Hong Kong McDonald's serves lilac coloured softserve

McDonalds Hong Kong has launched the purple potato softserve so went and tried it.

The McFlurry has meringue bits and the sundaes have purple potato syrup drizzled on it.

As I was mainly interested in the softserve and meringue I decided to get the McFlurry without the Oreo because the oreo doesn’t quite match purple potato and the taste is too sweet and overpowering.

The purple potato taste was pleasant and it is basically artificial fllavouring just like the ones they put in Taiwanese teas and it is similar to the typical flavours you get from Monins syrup.

They also serve purple rice soymilk which tastes more like purple potato so I suspect the flavouring is purple potato and not purple rice and it makes sense that it could be purple potato because they don't need to buy another flavour to launch a new product.

A classy place for dinner at Osteria Felice

After going to the carnival, Osteria Felice was close by so went here for dinner.
Friendly waiters greeted me and the one who was responsible for our table was really nice and knew so much about cocktails.
They had a create your own Martini option where you tick a gin or vodka base and then match it with different options as shown on the sheet.

I chose dirty Vodka with pickled garlic which came out surprisingly well because it had a savoury smell that made you ready for dinner.
The strawberry cooler was also good because it had a natrual strawberry taste with a great fizz.

After the drinks we started on the dishes, there were so many of my favourites on the menu so we ended up ordering too much and we were quite full by dessert.

Started with roasted Heirloom cauliflower’s which were flown from Australia, they were pretty in white, green and rare purple garnished with capers.
The florets were crispy as described by the waiter with a nice salty flavour to it.

Then we had the classic Vitello Tonnato tuna mayo a well-known Italian cold dish of sliced veal covered with a creamy, mayonnaise-like sauce made with tuna.It was creamy and had a strong tuna taste with tender thin veal slices beneath it.
.

The crostini turned out to be a star because it had creamy burrata cheese and smoked sardines.
The sardines were different because it had a silky texture with a nice salty taste that paired wel;l with the cheese and crostini.

For pasta, there were two must eat items: Squid ink linguine Hokkaido sea urchin and parsley and Linguine with Sicilian red prawns cherry tomato.
I just love red prawns and the linguine was al dente while the squid ink linguine was infused with white wine and prosecco.

Our last main was the roast duckling with grappa-preserved cherry sauce, which was meaty and tender paired with a cherry sauce that was slightly bitter and sweet.

We finished dinner with Tiramisu and chocolate fondant with mozzarella gelato.
I loved the Tiramisu because the alcohol taste was prominent.

The chocolate fondant oozed with runny chocolate sauce.

Osteria Felice
G/F Hutchinson Building,

ProMini Power Station A4

I absolutely love this extension plug from Magic-Pro, HisTrend.HK because it has 4 USB ports.

These days I find myself charging many items all over the place which makes me disorganized by forgetting where they are.
The ProMini Power Station A4 is really useful because I can charge up to six items in one go all at the same spot!

It has passed safety tests as shown on the label.

Clear information in English with instruction manual with details of the voltage output.

In the box, there is an extra copper USB cable which comes in handy.

When the power station is plugged, there is a blue light on the side to indicate that it is on and there is a safety on/off switch on the left.

More information on ProMini Power Station A4:

Magic-Pro：http://www.magic-pro.com/?route=product/category&path=60 HisTrend.HK：http://www.histrend.hk

Purple potato mochi

Mochi flavours used to be just mango but now they have Durian and even purple potato.
Tried the Durian a while ago so this time tried the purple potato, which looks like Ube icecream mochi by a local dairy brand.
The purple potato mochi was really nice and not too sweet, the mash was thick and velvety but the purple potato was a bit dry.

Moo Mi Ci:

G/F, Tsui Yuen Mansion Phase 2, 

8 Kwong Wah Street Mong Kok.

Winter menu at AVA Restaurant Slash Bar

It was my first time at AVA hence I was mesmerized by the beautiful views of the harbour.
Went there for the winter menu which costs $628 per person or an extra $250 with wine pairing which I did not opt for.

