Consistently good at La Saison by Jacques Barnachon

La Saison means “season” in English so you would expect exquisite food all year round with the menu designed by Jacques Barnarchon, Michelin-starred executive chef of L’Etang du Moulin in France.
He has been working alongside various top-notch chefs including Philippe Gobet, a pastry chef of Michelin three-star restaurant managed by Joel Rebouchon.
Jacques was first featured in the 1996 Michelin Guide with a “two forks” rating.
Before I brag about how delicious the food was, La Saison is one of the few French dining restaurants in Tsim Sha Tsui and seeing Benny Li 李純恩 dining there last year, what more can I say!!!
This is my second time there and the food was consistent as the first visit so I think it deserves a comment on tripadvisor.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Assorted bread:


Started off with assorted bread which was yeasty and delicious with a choice of salted or non salted butter.
The salted butter made the bread taste delicious hence I finished the bread quickly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Amuse Bouche:

The amuse bouche really aroused my appetite because it was far more delicious than other amuse bouches I have tried.
It just clicked with me because the cheese puff had a decent cheesy taste and the other one with salmon had a gorgeous cheesy biscuit base.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Leek and potato:

The leek and potato gazpacho was like potato in concentrated form hence it had a strong potato taste with crisp thin potato slices.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
blue lobster lobster with green tea jelly:

The lobster dish was really pretty with a layer of green tea jelly with cod roe equally spaced on the edges and lobster resting in the middle.
The sweet lobster and green tea jelly blended together perfectly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tomato gazpacho with marinated cucumber and fennel served with red pepper sorbet

The gazpacho was refreshing and appetizing while the red pepper sorbet awakens your appetite.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed sea bream with tomato confit and rabbit mustard sauce:

The fish was delicate and silky with a perfect slice of crispy sea bream fish skin on top paired with an interesting rabbit mustard sauce that had a unami aftertaste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black Angus beef tenderloin with seasonal vegetables morel mushrooms on beef juice served with mashed potatoes:


Before I describe the taste, you can see how perfect the tenderloin was.
It was uniformly seared with a juicy red centre that was soft and juicy.
This was exactly how it tasted a year ago!
There were lots of morel mushrooms which you mix in the mashed potatoes for a fantastic taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Raspberry souffle with vanilla ice cream:

Finished off with the raspberry souffle which actually had real raspberries blended into it, hence the natrual taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
apple tart with apple sorbet:

The apple tart was flakey with crisp sweet apple slices.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Finished off with Earl Grey tea which was aromatic and strong.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ended the meal with petit fours.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Let's see if I am third time lucky next year!
See you in 2016.

Three-Sauce Simmer Pot at Simmer Huang Chinese Food

Simmer Huang is a chain restaurant with branches in the mainland China, Australia, Singapore, Malaysia and other countries.
It is interesting because they have a restaurant in Australia.

Food is simmered in the pot, hence the name simmer pot.

No soup or water is added to the pot while cooking so that the nutrition in the food is preserved.
I liked the way all the ingredients were freshly packed in tubs and placed in the pot.


A very gooey sauce!


Ready to eat!

All the meats were tasty and the sauce tasted really good with rice.

After we finished all the meat, soup was added and it was turned into a hotpot!

Hungarian and Mangalica pork feast at LIS Café

I love buffets and at LIS they are doing a Hungarian and Mangalica pork buffet theme.

The hotel was not as far as I thought because I got a bus from Hysan place which got me there in about 10 minutes.

Arrived at LIS cafe and I was greeted with lots of food!

Seafood and salad:





My favourite smoked mackerel and sausage rolls:



Meat glorious meat!




Braised Hungarian pork belly
Grilled items, Quesadillas, noodles and sashimi:




They had a good selection of teas so I was happy

The dessert selection was good because they had sweet egg twists 蛋散 (Daan Saan), taro pudding, pandan pudding and these chocolate donuts.







Tried the buffet items as well as the a la carte, the Mangalica pork quesadillas were scrumptious because the pork was soft as cotton.
If you google the Mangalica pig you will get this funny looking pig which looks like a sheep hence its name sheep pig in Chinese.

Also tried the Hungarian pork slices which were meaty and tender.

The bouillabaise was thick and strong with a lots of crab blended in it.

The scallops were sweet and springy:

Buffet items I had:



I loved the pandan pudding, it had a strong pandan taste.



The egg twists were good as well because they were crisp and sweet.

Obviously green tea mixed with sprite at Honeymoon dessert

Tried the Green tea lime soda.


Wasn't impressed because it was just sprite/7up mixed with green tea that cost $30 and it just tasted of sprite.


It would have tasted much better if it was freshly squeezed lime with soda water and not sprite!~

Free insect icecream!

Free bug icecream that comes in four flavours: Scurry Berry, Choc Hopper, Strawberries and Swirls and Nutritious Neapolitan by The Economist,.Asia.

Scurry Berry is raspberry and insect bits, Choc Hopper is chocolate and grasshopper, Strawberries and Swirls is strawberry n worms and Nutritious Neapolitan is strawberry and chocolate with mixed critters.

For full article, see The Guardian.

http://www.theguardian.com/media/greenslade/2015/jul/03/the-economist-seeks-readers-by-offering-them-insect-laced-ice-cream