Friday, September 5, 2014

USING THE NEW NIKON DF CAMERA Part 1


Photography is one of my great passions, and I'm very lucky to have it become a big part of my everyday life.

For work, I shoot a variety of delicious cuisines and dishes, and I love bringing out the hard work and talent of the chef through each image. Instead of extremely clean, staged photographs, I prefer the food to look natural and tempting, bringing out the true colour, texture, and display.

I hope to draw my readers in, waking their taste buds from a single image, helping them share the experience with me. I am a true believer in trying everything once when it comes to food, so I utilize my camera in attempts to make everything I sample and enjoy into an enticing photograph.

I have used Nikon for as long as I can remember and have always loved their user-friendly cameras, which make creating the perfect images easy.

I recently test-drove the Nikon Df for several weeks and it became an amazing companion for my blog posts. I loved the retro design mixed with top-of-the-line full-frame functions.

The camera isn't overly heavy and the amazing amount of dials made it so easy to shoot in manual mode. I don't like to spend ages clicking through the menu on the screen and the Nikon Df makes minor adjustments a quick and natural process.

The 35mm lens paired with the Df captured a great amount of light and made getting the right image enjoyable. It was like an extremely superior version of my current Nikon, which is an item I can't live without.

Nikon have made the transition so simple, and it feels like using something I've always had but with greater ease and precision.

Thanks to Nikon HK for letting me test drive the camera!

Here is an example of the Nikon Df during a lunch at Beef & Liberty.










Wednesday, September 3, 2014

ARMANI/AQUA'S INFINITY CHAMPAGNE BRUNCH Hong Kong


 ARMANI/AQUA ENTRANCE

JAPANESE STATION



SASHIMI


RICE CAKE WRAPPED WITH PRESERVED RED BEAN
GREEN TEA SOBA NOODLES AND SMOKED DUCK SALAD
COLD RAMEN NOODLES WITH EGG AND FISH CAKE
SPINACH, AVOCADO AND WALNUT WITH SESAME SAUCE
SQUID, WHEAT AND CUCUMBER MISO SALAD
CHICKEN YAKITORI SALAD


SUSHI


SASHIMI


ITALIAN STATION


FRESH OYSTERS


CRAB LEGS


BABY BAY SCALLOPS, YELLOW SEMI-DRIED TOMATOES


SEARED TUNA


COLD CUTS


CHEESE


GRILLED CHILEAN SEA BASS WITH SCALLOPS AND MUSHROOM IN TRUFFLE SAUCE


ROASTED SUCKLING PIG WITH CABBAGE


WAGYU BEEF GRILL - BLACK ANGUS STRIP LOIN

SELECTION OF PETIT FOURS


We have been eager to check out Armani/Aqua's Infinity Brunch for a while and recently had the opportunity. We loved the chic ambiance of the restaurant which created a great environment for a Sunday brunch. Their appetizer buffets are separated into two grand bars, one is Japanese and the other is Italian. We loved their large sushi and sashimi selection which was fresh, perfectly presented and delicious. The antipasti offered on the Italian side were all tasty and we couldn't resist a few trips back to the fresh seafood sector which included oysters and crab legs. Armani/Aqua's Infinity Brunch includes a made to order main course and there were plenty of options to choose from. We finally settled upon the tender and mouthwatering Black Angus Strip Loin from the Wagyu Beef Grill section, the crispy and flavourful Roasted Suckling Pig with Cabbage and the Grilled Chilean Sea Bass with Scallops and Mushroom in Truffle Sauce. A definite HungryHK favourite when it comes to Sunday brunches and ideal if you are looking for classy and chic surroundings with great quality food and a free flow champagne package.





 Armani/Aqua, Shop 204-205, 2/F, Chater House, 8 Connaught Road Central, Central
3583 2828



Tuesday, September 2, 2014

BEEF & LIBERTY Wan Chai Hong Kong


 BEEF & LIBERTY

 CLASSIC BURGER
BEEF, BUTTER LETTUCE, TOMATO, RED ONION

PERFECTLY COOKED PATTY


 CHICKEN BURGER
FRIED BREADED US CHICKEN BREAST, CABBAGE SLAW, ROCKET, CAJUN AIOLI

SWEET CORN COBBLER
SWEET CORN, JALAPENO, CRUNCHY DAHL

CRAFT BEERS


Plenty of burger spots are popping up all over HK, and Beef & Liberty is one of our absolute favourites. Set adjacent to trendy Star Street, Beef & Liberty boasts a large industrial space with plenty of light and design flair. We loved the tempting menu serving everything from juicy burgers to salads and amazing craft beers. We loved their classic burger which was cooked perfectly to medium rare, and thier fried, breaded US chicken breast burger was fresh and flavourful. We also recommend a side of their spicy sweetcorn cobbler with jalapeno. Our only regret was not sampling the cookie skillet dessert that has been taunting us all over Instagram. Just another reason on the long list that will be ensuring our return.





