Bread and butter pudding @ Pacific Coffee

Was rather happy to find bread and butter pudding at Pacific Coffee, it wasnt that popular in Hong Kong before, so I had to go to pubs for it, and the newly opened Sweetacy also serves it.

The one here is quite authentic as it contains raisins, it quite sweet and eggy too.

However, it is piping hot, so have to wait for it too cool down a bit before consuming.

Green pandan breading Pudding @ Singma Deluxe

Since there are no restaurant pictures of this place, I could only judge this place by its first review by faywongnum1 and the food pictures.

The food they ordered seemed the general Sing malay food, ie chicken, laksa so I assumed it to be a restaurant, same with the name, however with the word Deluxe, I thought it would be a high end Sing malay restaurant.

Arrived there around 6.30pm, which I am sure everyone would consider as EVENING, sat down, was given a free bottle of water and a menu to look at.
The place looked like a high-end restaurant, however my local friends said it looked like a pub.

Looked at the menu, maybe I was wrong, it was a bar indeed, it was a happy hour menu, I cant remember the exact time printed on the menu, either it said 3-6, or 6-9, all the items were salads and small things like that.
I then asked if there was a full menu, because it is a bit unbelievable a nice place like that doesn’t have a proper menu, but a printed menu encased in hard plastic.

They then gave us a menu for dinner, the items on it were not the usual Singmalay stuff, at that moment I wanted to leave because it didn’t serve LAKSA or HAINAN CHICKEN as mentioned in the first review. SECONDLY, it was served in the evening according to the review, so I was so confused by the waitress as she said the Laksa was only available for lunch!!!
At this point, I had reason to suspect the staff could have written the first review, since that user has only written one review so far.

I think that LAKSA or hainan chicken is a standard item for any singmalay place.
At that moment, I really wanted to leave the restaurant but there was also the dessert I wanted to try, so I ordered only one item from the main menu and the two desserts.

After a while, some other customers came in and after sitting down and looking at the menu, they left.
I think they probably read OpenRice and came for laksa or hainan chicken but found it wasn’t on the menu so left.

The waitress then came over and said she asked the Chef and we could order the Laksa and Chicken, so we ordered that, I finally caught a glimpse of that menu with those items and I didn’t see any specified time for ordering those items.

The Hainan chicken was the first to arrive, it came with soup. The soup was not the usual wintermelon soup served with the chicken, but mushroom soup.
The rice was piping hot, there was only 4-5 pieces of chicken, most of it was chicken skin, but consistent with the pictures in the first review, ie not many pieces.

All the dishes served had freshly picked yellow petals sprinkled on top, not sure what flowers they were, but they had a mini herb rack, where they picked herbs and flowers to garnish the dishes.

The seafood laksa was served in an elongated round bowl, many toppings just like the picture in the first review, this was one of the attractions that made me want to try it. I was curious to see what the green stuff was, but it turned out to be seaweed rather than laksa leaves. There were clams, surf clams, prawns, and this fried prawn ball covered in oats. There were long thin mushrooms, radish, tiny dried shrimps and boiled egg.
This was the first time I ate the yolk in a laksa dish as it was half done.
Taste wise, a little salty, overall the portion was very big, almost like a double portion. Although not that authentic, it was more like a supersize laksa with unusual toppings such as seaweed and mushrooms.

After finishing the mains, the waitress came over and said the Taro mousse I ordered had a problem, she said the Chef said there was something wrong with the TEXTURE so it wasn’t available. I wasn’t very pleased because I came here intending to have that. I would have preferred she told me when I ordered it, rather than telling me after I finished my food and expecting dessert to be served.

Since I ordered the Pandan bread pudding, I only had that, it was egg baked with pandan paste on top, when I cut it, green liquid oozed from the bottom.
Anyway as with all bread puddings they taste sweet, but this one was salty and sweet, I asked the waitress and she said it was normal.
After I finished the pudding, our bowls were replaced with cleans bowls, I thought it was weird, because we had finished all our food, unless the other dessert was suddenly available!!!!
I asked them to check if there was anything else to arrive, but it seemed there was nothing else to come.
The dessert bowls and spoons were tiny, it makes the dessert portion look big, and eating it in many rounds.

