Tag Archives: Hong Kong

Life Café restaurant review – the perfect place to veg out

UPDATE: Life Café is now closed.

Having just had another one of my increasingly-frequent 1 AM bacon fry-ups, I feel the need to make it up to my cholesterol-addled arteries. So here’s a write-up on what may be the healthiest place I’ve ever eaten at – Life Café Organic Restaurant & Bar.

Given that one of my childhood nicknames was ‘Red Beef Girl’, you can probably work out that a vegetarian and vegan joint would not be my first port of call. However, one of my friends (Ka Ming, known to me as Bob or Yeh Yeh for reasons too long to detail!) has recently converted, hence how I found myself chowing down on a meat-free meal at Life.  And, far from being the joyless experience I might have imagined, it was actually very lovely indeed.

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You’re history! (Like a beat-up car!): Hong Kong Museum Of History review

‘The History Museum perpetuates the myth that Hong Kong has no culture by providing a sterile and clinical retelling of Hong Kong’s rich past.’

History geek boyfriend (shown above) on Hong Kong’s History Museum

This review of Hong Kong’s Museum Of History was a long time coming. You may have seen my review of their special exhibition The Evergreen Classic: Transformation Of The Qipao but I actually managed to check out their main exhibition, The Hong Kong Story, twice in the space of two weeks. Not through scholarly enthusiasm but on a trip with my kindergarten class and again, when my boyfriend and I showed up a month early for aforementioned qipao exhibition – and I’m afraid that I wasn’t too impressed.

The Hong Kong Story contains a lot of what I brand ‘fake history’ – lots of replicas and not many authentic artefacts. It traces Hong Kong from its beginnings as a barely-populated jungle filled with tigers (apparently) through its time as a British colony via displays about traditional Chinese folk culture before reaching modern-day HK. But given it opts for building replicas of trams, boats, fishermen, puppets, a tower of buns, schools, banks and practically everything else you can think of, the true authentic visceral sense of history is forsaken. Most of your information is gleaned from reading the placards beside each replica (or listening to your audio guide!) and looking at blown-up reprinted old photographs, meaning that you’re not really getting that much of a different experience from reading a history textbook, except you’re getting to stretch your legs and battle snap-happy visitors in the process.

In my opinion, the most riveting part of Hong Kong’s history is wartime and the Japanese occupation – parts which are dealt with much more effectively and movingly in the Museum Of Coastal Defence, which at least has some genuine bullet-strewn walls, cannons, caponniers and torpedoes to make for a more well-rounded experience (plus there’s currently the amazing Escape To Wai Chow exhibition – check out the full review here).

Elsewhere, it’s only interesting to those who have absolutely no working knowledge of Hong Kong’s history and given the plastic-ness of most of the exhibits, it doesn’t really reward repeated visits – although obviously I overdid it a bit! It’s certainly not an essential tourist stop nor, speaking from experience, is it much fun for very young visitors.

My photos illustrate the few parts that, not being too bothered by models of Neanderthals making fire in prehistoric HK, I actually did find interesting. And oh dear, déjà vu, it includes some vintage calendar prints of girls wearing qi pao. Moving on…

This is the interior of one of HK’s oldest traditional Chinese medicine shops. A REAL interior, not a fake replica. When it closed its doors for the last time, the LCSD managed to procure its décor and stick it in the history museum. There’s also an audio recording from the shop’s owner (plus English translation!). It’s interesting because it feels real and what with Hong Kong’s record in demolishing sites of historical interest, the sort of thing the government should be doing much more of. You’ll find it in a street filled with less interesting replicas of other early Hong Kong shops.

Social history inevitably has a lot more to offer than a plastic model. The section on Hong Kong’s early schooling system has glass cases filled with old exercise books and report cards. and, if you can decipher the spidery handwriting, being basically quite nosy is always absorbing!

I know it might sound like my bugbear, having gone on about it at other tourist destinations (like the Museum Of Coastal Defence and the Botanical Gardens), but the eating facilities here would be the laughing stock of any Western cultural hotspot. The Museum Of History’s school cafeteria may be cheap, clean and offer an abundance of chicken wings, but it could be so much more. Flogging a mix of instant noodles and junk food (not in one dish… although I wouldn’t put it past them), it mostly serves as a last resort or for people looking for somewhere quiet where they can crab free Wifi for as long as possible. It did, however, have beautiful lamps made to look like birdcages.

Perhaps I’ve been spoilt by having “real history” in practically every back garden in the UK, but I found the Hong Kong Museum Of History’s Hong Kong Story exhibition rather uninspiring. I’d rather pick up a history book from Page One and hop across the way to the Science Museum, which is a LOT more fun. And hopefully you’ll believe me when I say that I’ll review that museum very soon – i.e. sometime before 2012, fingers crossed!

