My Paris Favourites

Many who don't follow my twitter or foursquare ask about my recent Paris experience in terms of food, here is a list of places I went to (or should have visited) during my stay which I like to recommend. I will update this list continuously as an excuse to visit Paris soon perhaps? :)  

Tour Eiffel - Paris (June 2012)

We often travel with the objectives to find the best restaurants, hunt for bargains or even to find the best location to photograph (with) iconic structures as an alternative to having a signboard saying "I was here." Hey, I am guilty as such at times but is that the best way to experience a city, to understand the culture and ... travel in general? It is an open-ended question for all of us to think about but my recent trip to London and Paris, I tried something different, I travel without my DSLR and only with my iPhone with me. Yes I mentioned about that in my previous post but in additional to illustrate smartphone photography as a valid category of photography, I wanted to travel through my own eyes and not through the viewfinder.

Greyhound Cafe @ Harbour City 海港城 (Hong Kong)

There was such a hype when Thailand's Greyhound Cafe opened its first overseas outlet a few months ago at the IFC Mall, Hong Kong. Bookings were required a few days in advance for lunch and dinner. I have been there twice and both during off-peak hours because I have heard mixed reviews on its service during other times. My experiences at the IFC Mall outlet was not quite memorable on the service as well as food. Of course given the fact that both my visits were during the first few months of opening, things may have improved by now. I guess a revisit is required? Oh wait, this post is not about the IFC outlet but the recently opened Harbour City branch across the Victoria Harbour. Since this visit was an invitation by Harbour City, it would be quite difficult to accurately judge its service (which was great of course) or even perhaps the food. What I can say and do want to share is that my experience at this outlet was more enjoyable for various reasons. One being the wider selection of items only available at this outlet and the another being how I can actually have a complete conversation with my friends without yelling at the top of my lungs!

Posto Pubblico (Hong Kong)

Christmas is approaching and in such a festive season, all sorts of gatherings often filled the December calendar with endless meals. For some reasons, out of the so many festive holidays during the year, Christmas seems to be the only one that truly fill the air with love. Be it romantic love, friendship love, security love or unconditional love,  it is the feeling of being loved that makes this holiday one most of us look forward to every year. At Posto Pubblico on a particular evening this December, their private dinner venue Posto Privato was filled with all sorts of love, including my love for good food! I have to admit, Mr. G from Posto Pubblico knows how to throw a good party!

Antique Patisserie (Hong Kong)

I am not lazy, I am just busy recently sorting out different projects I am "trying" to work on plus I am about to move to another flat thanks to the rapidly increasing rent in Hong Kong! In about 3 weeks or so, I promise I will start cooking / baking / sharing more! Just in time for some XMAS treats perhaps? I do want to talk more about my long awaited return to Antique Patisserie since they moved location a while ago but for now I will share my recent Afternoon Tea experience in the form of images. I went there early that afternoon (or perhaps morning?) intentionally so I can take advantage of the natural sunlight and minimize disruption to other guests while I play with my food and doing my funny poses from taking images from all imaginable perspectives! (P.S. - make sure you BOOK before you go, so PLAN AHEAD!)

Travel - Taipei, Aug 2011 - (Day 1 / 4)

Like most people, I do enjoy afternoon naps whenever possible. After checking into HOME Hotel around 4pm, I spent 20 mins or so doing interior shots followed by a 5 mins rest on the sofa which turned out to be a 20 mins nap thanks to the comfort of the sofa!! Almost every time I attempt to take a 5 mins nap on this sofa, it ended up nothing less than 20 mins, it happened at least once every day during our stay! By the time I got ready it was 5pm already and our lunch was ... plane food, therefore we were quite hungry.

Linguini Fini (Hong Kong)

Mochachocolata tried it, HK Epicurus experienced it, Dorothy is about to review it after her many visits. Many reviewed it on Openrice.com and I expect plenty more to come as well for this newly opened New York-Italian lofty restaurant named Linguini Fini. Reviews so far are mixed but it is only normal because we all have preferences when it comes to taste and we are all entitled to our own opinions as well. The key is once again in sharing in a way that truly expresses one's experience for others to enjoy or simply to provide information for readers. My approach has always been to share my experiences / adventures as factually informative as possible so readers can be their own judge. My first visit to Linguini Fini was a pleasant one thanks to the warm hospitality of the restaurant in letting me try out a great number of dishes beyond which my already expandable stomach can handle. There were hits and misses on my first visit (and Dorothy's 10th visits), but there are a few things this "lofty joint" truly stand out among similar establishment in my opinion.

