Trip Moments Recommendations
Flower Dome: Tulipmania 2021
#winhkflight The display showcased thousands of tulips in various colors and patterns, creating a breathtaking sea of flowers.🌷 Explore the mesmerizing beauty of tulips from day to night, as they transition from buds to vibrant blooms. (Pictures are taken at different dates to showcase blooming of tulips) 💐
#gardensbythebay #flowerdome #flowerlover
Hope to win a return ticket to hongkong to enjoy authentic cantonese dimsum and get my hands on Jenny cookies 🥰
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Into the Mist: GBTB Cloud Forest
#winhkflight The Cloud Forest at Gardens by the Bay is a breathtaking escape into nature. Towering waterfalls cascade down verdant cliffs, while rare plants and orchids adorn every corner, creating a mesmerizing spectacle of biodiversity. The Cloud Walk offers breathtaking views of the canopy, and the educational exhibits provide fascinating insights into the importance of conserving our planet's precious ecosystems. It's a must-visit for anyone craving a serene escape into nature's embrace.
Misting timing: 10.00am, 12.00pm, 2.00pm, 4.00pm, 6.00pm, 8.00pm daily
#cloudforest #flowerlover #gardensbythebay
Have never been to Hong Kong before, would love to experience unique blend of culture, shopping, culinary experiences, and attractions 🥰
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Kappo Noodles, a high-end Japanese restaurant in Tsim Sha Tsui
Kappou Yama is a high-end Japanese Kappou restaurant located in Tsim Sha Tsui. It offers exquisite chef's menus that allow guests to taste various seasonal Japanese ingredients while admiring the chef's superb skills. Each dish is stunning and impressive.
The first dish is a cold soup made with yellow corn, which is sweet and smooth. The milk and sheep's milk jelly inside are soft and dense, creating an interesting contrast in texture and taste.
There are four types of sashimi, including aged Akahata, smoked saury, seared black rockfish, and bamboo skewered fish wrapped in seaweed. Each sashimi has its own unique characteristics. Akahata has a thick and rich texture with a hint of ocean flavor when wrapped in seaweed. The smoked saury has a light woody aroma, and the addition of scallions and garlic enhances the flavor. The seared black rockfish is rich in oil and has a crispy texture with refreshing Kyoto scallion on top. The bamboo skewered fish is paired with yuzu pepper to add a bit of spiciness.
The Chiba prefecture clams are served with scallions and myoga, which bring a fresh and fragrant aroma to the sweet and plump clam meat. Fresh seaweed and Japanese flour gluten made into eggplant shapes are also served, which is very cute. This dish showcases the chef's meticulous handling of ingredients and attention to detail.
The Toyama prefecture shrimp is prepared using the Karaage method, which gives it a crispy outer layer and juicy and sweet inside. The Hokkaido hairy crab with Tosa vinegar jelly is sour and appetizing. The perilla flower adds a touch of fragrance.
The tuna has three parts: Nakatoro, Akami, and Otoro. Nakatoro is topped with mustard pickles, which is refreshing and spicy. Akami is rolled with fresh Japanese yam and soy sauce, marinated for ten minutes to absorb the soy sauce's aroma, while the yam brings a bit of sweetness and crispness. Otoro is seared to bring out the oil's fragrance, and the meat is tender and juicy. These three parts showcase the different flavors and textures of tuna, allowing people to taste the essence of tuna at once.
The seasonal tempura includes Mebaru fish, Kamo eggplant, and corn. The Mebaru fish has a golden and crispy outer layer with delicate meat and a light taste. The Kamo eggplant is soft and melts in your mouth. The corn is sweet and has a corn aroma. These three ingredients are seasonal and represent the chef's selection and use of seasonal ingredients.
The seasonal hot pot is grilled sea bream testis marinated in soy sauce and fresh yuzu peel. The testis is smooth and delicate, with a rich flavor. The addition of yuzu peel adds a bit of freshness and sourness, balancing the testis's greasiness.
The Kagoshima bamboo shoots and Japanese fava beans are cooked with Kinome's miso sauce. The bamboo shoots are crispy and sweet, while the fava beans are dense and fragrant. The Kinome's miso sauce brings a bit of richness and spiciness, making this dish more layered.
