Meal for 2: Rs. 2000 onwards (usually). Special pricing for Christmas Brunch.
Cuisine type: vegetarian & nonvegetarian
Short Description – in case u r in a hurry:
The advantage of having a huge spread is that people can choose what they like. This is what exactly the situation was like, at today’s Christmas brunch at Olive beach. However what is important is not just the width of the spread but also some winners & some ‘item numbers’/ show stoppers that people take home memories of. The good thing is Olive Beach had more than expected number of winners & of course they had ‘item numbers’ – Roasted suckling pig & Roasted Turkey.
The Restaurant specializes in Mediterranean cuisine & hence its interiors r done according to the theme. The guys serving us were quite efficient till the peak hours, after which they needed reminding on few occasions. The Chefs at the live counters were very interactive & I enjoyed little chats with few of them.
Music was obviously Christmas themed.
Detailed description – In case u have the time to njoy reading:
An Indian foodie’s experience at a Specialized Asian Food court in HongKong
In a nutshell:
It’s a great concept place planned perfectly where u can sample food from all Asian countries & different kinds of cuisines within a country as well.
Meal for 2: HK$ 80 onwards
Cuisine Type: Vegetarian & Nonvegetarian
I was wandering in City Plaza Mall in Taikoo Shing, Hongkong, when I noticed a huge corner with food stalls. The foodie in me cud not resist & I walked in. I started looking around at the stalls soon to realize that it was a well-planned & nicely laid out food court.
The Design of the food court was uniform for all stalls – in terms of size, façade, Shop fronts etc. This was quite different than the over-cluttered multicolored multi sized facades of stalls in Food courts in India.
What impressed me was the fact that the Mall Guys have actually planned the renting out of stalls to ensure that all Countries & the cuisines of Asia (sans Indian subcontinent) are represented. The shops included a Japanese open live teppanyaki counter, a Chicken rice counter (Singapore), a Noodle & congee shop, a Japanese wazen shop – what was been sold here looked like a lunch box (bento box), a Vietnam stall with many ‘pho’ dishes – of diff varieties like chicken, duck, beef, seafood etc, a Chinese stir fry, a Thai stall, a traditional rice noodle house, a ‘in-house made’ Japanese udon noodles stall, a Shanghai & Sichuan counter, a Korean counter, a Dimsum house & a shop selling Taiwanese food. There is a dessert shop as well. I guess it will take a month for a person to xplore all the shops & may be 6 months to try all dishes sold at these shops.
The first shop on the right was Bread Talk that we have at Spencer’s Gurgaon. Till I saw this I had no idea that this Bakery shop in Gurgaon was an International Chain.
I must say – amazing variety, amazing planning & great execution & popularity shows – The Food court is always full at meal time.
Some stalls had almost real looking plastic look-alikes of the food that was on offer.
Some others had all their real roasted food on display.
In case u r visiting Hongkong & want to have a taste of Hongkong & other Asian Countries, get to this place. I wud not say that the food served here is the best in their respective category but they are surely good.
Detailed Description – In case u have time to njoy reading:
This post is an Indian Foodie’s perspective on Mexican food in Phoenix, Arizona, USA. He has never been to Mexico though. The comments are purely based on the taste & not on authenticity / proximity to the traditional Mexican taste.
The Restaurant is in a building that has many eateries. I cud not figure out why but this place attracted me & we just walked in.
The ambience was good – predominantly dimlighting with lamps on each table. Njoyable peppy (I guess) Mexican Music was being played in the backdrop.
After reading the menu card twice we figured that we had not figured anything at all. So time to seek help. We asked the lady serving us. She patiently explained the names, the meanings & at times the ingredients as well. She suggested some dishes & drinks as well. Full marks to her patience , product knowledge & role as a hostess.
The food was good & we loved it so much that we revisited the place in just 3-4 days.
Detailed Description – In case u have the time to njoy reading:
As we sat waiting for the food, we were served inhouse made super crispy super thin & very tasty nachos with unimpressive looking but outstanding salsa. The salsa looked a bit watery (not thick) but its taste was too good. Once we started eating this, the hands were just going to the mouth & back to the plate inspite of repeated signals from the brain to stop doin that!!!! We finished a full load of nachos & salsa.
As suggested by the lady serving us, we went for Mi Amigo’s signature Margarita served ‘frozen’ with a splash of citrus tinged Blue curacao……….I added a bit of sweet & salt. Too good. Refreshing longggggggggggggggggg drink.
Contributed By Guest Blogger Vasudha Mukherjee Bal for ……………the Chef in u
This was one of those weekday nights where I was craving for something different for dinner and yet did not have the energy to spend a lot of time in my kitchen. I was feeling equally lazy to look for recipes and started with a blank slate – wondering what I could do with whatever little produce I had in my refrigerator.
I found that some asparagus stocks that screamed “Eat me before I die” loudly to me as I opened the chiller tray. So did some white fish I bought the other day without a clue of what I would do with them. Found some wilted parsley, a few florets of cauliflower and a lone tomato too as well as some couscous. So decided that I would use the trio of couscous, fish, and asparagus for dinner that day. The trio transformed itself to a memorable meal, so wanted to share my accidental gastronomic discoveries with everyone who cares to read. Here is what I did…
Asparagus with lemon agave vinaigrette
I first microwaved a bag of asparagus for a few minutes – you can blanch them if you don’t have the microwaveable variety. Next, I whisked up a dressing with the juice of a lemon, a dash of orange juice, a couple of diced shallots (or use little red onions), some agave nectar (use honey if you don’t have agave), salt and pepper. Next, heat a skillet, put a tablespoon of olive oil, sauté the asparagus, and spread the dressing over it. That is it!
Fish with lemon garlic sauce.
I used haddock fillets, but you can use any white fish that you have with you. I first spread some flour and a couple of teaspoons of panko crumbs on a plate and put salt, pepper and a dry rosemary-garlic rub that I had (use any dry herbs you have). Patted the fish on the flour mixture, shook off the excess flour and out it on a hot grill pan which I had earlier put some oil spray on. (You can use a regular frying pan too, but I love the grill marks that the grill pan gives me, plus cast iron distributes heat evenly).