Great desserts for sharing @ Spade by Lassana

Great desserts for sharing Jul 01, 2013

Spade by Lassana (Mong Kok)

I first noticed this icecream parlour at Yau Tong's Domain Mall where they mix ingredients into the icecream just like Turkish icecream.

There is a gorgeous sweet smelling scent that you can smell when you are in the shop.

As well as savoury sets, there are sweet sets.
The savoury sets are quite a good deal and the portions are big too.

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Salmon and egg mayonnaise toast:

I couldnt resist showing the croissant sideways so that you can see there are so many layers in the croissant.
The egg mayonnaise was lovely and creamy without being too heavy, and there were delicious pieces of salmon in it.
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Earl Grey tea by Mighty Leaf Tea Brand:

This is another close up picture too because I love the way the teabag is made.
Inside the artisan tea bag, it contains whole tea leaves which give off a really strong leafy taste similar to decent Chinese tea leaves.
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Berries toast:


The toast came with a separate dish of honey but it was sweet enough and did not need the honey.
The toast had a similar texture to the croissant and it had a buttery taste and aroma too.
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Lassana Premium Green tea icecream:

The above is another premium icecream being made.
We tried the green tea with red beans and mochi.

Since the red beans and mochi balls were mixed in the icecream for a period of time, they got a bit frozen so the texture was a bit hard but likeable.
The texture of the icecream was chewy and elastic just like Turkish icecream.
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Anyway, the location is convenient so I will be back for the squid ink salmon sandwich and tea because it really does taste good.

Everyone's a Chocoyou designer

ChocoYOU is an innovative chocolate company based in Hong Kong, allowing everyone to create their very own chocolate with ingredients they like on the chocolate they choose.

Every bar is different, and unique, and 100% personalized.

ChocoYOU and its parent company Chocorati are founded by television-executive-turned-chocolatier Alexis Kwong Alvarez. He started making his own chocolate creations at home, mastering the art of tempering and blending Asian ingredients with chocolate. When he left the media industry in December 2010 after 16 years, he toyed with the idea of starting a chocolate company with the encouragement of his friends to share his passion.

If you have seen their chocolate bars before, each one has its own design to it, even if you don't order it is fun to try it out on their website by choosing the chocolate and the type of ingredients you would like to put on it.

There are so many choices for chocolate from milk, dark to chili or even curry.
The ingredients are really diverse from colourful candies to printing photos on a piece of chocolate plaque.

Each chocolate bar can be named and labelled on the packaging too.

I was really priviledged to get an invitation from Alexis to create three chocolate bars.

It took me two days to choose because there were so many choices and I wanted the taste and the colours to match because as well as taste I am a person that likes to design things as well!

From the choice of chocolates, I reduced it down to three: Dark chocolate, mint chocolate and Curry chocolate.

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Supersupergirl mania:

Clearly this chocolate was more on the design so I chose mint chocolate for this one and I did not want other ingredients to over power the mint taste so I chose candies such as silver balls, silver flakes and marshmallows to go on top. 
This was one of the bars I chose to put a photo plaque on it.
It came out how I expected because silver, white and pink go nicely together.

Ingredients: Mint chocolate, marshmallows, caramel crunch, photo, Silver pieces and silver ball candies.
I have to admit, it was too pretty to eat, hence I have not tried this one yet!
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Dark snowy forest:

I chose dark chocolate for this and I felt that berries taste good with dark chocolate so I picked Raspberry crispy pieces, dried whole strawberries, and dried plums because dried plums are rare.
I also chose coconut flakes and pistachio nuts to complement the red colours of the berries.
In the end I named it Dark snowy forest because it had coconut hence the snow and the forest represented by the green pistachio nuts and berries.
It was really good that each ingredient was generously sprinkled on giving the maximum taste in every square of chocolate.Ingredients: Dark chocolate, Raspberry crispy, dried whole strawberries, dried plums, dried coconut and dried pistachio nuts.

