Lucy Liu

Hi Everyone. Sorry I have been MIA (missing in action for a while). I have accidentally locked myself out of this account by entering the incorrect password too many times >.<

I have since successfully recovered my account so here I am, back to blogging about my forking adventures and reproducing meals sampled. Today I would like to Lucy Liu.

Who is Lucy Liu? No she is not that famous Chinese Hollywood actress you are thinking of. She is an eclectic multicultural Asian eating & drinking space designed to cater for people wanting Asian sharing tastes with cool drinks in a buzzy, stylish and fun street food environment. She can be found at 23 OLIVER LANE Melbourne Vic 3000 in the same alley way right next to Coda.

This gal possess a quite understated exterior, with a red neon sign lit up in a dark alley way. Once Lucy opens up to you, you will see she has a lot of character. Inside you will find a long communal dining space, with a modern industrial feel. Here you can decide whether you would like to chill at the bar sipping on exotic cocktails, dining in the booths or long communal table.

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My other half and I dined at the kitchen bar. We got a full frontal view of chefs working their magic transforming raw ingredients into scrumptious bites.

Feed wise we opted for the let Lucy chose option, the 5 plates at $55 pp presents great value. We got to sample some of Lucy’s signature’s best selling below:
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Freshly shucked oysters for two

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Crab Croquet

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Crystal prawns and bamboo dumplings.

Lucy also fed us steamed flounders and some yummy Pork belly. We really like Lucy and think she may be the new Chin Chin (without having to wait upto 1hour for seats like you do at Chin Chin). Lucy’s little helpers (staff) were very attentive and friendly, overall a great dinning experience. Great dining space for all occasions.

It so nice to have my access back on this blogging community. Thanks for following and reading my post.

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Vanilla Strawberry Sphere

Hi everyone! So recently I’ve been really into molecular cooking, it’s not about the food or the end result for me but it’s the experimental journey and playing with different elements that got me stimulated. This is a quick recipe for all the desert and cocktails lovers and those who would like to give molecular gastronomy a try.
You can use the measurements to turn any of your favourite liquids/cocktails into spheres and wow your friends.

Things you need for this recipes are:
2 Litres of water
Calcium lactate (E327) 5grams
Sodium Alginate (E401) 5grams
1 Punnet of fresh strawberries
2 shots of vodka
Vanilla essence
10 grams of sugar
A pinch of salt.

Time 1Hr 30minutes
Serves 8

Method:
Prepare the Sodium bath by blending 1 litre with 5 grams of Sodium Alginate for 30 seconds. Pour into a clear tub or glass bowl cover and Refrigerate for one 1hour

Next blend fresh strawberries with vodka sugar and salt.
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Strain for Strawberry puree

Add 5 grams of Calcium Lactate to the strawberry puree stir well.

Remove Sodium bath from fridge stir well to remove bubbles from the Bath.

In a new bowl add 1 litre of cold water. You should now have the Puree, Sodium Bath and Fresh Water Bath as per below
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Using a soup Spoon or table spoon scoop 1 spoonful of Puree and transfer onto the Sodium Bath, allow the compound to bathe for 2 minutes before rinsing it in fresh water.

Serve Immediately on its own as a cocktail or with your favourite desserts.

The result should look like the following.
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Good luck and hope you have as much fun playing with your food as I did. Thanks for visiting my blog xoxo

Secret Garden Toblerone

Hi everyone, sorry I have not been well hence have not been cooking and developing recipes. I am bit better now, and to thank the boyfriend for nursing me back to life, I have decided to make him a little sweet treat. Inspired by Dessert Story secret garden range where desserts are created to look like edible pot plants, this recipe is very quick and easy to make I promise and wait till you see the surprised look on your loved ones face when you serve it up to them.

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Prep time: 15 minutes
Chilled time: 30 minutes
Serves: 2

Ingredients:
100 grams of Toblerone blocks
1 can of whipped cream
Oreo cookies
caramel nougats.
fresh herbs or flower of your choice

You can make or own whipped cream from scratch if you like. But to avoid having to wash up additional dishes and my arms from falling off from whisking I have found a quick simple solution for $3.50 at Coles. Grab yourself one of these:

whipped cream

Melt chocolate in a plastic bowl for 90 secs on high in the microwave. Allow cool for 1 minute. Squeeze half the can of whipped cream into bowl of chocolate. Whisk rapidly until evenly blended. Place element into transparent glass and chill in fridge for 30 minutes.

Crush Oreo and Caramel nougats together (this gives it the dirt/ crushed rocks look)

Remove glass from fridge. Place crushed cookies on top of the chocolate mouse. cut out a stem of flower of your choice or mint plant or herbs and plant it onto the sweet pot. Place it onto the table as a center piece without the partner/friend’s knowledge then give them a spoon and tell them to eat it, enjoy watching their reaction =)

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I left my heart in Melbourne

This post this not about a particular dish or restaurant, it is about the city I currently live in and why I love it so much. Here you can find some of Melbourne’s best kept secrets.

The Romantic Melbourne:
Take a romantic stroll from the banks of the Yarra River to Ponyfish Island, it’s a quiet little bar located under the footbridge of the Yarra River. Here you can enjoy a drink, admire the sunset and watch the ferries cruise by.

Alternatively you can walk along St Kilda Road towards Queen Victoria Garden, here you can find two hidden lakes filled with beautiful ducks and swans. This place makes a perfect picnic spot, or a great little retreat where you can laze around on the green lawn to catch up on some vitamin D. The Botanical Garden is also only about 5 minutes walk from the garden. Best of all? the romantic Melbourne is free for everyone to enjoy.

Down-to-earth but can be Snobby:
Compared to Sydney, Melbourne is a lot more laid back and down-to-earth. However venues can be quiet selective with their crowds. For example, If a guy would like to enter a venue in Northcote or the city CBD after 5PM he is required to have a collar shirt for entrance. Whereas if he was in Fitzroy (suburb known for the hipster crowd) he would be turned away if he is wearing a tie as he would be considered too overdressed for the venue.

Ghost town of Melbourne:
Located 7 minutes from the CBD is Harbour town, home to the discounted shopping precinct, Costco wholesalers and Medibank Ice arena. I am unsure whether it is the lack of vibe or parking but Harbour town is always quiet. However don’t let that deter you as there are lots of bargain shopping to be found at Harbourtown. Oh also the Melbourne Star (giant scenic wheel) has been out of action for so long no one knows whether or not it is in operation anymore.

Eventful Melbourne:
There are always special events on in Melbourne, this city guarantees to have something to entertainment everyone. Check out What’s on Melbourne website for weekly events. Otherwise visit Federation Square, every weekend there are different events hosted here.

Avoid the city on weekends:
On weekdays the city bars can be fun and classy as it is filled with professionals frequenting for after work drinks. However on Friday and Saturday nights avoid CBD clubs and bars, as everyone from everywhere poured into the city to get drunk and messy. So the locals tends to go to bars in the outer suburbs in Fitzroy, Northcote or St Kilda for drinks and down time.

Coffee Culture:
Melbournians love their coffees, don’t believe me just check out Degraves Lane, Centre Place, Block Arcade, McKillop Street and Manchester Lane to see the coffee clubs for yourself.

Hungry no more:
For cheap eats Asian cuisines can be found on Swanton and Russell street where a hearty feed can be found for less than $10.
For Authentic Italian food visit Lygon Street.
Fancy Greek? walk along Lonsdale street.

Melbourne’s best kept secret:
Melbourne have so many hidden restaurant and bars, that you will need a tour guide to show you around and there is a tour you can go on,otherwise you will not know about them unless you are a local. Here are a list of my best kept secrets:
San Telmo Address: 14 Meyers Pl, Melbourne VIC 3000 Argentinian Bar and Restaurant
Loop: Rooftop bar Meyers Pl, Melbourne VIC 3000
Madame Brussels:Cocktail Bar 59-63 Bourke St, Melbourne VIC 3000
Cookies: Rooftop bar/ moonlight cinema
Level 7, Curtin House, 252 Swanston Street
Melbourne
Damask Bar – Hidden Rooftop Bars First Floor, 347 Brunswick Street Fitzroy VIC 3065
Golden Monkey Lounge Bar & Asian Tapas 389 Lonsdale St, Melbourne VIC 3000

When in Melbourne:
They say if you do not like Melbourne’s weather, wait 20 minutes and it will change. This city is known for its 4 season in one day, so make sure you wear layers of clothes, boots and bring an umbrella. It may look warm and sunny at the moment but give it a few hours chances are it will later be cold and raining.

Secret Garden at Dessert Story

Dessert Story specialized in Hong Kong and Taiwanese home style dessert, what I loved about this place was that they strive to bring dessert that are healthy yet satisfying to eat, their bubble teas range are a lot fresher with less preservatives than other bubble cup stores. However every time I brought my boyfriend and Non-Asian friends here besides bubble tea they were too afraid to try any other desserts here as they ingredients seemed too foreign to them. I was so excited when Dessert Story decided to up their game and introducing more Caucasian friendly and thought provoking treats through their Secret Garden range.

secret garden

At first glance it looks like a fresh pot plant. With the fresh plant itself being used for decoration purpose only, The potting mix however was made of edible Oreo like crushed cookies, underneath the edible dirt diners can chose from 6 dessert options: Creme Brulee, Strawberry Yogurt Mousse, Dark Chocolate Mousse, White chocolate Mousse, Vanilla Ice cream with Red Beans & Poping pearls and Tiramisu.

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So far I have only sampled the Strawberry and Yogurt Mousse and was quiet impressed with the generous servings and the affordable price of this dessert ($8.90 what a bargain) I am so excited to sample all the other flavors. They also make great gifts to colleagues and loved ones.

I felt compelled to write this post as I feel that even though this place has always been busy with the Asian diners, The business still work hard to reach out and cater for the needs of the Multicultural crowd rather than just focusing on one target market. Because of this brave move now everyone from all cultural background and come and enjoy the treats together, well done Dessert Story!

Modern Australian fine dining Attica

Attica Melbourne, currently number 21 on the World’s Top 50 and is now to be the best restaurant in Australia. The venue was located 74 Glen Eira Rd Ripponlea, VIC 3185.

Ben Shewry, the head Chef of this venue created his menu based on his belief that “food should have deeper meaning than just another item to consume; it can be evocative, emotional and thought provoking, appealing to all of the senses” with that Ben delivered a modern Australian Dining experience by using lots of fresh plants and herbs sourced straight from the Attica’s Garden.

I was intrigued with Attica when my girl friend Preet mentioned that the wait time to get a table was minimum of 3 months if you were lucky. She advised she tried to reserve a table for the pass six months without any luck. Weeks leading up to their birthday both Preet and Travis admitted they called the restaurant every second day to inquire about cancellations but to no avail. Preet explained the reason it was so hard to get in was because the restaurant only release a booking opportunity on the first day of each one for booking 3 months in advance. Upon further reading I was even more enthralled to learn that some people have been on the waiting list for seven months. We were very fortunate to have been shortlisted and was able to secure a table of 4 to celebrate Preet’s upcoming birthday. I would like to use this thread to share our experience here and tips on how to be shortlisted and securing a table.

For those who were curious as to why the wait time was so long. It was because the venue itself was quiet small and can only sit a cozy 40 to 50 people maximum. As we entered we were greeted by the open bar, matte black walls, tables draped with fresh white linen and dimmed spot lights shining over the tables. The restaurant was quiet low key but had a world class vibe to it. We were surrounded by tables of executives and businessmen. Not to name drop or anything but *cough* John *cough* Elliot casually dined behind us. 😉

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(Double click image to zoom)

As we sat, placed in front of us were a bowl of Quandong seeds. Hungry and curious I quickly popped one in my mouth thinking they were exotic nuts of some sort when a waiter rushed over to me advising “Oh no NO, you cannot eat those Miss. They were used for decorations only” *Face palm* Preet, Trav and Fedja laughed at my expense. In the same picture we were presented with a bowl of whipped olive oil and smoked chestnut, sea salt and Jersey house churned butter, creamy thick and flavor enriched the butter was amazing spread over the House Made Rye Sour Dough.

Trav and Preet went the the pairing wine selection with their degustation, while Fedja and myself decided to pace our drinks as Fedja had to drive and I wanted the cocktail option.

