RSS Feed

The Best Buns I’ve Ever Had

Posted on

In Hong Kong, I went to the restaurant that serves the best pork bun I’ve ever had, which is saying a lot because I’ve had a lot of good buns. The place we went to was called Tim Ho Wan, and it was DELICIOUS. My family had to wait a while before we got seated, as there was a line going out the door, but we eventually went in. We were not disappointed. They had many other dishes, other than the baked barbecue pork buns. There were fried noodles, glutinous rice (it sounds weird, but it was actually good; it was sticky rice), and many other things. Our family over orders, so, of course, we had a lot of food left over. Then there were the pork buns. They were warm, ooey, gooey, porky goodness. The salty, delicious barbecued pork oozed out of the middle of a flaky, buttery, slightly sweet baked bun when you take a bite. It was the perfect combination, and in my mind, bun heaven. There were three per order, and I ate four of them. I felt a bit sick afterwards, but it was well worth the pain. If we come back to Hong Kong, I will definitely visit Tim Ho Wan, or the restaurant that cooks the best buns I’ve ever had. It also just happens that it is the cheapest Michelin-starred restaurants in the world, luckily enough for us because we order so much. There is a picture of the check below, as well as some others. Keep in mind that the prices are in Hong Kong dollars, so the meal ended up costing $35.90 for a lunch for five with leftovers! We are going to be spoiled when we come back to New York and its high prices.

Here is the link to the Michelin Guide ~ http://www.michelintravel.com/guides/hong-kong-macau/

20130106-075829.jpg

This is the menu. You check the box next to the food you would like to order, which I have never seen before in a restaurant.It may be hard to see, but my brother checked off ‘fried rice with chicken feet and sparerib’, which he thought had chicken and not chicken feet. Luckily, my parents realized this and so we didn’t end up eating chicken feet fried rice for lunch.

20130106-080738.jpg

This is the all-famous pork bun. Although they are not actually famous, they definitely should be. The salty barbecued pork would ooze out of the flaky and slightly sweet bun when you took a bite; it was bun heaven. I had four of them, and I guess that I ate too much because my stomach hurt afterwards. But it was worth it.

the check

This is the incredibly inexpensive check. We definitely over-ordered, yet it only ended up costing us $35.90 (in U.S. dollars). And we had a party of five! It is a bit hard to understand because the prices are in Hong Kong dollars, but you get the idea.

Good Morning Hong Kong!

Posted on

<a href=”http://www.bloglovin.com/blog/4507041/?claim=gfeybt7u64e”>Follow my blog with Bloglovin</a>

 

Who knew that I would have the best breakfast I have ever had in a hotel! I certainly didn’t! I stayed at the W hotel in Hong Kong with the rest of my family (not my pets though), and every night we all looked forward to the same thing: breakfast! I wasn’t expecting much, because hotel breakfasts aren’t usually that great, but I could never be more wrong. This was a buffet filling an entire room, with almost everything you can imagine.They had all of my favorite foods (all unhealthy, of course) such as crepes, croissants, cereal, donuts, and much, much, more. They even had noodles and fried turnip cakes! I stuffed myself silly every morning, feeling a bit guilty because I knew that I wouldn’t be hungry for lunch. But it was always worth it, as it is, of course, the best breakfast I have ever had. Below are a couple of pictures I took during breakfast. I’ll probably post a few more once I get better internet connection, because the pictures are taking FOREVER to load. Enjoy!

filled with deliciousness

I have a funny story to go with this picture. My family and I were eating breakfast at the W hotel, and my dad had just picked up an almond croissant. It looked like  a regular almond croissant, but apparently I was wrong. It had a filling! As I was unaware of this, I asked my dad what made it so good, and he replied, “It’s filled with deliciousness!” I found that very funny because my dad doesn’t usually say things like that.

how tropical

This was their juice bar. As you can see, they had a variety of fruit juices, from mango to tomato. The presentation was also quite nice, with glass bottles lined up neatly on the shelves, ready to be taken by a thirsty guest (also known as me).

The Best Brownies

Hi everyone! I know that I haven’t posted in a while, but in the next few weeks you should expect a LOT more posts. I just got out of school yesterday, and I am soooo excited because I am flying to Hong Kong and the Philippines on Monday! The food there seems pretty interesting, so I’ll try to post everyday, but it’ll be hard to tell because they are 13 hours ahead there! I’ll be really jetlagged, but hopefully it won’t affect my appetite.

