Spring Break Eatery x Cova High Tea

Yes, my healthy plan is working just fine in Hong Kong... But really, how could one resist the variety of cuisines this food paradise offers. In this fat afternoon, my friend Jelly (Evangeline... I've always wondered why we give each other such weird nicknames) and I went to the famous Cova High Tea. The tea was in buffet style and was in the middle of the restaurant. We sat at a corner which had sofas and the environment was peaceful and comfortable (except for the little awkwardness given that it was situated in open space right in the middle of the mall). 

Salty Savor & Pastries

Fresh Fruits & Jelly

Hot Plates

Fruity Cheesecake

Black Cherry & Whipped Cream Crepe

The crepe was too thick and was not the best I've tasted, but overall, the buffet was satisfying and worth the price considering the diversity of snacks it provided (I didn't manage to take pictures of the cake section). I especially loved that it provided fruits so that I could clean my mouth with some lightness.

301, L3,
Pacific Place,
88 Queensway,
Admiralty, Hong Kong
(852)2918-9643

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And because our pet Hammy is too cute, I had to add him into this post about dessert and all that sweetness:

It's so fluffy I'm gonna die!

GAHHH... Being home just feels so good!

Spring Break Eatery x Wa-San-Mai

To start off my spring break eatery (aka stuff-myself-until-I-die-plan), my family and I went to Wa-San-Mai, one of the largest Japanese restaurants in Hong Kong. Wa-San-Mai consists of four zones, including Teppanyaki, Shabu Shabu, Sushi Bar and Cafe Zone. We mainly ate in the Teppanyaki zone. Each table had a cooking area and a personal cook who served the set we chose on the spot right in front of us. From the way he controlled his utensils and ingredients perfectly, I could tell that our cook was really skilled and had years of experience in the Teppanyaki field. Because we could communicate with the cook and ask him everything about the food (e.x. are the seafoods really from Japan), the experience felt personalized and cozy. I highly recommend everyone to try it! 

Fois Gras- fatly appetizing & one of my favs (although the process of making it is quite brutal...)! The bread added absorbed the oil (fat) of the fois gras and added a new texture to the dish. 

Scallop!

We were forced to wear bibs, which generally made us look retarded. I guess it was for our own fashion sake. Fortunately, I did drip some oil... on my bib. 

My sister with a bib, still looking good. 

Our clams were cooked inside this silver pot/bowl with wine (partly for the taste and partly for the flaming visual effect). The pot/bowl jiggled as the flames bursted into the air- somewhat entertaining to watch I must say! 

Clams- big, fresh & juicy!

Beef & Fried Rolls

Fried Rice

Fried Rice- a little bit dry. I would have loved it if he left some raw egg in.

Fried Vegetable

We then moved to the Cafe Zone to enjoy some refreshments. This design of diving the restaurant into zones was really thoughtful; it allowed costumers to choose a zone according to their appetite and added a different atmosphere to each zone.

Tofu Ice-cream- tasted like sweet Tofu/ cold creamy Tofu Flower. Apparently, all kinds of ice-creams exist nowadays. Has anyone ever tried a salty ice-cream?

22/F,
555 Hennessey Road,
Sogo,
Causeway Bay, Hong Kong
(852)2831-8989

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Swatch SUOW100

Our painting assignment this time was "whites on whites". The aim was to create a painting using the medium of acrylic that explores different shades of the color white. I chose to paint a watch I own, the Swatch SUOW 100, which proved to be a challenge because of the details it contains. Below is actually my second attempt, which I'm proud to say has came out decently and abstractly. 

A Model of Swatch SUOW100- © Google Images

Swatch SUOW100