The Hong Kong Story, Hong Kong Museum of History, 100 Chatham Road South, Tsim Sha Tsui East, Kowloon, 2724 9042.

Opening hours: Monday, Wednesday- Saturday, 10am-6pm, Sunday and Public Holiday 10am-7pm, closed Tuesdays. Admission $10 (free on Wednesdays). For further details, visit their website here.

Grand Cuisine Shanghai Kitchen restaurant review – bao down for the best xiao long bao in Hong Kong!

Now for a blog that’s short on pictures but long on love… a review of one of my favourite restaurants in Hong Kong, Grand Cuisine Shanghai Kitchen.

My boyfriend has a stock list of restaurants he suggests whenever I ask where we should go for lunch: McDonalds, Subway, Burger King, Express Teppanyaki and instant noodles from 7-Eleven. Yup, he’s a classy sort. So imagine my surprise when one day, having been dating him and asking this same question for at least 18 months, he suddenly threw ‘Shanghainese’ into the mix.

Which Shanghainese did he mean? Hong Kong has its fair share of good but now overrated Shanghainese joints – the New York Times apparently reckons that the Michelin-starred Din Tai Fung is one of the ten best restaurants in the world (I can think of ten better in Hong Kong!) and it regularly features on blogs battling for the title of ‘best xiao long bao in HK’ with another Shanghainese called Crystal Jade (curiously neither actually originate from China). In fact, he meant neither of these places and his choice of Grand Cuisine, tucked away near his old work place in Quarry Bay, has xiao long bao that blow those two out of the water.

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Ice is back with a brand new invention!

I remember there being quite a lot of hype for these ice-cold Coke vending machines when the first one popped up under Island Beverly (near Sogo) in Causeway Bay. Alas, Hong Kong’s combination of heat and humidity meant the machine apparently didn’t work too well during one of our trademark sticky sweaty summers. It quietly disappeared a few months later.

But that wasn’t the last of these icy Coke vending machines. We spotted one, classily located next to a dingy back alley, on our epic trek round Wan Chai on my quest for Gosh cosmetics. My boyfriend (a Coca-Cola connoisseur… or simple addict… who has fizzing black gold constantly coursing through his veins) decided to give it a go, at $11 a bottle (Octopus card only). I was on hand to commemorate the experience photographically.

Alas, the Coke didn’t arrive via a polar bear wearing shades.

As you can see above, there were handy pictorial instructions, plus plenty of choices of beverage…

The first step was to open the bottle and take a quick sip – I presume this was to prevent the bottle exploding due to contraction/expansion caused by freezing (science geeks, feel free to clear up my ignorance in the comments). This step was boring so no photos here.

Second, slowly turn the bottle upside-down, whereupon ice crystals start to form in your Coke. To compensate for no pictures of the last step, I took two pictures of this one. Yay! Ice magic! You can really see it in the close-up below.

Finally, tip back your head and quaff that frozen Coke right away! Dingy back alley optional.

It was a cool day so everything worked perfectly and the Coke stayed icy for ages. It tastes like a Coke slushie, only you don’t have to put up with a surly-faced cinema employee to get it. It would probably taste even better on a hot summer’s day – providing the technology still works, that is!

I’m sure there’s a scientific explanation for this, but I prefer to think the Coke fairies did it.

What next for vending machines?! Umbrellas?! Oh wait…

Sheung Kee restaurant review – to dai for Canto cuisine

Dai pai dong? As far as dining experiences in Western culture go, it really is a totally different language.

Many traditional dai pai dongs, open-air food stalls where you eat home-style  in the streets (as depicted in those gorgeous Mid-Autumn Festival lanterns in Tsim Sha Tsui), have died out in Hong Kong, amidst hygiene and street congestion concerns. Instead, they now masquerade under the similarly-indecipherable name ‘cooked food centres’ on the top floor of indoor wet markets throughout the city (I guess I’ll leave explaining wet markets for another time, suffice to say for those brought up on a diet of sanitised supermarkets or even farmers’ markets, you ain’t seen nothing yet). Sheung Kee is such an establishment.

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Hong Kong Banksy?

If you’ve been in Hong Kong longer than oooh… twelve hours (and that’s a conservative estimate), the sign on the right will be very familiar.

A symbol of Hong Kong’s ceaseless quest for construction, the apologetic workman usually appears overnight on a sign next to a hole in your road. Apparently the touching of helmet is a gesture of apology for the fact that real-life workmen will be ruining your daily bus journeys and attempts at lie-ins for the foreseeable future.

