The Perfect Foie Gras
The signature foie gras “coca” at Cinc Sentits restaurant in Barcelona, Spain is a rectangle of brûléed mi-cuit foie gras on a bed of leeks confited in olive oil and Chardonnay vinegar and a thin, compressed slice of puff pastry. Scattered across the top are finely chopped chives and a few grains of rock salt, which provide savory tastes to balance out the sweetness. A green stripe of chive and Pedro Ximénez grape syrup decorates the plate.
This was hands-down one of the most amazing foie gras dishes I have tasted in my life aside from my Paris foiee gras adventure! Cinc Sentits stands for “five senses” which made me develop an additional sense after devouring the 8-course tasting menu. Three hours and eight courses later, words still cannot describe the food adventure I experienced at Cinc Sentits until you experience it eyes, hands and mouth on yourself! Yeah, you’ll be slapping someone a million times after this one!
“The Chipotle Burger”
Double topped with a fried egg, bacon, shoestring fries, cheddar & Sammy’s spicy chipotle ketchup. The simple menu name catches you off-guard, lol. They definitely need to rename this burger. So, what would YOU call it?
Uni Heaven In a Cup
Words can’t describe this one… I ♥ Uni (Sea Urchin).
Sushi Sase…definitely the best sushi spot I have explored in HK!
Cheeseburger of Death
So Unhealthy, So good…
» f0o0od
Uni. Risotto. ♥
Man, I was craving some truffle or uni dishes this morning and started browsing through my queue of food blog photos that I need to submit to a website next week. I noticed I failed to upload this picture from months ago…
There’s just something about Uni that I just can’t get enough of! For those who recognize this dish, y’all know where this is from in LA! My name is Joey Ngoy, and I’m an Uni Addict.
Yum, yum, yum… Uni ♥
My Lengua, Al Pastor, Asada, Buche Tacos and Sopes…I miss you. See you in two weeks LA!
They NEED these in HONG KONG!
Fresh and Fruity!
(Source: ffoodd)
It’s Official! My Sundays are now…Seafood Sundays!
Sometimes we all need a nice getaway from the hectic Hong Kong city life or any busy lifestyle for that matter. Just imagine…a relaxing day boat trip, great, fun people, drinks, sunshine, clean air, cool waters, a secluded island and of course, the fresh seaFOOD; abalone, buttered lobster, glass noodle and garlic scallops, stir-fry crabs, black pepper razor clams, soy sauce-steamed fish, spicy-salted calamari, and more!! This has officially coined my Sundays, Seafood Sundays!
Just three kilometers off Hong Kong Island’s southeastern tip, you can locate Ming Kee Restaurant located on Po Toi Island serving up some of Hong Kong’s finest seafood. Po Toi Island is a popular junk spot but also may be reached by ferry from Stanley and Aberdeen. So if you’re in Hong Kong for a weekend or even a weekday, get off your lazy foodie behinds and take a relaxing day trip to sample some mouth-watering seafood. What a feast and party it was…Thank you friends, Ming Kee and Seafood Sundays! YUM YUM!
Ming Kee Restaurant
Po Toi Island, Kong Kong
+852 2849 7038
deeeli-SISIG-licious…!
Sisig, one of the dishes I ALWAYS have to eat when I hit the Philippines.
Sisig is a Kapampangan term (One of the major languages in the Philippines) that means, “to snack on something sour.” It’s a term describing the preparation of fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with pepper, salt and various spices.
This Filipino dish made from parts of pig’s head and liver is usually seasoned and cooked with calamansi and chili peppers.
Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped, and grilled or broiled. In the end, it is fried with onions and usually served on a sizzling plate in some restaurants. Variations of sisig may contain any of the following additions: eggs, mayo, ox brains, chicharon (YUM!), and pork or chicken liver.
So oily, so unhealthy, yet so good…
Gettin’ Dirty with the Squid Ink!
Squid Ink Pasta Sprinkled With Light Battered Calamari
Eating squid ink pasta may leave some stains, but it sure is deeeeeelish! So, aside from the delicious factor, recent research has discovered that Squid ink has the potential to fight cancer. I read about a research conducted by Hiroki University in Japan that squid ink can activate white blood cells to fight tumors. If you want to learn more about squid ink, just google it. ☺ Black colored foods are becoming trendier in the culinary world and more popular, so don’t be scared if your rice or noodles are black!
Some wouldn’t think that squid ink would add any flavor, but to sum up the taste of squid ink in one sentence, well, it actually adds a salty, briny ocean flavor. It’s the perfect touch for seafood lovers.
Next time you’re at a restaurant or at the grocery store and run by some squid ink or squid ink pasta, pick it up and get dirty with it!
Well, Hello-Hello, My Delicious Halo-Halo!
Halo-Halo (from Tagalog word, halò, meaning “mix”) is a popular Filipino dessert that is a mixture of shaved ice and condensed milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl. On this adventure, I had it in a glass bowl…cup…cup bowl? Haha. This hidden restaurant in Manila was the first to serve Halo-halo this way as opposed to the normal tall glasses.
In Manila, you can find almost every fast food or restaurant joint serving up flan. They have this crazy craving for sweets, and I definitely got a taste of that! This particular serving consisted of kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), jackfruit (langkâ), gulaman, sago, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig), flam, ube, vanilla ice cream and just a whole lotta’ deliciousness! YUM!!!
