Thursday, September 4, 2014

Dinner at Kee Club - Delish Red Prawn Linguine

SC and I had a nice dinner date at Kee Club (thanks for inviting us, Kee Club!), and the dinner started with this dish.
Very simple, fresh. Classic Italian flavors.
And we had a chance to taste this rare olive oil, Chef Roland Schuller personally brought the bottle to most tables to taste. A nice personal touch!
I had the night's special as starter - the langoustine! Fresh, nicely cooked, well seasoned. I enjoyed it.
SC had the fresh quail. Served with ham, zucchini flower, ricotta and melon soup. The quail's nicely cooked. Personally, I'd prefer the dish to have not as many elements, to let the quail shine :)

Our favorite dish of the night. Kee Club's famous linguine with red prawn. We love it!
Perfectly cooked pasta, fresh red prawn, tasty sauce.
SC could not hold back and went rather barbaric during dinner. Hehehe. We'll definitely go back for this dish again.
I had the veal milanese as my main. the meat's nice and tender but the portion is way too big for me.

SC had the Pluma Iberico. The meat's nicely cooked and I enjoyed the creamy and smooth mash.
For dessert, I had the apple tart with vanilla ice cream.
SC had the chocolate fondant with mango sorbet.
And this is the ending to our meal :)
Thanks again for dinner, Kee Club.

Kee Club is an exclusive member's club. 
To dine there, there are a few ways: be a member, or get a member to help you with booking, or book through 5-star hotel concierge (Four Seasons, Mandarin, Shangri-La, the Peninsula, Upper House), and American Express Black Centurion Cardholders can access Kee through the concierge. 
Wanna to try applying for a membership? Click here.

Thursday, August 14, 2014

Budget Dinner: Beef & Radish in Chu Hou Sauce Recipe

Fresh beef meat is getting really expensive these days. In Hong Kong, always eating at home does not always mean that you'll spend a lot less! 
Here's how to make the most out of HK$20 beef for dinner. My mil's recipe ;)

- HK$20 beef meat, sliced thinly just like for stir frying. This saves cooking time too.
- half a medium radish, skin peeled off & cut into chunks
- 2 cloves garlic, crushed
- 1 cm ginger, crushed
- 1 tbsp Chu Hou sauce (we use Lee Kum Kee)
- a bit of cooking oil
- just enough water to cook the beef & radish

Saute garlic & ginger until fragrant. Add beef, add radish, add sauce, add water, cook until radish chunks are soft.

There's so little beef in this dish but it feels so... hearty :)
Enjoy it with 2 bowls of steamed rice or use it as noodles/pasta sauce.

Save the money for your next fancy restaurant meal... or shoes :)

Wednesday, July 30, 2014

Nicholini's, Conrad Hotel, Hong Kong

A lovely dinner by Chef Luca de Berardinis at Nicholini's. Love many of the dishes & the romantic setting. Considering bringing SC here for a major romantic date ;)

It all started with this yummy parmesan amouse bouche. 

Pan fried scallop lentil soup with chestnuts and Montepulciano reduction.
Succulent scallop, tasty everything else. I tilted my plate to clean everything up :)

A lovely little drama involving fennel flowers...

Salted cod with red vinegar flavored potatoes, roasted peppers & black olives. Very yummy. I especially adore the potatoes :)

Beef tartar with crunchy egg yolk, baby salad & black summer truffle.

OMG. The egg yolk has a thin crunchy exterior and then it oozes beautifully onto the beef. YUMMY MAX!

Cream of green beans with egg pasta, pennyroyal and bottarga. Everything's perfect together. LOVE.

Fried smoked eggplants with ricotta ravioli and octopus in pizzaiola style. I love the ravioli, but the flavor combination could have been a little better...

Meditteranean tuna in potato crust with chard, fava beans and mango mayonnaise. I love how each potato "dome" is meant to be different instead of uniform. Flavor wise, my favorite part of this dish is the veggie. Nicely cooked and well seasoned.

Traditional Italian sorbet. Very tangy & refreshing! However, I wish that the green juice wasn't for aesthetics only..

Warm chocolate olive oil cake with strawberry sorbet and balsamic vinegar.

My, oh my! Very yummy!

The petit four, those babies in tiny cute glasses are yummy creamy milky treats with a punch of chilli! I love love love it!
I ended my epic meal with a cup of hot mint tea :)

I'm so going back for more! 

Thank you Chef Luca, Nicholini's and Conrad Hotel for the lovely dinner.

Wanna know more?
Here's the Openrice link.
My friend Gary's review.

Tuesday, July 15, 2014

Party Perfect: Crispy Chicken & Veggie Dumplings

Golden delicious, super cute looking & highly addictive. Perfect snack to serve your guests at a party. It's not hard to make (except the deep frying part - I know, I know) & the veggie in the filling gives it a crunch & sweetness as if there were chunks of prawns. Genius!

This is my helper's recipe. She is da bomb, she rules my kitchen! I know, I am soooo blessed.

- 2 chicken legs (or breast) filled, skin removed & minced
- 1/2 cup frozen veggie (cubed carrots, corn & peas)
- 1 egg yolk 
- 1 tsp corn starch
- 1/3 tsp salt
- a pinch of chicken stock powder (optional)
- a pinch of sugar
- spring roll skin (square ones), cut into 4
- oil for frying

Mix filling ingredients in a bowl. Prepare spring roll skin. Add 1 heaping tsp of filling in the middle of wrapper & bring the 4 corners together to form a pocket. Deep fry just before serving. Serve with sweet chilli sauce or mayo.

The cute yummies shall be gone in no time.
Crunch crunch crunch.

PS. Drink lots of water or herbal tea after sinful treat ;)

Monday, June 30, 2014

Super Easy Fruit Sorbet - Nova Gelato Maker

How to make super easy fruit sorbet at home without an ice cream maker or manually "churning" for hours? I'm so glad I've found Nova gelato maker!
(This is not an advert, Nova does not sponsor this post nor gave me any free product hehehe).

So easy to make icy fruity dessert that's perfect for summer, healthier, and fun for OB to make!

To make, simply freeze cut up fruits. We made strawberries, lychee & blueberries.
Aren't they gorgeous?

The possibility is limitless. You can use mango, pineapple, banana, yoghurt, add crushed oreos for texture, shaved chocolate, and even booze! Uh huh!

To start making, simply thaw the frozen fruits for 15 minutes & dump them into the chute.
OB loves helping out!
And you have lovely fresh gelato, sorbet, icy fruit, or whatever you wanna call it. 
The machine doesn't take so much space & easy to clean too!

It's HK$880 if bought from their website, price could be cheaper in some other shops (I bought from Patisserie Corner for HK$700).

Here's their official website: