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Gelato Messina X Black Sheep Restaurants comes to Pottinger street, there are some seriously gourmet buns at Sick Burger hk in Ma On Shan, a delish whisky supper pairing at Hue - Dining, Bar & Lounge (pic) and a bunch of limited-time only pop-ups to enjoy in October!! (And the list has only just begun..!!) 🍸
#尖沙咀
我終於食到Rosewood嘅西餐啦😭❤️ 好味到暈呀媽咪!! 眼前呢個Steak & Fries，並非一般嘅牛排薯條🙎🏻♂️ 廚師係選用美國牛肉(and愛心)去製做架！
其實7月舉辦緊Delicious USA美國餐飲巡禮🇺🇸 姐係 @delicioususa_hk 同超過40間餐廳合作，善用最優質嘅美國⻝材炮製菜式。Rosewood酒店、Little Bao、Duck & Waffle都係參與名單裏面！即刻去 https://bit.ly/3ypuf80 訂位啦🤤
Enjoying my #DeliciousUSA feast at @bayfaresocial in #TsimShaTsui.🍷
During the July U.S. Food Festival🇺🇸, over 40 restaurants are featuring carefully curated dishes made with the finest U.S. ingredients. And @rosewoodhongkong is one of the participating outlets🤤
Having studied Food Science in America, I know exactly how much effort the FDA & USDA puts into ensuring that all farming practices yield high-quality and safe food sources for human consumption🤓 More info can be found on https://www.delicioususa.com.hk/
————————
📍尖沙咀梳士巴利道18號香港瑰麗酒店5樓 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
#USAfood #USfood #HKFoodfestival #DeliciousUSAjulyfoodfestival #美國進口 #美國餐飲巡禮 #DeliciousUSA七月餐飲巡禮 #hkeats #topcitybiteshk #香港美食 #尖沙咀美食 #牛排
This is where we originally plan to have 煲仔飯 Claypot rice but Claypot rice is only available after 6:30pm 🥲 As restaurants cannot provide dine-in services after 6pm, we can probably have claypot rice here next year 🥺
So, again, we have some typical Hong Kong Cha Chaan Tang food - French Toast 西多士 with lots of syrup and hot milktea 熱奶茶 (I regretted, I stayed awake since 4:30am that night 🥱) . I haven’t seen the jug for syrup for some while, anyone knows which restaurant still has it?
Still deciding what to order? Go for the Hong Kong-style All-day breakfast 常餐that usually comes with a soup noodle (e.g barbecue pork/ beef with macaroni/ spaghetti ), scrambled eggs and toast.
This is not my first time visiting 光榮冰室Glory Cafe. I had scrambled egg with barbecue pork （滑蛋叉燒飯) last time. Can’t wait to try their Claypot rice in 2021!
𝐇𝐨𝐰 𝐦𝐮𝐜𝐡 𝐝𝐢𝐝 𝐰𝐞 𝐬𝐩𝐞𝐧𝐝?
French toast with hot drink HKD$25
All-day breakfast with hot drink HKD$45
𝗪𝐡𝐞𝐫𝐞 𝐢𝐬 𝐢𝐭?
光榮冰室 (尖沙咀)
5-6 Hau Fook St, Tsim Sha Tsui 尖沙咀厚福街5-6號
光榮冰室 (銅鑼灣)
G/F, 37 Tang Lung Street, Causeway Bay
銅鑼灣登龍街37號
They also have branches in Mong Kok 旺角, Tsuen Wan 荃灣, Kowloon Bay 九龍灣, Kwun Tong 觀塘and Sham Tseng 深井.
#explorehongkong_foodie
#explorehongkong_TsimShaTsui
#explorehongkong_CausewayBay
#yelloshop #黃色經濟圈 @yellow_ribbon_catering #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #foodie #hkfoodie #foodhk #茶餐廳 #ChaChaanTeng #常餐 #西多士 #AllDayBreakfast #FrenchToast
南海一號
春日好誘人美食滋味餐 每位$330 (3位起)
每位敬送橙汁或汽水一杯 (優惠期暫定至月底)
請向餐廳查詢
久別南海一號,兩年一別,人生也經不少風浪
令人感觸不少
今次推出了震撼價格的超值滋味套餐
$330起,享鮑魚冷盤,砂鍋翅,還有原條杉班?
還未計前菜小吃和甜品?
位計,3位起,那有什麼吃?
冰鎮鮑魚,金蒜拍青瓜,陳醋雲耳
脆皮燒腩仔,南海砂鍋翅,黑松露帶子
蔥油淋海鹽蒸虎杉班
金盞鹿兒島和牛崧
珍珠鮑魚糯米飯
甜品 :冰花南瓜西米露
連甜品
享盡美景和美味,超值之選
再不訂位,就沒有位了
金蒜拍青瓜,陳醋雲耳
蒜味淡雅瓜肉脆爽, 雲耳脆厚,爽脆不膩
冰鎮鮑魚
切成大小相同既鮑魚絲
肉質鮮嫩,仍保有爽彈口感
脆皮燒腩仔
外皮香脆,層層肉質嫩滑
肥瘦適中 吃下皮脆，油香滿口
近年已經好少食翅
因為越來越多餐廳改用其他食材取代
湯味道鮮美 翅和食材鋪滿砂鍋
啖啖鮮味 軟糯而兼有柔潤
醇釅而不失清鮮 滋味雋永
食到八點左右,原來而家仲有幻彩香江...
對,$330就包括了無敵海景呢~
黑松露帶子
珍寶級尺寸帶子 兩面煎至微焦金黃
味淡雅 不蓋過食材鮮味
蔥油淋海鹽蒸虎杉班
淋蔥油,而不用豉油去浸魚身
這食法可以細味品嚐魚肉既嫩,爽,彈,油香
肉質結實飽滿，味道鮮美
海鹽調味已令鮮味更突出
再加上蔥油作點綴,更鮮香
肉質嫩滑又富彈性肉多骨少好易食
金盞鹿兒島和牛崧
珍珠鮑魚糯米飯
品嚐了魚再上最後兩道主食
和牛崧多種食材切成相同大細炒成
只有大約兩口份量,不太多,還可以吃得下呢
最後就是鮑魚糯米飯 小巧精巧中竟有一隻鮑魚
兩口吃完,味道不膩還有鮑魚作結尾
食飽就欣賞下美麗的香港
甜品 :冰花南瓜西米露
尖沙咀彌敦道63號iSQUARE國際廣場30-31樓3001及3101號舖
Shop 3001&3101, 30/F-31/F, iSQUARE, 63 Nathon Road, Tsim Sha Tsui
https://www.elite-concepts.com/restaurants/attachments/000000280_0.pdf
https://www.openrice.com/zh/hongkong/offer/%E6%98%A5%E6%97%A5%E5%A5%BD%E8%AA%98%E4%BA%BA-%E5%8D%81%E9%81%93%E8%8F%9C%E6%AF%8F%E4%BD%8D-330-%E5%8E%9F%E5%83%B9-850-%E5%8D%97%E6%B5%B7%E4%B8%80%E8%99%9F-o135042?type=offer
Chinese Fried Rice is a simple and yet difficult to master dish but once you get the hang of it, you can fry this super yummy easy meal anytime.
This is our Din Tai Fung inspired Shrimp Fried Rice. In case you haven't heard about Din Tai Fung, it is a chain of restaurants originating in Taiwan. Back in 1993, New York Times ranked them as the Top 10 Best Restaurants in the World. In 2010, the restaurant's first branch in Hong Kong at Tsim Sha Tsui was awarded one Michellin star and their second branch at Causeway Bay was also recommended by Michellin Guide. Although Din Tai Fung is known to specialise in xiao long bao (Chinese steamed dumplings), their egg fried rice with pork chop is also really popular amongst diners. Of course that includes us :). We actually stood outside DTF kitchen to figure out what ingredients were used. Opps - I hope we won’t be banned from Din Tai Fung because that’d be tragic. Whenever we dine at Din Tai Fung, fried rice is one of our must-order dishes but instead of ordering shrimp fried rice, we always go for their pork chop fried rice. OMG so good! I'll get Roland to show you how to prepare their pork chop next time.
Many different cuisines such as Indonesian, Malay, Japanese, Thai etc today all have their own version of fried rice but did you know that fried rice was actually first developed during the Sui Dynasty in China? This means that all variety of fried rice available in the market today can actually trace their origins back to Chinese Fried Rice.
Sorry I digressed...Back to this recipe - if you don't like prawns, please feel free to omit it.
See the ingredient list below or go to our website here : http://spicenpans.com/chinese-fried-rice/ for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 - 5 pax
How to prepare prawns before pan-frying
====
8 - 10 pieces of mid size prawns - deshelled & deveined
1 teaspoon of sugar
0.5 teaspoon of baking soda
Enough water to cover prawns
Some ice cubes
Other ingredients
===
Some cooking oil
6 eggs
4 cups of cooked Jasmine rice (250ml cup size)
1.5 teaspoon of chicken stock powder
1 teaspoon of salt
1 tablespoon of soya sauce
2 stalks of spring onion
A few dashes of white pepper
-----
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite pan https://amzn.to/2xIqmOG
Cooking oil https://amzn.to/2JPC8uN
Dark & light soy sauce https://amzn.to/2QagWCg
Chicken stock powder https://amzn.to/2RpkqTb
===
If you like this recipe, you might like these too:
Garlic Fried Rice 蒜蓉炒饭 Japanese Style Fried Rice
https://youtu.be/rT2txbpiJ3s
House Special Fried Rice 招牌炒饭
https://youtu.be/mfAy0jX967k
Chinese Chicken Fried Rice w/ Salted Fish Recipe
https://youtu.be/pZcqQu45diE
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
This is the third video in my five days in Hong Kong series. Be sure to check out the other videos if you haven't.
Follow Arthur on Instagram @DineWithArthur
The morning started off well with some Goose Noodles at Yat Lok Barbeque Restaurant
G/F, Block A, Po Wah Building, 5 Tai Ming Lane,, Tai Po.
I highly recommend trying geese when you're in Hong Kong. It was similar to a duck, but hardier and meatier.
After a quick visit to Statue Square, we boarded the Star Ferry and crossed the harbor to look at the over rated Victoria Light Show. Don't expect much! It might be beautiful, but the winds made it frigid and dull.
Afterwards, we ate some really fine dining with some really unique dishes, such as ying yang chicken soup and squab at
Chiuchow Garden Restaurant
2/F, Star House, 3 Salisbury Road, Tsim Sha Tsui
And of walking distance away is 1881 Heritage with it's beautiful tree and restaurants. Definitely a place worth checking out.
Even more walking made us hungry, so we opted for some desserts at Happy Together
Shop 2, G/F, 5-6 Hau Fook Street, Tsim Sha Tsui
HONG KONG Series:
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About Me: I'm Kyle Le and I live, travel, and eat in Vietnam and many Asian countries. I'm passionate about making videos and sharing modern Asia to the world. I've traveled everywhere in Vietnam, from Hanoi to Saigon - Far North, Central Highlands, Islands, and Deep Mekong Delta - I've visited there. In addition to 15+ countries from Indonesia to Thailand to Singapore, you'll find all of my food, tourist attractions, and daily life experiences discovering my roots in the motherland on this amazing journey right on this channel. So be sure to subscribe- there's new videos all the time and connect with me on social media below so you don't miss any adventures.
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