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 >>
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 >>
Kung Hei Fat Choy!! Time sure flies by, I can’t believe it’s Chinese New Year again. I wish you all a healthy and prosperous year of the sheep (or is it ram? or goat?). Read more >>
I have to admit that I am so behind on my blogging. As you can see, I’m only posting about my October birthday at the end of December. I have so many food adventures I want to share with you, that I have a backlog of them. Do expect a few more 2014 adventures posted in 2015!
We arrived at Tosca a bit early and our table wasn’t ready yet, so we headed to the bar to enjoy a glass of Bellini. Complimentary nuts and chips to ease my growling stomach were served with the drinks. Read more >>
A classic winter warmer that HKer’s love to eat is Claypot Rice (煲仔飯). It’s a hearty dish of rice, soy sauce and simple ingredients such as Lap Cheong and chicken cooked in a claypot. Traditionally all the ingredients are cooked with the rice over a charcoal stove for a smokey flavour, allowing the rice to soak in all the flavors. Without a doubt, the best part of this dish is the crispy crust that forms on the bottom and sides of the claypot. Read more >>