Yuzu brown sugar cake at Lucullus

Walked past and was drawn to this cake because it had a small macaron on top.


It was a nice combination of Yuzu and brown sugar so I decided to get it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Yuzu brown sugar cake:



Tried the Macaron first which was quite hard with Yuzu jelly jam in the middle.


Then I tried the cake which tasted like a strong lemon mousse that was refreshing but at the same time quite sweet.


The brown part was brown sugar jelly which tasted delicious with the citrus tones of the cake.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Great Vietnamese rolls at Bolaven Café

There used to be a branch of Bolaven in Wan Chai but sadly it closed before I got a chance to try it.

I don't often have Vietnamese food because Vietnamese food in general does not appeal to me.

The rice paper roll appealed to me because it had apples and pickles in it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apples and pickles rice paper roll:

Although this is not authentic Vietnamese rolls, I really enjoyed it because they used apple instead of traditional ingredients.
Without the sauce, it is sweet because of the apples with some tangy tones from the pickles.
When the savoury sauce was added, the taste was amazing because it made the rolls sweet and savoury. It had a lovely crunch from the pickles, apples and lettuce which was held together by the lettuce and chewy rice wrap.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Definitely returning for the other rice rolls!!!

Sensational modern Sichuan food

Previously tried King's Taste which is under the same group as Sichuan House and I really enjoyed the food so I knew the food was going to be great here.

When you sit down, they will give you Eight treasure tea which has eight nourishing ingredients such as wolfberries, dried longan, dates, Chrysanthemum flowers and more.
The tea is seasonal so it changes to suit the season.

The tea is Jasmine based and there is a sweet aftertaste with a hint of Chrysanthemum to soothe your palate after eating spicy food.

There were various of appetizers such a spicy cashew nuts and broad beans to start your hunger.

Here was what we had.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
奇味粒粒酥* $98:
Crispy pork jowls

These were cubes of pork neck meat which were leaner than I anticipated.
They had a sweet bite followed by fragrant Sichuan peppercorn which slowly came through.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
蒜泥白肉卷香蔬* $108:
pork belly in crushed garlic and coriander herb

I don't normally eat Sichuan style pork belly slices because they are fat but here they were paired with a special coriander from Sichuan that does not have such a strong aroma.
This light coriander aroma was great for balancing the fatty pork.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
川莊口水雞*$138:
mouth watering chicken

The chicken was great because it was boneless and each piece was on a cocktail stick which made them easy to eat!!
They were tender with a fragrant spicy taste that did not linger.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
老四川燈影牛肉 * $108:
old Sichuan translucent beef slices


These were sweet crispy beef slices which had a spicy aftertaste.
The beef was frozen and sliced by the Chef which shows their fines skills.
Although nowadays you can buy laboratory microtomes to thinly slice things.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
冰鎮鮮天麻 $118:
Chilled fresh gastrodia elata slices


Gastrodia elata is a herb normally found in soups in dried form.
Here they serve them like sashimi and I recommend ordering it because they are hard to come by.
There were a choice of two sauces but I liked trying them without sauces to see what they taste like natrually.
Without the sauce, the smell was similar to bamboo shoots and the texture and taste were like water chestnuts with a slight bitterness.



★☆★☆★☆★☆★☆★☆★☆★☆★☆★
茶香雞鴨戀 $158:
tea flavoured duck with chicken filling


This was duck stuffed with chicken which reminds me of Turducken.
Turducken is a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
The one here was just chicken and duck hence it can be called a Ducken!!!!!!!
The duck part was crispy and delicious with tasty chicken pattie adhered to it.
On the side, there were fried iron buddha tea leaves which were crispy and sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
成都水煮桂花魚 **** $288:
fish fillets in hot chili oil

The spiciness is not as spicy as it looks and the fish fillets were silky and smooth with a strong fish taste that you can still taste even though it is drenched in chili oil.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
郫縣紅油豆瓣魚 ** $248:
pi county fish in douban sauce

The fish was chunky with tasty bean sauce that was not cloyingly sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
內江乾燒京遼參 * $288香辣
Neijiang Fried Sea Cucumber


The sea cucumber was soft and delicious complemented by stirfried garlic and mince.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
巴蜀香辣爆蝦球 *** $220:
Bashu spicy prawn


When it came, you could see a dish of glowing fiery red prawns in chili powder and I could feel my face radiate. I did not try it because I know I will be in trouble the next day.
The other people tried it and said it was extremely hot!! Phew!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
紫蘇蒜香牛肉飯$128
Fried Rice with Beef and Perilla Leaves

Didn't try this because I was leaving some room for dessert.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
滋潤香菓潤喉露 $48:
Malva nut sweet soup


It was my first time trying the Malva nut which was grounded and served as a dessert with orange peel in it.
The texture of the Malva nut was like agar and bird's nest jelly and the taste was exactly like marmalade in a thin watery dessert form.
I found it interesting as well as delicious because I have not had anything like this before so I would recommend this dish to people who like marmalade and it would be great if they had other flavours like apple.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
拔絲香蕉 $88:
Candied banana fritters

This is basically a China town dessert with fruit covered in batter and deep fried coated with caramelized sugar.
The Oriental version in Hong Kong involves pulling caramel silk which is why in Chinese it is called butsee meaning pulling silk!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sichuan House
Wellington Place,
2-8 Wellington St
Tel:2521 6699

The odd one that is doing great

http://www.openrice.com/zh/hongkong/review/%E7%81%A3%E4%BB%94-oddies/2424509?tc=MYOR&con=rvw

Had this gelato in late september last year and the queue was endless.



