Great Piadinas from Dolci Sogni (Wan Chai)

Although the gelatos did not impress me, the bread and Piadinas fared better.

Piadina or Piada is a thin Italian flatbread from the Romagna region which looks similar to a Roti. It is usually made with white flour, lard or olive oil, salt and water.

At Dolci Sogni, you can either choose the fillings or they have ones with fillings they recommend.



I like mine simple so I chose the fillings which is usually cheese and ham.

The first time I had their Piadina, it was not heated so it did not taste nice because the texture was dry and dense but the second time it was heated and much nicer.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ham and olive pate:


The baguette was crispy, chewy and a little bit too hard while the ham and olive pate was quite flavourful but the olive pate was a little too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Praga ham and cheese:



Had this twice and after it was heated the Piadina texture was soft and flakey which was delicious with the soft Praga ham and melted cheese in the middle.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

A sweet place for me at Sweet Heart (Sham Shui Po)

This dessert joint is diagonally opposite the Garden Bakery headquarters.

When I saw it from the distance, I was already impressed by their logo because the heart was horizontal with the letter S in the middle.

Inside it was modern and cute with my favourite black and white chequered tiles.


This was definitely the dessert shop for me because their desserts are modern and cute.

I didn't order the desserts below but the panna cotta was impressive because the chocolate and raspberry looked pretty and colourful.

I wished I ordered the dessert below because it had coconut water jelly which is my favourite.
(An excuse to come here again).


I went for the raspberry mousse tart because it looked girly, it was similar to a short crust egg tart but filled with dreamy raspberry mousse.
The crust was a bit dense and too buttery and the raspberry mousse could have been lighter and more refreshing.

Failed cheese fondue

Tried some restaurant and their cheese fondue was clearly messed up because there was stringy cheese at the bottom and watery milk on top!
For proper cheese fondues, milk is not meant to be added and they must have put mozzarella in the fondue with milk hence the weird stringy cheese.
The stuff they gave for the fondue was weird such as smoked salmon, pasta and raw prawns!

Sweet and sour pork at Fairwood

★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Sweet and sour pork:

The pork was not lean so every bite as soft and squidgy. The sweet and sour sauce was quite good on the other hand.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Cafe Aberdeen at Kai Tak

The Kai Tak Cruise terminal (formerly Kai Tak airport) does not have many options for food.

Cafe Aberdeen is the only one that serves local chaa tan teng food so you can imagine how overjoyed the locals would be if they were hungry when they found this place because there is absolutely nothing to eat there!!


Luckily, the prices are reasonable.




Ordered the pork chops which do not come with rice so you have to add another $5 for the set which comes with soup and rice.

The soup was ok, nothing spectacular about it, there was no MSG which was good.

The steamed meat patty had no MSG either but again, nothing spectacular about it.

Then came the ugly pork chops which turned out to be amazing, the crispy garlic and chili was delicious and the pork chops were aromatic and juicy.
I would prefer the pork chops to be sliced thinner so that it would be more crispy and tastier.

A new restaurant in town

Went all the way to Sai Kung to try this new restaurant which sounded British from the Restaurant name.
(Previously made an enquiry through FB for a menu, but no menu has been uploaded hence I randomly made a trip into SK to try it).

Comparing it to other British do's, their prices are quite expensive and probably the most expensive in the Sai Kung square because the roast costs around $26X which costs more than dining in Central or Wan Chai.

They did have the basic British fare like Bangers and Mash, Cottage pies which still costs way more than other top notch places in Central.
If it was authentic fare, it would probably be worth paying but I changed my mind on the cottage pie when they said the custard was made with Vanilla because they said it was Fusion so for that price, I hope the other items were not fusion.

As I wanted to try the sticky toffee pudding, I ordered a small bolognese so that I wouldn't be too full.

The smoothie was free because they gave me a coupon when I went in.
(I shouldn't really complain because it was free but it didn't look a smoothie.)




The second attempt was much better visually with blended ice and tasted strong of blended berries.

Then came the bolognese which was garnished with a piece of Thyme.

The bolognese sauce was actually quite good because it had a rich tomato taste with onions and basil, but the pasta strands were too thick for my liking but I still managed to finish it because the sauce was good.

For dessert, I was tempted by the Bramley apple crumble but the Chef said it was custard sauce made with Vanilla which was not the proper English custard so I got the sticky toffee pudding instead.
Although the traditional British Sticky toffee pudding does not look like this, the pudding was a surprise because it was presented in a modern way with the toffee sauce separately served.
I requested mine with plain whipped cream instead of icecream because the normal sticky toffee pudding is meant to be really sweet which is why they serve it with proper custard.


Anyway, the sponge was really nice with bits of wheat in it and the cream and toffee sauce complemented it really well, however the sauce tasted like caramel more than toffee.
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Union Jacks Bar & Grill (西貢)

hot hot hot by HOT CHICK by Paul's Kitchen

Walked past and noticed a standee so decided to try it because there was roast chicken and fish and chips on the menu.

Just a street away, there is La Rotisserie which is famous for roast chicken!



The shop had red paper covering the shop's name at the time.

Unfortunately, they only do takeaways.



This joint is opened by Paul's Kitchen in Central which I have always wanted to go.
It is called Hot Chick which is not to be confused with Hotchicks at North Point which reminds me of FLAMES and FLAME that both do roast chicken as well.
Sadly FLAME in Wan Chai does not serve roast chicken anymore but FLAMES in Quarry Bay does.

I went for the roast chicken and desserts over several days.

For the roast chicken, there is a good variety of sides but as they have just opened, I could only choose the potato gratin or chips.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast spring chicken set:

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast spring chicken:

The chicken was juicy and tender with a deliciously seasoned skin while the potato gratin was nice and creamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salad:

The salad was fresh, but nothing spectacular about it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple crumble:



The apple crumble was a bit disappointing because Paul's Kitchen is meant to be British but the amount of custard seemed like a dollop of cream to them.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sticky toffee pudding:

Again, this British dessert is meant to be served with custard and there was none.
The toffee was sticky and sweet but if it had custard then it would have been perfect.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banoffee trifle:

The banoffee trifle was a bit different to what I was expecting because trifles have jelly, sponge and custard.
There is a better amount of custard on this because I kept telling them a spoonful of custard was not enough!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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HOT CHICK by Paul's Kitchen (Wan Chai)