Two types of sea urchin are used, one from Miyagi prefecture and the other from Hokkaido. Both are saltwater sea urchins served with red vinegar rice, sweet shrimp, and salmon roe. The chef will also sprinkle a type of delicate and high-quality Japanese salt called "Danshyaku" on top. The sea urchin is smooth and fragrant, while the red vinegar rice is slightly sour and sweet. The sweet shrimp and salmon roe add a bit of elasticity and juiciness. Danshyaku enhances the freshness of the sea urchin without masking its original flavor. This dish is a dream come true for sea urchin lovers, leaving a lasting impression.
The Tai fish rice pot uses two types of rice, Hokkaido's Seven Star Rice and Uonuma's Koshihikari Rice. The rice is cooked with the soup made from the fish's head, and there are bamboo shoots and mushrooms inside to add layers of flavor and texture. The Tai fish meat is tender and sweet, blending perfectly with the rice. This dish is warm and rich, leaving people feeling satisfied.
The soup is Akamiso soup made with red Japanese miso, which is rich and salty. There are tofu and vegetables inside, adding nutrition and richness. This soup is a great accompaniment to balance the previous dishes and warm the stomach.
The fruits are Shizuoka melon and mango, both of which are sweet and juicy, refreshing and thirst-quenching, and can remove the greasiness in the mouth. This dish is a great ending, leaving people feeling happy.
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Sushi Rin, a high-end Japanese restaurant in Sheung Wan. 🍣
I had an omakase at Sushi Rin in Sheung Wan for $1880. The meal included 7 types of sashimi, 2 Japanese dishes, 6 pieces of sushi, soup, and dessert.
Appetizers: Three small dishes consisting of seasonal vegetables, eel sprouts with sour vinegar, and fluorescent squid with yuzu miso sauce.
Sashimi: Ishigaki sea bream from Amakusa, Japan, prepared in two ways. One with rock salt and yuzu peel, and the other rolled with Japanese mustard and Shizuoka scallions. Served with perilla flowers to enhance the flavor. Needlefish and sawara from Awaji Island, Japan. The former has a rich flavor and refreshing texture, topped with scallions. The latter is a small sea bream from Kagoshima, lightly seared with sake and sea salt to release its oil fragrance. Dip in soy sauce and Japanese mustard when eating. Hokkaido scallops, akagai, and live hokkigai from Iwate Prefecture. The scallops are large and sweet, while the akagai is crisp and refreshing. The live hokkigai is fresh and sweet, served with soy sauce or plum salt to highlight the flavor of the shellfish. Kinmedai from Shizuoka Prefecture, a premium sea bream, is seared to release its oil fragrance. The chef blanches it in hot water to lock in the oil before grilling. Served with lemon miso sauce to balance the oiliness. Buri from Nagasaki Prefecture, grilled to release its oil fragrance, served with perilla leaves, flowers, myoga, and sesame to enhance the flavor.
Japanese dishes: Tempura made with megrim fish, Nagano onions, ferns, and Yamagata garlic. Crispy and lightly seasoned, no need for lemon juice.
Sushi: Isome, a seasonal fish with a rich oil content and strong flavor. Ichiyaboshi from Kagoshima, rich in flavor, served with Japanese mustard and ginger. Hokkaido hairy crab, a mixture of meat and roe, with a strong and sweet flavor, best served hot. Chutoro, a semi-fatty tuna, with a balanced oil and meat flavor. Sea urchin from Yoshioka, a sweet and refreshing flavor, generously served. Nodoguro, the meat from the head of a tuna, is rare and has a heavy oil content. Grilled to release the oil and increase the chewiness, served with Japanese mustard and Kyoto scallions to balance the oiliness. Squid stuffed with squid meat, with a chewy texture, served with kinome and sansho salt to relieve greasiness.
Soup: Miso soup made with three types of miso, with a unique flavor.
Dessert: Homemade Uji matcha milk pudding, with a fragrant tea flavor and smooth texture, topped with black bean honey.
