Wednesday 7 December 2011

Summer Drinking

Summer is on us in Melbourne and on a hot sunny day a nice cold beer goes down a treat. But unfortunately those nasty carbs and sugars in a beer aren't helping with maintaining a body fit for summer - so what are the alternatives? If you're short on time a Riesling can be a great change, Tim Adams and Pikes are good value quaffs.

But what i've been getting into lately is the cleaner, fresher and more simpler taste of an old classic mixed drink of - Vodka Soda & Lime (on a whole lot of ice). The cals are much lower than the old coldie, and it's just as enjoyable smashing these down sitting around with mates - and lets face it, much more hipster and cool.

How I like to drink these are to get a short glass, flil it to the brim with ice, throw in 1.5 shots of grey goose vodka, the juice & rind of of 1/8th Lime and top the rest up with some Schweppes soda.

Try it out as an alternative if you're worried about your summer waistline expanding!

Monday 28 November 2011

McDonalds, Hong Kong

Maccas has been pushin the poultry in Oz for a little while. So why haven’t they brought the McSpicy Chicken to Oz? Their answer to the Zinger.

Ebi (prawn) burger is an step up from the old fill-lay-o-fish

Sweet taro pie. Probably a bit too out there for down under.

3.5 / 5 yums!
Where? McDonalds, Hong Kong

Thursday 24 November 2011

Jade Garden Restaurant, Hong Kong

It feels a bit old school 1980s HK but what it lacks in style, you can take comfort it has plenty of experienced.

Nothing flash, simply classic yum cha dim sum.

3 / 5 yums!
Where? 5/F, Star House, 3 Salisbury Road, Tsim Sha Tsui, Hong Kong

Monday 21 November 2011

5 Generations, Hong Kong

This should definitely make a list of Stuff Asian People Like. 5 Generations is a very popular dessert only joint that typically requires a number and a long line.

It’s basically bubble cup on a bit of roids. Take a typical Asian dessert flavour. Pump with sugar. Serve.

The snow storm is pure novelty. Texturally somewhere between ice and ice-cream, flavoured, shaved and layered into an impressive ant hill mound. One is enough.


The Maccas of Chocolate fondant. Warm and gooey centre. Consistent, satisfying.

3 / 5 yums!
Where? 5-31 Carnarvon Rd., Tsim Sha Tsui, Kowloon, Hong Kong
What? Around HKD $40-70

Thursday 17 November 2011

Cheers Restaurant, Hong Kong

You’ve gotta be thinking that something doesn’t smell right when they’re advertising a whole chicken for $1 Hong Kong dollar. Most probably the smell of chicken that’s around two weeks past the expiry date.

Look it’ll do the trick to at least get you interested, maybe slightly curious.

A pumping Canto-Chinese restaurant, a perfect place if you want to avoid awkward silences during that first date or family dinner where you can have hot pot or off the wide menu.

The chicken passed the health safety test and the others maintain a good standard despite the number of tables to feed.

Cheers to that.

3 / 5 yums!
Where? Shop A, 3/F & 4/F., Grand Tower, 639 Nathan Road, Mongkok, Hong Kong

Monday 14 November 2011

Macau Restaurant, Hong Kong

Bringing a little piece of the former Portuguese colony to the big city.

There’s nothing here for a punt, unless people break out the mahjong sets, but you can place a good bet on the Portuguese baked chicken for a decent return.

The sauce is creamy, baked to scolding point, richly spiced with a bit of a peppery kick. Although while bones impart flavour, no point if there is not much meat to impart it to.

Complete the experience with one of those eggy custard Portuguese tarts.

Worth the gamble.

3 / 5 yums!
Where? 25 Lock Road, Tsim Sha Tsui, Hong Kong and many others
What? Around HKD $40-60

Thursday 10 November 2011

Caprice, Hong Kong

Hardcore Holden nuts might take offence to a restaurant sharing the name of their top line model.

Other than the name, there’s actually a reasonable number of similarities. A modest, unassuming body, an engine room that’s whisper quiet, fully accessorised and luxurious interior. Both might take you to another place, one metaphorically, the other perhaps from Narre Warren to Hoppers Crossing.

But of course there some bleedin obvious differences. One is only available in Australia.

And the other is a 3 Michelin star restaurant in Hong Kong. Check out what it’s pumping out.

Duck Foie Gras, Crapaudine Beetroot and Smoked Eel in Hazelnut Dressing

Morel Mushroom Consomme, Alaskan King Crab, Chateau Chalon Wine

Vauclause Green Asparagus, Black Truffle Tapanade, Burrata Cream and Balasmic Vinegar

Langoustine Tail a la Plancha, and Vegetable Pastilla in Sweet Spice Naga

Roasted Suckling Pig, Black Sausage Burger, Green Tomato Chutney in Barbecue Sauce

Wagyu Beef Flank, Osetra Black Caviar Tartare and Confit Potato Poelees

Cheese Cellar Selection

Wild Strawberry, Lavender Blossom, Almond Crisps, Malaga Sorbet

Alpaco Chocolate Texture, Tropical Fruits

Petite Fours

As good as it looks? Yup. As you’d expect from a 3 Michelin star joint worthy of a 5 star hotel. French techniques showcasing what can be done with top shelf ingredients in a range of temperatures, textures and richness.

4 / 5 yums!
Where? 8 Finance Street, Central, Hong Kong
What? Degustation about AUD $220
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