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juurensha · 2 years

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Ship Meme: LongJun

Now it’s time for a danmei ship, so let’s talk about my favorite danmei ship, Li Jinglong/Kong Hongjun (Longjun) from Tianbao Fuyao Lu/Legend of Exorcism !

(lots of spoilers under the cut, so beware)

Kong Hongjun (Kong Chouxing):

Our cutie main character (with his very different looks in manhua and donghua, but anyway, he’s adorable!). Half human and half peacock yao and raised by the phoenix yao emperor Chong Ming, Hongjun is sent off to Chang’an to give the Heart Lamp to the Chen family descendant and to figure out the mystery of his father’s death. Things don’t go quite according to plan, but he joins the newly created Exorcist Department, solves mysteries, learns about the world, fights yao, matures and discovers more about himself, and falls in love.

As a protagonist, I really love Hongjun because he’s adorable (and a glutton) but also because throughout the series, you get to see him gradually grow up and mature, to the point that it becomes him supporting Li Jinglong when all seems lost, and eventually becoming yao emperor himself. He’s a badass little cutie who I only want good things for!

Li Jinglong:

Our secondary protagonist in many ways, Zhangshi of the Exorcism Department, the always unlucky Li Jinglong.

Li Jinglong is a guy who works extremely hard and is extremely smart and strategic, but he’s also extremely unlucky, so many situations tend to blow up in his face. (Like the first time he and Hongjun run into each other in the streets of Chang’an after Hongjun arrives on a mission...) Still, for all that, he is the one who leads the team and gives them direction, and he also has a VERY soft, sappy side for a certain half-yao cutie :DDDD (The man got a peacock feather tattoo over his heart before even confessing, he has it SO BAD with or without his memories of their childhood).

What I especially like about him though is that he is always so encouraging with Hongjun, always explaining things to him, and always telling him that “No, you’re not dumb, you just haven’t seen much of the world yet” when Hongjun feels kind of stupid. He is Hongjun’s biggest fan (Chong Ming may disagree, but anyway), and of course, when he gets to his weakest point and thinks that he’s completely useless to the team, he leans on Hongjun, and the two of them manage to get through it together.

Which now brings us to....

Longjun:

They’re so sweet??? They definitely hit all my favorite childhood friends vibes because yes, they were childhood friends who basically promised to marry each other when they were tiny, but of course, due to everyone hunting down Mara, Hongjun’s parents died, Hongjun was de-aged by two years (which is why originally they were only 2 years apart in age, but now they’re 4), and all of their memories were wiped. Still, they managed to find each other again and fall in love all over again, and they are SO devoted to one another.

Li Jinglong sings the whole Song of Yue Boatman to Hongjun to confess to him! He climbs a mountain to get to him! He buys food constantly for this boy who has a black hole for a stomach! Hongjun doesn’t want to go back to Yaojin Palace as soon as he thinks of Li Jinglong alone in the exorcist department! He constantly fights to protect Li Jinglong! Even when he doesn’t understand his own feelings, he tries to figure it out, for both his and Li Jinglong’s sakes!

Li Jinglong will do anything in his power to keep Mara from taking Hongjun over, and Hongjun will make sure that no one bad mouths or hurts his Zhangshi even Li Jinglong himself.

Which is not to say that everything is roses in their relationship: after all, there’s the big thing of Li Jinglong inadvertently causing the entire incident that led to the death of Hongjun’s parents, Hongjun having the seed of Mara within him, and Li Jinglong very insecure over his position on the team if he has neither the Heart Lamps or his planning skills with him.

And in the end, they do manage that! And even adopt a son! It’s all very cute (and they totally deserve it after all the pain it took to get them to that happy ending).

But juu, why are they your favorite danmei ship?

I guess it’s because with Tianbao, we get to watch both of them gradually grow and mature together. Hongjun is the most obvious since he starts the series at just 16, but Li Jinglong also matures as time goes by and learns that his worth is not just in how useful he can be to everyone and to rely on others. Also, they’re childhood friends who managed to meet again, and I eat that stuff up with a spoon.

But juu, what about Langlu??? Why aren’t you writing about them????

Of course I love Mo Rigen/Lu Xu! I didn’t write 2 whole fics about them for nothing! And I will admit that they were the pairing that made me start reading Tianbao, but Longjun is what made me stay, and if I have to pick a favorite pairing in Tianbao, then it’s Longjun even with tsundere Lu Xu. It helps that Longjun gets together relatively early in the series, at the end of volume 2, while Tianbao Langlu are a mess until almost the end of the series, so you get to see Longjun as an established couple for way longer than for Langlu.

This entire series sounds super interesting, but where can I read it, juu?

So of course there’s the original jjwxc raws and a guide on how jjwxc works, and there’s the ongoing English translation by moon over on ChickenGege that I’m helping with. If you want to read the manhua, Bilibili has an English site, but ChickenGege (which is the official team Bilibili is using) also posts it on their site. Season 1 of the donghua is on Netflix, and probably season 2 will be up there soon too, since Bilibili just announced that season 3 is coming out soon!

juu, which adaptation do you like best?

So of course I like the original novel best since that has the most detail, but the manhua and donghua are really nice too! I love the manhua artist’s style (she’s also doing the I Ship My Rival x Me manhua too), and the donghua really went all in on their 3D animation budget. Of course, sadly, the manhua and donghua is more censored, while the novel (as long as you get the uncensored traditional version or the old raws before jjwxc clamped down) was written before JJWXC really started clamping down, so it’s way more explicit about the romances.

So I hope you guys enjoyed my little ramble about Longjun, and if you’ve never checked out Tianbao before, you really should! It’s a great novel with tons of humor, adventure, angst, heartwarming moments, and romance!

#tianbao fuyao lu #legend of exorcism #li jinglong #kong hongjun #longjun #ship meme

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hellolittleogre · 4 years

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WIP meme

I wasn’t tagged by @dancinbutterfly but I really do need to round up all of my WIP and assess the damage because I have too many and I need to get on finishing some of them!

Rules: post the names of all the files in your WIP folder, regardless of how non-descriptive or ridiculous. Send me an ask with the title that most intrigues you and interests you, and I’ll post a little snippet of it or tell you something about it!

The 33 year old Virgin (The Untamed, Nie Huaisang/ Jiang Cheng) So Jiang Cheng doesnt actually want to die alone and get eaten by his dog, and traumatize Jin Ling when he inevitably is the one who finds him. He would actually maybe like to have someone, to awkwardly kiss like two grandmas at the grocery store, and appreciate his osso bucco cooked to perfection. Somebody to help him find his tie when he is late for important meetings or berate him for not taking his migraine medicine.

One Horse Town (The Magnificent 7, gen) Based on a server discussion about the 200 horses left milling around Rose Creek, “the nearest town over suddenly seeing SO MANY horses come around w saddles and reins but no riderslike ??? what the fuckTWO HUNDRED HORSES JUST??? OUTTA NOWHERE???????

WIP The Untamed Arranged Marriage AU (The Untamed, Wei Ying/Lan Zhan) Wei Ying had had about five glorious minutes of being absolutely spoilt by their family, of shije babying him and telling him how heroic he was, and Jiang Cheng glowering and insulting him to cover for how touchingly concerned he was was, before Madame Yu stormed in and demanded a full account of what had happened in the Xuanwu cave.

Puppy Matchmaker (the Untamed, Nie Huaisang/Jiang Cheng. Jin Ling is turned into a puppy and matchmakes for his Jiujiu.

WIP Mag7 A Hive Full of Honey (The Magnificent Seven, Billy Rocks/ Goodnight Robicheaux) Goodnight as Francis Fryer from Calamity Jane.

Goody/Billy where they separate for six months (The Magnificent Seven, Billy Rocks/Goodnight Robicheaux) On AO3 started as My Virtues Uncounted, Working on the final chapter.

My Best Friends Wedding (The Untamed, Lan Xichen/Nie Mingjue, Nie Huaisang/Jiang Cheng, Wei Ying/Lan Zhan) At 17 Xichen promised Meng Yao that if they were both unmarried by 30 they would marry. Three weeks after his 30th birthday Xichen calls him to tell him he is getting married to Nie Mingjue. In a desperate attempt to sabotage the wedding Men Yao hires Louts Pier wedding planners run by the two most disastrous human beings he’s ever met (or the one where Jiang Cheng and Wei Wuxain have been planning their sister’s wedding since they were five years old and figured they might as well go on planning weddings).

Le peite choux de bonne nuit (Magnificent Seven, Billy Rocks/Goodnight Robicheaux) Goodnight breaks his arm and he and Billy has to lie low in a parlour house run by his friend Mrs Dumont.

The Dog Days are Over (The Magnificent Seven, Billy Rocks/ Goodnight Robicheaux) Modern day AU where Goodnight is an ex army sniper with PTSD and Billy is a model and businessman with depression brought together by Goodnight’s therapy dog.

The Bitter Bangs (The Magnificent Seven, Billy Rocks/Goodnight Robicheaux) When a young whippersnapper puts the moves on Billy in a bar Goody has to examine his own emotions.

Unfinished- Kong Skull Island (Marlowe/Ikari)

Unfinished - The Eagle Jane Eyre AU (Esca/Marcus)

Unfinished - The Magnificent Seven Jane Eyre AU (Goodnight Robicheaux/Billy Rocks)

Unfinished - Papa was a Rodeo (Guardians of the Galaxy, Youndu/Kraglin)

Unfinished - Like its going out of fashion (Naruto (god help me) Kakashi/Iruka)

Unfinished-Eddie/Richie fix it (It 2018, Eddie/Richie)

Unfinished - Accidentally in Love (Batman (Nolan) Bruce Wayne/Jim Gordon)

Unfinished - Accidentally Married (Pacific Rim, Newton Geizler/Hermann Gottlieb)

tagging: @inkformyblood @poemsingreenink @iwritesometimes @tramstrams @lazaefair @harvestingred @northstarfan @keycchan

#fanfiction #wip #The Magnificent Seven (2016)#the untamed #Pacific Rim #the eagle #Jane Eyre #like digging through the fossilised layers of stranded fic #anything labelled unfinished probably wont be #the rest I hold out hope on #I have kept back some of the more embarrassing attempts

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chiveburger · 5 years

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top 5 recipes you want to try

youtube

these are so fucking cute! I don’t think I’m ever gonna have the patience to make this, let alone make it THAT pretty but I can dream about doing so. I love zem this recipe is honestly so cute

youtube

I’ve always wanted to attempt making a choux pastry mainly because it reminds me of the hong kong pineapple bun which is something my dad loves. I never knew how they got the texture on the top until I watched these videos but AGAIN….. my patience does not mix well with this

youtube

one of my all time favorite videos from miss honeykki… I love shrimp AND cream cheese so I think about this video a lot and want to make it really often. I see it and immediately want to go to the market and buy the ingredients and it looks relatively simple but I’m gonna be the ONLY person in the house eating it so…

youtube

OKAY!!!!!!!!!! I love love love gamja jeon SO much and I’ve actually made this recipe before but definitely not as nicely as this. I really need to go to a traditional korean restaurant and get this or get my korean friends to make it for me. It’s one of my favorite foods………

youtube

this is liderally the most simplest recipe and I can make it tomorrow but I just haven’t for some reason. I honestlee think it’s so much better than scallops wrapped in bacon because it’s less heavy and I can make scallop & shrimp garlic fettuccine with them instead!!!!! win win. I just like how simple this is lol

#fude #HEHEHEHEH #dvaplavalaguna

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chefsland · 2 years

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🍽• • • Xmas sweets 🎄🎅🎄 (pudding and brandy cream deer, black forest, cherry griotte choux, cinnamon and orange cake, Tonka bean Xmas ball) • • • ❤Like 🚀Share 📲Save 🧑‍🍳 ~ Chef @francois.delaire 👏 ___________________ 📸 All rights & credits are solely to the owners(s) 📌 Stay tunned for news & new content 👇 👇 👇 👇 👇 @pinchef.io ~ @pinchef.tr ~ @pinchef.ru : : : #instagood #instagram #instafood #instachef #food #eat #miami #newyork #california #austin #paris #london #foodie #foodporn #privatechef #chefslife #christmas #foodie #restaurant #gastronomy #luxury #finedining #plating #reels #video #art #yummy #eats #hungry #holiday (at Hong Kong) https://www.instagram.com/p/CX3aF5JIxWh/?utm_medium=tumblr

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jetsoday · 3 years

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[香港著數優惠]朗豪坊 Langham Place x ThursGiving 人氣食肆及特色食品限時 50% OFF 及買 1 送 1 優惠 [優惠期限 2021 年 4 月 15 日]

