Hong Kong Restaurant

Stone Nullah Tavern


More and more hip eateries are popping up in Wanchai, 22ships, Catalunya (yes, the review will be out very soon) and Stone Nullah Tavern. Brought to you by the group who’s behind Posto Pubblico, Pizzeria Pubblico and Linguini Fini, Stone Nullah Tavern exudes the familiar vintage, rustic feel in its interior as its older siblings but instead of serving Italian food, it serves new American cuisine. “New American” cuisine, explained by the staff, is simply bringing new twist to American classic dishes by using the freshest seasonal ingredients available in HK. Sounds promising! In response to that, we ordered some veggies to test if they can deliver that vision =)


First up was the heirloom tomato, the tomatoes were so fresh, juicy and plump and the mint and vinegar made it all the more refreshing. The choi sum with lilies and lemon, on the other hand, was pretty bad, not only was it overly salty, the choi sum was dry and “old”. The brussells sprout was done well with nutty and slightly charred smoky flavor.


The mac and cheese was ok, conchiglia, aka the shell pasta, was used instead of macaroni and it was cooked al dente giving it a really good bouncy texture. The flavor though was not as well done, the cheddar cheese added was not properly mixed so some bites were overly salty while some bites were totally bland. The rich, sticky gooey texture I was looking forward to was sadly lacking =(


While the thanksgiving stuffing with quinoa, sausage and foie gras gravy sounded every bit tempting and we couldn’t wait to dig in once the skillet arrived on our table. I wish I could say that angels were singing in the background, but this dish fell flat, it just tasted pretty much like the normal stuffing we are used to.


The grilled prawns with bottarga and black aioli were unmemorable, overly salty and the prawns were not firm like the fresh ones. We had leftovers even though it was a small dish =(


The clams were fresh and succulent, the white wine, chili sauce brought just the right dose of seasoning; we were munching on the crispy sea horse, honey comb looking crunch and when the waiter told us it’s fried cow’s stomach (tripe), we immediately dropped whatever was left in our hands. We thought that even though service was friendly, staffs were not very attentive; while we ordered, we made it cleared that there are people who can’t eat beef but they forgot to point out to us that there’s  fried cow stomach until we casually asked what it was as we were happily munching on them. The brisket, which was highly recommended, was tender and flavorful


Ovaltine ice- cream was pretty amazing, it was a platter full of different textures and flavors, the peanut butter fudge which was smooth, rich and very peanut buttery had stolen the limelight from the ovaltine ice cream which was definitely lacking in flavor, the caramelized sliced banana added a nice “brulee” texture. The dish was gone in literally 5 seconds. While we loved every bit of the peanut butter fudge, we wished the ice cream had a more prominent ovaltine flavor.


The fat kids cake was served with a lit candle, we had a quick look around the table to make sure we din miss anyone’s birthdays by accident but realized it’s just how it’s served. It was basically a stacked cake topped with creme brulee, followed by dark chocolate mousse, NY cheesecake and red velvet cake.  The pop rocks sprinkled on top gave an extra spark to the creme brulee glaze. The red velvet and the cheesecake went really well and the dark chocolate mousse was surprisingly cooperative.


Even though the dishes had been hit and miss through the night, we are hopeful that they will improve overtime. We liked the relaxed and inviting ambience, the oversized window, the semi open air concept. And since their menu is changed pretty often (depending on the what’s in season), I could pay them another visit for the new dishes and the desserts!!

Add: G/F, 69 Stone Nullah Lane, Wanchai, Hong Kong

Tel: 31820128

Open Tue-Sun 6pm-11pm. Close on Mondays.


Istanbul Eats Part III


Best Kaymak (Turkish clotted cream) breakfast – Besiktas Kaymakci (AKA Kaymakci Pando)

Since I read about Kaymak here. I just had’t been able to get the image of pillow soft looking clotted cream out of my mind. Just typing this makes me drool now..

