Shoot First Eat Later

Lunch at Cloudland Chinese Cuisine

I used to stay very near Minden Avenue several years ago. I never went there because there was nothing there except for a laundry shop and some bars. It wasn’t until I went to Butao Ramen that I discovered the whole street was lined with several restaurants.

Minden Avenue is parallel to Mody Road. K11 mall actually intersects Minden Row where Fat Angelo’s and Istanbul Kebab are located.

This is the end of Minden Avenue where I tried 3 restaurants. There were still a couple of Japanese restaurants and a cafe that I have to try.

The interesting food items drew us in.

Chinese restaurants usually serve regular salted peanuts. These honey glazed walnuts were a delicious treat.

honey glazed walnuts

Cloudland Chinese Cuisine lunch set menu

lunch set (click to enlarge)

full menu

dim sum menu (click to enlarge)

We usually order chrysanthemum tea which is very light. Rock sugar can be added to the tea.

kuk fa tea or chrysanthemum tea

Overall the food was good but nothing spectacular.

The barbecue buns were your typical asado siopao except for the sautéed onions at the bottom of the pot.

steamed barbecue pork buns with sauteed onions HK$28

fried rice noodle roll with XO paste HK$38

This wasn’t what I expected. Where’s the rest of the dried meat? There was only a piece of sausage (lap cheong) and tiny pieces of chicken. Quite disappointing.

steamed seasoned dried meat rice & chicken HK$68

The prawn cakes tasted similar to Thai prawn cakes. I didn’t taste the salted egg yolks.

pan fried prawn cakes with scallops and salted egg yolks HK$198

The super tender beef cubes in wasabi sauce was our favorite dish. The wasabi added a unique flavor and heat to the sauce which I suspect was a mayonnaise base.

pan fried Angus beef with wasabi sauce HK$138

Cloudland Chinese Cuisine
1/F, Wah Fung Building, 17-23 Minden Avenue, Tsim Sha Tsui
尖沙咀棉登徑17-23號華楓大廈1樓全層
telephone: 2722-0156
website
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Lobster Buffet at Corniche, Diamond Hotel Philippines

I’m not too keen on buffets because my tummy can’t catch up with everything my eyes devour. When Fran, who’s back in Manila for a short trip, texted me if I wanted to try a lobster buffet it didn’t take me a second to reply a resounding “YES!” You see, lobster is my favorite seafood. I would love to eat it everyday but it’s too expensive and I don’t even see it in markets.

The buffet included the usual salad bar, cold cuts, bread and an International selection like Chinese, Japanese, Indian and our own Filipino food. I will show you mostly all the lobster preparations as well as the dishes that intrigued me.

There were also raw oysters and cooked mussels on ice.

slipper lobster

spiny lobster

alimasag or blue crab

lobster pineapple salad

goat cheese soaked in red wine

clams with sauteed bacon

scrambled eggs with spicy lobster

There was also a cooking station where they take lobsters like these and add any sauce you want to it.

slipper lobster

The lobster thermidor looked dry and unappetizing but it was surprisingly delicious. Cubes of lobster topped with mustard chutney and béarnaise sauce. It was creamy without being too rich.

lobster thermidor

I was lucky to get the tandoori lobster when it was piping hot and freshly cooked. If you like strong, spicy Indian food then you will love this. It was a bit overpowering for me though.

tandoori lobster

Since I was seated with other bloggers and the PR manager of the hotel the lobsters just kept coming to our table and I appreciated the hot food.

lobster with four cheese, lobster thermidor

lobster paella

My favorite section was the Japanese table. They had several kinds of sashimi and sushi too.

salmon sashimi

The salmon was very fresh and good.

okonomiyaki

salmon head teriyaki

tempura

If I’m not mistaken the fresh fruit juices, iced tea were included in the buffet as well as free flowing white and red wine.

fresh watermelon juice

Here’s what I ate. The first two were from the Japanese section.