[香港著數優惠]朗豪坊 Langham Place x ThursGiving 人氣食肆及特色食品限時 50% OFF 及買 1 送 1 優惠 [優惠期限 2021 年 4 月 15 日] https://www.jetsoday.com/%e9%a6%99%e6%b8%af%e8%91%97%e6%95%b8%e5%84%aa%e6%83%a0%e6%9c%97%e8%b1%aa%e5%9d%8a-langham-place-x-thursgiving-%e4%ba%ba%e6%b0%a3%e9%a3%9f%e8%82%86%e5%8f%8a%e7%89%b9%e8%89%b2%e9%a3%9f%e5%93%81.html #LPromotion【#ThursGiving 首周必搶︰人氣食肆及特色食品限時50% OFF及買1送1優惠】朗豪坊ThursGiving感謝祭開鑼喇~ 嚟緊連續4個禮拜，近50間人氣食肆同商戶將會逢星期四輪流推出驚喜限定優惠！今個星期四（4.15）就由 #Godiva 、 #IsaacToastHongKong 同 #texasburgerhk 等多間餐廳及特色食品專門店打響頭炮，率先放送50% OFF及買1送1禮遇！各款優惠只限時1天，仲唔快啲睇睇以下優惠內容，然後嚟朗豪坊賺盡佢？ CHEZ CHOUX 西樹泡芙︰B2 SHOP 03 GODIVA Chocolatier (Asia)：B2 SHOP 19 Isaac Toast Hong Kong：L4 Food Court Marks and Spencer︰B2 SHOP 25 Morozoff HK：B2 SHOP 41 NeNe Chicken Hong Kong ：L11 SHOP 30 Passion：L4 SHOP 11 星嚼：B2

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justacollegeblog · 5 years

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Food Theory #1

Hello hello! My name is Skye and this is my first blog.. for this class.

So I don’t exactly have a reason why I want to be a chef. Three years ago before I began attending Gbc I honestly had no plan or path I wanted to take after high school, kind of why I stayed for a fifth year even. It was only months before when we had to... apply for college was when I decided to go into culinary. It was when I began baking and making sweets for my friends gathering out of curiosity and watching a whole lot of food network episodes like cake wars, chopped, diners, drive-ins & dives, ace of cakes and more. I’d like to say I’m a creative person but I’m not talented when t comes to drawing and all (I’ve tried). I feel like being a chef is another way for me to be creative. Also it brings me joy seeing an awe reaction from my friends and family when I show them what I’ve made.

This was taken in Hong Kong by me, it was a little shop called Choux I believe and they sold large filled cream puffs mostly.

At the moment I guess you can say I’m working in the industry but no directly in it. I’m currently working as a server at the banquette hall so in a way I see an aspect of the culinary industry since a banquette all kitchen works differently compared to a restaurant kitchen.

If you ask me I don’t really have a personal philosophy with cooking since I’m still a rookie and all but if I have to pick one or start off with a vague one as I build onto it with experience I’d say to not be afraid to try something different and put a new spin on something familiar.

https://www.facebook.com/duffgoldman/

“The great thing about cake is it doesn't feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they're decorating cakes... That's the magic right there.” - Duff Goldman

Not much if an active blog follower so I quickly googled food blogs to immediately find a few accounts that has caught my attention which I quickly followed on Instagram, the one that caught my attention was “Love, Cake” and what first caught my attention was “Creme brulee cream puffs” because it’s sounds interesting, a combo of two desserts! Also what draws me in the rustic, home style made baked goods that you would find at your local bakery or something your grandmother would make over the holiday.

#gbc foodtheory blog I don't know what else to put in a tag

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agnesthefoodie · 7 years

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好耐無食過咁滿意嘅Afternoon tea 😋 Mo Bar呢個最新嘅Floating Afternoon Tea Set驚喜重重，我同朋友都大讚👍🏻 Tea Set一送上已經比大大個嘅汽球吸引🎈甜點有水準不在話，估唔到鹹點驚喜更大，每款都好好食😍 鹹點有： 🔸chicken tonkatsu in squid ink bun 🔸foie gras mousse dipped in clementine jell-o & rosemary 🔸corned beef in crispy baguette with melted cheddar cheese 🔸smoked salmon quiche with spinach, feta cheese & grated parmesan cheese 🔸niçoise vegetable crown with tomato jelly & parmesan cookie 甜點有： 🔹green tea & yuzu hot balloon 🔹raspberry financier 🔹orange & dark chocolate 🔹praline cashew nut choux puff 🔹pear & ginger terrine 當然唔少得plain and raisin scones with clotted cream & preserves ▫️ Floating Afternoon Tea Set $598 . MO Bar (中環) 中環皇后大道中15號置地文華東方酒店大堂 . #agnes_中環 #agnes_香港島 #agnes_甜品 ▫️ #mobar #mobarhk #酒店 #mofoodies #香港 #landmarkmandarinoriental #下午茶 #teaset #hightea #afternoontea #🎈 #hotel #hkhotel #dessertporn #sweettooth #onthetable #beautifulcuisines #forkyeah #getinmybelly #heresmyfood #gastronomy #gastronomia #explorehongkong #discoverhongkong #hongkong #handsinframe #foodinhands (at MO Bar at The Landmark Mandarin Oriental, Hong Kong)

