Still needs improvement at Bocadito

Dined here because there was no one dining there.
The decor was a bit strange because it looked Greek but it was a Spanish restaurant serving Tapas.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fish and chips:

The fish was really salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
crepes with bacon and mahon cheese:



The menu says Mahou cheese but I couldn't google it so I believe they are referring to Mahon cheese.

Anyway, the savoury crepe was amazing because it was lean crispy bacon and sharp cheese wrapped in a soft crepe.
The pairing of salty bacon and cheese was good.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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Arome bakery’s ice dumplings

Arome bakery’s ice dumplings

Traditional dumplings are made with glutinous rice and wrapped in plant leaves but now there are some modern ones called Ice dumplings because they have a clear translucent exterior and they are eaten cold.

There are quite a few flavours at ABR but there were only three I wanted to try which were purple sweet potato, apple and brown sugar.


They only had the purple one so I got that for $28.


The packaging was cute, you just peel off the lid and eat.


The dumpling exterior was very chewy and the purple potato puree was too sweet and tasted artificial so I think I will probably just buy the apple to try next.







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French toast with apricot at Peak Cafe Bar

For breakfast I don't normally order anything sweet but they had this French toast with apricot and yoghurt which I had to try.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
French toast with apricot and yoghurt:

With the location being in Central and right by the mid-levels escalators the French toast was not going to be the silly local ones dipped in egg and drenched in thick syrup.
It was a modest toast filled with finely sliced apricots in the middle served with tart vanilla yoghurt.

The toast was divine because the apricots were sweet and fruity while the tart yoghurt mellowed it out.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Earl grey tea:

The tea took some time to come, from ordering to chasing it up with another waitor who forgot so we had to reorder it again.
It was good to see that they were using tea leaves and not tea bags.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Peak Cafe Bar
9-13 Shelley Street, Central
2140 6877

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ginger purple sweet potato latte at Gaba Concept

Came here especially for the ginger purple sweet potato latte.
They serve it hot or cold but there was no price on the board so I don't know if it costs different hot or cold.

The name latte was a bit weird though because Latte is a coffee drink made with espresso and steamed milk.
I wonder why it isn't called ginger purple sweet potato milk.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
ginger purple sweet potato latte:

Luckily there was no coffee in it and the bottom of the drink was heavy sweet potato puree with ginger.
It was not too sweet and the ginger was not too fiery and complemented the sweet potato nicely.
I would advise stirring the drink to mix the milk, ginger and sweet potato to get a balanced taste.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Gaba Concept:
1/F, Diamond Mansion, 462-468 Jaffe Road

Belgium food in Hong Kong

I was really excited with this new place because of the Belgian snacks, fries and there was a good choice of sauces.

Improvements:
Staff should ask what sauce the customer wants because I was not asked and I thought it was self service but it was not.
The Friccadelle and Mexicano were too salty but according to a Belgian, he said that they should not be that salty.



The fries were a disappointment because you can get these fries anywhere.
The sauces could have saved the day but as they didn't ask which sauce I wanted, they just gave me ketchup by default!
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La Cornet Belge

Thai dinner by the harbour at Namo Thai

I don’t normally dine in Kowloon but tried this place because of the lovely harbour view and vibes.
It is a popular spot for people nearby to have drink afterwork.
Anyway, we sat inside and tried some items on the spring menu.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pink basil:

This was made with a sweet concoction of pomegranate, Thai basil, guava syrup, lime juice and egg white.
The drink was sweet with a lovely basil in the taste to give it more dimension.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tuna tower:

This was a nice starter with tuna tartare and creamy avocado dressed in tangy lime dressing that made it moresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Coffin bay oysters:

The oysters were big and fresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken charms:

I loved these pieces of fried chicken because they were crispy and coated in mild spicy sauce that was slightly creamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobsters in two ways:


The lobster was served in two ways, one was made into Tom Yum Kung soup but unfortunately it was too salty.
The other was served in a egg cream curry which was delicious with rice because the lobster was springy and the curry sauce was just perfect with the rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banana-mundi:

This was barramundi wrapped in banana leaf hence the name banana-mundi,
The fish was delicate and silky surrounded in aromatic herbs and fragrant sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
chiang mai ribs:

As well as the fish, the ribs were good because the curry sauce was really tasty and there was also light pumpkin puree that gave it some sweetness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ticky-lice:


I ordered this because of the tri coloured layers of sticky rice, there was a layer of purple glutinous rice, then coconut glutinous rice and pandan glutinous rice which was sweet and satisified my dessert cravings.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

CHEF on stage at CHEF STAGE

I am not quite sure what to make of this restaurant but the head Chef Eddy Chu is an aspiring restaurant consultant, who has been a consultant for one of the French restaurants I have been to.
The menu here is interesting, it is not purely Western food because the Chef hopes to cater for locals which is why they have items like the crispy bun (ju jai bao) and roti with curry sauce that is out of the blue!





Here was what I had:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Japanese new year cake with truffle sauce:

I didn’t realize I had picked a popular dish but it was interesting because you could imagine it like Asian chewy gnocchi. It would be great if there was cheese in the sauce as well.
I found the sauce really creamy which is very palatable and suited for local tastes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
US short rib beef with honey gravy:

The meat was soft but it was quite bony.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grilled beef, linguine in tomato sauce:

It was a bargain because it had beef slices on top but I found the tomato sauce too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
After trying the food I felt that Chef Chu has succeeded in catering for local tastes because locals tend to go for creamy and sweet dishes!
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