Wide vegetarian choice.
I was attracted to this fast food shop by its design, promoting healthy food.
Usually I do not eat glutinous rice or rice with fried dough inside, however I thought this one was rather special, as you get to choose different rices, and as a standard you can choose 6 different fillings, which is quite a lot since you normally would probably get to choose 3 or 4. The food is also displayed in front of you, so you can see what there is to choose.
First of all I chose the Ice lake wild rice, and it was really hard to choose the fillings, because the choice was amazing. I really liked the Vegetarian variety, as there were a lot of choices. I ended choosing: Crisp Caraway, Crispy Vegetarian Meat, Black Pepper Mushroom, Emperor Vegetable, and with two more choice left I chose Tuna and Crisp Shrimp Bran.
It tasted very nice, the Ice Lake wild rice was very fragrant, and the filling was as nice as imagined.
On other visits I also tried the Honey and Rice drink, which was very nice, not too sweet but keeping the flavour and the smell of the rice. As well as the Honey drink, I have also tried five rice drink, which was also nice, but it was a little bit creamy and viscous, but quite distinctive in taste since I haven’t seen this drink anywhere.
As for dessert I have tried the Milk Pudding, Five rice milk pudding. The Five rice milk pudding is basically the same as the Milk pudding, except there is an extra layer of rice beneath it. I enjoyed this dessert as they were not too sweet, and had a gentle flavour to it.
QQ Rice 西龍傳香飯糰
彩虹港鐵彩虹站大堂15號舖
Shop 15, Choi Hong MTR station, Choi Hung
Review on openrice:
https://www.openrice.com/zh/hongkong/review/%E5%BD%A9%E8%99%B9-%E8%A5%BF%E9%BE%8D%E5%82%B3%E9%A6%99%E9%A3%AF%E7%B3%B0/95362?tc=MYOR&con=rvw
Saturday 6 February 2010
[OR2-6/02/2006] Buffet at 米奇廚師餐廳 Chef Mickey
I came to this restaurant for a dinner buffet, and was amazed that they had a wide range of international food to choose from: Chinese, Japanese, Italian, Indian, and Western and desserts.
Chinese:
Cannot really comment, as I did not eat food from the Chinese area. But they still had har-gau and siumai at dinner time.
Japanese:
A nice range of sushi.
Italian:
A good range of decent pizzas with nice toppings and a thin crust. Pitted green and black olives were also available and many other Italian herbs.
Indian:
A really good selection of Indian food, ranging from pitta breads, curries, kebabs, spices and traditional long grained Indian rice.
Western:
They had a generous range of salads, sauces, mozzarella slices and tomato, thai salad, breads, Alaskan snow crab legs. There was an interesting item that fooled me looking like a button mushroom, when I tasted it, it turned out to be a taro shaped like a mushroom, the top was not peeled leaving the fibres and rings which made it mushroom looking. Very innovative.
Desserts:
As well as a good food range, they also had a good dessert range too. It consisted of Jelly, Tiramisu, Bread and Butter pudding, Truffles, Chinese desserts, fruit selection, Creme brulee, soft ice-cream and many more. The jelly had some nice berries (raspberries and blueberries) to compliment it, sprinkled loosely on the jelly.
Chinese:
Cannot really comment, as I did not eat food from the Chinese area. But they still had har-gau and siumai at dinner time.
Japanese:
A nice range of sushi.
Italian:
A good range of decent pizzas with nice toppings and a thin crust. Pitted green and black olives were also available and many other Italian herbs.
Indian:
A really good selection of Indian food, ranging from pitta breads, curries, kebabs, spices and traditional long grained Indian rice.
Western:
They had a generous range of salads, sauces, mozzarella slices and tomato, thai salad, breads, Alaskan snow crab legs. There was an interesting item that fooled me looking like a button mushroom, when I tasted it, it turned out to be a taro shaped like a mushroom, the top was not peeled leaving the fibres and rings which made it mushroom looking. Very innovative.
Desserts:
As well as a good food range, they also had a good dessert range too. It consisted of Jelly, Tiramisu, Bread and Butter pudding, Truffles, Chinese desserts, fruit selection, Creme brulee, soft ice-cream and many more. The jelly had some nice berries (raspberries and blueberries) to compliment it, sprinkled loosely on the jelly.
