Space out cookies from I.E Kitchen

I got these “Space out” cookies from I.E Kitchen Academie, which were featured on the newspaper recently.
They come in a silver tin with six flavours..

The cookies were crumbly and gone within a flash when I shared them.

Here were the six flavours in the tin:
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Naughty Boy:

This square cookie with raspberry in the middle looked like my childhood Jammie dodger favourite.

The raspberry jam in the middle was tart and made it stand out from the other cookies.
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Rosette:

Shaped just like a rosette, these were buttery and crumbly that they melted in your mouth.

According to IE, they are made with butter from New Zealand.
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The Elegance:

These are for people with a sweet tooth and the sweetness is not cloyingly sweet with pieces of white chocolate and hazelnuts.
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Tangy Honey:

The Tangy Honey had a nice citrus smell with pieces of fruit peel and yuzu flavouring.
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The Triple C:

This flavour is for coffee lovers because it has a strong coffee taste packed with lots of cashew nuts that you can see.
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Joyful:

The joyful looked like biscotti with lots of pistachio nuts in it that gave it a lovely pistachio aroma.

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The cookies cost $208 with six flavours inside.

For discounts and free delivery eligibility please visit their FB.
https://www.facebook.com/pages/IE-Kitchen-Academie-Culinaire/672755172812437

Curry night at Spices Island

On this road, there are so many choices for Indian food but with a fusion twist to cater for locals who don’t eat Indian food.

Went here because no one was dining there and the fact that Nepalese momos were on the menu and I LOVE INDIAN FOOD.

The best thing about this place is that there is no 10% service charge.

Here was what I had:

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Soup:

The soup was OK, just the usual vegetable soup found in Chinese restaurants.
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Mutter paneer:

This was the best mutter paneer I have had because the spiciness was just right and there were lots of peas in it and the paneer was nice and soft without that rubbery texture.
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Saffron rice:

Ordered this because I only eat Basmati rice, which is long, thin fluffy grains of rice.
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Naan:

A soft naan that was great with the curry.
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Chicken Momo:

As well as curries, Nepalese momos are delicious. I got hooked on them when I tried them at Nepalese joints on the HK side.

The sauce is the most important because it really makes it delicious since it has a short fiery kick as well as a really flavourful taste.
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Indian Tea:

It tasted like Hong Kong style milk tea with Cardamom in it.
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Spices island:
Shop 6, G/F, Po Fat Building, 

273-285 Temple Street, Jordan
佐敦廟街273-285號寶發大廈地下6號舖
Tel: 2365 5539

Bloggers 2016 gathering at HKECE’s Golden Bauhinia

As CNY is fast approaching, everyone is getting together for dinners before CNY.
We had a bloggers gathering at Golden Bauhinia with the people from HKCEC.

It was a fun rainy night and here were the dishes we had:

Started with a plate of appetizers of jellyfish in three ways, crispy roast suckling pig stuffed with prawn paste, fried fish and a plate of bittermelon in plum sauce arranged like flowers.

I love jellyfish so I was really happy it was done in three ways because there was quite a lot of it.
One was spicy, one had a refreshing vinegar dressing and the other was mixed in spring onion oil.
My favourite was the vinegar and spicy one.
The roast suckling pig was crispy with a layer of prawn paste on it that made it tasty.
The fried fish was also fantastic because it was boneless and crispy.

Next we had the morel mushroom, abalone and whelk soup which was a rich dark brown colour.
There were lots of morel mushrooms in it.

After the soup, we had my favourite dish which was duck’s feet, pomelo peel and fish maw in gravy.
I loved the fish maw and duck’s feet because it was gelatinous and flavoured by the rich gravy.
The pomelo peel was also good because it was mushy and soaked up in gravy.

We then had steamed fish that was steamed perfectly and the fish was delicate and flaky.

The chicken with crispy skin was served but I was quite full at that point but still ate it and the lovely crispy lotus roots..

