A while ago, I won HKD10,000 at my company's Christmas party but unfortunately it was not cash and the requirements were for holiday expenses on food and accommodation only.
I chose to spend it in Macau because you can spend money more lavishly and the currency is 1:1 so it was easier to control the budget.
I booked two nights at Banyan Tree, Macau which took a good chunk of the money and for ferry tickets I decided to get the Turbojet Premier class because I wanted to experience it.
We also bought two tickets for the famous Festiva buffet.
I thought I had good control of the budget until I went to McCallans because they rounded the total up and I ended up getting some odd change of 50 avos which was hard to spend because I needed credit card receipts to claim the $10,000.
Anyway, here is a breakdown on how I spent $10,000 and the relevant links.
Banyan Tree (2 nights) = HKD5446
Turbojet Premier class x 2 to Macau = HKD820
Turbojet Premier class x 2 to HK = HKD820
Tea ceremony at Yamazato Okura = MOP506
Dinner at Mortons of Chicago = MOP627
Drinks at Macallans Whisky Bar = MOP126.5
Dinner buffet x 2 at Festiva = MOP720
Lunch at Laurel = MOP826
Drinks at Pacific Coffee = MOP108
==============================
Total HK$ 9999.50
==============================
Freebies that came with the hotel package:
Breakfast at Saffron, Banyan Tree
Quick Rich meal vouchers
Monday, January 20, 2014
Dreams come true: PART TWO
Ever since I tried this place, I have fallen in love with their food.
All the dishes are presented in a lovely way which makes them memorable.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tomato jelly ball paired with oyster leaf, preserved plum tomato basil:
For the starters, I was advised to start from the left, right, then centre.
The first item was the huge molecular tomato caviar filled with tomato essence.
It bursted with delicious tomato essence which was made from 7-8 tomatoes for a molecular caviar of this size.
Next was the oyster leaf which was served on an oyster shell covered with lava salt foam.
After devouring the oyster leaf I was really shocked by the taste because it was fascinating that you could get a plant tasting exactly like an oyster.
The lava salt foam on top made it taste like a freshly shucked oyster.
Lastly there was the Cherry tomato which was in a vacuumed environment forcing the preserved plum flavouring into it.
It had a really strong preserved plum flavour in the form a cherry tomato.
On this tasting the deep fried Chinese parsley beneath the tomato was replaced by jewel leaves which were much healthier.
Jewel leaves are incredibly crisp and juicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grilled fresh snow crab legs, beetroot powder, low temperature baked garlic chive roots, popcorn with seaweed powder
This was too pretty to eat and it was extremely colourful.
I really had fun dipping the snow crab legs in the beetroot powder which reminded me of icing sugar with a rich beetroot taste.
The baked garlic chive roots tasted just like freeze dried vegetables with a crispy light texture that crumbles in your mouth.
Lastly I had the savoury popcorn which was different and nice as it was flavoured with seaweed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Dragon pearls:
These were huge crabmeat and squid patties filled with longnan berries with crab roe inside.
They tasted great with or without their homemade mayonnaise which had a nice hint of dill in the flavouring.
The dragon pearls have definitely improved because the ratio of patty meat and longnan were just right that you could taste the prawn patty as well as the longnan berry sweetness at the same time.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg white with pumpkin puree topped with snow crab claw
The pumpkin puree had such a natrual taste with steamed egg white beneath it.
It was a really filling and piping hot dish.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pan fried Hokkaido scallop with honey soy sauce
It was such a surprise to see the scallops served on a pretty shell on a tray of salt with shells around it.
The huge sweet scallops were on a bed of enoki mushrooms dressed with honey soy sauce and black sesame cress!
The scallops were chunky and sweet complimented by the honey soy sauce which was not too sweet or salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fried mini crabs with seaweed powder:
The crabs were too cute to eat and the way they were presented, they looked alive!
Each one was tasty because they were freshly fried further enhanced by the seaweed powder to give it that extra marine touch.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sweet mango lights on Chocolate soil:
The beautiful pearl was served on pebbles with a maple leaf which reminded me of autumn.
Anyway it was too pretty to eat but I had to eat it, so I cracked the sugar shell which was made in the same way glass ornaments are blown.
Inside the pearl, there was gorgeous lightly whipped fresh chestnut mousse which was velvety and light complemented by the chocolate soil.
I felt that the pearl tasted better this time because the pearl shell was thinner and not so sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black truffle creme brulee:
As you can see, there is so much truffle in this creme brulee.
However it was too rich and creamy for my liking.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
A choice of coffee or floral tea:
To end the delicious meal, I chose Black vanilla tea which was soothing and relaxing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
SHUE YUE
G/F., 17 Shelter Street, Causeway Bay
All the dishes are presented in a lovely way which makes them memorable.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tomato jelly ball paired with oyster leaf, preserved plum tomato basil:
For the starters, I was advised to start from the left, right, then centre.
The first item was the huge molecular tomato caviar filled with tomato essence.
