Caliburger now in Hong Kong

Caliburger Address:
Shop A, G/F, 68-76 Hennessy Road, Wanchai

THIS IS NOT A TASTING, the tasting will be posted later.

Came here after a tasting because I loved their fries and milkshake.

It would be great if you could upgrade combos to get the milkshake because the combo does not allow you to upgrade and get wild style fries or the milkshakes.

At the moment they are doing a special deal to make it a combo by adding an extra $10, normally it would be $20.

It was packed at lunch with so many homesick expats and ABC's.

Queueing and paying for the food was fast but it took longer for the food to arrive because they are still in teething stages.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fries:



The fries were darker than the tasting and were crispier with a soft inside.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Hamburger:




The hamburger patty was nice and lean paired nicely with raw onions, but you can choose cooked onions if you don't like them raw.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Vanilla Milkshake:




Just discovered why their milkshakes were so nice because it was made with 100% icecream.

The only disadvantage is that every milkshake is made when ordered so you have to wait a while.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Artisan tea with sweet hearts

Got this tea from Bei Coffee in Sai Kung because I really liked the red hearts in the tea.

It looks good just sitting there as a display but I decided to try it.


As I do not have a strainer, I put the tea leaves in a filter bag.

The taste was interesting, it had tones of berries and rose.

There was a faint taste of sweetness because the red hearts are basically pieces of sugar.

Can you taste Styrene?

Sometimes I get really fed up with the CFC packaging that restaurants use.

The CFC packaging gives off a really unpleasant smell and goes directly in the food which ends up tasting of styrene.
I've always wondered if other people could taste the styrene as well or is it just me?

Recently I had some food contained in that crap and obviously this brand is from China because the lettering looks Mandarin.

Having a green cake at Dessert Forest

Dessert Forest (Mei Foo)
I initially planned to come here on the 15th of November in 2011 because there was a dinner in the dark event nearby.
It happened to be a Tuesday so it was closed, but the guy at the newspaper kiosk was really helpful because he spoke really good English!

Almost two years later, I am here again and its open!

Cute calender!

A nice rack of books

Cute hand drawn notice

As well as the nice interior, they support the environment and participate in upcycling.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pandan cake:
Anyway, I was mainly here for the pandan cake which is made by their Singaporean chef.

Indeed it was delicious, it was soft and fragrant, but the coloring was a bit too much compared to other pandan cakes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lemon and red tea jelly:


The jellies were nice but I would have liked a stronger lemon taste.
It basically tasted like Vita's lemon tea made into jelly and the texture of the jelly was very firm too with a piece of coco de nata in the middle.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thanks to Mjqueen7e for treating us.

2013 mooncake trend

In the past few years in Hong Kong, we have seen the popularity of snowy mooncakes rise over the traditional ones filled with lotus paste and egg yolks.

Last year, the Peninsula was much hyped for their custard egg mooncakes encased in traditional pastry.

This year, I was quite impressed there were quite a lot of options for egg custard mooncakes in traditional pastry by other vendors.

The one I liked the most in 2013 was by Halal yea yea which are Halal mooncakes filled with sweet purple potato.

RAsuperMEN rips open to super ramen

rasupermen (銅鑼灣)

When you go to rasupermen, you are greeted by a big set of curtains with rasuperman's chest which rip open to the entrance of the restaurant.

Thanks to KC, I was invited to this tasting to try their new RAMEN burger.

Since my last visit, there are so many more new items on the menu and their ramen has been modified and tastes better than the previous tastings according to other foodies (arent I lucky to try it at its best)!

Heres what we tried.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Codomo fruit soda:

There were five pretty bottled sodas each covered in a fruit skin design.
The five flavours were: white peach, watermelon, melon, durian and mango.
To be honest, melon should be the one that tastes the best but you don't often find Durian soda so I just had to try it.

