[Review 5013] Space out cookies from I.E Kitchen @ IE Kitchen Academie Culinaire 彩虹廚藝學院

02/02/2016
彩虹廚藝學院 (已搬遷) 新店位置
IE Kitchen Academie Culinaire
鰂魚涌華蘭路20號華蘭中心5樓502室
Room 502, Westlands Centre, 20 Westlands Road, Quarry Bay
https://www.openrice.com/zh/hongkong/review/space-out-cookies-from-i-e-kitchen-e2540278


Space out cookies from I.E Kitchen
2016-02-02  954 瀏覽
I got these “Space out” cookies from I.E Kitchen Academie, which were featured on the newspaper recently.

They come in a silver tin with six flavours..

The cookies were crumbly and gone within a flash when I shared them.

Here were the six flavours in the tin:

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Naughty Boy:
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This square cookie with raspberry in the middle looked like my childhood Jammie dodger favourite.
The raspberry jam in the middle was tart and made it stand out from the other cookies.
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Rosette:
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Shaped just like a rosette, these were buttery and crumbly that they melted in your mouth.
According to IE, they are made with butter from New Zealand.
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The Elegance:
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These are for people with a sweet tooth and the sweetness is not cloyingly sweet with pieces of white chocolate and hazelnuts.
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Tangy Honey:
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The Tangy Honey had a nice citrus smell with pieces of fruit peel and yuzu flavouring.
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The Triple C:
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This flavour is for coffee lovers because it has a strong coffee taste packed with lots of cashew nuts that you can see.
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Joyful:
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The joyful looked like biscotti with lots of pistachio nuts in it that gave it a lovely pistachio aroma.
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The cookies cost $208 with six flavours inside.
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For discounts and free delivery eligibility please visit their FB.
IE-Kitchen-Academie-Culinaire/672755172812437

[Review 5012] Hearty bowl of hot beef noodles on a cold day @ 十二味貴陽牛肉粉 Emma's Noodle

01/02/2016
十二味貴陽牛肉粉 Emma's Noodle
銅鑼灣謝斐道379-389號特麗樓地下9號舖
Shop 9, G/F, Dandenong Mansion, 379-389 Jaffe Road, Causeway Bay\
https://www.openrice.com/zh/hongkong/review/hearty-bowl-of-hot-beef-noodles-on-a-cold-day-e2539911\

Saw this shop listed and decided to try it out because the name was interesting.
When I got there I found out that they served Guiyang beef noodles 貴陽牛肉麵 and the Sichuan peppercorn smell coming from the shop was captivating.
I got the big bowl which had everything in it such as beef, beef tendons, beef lungs, beef tripe, egg etc.
The noodles were really hot and perfect on a cold day.
The beef broth was light yet tasty and it was loaded with so many ingredients.

There are grounded Sichuan peppercorns and chili flakes on the table for those who like it spicy.


There was a big piece of tofu which tasted really good having absorbed all the broth.

[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.