Thursday, December 13, 2018

[La Famille] Festive cakes

La Famille is a famous for its soft and dreamy Chiffon cakes.

I remember going to their cozy joint in Tai Hang.
They now have more to offer including these pretty jelly cakes with flowers in it.


For Christmas, they have launched three cakes for Christmas.



Each Christmas cake is quite different, personally I prefer something simple so chose the white one which has the signature chiffon cake inside smothered in delicious Hokkaido cream with fresh strawberries.

This cake will be available from the 17th but as it was my friends birthday they were able to make this cake.
The taste was as good as expected with the pairing of fluffy chiffon and dreamy cream.

[Kee Wah Bakery] Christmas 2018 goodies

Thank you Kee Wah Bakery for sending me a a big box for Christmas which was filled with sweet treats.

There were panda cookies!!
HK85

A Christmas tree tin filled with nougats, cookies and cookies.
HKD88



A Candy box.
HKD55



All these can be found at any branch of Kee Wah Bakery and if you buy them in sets you get more discount.
For more information see the detailed flyer at the shop.
www.keewahbakery.com.hk

Sunday, December 09, 2018

[Prohibition] A great place for steak and drinks

I never would have guessed Prohibition was a great place for steaks and drinks.
It is located in the new hotel next to Ocean Park which is right outside the MTR station.
There is a lovely pool beside it.

You are greeted by a bar where you can have drinks before or after dinner or even with your meal.

The drinks are instaworthy and there are more on the menu to be discovered.

As well as steak, there are lots of fab food so it is best to go in big groups and they have long tables to accommodate.

Started with the Scallop Ceviche which was on a bed of refreshing mango lime sauce.

Next was the Lump Crab Cake with (yuzu and cod roe tartar sauce). A must when having steak, there was so much chunks of crab in it.

The Beer battered prawns with Lime chili sauce were really comforting because of the batter and the fact they look like the sweet and sour prawns you get in English style Chinese takeaways and Chinatown!

I absolutely love pastrami so the Pastrami meat platter was a real treat with pickled pearl onions and refreshing gherkins.


For soup, there was Seafood chowder which was loaded with seafood with  a strong lobster bisque taste.

The moment we were all waiting for had arrived!!!  STEAKS!! We had the USDA Prime bone-in Ribeye, one was rubbed with 28 days bourbon & oolong tea dry aged, while the other one wasn't. USDA Prime bone-in Ribeye  There was 28 days bourbon & oolong tea dry aged The aged version was more intense in flavor yet it was juicy and tender.

The Canadian certified angus beef Porterhouse was my personal favourite because you get the tenderloin and strip either side of the bone. The tenderloin is my favourite part.

The sides we had were mac and cheese, creamy spinach and loaded mashed potatoes which really completes that steakhouse experience.

To finish, we had the Flamed Alaska. By far this is the best Flamed Alaska because the icecream inside was good especially the pistachio icecream and the meringue on the outside was like thick marshmallow goo.


Will definitely be back for drinks and more beef!!

[Prohibition]
G/F (Portion C) at Club Wing,
Hong Kong Ocean Park Marriott Hotel,
180 Wong Chuk Hang Road, Wong Chuk Hang

Monday, December 03, 2018

Mäckish sandwiches at Rye House

Went to the Nordic Innovation House opening a few days ago.After the opening, there was food served on the top floor by the Mäckish girls Olga and Kegen. I was gutted I didn't try the moose Mäckish but then I discovered they were doing a two day pop up at Rye House so I decided to go as I haven't been to Rye House either.








Rye House serves Nordic food but I only tried the sandwiches that day as it was only a two day event.
I will come back for the egg pie and other Nordic goodies.

They had drinks and sauces imported from Finland and Sweden.



Sauces:



Here were the open faced sandwiches that I had where I ate like there was no tomorrow as this was my first and last time trying it. 
==========
- Skagen Mäckish (Left)-

Skagen is a Swedish treasure, a cream based on mayo and shrimps.  Freshened up with horseradish, dill & lemon zest.  Served on rye bread with salad topped with roe, red onion and lemon.
This was sensational as it was just like eating prawn and mayonnaise taken to the next level with red onions and dill.
The lemon gives it a refreshing balance so that the mayonnaise doesn't get too heavy.