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ICHU - Central's Peruvian Cuisine
ICHU is a Peruvian restaurant located on the 3rd floor of H Queen's in Central, led by Michelin-starred chef Virgilio Martinez. The name of the restaurant comes from a plant found in the Andes Mountains of Peru, symbolizing the chef's deep understanding and respect for Peru's rich biodiversity. The restaurant's design is handled by award-winning designer Joyce Wang, creating a relaxed, stylish, and locally inspired atmosphere. The menu showcases the essence of contemporary Peruvian cuisine while preserving traditional flavors and techniques.
On a leisurely Sunday afternoon, we visited the restaurant and ordered their brunch set menu, priced at $498 per person, including three crudos, three starters, one main course, and one dessert platter. We also ordered two glasses of sparkling wine.
The first dish served was a large platter with three crudos, including SALMON TIRADITO, MIXTO CEVICHE, and TRUFFLE SCALLOP.
SALMON TIRADITO: Fresh salmon slices paired with lime juice, chili, and herbs, refreshing and slightly spicy, perfect as an appetizer.
MIXTO CEVICHE: A mix of seafood such as octopus and scallops soaked in lime juice, onions, and cilantro, the freshness of the seafood and the acidity of the lime juice complement each other, very appetizing.
TRUFFLE SCALLOP: Fresh scallop slices paired with black truffle, salmon roe, and lime juice, the tender and elastic texture of the scallop, the aroma of black truffle, and the popping sensation of salmon roe add layers of flavors, while the lime juice balances the greasiness of the dish.
The three starters were XOXO CHICKEN, TACOS DE CARNE, and SALMON ANTICUCHO.
XOXO CHICKEN: Crispy fried chicken nuggets served with spicy egg yolk sauce, the crispy outer layer and juicy inner layer of the chicken nuggets, and the slightly spicy and sweet egg yolk sauce make it irresistible.
TACOS DE CARNE: Beef cubes, avocado puree, and secret sauce wrapped in corn tortillas, the tender and juicy beef cubes, the refreshing taste of avocado puree, and the sour and spicy secret sauce make the taco more flavorful.
SALMON ANTICUCHO: Grilled salmon chunks served with Peruvian chili sauce and cilantro, the slightly charred outer layer and tender inner layer of the salmon, the sour and spicy chili sauce, and the refreshing cilantro add more flavors.
For the main course, we chose CHICKEN PANCA and OCTOPUS.
CHICKEN PANCA: Grilled chicken leg served with corn porridge and sweet potato chips, the chicken leg is grilled to perfection, juicy and flavorful, the corn porridge is a unique dish made of corn, butter, and cheese, thick and smooth, sweet and creamy, the sweet potato chips are crispy and can be dipped in the corn porridge, adding more layers of flavors.
OCTOPUS: Grilled octopus served with mashed potatoes and Peruvian chili sauce, the chewy and sweet octopus, the delicate and smooth mashed potatoes, and the flavorful chili sauce create a perfect combination.
Finally, the dessert platter included ALFAJOR, passion fruit ice cream, and brownie cake.
ALFAJOR: Shortbread cookies filled with caramel sauce and coconut flakes, the cookies are crispy, the caramel sauce is rich and fragrant, and the coconut flakes add more flavors.
Passion fruit ice cream: Ordinary vanilla ice cream with fresh passion fruit sauce, the sour and sweet passion fruit flavor makes the ice cream more exotic.
Brownie cake: Rich chocolate cake with a moist texture and moderate sweetness.
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Blooms of Bliss: Spring's Cherry Blossom
#cherryblossom2024 Nami Island's cherry blossoms paint a picture-perfect scene, with delicate pink blooms adorning tree-lined paths. Walking amidst these ethereal flowers is a tranquil experience, offering a serene escape from the hustle and bustle of city life.
