Happy Easter! I hope you are enjoying your long weekend. For those who live in HK, they are enjoying a 5-day holiday like hubby and I. Many celebrate the Easter holiday differently, some might be attending church, some take their kids Easter egg hunting and many in HK choose to travel abroad. What are you doing this year? Read more >>
My visit to The Point was a tasting that I was lucky enough to be invited to. Opened on Tang Lung
Street, the culinary oasis of Causeway Bay, this new casual Italian restaurant offers great value for money dishes using quality ingredients. Read more >>
You might have noticed that I’ve taken a short hiatus from blogging this month. I have been dealing with a few things and it’s all sorted now. So, hopefully you’ll be seeing me posting more frequently now.
Last month I was fortunate enough to be invited to a few tastings, and haven’t gotten around to sharing them with you. So, first off I want to introduce you to Quayside. Tucked away in the Fenwick Pier in Wan Chai, this off the radar restaurant serves an international menu influenced by French bistro dishes. They’ve recently brought on a talented young Executive Chef, Andrew Lo, to revamp their menu, and have generously invited me to sample their contemporary French spring menu.
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If you’re a follower of my blog, you would know that I’m a pasta lover. I love trying new pasta recipes and most importantly I love eating it. Up until now, I’ve only shared recipes using store-bought dried pasta. As much as I love the firm al dente texture of dried pasta, my affection for silky, delicate and tender fresh pasta isn’t any less. Read more >>
Another simple Chinese Cantonese recipe to put together for a quick dinner is this Chinese Soy Sauce Chicken Wings dish. Chicken wings are such a versatile protein in Chinese cooking, it’s quick to cook and is always a favourite. I should really share more Chicken Wing recipes with you here, I’ll make a mental note of this. Read more >>
Stir fry dishes are a no brainer for a weekend night dinner. I usually choose a meat such as pork or beef and a veggie such a bok choy or broccoli… and voila, you have a dish. You can either whip up a simple brown sauce (oyster sauce, sugar, cornstarch and water) or use store-bought black bean sauce to tie the ingredients together.
A stir fry I like to make on a weeknight is this Beef and Celery with XO Sauce. The XO sauce brings so much flavour to the dish and the beef cooks in a jiffy. Read more >>
I guess it’s fair to say where there is a new MTR station, there is an attraction of new shops and restaurants like bees to honey. With the opening of MTR’s new West Island Line late last year, residents of Kennedy Town and Sai Ying Pun (opening later in 2015) have been noticing new trendy restaurants popping up. Read more >>
Salt & Chili 