3.6 hokkaido milk scrambled egg with Ciabatta

Found out about this new branch from IVYCWK's review.
Initially I thought it was a Cafe because it served scrambled eggs with ciabatta for breakfast and I thought there was a sit in area too, however it is just a takeaway shop.

It would be great if they had an Arome Bakery Room Cafe in the future, the cakes and selections could be more extensive since they are now serving milkshakes at this branch too.

The breakfast set costs $22 but luckily you can buy the items separately because I do not drink HK style milk tea or Coffee.

The scrambled egg with ciabatta comes with ham, cheese or mushroom.
Ham was sold out so I was limited to a choice between cheese or mushroom, however I could not decide so I ended up getting both.

 

 

After unwrapping the Ciabatta bun which was wrapped like a burger, the appearance of the bun was just a dusted bun and not really a ciabatta bun which is much harder.
Although it was not the real ciabatta, I preferred this bun because it was soft and dusted and light for breakfast.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
3.6 hokkaido milk scrambled egg with mushroom and Ciabatta:

 

I tried this one first, when it was unwrapped, the egg had a brownish colour which is normal because of the mushroom juices.
The scrambled egg was soft and fluffy and the mushrooms were earthy hard button mushrooms which were fresh and not the canned typed of mushrooms.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
3.6 hokkaido milk scrambled egg with cheese and Ciabatta:

 

This one tasted slighty strong because of the cheese but it was also nice as well.
It would be great if they had a mega ciabatta with scrambled eggs, mushrooms and cheese!
The eggs in both buns were fluffy and not greasy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Items to try on my next visit:
amazake chocolate:

 

raspberry chocolate and hoji.cha:

 

sea salt with banana and cinammon:

 

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

3.6 mystery solved @ 米芝甜 McSweety

I wonder if this desserterie has anything connected to Sweetacy in Kowloon City because they both have SWEET as part of the English name, and the Chinese name here read backwards is the Chinese name for SWEETACY!!

With so many places serving snowflake ice, this place has tofu flavour which is yet another flavour I havent tried.
So I ordered a plain tofu one, tofu pudding and 3.6 Hokkaido milk pudding.
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Tofu snowflake ice:Basically the same texture as the other ones, however the taste was not that sweet, and tasted exactly of soy milk (vitasoy, but not sweet)

tofu flavoured snowflake ice

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Tofu pudding:This was my favourite, light and fluffy, a bit like mousse. It was textured with coconut like particles in it, without that, it would have been dead flat, just like cream. The tofu flavour was better than the snowflake one, much sweeter and delicate.

fluffy n light tofu pudding

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3.6 Hokkaido milk pudding:Before I came here, I was rather intrigued why it was named 3.6, it turns out the milk they used for this pudding is 3.6 hokkaido milk, as shown on the photos.
The texture of the pudding was rather wobbly like jelly, but not as firm as jelly.
For me, I found it slightly too creamy and lacking that hokkaido butterness aroma.

cartons of 3.6 hokkaido milk

3.6 hokkaido milking with red beans

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Chilled egg tarts @ 蛋撻王 King Bakery

King Bakery have introduced their selection of cold tarts claiming to be Hong Kong’s first, I agree they are the first for other flavours, but for the original egg tart there is already one in Yau ma tei that does it

http://www.openrice.com/restaurant/sr2.htm?shopid=13843

There are various of flavours: Set A: (2 flavours) chocolate, ribena, Set B: (2 flavours) black sugar, Hokkaido milk, Assortment A (3 flavours): mango, tofu, black sesame, Assortment B (3 flavours): original, mango and grapefruit (yeung ji gum lo), coconut.

The tart itself, is basically like a wheat biscuit, similar to digestive biscuit, also it is rather sweet and more prominent than the tart fillings.

I chose the black sugar and Hokkaido milk selection; the rest seemed rather common, the Hokkaido milk was very creamy, and since the tart base was very sweet, I couldn’t taste the milk filling. As for the black sugar one, I liked it because the dark brown filling was see-through like jelly. It would have tasted great if the base wasn’t that sweet.

I wanted to try the chocolate and ribena one too, the chocolate one would probably tasted ok, but I wasn’t sure of the Ribena, depends on the ratio of ribena concentration, and if they had used real ribena or a substitute.