I wanted to write a short post about the delightful lunch we had at High Street Grill, a new addition to the Sai Ying Pun restaurant scene. It was a weekday lunch so they offered set menus at $98 for 3 courses. We’re usually a-la-carte-ordering-type-of-people, but the selection on the set menu seemed interesting and the price tag was attractive compared to the a-la-carte choices, so we both got the set. Read more >>
Chinese steamed eggs (蒸水蛋) is a simple dish with just water and eggs, and is deceptively difficult to perfect. When cooked perfectly, the eggs would be just firm and silky and smooth in texture.
To date, I’m still on a quest looking for the best burger in Hong Kong, so when a new burger joint pops up you can count on me scoping it out.
We stumbled upon Beef & Liberty 2 weeks ago while looking for a bite to eat in the Star Street area. We were turned away at the door without a reservation because they were still in their soft opening stages. Eager to try them, I booked a table for lunch the following weekend. Read more >>
Have you ever found yourself having French bread (baguette) leftover and not knowing what to do with it? A great idea I found online is to make some french bread pizza from it. This recipe is super easy, fail-proof and gooey-delicious! Read more >>
Kung Hei Fat Choi to you all in the Year of the Horse!
I grew up in Canada, so I was never exposed to all the Chinese New Year customs and traditions. So if you came to my home to bai nian (a CNY custom to visit friends and family) the only festivity you would experience is a Chinese candy box (全盒) and some servings of turnip cake [see previous post].
With Chinese New Year just around the corner, I wanted to share a Chinese Turnip Cake (蘿蔔糕) recipe that I learned from Town Gas Cooking 2 years ago.
Traditionally this cake is made during Chinese New Year, but nowadays this is a regular item on the dim sum menu. For those who’ve never tried Turnip Cake, don’t be mislead by the “cake” and think it is a sweet dessert, in fact it is a savory dish. It is made from grated Chinese radish (which is similar to the Japanese daikon), rice flour with diced ingredients such as dried shrimp, dried shiitake mushrooms and Chinese sausages and then steamed over high heat. Read more >>
Unfortunately, I don’t have the luxury to cook every night, but I do make an effort to try 1-2 times a week. It’s not always something fancy, in fact it is usually something quick and simple and pasta is an item that makes it to our dinner table quite frequently. Last night was one of those nights I wanted to whip up a healthy meal quickly and decided on the vegetarian Pasta alla Norma. Read more >>
Salt & Chili 