[Review 5011] Foodies gathering at Golden Bauhinia @ 金紫荊粵菜廳 Golden Bauhinia Cantonese Restaurant

01/02/2016
金紫荊粵菜廳  Golden Bauhinia Cantonese Restaurant
灣仔博覽道1號香港會議展覽中心博覽商場
Expo Galleria, Hong Kong Convention And Exhibition Centre, 1 Expo Drive, Wan Chai\
https://www.openrice.com/zh/hongkong/review/foodies-gathering-at-golden-bauhinia-e2539878\

As CNY is fast approaching, everyone is getting together for dinners before CNY.

We had a bloggers gathering at Golden Bauhinia with the people from HKCEC.

It was a fun rainy night and here were the dishes we had:

Started with a plate of appetizers of jellyfish in three ways, crispy roast suckling pig stuffed with prawn paste, fried fish and a plate of bittermelon in plum sauce arranged like flowers.
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I love jellyfish so I was really happy it was done in three ways because there was quite a lot of it.

One was spicy, one had a refreshing vinegar dressing and the other was mixed in spring onion oil.

My favourite was the vinegar and spicy one.

The roast suckling pig was crispy with a layer of prawn paste on it that made it tasty.

The fried fish was also fantastic because it was boneless and crispy.

Next we had the morel mushroom, abalone and whelk soup which was a rich dark brown colour.

There were lots of morel mushrooms in it.
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After the soup, we had my favourite dish which was duck’s feet, pomelo peel and fish maw in gravy.

I loved the fish maw and duck’s feet because it was gelatinous and flavoured by the rich gravy.

The pomelo peel was also good because it was mushy and soaked up in gravy.
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We then had steamed fish that was steamed perfectly and the fish was delicate and flaky.
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The chicken with crispy skin was served but I was quite full at that point but still ate it and the lovely crispy lotus roots..
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For vegetables we had my favourite crisp pea sprouts in a light soup with wolfberries and razor clams.

The razor clams were the best I have tried because the texture was soft and it sweet.
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To finish off the meal we had glutinous rice with fragrant preserved sausages, which was warming and filling.
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For desserts there was sago and lotus paste pudding, egg crisps and steamed pear stuffed with a date.

I really liked the egg crisps and sago.
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When we left, we were given a beautiful box of CNY puddings with Turnip cake with Parma Ham and dried shrimps and sweet red dates and osmanthus pudding.

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Turnip cake with Parma Ham and dried shrimps:
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Sweet red dates and osmanthus pudding:
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[Review 5010] Austrian? @ 麥上日光 Guschlbauer

01/02/2016
麥上日光 Guschlbauer
尖沙咀金馬倫道32-34號福橋大廈地下D號舖
Shop D, G/F, Fook Kiu Mansion, 32-34 Cameron Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/austrian-e2539818

Guschlbauer is the new talk of town because of the signature Austrian cheese bun.
I googled this and I can't seem to find anything Austrian about it and the closest thing I got was bread and cheese which is their usual breakfast/mid-morning or mid-afternoon snack with ham which is similar to the Ploughmans sandwich with cheese and not cream cheese as used in this so called Austrian cheese bun.
I think this so called Austrian Cheese bun is inspired by the Topfenstrudel which is a cream cheese strudel.

The funny thing is that, all these people are queuing for it, the typical #hongkonger characteristics.

Went in the shop and I was expecting European flavours but most of it was Japanese/Asian inspired and they even have purple sweet potato and wolfberry.
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I didn't have any expectations and got the purple sweet potato bun.

Basically, the bread was dead, dry, dense and the filling was really sweet.
The texture and taste is basically the quality that you get from local Chinese bakeries so it should suit local palettes and I can see why the locals love the Austrian cheese bread because it contains cream cheese which is the latest filling in the cheese tart craze.

[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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