Imperial Patisserie's Hong Kong Story Series - Delightful Gift Sets With HK Icons

Imperial Patisserie Hong Kong, together with its Michelin-starred team, including two renowned pastry chefs, Master Yip Wing Wah and Master Lai Wing Koon, have crafted a range of classic authentic Hong Kong treats as part of their new 2023 Hong Kong Story Series.

(Source: Imperial Patisserie Hong Kong)

The Hong Kong Story Series is designed by Imperial Patisserie Hong Kong's in-house design team, featuring ten iconic landmark buildings and cultural symbols that are popular with tourists, including Victoria Harbour's sailboat, double-decker buses, trams, nostalgic signage, and ice cream trucks. These treats are packaged in a box that can be connected to form a panoramic view of Hong Kong's past. The gift box contains a combination of innovative treats, such as Palmiers, Honeycomb Egg Rolls, Crispy Cookies and Puffs, making them the perfect choice for a Hong Kong souvenir.

(Source: Imperial Patisserie Hong Kong)

Imperial Patisserie Hong Kong's Michelin-starred team has carefully selected top-quality ingredients from all over the world to create their signature dish, the Michelin-starred Palmiers. They have handpicked premium natural butter with a rich natural aroma, combined with top-quality flour to create a pastry with a more fragrant taste than ordinary Palmiers. The recipe has been improved over many years, with secret techniques to create a unique crispy texture and buttery pastry that is more delicious than regular Palmiers.

(Source: Imperial Patisserie Hong Kong)

Hong Kong Series - Original Palmiers Delight Gift Set retails at HK$138 (12 pcs)

For a blend of the sweet with a touch of saltiness, try the Sea Salt Palmieres (HK$138 for 12 pcs) with carefully selected high-quality natural sea salt contains rich trace elements of the sea. Its fresh and salty taste adds more layers to the rich and creamy natural butter flavor. Sea salt is crystallized from seawater by natural means, and no anti-caking agents are added during the production process.

For a more savory taste, there are the HK-style egg rolls. Unlike the local version which uses coconut milk, Imperial Patisserie's Honeycomb Egg Rolls requires higher technical requirements, using traditional methods and over 50 complex processes, without adding any artificial colors or chemical additives, creating a crispy and rich texture.

Hong Kong Series - Original Eggrolls Delight Gift Set retails at HK$108 (12 pcs)

Hong Kong Series - Earl Grey Eggrolls Delight Gift Set retails at HK$108 (12 pcs)

Tempted yet? These products are also endorsed by dashing HK superstar Louis Koo.

(Source: Imperial Patisserie Hong Kong)

If you're planning a trip to Hong Kong, Imperial Patisserie Hong Kong shops are centrally located in convenient locations like Tsim Sha Tsui, Central, Causeway Bay. For the full list, refer to the www.ipastry.com.hk/ourshop/. Online orders are also available for delivery within Hong Kong.

(Source: Imperial Patisserie Hong Kong)

About Imperial Patisserie Hong Kong

Imperial Patisserie Hong Kong opened its first store in 2019 and currently has more than 31 stores throughout Hong Kong. In a short period, Imperial Patisserie has created many excellent pastries, such as Palmiers, crispy cookies, honeycomb egg rolls, and Tonggwoji. It was also awarded the "Grand Gold Award" in the 2022 Monde Selection World Food Quality Evaluation. Among them, the Lava Mooncake has won the "Grand Gold Award" for four consecutive years. It is the first time in Hong Kong's 59-year history that a Lava Mooncake has won this highest honor, which shows that Imperial Patisserie's products are highly recognized internationally.

(Source: Imperial Patisserie Hong Kong)

For more on Hong Kong Imperial Patisserie:

• Facebook : iPastry.HK
• Instagram : iPastry.HK
• Website : www.iPastry.com.hk
• Telephone : (852) 2217 3638

(Source: Imperial Patisserie Hong Kong)

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Canton Paradise - Freeflow MSG In Dishes

On a trip to the North-East, Merlion Wayfarer recently went to the Canton Paradise at Compass One. Located at Level 3, it is situated in a row of eateries together with several other restaurants.

