Armani Bar HK

Last time I ordered an 'Artichoke ravioli, foie gras with cheese & cream sauce' which was amazingly delectable. It's a pity that I didn't take a photo of it!

Chestnut soup with cheese ravioli. This soup is creamy and rich of the aroma of chestnut. I guess the cheese stuffed in the ravioli is mozzarella, which perfectly matched the texture and aroma of the chestnut soup.
Pumpkin gnocchi, cheese sauce, crispy prosciutto and sun-dried tomatoes.
Stewed oxtail risotto.

Armani Bar HK, 2/F Chater House, 11 Chater Road, Central, Hong Kong

Goulash

我望下雪櫃有0的咩可以煮: 有四個蕃茄, 一個薯仔同一包牛尾同牛肩。可以煮個Goulash, 反正有成樽paprika可用。
之後去買左一堆蕃茄, 洋蔥, 燈籠椒, 紅蘿蔔同椰菜。今次煮0既係多0的蔬菜0既Gypsy goulash; 而冬天就適合更濃郁0既Hungarian goulash. (recipe)

落左好多paprika 仲有十一個蕃茄。我鍾意用麵包蘸Goulash 0既湯汁來食。
下次會試下加一0的greek yogurt.

Harlan's

This meal was a reward to myself for all the hard work.

Beef tataki with deep fried garlic slices, scallions, sesame and yuzu juice.
Handmade orecchiette with braised veal and scallops.

Roast of the day - sirloin steak.
Roast spring chicken.
Mango tart topped with mango ice-cream.

Harlan's, IFC Mall, 8 Finance Street, Hong Kong

Le Salon de Thé de Joël Robuchon

昨天到L'Atelier de Joël Robuchon香港分店來個小朝聖。

L'exotique. 帶柚子味。
La Noisette.
這個我忘了是什麼名字。還有一個L'opera, 照片拍的不好, 不放上來獻醜了。

上年3月到過東京六本木分店。
一如世界各地的L’Atelier de Joël Robuchon, 全店都是以紅和黑作主調。是一個偷情幽會, 以美食作前奏的好地方。

Le Salon de Thé de Joël Robuchon, Shop 315, The Landmark, Central, Hong Kong

Quince paste

I used to have jam going with bread (rather than peanut butter) because jam has a special refreshness of fruit and also, a delicated texture.

Last time I made some rose petal jam and this time I got my-lazy-self a box of quice paste (membrillo).

Quince paste is a Spanish delicacy. Apparently it is a thick jelly made of overwhelmingly fragrant fruit called quince, which has honey and vanilla overtones. People usually pair quince paste with a Manchego or blue cheese to make it truly shines.

My breakfast on a lazy saturday - wheat bread covered by slices of quince paste and salted butter. Wholesome. My advice is, warm the bread beforehand and the butter should be frozen as icy cold, while the thick jam has to be cut in very thin slices - otherwise the taste would be too strong and becomes sour.

Cova Caffe-Ristorante

I had this lunch at Cova Caffe-Ristorante, in Alexandra House, Central.

Mixed salad with marinated sea bass and olives.
The sea bass was poached to medium done and seasoned with salt, black pepper, lemon juice and olive oil.

Risotto with Milan saffron and fresh green asparagus tips (Parmesan topped).

Cova Caffe-Ristorante, Shop 203, 2/F, Alexandra House, Central

Damask rose petal jam

The jam looks like poison when it was being cooked.
Damask rose petal jam.
I really love this glamorous colour of scarlet.
For me the most difficult part of making this jam is getting the major ingredient - rhubarb.

鮮蠔蝦乾粥

鮮蠔蝦乾粥

自己煮的話我堅持要吃得好, 在家我不要食快熟麵或盒飯。