Durian soda:The soda was really nice and just like normal soda except that it was durian flavoured.
It had an interesting savoury sweet taste that is not as pungent as the fruit.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ramen burger:

This is similar to the rice burger but ramen is used to make the burger base.
It is slightly easier to eat than a rice burger because the noodle base is crispy and holds together well.
However it is easier to eat it with knives and forks.
Overall I really liked the ramen burger because I loved the BBQ sauce and the beef patty was really good because it was lean and juicy.
For improvements I would like to see a thinner patty and thinner noodle burger or another fun idea would be mini ramen burgers as snacks but it would be hard to make.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sakura prawn shio ramen:

The ramen comes with deep fried julienne vegetables mixed with prawn.
The broth was amazing and I loved the abundance of crispy sakura shrimps and finely chopped chives on top.
The ramen itself was really nice, it was similar to the texture of tagliatelle.
I am so glad that the noodles have been modified and tastes better than my initial visit.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tonkotsu soymilk ramen:

The broth for this was surprisingly different to other soymilk broths, it was much stronger and there was a really concentrated soymilk taste in it.
I loved the balance of shredded vegetables and the pork which was lovely and soft.
I do not usually eat the pork in the ramen but this one tasted great I finished all of it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork belly tsukemen:In other ramen joints I don't normally order Tsukemen (noodles dipped in thick broth) because I was not fond of the thick noodles.
But here, the thick broth and noodles were really nice and there were three different noodles.


There are three colours Black for Charcoal, orange for red ginger and green for green tea.
There is only a slight taste difference in the noodles because they wanted to make the noodles more attractive.
The thickness was just right and I loved the way the broth adhered to it, and in the broth there was pork and leek in it too.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Zuwai crab and Hokkaido sweet corn ramen:
Lastly, we had the sweetcorn ramen.
I thought this was going to be the lightest tasting broth, but it tasted strong as well which was good and I could taste fish in it too.
The sweetcorn was impressive because it was removed from the cob but the loose sweetcorn pieces still held together.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Shio icecream (salt):

The shio icecream was interesting because it was greyish pale blue in colour and the taste was amazing because it actually had salt crystals in it which give a burst of saltiness here and there that was not too salty but enhanced the icecream. The shio icecream tastes even better than salted caramel flavours because it is salty in a different way.
For the icecreams, the texture was just right. The spoon glided effortlessly in the icecream.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Rice icecream:

As well as the Shio icecream above, this one was also delicious because it had bits of rice in it giving a nice mouthful.
I loved the rice puffs on top which tasted similar to Sugar puffs (a British rice cereal )
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
A photo of the icecream flavours they offer:Red tea, Salt, Brown sugar and caramel, Rice.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Sandakan food at Cafe Kool

Café Kool (Tsim Sha Tsui)

Shangri-La hotel has partnered with three Malaysian guest chefs: Johon Bin Sinma, Kuneh Binti Sumpat and Chong Vui San to offer an extensive Sandakan buffet at Cafe Kool.

I was greeted by a vibrant reception and a Sandakan 8% alcoholic drink which was really really nice because it was sweet with pineapple and rice wine and we were given a lovely handmade necklace.

I liked the way the dessert selection was near the entrance, it was a good reminder to leave some room for dessert too.


The buffet offers Banana bud salad, sea bird's nest salad to hinava shrimp, prawn roll with bambangan dressing, sambal belgacan (chili shrimp paste), ikan bilis (anchovies), sotong kangkung (squid and kong xin chai drizzled with peanut sauce), and bitter gourd hinava and mackerel.





Popular soup and noodle choices include Mee Suah (Shrimp soup), bak kut teh, laksa, Sandakan spring noodles and soto (Chicken noodles).


At the featured sections, there were Ikan panggang (grilled fish), assam curry fish head, steamed prawns and sabah lo ton garouper with soy sauce, soft shell crab, wok-fried crab with sambal, kam heong crab, fried butter prawns, oxtail assam peda, mui heong far lam (braised pork), ayam bakar (BBQ chicken), beef masak hitam (beef in soy sauce) and three flavoured chicken.

Lastly leave yourself some room for dessert with a captivating range such as Sandakan UFO tart, Jackfruit and Banana spring roll, chee tan cha (herbal tea with braised egg) and bahulu (Malaysian cake).
The Durian swiss roll was simply delicious with real pieces of durian in the middle and the fun UFO tart.


As well as their Sandakan food, their other food were great too with a good range of seafood, foie gras, shake shake salads served in glass jars, Indian food, Mexican food and the desserts!