Cheesess (Hong Kong)

Hoping to satisfy my chocolate craving, I walked from one end of Causeway Bay the other end in search for Awfully Chocolate. Little did I know that their location has been moved recently but the group still runs the same spot. No more chocolate, it now sells nothing but cheesecake hence the name Cheesess. With only 4 choices of cheesecake (New York, Sydney, Kyoto Raspberry and Kyoto White Cheesecake), it a sign of great confidence or over-confidence, depends how you see it. Similar to Awfully Chocolate, there was no display of any cake whatsoever, only images of their selection. As recommended by staff, I picked one of its favorite items, the New York Cheesecake. Between small and large, I selected the small which set me back HKD138. Why do I mention price so early in my article? It is because it is an important element of my experience. For HKD138, you get a small-sized New York Cheesecake just slightly wider than a quarter pounder or perhaps Filet-O-Fish. Any cake with 4 inches in diameter seems to be reasonable but don't forget about its height!!! Value vs worth is a very personal matter which I cannot be the judge for all but for HKD138, I do expect getting a slightly bigger if not taller cheesecake! Did I mention the berries sauce cost you an extra HKD38 for a small jar?

Tim Hortons (Ranting)

No matter how you like to call it, a donut house, coffee shop or a deli, Tim Hortons has become a household name for Canadians. I frequent it for its overly sweet double-double (double sugar, double CREAM) coffee more often then I should, not because of its ... humm at its very best mediocre coffee (in my opinion of course) or food, but for the sense of familiarity. The convenient locations, the familiar decor, the overly sweet flavors experienced when young are the few reasons for my return visits. Many memories, countless precious hours have been spent in their shops. I am pretty sure many loyal customers have the same sort of feelings and sense of familiarities on their return visits.

Tim Hortons has expanded quite rapidly over the last 5 - 8 years in terms of number of locations and food selections, offering more than just coffee and donuts but all sorts of sandwiches, soups and of course wraps. In terms of business potentials, one can clearly see from its constant queues almost in every single outlets across the nation. While one may judge by such observations as a positive sign, a simple act of actually queuing up for a cup of coffee would prove you otherwise, unfortunately!

Queen Margherita Pizza (Toronto)

Stepping into Queen Margherita Pizza (QMP) made me feel like stepping back in time for a moment with its name, its wooden door and the aged building exterior. However once I was greeted by a young, tall and stunning receptionist with such a welcoming smile, I know I am in for something ... different? The lower floor was quite cozy (aka small!) but a few steps up the tight and crackling staircase which can fit only one person and one way traffic, one will find a very large modern dining room filled with natural sunlight! Hello natural sunlight!!!

Oatmeal and Raisins Cookies

Yes it has been a long while since I cooked or baked anything, please forgive my laziness at times. The important thing is that I am back! Cookies have to be one the easiest items for those who enjoy baking but I still post this up because it means more than just a tray of simple Oatmeal and Raisins cookies, it marked the re-beginning of my cooking habits. I am driven not just for the love for food, I am driven by my passion and will to cook, bake, create, serve, love and eat of course.  No matter it makes much sense to you or not, it makes perfect sense to me which is most important. I followed Bill Grander's Everyday recipe (thanks http://gastronomousanonymous.com/ for the recipe book! ), simple and ready to eat within an hour for sure! Oatmeal and Raisins Cookies, Enjoy! :)

Foodie Magazine - May 2011

“Patience is bitter, but its fruit is sweet.” This quote by French philosopher Jean-Jacques Rousseau is one of the key inspirations behind My Favorite Sweet Escape entry for May 2011's issue of Foodie Magazine. Many people spend majority of the day (and night) working hard in their cubicles, often over 10 hours or more. Somehow many consider this long working hours as the norm in Hong Kong but is this the case for improved productivity? A regular break from work would help you recharge and reset, a regular break with sweets would be even a better choice. Exactly how? Check it out <here> and enjoy your sweet break! 

Assaggio Trattoria Italiana (Hong Kong)

We all have our stories to tell, be they romantic, humorous or just plain horrific. The point is, similar to food, stories are meant to be told and shared. Located inside the Hong Kong Arts Centre, this Italian Trattoria with views overlooking the harbour is a story of mixed emotions. By day, the dining room is flooded with natural sunlight and by night, the dimly lit atmosphere gives off such a seductive vibe that it’s hard not to imagine yourself as Giacomo Casanova having supper by the window.

