(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⬇️

Just look at this pretty mooncake gift box from @MarinaBaySands! 🥮🥮🥮🥮⁣ ⁣ Inside there are two tea-infuser tumblers filled with two tins of Imperial Pu-Erh tea leaves and eight mini mooncakes in 4 flavours:⁣ Low Sugar Lotus Paste with Melon Seeds, Premium Pandan with Melon Seeds, and Yam and Lotus Paste with Salted Egg Yolk.⁣ ⁣ But sorry guys, these mooncakes are already 𝐒𝐎𝐋𝐃 𝐎𝐔𝐓 this year due to popular demand. Perhaps, next year you can be faster ...⁣ ⁣ ⁣ ⁣ #MarinaBaySands #ExplorersofFood #OriginandBloom #mooncake #midautumnfestival #mooncakefestival #sgdeals #sgpromo

Check out old shops around Hong Kong for some nice tea leaves 🍵 This is our first time to get Oolong Tea leaves with Osmanthus 桂花烏龍茶 from 義安茶莊 Yee On Tea Co.. This shop was opened in 1973 and is famous for its aged Pu-erh tea 普洱茶. Some tea leaves are already 50 year-old and some worths more than gold! Where am I? 義安茶莊 Yee On Tea Co. G/F, 147 Des Voeux Rd W, Sai Ying Pun 西營盤德輔道西147號地下 (The shop is on the Dried Seafood Street, surrounded by dried seafood 🐟) If you are looking for Oolong tea leaves from Tai Wan, you can check out these old tea shops from Kowloon City ⭐️ 豐記洋酒公司Fung Kee Wine Shop (This is where we usually go!) - 20 South Wall Road Kowloon City 九龍城城南道20號 (衙前圍道) OR 茗香茶莊 Ming Heung Tea - 77-79 Hau Wong Road, Kowloon City 九龍城侯王道 77-79號 We then bought dried Osmanthus from Yue Hwa 裕華國貨 and mix it by ourselves. #explorehongkong_oldshop #explorehongkong_SheungWan #explorehongkong_SaiYingPun #hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #teahk #Puerh #茶葉