Coronation chicken fit for Queen Elizabeth II

Coronation chicken is a common thing in the UK.
It is basically chicken, raisins, herbs and curry spices mixed with a creamy mayonnaise-based sauce which can be eaten as a salad or used to fill sandwiches.
This dish was served in a banquet for the coronation of Queen Elizabeth II in 1953 which is why it is called Coronation chicken.

Hong Kong's Pret A Manger now has Coronation chicken sandwiches which has been modified for the HongKongers because they just love mango, hence mango is added.

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Coronation chicken:

The neat pile of Coronation chicken sandwiches with the British flag stickers reminds me of the TV series Coronation street.


The Hong Kong version has chicken, coronation sauce, mango chutney, toasted almonds, tomatoes and salad mix.


The taste is fruitier compared to the original because the mango and toasted almond slices give it an extra crunch.
They have also put salad in it too to make it feel lighter.
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Nice sandwich packaging:




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pure pret still lemon ginger:

Refreshing water with lemon and ginger juice.
It was a lovely balance of lemon and ginger which was thirst quenching.
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Super mini macarons

Had time before a tasting so decided to eat something.
I was going to visit Waffill again to try the new savoury burger waffle but this new branch of Dolci was closer so came here instead.

On one side, there is a cake counter.

On the other side, there is a gelato counter.

There is a nice sitting area too.



There is a menu so you can order from the table.


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Super mini macarons:
At the gelato counter, I discovered so many new toppings that you add for an extra $5!!
There were mini meringues, cake bits, but my favourite had to be the super mini macarons which I have always adored on the nocciola (triple hazelnut crunchy cake).


Each macaron is so cute and uniformly shaped!!!
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Pistachio gelato with super mini macarons:
Chose the pistachio gelato because it was my favourite with the mini macarons as extra toppings!!



Just too cute to eat!
Anyway the mini macarons were lovely and crispy because they have sachets of desiccant in the jar to keep them lovely and dry.
As for the gelato, it was smooth and thick with a gorgeous sticky texture to it just like Turkish icecream.
The pistachio taste was natrual and the sweetness was just right.
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Hazelnut gelato:

Compared to the pistachio, the taste was slightly sweeter but nutty and natrual.
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2/3 Dolci Tè Piazza

Shop 124, 

1/F, Lee Gardens Two, 

28 Yun Ping Road, Causeway Bay

Upcoming dishes at Mackie Kitchen

Thanks to Martin for tagging me along to this preview of new dishes at Mackie Kitchen.

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香煎帶子配柚子沙律伴柑橘汁醋汁
Pan-Fried Scallops with Grapefruit Salad with Citrus vinaigrette sauce

A light and refreshing starter which was complemented by juicy ruby red grapefruit.
It was nice and appetizing.
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酥皮焗蟹盒
Crab Meat au Gratin

This was crab meat on top of baked filo pastry topped with crab roes.
The crab was quite creamy because it was mixed with cream and finely chopped onions.
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黒松露野菌忌廉湯
Cream of Black Truffle soup

The soup lives up to it name because it was really creamy and there was generous black truffle paste which gave it a strong taste.
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焗波士頓龍蝦配扁意粉伴海鮮汁
Linguine with Seafood sauce and Baked Boston Lobster

The linguine was al-dente and rich, but the saltiness could have been reduced.
As for the lobster, it could have been cooked longer because there was green/blue cast on the edges of the shell which suggests that it not cooked because it should be orange and hard if it was cooked.
The texture of the lobster was too soft and watery which suggests that it should be cooked for a longer time because the texture should be springy.
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黑松露麵包蟹意大利飯
Crab Risotto with Black Truffle

The risotto was great for sharing, it was lovely and creamy enhanced by the black truffle.
However it was similar to the crab meat au gratin while the truffle made it similar to the soup because it was quite creamy.
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是日甜品
Mandarin sorbet:

This was sweet and cooling.
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Caramel parfait:

This was delicious frozen whipped cream drizzled in caramel sauce and covered with crunchy caramel pieces.
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To finish off, there were a choice of organic teas: blackcurrant, oolong, roselle and plum or genmai tea.

I tried the blackcurrant which was really fragrant and acidic that helped digestion.

Overall the dishes were good but if it was a set dinner, I would prefer more contrasting dishes to contrast the meal.

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Mackie Kitchen

G/F, 9 Caroline Hill Road, Causeway Bay

Wafffle! now at Tseung Kwan O

Surprised to see Wafffle open another branch in Tseung Kwan O because the location is quite far from central and it is well hidden.

Decor is the same but the shop is much bigger.

Tried the raspberry which was nice and chewy with chewy caramelized pieces of raspberry.

However, it was quite sweet.

WAFFFLE!

Shop B11, Basement, Park Central, 9 Tong Tak Street, Tseung Kwan O

Beijing style dumplings at Wang Fu's (Sai Ying Pun)

Wang Fu is a famous Beijing dumpling house in Central, but that restaurant is always busy and the waitresses at the door seem to shoo people away.
Anyway, spotted this shop and it was empty so went in.
The seating was spacious and the staffs were really friendly.
When I sat down, they gave me free soymilk.




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Vegetarian dumplings:


My first choice was the tomato and egg dumplings but they were sold out.
The vegetarian ones were quite good and did not disappoint because the vegetables inside were tasty and had some crunch too it.
There were also glass vermicelli noodles in it too.
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Smoked chicken with rice:



Although the portion was small, the chicken was finely shredded mixed with their fragrant soy sauce with spring onions.
Compared to other restaurants, the smoked chicken was not that salty but it didn't taste bland.
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WANG FU:

Shop A G/F Hoi Sing Building 

141-143 2nd Street, Sai Ying Pun, Western District

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Gathering at Cuisine Rouge

Tried some dishes at this place because I was filming there.

The dish I liked was the fried rice which does not taste like Chinese fried rice.
Each grain of rice was distinct without the oily metallic taste.


The grilled lamb was soft but a bit too fat for my liking and the fries tastes like the ones from McDonalds.

Their Mexican wrap was not Mexican at all because there were no kidney beans or any form or chili con carne sauce in it.

Cuisine Rouge (Mong Kok)

New pie shack on Queen's Road

I love pies from TTPP.

This joint is located on Queen's Road East.
Locals might find it a bit pricey, but expats are going to love this!
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Cheese and onion quiche:

Bland and tasteless.
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Strawberry rhubarb orange blossom crumble:

Loved the rhubarb chunks because it was acidic complemented by the strawberries.
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Spinach pignoli nut quiche:

This was also bland but I loved the spinach.
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Sweet blueberry hill crumble bites:

Really cute bite sized crumbles filled with delicious blueberries.
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Tai Tai Pie Pies:
Shop 1, G/F,
Shun Feng International Centre,
182 Queen’s Road East,
Wan Chai

Purple glutinous rice mochi with mango @ 允升甜品

At this place, they do two types of Glutinous rice mochis, one is white and one is purple.
The purple one is purple glutinous rice.


I was surprised at how big these mochis were because they were the size of my palm.

After I took a bite, I realised why they were so big because they were filled with huge chunks of mango and not the small cubes you usually get.
Mango lovers are going to love the sweet and juicy mango meat when they bite into this.

Personally I don't like mango and the durian version tastes better.