[Review] Impossible Meat series at My Meat Run Laboratory

My Meat Run Laboratory is a new development of its sister restaurant My Meat Run Buddy in Taikoktsui.
While the taikoktsui serves vegetarian buffet, the new sister restaurant is a relaxed restaurant in D2 serving a good range of dishes on the menu.

The star of the show is IMPOSSIBLE MEAT because there are so many dishes that were not possible made possible.
Most restaurants you will just find IMPOSSIBLE burgers on the menu but here you can find sizzling Impossible steaks, Impossible clay pot dish etc.

I was truly impressed with the impossible steak as it is made with impossible meat mince done Hong Kong style hence it tastes how it should complimented with the gravy.

The next impossible dish was the claypot which was crumbled impossible meat mince steamed in a claypot.
It was simply delicious with soy sauce and if you want it totally vegan, you can skip the egg.

My next favourite dish was the bak kut teh which had a strong herbal and umami taste.

For fried chicken lovers, there was Korean style and Japanese style chicken.

Dessert finished with a sweet lemon cake.

They also serve my favourite BROTHERS Toffee Apple cider which is a must if you have a sweet tooth.

Will definitely coming back for more Impossible dishes!

https://youtu.be/cxiibwi6WPQ

走肉蔬食研究 My Meat Run Laboratory:
Shop 302, 3/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok

[Picoso] Mexican inspired dishes

Laichikok restaurants are booming and there are more and more choices.You can now dine at Picoso for Mexican inspired food.













Ordered the steak fajita and chili con carne.
The steak fajita was better than expected because the beef was good but the salsa was just tomato puree.



There was some good chili sauce on the table which made up for the puree.



The chili con carne was interesting as it wasn't minced meat. It looked like meatballs in the dish but it turned out to be brisket meat.



The Mexican rice and cilantro rice were quite firm in texture.



For drinks had the avocado milkshake which was very weak as there was more milk than avocado.



The fizzy grapefruit turned out to be yuzu.



Overall, another place for lunch compared to the zero options many years ago.

Best Pastas in Lai Chi Kok by [PICI]

Business is booming in Lai Chi Kok and so is the demand for good food!
Pici started off in Wanchai, Feb 2017 and now has five branches with the fifth branch in Lai Chi Kok. Last week, they were doing a pasta giveaway but unfortunately I had other plans that day.

I like the way, all the branches have the same style an alfresco bar, dining area and a bar table where you can watch the pasta chefs make the pasta.

The menu at Lai Chi Kok is slightly different.

Green Ravioli and Tuna Tartare are exclusive at this branch while the popular favourites like truffle pasta, meatballs and tiramisu are all on the menu.

Started with the Sicilian Sunrise which was a vibrant sweet start with citrus flavours.

Green Ravioli [LCK exclusive at the moment]:
The green ravioli was new and I love ravioli so tried it.
It has broccolini, peas and asparagus which were all my favourites.
The ravioli was fresh with the crunch of the vegetables topped with ricotta which gave it the saltiness.

My friend had the lunch because you get salad and a dessert.
The truffle pasta was on the lunch menu so how could you not order it for HKD148!!!

Radicchio Salad [Part of the Lunch Set]:
There were so many options to choose from ranging from Hams to Burrata cheese but we chose the Radicchio salad which was healthy and light topped with delicious hazelnuts and tangy vinegar.

Taglioni with shaved fresh truffle [Part of the Lunch Set]:
Less is more and this was simply delicious because it was just freshly made pasta with freshly shaved truffle and truffle sauce. The pasta was silky yet al dente.

Tiramisu [Part of the Lunch Set]:
For dessert, the Tiramisu is a must as it is thick and creamilious.
PICI's Tiramisu is unique as the mascarpone is visually yellow like custard and it tastes so delicious with the soaked layers of ladyfingers.

With freshly made pasta, PICI never fails to impress.

PICI, Lai Chi Kok
Shop G03,
D2 Place TWO,
15 Cheung Shun Street, ]
Lai Chi Kok.

[Cafe 1980s] Pineapple bun and with durian??

Decided to try the pineapple bun filled with durian as it was recommended to me by the staff.

To be honest, I don't like pineapple buns because of the weird buttery crumble on top.
The pineapple bun here is sliced and stuffed with a scoop of D24 durian icecream and creamy durian filling.
It was simply delicious because the creamy durian puree tasted delicious with the bottom half of the soft bun.
The icecream is good too but it gets in the way so I had it separately.

https://www.facebook.com/cafe1980s/

[Rustico] “Taste of Moments” Menu HK$880 available from 12 – 14th July

Rustico, helmed by chef Carlos Salvador Asensio is celebrating its 3rd Anniversary with a range of world class dining experiences.
“Taste of Moments” Menu HK$880 available from 12 – 14th July are highlights from Barcelona.

Here was what we had:

Gilt ceviche and tiger's milk, a refreshing start.

Coca “Vendimia” which was Whole Wheat Bread Topped with Garlic, Parmesan and Pine Nut Gelatine, and Dried Fruits', quite complex is taste when you burst the bubble in your mouth.

The Dried Fruits' seed Sticks with Japanese Miso was a fun teaser.

The “Ajo Blanco” Garlic-Hazelnut white Soup, Smoked Eel, figs was unique because you can really taste hazelnuts but there was a cheesy twist in taste.

The Manzanilla wine marinated raw Tiger Prawn served with Cherrie gelatine, mustard and Black Olive paste was too beautiful to eat.

I am personally not fond of sea cucumber because in Hong Kong, it is not the way how I like it but the Spanish sea Cucumber was fantastic because it was served on Potato puree with fresh Zucchini, Parsley-Pesto which tastes so much better.

The French Seabass, fresh lettuce, raisins and cashew nuts, Mango and Japanese curry Sauce was lovely with the touch of curry in the gravy.

For mains, I had the Stewed beef cheek served with red fruit and Daikon ravioli which was soft and gelatinous while the Daikon ravioli balanced the heaviness of the beef.

Dessert was Lemon cream topped with Curry foam and lemon sherbet, crispy coconut and crumble.

[RUSTICO]
D2 Place
Lai Chi Kok