For vegetables we had my favourite crisp pea sprouts in a light soup with wolfberries and razor clams.
The razor clams were the best I have tried because the texture was soft and it sweet.

To finish off the meal we had glutinous rice with fragrant preserved sausages, which was warming and filling.

For desserts there was sago and lotus paste pudding, egg crisps and steamed pear stuffed with a date.
I really liked the egg crisps and sago.

When we left, we were given a beautiful box of CNY puddings with Turnip cake with Parma Ham and dried shrimps and sweet red dates and osmanthus pudding.

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Turnip cake with Parma Ham and dried shrimps:

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Sweet red dates and osmanthus pudding:

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Golden Bauhinia Cantonese Restaurant.
G/F Hong Kong Convention & Exhibition Centre, Wan Chai

Pre Chinese New Year gathering

When I first heard of this restaurant, I really fell for it because the pronunciation is the same as the Government house 禮賓府 so I was a bit surprised that the public could go in for food.
Anyway, it turns out the name of the restaurant is 禮賓傅 which is still pronounced the same but the last word means Master.

Although the name is slightly different, it is still related to the ‘Government House’ because this place serves dishes that were served to officials at the ‘Government House’ because Chef Chung previously catered for government officials there.

Chef Chung has previously prepared dishes for world leaders such as President of PRC Xi Jinping, Premier of PRC Li Keqiang, Prime Minister of Russian Dmitry Medvedev, and former President of PRC Hu Jintao, former President of the United States George Bush and former Prime Minister of the United Kingdom Margaret Thatcher.

Lai Bun Fu is themed with elements from colonial days with Chinese antiques and British bits and pieces.

Went here for a pre-Chinese New Year gathering so we had some warming snake potage as well as festive dishes.

Here was what we had:
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Deep-fried Jinhua Ham and Dried Oyster Rolls:

This was good because they have used the bacon and oyster concept where they have replaced bacon with Jinhua ham, which gives the oyster a nice saltiness without the smokiness.
It was an oyster rolled in ham then dipped in batter and fried.
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Traditional Snake Potage:

This was a great warming soup on a cold day with crispy red beancurd flakes and traditional petals to garnish the potage.
I liked the potage on its own without the petals and there was a nice strong fruit peel taste.
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Lai Bun Fu’s Classic Big Bowl Feast:

The big bowl feast had all my favourite ingredients because it does not contain any fatty pork belly or pork skin which are substituted with prized sea cucumber and fish maw.
The remaining sauce in big bowl feast was fit for a hotpot so we ordered extra vegetables to put in.
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Stewed Mutton and Beancurds:

The mutton was soft and delicate paired with my favourite fermented beancurd sauce.
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Braised Beef Brisket with Assorted Peaches:

As this is the year of the Monkey, there is a myth that cheeky monkeys will always steal peaches hence there are peaches in this dish to make it festive.
The chunks of beef brisket were soft and big and the peaches made it appetizing.
Personally I liked the apricots in this dish.
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Lai Bun Fu Fortune Bag:

When this was served, it was a huge tofu skin bag/sack with smaller tofu bags surrounding it.
Inside this huge tofu bag was a whole chicken stuffed with glutinous rice, but my favourite item was the smaller bags which are vegetarian filled with crunchy vegetables.
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Steamed Eel with Soya Sauce:

This was steamed fresh eel with black bean sauce.
It tastes nice but I eel bones and I just don't get along.
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Stir-fried Lotus Roots with Young Ginger, Chestnuts, and Goji Berries:

This was a vegetable dish to balance the meal, there was a nice crunch and gingery taste.
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Golden Sea Uni Fried Rice with Clams:

A fried rice that is memorable because it has springy clams complimented by creamy uni.
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Double-boiled Snow Fungus and Lotus Seed:

To finish off, had this nutritious sweet soup that contained snow lotus seed that has a sticky viscous mouthfeel.
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Lai Bun Fu 禮賓傅
5/F, 18 On Lan Street, Central