I’ve been venturing outside of my cooking comfort zone lately and trying more refined dishes. I guess watching so many Masterchef episodes has really inspired me to be more adventurous. Read more >>
Inspired from all the panna cotta recipes I’ve been seeing on Masterchef Australia this season, I decided to give a go at this simple but elegant Italian dessert. The base of the panna cotta is just dairy, sugar and gelatine, so seems simple enough, right? Read more >>
Craving for Taiwanese street food? Take a ride to the new Sai Ying Pun MTR station to get a taste at Yuan is Here (阿元來了). Located on Third Street, you won’t have trouble finding it – just look for a storefront with a large crowd.
A new California-style Mexican restaurant has taken Hong Kong by storm, with 7 new locations popping up in the city in the span of 7 months, 4 of which opened up in September 2014. Last month, I was invited to one of their new locations on Staunton Street in Central for a tasting.
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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