Lychee and longan yoghurt @ Lab Made

Lab Made Liquid Nitrogen Ice Cream Laboratory (Tai Hang)
This time the lychee and longan flavour caught my eye.
If they had silky tofu flavour I would have tried that too which was the latest tasting flavour for the first lucky 800 people who queued at their opening in TST.

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Lychee and longan yoghurt:

I found this creative because not often lychee is mixed with longan.
Usually they are separate items in desserts such as the longan sago.
Anyway, the pairing of the two were quite nice, chunks of fragrant lychee and sweet longan in the yoghurt.
The sweetness was just right too, but I couldnt figure out why the colour was pink because both lychee and longan are white fleshed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Crunchy sea salt gelato with caramel sauce:

The sea salt gelato was quite plain but you could taste pieces of cheerios in it.
However the salt taste was not that apparent.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Delicious Korean school food

School Food (Causeway Bay)
In most people's memory, school food was disgusting in the UK.
Luckily my school dinners were great and it was not even a private school, but I keep hearing stories about how miserable school dinners were.

This new Korean joint called School Food does not exactly serve school food but Korean food.

Just imagine how delightful it would be if we had this at school say once every two weeks.

As well as food, they had these really cute Athie drinks served in jugs which are great for sharing, there are four flavours.

We tried cotton strawberry and pineapple.

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Cotton Strawberry athie:

The strawberry athie was really loveable with a light fizz and strawberry taste.
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Pineapple athie:
The colour of this was blue which you can see behind the strawberry athie jug, its pineapple flavour was strong but it could have been more sour.
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Jjang-a-chi:
Jjang-a-chi is a root vegetable sourced from School Food’s vegetable farm and pickled.
It has been processed for more than seven times to give a unique flavor.
All their pickles are imported directly from School Food’s food factory in Korea.
The rice rolls that we tried contained the Jjang-a-chi and one of the rices had a non spicy version of it.
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Spam II:

These were rice rolls rolled with spam and Jjang-a-chi in the middle wrapped in seaweed and a thin layered of omelette with mozarella cheese melted on it.
The egg and spam reminded me of breakfast and I wouldn't mind having this for breakfast.
The spam was quite interesting because the texture is different from the usual spam and it is similar to soft Gammon ham.
The spam was boiled to get rid of the chemicals and oils and then soaked in marinade for flavour.
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Squid ink mari:

As well as the Spam rolls, these were my favourite, it had chunks of squid in it.
They have used the body part of the squid so that is it soft and supple.
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Prawn mari:

They were delicious when they arrived, because it was still some warm.
It was like eating warm soft glutinous rice with hot crunchy prawns in the middle wrapped in seaweed.
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hot pepper and anchovy mari:
These rice rolls were delicious because the tiny anchovies were crispy and the green chilis they use taste like the Mexican chilis.
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Soy carbonara toppoki:

The carbonara was interesting because it was my first time trying Korean style carbonara. It had chewy Korean rice rolls and thick glass noodles.
The combination of carbonara sauce and sweet Korean soy sauce were quite appetizing but this dish is quite filling and slightly heavy.
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Street style topokki:
These were rice cakes cooked in Korean chili sauce. Personally I found them too spicy.
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School Naengmyeon:

The School Naengmyeon is a bowl of cold soda noodles topped with beef broth slush.
At School food, they have a machine dedicated for making beef broth slush and they freeze their own beef broths.
When the beef broth slush melts in your mouth, it is extremely refreshing and eases the spicy kick you get from the noodles.
The noodles are slightly chewy and similar to thin strands of konjac noodles because of the texture.
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Pan-grilled butter bibimbap with pickles (soy):

The rice was served on a huge pan looking like a spoon, beneath the egg, there was butter and pickles.

After mixing, it is ready to eat.

There was a strong and fragrant butter taste, but I felt that the pickles could be sliced into shorter pieces so that it was more convenient to eat.
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Chicken gangjeong with green onion salad:

The taste of the fried chicken reminded of fried chicken wings in red beancurd sauce and the salad that came with it balanced out the oilyness of the chicken because it was spicy and it was thinly shredded spring onions which are normally used as garnishing but when eaten alone, it has quite a pungent taste.
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Snow in Seoul:
There is a choice of Ginger and cinammon tea or Coffee jelly.


The one we had was Coffee Jelly, it was nice and cooling and tasted like latte.
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Avocado milkshake:

I was surprised to see this on the menu because if it is on the menu, then it must mean avocado is a popular fruit in Korea.
The milkshake was really dreamy because it was not icy at all, and it was extremely thick so the other flavours are bound to taste good too.
It reminds me of American thick shakes and the texture is like thick whipped double cream because when you put your spoon in it, you can feel how light the texture is.
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All the rolls here are freshly made to order.

Unexpectedly more surprised than surprised

Ho Yuen Restaurant (Mong Kok)
I rarely eat food from Cha Chaan Teng's, especially from Mong Kok, so I don't know what possessed me into going here.

Usually I do not eat Hong Kong style food from Mong Kok because it does not come out the way you imagine it to be.

In this case, I was expecting it to be weird, but it was weirder than my expectation!

I suppose I was attracted by their product shot of tricoloured fusili in "red soup" because thats what it saids in Chinese literally red soup. [Forgot to take photo but there is a photo infront of the shop]

Inside this Cha Chaan Teng, it was old and gloomy, just like a scene from the 1970's.

At this restaurant, there is a minimum spending of $14 per person.

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Fusilli in red soup:

Before I ordered, my definition of red soup was either going to be the usual HK style vegetable soups or HK style Borschts soups, but when it came, it was neither.

There were two huge bones in the broth and pieces of chili fakes floating about.
These are the surprises that I am talking about when I go to Mong Kok restaurants, you would never have imagined seeing chili flakes or huge bones in a simple fusilli soup!~~

See how big the bone is!!

Anyway the fusilli was not tri-coloured as shown on their product picture at the front of the shop, and the soup was nicer than my expectation because it was quite savoury with lots of meat fibres in it.
[Probably some leftover broth used to make this red soup!]
The chili flakes complemented the soup nicely because took away the gameyness/unfreshness of the meat on the bone.
As for the fusilli, it was not too hard or soft and the shape was intact.
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Scrambled egg, chicken wings and crispy bun:

The crispy bun was the only item I liked and it was different to the other buns.
It was slightly buttered with some honey on it.
The bun was nice and crispy with a soft centre enhanced by the sweetness of the honey.
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Okayama peaches at Cookology

Thanks to Blackhole-mini and the communications team for inviting me to the media gathering to try Okayama white peaches and Muscat grapes.

As well as trying the fruits, we also had the chance to learn and make peach crumble using these Okayama white peaches at Cookology.





These fruits are prized because Okayama Prefecture has a steady climate with a high percentage of sunny days which make it perfect for cultivating fruit.

Okayama Prefecture is also known as the land of fruit.

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Okayama white peaches:

There are five types of peaches grown in the Okayama prefecture.

The one we tried today was the yume hakatu (dreamy white peach).
It was soft and extremely juicy, the peach meat is literally like a sponge collapsing into delicious peach juice.

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Shine Muscat grapes:
Each grape looked perfect in every way, there was no browning or spots, and each one was plump.
The bunch of grapes were so perfect and flawless that they looked like display grapes.





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Making peach crumble and peach frozen yoghurt:
For our convenience, the peach base was already done, the peaches were sliced and put in the bowl.



So all we had to do was make the crumble which was pre-measured for us.

The ingredients for the crumble were surprisingly simple, it was just flour, butter and sugar.



Basically it was mixing it together, until it turned into crumble form.



Then sugar was added, but since the peaches were sweet, I felt that it could have done without sugar.


The frozen yogurt was made by blending cream, natrual plain yoghurt and peeled peaches and freezing it.

These peaches are easy to peel and the skin comes off easily.


Natural yoghurt and cream.







Blending the ingredients.


Then taking it out of the freezer and mixing it again and freezing it.

There was a compressor which made the texture of the yoghurt smoother and not so icy.






The taste of the crumble was delicous, hot mushy peaches with buttery crumble paired with refreshing peach yoghurt.

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To try these delicious white peaches, you can now buy them online at Rakuten, or get them from CitySuper from 2nd August - 9th August and 13th-19th of September because in between those dates they have other type of peaches in that range.

Reasonable food @ Mama Gohan

Mama Gohan (Sheung Wan)
After reading the reviews I decided to give this place a visit and try their minced pork curry.

The restaurant is split into ground floor and upstairs dining, the upstairs has a different menu and serves sets, the ground floor serves express food.

There are cakes in the cabinet.

It was quite good because there was self service water available to drink.
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Minced pork curry:

The pile of minced meat reminded me of the meat at Curry Monogatari where there is minced meat and curry sauce.
The curry here is quite nice and tastes like curry flavoured bolognaise because of the minced meat texture and the diced carrots, however the carrots in the curry stood out because of the colour and texture, the carrots were still crunchy because they were half raw.
As well as the curry, there was a spring egg too.
This dish used to be $38 but now the prices have gone up to $43 and the portion is not that big either.
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Chocolate roll:

The chocolate roll had cocoa powder sprinkled on top but I felt that it would taste ok without.

The chocolate roll was extremely moist but not soggy and it was soft too.
Surprisingly the cream in the middle stole the show because it had a lovely buttery taste and it was extremely light too and together with the moist chocolate roll, the taste was amazing.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★