[Review 5009] Chinese new year puddings from Kee Wah Bakery @ 奇華餅家 Kee Wah Bakery

31/01/2016
奇華餅家 Kee Wah Bakery
將軍澳厚德邨厚德商場162號舖
Shop 162 Hau Tak Shopping Centre, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/chinese-new-year-puddings-from-kee-wah-bakery-e2539800

Chinese new year puddings from Kee Wah Bakery
2016-01-31  475 瀏覽
It is a Chinese tradition to have Chinese New Year pudding for CNY so got the traditional grandma’s recipe and this new flavour which has red dates and sugar.

Traditional grandma’s recipe:

The pudding was sticky and soft so the shape went when it was being cooked and the taste was quite sweet.
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CNY pudding with red date and sugar :

The red date pudding had a firmer texture and the taste is not as sweet as the one above with a strong red date taste.
It is made with raw grounded glutinous rice liquid and then steamed which makes it healthy with nutritious.
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Other puddings that they have.

[Review 5008] Shaanxi joint with an interesting English name @ 大包公 Duke Big Bun

31/01/2016
大包公 Duke Big Bun
油麻地上海街375號明新大廈地舖
G/F, Ming Sun Mansion, 375 Shang Hai Steet, Yau Ma Tei
https://www.openrice.com/zh/hongkong/review/shaanxi-joint-with-an-interesting-english-name-e2539289

I have always wanted to get buns from this place because the pictures of these purple rose shaped buns looked good and the name Duke Big Bun sounded interesting.

Missed this place on the first visit because it was so well hidden and there is no telephone number to call and no one replied me from their FB page..

Anyway, finally found it one night and it was impressive there is an English menu too.
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I got the purple potato rose bun, green tea and red bean bun and a tub of Liangpi.

The pumpkin brown sugar bun was sold out so I will try that next time and the roujiamo as well.
The steamed buns were ok but the colour was different from the pictures.

The sweet purple potato rose bun looked like a chocolate rose.
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The green tea and red bean bun was ok,
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As for the Liangpi, I loved it, it tastes nice without the chili oil but after adding it the spices and aromas came alive and it is not as spicy as it looks because I ended adding the whole bag!
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The tofu pieces were chunky and delicious because it had a spongy structure and absorbed all the flavours.
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[Review 5007] Curry night at Spices Island @ Spices Island Mixed Fusion Food

31/01/2016
Spices Island Mixed Fusion Food (已結業) 查看
此店已改名為 Shangri-La Curry House
佐敦廟街273-285號寶發大廈地下6號舖
Shop 6, G/F, Po Fat Building, 273-285 Temple Street, Jordan
https://www.openrice.com/zh/hongkong/review/curry-night-at-spices-island-e2539261

Curry night at Spices Island
2016-01-31  254 瀏覽
On this road, there are so many choices for Indian food but with a fusion twist to cater for locals who don’t eat Indian food.
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Went here because no one was dining there and the fact that Nepalese momos were on the menu and I LOVE INDIAN FOOD.

The best thing about this place is that there is no 10% service charge.

Here was what I had:
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Soup:
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The soup was OK, just the usual vegetable soup found in Chinese restaurants.

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Mutter paneer:
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This was the best mutter paneer I have had because the spiciness was just right and there were lots of peas in it and the paneer was nice and soft without that rubbery texture.
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Saffron rice:
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Ordered this because I only eat Basmati rice, which is long, thin fluffy grains of rice.
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Naan:
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A soft naan that was great with the curry.
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Chicken Momo:
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As well as curries, Nepalese momos are delicious. I got hooked on them when I tried them at Nepalese joints on the HK side.
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The sauce is the most important because it really makes it delicious since it has a short fiery kick as well as a really flavourful taste.
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Indian Tea:
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It tasted like Hong Kong style milk tea with Cardamom in it.
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[Review 5006] The season for food @ 柏屋 Kashiwaya

31/01/2016
柏屋 Kashiwaya
中環安蘭街18號8樓
8/F, 18 On Lan Street, Central
https://www.openrice.com/zh/hongkong/review/the-season-for-food-e2539184


The season for food
2016-01-31  2198 瀏覽
At Kashiwaya they emphasize on the seasons with seasonal decorations to bring out the comfort in the cuisine to “ryori” (cuisine) that tells the story of the seasons.
Went here for lunch and had the 7 course lunch however the number of dishes for each course may change in accordance with the month and/or menu.
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Ingredients are also seasonal, so what I had today may not be served the next time I come.
As I am not familiar with Japanese food I have attached the menu here.
For lunch, you need to allow more than an hour to finish the course because it takes time.
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Kae:
Started with Kae which came in two pieces.
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This was duck breast marinated in soy sauce with mushrooms, wasabi and konbu.
It was nice and savory with a strong umami taste.
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The other piece was herring roe with cod roe, radish and yuzu on top.
This was crunchy with a salty briny taste complimented by the refreshing yuzu.
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Nimonowan:
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This was a warming soup with Japanese turnip and a fishcake.
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Tsukuri:
A nice selection of Taitataki, tuna and squid paired with fresh wasabi and sauces.
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All of them were fresh and delectable.
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Hassun:
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I loved this box, the items are specially chosen so that you can taste sweet, sour, bitterness, and spiciness.
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The green chili was interesting because they said only one in a thousand is spicy and out of the two one of them was spicy.
The fish was perfectly fried to the point that the scales were crispy and curled and the saba sushi was really good.
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Hachimono:
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This was crispy sawara fish with Japanese spinach and fresh ginger in a warm clear jelly sauce.
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Shokuji:
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This was my favourite course because it was rice with Japanese white fishes, okura, onsen egg and seaweed.
There were some pickles on the side to add to the rice.
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The green balls are fresh raw Peppercorns which have a numbing taste like Sichuan peppercorns.
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Fruit:
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Finished with jelly and fruits and the jelly was light and sweet.

The spoon was really pretty and they said there is a special box for them.
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