Besiktas Kaymakci (aka Pando) has been around since 1895 and had made a name for itself by doing simple breakfast well. We stayed at the beautiful Kempinski, which is just 15 minutes walk from Pando. When we asked the concierge for direction, they were initially surprised (how did you hear about this?) and then looked really concerned. They explained that this is a very simple local breakfast place and we assured them that we knew what we were getting into. Even though it wasn’t the easiest task to get to Pando (even with maps in hands) because of the confusing address, people were just soooo helpful, we were incredibly grateful for everyone who stopped and helped us, either by pointing us to the right direction, or by helping us ask around, one even stopped and looked up the map on his phone!


Even though Pando and his lovely wife do not speak English, nor were there any menu to point at, I showed them the picture in the article, we exchanged nods and smiles and Pando went on to prepare our long awaited meal (at this point I was seriously grinning from ear to ear). When the breakfast was set before us, it looked identical to the one in the picture! And there it is! Cloud of white clotted cream soaked in honey, light and fluffy but dense and creamy at the same time, so decadent and divine. I could fly to Istanbul just for this pure indulgence 🙂

Add: Koyici MeydanI Sk,Besiktas, Istanbul, Turkey

Go early to avoid the long line

Screen shot 2013-04-22 at 11.25.37 PM

Islak Burger (Wet burgers)- Taksim Square

I know it sounds nasty, I first heard of it on Anthony Bourdain’s show and he seemed to have enjoyed it immensely. Lisa and I were just strolling along the trendy Taksim neighborhood and there it was, just like the one I’ve seen in the show, burgers staked in a glass “incubator” where they are kept warm/hot/wet.. sounds like a hot mess already.. Lisa and I looked at each other and decided to share one. OMG, you won’t believe it, soft, fluffy, chewy bun coated in bright orange garlic infused tomato sauce with juicy patty in between. The surface of it was kinda like the Krispy Kreme glazed doughnuts with sticky glaze surface but instead of being sweet, it’s savory and slightly spicy. It’s been voted as one of the best street foods in Istanbul, even though it’s been described as drunk’s best friend, it tasted every bit delicious sober!

Kizilkayalar Hamburger

Add: Siraselviler Caddesi 6, Taksim Square (Open 24-7)

I’m missing Turkey dearly at this point … *cry*



Istanbul Eats Part II

Confectionary stores in Turkey (selling lokum and baklava etc) are like 7-11s in Asia, you can’t walk a few steps without running into one, although they all look temptingly delicious, only a handful of them do it well. I was obsessive about doing my research, reading all about the best baklava and lokum in Turkey before our trip and had my fair share of tasting when I was there. The first day we landed in Istanbul, Lisa had to drag me away from baklava and lokum, I wanted to try all the ones listed on the top 10 list; Karakoy Gulluoglu, Haci Bekir, Hafiz Mustafa 1864 just to name a few. While the famous/ popular names offer a wide variety (one might ask how many variation can baklava or lokum come in, the answer is A LOT), they were not particularly outstanding. Thanks to the local blogs and friends who are seasoned travelers- these recommendations made my heart sing 😉


Best baklava-Cigdem pastanesi

Layers of paper thin phyllo pastry sheets stuffed with chopped nuts drenched in rich honey sounds every bit alluring. I dragged Lisa over to the Galata Bridge just to try Karakoy Gulluoglu but their baklava were overly heavy. Cigdem Pastanesi’s baklava was by far the best I’d tried, it was rich, decadent, moist and sweet without being cloying the pistachio fresh and crunchy… mmmmm… the amount of honey/ syrup/ butter lavished in this “small” dose of sinful pleasure has gotta be bad for you but it tasted sooooo good!

V: *about to step into yet another confectionery after devouring 3 pieces of baklava thru the day and had more lokum than any human could possibly have*

Lisa: stop!! *pulled viv away* learn to say no!!

