Monday, November 19, 2012

Booksigning Extravaganza! 14 Blacksmith Books authors will be signing autographs at Prince's Building's Bookazine Store next Monday, November 26 from 6:30 - 8 pm. Mulled wine will be served and it's a great opportunity to meet and mingle with Hong Kong's favorite authors such as Nury Vittachi; Pete Spurrier (author of the best-selling 'Hiker's Guides series'); Feng Chi-Shun (Diamond Hill); Robert Wang (Walking the Tycoon's Rope); Cindy Miller Stephens (HK for Kids: A Parent's Guide). See you there!

Monday, August 15, 2011

Follow me on Twitter!

Been eating so many lovely meals: Dim Sum, Continental, Italian, regional Chinese, Korean, fusion, Indian, French etc.  Follow me on Twitter for speedy HK restaurant recommendations!

Thursday, May 19, 2011

Tea Enjoyment!

12 Things about Tea your local Dim Sum Restaurant Won't Tell You.

A really good article by correspondant, Virginia Lau, on when to drink various types of tea.

For example, did you know that White peony tea is good for sore throats?  And that pu'er is best with dim sum as it helps immensely with digesting greasy foods?  After this article, you will learn to savour teas like fine wines.


Sunday, May 15, 2011

My Interview with

Click here to view my interview with a website dedicated to helping writers get started on writing, publishing and marketing their books and e-books.

Sunday, March 13, 2011

Quest For Stars - I'm on TV

I was interviewed for this TV show about Michelin starred restaurants in Hong Kong and Macau.

Quest for Stars - Now-TV Channel 516 - LiTV ~ Life Inspired

Date: Two-part series: Sundays, March 20 & March 27

Time: 9 pm

Where: Now TV Channel 516 (Li TV), subscribe now HKD 21/month

Li TV website:


With over 11,000 restaurants in Hong Kong alone – and even more in Macau – diners have plenty of choice when it comes to eating. That’s why it’s become one of the favorite pastimes for residents.

In 2008, the famed Michelin Guide made its debut in both Hong Kong and Macau.

Since then, the 478 page bi-lingual guide has been the source of much controversy and questions abound:

•How did Hong Kong end up having the world's cheapest one star restaurant?

•Are Michelin reviewers biased towards Western restaurants?

•And finally, do Michelin stars truly matter to the 69 restaurants selected?

This two-part series, hosted by prominent food writer Reggie Ho, will answer many of these questions and more via interviews with world famous chefs, prominent food critics, bloggers, Michelin star recipients and future would be hopefuls.

In providing a balanced look at the cause and effect relationship between the Guide and local restaurants, the series will also show how the area's established scene forced changes on the traditional ways that the Guide operates.

The series will then conclude with a look at what Michelin may do in the region to change perceptions of its brand as well as how venues, diners and critics feel that the pursuit of the elusive star may affect the local food scene. It promises to be a revealing look at a revered institution and a program that regional foodies can love and learn from.

Friday, March 11, 2011

RTHK's Hong Kong Heritage Program with Annemarie Evans

Tune into my interview with RTHK's Annemarie Evans as we chow down on dumplings.  On-site at a dim sum restaurant we talked about etiquette, history and ordering amongst the interruptions from waitresses, cellphones and chattering neighbours (15  mins).  Click below:

RTHK interview with Annemarie Evans' Hong Kong Heritage program

Friday, February 4, 2011

Vegetarian dim sum at its best - Lok Cha Tea House

Hong Kong is an extremely difficult city to navigate for vegetarians.  There are many hidden meats, soup stock and lard in the dishes here.  Some of my vegie friends who are a bit more adventurous try to communicate with the local staff as best they can but many are frustrated with the cultural difference that most Cantonese are meat-eaters and pure vegetarian dishes just doesn't register on their radar.  When caught with the offending morsels in their food, my friends rightfully protest only to hear the waiter's denial that 'it's only a little bit'.  How relaxing it is to sit down at a restaurant and not have to worry about what you can eat and what you can't eat. 
Lok Cha Tea House not only serves excellent tea (Feb 2010 blog entry) but all of their dishes are vegetarian.  Being a strict omnivore, I was a little hesitate to like the food here.  But let me tell you, I have been converted!

Anhui Yellow Tea $38

White rose white tea $38
Starting with the deliciously fragrant teas, the ritual of making the teas really set the mood for our lunch. Although the restaurant was full with the lunch crowd, everyone here is quiet, respectful and dare I say, more cultured.  This is definitely not the construction worker crowd or even the rushed office worker crowd.  The dark woods, the Chinese screens and the soft lighting sets this apart from other dim sum restaurants.

Fried mushroom dumpling $25
The dim sum menu and tea menu here changes daily but I can assure you that everything is cooked fresh. There are no factory-made dumplings shipped from Kowloon to be served here. The Fried Mushroom Dumpling was filled with finely chopped mushrooms, it's delicate. I thought I would miss the meat inside the dumpling but the funny thing is that the mushrooms are 'meaty'. The dough is light and crispy on the outside and just the right amount of thickness. The balance between the dough and the filling was perfect, neither overwhelmed the other.

Fried stuffed eggplant $19
Traditionally stuffed with minced fish, these lovely morsels were stuffed with a soft cabbage mixture (almost the same consistency as sauerkraut but without the tartness).  Again the pan-fried eggplant was crispy on the outside and once you sink your teeth into the filling, the softness of the cabbage fills your mouth.  What a great sensation!

Steamed savory sticky rice in lotus leaf $25
The Sticky Rice in Lotus Leaf were moist and succulent, filled with mushrooms and bamboo shoots.

Bean curd skin roll $28
The Bean Curd Skin Roll resembled a vegetable omelet.  The crunchy vegetables in the middle added more texture to the dish and this dish is the only one where I felt like it's a vegetarian meal.
Glutinous Flour Dumpling with Cashew Nut & Peanuts $15

Purple Glutinous Rice Pudding $16
The Purple Glutinous Rice Pudding was fair but not a clear winner.  My favorite dessert was the Glutinous Flour Dumpling because being freshly made the 'mochi' was so soft and tender.  More so than at the street stalls in town.  The added ingredients of cashews made the dumplings a bit more luxurious as well.

The servings were small compared to other restaurants but I felt they took extra care in preparing their dishes so my tastebuds felt more satisfied.  I walked out of the restaurant feeling full but not overly so.  A wonderful feeling after a dim sum meal.  Lunch came to $250 for two.

Lok Cha Tea House
Ground Floor, The K. S. Lo Gallery
Hong Kong Park
Hong Kong
Ph: 2801-7177
Reservations highly recommended.  English speaking staff.

Opened 7 days a week 10 am - 10 pm.
Closed every first Tuesday of the month.