==========
- Renskavs Mäckish (right) -
“Renskav” is a classic Swedish beloved dish but this time with a twist.  The creamy reindeer meat is combined with sour lingonberries, parsley and pickled chanterelles.
It was definitely a festive Mäckish with red lingonberries, parsleys and pickled saukeraut to compliment the creamy reindeer meat!!!
It tasted like lean ostrich meat and there is no gaminess.
Sorry Santa, I ate your reindeers.
==========
- Vegan Super Beautiful -
A colourful and sweet hummus combined with steamed mini asparagus and beetroot sprouts.  Topped with black and white sesame seeds.
Hummus never fails because I love cumin and pureed textures.

==========
Can't wait to come back and try the stews and everything else.

Last but not least were the drinking straws!!
These are the stalks of Rye Grass that are natrual and hollow which allows you to sip your drinks.
It makes perfect sense to use these as horses are fed hay and straw!

Fooklore to be the new folklore of Wanchai

Wanchai is my love and roots where my journey for food in Hong Kong began.
I have had countless meals in this area but lacked Chinese restaurants I could recommend.

Fooklore is definitely recommendable, this is the place to take tourists or clients because of the reliable service and quality of the food. (at the time of this meal).
The restaurant is located at Empire Hotel on the corner of Lockhart Road so it is near Admiralty as well.

Judging by the menu, it was the usual suspects like dimsum but when the food arrives you get a surprise by the presentation and taste.

This is what we had [Steamed black truffle and wild fungus dumplings], [steamed minced beef balls], [Steamed rice-roll with minced beef], [Pan-fried diced chicken buns in Teriyaki sauce], [Pan-fried pork dumplings with rice paper net], [Pan-fried pancakes with dried scallop and dried shrimps], [Poached chicken with oil in peanut sauce], [Fried rice vermicelli with crab meat and dried shrimps], [Longevity buns with lotus paste and salty egg yolk].
(Quoted from the English Menu)
++++
[Steamed black truffle and wild fungus dumplings]:
The steamed dumplings were flawless and crystal clear, they were loaded with diced wild mushrooms infused with a black truffle taste.

++++
[steamed minced beef balls]:
Basically beef shaomai and I liked the way they were garnished with a slice of okra which makes it look healthy and appetizing.
The beef had a nice flavour with a soft but firm texture.

++++
[Steamed rice-roll with minced beef]:
These are rice rolls that are served everywhere but considerably different as there was delicious aged peel in it and the soy sauce they used excelled it to a different level as it was good quality soy sauce with a lovely sweetness.
The riceroll wrap was silky and smooth yet held together without breaking.

++++
[Pan-fried diced chicken buns in Teriyaki sauce]:

When the lid was taken off, there was a fragrant smell of wine, each bun was uniformly panfried.

It was filled with delicious pieces of chicken in light Teriyaki sauce so you could still taste the buns and chicken.
++++
[Pan-fried pork dumplings with rice paper net]:
The rice paper net showed how incredible their skills were.
You can see the way they drizzled the liquid rice mixture in a spirograph pattern quick enough before it got crispy.


As well as the appearance, the dumplings were tasty with juicy pork filling.
++++
[Pan-fried pancakes with dried scallop and dried shrimps]:
This was another one of my favourites because the pancake was thin and crispy yet there wasn't a drop of oil lingering on the plate or any excess oil on the pancake.
It was crispy with a lovely scallion aroma.

++++
[Poached chicken with chili oil and peanut sauce]
The poached chicken was lean and tender with a good amount of spiciness.
Despite the spiciness, you could still taste the freshness of the chicken which was really appreciated. Fooklore uses the finest ingredients for all dishes including fresh chicken for this dish. 

++++
[Fried rice vermicelli with crab meat and dried shrimps]:
Another dish that must be ordered because it was wonderful.


Again, the dish is more stunning when it is served because you will find an abundance of shrimp roe in it and the vermicelli they have used is almost like silk.

There were bits of crab and fragrant egg in it that it reminded of 鳳凰炒長遠 which I do not know the English dish name but glass vermicelli is used instead.
++++
Finished with the [Longevity buns with lotus paste and salty egg yolk] as it was someones birthday.
They were super cute and size matters as less is more as it looks more appetizing!

++++
Overall, I was more and than impressed with the freshness of the ingredients and the taste of the food so I will definitely be coming back.

Fooklore 享福
LG2, Empire Hotel, 33 Hennessy Road, Wanchai, Hong Kong
Tel / Fax : 2861-2060 / 2861-2226
http://fooklammoon-grp.com/en#restaurants/fooklore

Opening Hours:
Lunch 11:30-15:00 (Last Order 14:30)
Dinner 18:00-23:00 (Last Order 22:30)



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