Taste: I loved the taste of this because the dark chocolate and tart berries were really nice complemented by the gorgeous coconut pieces.
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Savoury madness:
It was really good, they also had savoury ingredients which I chose because it would be weird choosing sweet ingredients.Ingredients: Chocolate curry, Himalayan pink salt, basil, oregano, vegetarian bacon bits and crispy chicken noodles.

Taste:
As expected the taste was really really nice and you could instantly smell the curry when you took the bar out from the packaging!
The curry and herbs tasted really nice together and the crispy noodles, bacon bits added to it extra savouryness, hence the name Savoury madness!
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When I got my chocolate bars, it was fun sharing it and showing my designs as well as sharing it because it tasted nice.

Thank you Alexis for this fun Chocolate experience.

To start creating your own chocolates, visit ChocoYOU.com and don’t forget to like them on Facebook here.

http://www.openrice.com/restaurant/commentdetail.htm?commentid=2304363

Ice lolly/Popsicle shaped cakes by Saint Honore

Interesting Ice lolly/Popsicle shaped cakes by Saint Honore.

Well hidden eatery : 嚐館

嚐館 (Wan Chai)

Just finished a tasting and had a long gap between the next one so wandered about in Wan Chai on the way to Causeway Bay.

I was near W Square deciding to take the Hennessey Road route or Wan Chai Road route when I saw an alley with some restaurants.

There was Wing's kitchen and at the far back was this restaurant.

I was surprised to see an award because according to the staff they have only been opened for a month.

I was only attracted to this place because of the charcoal noodles.

There is a soup version listed below but it was spicy so I chose the Charcoal soba with wasabi.
If they told me there was a non spicy version I would have tried it too.

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Charcoal soba with wasabi:

On the table, they had a factsheet with the nutritional values of the Charcoal noodles.

The noodles were quite nice, there was heavy sesame oil flavouring well as wasabi.
The wasabi was a bit too strong.
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Lemon with water:

This came free with the noodles.
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When I asked for the bill, I was surprised there was a discount.
The total was $38 but without the discount, the noodles cost $45.

Pistachio macaron from petite Amanda

petite Amanda (Central)

Thanks to Ivycwk for getting me this macaron from Petite Amanda.

I have always wanted to try Amanda's products because the packaging is really nice especially the pyramid shaped cake box.

The colour of this macaron was quite green (artificial) decorated with a sugar icing flower on top.

The taste of the flower icing tasted like ice gems and the macaron was quite nice and not too sweet with strong almond taste.

Chirle Puddings fresh from Taiwan

Chirle Pudding (Mong Kok)

Chirle Pudding is a Taiwanese pudding from Taiwan.
They are now available in Hong Kong officially from the 29th at Ginza Plaza in Mong Kok.
You can now go and try them during 27th - 28th June while stocks last.

It was so nice of them to send me some to try before they launch them.

I have never been to Taiwan so I have never heard of them before.

There are lots of Taiwanese consumables you can get in Hong Kong but the logistics is getting better that smaller businesses can import more products over.
You can now get Sugar Rose nougats in Central too.

The packaging of this was nice, it was a bright yellow box containing nine egg puddings
inside.
If nine is too much, they also have boxes of four.


Each eggshell has been washed, cleaned and sterilised.

The puddings are flown over to Hong Kong each day.


The pudding are made with French milk, Taiwanese fresh eggs, and seeds from African vanilla pods.

How do they taste?
The taste was really nice and better than the local ones which were too sweet.
I love the vanilla seeds in the pudding and the texture was smooth and silky.
There was a good balance of egg and vanilla in the taste.

Nice range of sushi @ shogan market

Shogun Market (Wan Chai)

Spotted this new shop so went in.
It is basically a store that sells sushi and Japanese frozen goods.

The sushi range was quite impressive and were around $3 per piece.

You can also fax in orders for collection.

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Sharks fin gunkan:

It was imitation sharks fin and the taste was quite nice.
I liked the golden colour of the sharks fin.
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Black crab roe gunkan:

I felt that the crab roe was a bit too salty.
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Mochi with vanilla icecream and strawberry syrup:


The mochi was by Appolo.
I liked the size because it was quite small so not much guilt in eating them.
There were three other flavours: green tea, strawberry and chocolate.

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