Yuanshan delights from Taiwan

Grand Hill Taiwanese Restaurant was one of the early Taiwanese restaurants in Hong Kong before the Taiwanese trend hit HK.
The menu was quite interesting because it offers Taiwanese food as well as local fare.
It was my first time dining there so I let others order because I didn't know what to order.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Keelong cuttlefish ball soup:

This was a thick soup with a nice appetizing vinegary flavour and springy cuttlefish patties in the soup.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy intestines:

I didn't try the intestines but the cubes of blood curd were silky and spicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Taiwanese vermicelli:

The vermicelli was light and filling tossed with lots of dried shrimps and cuttlefish that made it tasty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Changhua salted duck:

This was my favourite because the duck was evenly salted with a firm cured texture.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Egg yolk rolls:

The slices of salted egg in squid look really nice and pretty complemented by the green beans in it.
The egg yolks are seriously delicious and not too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chilled south African abalone:

The abalone was springy and sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ping tung style squid, chives and silver fish:

This dish had a lot different flavours going on ranging from a garlicky aroma to a fishy flavour from the dried squids and fried silver fishes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spare ribs in prune sauce:

The ribs had a sweet preserved prune taste but I found them a bit difficult to eat because they were bony.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
chinese sweet potato:

The sweet potatoes were mushy and indeed sweet with a honey glaze!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
bean curd dessert:


The bean curd dessert was amazingly silky with a mild bean flavour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
Grand Hill Taiwanese Restaurant 圓山台灣料理
1/F & 2/F, Cheung Lee Commercial Building, 25 Kimberley Road, Tsim Sha Tsui

Iced Lychee matcha from Pacific Coffee

I don’t know why I tried it but it was obviously going to be matcha mixed with Monins syrup.

Basically, it was matcha with a grassy bitter taste balanced by the sweetness and fragrance of the lychee syrup.

 It is also smart how they have used the drinks sleeve to advertise.

Steamed fish at The Food Gallery

Lobsters and oysters are now a standard item in Hong Kong buffets because it is the basic requirement that locals crave for.




+++++++++++++++++++++
For me, I have to have cheese, Indian curries and Western dishes.
Cheese!!

Curries!

Terrines and other dishes that I like!!





The variety was surprisingly good and they even had Balman bugs which were a highlight at this other buffet I tried.

The star of the show had to be the steamed fish!
There is always a huge steamed fish at most buffets but here they have a selection of fishes for you to pick which is steamed to order, so it means you have a whole fish to yourself .


My favourite fish is the seabass because the fish is delicate but the species here are quite different to the seabass in Europe.
It was great that they had mini portions of Hainan chicken with rice and Stir fried crabs too.


Desserts counter:

Stiletto heel cupcakes



Heres what I had:
A creative and appetizing soup which had tomatoes, wild rice and lamb.


My delicious steamed seabass which I had all to myself.
The fish was fresh and silky.

Next I had cheese and seafood.

For my carb cravings I had authentic Indian rice with okra curry.

To finish off I had the almond and apple pudding which was not too sweet with cakey taste and texture

Chili jam from the condiments shop.

Supplementary Information
$548 + 10% per person on weekdays
$598 + 10% per person weekends
Includes coffee or tea.
+$75 for unlimited soft drinks and juices

+++++++++++++++++++++++++++++

The Food Gallery:

Upper lobby level, 

The Langham Hong Kong, 

8 Peking Road, Tsim Sha Tsui

Singaporean in the East side of HK

This place serves Singaporean food hence it is called Pandan something in Chinese.
Went here for lunch but there was only one Singaporean dish on the menu.

It is so sad that non-Cantonese restaurants have to serve a majority of Cantonese dishes during lunch to get more customers because the locals are just too conservative on their food choices.

On the wall were some interesting dishes because the combination of ingredients were weird but this place has some hard core fans who have opened an account just to express their opinions on this place.

Tomato and mountain yam with vegetarian abalone
Lemon and pepper pork
Singaporean oyster omelette
Coconut sugar and black vinegar fish

+++++++++++++++++++++++
Anyway, tried the Singaporean chicken, which was ok but not outstanding and tried this other localized dish which was chicken with pumpkin and okra.
The chicken dish was a bit too oily and sweet but tasted ok however I didn’t like the chicken because it had chicken skin attached to it.

Finished off with the pandan barley drink, which was quite soothing and not too sweet.

Warabi mochi from Sushi Take Out

I felt like something sweet so grabbed some warabi mochi from this sushi place.
★☆★☆★☆★☆★☆★☆★☆★☆
black sugar Warabi mochi:



They were soft and sweet with a firm jelly texture covered in starchy yellow bean powder but the sweetness was a bit too sweet for my liking.
★☆★☆★☆★☆★☆★☆★☆★☆
◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