Author Archives: Razlan

The One With Prima Taste Singapore Laksa – A Taste of (My Second) Home

So recently a good friend of mine passed me a pack of five Prima Taste Singapore Laksa delivered all the way from Singapore. I first heard about this instant noodle brand during my last trip back to Singapore, and since then I have developed quite a liking to it. However the same instant noodle sold in Hong Kong was ridiculously expensive, to the tune of HK$27-HK$30 per pack. So to say I was deliriously happy with this unexpected surprise from my friend would have been quite an understatement.

(Photo Credit)

One weekend afternoon I decided to have that for lunch and shared that on Instagram and Facebook. But my friends were quick to point out that what I did was not a true Singapore laksa.

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The One With Glasshouse Hong Kong – Western x Asian Fusion

And so one afternoon I found myself at Glasshouse, a sparkling restaurant located on IFC Hong Kong rooftop with a stunning harbor view and a terrace. The location is great during those sunny, winter lunchtime like the day I was there for a work meeting.

The design of the Glasshouse Hong Kong takes its inspiration from potting sheds in old country houses; a room filled with wheel barrows, rakes and terracotta pots. Though Glasshouse tries to be laid back, it certainly exudes an upscale vibe.

Glasshouse

The menu – a fusion of Asian cuisines with a Western touch (and some vice versa) – looks really promising. Even before my lunch guests arrived I have already made up my mind on what to order. If the food taste as good as it looks in the menu, I am in a for a treat.

Oh, what a naive assumption that was.

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The One With On Lee Noodle – An Authentic Hong Kong Experience

It was totally a spur of the moment kind of thing that I went to On Lee Noodle at Shau Kei Wan for lunch one working day. I have never heard of that place before, but my colleagues were singing praises of the noodle restaurant. It was a bit out of the way from our Causeway Bay office, but I could see why the place was popular.

On Lee Noodle

Since it was a rushed lunch, I ordered a bit of everything – beef brisket, with fish cake and fish ball. The beef was surprisingly tender and tasty, went well with soy-sauce noodle which was mixed just to the right degree (without getting overly oily). The fish cakes and fish balls were crunchy though can be a bit on the bland side if eaten on their own without other stronger-tasting dishes.

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The One With Andreas Sourdas – Chef of Santorini Hong Kong

Visiting Santorini Hong Kong is like stepping into a Greek heaven. The staff speak to you in a slightly Greek-accented English. The ambiance is heavy with Greece-influence – from the pastel-coloured wall to the soothing Hellenic background music. It is certainly a captivating experience, especially so if you have been to Greece and experienced the magic of it’s beautiful island.

It was also at Santorini Hong Kong when I tasted probably the best moussaka in my life, even better than those I have tried in the country itself! Since that visit I have caught up with the head chef Andreas Sourdas for his view on Greek food, on doing business in Hong Kong and his favourite dishes.

Santorini Hong Kong - Andreas Sourdas 1

For people new to Greek cuisine – how would you describe the difference between Greek food to other European cuisine?

The Greek cuisine is one of the oldest in the world, dating back some 4,000 years. It’s the base of the Mediterranean cuisine rich in extra virgin olive oil, sun-drenched fresh produce, seafood from the crystal clear waters of the Aegean sea and a bit lighter on red meat. Simplicity separates it from other cuisines. BBQ is our main way of cooking, adding at the end extra virgin olive oil and fresh lemon juice served with lightly boiled vegetables.

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The One With Linguini Fini – New Trends At New Location

So Linguini Fini is back in town, relocated to Elgin Street in Soho, where Nico’s Spuntino used to be, and before that, Fat Angelo’s. Wow, now come to think of it, that spot is sure popular for Italian restaurants. I wonder why?

Linguini Fini_ copy

Anyway, I disgressed. Chef Vinny Lauria – one of the earliest advocates of western-style nose-to-tail dining in Hong Kong – is back with a splash with Linguini Fini, creating some new trends with the opening of their new location.

