(Invited Tasting) I had not visited a @paradisegrpsg restaurant in more than a year, so the invitation to try the newly-reopened Pardise Teochew at Takashimaya (it’s on level 3, just below Kinokuniya) was timely. My parents, @huatkaliao and I were ushered to the private room upon arrival and settled in with little cups of “Nuo Mi Xiang Pu Erh” - it’s a welcome tea meant to help prepare the stomach for food. After we chose our condiments (I love that besides the usual chilli padi and pickled green chillies, they offer minced raw garlic and an umami dried shrimp sambal created by Executive Chef Cheng Fa Kwan), another tea was served. The “Ping Guo Hong Cha” (Apple Red Tea) with its delicate sweet fragrance, is a signature found at all #ParadiseTeochew outlets. I thought it paired very nicely with all the food we had that afternoon. The first of which was a selection of steaming hot #dimsum: - Steamed Dumplings in Teochew Style - Encased in a rather gelatinous skin was a mix of stirfried turnip, peanuts, mushrooms and fresh herbs. - Siew Mai - This classic “dim sum” item is usually not my thing but I found Paradise Teochew’s version to be really good. Apart from tasting extremely fresh, there was plenty of prawns minced in with the fish-meat paste. - Deepfried Prawn in Beancurd Skin Roll - Major love! Merging bouncy fresh minced prawns and shattering crunch is always a great idea. It was on to the main dishes next. And we were effusive in our praises for the first of those - the Fried Pomfret cooked in a claypot with “kiam chye” and wedges of fresh skinless tomatoes in a light and tangy tomato soup. A creation so appetising should not be missed. After that, it was the Trio of Teochew Style Braised Combination Platter with three kinds of goodness sliced up and accompanied by assorted dips. My favourites were the Pork Knuckle and the excellent Sliced Octopus. Plated individually was the following course, a strikingly tasty Sea Cucumber. We were told it takes 8 to 10 days for the star of this show to be prepared but I can assure you, the effort is worth it. All of us were raving as we relished each springy tender bite of the sea cucumber… ⬇️Continued in Comments⬇️

🇭🇰 Moments Together is the latest Hunan slash Shanghainese restaurant to arrive in Tsim Sha Tsui's Elements, brought to us by from Taste Gourmet of Dab-pa and Takano Ramen fame. Here, we began with staples such as the crab roe xiao long baon which were delightful pockets with umami in a piping hot broth, while the drunken chicken was a let down - boneless but coarse and overall lacking flavor. For mains, the smoked pomfret was bolder but short of the expected smokiness from jasmine leaves, while the Angus beef rice hit the right flavor profile, but higher in sodium. All in a dimly-lit space dubbed as subtle luxury, Moments Together is a dining experience filled with moments of ups and downs; while service here was also spotty, this new regional arrival shall be popular with its prime location teeming with hungry shoppers. Moments Together URL: https://s.openrice.com/QrKS0xlSA00~uolUFAA Add.: Shop 1008, 1/F, ELEMENTS, 1 Austin Road West, Tsim Sha Tsui Tel.: +852 23372883 @momentstogether__ #momentstogetherhk #上海菜 #pomfret #chinesefood #chinesecuisine #中菜 #中菜館#hongkongfood #hkfoodie #foodblog #foodphotography #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #hkfoodblog #hkfoodblogger #hkrestaurant #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #尖沙咀美食 #食好西 #美食推薦

想食呢個古法鹽焗雞，一定要提早24小時預訂，本地三黃雞特別嫩滑多汁，佢仲可以兩食，而第二食就係雞雜煲仔飯，將雞雜、雞油同米一齊放入瓦煲焗煮，底部脆脆嘅飯焦充滿雞油香，好食! 另外亦可試下季節限定嘅菜單，包括有足料又飲落清甜滋潤舞茸冬瓜鮮蝦湯、䱽魚二食、海味燜春菜煲等等，最後再有流心奶皇月餅作甜點，覺得好食仲可以即刻買盒走𠻹🥮😚😚 This Ancient Baked Salted Chicken is sensational! It is made with local yellow chicken of which the meat is soft and very juicy. The chicken is served in 2 courses with the second course being the Chicken Giblets Clay Pot Rice, the crunchy rice has a delicious chicken oil flavour. Don’t forget to pre-order the chicken dish 24 hrs in advance. You can also check out the seasonal menu which features Japanese Maitake Mushroom and Winter Melon Soup, Pomfret in 2 Ways, Braised Dried Seafood Chun Choi Pot and more. Since Mid-Autumn Festival is approaching, the meal ends with an egg custard lava mooncake 🥮😚😚