This is a Caucasian Home Cooking of Georgia Food I tasted in Moscow, the traditional Borscht soup which is bery delicious as they have some tiny cut bay leaves and the sour cream that add the favour.
Recipe:
Simmer beef in water with bouillon, covered, about 1 hour and 15 minutes,. Meanwhile in large pan, simmer beets, carrots, turnips, onion, tomato puree, vinegar, sugar, and butter covered 15 minutes, stirring frequently. Add cabbage and cook another 10 minutes. Add vegetable mixture, pepper, and bay leaves to meat and broth. Cook until vegetables are tender. Serve with a dollop of sour cream.
I took a Borscht and the Pepper stuffed with veal and some rice. Plus the heavy Cheese cake which looks like pizza and they were a bit chewy, heavy faviour of Cheese and it was very Delicious whilst it was hot!
HK Snob
These are the Shan Dong Cuisine, which has been fusioned with some of the werid food you can see here, scropian, worms, moths...etc
On the other hand, generally I am not used to the smell of the restaurant even at a 5 star hotel restaurant, whenever you enter the restaurant, there is a pungent oil smell that would cause your feeling disgusting and even worse...vomit... I can say that there seem no one is aware of it!? Or they see no difference of a good clean restaurant that thye have to care not just the food , but also the air by regular cleaning and the general house keeping and or even has to use air refresher regularly. This time I had tried more than three types of the best beer in Shan Dong...Well, Still I think Qing Dao seems is the best with taste, and they way they had a well balanced bitterness and the wheat favour after beer fermentation.In So far I do not find the Shan Dong Cuisine is my type at all, in other word, I do not like it at all. Sorry if you are feeling sick about it , but friend of mine was enjoying so much as your delicious T-bone Steak!.
HK Snob
Opened in May, 2008, the brand new boutique Chinese restaurant is acclaimed for its authentic Cantonese cuisine and delicate dim sum, prepared by experienced chefs with the finest ingredients. Here, guests may enjoy lunch or dinner while overlooking the famous Nathan Road, in front of the huge window glass is the Peninsular Hotel. The food is OK with the price they offer you. Not a bad idea if you had to find a suitable dinner with your friends.
HK Snob.
If you ask me what is my favourite Dessert, I think it may take me a whilst to tell, as in Hong Kong there are so mnay types of sweet or pudding avaiable in street side shops or in some sweets specialist shops like; Hui Lau Shan, Chung Key, B Chai Leung Fan...etc
These are my favourite puddings:
1. Bak Po Dumpling served in ginger soup served by Chung Key
2. Hui Lau Shan Ice puddings like the two shown
Welll, note that my Choresterol is not low, I should bahave myself in front of these great food, but once in a while, or once in a day... I think it is OK...
A local Chiu Chow Style food, Place Kwai Fong Wing Fong Road No. 9. Hang King Garden C02. 14-15 G/Floor
Tel: 26100488, 24108729
They have very local favour, a blended taste of Canton and Chiu Chow, somehow I find that they have more bias on Canton Style of cooking. very good "Wok-Chi" Worth your trying!!
I Have tried deep fried Oyster, Salad Prawn, and Giner and Chinese Onion with Fish head... Excellent favour, the taste is just right, and not the salty type...
I think they will not disappoint you, however, table is not too big and you are permitted to stay 1 hour 30 minutes only.
HK Snob
There is limited numbers of Thai Restaurant in Tsuen Wan. There is a Golden Thai Food Restaurant at G/F., 7-13 Teuen Hing Path, Tsuen Wan.
There are a lot of people waiting there at night, and we can see long queue for the Seat there, they are running by Thai.
However my favourite dish of Salad and deep fried cat fish was not available tonight, and the waitress advised me to order in advance by phone, I was a bit unhappy as that is the best Thai dish I would like to eat...
I took A Chili Crab at HKD$188, whole piece of crab with a lot of eggs. and The taste is not as hot as I used to eat at Wong Chun Chun Kowloon City. And it was too much gravy, it would be better if they can put more chili and control ot have less gravy. I know that most HK people do not take chili at all.
Overall speaking, this is one of the Choice if you come across to step into Tsuen Wan and want to take Thai food.