V: *with tears in her eyes* no…  *stuff another lokum from the sampling plate in her mouth*

Address: Divanyolu Cad. 62,  Sultanahmet, Istanbul, Turkey

T: +902125268859

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Best Lokum (Turkish delight)- Egyptian Bazaar Pinar (No.14)

I read about store no. 14 at the Egyptian Bazaar which apparently has exceptionally good lokum and was determined to hunt it down. There are two sets of store numbers, one set runs outside the Egyptian (open air) and the other set numbers the stores that are actually inside the bazaar. Pinar is inside the bazaar, I bought the double pistachio lokum after sampling the first plate they handed me. Its texture was perfect! It was chewy without being tough, it was bouncy with a good bite to it. The flavor was excellent too, it was sweet without overly sugary and the pistachio flavor was very prominent. They were so good, I probably din stop eating since the minute I stepped in, and even after they wrapped up my purchase and was waiting for me to leave I was still hanging around and stuffing my face, they had to move that sampling plate away from me *blush* at which point Lisa peeled me away from the store

Egyptian Bazaar stall no 14

Open 8am-7pm Mon-Sat

Stayed at the beautiful Ciragan Palace Kempinski


Istanbul Eats Part I


Lisa, Xing and I went on this amazing trip in Turkey last fall, we visited 6 towns/cities in 12 days; experienced different landscapes, architecture and cuisine, we were greeted with the warmest smiles, seen the most beautiful sunset, had the best laughs =) Lisa’s post on Turkey inspired me to blog about the food we ate, a lot of the pictures are from her too since our official photographer takes such gorgeous pictures

Turkey’s unique heritage of having been under Roman, Christian, Ottoman empire and its strategic location straddling Asia and Europe; being the melting pot of different culture and religion gave rise to the diversity in architecture and cuisines. When people think about Turkish food, they think of kebab, yes there are kebab everywhere but there’s also a lot more to Turkish cuisine than kebab. The cities/ towns along the coast serves up some of the most incredibly fresh seafood and the use of olive, spice, herbs varies depending on the region you are in.

I’ve sent this list out about a thousand times after my trip so its good to have it documented finally:


Best Dining Experience- Matbah Ottoman Palace Cuisine

As its name suggests, Matbah serves delectable dishes from Matbah Beray (Kitchen of Sultan’s Palace); a feast fit for royalty. Food was delicate and well thought out, I would recommend the sailor cheese, honeydew melon with chopped beef, white and black pepper,raisins,almonds and rice and the lamb shank! If weather allows, I would ask for a table on the rooftop garden, excellent service and the environment inviting and comfortable; we had a great time that night.

Add: Caferiye Sokak No. 6/1, Sultanahmet 34400 Istanbul

T: +90 212 514 6151

W: www.matbahrestaurant.com

Best View-  Hamdi Restaurant. It’s not the best kebab I must admit but food is decent and this is the view you get


You can watch the sky changes from azure to orange, red and pink to purple to dark blue as you take in all the delightful mezes and kebab. The restaurant is right at the harbor front overlooking the Galata Bridge, with the Spice market being just 5 minutes away. We went there twice that trip as Lisa’s camera ran out of battery the first time we were there. Make sure you book a table on the top floor by the window as the restaurant is very popular. I had the pistachio kebab, the pistachio bits added a rich, nutty flavor to the already flavorful lamb kebabs, they brought us a few mezes to choose from while we were waiting for our mains and those were very tasty as well. We wanted to try the little lahmacun which is the Turkish version of thin crust pizza but it was unavailable =( all in all I think it was a good dining experience as service was great, food was decent, it’s in a great location and the view was fantastic


Add: Tahmis Cad KalcIn Sok No.17 Eminonu, Istanbul, Turkey (on the open square to the right of the Spice Bazaar)

T: (212) 528-0390
Web: www.hamdi.com.tr

More on the next post 😉


Pistachio Crusted Salmon Filets

Lisa and I felt like a lazy stay-in Sunday date night so we decided to make a couple of simple dishes, she was eager to try her air fryer and i wanted to make something easy, light and delicious.