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gastronomerr · 5 years

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Interesting dishes with some hits and misses.

Loved the culurgione, duck taro cone, fried mackerel mousse and peanut choux

@ Infinity, pop-up at taste kitchen, PMQ Hong Kong

#fusion chinese #tasting menu

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chocolateheal · 5 years

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gianhovn · 6 years

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Gợi ý ăn ‘sạch sành sanh’ cả Hong Kong

Cẩm nang du lịch › DU LỊCH THẾ GIỚI › Châu Á › Du lịch Hồng Kông (Hongkong) › Gợi ý ăn ‘sạch sành sanh’ cả Hong Kong

09:38 19/04/2018

Cũng giống Đài Loan, Hong Kong cũng là thủ phủ dành riêng cho các tín đồ ăn vặt với vô vàn các món ăn hấp dẫn.

Gợi ý ăn ‘sạch sành sanh’ cả Hong Kong

Ocean Empire Congee: Chuỗi cửa hàng này có nhiều cơ sở ở Hong Kong, một trong đó nằm ở Yau Ma Tei. Tới đây bạn có thể thưởng thức bữa sáng theo phong cách người Hong Kong với các món truyền thống như giò cháo quẩy, sữa đậu nành.

Kam jung cafe: Quán cà phê nằm ở Wan Chai bên đảo Hong Kong là nơi bạn sẽ đắm chìm trong hương vị ngọt ngào của các loại bánh như bánh dứa, bánh gà kiểu Hong Kong, bánh trứng và bánh mỳ nướng sữa.

Tsui Wah: Cửa hàng nằm tại Tsim Sha Shui khá nổi tiếng với các món ăn điểm tâm trà chiều như trà sữa, mỳ ống thịt lợn, bánh mỳ trứng sốt, các loại mỳ thịt bò… Các quán trà chiều ở Hong Kong nhiều “như nấm” ở Hong Kong và trở thành một phần đặc trưng của ẩm thực nơi đây. Bạn có thể ghé qua các cửa tiệm Australia Dairy, Ho Hung Lee, Fuk Lee Congee, Lan Fong Yuen…

Tim Ho Wan và Ding Tai Fung: Có lẽ không cần nhiều lời để giới thiệu về hai chuỗi nhà hàng dimsum nổi tiếng châu Á này. Mỗi thương hiệu đều có rất nhiều chi nhánh ở hầu hết các quốc gia như Trung Quốc đại lục, Singapore, Việt Nam và tất nhiên là cả Hong Kong. Dimsum chính là linh hồn của ẩm thực xứ cảng thơm, bạn có thể bắt gặp cửa hàng dimsum ở bất cứ đâu trên phố. Nhưng nếu muốn check in ở một trong những tụ điểm dimsum nổi tiếng bậc nhất Hương Cảng thì hãy ghé Tim Ho Wan ở Sham Shui Po và Ding Tai Fung ở Tsim Sha Shui. Một số thương hiệu khác để bạn tham khảo như Fu Sing, Sun Hing, One Dimsum, Man Wah, Ah Shun Shandong Dumplings…

Tai Hing: Thực khách đến tiệm Tai Hing ở khu Tsim Sha Shui nên thử các món cơm thịt lợn xá xíu hay cơm thịt vịt xá xíu cho bữa trưa. Phần thịt được tẩm ướp đậm đà và khá quen thuộc với khẩu vị người Việt.

Yum Cha: Nếu thích ăn dimsum nhưng không theo phong cách truyền thống thì có một gợi ý cho bạn là tiệm Yum Cha ở khu Central với nhiều món ăn được trang trí rất dễ thương cho bạn tha hồ check in.

