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The description wrote mocha pudding with sour cherries and chocolate chips. First taste of it, I thought the chocolate was too overpowering and it felt like a sinful chocolate dessert instead. It didn't have the texture of a pudding, it felt more like a harder version of mousse but that was just the top layer. Digging into it further, I had another mouthful without the top layer and I could finally taste a stronger tinge of coffee in it. I like the different layers of sponge cake that was very finely made and some refreshing bursts of cherries with crunchy bits of chocolate. There was an element of surprise and almost every mouthful tasted different.

The cherries, though, could have been better if it was juicier and in bigger pieces as it tasted almost like a slightly moist raisin. It was also abit too sweet for my liking and perhaps the chocolate taste could have been cut down slightly.




Desserts in a jar, an interesting concept that's been finely executed. If you're having a sweet tooth and feel like snacking without feeling sinful, this is quite a good fix. (Note that it's just mere feeling, as the small jars made me feel like I haven't ate alot. Depending on the flavours, it might still be quite a sinful indulgence!) I really like their sponge cake that has been used as a base for both but differently flavoured. It's extremely fine and light that it almost melts in your mouth, and it's nothing like the usual sponge cake you can get off the typical neighbourhood bakeries.

I'm not too sure though if I would pay the price again for the rather small serving portion. Well, I was quite deceived when I first saw photos, thinking of jam jars. Be warned that it's pretty small, each jar can fit into the size of a palm easily.

The first thing that struck me upon entering this exorbitant looking Chinese restaurant located at Elements Shopping Mall's rooftop dining area was the nostalgic wood panelled walls, bright yellow sofa seating and the artwork by Wong Chak (creator of 'Old Master Q' or more commonly known as 老夫子).

Sister restaurant to the 1-Michelin starred Island Tang restaurant, Kowloon Tang similarly offered Chinese haute cuisine, characterized by the meticulous preparation and presentation of food, which of course came with a hefty price tag. The service staffs were attentive to our needs, such as the need to refill your cup with Chinese tea but I felt somewhat overwhelmed with their recommendations of dishes. As a side note, Kowloon Tang offered some seasonal dishes which were not stated on the menu (feel free to consult the server to your table), but apparently the 'must-try' was the traditional Peijing roast duck (there is a waiting time of about 30-40 minutes, so it would be recommended to place a reservation prior to visiting). It was advocated on their website that 'Rural country food highlights the simplicity' and the focus at Kowloon Tang is not just the dishes but the cooking methods to retain the original taste of ingredients without the usage of MSG to enjoy the freshness of food.

A Chinese restaurant serving fine-dining Cantonese fare with focus casted on Dongguan dishes, let us explore the authenticity of it all!

Cloud Ear Fungi and Bean Curd Sheet with Enoki Mushroom


First up was the above vegetarian starter. There were some finely sliced carrot shreds and enoki mushrooms (the golden coloured, slim and long mushrooms) wrapped inside a thin crisp bean curd sheet. Each portion was then served with an accompanying cloud ear fungi. The initially crisp bean curd sheet soaked up the tasteful broth and each bite was an array of food texture and 'mouth feel'. Do try to consume it as soon as it is served else the bean curd sheet would turn soggy after soaking in the broth. It was not your usual simple detox sort of vegetarian fare, but one that was strong in flavours and definitely a bold start to the ensuing courses.


The underlying roasted duck meat was tenderly cooked and certainly fell no short of being a scrumptious treat indeed. There was the option of the more modern way of enjoying the Peking duck with 'Hoisin sauce' but having tried that at almost every occasion where we savoured Peking duck, the alternative traditional options left much to be welcomed. The succulent duck meat slices coupled with the lusciously crisp roasted duck skin wrapped within a thin handmade steamed pancake was simply divine.


This dish was slightly too salty for our liking, though the gravy would go well with plain white rice. One could taste that the marinated goose was slow-cooked to perfection without tasting overly dry nor stiff, but personally, I would have preferred a lighter dish, though it might suit someone with a preference for a stronger umami taste.

After some weeks of travelling amidst which involving lots of important life-changing decisions, I had finally settled down in Hong Kong! Henceforth upcoming entries from myself would be focused primarily on some of the selected eateries, since I am pretty much overwhelmed by the abundance of good food wherever I head to!

Even though we had just returned from UK not too long ago, the lure of burgers can indeed be irresistible. Spoilt for choice as usual on any dining outing, we decided to queue for a table at BLT Burger, located in the convenient hotspot of Tsim Sha Tsui. After some 25-30 minutes of waiting, we were finally shown to a table. This casual looking restaurant featured exposed brickwalls, naturally worn wooden floors and a dark pressed tin ceiling. If you get lucky (especially difficult on weekends), diners could enjoy sea views from their tables or enjoy a sporting game at the live bar.

With our stomachs growling louder than the buzzing shuffle of busy feet of servers and diners alike, we placed our orders briefly and waited in anticipation!

5 Spice 'Chinese' Chicken Salad (HK$85/-)

BLT Burger certainly swept me off the feet with the creative names of some of their dishes, which included salads and burgers. First up was this unique '5 Spice' salad, which caught our attention almost instantly when we were eyeing for an appetizer to kick-start the meal. '5 Spice' should be a common fare for most Chinese (五香), though the '5 spices' marinade was ordinarily applied on meat dishes.

Served with grilled marinated chicken breast slices, cilantro, napa cabbage, carrot and cucumber, and drizzled with the unique '5 Spice' sauce, it provided an interesting fusion touch to the diners' palette. The grilled chicken breast was nothing too fanciful, and tasted rather dry and rather stiff. What saved the salad was the good variety of texture in each mouthful bite and of course the viscous '5 Spice' dressing that accompanied the dish, which gave a mildly heavy, dense and rich aftertaste to the simple tasting salad. The dressing tasted rich in a good sense and not MSG-saturated.


Well, it might taste too rich and creamy to some, especially those who cannot stand peanut butter, otherwise you should love it. A somewhat love and hate relationship, though it would be more of the latter for me considering the amount of calories packed into the glass! It was however in my opinion, overpriced.

Not a very conventional place for people of our age, I'd expected to see lots of families and old couples yumcha-ing on a public holiday afternoon. Surprisingly, there were quite a number of youngsters who caught up with this hidden gem at Odeon Towers.

Dimsum is always a great excuse to indulge in long lunches and somehow I just don't get sick of it even after consecutive days of the same dishes. Except for its 流沙包 (custard egg yolk bun), all other dishes managed to meet our expectations with its fine dimsum served. For a slightly more authentic touch, some of the senior service staff speak Cantonese as their mother tongue, feeling as though we're back in Hong Kong.













It was a very warm and cosy setting, felt very family-like and I would probably bring my family here for dimsum next time. The dishes were all very finely done and lived up to our expectations in general. It quite matched up to Royal China, in my opinion, as I like different dishes in both places. Seems like they're also famous for their Peking duck, tempting to go back for a taste of it!