Wanting something warm and healthy, she decided to order the Double-Boiled Superior Chicken Soup, together with her usual outside favourite of Shrimp Dumpling Noodles. To supplement, she ordered a plate of Canton Style Kampong Chicken.

This is what came. OK, looks ordinary enough.

However, the taste was totally shocking.

Kampong Chicken

Being Kampong Chicken, we were willing to forgo the succulence for a healthier dish. However we never expected a totally dry dish with its highly-unappetizing dried-out colour.

Chicken Soup

Within the first mouthful, she could immediately feel the MSG stinging her lips. The strong MSG taste and high salt content made it difficult to finish the soup, even among 3 people. 

Shrimp Dumpling Noodles

The sauce over the noodles was likewise exceedingly salty, leaving us wondering if there's a promotion for salt on that day?

All in all, we had a totally unpleasant experience. After the dinner, one of us had swollen lips and nose, another had a bad migraine, and the third had abdominal discomfort.

What happened, Canton Paradise? 

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Myo Restobar - Traditional Cantonese Cuisine Atop The Business District

Foodies who love Kia Hiang’s famous traditional home-style fare now have a new location to visit - Myo restobar located right in the heart of the business district on the 19th floor of Oxley Tower at 138 Robinson Road. With over 40 years of Kia Hiang’s heritage and legacy behind them, Myo restobar serves up classic Cantonese dishes alongside popular and innovative dim sum, in a contemporary, industrial setting.

A play on the Chinese words, 妙嚥 miào yàn which means “to swallow wonder”, Myo seats 120 people over 3,000 square feet, and features floor to ceiling windows. Featuring all the classic home-style Cantonese dishes from the well-loved International Plaza outlet and delicious dim sum from their previous Kim Tian branch with a harmonious culinary marriage between Chef Cheng Chee Wai on the wok station and Chef Billy Wong on the dim sum station, diners no longer need to that difficult choice between dim sum and more hearty fare.
  

“Myo restobar aims to reach out to new audiences by introducing Kia Hiang’s recipe of
traditional Cantonese cuisine, values and our high standards to the 21st century.”

--- Mr Ng Kia Jin, 2nd generation owner of Kia Hiang Group ---

Starting off on the dim sum menu, Chef Billy Wong surprises with his innovative line-up. In addition to the traditional Steamed Shrimp Dumplings ($5.20), BBQ Pork Buns ($4), and Pan-fried Radish Cake ($8) among many others, Chef Wong has also elevated the humble dim sum to include Steamed Siu Mai with Conpoy and Black Truffle ($5.20 for 3 pieces) and Gold Foil Dumplings with Assorted Mushroom ($4.80 for 3pcs), which are sure to be crowd favourites. These little morsels of lusciousness are packed with flavour and guests won’t be able to stop at just one.

Feeling lucky? Try the Gold Foil Dumplings with Assorted Mushrooms ($4.80)...

Flakey Angus Beef Pastry ($5.80) with diced Angus Beef seasoned
with a peppery black sauce and enveloped with sesame-crusted pastry...

Braised Chicken Feet with Abalone Sauce ($4.80) provides a collagen boost...

Healthy Walnut Buns ($4), a unique twist to the traditional Lotus Paste Baos...

Prominently featured on the “wok menu”, passed on from father to son, is the signature Kia Hiang Claypot Spring Chicken ($18). In Myo, the dish is further elevated with premium organic chickens to enhance the succulent flavour of the meat while cutting down on its fat and cholesterol content. The end result? Myo's Claypot Organic Chicken ($28) with a whole chicken enveloped in sweet cabbage to retain its juicy essence, bathed in syrupy herbal broth for that nostalgic grandma's soup feeling.

A must-try is the Angus Beef Ribeye Cubes with Garlic and Broccoli (from $18 onwards). Chef Cheng Chee Wai does justice to the Australian Angus Ribeye. Each cube of meat is perfectly cooked with a  strong wok-hei fragance.

Baked Hamachi Collar in Butter Sauce ($18) originated from a home-cooked dish among the Ngs' children. Paired with diced carrots, corn, peas and pine nuts, and accompanied by the soy-mirin dipping sauce, a colourful yet tasty children's favourite was created...

End off the meal with the refreshing Young Coconut Stewed with Peach Gum & Egg White,
a dessert intended for firming and whitening skin for that youthful suppleness...