I only uploaded pictures of the dessert and surroundings as the food I ordered was more less the same as in the first review.

IMPROVEMENTS: I think this place needs to improve on their menu options unless they are relying solely on their alcohol business, if so why the singaporean name.
After eating all these singmalay places in Hong Kong, this is my 20th review, I didn’t expect this place to be like that, anyway Shiok here I come.

Previous Singmalay reviews:
http://www.openrice.com/restaurant/review/search.htm?inputstrreview=singmalay

So sweet desserterie by Wong cho nam

Decided to feast out on my desserts cravings because of the interesting variety offered just like Sweetacy, however the choice here is much bigger and you can mix the Western and Chinese selections together.

Previously the pictures of the Oriental oranges, egg whites and apple tart caught my attention so came here just to try them out. The picture of the shop looked Japanese, so before I came, I didn’t know what was to be expected from their menu. It would have been great if they had an English menu too.

Basically there is a sweet platter that allows you to select three items, so I chose three items of mini size for the platter and one full size for Singapore egg white dessert.

My sweet platter: Flakey apple tart, Bread pudding with vanilla sauce, Oriental Orange.

The Singapore egg white was the first to arrive, it arrived in a cup, and the whole dessert reminded me of hot chocolate with marshmallows on top. This dessert was basically a cup of hot vanilla sauce, with egg whites on top. The vanilla sauce was very pleasing, not too sweet at all, and warm with the fluffy egg white. The sauce itself was not thick, almost drinkable as the taste was light. I think served as a drink seems good too, there were slices of toasted almonds on top drizzled with chocolate sauce which gave the egg white some notes of chocolate and toasted nutty flavour.
It was quite good to start off with a warm and light dessert then moving on to the sweeter ones.

The sweet platter arrived, and I tried the bread pudding first, this tasted very sweet (over sweet on my opinion), and very strong in egg taste. Then I tried the apple tart, apart from the egg white, this was also the best, flakey filo paper thin pastry in thousands of layers. Lastly I had the orange, this was also good, but too sweet, the liquor in it was good, however I found some hair on the edge of the cup, it is in the main picture too, but clearer in the close up pic. Comparing my Oriental orange with the pictures before, it seems I am missing a blueberry garnishing!
I quite liked the Orange, but rather syrupy, now I am curious to soak orange in Brandy syrup to see how it tastes.

The staffs there were ok. The young female one tried to be helpful and introduced me to the Chinese desserts such as glutinous wraps and mango based desserts, however these happen to be things I do not like!
I asked the young female waitress what the sauce was for the Singapore desserts, so doing her job, she asked the chefs, however I thought the chefs were a bit rude in answering her, she was doing her job anyway.

I was contemplating on ordering another round of apple tarts and egg whites as it would be along time before another re-visit; then the young guy asked if I would be interested in ordering the “Heart too Soft”, I was definitely not interested in that one either, as this is a common dessert served all other in HK. He then suggested some other thing “sum fa lo fong” wrapped with Filo pastry with apple inside, so I decided to try that too.

However this one took ages, it was ordered at 7.34 pm and it arrived at 7.59, so around 20 minutes for it to be baked.
The presentation of the dessert was quite good, all of the fruit garnishing matched.
Taste wise it was ok, basically just apple and sultanas wrapped in flakey filo pastry.
I think I would have preferred a second round rather than the recommended dessert.

Found out this joint was opened by Wong Cho Lam and if he is present you can take pics with him, as if!

 

 

 

So Sweet standards still silently same

This is my second visit since it opened, the Oriental orange is no longer served.
However there are a few new items such as bread and butter pudding and apple jelly.

