wings remained crunchy, and were quite a good choice instead of the seafood.
French beans were served with the Laksa which is a first in the shops I have tried so far, although for the Gozen cup noodles, they have freeze-dried french beans in it.
SPECIAL FRIED NOODLES
The noodles were a mix of vermicelli and flat rice noodles fried together. The flat rice noodles and vermicelli were thin in diameter, so they were flavoured easily.
It was not greasy at all, and plenty of other accompaniments such as fish ball slices, roast pork etc.
Overall this was very good and the mix of two different noodles fried together was interesting too.
Both the noodles included a drink of either Coffee or Tea.
On my next visit, I plan to try the prawn noodles and see how they compare to the Prawn noodle shop, but so far, the fried noodles are a must eat item.
[Review 899] Pomegranite juice without the seeds @ Korea Well-Being House
04/11/2010
Korea Well-Being House
灣仔灣仔道149號樂景大樓地下C號舖
Shop C, G/F, Lucky House, 149 Wanchai Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/pomegranite-juice-without-the-seeds-e2128209
KOREA Well-Being HOUSE is a very unique beverage joint, nearly all the joints are either local shops selling juices or Taiwanese style beverages.
The Korean variety in Hong Kong isn’t as popular as Japanese, currently available is the Korean BBQ, and then the more local Korean food at the Korean alleyway in Kimberly Street, TST.
After the popularity in Korean TV shows, we started seeing Korean cosmetics and skincare appearing in the market, eg Skinfood and Missha, Korean confectionery, chocolates and sweets packaged in cute boxes.
Now finally a drinks house in Wan Chai.
When I walked past it, it wasn’t as outstanding as the Taiwanese beverage shops, it was earthy, looking like a timber lodge house.
There was not a lot of lighting for the exterior or the shop or any fancy signs, when I stepped inside, I wasn’t quite sure what they were selling, the interior and drinks list were not that apparent.
On the left on the counter, I saw a juicer with samples of juice for people to try, so I couldn’t work out if they were selling juicers or drinks mixtures for people to make at home.
I looked at the drinks list and leaflet again and managed to see a cramped list with many drinks on it.
The A4 leaflet was more like a product list/beauty services leaflet than a drinks list.
The samples of drinks were tempting to try, but there was nothing covering them, they were exposed to the busy traffic, especially the smelly buses that past frequently.
For improvements, I think they should be placed at the counter, and pour them out as needed.
After looking at the drinks list, the variety was quite impressive. The staff told me that all the juices were made from fresh fruit bought daily from the supermarket.
Anyway, fruit juices are a health item, they claim to be healthier from the rest, especially the juices are not diluted or sugared and the JUICER they have is different from the ones on the market.
The Juicer employed is a HUROM SLOW JUICER, a slow-geared grinding mechanism that protects the vegetables/fruit from oxidation heat (from friction) which reduces nutrient breakdown.
Although it is called a slow juicer, the rate of juice produced is actually quicker than a conventional juicer.
It is interesting to watch it in action against a normal juicer, the video can be watched at the HUROM juicer site.
http://www.hurom-slowjuicer.com/eng/juice-extractor.html
PoMeGrAnAtE jUiCe
The pomegranate juice was the most impressive, especially the structure of the pomegranate, the tiny seeds are hard to juice in a juicer.
This is probably why not a lot of places offer it, I was amazed because it was actually REAL JUICE, not watered down juice!!!!!!!!
Before I ordered it, I assumed it would probably be made from Pomegranate cordial diluted with water with a few seeds of pomegranate added into the drink.
The Pomegranate juice was just brilliant, it like eating a real pomegranate without the trouble of disposing the seeds. The taste is LITERALLY like a real pomegranate, with slight bitterness from the membranes found in the Pomegranate, making the taste complete.
Colour: The colour of the juice was not as ruby as the fruit seeds, it more pinkish like grapefruit.
yAm MiLk
Impressed by the first drink, I tried the YAM MILK with the knowledge it would be made from REAL FRESH YAM and not the powdered flavouring used in Taiwanese drinks.
Unfortunately, there is no picture for this drink, but it had a frothy layer of foam on top.
The taste was natural, with thick starchy residue of YAM in the liquid, it’s a bit like drinking the residue of the Chinese chestnut soup.