The Pistachio crusted salmon filets is something I learned from my lovely friend Lo and it takes literally just 10 minutes to prepare.

Here are the ingredients

1 cup basil pesto sauce
4 (6 ounce) boneless, skinless salmon filets
1 1/2 cups unsalted pistachios, shelled, chopped


Preheat oven to 190 degrees.


Line a sheet pan with parchment paper. Spread pesto sauce over the salmon filets and press chopped pistachios into them to form a crust. Be generous with the pistachios, you want to form a good crust, any excess will just fall onto the baking sheet.


Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly under cooked so you can still see that coral-y pink trail running through the middle of the fish.

While I was marinating the salmon, Lisa chopped up the potatoes, marinated one batch with curry sauce and left another batch plain to be topped with garlic and black truffle salt.


Air fryer



The air fryer didn’t work out as well as we thought it would, maybe we need to chop the fries a little thicker the next time. It tasted a little over fried and the thinner ones were quite soggy =(

I’ve to admit that I was a little disappointed with the salmon, the oven was a little hotter than it should be and so even though the salmon was just in the oven for 10 minutes. Two of the thinner pieces were a little overcooked. The thicker pieces were perfectly pink, juicy and tender on the inside and the pistachio crust locked the moisture in the salmon while giving it roasted nutty texture and flavor.

We spent the rest of our night rubbing our tummies coz we were SOOOO full, and going through travel pictures and talking about upcoming travel plans 😉 Perfect lazy sunday night! 😉

Hong Kong Restaurant

Nam Kee H


Nam Kee has been a popular choice on our trading floor amongst the locals. It’s cheap and very tasty but I’ve always been hesitant in getting takeout from them as I’ve read reports of pest spotted in the bottom of someone’s takeout. I just couldn’t imagine the horror. So when K suggested going to Nam Kee I was like (T_T”) 

K said that Nam Kee had opened a new branch, Nam Kee H, which is supposed to be their younger and healthier line (like a designer brand :p). Stepping into Nam Kee H, I thought I’d stepped into MIX. It’s bright, clean, inviting and green! There was also little snake plant around the restaurant which is supposed to absorb harmful gas? Instead of serving soda, the Nam Kee H serves fresh squeezed juices, PERRIER!, coffee or soya milk.  


The ordering process was very easy and stress free, the menu is in both English and Chinese and guides you choosing first the soup base- tomato, vegetables and spicy & sour and then the noodle- rice vermicelli, rice noodles, udon and macaroni and you get to choose from 20 different ingredients which includes pork belly, sliced beef and vegetables.


I picked the vegetables soup which was clear, light yet tasty, the sliced beef, tofu skin, dumpling and their famous tofu skin wrapped fish spring roll. The sliced beef was tender, the tofu skin silky smooth, the rice vermicelli was bouncy; the dumplings firm, its skin al dente and the vegetables fresh and light. The fish spring roll well-seasoned and the tofu skin had a good bite to it! I just loved every slurp of it.


There’s homemade chili sauce and chopped celery, parsley and onion properly labeled provided on the table


Even though noodles in Nam Kee H is slightly more expensive than the normal branch, I think it’s well worth it. The service is great, staff are friendly, food taste healthier (as opposed to being loaded with MSG) and the environment more relaxing and comfortable =) I’m looking forward to going back for the tomato soup base!!

Address: 5-8 Queen Victoria Street
Central, Hong Kong
Phone: 2536-0626

Brunch spot, Hong Kong Restaurant

Weekend Eats- For Kee, Common Ground

Veronica and I wanted to catch up over quiet, extended brunch so we decided to go to common ground. They have expanded their menu since my last visit to include burgers!



The fresh beef burger was a delightful assembly of homemade beef patty, a slice of grilled pineapple and lettuce with homemade sauce. The bun was crispy on the outside and airy and pillow-soft on the inside; the beef patty was juicy and flavorful. A bite into the burger unleashed a barrage of flavors; the sweetness and tanginess of grilled pineapple on top of the patty, the hint of spiciness in the homemade sauce; the sharp distinct flavor of tiny cubes of chopped onions mixed in the patty (on top of giving a good crunch)..mmmmm.. The burger was every bit satisfying and pretty filling, we decided to walk it off by strolling around my hood.

