Archive for the ‘Hong Kong’ Category


The 3rd edition of the #kk travel series is on Hong Kong (my birthday present thanks to K!) and our 5 days trip was approximately 5% Disneyland, 10% sightseeing, 15% shopping, and 70% FOOD of course.


The legendary scrambled eggs from Australia Dairy Company (澳洲牛奶公司) are a must on every Hong Kong trip and while I’m a huge fan, K is an even bigger fan of the silky smooth scrambled eggs from Capital Cafe (華星冰室). We also ordered the crispy buns from the latter but I think Tsui Wah (翠華餐廳) does it better. Egg tarts are another must (yes, I have a lot of “must eat!” in Hong Kong ha)! I always go to Honolulu Coffee Shop (檀島咖啡餅店) in Central for perfect flaky egg tarts (as good as Lord Stow’s Bakery 安德魯餅店!) and then a street away is Tai Cheong Bakery (泰昌餅家) which sells traditional shortcrust egg tarts (albeit a commercialized chain now). To wash them down, a cup of ice cold “pantyhose” milk tea (絲襪奶茶) from Lan Fang Yuen (蘭芳園) is the only answer! We also went to Tim Ho Wan (添好运) for their consistently good dim sum (and I still refused to go to the outlets in Singapore) and for some Instagram-worthy pics, we sought out Chau Kee (周記點心) for the *drum roll* French toast with salted egg and yam lava! Check out the videos!

Our best finds are definitely the peanut butter croissants from Urban Bakery! Filled with generous PB, the croissants made with imported A.O.C. graded ingredients were buttery, crispy and divine even when eaten cold (we know, because we brought them to Disneyland for lunch). The salted egg “liu sha” croissant was fab too but still not as impressive as PB. We love love love the PB one so much that we went back on our last day just to pack some for our flight home.



To take a break from greasy dim sum and fattening milk tea, we spent a relaxing morning at the Mandarin Grill + Bar, which has retained its Michelin star for the sixth year running. The breakfast menu was typically western with plenty of eggs (Benedict, Florentine, Royal and even a luxurious Caviar version), pancakes and healthy choices such as oat porridge and bircher muesli – exactly what we were looking for. K’s Full English breakfast had a scrumptious selection of scrambled eggs, black pudding, Rhug Estate bacon, sausage and portobello mushroom while my tamago-ish omelette with smoked salmon and avocado was pretty satisfying too. The most unique item on the menu was “Air Yogurt” – think yogurt in espuma form. The foam was so light and pairing it with mango, blueberry and strawberry felt like eating whipped cream with fruits, lovely.



Like Taipei, I enjoyed the desserts in Hong Kong very much! For green tea soft serve, only two places are worth our precious calories: Via Tokyo and Sweets House Cha Cha. The former has been highly raved in the blogosphere and rightly so! My first encounter with Via Tokyo was in 2014 and I was thrilled to be back again, this time for more of the texturally perfect matcha affogato and royal milk tea soft serve. Cha Cha’s texture or flavour may not match up to Via Tokyo but their intense black sesame sauce drizzled on top of the soft serve cemented its place in my heart. Just take my money, you two! Small Potato Ice Creamery‘s deep purple soft serve made an eye-catching pic on Instagram but was a tad underwhelming due to the weak flavour. Lab Made (first liquid nitrogen ice cream parlor in Hong Kong) and Oddies Foodies (tiny shop but wonderful creations) were average-nice, not good enough for a second visit. Smile Yogurt is a different story though – the frozen yogurt soft serve has a texture that can rival ice cream, so creamy and milky! Our DIY parfait had all good stuff – froyo, brownies, nuts, chocolate sauce, delicious! For cakes and tarts, note down Cha-no-wa (茶之環) for the softest matcha (yes, matcha again!) roll everrrrr and 2/3 Dolci if hand-made pistachio tart filled with pistachio sponge, dark chocolate, more pistachio paste and 100% pistachio cream sounds like heaven to you!