The YAM taste was a bit like cooked YAM, rather than the fragrant dessert type, and there were occasional hints of banana peel. I think the banana taste is the result of mixing fresh yam and milk together, apart from YAM milk, they also had YAM soymilk, which is also probably good too, but as it was my first time trying it, I didn’t want to have the soymilk overpowering the YAM.
Colour: the colour of this was natrual light brown, not purple, it is slightly lighter than the powerdered grains drink shown on the photo.
PoWdErEd GrAiNs DrInK
Last but not least I also ordered the drink made from powdered mixed grains, this was slightly different to what I was expecting, it wasn’t milky or viscous like the usual health smoothies.
It was slushy with bits of grounded grains in it, the taste was a little different, it tasted like those Chinese peanut crunchy biscuits and the Chinese “foh ma yan” drink made from Cannabis seeds.
The interesting fact is, Cannabis seeds and poppy seeds are edible!! Both made from drug plants!!
On their drinks list they offer over 30 different drinks, with the relevant health benefits.
The main drinks are split into milks, juices and soymilks. The number is a bit weird though on the leaflet it jumps from 3 to 21, so maybe the missing drinks are native Korean items that cant be found here.
The unique drinks worth trying are definitely Pomegranate, Peach, Grape and Kiwi especially when its nearly 100% juice and not watered down!~!
Although I think some drinks are slightly weird, basically the juices and milk, eg apple soy milk, tomato milk, watermelon milk etc!!
Drinks available: yam milk, black sesame milk, mixed grain powder drink, melon juice, pear juice, peach juice, apple juice, pomegranate juice, orange juice, grape juice, kiwi juice, watermelon juice, tomato juice, tomato milk, grapefruit juice, mango juice, apple-kiwi juice, tomato-watermelon juice, pear-apple juice, carrot-apple-tomato juice, pear-peach milk, melon soymilk, pear soymilk, peach soymilk, apple soymilk, pomegranate soymilk, orange soymilk, grape soymilk, kiwi soymilk, watermelon soymilk, tomato soymilk.
灣仔灣仔道149號樂景大樓地下C號舖
Shop C, G/F, Lucky House, 149 Wanchai Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/pomegranite-juice-without-the-seeds-e2128209
KOREA Well-Being HOUSE is a very unique beverage joint, nearly all the joints are either local shops selling juices or Taiwanese style beverages.
The Korean variety in Hong Kong isn’t as popular as Japanese, currently available is the Korean BBQ, and then the more local Korean food at the Korean alleyway in Kimberly Street, TST.
After the popularity in Korean TV shows, we started seeing Korean cosmetics and skincare appearing in the market, eg Skinfood and Missha, Korean confectionery, chocolates and sweets packaged in cute boxes.
Now finally a drinks house in Wan Chai.
When I walked past it, it wasn’t as outstanding as the Taiwanese beverage shops, it was earthy, looking like a timber lodge house.
There was not a lot of lighting for the exterior or the shop or any fancy signs, when I stepped inside, I wasn’t quite sure what they were selling, the interior and drinks list were not that apparent.
On the left on the counter, I saw a juicer with samples of juice for people to try, so I couldn’t work out if they were selling juicers or drinks mixtures for people to make at home.
I looked at the drinks list and leaflet again and managed to see a cramped list with many drinks on it.
The A4 leaflet was more like a product list/beauty services leaflet than a drinks list.
The samples of drinks were tempting to try, but there was nothing covering them, they were exposed to the busy traffic, especially the smelly buses that past frequently.
For improvements, I think they should be placed at the counter, and pour them out as needed.
After looking at the drinks list, the variety was quite impressive. The staff told me that all the juices were made from fresh fruit bought daily from the supermarket.
Anyway, fruit juices are a health item, they claim to be healthier from the rest, especially the juices are not diluted or sugared and the JUICER they have is different from the ones on the market.
The Juicer employed is a HUROM SLOW JUICER, a slow-geared grinding mechanism that protects the vegetables/fruit from oxidation heat (from friction) which reduces nutrient breakdown.
Although it is called a slow juicer, the rate of juice produced is actually quicker than a conventional juicer.
