igo.ugo.sugo

This is my favourite place for modern sushi rolls.


I was craving for rice so this was just the place.
They also sell them at PMQ but the price is slightly more expensive but the rolls are the same.
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TUN-O:

This was just simple tuna and avocado but it was delicious.
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SPY-DA:


Soft shell crab dusted with 5 signature spices, cucumber and lettuce.
The spices were not really strong so I liked it because I could taste the crabmeat as well as the soft shell crab.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
S.C.B:

san choy bau style chirashi, sushi lotus root, shiitake mushrooms, carrot and beancurd.
The vegetarian roll was not my cup of tea because it was a bit too sweet for my liking and there was not enough beancurd in it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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Sugo Sushi

Kiss Kiss Panda series

Currently there are 1,600 paper mache pandas designed by Paulo Grangeon on a world tour. These pandas are now in Hong Kong.

Maxims have launched a panda cake series during this panda mania period to support WWF, so for every Kiss Kiss panda cake bought $5 is donated to WWF and $1 is donated if a panda cup is bought.





(for people who read Chinese)

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Kiss Kiss panda $168:

This is basically a Rocky road cake in the shape of a white dome decorated with chocolate ears and eyes.
The outer layer is vanilla mousse with another layer of of cake beneath it.
In the middle, it is filled with hazelnuts, marshmallows and crispy chocolate on a bed of light sponge cake with a hard biscuit base.





It was surprisingly nice because the vanilla mousse was not too sweet with soft cake in the middle and yummy marshmallows.
Children are going to love the marshmallows and hazelnut bits in the middle.
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panda boy and panda girl dessert cup:





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Panda girl dessert cup:

Strawberry mousse and strawberry jelly.
The strawberry mousse is the same except the cake is vanilla cake in the middle with strawberry mousse on top.
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Panda boy dessert cup:



Chocolate mousse and chocolate jelly according to the Chinese description.






I was looking forward to the chocolate jelly but it turns out that it was milk pudding at the bottom and chocolate sponge cake in the middle.




Even though it was milk pudding, it was actually quite nice because it balanced the sweetness of the chocolate mousse.
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The cup is reusable and the panda card on top can be used as a cute bookmark.

Sweet treats at Pantry Bread & Pastries

A while ago, there used to be a branch at Causeway Bay.
I remember I made a trip there and bought some cakes and tried to take them home carefully without being bumped about.

Anyway, they now have a shop on Queen Road selling cookies and hotdogs as well.




The cake selection is good but the lego bricks for too colourful for me.







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Taro egg white roll:

The roll was quite good and I appreciated that the colour was natrual and not vivid lilac.
It was soft filled with starchy taro filling in the middle but unfortunately it was too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple strudel:
For the strudel, there was a choice of apple, mango or peach.

The strudel was a but strange because it looked more like a puff or a cream slice, but anyway I loved the apple filling in the middle and the delicious cream but again it was too sweet.
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A fresh scene at Papillon Caffe

I was really glad I went to the opening of Papillon Café because I got to try some really delicious things, however I had to leave early because of another tasting.


Papillon Caffe is located on the 17th floor of the Hopewell Centre and because I have not been above the 3rd floor, I assumed it would be offices above that.

When the elevator arrived on the 17th floor, I was greeted with shops and Papillon Cafe was near the entrance which leads to Kennedy Road.

On the menu, there were brunches and lots of European treats so I am definitely coming back for couscous and other items.


The muesli I had was amazing because it was not too sweet with crispy pieces of apple and refreshing bits of orange in it. I wouldn't mind having a whole bowl to myself

I then tried the soft oat cookies which had my favourite green sweet sultanas in it that gave it a lovely chewy texture and a hint of sweetness.





Lastly, I finished off with a satisfying cup of tea by Teapigs!!!!

There are so many flavours of tea to choose from!!

Coming back soon!!!

Papillon Cafe:

17 Hopewell Centre

Wan Chai

Taiwanese delights at Shang Palace

From 18th to 21st June 2014 at Shang Palace, executive Sous Chefs Elvis Chen from Taipei and Max Wang from Tainan will be guest chefs to showcase their signature Taiwanese delicacies available on both the à la carte and set menus.

During the food festival, guests can opt for the special set menu featuring chefs’ recommendations or a wide variety of specialities from the à la carte menu.

Here was what we tried.

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Mullet roe, baby abalone, pork ear terrine.

My favourite was the mullet roe because it was thin slices of prawn patty with mullet roe in the middle.
The mullet roe has different colours according to its age.
As for the abalone, it was refreshing with the sauce and the texture was different because it was springy just like whelks.
The pork ear terrine was a bit too spicy because the Sichuan pepper oil was too strong.
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Deep fried shrimp rolls:
A-li mountain longan flower honey mustard and cucumber pickles

The shrimp rolls were supposed to be wrapped in pig's skin but they used beancurd skin instead because it was healthier.
The shrimps inside the roll were extremely springy, while the beancurd skin had an amazing crunch complimented by the sweet honey sauce with a mild mustard kick.
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Chinese cabbage and bamboo soup with deep fried promfret fillet

The soup was nice and filling with lovely strands of beanshoots, bamboo shoots, bamboo piths and crab meat which went nicely with the crispy fried fish filets on the side.
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Steamed spotted garoupa with pineapple bean paste

This was my favourite because it was a chunky piece of delicate fish steamed in tasty pineapple bean sauce.
It was salty and appetising because the aged pineapple begins to give out a wine flavour with a refreshing kick.
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Traditional three cup chicken with fresh basil, work fried with soya sauce, rice wine and sesame oil

The pieces of chicken were tender because they were not fried but cooked in a different way infused with the fragrant aroma of fresh basil.
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Steamed glutinous rice with whole fresh crab

The steamed crab is served during celebrations in Taiwan, for newborns where they put an egg or a piece of chicken according to the gender of the child.
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Taiwanese beef noodle soup

The beef was soft and gelatinous but I found the soup too sweet.
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Taichung pineapple cake with mango icecream and longan flower honey

Finished off with a lovely dessert.
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Taiwan oolong tea
To end the meal, we had oolong tea which was lovely and strong and helped digestion.
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Shang Palace
G/F, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui