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積存街20號地下

After some of the busiest weeks, and Jackie and Alex’s wonderful wedding weekend, I am so ready to relax and pig-out.  Something in the neighbourhood suits me just fine: close and convenient, Buddy’s Kitchen is a copacetic choice for casual Western dining.  The menu is offered simply, but the plates that swing out of this neat open kitchen are but perfectly executed.

Our favourites can actually be found on the cheaper dinner set menus. The squid ink risotto doesn’t simply feed you; it’s smooth, rich, and refined in all the right places, with a delicious bite.  Tall, dark, and handsome, this babe waltzes you all the way home feeling like a million bucks and I can honestly say I’ve never had better.

The steaks are equally generous and served with some pretty fabulous fries and Bearnaise. And if you’re a regular reader, you’ll know desserts aren’t usually on my agenda, but this creme brulee made with pandan leaf is a homely take on a French classic.

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Openrice: http://www.openrice.com/restaurant/sr2.htm?shopid=150490

Been a while – finally back in Hong Kong for summer, after a pretty grueling year in London.  But you don’t want to hear about this.  I come bearing pictures of food, and hope you will forgive me for my absence.

My mama went to Tai Po market (I, admittedly, was still jetlagged and slept in till 3) and picked up some glorious seafood.  Had some razorclams, mussels, prawns and squid.  In Tagalog, you call squid ‘pusit’, which my boyfriend prefers because it sounds naughty, and it makes him giggle when I ask him if he likes pusit.  Yes, we are children.

Despite the lame anecdotes, this post will hopefully be a little more informational than usual, as I feel I’ve learned a thing or two about preparing and cooking seafood that could be useful to you too.  Definitely no ‘master’, but I do feel a little more experienced with my seafood skills.

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