#like from the 茶餐廳

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[lunchcase]

Grass Jelly Tofu Flower (豆腐花) Hong Kong Milk Tea?!

Location: Kwong Fong Yuen 

Price: Yeema bought it

I’ve never heard of tofu flower milk tea before and once I did, it was like the gates of epiphany opened and I immediately had to try it. Listen. Tofu flower by itself is usually quite plain in flavour, and you need to add syrup to it for true joy to unlock. Think of it as the stones that pave the path to happiness. Grass jelly milk tea is sweet. You’re basically drinking tofu flower in an ocean of milk tea syrup. Nectar of the gods. The tofu is not only able to stand its ground, but also, somehow, or maybe I’m just tasting things, manages to tone the sweetness of the milk tea down to refrain from being overwhelming. The herbal taste of grass jelly provides hints of forest green flavours that complements the sweetness of tofu absorbed from the tea. Everything combines into a harmonious symphony of nostalgic flavours that feels like a meal from a 茶餐廳 followed by dessert from a traditional 甜品舖 from down the streets of Kowloon City, where the hot air from outside is being blasted away with arctic levels of cold from the AC, each table sits 3 different families in a circle huddled together on stools, the menu is on the walls, the cashier is yelling at the kitchen, the lighting is always washed out white, and some kid in glasses is being scolded for pouring too much syrup in their bowl. Almost. Tone down the sweetness at bit more and we’re closer.

[thesnapshotcafe]

We have provided wedding photography and videography service to this very friendly and lovely British Hong Kong bride and British groom in Mid-Autumn Festival. The weather turned a bit cooler, but the event was warm with their all families', relatives' and guests' cheerful passions and emotions. It is such an enjoyable day. We travelled to Angel, Islington and Newham in London for their wedding.

This was our another challenging wedding day with total 14 hours coverage. A typical Chinese mix British style wedding with civil ceremony and Chinese banquet, also different parts of celebration like tea ceremony, lion dance, cake cutting and party.

We started early in the morning for bride's and bridesmaids' preparation in nHow hotel in Angel with photo and video shoot. This hotel is a hidden gem in central east of the city! We really loved this artistic, quirky hotel. There are lots of fashionable designs, mixing with different lightings, modern with a sense of vintage decor… All these constructed a very nice backdrop for photo shoot. After that, we rushed to Islington Town Hall for the ceremony.

We have been serving in this town hall so many times for wedding photos and videos. We always have to rush if couples book this venue for ceremony. But this time, it was even more rush, as the place is fully booked. Different couples went in every 30-45 mins! The ceremony last a maximum 30 mins. That gave us 15 mins to finish the shoot in the Town Hall.

Our another location was The Angelic bar/restaurant where the guests enjoy the drinks reception with delicious canapés and champagne. There are even more guests here, since some of them couldn't attend the civil ceremony. It was originally planned for the groom and groomsmen to play some door games and challenges, but we had to skip it since it was running late for the schedule.

Our last venue was Yi-Ban Chinese Restaurant on Dockside Road, London. We missed this place so much. This place was closed for the whole Covid restricted period. Since they opened again in June, 2021, many couples from East Asian background, including Chinese, Vietnamese, all rushed to book this restaurant. We have also came here so many times to celebrate and witnessed lots of couples' their most important day with our cameras.

We done Chinese tea ceremony, speeches, cake cutting, first dance, toasting with guest photos and films with our couple and their lovely guests. The process was long, yet enjoyable for the family, all the guests and us. The guests praised the food and all arrangements.

We wish them the very best and a happy married life ever-after.

Feel free to take a look at their photos, highlight & feature videos on our Facebook page, our website and on our Youtube & Vimeo channel.

Thank you

我們在中秋節為這位非常友善，溫心的英國香港新娘和英國新郎提供了婚紗攝影和錄像服務。天氣轉涼了一點，但在他們所有的家人、親戚和客人的歡快熱情和情緒下，婚禮很是溫馨。這真是令人愉快的一天。我們前往安吉爾、伊斯靈頓和倫敦紐漢參加他們的婚禮。

這是我們另一個具有挑戰性的婚禮日，總共有 14 小時的服務。典型的中英混合婚禮，有民間儀式和中式宴會，還有茶禮、舞獅、切蛋糕和跳舞等不同的慶祝活動。

我們一大早就開始在安吉爾的nHow酒店為新娘和伴娘準備拍攝。這家酒店是城市中東部的一顆隱藏的寶石！我們真的很喜歡這家充滿藝術氣息的古怪酒店。

有很多時尚的設計，不同的燈光混合，現代感的複古裝飾……所有這些都為拍攝照片提供了一個非常好的背景。之後，我們趕往伊斯靈頓市政廳參加儀式。

我們已經在這個市政廳服務了很多次婚禮照片和視頻。如果情侶們預訂這個場地舉行儀式，我們總是趕急。但這一次，更匆忙，因為這個地方已經訂滿了。不同的新人的婚禮。每 30-45 分鐘便有新人進去！儀式最多持續30分鐘。這給了我們 15 分鐘的時間在市政廳完成拍攝新人肖像。

我們的另一個地點是安吉爾酒吧/餐廳，客人可以在那裡享用美味的��吃和香檳酒會。這裡的客人更多，因為有些人不能參加民事儀式。原本計劃讓新郎和伴郎們玩接新娘遊戲和挑戰，但由於日程安排延遲到了，我們不得不跳過這環節。

我們的最後去的一個地點是倫敦碼頭路的一品中餐廳。我們非常想念這個地方。這個地方在整個 Covid 限制期內都關閉了。自2021年6月再次開業以來，很多東亞傳統背景的新人，包括中國人、越南人，都爭先地預定了這家餐廳。我們也來過這裡很多次，用我們的相機慶祝和見證了許多新人重要的一天。

我們與我們的新人和他們客人一起完成了中式茶禮、演講、切蛋糕、第一支舞和敬酒。這天過程很長，但對家人、所有客人和我們來說都是愉快的。客人對食物和所有安排都讚不絕口。

我們祝愿他們永遠幸福美滿的婚姻生活。

在我們的 Facebook 頁面、我們的網站以及我們的 Youtube 和 Vimeo 頻道上查看他們的照片、精彩片段和視頻。

謝謝你

nHowhotel

TheAngelic

YiBanChineseRestaurantDocksideRoadLondon

YiBanChineseRestaurant

YiBan

IslingtonTownHall

巷弄之間

海邊婚紗照

夕陽婚紗照

不一樣的婚紗照

UKChineseweddingvideographer

liondance

Chinesebanquet

一品中餐廳倫敦碼頭路

一品中餐廳

一品

伊斯靈頓市政廳

英籍華人

英國出生的華人

英國華人新娘

英國香港新娘

英國香港

英國香港人

英國出生的香港人

倫敦婚禮攝影師

倫敦婚禮錄像師

倫敦婚紗攝影師

倫敦婚婚紗錄像師

倫敦華人婚禮攝影師

倫敦華人婚禮攝錄師

英國華人婚禮攝影師

英國華人婚禮錄像師

britishchinese

britishbornchinese

britishchinesebride

britishhongkongerbride

britishhongkong

britishhongkonger

britishbornhongkong

britishbornhongkonger

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Chineseteaceremonyset

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modernchineseweddingteaceremony

chineseweddingteaceremonyinmandarin

chineseweddingteaceremonysayings

chineseweddingteaceremonyyoungersiblings

歐洲旅拍

巴黎婚紗

自助婚紗

晒一晒我的婚紗照

不一樣的婚紗照

法國

巴黎

塞納河

艾菲爾鐵塔

婚紗照也可以很

時尚感大片婚紗照

街拍婚紗照

巴黎街拍

結婚

新娘化妝

新娘髮型

新娘化妝師

新娘造型

���妹化妝

姐妹髮型

姐妹化妝服務

奶奶化妝

婚禮化妝

晚宴化妝

註冊化妝

出門化妝

[justhongkongthings]

pork floss on plain congee … macaroni with ham … putting rice in any kind of soup … why do people spend hundreds on food at fancy restaurants when this is all you need to have a satisfying meal

[don-dake]

茶餐廳 Menu Lingo (only appli. in Hong Kong)

Thanks to @blood-bla-bla for recommending me that Cha Chan Teng 茶餐廳 Song, I finally got my fingers (and brain) motivated enough to find out more about 茶餐廳 menu items and I found this picture! ↑

Though I doubt I'll ever get to use or hear some of these terms outside of HK drama series, it's fun to peruse and try to decipher how some of these lingo (some are really funny!) came about! (^^)

I can guess some of the following for e.g. ↓

“g” stands for “guess”

“29” — 熱鮮奶 (Hot Fresh Milk) [g. “2” and “hot” sound similar, and “9 (nine)” sounds like “milk” in Cantonese]

“OT” — 熱檸檬茶 (Hot Lemon Tea) [g. “O” for “zero” sounds like one half of the character for “lemon” and “T” for (obviously) “tea”]

“2O6” — 熱檸樂 (Hot Cola w/ lemon) [g. “2” “O” (zero) and “6” sound like “hot”, “lemon” and “cola” in Cantonese respectively]

“冬T” (lit. “winter T”) — 凍奶茶 (Cold Milk Tea) [g. 冬 “winter” and 凍 “chilled or cold” sound phonetically the same]

“涼茶” (lit. “cool tea”) — 凍奶茶 (Cold Milk Tea) [g. this is just to be cheeky. Because outside of 茶餐廳, “涼茶” is a very different kind of tea! — more like a herbal tea believed to have a “cooling” effect, and I don't think actual 涼茶 is sold at 茶餐廳?]