Today I’m writing about brownies. That’s right: BROWNIES. Since it was the last day of school yesterday, I wanted to do something nice for my teachers, so I baked some brownies with my mom. We call them “ Jenny’s Brownies“. Jenny (yes, she is actually a real person) is our upstairs neighbor and is practically part of our family. She got the very secret recipe (oops! Not so secret anymore) from her mom, who cut it out from the Washington Post in the 90’s. Who knew that food back then could taste so good! You have no idea how delicious these brownies are. They are fudgy, chocolate-chippy, and extremely addicting. When I gave them to my teachers, I presented them in a glittery chinese take-out box, which I had decorated myself, complete with tissue paper and a personalized tag. There is a picture of them below. At the end of the day, I had given each of my teachers a box of brownies except for one, and I was so upset when I came home because I realized that I had left the brownies in my classroom! Well, hopefully the maintenance men will enjoy them. That’s all for today! Have a great break everybody!

The recipe:

Chewy Fudge Brownies (from the Washington Post but also from here: http://www.azcentral.com/style/hfe/food/articles/2003/11/07/20031107brownierec07.html)

4 ounces (4 squares) unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 1/4 cups sugar
1/4 teaspoon salt (as a very salty family, we usually double it)
1 teaspoon vanilla extract
2 cold large eggs
1/2 cup flour
1/2 bag Ghiradelli 60% cacao chips (optional)

P
Preheat the oven to 400 degrees. Line an 8-inch square baking pan with foil or baking parchment, leaving some to overhang two opposite sides.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove from heat and stir in the sugar, salt and vanilla with a wooden spoon. Add the cold eggs, 1 at a time, stirring well to incorporate each. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and beginning to come away from the sides of the pan, 1 to 2 minutes. If desired, stir in chips. Spread the batter evenly in the prepared pan.

Bake for about 20 minutes, or until the brownies just begin to pull away from the sides of the pan. The top will look dry, but a toothpick inserted in the center will come out wet with chocolate. Immediately place pan in refrigerator, or place in larger pan filled 3/4-inch deep with ice water. When completely chilled, lift up the ends of the foil or parchment liner and transfer to a cutting board. Cut into squares. Store in an airtight container for 2 to 3 days.

16 brownies

Per brownie: 173 calories, 2 gm protein, 20 gm carbohydrates, 11 gm fat, 43 mg cholesterol, 6 gm saturated fat, 46 mg sodium, 1 gm dietary fiber

Tips: If you like fudgy brownies, bake the brownies at 400 degrees fahrenheit for 13-16 minutes.

Bulldog  462

The Box of Brownies

Everything you need to make the tag and more is in this website: paper-source.com (They have the coolest stuff: crafts, cards, and some other random things)

Brownies  463

Delicious!

A Modernist Meal

A few weeks ago, my dad and I went to a special event where we got to hear Nathan Myhrvold speak about his AMAZING new cookbook, Modernist Cuisine at Home, which isn’t really your typical family dinner cookbook. It has pictures of ovens cut in half, and even a recipe for striped omelets with french scrambled eggs! (I looked at the recipe and it is very complicated) And if you don’t have the book, they also have a website, so you can see some of the recipes there. Anyway, my family decided that it was time to put the cookbook to use, and so after we bought all of the equipment we chose to make caramelized carrot soup. It took a while to make, but it was definitely worth it. It was DELICIOUS! My whole family loved it, even my dad, who hates carrots! We also made some other dishes, such as ketchup chicken, which sounds weird but is actually quite good, and crispy broccoli with Parmesan and onions. It was a meal fit for a king (or as I should say, a very hungry family!)  The links for the recipes and the Modernist Cuisine website are below. Bon appetit!

modernistcuisine.com

http://www.nytimes.com/2004/05/12/dining/the-minimalist-a-condiment-gets-to-shine.html

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-broccoli-onions-00100000064464/index.html

http://modernistcuisine.com/recipes/caramelized-carrot-soup/

Cooking tips: For the soup, I recommend adding some coconut cream, as it makes it sweeter. For the broccoli, add Panko crumbs for an extra crunch and chili flakes to taste. For the ketchup chicken, add extra cayenne (for a little kick), more garlic, and cilantro at the end.

From this:

:Image

To this:

:Image

To this.

Image

Hi Everyone!

Hi everyone! This is going to be my food blog. I’m going to have three sections in it: food in New York, food while traveling, and cooking. The food in New York section is going to be about restaurants in New York, the food while traveling section is going to be about food from different countries (or at the airport!) and the cooking section is going to be about my cooking experiences at home. I hope that you enjoy it!

Follow

Get every new post delivered to your Inbox.