Causeway Bay Hong Kong Cafe

Early this month, I had dinner at Causeway Bay Hong Kong Cafe and ordered mini seafood hot pot with chinese herb superior soup. True to its name, it was served in a hot pot and the soup was sumptuous. It has red wolf berries, Chinese wine, green peas, mock crab stick, cabbage, prawns, etc. The serving was interesting too.

 

This is my meal of fish omelette with rice and vegetables. There were generous helpings of black Shitake mushrooms and other vegetables beneath the fish omelette. This is doing justice to my money. 

 

To pair with my main meal, I must have a drink which was hot ginger calamansi tea. Calamansi is like a small green orange that is sour and acidic to add some kick to the tea. 

 

These are the combined dishes that I had with my colleague during a business trip recently. I think my colleague must be quite used to me snapping away all the ordered food dishes since I am a food blogger. 

 

This is the ambience of Causeway Bay Hong Kong Cafe.  Ok, I have to go soon to prepare for my business trip to Kuala Lumpur later on. So this is a shorter post. Till the next post, have a nice day!

My Birthday Treat This Month

July is my birthday month and last week, I treated my family to a Chinese cuisine in Fong Wei Restaurant along Jalan Bahari, off the famous Penang Road. A must, I will always order sauteed brocolli with scallops which is my favorite dish. Green brocolli is rich in anti-oxidant and also helps to prevent cancer, as claimed in the news.

This is 'choong piah' or meat mixed with vegetables and spices and wrapped in thin batter which is then deep fried to taste. I also love this Chinese cuisine as there is crispy and crunchy feel to the mouthful of 'choong piah'.

I also ordered stir-fried pomfret with an assortment of veggies and it is know as 'tau teh nor bi' or simply translated to mean pomfret cooked in 2 styles - first is the sliced fish cooked with vegetables and secondly it includes the bones mixed with batter and fried till they are crispy which can be eaten as a whole. The picture is below.

The fried bones together with some batter is quite flavorful and crunchy. Not a single bit of the fish goes to waste and the different styles of cooking pomfret is simply fabulous.

This shot is taken with most of the dishes ordered that were served piping hot on the table covered with auspicious red table cloth. Fong Wei Restaurant is famous for its sumptious food that is affordable yet will not burn a hole in your wallet. That is why I love Penang for its economical food that is abundant everywhere. Malaysia is indeed a melting pot of cultures with the various cuisines to whet your appetite.

A birthday meal is not complete without 'lam mee' or simply known as birthday noodles for longevity. 'Lam mee' consists of meat stock boiled for a long time for the essence and flavor and mixed with crab meat, slivers of pork, prawns, shallots and spring onions in long yellow noodles.

This is a set meal from a Taiwanese restaurant in Queensbay Mall which consists of seafood broth, soup with some veggies and my favorite champaign turquoise blue boba drink. Bobas are brown tapioca pearls which are mixed into bubble teas and sucked up with a large straw.

This is a close up of the seafood broth from the Taiwanese restaurant. The unusual container looks interesting and creative but it may be a bit difficult to scoup up the broth from the small aluminium container placed in a wooden box. These are thre pictures for the week as I snap them during my culinery pursuits at dinner time around the various dining places.

Mix of Chinese, Japanese and Thai Cuisines in Penang

This photo was taken this afternoon during my lunch at a hawker food cafe along Penang Road which is famous for its wanton noodles. The are 2 types - dried as seen above with brown delicious soya sauce mixed with sesame seed oil or the soup type. This order was specially added with more vegetables for RM5 per plate. It has black shitake mushrooms, shredded chicken, 4 wanton sui-kow, green vegetables, char siew or barbequed red pigmented pork and a bowl of soup. The yellow noodles blend well with the sauce and it tasted scruptious yet enough to fill any stomachs.

This ala carte side dish was ordered from Sushi King consisting of my favorite red crab sticks lightly fried in Japanese batter for taste. I love the tangy seafood taste of the crab sticks that are a popular ingredient in sushi. There are several Sushi King outlets in Penang and this was taken at Gurney Plaza - an upmarket lifestyle shopping mall where I patronize frequently.

This is a pot of Japanese green tea with 2 beautiful small cups made from bone China. I sipped the warm green tea as I waiting for my main dish to arrive in Dragon-i restaurant that was just opened less than 1 month ago on the ground floor in Gurney Plaza.

This Hong Kong fried rice was ordered some time back at a popular food haunt in Northern Beach Cafe. The special fried rice has additional ingredients and vegetables to it which explains the higher price than normal for this tasty dish. This blog does not have any recipes as I don't cook even though I studied Home Science which includes sewing, cooking curries and baking cakes in my secondary school. I have the luxury not to cook and always dine out after work.

One of my favorite dishes is the pie tee (above) which is actually an edible small container made from fried batter that is filled with julienned turnips, carrots, shallots, dried shrimps and topped with eggs and chilly sauce for taste. The pie tee is enough for a delectable mouthful that melts in your mouth as you chew it. All the juices from the vegetables mix together to form a delicious meal together with the crunchyness of the fried batter container.

While sipping green tea at Dragon-i Chinese restaurant, my main order of seafood soup finally arrived with extra fish fillets without any calamari to reduce cholesterol intake. The soup was delicious and infused with all the flavors of the fish fillets, prawns, scallops with vegetables and sauces - that was brought to a constant boil before serving.

I simply love this Thai influenced flavored lorbak or marinated chicken with secret spices for that delicious bite in your mouth. This lorbak was ordered near Weld Quay in Penang at a Thai restaurant that is always full of regular patrons such as myself - simply for its affordable, fast service and delicious servings.