Swissbeck now in Sai Kung

Swissbeck (Sai Kung)

I was quite surprised that Swissbeck opened another branch in Sai Kung!

Anyway decided to check it out.

Compared to Central, the Sai Kung branch is a neat little shop.



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Rohnut:


They used to be called Cronuts at the Central branch, but they are now called Rohnuts.
The one I got was similar to the one I had in Central but without the strawberries, it was just filled with cream in the middle.
The Rohnut was sweeter and oilier than the one at central, but the taste was nice because the flakey layers made it lighter than a conventional donut.
The cream in the middle was delicious with the chewy flakey rohnut but I would have preferred it if it was dusted with powdered sugar and not granulated sugar because it was quite sweet towards the end.
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Delicious African lunches

Lunches here are great but I never happen to be in Central during the weekdays so I miss out on so much delicious food in Central.

The lunch here is really cheap too, the basic one is only $85.

Anyway, it is best to phone before coming to check what is available.

As no one has discovered this place for lunch or they are too scard to try, the place was nice and quiet, but in the evenings the scene is totally different from a quiet scene to a party scene.

Nice lounge for medium sized groups.

They have some special Killer drinks too with super hot colourful chilis in the alchohol.

Initially they were doing the French African buffet but I missed that, so now they are doing an African buffet for lunch which is just as good because I like African food as well.





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Chili sauce:

A chili sauce that really packs a punch, but this is not their spiciest.
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Kedjenou:

This was chicken stew cooked with vegetables such as cabbages, carrots and tomato.
It was a nice dish to go with the rice.
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Rice with peas and carrots:

The rice was quite simple and I would have preferred something more sophisticated such as the coloured rices they eat in Africa.
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Mafe:

This was beef shin cooked in delicious peanut sauce! It tastes nothing like Satay sauce which is good and the beef was really soft and gelatinous.
Although I do not like beef, this was my favourite dish and I had lots of it.
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Roast chicken now available at Pizza Max

Pizza Max (Jordan)

I was surprised they added roast chicken to their menu because their pizzas, pastas and curries were already good.

Luckily, it was in the afternoon, so I tried the roast chicken tea set which had roast potatoes.


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Roast chicken:

The roast chicken was nice but different because it had cumin and other exotic spices which were not spicy.
The chicken was juicy and the skin was crispy.

The beans could have been blanched longer and the potatoes were delicious with the gravy which had green peppers and onions in it.
I would prefer coleslaw instead of rice because the rice made it a bit Asian.
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New dessert items @ MOS Burger

MOS Burger (Tseung Kwan O)

There were quite a few new items at MOS Burger so I went there to try their cakes.

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New items:
Curry bread

apple chiboust

Mille feuille

Fish burger with Japanese style sauteed vegetables

In the end, I got the cakes

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apple chiboust:

Too sweet
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Mille feuille:

The taste of this was not that bad but the only problem was that the pastry layers were tough and soft, the cream was thick, dense and sticky with heavy vanilla flavouring.
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McDonald's : Curry Tonkatsu rice box

McDonald's
At this designated branch, they had pork tonkatsu rice box which was why I came here.
Previously I have tried the beef and chicken which I did not like because it was Teriyaki sauce that was too sweet.
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Curry Tonkatsu rice box:

The curry sauce was so much nicer than Teriyaki which was too sweet.
The pork cutlet was juicy and soft.
In the future I hope to see Beef or chicken paired with curry sauce.

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Receipt:

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Mango marshmallow icecream:
Too sweet.

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Musubi paradise

Before this tasting, I have already been to Hana-musubi numerous times.
It has become my one of my regular meals each week when I crave for flavoured rice.

Hana-Musubi introduces the latest "Nutritionally Balanced" sets. Customers can follow their preferences and appetites to make their own combination. "Nutritionally Balanced" sets consist of two omusubis, a selection of soup, and options of other dishes or salads.





All of their omusubis and side dishes are labelled with a clear indication of calories for the health conscious.

Mr. Muneo Nishida, the Director of Hyakunousha International Limited, arrived in Hong Kong three years ago to devote himself to establishing Hana-Musubi as a specialty retail business that promotes Japanese food culture by serving genuine omusubi made with Japanese rice.

