[Review 1063] Chic and hip branch in central @ 五代同糖 Five Generations Dessert

17/04/2011
五代同糖 Five Generations Dessert
中環蘭桂坊6號地下
G/F, 6 Lan Kwai Fong, Centralhttps://www.openrice.com/zh/hongkong/review/chic-and-hip-branch-in-central-e2162896

Previous tried the brulee, apple crumble and snowflake ice.
This time made a mistake and ordered the fried durian.
It's not that I don't like durian but the way it was executed.
In the description, it is described as a hot and cold snack, the outer being hot from frying and the inside being cold durian.
The roll is wrapped using Vietnamese rice paper which was not the melt in your mouth rice paper that you find in sweets.
 When it came, it had an old oil smell. The Vietnamese rice paper was not the rice paper I was thinking of, it was the netted one which has a crisper and harder texture.
The rolls were very oily, I thought the glistening liquid beneath the rolls were syrup, but it was oil.
I even used a tissue to soak up the oil on the roll before eating.
On the picture you can see the bottom side of the roll, which is soaked with yellow oil

Anyway, the durian taste was overpowered by the greasiness of the oil and the netted rice paper.
I felt like I was eating fried Dim Sum.

[Review 1062] Delicious marine delights @ 文輝墨魚丸大王 Man Fai

17/04/2011

文輝墨魚丸大王 Man Fai
https://www.openrice.com/zh/hongkong/review/delicious-marine-delights-e2162895

This place is quite famous for a few things, cuttlefish balls, baby squids, and octopus heads.
The noodles served here are basically flat rice noodles but luckily they had spinach noodles as well.
I ordered the spinach noodles in Satay sauce with octopus, the noodles were slightly chewy.
The fish rolls were yummy, it had carrots and spring onions inside.
When they were served, they were inflated, and after cooling, they shriveled up!

[Review 1061] Watercress @ Wing Kee noodles 榮記粉麵 (銅鑼灣)

16/04/2011

Wing Kee noodles 榮記粉麵 (銅鑼灣)
銅鑼灣糖街27號A地下
G/F, 27A Sugar Street, Causeway Bay
https://www.openrice.com/zh/hongkong/review/watercress-wing-kee-noodles-e2162892

Whenever I walked past this shop, I could smell fragrant marinated beef, I never knew that this shop would have such good noodles inside despite there's always people queuing outside.
The unique place about this shop, is that they have watercress as a side vegetable.
In noodles places the choices for vegetables are usually lettuce, Water spinach and Choi Sum.
So ordered the watercress and a noodle with octopus and wonton with chives.

WATERCRESS
Tasted nice, slightly grassy.
Relatively clean.

NOODLES
The noodles served here are egg noodles, so they just taste the same as normal egg noodles.
The octopus was the best and not too chewy or overcooked.
The "chive wontons" turned out to be strong, the chives overpowered the whole thing.

[Review 1060] Always good @ Devil's Advocate

16/04/2011
Devil's Advocate
灣仔駱克道48-50號地下E及F號舖
Shop E-F, G/F, 48-50 Lockhart Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/always-good-e2162891

As always, the food here is always good.
It comes with a nice starter of either soup or salad and finishes off with a nice chocolate cake and drink.
The salad came with grilled chicken tikka.
The ribs that day were soft and the meat came off the ribs just like Tony Roma's.

[Review 1059] Buffalo cheese @ Saizeriya Italian Restaurant 薩莉亞意式餐廳

14/04/2011
薩莉亞意式餐廳 Saizeriya Italian Restaurant
將軍澳坑口培成路8號南豐廣場1樓R1B號舖
Shop R1B, 1/F, Nan Fung Plaza, 8 Pui Shing Road, Hang Hau, Tseung Kwan O

https://www.openrice.com/zh/hongkong/review/buffolo-cheese-saizeriya-italian-restaurant-e2162387

The menu has slightly changed at Saizeriya, the items have slightly gone up in price, but it still tastes as good as before.
Tried the buffalo cheese which was nice, pure white cheese.
The seafood paella which was not on the menu before was good too.
The only item that let the food down was the fried egg, which was overcooked, not with a sunny yolk.

[Review 1058] Taro chestnut cake @ 聖安娜餅屋 Saint Honore Cake Shop

14/04/2011
聖安娜餅屋 Saint Honore Cake Shop
銅鑼灣富明街2-6號寶明大廈地下E舖
https://www.openrice.com/zh/hongkong/review/taro-chestnut-cake-e2162380

Got this taro cake for $13 which is considered affordable compared with other cakes priced at >$30 per cake at other prestige places such as the Pantry, Sift etc.

This cake is considered as a higher end product at Saint Honore, but the service and packaging was treated just the same as their ordinary bakery products.

Despite it was a delicate cake, there was no box provided unless two were bought, which was a bit pathetic since you are paying for an expensive cake, and the cake was stuffed in their plastic bag making it hard to carry around.
Luckily, it was still intact when I took it out.

Taro chestnut cake:
It takes the form of a round cake with a sponge base, topped with taro mousse with sponge layers inside.
The taste of the taro was so faint, but luckily it wasnt over sweet.
As for decoration there was a tiny crunchy chocolate ball on top, and chestnut paste on top.
To my surprise, I found white cream inside the chestnut paste.
Fun to eat, but didnt really taste of taro which was disappointing.
The spongecake base tasted like their usual sponge cake products

[Review 1057] Aquarian feast @ 留家廚房 Kin's Kitchen

13/04/2011

留家廚房 Kin's Kitchen
天后清風街9號
No. 9, Tsing Fung Street, Tin Hau
https://www.openrice.com/zh/hongkong/review/aquarian-feast-kins-e2162345

It was really cool having dinner here and fun gathering with Aquarians and the lovely LQ.

There were so many items to choose from, in the end we had pomelo skin with dried prawn roe, fried liver, fish, lotus wrapped rice, ribs and stuffed fish, chicken.

It was the first time I tried pomelo skin, so glad I tried it. It was so different to how I imagined it to be.
The texture was like braised white carrot, and it was slightly translucent which I didnt expect because raw pomelo skin is white, like the covering of Camembert.
So somehow through the cooking process it went translucent! Magic!
The taste was amazing, it was light, and no bitter taste at all.

The fried liver was interesting too, I have never tried fried liver before, and it was liver coated in batter and fried.
The texture of the liver was very different, not the usual taste or texture I have tasted before.

The stuff fish was the most intriguing, it was an intact fish that was stuffed with fish patty, with fins, tails and head, the sauce was served separately.

Overall, I am still baffled how the fish was stuffed.