Tofu in Brine @ 阿土麵線

Tried tofu in lo-shui sauce.
The tofu is a firm yet smooth, the one that is immersed in brine.
The presentation was good too, plenty of sauce, spring onions and grated carrots (red ones).
If there was an extra bowl or another paper bowl to support the plastic bowl, it would have been better, the dish was too hot for my sensitive hands. Although the tofu was firm, I would have preferred a fork.
Each portion is an individual block of tofu served as a portion, which is better than the ones in the shop where they can give you corners and edges.
The tofu is fully flavoured and soaked right to the middle in the loshui sauce.

 

Apple fritter @ Starbucks

Finally had a spare moment to try the apple fritter, the actual product is slightly different to what I was expecting, after referring to Wikipedia, the Starbucks version is an American one as opposed to the British one.

The british one is apple dipped in batter and fried, and the american is more like donut texture, and then covered in icing.

Tasted quite nice, but just like a donut to me.

The hygiene could have been improved, there was a little bug flying to devour my donut, I tried to usher it away with my hand, and my fork went flying, a bit embarassing if I hadnt stopped it, it would have probably hit the person infront.

 

Instant noodles with cheese sauce @ 新記芝士麵茶餐廳

I tried to visit this place, when they opened their first shop in Wanchai, never made it, and after they relocated, finally paid a visit to this one in the backstreets of Wanchai.

Ordered the signature noodles in cheese sauce wtih enoki mushrooms and crabsticks.
Quite glad these were available to pick, as I am not that fond of fried egg, ham, chinese red sausage and stuff like that.

All went well together.

Australian icecream with a twist of Italian-US @ Gelare

First time I visited this ice-cream parlour, I was not imediately attracted, the flavours were the ordinary ones you can get for any other brand.

After visiting their site, www.gelare.com it turns out there are much more better flavours, but not in hong kong. If they had been available I would have tried without hesitation.

The flavours I want to try that are not available in Hong Kong are:
Geláre Super Premium Ice Cream Butter Pecan, Geláre Low Fat Frozen Yogurts Apple Pie Crunch and Geláre New Flavors Asian Ginger Fig Ice Cream.

So in the end I tried Honey malt crunch, and low fat hazelnut, the honey malt one was sweet with bits of malt in it, but not crunchy, the hazelnut was quite good too with plenty of hazelnuts to chew on, both not crunchy, but chewyness with a slight hardness.
The ice-cream texture was very soft that you can stretch it, a bit like mado's, but not as elastic.

White taro snowflake ice @ 糖仁街 China Town Dessert

Initially intended to visit another dessertery nearby, but due to limited time, I came here.

Anyway, ordering snowflake ice, has now become similar to ordering car noodles, choosing your ice flavour, toppings, fruits, sauces etc.

I ordered the Taro flavour as my snowflake ice flavour, and chose 4 toppings: caramel pudding bits, angel jelly (which is just grass jelly), green tea pudding, and rainbow pearls, and had black sugar syrup as sauce.

The taro snowflake was white in colour, rather than purple, so probably it was flavoured by taro oil essence rather than the powder used in the Taiwan milk teas.
It didn’t taste very strong of taro, but there were slight hints of it. As for the toppings, the green tea cubes had a texture of milk pudding, the rainbow pearls just had the normal chewy texture with a hint of citrus in it, yellow with lemon, green with lime and orange with orange. The rainbow pearls were not on the ordering form, you need to enquire for it.

The grass jelly, was a bit bland, but I preferred it that way with my dessert, or the strong taste would over power the sweetness. The caramel pudding bits, was slightly different, they were like hard gelatin, and quite sweet, cut to tiny rectangles, clear brown for the caramel, and the custard colored bits for the pudding.

 

Potato wedges in my curry noodles @ Cambo Cafeteria

After rennovation, the process of eating there has become more convenient, it is not self service, you can sit down, place your order and pay at your table.

i did not like it much before, you had to order, then find yourself a seat, and then go over to collect it, just like a food court.

This time ordered the curry noodles with large prawns, was presented well when it arrived, not spicy or hot at all, despite all that red oil on the top.
The soup was not that strong, and the noodles strands were so short, it was so difficult to pick up with chopsticks.

Also there were potato wedges in it too, which I didnt like, the combination is a bit weird.
The prawns were not that fresh, also had some smokey grease odour to it.

Food wise, you can say there is more choice or less choice, depending on what you like.
They have native bottled lime soda.
Anyway I miss the baguettes they had before with lots of liver pate in it.

Ramen salad @ Yoshinoya

The Yoshinoya salmon and roe rice bowl always tastes consistent, the only draw back is that it is not available as a take out item, which is understandable as the fish roe may go off.

I also tried their noodle salad side dish, which is ramen topped with fish roe, and shredded cucumber. I was expecting some sauce to pour in, it turns out the sauce is already mixed in, a light coloured thick sesame Japanese mayonnaise at the bottom.

Didn’t really taste that good to me, but if you like grounded sesame, it should be OK.