© 2018 by MANGO MENUS

 

 

  • Twitter App Icon
  • Pinterest App Icon
  • Wix Facebook page
  • Instagram App Icon
  • HOME

  • RECIPES

  • KIDS

  • MENUS

  • HK RESTAURANTS

  • MY HEALTH

  • CONTACT US

  • BLOG

  • Blog

  • ABOUT

    • Wix Facebook page
    • Twitter App Icon
    • Pinterest App Icon
    • Instagram App Icon
    • Facebook Basic Square
    • Twitter Basic Square
    • Google+ Basic Square
    Follow Us

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    Teas to fight cancer

    May 22, 2018

    Raw Vegan Birthday Lunch with Private Chef Tina Barrat

    February 1, 2018

    Easy Music Cake

    January 30, 2018

    Far Infra Red Sauna

    January 27, 2018

    Curried Tigernuts

    January 5, 2018

    Float On

    November 30, 2017

    Shakshuka

    November 4, 2017

    Keto Stuffing

    September 10, 2017

    Easy Kit Kat Treasure Chest

    September 5, 2017

    Please reload

    Recent Posts

    Gravadlax

    December 16, 2015

    BOOZY BARBIE - cheapest fillet of beef in HK

    June 7, 2014

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    1/10
    Please reload

    Featured Posts

    L'Atelier Vivanda & Nanxiang Steamed Bun

    December 31, 2015

     I feel slightly guilty that after weeks of declining friends' dinners in order to get to bed by 9pm and gestate for the final time, the minute I get an invitation from Foodie & Food Panda to taste signature dishes in 3 Michelin guide restaurants one evening, a new found energy propels me off the sofa. I therefore donned my (not so little) black dress and kicked off the evening at Nanxiang Steamed Bun restaurant in Causeway Bay, awarded a "Bib Gourmand" (exceptional good food at moderate prices) by this year's Michelin inspectors, in particular for these beauteous xiao long bao pictured above...

     

     

    Following this was the slow braised pork knuckle and a definite must to order. The meat fell away the bone and melted in the mouth given the long period of slow cooking. The sauce was rich and slightly sweet.

     

    Nan Xian

    489 Hennessy Road, Causeway Bay

    3690  2088


    We then moved onto L'Atelier Vivant, the slightly more casual sister and neighbour to  L'Akrame, the latter of whom was awarded 2 Michelin stars this year. We tried their signature beef, a piece of ribeye which  is air dried for 50 days then thinly sliced.

     

    This is perfectly palatable alone but they choose to serve it with a small dipping bowl of their peppery house olive oil made from Italian olives. However the real show stopper in my opinion were these pommes noisettes. No ordinary fried  potato ball, these have a light pastry exterior, a little like choux, and should really be described as potato profiteroles. There were certainly no leftovers of these.  We finished on some madeleines, some of the lightest and fluffiest I have tasted. The rest of the menu is concise but "100% French" and I look forward to trying the burger and other potato variations in the near future.

     

    L'Atelier Vivanda

    9A Ship St, Causeway Bay

    2109 1768

     

    I would love to give you a report on the third final restaurant but we started to run a little late and despite the promise of HK's finest abalone at Fu Ho,  my carriage turned into a pumpkin a little before we arrived...

     

     

     

    Tags:

    L'Atelier Vivanda

    Nanxiang Steamed Bun

    L'Akrame

    Foodie Magazine

    Foodie World

    Food Panda

    XLB

    xiao long bao

    Michelin guide restaurant

    bib gourmand

    Please reload