【Hana Scone】 自問從來都不特別喜歡食scone，覺得很dry同太厚重好似食麵粉咁。這裡的scone是很多人都大推，所以就試下啦。 Hana scone 無花果鬆餅 $68 (無花果乾餡 配自家果醬及軟芝士) 口感外香脆內鬆化，不過乾，配自家果醬，入口添濕潤亦增添一份果甜香，但點都係麵粉感重，始終未能取悅到我。 Dark chocolate scone 70%黑朱古力鬆餅 $68 (配自家藍莓醬及軟芝士) 朱古力沒有想像中濃，發現點咖啡食最正，咖啡增加濕潤感之餘更帶出朱古力味，大家都可以試下🤣 Matcha espresso latte 只提供凍飲，抹茶突出帶回甘加上咖啡的底韻幾好飲(個人會想有熱的) 桂花荔枝白茶清中帶甘，桂花芳香，好好飲，比咖啡出色。 Best known for their excellent scone, have to give it a try even when I’m not a fan of it. Hana scone with dried figs is nice and crumbly, served warm with slightly crunchy crust, complemented with a sweet fruit jam and soft cheese. The dark chocolate flavor didn’t come through as prominently as expected in the chocolate scone, but highly recommend to dip into coffee as it adds moist and enhanced the chocolate flavor tremendously. Even though their scones are of good quality, it still doesn’t win me over or change my perception towards scone. Recommend their matcha espresso latte and lychee white tea over their coffee. • #foodiejojo_cafe #foodiejojo_maonshan • 🇭🇰 Hana 花華 (Ma On Shan) 馬鞍山鞍祿街18號MOSTown新港城中心二期地下29-30號舖 Shop 29-30, G/F, Phase 2, MOS Town, 18 On Luk Street, Ma On Shan

Having withstood two postponements due to the lockdowns, I was beside myself with joy when I finally arrived at the familiar nondescript entrance shoehorned between other Japanese sip-and-sup concepts at Orchard Plaza. I may or may not have been hyperventilating when I stepped through @bistrotetroit’s door. But I will say this - the giddy thrill of being able to enjoy @chef_y.doi_avossouhaits’ cooking again was real. Once my fellow foodies @momofuku @safarislim @szeliang888 arrived, punctually I might add, it was all systems go for the one-man-show extraordinaire. First, he sorted out our drinks, pouring the bottle he recommended (I get why it is a favourite of his - that red was too easy to drink). We then got a glass jar of chilled wasabi cauliflower cream with uni each. My spoon made quite a cacophony trying to reach every last marvelous bit of it. Chef Doi’s housemade breads arrived after and were hoovered up amidst murmurs of admiration. As usual, the brioche was stellar - its subtle sweetness complemented beautifully by the savoury uni and white miso butter. Everyone had the Shima-Aji dressed with pomegranate, nuts and chrysanthemum petals as their first appetiser. It looked simple but was lively in flavour. We chose our second appetiser from a list of four options, and the Ayu was what I selected. A stunner indeed! Packed with roe, the Komochi Ayu had been confit to the loveliest of textures, rendering most of its bones edible, and flesh, a creamy-powdery delight. It was presented with a sauce and Greek mushrooms. Rivaling it in delectability, the Kinmedai which was @huatkaliao’s pick (or should I say, mine, because I wanted to try that too 😆). The flesh was cooked low and slow until a pretty translucence. A quick aburi bestowed it with smokiness that further enhanced its sublimity. Chef Doi’s take on the French classic, the Bouillabaisse, featured a large piece of roasted Amadai, and it was sensational! THE dish of the night for me. I can’t begin to explain how life-changing this felt - the seemingly straightforward act of placing a crispy-scaled fish in a pool of tomato-based sauce with… ⬇️Continued in Comments⬇️

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