The piece on the left appears to be a clever riff on the sign, in one of Hong Kong’s few examples of graffiti. Adorned with a pair of devil horns and the slogan ‘Sorry we come again’, plus Hong Kong’s international dialling code (the cool kids’ slang for HK itself i.e. ‘Holla! I’m back in the 852!’), it’s hopefully intended as a witty and searing critique on HK’s interminable schedule of building work. Or something like that. What with the stylised stencil-look of the piece, could we have a Hong Kong Banksy on our hands?

If we do, it’s safe to say he ain’t responsible for the “artistry” displayed below.

Pity the poor tourist who asks his taxi driver to pick him up from ‘Stoned Nuttah Lane’ (it should read ‘Stone Nullah’ but they’ve done a quite convincing job). What’s the reckoning this was done by some oh-so-hilarious international school kid en route home from a wild night at Carnegies?

I think I know which type of graffiti I’d prefer.

Update: I think this is the work of Hong Kong street art collective Start From Zero!

Pizza Hut pizza: still disgusting

So the shrimp-stuffed crusts of the Tapas Pizza weren’t disgusting enough for you? Well, Pizza Hut HK sees your Tapas Pizza and raises you one Scallop Cheesy Volcano just in time for the festive season.

Oh, that some poor, beautiful scallops had to die in vain to make this monstrosity. It seems Pizza Hut has so little respect for premium ingredients that seeing truffle-sprinkled caviar on their next special wouldn’t come as much of a surprise. And they’d still manage to make it look like a pre-schooler’s art project.

There are little cheese-stuffed balls bubbling out a lava of cheddar and mozzarella (creating the eponymous volcanos), encircling the creation menacingly and preventing the scallops from even thinking about any last-ditch attempts at escape. This is demo-ed in the advert by a lang-mo delicately squeezing said globule. Big bulbous thing oozing out unctuous yellow goo? I’m not thinking volcano… I’m thinking giant pus-filled spot. Gross.

 

Genki Sushi: the gills are alive…!

…Alas, not with the sound of music, but with the sound of human heartbeats.

For those of you that find sushi a difficult concept to stomach in the first place, your feelings will hardly be quelled by this bizarre advert for Genki Sushi that sees your salmon sashimi roll morphing into real live humans.

Obviously, I don’t understand Cantonese, so perhaps the narration provides some light bulb moment as to why we would want to eat sushi that shape-shifts into bemused looking male models.

This ad seems to be on constant rotation on the buses, proving that it isn’t just the still-life posters on public transport out here that have the potential to freak you out (to recap so far we’ve had: hands coming out of eyes, prawns in pizza crusts, children dressed as sperm and a serial killer lurking in your mineral water).

It certainly brings a whole new meaning to the term ‘man-eater’!

Orchard Garden Café & Restaurant review – bloomin’ marvellous?

If you thought the crockery at Crabtree & Evelyn’s Tearoom was pretty, be prepared for chintzy china overload at Orchard Garden Café & Restaurant. Fans of floral prints rejoice – this lot practically puts the Chelsea Flower Show to shame!

We popped into Orchard Garden Café on one of my frequent (as you’re rapidly discovering!) pit-stops for afternoon tea. The cuisine is Japanese Western and, yes, there were the as-usual bizarrely heavy tea set options, but their desserts and drinks menus appeared to be as long (if not longer) than the one for main meals – meaning it’s clearly my kinda place!

I’d already had the inkling that it would be my kind of place when my magpie instinct kicked in upon entering the premises. Similar to my experience at Pomme, I wanted to steal almost everything inside – from the sprigs of flowers on the tables to the colourful splashy artwork, the squishy white sofas to the telephone number of their interior designer. It almost makes the steep climb up several flights of stairs to get there worth it; amongst the mayhem of Mong Kok, it’s a refreshingly light bright modern space, best enjoyed in the quiet lull of the afternoon.

I chose my Honey Apple Tea ($35) simply because it had the prettiest crockery in the menu – a teacup and saucer emblazoned with royal purple pansies. I spent so long cooing over it that I barely had time to be impressed by the fact it was served with slices of genuine fresh fruit and a jar of golden runny honey (rather than being made with a shop-bought formula out a pot, a Hong Kong speciality). It was a sweet, summery tea, made all the more so by the delightful ware in which it was served. My auntie’s Ginger Lemon Tea ($32) was similarly splendid – an exquisitely decorated teacup, a dish of fresh fruit and a piping hot, fragrant cuppa.

Meanwhile, the size of the desserts (a vast array of waffles, pancakes and sundaes were available) was somewhat at odds with the dainty china; the portions seemed designed for hulking sweet-toothed giants whilst the crockery arrived straight from a pixie’s tea party. I went for the caramel custard (known by the more discerning diner as a crème caramel, $28) simply because it looked like the only dessert I could polish off on my own. That was true enough but on tasting it, I didn’t want to. Overly-sloppy, overly-sweet, a bobbing slobbery mass marooned in a sea of syrup with an odd powdery aftertaste to boot, it didn’t even have flowery crockery to redeem it.