Address:
大嶼山香港迪士尼樂園迪士尼好萊塢酒店
Disney’s Hollywood Hotel, Hong Kong Disneyland Resort, Lantau Island
Friday 29 January 2010
[OR1-29/01/2006] - Burger and Taro Fries at Hong Kong Pork Chop in Mong Kok
29/01/2006
This fast food shop definately caught my eye, it is bright and colourful.
Taking a closer look, the place specialises in Pork Chop Burgers, and in a large variety of flavours such as curry, black pepper, etc.
The Taro Chip/Fries are a must try, as it is rare for Taros to be served like chips.
As for burgers, the black pepper and curry are a thumbs up flavour. The chicken is succulent and juicy and nicely intertwined in the sauce.
HONG KONG PORK CHOP
旺角登打士街43-SB舖
oldssg
This fast food shop definately caught my eye, it is bright and colourful.
Taking a closer look, the place specialises in Pork Chop Burgers, and in a large variety of flavours such as curry, black pepper, etc.
The Taro Chip/Fries are a must try, as it is rare for Taros to be served like chips.
As for burgers, the black pepper and curry are a thumbs up flavour. The chicken is succulent and juicy and nicely intertwined in the sauce.
HONG KONG PORK CHOP
旺角登打士街43-SB舖
oldssg
Wednesday 25 February 2009
Pascucci's liquid chocolate
I have finally satisfied my hot chocolate craving with a real delicious cup of hot chocolate, by that I mean real melted chocolate texture, not the strong cocoa based drink with a milky after taste.
Anyway, the chocolate here is literally as thick as fondue, sauce like, and when you drink it it still remains thick. I managed to see the machinery for the hot chocolate, it is constantly stirred to keep it thick and runny, or else it will go lumpy.
I also appreciated the temperature of the hot chocolate, not boiling, but just the right temperature that you can drink without burning yourself.
Anyway, the chocolate here is literally as thick as fondue, sauce like, and when you drink it it still remains thick. I managed to see the machinery for the hot chocolate, it is constantly stirred to keep it thick and runny, or else it will go lumpy.
I also appreciated the temperature of the hot chocolate, not boiling, but just the right temperature that you can drink without burning yourself.
Sunday 22 February 2009
Coffee or dessert, fun at Pascucci
All the way from Italy, a truly Italian coffee shop, a menu loaded with choice and attractive pictures.
www.pascucci.it
189 Piccadilly W1J9ES
London - England
Earl's Court roads, 231 SW59AH
London - England
It took me ages to decide, I wanted to try everything, luckily I could limit my choice to half, since as I don't not drink coffee, yet I was also tempted to try the yoghurt one, since the coffee is only a tiny amount.
Anyway I ordered the chilled Coconut Pas Ciock (chilled coconut chocolate), served exactly like the pictures, I liked it so much, because you can treat it as a drink or dessert.
My chocolate was thick as a smoothie, you could drink it with a straw or spoon it like a dessert. The texture was so light, almost like whipped cream, but lighter, with bits of super fine blended ice. The chocolate was so creamy, not the cocoa taste, and it had bits of dessicated coconut in it, as well as that, you can taste the aromatic flavor of coconut as well. On top were little pieces of dusted chocolate nuggets. The rum of the glass was dusted with coconut too. One cup is not enough!!!!!
I want more.
www.pascucci.it
189 Piccadilly W1J9ES
London - England
Earl's Court roads, 231 SW59AH
London - England
It took me ages to decide, I wanted to try everything, luckily I could limit my choice to half, since as I don't not drink coffee, yet I was also tempted to try the yoghurt one, since the coffee is only a tiny amount.
Anyway I ordered the chilled Coconut Pas Ciock (chilled coconut chocolate), served exactly like the pictures, I liked it so much, because you can treat it as a drink or dessert.