To accommodate the lunch crowd, Myo will also be launching Set Menus from $16. Diners can choose between three dim sum sets and three lunch sets from the wok station. Each set will serve up smaller portions of Myo’s signature dishes such as the Claypot Organic Chicken Drumstick. Furthermore, Myo is paying more attention to consumers’ healthy lifestyles and apart from offering organic chicken, also has the option of having white or brown rice to be served.

To accommodate the lunch crowd, choose between three dim sum sets and three wok station sets from $16. Carefully selected by the Chefs, each set serves up smaller portions of Myo’s signature dishes such as the Claypot Organic Chicken Drumstick and offers the option of having white or brown rice to be served.

Located at Level 19, Oxley Tower (Lobby 1), 138 Robinson Road, Myo restobar is open daily 11am to 9pm and closed on Saturdays. Visit the Myo restobar to find out more.

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Lai Wah Restaurant - Tucked Away Traditional Cantonese Cuisine

Bendemeer
North-East, Singapore
May 2015

In the corner of the quiet enclave called Bendemeer, just minutes away from the scenic Kallang River and the nearby new flats and spanking multi-storey carpark, lies a quiet restaurant tucked away in the throes of time.

External facade of restaurant with its white fluorescent tube lights...

The waitresses here are mostly in their 50s, if not 60s or even older. To them, all the temp staff are usually "Ah Boy", " Xiao Di", "Ah Girl" or "Xiao Mei". Service here is basic, unless you're a regular, that is when they will talk to you mostly non-stop in Cantonese.

Old-style interior with cushioned chairs and curtains with drapes...

The dishes here are traditional Cantonese. Quite a few dishes have since been replicated by other restaurants all over Singapore.

Lai Wah's traditional Roast Chicken recipe since 1963. 
For best taste, dip it in a little of the sea salt provided...

Who says these golden brown mantou can only be eaten with thick crab gravy? 
By themselves, they are freshly fragrant and crispy to the bite. One is definitely not enough...

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Crystal Jade Kitchen - Of Succulent Prawns & Fragrant Osmanthus

Junction 8, Bishan
Singapore
July 2012
 
Sometimes, Merlion Wayfarer would visit a Chinese eatery in her adventures. Today was one such day. Merlion Wayfarer was at Bishan to buy her Saltimblanco tickets and decided to drop by Crystal Jade.
 
This outlet, like many of their mass market "Kitchen" ones, was serving the dinner buffet. Not feeling ravenous, Merlion Wayfarer decided to opt for the more digestible ala carte option.
   
The post on Hungry Go Where by Crystal Jade's management:

"The perfect place to enjoy your favourite Cantonese-style Noodles, Dim Sum, Congee, BBQ delights and Cantonese specialties set in a friendly environment. Ideal for casual dining with excellent cuisine and service second to none."

(Source:  Hungry Go Where)
  

Crystal Jade has always been known for their Hong Kong style Cantonese cuisine, that was why Merlion Wayfarer was amused to find this in their menu:
  

A crash course in local vegetables - their names and how they look like...

 

Merlion Wayfarer ordered the Shrimp Dumpling Noodles Soup (水饺面汤) - which Crystal Jade serves the way it is served in Hong Kong.

  

As usual the noodles didn't live up to the dumplings -
being a bit harder in texture compared to the meat-based soup and thick generous dumplings...

The succulent whole prawn compacted inside each "shrimp" dumpling -
Don't play-play, it's not hay bee (虾米) hor...

After enjoying the main course, Merlion Wayfarer decided to order her dessert.

Osmanthus jelly (桂花糕) - Delicate jelly cubes chilled with fragrant osmanthus flowers and wolfberries.
Although they looked like some herbal concoction, the taste is delicate and mildly fragrant...

  

A close-up of the jelly. See how it reflected the light?
It was more agar agar than jelly, and it was kinda addictive to keep slurping the cubes...

  

Looking at the diners still stuffing themselves with the buffet food and the "mass-produced" desserts, Merlion Wayfarer left the restaurant beholding the sweet aftertaste of the osmanthus in her palate. Hiak hiak hiak!
  



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The full album is available at:
Merlion Wayfarer's Picasa (Food - Cantonese)

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