Started with bread and the famous tricolour butter made by AVA.
There was pesto, garlic and tomato butter.


★☆★☆★☆★☆★☆★☆★☆★☆
Quinoa with avocado mousse wrapped in eggplant mixed salad:

The salad was good especially the greens because the salt in it made it tasty.
As for the eggplant, they had a smokey charred taste and aroma.
★☆★☆★☆★☆★☆★☆★☆★☆
Cream of morel mushrooms soup with fresh cream:
Wine: Casa Lapostolle Chardonnay 2011


The soup was good but I found it a bit too creamy.
★☆★☆★☆★☆★☆★☆★☆★☆
Risotto with shrimps & Saffron topped with caviar
Wine: Casa Mentelle Sauvignon blanc semillon

The risotto was nicely done because the grains of rice were al-dente covered in rich creamy sauce which was balanced by the saltiness of the caviar.
★☆★☆★☆★☆★☆★☆★☆★☆
Slow cooked beef wagyu cheek
With herbs and white wine , mash, veg
Wine: Chateau gemeillan medoc cru bourgeois 2011

The beef cheek was a bit dry for my liking and not gelatinous.

★☆★☆★☆★☆★☆★☆★☆★☆
Granny apple & rum raisin crumble with vanilla sauce
Wine: bottega prosecco DOC NV

For dessert, we finished with this apple crumble which was jazzed up by rum.
★☆★☆★☆★☆★☆★☆★☆★☆

Molecular Gastronomy bar

Discovered this place because I was having dinner nearby and found out that they do Molecular Gastronomy, which seemed interesting because it looked like a small bar.

There are two sessions in the evening so I had to book in advance the earlier session.
When I arrived, there were no seats at all hence the reason they are called Three Dice Kitchen Standing Molecular.

The cost is $200 per head, which you pay before you go in.
I felt that it was a pretty good deal for a six-course dinner as other places are charging over $1000.

While I was waiting for other people to arrive, they will give you this bottle with a magnet and it was really fun using the magnet on the metallic liquid inside.

It was an entertaining and educational Molecular Gastronomy experience because they don’t hide anything and explain every step.

The six course comes with a drink so I had the sweet butterfly pea tea which is blue and turns purple when you add lemon to it.

The cutlery that they give you is different from your usual fork, knife and spoon.

Started with the fizzy peeled cherry tomatoes, that were soaked in fizzy vinegar.
I really liked them and found them extremely appetizing with bursts of fizzyness.

+++++++++++
Next we had the hami-melon molecular sphere on jamon Iberico.

+++++++++++
Then we had this sour cream nitro dome filled with salmon and potato drizzled with dill oil.
The nitro dome was made in front of us by putting sour cream on to a ladle and filling it with salmon and potato and sealing it with sour cream and immersing it into liquid nitrogen.

The white dome tasted a bit like savory frozen meringue icecream with delicious pieces of salmon and potato inside.

+++++++++++
We were then served these cute cups filled with cauliflower, lobster foamed topped with caviar.
The lobster foam had a really strong taste, which flavoured the cauliflower pieces that had a nice crunch to it.

+++++++++++
Then we moved on to a warm course of smoked chicken, which had soft cotton like texture paired with fragrant herbs.

+++++++++++
The last course was Chinese style potrice paella with Kobe beef cheek and garlic cream air.
I really liked it because of the rich abalone sauce and there were lots of chickpeas in the rice.
It tasted like a savoury dragon boat festival zhongzhi.

+++++++++++
As a surprise, they gave us some Nitrogen soaked macarons which have interesting effects on you.
I won’t spoil the fun here but the molecular gastronomy specialist will demonstrate what happens when you eat it which looks quite scary but you won’t feel anything.

At the end, they gave out business cards, which were really cool, because it pops up into a DICE.

https://www.facebook.com/3dicekitchen
Shop 2, Haven Court, 136 Leighton Road, Causeway Bay, Hong Kong
Tel: 23523314
http://www.3dicekitchen.com/
info@3dicekitchen.com