[Review 1044] Back for the other stars @ 奇趣餅家 Kee Tsui Cake Shop

04/11/2011
奇趣餅家  Kee Tsui Cake Shop
旺角花園街135號地下
G/F, 135 Fa Yuen Street, Mong Kok
https://www.openrice.com/zh/hongkong/review/back-for-the-other-stars-at-kee-tsui-e2159426

After trying the egg tarts on my previous visit and reading comments on the “gai jai beng – baby chicken cakes”, I decided to come back for them.

As well as baby chicken cakes, I also got red beancurd crunchies – nam yu darn saan.

The red beancurd crunchies were strips of red beancurd flavoured dough twisted, fried until it had a crunchy texture.
They reminded me of nachos and thin crackers and I would have dipped them in cream cheese or hummous if I had it.

Beancurd crunchies:
These had a really strong smell of beancurd, the smell was very prolonging, but the taste of beancurd wasn’t that strong. The crunchies were slightly too salty.

Baby chicken cakes:
These are mini cakes filled with gelatinous filling also containing red beancurd, it was chewy and the inside is similar to the “wife cake”.
I was slightly disappointed because it was not as irresistible as it described by others.
On my first try, I found it too sweet, but after getting accustomed to it, it was irresistible.
The chewy filling seemed to contain sesame, which acts like some friction when you chew.
Overall if they could be less sweet, it would taste better and healthier.

As well Kee Tsui, Yuen Long Hop Hing does really good Baby chicken cakes: too, they are not as sweet and much chewier.
Baby chicken cakes@Yuen Long Hop Hing review:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2159425

[Review 1043] Yuen Long Hop Hing VS Kee Tsui baby chicken cakes @ 元朗合興餅家 Yuen Long Hop Hing

04/11/2011

元朗合興餅家 Yuen Long Hop Hing

荃灣青山公路荃灣段264-298號南豐中心1樓A134號舖
Shop A134, 1/F, Nan Fung Centre, 264 Castle Peak Road (Tsuen Wan), Tsuen Wan
https://www.openrice.com/zh/hongkong/review/yuen-long-hop-hing-vs-kee-tsui-baby-chicken-cakes-e2159425

I have never heard of this bakery until they rented a stall in Kowloon recently.
I saw the “gai jai beng – baby chicken cakes”, they looked fresh, the shape of them were flatter and slightly bigger than the ones at Kee Tsui.
I think the ones at Kee Tsui are meant to be baby chicken cake bites.

Anyway got a bag to try, the taste and smell was much better than Kee Tsui, although it was sweet, it was not as cloyingly sweet as the ones at Kee Tsui.
I could'nt stop eating them, and they were lovely and chewy!

On the bag, there was a website printed on it (http://yuenlonghophing.com), the website was very good, it had product shots of all the products they do.
It also gives information on where the current stalls are, and there is a $5 coupon for people to print out, but you need to spend $50 to get $5 off.

Baby chicken cakes @ Kee Tsui
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2159426

[Review 1042] Taiwanese taro mochi @ 砵仔王

04/04/2011

將軍澳重華路8號東港城1樓Food Point K6號舖
East Point City, 8 Chung Wa Road, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/taiwanese-taro-mochi-e2159422

Initially I was attracted by their dragon beard candies with lots of flavours such as strawberry, blueberry and chocolate, but then I found out, it was only the sugar shreds that were flavoured.
It would have been a good concept if it contained dried berries or chocolate chips inside.

They also had "bootjaigo" which is a chinese cake pudding steamed in a bowl and served on bamboo skewers, a bit like cupcakes.

In the end I got Taiwanese taro mochi's, they tasted Ok to begin with, then it tasted slightly fake.

[Review 1041] Turkey wings @ TASTE

31/03/2011

Taste (已結業)
將軍澳坑口重華路8號東港城2樓228-228A舖
Shop 228-228A, 2/F, East Point City, 8 Chung Wa Road, Hang Hau, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/turkey-wings-e2158722

Saw these massive wings, so just had to get them for fun.
It doesnt really show on the picture the monstrosity of the size, but they were about 6 inches long.
The first two pictures show the turkey wings against normal chicken wings.
Fun to eat, but the meat was very very tough and dry.

