[Kee Wah Studio] Hong Kong traditional pastry making passed on

Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries.
All year round, Kee Wah Bakery is renowned for its bakeries and festive products.
Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries.

Kee Wah Bakery has launched the "Kee Wah Studio” in October 2017, allowing Hong Kong people and tourists to understand more about Hong Kong history and local pastry culture. The traditional Hong Kong pastry-making classes are taught by experienced instructors. Locals and tourists can participate and make their own traditional pastries and breads in this extraordinary location. To make it more meaningful, they can also share the finished products with their family and friends.

The studio along with the tea room is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong.
On the ground floor is the bakery shop.

Recently I attended a Chinese preserved sausage bun class at Kee Wah Studio where I learnt how the steamed bun was made.

It was really fun making it traditionally and then giving it a modern twist.

Here are my finished buns!!

I definitely recommend this class because once you learn how to make the steamed bun you can apply it to other Chinese steamed buns and add some creativity to it.

Other fun classes include festive cookies, egg tarts, cocktail bun, Winter melon pastry and more.
https://studio.keewah.com/frontend/web/index.php?r=course%2Findex

There is a 10% off  when you enrol for classes at Kee Wah studio with code [KW10%OFF_supersupergirl] !! Offer expires 31/12/17
*推廣優惠碼 [奇華工作坊]: KW10%OFF_supersupergirl*
- 於奇華工作坊網上報名時，只要輸入以上推廣優惠碼，即可享有九折優惠
- 以上優惠適用於奇華工作坊所有課程
- 優惠適用日期由即日起至2017年12月31日

[Kee Wah Tea Room] Kee Wah's first dine in Tea Room

Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries.
All year round, Kee Wah Bakery is renowned for its bakeries and festive products.
Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries.

Kee Wah Bakery has unveiled the "Kee Wah Tea Room”, where people and tourists can enjoy local dishes.
The tea room along with the Kee Wah studio is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong.
On the ground floor is the bakery shop.

It was a very memorable experience because Kee Wah Bakery was just a bakery to me but now you can dine there and also attend lessons where the tradition is passed on.

The longjing with apple, ginger and honey was fantastic because it was tea to the next level.
It is tea infused with apple and ginger and you can see how much tea leaves are in the middle.

For food, there was the classic Prawn toasts which had a whole prawn and this deliciously soft bun with BBQ roast pork and onions.

On the filling side, there was a local classic baked rice with pork chop dish and Hainan chicken which is very popular and includes soup and rice.

Finished off with French toast and waffles.

You can get 10% off your Kee Wah tea room bill by showing this code [KWTR10%OFF_supersupergirl]!! Offer expires 31/12/17
*推廣優惠碼 [奇華茶室]: KWTR10%OFF_supersupergirl*
- 只要出示此Post及以上推廣優惠碼，全單即可享有九折優惠(服務費除外)
- 優惠適用日期由即日起至2017年12月31日

Photos of the menu:

Christmas at HABITŪ

Recently went to the Christmas party at HABITŪ where we got to preview the coming delights.

A one-stop-shop for all your festive food and drink, HABITŪ has also invited model and pastry chef Amanda Strang to design a collection of cakes and cookies.

HABITŪ x Amanda Strang White Christmas Collection:

The most luxurious of Amanda’s desserts is the White Christmas Log Cake (HK$688), a
vanilla tiramisu mousse with creamy cranberry and sour cherry jelly on a cranberry dacquoise.
(also available in miniature white Christmas Mini Log Cake for HK$52).

Less decadent but no less delicious is Santa’s Chestnut Pound Cake, (HK$25 per slice), which
features marrons glacé and Belgium chocolate flakes folded inside the French butter pound cake.
Finally, Amanda created Rudolph’s Biscuits (HK$98 per box) which are buttery cookies with
hazelnuts, cranberries and cocoa nibs.

Winter lattes were a colourful choice of matcha, beetroot and turmeric which can be made with coffee or coffee free.

The beetroot one was amazing because you can literally taste blended beetroot in it and the Christmas White truffle drinks come with a winged cup or cookie wings if you have it there.

Foodwise, I liked the festive dishes especially the Linguine Pasta with Smoked Turkey in
Beetroot Cream Sauce which is very Christmassy.

It is really thoughtful that HABITŪ has quite a few vegetarian options such as Sweet potato Beet Wellington and Avocado Organic Quinoa Kale Caesar.

Unknown to me, HABITŪ has an impressive cake library that can be ordered!
I loved the sparkling silver cake and the black cake Gothic table chandeliers.

Thanks to HABITŪ we got to have fun and decorate our own personalized cake.

https://www.habitu.com.hk/

Comforting food at de België

Previously tried Belgica in K Town so I knew the mussels were going to be good here because it is part of the same group.
de België is on the corner of Elgin Street looking small on the outside but spacious once you venture in.

That night, we had a bit of everything because they have other dishes as well as my beloved mussels.

Started with the Tomato aux crevettes and the pulpo a la gallega.
The Tomato aux crevettes were tender translucent shrimps in a delicious dressing encased in a tomato.

The pulpo a la gallega was tasty slices of octopus tentacle on top of new potato slices sprinkled with chili and paprika on a bed of creamy aioli.

It was a great start followed by the mussels.
Again, it was hard to choose because you could choose from mussels cooked in wine, beer etc.
I went for the beer as I was after strong flavours.
It was a huge pot of mussels served with their homemade fries that are fried twice to get that lovely texture.
The mussels were sweet infused with beer and they were free from grit and beard.
While I was eating them I thought I was lucky that the mussels were beard free but later the Chef told me they had removed the beard before cooking you can just enjoy them.

After the mussels, I had the herb roasted chicken.
The chicken was really comforting because it tasted how a roast chicken should taste, ie fully flavoured by the herbs as they were rubbed evenly and it was roasted just right.
The vegetables that came with it were fantastic because they were cooked thoroughly and flavoured in honey, something difficult in HK because the potatoes are normally too hard as the Chefs just grill them to save time.

Had a sweet ending which is hard in Hong Kong because it is really hard to get proper Western desserts.
The Waffle was done just right because it was not too sweet as the sweetness of the cream complemented it nicely and the Chantilly cream was fluffy and airy.

If you drink, I seriously recommend the coconut beer which I tried at the Belgica [other branch]!

+++++++++++++

de België:
21 Elgin Street, Central, Hong Kong.
https://www.facebook.com/deBelgiehk/

[3 ITALIANI] Italian gelato in Causeway Bay

3 ITALIANI meaning three Italians is obviously opened by three Italians.

At 3 ITALIANI, you can expect a good choice of authentic Italian gelato, chocolate and coffee.

There are 30 different flavours of gelato and sorbet.
(20 traditional Italian flavours and 10 Asian flavour on offer in Hong Kong).

They are made in store everyday, free from preservatives, syrups and colouring which can be seen behind the glass.

There are 5 flavours exclusively created for Hong Kong: 3 Italiani (mango, coconut and sponge cake), Chocolate Wasabi, English Trifle, Crema Antica and Chocolate sorbet.
The chocolate sorbet is an interesting one because it still tastes of strong chocolate without the milk.
Clearly English Trifle was my favourite being English.
It is slightly different to the trifle with custard and jelly because it had cherries, dark choc, red velvet cakes, small amount of liqueur but it was still good.
The best thing is that you can add whipped cream to it which I did.

Great coffee:

Also tried the waffle with nutella and cream, a great dessert to share:

[3 ITALIANI]:
535 Jaffe Road, Causeway Bay.