“乃T” — 奶茶 (Milk Tea) [g. “乃” also sounds like the word for “milk”]

“孖T” (lit. "twin T”) — 兩杯奶茶 (2 cups of Milk Tea)

“齋啡” (lit. “vegetarian coffee”) — 不加糖奶 (Coffee w/o sugar & milk)

“飛沙走奶” (“sand flew and milk gone/left”) — 不要糖不要奶 (No sugar, no milk) [g. “沙” comes from “沙糖” which means “granular sugar” and this whole term appli. to all drinks that could have these]

“汪阿姐” (“Big Sister Wang”) — 熱咖啡 (Hot Coffee) [g. reference to Liza Wang, well-known HK personality, because she had a popular song called “Hot Coffee” in the '70s (I think), and I also think only people of a certain generation would use this term? I've only heard of this being used once in a drama series (from 20+ years ago now), where an older character used “汪明荃” (Liza Wang's full name) to mean he wanted hot coffee] ↓

《緝私群英》 (1997) 第六集 ↑

"雪櫃” (lit. “Refrigerator”) — 樽裝可樂 (Bottled Cola) [g. because bottled cola is a standard (or used to be — not sure if bottled cola can be found widely now) found in all fridges in 茶餐廳, so it's a given “refrigerator” means that]

“和尚跳海” (“monk jumps into the ocean”) — 滾水蛋 (Half-boiled egg) [g. because (obviously?) a monk's bald head resembles an egg and “jumping into the ocean” refers to the “egg being dunked in boiling water”]

“靚仔” (“handsome/pretty boy”) — 白飯 (White Rice) [g. because fresh steamed white rice has a glistening, “pretty” sheen to it, while 仔 (boy) sounds like 滯, which means to feel stuffed or full, and rice is seen in most Asian cultures as a main staple, to fill up on]

“靚女” (“pretty girl”) — 白粥 (Plain Congee) [g. since there's a “pretty boy”, to add a “pretty girl” to the menu seems an obvious step, and congee is seen as a “lighter” dish than rice, mirroring people's common perception that girls are “lighter” than boys]

↑ are just some examples, I'm too lazy to list down every item and try to decipher every one, some of which I'll never understand as a non-local anyway.

[crispisart]

“茶餐廳 Cha Chaan Ten” D53/365 #一日一畫challenge 回港在隔離酒店已一星期了 離開了香港這段時間 不時也會想起香港的美食 由小到大都在香港成長生活 一直都不意為意 每天接觸的事物原來是多麼難得 原來香港是這麼特別 這麼美 今天嘗試一下用新筆刷練習油畫之外 順便也宣傳一下香港的特色🇭🇰🤘🏻 It’s been a week since I returned to Hong Kong in a quarantine hotel I missed Hong Kong food so badly when I was in UK I’ve never thought about things with me everyday was so rare once you left from here for a long period of time Today I would like to try and practice oil painting with my new brush but also promote the unique characteristics of Hong Kong ✨ https://www.instagram.com/p/CQ86-PjMfdW/?utm_medium=tumblr

[style-yesnews]

 做法影片：https://youtu.be/og63JWuPKbk

材料：9個檸檬撻：(撻模頂闊6.5cm X 高1cm X 底3.5cm) 

牛油撻皮材料

75g 牛油(凍/無鹽) 1 蛋黃 130g 中筋麵粉 [Fig1 Five Rose] 20g 砂糖 檸檬吉士醬 50ml 檸檬汁 20ml 橄欖油 85g 砂糖 2 tbsp 吉士粉

1 雞蛋

1 蛋黃 步驟 1 牛油撻皮材料混合好，搓成麵糰，急凍20分鐘

2 麵糰壓扁成0.5cm厚，平均分割放入撻模內 3 麵糰撻模內壓實，急凍20分鐘

4 檸檬吉士醬用細火煮至杰身，雪凍15分鐘備用 5 牛油撻皮用攝氏185度焗12分鐘，脫模待涼 6 檸檬吉士醬放入牛油撻皮內，鋪上時令生果即可

Ingredient for 9 lemon tarts: (tart shell: wide 6.5cm X height 1cm X bottom 3.5cm) 

Tart shells 75g Unsalted butter (cold) 1 Egg york 130g All purpose flour [Fig1 Five Rose] 20g Sugar Lemon custard mixture 50ml Lemon juice 20ml Olive oil 85g Sugar 2 tbsp Custard powder

1 egg

1 egg yolk Steps

1 Mix well all the tart shells ingredient. Knead until it forms a dough.  Freeze 20 mins

2 Roll the dough until it is 0.5 cm thick.  Divide it into small pieces 3 Press the small dough evenly inside a tart mould. Freeze 20 mins 4 Mix all the lemon custard mixture and cook under low heat. Cook until it is thicken. Cool it down in fridge 15 mins 5 Bake the tart shells in oven with 185 Celsius for 12 mins. Remove it from the mould.  6 Fill in the lemon custard mixture. Top with any fruit you like.  Enjoy

飲食資訊由熱新聞提供 原文連結: 檸檬撻 更多相關內容

茶餐廳白湯

通之廚房 通之廚房 - 好友交流室 60分鐘內, 由醃肉到煮好, 有咩好煮意? 等我話你知 編輯

[aaforfun]

AaforFUN遊玩誌-2020桃園景點乳姑山茶園 白圍牆 七分醉 愛戀天空 觀天下附近

座落於龍潭與楊梅交界處、以夢幻迷人夜景著稱的乳姑山，向來是桃園賞景的熱門去處；標高390公尺的乳姑山，山形因狀似女人的乳房，當地主要族群-客家人便取了這有趣的名稱。而不管是在絕美夜色中享受眺望點點燈火的浪漫，或是白天玩味這座茶山的樣貌，都令人回味無窮。 從楊銅路上客家料理、創意甜點、自然蔬食、咖啡茶飲等數家景觀餐廳林立的盛況，不難想像乳姑山的景致有多麼值得一訪。低海拔的乳姑山因位在大漢溪的凹口處，而享有無遮蔽視野；不只是俯瞰龍潭全景、大漢溪平原，連觀音、中壢、青埔、林口都能清楚可見，能見度佳的狀況下更有機會看到台北101，每逢跨年都有不少人提前到乳姑山卡位最佳視點看煙火。不論是夕陽餘暉時，金黃陽光灑滿整座山谷，夜幕低垂時，耀眼燈火顯得奢華，不妨選定一間餐廳，以美食佐美景，讓這趟旅程CP值衝到滿點! 乳姑山因具雨量充沛、紅土地質等地理特色，造就優良的茶樹生長環境，成為桃園重要的產茶地區。而位於乳姑山，已有百年歷史的福源茶廠，所出品的台茶十八號紅茶、東方美人茶、酸柑茶等經典台灣茶，皆在國內外享有盛名。知名飲料大牌茶裏王的日式綠茶，即是出產於福源茶廠。來一趟品茶之旅，體驗採茶、揉茶，也是一種認識乳姑山的推薦遊玩方式。 Rugu Mountain, located at the junction of Longtan and Yangmei, known for its fantastic and charming night scenery, has always been a popular place for Taoyuan viewing; Rugu Mountain at a height of 390 meters, the mountain shape is like a woman's breast, the main local ethnic group-Hakka People have taken this interesting name. Whether it is the romance of looking at the lights in the beautiful night, or the taste of this tea mountain during the day, it is endless. It is not difficult to imagine how worthwhile the scenery of Rugu Mountain is from the grandeur of several landscape restaurants, such as Hakka cuisine, creative desserts, natural vegetables, coffee and tea, etc. on Yangtong Road. Read the full article

[sashimeid]

Baked Portuguese chicken rice (焗葡國雞飯)

This is my go-to order at HK-style cafes (茶餐廳) along with some milk tea! :D Although... I feel like none of the baked Portuguese chicken dishes I’ve had have ever compared to that very first one I had back at Bubble Tease at the UW plaza hahaha. I just very clearly remember visiting Waterloo during a co-op term one evening, eating dinner there, and my one friend (who was doing co-op at RIM at the time) telling me that he had been ordering that particular dish like once a week LOL. Being unfamiliar with HK-style cafes, I didn’t really know what to order, so it made sense that if my friend enjoyed it so much then I should get it too. And who knows how good it really was (especially since Bubble Tease is, well, Bubble Tease), but at the time, I thought it was AMAZING. It must have had copious amounts of melted cheese in it haha! That’s how it became my favourite 茶餐廳 dish.