Mak’s Noodle: Mak’s Noodle cũng có một vài chi nhánh ở Hong Kong, trong số đó có đỉnh núi Thái Bình và khu Central. Đây là một trong số các nhà hàng bình dân được chứng nhận sao Michelin mà bạn có thể thử mà không lo “cháy túi”. Thực đơn quán nổi tiếng nhất với món mỳ hoành thánh và uống kèm sữa đậu nành.

Little Bao: Quán nằm ở khu Central, là nơi phục vụ các món bánh bao nhân thịt gà nướng, bánh bao kẹp thịt ba chỉ, bánh bao kẹp kem, nấm truffle chiên… Do cửa hàng nhỏ và đông khách nên bạn đừng quên đặt trước.

Elephant Grounds: Cửa hàng cà phê bánh ngọt dễ thương này nằm tại khu Wan Chai sầm uất, nơi bạn có thể tìm thấy các loại bánh ngọt, bánh kem và sandwich độc đáo.

Owl’s Choux và Oddies Foodies: Owl’s Choux ở khu Tsim Sha Shui và Oddies Foodies ở Wan Chai là tụ điểm cho những ai mê viên kem mát lạnh. Ở Owl’s Choux bạn còn có thể ăn thử bánh kẹp kem thú vị.

Mammy Pancake: Đến Hong Kong chắc chắn không thể bỏ qua món bánh trứng nóng hổi, thơm ngọt này. Chúng được bán ở nhiều nơi và một trong tiệm đông khách nhất là Mammy Pancake ở Tsim Sha Shui.

Yes Shun Milk Company: Quán nằm ở khu Jordan với thực đơn là nhiều loại tào phớ ngon như tào phớ đậu đỏ.

Hui Lau Shan: Đây là tiệm dành cho các tín đồ xoài bởi thực đơn có rất nhiều biến tấu của loại quả nhiệt đới này như bánh xoài, chè xoài, tào phớ xoài hay đá bào xoài. Quán nằm ở khu Tsim Sha Shui.

IVIVU.COM GỢI Ý MỘT SỐ KHÁCH SẠN HONG KONG GIÁ TỐT

1. Regal Kowloon Hotel Hong Kong

2. Royal Plaza Hotel Hong Kong

3. B P International Hotel Hong Kong

IVIVU.COM GỢI Ý MỘT SỐ TOUR DU LỊCH HONG KONG GIÁ TỐT

1. Tour HongKong 5N4Đ: Disney Land – Thẩm Quyến – Quảng Châu

2. Tour Hong Kong 4N3D: Disney Land

3. Tour Hong Kong 5N4D: HongKong – Thẩm Quyến – Quảng Châu

Theo Ngôi sao

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Montane Mansion – chung cư ‘nhìn mỏi cổ’ ở Hong Kong

***

Tham khảo: Cẩm nang du lịch iVIVU.com

iVIVU.com April 19, 2018

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foodmeupscotty · 6 years

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The plethora of talented chefs hitting our shores is quite amazing.

And it seems as if the minimum requirement to open a ‘hot’ new restaurant in Hong Kong is a chef with an impeccable pedigree and an eye for detail. Instagram ready food that’s crowd-pleasing is a must, along with an atmosphere that is hip, buzzy and oh-so-very-cool.

I’d spied some glorious food photos of a hot new restaurant on Insta a little while ago, the earthy name Beet catching my eye as well. But it was only after seeing the pedigree of Chef Barry Quek that Beet hit my list of ‘must try’ dining spots. I mean, a stint in Worlds50Best restaurant Attica from Australia, as well as time in perennial favourite of mine, Joel Robuchon; and I was totally sold.

We were catching up with usual dining buddies Alex and Aaron; it had been ages since our last outing due to travel and Christmas, and we wanted to share some BIG news (more on that another day) with them, so hitting an uber cool spot seemed…… right.

I was the first of our quartet to arrive and Beet was pretty much empty; which gave me some time to take in the feel of the dining room. All the hallmarks of contemporary fine diners were apparent – informal but cool dining, open kitchen with chefs on view and not a tablecloth on site. I also noticed that each of the placemats had a stem of wheat, which perplexed me until I figured out that it was their way of tracking who’d ordered drinks.

Once we’d all arrived and had our drinks orders under control; I casually set the scene and blasted our dining companions with our BIG news (got you wondering, right?) and they were gobsmacked….. And it meant that we were quite distracted for a while, which I think frustrated our waiters as we took ages to order.