Call Tel: 23344422 or 23344477 for reservation.
HK Snob
This is my favoruite tea, Typical Pu Er, a produce of Man Fei Long Ecological Tea factory , Yun Nan, China. Bought by She...
Pu Er is a kind of Daily Drinking tea. Pu-er tea is purported to reduce blood cholesterol. This belief has been backed up by scientific studies not only demonstrating experimental results of lowered LDL cholesterol in rats, but discovering specific mechanisms through which chemicals in Pu-Er tea inhibit the synthesis of cholesterol. Pu-Er tea has been shown to have antimutagenic and antimicrobial properties as well.
Everytime I take Chinese food, after The Mooncake at Mid Autumn Fecstival, The Chinese Dumpings in Dragon Boat festival and those Oily but yammy Chinese Dumpings at the New Year... Pu-Er is a Must as to dilute or dissolve all the heavy stuff in my stomach.
I have tried those 60 year Pu-Er, taste is so mellow and those sweet and tea pallet would stay at your throat even after two hours after you have drunk it. I have seen those Old Pu-Er Cake in Yue Hua Chinese Emporium iat Jordan Road in 1982. It was over 80 years and was not cheap, at that time they were selling HKD$12,800 a piece. You know at that time a Rolex Man Oyster Perpetual Date Just Stainless steel watch was selling only HKD$5,300.00!
Try...
HK Snob
Che Chai noodles is typically Hong Kong street Hawker food.
They used to display all the choice of food in a square stainless still cubicles such as meat ball, Fish ball, pig's skin, pig's blood, Beef, Mushroom, White carrot...etc.. You can custom order as many as you can with your selection of type of noodle, Mee Foon, Rice Noodles, or egg noodles... If you are foreigner, you should try the HK Che Chai Noodles... it is Hong Kong favourite local noodle.
You know that There is a shop selling this stuff in Hong Kong Airport!?
Yes, Lost City of nacks right at the department hall, beside the Cafe De Coral...at the central portion of the Airport. beside the elevator up the third level.. You can stand up and get the food done there or if you can, bring it through the customs and eat it at your aircraft cabin!
Price is very reasonable at About HKD24.00 a beef and meat ball noodle.
I was there yesterday to send of my friend to Japan.
HK Snob
Durian is widely known and revered in South East Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow as large as 30 cm (12 in) long and 15 cm (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. Some of the Hong Kongers describe the smell as “Cat’s shit”! So this is no mercy to tell how bad the smell it could be. Some of the people would vomit when they smell it… About 40% of Hong Kong Does not like to take it at all and about 50% people like it, I am one of the rest 10% people that Love to eat.
Since the smell evokes reactions from either deep appreciation or intense disgust. The odour has led to the fruit's banishment from certain hotels, air craft and public transportation in southeast Asia.
There is always a debate between Malaysian and Thai on their Durian, when I meet friend in KL and Penang, they said their Durian is Best, more favour and stronger than those Thai Durian, their premium grade is Fu Lu, Red Prawn, High grade D2, Green Shell, Lin Fon Jiao, Gong Buo, Lipan and D24. Penang Chinese describe Thai durian is “potatoes”! That is not too fair to the Thai as they also have very good types of Durian they called it Gold Pillow… Anyway, I would like to say Penang Durian is best when I am in Penang, and Thai is best when I am in Bangkok… as a snob style!
Anyway to be fair, the presentation of Thai Durian is a bit more elegant, more meat, Yellowish brown pillow like, creamery and sweet!
Penang one is more texture, exquisite taste that can last in the throat for a whole night.
Anyway, do not drink Whisky after eating durian and Thai advises us to eat three to five pieces of Mangosteen. To dilute and cool down the heat generated by the Durian.
The durian, native to Brunei, Indonesia and Malaysia, has been known to the Western world for about 600 years. The 19th-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognized Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
A good Thai Golden Pillow is about Baht 400-500 at season April- August, a Good Fu Lu is about RM$40 In Penang during the season May to July. In Hong Kong, those Durian is 100% Thai Durian, it is about HKD$80 a piece of average size.
We should not take too much or it will spoil your appetite before the dinner.
HK Snob
