Supersupergirl's restaurant reviews

Saturday, January 17, 2015

Butterball turkey rocks at HMV Kafe

In the UK, hmv is a renowned music store but in Hong Kong they have the hmv Kafe.

I went to the Happy Valley branch because there are good dine in options.

Started with smoky Earl Grey which had a rosy flavour.

For food, here was what I had:

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Seafood cake:
Pacific crab meat and slow cooked salmon mousse with ginger butter sauce

I loved this seafood cake because it was crispy on the outside and silky in the middle with velvety mashed potatoes, crabmeat and salmon mousse.
There was a hint of fruit peel which jazzed it up.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Linguine alio vongole:
sauteed NZ Diamond clams with garlic, basil and white wine sauce.

This was impressive because they used Diamond clams which have light taste yet the clams are juicy and plump.
The linguine was al-dente tossed with white wine and garlic.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Butterball Turkey:
Served with baby carrots, brussel sprouts, asparagus and mash.

The white meat was extremely tender, juicy and soft because they serve Butterball Turkey.
Butterball turkey is a famous company that supplies soft and juicy turkey.
As well a the white meat, they also served the red meat which was grounded into a patty with truffle to make it tasty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
US Iberico pork loin:
served with salad of baby greens, diced beetroot and special plum jam,

For pork lovers, this is a big juicy pork chop served with fruity beetroot.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Strawberry mille feuille:
Homemde custard cream, fresh strawberries and strawberry coulis

The mille feuille was surprisingly good because the layers were really crispy with a buttery taste and the custard sauce was light.
Each layer had fresh slices of strawberry which balanced the sweetness of the custard sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Interesting apple crumble:

Great place for gatherings at Tamarind Pan-Asian Restaurant & Bar

Went here for a gathering on a Sunday and there was virtually no one so we had the restaurants to ourselves.

At Tamarind, they serve Thai food and Indian food.

Started off with prawn crackers and poppadoms.

Indian food always taste good and my favourite was the Tandoori chicken because it had a lovely chargrilled taste while the chicken was tender.

The saag paneer was too spicy and it was the spiciest saag paneer compared to other restaurants I have tried but the aloo gobi was the best I have tried.

Thursday, January 15, 2015

This Sichuan joint has potential

The photos here looked promising so decided to try it out.

After browsing the menu there were quite a few items I wanted to order and the prices were reasonable because of it's location.

Ordered the bean noodles in chili oil and the Chengdu dan dan noodles.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
[b]bean noodles in chili oil:[/b]

These bean noodles (Liangfen) were slightly off-white in colour, translucent and thick made with mung bean starch which have a jelly like texture.

They were in quite a lot of spicy hot chili hot oil which had vinegar in it to make it more appetizing.

Unfortunately, I found them too spicy but they were as good as the ones I had at the Mandarin Oriental.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
[b]Chengdu dan dan noodles:[/b]
The noodles were flat and white which are better than those soft round ones.

I was told to mix the noodles and sauce quickly.
The dan dan sauce was different because there were no peanuts in the sauce but there were some black bits which were quite salty and gave it a nice flavour but again too spicy.

The noodles had an interesting bean taste which reminded me of Wei Lih jah jan mien instant noodles that have a sachet of chili and black bean paste found in UK's Oriental supermarkets in UK.
http://www.theramenrater.com/2012/11/11/re-review-wei-lih-jah-jan-mien-instant-noodles-with-fried-soybean-paste/

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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[b]The bill:[/b] $80
[b]Service:[/b] OK
[b]Yummy factor:[/b] good
[b]Spiciness levels:[/b] HOT
[b]Napkins provided:[/b] yes
[b]English Menu:[/b] Yes
[b]Air Conditioning:[/b] Yes
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Sichuan Cuisine 蜀香

8 Kwong Wa Street Mong Kok

Death by chocolate at 富豪餅店

There are many chocolate related desserts called Death by chocolate but I have never tried one.
We were lucky to try this luxurious death by chocolate cake from Regal patisserie at a gathering.

It had a metallic appearance which I thought was whipped chocolate cream but it was hardened thick truffle paste.
In the middle there were two thick layers of chocolate ganache.
After having a few spoonfuls it got a bit sickly.
All I can say is that it was thick and heavy that the chocolate ganache in the middle is enough to bake quite a few chocolate cakes!!!

NOT going to try their savoury stuff EVER again!~ Ice Cream Gallery

Previously tried their lobster and escargot icecreams at their Kwun Tong branch which were horrible not because it was lobster or escargot but because it was sweet.
I have also tried their sweet icecreams which fared better.

This time they came up with this interesting congee flavour with fried dough sticks.
Before ordering I asked the staff if it was SWEET OR SAVOURY and she said it was definitely not sweet hence I ordered it.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Congee icecream:
油炸鬼白粥

The texture was a failure because it was hard and powdery.
When you put the spoon in it, it was crumbled into frozen chalk.

The worst part was the taste because it was so chalky and sweet when I was expecting a savoury taste.
Even if I had a real cold congee it wouldn't be sweet!
Anyway, apart from congee, there were also gingko nuts in the icecream.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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