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Our thoughts were provoked when the waiter placed the platter of Crème Fraîche, Alpine pepper & lemon myrtle dip paired w/mustard leaves onto the table. Such unusual elements, just leaves on dried branches, the four of us were puzzled. Our observant helpful waitress smiled and advised “you can eat the whole thing dipped in Crème Fraîche”. It was interesting, soft Crème Fraîche with crunchiness of the leaves and its stalk, combination of the two delivered a fresh fulfilling bush tucker like feed.

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Our second appetizer came in a form of baby corn steamed in its own layers with butter and spices. This is was a fresh awakening to the tastebuds

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I was so happy when they brought out this dish. This was what Attica was famous for, a sampler of Ben’s Shewry’s famous Plight Of Bees desert (featured on Masterchef) paired with frozen cheese curd this dish was so exciting and a joy to eat. (Chefs and bloggers around the world flew here for this)

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The Wallaby Black Pudding Pikelets, Foam and Flowers: the black pudding made of Wallaby blood and buckwheat base, its texture was soft and fluffy almost spongecake like. To me it tasted like a bite sized meat pie. The table erupted in laughter when I thought that out loud.

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snowcrab

Snow Crab and Sorrel, another signature plate of Ben’s. An understated dish waiting to be discovered. At first glance it was easy to mistake this for a vegan dish. As glossy green leaf was lifted the hidden gem found underneath consisted of tender, juicy fresh snow crab flesh with its flavor enhanced by a tangy mandarin gel.

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Marron and Ground Green Crayfish tail accompanied by ground kale, tarragon and chicken with onion and pork fat puree. A light yet fulfilling dish with rich savory flavor.

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Salted Red Kangaroo and Bunya Bunya salted kangaroo cured by garden fresh citrus vinaigrette juice with Bunya Bunya roots. Similar to a beef Carpaccio.

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Minted Potato,Medium rare well cooked potato served on a bed of curd cheese and butter. A humbling dish

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King Gorge Whiting in Paperbark this dish was a perfect representation of Australian dinning as it utilized a traditional Aboriginal paperbark cooking technique.

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Under the layer of Paperbark laid a juicy tender strip of Port Arlington Whiting marinated with butter, sea parsley and lemon myrtle. Slowly grilled over a mallee root charcoal, just simply delish!

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Pork, Rotten Corn and Lemon Aspen. I found this dish a bit of a let down as the elements did not gel well with the meat.

We were offered a break from meal and given a garden tour of Attica.

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to our right were the herb garden of fresh organic herbs used in our meals.

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Straight ahead of us were a little camp fire, it was raining so we hovered by the fire to keep warm. Our lemon and myrtle tea was served to us a man dressed as an early settler Australian, but his accent gave him away and he was grilled by Preet and Trav, thanks to their detective work we found out he was actually Canadian. (Sneaky, sneaky). Feeling duped we made our way back into the restaurant.

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Marshmellow Anzac biscuits. Preet loved it so much she asked for seconds before heading back inside.

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Whilst the boys took their time (re touching their make up 😉 ) in the restrooms. Preet and I sneaked in a selfie

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Pears and Maidenii. A tantalizing palette cleanser tasted like a frozen yogurt with fresh fruit and herbs. It was gone in sixty seconds

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The Industrious Beet Mixture of shredded coconut,cheese curd, honey comb and mandarin gel this dish gave me a bit of a deja vu of the earlier Plight Of Bees Appetizer.

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Our last surprise was the Pukeko egg. White chocolate egg shells with Caramel fillings. Preet was petrified and refused to eat it as she thought it was a real egg, it was quiet hilarious.

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After 5 hours of dining we decided to get the bill.