Within two years of opening its first store in 2011, the brand has launched a chain of shops in the heart of the city’s commercial districts to provide busy workers with more healthy food choices.

Situated in another prime location in C C Wu Building, Wan Chai, the ninth Hana-Musubi outlet is surrounded by a densely built-up area of office buildings, schools and residential blocks. It offers people from all walks of life the chance to enjoy its healthy, delicious and authentic omusubi.





The Omusubi expert – Hana-Musubi carefully selects only the finest ingredients for its more than 50 varieties of omusubi. The company therefore uses only freshly milled Niigata Koshihikari rice, the most famous in Japan, which contains a high water content. This type of rice cannot easily be bought in Hong Kong supermarkets.

Hana-Musubi travels around Japan to select assorted delicious ingredients from Hokkaido to Okinawa to make the best omusubi with health benefits.
These include Hokkaido kombu (seaweed), Hakata mentaiko (spicy cod roes, an indispensable item in Japanese family dining), and Kishu umeboshi (pickled plums) to help overcome tiredness and combat ageing.

There are two types of omusubi, one with seaweed wrap and one without.
The one without is mixed with ingredients to make it tastier to suit Hong Kong people and it is convenient for children who can just dig in by tearing open the bag and using a spoon.

The other omusubi can also be opened easily without getting your fingers dirty if you know how.
I finally learn the art of opening the omusubi at the tasting.







Here was what we tried:

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Satsuma-age fish cake:

The fish cake was nicely complemented by the light sauce drizzled on top.
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Simmered chicken & veg "Chikuzen-Ni":



This was surprisingly nice because it was packed with lots of vegetables, the balls are mini taros which had a nice slimy texture.
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Teriyaki chicken:


The chicken was nice and tender with delicious julienne cabbage beneath it and the Teriyaki sauce was not too sweet.
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Japanese style tomato pork curry:



The pork was nice and tender with delicious tomato and curry sauce.
If you like this, there is also a main dish which is Japanese style tomato curry that has roast potatoes with it.
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For Yukuri (akajiso – purple perilla) musubi, Mentaiko musubi, Wasabi octopus musubi, Scallop in vinegar musubi, Soybean, chicken meatball collagen Soup, Brown sugar warabi.
Please see:
http://www.openrice.com/english/restaurant/commentdetail.htm?commentid=2221219
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For Konbu musubi, Tazukuri musubi and Octopus salad please see:
http://www.openrice.com/english/restaurant/commentdetail.htm?commentid=2308119
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For miso chicken musubi, and salad with choice of sauce see:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2314339
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For Pizza musubi, please see <>'s review
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2217080
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I would love to see them opening more branches at the MTR stations so I could just grab one for breakfast and another good suggestion by Food and Crits is that they should label the vegetarian ones to make it clearer for them.

It would be great if there was more variety because there are 50 different types of musubi but I keep seeing the same ones.

The ones I would like to see again are: Pizza musubi, Curry musubi, minced chicken, Yukuri (akajiso – purple perilla) musubi.

Bing style apple pie

Mr. Bing (Central)

Shortly after making their Bings cheaper, they now offer breakfast bings and bings for the afternoon.

I was attracted to the apple and cinnamon so got it right away.

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New bings:For breakfast, they have cheese, egg and ham or cheese, egg and sausage.

For the afternoon they have the new nutella or apple and cinnamon.


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Apple and cinnamon bing being made:
Basically they make it the same way as the savoury bings.
Kaya is added on to the bing.

Then the slices of apple, crisp and then cinnamon powder are added.



The cinnamon powder that they use is contained in a nice golden container and surprisingly it is a local brand because it looks quite American.



After all the elements are added, it is folded into a crepe shape.
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Apple and cinnamon bing:

Had to wait for the Bing too cool down because it was too hot initially to hold or eat it.
Once it cooled down I took a bite.
All the elements in the Bing tasted delicious.
It tasted like McDonald's apple pie because of the crispy bits acted like the outside of the pie and the Kaya, fresh apple slices and strong cinnamon were just like the filling in the pie.
I would prefer less of the Kaya because the Kaya can be quite sweet.
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I can't wait to try their breakfasts, but the good news is that the ham and cheese might be available all day and not just for breakfast!