It is interesting to watch it in action against a normal juicer, the video can be watched at the HUROM juicer site.
http://www.hurom-slowjuicer.com/eng/juice-extractor.html
PoMeGrAnAtE jUiCe
The pomegranate juice was the most impressive, especially the structure of the pomegranate, the tiny seeds are hard to juice in a juicer.
This is probably why not a lot of places offer it, I was amazed because it was actually REAL JUICE, not watered down juice!!!!!!!!
Before I ordered it, I assumed it would probably be made from Pomegranate cordial diluted with water with a few seeds of pomegranate added into the drink.
The Pomegranate juice was just brilliant, it like eating a real pomegranate without the trouble of disposing the seeds. The taste is LITERALLY like a real pomegranate, with slight bitterness from the membranes found in the Pomegranate, making the taste complete.
Colour: The colour of the juice was not as ruby as the fruit seeds, it more pinkish like grapefruit.
yAm MiLk
Impressed by the first drink, I tried the YAM MILK with the knowledge it would be made from REAL FRESH YAM and not the powdered flavouring used in Taiwanese drinks.
Unfortunately, there is no picture for this drink, but it had a frothy layer of foam on top.
The taste was natural, with thick starchy residue of YAM in the liquid, it’s a bit like drinking the residue of the Chinese chestnut soup.
The YAM taste was a bit like cooked YAM, rather than the fragrant dessert type, and there were occasional hints of banana peel. I think the banana taste is the result of mixing fresh yam and milk together, apart from YAM milk, they also had YAM soymilk, which is also probably good too, but as it was my first time trying it, I didn’t want to have the soymilk overpowering the YAM.
Colour: the colour of this was natrual light brown, not purple, it is slightly lighter than the powerdered grains drink shown on the photo.
PoWdErEd GrAiNs DrInK
Last but not least I also ordered the drink made from powdered mixed grains, this was slightly different to what I was expecting, it wasn’t milky or viscous like the usual health smoothies.
It was slushy with bits of grounded grains in it, the taste was a little different, it tasted like those Chinese peanut crunchy biscuits and the Chinese “foh ma yan” drink made from Cannabis seeds.
The interesting fact is, Cannabis seeds and poppy seeds are edible!! Both made from drug plants!!
On their drinks list they offer over 30 different drinks, with the relevant health benefits.
The main drinks are split into milks, juices and soymilks. The number is a bit weird though on the leaflet it jumps from 3 to 21, so maybe the missing drinks are native Korean items that cant be found here.
The unique drinks worth trying are definitely Pomegranate, Peach, Grape and Kiwi especially when its nearly 100% juice and not watered down!~!
Although I think some drinks are slightly weird, basically the juices and milk, eg apple soy milk, tomato milk, watermelon milk etc!!
Drinks available: yam milk, black sesame milk, mixed grain powder drink, melon juice, pear juice, peach juice, apple juice, pomegranate juice, orange juice, grape juice, kiwi juice, watermelon juice, tomato juice, tomato milk, grapefruit juice, mango juice, apple-kiwi juice, tomato-watermelon juice, pear-apple juice, carrot-apple-tomato juice, pear-peach milk, melon soymilk, pear soymilk, peach soymilk, apple soymilk, pomegranate soymilk, orange soymilk, grape soymilk, kiwi soymilk, watermelon soymilk, tomato soymilk.
[Review 898] Cakes @ 美心西餅 Maxim's Cake Shop
04/11/2010
美心西餅 Maxim's Cake Shop
灣仔軒尼詩道27-29號東亞大樓地下
G/F, 27-29 Hennessy Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/tuna-and-truffle-bun-e2128200
Truffle is getting cheap these days, they used to be served in high-end restaurants, and then Pizzahut started serving it on their pizzas, and now on Bread, I wonder when it will be sold at a economic price at the local supermarkets.
The truffle used here is nothing like the high-end truffle, but it resembles a slight truffle taste, hence the affordability it can be served here and at Pizzahut.
Anyway, taking the bun out of the bag, the aroma of the herbs on the bun was very overpowering.
As with all Maxim’s bun it is hollow in the middle, with fillings on one side of the bun.
The tuna filling had a strong hint of freshly grounded black pepper aroma, yet the black pepper was not fiery.
The truffle wasn’t that strong, but went well with the herbs and black pepper.