Lobster pieces in a thick sweet soy based sauce. Quite interesting.

lobster gusukuni (light sweet soy sauce)

I really liked the miso soup with a touch of lobster flavor.

lobster miso soup

Even though the lobster fried rice was cold it was really delicious. The tuna chili sushi was super spicy and I wanted to eat more if not for the fear of my reflux acting up. Thumbs up to the okonomiyaki which reminded of a takoyaki in it’s similar flavor profile.

lobster fried rice, okonomiyaki, salmon sashimi, tuna chili sushi

The paella wasn’t good at all but I enjoyed the mussels and the perfectly cooked lobster. After the paella all I ate was one lobster after another. Even if I didn’t like some of the preparations I have to give kudos to the chef for cooking the lobsters to the exact timing until it’s tender and succulent. I was pretty lucky until one of the last lobsters I ate was a bit overcooked.

lobster paella, lobster thermidor, loster tandoori

Need I say anything more?

lobster with four cheese

Initially I was disappointed when I saw the meager offerings of the dessert station. Sure there was the ubiquitous chocolate fountain, ice cream station, some Filipino desserts and just a few cakes that were quickly disappearing without indication of future refills.

Luckily I chose the right sweets on my first round. The marble cheesecake was light, tangy and quite good. I really liked the dark chocolate truffle filled with almond cream. I think I was the only one who was able to eat the truffles. It was all gone when I wanted more.

The chocolate creme brûlée was sooooooo decadent that I immediately alerted my dining mates to drop their lobster and immediately get their share before it runs out.

chocolate creme brûlée, marble cheesecake, chocolate truffles

As much as I liked the coffee mug and cream and sugar containers I hated their coffee. I wish they served Kohikan coffee from their lobby lounge.

coffee

It was so good I had to have a second one. They didn’t scrimp on good quality dark chocolate which they added to the thick and creamy custard. The dark caramel flavor of the crust heightened the chocolate custard making it one unbelievably satisfying chocolate dessert. They can easily sell this and make tons of money. It’s the best dessert I’ve eaten so far this year.

chocolate creme brûlée

I thought I was done eating until I spotted the green tea ice cream. Another wonderful surprise! Strong matcha flavor and really creamy ice cream which I loved. I have to buy this ice cream soon. I think they sell it in The Cake Club.

green tea ice cream

It was great seeing you again Fran and Paul. Nice meeting you Abet and Joan. Thanks for the wonderful hospitality Melanie and Twinkle!!!

source: Diamond Hotel’s Facebook page

The lobster buffet costs P2,385 nett and includes free flowing red and white wine. It is available on Fridays only and is perfect for those who abstain from meat during the Lenten season.

Corniche
Diamond Hotel Philippines
Roxas Boulevard. cor Dr. J Quintos St. Manila, Philippines
telephone: 528-3000
website
Facebook

Hairy Crab Dinner at Wu Kong

It’s funny but I’ve eaten at Wu Kong, one of my favorite restaurants in Hong Kong, so many times but I’ve never tried their hairy crab set until Jin convinced me that I shouldn’t miss it.

Shanghai hairy crab set HK$468

If you don’t want to order the whole set you can order it a la carte too.

Their peanuts with seaweed are my all time favorite.

pickled turnips and peanuts with seaweed

My favorite among all the food served was the soup. The crab meat was very prominent and I enjoyed the gelatinous parts of the crab.

braised hairy crab meat in sh*rk’s f*n soup

They really take eating hairy crab seriously.

hairy crab eating implements

Shanghai hairy crab is a prized delicacy that is only available from September to December.

hairy crab

One tiny crab per person.

Look at how the waiter quickly cut the crab before he served it to us.

The crab fat or roe was sweet and creamy. There just wasn’t much of it to my disappointment. The meat had a gelatinous layer on top that tasted weird to me since I wasn’t used to it. I guess it’s an acquired taste. I liked it better in the soup. There wasn’t much meat in the small crab.

I was already half full from the big serving of soup but I still finished my sticky rice topped with a delicious hairy crab sauce. The tao miao or pea shoots were good too.

hairy crab meat with steamed sticky rice with sauteed sugar peas shoots

I’ve always said that Wu Kong made the best xiao long bao that I’ve tried in Hong Kong beating Crystal Jade and Din Tai Fung (both HK branches only). Each person got one hairy crab dumpling only. I could have eaten more since it was superb.

hairy crab meat with pork dumpling

A simple hot dessert of glutinous rice balls stuffed with black sesame paste in sweet ginger tea was the perfect end to a very filling and satisfying dinner. Again Wu Kong lived up to it’s high standards. Do try this restaurant and you won’t regret it.

rice dumplings in ginger tea

Shanghai hairy crab in wine sauce

hairy crab menu

Click to enlarge Wu Kong’s menu below.

