Sunday, April 27, 2008

Livers and Heavenly Toast


I've never been a fan of pork liver, or maybe I've never had pork liver cooked the right way. It's always been either overcooked or with a horrible smell. I finally found a place to get my folic acid dosage without having to hold my nose... 维记 in Sham Shui Po does pork liver just right. The family running the business has three shops lined up in alternate lots in the same row. The pork livers are cooked only when orders are placed and are served in steaming hot soup with instant noodles. What's nice about the pork liver is it's not overcooked despite being thinly sliced.

But what will keep me going all the way to Sham Shui Po again (and it has indeed) is the kaya french toast. Beats any french/ kaya toast I've had anywhere else in the world. It's not overly sweet, the "egginess" is just right and definitely doesn't make my intestines feel like it's been attacked by a litre of oil. Apparently the kaya is freshly made every morning and both chicken and duck eggs are used. Tried to buy the kaya but was refused by the boss (or one of the aunties in the family?!). Coupled with the 奶茶, which is very fresh because of the high turnover, I was a very satisfied customer again today.






Wednesday, April 23, 2008

Licking the Chocolate Spoon

Finally got a chance to try out the desserts at SPOON by Alain Ducasse. At HKD225, the sampler of 4 original/classic desserts was good value and gave us the opportunity to try out a few items at one go (important for me who's supposed to be on diet!). I thought the desserts were good, especially the cheese cake but I wasn't completely blown away. Maybe my expectations were too high...
Loved the design of the restaurant and the view of the HK Island skyline is stunning! Perfect place for important dates and marriage proposals...