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Thursday, November 19, 2015
Saturday, November 14, 2015
CE LA VI - Explore Your Senses
CE LA VI, is a living, is a pursuit of pleasure. A flagship opening in Hong Kong on top floor of the restyled California Tower, it has a spectacular view of the iconic skyline over our legendary Lan Kwai Fong.
It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively.
Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York.
As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect.
Chef Licker's masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble.
A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee.
The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice.
Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today!
It features a restaurant, Club Lounge and stunning Sky Bar, where are marked by Asian inspired cuisines, signature cocktails and dramatic gathering floor respectively.
Being invited to a pastry workshop, it is hosted by CE LA VI executive pastry Chef Jason Licker, who has worked in some of the most globally familiar top kitchens including JW Marriott Hong Kong and three Michelin-starred Jean Georges in New York.
As they aim to bring diners with ultimate and memorable dining experiences, some last bits after dinner have been made visually and fingerlickingly perfect.
Chef Licker's masterpieces are of stunning presentation and unpredictable creations, that includes a Hong Kong Cappuccino. A twist on ordinary cappuccino drink, made with layers of passionfruit cream, milk tea gelato, Whiskey foam and finished off with milk powder crumble.
A gorgeously presented white chocolate is in fact infused with Junmai sake, fruity berries with yuzu syrup and crispy sensation of salted toffee.
The piece of toasted almond cake is also impressively served aside refreshing guava sorbet, some calamansi curd, paper thin coconut and orange crisps, sprinkles of dehydrated yogurt, which has been excellently glazed with citrus juice.
Indeed, it is an overwhelming experience to explore our senses of taste. Thanks for having me today!
Hong Kong Cappuccino
Passionfruit Cream, Milk Powder Crumble, Milk Tea Gelato, Whiskey Foam
Milk Tea Gelato
Hong Kong Cappuccino
Passion cream, milk tea ice cream, Macallan foam
White Chocolate Sake Cream, Fruity Berries with Yuzu Syrup, Salted Toffee
White Chocolate-Junmai Sake Cream
White chocolate-sake cream, yuzu scented fruits, salted toffee
Toasted Almond Cake, Calamansi Curd, Guava Sorbet, Coconut & Orange Papers
Toasted Calamansi Cake
Lime soaked cake, calamansi cremieux, guava sorbet
Toasted Calamansi Cake
CE LA VI
Address: 25/F, California Tower, 32 D'Aguilar Street, Central, Hong Kong
Telephone: 3700 2300
Opening Hours: Mon-Tue 15:00-02:00 ; Wed-Sat 15:00-03:00 ; Sun 15:00-00:00
Friday, November 13, 2015
Cheers For Fashion Walk - A Walk Of Wine Pairing
As a continuation of the November wine & dine month, Foodie crosses over with Fashion Walk in holding a Cheers for Fashion Walk event in celebration of wine, craft beer and spirits. At the food street of Fashion Walk in Causeway Bay, expect to learn how to make cocktails, personalising whisky blend and many more. A tasting pass would allow you to try some small bite and wine tastings, whereas a dining pass offers the chance to enjoy delicious beer or wine pairing menus from seven restaurants at Fashion Walk. That include elBorn, Eat.It, COEDO Taproom, Elephant Grounds, Wildfire+, Marbling by Mr. Steak and Cedele. Check out more about the menus from HERE!
Make sure to get the best deal at Foodie website!
See you on November 14th at 3-9pm! I will update you with all the delicious delicacies!
Cheers For Fashion Walk
Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong
Opening Hours: 14th November 2015, 15:00-21:00
Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk
Make sure to get the best deal at Foodie website!
See you on November 14th at 3-9pm! I will update you with all the delicious delicacies!
Bestbev Craft Beer
Cheers For Fashion Walk
F.E.W. Spirits
Seafood Paella from elBorn
Tasting Coupon
Wine Glass
Address: Food Street, Fashion Walk, Causeway Bay, Hong Kong
Opening Hours: 14th November 2015, 15:00-21:00
Website: http://www.afoodieworld.com/users/cheers-4-fashionwalk
Sushi Man 鮨文 - Omakase!
Sushi Man is a new Japanese restaurant owned by a young and passionate Chef who was trained in Hong Kong - Chef Cupid. His skillful experiences in Japanese sushi crafting has brought my attention on their popular Chef's choice of the day that favor lots of Hong Kong locals, also known as omakase.
There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the "Man", which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top.
Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel.
We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall.
As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth.
Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish.
Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course.
Sushi Man 鮨文
Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong
Telephone: 2285 9477
Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30
Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/
There are four dinner sets from range of 600-1300HKD, prepared only with the freshest and seasonal ingredients. We opt for the "Man", which includes 6 kinds of sashimi, 8 pieces of sushi, 1 hand roll, fish soup, steamed egg and dessert.
Started off with simple appetizers, tomato and tofu salad with Japanese sesame dressing and sweetened dried fishes. Whilst the chawanmushi is very silky, steamed with shrimps, crab meat, and smells absolutely amazing with the truffle on top.
Moving on to several sashimi, they are all equally fresh, delicate and delicious while I especially loved the torched ones such as the mackerel.