Wu Kong Shanghai Restaurant
Basement, Alpha House, 27 Nathan Road, Tsim Sha Tsui, Kowloon
telephone: 2366 7244

13/F, Food Forum, Times Square, 1 Matheson St., Causeway Bay, Hong Kong
telephone: 2506 1018
website

Vero Chocolates’ Brownie Love

Something good happened in Hong Kong last December. Vero Chocolates opened a pop-up store in K11 mall which was a very short walk from where I stayed. I’ve never heard of Vero Chocolates before but by the end of my trip all the staff in the store knew me by sight.

Vero is an artisan chocolaltier based in Hong Kong. It stands proud amidst all the French brands that have sprouted in Hong Kong.

I didn’t buy any chocolates but I was able to try their signature 70% dark chocolate squares that they gave away as a promotion for K11 shoppers. It was really, really good. My kind of chocolate.

They are well known for their signature 70$ dark hot chocolate which sells for HK$45 for a small espresso sized cup.

I’ve tried both cookies and wasn’t impressed. I tried a tiny sample of their brownie and instantly fell in chocolate lust.

I love brownies but I seldom buy them specially in Manila because more often than not I am disappointed. It’s usually too fudgy, too cakey and most often lacking chocolate flavor. I’m very picky when it comes to brownies. So what do these ordinary looking brownies taste like?

Take a block of high quality dark chocolate and melt it. Throw in eggs and a small amount of flour just enough to bind the mixture together. Add a generous amount of dark chocolate chunks and whole walnuts and that’s Vero’s sinfully decadent & indulgent and almost overwhelming pool of chocolate love which they call a brownie.

Somehow the simple name is lacking for this bar cookie that any die hard chocolate lover will definitely love. I never thought I would ever encounter a chocolate dessert that will bring me down on my knees with one bite. Actually one bite is more than enough to satiate my craving for an after meal sweet. It’s so potent a bite literally makes my throat ache a bit. It’s best eaten in small bites throughout a day or two. This brownie goes great with black coffee or a shot of espresso.

brownie HK$30

Even after a day or two it remains soft, fudgy and fresh. It’s unbelievable that I can stretch a small brownie into two days. It’s really that rich. Needless to say this IS the best brownie I’ve ever eaten. So far.

The staff were nice enough to let me try a sample of their hot chocolate. My, oh my, it was so thick, rich and tasted like pure dark chocolate. I liked it so much more than the famous hot chocolate of Angelina in Paris. Now I understand why they serve it in small espresso cups. No one can drink a full sized cup of this super decadent hot chocolate.

I found the recipe online and it reads more like a recipe for ganache than hot chocolate. No wonder it’s so good. I’ve tried their cafe mocha which used their hot chocolate mixed with espresso and milk and it was fantastic too.

Vero’s Signature Hot Chocolate
1 cup Vero Signature Dark 70% chocolate
1cup Whole Milk
Heat milk and add finely chopped chocolate and stir until melted.
Click here for more pictures.

hot chocolate sample

My first taste of Vero was actually on my first day in Hong Kong when I had dinner with Jin and for dessert we shared some pastries she bought from Vero. Both were good but I’ll stick to my beloved brownie.

chocolate raspberry tart, hazelnut & black sesame eclair

On my last day in Hong Kong just before I left for the airport I made one last trip to Vero. As I neared the counter one of the staff had her hand on the brownie dome and asked, “How many brownies?” I replied shyly, “Four please.” Jin was lucky to be the recipient of one brownie since we took the same flight back to Manila. The others were ALL mine!!!

I’m pretty sure the pop-up store in K11 won’t be there when I go back to Hong Kong this Holy Week. I do hope they open somewhere in Tsim Sha Tsui or else I won’t have any choice but go to Landmark in Central just to stock up on brownies and I’ll definitely try a whole cup of hot chocolate.

Vero Chocolates
Shop 236, 2/F, Landmark Atrium,
15 Queens Road,Central, Hong Kong
telephone: +852-2559-5810

Opening Hours:
Mon – Fri: 8am – 8pm
Sat. Sun & Public Holiday: 10:30am – 7:30pm

website
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Lunch at ChefMaster Chiuchow Restaurant

We left Macao early and arrived in Hong Kong right in time for lunch. From the Hong Kong China Ferry Terminal we walked next door to the Gateway Arcade in Harbour City to find a place to eat.

We chose the first restaurant we saw which was a good thing since we love Chiuchow food and we only go to Pak Loh Chiu Chow Restaurant. It’s always nice to discover another restaurant that served Chiuchow cuisine in a place teeming with mostly Cantonese restaurants.

