“We are noodle folk. Broth runs through our veins.”
—Mr. Ping

Enter to win 2 tickets to the advanced screening of Kung Fu Panda 2!

Ticket details (valid one night only):

Date: Tuesday May 24
Time: 7pm
Theater: SilveryCity Metropolis (Metrotown Mall)

How to enter:

1. Send the following tweet: “I entered to win Kung Fu Panda 2 tickets on @followmefoodie‘s contest! What’s your favourite Asian Noodle? http://goo.gl/TKYPt“
2. Comment on this post with your favourite noodle dish in Vancouver.

Contest ends Sunday May 22 at midnight. Thank you and good luck!

And remember to visit Follow Me Foodie Facebook Page!

The Noodle Series – 20 Asian Noodle Dishes

In celebration of Kung Fu Panda 2 I’m featuring Mr. Ping’s favourite food! NOODLES! Here are some delicious noodles that come to mind for me. They’re not all necessarily my favourite or the “best”, but it showcases a variety. This is only within the Asian noodle category too. There are so many more choices and these 20 noodle dishes just touch the surface! Now how big of a noodle fan are YOU?!

The Vietnamese Noodle

Pho Tam – House Special Beef – Combination of Beef and Rice Noodle in Soup

The Beijing Noodle

Beijing Cuisine – Tossed Mung Clear Noodles in Sauce, Sesame Paste & Shredded Meat

The Chinese Noodles

Michigan Noodle Shop – Traditional Wonton Noodle Soup

Michigan Noodle Shop – Lo-Mein with Shredded Pork in spicy Brown Sauce

Rainflower – Hometown Style Pan Fried Silver Needle Noodle

Rainflower – Scrambled Egg & Scallop Fried Rice Noodle

The Thai Noodle

Khunnai Chang Madame Elephant Thai Cuisine – Pad Thai

The Japanese Noodles

Hokkaido Ramen Santouka -  Toroniku Shio Ramen

Miku Restaurant – Soba Pepperoncino

Aki Japanese Restaurant – Nabeyaki Udon

The Taiwanese Noodle

Wang’s Beef Noodle House – Beef Brisket Noodle

The Shanghainese Noodles

Northern Delicacy – “Dan Dan” or “Tan Tan” Noodles in Black Sesame Soup

Northern Delicacy – Shredded Chicken with Glass Noodle

The Malaysian Noodle

Seri Malaysia – Mee Goreng Mamak

The Singaporean (Malaysian) Noodle

Bo Laksa King – Laksa

The Korean Noodles

Jang Mo Jib – Jab Che or Jap Chee  (Potato Noodles)

In Korea (but available in Vancouver) – Stir Fried Korean Rice Cake Noodles with Gochujang Sauce (Ddeokbokki)

Celadon Fine Korean (whistler, BC) – Chilled Pink Angel Hair Noodles

The Szechuan Noodle

Sichuan Da Ping Guo Restaurant – Sichuan Glass Noodle with Soy Nuts

The Persian Noodle (Dessert)

The Apron – Faloodeh

Restaurant: Hui Lau Shan
Cuisine: Chinese/Dessert/Healthy Dessert
Last visited: May 2, 2010
Location: Multiple locations in Hong Kong… everywhere!
Address:
I visited:
MTR: Causeway Bay (at the opposite corner to Sogo)
2-6 Yee Wo Street
Price Range: $15-40HKD – about $2-5CAD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 2.5
Ambiance: 3
Overall: 5
Additional comments:

• The most popular and famous dessert place in Hong Kong
• Dessert chain ‘restaurant’
• Healthy desserts
• Fruit desserts (focus on mango)
• Extensive menu
• Specializes in fresh mango desserts
• Traditional Chinese desserts (that are good!)
• Quick, casual
• Busy/crowded/line-ups
• Affordable
• Small selection of savoury snack foods
• English and Chinese menu with photos
• Somewhat self-serve
• Eat in/Take-out
• Cash only
  

**Recommendations: Sago in Mango Juice with Extra Mango and mango ice cream, Sago in Mango Juice with Pomelo extra mango and mango ice cream, Mango mochi, Mango pudding with Hokkaido milk & yogurt filling

This is one of my must visit places when I am in Hong Kong. I have to visit Hui Lau Shan at least once… if not, even once everyday. This time I wanted to try other places and I was also introduced to Tong Pak Fu desserts so I had the shaved ice cream more often than Hui Lau Shan. I would prefer the shaved ice cream, but they’re completely different desserts so it’s not comparable.

This is their to go menu. When you eat in it’s the same thing, but served in bowls.

Hui Lau Shan is the most popular restaurant in Hong Kong for quick and healthy desserts. It’s a massive chain restaurant and they’re everywhere. There’s even one at the Hong Kong airport. It’s very casual eats and it’s more of a sit down and eat in 15 minutes kind of place. They’re so busy all the time that it’s common to share table with other diners. This is almost the only place serving Chinese dessert that I like, and that’s because it’s barely Chinese at all.

Hui Lau Shan  focuses on fresh fruit, especially mango, and sago or tapioca. They do offer some red bean, grass jelly, and black sesame traditional Chinese desserts, but it’s not their main focus. Hui Lau Shan is a great place for any time of the day. They have an extensive menu so it will take you ages to get through it, although it’s almost all variations of mango and sago.

On the table:

**Sago in mango and coconut juice with pomelo and mango ice cream – 5/6

• I think $38HKD about $5CAD
• It’s been a while and the menu is a bit confusing so I actually ordered the wrong thing.
• My all time favourite is actually the sago in mango juice with extra mango and mango ice cream.
• This was still delicious and refreshing! It’s loaded with tons of fresh fruit, sweet mango, and it’s just so flavourful.
• Pomelo is an Asian grapefruit. It’s not as citrusy, less bitter, and more floral in flavour. I think it’s a better tasting grapefruit.
• Sago or tapioca are little round clear pearl, almost like bubble tea pearls but much smaller. It’s often seen in chilled coconut tapioca you can get at Kirin Restaurant in Vancouver, BC.
• It’s naturally sweet from fresh mango, slightly citrusy with the grapefruit and slightly richer and more aromatic with the added coconut milk.
• Whatever you get make sure you add mango ice cream. the mango ice cream here tastes like frozen mango pulp! It’s the best mango ice cream ever. Don’t miss out!
• The only thing similar to this in Vancouver, BC is 8 Juice at the Aberdeen food court in Richmond, and it comes nowhere close to Hui Lau Shan.