My chocolate was thick as a smoothie, you could drink it with a straw or spoon it like a dessert. The texture was so light, almost like whipped cream, but lighter, with bits of super fine blended ice. The chocolate was so creamy, not the cocoa taste, and it had bits of dessicated coconut in it, as well as that, you can taste the aromatic flavor of coconut as well. On top were little pieces of dusted chocolate nuggets. The rum of the glass was dusted with coconut too. One cup is not enough!!!!!
I want more.
Monday 16 February 2009
Artificial man-made eggs
During a raid on a wholesale centre in Guangzhou city, the capital of China 's Guangdong province, a large quantity of fake eggs was seized.
Their wholesale price is 0.15 yuan (S$0.03) each - half the price of a real egg.
Consumers have a hard time telling a genuine egg from a fake one. This is good news for unscrupulous entrepreneurs, who are even conducting three-day courses in the production of artificial eggs for less than S$150. A reporter with Hong Kong-based Chinese magazine East Week enrolled in one such course.
To create egg white, the instructor - a woman in her 20s - used assorted ingredients such as gelatin, an unknown powder, benzoic acid, coagulating material and even alum, which is normally used for industrial processes.
For egg yolk, some lemon-yellow colouring powder is mixed to a liquid and the concoction stirred. The liquid is then poured into a round-shaped plastic mould and mixed with so-called 'magic water', which contains calcium chloride.
http://www.youtube.com/watch?v=hFJUFp2zFmA
This gives the 'yolk' a thin outer membrane, firming it up. The egg is then shaped with a mould. The shell is not forgotten. Paraffin wax and an unidentified white liquid are poured onto the fake egg, which is then left to dry.
The artificial egg can be fried sunny-side up or steamed. Although bubbles appear on the white of the egg, those who have tasted it say the fake stuff tastes very much like the real thing.
But experts warn of the danger of eating fake eggs. Not only do they not contain any nutrients, a Hong Kong Chinese University professor warned that long-term consumption of alum could cause dementia
Their wholesale price is 0.15 yuan (S$0.03) each - half the price of a real egg.
Consumers have a hard time telling a genuine egg from a fake one. This is good news for unscrupulous entrepreneurs, who are even conducting three-day courses in the production of artificial eggs for less than S$150. A reporter with Hong Kong-based Chinese magazine East Week enrolled in one such course.
To create egg white, the instructor - a woman in her 20s - used assorted ingredients such as gelatin, an unknown powder, benzoic acid, coagulating material and even alum, which is normally used for industrial processes.
For egg yolk, some lemon-yellow colouring powder is mixed to a liquid and the concoction stirred. The liquid is then poured into a round-shaped plastic mould and mixed with so-called 'magic water', which contains calcium chloride.
http://www.youtube.com/watch?v=hFJUFp2zFmA
This gives the 'yolk' a thin outer membrane, firming it up. The egg is then shaped with a mould. The shell is not forgotten. Paraffin wax and an unidentified white liquid are poured onto the fake egg, which is then left to dry.
The artificial egg can be fried sunny-side up or steamed. Although bubbles appear on the white of the egg, those who have tasted it say the fake stuff tastes very much like the real thing.
But experts warn of the danger of eating fake eggs. Not only do they not contain any nutrients, a Hong Kong Chinese University professor warned that long-term consumption of alum could cause dementia
Saturday 24 January 2009
Coca-Cola and dyspepsia
Coca-Cola was first invented by John Pemberton, a drink initially sold as a patent medicine for five cents a glass at soda fountains, which were popular in the United States at the time due to the belief that carbonated water was good for the health. Pemberton claimed Coca-Cola cured many diseases, including morphine addiction, dyspepsia, neurasthenia, headache, and impotence. Pemberton ran the first advertisement for the beverage on May 29 of the same year in the Atlanta Journal.
What is dyspepsia? Dyspepsia in plain English is indigestion, meaning hard or difficult digestion, is a medical condition characterized by chronic or recurrent pain in the upper abdomen, upper abdominal fullness and feeling full earlier than expected when eating.
What is dyspepsia? Dyspepsia in plain English is indigestion, meaning hard or difficult digestion, is a medical condition characterized by chronic or recurrent pain in the upper abdomen, upper abdominal fullness and feeling full earlier than expected when eating.
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