The L❁❤E of Wan Chai is back

This shop used to be round the corner on Spring garden lane famous for its $16 bowl of wonton noodles.
It closed down a while ago and now they are back at Cross Lane.

I was surprised to see they were back and the prices are still the same and there is still that lovely prawn smell around the area which is how I discovered this shop.
The new place is better and spacious and I hope it keeps that way because it is very clean at the moment.
One of the ladies there had excellent linguistic skills, she could speak English, Philipino and Cantonese.
Prices are still $16 for noodles and a topping.





Sauces at the table: soy sauce, vinegar, fish sauce and chili oil.





I got the flat rice noodles with wontons and the wontons are still springy and fresh.



The white fishballs were ok but I just wanted the noodles because I was craving for that weird alkaline taste.

After having the noodles, the COKE is recommended because it helps neutralize the Alkaline in the mouth and bottled coke always tastes better.


Kuen Kee Won Ton Noodle

10 Cross Lane, Wanchai

權記雲吞麵
灣仔交加街10號舖地下

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