Mango Sampler Platter – 4/6

• probably about $45HKD – about $6CAD
• This is a good idea if you want to sample other items. It comes with these 3 standard desserts so you can’t chose. If you know what you like here, than there’s not point on ordering this because they have better stuff than what’s on this sampler platter.

• Mango with Mango Juice and Glutinous Rice Balls – 3.5/6
  • They don’t water down the mango juice here. It’s so delicious and rich in mango flavour. Hong Kong has very sweet mangoes.
  • I just didn’t like the glutinous rice balls. They’re almost like the black bubble pearls, but they’re starchy and not as flavourful. They’re denser and harder mochi balls with nothing inside.

• Crystal Jelly with Mango and Mango Ice Cream – 4/6
  • I really like this, but I still wouldn’t order it separately because I prefer the sago instead of crystal jelly.
  • Crystal jelly tastes like a slightly sweetened and relatively neutral tasting jello. combines with the mango it tastes almost like mango jelly. You end up barely chewing the crystal jelly because it’s so soft and chopped up.
  • The mango ice cream is NOT TO BE MISSED! It’s pretty much pure frozen mango pulp! You can taste the frozen fibrous strands of real mango and it’s awesome! It’s almost like sorbet and more icy than it is cream based. I don’t even know if there’s dairy in this actually. It’s creamy from the mango, but not creamy with dairy.

• **Mango Mochi with Fresh Mango - 5/6
  • I actually love the mango mochi here. It has a very soft and squishy mochi skin that’s rolled in coconut. You can order these mochi in 3 or in 6. They skin is chewy, but also very soft that it doesn’t require much chewing. I actually liked it better than the authentic Japanese mochi from Japanese Deli Sweets Mochi Cream.

• • Inside the mochi is filled with fresh pureed mango! It’s so good!  Even the mango skin is made from mango.
  • It’s just a creamy bite of sweet mango in all of it’s wonderful textures.

This is one of their limited of time offers. I wanted the mango pudding with Hokkaido & Yogurt filling, but they sold out.

Peach Pudding with Hokkaido Milk & Yogurt Filling – 2.5/6

• $15HKD about $2CAD
• This is not my favourite. I had high expectations but it didn’t really do anything for me. I just think they have better stuff.
• I have heard great things about this “Hokkaido Milk” which is Japan’s highly prized milk from a little town called Hokkaido.

• The peach pudding didn’t really tastes like peach. It was too fake tasting for me and tasted like a milk based fake peach flavoured jello.
• The inside was the Hokkaido milk yogurt filling. It’s actually quite thick and creamy, but not that sweet. Hokkaido milk is supposed to taste like really strong milk that’s very smooth. This one was mixed with yogurt so it’s thicker and has a slight tang. It’s not as thick as custard, but actually quite neutral in flavour. I was expecting more, and compared to all their other mango desserts, this one was just bland.

Walnut and Black Sesame Soup – 2/6

• I think this is around $22HKD about $3CAD
• It’s one of their newer features. Again, I would stick to ordering their fresh fruit/mango specialties.
• You can definitely find this dessert better elsewhere, however it’s not common to see it served half and half. Usually it’s walnut soup or black sesame soup.
• This dessert is a traditional Chinese dessert and it’s served hot. I am not a fan. This one was also quite bland.
• The walnut soup is made from walnut paste and it’s quite thick and rich and slightly starchy in texture. I love walnuts, but not this way.
• The black sesame soup is very popular to locals and it’s made from black sesame seed paste or sometimes black sesame powder. It’s creamy, rich, nutty in flavour and has a slight bitterness to it.
• Neither were too sweet, but just very mediocre for what they are. It was a bit gummy in texture and seemed somewhat artificial and not as flavourful as I’ve had them before. It tasted very packaged and premade. There’s better out there and that’s coming from me (someone who doesn’t really like either).

Restaurant: Tuk Tuk Thai Restaurant
Cuisine: Thai
Last visited: May 1, 2010
Location: Central, Hong Kong (SoHo/Hollywood)
Address:
MTR: Sheung Wan station
30 Graham St. (Hollywood Rd.) Hong Kong
Tel: 2542-2760
Price Range: $80-150HKD – about $10-20CAD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (maybe not in Hong Kong, but compared to any Thai food in Vancouver)
Service: 3
Ambiance: 3
Overall: 4
Additional comments:

• Thai operated/owned
• Popular to tourists/expats (maybe some locals) but still very good!
• Specializes in authentic Thai cuisine
• Extensive menu
• Busy/line-ups/crowded
• Seats 30-40
• Casual
• Reasonable portions and price
• Affordable
• Thai/Chinese/English menu
• Zagat Rated restaurant
• Take-out
• Cash only
• No service charge
• Lunch and dinner
• Open Mon-Sat 12-3pm, 6-11pm

**Recommendations: Everything I ordered was good, but the best was the larb moo and the pumpkin curry. I would reorder everything if I came again, plus more!

Tuk Tuk Thai Restaurant is located in the very touristy and popular area of Central, Hong Kong. Despite it’s touristy location, the food is actually very good and well priced. Sure it’s probably not the most traditional and authentic Thai food in Hong Kong, but it’s still delicious. For the area the prices are really reasonable, and I would rather come to Tuk Tuk Thai for Thai food than Good Luck Thai in Rat’s Ally (also a very popular destination for Thai food in Hong Kong).

Tuk Tuk Thai Restaurant is arguably the best Thai food in the Central area of Hong Kong. I question the authenticity considering almost all the diners were expats and tourists. However compared to Thai restaurants in Vancouver, BC the Thai food was already much more traditional and authentic than what we’re served here. Basically if it were in Vancouver, it would easily be the best Thai restaurant there. They don’t hold back on the spices here and everything is packed with flavour. I thought they did a solid job and I would come back again. I can’t say it’s the best because I haven’t explored Thai food in Hong Kong fully yet.

Added note: I don’t’ remember the exact prices of some of the dishes, but it came out to $250-270HKD (about $33-36) for 2 people. It was well worth it and we had some leftovers.

