Greggs Scotch Pie exclusive in Edinburgh

Greggs Bakeries are everywhere but you will find exclusives items down South, up North etc.
In Edinburgh, they have Bloomers, Scotch Pie, Empire Biscuit, Fruit Scone, French Fancy, Pineapple Cake, Devon Doughnut, Jumbo Choc Ring Doughnut, Vanilla Doughnut and Apple Danish.
I only managed to spot the Scotch pie and the Devon doughnut which is a ring doughnut with cream.
The Scotch pie is basically a meat pie made of beef and mutton in a crumbly thin shortbread pastry with smooth minced meat in the middle.
Overall, nice and some vinegar would make it taste even better.

New branch of Krispy Kreme on Oxford Street

 

A touch of East London at Sangri Indian, Croydon High Street

Although I am always trying out different restaurants.
Sangri Indian is one that I return to because their food is comforting just like this restaurant in Stepney Green which closed down.
I love their vegetable side dishes as well as their rice.
The lemon rice I had is fluffy and appetizing which goes well with lots of dishes and the spinach mushroom side is amazing.

Also tried the butterfly king prawn which was massive as they use a whole tiger prawn.

#ssgcronx

The best E-fu noodles and Beef tendons in town at 九記牛腩 Kau Kee Restaurant

Kau Kee is a really famous joint for beef brisket so expect long queues.
[Visited this place twice and both visits felt very different.]

Usually beef brisket is paired with flat rice noodles, thin yellow noodles and other options but here it is popularly paired with E-fu noodles and it tastes so good that they serve plain E-fu noodles in soup too.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Beef brisket, tendons and E-fu noodles in curry sauce:
[First visit]
The curry was really nice because it had lots of caraway seeds in it which is how a good tasting beef brisket curry should contain.
Sadly the last time I had this delicious tasting beef brisket was in the UK which is a bit of a shame for something that I should be able to get readily in Hong Kong.
It was slightly too spicy and salty but it was good and the beef was soft.

[Second visit March, 2024]

On the second visit, I got more gelatinous and melt in your mouth tendons which was pleasing.

The brisket was a bit too tough and chewy this time but overall not bad but I could not taste the caraway seeds this time.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Plain E-fu noodles:
These are the best plain E-fu noodles you can get in Hong Kong.
It is really difficult to get good tasting E-fu noodles because not many people order this at restaurants so the uncooked noodles (in dry form) have probably been sitting there for quite a while therefore going rancid because of the environment.
But here, they are served nearly every minute which means they do not stay in the storeroom for long from the time they arrive from their suppliers.
Anyway, the E-fu noodles were lovely and al-dente when they arrived and the broth was sweet, loaded with lots of spring onions giving it a fresh taste.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Restaurant menu:
Since the last visit, the menu has improved, the menu at the table now has English, Thai, Japanese etc.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Sipping tea at 貮叄書房 jisaam books on Gough Street

Discovered this book shop on Gough Street serving drinks and light snacks so went in for tea.

There was tea and coffee so I ordered the oolong tea which will last you all afternoon.

The Iron Buddha tea was nice and fragrant and the environment was quiet and relaxing.

貮叄書房 jisaam books 

49 Gough Street

Goose breast noodles from Michelin starred Yat Lok 一樂燒鵝

This has been on my list to try and now ticked off.
I have never been keen to try because it's always luck with chopped meats.

Obviously, the goose leg is the signature and what is is famous for but I ordered goose breast to guarantee some meat but in reality 30% was meat.
You get 8 tiny pieces. 3 had proper breast chunks.
Rest was skin and off cuts.

The noodles were just the usual with a texture like al dente spaghetti.
For hkd80 you can get much better quality in London like Royal China.
On the menu, there was duck back which I assumed was the boney part.
Hopefully, this wasn't the meaty part.

Oyster Broth dipping ramen at NEXT Shikaku

Finally tried NEXT Shikaku which specializes in oyster broth ramen.
I was drawn to the dipping noodles because they are rectangular sheets like Italian stracci/ wonton wraps.
The sheets hang the oyster dip really well and it has this pleasing firm yet slight elastic chew.
You will find the noodles and dip garnished with fine ingredients found in omakase.

NEXT Shikaku, Gough Street