We took a long detour around POHO, Nana who’s behind  the popular Teakha had opened a new place called Plantation


looks interesting from the outside with the bath tub displayed in the “frontyard”?


I love their next door neighbor; never quite figured out what they do thou (I only have a picture I took of them at night). Down the road is the Austrian cafe Loisl cafe, I love hanging out at the cafe coz it really makes me feel like I’m in Vienna!

A picture took awhile back on a visit at loisl with the Jann sisters :)

A picture taken awhile back on a visit at loisl with the Jann sisters 🙂

Brunch in a cafe in vienna last fall

Brunch in a cafe in vienna last fall

We continued down pound lane staircase to near where magnolia is, when Veronica suggested checking out For Kee, yes we were both very full from brunch but getting hot juicy satay beef sandwich sounded irresistible.


For kee is a Cha Chan Teng who had made a name for itself for its pork chop rice but what we were craving for that day was their satay beef sandwich. The aroma of freshly toasted bread, satay sauce and stir fried beef was alluring. We almost forgot about taking pictures before eating.


The beef was tender and the satay flavor was prominent without overshadowing the flavor of beef. Even though the beef was slightly oily (it is satay sauce afterall), the oil did not affect the crispiness of the bread which was toasted to perfection- it was golden brown crispy on the outside and soft and fluffy on the inside. Veronica was bummed that the miscommunication between the waiter and the kitchen cost us our caramelized onion, we could only imagine how the the smoky, sweet onions adds richness and texture to our already soul warming satay beef sandwich. Veronica said I have to come back and try their pork chop!!! After trying For Kee’s satay beef sandwich (which was delicious), I can only imagine how good their no.1 signature dish- pork chop is…. Looking forward to re-visiting when I am less stuffed!!!

For Kee
Shop J-K.
200 Hollywood Road,
SOHO, Sheung Wan

Hong Kong Restaurant, Private kitchen

Si Mangia


A friend told me about how she loved Si Mangia after having an awesome dinner at this cozy private kitchen. She told me that the chef is passionate about cooking and lived in Milano for years to learn how to cook authentic Italian dishes. I was instantly sold on hearing “passionate”, that’s really one of the key ingredients for great food!


Before going there for a 16 people dinner, I coordinated with the chef on the menu and because we have a slightly large group, he suggested that we settled on one primo and he can do two different sets of appetizer and main. I was most excited about dessert even though there were a couple of other options, I had my eyes set on tiramisu seeing that seriously no one in Hong Kong does a good tiramisu, at least not to my liking. I specifically asked for an adult version of tiramisu since everyone here seems to be very PG with the ingredients.

Si Mangia is in a building tucked in the alley opposite Sincere/ Nan Fung Tower; a couple of people got lost even though I’d attached a map and described where the entrance is in relation to the buildings around it. The interior of the private kitchen was warm and homely with a semi open kitchen for those who’d like to watch the chef work his magic.


My appetizer was the fresh fig with mozzarella cheese wrapped in paper thin prosciutto, the sweetness, seediness (no, I din mean the fig was shabby or sick, I just meant it was bursting with seeds which adds a good texture) and juiciness of fresh fig was a perfect marriage of flavors and texture with the saltiness of the proscitutto and the softness and moisture of mozzarella cheese.


The seafood pasta was good but since we waited for everyone to get their dishes before starting, mine had cooled down by the time we started. The pasta was cooked al dente with squid and shrimps. I had to add cayenne pepper powder as it was on the lighter side on flavor, perhaps it was to bring out the natural sweetness of fresh seafood in it. The shrimps were perhaps the weakest link in the dish as they weren’t firm, I left most of mine untouched.