On the table:

**Larb Moo/Nuer/Gai – 6/6

• Minced pork, beef or chicken with shallots, chili powder and lime juice. Around $40HKD I think? About $5CAD
• Order it with pork (moo), it’s the most flavourful.
• This is my favourite Thai appetizer of all time.  It’s a very traditional Thai salad that’s almost like a Thai lettuce wrap. This was the best larb I’ve ever had to date.
• The way they make it here is so flavourful and so good! They mince the pork to the to point of it almost being like powder and I’ve never had it done like that before. It just absorbs all the flavours so much better. It’s very juicy and there’s lots of chili, onions, fish sauce, lime juice, basil leaves and toasted rice.
• It’s nutty, salty, tangy, spicy and very aromatic. This was better than the larb at Good Luck Thai and better than the larb I had at Khai Thai in Vancouver, BC.

Tom Yum Kung – 4.5/6

• Famous Thai spicy and sour prawn soup. Small $55HKD ($7CAD) Large $80HKD ($10.50CAD)
• We ordered a small and it was plenty for 2. It would probably feed 4 small bowls plus a bit more.
• This was delicious! Unlike the Tom Yum Kung’s I’ve had in Vancouver. It was very flavourful and very spicy, but still enjoyable.

• It was home made with coconut milk and freshly chopped lemongrass. There were slivers of lemongrass which were very juicy and soft to eat. It gave it such a lemony fresh taste. It was savoury, sweet, slightly creamy, and just rich in flavour. It was loaded with ingredients such as mushrooms, 3 prawns and fresh herbs like cilantro and basil.

• There was also lots of red Thai chilies (see photo above). The sweet and juicy grape tomatoes helped make everything taste a bit more mild and added a tomato flavour to the broth.
• It was such an aromatic soup and it hit my taste buds with a million flavours. It was really spicy though, but I really like spicy. Just make sure you don’t bite into the red chillies because you’ll need at least 15 minutes to recover.

Khao Phad Ka-Prao – 5/6

• Stir-fried rice with chili and basil, with your choice of chicken, pork, or beef $59HKD about $8CAD
• The portion isn’t that big, but it’s definitely shareable for 2. I loved this as well!
• A lot of people had pineapple fried rice, but I figured that was the “touristy” option so I got this instead.
• We got it with minced pork which is usually the most flavourful with Thai food and it was the recommended choice.
• It’s incredibly flavourful with crispy fried basil leaves throughout. There were some red chillies and red peppers too. It wasn’t overly spicy, but just very peppery in flavour.
• It was not dry or greasy and just so well fried. I wouldn’t normally eat JUST fried rice by itself, but this one would be easy to eat alone.
• This Khao Phad Ka-Prao was no side – it was good enough to be an entree.

**Hor Mok Fak Tong Talay – 6/6

• Steamed seafood curry served in a whole pumpkin about $69HKD I think. About $10CAD
• I don’t know how traditional Thai this is, but I don’t really care because it was delicious! I’m biased though because I love anything to do with pumpkin or squash. Just look at it! AMAZING!
• It was a whole steamed pumpkin overflowing with rich and aromatic creamy seafood curry.
• Inside the curry were chunks of pumpkin and you could scrape the edges of the pumpkin for even more. It was so melt in your mouth, soft and tender.

• There was also tender squid with legs (not chewy at all), some ring squid (the tiny ringlets), deep fried cod, a couple prawns and of course pumpkin.
• It’s sweet from the pumpkin, savoury and spicy from the curry, but not overly spicy. It was topped with a coconut milk drizzle and it added the perfect sweetness and coconut flavour.
• It was almost stew-like and tastes like they had egg whites in it because it had a silky texture. It was a spicy red curry base and it was very creamy and saucy. I was eating spoonfuls of it alone. It was a delicious hearty pumpkin stew with seafood.
• It was thick, rich, velvety and just so smooth! I still crave this and that’s why it’s a 6/6!

Restaurant: Delicious Inn Restaurant
Cuisine: Chinese/Exotic
Last visited: May 2, 2010
Location: New Kowloon, Hong Kong
Address:
MTR station: Sham Shui Po
29-33 Shun Ning Road
Sham Shui Po
Tel: +852 2748-0002
深水埗順寧道29-33號地下
Price Range: $40-100HKD about $5-13CAD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a
Service: n/a
Ambiance: n/a
Overall: n/a
Additional comments:

• Hong Kong/Cantonese style food
• Serves regular Chinese food (popular for locals)
• Also served exotic meats/food (popular for tourists)
• Serves donkey meat
• Serves bugs (imported from China… dead already)
• Casual, quick
• Budget friendly, cheap eats
• Pre-order specific bugs
• Reservations recommended (even just for ‘regular dinner’, they’re busy!)
• Video – Part 1 – Eating bugs in Hong Kong
• Video – Part 2 – Eating bug in Hong Kong
• Video – Part 3 – Eating bugs in Hong Kong
  

**Recommendations: n/a

**WARNING: I am warning you that this post is not for people who are squirmish or have a weak stomach.

I came to Delicious Inn restaurant because someone on Twitter suggested me to try something very “special” on their menu – bugs! When I first opened the link he sent me I thought it was a mistake. I closed it and reopened it… and nope it was no mistake. Delicious Inn is a Chinese restaurant in Hong Kong that serves bugs… and yes I had to try it.

Delicious Inn is a fairly large restaurant and they actually serve a lot more than just bugs! The bugs and exotic donkey meat seems to have gotten them media attention, but it appears to be more of a novelty because most of their regular diners didn’t even know they offered it. They have an extensive menu serving all the regular Chinese food that you would see at a standard Cantonese/Hong Kong style Chinese restaurant and it’s actually a really busy restaurant that’s very popular to locals. It closes in the mid-afternoon and you’re lucky to get a table for dinner.

When we came in we were seated at a table with an electric fly swatter on it. I was so confused. At any other restaurant I would have headed out the door, but here I thought it was intentional. I had no idea what to expect and I thought the fly swatter was part of my dining experience. However the fly swatter was unintentional and they casually took it off the table (no shame or embarrassment) like it was no big deal… YOU KNOW YOU’RE IN HONG KONG WHEN… !!!!

Bugs.

Donkey meat.