Much better were my auntie’s Crispy Fruit Rolls ($48) – think sweet spring rolls and you’re halfway there. Crispy filo-pastry encasing a medley of fresh strawberries, blueberries, banana and mango with a squirt of whipped cream, served warm, with a bizarre dip of custard sauce. The flaky crunch of the golden pastry matched with the gooey fruity mess inside made for an inspired combination but it was still too big and too filling for even the pair of us to finish. On the plus side, the contemporary cornflower plate may have been my favourite yet.

Whack on a 10% service charge and it’s frankly a little too dear to justify not being more delicious (in fact, it cost more than our lunches combined, which can’t be good). It would probably be better if you’re sharing as a group… or if they installed a lift… or if they allowed you to simply purchase the pretty plates instead of the superfluous desserts that came with them!

See all Orchard Garden Café & Restaurant locations in Hong Kong here

Dessert of the day – get a Sift of that!

So you’ve already worked out my predilection towards afternoon tea and its cakey delights. Well, I’m not fussy. I can do afternoon tea in the comfort of my own home too!

However, given my cooking skills (I once exploded a bowl of rice in a microwave), I prefer to leave the baking to the professionals. I’d heard that Sift cupcakes were the best in town so decided to grab a few from their Wan Chai patisserie to devour back at the ranch.

Almost all the gush I’d heard had been for their Red Velvet cupcakes so they were top of my must-try list. As I weighed up my other options (there were over a dozen different varieties of cupcake to choose from, all $22), a girl giggled her way in, queue-jumped me and promptly pinched the last two Red Velvet cakes on display. Never mind red velvet, red smoke began flaring from my nostrils. ‘Are the cakes on display all you have?’ I asked counter girl #1. She informed me that this was the case. My growls probably reverberated all the way down Queen’s Road!

I was just about to do an indignant huff out of the shop, when counter girl #2 (i.e. competent counter girl) located a Red Velvet lurking round the back. I rounded up my order with a Luscious Chocolate and an Oreo (catering to my boyfriend’s specific pre-request of chocolate cake with vanilla frosting!) and skipped happily out of the shop, hoping that for $66, I was about to get the cupcake experience of my life. I wasn’t far wrong.

I’ve often found American-style cupcakes, toppling over with a top-heavy frosting to sponge ratio, have a tendency to be too heavy, too rich and simply too sickly-sweet. Indulgent paradise for the first few mouthfuls; claggy sticky death by cupcake towards the end. Sift’s, however, were none of the above. I have to complement their sponge the most – light, smooth and fluffy but moist and rich, the went down far too easily and quickly given the amount of calories involved!

The much-heralded Red Velvet (light chocolate cake dyed red, Madagascar Bourbon vanilla cream cheese frosting): The moist but feather-light sponge with a soft dainty chocolate taste was a delight but I wasn’t so keen on the topping. Admittedly, I wasn’t actually aware that it was cream cheese… An immediately potent punch of ultra-sweet, super-smooth cream, almost like custard, with a twangy tangy hit. Not my favourite but that’s purely personal taste.

Luscious Chocolate (Valrhona dark chocolate cake, dark chocolate buttercream frosting): In the words of Apprentice Season 4 winner, Lee McQueen – ‘That’s what I’m talking about!’ One for all the chocoholics out there (I’m a fully-paid, season-ticket holder), this was pure indulgence in a cupcake liner. The thicker consistency of the frosting was more what I expect of buttercream whilst the whole thing was rich, dense, dark heady hit after hit of intense chocolate flavour but without being overpowering. Yum.

Oreo (Valrhona dark chocolate cake, Madagascar Bourbon vanilla buttercream): Smells like an Oreo, tastes like an Oreo but apparently, not an Oreo… Again, the sponge was a decadent dream of deep chocolate whilst the topping was, by some strange cupcake sorcery, pure Oreo although it seems no Oreos were hurt in the making of this cake. The two sides complemented each other perfectly whilst the stiffer, more icing-like texture of the frosting made it a pleasantly less gooey gobble. The boyfriend was all smiles with this one.

So… orgasmic noises all round, much licking of chocolate-y smears from lips/fingers/plate, two cupcake-scented happy customers. Best cupcakes in Hong Kong? Definite contenders for the crown… and there’s a whole pantheon of other cakes, pastries and cookies to try yet! As long as giggling girl doesn’t thwart my plans, that is…!

Sift Patisserie, 43 Queen’s Road East, Wan Chai, Hong Kong, 2528 0084, closed Mondays