eat.shop.love.explore Hong Kong Day 02: Love Letters to the Peak

A recent addition to The Peak.
Yes, an addition place where one can share their message.
Now.. yes, Say I love you at The Peak.



L.O.V.E, LOVE.. love and love!
How can I not love such a beautiful place..

Now, I have actually left my love note at The Peak.
Have you? Which is mine you ask?

Yes, the cousins of course must leave their mark at The Peak!

Haha… and the best picture, of course goes to the newly weds!
Aren’t my cousin and his hubby cute!
Awww… how sweet :)

Well, when it comes to cam-whoring.. I’ll surely not miss out!

So yes, this is our messages. Think you will manage to find ours?
Or have you placed yours?




Posted by by velverse at April 10th, 2014
(versemark Family Ever After, Happy Ho! Ho! Ho! Holiday, Hong Kong)
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eat.shop.love.explore Hong Kong Day 02: I Peak You

Wee.. you know you are almost nearing the top when you see more and more pictures of The Peak Tower.
To be honest, I quite like the poster regardless what other may think.

Address:
Sky Terrace 428 (凌霄閣摩天台428)
Shop 302-3, 3/F,
The Peak Tower,

120 Peak Road, The Peak,
Hong Kong
Telephone Number: (852) 2849 0668
Website: http://www.thepeak.com.hk/
Opening Hours: Monday to Friday – 10.00am to 11.00pm, Saturday, Sunday and Public Holidays – 8.00am to 11.00pm

But yes, you know you reach when you saw.. the breathtaking Hong Kong cityscape view.
All the high skyscraper buildings.. it’s really beautiful.
Yes, for those who know me well, they would know that I always prefer a concrete jungle.



But it’s just quite unfortunate each time I visit The Peak, it’s always during a foggy season.
Don’t think I actually had a picture of the Hong Kong cityscape which is crystal clear.
Then again, I’m not complaining. I still find it beautiful :)

LOL.. each time I came to this place, I can’t help but to notice this place.
I mean not like anyone will miss it out.
And I bet it’s in at least 98% of the tourist’s photos.

But yes, even at it’s most foggy moments.. I still love the beauty of this place.
It’s quite interesting and lucky HK people are.
Sea and concrete jungle. Both my favourite at the same time.

 

What else to do at the peak aside from taking photo you ask?
Take a deep breath and enjoy the good scenery.
Yeah baby… pretty!




Posted by by velverse at April 6th, 2014
(versemark Happy Ho! Ho! Ho! Holiday, Hong Kong)
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eat.shop.love.explore Hong Kong Day 02: The Madame Tussauds

Ah, we finally arrived at The Peak Tower.
You really can’t miss this exit.. since it’s the only one.
And you are quickly greeted by the giant mechanical wheels.

Address:
The Peak Hong Kong (香港山頂)
The Peak Tower,

120 Peak Road, The Peak,
Hong Kong
Telephone Number: (852) 2849 0668
Website: http://www.thepeak.com.hk/
Opening Hours: Monday to Friday – 10.00am to 11.00pm, Saturday, Sunday and Public Holidays – 8.00am to 11.00pm

In due of time, we didn’t really went out and took pictures of The Peak Tower itself.
Yeah, been there and done that probably a few years ago.
And the focus this time is more of bringing my other cousin for a quick pit stop.

While walking upwards towards the Sky Terrace 428, I can’t help but to notice something interesting.
Yes, you can actually Post Love to the Future.
You can actually send in a postcard to your loved ones in the future dates.
And The Peak will help you send it out on time.
Pretty cool huh? Yes, more details here

You know you are half way up to the tower when you start meeting stars.
Yes, I’m not kidding you. You’ll be greeted by star studded celebrities.
Depending on the season, you might meet celebrities from Andy Lau to Kelly Chan, Bruce Lee, Jackie Chan and even Miriam Yeung.

Haha.. where is this place you might ask?
It’s without further delay let me introduce you to Madame Tussauds Hong Kong.
And guess who is waiting for me this time?

Address:
Madame Tussauds Hong Kong (香港杜莎夫人蠟像館)
Shop P101, Level P1,
The Peak Tower,

128 Peak Road, The Peak,
Hong Kong
Telephone Number: (852) 2849 6966
Website: http://www.madametussauds.com/HongKong/
Opening Hours: Monday to Sunday and Public Holiday – 10.00am to 10.00pm

LOL! Yes, of course it’s gotta be the mega superstar Bruce Lee himself and Kelly Chan.
Go Kelly! Go.. after all, we both have the same surname. Haha..



Kelly said.. come give me a hug Mandy.
Awww.. don’t be shy!
OK Kelly.. since you insisted :)


Posted by by velverse at March 28th, 2014
(versemark Happy Ho! Ho! Ho! Holiday, Hong Kong)
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eat.shop.love.explore Hong Kong Day 02: Tram in Hong Kong

We carried our warm bodies to the highest point in Hong Kong Island, The Peak.
Yes, it’s a must do touristy thing in my opinion.
Really? You asked. And the answer.. is a definite yes from me.