First off… I F-ING HATE BUGS! Seriously. I am a huge FREAK OUT when it comes to creepy crawlers… but I don’t know what’s wrong with me… ?! For some reason when I’m traveling I’m extremely adventurous with food. If there was a Chinese restaurant in Vancouver, BC serving bugs I’d probably say f-that… but when I’m traveling, I carry a different mentality. Maybe it’s because I think “when else am I ever going to do this?”… that’s why I ate the raw cow’s intestine in Korea and the raw octopus (still moving) in Korea as well. To be honest, this isn’t my first time eating an insect. I’ve actually tried a deep-fried scorpion in Thailand before too… yes, the “opportunities” that traveling can bring me is always a surprise!

On the table:

Bee Cocoons – 2/6

• Bee cocoons sauteed with salt, chillies and green onions $40HKD – about $5CAD
• I know, they should be free right? YES, we actually PAID to eat bugs. It’s a standard portion and price.
• They’re imported from China and they come dead already or they can’t cross the border.
• I know it sounds weird, but it actually tasted like french fries and they were salted well with some added chili.
• The inside was almost soft and mushy like a potato and the exterior is crispy.
• Look at that, deep frying anything always makes it better.
• See video part 1 here – eating bee cocoon.
• See video part 2 here – eating bee cocoon continued.

Inside a bee cocoon.

Meal Worms – 0/6

• Meal worms sauteed with salt, chillies and green onions $40HKD – about $5CAD
• Ew… just looking at the picture makes me shudder… thinking back… *shudder*
• Imported dead from China.
• I take that back. Never mind, deep frying everything does not make it better.
• I did not enjoy these and they didn’t taste like fries. It had a weird after taste and odd crunch.
• See video here – eating meal worms.

I am a trooper. How I managed to look happy doing it… ? I have no idea.

Water Beetles – 0/6

• Deep fried water beetles. Minimum 8 required per order. $80HKD – about $11CAD
• These were expensive too! It’s a standard portion and price and you can’t order just one to try.
• They’re imported dead from China.
• Looking back at these photos… I kind of want to barf…
• These were not good either. They were deep fried and that didn’t help.
• They weren’t salty, but had mushy centres and tasted like mushy shrimp paste.
• See video here – eating water beetles.

They’re huge.

This was already the 2nd water beetle I “peeled” so I had calmed down at this point.

HOW TO EAT WATER BEETLES:

Step 1: Rip off the legs.

Step 2: Peel off the wings.

Step 3: Rip off the head.

Step 4: Eat.

Wings off.

Inside a water beetle.

The bee cocoons and meal worms are usually in stock. They also offer water beetles, water roaches, crickets and other bugs that you have to pre-order. It’s hard to get them in stock since they’re imported from China, so that’s why they’re actually quite pricey… for something you could find literally on the street.

Delicious Inn is super busy! Honestly, the locals didn’t even know they served bugs here and Delicious Inn didn’t really promote it either. The people that ordered them were mainly tourists, like myself. To them, they just don’t really care. If you order bugs then okay, and if you don’t then that’s fine as well. Even the locals freaked out when they saw me eating them. I offered to treat them to my plate of bugs and they all denied the offer. If we were in China and not Hong Kong it would have been a different story. REAL China street food is intense.

This is surprising, but we ended up ordering take-out from them lol. It was so busy and fully booked for the night, so we got curious and had to see how their ‘regular’ food was. See! They serve regular Chinese food like fried rice! It was good too.

Soy Sauce Chow Mien… this was pretty good too. See, “normal” Chinese food!

Donkey meat. No I’m kidding. I thought the bugs were enough for the day. This is just a chicken dish. It was good though! Pretty oily, but still very flavourful. Yes, chicken dishes in Asian cuisine are almost always served whole with all the parts, bones, skin, feet and everything.

Restaurant: Prawn Noodle Shop
Cuisine: Malaysian/Singaporean
Last visited: April 12, 2010
Location: (2 locations) Central, Hong Kong
Address:
MTR: Central Station or Sheung Wan Station
Shop 201, 2/F, Grand Millennium Plaza, No. 181 Queen’s Road Central, Sheung Wan
上環皇后大道中181號新紀元廣場2樓201號舖
Price Range:$36-60HKD/person about $5-8CAD/person

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: 3
Ambiance: 3.5
Overall: 4
Additional comments:

• Popular/famous for laksa
• Busy/long lines at lunch hours
• Limited menu – just soup noodle bowls
• Offers 3 kinds of broth – 2 spicy, 1 non-spicy
• Clean and comfortable
• Quick, casual
• Attracts business crowd at lunch
• Popular to locals
• Afternoon tea set available
• Good for individual dining
• Menu in English and Chinese
• Budget friendly/cheap eaats
• Seats 50
• Cash only
• No service charge

**Recommendations: Spicy Prawn Soup with Seafood Noodle, Spicy Curry Laksa Seafood Noodle, Calamansi Juice

Prawn Noodle Shop is a Malaysian and Singaporean restaurnt in Central, Hong Kong. They specialize in home made soup noodle bowls and actually only serve just that. Since it’s located in the business district the line ups are long and the restuarant is packed during lunch times. They actually have another location in Wan Chai since they have created such a strong following.

The bowls are perfect for individual servings so it’s a great place to grab a quick casual bite. It’s low maintenance and reliable especially with such a focused menu. It’s a simple place with a simple menu. You chose from 3 soup bases (2 which are spicy), the noodles, and then you select the toppings. It’s almost like a ramen place in Vancouver.

It’s very popular to locals and although it is known as a Malaysian restaurant, I found it more Chinese Malaysian. The food is good, but not authentic Malaysian. I would come back for the food, but it also wasn’t the highlight of my dining adventures in Asia.

On the table:

**Calamansi Juice – 4/6

• Hot $12HKD – about $1.60CAD Cold $14HKD – about $1.80CAD
• I ordered this hot.
• This is a very typical drink served in Malaysia and Singapore.
• Calamansi is a Filipino fruit. It’s an acidic orange and it looks and tastes like mini limes.
• It tastes like a hot lime juice and it’s very aromatic and slightly sweetened with a simple sugar syrup.

**Spicy Prawn Soup - 4.5/6

• Prawn with fish cake noodle $35HKD about $4.60CAD
• You get to chose your noodles and I chose buckewheat noodle because they had ran out of mung bean noodles, which are those clear round thin noodles.

• It’s spicy, but bearable. The broth is actually delicious. It has a very shrimpy flavour and it almost seems slightly tomato based.