There are a few picturesque spots perfect for picnicking. Look for a shady area under the trees or along the riverbank with a scenic view 🌸 Do prepare picnic mat and wet wipes for picnic
Getting There
By Shuttle Bus + Ferry: Tour companies offer shuttle bus services from Seoul to Nami Island. These buses typically depart from designated locations in Seoul (Eg Myeongdong, Dongdaemun) and take you directly to the Gapyeong Wharf, where you can then transfer to a ferry for the short ride to Nami Island. Do note the departure time from Gapyeong Wharf before leaving for the island 🏝️ for the trip back to Seoul
#flowerlover #namiisland #springblossom
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Countdown in Taipei
#freehotelstay Definitely a worth the trip to taiwan in December holidays where the weather is cooling! 😎 Travelling in the end of Dec you will be able to enjoy the atmosphere of both Christmas holidays and also a brand new year with amazing fireworks show at taipei 101 🎇🎆💯
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西貢特色英式餐廳：必試隱世藍屋！
Padstow Restaurant & Bar, Sai Kung ✨|
早前到西貢的Padstow餐廳嘆左個English dinner 🍽
食物：⭐️⭐️⭐️⭐️⭐️
環境: ⭐️⭐️⭐️⭐️
價錢: ⭐️⭐️⭐️⭐️⭐️
#hkfoodie #hkig #hkstaycation #staycationhk #foodiehk #foodie #franksitalianamerican #finedining #hkfinedining #hkdinner #foodiegram #foodies #foodielife #foodporn #foodphotography #hongkongfood #foodblogger #foodblog #foodheaven #followforfollowback #followtrain #follow4followback #follow4like #follow #followus #thepeninsula #hightea #afternoontea #hotel #rosewoodhongkong
Hotel COZI Harbour View
Hotel COZI. Harbour View, Kwun Tong ✨ |
剛剛週末到觀塘的悅品酒店staycation🛏
位置: ⭐️⭐️⭐️⭐️
環境: ⭐️⭐️⭐️⭐️
價錢: ⭐️⭐️⭐️⭐️
#hkfoodie #hkig #hkstaycation #staycationhk #foodiehk #foodie #frenchfood #finedining #hkfinedining #hkdinner #foodiegram #foodies #foodielife #foodporn #foodphotography #hongkongfood #foodblogger #foodblog #foodheaven #followforfollowback #followtrain #follow4followback #follow4like #follow #followus #thepeninsula #hightea #afternoontea #hotel #themurray
Soravit Hotel, TST
Soravit on Granville, TST✨|
岩岩weekend到位於尖沙咀既瑞生嘉威酒店staycation🛏
Superior King (Room Type) $600
位置: ⭐️⭐️⭐️⭐️⭐️
環境: ⭐️⭐️⭐️⭐️
價錢: ⭐️⭐️⭐️⭐️⭐️
#hkfoodie #hkig #hkstaycation #staycationhk #foodiehk #foodie #frenchfood #finedining #hkfinedining #hkdinner #ninahotel #foodies #foodielife #foodporn #foodphotography #hongkongfood #foodblogger #foodblog #harbourplaza #followforfollowback #followtrain #follow4followback #follow4like #follow #followus #thepeninsula #hightea #afternoontea #hotel #themurray
Kew Green hotel, Wan Chai
Kew Green Hotel, Wan Chai✨|
岩岩weekend到位於灣仔既瑞Kew Green酒店staycation🛏
Superior King (Room Type) $600
位置: ⭐️⭐️⭐️⭐️⭐️
環境: ⭐️⭐️⭐️⭐️
價錢: ⭐️⭐️⭐️⭐️⭐️
#hkfoodie #hkig #hkstaycation #staycationhk #foodiehk #foodie #frenchfood #finedining #hkfinedining #hkdinner #ninahotel #foodies #foodielife #foodporn #foodphotography #hongkongfood #foodblogger #foodblog #harbourplaza #followforfollowback #followtrain #follow4followback #follow4like #follow #followus #thepeninsula #hightea #afternoontea #hotel #themurray
愉景灣酒店
#特色打卡酒店 Auberge Hotel, Discovery Bay ✨|
岩岩weekend到位於DB既愉景灣酒店staycation🛏
位置: ⭐️⭐️⭐️⭐️
環境: ⭐️⭐️⭐️⭐️⭐️
價錢: ⭐️⭐️⭐️⭐️⭐️
#hkstaycation #staycationhk #foodiehk #foodie #frenchfood #finedining #hkfinedining #hkdinner #ninahotel #foodies #foodielife #foodporn #foodphotography #hongkongfood #foodblogger #foodblog #harbourplaza #followforfollowback #followtrain #follow4followback #follow4like #follow #followus #thepeninsula #hightea #afternoontea #hotel #themurray