Michelin – Cantonese

We had our first proper lunch at two Michelin-starred T’ang Court after checking in and it was nothing short of “wow”. Lavish furnishings aside, the masterpieces in this chi-chi restaurant are clearly the authentic Cantonese culinary dishes. We tried three items from the “T’ang Court Award Winning Dishes” menu – stir-fried fresh lobster with spring onions, red onions and shallots (三蔥爆龍蝦); pan-fried cod fillet with preserved bean paste sauce with cod fish taro puffs (火焰蜂巢銀鱈魚); and stir-fried diced Wagyu beef with spring onion and wasabi (芥末香蔥爆和牛柳粒). What can I say other than excellent, excellent, and excellent?! Superbly fresh seafood and K single-handedly polished off the plate of expertly stir-fried-till-tender Wagyu beef. The lobster was surprisingly tasty despite the simple execution; no wonder it clinched the “Best of the Best Culinary Award – Gold with Distinction Award” for T’ang Court, bravo! Don’t leave without trying the soups though – they are the hallmarks of a true Cantonese restaurant. Ladies, you will go crazy over the braised imperial bird’s nest with crab meat and crab roe; extremely nourishing and the crab roe added a touch of sinful decadence to the bowl of warm, hearty “soup”. I approve!


Michelin – French

Within a year since its opening, Upper Modern Bistro had gained its first Michelin Star. The dinner menu comprises familiar French bistro dishes, French tapas and also more elaborate haute cuisine with an Asian twist using fresh ingredients from all over the world. We started with lush Brittany oysters dressed with ponzu marinade; tender octopus and boiled potato salad with mustard vinaigrette; a trio of tuna, crab and salmon bruschetta; mini veal burgers with mushroom purée that’s one of the signatures at Upper Modern Bistro; average mushroom soup with beaufort cheese; my main of crispy sole with crab meat and smoked eel (I was already full by then but couldn’t resist finishing the lightly breaded fillets); K’s main of French pigeon with shiitake and mustard seeds (his first pigeon!); and ended with desserts of “Upper Choc” – love the chocolate sorbet! – and pistachio barre with green apple sorbet and popcorn. Affordable prices, generous portions and attentive service; now I can understand why is the restaurant packed to the brim on a weekend night!


Michelin – French

We did a day trip to Macau and took the opportunity to lunch at The Tasting Room (御膳房) housed at City of Dreams integrated resort (casino!). There’s a direct shuttle bus from Macau Ferry Terminal so finding our way to the opulent restaurant was easy. Winning the Michelin star three years in a row, The Tasting Room redefines fine dining with utmost attention to details and using seasonal ingredients to deliver dishes presented so beautifully that I have to remind myself that a chef plated our food, not an artist. A refreshing crab salad with tomato water jelly, avocado mousse and Bloody Mary sorbet whetted our appetites for more and we were not disappointed. The smoked egg with ibérico ham and comté cheese sauce was served with a flourish (not unlike Jaan) and my favourite was the contemporary style French onion soup – “deconstructed” with a piquant scoop of onion ice cream! I left almost all the slow cooked turbot untouched as it was tough while K hit the jackpot with his Kobe beef, cheeks and sirloin with quince and saffron, so envious! Luckily dessert was a dream – chocolate banana mille feuille with all sorts of crunchy smooth textures and paired with cocoa sorbet. I must say, this was my most memorable meal of the trip!


Tapas Bar

No-reservations 22 Ships has become one of Hong Kong hottest tables since opening in October 2012 and being a fan of Chef Jason Atherton, I was anxious to check out the eclectic menu of modern tapas, served in a buzzy yet relaxed setting. It was difficult to choose from the menu because I wanted to try so many of the creative-sounding tapas which Chef Atherton apparently describes as “representing the modern face of dining”. The one dish which struck me as “this is the one” was the mishmash of cauliflower, mushroom, parsley and walnut pesto. Omg, that was soooo good and flavourful, and it is exactly the type of dish a veggie-hater should try and be converted. I swear, not being melodramatic here. K raved about the Berkshire pork and foie gras burgers as much as I gushed over the cauliflower ha. By comparison, the scallop ceviche with yuzu and roast cod with capers, anchovy and lemon were not as exciting on the palate, though they were tasty too. We only had enough stomach space for one dessert (sadly) and picked the correct one – peanut butter, condensed milk, banana, outstanding.