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The One With Aji Yakitori – New Japanese Haunt In Happy Valley

When DJ Dennis finally has time to meet up with me for an overdue birthday celebration, we opted for a place that is convenient for both of us – the newly opened Aji Yakitori in Happy Valley.

This tiny restaurant can at most seat 20 pax at one time, with tables and chairs packed along the corridor next to its open kitchen, all the way to space at the back. Servings were attentive (though I do think they are a little overstaffed), but it was certainly in a good way.

Aji Yakitori Happy Valley

The menu… oh, the menu. They must have close to a hundred different items of yakitori, and since I am rather noob to this food category I random selected items which seems interesting. All of them turned out to be great – of particular mention is the grilled puffer fish which was fragrant and sweet. The Japanese liquor drink list is pretty good too. Price wise it can be on the high side, but then again, it’s quality food, and this is Happy Valley.

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The One With Spasso Brunch – Stunning Sunday Feast

Recently we went to Spasso for brunch at its new location at Tsim Sha Tsui East. It was Maureen’s choice and honestly there can only be that many weekends one can spend at bar & grill, good as they may be.

It was proven to be an excellent choice. It was a sunny morning, and the place was already buzzing with large groups and families. Spasso’s brunch is served from 11:30am through 3:30pm and is priced according to the choice of main course.

Spasso Brunch

But first off, let’s look at their buffet line first, which comprises of Italian selections and international favorites. The seafood counter was the best of all the buffet sections, in my opinion – a fresh pile of shucked oysters, Boston lobster, yabbies, mussels, shrimps, and sushi and sashimi.

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The One With Epic Marriage Proposal In Changi Airport – And Why Girls Don’t Like It

There’s marriage proposal, and there’s great marriage proposal. But this guy really takes the cake. And I can’t believe this happened in Singapore!

You would think girls would be all over such a romantic, well thought out proposal… but to my surprise, not everyone is in love with it.

Check out the comments on my Facebook post. Was the girl embarrassed? Was the whole proposal over-the-top and awkward? Was it a gimmick?

The guy in question was John Khoo, who brought in singers and dancers from Glee Studios Singapore and Singapore Show Choir Academy to put up the epic flash mob, which touched on many nerves – in more ways than one.More background information here.

What do you think?

The One With He Jiang – Best Sichuan Hotpot in Hong Kong

We meet up with Dillon and Jim on their way to Taipei. Two rounds of drinks at our beloved Pavilion sets the mood of the night right. I finally found the key to get Dillon blabbering all night long. Oh, it is so much fun!

He Jiang 01

Then we head to He Jiang Restaurant at Cosmopolitan Hotel Hong Kong. It is certainly the right choice – the location is absolutely convenient and the service is impeccable, so different from the recent hotpot experience we had not days ago.

He Jiang 02

The daredevils in us opt for the fiery Sichuan hotpot, and it lives up to its name. The broth is certainly spicy, with a peppery level which might be unsuitable for some, but it delights us all the same.

The ingredients we choose, which include the hot pot set for $588 plus additional dishes such as taro, goose intestine and beef go right down a treat. Unlike the usual Sichuan-style hotpot, this doesn’t numb our lips, and that certainly lead to a disaster – we order endless rounds of food. Plus wine and beer.

Certainly a night to remember. And you know what they said about that ring of fire? A lesson learned, but it is indeed a “mistake” worth repeating!

The One With Soap Soap FUN – Put Some Fun Into Your Lather

It was slightly more than a year ago when I first wrote about Soap Soap FUN in my (kinda) regular column on Sassy Hong Kong.

Soap Soap Fun

Since then, the entreprising mommy of my friend Joyce has expanded from being a simple Facebook business to now having a actual physical shop, sharing her love for organic soap-making with classes for all levels. Happy to be there at their opening party, a gathering of friends and family members wishing this budding business well.

Go ahead, give it a lather!