In Cantonese restaurants you see roast goose, roast pork and suckling pig hanging in the window. In a Chiuchow restaurant you will see steamed goose and crab instead.

set lunch menu

dimsum menu

special recommendations

We made an effort to order something new and not our usual Chiuchow favorites. Everything we ordered was from their special recommendations menu.

The soup was thick and very flavorful. It was had generous pieces of pork, mushroom and fish maw.

braised shredded pork & mushroom soup with fish maw HK$68

Huai Shan (淮山) or wild yam is usually used as a dried herb in Chinese medicinal soups but in this dish they served it fresh. I wasn’t adventurous to try it though. I did enjoy the tender slices of beef.

sauteed beef with fresh “huai shan” HK$85

stewed fish maw, minced pork with mustard greens HK$188

The only things I ate in this dish were the dried scallops, mushroom and these small pieces of crunchy dried salted fish.

I had to have something normal so I ordered the pork ribs “Chiuchow” style. The pork was not as tender as I wanted but it was nevertheless quite tasty. There were large chunks of taro at the bottom of the casserole too.

braised pork rib in “Chiuchow” style HK$98

If you’re in Harbour City you may want to try this restaurant for a change. Go crazy and try something new!!!

ChefMaster Chiuchow Restaurant
3304 Level 3 Harbour City, Gateway Arcade, Tsim Sha Tsui, Hong Kong
telephone：2613 9800

The House of Dancing Water

There’s not much to do in Macao if you don’t gamble. Yes there’s good shopping and lots of fine restaurants but there’s only two major shows that run the whole year round. One is Zaia by Cirque Du Soleil at The Venetian and the other is The House of Dancing Water at the City of Dreams.

The following information is from the website of The House of Dancing Water.

The world’s largest and most spectacular water-based show is an over HKD2 BILLION (USD250 MILLION) world-class production that is exclusive to Macau.

Personally created and directed by the world’s greatest show maker Mr. Franco Dragone, this is his first water-based show launched in Asia.

Over 1 MILLION spectators have experienced Mr. Franco Dragone’s unique theatrical creations, captivating audiences through a unique combination of disciplines sensitively orchestrated to produce one of the world’s most spectacular shows.

My favorite part of the show was the amazing stage which is shooting water one minute and bone dry the next. The lighting was also spectacular.

The Dancing Water Theater is a 270-degree theater-in-the-round, with a central stage at a diameter of approximately 65 feet.

“The House of Dancing Water” features approximately 239 independent water jets built into the stage lifts, providing water fountain effects up to approximately 18 meters in height. There are 11 hydraulic ten-ton elevators making the stage possible to convert from aquatic to solid floor in less than a minute.

The purpose-built theater contains one of the most spectacular commercial pools in the world, holding upto approximately 3.7 million gallons (approximately 17 million liters of water) of water which is about FIVE Olympic-sized swimming pools, and is one of the largest water-based theaters in the world.

Look at how the Japanese house disappear from the stage amidst a large burst of water from the center of the stage.

You can make out the performers tumbling over the water in this picture.

The seven ‘Riders’, motorcycle stuntmen fly up to 15 meters in height and jump approximately 20 meters in length. Due to the special use of motorbikes in the show, the average lifetime of the motorbikes is about 6 months.

Performed by a superb cast of approximately 80 international performance artists artistically trained by Mr. Franco Dragone’s talented Associate Director Mr. Giuliano Peparini and approximately 160 world-class production staff, technicians and professional divers from more than 25 countries around the world.

The final Macau show cast comprises approximately 80 performers from over 25 nationalities: approximately 45 Acrobats and Gymnasts; approximately 10 Tanzanian performance group Pyramid; approximately 7 Dancers; approximately 4 Musicians; approximately 7 Motorcycle stuntmen.

This show will definitely be enjoyed by all ages. I bought the tickets online. Check their schedule in advance because there are dark days. Ticket prices can be found here.

The House of Dancing Water
City of Dreams
Estrada do Istmo, Cotai, Macau
telephone: (853) 8868 6688
website

Dinner at Edo Japanese Restaurant

We were going to watch House of Dancing Water at the City of Dreams so we went there earlier to have dinner at Edo Japanese Restaurant.

There’s a free shuttle from The Venetian to the City of Dreams. There’s a free shuttle to virtually every hotel in Macao.

This was my first time to try Edo Japanese Restaurant.

The interiors were very impressive starting from the entrance.

If you won big in the casino then this is a good restaurant to celebrate at and blow your big bucks. An order of steak costs MOP$4,500 or US$580 or P23,490. The value of MOP$=HK$.

