Caesar Parmesan Chicken Tendergrill - King's Collection

like Caesar salad so tried the Caesar Parmesan chicken tendergrill burger which is part of the King's Collection.

Caesar salad is usually romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. Others may contain bacon bits such as the caesar salads served at Fat Angelos.

The burger could have been more Caesarized! It was just a panini herb bun, grilled chicken, tomato slices, shaved parmesan, rocket lettuce, caesar sauce and crispy bacon strips.
The whole combination was more like a BLT burger!

I felt that it should have romaine lettuce since it is mimicking Caesar salad and instead of crispy bacon strips they should have sprinkled bacons bits in the burger.

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Caesar Parmesan chicken tendergrill
The Caesar dressing was too light and tasteless. The most I could taste from it was some sweetness.
As for the parmesan cheese, there were about three pieces which was also barely tasteable!
Overall in the picture it shows the tomato and being the most dominant.
If I have it again I hope there will be more sauce and parmesan.
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Black sesame & Hokkaido milk panna cotta

Tried the Black sesame & Hokkaido milk panna cotta because it looked interesting.

However when you get a close look at it, the dark grey cream looks fake and inedible like toy plasticine!

One thing that I learn was never to trust the English on the menu even though this one looked perfectly normal.
Here it is labelled as Black sesame & Hokkaido milk panna cotta which looks perfecly correct judging by the appearance of the dessert.
The black layer and grey cream must be black sesame and the white layer should be panna cotta, but if you ask someone who can read Chinese it turns out it contains bamboo charcoal as well.

 

I found out when I showed the fridge picture to someone.

 

Bamboo charcoal may be not everyones cup of tea whilst black sesame is commonly known.
When I first tried food with bamboo charcoal I was quite hesitant about it as well.
Anyway now that I know it had bamboo charcoal, the weird texture that I thought was the black sesame must have been the bamboo charcoal.
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Charcoal cream:
Initially I thought it was cream made with sesame because of the colour. However the texture was like cream mixed with super fine sand and makes a noise in your mouth.
It was not sesame because grounded sesame is similar to finely ground wheat shells so it was the charcoal.
I did not finish all the cream because it was the typical fake hydrogenated cream.
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Panna cotta:
This was lovely and milky, the sweetness was just right. The texture was like a light jelly.
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Sesame pudding:
The pudding had an extremely strong black sesame taste, similar to the black sesame filling found in sweet dumplings but much thicker and sweeter.
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Curry hamburger steak vs Product shot @ Jika

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Curry Hamburger steak with rice and curry sauce
Although the product shot was only for reference, it was interesting that the hamburger was much smaller and there were no carrots in the sauce.
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Udon with sesame sauce with shredded chicken
This is basically the same as the chinese noodles in sesame sauce with chicken and julienne cucumbers.
The sesame sauce is stronger than the Chinese one to give the udon full flavour, however the sesame taste was not as sickly as the Chinese one because it was slightly sweet and sour.
There were also tempura pieces as a side on the noodles which made it Japanese. The tempura pieces were quite nice because the frying oil was fresh and they were fried just right that they were light and crispy.
As well as chicken there was also a Japanese style hot spring egg Onsen Tamago which is similar to a poached egg however the surface of the egg is smooth!
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Menu : Bowl burger

Char kway teow @ 美食吧

This is not authentic Char kway teow but I liked it anyway, it was from Hong Kong so it was probably localised to suit local tastes.

Each strand of noodles was covered in thick sauce and there was lots of morning glory, spring onions.

The authentic ones have cockles and clams which I would have loved.

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.

It is made from flat rice noodles (河粉 hé fěn in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.

Fish shao mai @ 吉番串小食

Saw this neat looking joint owned by a woman and his son so decided to go in for some snacks.

I chose the fish shao mai and they came in a cute plastic dish.

The soy sauce matched the shao mai.
Although it is a small joint there are lots of snacks inside.

location: 寶寧路3號
Near tseung kwan o hospital