Second round of desserts @ Your Restaurant

After trying four delicious desserts last time, this time I was back for more.

I got Durian mousse, Chocolate mousse, Milk tea sawdust pudding.

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Chocolate mousse
The chocolate mousse was dusted with chocolate curls.
Overall I found it too cloyingly sweet otherwise it would have tasted nice.
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Durian mousse
I wasn’t sure if this was going to taste nice because sometimes when Durian is made into a dessert it tastes fake and too creamy when they add cream into it.
The texture of this mousse was extremely light with fine mousse bubbles in it.
The durian taste was strong and it was not too creamy and there was pieces of durian in the mousse as well.
The pieces of durian that they put in the mousse were not that ripe but matched the mousse because the pieces of durian were sweet and had a slight crisp fibrous texture to it so you taste and feel the real pieces of durian in it as well.
Overall the mousse tasted like eating a real aerated durian that was blended into a mousse.
Towards the end it started to taste too sweet.
The only unpleasant experience was burping durian odour the whole day.
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Milk tea sawdust pudding
I do not like Chinese milk tea but as a dessert there is less bitterness taste to it and they probably do not use condensed milk.
The sawdust pudding tasted like milk tea mousse with fine biscuit crumbs on top.
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Caramel cheesecake @ Pacific Coffee Company

I can’t remember when I last visited Pacific Coffee because their food selection is so boring and repetitive.
They seem to have new items every three-four months so you are not missing out much if you do not go regularly.

This time they had the new Caramel cheesecake, which had a reasonably thick caramel flavoured cheese base.

The taste was really nice and similar to butterscotch however the texture was too dense and thick that most of the cheese gets stuck to the fork.
The caramel cheesecake was composed of a soft dense biscuit base, a thick layer of caramel cheese, a layer of cheesecake and thick brittle dehyrated caramel cream on top.

Scallop porcini ravioli at Hang Hau Village

After my favourite La Piazzetta closed down in Wan Chai I ventured to the outskirts of TKO to La Piazza to try their Ravioli.

 

It is renowned for economical pastas as well as fine pastas.

It used to be a good location especially when ATV's Clear water bay studio used to be located there but the crew and actors usually go for Chinese food and there is a really good canteen there (which should be listed on openrice) that does delicious chicken steak with garlic and spring onions and crispy pork patty with salted fish.
It was mild that day so I sat outside. I was surprised there was not many mosquitoes about which was good.
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Scallop and porcini mushroom ravioli
Ordered this first and it was served so fast.
I was expecting it to take longer and it didnt even take five minutes but it turns out they were not hot enough.
The sauce was creamy but it wasnt too heavy.
Inside the ravioli were whole pieces of scallops and pieces of porcini mushroom.
If there was truffle oil or fresh truffle used in the sauce it would have been perfect.
However the scallops in the ravioli were rather chewy and I could not distinguish whether the scallops were raw or overdone, but from the pictures it seems raw because if they were cooked it should be white and not so translucent.

 

Overall the pasta tasted nice and the porcini mushrooms were nice and strong.
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Squid ink pasta with asparagus and prawn
I mentioned that the ravioli was not hot enough so the chef ensured the squid ink pasta was piping hot.
The pasta was stir-fried with garlic and some fine celery stalks in it. The pasta was extremely al-dente and slightly too oily with some odour from the pan but since I went late the pan had probably cooked many more pastas before so it accumulated some odours from the other dishes.

 

 

The asparagus was big and it was surprising that they were not woody.
The only thing that let it down was some sand in the pasta and I wasnt sure if it came from the prawns or the asparagus.
On the menu this pasta is called shrimp and asparagus tonnarelin but when I googled tonnarelin I was referred to Tonnarelli.

 

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Tonnarelli is a thicker, more squared, version of spaghetti. I think the pasta was made in house because it had a different texture to the normal pasta and it was not so mushy.
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Price: $300
English menu: yes
Service: Attentative and listens to your comments
Yummy factor: OK
Oilyness levels: Slight
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