There is a pick and mix section where you can pick any 3 desserts from their pick and mix range.
There are two prices either $11 or $13 each.

Picked six items:

Apple jelly, melon sago, bread and butter pudding.
Egg white in vanilla sauce, tofu cheese pudding, apple tart.

+++++++++++++++++++++++++++++++++++++++++++=
Apple jelly:This is a new item that wasnt there last time, so picked it.
Although it was jelly it lacked the refreshingness of apple.
The jelly that was used was firmer and resembled konjac rather than gelatin.
It was slightly too sweet and the apple bits were too sweet as well.

Melon Sago:
This was also disappointing apart from the melon pieces!!
The sauce was basically purified mango with pieces of grapefruit in it, a blander version of "yeung ji gum lo".
In the sauce there was also bits of plastic too, and the waitor said it was odds and ends of sago?? hmm!!
Anyway, was offered another free dessert to replace it.

Bread and butter pudding:
It was piping hot drenched in alot of vanilla sauce with a few pieces of raisins on top,
Out of the above three, and for the $11 price range, this would be recommended.


+++++++++++++++++++++++++++++++++++++++++++++
Egg white in vanilla sauce:This has kept its standards, and still tastes as good as it was before.
Fluffly eggwhite in warm vanilla sauce with slivered crunchy almonds.

tofu cheese pudding:
This was firm and not too heavy, although the tofu could not be tasted, it was quite refreshing and decorated with a piece of strawberry.

apple tart
This has also kept its standards since my last visit, flakey and delicate, not too sweet.

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

Bread pudding @ Bakery (Great Food Hall)

The bread pudding here was surprisingly nice, soft and eggy, except there were too many raisins.
It would have been good, if they had custard or vanilla sauce to go with it.

◎貴◎expensive◎花◎flower◎甜◎sweet◎

Located in the back streets of Yau Ma Tei, it reminds me of Dessert Revolution because the desserts here are creative as well. However its location is on a street that is quieter than DR.
Langham Place has livened up the street where DR is located.

 

Anyway, this place is decorated by a bright green theme, with green chairs; its logo is rather cartoonistic.

The desserts on the menu were interesting with English descriptions.
Although they had western desserts, they were quite localised.

There were a few desserts I wanted to try but in the end I ordered:
French cherry wine bread pudding with ice-cream $49
Mini crispy chocolate fondue $47
Both came with tea or coffee

I felt that it was slightly overpriced compared to other desserteries.
The staff there was slightly pushy with their recommendations and more concerned on taking orders.
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oxidised grapes

 

French cherry wine bread pudding with ice-cream
The idea of this concept was good especially the use of cherry wine.
The pudding was piping hot and had nice cherry aroma to it.
I just felt that if the fruits are visually rotting, then leave it out.
For this dessert I was given a fork which was more appropriate for the fondue.
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stale wafer rolls

 

 

 

Mini crispy chocolate fondue
This was also another creative dessert, it is similar to the chocolate cake with the runny centre, but instead it is chocolate fondue with baked chocolate crispy cake top, and once you have pierced the top layer there is fondue at the bottom.
The wafer roll had gone stale, it was soft and chewy and not crisp.
Again the combination of fruits that came with the fondue was weird, such as the watermelon and kiwi.
For this dessert I was given a small spoon which is impossible to tackle a fondue!!!!
In the end I had to use the fork from the bread pudding.
I think if the wafer was crisp and it came with berries, I would have given it top marks.
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Tea and Coffee:
I did not like it because the Tea was the Hong Kong version, I specifically enquired before ordering and they said it was the Western one!
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This review was meant to be written last year, so things may have improved since then.
Although there are some thing's that need improving, there were some desserts I found really interesting and intend to try on my next visit.

 

The idea of slushy chocolate and strawberries seem good, it is similar to Hui Lau Shan's chocolate strawberry drink.

 

 

Green tea and herbal jelly look good in the product shot, nice and cooling!