All things sweet, sugar and nice in Bangkok cafes

When I am Bangkok, everyone always assumes that I will be surrounded by street stalls of fish noodles, or a plethora of Thai snacks here and there. However, if you ever spot the amazing creativity of Thai chefs and artists, and note the influx of Japanese expats and tourists, what resulted is a trendy cafe scene that satisfies your tastebuds in every way.

I followed ladyironchef’s blog post “34 Best Cafes in Bangkok you must visit once in your life” and as they said, cakes, tarts, coffee..they have it all. (Original blog here: http://www.ladyironchef.com/2015/01/bangkok-best-cafes-guide/)

Hello Kitty land is the dream place for every Hello Kitty fan. A three-storey shop, the second and third floors are decorated with pink, sweet and comfy furniture for high teas and main courses with plenty of Hello Kitty merchandises and furnitures for you to take photos with. (Even the ceiling has a Hello Kitty logo)

The third floor is mainly used for afternoon tea patrons, while the first floor has a diverse range of main courses and sweets available, from pad thai to ice cream and cupcakes, you can savour them all at Hello Kitty land and enjoy a sweet tune of the famous Japanese cartoon, then unwind yourself at the spa at the basement.

Hello Kitty Land

SiamSQ1, Bangkok
Tel: +66 2 115 1335
Daily: 10am – 10pm
Nearest BTS: Siam

After You is a cafe famous for its Japanese desserts, especially for its Shibuya Toasts (THB175). True to its slogan, “you always have room for dessert,” its coffee and desserts are not only photogenic, but also taste as good as they look. If the Shibuya toasts are too much for you, there are also other delicious little treats, such as Japanese custard cake above, mille feuille, crepes and cakes.

Another amazing gem is their coffee. Each mocha/latte/cappuccino comes with latte art (if you have tried making latte art before, you know how difficult it is!) and twists of Japanese flavours, such as matcha coffee are also available. But beware, while there are branches in Central World and Siam Paragon, they are often packed full of shoppers. The best bets may be Siam Square or Silom Complex branches with less shoppers and more space.

After You

Siam Square One
Daily: 11am – 12midnight
Nearest BTS: Siam

Everyday by Karmakamet

Everyday by Karmakamet is a small lifestyle shop and cafe tucked in the corner of Yada Building next to BTS Sala Daeng Station (if you come by MRT, get off at Silom and follow the masses who are commuting to BTS). While the cafe is not that spacious, it’s a cozy creative spot that encourages you to doodle your thoughts with pencils, crayons and markers as you enjoy a croissant or sip the cup of coffee. Combined with a lifestyle store, you can also get MUJI-esque notebooks, liquid containers and aprons.

My favourite is the rose milk tea with almond croissant. Karmakamet, the group that operates Everyday by Karmakamet also runs a diner on Sukhumvit Soi 24.

Everyday by Karmakamet

1/F Yada Building
Silom Road
Tel: +66 2 237 1148
Nearest Station: Sala Daeng BTS/ Silom MRT

Bake a Wish

Bake a Wish Cafe is another dessert cafe that my friend recommended when Coffee by Dao and After You both have huge queues. A small Japanese dessert shop at the basement of Siam Paragon, this cafe boasts many creamy, chocolate-y desserts that are sure to fill your tastebuds with sweetness.

From chocolate almond cake above and New York cheesecake to Japanese chou-cream (cream puffs) and matcha macarons, Bake A Wish definitely satisfied my sweet tooth that day.

Bake A Wish

Basement at Siam Paragon

991/1 1st Floor, Rama I Road, Bangkok 10330

Nearest BTS Station: Siam

http://www.facebook.com/bakeawish.japanesehomemadecake

Cafe Chili

What if you crave for something Thai? To be very honest, the food courts of Siam Paragon, Central World and Terminal 21 are filled with Japanese restaurants. Perhaps, it is because Thais love Japanese food because it means trendy or cheap (yes both combinations are there when you have Yoshinoya and Ootaya), or perhaps, because traditional Thai food is easily available at home or on the streets outside these malls.