How exactly are we going to get there you may ask?
No.. no.. I’m definately not walking up.
Not from the very bottom at least.

And no.. no.. I am not that posh to drive up or being driven up there.
Like said earlier.. as a tourist myself. I of course did the touristy thingy.
Which yes, I took the  tram. The Peak Tram is rich with history, going back all the way to 120 years.
And what better way to really experience the different means of transportation in Hong Kong!

Address:
The Peak Tram (山頂纜車)
Peak Tram Lower Terminus,
33 Garden Road,
Central,
Hong Kong
Telephone Number: (852) 2522 0922
Website: http://www.thepeak.com.hk/
Opening Hours: Monday to Sunday and Public Holidays - 7.00am to 12.00 midnight
Getting to The Peak Lower Terminus: Download PDF Guide Map

Now yes, who are we kidding if we have no photo pose moments at such an iconic place in Hong Kong.





And yes, the queue was not that long, since we are there quite early.
But for sure the crowd is building.
If you think this is packed already, you have not seen worst.

We missed the earlier tram. But it was not entirely a bad thing.
At least we are at the front of the queue.
It isn’t such a long wait since the frequency of the trams are about every 10 – 15 mins.



Hip hip hooray! The tram has finally arrived.
Everyone is ever excited. As can see, there are many people who will just push their way to the front
From me being at the front to many others cutting their way in.
Some hoping to jump on board faster.. some with their big iPad or camera trying to get a view of the tram.

Why the rush people.. why?
We are on holiday! And we’re supposed to take it slow and relax.
I know the tram won’t leave me behind! I just know.

Now boys and girls, let’s sit back and enjoy the ride.
Let’s go!


Posted by by velverse at March 25th, 2014
(versemark Cuz power!!, Happy Ho! Ho! Ho! Holiday, Hong Kong)
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Food-ictionary: Spinach in Superior Broth

Spinach Egg Drop Soup with Salted Egg

Spinach in Superior Broth
Alternative Name: Spinach Egg Drop Soup with Salted Egg
Chinese Name: 上湯莧菜
Pinyin: shàng tāng xiàn cài
Jyutping: soeng5 tong1 yin6 coi3

Spinach in superior broth is prepared using spinach, meat and egg cooked in superior broth. Superior broth  is a dark tan broth made from chinese preserved ham, pork, and chicken that has been slowly simmered. Depending on preference different type of meat such as pork or chicken are cooked together with spinach in the superior broth. The dish is finished by adding a thin stream of beaten eggs to the boiling broth before it is served creating thin strands of cooked egg that float in the soup.

In other variation items such as wolf berries, century egg and salted egg are added to the dish.


Posted by by velverse at March 22nd, 2014
(versemark Cuisine - Chinese, Dishes - Egg, Dishes - Soup, Dishes - Vegetables, Food-ictionary)
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eat.shop.love.explore Hong Kong Day 02: Porridge of love

Good morning Hong Kong!
Ah.. it’s really a wonderful feeling walking in the cold early morning.
Even better after the late and filling dinner/supper yesterday.
Yes.. we really need to walk it off before more food.

So where exactly are we going to?

Yes, that’s right. We’re heading to Lockhart Road (駱克道), Causeway Bay.
I just love the patterns that is created on the road… just so abstract.

Oh I just can’t have enough of the stipres.
They are just too pretty. Makes me want to find a matching shirt too. Hehe!

While walking is really not my thing, but yes.. I will still carry on.
Especially when I can smell the food. So near around me.

So where am I exactly? And what’s cooking?
Yum yum.. something light, something local.

Address:
Ocean Empire Food Shop (海皇粥店)
Ground Floor, No. 472 Lockhart Road,

Causeway Bay,
Hong Kong
Telephone Number: (852) 2891 1902
Website: http://www.oceanempire.com.hk/
Opening Hours: 7.00am to 2.00am

You know you are at the right congee place when you see deep fried Chinese crisps such as hot puffy sesame balls, chinese crullers.

Sesame ball is just madness.. the chewy and sticky texture is simply out of the world.
Even better with the crispy outer layer and the fragrance of the sesame seeds.

My favourite dish of all times. *drool*
Yes, while pan-fried white radish cake may look like a simple dish, not many succeed in impressing me.
Nothing much to shout about for this and a little longer pan frying will be good.

Hot lemon tea goes a long way in warming the body and soothes the throat during the cold days.
Ahhh.. yes, refreshing indeed.

Love, love and more love. It’s really a simple dish combining both the steamed chinese rice noodle roll and chinese cruller.
But I still wonder why it’s not commonly served in Malaysia since we sold both things separately.

How can we miss out lean pork and century egg congee.
It’s one of the most commonly eaten congee especially in the morning and widely sold together with dim sum!
Yum.. anything with century egg is a go for me!

This is quite a new combination for me.
Thinly sliced fish with peanuts. I mean normally I would have peanut and lean pork.. never fish.
Quite light and sweet. Very much to my liking :)

Now yes.. eat, eat and eat.
We’ll have to keep walking after this.