• They simmer it in lots of dried shrimp and shrimp shells so it has a wonderful seafood broth and it’s very flavourful. It’s savoury, sweet, spicy, and slightly tangy. You can see the dried shrimps and chili flakes in the soup too.
• I’m not sure if this is traditional Malaysian broth, but I think it’s original to the restaurant.
• They served it with different kinds of fish cakes. Fish cakes are almost like fishballs but in patty form.

**Spicy Curry Laksa - 4/6

• With sliced chicken noodle $42 HKD – about $5.80CAD
• This is another spicy soup noodle bowl. I ordered this one with vermiceilli noodles.
• It was very different than the traditional laksa I tried in Singapore from Terry Katong Laksa. This laksa was more Cantonese Malaysian style laksa.

• It had quite a strong curry flavour, but it could have used more herbs like the one from Bo Laksa King in Vancouver, BC. I could definitely taste coconut milk and lemongrass in the broth though and it was very tasty.
• The broth was sweet, nutty, creamy and good, although I’ve also had better. I found it spicier and richer than the spicy prawn soup.
• It was more similar to the laksa’s I’ve tried in Vancouver. It came with half a boiled egg, bean sprouts, deep fried tofu puffs and sliced chicken.
• The chicken they use is dark meat with the skin on because that’s how the majority of Chinese people like it.
• If I’m going for curry noodles in Hong Kong then I would rather go for Kau Kee’s beef brisket noodle soup bowl.

Restaurant: Yo Mama Frozen Yogurt
Cuisine: Frozen Yogurt/Dessert
Last visited: May 1, 2010
Location: Central, Hong Kong
Address:
MTR: Central Station
Shop 1061, 1/F, Tower Two, IFC Mall, No.1 Harbour View Street, Central
中環港景街1號國際金融中心商場二期1樓1061號舖
(+852) 2872 7000
Price Range: $28-40HKD ($10CAD or less)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 3
Ambiance: 3
Overall: 5
Additional comments:

• Popular Hong Kong frozen yogurt chain
• Quickly expanding franchise
• One of the best frozen yogurt places in Hong Kong
• Local favourite
• Original and Green Tea flavours
• Mixing yogurt flavours allowed
• Hand shaved chocolate
• Fresh cut fruit
• Homemade mochi
• Homemade granola
• Sweetened with Splenda – which is weird… I totally couldn’t tell
• Loyalty stamp card – buy 10, one free
• IFC Mall location – Daily 10am-10pm
• Seating available
• Various locations, various operating hours

**Recommendations: Green Tea with Mochi

The frozen yogurt craze has not only dominated North America, but also Hong Kong. Yo Mama Frozen Yogurt is one of the best places for frozen yogurt in Hong Kong. They have a few locations, but they are quickly expanding as locals fall head over heels for their froyo. I know it’s just frozen yogurt, but the one here is not to be missed – especially with the homemade mochi.

I’m actually a bit confused as to where it started. I think they’ve even started to franchise in the US so if we’re lucky enough we might get in Vancouver, BC! Someone should franchise it because it’s better than Tuttimelon, Qoola, Pinkberry, and Blueberry World Frozen Yogurt (Blueberry World isn’t that hard to beat though). I like it as much as 21 Choices – which is my favourite frozen yogurt thus far. However the mochi at Yo Mama is the best out of any other frozen yogurt place. It’s exactly like what it is in Japan!

The only thing I’d ding them for is being sweetened with Splenda, however I totally couldn’t tell and actually just noticed now zooming into my photos.

On the table:

Price: Regular: $28HKD ($3.70CAD) Large: $35HKD ($4.80CAD) (includes 1 topping)
Additional toppings: $5HKD – about $0.70CAD

**Green Tea Frozen Yogurt – 6/6

• With home made mochi and black sesame
• $33HKD – about $4.40CAD
• The yogurt tastes like ice cream here! It’s almost like how TCBY tastes like ice cream. It’s not too sweet, doesn’t have a tart yogurt taste and it’s quite frosty in texture.
• The green tea is so flavourful and it tastes like it’s made from real green tea leaves and not just powder. I’ve never had green tea frozen yogurt this flavourful.
• The mochi is the highlight! It’s HOME MADE! It’s comparable to what they have in Japan. It’s the softest mochi ever and the pieces are huge! It’s the size of giant grapes. They’re chewy and the texture of squishy marshmallows. It doesn’t even require much chewing before they just melt in your mouth.
• The black sesame was kind of a let down. It was just black sesame powder and I didn’t care for it. Other than that this was heavenly!

Restaurant: Nha Trang Vietnamese Cuisine
Cuisine: Vietnamese/Fusion/Euro-Asian
Last visited: April 30, 2010
Location: 3 locations – Central, Hong Kong (Lan Kwai Fong)
Address:
MTR: Central Station
88-90 Wellington Street, Central, Hong Kong
Tel: +852 2581 9992
Price Range: $70-140HKD/person $10-20CAD/person

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a (didn’t try enough)
Service: 3
Ambiance: 4
Overall: n/a
Additional comments:

• Cuisine from Hanoi and Hue regions
• Traditional Vietnamese dishes
• French-Vietnamese fusion dishes
• Traditional Vietnamese food with contemporary twists
• Lots of variety
• Popular to tourists, but does attract locals
• Best with groups of 4
• Trendy atmosphere
• Popular/Busy/Line-ups
• Clean and contemporary
• Moderately priced
• Coffee beans imported from Peliku, Vietnam
• Fish sauce imported from Phu Quoc, Vietnam
• English/Vietnamese/Chinese menu
• Pictures of food
• Very detailed descriptions of menu items
• Small selection of home made Vietnamese desserts
• Daily 12pm-11pm
• Insider tip: La’ Taste Vietnamese Cuisine – 1/F 34-38 Stanley Street, Central HK offers almost the same menu for a bit cheaper. It’s opened by the ex-chef from Nha Trang Vietnamese Cuisine…DRAMA! (I randomly came across it the next day)

**Recommendations: n/a I didn’t try enough, but the soft shell crab rolls were good. Nha Trang’s specialties are: Vietnamese sticky rice, Sizzling Crepes Saigon, Broken Rice Platter, and Cha La Lot Hanoi (Barbequed Cha Hanoi – BBQ pork patties with lemongrass)

Nha Trang Vietnamese Cuisine is a Vietnamese restaurant in Hong Kong specializing in traditional Vietnamese dishes with contemporary twists. The menu and restaurant suggest that it serves traditional Vietnamese food, which is true, but they also have several Euro-Asian and fusion specialties.

