Friday, February 25, 2011
There are currently three outlets of Fat Siu Lau 佛笑樓餐廳 in Macau which serve so-called traditional Portuguese cuisines, but I would not call that authentic or by any means traditional per se because they are somewhat localized for many years already. My previous visits to the original outlet a year ago was boring and this visit to the newer outlet was utterly ... disappointing! I rarely use such strong words but it was not a good experience in my opinion. It is true that the restaurant has plenty of history to it but without good food or great services to offset each other, there isn't much history left to it. I have a feeling that the establishment / franchise has been expanding too rapidly over the last few years targeting tourists from all over Southeast Asia that the management has lost focus on its food.
Monday, February 21, 2011
We all know how prices for basic commodities like flour, corn, sugar and wheat are sky rocketing over the past few years, but when it comes to a simple loaf of bread, can one justify it at a price of over HKD100? Perhaps. BO-LO'GNE ボローニャ which specialized in Japanese Danish Bread proves that it is beyond valid to do so, to a certain extend in my opinion. Soon after BO-LO'GNE (please don't ask me how to pronounce it because I am clueless as a ... goldfish on this one) first opened its tiny Hong Kong shop somewhere in SoHo, Central, the words have been out and to have a loaf of Danish Bread, expect a few days of advance order. Hungry enthusiasts were willing to wait because they understand the craftsmanship and skills required to bake each loaf of Japanese Danish Bread. So what exactly is Danish Bread? Simply put, it is a loaf of bread which has 81 layers after folding again and again and again. Note that those are basically layers of dough and butter, a lot of butter, hence the mouth watering melting sensation on each and every bite.
Thursday, February 17, 2011
After my recent visit to Beijing Kitchen (滿堂彩) at Grand Hyatt Macau, it marked the end of my Hyatt's Peking Duck journey at three distinct locations across the Greater China region, namely, Sha Tin 18 (沙田18) at Hyatt Regency Hong Kong as well as Made in China (长安壹号) at Grand Hyatt Beijing. All 3 restaurants specializes in what we commonly known as Beijing cuisine 京菜 which is heavily influenced by Shandong cuisine 魯菜, the technically correct reference as to one of the Chinese Four or even Eight Regional Cuisines. I will leave this topic to a future post, for the time being I will focus on Peking duck. So in addition to the same cuisine specialization, all the 3 restaurants of different geographic locations have almost the SAME decor, same utensils and the identical semi-open kitchen design. Talk about uniformity and consistency ... except on the services aspects which I will shamelessly write about in details because I had two cups of coffee at 9pm and I am pretty awake now at 3:10am!
Monday, February 14, 2011
I just realized this is my first teppanyaki coverage in my blog. In other words, teppanyaki is apparently not something I frequent yet quite enjoyed mainly for the watching how the chef skillfully maneuver around the food in addition to the food itself of course. Based on my humble research (thank you wikipedia - apparently there are more details in the Japanese wiki for the same entry for those interested and know Japanese), tappanyaki was introduced around 1945 as a way to cook Westernized food on iron plate. However, this concept was poorly received among local Japanese yet greatly welcomed by foreigners and tourists mainly due to how diners can watch the chefs do their magic in front of them. I do think it is a main part of having teppanyaki, at least to me, but here at Kaiko Teppanyaki, there wasn't much of a show yet you will get a great view overlooking the Victoria Harbour Hong Kong. To be fair though, the chef we had was very friendly, initiated various chit chats and very attentive to our needs, more attentive than the wait staff to be honestly.
Tuesday, February 8, 2011
It is no secret that I quite enjoy going to Riquiqui for desserts for various reasons. One being how it was all desserts, 3-course desserts meal to be exact. I covered it on this blog a while ago and I am blogging about it again because the menu changes every now and then, a very good reason for me to revisit. Alright, just yet another excuse to return but I can't blame myself for having a desserts craving ... every other day right? As I mentioned, guys can have a thing for desserts, just that not all would like to admit in most cases I presume. I am not afraid to admit my love for sweets ... and how my 3rd stomach is always on standby for desserts!
Monday, February 7, 2011
One of the largest Lunar New Year Fair 年宵市場 in Hong Kong is held at the Victoria Park in Causeway Bay for as long as I remembered. It is an event which starts a week before the Chinese New Year (CNY) and draws crowds from all over Hong Kong as part of customs. Hundreds of stalls would be set up to sell various CNY goods, both dry and wet items such lucky charms, toys, snacks, useless decorations, flowers and promotional items from various political parties would be widely available. There was no huge differences this year compared with the previous one, the pathways were constipated with CROWDS, stalls setup was similar and the smell of sweat was frightfully familiar ... except this year ... you would find CROWDS of ... AGNRY BIRDS merchandises, EVERYWHERE! (The Attack of Angry Birds!!)