Ah.. *rub tummy* I am a happy little girl.
Ready to explore the world!
Go.. go.. go!


Posted by by velverse at March 22nd, 2014
(versemark Cuisine - Chinese, Dishes - Congee, Dishes - Dim Sum, Dishes - Pork, Dishes - Snacks, Drinks - Tea, Food-ictionary, Happy Ho! Ho! Ho! Holiday, Hong Kong, In the Mood for Food, Restaurant Hopping)
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Food-ictionary: Fish Ball Soup with Seaweed

Fish Ball Soup with Seaweed

Fish Ball Soup with Seaweed
Alternative Name: Fish Ball and Seaweed Soup 
Chinese Name: 紫菜魚蛋湯
Pinyin: zĭ cài yú dàn tāng
Jyutping: zi2 coi3 jyu4 daan2 tong1  

Fish ball is one of the most popular  and representative street foods of Hong Kong cand could be traced back to 1950′s. In general there are two types of fish balls sold in Hong Kong – white and yellow fish balls. The basic ingredients to create fish balls are fish and flour. Seasoning and flavourings such as salt and sugar are also used to give more flavour. The ratio of fish and flour depends very much on the type and quality of fish balls.

The yellow fish balls are normally smaller in size and are made from cheaper fish meat compared to the white fish balls. White fish balls on the other hand are larger in size and made with only fish and are boiled till done. As a result of this cooking method, these fish balls are white in color.

Fish ball can be served in hot soup and normally with a dash of seaweed to add more flavour to the soup.


Posted by by velverse at February 22nd, 2014
(versemark Cuisine - Chinese, Dishes - Seafood (Fish), Dishes - Snacks, Dishes - Soup, Food-ictionary)
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Food-ictionary: Brown Sugar and Red Bean Sticky Rice Pudding

Brown Sugar and Red Bean Sticky Rice Pudding

Brown Sugar and Red Bean Sticky Rice Pudding
Alternative Name: Sticky Rice Pudding, Red Bean Pudding, Bowl Pudding Cake
Chinese Name: 砵仔糕
Jyutping: but3 zai2 gou1

But zai gou (also spelled according to different Cantonese pronounciation such as put chai ko or bood chai ko) is a traditional steamed Chinese pudding cake that is a very popular street snack in Hong Kong originally sold in push carts. It is a type of sticky rice pudding cake at the size of a palm and is sweet in taste. It is mainly served like an ice pop held up by two bamboo sticks.

It has a soft chewy texture and takes the shape of the molded shape, mainly of a small porcelain bowl of aluminum cups. The pudding cake is mainly made from different types of steamed sugar and sometimes with different type of beans such as red bean.

The different variety of sticky rice pudding includes: plain white steamed sugar, brown sugar, plain white or brown sugar with red beans.


Posted by by velverse at February 20th, 2014
(versemark Cuisine - Chinese, Dishes - Dessert, Dishes - Pudding, Dishes - Snacks, Food-ictionary)
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Food-ictionary: Fried Rice with Luncheon Meat and Kailan

Fried Rice with Luncheon Meat and Kailan

Fried Rice with Luncheon Meat and Kailan
Chinese Name: 芥蘭午餐肉炒飯
Pinyin: jiè lán wŭ cān ròu chăo fàn
Jyutping: gaai3 laan4 ng5 caan1 juk6 caau2 faan6

Fried rice with luncheon meat and kailan is a stir-fried rice with canned luncheon meat and kailan stems. Generally, overnight or leftover rice is used because moisture in the rice are lesser and fried rice will be less wet.


Posted by by velverse at January 17th, 2014
(versemark Cuisine - Chinese, Dishes - Rice, Food-ictionary)
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Food-ictionary: Lean Pork with Century Egg Congee

Lean Pork with Century Egg Congee

Lean Pork with Century Egg Congee
Alternative Name: Shredded Pork and Preserved Egg Congee
Chinese Name: 皮蛋瘦肉粥
Pinyin: pí dàn shòu ròu zhōu
Jyutping: pei4 daan2 sau3 juk6 zuk1

Lean pork with century egg congee or also known as shredded pork and preserved egg congee is one of the more famous and seen most often. The main ingredients in preparing this dish are rice, lean pork and century egg.

This simple comfort food are prepared by boiling rice with large amount of water and lean pork are added in. The amounf og water used to prepare this dish are different depending on the consistencies and the type of rice used. Boiled century eggs are peeled and cut to eights. It is then mixed in to the boiled congee and served. Depending on preference, fried chinese crullers or Youtiao are also added to the dish when served.

This congee is most commonly served during dim sum. Another common variation is to substitute or addition of salted duck eggs into the congee mixture. Sometimes, additional seasoning will be added to give congee more aroma and taste such as soy sauce, pepper and sesame oil.


Posted by by velverse at January 15th, 2014
(versemark Cuisine - Chinese, Dishes - Congee, Dishes - Egg, Dishes - Pork, Food-ictionary)
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