Overall it tasted like the spread SEaLECT Snackit tuna and mayonnaise but it was less creamy.
美心西餅 Maxim's Cake Shop
灣仔軒尼詩道27-29號東亞大樓地下
G/F, 27-29 Hennessy Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/tuna-and-truffle-bun-e2128200
Truffle is getting cheap these days, they used to be served in high-end restaurants, and then Pizzahut started serving it on their pizzas, and now on Bread, I wonder when it will be sold at a economic price at the local supermarkets.
The truffle used here is nothing like the high-end truffle, but it resembles a slight truffle taste, hence the affordability it can be served here and at Pizzahut.
Anyway, taking the bun out of the bag, the aroma of the herbs on the bun was very overpowering.
As with all Maxim’s bun it is hollow in the middle, with fillings on one side of the bun.
The tuna filling had a strong hint of freshly grounded black pepper aroma, yet the black pepper was not fiery.
The truffle wasn’t that strong, but went well with the herbs and black pepper.
Overall it tasted like the spread SEaLECT Snackit tuna and mayonnaise but it was less creamy.
[Review 897] The secret behind the black rose @ La Rose Noire Bakery
30/10/2010
La Rose Noire Bakery
中環遮打道10號太子大廈
Prince Building, 10 Chater , Central
https://www.openrice.com/zh/hongkong/review/the-secret-behind-the-black-rose-e2127061
Recently I tried the pastries sold in the local supermarkets here, and was impressed they tasted as good as the western ones. On the plastic bag it had La Rose Noire printed on it, so I checked it online and found they had a website.
http://www.la-rose-noire.com
I was amazed to find out they were a big bakery and the pastry chef Gerard is quite famous. I was even told by HK Epicurius that they supply OEMs to many cafes such as Cafe Corridor, Barista Jam, Xen.
So it’s certainly a deal getting the pastries at the local supermarket. It is interesting they do Chinese bakery too for the Chinese such as pineapple buns etc, which I do not intend to try.
Apart from that, they have so much seasonal products, breads etc featured on their website.
The pastries I had was the double chocolate fudge puff, it was flakey on the outside with gooey chocolate in the middle, not too sweet or too buttery.
In general, all their products I have tried were amazing, even the sausage roll. The usual “CHINESE” sausage rolls are disgusting, especially with frankfurters replacing the traditional sausage.
The bread range is also impressive, eg poppy seed bun, carrot roll, and various of breads.
Background of La Rose Noire:
Gerard’s obsession with baking and good food goes back as far as he can remember. At the tender age of 16, he entered a 5 year apprenticeship programme in Villars, Switzerland, where he learned to make all kinds of bread, pastry, chocolate and ice-cream.
After graduating with distinction from his apprenticeship. He moved to Zurich. For a year, he developed his pastry skills and language skills whilst working in a famous family owned pastry shop.
The following year, he joined the Hilton International Group in London, and spent the next 10 years in several positions in far flung parts of the globe. His 'Tour du Monde' took him to Istanbul, Tokyo, Guam, Seoul, Kuala Lumpur, Jakarta, Singapore and Shanghai, where James Smith, Regional Vice President for Hilton International, recognised his talents and encouraged him to move to Hong Kong. It was here that he was promoted to Regional Pastry Chef covering Central Asia.
During this time, Gerard represented Hilton International at many international culinary competitions - I.K.A. Hoga in Germany, Salon Culinaire in Singapore and HOFEX in Hong Kong. He was the winner of numerous gold medals for both team and individual presentations. In recognition of this, he was invited to join the judging panels for many world renowned culinary competitions. Being in Hong Kong at start of the '90s, Gerard was already considering his long term future. His natural instinct was to strike out and seize the opportunities of
a booming economy.
The following year, he opened his first 'La Rose Noire Pâtisserie' together with his partner Michel Emeric in the most prestigious retail centre on Hong Kong Island. This was the foundation of his dream to establish a specialist Boulangerie, Pâtisserie, Confiserie. A few years later, Gerard took full control of the company and its future.
Now, 19 years later, La Rose Noire is one of Hong Kong's leading producers of fine bakery and pastry products. The company has one of the widest fresh and frozen product ranges available, and is also one of the few manufacturers of frozen, pre-proven dough in Hong Kong.
