[DALLOYAU Cafe] More than just sweet treats at this Cafe

DALLOYAU which used to offer just Macarons and cakes now serve a good range of comfort dishes at the new Pacific Place branch on the third floor.

The cake selection is as good as always and it is impressive that they have a gluten free cake as a choice.

As it was a cold day, we started with soups:
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Parisian vegetable soup:

To most people, it looks like finely diced vegetables but I really liked it because it was light and tasty consomme.
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Onion soup with cheese toast:

The onion soup was also good because it was sweet with a concentrated onion taste that wasn't too salty.
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Lobster soup:

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Lobster salad Religieuse:

This was a savory version of the Religieuse dessert, the top choux is stuffed with avocado while the bottom choux is filled with lobster.
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Baked scallop:

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duck confit opera:

This is a close up to show the beautiful layers.
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Norwegian salmon roll:

The salmon roll is so much more stunning than the photo because it is wrapped in a delicious clear savory jelly.
In the middle there is a poached egg with a runny yolk which makes it evilicious and gives it a surprise to someone who is having it for the first time.
The gem lettuce on the side has been drizzled with lemon juice so it is really appetizing.
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Duck leg confit:

Next was the signature duck leg confit, the meat was soft and supple that it came off the bones easily.
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Croque Monsieur:

I had to get the Croque Monsieur because I just love cheese and ham.
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scones:

Finished with a scones because scones and cream are irresistible.
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Also had other cakes and drinks.
The Earl Grey and chocolate was a wonderful hot drink to end dinner.
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chocolate truffle opera:

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Mille feuille chataignes et clementines:

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Christmas Log Chocolat Orangette:

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[DALLOYAU Cafe]
Shop 325B, L3, Pacific Place, Admiralty, Hong Kong

[Kee Wah Bakery] Christmas 2017

This year, I received another big box for Christmas and it was from Kee Wah Bakery.
It was filled with sweet treats.

The cookies by Kee Wah Bakery has an element of creativity in it where you can decorate them with icing sugar pens.
In the box, there are three different flavours: chocolate, ginger and cinnamon in three different shapes Christmas tee, heart and a star. There are two icing sugar pens for you to decorate them.

At first, I thought the icing sugar was stuck but you have to put them in hot water to melt the icing inside.

Cookies decorated by me:

All the flavours were good, my favourite was the ginger and cinnamon and the icing sugar adds an extra sweetness to it.

The Christmas bauble was filled with my favourite nougat and ginger candies which are so moreish that you finish them as soon as they are opened.

[Fûhn] North American Pho satisfied here

In UK, I had no fuss or complaints with Vietnamese food but I found myself avoiding it in HK because the quality and taste is so different from UK.Recently heard of Co Thánh but it didn't really motivate me, but Fûhn did because they specialize in North American Pho which I have always wanted to try. The reason why Fuhn appealed to me is that CBCs, ABCs and celebs are always raving about how good the pho is over there just like how the texture and taste of ricerolls and noodles are more elastic and not sweet by default in UK. The noodles are served with herbs such as basil, perilla, fish mint, rice patty herb, which you can add according to your preference.

You also get a side of beanshoots, chili and lime for the noodles. The beanshoots are impressive because each one has had the top and tail removed so they look clean and fresh.

Moving onto the noodles, we got the XXL special beef pho where the bowl is so big that it takes up most of the table and the chopsticks and spoon seem tiny in proportion.
This is the size you would get in the US and Canada.

Tried the broth first which instantly got me hooked because of the strong herbs yet the broth was clear and light free from a layer of oil. It was savory and not sweet like Hong Kong phos and the noodles were just right flavoured with that broth. The noodles were topped with thinly sliced onions, raw beef, cooked beef, beef tendons, beef balls and beef tripe. I really liked the beef tripe because it was sliced to about 4mm so it hung more soup and it was less chewy to chew!!

We also had a platter and the prawn cakes were the best, they were tasty and fluffy with chunks of prawn in it which tastes like the prawn paste they use in UK's sesame prawn toasts served in Chinese joints.

Finished with avocado milkshake and Vietnamese ice blended coffee, both did not disappoint but there was tomato smoothie on the menu too so it will be on my drink list on the next visit, so will the chicken noodles.

On Fridays and Saturdays, it will never be too late for pho as they close at 4am!!!!!!

[Fûhn]
1/F The L Square,
459-451

[Wanchai, Yat Tung Heen] Winter delights

Winter is the time for lamb pots and snake soup.
My first meal for these winter warming dishes were at Wanchai's Yat Tung Heen.

The location is near Wanchai star ferry so the restaurant is nice and quiet.

Started with the star of winter, the snake broth with fish maw that serves 4-5 for $1080.
It was thick and warming with silky fish maw.
I liked the taste of age peel and the crunch from the black fungus and ginger.
It is served with lemongrass, Chrysanthemum petals and crispy pieces which you can add according to your preference.

For carbs, we had the glutinous rice with Chinese preserved sausages, another classic dish.
It had a fragrant smokey taste.

The lamb pot which is always my favourite is complex in taste because it is cooked with a mix of fermented red beancurd and fermented beancurd.
The lamb was soft and tender while the beancurd sheet absorbed the delicious sauce.

The last dish was interesting as it was my first time trying eel cooked with dried duck leg, I never thought that these two could go together so well.
The air dried duck leg is similar to parma ham.
In the pot, there were juicy big chunks of sweet radish that has been infused in this delicious gravy.

For dessert, it was good as expected.
[See how springy the buns are]
https://www.youtube.com/watch?v=3S09YU1gIK4

The steamed custard buns were cute filled with silky egg custard filling and the sweetness was right.

The Layered Malaysian cake had a twist to it because it was layered with custard.

Again, both were fluffy and springy but then all their desserts and dimsums are top notch!

[Wanchai, Yat Tung Heen]:
2/F Great Eagle Centre,
Tel: 2878 1212

[City Garden Hotel] Christmas buffet

Garden Café at City Garden Hotel is always my favourite places for buffets.
For Christmas, it got even better because they have Christmas dessert paradise as well as traditional roast turkey.

The buffet kept me busy all night because there was something delicious at every station.

There are some starter shots before dinner which you can drink while you are waiting for friends and prepare yourself for the feast.

The seafood was good and the salads were fresh and the caesar sauce made the salads moreish.
You don't except congee to be tasty but it was with a chicken infused into it.
The noodle station was another place for my carbs craving because the tomyumkung broth was strong.

Carvery:

Desserts:
I love desserts and the donuts were comforting for me, the bite size was good and they were filled with jam, then there was my favorite pandan cake as well as the chewy sachimas.

 All cheesecakes!!

If you reserve and pay a deposit, you can take part in the “Build Your Own Snowman” session.
Limited to one snowman per table and only 30 snowmen will be built each night on a first-booked, first-served basis.

Christmas special drink Eggnog!!

30% off when you book direct online.
Garden Café
1/F, 9 City Garden Road, North Point, Hong Kong
+852 2806 4922