“The perfect roast right in the city, of Hong Kong.”
As I was busy reviewing my old posts including those HK food posts, realized that I had not been sharing any new (and old) findings of my holiday trips in the last couple of years.
Yes, looking back on the photos, I found so many of those delicious food and eating places we had tried in Hong Kong. Kam’s Roast Goose was one of them.
This up and coming roast goose shop, Kam’s Roast Goose, was one of the top eating places in our travel itineraries. Though Kam’s was founded by one of the grandsons of the original founder of the iconic Yung Kee’s (鏞記), they did not adopt the same old formal elegant style, but a more approaching dining atmosphere. Kam’s seemed like a place you would think of anytime to settle for a quick hearty roast meal.
“Dessert time… Once again, you’ll get to see my passion to Hong Kong in my cooking. My low-fat version of this all-time favourite and delicious HK sweet treat, the mango sago pomelo dessert. It’s cut down in fat, but never in taste. Serve it chilled!”
Sunday is our ‘fruit-juice day’. I tried making this occasion a weekend routine every Sunday afternoon. Firstly, I’ll get to deplete the over-stocked fruits in my fridge. Secondly, it’s easier to maximize the intake of vitamins and minerals by a glass of fruit juice than just one single cut fruit at a time.
“Sweet Swiss chicken wings. Simply easy to cook, and delicious to savour.”
Thanks to my readers who love my recipes. You gave me ideas on what food to cook and explore at times. I was requested to cook Swiss chicken wing this time. In fact, I wanted to cook this dish since my last taste of the Swiss wing at the cafe in Hong Kong during my trip there back in Sep.
As well-known by many foodies, especially Hong Kong residents, Swiss chicken wing is not originated from Switzerland. Swiss wing is believed to be a great creation by a Hong Kong chef. Hence, Swiss chicken wing is popularly served in many cafes and restaurants in Hong Kong. Some even considered this as HK cafe delicacy.
“Impress your loved ones with this homemade romantic heart-melting sweet savoury this season”
Merry Merry Christmas! Ho Ho Ho!
Remember I told you that I took up a baking lesson during my last Hong Kong trip back in Sep? I went there to learn an iconic & famous chocolate dessert which is very popular in Hong Kong, the Chocolate Lava Cake Pudding aka Melting Heart. In Chinese word: 心太軟. Pronounced in Mandarin as “Xin Tai Ruan“, and In Cantonese, “Sum Tai Yun“. It literally means heart too soft. Just like the flowy chocolate lava in the cake, it’s soft and… melting.. Try to imagine you bake this “Melting Heart” dessert for your loved one and he/ she feels so touching with his/ her heart melting to your love… Ahh…. (smile).
“A traditional soy sauce and condiments shop in Hong Kong”
Many people told me that soy sauce made in Hong Kong is so much tastier than from any other places. My mum had reminded me to get a large bottle for her, but I ended up with arms full of large bottles of different sauces flew back to Singapore, because I found this place.. Kowloon Soy Co (九龍醬園).
In fact, this place was again recommended by Mr. Cai Lan in his recent food show, 蔡瀾品味. I was eager to check out this place. So, we planned it such a way that we could have some good food for lunch around (上環, Sheung Wan/ 中環, Central), at the same time, visit the shop within the same vicinity.