From its modern facilities in Kowloon Bay and Dongguan, his company employs more than 500 staff who work around the clock to meet the needs of their customers, who include hotels, airlines, private members clubs, restaurants and retailers. Many of the original staff who joined the company are still working there today.
In 2004, the company constructed a brand new, custom built factory in Dongguan to serve new customers in Southern China. Today La Rose Noire products are sold in Europe, USA, Dubai, Australia, New Zealand, Singapore, Thailand, China and Japan.
Gerard was co-author of the famous book 'The Cutting Edge", which was published in Hong Kong in 1993. He also published “My Recent Journey” in 2003 and “Passion.” in 2006. “Passion.” was awarded Gourmand World Cookbook Awards 2006 - "Special Award Of The Jury" in the "Gourmand Singapore Awards". He served as Chairman of the Asian Culinary Classic in 1997, 1999 and 2005, and was the President of the Hong Kong selection for the 'Coupe du Monde de la Pâtisserie' in 1997 in Lyon, France.
La Rose Noire Bakery
中環遮打道10號太子大廈
Prince Building, 10 Chater , Central
https://www.openrice.com/zh/hongkong/review/the-secret-behind-the-black-rose-e2127061
Recently I tried the pastries sold in the local supermarkets here, and was impressed they tasted as good as the western ones. On the plastic bag it had La Rose Noire printed on it, so I checked it online and found they had a website.
http://www.la-rose-noire.com
I was amazed to find out they were a big bakery and the pastry chef Gerard is quite famous. I was even told by HK Epicurius that they supply OEMs to many cafes such as Cafe Corridor, Barista Jam, Xen.
So it’s certainly a deal getting the pastries at the local supermarket. It is interesting they do Chinese bakery too for the Chinese such as pineapple buns etc, which I do not intend to try.
Apart from that, they have so much seasonal products, breads etc featured on their website.
The pastries I had was the double chocolate fudge puff, it was flakey on the outside with gooey chocolate in the middle, not too sweet or too buttery.
In general, all their products I have tried were amazing, even the sausage roll. The usual “CHINESE” sausage rolls are disgusting, especially with frankfurters replacing the traditional sausage.
The bread range is also impressive, eg poppy seed bun, carrot roll, and various of breads.
Background of La Rose Noire:
Gerard’s obsession with baking and good food goes back as far as he can remember. At the tender age of 16, he entered a 5 year apprenticeship programme in Villars, Switzerland, where he learned to make all kinds of bread, pastry, chocolate and ice-cream.
After graduating with distinction from his apprenticeship. He moved to Zurich. For a year, he developed his pastry skills and language skills whilst working in a famous family owned pastry shop.
The following year, he joined the Hilton International Group in London, and spent the next 10 years in several positions in far flung parts of the globe. His 'Tour du Monde' took him to Istanbul, Tokyo, Guam, Seoul, Kuala Lumpur, Jakarta, Singapore and Shanghai, where James Smith, Regional Vice President for Hilton International, recognised his talents and encouraged him to move to Hong Kong. It was here that he was promoted to Regional Pastry Chef covering Central Asia.
During this time, Gerard represented Hilton International at many international culinary competitions - I.K.A. Hoga in Germany, Salon Culinaire in Singapore and HOFEX in Hong Kong. He was the winner of numerous gold medals for both team and individual presentations. In recognition of this, he was invited to join the judging panels for many world renowned culinary competitions. Being in Hong Kong at start of the '90s, Gerard was already considering his long term future. His natural instinct was to strike out and seize the opportunities of
a booming economy.
The following year, he opened his first 'La Rose Noire Pâtisserie' together with his partner Michel Emeric in the most prestigious retail centre on Hong Kong Island. This was the foundation of his dream to establish a specialist Boulangerie, Pâtisserie, Confiserie. A few years later, Gerard took full control of the company and its future.
Now, 19 years later, La Rose Noire is one of Hong Kong's leading producers of fine bakery and pastry products. The company has one of the widest fresh and frozen product ranges available, and is also one of the few manufacturers of frozen, pre-proven dough in Hong Kong.
