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Posts tagged “tsimshatsui

帝苑餅店 FINE FOODS @ The Royal Garden, Hong Kong

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We‘’d tried quite a number of patisseries in Hong Kong over the last couple of years, from those who herald from France like La Maison du Chocolat, Pierre Herme and Jean Paul Hevin, to the local names like Petite Amanda. Some were reasonably good, like Passion by Dubois but some like Paul Lafayet seem to have fallen short of something. There is a lot of room for improvement and reflection, vis-a-vis the patisserie standards of its neighbours Taiwan and Japan. Yet we remain very hopeful as the pastry scene in Hong Kong is growing increasingly exciting yet at the same time. On our most recent trip, we made a point to visit a highly raved patisserie which we’d yet to try. They have been the Number 1 choice under the “desserts” category on a local Hong Kong food guide chart for quite sometime now. Is it as good as what’s been said?


珍妮曲奇 Jenny Bakery @ Tsimshatsui Hong Kong

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We always make it a point to bring something back from our overseas trips, as an extension of our experience and adventures there. When we were much younger, it used to be frivolous momentos and souvenirs like fridge magnets, bookmarks, keychains etc… pretty much the standard tourist market kinda ware. Then we’d realised that these impractical items indirect turned us into hoarders, only to find their way into dustbins over the years. Food seemed more pragmatic in comparison, i.e. local delights which we may not be able to find in Singapore, not of the same quality, or not at the same price at least. For Hong Kong, it had always been foodstuff like traditional pastries i.e. lou po beng (老婆饼), hup tou sou (核桃酥), and gai zai beng (鸡仔饼), or good quality dried produce like mushrooms and lup cheong (腊肠). When in season, we turn to fruits like lor mai chee lychees (糯米糍荔枝) or custard apples. Earlier this year, we found out through friends something else which have been in the limelight, much favoured by tourists from Mainland. The craze seemed to have spilled over to visitors from Taiwan and later on Malaysia and Singapore as well. J got to try some through colleagues who brought back a few tins and urged me to put it on the “to buy” list for our own trip after raving much about them. Curious on exactly how good they were, there is only one way to find out…

Paul Lafayet @ K11 Tsimshatsui Hong Kong

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Hong Kong is one of our favorite holidaying destinations, having visited the place close to a dozen times over the last decade or so. Good food, fantastic shopping are just some of the reasons that draw us continually to go back over and over again, sometimes to try out new dimsum joints, or otherwise to revisit eateries and restaurants we’d been before to get our fix of good tong shuei or wanton mee. 买东西,吃东西,买东西, 吃东西… just like the advertisement by the HK Tourism Board a couple of years back.  Strangely enough, our itineraries over the last few trips have never really about hunting for pastries, partially because the days are often spent going about our usual routine “shopping circuit” from one factory outlet to other, and of course, there’s so much good authentic local food around its a shame not to do our rounds while we were there. Be it bargains hunting or cha can teng (local teahouses) hopping, there’s usually hardly enough time for anything else.

The most recent trip, just 2 weeks back, was different, we’d decided to make amendments to our usual food itinerary and shopping guide to make time to visit some patisseries and bakeries, as well as shops that specialise in baking supplies. Thankfully, many of these were “along the way” to our usual eating places and shopping spots, so not much of a detour required! Before our trip, we did some “homework” by checking up on some of the dessert places to visit. Fieldtrip reviews by fellow blogging foodies as well as online eating guides and forums like openrice provided a vast amount of information. But we have only 4 days in Hong Kong, so being concise is really the key. After some painful but necessary trimming down, we are down to a handful of pastry joints which are more easily accessible by means of time management and public transport. So here we go!

Paul Lafayet (PL), one of the patisseries in Hong Kong which I’d been wanting to visit for sometime now.  After adopting a more serious stance towards the art of pastry making, PL is a name that frequently pops up whenever I google for pastry related stuff in Hong Kong. So it would make perfect sense to visit them this time round.