All their dessert creations are wonderful because there are so many different items in it.
I tried ohh tea which had Italian low fat soft gelato served on a bed of earl grey bergamot panna cotta, caramel apple, butter crumbs, organic jasmine tea sorbet, hibiscus tea espuma, strawberry tea caramel popcorn, and a chocolate dipped teabag.
It was just amazing with all these different layers. I loved the tea sorbet and each spoonful would be filled with different delights that will surprise you.


At the very bottom there was creamy panna cotta which blended well with the milky gelato tasting just like tea with milk.
It will be just a matter of time until they open a second branch, hopefully they will have a bigger shop so that people can eat there instead of standing in the streets!

All you can eat at 滿屋日本料理

Tried the all you can eat at this place and celebrity chef Master Chau was filming there!


The restaurant is nice and spacious.


To order, there are a pile of order forms where you tick the items you want.

My favourite was the aloe vera salad which was sweet and refreshing.


The sashimi was fresh and there was a good variety.


Toro is also available in the all you can eat list and it melts in your mouth.

The fried selection had a good variety including tempura and croquettes.
Each item was perfectly golden and crispy.

The lamb racks were juicy and tasty.

The baked oysters were rich and tasty because the sauce had shiitake mushrooms and bacon which complemented the oysters nicely.

The highlight were the scallops which were served on a hot iron plate that keeps them warm and sizzling.
Each scallop was tender and covered in delicious sweet buttery sauce with crispy sweet onions to go with it.

今次黎到滿屋日本料理，為大家介紹既就係呢個鐵板帆立貝，先同大家講下佢嘅做法
首先將加拿大既大大粒嘅帶子，飛一飛水，放入牛油同洋蔥絲落鑊炒一炒，帶出香味,
加入帶子同少少嘅調味料, 然後放上鐵板, 再淋上師父秘製醬汁, 咁就完成架喇
師父話用鐵板一來帶子無咁快凍, 上菜之後仍然可以保持熱度,
帶子如果凍左, 會影響口感而且加埋鐵板做法, 帶子食落會比較香口,
原來師父用鐵板做帶子, 真係有原因, D帶子粒粒肉厚鮮甜，真係100%日本風味架！

They are also doing a birthday promotion so that if you celebrate with six friends or more for your birthday they will give you a bottle of Sake.


The episode that Master Chau was filming at this restaurant can be seen here!

Manyajapanese:
Basement, Metropole Building,53-63 Peking Road, Tsim Sha Tsui

Dine at Budaoweng anyday and anytime

I have been here numerous times because the restaurant has stunning views of Hong Kong being situated on the top floor.


As well as stunning views, Budaoweng Hotpot Cuisine has been awarded many awards.

At Budaoweng Hotpot Cuisine, you can satisfy your food cravings from dimsums, fresh sashimi to a warming hotpot.

Let's start with dim sum first, everyone is going to love the range they offer with delicious springy and soft steamed Malaysian cakes and plump Hargaus filled with crisp and springy prawns.



Not to mention for people who like Sashimi they have it as well!


Moving on to my favourite hotpot which this place is famous for because they are concerned on quality and not quantity.

My favourite was the fish maw which was soft and gelatinous with a strong taste after leaving it in the broth for a long time absorb the flavours.

They have lobster as well which is sweet and springy but I recommend eating it first before starting on the red meats.


Lastly, they have a lovely grilled platter for sharing which had grilled puffer fish, angus beef cubes and fish.
The grilled puffer fish was sweet and chewy, while the fish was loaded with fish roe and the beef cubes were juicy because the juices were locked in as it was grilled.

我為大家介紹呢度嘅日式燒烤拼盤喇！包括：燒雞泡魚乾、燒多春魚、汁燒燒安格斯牛肉粒
雞泡魚有好高蛋白質，營養豐富。
經消毒生曬後，製成雞泡魚乾，再經燒烤，成為燒雞泡魚乾，切成長條形上檯, 入口咀嚼時, 條條煙un香口, 真係食唔停口, 用佢來送清酒更加一流！
跟住出場係日式鹽燒多春魚, 對於怕魚骨而少食魚嘅人, 多春魚或者會是一個理想的食材雖然燒多春魚製作簡單, 但要做到多春魚條條香脆, 絕對要睇師父嘅燒烤手勢呢度嘅多春魚連骨都卜卜脆, 真係可以食魚唔lur骨! 哈哈至於汁燒燒安格斯牛肉粒師父用大火將牛柳粒燒至表面焦香，鎖住肉汁，牛柳粒熟得黎，肉質亦不會覺得太乾，仍然鮮嫩可口。
呢D咪就係師父嘅煮食心得啦。

Here is a video of Celebrity Chef Chau dining there.


Budaoweng:
3/F, iSquare, 63 Nathon Road, Tsim Sha Tsui