We are lucky to try some shirako that is seasonal in October to March. It is the milt of male cod, looking like a clump of white blobs that is creamy and soft. The way it is slightly seared and served with pickle radish has removed the odd flavor afterall.
As all sushi are made with sushi rice that is already seasoned with soy sauce, Chef reminds us not to dip our sushi with additional soy. Some worth-noting are flounder with seasonings of sea salt and yuzu zests, sweet shrimp topped with creamy sea urchin, chutoro and akagai which both instantly melt in your mouth.
Lastly, a toro hand roll has rounded up the sushi set and the most instagram-worthy mini sea urchin don has come to be the best part of the meal. Large botan shrimp over an overwhelming portion of creamy uni, it is a top unbeatable bite. The fish soup is also impressive and a slice of cantaloupe is the perfect finish.
Although I have read across some bad services and attitudes about the restaurant, I am happy with my experience because Chef Cupid and the Boss are so friendly that they even joked around and chatted with us through the entire course.
Uni Cup
海膽杯
Sushi Man
鮨文
Tomato & Tofu Salad with Sesame Dressing, Dried Fish
蕃茄豆腐胡麻醬沙律, 小魚乾
Chawanmushi with Truffle
黑松露蒸蛋
Buri
鰤魚
Shima Aji
深海池魚
Kaibashira
帆立貝
Torching Sashimi
火炙刺身
Torched Mackerel
火炙鮫魚
Torched Azi
火炙竹簽
Shirako with Pickled Radish
鱈魚白子配酸汁蘿蔔蓉
Shirako
鱈魚白子
Flounder with Zest of Yuzu & Sea Salt
左口魚邊, 柚子, 海鹽
Itoyoridai
金線鯛
Amaebi & Uni
甜蝦海膽
Sanma
秋刀魚
Hokkigai
北寄貝
Chutoro
中拖羅
Akagai with Soy Sauce
赤身醬油漬
Toro Hand Roll
拖羅紫菜手卷
Uni & Botan Ebi Donburi
牡丹蝦海膽杯
Uni & Botan Ebi Donburi
牡丹蝦海膽杯
Fish Soup
魚湯
Cantaloupe
網紋蜜瓜
Sake
日本清酒
Sushi Man
鮨文
Address: Shop E, G/F, Lee Fat House, 5 Yan Lok Square, Yuen Long, Hong Kong
Telephone: 2285 9477
Opening Hours: Mon-Sun 12:00-14:30, 18:00-22:30
Website: https://www.facebook.com/%E9%AE%A8%E6%96%87-Sushi-Man-1401469406832329/
Monday, November 09, 2015
Atelier Vivanda - Meat met Potato
This replication of a stylish butcher house is a new casually set French bistro owned by the Michelin two-starred Chef of Akrame. Specializing in a mix of meat and potato dishes, the restaurant emphasises on
simple, fresh, quality ingredients to combine an exclusive taste of meat with a specially prepared olive oil.
First is a small paper bag of warm baguette served with housemade Caractere olive oil, which has a spicy and peppery kick.
Dinner is priced affordably in a set of L’Entree, La Viande, L’Accompagnement, and Le Dessert.
The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette.
The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb.
Their philosophy to prepare meal dishes with Chef's housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness.
Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges.
Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger.
While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt.
Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully.
Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street.
The entree of eggs mimosa is looking very appetizing on a bed of fresh arugula and simple vinaigrette.
The egg yolk mixture is dressed with creamy mayonnaise and sprinkle of toasted breadcrumb.
Their philosophy to prepare meal dishes with Chef's housemade pepper olive oil has presented a thick and juicy piece of Iberican pork ribs that has been subtly livened up with spiciness and aggressiveness.
Aside from generous serving of salad greens, the unlimited serving of potato side dishes is indeed a bounced joy. We opt for two, including an amazingly crispy and fully fried potato balls that has a smooth mushy texture as well as a thick potato pancake made with shredded potatoes, spring onion, eggs and butter, which tastes similar to spring onion pancake and fried perfectly crispy to the edges.
Le Croquavor, a restaurant signature that is known as a replication of ordinary hamburger.
While it is prepared with a piece of medium done and flavorful beef patty, the combination of two pieces of thick toast and a mountain of shredded comte cheese are honestly more impressive. Still, it is an excited dish to attempt.
Without hesitation, lychee flesh, coconut and verbena ice cream, everything is combined into one light creation that is simply fulfilling. The egg white foam on top has also completed us delightfully.
Consider its unpretentious environment and a set of affordable price tag, Atelier Vivanda is indeed another favourite at Ship Street.
Le Croquavor
Atelier Vivanda
Butcher Knife
A Paper Bag of Bread
French Baguette & Extra Virgin Olive Oil
Eggs Mimosa
Iberian Pork Rib
Medium
A Way Of Reinterpreting The Hamburger
Pommes Darphin
Pommes Dauphines
Lychee Soup, Coconut, Verbena Ice Cream
Meringue Foam
Atelier Vivanda
Address: G/F, 9 Ship Street, Wan Chai, Hong Kong
Telephone: 2109 1768
Opening Hours: Mon-Sun 12:00-15:00, 18:30-23:00
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