There were numerous options on the menu, a la carte of course, but also two tasting menu options – of which we went the most expensive but still incredibly reasonably priced (by HK standards); five courses for $850.

Things happened pretty quickly once we’d ordered and a trio of small bites flew out of the kitchen; starting off with a ceviche of snapper mixed with apple on a light sweet rice cracker. There was a strong bite of the citrus that the fish had ‘cooked’ but balanced by a sweet aftertaste from the apple and cracker.

The chicken liver parfait with crispy chicken skin and grape was a big hit with the table; presented on a slice of log, the creamy parfait was sweet and delicious. The parfait was sitting on a crumbly biscuit that offset the creaminess of the key ingredient, crunch chicken skin further adding texture to the palate.

Last was the gougeres (French cheese puffs), which didn’t look amazing on the plate but were warm balls of love; the gooey soft cheese inside the choux pastry had a subtle bite and the shredded cheese on top just added to the overall sweet/savoury hit of the small bite.

Amuse Bouche done, the first course of the tasting menu quickly followed; the Geoduck was a dish which was universally (well, at least at our table) criticised. We all thought that the dish looked lovely, the vivid green colours contrasting against the simplicity of the white bowl. But we felt that the main ingredient overpowered the dish, was a little too fishy and was missing some seasoning. I quite liked the soupy whey that made up the base of the dish and the edamame was nice, but the slightly chewy geoduck (a big clam) didn’t hit the mark for me.

It was the only (food) miss of the night.

Up next was the bread course. Yep, you read that right, Beet considers bread a course (as part of the 5-course tasting menu anyway). Now, I think the fresh, warm and crusty bread was wonderful; in particular, when paired with the smear of room temperature salted butter that accompanied it. We all raved about that bread and butter (which was replaced once consumed), but to be honest, a course? Really?

Sigh.

Anyway, back to reality, and our next (real) course was the Hokkaido Scallops, served with grilled corn, spring onions and a wonderful creamy foam. There was a light caramelisation to the scallops, which were large but fairly thin, and the sweetness of the scallop worked well when contrasted against the slightly crunchy corn. I couldn’t quite place the foam, but it had a lovely earthy quality to it that enhanced the flavour of the scallops and made me want to lick the bowl clean.

There was no let up on the pace of food delivery, and shortly after the scallops were consumed, our Black Label Wagyu was placed. We were never asked how we wanted our steaks prepared, a bold move by the restaurant; but thankfully, we all really loved the medium rare beef that had bags of flavour from the veins of fat that were prevalent in the beef. There is something quite delicious about that sweet fatty taste of great wagyu…. We all really loved the quenelle of onion jam that accompanied the beef, and the leek hearts provided a little bit of astringency to counteract the fattiness of the beef.

A super dish!

Dessert was a total winner, and to be honest was probably my favourite part of the meal. Hay Ice Cream was served in a bowl with macerated strawberries and a hint of basil ‘soup’ underneath. Crunchy texture came from toasted grains, which were lovely against the super creamy ice cream that had a warming flavour of hay (hard to describe the taste). However, the dessert really elevated once the strawberries were mixed with the ice cream, totally yummo.

The meal finished with an aniseed tea (ignored by myself – yuck, aniseed) and a little square jam filled ‘cake’ that was scrumptious.

We were basking in the glow of a very decent meal (especially when considering the price) when we were politely but firmly asked to pay the bill and vacate the table for the next sitting.

Now, this was a bit of a buzz kill, primarily because at no stage during the booking process, being seated or during the meal, were we advised that we would need to leave by a certain time. Let me be clear, I have zero issue with this practice when advised, but it’s not cool to find out minutes before the table is to be re-used…

Anyhow, the minor quibble of the geoduck and being asked to move on aside; we really enjoyed our meal at Beet, there was a slight Nordic feel to the cuisine, which is obviously very ‘now’. I enjoyed watching the kitchen throughout the meal and we found the service to be really friendly during service.

I tell you, Beet will be a place that I’ll be going back to. You should get along and check it out yourself, but just check what time you need to give back your table…

https://www.beetrestaurant.com

@FoodMeUpScotty

There is a lot to like about new restaurant, Beet; earthy and raw and tasty! The plethora of talented chefs hitting our shores is quite amazing. And it seems as if the minimum requirement to open a 'hot' new restaurant in Hong Kong is a chef with an impeccable pedigree and an eye for detail.

#Award Winning #Central #Fine Dining #New #New Casual #Nordic

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