It never occurred to me that I could try making this at home until a couple weeks ago, when I was looking for more recipes to make. Thanks to my friend Samantha(’s mom) for sending a legit recipe for this! :D It was actually pretty easy to make, albeit a bit time-consuming because you have to let the potatoes and carrots soften. I’m already looking forward to retrying this recipe and tweaking some parts! :)

(original recipe from Christine’s Recipes)

Ingredients:

3 lbs. (6 pcs) chicken thigh (boneless/bone-in both work, and usually skin-on; I removed the bone and kept most of the skin on), cut into large-ish chunks

Marinade

2 tbsp light soy sauce

1 tbsp cornstarch

1 tbsp sugar

1 tbsp Shaoxing wine

1/2 tsp salt

1 tbsp freshly grated ginger

pepper, to taste

Veggies

4-5 cloves garlic, minced

1 yellow onion, cut into chunks

2 Russet potatoes, cut into chunks

1 carrot, cut into chunks

1 green pepper, cut into chunks

1/2 lb (?) green beans (optional), chopped

Sauce

1 tbsp turmeric powder

1/2 tbsp cumin powder

2-2.5 cups chicken stock

1 can coconut milk

1 tbsp cornstarch + 2-3 tbsp cold water (for thickening)

Fried rice/white rice

Shredded cheese, for melting

Instructions:

Marinate the chicken in the marinade for 20 minutes. (If you, like me, forgot this step, then go to step 2. Otherwise, skip ahead to step 3.)

In a large wide pot, or a cast iron skillet, heat a small amount of high-heat oil and brown the chicken thigh pieces, starting with the skin side down. Fry in batches if necessary. Set aside.

Saute the garlic, and then the onions, until onions are translucent.

Add the chicken, and (if you haven’t already) fry until golden brown. Add the marinade seasonings here if you forgot them lol.

Add the potatoes and carrots, then add the turmeric and cumin. Fry until aromatic.

Add the chicken stock, and let the mixture simmer until the potatoes and carrots are fork-tender. Make sure the liquid covers them—if not, add some water.

Preheat the oven to 400°F, or set the broiler to high. Add the coconut milk, then make a slurry with the cornstarch and water and add it in. Stir and simmer briefly to thicken. Season with more salt and pepper to taste.

Pack rice into the bottom of a casserole dish, then pour chicken/coconut sauce on top (unless you used a cast iron skillet like I did, in which case, ignore that). Top with cheese, then broil or roast for 5-10 minutes until cheese is melted and charred to your liking.

Makes 6 servings.

[mincute]

thirty questions tag 💌

i was tagged by @hix-txpe thank u! c:

rules: answer 30 questions then tag 20 blogs you would like to know better.

1. nickname: i dont have one,,,,

2. gender: demigirl

3. star sign: leo 

4. height: i think im 165cm or smth around

5. time: 00:15

6. birthday: august 6th

7. favourite band(s):  bts, blackpink, pristin, aoa, f(x), brave girls, clc, exid, exo, beg, monsta x, up10tion, wjsn, nct127, red velvet, sistar

8. favourite solo artist: troye sivan, hayley kiyoko, taeyeon, hyuna, suran, sia, sam smith, pink, gain, ed sheeran, amber, luna, adam lambert

9. song stuck in my head: sistar - one more night

10. last movie watched: pirattes of the caribbean 2

11. last show watched: skam

12. when did i create my blog: at the beginning of 2016

13. what do i post: kpop, gay/social stuff, memes, cute animals

14. last thing i googled: how to write caribbean..........

15. do you have other blogs: if my very old one counts then yes but i dont use it  anymore

16. do you get asks:  rarely :(

17. why did you choose your url: bc i wanted something pretty n simple

18. following: 221

19. followers: 897 

20. favourite colours: blue, black, gray, lilac

21. average hours of sleep: i try to at least 7 but now as school started it will probably go to 5-6 or less,,,

22. lucky number: 7

23. instruments: i cant play but i’ve got a guitar so like i can pretend n get girls

24. what am i wearing: baggy tee n pj pants

25. how many blankets i sleep with: one thick quilt

26. dream job: hmmmm writer??? but idk, i just want to be happy and have enough money to pay rent n stuff n live. i want some quiet n comfortable job. like bookstore or smth. i dont need much tbh

27. dream trip: i wanna visit england. also id like to go on a self reflective trip,,, just me n the road. n somewhere gay too. i heard berlin is gay. also! id like to go to amsterdam 

28. favourite food: pizza, spaghetti, potatoes, chicken breasts, chicken noodle soup, pierogis, borscht

29. nationality: polish

30. favourite song now: idk man honestly i’ve got too many ok

now 20 blogs kjfhjk i hope its ok that i tag u n if its not pls let me know!

so i tag: @whaelian @lesbianblossomjimin @lesbianbts @mangotrees @yoongifocus @pastelprincejin @augustdee @intronevernind @peachixtape @twelves @lesbianyoongz @taegay @j5ope @gayhani @duraznito @biminnie @agustdior @drabbel @sunpeachmochi @01jeonguk 

[lunchcase]

Ovaltine Carton ft. Cat

My mom just bought this home yesterday saying my aunt gave it to her to give to my grandpa. There’s two, so I’m sure he doesn’t mind (also I asked, I’m not a monster to the elderly). Ovaltine is such a nostalgic drink! When we were in Hong Kong and went to 茶餐廳(casual hk diners), if I didn’t order chocolate or milk tea, I would be getting either ovaltine or horlicks. There’s always the debate over which one’s better, and personally, I’m team Horlicks, but ovaltine’s powder mix is more popular. I would get horlicks at the restaurant and we’d buy ovaltine powder for ourselves, because grandpa liked ovaltine. Grandma doesn’t really like either, but she agrees that horlicks has a stronger flavour. I live for that strong flavour. Oh! Let me do a quick survey.

Horlicks: 5 (me, Kath, Oliv, 蕙姨 who said if you’re drinking ovaltine you might as well drink chocolate milk, Crys)

Ovaltine: 6 (grandpa, grandma, 格格, Jess, Joyce, Alson)

Doesn’t know what horlicks is: 5 (Sh, Mar, Mar’s mom, YS, Alex) (apparently it is not popular in Taiwan)

I’ve never had ovaltine in a carton before. It’s always been made on the spot.

Definitely smells like malt.

Yep. This is ovaltine. Slightly sweeter than most I’ve had, but I guess they were trying to cover their bases, given that it can not be further altered like powder mixes. It’s got that familiar milky grainy texture which is nice (it isn’t grainy like scooping cheese powder in your mouth, but grainy in a fuzzy way that adds to the overall texture of the drink and evokes the imagery of malt).

Malted drinks are pretty popular in Hong Kong and - I just learned this - India, and it probably has something to do with their history of British colonisation. From what I’ve gleamed off Wikipedia, horlicks is more culturally tied to these places, while ovaltine has branched out and is relatively more well known globally. Malt milk - horlicks in particular - is seen as a night time drink in the UK, a breakfast drink in India, and a casual diner drink in Hong Kong. They’re all advertised as a nutritional supplement. My favourite malt milk would be a hot horlicks from a 茶餐廳.