Opened in May 2014, Aberdeen Street Social is the other brainchild of Chef Atherton (told you I’m a fan girl ha) and located in hipster SoHo within PMQ. Branding itself as a “social” venue, the restaurant has two levels – downstairs is a bar-cum-bistro for casual dining (this is where we got our hands on the huge-ass fresh lobster roll with fries) and upstairs offers a more intimate dining experience of modern British cuisine. Our 3-course lunch felt kind of safe – chewy octopus with basil sauce, caper berries and dehydrated tomato; sea bass with quinoa, curry and sour cream; roasted turbot with Morecambe bay brown shrimps and samphire; JAAL 75% (Pollen in Singapore has a variation of this too!) with chocolate ganache and madras curry banana ice cream… I know it’s not fair to compare, but I can’t help myself – 22 Ships gets my vote!



I like Kishoku. Named 樂 in Chinese, the “joys” of Kishoku came in the form of kaiseki-style Japanese dishes for us. Seated at the sushi bar (best seats in the house!), we were suitably impressed by the chef who fed us so well with his carefully crafted sashimi and sushi. The omakase menu changes frequently depending on what’s the freshest on the day and what you see here may not be what you get – maguro coated with white sesame miso sauce; creamy crab meat mixed with crab roe; snapper sashimi interestingly paired with a sweet plum; aburi mackerel with sesame, ginger and perilla leaf; uni in shell topped with negitoro and ikura (this was the bomb, must eat!!); a thick chunk of chutoro temaki sans rice (chef and I are in agreement that the best hand rolls come with no rice ha); cooked snapper with eggplant; grilled tachiuo hairtail fish that has an amazing texture like soft anago; tomato, fig and corn salad with tangy apply jelly; and an assortment of sushi from live clam and otoro to aburi black cod and tuna tendon. Oishii!! *happy sigh*



I imagine Locofama will fit in well in Singapore, since we have so many hipster cafes and restaurants these days. But one difference will be its tagline – “Making Healthy Hip”. Yup, located at the up and coming Sai Ying Pun neighbourhood, Locofama proudly serves organic nutritional bites all day. Designed with the health conscious in mind, their menu has options for every diner, from vegan and dairy-free to nut-free, and pescetarian (me!). It even has the carb-free dishes for those on the latest food fad – paleo diet! We had dinner here after a heavy lunch so were very happy with our healthy meal. The black truffle crab dip served with corn chips was rich and heavenly; quinoa, avocado and kale salad was nothing to write home about; miso-marinated salmon fillet with a side of mashed cauliflower “potato” and cherry tomato confit was not too bad but it was the carb-free cauliflower risotto that floored me. Instead of using rice, this “risotto” is made entirely with finely chopped cauliflower florets, so smart! Topped with an organic runny egg, it was one exceptional dish which I won’t forget anytime soon!



Australia Dairy Company (澳洲牛奶公司)
G/F, 47-49 Parkes Street, Jordan

Capital Café (華星冰室)
Shop B1, G/F, Kwong Sang Hong Building, 6 Heard Street, Wan Chai

Honolulu Coffee Shop (檀島咖啡餅店)
176-178 Hennessy Rd, Central

Tai Cheong Bakery (泰昌餅家)
35 Lyndhurst Terrace, Central

Lan Fang Yuen (蘭芳園)
2 Gage Street, Central

Tim Ho Wan 添好運點心專門店
Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall), Central

Chau Kee (周記點心)

Urban Bakery
Room 322, 3/F, The Landmark, 12-16 Des Voeux Road Central, Central

Mandarin Grill + Bar
Mandarin Oriental Hotel, 5 Connaught Rd, Central


Via Tokyo
Shop nos. 1A-1B, G/F., Leishun Court, 106-126 Leighton Road, Causeway Bay

Sweets House Cha Cha
city’super, 3/F, Harbour City, 17 Canton Road, Tsim Sha Tsui

Small Potato Ice Creamery
G/F, 28-30 Haven Street, Causeway Bay

Lab Made
Shop 42, G/F, Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui, Kowloon

Smile Yogurt & Dessert Bar
K11: Unit G32-33, G/F, K11, 18 Hanoi road, Tsim Sha Tsui,Kowloon

