Fit for a modern Chinese Cinderella

I love Tang’s Cuisine because the food is delicious and it would be fit for a Chinese Cinderella to dine here with huge golden birdcages in the restaurant.

There is a nice modern twist to the food as well which makes it glamorous.
Every course was memorable but the starter and ending was fantastic because of the Western elements and it was my first time trying Nostoc.
We started off with a platter that had red wine cherry goose liver, Crystalline ice plant salad and Slow cooked salmon.

The cherry goose liver was velvety and fragrant complimented by the mouth watering red wine gel coating.


The Crystalline leaves are always a favourite of mine because I love that texture with all these studded droplets of fluid on the leaf that burst when you eat it.


The salmon was smooth and delicate.

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Tang’s golden roasted pigeon:

The pigeons served here are only 20 days old which give it a delicate and tender texture.
During dinner, they will give out half a pigeon to each diner.
The pigeons are currently on promotion at $38 each.
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Chinese soup:

A nutritious soup boiled with fish maw.


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Sauna abalone steamed in wolf berry and chrysanthemum tea:


The abalone preparation was quite entertaining to watch because rose wine was poured on to the pebbles and set alight, and then wolf berry and chrysanthemum tea was poured over it and the lid put on to let it steam like a sauna resulting in abalone with a floral fragrant complimented by fine salt.


+++++++
Sparkling stars (fish)

Basically this was fish done in three ways: fried, in light gravy and minced.
A fish lovers delight.


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For vegetables we had this hollowed out wintermelon filled with prized Chinese fungas and crispy Chinese ham surrounded by pea sprout leaves.


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The following dimsum are auspicious dishes for the New year with with a creative prawn dumpling which looks like a mandarin because the dumpling pastry is made with yuzu which makes it appetizing.



The Roast goose puff was elegant filled with shredded duck in rich gravy.



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Steamed coconut with nostoc 葛仙米:

As you can see I was obsessed with the nostoc because it was the first time I saw it.
They are seaweed pearls which are pretty in different shades of green/brown.


There was so much nostoc in it.
The Nostoc was like these big crisp tapioca seeds swimming in sweet young coconut soup.




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Healthy vegetable juice:

It was really nice how they ended the meal with two different fresh vegetable juices which help to digest and detox.
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Tang's Cuisine 唐宮壹號
8/F, Hopewell Centre, 183 Queen's Road East, Wan Chai.

Hong Kong McDonald's serves lilac coloured softserve

McDonalds Hong Kong has launched the purple potato softserve so went and tried it.

The McFlurry has meringue bits and the sundaes have purple potato syrup drizzled on it.

As I was mainly interested in the softserve and meringue I decided to get the McFlurry without the Oreo because the oreo doesn’t quite match purple potato and the taste is too sweet and overpowering.

The purple potato taste was pleasant and it is basically artificial fllavouring just like the ones they put in Taiwanese teas and it is similar to the typical flavours you get from Monins syrup.

They also serve purple rice soymilk which tastes more like purple potato so I suspect the flavouring is purple potato and not purple rice and it makes sense that it could be purple potato because they don't need to buy another flavour to launch a new product.

A classy place for dinner at Osteria Felice

After going to the carnival, Osteria Felice was close by so went here for dinner.
Friendly waiters greeted me and the one who was responsible for our table was really nice and knew so much about cocktails.
They had a create your own Martini option where you tick a gin or vodka base and then match it with different options as shown on the sheet.

I chose dirty Vodka with pickled garlic which came out surprisingly well because it had a savoury smell that made you ready for dinner.
The strawberry cooler was also good because it had a natrual strawberry taste with a great fizz.

After the drinks we started on the dishes, there were so many of my favourites on the menu so we ended up ordering too much and we were quite full by dessert.

Started with roasted Heirloom cauliflower’s which were flown from Australia, they were pretty in white, green and rare purple garnished with capers.
The florets were crispy as described by the waiter with a nice salty flavour to it.

