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Thanks M for the Tiramisu from Obolo. :)
First, it was bubble tea. Followed by Rotiboy then donuts in all sorts of unimaginable flavours. It's interesting how these food trends come and go. Just like fashion.
I first chanced upon Rotiboy many years back when I used to frequent City Square, Johor Bahru to meet a client. It was love at first bite. I was overjoyed when it came to Singapore. It became so popular that lead to the openings of Rotipapa and other imitations. The trend, however, died after some time. The businessman had made enough money and decided to wind up.
How can they just vanish into thin air completely? There are people like me who still love Rotiboy.
If you notice, there has been a rising number of Taiwan and Hong Kong style dessert houses lately. Perhaps they won't die off like other food trends because of our tropical weather?
Recently, P, who has sweet tooth, brought me to for desserts after dinner. I frequent Junction 8 but was not even aware of its existence. Mei Heong Yuen 味香园 is located at the basement level where all the snack stalls are. I'm not sure about other desserts because I'm not a big fan of such, but the Mango Ice was commendable.
The flavoured and finely shaved ice was drizzled with mango syrup and topped with fresh mango cubes.
Absolutely refreshing.
By the way, my nephew and niece love the Mango Snow Ice ice-cream at Xin Wang Hong Kong Cafe. It's gigantic. So don't attempt to finish it by yourself.
They also enjoy the milk flavoured shaved ice at Ice Monster.
I shall blog about other non-icy Hong Kong desserts in my next post.
For now, let's chill.
What's your new year's resolution? For me, it'll probably be eat less, blog more. That's possible! Because I eat at least five times a day but I don't even blog five times in a week. :P I'll try to spice up this blog with more interesting stuff and not just blogging about famous eating places which are mostly covered by pioneer food bloggers. Insead, I'll share my feasting experience, review and recommend food products, ingredients and snacks. Also, I hope I'll have more time to put my cookbooks to good use and passing those successful recipes around.
Here's a toast to all foodies. Have a delicious new year! Cheers!
This desserts shooter was a treat from M at Obolo. I can't recall all the fanciful names but this was definitely a temptress. Their desserts were exquisite and delectable. Shall blog more about Obolo soon.
I finally got to try 兴化 cuisines for the very first time. But instead of the well known Pu Tien (莆田）, Z brought us to Ming Chung Restaurant at 67 Maude Rd (just one street away from Pu Tien, Kitchener Rd).
The "white lor mee", which is their signature dish, was loaded with clams, pork, veggies, prawns, fried bean curd. I find it too bland for my liking even though the vinegar supposed to bring out the flavour of the dish.
The "la la" (clams) was my favourite. Spicy and garlicky, it tasted very much like vongole.
The fried bee hoon was tastier compared to the signature noodles, although nothing to shout about.
The fried prawn balls were deep fried to perfection. Crispy and not too oily with the sweetness of the prawns intact.
While chatting over dinner about 兴化 cuisines, we decided to swing by Pu Tien (莆田） for some desserts.
Z highly recommended The Pumpkin Cream with Ice Cream ($4.80) which was rich and creamy yet not too sweet.
The Sweet Potato Balls($12.00) were great munchers to go along with the Pumpkin dessert. I don't like pumpkin or sweet potato per se but surprisingly, I enjoyed them both.
All thanks to Z's fame, desserts were complimentary. :)
兴化 cuisines appeared to be simple and unpretentious. (Looking at Pu Tien's scrumptious menu, I reckon I've to try them to verify that.) Irregardless, if you like homecooked style food, I'm sure you'll enjoy a hearty meal at Ming Chung Restaurant. They opens from 3 pm till midnite and are closed on Mondays.
