Cherry mania @ Selected a good time to visit this place, didnt have to queue up.

Selected a good time to visit this place, didnt have to queue up.

I liked the way the desserts were served, they came in separate dishes on the plate.

Ordered the pancakes with ice-cream and cherries, coconut jelly with cherries, and fried hazelnut with cheese.
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Pancakes with ice-cream and cherries: basically it was layered pancakes with cream in between it, the pancakes tasted how it should, the cherries may have been soaked with alcohol, as there was a slight taste of it.

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Young Coconut jelly with cherries: the coconut milk was slightly sickly and sweet, i would of liked the dessert plainly with the coconut jelly and cherries. Maybe I will request without the coconut milk next time. Also the the name on the menu saids white peach, I couldnt taste much of it, but it tastes good like that without the white peach.

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Fried cheese with hazelnuts: I really liked the neatly wrapped pocket with Mascarpone and hazelnut, the oil used was still fresh, and the pastry was slightly crunchy and chewy, and when you pierce a hole in the pastry, the air will come out and the pocket deflates!! The pastry was a bit like thick fried filo pastry.
At first i couldnt taste the hazelnut, but then i could tastes bits of it, also they were fresh hazenuts pieces, i could taste the membrane lining of the hazelnut.

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I also wanted to try the blueberry coconut jelly offered to VIP's, hmm how do i become a VIP???
Anyway next time I want to try the coconut sorbet which i was told wasnt sour, but arnt sorbets meant to be sour?? I also want to try the baked chocolate with cherry filling, and the baked filo with banana and chestnut!!

The revolution continues, until my next visit!! This world is also a small place, coincidently a patron that sat on the table next to me was on the same MTR as me on the journey to Mong Kok.

Improvements: a little pest control needed, so many insects flying about and dead insects on the seat.

Young coconut with cherry, and coconut sorbet @ Dessert revolution

Came here for a second visit, their hygiene has improved and no flies flying about.

However their menu is now limited, so many choices unavailable with a white label covering them.

This time I had the Young coconut with cherry, and coconut sorbet.

The young coconut tasted good this time, as I asked for less coconut milk. (no photo)

For the coconut sorbet, I was expecting a slightly tangy taste because sorbet is meant to be sour.
The texture of the sorbet wasn’t that icy, but very fluffy, it was very light that it melts in your mouth.
The taste is slightly sweet, I felt it was just coconut meat grounded finely with frozen coconut milk.

I have blended fresh coconut meat and milk before and it tastes just like that, but in frozen fluffy form.

I really wanted to try the blueberry with coconut jelly but was told it would be available in November, so hopefully if I go now, it would be available, as I had this in late October.

 

 

American festival @ Taste Supermarket

Taste is generally a good place to get international foods, although GREAT is much better.

They did an American Festival promotion, the American products I got were Cashew fruit juice, Coffee fruit juice, Pomegranite soda, chocolate cherries, and some other items, which were interesting too for this review.
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CASHEW FRUIT JUICE:
Had an exotic fruit taste with some nutty sediment in it.
Apart from that the packaging was great!
The colour was cloudy peach.


Quoted from the website: http://www.onenaturalexperience.com/
The Cashew Fruit has two parts – the Fruit and the Nut.
The nut actually grows from the bottom of the “Cashew Apple.”
The Cashew Apple is an oval or pear-shaped fruit that develops from the receptacle of the cashew flower. Called the Cashew Apple, it ripens into a yellow and/or red fruit about 5–11 cm long.
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COFFEE FRUIT JUICE:
There was only a faint taste of coffee, more strong on the strawberry.

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HANSEN POMEGRANITE juice:
Nice concept, however this one was sugar free, hence I felt its sweetness tasted artificial.


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CHOCOLATE COVERED CHERRIES:
Apart from cherries, they also have blueberries, strawberries, almonds, cashews.


The chocolate covered cherries are nice and plump, about the size of a fresh cherry but flatter. The chocolate coating is a rich glossy brown.
The dark chocolate goes well with the sweet cherry, and neither elements overpower each other.
The cherries inside are dried sour cherries, with a center that is soft and moist with a nice tart flavor that contrasts well with the dark chocolate coating.
It is a bit like eating a chocolate covered raisin, however there is more bite to it due to the cherries size.
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PEARL ROYAL COCONUT:
I was so surprised they don’t sell coconut water in HK, they can be readily found in UK under the brand of Rubicon and in any indian/pakistani shops.
The similar products here usually contain young coconut pieces and sweetened to the extent that it is syrupy.
I really liked this design, a plastic young coconut with a carton inside.


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BROCCOLI CHIPS:
These are vacuum fried broccoli, which just looks like dehydrated pieces of broccoili.
I suppose it is more interesting than eating crisps and just a tad healthier eating a real piece of veg than reconstituted fried potato.
Next time, I would like to experiment putting dried cheese powder on it resulting in cheese broccoili in snack form.
This thai product also does other snacks too such as banana chips, pineapple chips, taro chips, okra chips.
The packaging was done very nicely, very western appeal with all the nutritional values, and at least with perfect English too.
http://www.greenday.co.th/


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Wonderful Filipino cakes and filipino egg tart @ Quezon

It is interesting that in every country there is a dessert related to egg.

In England, there is the Custard Tart which is similar to the Chinese Egg Tart.
The British one tends to be firmer and sprinkled with nutmeg or cinammon, whereas the Chinese one has a flaky pastry base.

In the Phillipines, they have the EGG PIE, it has a shortcrust pastry and firm custard filling inside, very similar to the British custard tart, however the appearance is different, the top is brown.
The egg pie has a very rich egg custard filling, it is typically baked so that the exposed custard on top is browned.

Egg pie:
I really enjoyed eating the Egg pie, firstly the portion is much bigger than a custard tart, hence I satisfied my sweet craving.

Next I tried the BUKO PIE
Buko pie is a traditional Filipino pastry style, young-coconut (malauhog) filled pie. It is made with just young coconuts and has no cream. Instead, the pie utilizes sweetened condensed milk.

It was a new and interesting experience because the only time I have eaten young coconut is spooning it out of it shell after drink the water inside.
Sometimes it can be found in desserts, but this is just amazing, a whole pie filled with slices of young coconut.

The buko pie has is made from butter pastry, the same type use for meat pies and chicken pies.
The pie feels so soft and slightly viscous when you bite into it, but dosnt mush like mango.

These pies are super cheap at $10 per slice, which I would be happy having a slice with tea for tea time!!