Archive for October, 2011

Tokyo: Pumpkin Yogurt!

Do you like pumpkin?

I do, I do!!! No way am I going to pass up a chance to try pumpkin + yogurt, two of my all-time favourites! This is a Halloween special from Yogen Früz, an international chain of frozen yogurt and smoothie stores.

 B1, Mitsukoshi ALCOTT, Shinjuku 3-29-1

All I’m going to say is that this is definitely an acquired taste.. Just imagine a savoury-cum-tangy yogurt with bits of greenish pumpkin skin! A little ewww, haha.

Happy Halloween, folks!


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This is my last post on Hong Kong for the time being and it’s apt to end with a note on Xu Liu Shan (許留山) since no trip to Hong Kong is complete without one (or more) sweet stop there!

You won’t miss it, cuz they seem to be everywhere (it’s really not an exaggeration). Get the signature mango desserts, they are superb. And since I was feeling more orange than yellow that day, I love the payaya filled with coconut and bird’s nest! Niceeee.

49 Carnarvon Road, Tsim Sha Tsui

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I saw people queueing up at Pie & Tart Specialists so being kaypoh as usual, I went to take a look… And as expected, looking is never enough haha.

77 Granville Road, Tsim Sha Tsui

They’ve got the usual savoury chicken/beef pies blah blah blah, but I decided to try the milk tart since I’ve never had one before!

Mission accomplished!

 I was actually going to keep it for supper that night but when I was at Yee Shun, I couldn’t resist digging in while waiting for my hot ginger pudding to cool, heh.

The crust was so-so, but the filling was good! Love the semi liquid form in the middle, kinda feels like a “milk lava tart” (think molten chocolate cake). But it’s very very milky so go for it only if you love milky stuff. Or just want a calcium boost! 🙂

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Anyone who’s been to Hong Kong knows Xu Liu Shan (許留山) but what about Wu Dai Tong Tang (五代同糖)?

 We came here for desserts after supper at Tsui Wah and even though it was close to midnight, the cafe was full and we had to wait for a table! I can fully understand why it’s so popular by the time we left though.

To say it in a very typical Singaporean way, the desserts here “got standard”.

Shop 8, BCC Building, 31 Carnarvon Road, Tsim Sha Tsui

The chocolate lava cake came highly recommended by the BFF and my batchgirl-cum-colleague!

When the bestie Facebook-ed me about this place, she mentioned that the molten chocolate “is really like eruption!!”, and it was indeed!! 🙂

Another must try is the super smooth egg custard puddings dotted with specks of real vanilla beans, served in egg shells only if you get a box of 6! So cute and creative, right?

Durian pudding was a nice surprise. Really soft and the taste of durian was so strong! Bet all durian lovers will love this!

I gotta bring my mom here and let her try the fried durian fritters as well. Unlike me, she’s a hard-core durian lover!

I’ve never tried shaved ice before cuz I always think that it’s just flavoured ice and that doesn’t count as dessert. But this green tea shaved ice with red beans had me reevaluating my assumption, haha. The texture was fluffy and soft, not rough or grainy as I imagined it to be, and it’s such a refreshing change from the normal cakes and ice creams I’d usually eat!

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It was our last night in Hong Kong and I guess we were feeling kind of emo about it. Thinking that we needed some sugar to cheer us up, I suggested going for desserts (at 10pm!) but we got sidetracked en route and decided to go for one last supper first!

Lan Fang Yuen popped into mind since it’s right opposite the hotel but alas, it was already closed. Wandering around aimlessly somehow brought us to Tsui Wah (翠華餐廳), a popular cha chaan teng chain with many branches in Hong Kong! Best of all, it’s opened 24 hours~

 2 Carnarvon Rd, Tsim Sha Tsui

My last glass of iced milk tea! I’ll miss you.

The friend raved about the crispy buns so all of us ordered one portion each! Never say we girls can’t eat, lol.

This is one of Tsui Wah’s signature dishes and apparently very Hong Kong-style. The concept is simple enough: toasted buns slathered with butter and then drizzled with condensed milk. Talk about a calorific nightmare, haha. All worth it though!

Hmm, I wonder why this is not sold in Singapore yet?

The fish ball soup is also another classic here!

 Served with more carbs to balance out the proteins 🙂

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 Introducing Lan Fang Yuen (蘭芳園), the cha chaan teng famous for inventing “pantyhose” milk tea (絲襪奶茶)!

The original outlet is at Gage Street in Central (below; taken when I was on the way to Tai Cheong) but I went to the branch (above) near to my hotel in Tsim Sha Tsui.

36-44 Nathan Rd Shop 26, basement, Woodhouse Tsim Sha Tsui

Here’s my hot “pantyhose” milk tea, so-called because stocking is used as a filter to strain the tea leaves, supposedly resulting in a smoother texture.

I thought it was so-so and can’t figure what’s the hype all about. Much prefer the cold sweetened versions I’ve been drinking at other cha chaan tengs!

Since it’s always eating time in Hong Kong, I ordered the Hong Kong-style French toast too cuz the description by CNNGo (“two pieces of toast slathered with peanut butter or kaya jam, soaked in egg batter, fried in butter and served with still more butter and lots of syrup“) had me fantasizing about it all day long!

It’s my first ever Hongkie French toast (ya, I don’t go to our local Ya Kun) and the real thing was not as tall and fluffy as expected, but it sure was full of buttery goodness! If only there’s more kaya jam in between the toasts, hmmm…

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The day I left for Hong Kong, I received a Facebook text from the best friend. She recommended two places for me to try and one of them is Good Hope Noodle (好旺角粥麵專家). According to her, “the porridge (is) really super smooth leh!” so after some googling, I managed to track down this tired looking shop with more than a few alphabets missing from its signboard, haha.

146 Sai Yeung Choi Street South, Mong Kok

Busy and crowded at dinnertime!

Lonely Planet said that Good Hope is famous for its wonton soups and shredded pork noodles, but I’d rather trust my best friend than LP, of course!

My sliced fish congee was comfort in a bowl. The congee was velvety smooth and the rice so broken down that it’s like slurping a creamy and rich bowl of soup! Awesome stuff.

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