From its modern facilities in Kowloon Bay and Dongguan, his company employs more than 500 staff who work around the clock to meet the needs of their customers, who include hotels, airlines, private members clubs, restaurants and retailers. Many of the original staff who joined the company are still working there today.
In 2004, the company constructed a brand new, custom built factory in Dongguan to serve new customers in Southern China. Today La Rose Noire products are sold in Europe, USA, Dubai, Australia, New Zealand, Singapore, Thailand, China and Japan.
Gerard was co-author of the famous book 'The Cutting Edge", which was published in Hong Kong in 1993. He also published “My Recent Journey” in 2003 and “Passion.” in 2006. “Passion.” was awarded Gourmand World Cookbook Awards 2006 - "Special Award Of The Jury" in the "Gourmand Singapore Awards". He served as Chairman of the Asian Culinary Classic in 1997, 1999 and 2005, and was the President of the Hong Kong selection for the 'Coupe du Monde de la Pâtisserie' in 1997 in Lyon, France.
[Review 896] Singmalay part 24 @ 海南少爺 Hainan Shaoye
28/10/2010
海南少爺 Hainan Shaoye
銅鑼灣告士打道280號世貿中心3樓311號舖
Shop 311, 3/F, World Trade Center, 280 Gloucester Road, Causeway Bay
https://www.openrice.com/zh/hongkong/review/singmalay-part-24-e2126795
Finally had lunch at Hainan Shaoye, the queues had put me off before.
I was a bit disappointed because only lunch sets were served at lunch, and I couldn’t order any A La Carte items. This probably explains why there was no queue.
As a potential revisiting customer, I was not pleased when I asked to look at the full menu, they didn’t let me see it.
The staff there were not that co-operative, and the male looking manageress didn’t seem to like her staff.
Ordered the chicken set, and a seafood laksa.
Upon ordering the chicken, the waiter informed that all the chicken meat was white meat, so if you wanted chicken thigh, you would need to pay $10 extra.
Westerners usually prefer white meat, so I think a lot of chinese would be paying an extra $10 for thigh meat, a good way for them to profit!!
The egg mousse that was shown on the lunch product shot seemed to be missing. I wonder if it is an evening dish, if so, why put it on the lunch menu!
There was nothing spectacular with the chicken, but the soup was interesting, chicken and wolfberry soup served in a Tea Pot.
As for Laksa, it tasted slightly better, it wasn’t spicy at all. The soup was watery and not strong in coconut.
There were some dried Laksa leaves present, and the soup base reminded me of “Gozen Men’s” Laksa noodles.
海南少爺 Hainan Shaoye
銅鑼灣告士打道280號世貿中心3樓311號舖
Shop 311, 3/F, World Trade Center, 280 Gloucester Road, Causeway Bay
https://www.openrice.com/zh/hongkong/review/singmalay-part-24-e2126795
Finally had lunch at Hainan Shaoye, the queues had put me off before.
I was a bit disappointed because only lunch sets were served at lunch, and I couldn’t order any A La Carte items. This probably explains why there was no queue.
As a potential revisiting customer, I was not pleased when I asked to look at the full menu, they didn’t let me see it.
The staff there were not that co-operative, and the male looking manageress didn’t seem to like her staff.
Ordered the chicken set, and a seafood laksa.
Upon ordering the chicken, the waiter informed that all the chicken meat was white meat, so if you wanted chicken thigh, you would need to pay $10 extra.
Westerners usually prefer white meat, so I think a lot of chinese would be paying an extra $10 for thigh meat, a good way for them to profit!!
The egg mousse that was shown on the lunch product shot seemed to be missing. I wonder if it is an evening dish, if so, why put it on the lunch menu!
There was nothing spectacular with the chicken, but the soup was interesting, chicken and wolfberry soup served in a Tea Pot.
As for Laksa, it tasted slightly better, it wasn’t spicy at all. The soup was watery and not strong in coconut.
There were some dried Laksa leaves present, and the soup base reminded me of “Gozen Men’s” Laksa noodles.
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[Review 7821] Kaya toast @ 一粥麵 Super Super Congee & Noodle
19/12/2020 一粥麵 Super Super Congee & Noodle 樂富聯合道198號樂富廣場1樓1113-1114號舖 Shop 1113-1114, 1/F, Lok Fu Shopping Centre, 198 Junction Road, L...