[thesnapshotcafe]

Chinese Mix British Style Wedding Photography and Videography Service for Hong Kong Bride and British Groom in London, UK

We have provided wedding photography and videography service to this very friendly and lovely Hong Kong bride and British groom in Mid-Autumn Festival. The weather turned a bit cooler, but the event was warm with their all families', relatives' and guests' cheerful passions and emotions. It is such an enjoyable day. We travelled to Angel, Islington and Newham in London for their wedding.

http://www.foreverlovejourney.com/

This was our another challenging wedding day with total 14 hours coverage. A typical Chinese mix British style wedding with civil ceremony and Chinese banquet, also different parts of celebration like tea ceremony, lion dance, cake cutting and party.

https://www.facebook.com/LondonUKEuropeEngagementWedding/

We started early in the morning for bride's and bridesmaids' preparation in nHow hotel in Angel with photo and video shoot. This hotel is a hidden gem in central east of the city! We really loved this artistic, quirky hotel. There are lots of fashionable designs, mixing with different lightings, modern with a sense of vintage decor... All these constructed a very nice backdrop for photo shoot. After that, we rushed to Islington Town Hall for the ceremony.

We have been serving in this town hall so many times for wedding photos and videos. We always have to rush if couples book this venue for ceremony. But this time, it was even more rush, as the place is fully booked. Different couples went in every 30-45 mins! There ceremony last a maximum 30 mins. That gave us 15 mins to finish the shoot in the Town Hall.

Our another location was The Angelic bar/restaurant where the guests enjoy the drinks reception with delicious canapés and champagne.  There are even more guests here, since some of them couldn't attend the civil ceremony. It was originally planned for the groom and groomsmen to play some door games and challenges, but we had to skip it since it was running late for the schedule.

Our last venue was Yi-Ban Chinese Restaurant on Dockside Road, London. We missed this place so much. This place was closed for the whole Covid restricted period. Since they opened again in June, 2021, many couples from East Asian background, including Chinese, Vietnamese, all rushed to book this restaurant. We have also came here so many times to celebrate and witnessed lots of couples' their most important day with our cameras.

We done Chinese tea ceremony, speeches, cake cutting, first dance, toasting with guest photos and films with our couple and their lovely guests. The process was long, yet enjoyable for the family, all the guests and us. The guests praised the food and all arrangements.

We wish them the very best and a happy married life ever-after.

Feel free to take a look at their photos, highlight & feature videos on our Facebook page, our website and on our Youtube & Vimeo channel.

Thank you

我們在中秋節為這位非常友善，溫心的英國香港新娘和英國新郎提供了婚紗攝影和錄像服務。天氣轉涼了一點，但在他們所有的家人、親戚和客人的歡快熱情和情緒下，婚禮很是溫馨。這真是令人愉快的一天。我們前往安吉爾、伊斯靈頓和倫敦紐漢參加他們的婚禮。

這是我們另一個具有挑戰性的婚禮日，總共有 14 小時的服務。典型的中英混合婚禮，有民間儀式和中式宴會，還有茶禮、舞獅、切蛋糕和跳舞等不同的慶祝活動。

我們一大早就開始在安吉爾的nHow酒店為新娘和伴娘準備拍攝。這家酒店是城市中東部的一顆隱藏的寶石！我們真的很喜歡這家充滿藝術氣息的古怪酒店。

http://www.foreverlovejourney.com/

有很多時尚的設計，不同的燈光混合，現代感的複古裝飾......所有這些都為拍攝照片提供了一個非常好的背景。之後，我們趕往伊斯靈頓市政廳參加儀式。

https://www.facebook.com/LondonUKEuropeEngagementWedding/

我們已經在這個市政廳服務了很多次婚禮照片和視頻。如果情侶們預訂這個場地舉行儀式，我們總是趕急。但這一次，更匆忙，因為這個地方已經訂滿了。不同的新人的婚禮。每 30-45 分鐘便有新人進去！儀式最多持續30分鐘。這給了我們 15 分鐘的時間在市政廳完成拍攝新人肖像。

我們的另一個地點是安吉爾酒吧/餐廳，客人可以在那裡享用美味的小吃和香檳酒會。這裡的客人更多，因為有些人不能參加民事儀式。原本計劃讓新郎和伴郎們玩接新娘遊戲和挑戰，但由於日程安排延遲到了，我們不得不跳過這環節。

我們的最後去的一個地點是倫敦碼頭路的一品中餐廳。我們非常想念這個地方。這個地方在整個 Covid 限制期內都關閉了。自2021年6月再次開業以來，很多東亞傳統背景的新人，包括中國人、越南人，都爭先地預定了這家餐廳。我們也來過這裡很多次，用我們的相機慶祝和見證了許多新人重要的一天。

我們與我們的新人和他們客人一起完成了中式茶禮、演講、切蛋糕、第一支舞和敬酒。這天過程很長，但對家人、所有客人和我們來說都是愉快的。客人對食物和所有安排都讚不絕口。

我們祝愿他們永遠幸福美滿的婚姻生活。

在我們的 Facebook 頁面、我們的網站以及我們的 Youtube 和 Vimeo 頻道上查看他們的照片、精彩片段和視頻。

謝謝你

#nHowhotel #TheAngelic #YiBanChineseRestaurantDocksideRoadLondon #YiBanChineseRestaurant #YiBan #IslingtonTownHall #巷弄之間 #海邊婚紗照 #夕陽婚紗照 #不一樣的婚紗照 #UKChineseweddingvideographer #liondance #Chinesebanquet #一品中餐廳倫敦碼頭路 #一品中餐廳 #一品 #伊斯靈頓市政廳 #英籍華人 #英國出生的華人 #英國華人新娘 #英國香港新娘 #英國香港 #英國香港人 #英國出生的香港人 #倫敦婚禮攝影師 #倫敦婚禮錄像師 #倫敦婚紗攝影師 #倫敦婚婚紗錄像師 #倫敦華人婚禮攝影師 #倫敦華人婚禮攝錄師 #英國華人婚禮攝影師 #英國華人婚禮錄像師 #britishchinese #britishbornchinese #britishchinesebride #britishhongkongerbride #britishhongkong #britishhongkonger #britishbornhongkong #britishbornhongkonger #Londonweddingphotographer #Londonweddingvideographer #Londonpreweddingphotographer #Londonpreweddingvideographer #Londonchineseweddingphotographer #Londonchineseweddingvideographer #UKChineseweddingphotographer #preweddingphotographerhongkong #hongkongweddingphotostudio #preweddinghongkong #hongkongbridesayyestothedress #hongkongbridalmakeup #hongkongwedding #hongkongweddingdress #weddingdresshongkongonline #brideandyouhongkong #hongkongweddingtraditions #hongkongtraditionalweddingdress #secondhandweddingdresseshongkong #bestbonechinateacups #hkprewedding #chinesebridedowry

#香港婚紗攝影

#香港婚紗攝影師 #香港婚紗相 #香港婚紗照 #婚紗攝影 #婚紗攝影師 #婚紗拍攝 #婚紗拍照 #婚紗相 #婚紗照 #影樓婚紗 #影樓婚紗照 #情侶拍攝 #影樓婚紗攝影 #婚紗外影 #nHowhotelwedding #TheAngelicwedding #YiBanChineseRestaurantDocksideRoadLondonwedding #YiBanChineseRestaurantwedding #YiBanwedding #IslingtonTownHallwedding #nHowhotelweddingphoto #TheAngelicweddingphoto #YiBanChineseRestaurantDocksideRoadLondonweddingphoto #YiBanChineseRestaurantweddingphoto #YiBanweddingphoto #IslingtonTownHallweddingphoto #nHowhotelweddingphotographer #TheAngelicweddingphotographer #YiBanChineseRestaurantDocksideRoadLondonweddingphotographer #YiBanChineseRestaurantweddingphotographer #YiBanweddingphotographer #IslingtonTownHallweddingphotographer #nHowhotelweddingfilm #TheAngelicweddingfilm #YiBanChineseRestaurantDocksideRoadLondonweddingfilm #YiBanChineseRestaurantweddingfilm #YiBanweddingfilm #IslingtonTownHallweddingfilm #nHowhotelweddingphotos #TheAngelicweddingphotos #YiBanChineseRestaurantDocksideRoadLondonweddingphotos #YiBanChineseRestaurantweddingphotos #YiBanweddingphotos #IslingtonTownHallweddingphotos #chinesebridegold #Chineseteaceremonyset #Chineseweddingteaceremony #chineseweddingteaceremonydress #chineseweddingteaceremonyset #modernchineseweddingteaceremony #chineseweddingteaceremonyinmandarin #chineseweddingteaceremonysayings #chineseweddingteaceremonyyoungersiblings #歐洲旅拍 #巴黎婚紗 #自助婚紗 #晒一晒我的婚紗照 #不一樣的婚紗照 #法國 #巴黎 #塞納河 #艾菲爾鐵塔 #婚紗照也可以很 #時尚感大片婚紗照 #街拍婚紗照 #巴黎街拍

[dashlung62-blog]

Instant Pot HK Onion Chicken

Step by Step Cooking Guide

Jacky & I love to explore different cultures through taste because food means so much more than just filling our tummies with nutrients.

