Satisfying meal at Yat Tung Heen, Eaton Hotel

It was my first time dining here and I really loved it.

There were three really fantastic items that I wouldn't mind coming here again for.

These are the Honey-glazed Barbecued Pork, Pan-fried Chicken Fillet with Ginger and Mandarin Peels and the egg tarts.

Started with with appetizer of Honey-glazed Barbecued Pork, Deep-fried Diced Beancurd with Crispy Garlic, Chilled Cherry Tomatoes with Preserved Plums. The Honey-glazed Barbecued Pork was just amazing, it was soft and tender with a good fat to meat ratio, Evidently heaven if I had a bowl of plain rice.

The Double-boiled Pig's Lung with Fish Maw in Almond Soup was creamy and luxurious because normally you won't find fish maw or chicken feet in it as well.

The Pan-fried Chicken Fillet with Ginger and Mandarin Peels was my other favourite because it was boneless and almost skinless. It was so aromatic with the crunchy ginger pieces and mandarin peels, again heaven with plain rice.

For vegetables, we had the Stewed Chinese Lettuce with Preserved Shrimp Paste in Clay Pot. The shrimp paste was nice and strong but not too salty.

We also tried the Rice dumpling which was garnished with a lavish big abalone and stuffed with goodies.

For desserts had the Baked Mini Egg Tarts and red date pudding. 

Red Date pudding:

The egg tarts were cute and delicious.

Yat Tung Heen, Eaton Hotel:

http://www.eatonhongkong.com/en/eat-drink/yat-tung-heen

Zongzi workshop at Kee Wah Bakery

I was really blessed to have attended the Zongzi workshop at Kee Wah Bakery because fewer people are taking on this tradition in this generation.

Usually Zongzi's are made by grandmas and mothers using their traditional recipes.

After my experience, I can understand why it is easier to buy them because they are quite hard to make and the final part binding is quite difficult.
Just when I thought it was finished, the zongzis need to be cooked for at least four hours before everything inside is fully cooked.

We made the vegetarian zongzi and the sweet one.

I added extra pickles in my vegetarian one because I love those pickles!~!~

How the zongzi is made:
Step 1: choosing the leaves to wrap the zongzi:

Step 2: forming the shape to put the fillings

Step 3: Putting the fillings in:

Step 4: Binding it

Here were mine, after they were cooked for 4 HOURS~~~~~
Delicious~~

Kee Wah 2017 Zongzi

It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.

Kee Wah have come up with a variety of creative dumplings and the Vegetarian one with Quinoa is my favourite this year because it is healthy and tasty.

Zongzis are eaten hot so all you have do is boil them for a bit and they are ready to eat.

Here were the ones I tried.
★☆★☆★☆★☆★☆★☆★☆
Quinoa Rice dumpling with Blaze mushroom:

As well as being light, it was delicious because it was crammed with nutritious chestnuts, black beans, red beans, rice rice and the pickled radish gave it a nice crunch and flavour.
★☆★☆★☆★☆★☆★☆★☆
Spanish Iberico Pork rice dumpling with supreme dried scallop:

Looking dark in colour the taste was not as strong as I expected with good balance of starchy bean filling to the meat and salted egg yolk.

★☆★☆★☆★☆★☆★☆★☆
Betty’s xo sauce rice dumpling with pork belly:



Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
★☆★☆★☆★☆★☆★☆★☆
Chinese ham and supreme dried scallop rice dumpling with two yolks:


The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!

Ham and Egg yolk:

Whole chestnut:

Whole dried scallop:

The second egg yolk:

I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
★☆★☆★☆★☆★☆★☆★☆
Red bean paste with mandarin peel zongzi:
I love the pairing of red bean paste and mandarin peel because the bitterness of the peel balances the sweetness of the red bean paste.

★☆★☆★☆★☆★☆★☆★☆
Video of the zongzis:

★☆★☆★☆★☆★☆★☆★☆

My first zongzi in 2015

It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
I dread this time of the year because of the hot summer to come.
Anyway, Kee Wah have come up with a variety of dumplings and they even a dumpling with a touch of Taiwanese flare.



Zongzis are eaten hot so you have to steam them but as I don't have a steamer, I put them in the microwave and they still tasted good, but I had to put a piece of wet paper hand towel on top to keep the dumpling from drying out.

Here were the ones I tried
★☆★☆★☆★☆★☆★☆★☆
Betty’s xo sauce rice dumpling with pork belly:



Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
★☆★☆★☆★☆★☆★☆★☆
Chinese ham and supreme dried scallop rice dumpling with two yolks:


The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!

Ham and Egg yolk:

Whole chestnut:

Whole dried scallop:

The second egg yolk:

I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
★☆★☆★☆★☆★☆★☆★☆
Fresh meat and preserved sausage zongzi:


It was loaded with a huge shittake musrhoom and slices of preserved sausage which gave the overall zongzi a sweet and savoury taste.
★☆★☆★☆★☆★☆★☆★☆
Walnut and date zongzi:

This was a sweet one which was filled with thick sweet walnut and date paste, and the glutinous rice was firm and chewy.


★☆★☆★☆★☆★☆★☆★☆