[Review 1040] The MK and Central branches are better @ 和味館 Yum Asian Restaurant

31/03/2011


和味館 Yum Asian Restaurant
尖沙咀金馬倫道2-4A號利達行4樓
4/F, L and D House, 2-4A Cameron Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/mk-and-central-branches-are-better-e2158715

Yum Asian restaurant specialises in all you can eat Thai and Japanese, similar to Nice Thai and Sushi in Causeway Bay, however at Yum Asian, you can order from sheets of paper and the food is brought to you.
They have a Website with a menu too.
http://www.yumasian.com.hk/

There are three branches in Hong Kong so far, TST, Central and Mong Kok.

I chose to dine at the TST branch thinking all three were the same, but I was wrong.

The prices and sessions varied at different branches, and worst of all the food range was the least at the TST branch.
There were only two dessert choices at TST, whereas there were more at MK and Central.
There were no clams in soup that was served in MK, and there were lots of other dishes that were available elsewhere but not in TST.

The price however was roughly the same as other places.

From the review the food looks ok for the MK and Central branch, so next time I will go to the other branches.

As for the food, the laksa was too spicy and the papaya salad was actually made of shredded white carrot not green papaya.

The seating was cramped, not as spacious as the other two branches.

[Review 1039] TakoKatsu burger @ MOS Burger

30/03/2011
MOS Burger:
將軍澳唐俊街9號君薈坊地下33-34號舖
Shop 33-34, G/F, The Edge, 9 Tong Chun Street, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/takokatsu-burger-mos-e2158686

The TakoKatsu burger was launched on the 14th. Tako means Octopus, hence an Octopus burger.

This was my first time trying an Octopus burger, the closest thing I have had to it was a cuttlefish burger from Toppings.

Cuttlefish burger@Toppings:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2010566

Basically it looks like a normal burger with a patty inside, there was finely shredded lettuce and cabbage and dressing.
The Octopus patty contained pieces of chopped tentacles in it, and it wasn’t too dry, the patty contained prawns as well, the taste was similar to eating a prawn burger at McDonalds.
The patty was slightly gel like inside, same as the prawn burger from McDs, I felt that they have cleverly used this in the patty so the Octopus doesn’t taste dry and tough.

Overall it was worth trying, but the sauce was slightly too strong and I couldn’t really taste the octopus.

[Review 1038] Frasier @ Sift Patisserie

29/03/2011
Sift desserts
灣仔皇后大道東51號地下
G/F, 51 Queen's Road East, Wan Chai
https://www.openrice.com/zh/hongkong/review/fraisier-sift-e2158262

Sift has always been on my list to visit, but whenever I attempted to go, it was either closed, booked by press or in the blazing hot summer.
The cakes there are takeaway only, so a definite no-no in heavy rain or heat.
Anyway finally went on a fine spring day, there were two cabinets of cakes, one end was cupcakes and the other side was macaroons and pastries.

I bought three macarons, Jasmine, Pistachio and Caramel.
For the pastries I couldn’t decide between the Frasier and the Pistache, but in the end I got the Frasier because it looked better.
The Frasier was made of a layer of almond joconde, then a layer of pistachio crème mousseline with fresh halved strawberries and topped with Italian meringue. The Joconde is an almond sponge cake, containing almonds, it differs from other sponge cakes by having whole eggs (rather than just yolks) beaten with sugar and ground almonds before the meringue is folded in. Joconde is baked in thin layers on baking sheets. Joconde is used to make linings for the outsides of charlottes, a traditional French raspberry mousse cake, and other Bavarian mousse cakes.

The Pistache was Pistachio mousse, raspberry cream, pistachio joconde and pistachio dacquoise.
The dacquoise is the nut meringue layer.

The Frasier tasted much better than expected, the strawberries were ripe and fresh, and the pistachio crème mousseline gave it some nutty taste, the texture of the pistachio crème mousseline was like the silky praline filling and not too sweet, then the final sweetness came from the Italian meringue which was smooth and creamy. The strawberries mellowed out the heaviness of the whole cake by its natural berry taste.

I like to cut my Frasier so that there are equal amounts of crème mousse, strawberry, sponge and Italian meringue.
The strawberries have been placed appropriately so that the cake can be cut into three parts equally then cutting it in the middle.

Jasmine Macaron:
This was the first one I tried; the texture was sugary and then melted in the mouth.
There was no jasmine taste at all, but a slight aftertaste.

Caramel Macaron:
This was slightly bitter and salty, but tasted quite nice.

Pistachio Macaron:
This one was the best, light and nutty.

Overall all the macarons were good and not too sweet. The cakes tasted as good as it looked.