There were two flavours for the Lamingtons at Saint Honore's cake shop: Lemon or Chocolate.I got the chocolate lamington which costs $4.The usual Lamingtons are shaped like a cube.However the shape of Saint Honore's one was not a cube, it was a rectangular cuboid, the only advantage your getting is that you are getting more.The Lamington tasted quite nice, it was moist and soft.The outside of the lamington was covered in dessicated coconut. The outermost layers of the sponge was really moist bec
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There were two flavours for the Lamingtons at Saint Honore's cake shop: Lemon or Chocolate.
However the shape of Saint Honore's one was not a cube, it was a rectangular cuboid, the only advantage your getting is that you are getting more.
The Lamington tasted quite nice, it was moist and soft. The outside of the lamington was covered in dessicated coconut. The outermost layers of the sponge was really moist because it was dipped in chocolate sauce to adhere the dessicated coconuts.
題外話/補充資料：
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[b]Price:[/b] $4
[b]Service: [/b]OK
[b]Yummy factor:[/b] OK
[b]Sweetness levels:[/b] Just right
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After trying the so-called Bolognaise puff named by me, I got the potato, herb and chicken bun from the Wan Chai branch.They also had the chocolate donut however it was not made of the usual donut dough, it was the Chinese bun type of dough shaped into a donut ring and baked.The potato, herb and chicken bun looked like a flat circular bun dusted like a muffin.I did not expect the filling inside to be generous because it had the characteristics of the Chinese bakery that the bun itself is thin an
After trying the so-called Bolognaise puff named by me, I got the potato, herb and chicken bun from the Wan Chai branch. They also had the chocolate donut however it was not made of the usual donut dough, it was the Chinese bun type of dough shaped into a donut ring and baked.
The potato, herb and chicken bun looked like a flat circular bun dusted like a muffin.
I did not expect the filling inside to be generous because it had the characteristics of the Chinese bakery that the bun itself is thin and there is not much filling inside.
The bun itself was the typical Chinese bun, which does not spring back when pressure is applied to it. The filling inside was like a thin layer of jam on bread.
But anyway, it did taste quite nice, the potato was slightly starchy and the herb was strong, although they did not mention what herb it was, it tasted like Rosemary. I think the only thing that spoiled it was the sweetness.
題外話/補充資料：
[b]2011 Saint Honore winter series Part one: Tomato and herbs puff pastry[/b]
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2207288
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[b]Price:[/b] $7
[b]English menu:[/b] yes
[b]Service:[/b] Ok
[b]Yummy factor:[/b] OK
[b]Sweetness levels:[/b] sugar should have been left out because it is meant to be savory
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Bought some egg tarts and a taro swiss roll.The eggs tarts from Saint Honore are unique, the rest in Hong Kong are round, the ones at St Honore are oval shaped.The egg tarts have the biscuit base crust.The taro swiss roll was interesting, because its Chinese name was "mo gun darn guen" which means rolled cloth swiss roll.Its appearance does look similar to a piece of rolled cloth.Sometimes the Chinese swiss rolls can look different, because when the thin layer of sponge cake is baked, the expose
The eggs tarts from Saint Honore are unique, the rest in Hong Kong are round, the ones at St Honore are oval shaped. The egg tarts have the biscuit base crust.
The taro swiss roll was interesting, because its Chinese name was "mo gun darn guen" which means rolled cloth swiss roll. Its appearance does look similar to a piece of rolled cloth.
Sometimes the Chinese swiss rolls can look different, because when the thin layer of sponge cake is baked, the exposed side is rolled on the outside giving it a smooth texture finish, however some bakeries in Hong Kong like to roll the exposed side on the inside, leaving the porous surface on the outside making it look like cloth.
The taro swiss roll I got was lilac in colour, not as purple as the purple on the plastic bag. The taro sponge tasted nice, but the cream inside it was disgusting, the usual salted chinese cream, which is quite disgusting, the taste of sweet sponge along with salty buttercream.
Saint Honore is a supplier of cookies for the Helping Hand eldery, thanks to a donator who donated to the helping hand, I was able to sample Saint Honores walnut cookie.The cookie was rather sweet, so not advisable for the eldery or diabetic.The texture of the cookie was very buttery and crumbles easily.It has the typical chinese cookie appearance with a glazed surface, and deep cracks of being baked.The sugar the Chinese use is also different which makes it have that cloying sweetness.
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Saint Honore is a supplier of cookies for the Helping Hand eldery, thanks to a donator who donated to the helping hand, I was able to sample Saint Honores walnut cookie.
The cookie was rather sweet, so not advisable for the eldery or diabetic.
The texture of the cookie was very buttery and crumbles easily. It has the typical chinese cookie appearance with a glazed surface, and deep cracks of being baked.
The sugar the Chinese use is also different which makes it have that cloying sweetness.
As part of my snow mooncake sampling for this festive season, tried St Honore as I was lured by its variety of gift box choices ($100 each before September 5th, with 8 different flavored pieces per box). Snow mooncake boxes come in a special "designer" bag that has a special layer that keeps mooncakes cool for up to 3 or 4 hours.I bought the "Trendy assorted set" (orange box)1. Pineapple coconutWith shredded coconut and pineapple pieces in the filling. A very tropical taste, which weirded me out
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As part of my snow mooncake sampling for this festive season, tried St Honore as I was lured by its variety of gift box choices ($100 each before September 5th, with 8 different flavored pieces per box). Snow mooncake boxes come in a special "designer" bag that has a special layer that keeps mooncakes cool for up to 3 or 4 hours.