I came here for dinner #3 after dinner #1 at Kau Kee for their famous beef brisket noodles and dinner #2 at Wang Fu for their famous home made dumplings. I even ended off the night at one of my favourite dessert places in Hong Kong, Tong Pak Fu which serves shaved ice milk!

The line up was long and at this point it was around 9pm or later. The reason I wanted to come was to try the fusion salad rolls. I figured that Vancouver, BC has pretty decent Vietnamese places so it wasn’t necessary to come here for dinner. However when I looked at their menu I kind of regretted not trying a full dinner here. Everything looks and sounds really good and several items I’ve never seen or heard of before.

I don’t know how authentic Vietnamese the food is, given the touristy location, Westernized atmosphere and overall presentation – however what I had was still very good. It’s fresh food, clean, contemporary and moderately priced for the food they serve. I wouldn’t say it’s a must try, but I would go back to explore more items for sure.

On the table:

**Soft Shell Crab Rolls – 5/6

• The crispy fried soft shell crab is well balanced with crunchy and cool fresh cucumber and herbs in this salad roll $48HKD – about $6.50CAD
• This is the most popular fusion roll they serve. I can’t believe I haven’t seen these creative rolls in Vancouver yet – they’re delicious!
• There was lots of crab, lettuce, cucumber and pickled radish. Surprisingly no vermicelli which is different.
• The crab was juicy and tender with a lightly seasoned thin batter.
• It’s $6.50CAD for the plate above, which isn’t exactly cheap, but it’s what I expected.

This is home made Nouc Cham – Vietnamese salad dressing. This is what you eat the salad rolls with. The fish sauce in it is imported from Phu Quoc, Vietnam. I was a bit disappointed though because it was watered down.

Filet of Sole Salad Rolls – 4.5/6

• Strips of fried sole, tomato and cucumber salsa and spicy mayonnaise created this special salad roll $46HKD – about $6.50CAD
• It was deep fried cod and it tastes like a salad roll with fish and chips. In a good way!
• It was a pretty big piece and again there’s no noodles so it’s almost all fish.
• The batter was perfectly seasoned with salt or seafood seasoning and it was very crispy, yet the fish was still moist. Very fresh and made upon order.
• It had this thin layer of decently spicy mayo that was just perfect. It was like an Asian version of tartar sauce. It tasted better than it looked which is always good.
• I thought this was overpriced though. It should have been cheaper than the soft shell crab roll.

I zoomed in the table next to us because they ordered the grilled lemongrass beef rolls which I wanted to get a photo of. Grilled lemongrass beef salad rolls: char grilled lemongrass beef, fresh Thai basil and cucumber make up this Saigon favourite $46HKD

This is also from the table beside us – it looked AMAZING! Grilled Fresh Water Prawn: Mekong River giant prawn are halved and grilled with garlic and butter $89HKD.

Other delicious sounding items from the Nha Trang menu (descriptions from menu):

Ox Tail Ragout – The Vietnamese version of the French “boeuf bourguignon”, the Viet spice it up by adding star anise, annatto seed and lemongrass $78

Braised Pork Belly in Coconut Juice – A very traditional Vietnamese comfort food reserves for tet (Lunar New Year). Selected choice cut of meat simmered in young coconut juice for five to six hours for it’s tender savour $89HKD

Roasted Suckling Pig - Marinated overnight in am herbs and wine stock then slowly roasted to perfection with a crispy skin and a moist and tender meat served with basil pesto $118HKD

Hanoi Fried Fish with Dill – In this classic dish from Hanoi, the fill is just as important as the fish. We use fillet cod marinated in herb and spice concoction. Slightly friend then cooked in a light sauce $128HKD

Restaurant: Kau Kee Restaurant
Cuisine: Chinese/Noodle
Last visited: April 30, 2010
Location: Sheung Wan, Hong Kong
Address:
MTR: Sheung Wan Station
21 Gough Street, Hong Kong
中環歌賦街21號地下
+(852) 28150123/2850 5967
Price Range: $30HKD/bowl about $4CAD/bowl

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 3
Ambiance: 1.5 (but it is what it is!)
Overall: 5 (food outweighs ambiance)
Additional comments:

• 90+ years
• Best beef brisket noodles in Hong Kong
• Serves only beef brisket noodle soup bowls
• Famous for beef brisket and broth
• Very popular to locals & celebrities
• Busy/crowded/cramped
• Line ups
• Quick, very casual
• Home made stock/broth
• No English menu
• Shared table seating
• Budget-friendly/Cheap eats
• Must try in Hong Kong
• Not exactly the cleanest, but no one cares
• Minimum charge $27HKD/person – about $3.60CAD/person
• Cash only
• Dinner only

**Recommendations: Original beef brisket with noodles and curry beef brisket with noodles

Kau Kee Restaurant is one of Hong Kong’s oldest and most famous restaurants serving beef brisket noodles and soup. It is very local and always busy with line ups during peak hours. It’s authentic home cooked Chinese comfort food and a must try in Hong Kong.

The menu is very simple (although I can’t read any of it) and it’s all in Chinese which made ordering very difficult. I know you can order some simple side vegetable dishes and milk teas.

They specialize and focus on beef brisket and broth and they’re the best at it. Basically the must try items are the original beef brisket and the curry beef brisket. You have 3-4 choices of noodles and they sometimes sell out of the “ho fun” or flat rice noodles by the end of the day, so come early – it’s dinner only too!

I haven’t had anything close to this level in taste and quality in Vancouver, BC. For me it’s almost the Chinese equivalent to Hokkaido Ramen Santouka.

Kau Kee Restaurant is a very typical Hong Kong style restaurant. Don’t expect service or ambiance, but it doesn’t matter because the food is that good. The service is quick and casual and you’re pretty much sitting elbow to elbow with random strangers. Get in and get out… 15 minutes. We did… and headed for dinner #2 at Wang Fu afterward. (I had 3 dinners and dessert at Tong Pak Fu this night)

On the table:

**Beef Brisket Noodle Soup – 5.5/6

• Beef brisket, tendon, and flank steak with your choice of vermicelli, egg noodle, or ho fun (flat rice noodle) in beef broth $27HKD – about $3.60CAD
• It’s just enough for one person and the bowls aren’t that big, so it’s actually not that cheap for Hong Kong standards. I still think it’s cheap and the value is there.
• The beef broth is the highlight. This is one of the best beef broth’s I’ve ever had next to home cooked.
• I ordered it with egg noodles because they had sold out of “ho fun” or flat rice noodles.