It bursted with delicious tomato essence which was made from 7-8 tomatoes for a molecular caviar of this size.
Next was the oyster leaf which was served on an oyster shell covered with lava salt foam.
After devouring the oyster leaf I was really shocked by the taste because it was fascinating that you could get a plant tasting exactly like an oyster.
The lava salt foam on top made it taste like a freshly shucked oyster.
Lastly there was the Cherry tomato which was in a vacuumed environment forcing the preserved plum flavouring into it.
It had a really strong preserved plum flavour in the form a cherry tomato.
On this tasting the deep fried Chinese parsley beneath the tomato was replaced by jewel leaves which were much healthier.
Jewel leaves are incredibly crisp and juicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grilled fresh snow crab legs, beetroot powder, low temperature baked garlic chive roots, popcorn with seaweed powder
This was too pretty to eat and it was extremely colourful.
I really had fun dipping the snow crab legs in the beetroot powder which reminded me of icing sugar with a rich beetroot taste.
The baked garlic chive roots tasted just like freeze dried vegetables with a crispy light texture that crumbles in your mouth.
Lastly I had the savoury popcorn which was different and nice as it was flavoured with seaweed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Dragon pearls:
These were huge crabmeat and squid patties filled with longnan berries with crab roe inside.
They tasted great with or without their homemade mayonnaise which had a nice hint of dill in the flavouring.
The dragon pearls have definitely improved because the ratio of patty meat and longnan were just right that you could taste the prawn patty as well as the longnan berry sweetness at the same time.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg white with pumpkin puree topped with snow crab claw
The pumpkin puree had such a natrual taste with steamed egg white beneath it.
It was a really filling and piping hot dish.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pan fried Hokkaido scallop with honey soy sauce
It was such a surprise to see the scallops served on a pretty shell on a tray of salt with shells around it.
The huge sweet scallops were on a bed of enoki mushrooms dressed with honey soy sauce and black sesame cress!
The scallops were chunky and sweet complimented by the honey soy sauce which was not too sweet or salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fried mini crabs with seaweed powder:
The crabs were too cute to eat and the way they were presented, they looked alive!
Each one was tasty because they were freshly fried further enhanced by the seaweed powder to give it that extra marine touch.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sweet mango lights on Chocolate soil:
The beautiful pearl was served on pebbles with a maple leaf which reminded me of autumn.
Anyway it was too pretty to eat but I had to eat it, so I cracked the sugar shell which was made in the same way glass ornaments are blown.
Inside the pearl, there was gorgeous lightly whipped fresh chestnut mousse which was velvety and light complemented by the chocolate soil.
I felt that the pearl tasted better this time because the pearl shell was thinner and not so sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black truffle creme brulee:
As you can see, there is so much truffle in this creme brulee.
However it was too rich and creamy for my liking.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
A choice of coffee or floral tea:
To end the delicious meal, I chose Black vanilla tea which was soothing and relaxing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
G/F., 17 Shelter Street, Causeway Bay
Restoration at Island East Markets
Restoration (Central)
Nearly every week I will visit IEM to see what goodies there are in store.
I was looking forward to IEM this time because Restoration was there.
I missed their gumbo last week because they did not promote it on Facebook.
It would be useful if restaurants could promote what they will have because if it is good people will come!!
Found out they had gumbo this week so this was what I went for!!
I wanted to try the ribs, but it's hard eating them standing up without knives and forks.
To be honest, I have not had much luck with Restoration because every tuesday they have the all you can eat fried chicken and I happen to be busy.
I love gumbo and the last time I had it was at Blue Smoke BBQ which closed down, but the good thing is that the chef from Blue Smoke works at Restoration.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Classic gumbo with seafood and crawfish
It was PIPING hot and I could barely hold the cup.
Anyway, it was so tasty and the spicyness was just right with pieces of crawfish, sausage meat in it and the lovely spring onions on top.
The rice blended in nicely and made it wholesome and filling.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
I was looking forward to IEM this time because Restoration was there.
I missed their gumbo last week because they did not promote it on Facebook.
It would be useful if restaurants could promote what they will have because if it is good people will come!!
Found out they had gumbo this week so this was what I went for!!
I wanted to try the ribs, but it's hard eating them standing up without knives and forks.
To be honest, I have not had much luck with Restoration because every tuesday they have the all you can eat fried chicken and I happen to be busy.
I love gumbo and the last time I had it was at Blue Smoke BBQ which closed down, but the good thing is that the chef from Blue Smoke works at Restoration.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Classic gumbo with seafood and crawfish
It was PIPING hot and I could barely hold the cup.
Anyway, it was so tasty and the spicyness was just right with pieces of crawfish, sausage meat in it and the lovely spring onions on top.
The rice blended in nicely and made it wholesome and filling.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Great night with friends with good vibes at VIbes
Vibes (Tsim Sha Tsui)
5/F, The Mira Hotel, 118 Nathan Road
It's pointless for me to go to bars because I don't drink alcohol but on this occasion went with friends to chill out at Vibes.
