Wednesday, July 31, 2013
That's what generally happens when you have a bunch of bloggers eating together :)
The meaty journey started with this bone marrow dish.
Delish, I wanted to use a straw to suck the marrow out. But I was in the company of new friends... so maybe next time. Sucking marrow via straw is more like a second date kinda thing, right?
The spanish ham & egg with asparagus mushrooms and thyme. Yummy.
Rare breed US Kurobuta pork belly & cheek with lentils and Granny Smith apple slaw. Tender 24 hr cooked meat, perfectly cooked lentils and I love the slaw - really refreshing.
Love the fries plus plus.
The ribs. I love how tender the meat is, but the sauce is a tad on a sweet side for me. A tiny bit more kick of savoriness would be perfect for me.
I adore the cheesy cauliflower side dish.
And love love LOVE the steak. LOVE!
And the drinks!
I always adore the idea of turning something savory into something sweet or vice versa. So I really wanted to try this fig and cheese cocktail. I like the flavors, the only thing is... the foam left me with blue cheese foam mustache. Something for my date to wipe off my face adoringly? :)
I like how the drink is encased in a block of ice.
This is "The Flapper" - Chambord, sherry brandy and orange bitters. I like it.
Chocolate, banana, caramel.
Lemon Cappuccino. Cool idea.
To conclude, I love the meat dishes, would totally go back. The place is cool too, a great place to hang out on special occasions. If you're into food photography, bring your best low light lens or external flash or use your phone as additional lighting ;)
Thank you for having me, Blue Butcher!
108 Hollywood Road, Soho
Sheung Wan (but if you're taking MTR, better stop at Central Station)
Tel: +852 2613 9286
Monday, July 15, 2013
Saw the recipe on Gary's blog and I just had to make it! It's my favorite kind of recipe. Minimal, simple ingredients and the dish sounds and looks absolutely divine. I went to buy fresh cherries right away and got it done. If only I'd stop procrastinating things other than food...
Very easy to make!
Recipe (literally taken from Gary's blog. I followed every step!)
- 1/2 pounds of red cherries, stem removed, pitted (alternatively you can add blueberries, strawberries or even apricots or pears)
- 0.5 cup of flour
- 0.5 cup caster sugar
- 3 large eggs
- 1 cup of milk
- pinch of salt
- 1/2 teaspoon of vanilla extract
- powdered sugar
1. Preheat oven to 180C, lightly butter baking pan. Set aside.
2. Warm the milk in a saucepan over medium heat. Bring to simmer (do not boil) and set aside.
3. Combine eggs, flour, sugar, vanilla extract and salt in a mixing bowl. Whisk by hand or by food processor until smooth. Gradually add in warm milk. Continue to whisk until thoroughly combined. The batter will be a little watery - even more watery than whipping cream - but that's how it's supposed to be, so don't worry!
4. Pour the batter into baking pan. Bake in oven for 8-10 minutes until slightly set. Remove pan from oven - do not turn it off!
5. Put cherries into the batter in single layer. Put baking pan back into the oven and continue to bake for an additional 40-45 minutes. Surface should be brown and batter set.
6. Take the pan out of the oven. Let cool slightly, and run a knife along the sides of the pan to loosen up the clafoutis.
7. You can serve it immediately or let cool to lukewarm/room temperature. Before serving, dust with powdered sugar, cut into wedges or squares, and optionally put a scoop of ice cream on top (preferably homemade - that's Gary. For me... I'd totally buy since I haven't tried making ice cream before heheheh).
Halfway done. How gorgeous are those cherries!
Dig in! I had it for tea time and breakfast the next day. I absolutely ADORE the flavor of baked cherries.
Thanks for the recipe & inspiration to bake again, Gary!
Monday, July 8, 2013
Need somewhere to go to celebrate hump day? Try out Sugar's A Night In Cuba - it's on every Wednesday from 5pm til late. Enjoy your choices of mojito, snacks, the company of your friends/favorite coworkers...
... and don't forget to show
Enjoy some Cuban inspired snacks...
Enjoy the music and the beautiful people.
And most importantly, enjoy this.
Thanks for the invite, East Hotel.
Advance booking is highly recommended.
Call +852 3968 3738
Visit their website for more info.