Then we had the classic Vitello Tonnato tuna mayo a well-known Italian cold dish of sliced veal covered with a creamy, mayonnaise-like sauce made with tuna.It was creamy and had a strong tuna taste with tender thin veal slices beneath it.
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The crostini turned out to be a star because it had creamy burrata cheese and smoked sardines.
The sardines were different because it had a silky texture with a nice salty taste that paired wel;l with the cheese and crostini.

For pasta, there were two must eat items: Squid ink linguine Hokkaido sea urchin and parsley and Linguine with Sicilian red prawns cherry tomato.
I just love red prawns and the linguine was al dente while the squid ink linguine was infused with white wine and prosecco.

Our last main was the roast duckling with grappa-preserved cherry sauce, which was meaty and tender paired with a cherry sauce that was slightly bitter and sweet.

We finished dinner with Tiramisu and chocolate fondant with mozzarella gelato.
I loved the Tiramisu because the alcohol taste was prominent.

The chocolate fondant oozed with runny chocolate sauce.

Osteria Felice
G/F Hutchinson Building,

ProMini Power Station A4

I absolutely love this extension plug from Magic-Pro, HisTrend.HK because it has 4 USB ports.

These days I find myself charging many items all over the place which makes me disorganized by forgetting where they are.
The ProMini Power Station A4 is really useful because I can charge up to six items in one go all at the same spot!

It has passed safety tests as shown on the label.

Clear information in English with instruction manual with details of the voltage output.

In the box, there is an extra copper USB cable which comes in handy.

When the power station is plugged, there is a blue light on the side to indicate that it is on and there is a safety on/off switch on the left.

More information on ProMini Power Station A4:

Magic-Pro：http://www.magic-pro.com/?route=product/category&path=60 HisTrend.HK：http://www.histrend.hk

Purple potato mochi

Mochi flavours used to be just mango but now they have Durian and even purple potato.
Tried the Durian a while ago so this time tried the purple potato, which looks like Ube icecream mochi by a local dairy brand.
The purple potato mochi was really nice and not too sweet, the mash was thick and velvety but the purple potato was a bit dry.

Moo Mi Ci:

G/F, Tsui Yuen Mansion Phase 2, 

8 Kwong Wah Street Mong Kok.

Winter menu at AVA Restaurant Slash Bar

It was my first time at AVA hence I was mesmerized by the beautiful views of the harbour.
Went there for the winter menu which costs $628 per person or an extra $250 with wine pairing which I did not opt for.

Started with bread and the famous tricolour butter made by AVA.
There was pesto, garlic and tomato butter.


★☆★☆★☆★☆★☆★☆★☆★☆
Quinoa with avocado mousse wrapped in eggplant mixed salad:

The salad was good especially the greens because the salt in it made it tasty.
As for the eggplant, they had a smokey charred taste and aroma.
★☆★☆★☆★☆★☆★☆★☆★☆
Cream of morel mushrooms soup with fresh cream:
Wine: Casa Lapostolle Chardonnay 2011


The soup was good but I found it a bit too creamy.
★☆★☆★☆★☆★☆★☆★☆★☆
Risotto with shrimps & Saffron topped with caviar
Wine: Casa Mentelle Sauvignon blanc semillon

The risotto was nicely done because the grains of rice were al-dente covered in rich creamy sauce which was balanced by the saltiness of the caviar.
★☆★☆★☆★☆★☆★☆★☆★☆
Slow cooked beef wagyu cheek
With herbs and white wine , mash, veg
Wine: Chateau gemeillan medoc cru bourgeois 2011

The beef cheek was a bit dry for my liking and not gelatinous.

★☆★☆★☆★☆★☆★☆★☆★☆
Granny apple & rum raisin crumble with vanilla sauce
Wine: bottega prosecco DOC NV

For dessert, we finished with this apple crumble which was jazzed up by rum.
★☆★☆★☆★☆★☆★☆★☆★☆