Asia | Eat with Eva

Category: Asia

[HK] Highest Chinese Restaurant in the World – Tin Lung Heen [Two Michelin-Starred]

Tin Lung Heen (天龍軒) is situated in the 102F of Ritz-Carlton Hotel, Hong Kong. It has received its first star soon after the opening in 2011, and been maintaining its two-starred honor since 2012. This achievement has to be attributed to the chef Paul Lau Ping Lui, whom is regarded as one of the top Cantonese chefs in Hong Kong. Since dim sum is a must in Hong Kong, and it's such a casual thing to do with friends and family, sometimes it is okay to fancy it up.

[HK] Cafés Hopping in the Pearl of the Orient

I visit Hong Kong at least once a year because of my family. I have a love-hate relationship for Hong Kong. It's such a cosmopolitan and lively city, which I often described it as the "New York of Asia". However, the population is so dense, and with many tourists, I feel suffocate and intense whenever I stay more than 3 days. Nonetheless, I spent a week in Hong Kong with my brother this summer, and got to explore few cafés. Let's take a look...

[HK] Classic High Tea in Classy Mandarin Oriental

In my previous Le Parloir post, I have expressed how much I love high tea. It has become a tradition whenever I visit Hong Kong. In case you don't know, Hong Kong was colonized by the Britain, hence a huge part of their culture is strongly influenced by the British. Locating in the Clipper Lounge of Mandarin Oriental, the afternoon tea set is the best one I've ever had so far in Hong Kong (price-wise is reasonable too!).

[TW] “The Best Taiwan Roast Duck Restaurant” – Red Lantern in Silks Place Yilan (宜蘭晶英酒店紅樓中餐廳)

Red Lantern (紅樓中餐廳) is located at the 6th floor of the Silks Place Yilan (宜蘭晶英酒店), which is the only international 5-star hotel in Yilan County of Taiwan. Maybe some of you have not heard of Yilan. It's situated at the north of Taiwan, right next to Taipei. Yilan has been a popular short getaway destination for people living in the north. There isn't much constructions, hence the natural sceneries are still well-preserved and not so polluted. I strongly recommend a visit to Yilan (or the east of Taiwan) if you have time! Okay... Back to the main topic..

[HK] Reaching for the stars – Caprice (two Michelin-starred)

Hong Kong is definitely one of the cities with most diversity for its food scenes. From local street food vendors to Michelin-starred restaurants, and classic Hong Kong-styled eatery to prestigious western fine dining. Hong Kong is one of the places in Asia that allows you to "eat around the world" without traveling too far.

[TPE] “I’ll leave it to you” – Ten Masa (平淡天真てんまさ鮨处)

Omakase means "I'll leave it to you" in Japanese. The term is often used to refer as a type of Japanese food dining experience, where the chef presents a series of plates from the lightest fare to the heaviest, richest dishes. It comprises sashimi, nigiri, hot dishes, and dessert. The number of courses and ingredients varies depending on the price.

[TPE] Barista Championship Finalist Café – Artista Perfetto

Hidden in the small alley of Xinyi District (City Hall Exit 1), Artista Perfetto is a modern café opened by six baristas from Hong Kong. One of them is the barista championship finalist!

[TPE] Quick getaway in Eastern Taipei – Peekaboo Café 彼咖舖咖啡

First of all, I apologize for disappearing for such a long time! I've been busy with my summer internship. When I was in Taipei for the final academic conference and award night banquet, I got to visit some places during my free time. I found out Peekaboo café really last minute, and was glad that I went!

[TW] Taiwan’s “mega dumpling” – Ba Wan (肉圓)

As I've mentioned in the Xiao Zhan Du Sticky Rice Pudding's post, small eats are big things in Taiwan. Ba Wan is one of the Taiwanese foods that we can't live without. It is no doubt my top 5 Taiwanese food. [caption id="attachment_432" align="aligncenter" width="705"] Ba Wan[/caption] Ba Wan can be found everywhere, from small booth on the street to food stall in the traditional market. The taste of it varies too. Just like every family knows how to make fried rice, but they all taste differently. The "skin" or the outer layer of Ba Wan is made with rice flour, corn starch, and sweet potato starch, and stuffed with pork and bamboo shoots. The sauce is poured on top upon serving.

[TW] Xing Long Ju (興隆居) – Traditional Taiwanese Breakfast

This restaurant is opened since 1954. It is one of the oldest, classic traditional breakfast spots in Kaohsiung. It all started with my grandpa, who has to have their breakfast every single morning. The queue is always long no matter it's rainy or sunny day.

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