Galler's corner

Lower left: Chocolate helmet
Lower right: White chocolate ice-cream
Upper: Filter coffee

I posted this photo not because this set was particularly delicious. It is because of a piece of my memory about London.

It was drizzling outside. Mr. Lee and I just walked out from the Victoria and Albert Museum, and he suggested to have a visit to the Harrods. We were attracted by this chocolate bar in the Harrods, so we sat down and ordered our afternoon tea sets. This was Mr. Lee's set, the photo of my set was lost and not recoverable.

Galler's corner, Harrods, 87 - 135 Brompton Road Knightsbridge, London, United Kingdom

Cérés Boulangerie et Pâtisserie

Cérés Boulangerie et Pâtisserie is one of the pastry shops I visit most often since it's near my home, and more importantly, their cakes and pastry are delicate and lovely. Although it is small, but it is regarded as one of the best pastry shops in Hong Kong. I prefer small bread shops than chain stores because the small ones have more rooms to do some special stuff.

Price for the cakes is a bit expensive, but their appearance and taste make it worthy. If you have a chance to visit the shop, you will be impressed by its decoration - it looks more like a jewellery boutique.

Berries' passion

Cérés Boulangerie et Pâtisserie, Shop No.19, Fuk Lo Tsun Road, Kowloon City, Kowloon, Hong Kong

千疋屋

天保5年(1834)創業之果物専門店。

フルーツカスタード (Fruit custard)

千疋屋 (原宿店), 東京都渋谷区神宮前1-11-11

Beurre aux truffes

This black truffle butter is a combination of two best food of the world: beurre d'échiré and black truffles.
Beurre d'Échiré is considered as the best butter by many chefs and gastronomers. The ivory colour and the fragrant of milk was so appealling. And the texture was soft. That is why this butter is regarded as 'la crème de la crème'.

L'Atelier de Joël Robuchon - 2

I was a bit surprised that L'Atelier de Joël Robuchon (Hong Kong) wins 2 Michelin stars - as I think it deserves one. Just feel that this restaurant is not on that level yet. The decor and service are not the top of the town.

As compared to Caprice (another 2 Michelin stars winner in Hong Kong), Caprice's service and environment are far better. But still, food is the most important factor. The food and presentation of L'Atelier de Joël Robuchon win my heart while the other aspects need improvement.

Alaskan king crab with lobster jelly and potato cream.
Thick sliced beef fillet with green asparagus and girolles.
Apple marmalade with caramel ice cream and chocolate mousse.
Petits fours.
Looks like lovely jewels, cute!

L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong

Porcini Consommé

Porcini is famous for its complicated meaty fragrance and the smooth texture. Some people call it as 'the meat of mushrooms'. It is one of the most expensive mushrooms because of its superior taste. I cooked this porcini consommé with Italian porcini as the smell is stronger than the produce from Yunnan.

The ingredients are just simple:
1. Dried Italian porcini
2. White peppercorns from Thailand
3. Fleur de sel (sea salt)

Dried Italian porcini
White peppercorns from Thailand

Like all other mushrooms, the mud and sand must be carefully removed when you process the the porcini.
Soak the porcini in hot water, and use the remained liquid at a later stage. The white peppercorns are used to spice up the consommé slightly.

As the creamy texture of porcini makes the soup spills out very easily, it is suggested to look at the stockpot from time to time to see how things are going. And since consommé should look crystal clear and light in texture, the soup needs to be filtered (I did it twice).
Lastly, sprinkle fleur de sel, and add a couple of large porcini slices.

I think it's nice to have a porcini consommé in cold days - the consommé is strong but nice to smell, the texture is slightly thick and the peppercorns give you some hotness. It's easy to make some.

Caprice

This is a lunch to celebrate that I'm making money again and so will have cash inflow to support my eating habits. Eat great is important!

The elegant interior.
Duck leg confit and foie gras terrine with remoulade vegetables in hazelnut dressing.
Crispy pork belly with vegetables and green curry in natural jus.
The pork was very juicy and tender; the skin was crispy, at the same time the thin layer of gelatinous fat beneath was well preserved. However, the choice of vegetables did not match the pork well - the taste was not refreshing enough to balance the fatness of the pork.
Blueberry Napoleon (left) and vanilla custard pudding (right)
I knew how crispy was the pastry of the Napoleon when my fork touched its first layer. Though there was loads of blueberry cream inside, the feeling was very light.

Will share more pictures later.

Caprice, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong

Scrambled egg with wild nameko mushrooms

Used 3 large free-range eggs and wild nameko mushrooms (滑子) in this dish. I prefer using free-range eggs as they taste better and their colour is more appealling when cooked. The gelatinous feel of nameko mushrooms made a good match with the texture of semi-cooked eggs.

Scrambled egg with wild nameko mushrooms

Same ingredients, but taste varies - mushrooms with adjusted egg

服部珈琲舎

大正二年 (1913) 創業之老舗喫茶店。

名物1: 野菜カリーライス
名物2: 珈琲

服部珈琲舎 , 東京都豊島区南池袋1-27-5

彩食酒宴

縞鯵（しまあじ）刺身

彩食酒宴, 2/F, Plaza 2000, 2 Russell Street, Causeway Bay, Hong Kong