Food actually preserves memories & emotions, while it expresses creativity, identity, history, and culture. What’s amazing about food is its’ mystical power to transport you to other places or back to the past.

Cha Chaan Teng (Chinese: 港式茶餐廳), aka Hong Kong Style Cafes, bring us the comfort of home, the fond memories of childhood, and the taste of who we are.

We just love redeveloping classic Cha Chaan Teng favorites, like this HK Onion Chicken in Instant Pot. Sharing with you a taste of home! 🙂

Home: a place your feet may leave, but your heart will always be…

Have fun cooking & enjoy this Classic Instant Pot HK Onion Chicken!

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Print Recipe

Instant Pot HK Onion Chicken

Make Classic Cha Chaan Teng Style Instant Pot HK Onion Chicken with a few simple ingredients! Tender, juicy chicken drizzled with delicious black pepper onion sauce. Comforting super quick and easy busy nights chicken and rice family meal.

Ingredients

4 (1.5lb, 680g) chicken thighs , bone-in, skin-on

1 (210g) medium onion , sliced

2 (8g) garlic cloves , chopped

1 cup (200g) frozen mixed vegetables

½ cup (125ml) unsalted chicken stock

1 tablespoon (14.5g) unsalted butter

1 tablespoon + 1 teaspoon (20ml) regular soy sauce

1 tablespoon (15g) tomato paste

1 teaspoon (5ml) Worcestershire sauce

1 teaspoon (5g) sugar

Salt + black pepper

Pot In Pot Rice:

1 cup (230g) Jasmine rice

1 cup (250ml) cold water

Thickener:

2.5 tablespoons (22.5g) cornstarch

3 tablespoons (45ml) cold water

Instructions

Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Pat dry chicken with paper towel and season one side gently with salt + black pepper. Add in 1 tbsp (14g) unsalted butter, then quickly add in chicken to prevent the butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook HK Onion Chicken: Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix. Add browned chicken back into the Onion Sauce.

If you want to cook rice at the same time - Use Pot-in-Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water.

Close lid, then Pressure Cook: -With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release 10 minutes -Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release 10 minutes

Thicken Onion Sauce: Set aside the bowl of rice, trivet, and chicken. Bring the onion sauce mixture back to a boil using the "Saute" button. Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness. Taste and adjust seasoning with more salt (For Reference: we added 2 pinches of salt).

Serve: Add rice on serving plate, mixed vegetables on the side, then layer the chicken beside the rice, and drizzle some HK Onion Sauce on top of the chicken. Enjoy~

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Nutrition Facts

Instant Pot HK Onion Chicken

Amount Per Serving

Calories 238 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Cholesterol 17mg 6%

Sodium 718mg 30%

Potassium 417mg 12%

Total Carbohydrates 38g 13%

Dietary Fiber 5g 20%

Sugars 3g

Protein 6g 12%

Vitamin A 126.1%

Vitamin C 16.9%

Calcium 3%

Iron 10.2%

* Percent Daily Values are based on a 2000 calorie diet.

Step-by-Step Cooking Guide

Prepare Ingredients for Instant Pot HK Onion Chicken.

1

Brown Chicken Thighs or Chicken Breasts

Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes). This prevents the chicken from sticking to the pot.

Pat dry chicken with paper towel and season one side gently with salt + black pepper.

Add in 1 tbsp (14g) unsalted butter, then quickly add in the chicken to prevent the butter from burning.

While one side is browning, season the other side with more salt + black pepper.

Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

2

Saute Onion & Garlic

Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.

3

Deglaze Instant Pot

Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

4

Pressure Cook HK Onion Chicken

Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix.

Add browned chicken back into the sauce mixture.

If you want to cook rice at the same time, use the Pot in Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water (as shown in below photo).

Close lid, then Pressure Cook:

With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release for 10 minutes

Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release for 10 minutes

After 10 minutes, release remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

5

Thicken Onion Sauce

Set aside the bowl of rice, trivet, then place the chicken thighs on a serving plate.

Bring the onion sauce mixture back to a boil using the “Saute” button.

Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up (or you can heat up the vegetables on the stovetop).

Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl.

Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness.

Taste and adjust seasoning with more salt (For Reference: we added 2 pinches of salt).

6

Serve Instant Pot HK Onion Chicken

Serve the HK Onion Chicken in “Cha Chaan Teng” aka Hong Kong Cafe Style: add rice on a plate, mixed vegetables on the side, and layer the chicken beside the rice, then drizzle some HK Onion Sauce on top of the chicken.

Enjoy your Delicious Instant Pot HK Onion Chicken!~ 🙂

Tools for Instant Pot HK Onion Chicken

Optional Pot-in-Pot Rice:

Source: https://www.pressurecookrecipes.com/instant-pot-hk-onion-chicken/

[yahoohk-asiadreamtrips]

【東南亞篇】友情大考驗！帶住死黨去旅行

有人話同朋友去旅行是友情大考驗，好多時候未出發先興奮，但最終嗌交收場。想避免慘劇發生，首先要識揀目的地，小編就推薦東南亞，不但能滿足各類食玩買需求，還可以上山下海，動靜皆宜。今次就分「HEA住嘆」、「扮文青」、「至貪玩」、「食好西」4個主題介紹泰國和馬來西亞的好玩景點。

HEA住嘆

最緊要揀間靚resort，即使足不出戶，都可以同BFF一邊嘆SPA一邊傾心事。

1) Anantara Chiang Mai 鬧市中的綠洲

雖然位於清邁市中心，但有大片草坪和超長泳池，加上湄平河畔的美景，為resort營造寧靜愜意的田園氣息。Resort內只有一間餐廳，設計靈感來自007系列電影，甚有懷舊英倫風格，佈置更加入不少特工元素，最啱成班friend影相打卡。

地址：123 Charoen Prathet Road, Changklan, Chiang Mai 50100, Thailand

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Resting up at the ever incredible @anantara_chiangmai before a day full of activities tomorrow for the first day of #ThaiFitChallenge

A post shared by Official Thailand Tourism (@thailandinsider) on Mar 22, 2016 at 2:20am PDT

2) Rayavadee Resort 喀比最美度假村

藏於喀比海洋國家公園邊緣，被3個海灘和原始叢林圍繞，真正遠離繁囂。建築採用自然泰式風格，與懸崖峭壁、流水瀑布完美融合，最特別是位於天然岩洞內的The Grotto餐廳，可同時享受美食和無敵海景。Rayavadee Resort更被各大旅遊媒體評為全球必住酒店之一。

地址：214 Moo 2, Tambon Ao-Nang, Amphoe Muang, Railay Beach, Krabi Town 81000, Thailand 

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A sumptuous BBQ spread overlooking Happy Island. On offer nightly at The Grotto restaurant. Photo credit thanks to @adventuresoftroyandlaura #rayavadee #rayavadeekrabi #krabi #thailand #bbq #thegrotto #phranangbeach #dinner #sunset #romantic #bucketlist #travelgram #wanderer #wanderlust #traveldeeper #lonelyplanet #dametraveler #cntraveler #uncommontravel #natgeo #nomad #sharetravelpics

A post shared by Rayavadee Krabi (@rayavadee_krabi) on Aug 25, 2016 at 6:25pm PDT

3) Shangri-La's Tanjung Aru Resort & Spa 夕陽無限好

位於亞庇（沙巴）市區的丹絨亞路海灘（Tanjung Aru Beach），佔據絕佳位置，可以欣賞被譽為世界三大夕陽之一的超級美景。Resort每日開班教授瑜伽、太極拳和各種水上活動，客人更可乘接駁車前往同集團的另一度假村，享用各種設施，不用擔心朋友呻悶。

地址：20 Jalan Aru, Tanjung Aru, Kota Kinabalu 88100, Malaysia

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Great place to watch sunset - Tanjung Aru, Kota Kinabalu.. . Lovely 📷 @lfm999 #malaysiatrulyasia #dekatje#tourismmalaysia #sunset #sunsets

A post shared by Tourism Malaysia (@malaysia.truly.asia) on Oct 28, 2018 at 8:37pm PDT