Foodie Magazine - April 2011

Recently I had the opportunity to contribute a piece on My Favorite Sweet Treats in the Foodie Magazine Hong Kong for their April 2011 Easter issue. It is not hard to guess as to which is my favorite place for sweet treats but here it is again if you still don't know, check it out <here>. Happy Easter in advance! May this Easter be a happy and joyful one! Keep smiling and keep eating! :)

Gold by Harlan Goldstein ~ Revisited (Hong Kong)

I blogged about my lunch at Gold by Harlan Goldstein a long while ago and as promised I returned for dinner in celebration of H's birthday. How was the experience? I would definitely return because the food / menu was ... familiar in comparison with that of Tuscany by H under Harlan's management before his current venture into Gold by Harlan Goldstein. Oh by the way, service has improved especially with the pacing in between dishes. The few of us went a bit far with our limits by ordering two starters each followed by the main course and desserts of course!

Riquiqui Dessert Bar ~ Revisit - (Hong Kong)

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!

Va Bene (Hong Kong)

I have to be honest here and as mentioned I am yet to appreciate the love for truffles, any sort of truffles for that matter, white or black, winter or summer truffles. It is quite true that perhaps I don't have enough opportunities to enjoy them due to the apparently low supply of them hence the relatively exclusivity to consume. I was very honored to be invited by Va Bene for a media tasting for their soon to launch Winter Black Truffles menu. It was my very first of such event, I mean Media Luncheon. I guess the FEAST event / blogger gathering was of similar nature right? In any case, I took on this invitation mainly because the word truffles came up and this would be a good chance for me try more (and meet more people as the same time). I considered this tasting as a  Black Winter Truffle Appreciation session more or less a personal fulfillment of some sort. Some may question on the true representation of my meal due to the nature of my visit and it is a valid argument which I cannot dispute. Feel free to adjust your expectation accordingly but all I can say is that I enjoyed my visit for what it was and had the chance to broaden my culinary sense regarding truffles.

Gold by Harlan Goldstein (Hong Kong)

By posting my Gold by Harlan Goldstein entry at this time,  I am expected to be yelled at by H and S because we have been planning to come since early Dec 2010. What do I have to say about my rudeness? any excuses? Well, (1) it was brunch that I tried so our upcoming "Golden" dinner at the end of Jan 2011 is still on! (2) as a gentleman that I am (*wink wink*), I have to do a quality assurance to ensure the upcoming experience would be a wonderful one! It was the least I can do to test it out first. (3) I wasn't detoxing HAHA.  Hope H & S can forgive me for what I intended to do. Harlan Goldstein should be a fairly familiar name for many local foodies and his name has been associated with many restaurants in Hong Kong whether he likes it or not unfortunately. Therefore, I should take this opportunity to clarify that Gold by Harlan Goldstein is the only one in Hong Kong that is under his helm, all others bearing his name are simply ... not. I read somewhere that he even said that "The only place you'll find the real Harlan now is at my new venture, Gold by Harlan Goldstein." Quite a bold statement by that just shows his confidence I assume? The following phrase I saw in one of the hanging pictures at Gold further reinforced my assumption: "Why go for Silver when you can go for Gold."

Oolaa (Hong Kong)

Life cannot be better when you can spend a wonderful Sunday afternoon with 3 lovely ladies over Brunch + Desserts! It certainly made the my day before Monday less miserable. I wish every Sunday can be the as eventful but of course at different venues. The culture of Sunday Brunch has been trending over the last few years in Hong Kong based on my observation especially with the number of establishments offering such menus. However, there are only a handful to be honest and there are more people like myself who are getting used to getting up late over the weekends and then head for brunch. Another interesting thing I realized is that people heading for brunch nowadays are increasing more causal, particularly ladies who obviously choose not to put any make up on. Don't get me wrong but I am just surprised, that's all.

The Mirror (Hong Kong)

A former apprentice to Alain Ducasse, Jeremy Biasiol is now the man behind The Mirror and I dare say it is quite an exciting restaurant which I would love to return soon if I can get a table that is. It is rather unfair to relate Jeremy with Alain Ducasse because he now has his own styles and approaches to traditional French cuisine. I think I can only say he was strongly inspired by Alain to become who he is right now. Looking at him behind the open kitchen in this rather homey and cozy setting, one can see his passion and dedication in cooking. He checks on his guests every now and then to control the pacing. I was observing him after my starter and he thought I was waiting impatiently so he looked at me and called onto the wait-staff by saying  快脆 (Faai3 ceoi3) in Cantonese which translates to "hurry up!" to serve us the mains. He even came out at the end of the night to chat with all guests and ask for comments and feedback. A very nice touch indeed!