I was amazed how nice it was, it was like a secret garden surrounded in the middle of the hotel.
There were lots of comfortable tables, dreamy trees with lights and outdoor heating.
I loved these huge momentum balls which can actually move, but they are hollow inside so you might dent them if you touch them!!
At Vibes they have a minimum charge of $200 per person which is sufficient for two drinks.
I ordered the Lime soda and the Vibes passion.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Vibes passion:
pineapple juice, passionfruit syrup muddled with fresh ginger slices topped with soda.
At the beginning it was really nice because the pineapple and soda tasted nice but towards the bottom of the drink it tasted like squash.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lime soda:
The lime soda was really good because it was really refreshing with fresh lime juice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
They also had fresh fruit shisha in fresh pineapples and watermelons which perfectly matched the oasis vibes at Vibes served by a guy dressed in Arabian clothing!!
5/F, The Mira Hotel, 118 Nathan Road
It's pointless for me to go to bars because I don't drink alcohol but on this occasion went with friends to chill out at Vibes.
I was amazed how nice it was, it was like a secret garden surrounded in the middle of the hotel.
There were lots of comfortable tables, dreamy trees with lights and outdoor heating.
I loved these huge momentum balls which can actually move, but they are hollow inside so you might dent them if you touch them!!
At Vibes they have a minimum charge of $200 per person which is sufficient for two drinks.
I ordered the Lime soda and the Vibes passion.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Vibes passion:
pineapple juice, passionfruit syrup muddled with fresh ginger slices topped with soda.
At the beginning it was really nice because the pineapple and soda tasted nice but towards the bottom of the drink it tasted like squash.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lime soda:
The lime soda was really good because it was really refreshing with fresh lime juice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
They also had fresh fruit shisha in fresh pineapples and watermelons which perfectly matched the oasis vibes at Vibes served by a guy dressed in Arabian clothing!!
Get snacking online from Lingsik King Limited
Lingsik King Limited (Sham Shui Po)
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Milky sweets:
These candies were chewy with a hint of strawberry and tastes like strawberry milkshake.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thanks to Lingsik for sending these to me and Mjqueen7e.
To see more snacks visit the website as shown above.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Milky sweets:
These candies were chewy with a hint of strawberry and tastes like strawberry milkshake.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thanks to Lingsik for sending these to me and Mjqueen7e.
To see more snacks visit the website as shown above.
New sesame chicken Bing
Mr. Bing (Wan Chai)
There are two new flavours at Mr Bing: Sesame Chicken Bing (Bang Bang Chicken) and tuna and sweetcorn salad.
Tried the Sesame Chicken Bing (Bang Bang Chicken).
[Bang Bang Chicken is known as Bon Bon Chicken, a popular Szechuan dish made with sesame paste, rice vinegar, and cucumbers].
The Bings are made in the usual way.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sesame chicken bing:
I was disappointed with this new flavour because it was tasteless, the sesame sauce and peanut butter was not strong enough.
I have made Bang Bang chicken myself and it does not tastes that bland.
The other flavours are much better.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tried the Sesame Chicken Bing (Bang Bang Chicken).
[Bang Bang Chicken is known as Bon Bon Chicken, a popular Szechuan dish made with sesame paste, rice vinegar, and cucumbers].
The Bings are made in the usual way.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sesame chicken bing:
I was disappointed with this new flavour because it was tasteless, the sesame sauce and peanut butter was not strong enough.
I have made Bang Bang chicken myself and it does not tastes that bland.
The other flavours are much better.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Okinawa purple potato swiss roll
Arome Bakery
The new Okinawa purple potato series looked really nice.
The cake and tart looked captivating but a whole cake was too much for me so I got the roll.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Okinawa purple potato roll:
On the top of the roll, it was covered with purple sweet potato puree and two pistachio nuts.
I was impressed that they put a sturdy card at the bottom of the bag so that when you carry it the cake does not stick to the bag.
It was a chocolate roll filled with cream and more purple sweet potato puree.
I loved this cake because the chocolate rolls was moist and chocolately without being too sweet complemented by the purple sweet potato puree which surprisingly tasted good together.
The sweet potato puree was velvety and not too starchy which was made lighter with the foamy whipped cream in the middle.
As a whole, it was a good balance of chocolate cake, cream and potato puree.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The new Okinawa purple potato series looked really nice.
The cake and tart looked captivating but a whole cake was too much for me so I got the roll.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Okinawa purple potato roll:
On the top of the roll, it was covered with purple sweet potato puree and two pistachio nuts.
I was impressed that they put a sturdy card at the bottom of the bag so that when you carry it the cake does not stick to the bag.
It was a chocolate roll filled with cream and more purple sweet potato puree.
I loved this cake because the chocolate rolls was moist and chocolately without being too sweet complemented by the purple sweet potato puree which surprisingly tasted good together.
The sweet potato puree was velvety and not too starchy which was made lighter with the foamy whipped cream in the middle.
As a whole, it was a good balance of chocolate cake, cream and potato puree.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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