I did some research and found out that A5 BMS12 is about the best grade of Japanese Wagyu Kobe steak that you can get. It’s extremely rare even in Japan. It has the highest marbling of all the different grades of beef.

I love uni or sea urchin so I ordered this inspite of it’s high price. The uni was pinkish as to the ones I’ve had in Manila that were beige in color. The flavor was more delicate and creamier. It was worth it.

sea urchin roll MOP$280

I know I said I’m not a big fan of ramen and it’s true. I love udon more specially Inaniwa udon which is thinner than the regular udon and made in Akita prefecture in Northern Japan.

The broth was simple, clean and had a sweetness from mirin. I loved how they put large, thin slices of raw beef on top of the noodles and poured hot broth over it cooking the beef slowly.

beef inaniwa udon MOP$150

I just wish the Inaniwa udon was more al dente. Nevertheless I finished it all. Yum!!!

Instead of the usual unagi (eel) on rice I convinced my mom to go wild and order the 3 fish combo instead. It was so much better! The black cod and mackarel were perfectly cooked. As a bonus there were also slices of pork which was probably the tastiest of them all.

eel, black codfish & mackarel on rice MOP$320

My dad ordered the best dish of the night. In Western countries you will hardly see fish sold with the head. In Asia we need to see the head of the fish to tell whether it’s fresh. An added bonus is the meat in the jaw is the best part. A lot of people like to eat the eyes too.

boiled yellowhead’s tail in soy sauce MOP$330

In this picture you can see the jaw or panga of the yellowtail fish.

The meat was incredibly buttery soft. There was so much meat too. This was definitely everyone’s favorite dish.

Look how tiny the lobster look beside the humongous King Crab. Well at least I think that’s a King Crab.

I was mesmerized watching the mouth of the giant King Crab move with the tentacles move in wiggling about. It felt like one of the creatures from Men in Black.

Click on the images below to see a bigger view of their partial menu.

Rice Bowl

Noodles

A La Carte

They have branches in other hotels in Macao. Check their website for more information. Trust me it’s worth a visit.

Edo Japanese Restaurant
Shop 1101, Level 1, The Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau
telephone: (853)2882 4818
website

Portuguese Egg Tart Showdown

I was done shopping in The Venetian’s more than 600 shops. I had more than enough siesta and I was bored silly so I did what any food blogger would do. I tested two Portuguese egg tarts for my very own showdown.

First stop was the iconic Lord Stow’s Bakery located inside The Venetian. I remember when Lord Stow’s first opened small shops all around Hong Kong several years ago the lines to buy egg tarts would wrap around the block. People from Manila would even buy boxes of egg tarts to bring home. Alas the fad has long gone but I’m glad they’re still around.

This warmer showcase did a good job of keeping the egg tarts hot and crisp.

They also sold lots of different bread and cakes.

Sandwich and salad anyone?

Yogurt, fruit juices, iced tea, cheesecakes were also available. I was really tempted to try the black sesame or chocolate cheesecakes.

I chose the egg tart of Choi Heong Yuen Bakery for my showdown vs. Lord Stow’s.

Both egg tarts cost MOP$8 or P42.

Portugese egg tart showdown – Choi Heong Yuen Bakery vs Lord Stow’s Bakery

As you can see from the picture below Choi Heong Yuen’s egg tart was much greasier.

Choi Heong Yuen’s Portugese egg tart MOP$8

The crust was flaky enough and the filling was softer, more eggy and milkier. Not bad at all.

Lord Stow’s Portugese egg tart MOP$8

Lord Stow’s egg tart had a more flaky and buttery crust. The filling was firmer and tasted like the best creme brûlée. It had the perfect balance of egg and cream. It was less sweet too. Amazingly it was just as good the next day when it was cold.

While Choi Heong Yuen’s Portugese egg tart was a worthy competitor, Lord Stow’s version was the clear winner. It made a convert out of me since I was never a fan of egg tarts. If I didn’t stop myself I could easily eat 2-3 in a day. Or an hour. Or in 5 minutes.

Choi Heong Yuen Bakery
2130a, Level 3 Shoppes Grand Canal
The Venetian Macao
telephone: +853 2882 8303
Opening Hours:
Sunday to Thursday 10:00am – 11:00pm
Friday to Saturday 10:00am – 12:00am
website

Lord Stow’s Bakery & Café
2119a, Level 3 Shoppes Grand Canal
The Venetian Macao
telephone: +853 2886 6889
Opening Hours:
Sunday to Thursday 10:00am – 11:00pm
Friday to Saturday 10:00am – 12:00am
website

Restaurante Tai Lei Loi Kei at The Venetian Macao

When I did research on places to eat in Macao the pork chop bun of Tai Lei Loi Kei kept coming up. Even though I’m not a fan of this unique pairing I decided to give it a try when I saw their outlet in the food court of The Venetian Hotel where I was staying.