扮文青

身邊總有一個文青friend，記得帶他/她去café、小店、市集，最緊要打卡！

1) 翠峰茶園 治癒系Café

不但是清萊最大，更是最美的茶園，因為園內有一間依山而建，並採用半開放式設計的木系建築café。望著綠油油的茶葉田，呷一口清茶，還不夠文青嗎？除了各式茶飲，必試抹茶千層蛋糕和抹茶蛋糕卷。有興趣的話，更可以親身體驗採茶滋味。

地址：Choui Fong Tea Co., Ltd. 97 Moo 8 Pasang, Maechan, Chiang Rai

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Matcha Green Tea Roll and hot Oolong No. 17 # perfectmatch #besttea # Chouifong #organic #chiangrai #amazingthailand #ecotourism #greentea #oolongtea #dessert

A post shared by CHOUI FONG TEA (@chouifong_tea) on Dec 11, 2016 at 7:20am PST

2) Chalong Bay Distillery 手工冧酒廠

以為文青只飲茶或咖啡？少年，你太年輕了！布吉有一間手工冧酒廠，吸引不少文青朝聖。酒廠由一對法國夫婦創辨，被整片甘蔗田和綠草地包圍，內裡還有一間融合自然風格的酒吧，感覺非常chill，每星期更會開班教授調酒技巧，可以自製cocktail，也算是另類文青手作。

地址：14/2 Moo 2 Soi Palai 2 T.Chalong A. Muang, Phuket

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The name Phuket originates from the Malay word for hill, and hills it has! It’s also the largest island in Thailand and the happy home of Chalong Bay.#drinks #picoftheday #sugarcane #bar #restaurant #traval #reviewthailand #review #instagram #thailand #adayinthailand #recipe #instafood #cocktail #cocktailoftheday #cocktailart #Mixologyart #design #drinks

A post shared by NATURAL FINE CANE SPIRIT (@chalongbay) on Nov 7, 2016 at 2:05am PST

3) Commune榮和公社　多元藝文空間

新舊交融、多元文化是吉隆坡的獨特魅力之一，在鬧市商場Sunway Velocity的頂樓有個別樹一格的藝文空間，以「Art . Lifestyle . Community . Creativity」為主題，聚集多間特色獨立小店，賣盆栽、手作、黑膠唱片、古著，當然還有café、日式食堂等等。Commune不時舉辦畫展和市集，另有花藝、陶瓷、繪畫等workshop，文青必去！

地址：Commune at Sunway Velocity, Jalan Cheras, 55100 Kuala Lumpur, Malaysia

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Weekday painting class by @jyiwu.artisst .

A post shared by Commune at Sunway Velocity榮和公社 (@communeatsunwayvelocity) on Sep 18, 2017 at 9:56pm PDT

至貪玩

去東南亞必玩水上活動，想搞搞新意思？還有攀岩和其他刺激玩意，等你和成班friend挑戰！

1) 挑戰蜘蛛俠　喀比沙灘學攀岩

喀比的萊利海灘（Railay Beach）不單止水清沙幼，更因為山勢奇特，成為著名的天然攀岩場所。就算是新手，都可以參加半日體驗課程，征服懸崖峭壁，俯瞰沙灘秘境。玩完攀岩，還可以挑戰「SUP站立式衝浪」，考驗你和朋友的平衡力，齊齊輕功水上飄。

地址：Railay Beach, Krabi Town 81000, Thailand

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Can you picture yourself watching the sunset here? If you could visit anywhere in Thailand right now, where would you go? #ThailandInsider Photo: @karenduncend • • • • #thailandinsider #amazingthailand #thailand #thailand_ig #krabi #thailandtravel #tourismthailand #thailandtrip #lovethailand #explorethailand #exploretheworld #beautifuldestinations #wonderfulplaces #travelgram #travelgoals #placestovisit #igtravel #travelinspo #instatravel #railaybeach #mustdotravels #travelphoto #lovetotravel #doyoutravel #goexplore #roamtheplanet

A post shared by Tourism Authority of Thailand (@thailandinsidercanada) on Aug 18, 2018 at 6:09am PDT

2) 攀上指星山　置身雲海仙景

不少山���旅友都鍾意去清萊行山，除了最出名的指天山（Phu Chi Fah），越來越人去附近的指星山（Phu Chi Dao），只為一睹日出日落時分的雲海仙景。上山難度屬入門級，先坐四驅車抵達山腳，然後再行20分鐘山路，即使平日較少行山的朋友都可以輕鬆睇靚景。

地址：Tambon Po, Amphoe Wiang Kaen, Chiang Rai

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Stargazing in Chiang Rai Cool air, dark nights, bright skies - absolutely perfect for the pursuit of the stars with someone special. State your intention by tagging him/her along and plan for a beautiful trip together. :D #AmazingThailand #OpenToTheNewShades #ReviewThailand #Chiangrai

A post shared by Amazing Thailand (@tourismthailand) on Dec 1, 2018 at 4:50am PST

3) 遊走吉隆坡　膽量大挑戰

一大班friend去旅行，必玩新奇刺激玩意，過山車？跳樓機？吉隆坡有更多精彩選擇！Level 1：Sky Box，位於KL Tower離地300米高空的全透明玻璃觀景台，感受大地在你腳下的高空恐懼。Level 2：District 21 Roller Glider，過山車加zipline的混合體，沿軌道高速左右滑翔，體驗超刺激快感。Level 3：Dive with Shark，潛入Aquaria KLCC水族館，與鯊共泳，膽小者免問。

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Ever wonder what KL looks like from the sky? Upgrade your visit and stop by the SkyDeck to get a spectacular 360-degree view of Kuala Lumpur and the Klang Valley. ⠀ ⠀ Tag us in your SkyDeck photos!⠀ ⠀ Photo by @mytravelguide

A post shared by Tourism Malaysia (@malaysia.truly.asia) on Nov 6, 2016 at 3:16am PST

食好西

回憶中最好味的食物是什麼？當然是去旅行同朋友開心share的當地美食啦！

1) One Nimman　清邁最新美食市集

位於清邁尼曼區鬧市的美食市集，去年4月才開幕。紅磚牆的古典建築，中間有一個偌大廣場，感覺有點像香港的大館。市集共有兩層，除了café、餐廳、雜貨小店，1樓更集合50個清邁小食攤檔，最啱愛「掃街」的朋友仔。必試Mango Tango的芒果糯米飯和芒果沙冰！

地址：1 Nimmanhaemin Road, Suthep, Mueng Chiang Mai

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A post shared by onenimman (@onenimman_chiangmai) on Apr 25, 2018 at 2:37am PDT

2) 布吉拉威海灘　大啖嘆生猛海鮮

布吉最出名的芭東海灘（Patong Beach）雖然有不少海鮮餐廳，但大多做遊客生意，價錢較貴。想食平靚正的海鮮，不妨前往距離約30-45分鐘車程的拉威海灘（Rawai Beach），親自去海鮮市場揀生猛海鮮，再請餐廳加工烹調，然後和好友一邊望住海景，一邊嘆海鮮大餐。

3) 漫步加雅街　食盡南洋風味

位於亞庇（沙巴）市區的加雅街（Gaya Street）絕對是必去食街！因為大部分著名南洋美食都集中在這裡，包括富源茶室的咖央多士、馮業茶餐廳的炸榴槤、太子椰的特製冰沙椰昔、佑記肉骨茶、五星海南家鄉雞飯，當然還有老字號怡豐茶室的香濃叻沙和拉茶。

地址：Jalan Gaya, Pusat Bandar Kota Kinabalu, 88000 Kota Kinabalu, Sabah

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A combo of Laksa and Teh Tarik! A hearty meal. When do you prefer to have this combo, for breakfast, lunch or dinner? 📸 @farahchiaks . . . . . . . . #sabah #malaysia #borneo #discoverearth #passionpassport #foodie #instafood #foodporn #instagram #kkcity #meal #yummy #instagood #lovesabah

A post shared by Sabah, Malaysian Borneo (@sabahtourism) on Sep 26, 2018 at 5:26pm PDT

飛AirAsia抵到無朋友，帶你遊盡東南亞

咁多食玩買好去處，一次過去唔晒？AirAsia飛東南亞的機票抵到無朋友，同班friend去多幾次旅行都得啦！

香港出發由$458*起 (布吉/喀比/清邁/吉隆坡/沙巴(亞庇)) 澳門出發由$388*起 (布吉/喀比/清邁/清萊/吉隆坡/沙巴(亞庇))

登記成為BIG會員，更可享優惠價格*，即刻同班friend上airasia.com訂飛啦！

*須受條款及細則約束｜香港非會員單程優惠價低至$468｜澳門非會員單程優惠價低至$397

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Instant Pot HK Tomato Pork Chops

Recipe

This Hong Kong Style Tomato Sauce has to be one of my favorite comfort sauces from my hometown. It’s well-balanced with depths of sweet, savory, tangy flavors, bursting with umami deliciousness. You’re going to love it!