Next up was our main, I picked the beef cheek braised in wine. It was meltingly tender, moist and flavorful, with gelatinous bits in it to contrast the texture of meat; the sauce was slightly sweet from the wine.


The moment of truth finally, the tiramisu won my heart with the perfect balance between cream and sponge cake, and the flavor of liquor was present without being overwhelming. There was also a thin layer of chocolate perhaps to balance the use of liquor. The result was a piece of heaven! I liked it so much I finished two pieces of them. The sweetened strawberry on the side was worth a mention too; it was sweet without being overly sugary, tender without being disgusting mushy and each thin slice can be eaten with the heavenly tiramisu.

The group had a great time at dinner, it was a fabulous night filled with good food, drinks, laughter and exchanges of cheesy pick-up lines. One suggestion would be to serve bread and salad before the appetizer, other than that, service was prompt, friendly and helpful. The chef had been very patient handling all my endless emails enquiring on the ingredients in each dish and how particular dish is made etc while we were drafting the menu.

503, 5/F, Cheungs Building

1 Wing Lok Street, Sheung Wan

Hong Kong

Hong Kong Restaurant



The pizzeria named “the city’s best pizza” by NY Times had opened its first overseas branch here in HK!  Led by owner and chef Mathieu Palombino, Motorino will be serving us authentic Neapolitan pizza. I was super excited about checking it out after hearing quite a great deal of raving. J and I met for early dinner around 7pm and there were pretty much no empty seats by the time we sat down. The interior of the 45-seats restaurant resembles the other branches with stripes on the walls, marble topped tables, metal chairs and the wood- burning Ferrara oven.


I had my eyes set on the margherita but I kinda want to try the Brussels sprout pizza. There are two types of base to choose from, the red and the white; red with mozzarella, cherry tomatoes and thyme while the stracciatella has cheese melted into the dough with basil tossed on top along with a drizzle of olive oil and a sprinkle of sea salt. You could do a half and half pie as long as it’s the same base, we looked through the menu to zero in something that could go with my margerita. After much debate, we decided that we’ll go for margherita and Brussels sprout even though Brussels sprout pizza is usually not serve with tomato base.


The pizza looked very promising when it arrived, thin crust with burnt bubbles on the edge and toppings slightly (hmm.. maybe a bit more than slightly)charred, reminded me of the pizza at 208 which I LOVE. However, cutting into the pizza we realized that the pizza was way too wet. Yes I get it, Neapolitan pizzas is supposed to be kinda soggy in the middle (and I LOVE it) especially with the mozzarella which makes the pizza even more moist. 208 does a pretty wet pizza to begin with and it’s all good, but this was over the limit and the pizza becomes really soggy and floppy. In fact, it was SOAKED through; I wish it were crispier on the base.


Overly soggy base

Overly soggy base

The flavor was pretty good though; there was a good balance of rich mozzarella and tangy San Marzano tomato sauce, the crispy basil leaves added a nice touch. The deep robust nutty flavor of roasted brussels sprout was an interesting combination; perhaps we should have stuck to getting the original white base for this topping. I would imagine it going very well with the smoked pancetta and mozzarella instead of floating about in our soupy tomato sauce. The charring was also too overly done on the topping, I was trying to remove burnt pieces in my mouth with each bite which really spoiled my appetite.


We decided to be more forgiving and try more dishes, we ordered the meat ball, it was flavorful and moist, there’s a bit of black pepper unevenly spread in the meat ball to bring some spiciness to it.


Onto the dessert, which is usually my favorite part- there’s a choice of Torta Al Cioccolato and tiramisu. I guess we were being overly hopeful and ordered both of them. My heart sank a little (fine, I’ll stop being a drama queen) when I saw the tiramisu, it was very obviously on the drier side just by the looks of it.  And a bite into it proved my point it was too dry and had ZERO liquor taste in it. I’m not an alcoholic but the last I checked (and I’ve made tiramisu before), there’s alcohol involved in the making of it, unless you are making one for kids.  The chocolate cake has a few grains of salt on top of the ganache topping, the dense mousse in the middle ssat neatly on top of the crunchy base. While the chocolate cake wasn’t bad, it wasn’t exciting. Yes it’s pretty ok, but if I were one of those lab mice, this cake would have been a waste of an hour of running on the treadmill.