Beef & Liberty, 2/F, 23 Wing Fung St., Wan Chai
2811 3009



Friday, August 29, 2014

HYAKU Hong Kong


 HYAKU JUICE CONTAINER

 WATERMELON CRIMSON
CELERY, CARROT, BEET, WATERMELON

 WATERMELON GREENS
CUCUMBER, CELERY, ROMAINE LETTUCE, KALE, SPINACH, PEAR, WATERMELON

 WATERMELON GINGER
GINGER, PEAR, WATERMELON

 WATERMELON WATER +
COCONUT WATER, WATERMELON, FILTERED WATER

LIME GINGER, LIME CRIMSON, LIME GREENS, LIME WATER+ (DAY 2)
APPLE GINGER, APPLE CRIMSON, APPLE GREENS, APPLE WATER+ (DAY 3)
PEAR GINGER, PEAR CRIMSON, PEAR GREENS, PEAR WATER+ (DAY 4)
HONEYDEW GINGER, HONEYDEW CRIMSON, HONEYDEW GREENS, HONEYDEW WATER+ (DAY 5)


If the thought of no food for five days gives you anxiety, but are still looking to get healthy and cleansed, Hyaku is the perfect juice cleanse choice. Instead of a strict "no chewing," only liquids policy many juice cleanses follow, Hyaku promotes healthy eating and supplementing with four nutritious juices day. Each day has a different theme and they all offer great health benefits. We loved the light and delicious juices that got us through the day, keeping us hydrated in HK's crazy hot weather, and made sure we had our fruit and veggie fix. We felt healthier, more energetic and didn't find the routine daunting or difficult. A great way to start a health kick or add to your existing lifestyle. 






Tuesday, August 26, 2014

AYUTHAIYA'S SUNDAY BRUNCH Hong Kong


AYUTHAIYA

PAPAYA SALAD WITH CHICKEN, SHRIMP, CARROT, PEANUT, GARLIC & LIME DRESSING


POMELO SALAD WITH CHICKEN, SHRIMP, SHALLOT & TOASTED COCONUT


SPRING ROLLS FILLED WITH VEGETABLES


RICE PAPER ROLLS FILLED WITH CARROTS, CUCUMBER & LETTUCE


THAI PRAWN CAKES WITH SWEET PLUMB SAUCE

 PORK BETEL LEAF WITH TOASTED COCONUT, SHRIMP SAUCE AND GINGER


THAI SATAY MARINATED IN THAI HERBS AND COCONUT


 PLA THAD PRIK THAI ON
CHILLI PEPPERCORN SEABASS WITH CASHEW NUTS & LIME DRESSING

 KHAI OB KHA NOM PANG
THAI CURRIED EGGS BENEDICT

 TAKO MANGO
TASTY MANGO AND COCONUT CUSTARD WITH SAGO PUDDING

FAK THONG SANG KAYA
SWEET PUMPKIN PUDDING WITH COCONUT CUSTARD AND PALM SUGAR


Ayuthaiya, set on busy Wyndham Street, offers Hong Kong first Thai Free Flow Sunday brunch. They have an appetizer buffet serving Thai classics including veggie rice paper rolls, satay sticks, Tom Yum soup and a papaya salad which was perfectly refreshing in the hot HK weather. After you've had your fill, you are welcome to move onto their selection of made to order main courses. We chose the indulgent Thai curried eggs benedict and the chilli peppercorn seabass with cashew nuts and lime dressing, which we highly recommend. We recommend going for their free flow brunch option, for a bargain price of only HK$288, and sample their list of cocktails and red and white Thai wines. Finish of the meal with a plate of their super fresh and sweet mango. A great treat before the start of a busy week.





Ayuthaiya, G/F, C Wisdom Centre, 35 Hollywood Road Soho, Central
3105 5055



CONGRESS PLUS Wan Chai Hong Kong


 CONGRESS PLUS




SUSTAINABLE SEAFOOD STATION
CLAMS, NEW ZEALAND BLACK ABALONE, MUSSELS, GEODUCK, WHELKS AND SNOW CRAB LEGS


36 MONTHS AGED IBERICO HAM





SUSHI AND SASHIMI


LOBSTER CLAWS WITH SOBA NOODLES


CHINESE STATION WITH FRESHLY CARVED PEKING DUCK

FOIE GRAS COOKING STATION


SAUSAGE GRILLING STATION

UNIQUE BBQ ROASTER INVENTED BY HONG KONG UNIVERSITY OF SCIENCE AND TECHONOLOGY WHICH ALLOWS SIX DIFFERENT TYPES OF MEAT TO BE ROASTED AT ONE TIME AND BE READY IN ONE MINUTE


SUKIYAKI OF HIDA A5-GRADE WAGYU BEEF FROM GIFU


THE SIGNATURE SEAFOOD BROTH
HALIBUT, COD FISH, SCALLOP, SQUID, SHRIMP AND BLACK ABALONE


ROAST BEEF


LIQUID NITORGEN TREATED FRUITY SPHERES MADE WITH FRESH FRUIT PUREE


DESSERT STATION WITH OVER 30 CREATIVE DESSERTS


CHEESE

FRUIT



If you are looking for gigantic buffet with a plethora of options including fresh sustainable seafood and a dream dessert bar, Congress Plus is the place for you. Boasting over 120 menu options there is something for everyone and perfect for big families. Their luxury items include New Zealand black abalone, snow crab legs, 36 month aged Iberico Ham and Sukiyaki of Hida A5-Grade Wagyu Beef from Gifu. We loved the fresh sashimi and nigiri section and the delicious traditional Chinese area serving mouthwatering freshly carved Peking duck and braised fish maw and dried seafood. Thier signature seafood broth of halibut, cod fish, scallop, squid, shrimp and black abalone is served fresh to order and is a treat not to be missed, as is their delicious carvery of juicy roast beef. Make sure to save room for their cake counter which rivals most cafes. The options were endless and we couldn't get enough. An ideal spot for dining with friends or family, especially if you are looking for a feast.




Congress Plus, 4/F, Hong Kong Convention and Exhibition Centre, Wan Chai
2582 7250