East Ocean mooncakes x Twinings tea pairing

Mooncakes are really heavy and sweet that you always need to wash it down with a strong Chinese tea.
As well as Chinese tea, other teas can also be paired with it.

East Ocean has done a mooncake pairing with Twinings tea which costs $60 in a limited edition tea can.

Here are the pairings:
-White lotus seed paste mooncake with rose garden black tea
-Mini egg custard mooncake with summer berry green tea
-chocolate custard mooncake with London Strand Earl Grey
-low sugar white lotus seed paste mooncake with pure sencha green tea
-red bean paste mooncake with budding meadow camomile tea.

Personally I prefer modern mooncakes filled with egg custard and the chocolate egg custard so for my teas I would pair it with the London Strand Earl Grey and Pure sencha green tea because I prefer my teas straight forward.

Anyway, that day we got to make our own tea blends and custard mooncakes.

The freshly baked mooncakes were divine because the pastry was very aromatic and the custard filling was really velvety.As well as mooncakes, there were other snacks like crispy curry triangles which reminded me of British style Chinese spring rolls.

East Ocean Seaview Restaurant:

11/F, One Peking, 1 Peking Road, Tsim Sha Tsui

Reminiscence dishes of the past

Everywhere in the world, everything is changing and evolving which is the same for the food industry and meal habits.
Old recipes are being used less.

At Jade Garden, they have come up with a selection of dishes so that you can reminiscence the past.
Also available at Maxim's Chinese restaurants (not to be confused with MX) until the end of September.

In the day you will find a selection of dimsums and there are different dishes for the night.

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Steamed white sheet dumplings stuffed with pork, mushroom and bamboo shoots:
The dumpling skin is made with grounded white rice filled with goodies.


Steamed layered tofu sheets with pork and mushrooms:
I was surprised to see this because it looked like a Chinese lasagna with layers and layers of tofu skin with pork and mushrooms in the middle.



Steamed minced pork topped with chicken and pigs tripe:



Steamed big bun stuffed with chicken, pork:
This was a giant steamed bun filled with chicken and pork, supposedly ordered to fill up the stomach!



Steamed dumpling stuffed with scallop, mushroom, pork and shredded conpoy:
This is another classic dumpling filled with soup and the dumpling skin was firm and strong which held it together nicely.



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In the evenings, here are the dishes that you can order.

Double boiled pigeon stuffed with birds nest in supreme broth:



A pigeon stuffed with birdsnest with its bone skillfully removed.



Sauteed sliced squid and dried squid with Chinese kale:



Roast pork stuffed with salted egg yolk and preserved sausage:
This is similar to the chicken with a pieces of liver and lard but the roll has salted egg yolk preserved sausage.



Deep fried toasts topped with shrimp:
Each piece has a whole shrimp on it.



Roasted chicken in two ways:
The whole chicken arrives intact and the skin and meat is sliced off and put on top of the rice crackers and the rest is used for stir fried minced chicken.

-crispy rice crackers topped with chicken skin, goose liver and cucumber.



-Stir fried minced chicken with lettuce and preserved vegetables.



The smoked sliced butterfish with fruit salad looked like tandoori but it had a smoky taste.



Braised hairy gourd with minced pork, conpoy and dried shrimp in casserole:
A light and healthy dish that is good for the eldery.



Baked fish intestines with pork, tangerine peel and doughsticks:
This was my favourite because it was bitter but not pungent but there may be a few bones in it.



Steamed fish head with pickled ginger and gooseberry sauce:
I was expecting this to be sour but it was quite sweet.



Dessert was a surprise because I really liked the white sugar pudding.
It was a chewy white pudding in the middle that was not too sweet contrasted by the crispy surface.





Steamed egg custard with ginger, topped with souffle:
The egg custard has been made fancy and it reminded me of a lemon meringue.
「翠園」
Jade Garden, Phase three, City Plaza,

Tel: 3692 4499

Girly Teppanyaki

Went here for Teppanyaki and my food was cooked by a female Chef called Circle.

It was fun watching her skilfully serve each course.

Looking at the menu, there were various sets and the even have a set for vegetarians which I really wanted to order because it had lots of tofu dishes.
Unfortunately, the vegetarian set had to be reserved in advance.

In the end I had the Teppanyaki Wagyu set..

The good thing is that they are quite flexible with the set menus so if there is something you don't eat they can change it.
There is a Western touch to the dishes so you will find lobster bisque and mushroom soup on the menu!

Here was what I had in the Teppanyaki Wagyu set.

Started off with Sashimi salad (hokkaido scallop and tuna).
The leaves were crisp and sweet with pieces of fresh sashimi.

For soup, I went for the Japanese milky fish soup which was divine because I love fish soup with a touch of ginger.

It was paired with Signature Italian toast topped with tomato salsa.

Next I had the baked flaming Hiroshima oyster in aluminium foil which was set alight before they serve it.
The oyster was really flavourful with a smoky taste and crispy dried shrimps on top..

The Deep sea grouper fillet with sundried tomato and tartar sauce was interesting because the sundried tomato gave it this Mediterranean touch.
The unami taste of the tomato and fish went together well.

The Japanese kobe pork sliced rolls were light and springy on a bed of julienne cabbage.

The Japanese Kagoshima A4 steak was cut into cubes and each cube of beef was juicy with beef oils melting in your mouth paired with fancy salt and wasabi.

After having the beef, the grilled veggies helped to balance the meats.

Finished off with a filling Lady Fried rice which had tiny fishes that represent the Lady.
I found the fried rice a bit too sweet for my liking because of the sweet pieces of radish.

Last but not least, it was fun watching the Doriyaki pancakes being made and she had this cute ladle which holds just enough mixture to make the pancake.

I chose the salted icecream which complemented it nicely and it was really good that the red beans were separate so you can mix and match with the pancakes.

In addition to the Wagyu set, I also tried the slow cooked abalone which was cooked in glass plastic with konbu giving it a lovely flavour.
When it was served, there was delicious foam which made it even silkier and the cod roe gave it an extra saltiness to it.

心鐵板燒 Hato Teppanyaki
Address：尖沙咀亞士厘道17-19號18樓

17-19 Ashley Road, 18/F Floor, TST
Tel：2657 2800