Pru and Benson were at motorino when we were there and they too were not impressed with the food as well; but couple of friends went just yesterday and thought their pizzas were really good. They had the brussel sprout pizza in its original base and thought the flavors were unique and tasty and the crust crispy and chewy all at the same time. Alright alright, maybe it was an epic off day for them when I ate there. I’m happy to revisit and just to see why people are raving so much about it.


14 Shelley Street,

Soho, Central

+852 2801 6881

Open seven days a week from 12:00pm – 12:00am

Brunch spot

Green Waffle


Green waffle is one of my favorite spontaneous brunch spots, those who know me will know that I like to make lists and plan my days weeks in advance (making reservation way ahead, study their menu etc). But occasionally I leave a few empty spots here and there. And it’s on those days that the “no reservation” policy comes to my advantage! Lisa and I were both having really lazy morning, lazing around the house; we were supposed to eat at 12 but didn’t end up meeting till 1:30.


The wait at green waffle was surprisingly short, we were seated within 5- 10 minutes. I like the casual vibe, the open coffee bar and the American diner sofa booths go well with the comfort food it offers. Their menu is loaded with hearty breakfast choices, from the usual omelette, pancakes, egg benedict and the likes to sizzling skillet, and I love that they have quite a good selection of waffles. You can even customize your perfect waffle dish with their selection of toppings, sides and different ice cream flavors. Even though I examine the menu every single time, I always end up ordering the same thing- the berries delight with green (pandan flavor) waffle; Lisa was deciding between getting pancakes or getting something savory. There are a few options on the menu which offers both sweet and savory but she picked the spicy tomato and sausage skillet in the end.


I was gonna make my own toffee or salted caramel sauce for the waffle (-_-“) yes, I take my food very seriously and…. Yes.. I’ve done that before **sad**. BUT, I was too lazy to do it that morning and opted for the caramel ice cream to go with my waffles instead. The pleasure of eating green waffle is on the first bite, after you first cut open the waffle and the aroma of panda leave rushes to your nose. Surely the waffle can be fluffier but honestly there is really no place in hk that does waffle/ pancakes right. I wonder if it’s coz buttermilk isn’t readily available (buttermilk is one of the ingredients for making fluffy pancakes). Anyways back to the waffle, Lisa watched with slight disgust at my dorkiness as I divided my ice cream evenly so each small square in the waffle gets a chunk of ice cream. The contrast between the cold, slightly melty ice cream and the warm, crispy surface of the waffle was heavenly. The caramel ice cream also went very well with the sliced bananas.


Trying to smile with food in my mouth :p

Trying to smile with food in my mouth :p

Lisa found her skillet far from faultless, while it looked decent with the poached eggs piled on top of the mixture of potato cubes, onion, sausage and cheese.  We were slightly disappointed as she cut into the eggs on top, we were expecting runnier egg yolk but they seemed to be slightly overcooked. The small cubes of potatoes were crispy on the outside and soft and hot on the inside. In the perfect world (Lisa was really missing NYC at that moment), the potatoes could have been more “burnt” to give an even crispier texture; the onions could have been caramelized and the skillet loaded with cheese. The cheese was a little on the thin side and the gooey, cheesy effect we were looking for with the ideally runny eggs and cheese overload was sadly not realized.


Despite the critique, the food was very decent compared to the popular brunch spots like the Brunch club and Oolaa where food is crappy and you really pay just for the vibe. The unpretentious and relaxed ambience at Green Waffle put us at ease on a lazy Saturday and we had a great time catching up!

Shop 3, G/F, Kar Ho Bldg,

35-39 Graham St, Central,

 2887 9991.

 Mon – Sun 11.00am -11.00pm.