We’ve developed this sauce based on the ones you’ll find from Hong Kong Style Cafes – Cha Chaan Teng 港式茶餐廳, hence the name “HK Tomato Sauce“. 🙂

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So, what are Cha Chaan Tengs?

If you get a chance to visit Hong Kong, you’ll find Cha Chaan Tengs everywhere you go!

These restaurants serve local Hong Kong style comfort food at cheap prices with super fast service (you usually get your food within 5 minutes!) A perfect-fit for Hong Kong’s hectic city lifestyle.

Loved for their big portion, cheap, fast, and all-around comfort food we grew up eating.

And this Instant Pot HK Tomato Pork Chops 港式茄汁豬扒 we’re making today is a classic favorite at Cha Chaan Tengs.

Our version of Hong Kong style Tomato Sauce is very similar to the tomato sauce you get from Cha Chaan Tengs. But, we kicked it up a notch by adding extra ingredients that help intensify the umami flavorings.

Oh yaasss…this tomato sauce works wonder with pork chops…so good!

Enjoy your Instant Pot Pork Chops!~

Print Recipe

Instant Pot HK Tomato Pork Chops

Easy Instant Pot HK Tomato Pork Chops Recipe: Juicy tender pressure cooker pork chops, soaked in delicious umami-packed tomato sauce. Super comfort food that both adults and kids are going to love!

Ingredients

4 boneless pork chops (1.25 inches thick)

Other Ingredients

1 medium onion , sliced

4 garlic cloves , minced

1 small shallot , diced

8 mushrooms , sliced

50 ml tomato paste (roughly 1/5 cup)

2 tablespoons (30ml) ketchup

1 tablespoon (15ml) peanut oil

1 tablespoon (14g) white sugar

1 teaspoon (5ml) Worcestershire sauce

1 cup (250ml) water

Kosher salt and ground black pepper

1 ½ tablespoon (12g) cornstarch mixed with 2 (30ml) tablespoons water

Instructions

Tenderize Pork Chops: Use the back-end of a heavy knife, pound both sides of pork chops to tenderize the meat.

Marinate Pork Chops: Marinate tenderized pork chops for 20 minutes with ½ tsp (2.3g) sugar, ¼ tsp (1.5g) salt, ¼ tsp (1.25ml) sesame oil, 1 tbsp (15ml) light soy sauce, and ½ tbsp (7.5ml) dark soy sauce.

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you place the pork chops in the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.

Prepare Other Ingredients: Clean mushrooms with a damp paper towel and prepare remaining ingredients as listed.

Sauté Pork Chops: Add peanut oil in the pot. Ensure to coat oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1 ½ minute on each side (don’t need to constantly flip the pork chops). Do not let it burn. Remove and set aside.

Brown Onion, Shallot, Garlic, and Mushrooms: Add in sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook onions and shallot for roughly 1 minute until softened. Then, add garlic and stir for 30 seconds until fragrant. Add in mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.

Deglaze: Add ¼ cup (63ml) water and fully deglaze the bottom of the pot with a wooden spoon.

Create Tomato Sauce: Add in ¾ cup (188ml) water, 2 tbsp (30ml) ketchup, 1 tbsp (14g) sugar, 1 tsp (5ml) Worcestershire sauce, and 50ml tomato paste (See Tips). Mix well.

Pressure Cook Pork Chops: Place pork chops back with all the meat juice in the pot. Close lid and pressure cook at High Pressure for 1 minute. Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.

Taste & Thicken Tomato Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning one more time. Add more salt and pepper if desired. Mix cornstarch with water and mix it into the tomato sauce one third at a time until desired thickness.

Serve: Drizzle the tomato sauce over the pork chops and serve immediately with side dishes!

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Recipe Notes

Tenderize Pork Chops: Make sure to tenderize the pork chops before marinating them. This is an important step.

Mixing in the Tomato Paste: Mixing in 50 ml tomato paste to 250 ml of water should not cause scorching. If you are unsure, just let the tomato paste sit on top of all the other ingredients unmixed. Avoid mixing in the tomato paste if you exceed the 1 cup of tomato paste to 5 cups of water ratio.

*The Total Cooking Time does not include idle/inactive time.

Nutrition Facts

Instant Pot HK Tomato Pork Chops

Amount Per Serving

Calories 314 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 89mg 30%

Sodium 690mg 29%

Potassium 871mg 25%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 11g

Protein 31g 62%

Vitamin A 4.6%

Vitamin C 8.9%

Calcium 2.6%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Tips for Instant Pot Pork Chops

1. Best Instant Pot Pork Chops Cooking Time & Method

You wouldn’t want to overcook pork chops as they’ll become tough and dry!

Since pork chops cook in a flash in the pressure cooker, we did an Instant Pot Pork Chops Experiment to find the best cooking time to make perfect pork chops in Instant Pot.

After testing 5 batches of Instant Pot pork chops (I was starting to dream about pork chops in my sleep..hehe~), we found cooking at High Pressure for 1 minute, then Natural Release creates delicious and perfectly cooked pork chops. So this is the cooking time we’ve used to develop this recipe.

2. Purchasing Pork Chops

Try to choose pork chops with some marbling of fat. The pork chops we used were roughly 1.25 inches thick.

3. Tenderizing Pork Chops

Make sure to tenderize the pork chops before marinating them. Do not skip this important step!!

4. Mixing in the Tomato Paste

Mixing in 50 ml tomato paste to 250 ml of water should not cause scorching. If you are unsure, just let the tomato paste sit on top of all the other ingredients unmixed. Avoid mixing in the tomato paste if you exceed the 1 cup of tomato paste to 5 cups of water ratio.

5. Water vs. Chicken Stock

We used water instead of our homemade unsalted chicken stock in this recipe as most Cha Chaan Teng use water (way cheaper) to make this tomato sauce.

Source: https://www.pressurecookrecipes.com/instant-pot-hk-tomato-pork-chops/

[biteamap]

COMMUNE A7 : 微醺周末｜ 我們在信義區貨櫃市集喝啤酒

在周末夜晚，想要小酌一番好好放鬆，腦中第一個浮現的地點是台北信義區迷人的夜色，想要一次喝上好幾間的啤酒，還有許多可愛好拍的麵包車，悠閒舒服的周末夜晚，去過 COMMUNE A7 以後， 我想我再也不會推薦別的地方 :)

原文連結 : https://goo.gl/tQKYv4

“微醺的心靈，迷濛的城市夜色，狂歡的周末用以撫慰城市中的你我。”

之前知道 COMMUNE A7 是因為前幾個月才舉辦過的野餐主題，趁著這次舉辦夏日貨櫃啤酒夜主題，我們超級期待的特別空��了一個周末參加這個活動。相較於白天的野餐活動，這次又進駐了不少新的胖卡小車餐飲，從義大利手做冰淇淋 Bella Gelateria 、芒果冰 Mango cha cha、金色三麥到中式料理「度小月」、「史料味極」牛肉麵、以及各種飲料和啤酒可以選擇。而且這次廣場還停了一台「AIRSTREAM」露營車，今年六月去沖繩瀨長島住的也是同款露營車，停在草皮中央的露營車，和許多胖卡小車和貨櫃組合而成的造型餐車圍繞在一處沙灘周圍，不只吸睛而且超級有渡假感的，能在這喝上杯啤酒實在太有夏日氣氛了!我覺得能在繁忙都市中有一片這樣的空地，讓周末百忙抽空可以小小約會的我們倆，小酌幾杯吃點東西，這樣的周日約會實在放鬆也太完美了!