****The Verdict***
Very friendly staff with helpful explanation of what you are eating, where it was sourced, how to eat it (lots of unusual greens).
Casual, cultured and humble ambiance.
Can be pricey
I high recommend going with a group of 4 or with someone you really like as you will be sharing dining space with them for 3-4 hours.
A good dining experience, highly recommended

********How to get a table*******

Currently waiting list for Attica is 3 months for weekdays and 7 months for weekends.
Don’t waste your time on phone booking as most times the lines are engaged.
To get a table at last minute one way is to follow Attica on Twitter, As they will normally notify of table availability due to last minute cancellations there.
Their booking system will not allow you to book any earlier than 3 months. You can only book on the first day of each month
But you can send email booking to meet@attica.com.au Clearly state the date you are hoping to reserve in subject.
Be polite to the reservations team, introduce yourself. As they shortlist people who are travelling, bloggers, foodie.
You will need to leave your credit card details to secure booking.

Photo Credit: Preet Samra. Taken with Samsung S4.

24 Carat Golden Canoli

This recipe was inspired by the most expensive Golden Canoli created by Carey Lennaccaro at Sprinkled with Sugar. (you can read more here The Worlds Most Expensive Indulgence) This dessert will be great for special occasions such Valentines day, anniversary, birthday. Don’t have $26,000USD to sample the famous Golden Canoli? not a worry, reproduce it at home for less than $20.

Prep time 1 hour
Ingredients:
1 Ready made canoli shell
6 Dark chocolate Hersheys bars (or any dark chocolates of your choice)
1 sheet of 24 carat edible gold (bought on eBay for $10 inc shipping)
1 cinnamon stick
1 shot of vodka (optional)
1 cup ricotta cheese, preferably whole milk
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream

*** drain ricotta cheese over a strainer for at least half an hour before using it to make the filling****

As this recipe require a lot of time to prepare, I decided to cut down the preparation time by purchasing ready made canoli shells rather than making the pastry from scratch. That allowed me time to make the fillings and focus on the luxurious presentation of this dish.

Infused Vodka: Place the cinnamon stick (you may use cinnamon powder as a substitute) in the shot glass and microwave for 40 seconds.

For the filling: In a mixing bowl, whisk the ricotta with half the shot of vodka until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. With a spatula, gently fold the cream into the ricotta mixture. Refrigerate for a half hour to an hour.

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Melt the dark chocolate bars with remaining half of the vodka shot.

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Brush the melted chocolate onto the Canoli shell and allow it to rest for 30 minutes till the chocolate harden up.

Place filling in piping bag and fill the shell with cream. Carey Lennaccaro wrapped the whole gold sheet around his canoli but I thought it was abit too much and tacky looking, so I decided to break the gold sheet into gold flakes instead.

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The final product should look like the above. To add to the luxury feel I served this with a shot of pink grapefruit vodka that contained 22 carat gold flakes. (Bottle can be purchased for $100). It can also be served with an Affogato or coffee of your choice.

I hope you enjoy making the above as much as I did.

The World’s Most Expensive Indulgence.

This thread contained a list of the most excessive, hedonistic, cool and super expensive indulgence around the world.

champagne donut
The Champagne Donut
Created by Krispy Kreme for a charitable cause to raise money for a children’s fund. The doughnut was filled with Dom Pérignon champagne jelly, draped with edible diamonds, garnished with a gilded white chocolate lotus and sprinkled with 24-karat gold leaf. At a whooping price tag of $1685USD each, this blinged ring was crowned the world’s most expensive doughnut.

cupcake
The Bloomsbury’s Golden Phoenix Cupcake Platter
The above was put together by Bloomsbury’s Golden Phoenix Cupcake to celebrate the opening of their flagship store in Dubai. It contained inedible diamonds, only finest Italian chocolate, Ugandan vanilla pods edible gold flakes. Served with a golden spoon, topped with chocolate icing and strawberries dipped in edible gold as well. The price tag for the above dish was $28000 USD per plate. Only a selected handful of reputable people in the world received the invitation to sample. However the cupcake can be purchased on its own at Bloomsbury’s Golden Phoenix Cupcake for $1000 USD a piece.

sultan cake

The Sultan’s Golden Cake
Can be ordered at Ciragan Palace Kempinski Hotel in Istanbul. Elements in this dish contained apricot, figs, pears and quince marinated in Jamaican Rum, vanilla beans and French wheat from French Polynesia. Coated with black truffles, caramel and dusted with 24-karat edible gold. Price tag? $1000 USD a piece.

