Steamed fish at The Food Gallery

Lobsters and oysters are now a standard item in Hong Kong buffets because it is the basic requirement that locals crave for.




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For me, I have to have cheese, Indian curries and Western dishes.
Cheese!!

Curries!

Terrines and other dishes that I like!!





The variety was surprisingly good and they even had Balman bugs which were a highlight at this other buffet I tried.

The star of the show had to be the steamed fish!
There is always a huge steamed fish at most buffets but here they have a selection of fishes for you to pick which is steamed to order, so it means you have a whole fish to yourself .


My favourite fish is the seabass because the fish is delicate but the species here are quite different to the seabass in Europe.
It was great that they had mini portions of Hainan chicken with rice and Stir fried crabs too.


Desserts counter:

Stiletto heel cupcakes



Heres what I had:
A creative and appetizing soup which had tomatoes, wild rice and lamb.


My delicious steamed seabass which I had all to myself.
The fish was fresh and silky.

Next I had cheese and seafood.

For my carb cravings I had authentic Indian rice with okra curry.

To finish off I had the almond and apple pudding which was not too sweet with cakey taste and texture

Chili jam from the condiments shop.

Supplementary Information
$548 + 10% per person on weekdays
$598 + 10% per person weekends
Includes coffee or tea.
+$75 for unlimited soft drinks and juices

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The Food Gallery:

Upper lobby level, 

The Langham Hong Kong, 

8 Peking Road, Tsim Sha Tsui

Singaporean in the East side of HK

This place serves Singaporean food hence it is called Pandan something in Chinese.
Went here for lunch but there was only one Singaporean dish on the menu.

It is so sad that non-Cantonese restaurants have to serve a majority of Cantonese dishes during lunch to get more customers because the locals are just too conservative on their food choices.

On the wall were some interesting dishes because the combination of ingredients were weird but this place has some hard core fans who have opened an account just to express their opinions on this place.

Tomato and mountain yam with vegetarian abalone
Lemon and pepper pork
Singaporean oyster omelette
Coconut sugar and black vinegar fish

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Anyway, tried the Singaporean chicken, which was ok but not outstanding and tried this other localized dish which was chicken with pumpkin and okra.
The chicken dish was a bit too oily and sweet but tasted ok however I didn’t like the chicken because it had chicken skin attached to it.

Finished off with the pandan barley drink, which was quite soothing and not too sweet.

Warabi mochi from Sushi Take Out

I felt like something sweet so grabbed some warabi mochi from this sushi place.
★☆★☆★☆★☆★☆★☆★☆★☆
black sugar Warabi mochi:



They were soft and sweet with a firm jelly texture covered in starchy yellow bean powder but the sweetness was a bit too sweet for my liking.
★☆★☆★☆★☆★☆★☆★☆★☆
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Cars and Italian food at Fiat Caffé

Kids will always be kids, they will rush over to cars and bright coloured objects.

I was with some relatives at the MiraMall when my little cousin ran to the fiat car at the Fiat Caffe.
We dined there because it was a car themed restaurant.

Fiat Caffe serves Italian food so here was what we had:
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Minestrone soup:

The minestrone soup was a bit different because it was thick with strong vegetable flavours with a nice tart tomato taste.
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Lobster bisque:

The lobster bisque was strong and rich.
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Figs and ricotta cheese salad:


This was a light and sweet salad for summer.

Beneath the rocket leaves were creamy ricotta cheese which tasted delicious with the grassy rocket leaves and sweet figs.
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Mushroom Ravioli with tomato sauce:

These were crescent shaped ravioli filled with earthy mushroom paste in the middle paired with tangy tomato sauce.
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Lamb shank:

These were two big lamb shanks on top of buttery mash in rich gravy but the lamb could have been softer.
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Kids meal:
For under 12s.




This was cute, the chicken nuggets and fries are served in a paper car and the portion is quite big as well because you get a pasta with it too.
It must have tasted nice because my cousin finished it within a flash.

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Honey figs margarita:

It was ruby red garnished with a sprig of mint on top.
The drink was really refreshing and not syrupy followed by the lovely fizzyness of the carbonated water and bits of sweet blended fig.
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Earl grey tea by The london tea company:

The earl grey tea had a strong bergamot taste which was fragrant but not artificial.
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A second branch of Mr Simms in Wan Chai

There is now another branch of Mr Simms in Hong Kong.



I got a packet of flying saucers.
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Flying saucers:


As expected the sherbet was clumped together because of the humidity.
Apart from that it was really nice because there was a cooling sensation of sweet and sour fizziness followed by the sweetness of the wafer when you chewed it.
I tried to dehumidify the flying saucers but it didn't seem to help.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mr Simms Olde Sweet Shoppe
G/F, 38 Spring Garden Lane, Wan Chai

Kimberley Chinese Restaurant's 25th anniversary

Kimberley Chinese Restaurant celebrates its 25th anniversary by serving some popular dishes from the past.

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Roasted suckling pig stuffed with fresh Chinese yam and glutinous rice


A crispy suckling pig stuffed with fragrant glutinous rice.
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BBQ pork grilled in Charcoal

A succulent piece of bbq that was not too sweet with a nice charred aroma.
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White peppered prawns

A springy prawn that had bursts of fiery white peppery flavour.
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Soybean, tomato and mixed vegetables in clay pot

A healthy pot of soybean soup with fresh vegetables and tomatoes.
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Organic turnip and beef bone broth

The broth was clear with a strong turnip flavour that balanced the beef flavour.
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Udon in tomato and fish broth:

The broth was similar to the soy bean soup above but the udon was too soft.
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Braised pomelo skin with prawn roe

The pomelo peel was soft and mushy flavoured by the prawn roe and gravy.
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Asparagus Fish rolls

This was beautiful glazed fish slices rolled with a sweet asparagus tip in the middle.
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Roasted "pipa" duck

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Kurobuta pork chop in balsamic vinegar:

The pork was tender but the balsamic vinegar was a bit too sweet and not tangy enough.
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Egg white and almond sweet soup

The almond soup had pieces of silky egg white with a bitter aftertaste.
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Red date pudding garnished with gold leaf

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Kimberley Chinese Restaurant:

M/F, The Kimberley Hotel, 28 Kimberley Road, Tsim Sha Tsui