影片
更多
2014-10-10
2132 瀏覽
Tai Ping Shan, is a developing, dynamic area above Hollywood Road in Sheung Wan, the neighborhood with the much-loved Cafe Deadend and Teakha.Nosh, opened by chef Danielle Yuen and pastry chef Aki Yamamoto, seeks to serve simple European-inspired cuisine. So "nosh" literally means "eat food enthusiastically". With such a simple, to-the-point name, I was not surprised when settling in its simple and homely setting. Although it is just a small eatery which can host around 20 people at the same tim
Nosh, opened by chef Danielle Yuen and pastry chef Aki Yamamoto, seeks to serve simple European-inspired cuisine. So "nosh" literally means "eat food enthusiastically". With such a simple, to-the-point name, I was not surprised when settling in its simple and homely setting. Although it is just a small eatery which can host around 20 people at the same time, I was pleased that I could still relax and enjoy the airiness.
To start with, I ordered the Nosh Brunch. Two poached eggs on homemade sourdough - eggs were done right with a beautiful orange runny center. The cream coloured sauce was apparently "spicy harrisa yohurt". Albeit in a "cream" colour, it was not creamy enough.. I found it watery, uninspiring and bland. Homemade sourdough was a bit soggy, and it does not make much of an impression. Moving swiftly to the better components of the brunch plate. The german sausage was nicely roasted which gave it this irresistable crispy bite. Plump and delicious, there were nice gentle hints of herbs. This was one very good sausage (both look wise and taste wise haha)! Complimenting by the side, roasted vine tomatoes - fresh, sweet and juicy; they acted as the perfect balance to the savoury sausage. Grilled portebello mushroom was nice with a firm, meaty texture and delicate flavor. I loved the potato bits which were well-marinated with crispy edges. I could not stop feeding myself with more, then a few more - addictive bites.
The Apple Tarte Tatin is itself a beautiful piece of artwork - a tower of puff pastry, cream, apple and more cream. It took me courage (and pain) to stick my folk into (and destroy) this beautiful pastry, but it became clear immediately that it was the right move to make. Most people may see (and indeed justifiably) the apple piece as the centrepiece and focal point. For me, the pastry base got my immediate attention as I tasted. The base was buttery and puffy, though I think there is still room for it to be even lighter and more airy. The cream was smooth and rich with nice vanilla aroma, it paired perfectly with the buttery pastry base and the caramelised apple piece. For the apple piece - I was pleased to savour a nice balance of fruitness, caramel and rum. It was nicely done, not too sweet, not too tart - it was just right. This is a nice pick for those who dislike desserts which are overpoweringly sweet.
Finally, the Lemon Meringue Tart. In my younger day, I very much had a sweet tooth. Don't get me wrong, I still have my cravings but as the years went by, I have developed a more "adveturous" palate for desserts. I am not sure whether it is the excitement or freshness which draws me to it, but I have grown to love the "lemony sour" taste. This Lemon Meringue Tart had an appealing and adorable presentation with a generous golden moutain of meringue.
Three elements of lemon here - lemon mousse, lemon curd and the meringue which also surprisingly displayed a hint of zestiness (was I hallucinating?). The lemon mousse was full of refreshing citrus flavours and had a distinct mouthfeel - it felt more like lemon gelato rather than the regular airy mousse one would expect. The blob of lemon curd was the bomb which was bursting with tangy lemon and lime with a kick of gingery spice. The meringue acted as a creamy and milky coat over each zest-explosive mouthful. I really enjoyed this!! 
To end, I had my usual skinny flat white. I took a deep breath and looked out of Nosh up into the beautiful blue sky. I did not give up writing and sharing here over the past months. I was away from Hong Kong for work, in a city where such a blue sky is one rare sight.
Now that I am back, under this same blue sky, you will be seeing more of my ramblings... And I start with this piece about this cafe under this same blue sky.
Nosh! Go eat food enthusiastically!!
張貼
