Wednesday, August 31, 2011

華昌小厨 Wah Cheong Restaurant Taikooshing HK

The Chinese title means bistro in English but I don't think it's just a bistro as it offers a wide selection of Cantonese dishes from BBQ, stir fried/steamed/stewed dishes to hot sizzling casserole. Tried their BBQ pork and it's at average. The golden/silver egg soaked with veggie and the soup of the day are pretty nice. The last one is the deep fried garoupa filet in five preserved veggie sweet sour sauce 五柳班塊 is impressive. I haven't tried a proper "five preserved veggie sweet sour sauce. This sauce often reminds me that time I was asked by my grand ma to go to a restaurant for deep frying a big garoupa and dressed in this sauce (caught by her cousin and it was so big that I need to carry it with my wide open arms - about 2.5 feet long that not a household wok can take.). At that time I was reminded to specify strongly it has to be in this sauce. This sauce is not like the common sweet and sour sauce as it has the nice mix of pickled ginger, cucumber, baby onion, gourd and scallion and this sauce mix is perfect to go with deep fried fish. Very warm to see this long time old friend.

Monday, August 29, 2011

Swim-flying in the Sky

Swimming to fly in a big tank for the sky train, cars, buses and motor cycles to see.

Sunday, August 28, 2011

In the cloud

1/2. taken with Leica D-Lux 3. 3/6/7. with Sony TX-10. 4/5 Canon 550D with 17/40mm F4L

Saturday, August 27, 2011

The light and the shade

Saturday, August 20, 2011

Chateau de Versailles 凡爾賽宮 - A Family European summer trip

My sister's family only walked 1/4th of this place for a whole day. The below is just 1/100th of what they took at this masterpiece. Taking photos inside the Palais is of much difficulty such as the light contrast and focal length width and most of all in a such a big crowd of tourist flow. Thanks again to my sister and her daughter on this set of nice photos to see Versailles!

Thursday, August 18, 2011

八月花 Jasmine Cantonese restaurant, Festival Walk Kowloon Tong - part 2

I am impressed with the master chef in having all the dishes be done perfect. This restaurant serves a menu same as the Xi Yue (八月坊), but both on extreme ends. Xi Yue made the roasted baby pig so awful with heavy seafood sauce on the inside. Jasmine made this one right with just a light touch of seafood sauce. Besides, on photo 2, this stir fried mushroom and sea cucumber. It's very aromatic with a good mix of nice oyster sauce and dried scallop. This restaurant is getting very busy right now and needs to take 2 time slot of bookings at 6:30 and 8:30pm in order to diverse the customer flow. I wish that the other Maxim's can follow the same on this one, or at least by half.