M One Cafe x COMMUNE A7

當天在這裡待上了一整天，從下午吃到晚上，也從下午一路從微醺喝到有點醉哈哈。總店在仁愛路上的 M One cafe 是我們第一眼看到的小攤位，M One cafe 的早午餐非常有名，這次他們有特別推出適合貨櫃市集這裡的草莓氣泡飲 set 與好攜帶的牛小排三明治，以及販售店內本來就主打的優格冰淇淋，提供了不想吃熱食，想吃點輕食時的選項。而且是終於不用排隊了，每次假日跑去門市都要排隊啊，在這裡不但不用，而且還可以吃到獨賣商品。

“老闆 ! 請給我一份牛小排三明治和草莓氣泡飲 ! ”

mojito 在墾丁 也在台北COMMUNE A7

好可愛的熱情紅色胖卡車! 這不就是墾丁大街上專賣 mojito 的胖卡車嗎?! 沒想到這次也開來台北了，當然要趕緊品嘗上幾杯呀!

mojito一直也是我最愛的酒精品項 (其實酒精我都愛哈哈)，尤其喜歡看似是配角但其實是整杯靈魂的薄荷葉提味出的沁涼香氣，而 mojito 在墾丁的薄荷葉都是來自老闆自己栽種，更厚實葉片的薄荷葉讓他們家的 mojito，風味就是比別人濃厚強烈，非常沁涼絕對適合在夏日喝上幾杯。第一杯我們點上的是紫紅色調的調酒，夏日盛產的火龍果，沒想到與酒精結合也如此相當順口好喝，老闆一邊調酒還會很帥氣的空中甩杯，是點這杯酒的額外享受阿( 請看下圖我癡心看著帥氣老闆甩杯的照片，哈哈! )

“夏天，請記得多喝酒以補充水分。”-老闆說

/獨角獸Peach、Lime wine 、Grapefruit

另外一杯則是超吸睛的彩虹調酒獨角獸，藍色、粉色均勻的撒在粉嫩色系冰沙上方，絕對就是夏天的顏色呀! 喝上一口，喝到的是水蜜桃、葡萄柚與萊姆酒和帶點微冰沙粗粒口感，上方的 cream 讓萊姆酒冰沙增添了綿密，又與剛剛一開始喝下的口感不同，但不管是哪種滋味，都很夏日啊!

havaianas

我最愛的休閒品牌，Havaianas這次也有來這裡參加快閃! 可愛的胖卡小車上豐富的夏日繽紛顏色與印花，怎麼有種來到墾丁還是巴西的錯覺，哈哈。選上了我最愛的藍色系三款試穿，一雙是近期很愛的 T 字涼鞋，這種鞋款很適合搭配夏日洋裝以及也很適合喜歡穿短褲與白T的休閒風格，重點是這種造型穿起來拍照，腿部會很明顯有延伸感，休閒舒適的同時也能增加拍照時的美感，是我近期添購涼鞋都會買的款式，然後上方如同 Havaianas一貫的風格都繪製入金色質感Havaianas 字樣，以及這款上方鞋帶面部分是用合成皮鞋帶，不是採用橡膠材質，質感度相當好，至於腳板底部材質則是沿用以往的橡膠鞋板，非常舒適；另一款則是 Luna special 涼鞋，這款款式也是T字風格的延伸，但是顯眼的多了閃耀的水鑽以及編織狀的鞋帶，最後一款則是超級吸睛可愛的圖騰人字脫，之前買過他們家兩雙，一雙素色，另一雙就是類似這種圖騰，夏日就是要有點俏皮的圖騰，才有歡樂的氣息呀。

“夏天，就是要哈瓦仕一下啊 ! ”

Bella Gelateria 義大利手做冰淇淋

整個 COMMUNE A7 貨櫃區有許多種冰品可以選擇，其中之一就是這間位在入口處的義大利手做冰淇淋。可愛的冰棒造型和炎熱的夏季高溫，其實剛從入口進來就先買了一隻，邊吃邊消暑 (還有邊拍照哈)。第一支選上的冰棒造型就是可愛熊掌，這款口味是非常童趣的巧克力牛奶口味哦! 而當我們正在一口一口咬下可愛熊掌冰淇淋時，美麗來自波蘭的女店主，特別前來跟我們介紹她的新產品，美麗一紅一紫的漸層色另類調酒，概念就是將冰棒結合水果酒精，讓口感品嘗的到基底調酒酒精香氣的同時，也能因冰棒溶化而有甜蜜滋味。而且，不但視覺美麗，取的名字也很夢幻，分別是安達露西亞的她與白雪壞公主。 –

白雪壞公主 Snow White’s Apple Juice/ 

Vivi + Apple Cider Alc.4.5% 下左圖 (波蘭美女手中那杯)這杯就與剛剛的紅色系不同，主要視覺是更魔幻的紫色系，且口感稍微濃烈一點，上方放入的冰棒，是口味特殊帶點微酸檸檬與藍色系蝶豆花茶香，以及中間是清爽蘋果味道，將冰棒放在酒杯中，一開始喝到的是下方蘋果酒香氣，漸漸的等冰棒溶化後，就能喝到蝶豆花茶香與檸檬攪和著蘋果酒的香氣，酸甜剛好，完美的結合，也是一杯相當迷人的另類調酒。

度小月/

看到來自台南的度小月招牌，沖繩男孩就決定要吃了! 還可以順便墊墊喝啤酒的胃。點上兩小碗以蝦粉熬煮、加入酸度味較重五印醋的擔擔麵，分量對我來說剛剛好，醋的酸味與蒜蓉攪拌後，即使在炎熱的夏天也相當開胃，然後還點上了炸物土魠魚、台南傳統黃金炸蝦捲、炸手工花枝丸、中卷，這些超級適合下酒的小點，COMMUNE A7 除了啤酒，也有適合男生的晚餐飽足好選擇。

“在台北 COMMUNE A7，

遇見台南小吃美食。 ”

「史料味極」

這間牛肉麵大家可能沒聽過，但如果提到「史記正宗牛肉麵」、「史記精緻鴛鴦鍋」、「史記安和涮涮屋」，這些大家就應該知道了，這是同一間牛肉麵旗下特別為設置在COMMUNE A7 而成立的新品牌，這間外省牛肉麵也是我非常熱愛的一間，除了是因為麵條軟硬度剛好以外，他們家的牛肉，都是主打使用母牛的肋條，口感極佳，以及牛肉湯頭是帶點油香的香氣滋味，外��來這裡也能品嘗到他們家一貫的招牌，傳說中入口即化相當厲害的滷味! 沖繩男孩一看到，跟著我東喝西喝一下午後，也耐不住肚子餓的馬上品嘗上了一碗，哈哈推薦來到這裡，在喝酒前後，想吃點暖胃熱食的你們。

“老闆 ! 你滷味滷到我心坎裡了啊 ”

Mango cha cha

芒果冰! 台灣近幾年來夏日各家都推出芒果冰，但每間門市幾乎都要排隊排好久，這次來到 COMMUNE A7 ，來Mango cha cha 迅速點上冰品就自己找位置坐，能省去大部分排隊等位置的時間。我們點上的是以新鮮芒果打成的雪花冰，然後上方放上新鮮芒果，口味不甜不膩剛剛好! 然後，看到有芒果酒，又忍不住的點上了一杯，這杯酒精濃度挺強烈的，然後尾韻帶點芒果香氣，很喜歡啊! (當天已經數不清的喝了幾杯，而且都是不同口味，只能說 COMMUNE A7 多樣化的酒精選擇，實在太���足愛喝酒的我了)

非常推薦大家在午後傍晚來到這裡，可以同時感受到白天、黃昏與夜晚，COMMUNE A7 的不同面貌與氛圍。白天就像個熱鬧貨櫃市集，在信義區附近逛街逛累了來這裡吃點冰品或者喝杯飲料，傍晚則是可以欣賞最近天空都很美麗的黃昏，而等到進入夜色後，就可以開始微醺小酌了(雖然我其實是直接從白天就開始進入微醺狀態哈)，而且這裡有許多種類啤酒可以選擇，要喝芒果啤酒，還是生啤酒、調酒、MOJITO 通通都有，當天我們一路從下午三點多待到晚上九點，由於是周日，等到越晚人潮漸漸散去，除了信義區特有的現代與潮流感， COMMUNE A7 更多了一番猶如錯覺置身在墾丁海邊的悠閒，能在市區感受到這番自然夏日滋味，是屬相當難得啊。

而這樣的氛圍沒想到在信義區一點違和感也沒有，反而相當融入整個街區以及感受，真是很棒，想到之後跟朋友周末來逛信義區，就不單單只能看電影和逛街了，又多了一個地標可以和朋友聚聚，聊天的好地方!COMMUNE A7 現在有延長營業時間哦～大家下了班不知道上哪吃飯，也可以來這裡，然後喝杯啤酒再坐車回家，讓你的平日也能像周末一樣放鬆，周末就更不用說的一定要來這裡呀～ 哦～對了! 活動現場很貼心的有提供洗手間，而且超級美、超級乾淨啊。

超級美貨櫃洗手間/ 下圖

然後，來到 COMMUNE A7 不怕你找不到想喝的，只怕你酒量不夠好，哈哈!

“ Make every day feel like the weekend! ”

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原文連結 : https://goo.gl/tQKYv4

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