Lychee and longan yoghurt @ Lab Made

Lab Made Liquid Nitrogen Ice Cream Laboratory (Tai Hang)
This time the lychee and longan flavour caught my eye.
If they had silky tofu flavour I would have tried that too which was the latest tasting flavour for the first lucky 800 people who queued at their opening in TST.

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Lychee and longan yoghurt:

I found this creative because not often lychee is mixed with longan.
Usually they are separate items in desserts such as the longan sago.
Anyway, the pairing of the two were quite nice, chunks of fragrant lychee and sweet longan in the yoghurt.
The sweetness was just right too, but I couldnt figure out why the colour was pink because both lychee and longan are white fleshed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Crunchy sea salt gelato with caramel sauce:

The sea salt gelato was quite plain but you could taste pieces of cheerios in it.
However the salt taste was not that apparent.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Refreshing Chinese style salad

民聲冰室 (Tai Hang)
This tiny restaurant is famous for meat patty mountains with a salted egg on top.


There was a time when the Chinese fast food chain FAIRWOOD had a similar item and for some people who have not been here before thought its was the first in Hong Kong!
http://www.openrice.com/english/restaurant/commentdetail.htm?commentid=2174106

Anyway, I came here to try the chicken after reading reviews that it was not spicy and the steamed egg with crab.

I tried this restaurant first even though my review for the Shau Kei Wan branch was published earlier.

I had the chicken twice at this place and it tasted different on the two visits.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg with crab:


It was basically steamed egg with a crab on top, there was lots of soy sauce on top.
The texture of the egg was really silky but it was also quite firm when you put the spoon in it.
I was surprised that beneath the steamed egg, there was more liquid which tasted nice with the rice.

As for the crab, I only ate the crab roe which was delicious.
The crisp spring onions and the steamed egg were really good together.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy chicken - first visit:

The first time I tried the spicy chicken, the dish was exciting being packed with so many ingredients in it.
There was preserved eggs, peanuts, Chinese parsley, red bell peppers, and Chinese vinaigrette.
It was almost like eating a Chinese salad because the Indian lettuce and noodles beneath it were perfect and absorbed the delicious vinegar.
However it seems to vary because sometimes they use Indian lettuce and sometimes they use iceberg lettuce.
The vinegar tasted like the Japanese vinegar used for salads.

The noodles reminded me of "Chan chuen fun" but I still haven’t had a chance to try it yet as not many places have it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy chicken - second visit:
On the second visit, the sauce was not as tangy as the first time and the lettuce beneath the chicken was different.
This time it was iceberg lettuce, which had a crunch and did not retain as much sauce as the Indian lettuce did.
The noodles were thicker this time and did not absorb as much sauce as the thin ones.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salted lemon with sprite:


This drink tasted as good as the one I had in Macau, but there was only one piece of salted lemon.
It tasted better when there was less Sprite in proportion to the salted lemon because the taste of the salted lemon comes out more and the sprite does not taste so sweet.
As there was one piece of lemon, I only poured half of the sprite in. In Macau, they serve bottled sprite as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Mint chocolate chip with baileys icecream

Lab Made Liquid Nitrogen Ice Cream Laboratory (Tai Hang)

Again went to LabMade because of the new Mint chocolate chip with baileys icecream flavour.

The appearance and colour reminded me of HD's mint leaves and chocolate because it was not green.


Overall the icecream was nice with pieces of chocolate and there were crispy bits too however it was slightly bitter.

Easter Chocolate Garden @ Lab Made

These days I go to Lab Made because of the funky flavours and not because of the Nitrogen gimmick

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Easter Chocolate Garden:I was looking forward to this flavour because it was packed with goodies, it was chocolate icecream with hazelnuts topped with mint cake crumbs topped with colourful candies.
The icecream mixture was already pre-mixed so all they had to do was freeze it into icecream.


After the icecream was made it was topped with delicious mint cake crumbs and candies.




The final product.


Usually they come in scoops but to put the toppings on, they had to flatten it.
The icecream was delicious, it had chunks of hazelnuts in it and the candies were giving it an extra crunch too.
The mint cake crumbs were delicious as well but the mint taste was not that strong which was good because not everyone likes mint.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Zanzo dans Tai Hang........... Zazie dans le Metro

Zazie and Zanzo are not related but it just reminded me of the 1960s French film Zazie dans le Metro which was really funny.

Zanzo is a new hip bar serving Japanese style tapas located on School street round the corner from LabMade in Tai Hang.

I was attracted to this place because of the black tempura coating.

Although I do not drink alcohol but they specialize in Japanese-styled sake and even have their own labelled sake in partnership with some brewery in Hokkaiddo.

 

Above the bar table, there are lots of sake bottles.

 

 

Despite sitting at the bar table I was surprised I was not given any water or even tap water.
I know this place is for drinks but I was here for the food and I do not drink alcohol.

I finally got some tap water when they got my order wrong because I ordered Tofu pudding but the tofu skewer arrived, so they probably tried to make me feel better with a glass of water.

Anyway, the tofu pudding was not available that day so I will have to come back another day for it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken breast with truffle miso cream:

 

I did not know what to expect when I ordered this but it turned out to be great.
I do not normally order chicken breast because it is usually tough and dry.
When it came it reminded me of the chicken breast at Maureen's and it was PURE WHITE CHICKEN MEAT!

 

It was fatless, skinless, veinless and bloodless and the best thing about it was that they were really soft, tender and moist.
The truffle miso cream was a slight disappointment because it was not strong enough and the sesame sauce beneath it was stronger than the truffle sauce.
The julienne vegetables were a good balance to the chicken.
The chicken was also sprinkled with sakura (cherry blossum petals).
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charcoal vegetables:

 

Without product shots, one would never have guessed it was charcoal tempura!
Initially I were they were grilled in a charcoal fuelled grill but it turned out to be charcoal tempura.
The charcoal tempura was the best coating they could have used because of it colour which complemented the colourful vegetables and made it vibrant and fun to eat.

 

 

There were bright violets, greens and yellows.
The peppers had the strongest taste and I felt that it should have been paired with some mayonnaise.
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Spiced obaro konbu and nori:

 

 

 

I had to order this because the appearance looked really similar to wood!
Basically it is seaweed pressed as thin as paper before it is roasted.

 

The taste of this was slightly smokey and does not taste as marine as the green ones.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Home made tofu with okinawa brown sugar:
I wanted to order this but it was sold out.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★