golden opulence
Golden Opulence Sundae
To celebrate their 50th birthday Serendipity 3, New York created Golden Opulence sundae the most expensive ice cream sundae in the world to mark the special occasion. Recorded in the Guinness Book of World Records for the most expensive sundae in the world at $1000 USD per serve. Ingredients consisted of 5 scoops of rich Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf. Drizzled with the world’s most expensive chocolate, Amedei Porceleana, covered with chunks of rare Chuao chocolate, from cocoa beans harvested by the Caribbean Sea on Venezuela’s coast. The Golden Opulence then suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries.Topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. Sweetened and infused with fresh passion fruit, orange and Armagnac. Served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgence, accompanied with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel.

fortress stilt
The Fortress Stilt Fisherman Indulgence
Found at The Fortress hotel, Sri Lanka, the desert was created to pay tribute the fishing culture in the region. Made of delicious ingredients, including chocolate, exotic fruit, and Irish cream. The dish served with a mango and pomegranate compote. It portrays a fisherman, carved out of chocolate, hanging onto the stilt. Underneath the fisherman is a perfectly placed 80 carat aquamarine. To sample this it will set you back $14500 USD. No one have actually forked out this money up to this date

canoli
The Golden Canoli
A creation of Carey Lennaccaro of Sprinkled with Sugar in Overland Park in Kansas, this Golden Canoli consisted of dark chocolate, whipped ricotta cheese, candied lemon, chocolate and lemon peel. The cost? $26,000 USD **Reproduce it at home with my 24Carat Canoli recipe***

chocolate pudding
The chocolate pudding
How much will a 2 carat diamond chocolate pudding cost? $34000 USD says Mr Mark Guibert, the brain child behind is pudding. A wealthy business man bought this treat to help him mend his heartbreak after his girlfriend of 3 years dumped him. Who said money cannot buy happiness?

icepop
24ct Popsicle
These 24ct Popsicle were made at Marquis Los Cabos resort in Baja California Sur, Mexico . Consisted of 24 ct. gold flakes and Tequilas Premium Clase Azul Ultr they cost $1000 USD a pop.

The brownie extraodinair
The Brownie Extraordinaire
Sold at Brule, a restaurant in the Tropicana Resort located in Atlantic City, New Jersey. Made from dark chocolate covered with Italian hazelnuts and served with a scoop of ice cream. Along with the sweet dessert, customers were also presented with a very rare and highly expensive port wine, Quinta do Novel Nicional, from Portugal. The wine was served in a St. Louis Crystal atomizer. The experience cost $1000 USD.

truffle
The Dome’s Truffle Ice
Can be requested at Mezzaluna in Bangkok. The Perigord truffle ice cream was layered with gelée and Manjaree chocolate then suffused in gold leaves, berry compote and a rare cognac—Moyet Tres Vieille Grande Champagne No. 7 compared to all the above extravagant prices this one had the most down to eart price tag of $200 USD.

Tokyo Surf and Turf Feast

What to eat? Meat or seafood? Why not have the best of both worlds with the Surf and Turf?

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(click image to zoom)

During my last trip to Tokyo Japan, I was fortunate enough the sample one of the best sashimi platters and grilled skewers Japan had to offer. It was so good, a year has passed but still I could not stop reminiscing and raving about it. That was the exact reason I thought why not try to replicate it at home.

Please be advised this dish require some TLC (Tender Loving Care) and patience with the preparation, however I assure you the end result will be truly worth your while and I guarantee the lucky person/people you are sharing this with will be impressed and intrigued. Feel free to modify leave out, add in certain element to suit your taste.

Total Prep time: 2Hours Serves 2

White bait ceviche:

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100 grams of whitebait
2 whole lemon
1 teaspoon of chopped cilantro (fresh or dried)
1/2 a chopped onion.
Pickled Ginger (optional)
salt
pepper

Method:
Squeeze the 2 lemon onto the whitebait ensuring the lemon juice covers the content, if not use additional lemon. It is important the juice covers the fish as it will cure and cook the fish. Toss the contents with a pinch of salt, pepper, ginger, cilantro and onion. Cover and refrigerate for 2 hours.