I bought the "Trendy assorted set" (orange box)
1. Pineapple coconut
With shredded coconut and pineapple pieces in the filling. A very tropical taste, which weirded me out. The paste is actually made from mung (green) bean, which is the "norm", which didn't go well with the pineapple taste.
2. Lavender and blueberry
Lavender was overwhelming. I've never liked eating anything floral; I've had lavender ice cream from Japan before and didn't like it; didn't enjoy this mooncake at all. I tried to convince myself to eating the blueberries, which still was overwhelmed by the soapy lavender smell!!! If you read the ingredients, they actually used chocolate and orange, which I didn't detect; perhaps for good.
3. Chocolate banana
This was the 2nd best, althought not too chocolatey - it tastes a bit pasty, like raw uncooked flour dough. I liked the chocolate and banana combination. The banana filling was, I think, real mashed bananas. Overall, the mooncake had a stronger banana smell than chocolate.
4. Sweet potato and banana
Looked very purple; tasted distinctively like the purple sweet potato, not the Chinese orange sweet potato (the one usually used in sweet potato dessert soups), with a starchy, grainy texture. Was also a good combination with the mashed banana filling. The 3rd most enjoyable of the box.
5. Sesame custard and white bean
Even the skin uses ground black sesame, giving it an authentic black sesame taste. I would recommend this to black sesame fans; I only disliked it because I am personally biased against black sesame. Objectively - this is an acceptable, classic snow mooncake. Really enjoyed the custard middle, which had a little eggy taste, like good custard should. And they actually used real cream, coconut milk, butter and milk (ingredients liste) - impressive!
6. Caramel coffee
The best of the 8 - with chewy rice pieces in the white bean paste, with a little coffee flavor, a little malt flavor (like maltesers chocolate!, and the skin didn't taste of raw dough, which was a problem with most other mooncakes in the box. Hazelnuts are actually used!
7. Rose and cranberry
Most appalling snow mooncake ever - rose was very pungent, I cannot imagine why it was paired with dried cranberries which was just plain sour; the only sweetness comes from the sugar and sweetener in the white bean paste. Besides, the only "rose" comes form flavoring, not actual biological plants!!!
8. Osmanthus and chestnut
The most acceptable of the floral mooncakes, because the osmanthus flavor wasn't too strong; chestnut paste replaces the normal white bean paste, with chopped chestnut pieces.
I did not enjoy half of the so-called "trendy" flavors; I would say this is a failed innovation, especially with the very perfume-like and artificial floral flavors. I won't recommend this assortment to someone doesn't like to experiment, especially first time snow mooncake eaters.
If you are still interested, St Honore is having a "sampling promotion", selling individual pieces at $40 for 4 for your own choice of flavors; the only reason I missed this promotion was because I was too impatient and bought this box before this promotion started. Lesson learned!
A dreamy swiss roll filled with chocolate cream, marshmallows, and crunchy chocolate balls.The swiss roll is slightly bigger than the normal big swiss rolls priced at $38.In terms of price, it is definately dearer than the local chinese bakery, however the quality is assured, at least there will not be eggshells in it.Compared to the upper end swiss rolls, this would be classified as the economic version.Anyway, the presentation of the swiss roll was nicely done, it was decorated with castor sug
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A dreamy swiss roll filled with chocolate cream, marshmallows, and crunchy chocolate balls.
The swiss roll is slightly bigger than the normal big swiss rolls priced at $38. In terms of price, it is definately dearer than the local chinese bakery, however the quality is assured, at least there will not be eggshells in it.
Compared to the upper end swiss rolls, this would be classified as the economic version.
Anyway, the presentation of the swiss roll was nicely done, it was decorated with castor sugar patterns of leaves and flower shapes, almost like a Japanese sakura roll.
Taste: The ends of the roll were slightly dry, but the centre was moist. As with all St Honore bakeries, it has their standards, so it wouldnt taste bad, infact it tasted really good, especially the marshmallows, it melts in your mouth, and the marshmallow dosnt have a skin covering it.
壽星女訪港之旅首日，雖則唔係咁認得四年前曾經見過o既家人，入屋時更一度因環境陌生而顯得有點害羞及惶恐，但當遇上「紅粉菲菲」公主蛋糕，即與XO爸B結成好友，眼見食剩咁多蛋糕，二人仲約好朝早一齊食蛋糕做早餐添！四百幾蚊o既「紅粉菲菲」大蛋糕美觀震撼，美味又有得玩，仲可以分幾餐黎食，絕對物有所值！
晚餐接近尾聲，餐廳伙計推出蛋糕，壽星公驚喜感動之情，全表露於面上 。
２）菠蘿椰子乳酪軟心冰皮月餅、紅桑子乳酪軟心冰皮月餅
３）開心果紅豆冰皮月餅
However the shape of Saint Honore's one was not a cube, it was a rectangular cuboid, the only advantage your getting is that you are getting more.
After trying the so-called Bolognaise puff named by me, I got the potato, herb and chicken bun from the Wan Chai branch.
I did not expect the filling inside to be generous because it had the characteristics of the Chinese bakery that the bun itself is thin and there is not much filling inside.
The bun itself was the typical Chinese bun, which does not spring back when pressure is applied to it.
The eggs tarts from Saint Honore are unique, the rest in Hong Kong are round, the ones at St Honore are oval shaped.
The taro swiss roll I got was lilac in colour, not as purple as the purple on the plastic bag.
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