Cha-no-wa (茶之環)
B1, City’super, Times Square, 1 Matheson Street, Causeway Bay
銅鑼灣勿地臣街1號時代廣場B1 City’super

2/3 Dolci
Shop 1, 1/F Manning House, 38-48 Queen’s Road Central, Central

Michelin – Cantonese

T’ang Court
The Langham Hong Kong, No.8 Peking Road, Tsim Sha Tsui

Michelin – French

Upper Modern Bistro
6-14 Upper Station St, Sheung Wan, Hong Kong

The Tasting Room (御膳房)
Level 3, Crown Towers, City of Dreams, Macau

Tapas Bar

22 Ships
22 Ship Street, Wanchai, Hong Kong


Aberdeen Street Social
PMQ, Ground Floor, JPC, 35 Aberdeen Street, Central


Kishoku (楽壽司)
5th floor, 38 Yiu Wa Street, Causeway Bay


G/F, 9-13 Fuk Sau Lane, Sai Ying Pun, Western District

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Pistachio and raspberry croissant on the menu, who wouldn’t want to try that?!

I did, and paid with wasted calories, sigh. Tough and chewy, heating it up did help slightly but barely. I figured any egg tarts off the streets in Hong Kong will have a flakier crust than this one did.

For the record, my favouritest croissant is Pierre Hermé’s ispahan croissant! Nothing else comes close still.


LE SALON DE THÉ de Joël Robuchon
Shop 2045A, Podium Level 2
ifc mall, Hong Kong
(852) 2234 7422

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Hong Kong: Via Tokyo

20 mins queue for a waffle cup of milk, green tea and hojicha soft serve from Via Tokyo… Worth my time?

You betcha.


Via Tokyo
Shop nos. 1A-1B, G/F Leishun Court
106-126 Leighton Road
Causeway Bay, Hong Kong

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Soft serve.

No words needed.


Godiva Chocolatier
IFC Mall
Shop 1029-30, Level One
1 Harbour View Street, Central, Hong Kong
(852)-2805 0518

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While my amateur palate can’t judge whether my meal at L’Atelier de Joel Robuchon in Hong Kong was worthy of 3 Michelin Stars, I have to say that it was an enjoyable one. They certainly did it right with the bread basket – a generous selection of mini croissant, brioche, baguette etc etc, served warm, baked in-house, and yes I had one whole basket to myself! Perks of dining alone, haha.

Then came a most dismal amuse bouche: some grilled vegetables, lettuce and avocado, big yawn. The default amuse bouche was a much more interesting chestnut soup with bacon and marshmallow pop (I eavesdropped) and it just goes to show how thoughtless the kitchen was in churning out amuse bouche for people with dietary preferences, sheesh. Come on, grilled eggplant and zucchini skewer (which even the culinary inept yours truly can make at home) at a 3 stars restaurant?


Ignoring that pathetic start, everything went well thereafter. Starter of chilled cauliflower cream was deceptively light, as the incredibly umami lobster jelly gave a solid boost to the whole dish. Very very nice, and this was my favourite out of all!

spiced alaska king crabmeat, lobster jelly, chilled cauliflower cream


I thought I’d be wow-ed by roasted halibut since there’s everything I like on one plate: fish, broccoli, squid ink and coconut! But surprisingly, the flavours were rather muted.

roasted halibut, lemongrass oil, broccoli purée, squid ink farfalle, coconut cappuccino


The signature hand-whipped mash potato was served with every main and it was so smooth and creamy! As a disclaimer, I don’t like mash potato in general (just useless carb filler imo) but this was too good to ignore. Can’t (and don’t want to) imagine the amount of butter that went in though.

mash potato


I picked the safest choice for dessert: something chocolatey which I already knew I’d like haha. And I did! Wiped the whole plate clean, in fact. Tea/coffee and petit four were included and for HK$526 (approximately S$85), the 3 course set lunch (with lots of choices for each course) was excellent value for money! Highly recommended, period.

dark chocolate mousse, raisins, salted caramel, rum ice cream


L’Atelier de Joel Robuchon
Shop 315, 334 & 401 Landmark Atrium
Central, Hong Kong
(852) 2166 9000

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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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