Boiled Creepy Crawls:

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Ingredients:
4 Morton Bay Bugs
4 Black tiger Prawn
1 cup white vinegar
In a pot combine Bugs and prawns boil for 8 minutes with 1 cup of white vinegar. Please do not add water as the bugs will release its own liquid. Make sure you boil with the lid on.

The Grill:
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1 Chicken breast diced
1 T bone steak
100 grams of Yellow fin Tuna
1 sweet potato or vegetable of your choice
salt
pepper

place diced breast onto skewers (you can add onion to the skewers if you like).
sprinkle salt and pepper evenly over the chicken and steak and tuna. Grill everything for 4 minutes each side.
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I found some sweet potato so I threw it on the grill too, you can use potatoes/carrots depend on your preference.

While everything is cooking. Cut the Sea Urchin open with strong pair of scissors and scoop out the roe with a soup spoon and place into ice bath immediately. Each Urchin will contain 6 Roes
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Slice tuna against the grain into sashimi pieces with a sharp knife. Make sure you use a sharp knife otherwise tuna will fall apart. After cutting up sashimi pieces for 2 people I still had lots of tuna left over so I threw it on the grill also

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Time to plate up. First up the seafood on a bed of ice to preserve freshness of the seasfood

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There you have it. The Tokyo Surf and Turf.

High Tea at 1881 Hulett Heritage House – Hong Kong

Up until 1996 Hulett House was used as a Marine Police headquarter, fast forward to 2014 this building had been revamped into a heritage hotel which featured a shopping mall, exhibition hall and a haven for high tea lovers.

This hidden gem, the creme building (next to DIOR) was located at 2A Canton Road behind the concrete jungle of luxury designer boutiques of Tsim Sha Tsui.


Source: Google maps (double click to zoom)

Once we entered the site we then took the escalator up, walk around the corner and up a set of stairs, here we found a historic yet contemporary site that took our breaths away.

heritage house
Source: Trip Advisor

On the long balcony overlooking the exhibition hall, and peaceful court yard where patrons retreat to distant themselves to the hustle and bustle of the busy shopping chaos of Tsim Tsa Tsui.

the parlour

This place is called the Parlour

hulett

This court yard was a wedding photo shoot hot spot. We saw about 4 weddings time we were there.

As we patiently waited in the queue for our seat the staff advised us there were no seating available outside. Even though we saw 3 empty tables, when I challenged the waiter he said they were reserved and made us wait a while longer. It was only when I asked to speak to a manager the waitress escorted us into the bar.

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Source: Hulett House banner

Here a waiter hurriedly threw a drinks menu at us.

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Taken with Iphone 4, No filter.
My partner ordered a Hennessy X.O and I ordered water that never arrived. Only when questioned they advised they do not serve water here. How’s that for a service.

We waited about 30 minute to order some High tea but was advised High tea has finished they could only served us sandwiches.

We left The Parlour quiet disappointed at the poor service, pretentiously priced food and drinks (spent about $130 for one drink and plate of sandwiches and bar nibbles)

We proceed to explore the site by making our way downstairs to left side the court yard. It was here we discovered 1881 cafe. I noticed people had 2 tier platter on their table displaying colorful samples of finger food. Even though I was fed not-so-long ago my eyes were glued to the food, my tummy rumbled, my mouth salivated as if I had been starved for days. I skipped across the yard and started a light conversation with the waiter to find out what people were having. The waiter advised afternoon tea have finished but he is happy to serve us. Yay! All the negative experience at The Parlour were immediately replaced with a positive one with 1881 Cafe.

high tea

We had a set high tea menu as pictured above with 2 coffees and a coke, this only cost us $54. And service was exceptional.

**** The Verdict****

For a piece of historic Hong Kong I would highly recommend visiting 1881 Heritage House. I would strongly advise to stay away from the Parlor due to the poor service, and overpriced food and drinks. Prior to writing this comment I visited Trip Advisor to ensure that I am not giving the restaurant a bad feed back based on a one-off experience, I realized we were not alone, others have experienced the same treatment.
I highly recommend the 1881 cafe as the service was amazing. The High tea is fresh and delicious, the drinks did not come with a pretentious price tag and food were served in bounty.