Loyal to Vegans as well at [Loyal Dining]

Since my last visit to Loyal Dining, they have launched a Green Menu (Vegetarian) that serves Beyond Meat Burgers.

There is also a Half Priced Steak Night deal where guests can enjoy half priced steak for every second order of the Chef Recommended Classic Steak Set (original price starting HKD188up) available from Monday to Thursday.
The promotion has been extended until the end of June as it has proved to be very popular as almost every table was having steak that night!!!

I am a fan of Beyond Meat burgers and currently on a quest to try all these different places that serve it and see which place makes it taste the best!
As we were a large group, we had both meat and vegetarian dishes.

Started with the Signature Loyal Chicken Wings simmered in their home made sweet soy sauce. Each wing was tasty and soft fully infused with the sweet soy sauce.

Now to the new VEGAN stars of Loyal Dining, the Beyond Meat burger!!!
There are three burgers to choose from: Original, Sichuan or Scallion Oil. It was really difficult to pick a favourite as both were so good but different.
The Sichuan one had the Sichuan flare to it but it was a bit too salty.

I would probably say the Scallion Oil was better because the combination was interesting and strangely went really well as scallion oil is normally paired with chicken.

Look at all that yummy Scallion Oil!

I was really impressed they even had Sorrowful Rice in Vegetarian form. The vegan char siu had that freshly roasted char siu taste and aroma as it was slightly crispy on the edges.

Beef Wellington 66 is the signature dish here and one of my classic faves because it is British!
They use quality beef and the puff pastry is good.
Beef Wellington 66 signifies Loyal Dining's old address at 66 Wellington Street before they moved!
I miss that location as I used to go there for dimsum and went there with friends from UK.

Next we had the vegetable curry souffle which was interesting. Basically vegetable curry topped with souffle!

Now for the real dessert, it was Ovaltine Souffle which was fluffy and sweet infused with Ovaltine!

I really like the new menu and hope it stays forever so that Vegans can dine here as well!
I'll be back!

[Loyal Dining]:
1/F, 5 Tonnochy Road, Wan Chai, Hong Kong
https://www.loyaldining.com.hk/

Loyal to Loyal Dining

Loyal Dining used to be in Central but they have now moved to Wan Chai.

They pretty much serve everything because I would go there for the all you eat dimsum when it was on promotion and I would take my friends there for roast pigeon.

At this new location, we decided to make it a memorable dinner so we ordered the Giant Sizzling plate as it was on promo for $498.

Basically a huge plate of meats enough for six. There was Grilled Australian Sirloin Steak, Grilled Spring Chicken and British Tenderized Pork Loin. As well as that there were German sausages, bacon, sunny side up eggs, baked potato, broccoli, tomato and zucchini served with a choice of 3 different gravies (black pepper sauce, BBQ and garlic sauce).
The pork chop was really good because it was soft and tenderized.

On the side there was Waldorf Salad Served with Homemade Deep-fried Shrimp Balls.
The pairing was interesting but I like Waldorf salad because of the crisp apples and celery while the shrimp balls were springy and crispy.

Next was a favourite of famous Hong Kong actor Chow Yun Fat.
There were two different toasts, one was sweet and one was savoury.
The sweet one was peanut butter with condensed milk while the savory one was preserved bean curd and sugar.
I always spread preserved bean curd on my toast so clearly I loved it because it has a salty taste which you can think of it like Chinese marmite or blue cheese.

The Loyal Chicken Wings Simmered in Homemade Sweet Soya Sauce are a popular item.
Everyone orders that but I was quite full after having all that steak.

I was really looking forward to the dessert because they had the Loyal Soufflé (Ovaltine).
It had a lovely Ovaltine aroma to it and it was not too sweet.

Loyal Dining:
5 Tonnochy Road

Hongkongers flipping over Flipper's

Souffle pancakes are trending in Hong Kong, but my first souffle pancake was at K11 but unfortunately I was given an extra strand of hair and the taste was too buttery for my liking.

There is another popular one in MK called I love you Dessert Bar but the location is inconvenient, as well as that, there is a latecomer am.pm which does affordable souffle pancakes.

Anyway, decided to try FLIPPER's because it is on the HK side and celebrities go there.
As usual I was taking pictures of the menu when I noticed this girl sitting opposite behaving really weirdly, she was literally looking down, using her hair to hide her face like she had some weird problem which makes you notice her even more.
It turns out that she was Chrissie Chow 周秀娜!!

There wasn't a queue that day and it wasn't busy as expected.