While I was perusing the menu I took a quick shot of someone’s order of pork chop buns. To be honest it didn’t look appetizing to me but I was curious to find out why people queue to eat this Macanese delicacy.

Instead of the regular bun I went for the pineapple bun which was soft and had a sweet, crunchy topping.

pork chop pineapple bun HK$36

As I expected it was nothing great. The pork chop was well flavored and seasoned. I could taste 5 spice and lemongrass among the spices used. It was tender but quite boring. There wasn’t any sauce or condiment in the sandwich. I suspect this sandwich was created as a convenient way of eating their favorite pork chop on the go.

Honestly I don’t see myself eating this again.

Restaurante Tai Lei Loi Kei
The Venetian Macao
2620, Level 3 Shoppes Grand Canal
telephone: 2886 6819

Opening Hours:
Sunday – Thursday 10:00am – 11:00pm
Friday – Saturday 10:00am – 12:00am

My Kitchen by Chef Chris

My friend Ariel lives in San Francisco, a city with so many, many good pizzas. He’s the one who brought me to Pizzeria Delfina which I really enjoyed. I wanted him to try Chef Chris’ creation formerly known as panizza since I know think there’s nothing like that in the US yet.

This was my second time to eat at The Oasis Park Hotel location. Click here to see my first experience.

The panizza as it used to be called is now known as The Original. I guess Chef Chris got fed up with all the copycats and wanted his creation to be known as what it is – the original.

The Original Verena P790

I ordered the Verona which was made with “tomato and white truffle oil enhanced cheese sauce topped with scallop, prawns and sun dried tomatoes.” This was my first time to try a tomato based pizza at My Kitchen and it was really the truffle oil that made me order it.

Unfortunately I didn’t smell or taste even a hint of truffle oil so that was a big letdown. Nevertheless, the pizza was still delicious but I still prefer their non-tomato versions better.

As expected Ariel really enjoyed it and can’t believe they don’t have anything like it in San Francisco. He already had plans to go back the next time he comes to Manila for a vacation.

I had a bad tummy and didn’t have ANY appetite which was a once in a lifetime experience. I only had a bite of the ox tongue and found it to be good but not as good as the ox tongue risotto I had before.

tender ox tongue in rich wine sauce with tomatoes & herbs P700

The ox tongue was served with a generous portion of parmesan polenta and garlic glazed Italian broccoli.

I don’t know if my taste buds were off that day but even the lamb ribs I raved about before was lacking in flavor and oomph.

slow roasted lamb ribs with garlic & rosemary rub P1,100

Their menu boasted this dessert as “The BEST chocolate cake ever served with orange peel braised in brandy and dark swiss chocolate infused with Grand Marnier.”

My friends and cousins know how much I LOVE the combination of orange and chocolate. It’s the only kind of chocolate I buy and collect. When I read the words orange peel and Grand Marnier in one sentence my heart pounded and I couldn’t wait for our meal to be over.

triple chocolate cake P350

The cake was served with two sauces which weren’t really needed and they weren’t that good either.

I was so giddy to see the generous bits of candied orange rind in between the layers of chocolate cake. I took a bite and Rochelle and Ariel were already waiting to hear me groan or even let out a “sh*t ang sarap” but all they heard was silence. The cake was soft, moist and indeed chocolatey but strangely the orange rind didn’t taste very orangey.

If I had a blindfold on and was fed the cake I would never have guessed there was orange in it. Could the orange rind have been overcooked? Could it be the variety of orange used inferior? I thought it was my off taste buds that was the problem but both Rochelle and Ariel agreed with my opinion. At least the orange rind provided a nice texture for the cake.

Ariel said the leche flan gelato was just ok. It did have chunks of leche flan in it.

leche flan gelato P100

I would still go back if just to eat The Original and maybe some salad just like the two women who sat next to us. Maybe my next visit the food and my taste buds would cooperate and give me a better experience.

My Kitchen by Chef Chris
The Oasis Park Hotel
1032-34 Belen Street Paco, Metro Manila Philippines
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My Kitchen’s Menu