• It’s a clear colour (as real beef broth should be) and it’s made with sweet spices, tangerine peels, and some other Chinese herbs. The orange peel is very subtle, but you can tell it’s in there. It has a very strong and saturated beef flavour. It’s salty, a little sweet, and aromatic.
• I just wanted to drink 8 bowls of it.  Why 8? Cause I’m in Asia!

• They use super fatty beef brisket, flank and tendon to create the broth. That’s the traditional Chinese way of doing things. It’s quite oily, and that’s the only thing I ding them for… it’s greasy.
• The brisket is so tender but extremely fatty although the fat just melts in your mouth. It’s slow cooked and braised so it just falls apart. Each piece of beef has completely absorbed all the flavours of the broth so it was very juicy.

**Curry Beef Brisket Noodles – 6/6

• Beef brisket, tendon and flank steak in curry stock with your choice of vermicelli, egg noodle, or ho fun (flat rice noodle) $27HKD – about $3.60CAD
• DROOL! I honestly still crave this and that’s how I know it’s a 6/6. It’s freaking delicious and my mouth is watering as I type.
• Just look at that greasy bowl of saucy noodles! It’s actually soup, not sauce, but it was so thick it’s almost like gravy. Personally, I liked this better than the original.
• Since ho fun was sold out I picked the vermicelli for this one. Very suitable.

• How can you deny that deliciousness?!? Just look at the picture!
• The vermicelli noodles are actually round thin noodles so they’re a bit different.
• The beef was completely soaked in curry stock. It was actually quite spicy and it was almost like a curry beef stew.
• We asked for leaner beef and more brisket instead of tendon because me and my sister can’t handle too fatty and the broth was oily enough. The chefs gave the biggest sigh when they heard this lol.
• To be honest, I’m not a fan of tendon, but the one here is AMAZING. Oh my gosh, it was super soft, tender and just melted in my mouth. No joke. I barely had to chew it. It was more tender than the brisket. It was almost creamy.
• It’s quite messy and was almost like pulled pork but with curry sauce. Some of it splashed in my eye and it burned for like 5 minutes! I don’t hold anything against this curry beef brisket though… I’d still highly recommend it!

Restaurant: RED SoHo Restaurant
Cuisine: American/Eclectic
Last visited: April 22, 2010
Location: Central, Hong Kong (SoHo Central)
Address: Metro: Central
2/f, Kinwick Centre, 32 Hollywood Road, SoHo Central
Tel: (852) 8199 8189
Price Range: $20-30CAD – $150-$250+HKD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4 (based on what I tried)
Service: 4
Ambiance: 5
Overall: 4
Additional comments:

• Eclectic New York cuisine
• Chef Mody Lee Man Tai
• Extensive menu
• Steaks, pastas and seafood
• Traditional New York dishes w/creative twists
• Special features menu
• Restaurant/Bar/Lounge
• Casual fine dining
• Gorgeous interior
• Contemporary, hip & trendy atmosphere
• Popular for tourists/international crowd
• “Be seen” place
• Popular late at night
• Hong Kong hot spot
• Hip hop happy hours
• Great for drinks
• Extensive wine list/bar
• Lunch/Dinner/Set lunches/afternoon tea
• Brunch on weekends
• Open late
• +10% service charge
  

**Recommendations: I haven’t tried enough, but I liked the walnut, beet leaf & ricotta ravioli, sage butter and truffled mac & cheese.

RED SoHo Restaurant is a restaurant, lounge and bar located in the Soho are in Central Hong Kong. Specializing in eclectic New York (American) cuisine, it’s a hip and happening place that attracts a 25-45 year old demographic and international crowd. It’s a bit of a “place to be and be seen” restaurant and therefore it is popular to Expats, locals and tourists. In Vancouver lingo it’s “Yaletown-ish”.

Yes that means RED SoHo is a fancy restaurant with fancy prices, but it’s not fine dining. They serve traditional New York classics with contemporary and creative twists.

They’re famous for some of their signature dishes like king scallop ceviche, crab cakes with honey mustard, buttermilk fried chicken, grilled tuna steak, Hebrew hot dog, RED Reuben and of course their most infamous – truffled mac & cheese.

They also have a selection of house made desserts (popular strawberry shortcake with Mascarpone mousse and chocolate layer cake) and unique cocktails like blue cheese martini made with Bombay sapphire, vermouth, blue cheese and olives $75HKD – $11CAD.

I came for a very late night dinner so I didn’t get to make a big enough dent in their huge menu. It was enough for me to come back, but it’s not the best food either…living in Vancouver I’m spoiled by this type of “eclectic American” cuisine served in a posh atmosphere. If you’re traveling Hong Kong it’s a place to visit if your into this sort of “thing”.

On the table:

Complimentary Bread – 3/6

• Not sure if it’s made in house, but it’s pretty good steakhouse type bread.
• It’s buns (perhaps pumpernickel) and soft bread with lots of Italian dried herbs.

Tomato Soup – 3/6

• Tomato soup with basil cream and tapenade bruschetta about $68HKD – about $10CAD
• This was one of their special feature soups.

• The tomato soup was good, but also quite expected. Nice and creamy and flavourful.
• I actually liked the tapenade bruschetta better. The tapenade was a delicious home made mix of pureed anchovy, pesto, olives, garlic and Parmesan cheese. I would order that alone.

Manhattan Clam Chowder – 2.5/6

• $78HKD – about $11CAD
• The portion is quite large, but I think it’s a bit overpriced. They should serve it in a smaller bowl at a more affordable price. It’s a hearty appetizer.
• It was okay, there was hardly any clams in it.
• Celery, carrots, potatoes, onions in a tomato broth…meh.

Soup of the Day (Always vegetarian) – 5/6

• Carrot soup $58HKD – about $8.20CAD
• This was the best out of all the soups I tried.
• It’s actually excellent carrot soup and it’s very naturally sweetened and very flavorful with a hint of cream for added richness.