Compared to all the other places, this one is the priciest but you get decent cream.

Decided to get the melon because I like melon and it does not have syrup like the strawberry and banana versions.

It turned out to be really good because there was no buttery taste and it was light and fluffy, whereas other places, the texture is just like foam and it disappears into nothing.
The best part is the cream because it is thick creamy cream and the melon was super sweet as well.
I was reminded by the staff not to use a knife to cut the souffle pancake as it ruins it.

FLIPPERS: i.t blue block  
Address: 6/F Hysan Place, 500 Hennessy Road, Causeway Bay
Hours: 10AM–10:30PM
Phone: 2367 2133

Japanese style coffee house in Sai Kung

Bei Coffee (Sai Kung)

To be honest I hate Sai Kung, but only went into SK to try this new Japanese Coffee house.

I do not drink coffee but I was attracted to their other items such as strawberry milkshake, Japanese style coffee and the red tea souffle.

Arrived in Sai Kung and found this brightly lit clean coffee shop in the lanes.

The logo for this place was nice because it was not the usual local designs it had a fox and this Japanese structure on it.

The coffee house is reasonably spacious and big with about 4-6 tables.



★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Strawberry milkshake:

The strawberry milkshake was shaken in a cocktail shaker, manually shaken by the guy and it had a thick layer of foam on top which was really creamy.
(would have taken photo if I was fast enough).
It was made with their homemade strawberry syrup which has real pieces of strawberries in it and it was not too sweet.

They also use this for their toasts.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Japanese Chicken curry with fusilli:

This was meant to come with rice but they did not have enough Japanese pearl rice so replaced it with fusilli which was even better.
The fusilli they used was smaller than the usual ones you can buy and it was al-dente and more sauce hung to the spiral parts of the pasta.

The curry sauce was slightly bitter and tasted like coffee later confirmed by Bei Coffee.
In the curry sauce I liked the baby carrots which were really cute because you could see how young they were by their diameters.
The colour of the curry was also quite dark probably due to the coffee.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Red Tea souffle:


I loved this souffle because you could see they put so much tea leaves in the souffle and the tea aroma was really strong and you could taste it.

The sweetness was just right and it was my favourite Earl Grey flavour (confirmed by Bei coffee) which I could imediately taste right away.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The menu:
The menu was simple but it would be good if there were prices on it because some Hong Kongers are quite .......

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apart from Coffee they also have a good range of teas which you can smell at the counter contained in the labelled jars.

Bubblicious dining with bubbly people

It was really good to attend a Bubblicious gathering organized by Pierside and a food publication.

 

The theme was a cute Bubble dinner with lots of bubbles incorporated in every course.

 

For mains there was beef or fish to choose from, both were irresistable and hard to choose!
It would be great to eat both because both had really attractive elements, for the beef it was beef cheek and foie gras and the fish was prized monkfish tail and sea urchin.
Monkfish is a prized as lobster tail and sometimes exceeds the value of lobster!

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
scallop carpaccio with black truffle jelly and champagne vinaigrette:

 

I really loved the cute diced truffle jelly on top, it just melted in my mouth and the strong truffle taste paired nicely with the scallop carpaccio.
The champagne vinaigrette could have been stronger because I could not taste it, but even though I did not taste it, the overall taste was extremely delicious.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
double boiled crab bisque cappucino:

 

There was pretty foam on top just like cappuccino but the bubbles were bigger.
The soup beneath the foam was really hot and the consistency of the soup was slightly viscious with my favourite small chives.

 

The pieces of crab in the soup was really nice and the crab taste was strong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
seared monkfish tail rolled with prosciutto and sea urchin foam:

 

The main dish was beautifully presented with a piece of lushious carrot, fennal root, grilled courgette and blanched tender asparagus.
The monkfish was really delicious and succulent and paired with the refreshing sauce the monkfish was really appetizing flavoured by the prosciutto wrapped around it.

 

It was topped with the silkiest urchin and lovely light foam.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
baked jumbo strawberry souffle:

 

The size of this souffle was huge and there were real pieces of strawberries in it.

 

There was a side of freshly made strawberry sauce which enhanced the souffle even more.
It was not too sweet and when you see it brought to you the size is stunning with the sweet pink colour.

 

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
home made petit four:

 

To finish off the petit four were really nice accompanied by a cup of tea!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
French can can, brut N,V:

Although I do not drink wine, I tried both to see what they taste like, the French can can was nice and sweet and the brut was sharper.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★