January 30, 2015

Hong Kong - Hayashi

Hokkaido hairy crab salad 

Shirako (cod milt) sautéed with herbs and butter

Hamburg in red wine sauce

Deep fried Hokkaido oysters

Sakura shrimp clay pot rice

Review: Simple Japanese cuisine using fresh ingredients and cooked with care - This quiet Japanese restaurant is situated in Macau Yat Yeun Centre in near SOGO in Causeway Bay, which houses a lot of other Japanese restaurants. The a la carte menu offers a large variation of Japanese dishes, from sushi to yakitori to shabu shabu. There are also special seasonal items and two choices of omakase. We opted for the a la carte. We began our meal with a mixed green salad topped with chunks of sweet Japanese hairy crab and tossed in a light citrusy dressing. The shirako was creamy, almost custard-like, and had a delicious butter and herb crust. My bf thought it was some sort of tofu thing and he quite liked it until I told him what it was. Naturally, he refused to take another bite. More for me then! We also liked the deep fried Hokkaido oysters, which had a light and crispy batter. The oysters were sweet and briny. Bf liked the hamburg the most. It’s pretty much a ground beef patty that had soaked up all the intense and flavourful red wine sauce. We ended the meal with a healthy portion of clay pot rice topped with sakura shrimp and fresh edamame. The rice was light and fluffy, and the crunchy edamame contrasted well with the sweet umami sakura shrimp.

I recommend: Hamburg in red wine sauce, Deep fried Hokkaido oysters, Shirako in herbs and butter 

Address: 21/F Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay, Hong Kong
Phone: 2836-3800
Hours: Mon-Sat 12pm-1pm, 6pm-11pm


January 20, 2015

Hong Kong - 8 1/2 Otto e Mezzo BOMBANA

8 1/2 Seafood Soup with shellfish, zucchini "trombetta" and fresh herbs (looks quite stingy, but this is actually a half portion in a rather heavy-bottomed bowl)

Roast Duck Foie Gras with piedmont hazelnut sauce, smoked duck in dice, greens

Star of the night....this tub of white diamonds!


Homemade Tagliolini with butter, parmesan, and Alba white truffle

Chocolate Martini

Confit "Taiyouran" Organic Egg with potato emulsion, confit potato, Chanterelle mushroom and Alba white truffle

Homemade Tagliolini with butter, parmesan, and Alba white truffle

Jerusalem Artichoke Risotto with fine Italian cheese and Alba white truffle

Homemade Trenette pasta with Red King Prawn, "Datterin" Tomato and fresh mint

Always a good time with my girls Small, Laubaby and Big

Review: 8 1/2 needs no introduction. 3 Michelin stars, attentive service and amazing food every time. Remember to book at least a month ahead! I recommend the Homemade Tagliolini, Jerusalem Artichoke Risotto and Homemade Trenette Pasta with Red King Prawn. They also offer delicious cocktails - my fave is the Espresso Martini.

8 1/2 Otto e Mezzo BOMBANA
Address: Shop 202, 2/F, Alexandra House, 5-17 Des Voeux Road Central, Hong Kong
Phone: 2537-8859
Hours: Mon-Sat 12pm-1030pm

January 2, 2015

Oatmeal Raisin Cookies

These are Bf's favourite cookies. They are soft, chewy and full of cinnamon-y goodness. You get old-fashioned rolled oats and plump raisins with every bite. You also get a lot of fiber, so I definitely feel less guilty when I'm munching on these. I forgot to chill the dough before baking so the cookies spread a bit and came out thinner than I would've liked, but they were still delicious!

Cream the butter with the sugars

Mix the flour, baking soda, cinnamon and salt together
Soak the raisins in warm water for ten minutes to plump them up. They become much juicier! Remember to blot them thoroughly with kitchen paper before mixing with other ingredients.

You can use instant/quick oats (which are the same as rolled oats, just finely chopped) if you don't want to have big chunky bits in your cookies.

Add the flour mixture to the butter/sugar mixture, mixing with a spatula. Add the oats and raisins. Chill in fridge.
Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake until the edges are golden.

Oatmeal Raisin Cookies

Makes 24 cookies


1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
1 tablespoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins, soaked in warm water for 10 minutes then dried thoroughly


  1. Cream the butter and both sugars together until smooth. Add the egg and mix until combined. Add the vanilla. Set aside.
  2. In a separate medium bowl, toss the flour, baking soda, cinnamon and salt together. Slowly add to the butter and sugar mixture, mixing with a spatula. Add the oats and raisins.
  3. Chill dough in fridge for at least 30 minutes.
  4. Preheat the oven to 175C / 350F. Line two large baking sheets with parchment paper.
  5. Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake for 10 minutes until the sides are turning golden.
  6. Remove them from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Sally's Baking Addiction