**Truffled Mac & Cheese – 5.5/6

• Standard $128HKD (about $20CAD) Large $178 (about $28CAD)
• Vegetarian
• One of RED’s most popular and signature dishes – and the reason for my visit here.
• It’s made with 4 cheeses: cream cheese, blue cheese, cheddar cheese and Parmesan cheese…and I feel like maybe some brie, but that makes 5 cheeses so I’m not sure which one I got wrong.
• There isn’t much Blue Cheese so don’t be scared if you’re not a fan. It’s an expensive cheese so they don’t use too much of it anyways.
• It’s extremely buttery, creamy and sauce with dried Rosemary, Thyme, and Oregano leaves.

• The real “show” and signature move is that they grate the truffle at your table upon serving it.
• The problem is is that the truffle is kind of wasted. What they really needed was some TRUFFLE OIL in the cheese sauce…that would have made the dish easily 6/6.
• It was just slices of truffle that wasn’t well incorporated and the flavour didn’t infuse into the dish, the oil would have made a world of difference.

**Walnut, Beet Leaf & Ricotta Ravioli with Sage Butter - 5.5/6

• Standard $108HKD (about$18CAD) Large $158HKD (about $25CAD)
• Vegetarian
• I always hesitate before ordering ravioli because I’m scared it’ll be a portion for children and I would have paid a fortune for it AND have to go for dinner #2 afterward. However, the portion here was okay – this was the standard size (6 pieces of ravioli)
• They were actually very generous with the ingredients and topped it with big pieces of walnuts, sweet red beets, crispy sage and beet leaves and fresh Parmesan cheese. The quality of ingredients was also high.
• The ravioli skin was a little bit hard, but the flavour and concept was there.
• It was sweet from the beets, very nutty, salty from the butter and cheese and very aromatic with the herbs. There was actually a strong and unexpected sun dried tomato flavour in the stuffing. It’s a rather light ravioli dish, although very oily.
• It could have been better if it was stuffed a bit more. The stuffing was the same as the toppings and it was a bit crumbly rather than creamy.
• The combination of ingredients and flavours was excellent, but I just wanted a bit more stuffing for the 6/6.

I apologize for the picture quality, but I just want to somewhat show the filling.

Restaurant: Koh Thai Restaurant
Cuisine: Thai
Last visited: April 9, 2010
Location: Central, Hong Kong (Lan Kwai Fong)
Address: Metro: Central
57 Wyndham Street, Lan Kwai Fong, Central, Hong Kong
中環蘭桂坊雲咸街57號地下
Tel: 2840 0041
Price Range: $101-$150HKD – about $17-25CAD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a
Service: 3
Ambiance: 5
Overall: n/a
Additional comments:

• 2 floors
• Contemporary Thai food
• Lounge/Bar/Restaurant
• Located in touristy/night life area
• Moderately priced
• Contemporary/Trendy
• Great food presentation
• Good atmosphere
• Reservations advised
• Better for drinks kind of place
• Thai owners/chefs/cooks
• Open late/late night hot spot
  

**Recommendations: n/a

Koh Thai Restaurant is a restaurant, lounge and bar located in the hip and happening party area of Wyndham Street (Lan Kwai Fong) in Central, Hong Kong. Playing American Top 40′s music, the restaurant is trendy with an upstairs lounge and the downstairs being more of their restaurant and bar. There’s also high top tables and chairs so it’s a great place for drinks and to hang out at night. It’s surrounded by hip and happening restaurants and Hong Kong’s tourist night life so it’s nice place to check out, but for me not a must try.

Koh Thai Restaurant specializes in contemporary Thai food and the plating is beautiful. I only came for dessert so I can’t comment on food or dinner, however I have heard from close friends that it’s actually quite good. I’m not sure how authentic the dishes are considering the clientele consists of mainly tourists, but it’s more authentic than you would possibly think. I wouldn’t call it a tourist trap, after all my friends that live there brought me there (but also out of convenience and lack of dessert options) and the prices are higher than average.

On the table:

Thai Sticky Rice & Mango – 4/6

• Black and white sticky rice served with fresh mango, mint, sesame seeds and coconut milk.
• The sticky rice is made with coconut milk and sweetened with sugar and it’s actually made very well. It’s nice and chewy and served warm.
• You eat the sticky rice together with the fresh mango. It’s a summer dessert in Thailand.
• It’s very fragrant with the coconut and mango and reminds me of dessert sushi.
• The coconut milk drizzle is actually salty and I didn’t like that – however this is how it’s authentically eaten in Thailand. Thai desserts are traditionally salty so this was catered to Thai tastes which means it is a bit acquired.
• It’s a big portion and definitely shareable.
• I would have liked the mint to be chopped up or even some freshly toasted coconut on top would be great as a garnish.

(Excuse the lighting issues)

Thai Pumpkin Custard – 3/6

• Steamed Thai pumpkin custard in a pumpkin/squash. Served warm or room temperature.
• I was so curious to try this and I have never seen presentation like this, let alone seen Thai Pumpkin Custard on a Thai menu in Vancouver, BC.
• I loved the presentation and it’s how it’s served in Thailand.
• This dessert is served warm and big enough for 4.
• It’s a very rich and dense pumpkin custard served inside a ‘pumpkin’ which is really a squash. It’s the Japanese pumpkin known as Kabocha squash.
• The custard is made from pumpkin, sugar, eggs and coconut cream and/or milk. Matched with the tender creamy pumpkin/squash it’s a very heavy dessert that can easily “Thai” you down…lol I know I’m such a geek.
• The custard is poured into an whole pumpkin and it’s steamed until the custard is set.
• The custard doesn’t have much pumpkin flavor and again it’s actually a bit salty – traditional characteristic for Thai desserts.

Home Made Mango Sorbet - 5/6

• I actually ordered this last minute to go with the Thai sticky rice and mango dessert. Thank god I did! it was the favourite dessert at the table.
• I know it sounds a bit generic and typical, but they do it so well here.
• The mango is so fresh and it’s made in house…the ice cream/sorbet not the mango. =p
• It’s served on pieces of fresh mango and drizzled with fresh mango syrup.
• It’s refreshing and great alone, but it’s also a perfect match with the Thai sticky rice and mango dessert.