Thai food is always a bit of a challenge for me because of my peanut allergies. However, Cafe Chili is the solution for my Thai food craving when my friend took me there. Specialized in Northeastern Thai cuisine, the Som Tum (papaya salad with crab) was a spicy and sour wake-me-up, while the pad see ew (stir fry noodles in soy sauce) is just the right portion. There is also an outdoor patio area for drinks.

Cafe Chili

Opening Hours: 10:00 – 22:00

Location: Basement of Siam Paragon

Nearest BTS station: Siam

Thai Culinary Training @ Sompong Thai Cooking School Bangkok

I have always wanted to take Thai culinary training because unlike cooking classes in other countries, Thai cooking schools are very hands on and make sure that not only do you make curry pastes and sauces from scratch, you also visit local markets so you can see and feel the many ingredients that you work with to make your delicious 4-course meal in 4 hours.

When I saw Soompong Thai Cooking School’s website online and that they accommodate my peanut allergies, I immediately signed up for their class. (FYI, I took the Wednesday class).

Once we were picked up at Chong Nonsi BTS station, we began a local market tour of the ingredients used.

View of the market.

Coconut is shredded in machine and then vendor puts shreds into other machine to turn it into coconut paste.

Grounded red, panang and green curry pastes at local market

Platter of vegetables and spices required for the 4 dishes.

We began making our first dish: Panang Curry Chicken. Because I am allergic to peanuts, I can only make red curry as panang curry paste contains peanuts.

Red curry is made up of galangal (Thai ginger), kaffir lime skin (not the lime, just the skin), coriander seeds and roots, shallot, shrimp paste, garlic, shallots, cumin seeds ,lemongrass and peppercorns. With the traditional way you smash the dry ingredients, herbs then juicy ingredients with pestle in the mortar, or you can do it with a blender. But the key point is to blend all the ingredients.

However, it takes more than the curry paste to make the red curry chicken.

Curry paste is not complete without coconut paste. After it is mixed with coconut paste, then comes the cooking and simmering of chicken. Afterwards, sprinkle with kaffir lime leaves and red chillies and serve with rice with a dash of coconut milk if you prefer a creamier texture.

NB: Important difference between coconut paste and coconut milk. Coconut paste is much thicker and creamier, coconut milk can be made by diluting coconut paste with 1/2 cup of water.

The next dish is Som Tum (Papaya Salad). The dish is relatively easy to make, but the making of the sauce and styling of the salad are also arts in themselves.

Similar to the red curry, lime, fish sauce, dried shrimp, sugar, garlic and chili are mixed and crushed in the mortar. Then long beans, green papaya, carrots and tomatoes are shredded, cut and mixed. A tip on the tomato flower is to cut the tomato skin and twirl it.

And how can Thai cuisine be complete without pad thai (stir fry noodles) and mango sticky rice?

Many people often believe that pad thai should look orange, but it is because they used dried shrimps with coloring. Pad thai is really thin rice noodles stirred fried with sauce and egg. The seasoning, composed of  chili, white sugar, palm sugar, tamarind paste, oyster sauce and fish sauce are mixed together in the mortar.

Like Chinese cooking, garlic and shallots are cooked first for the fragrance, then we added the shrimp/chicken and the egg. Noodles and water are then added once the egg was cooked and set aside on one side of the wok, and after the noodles are softened, add the pad thai sauce and mix everything! To top it off, there is always coriander seeds, lime and chives.

Mango sticky rice is probably the easiest to make, but getting sticky rice is hard. Once the sticky rice is cooked, soak it with coconut topping (coconut paste and white sugar), then cut the mangoes and there we go.

4 hours of amazing culinary training is totally worth it with this delicious lunch! And a huge thank you to all the staff for the accommodations. guidance and the cook book!

A few notes and substitutions though:
* Shrimp can be taken out of pad thai and som tum for vegetarian options.
* Curry pairings: Red and panang curries work well with beef and chicken, but green curry works better with chicken.
* Always, always have honey or lemongrass tea to cool off all the spice from the curry. I know this is more of a Chinese saying, but if you are not used to having Thai curry in your diet, it is better to have something to cool off the spice.
* Don’t substitute ginger with galangal as flavour is different.
* With chili, remove seeds to reduce spiciness and tamarind plant can be soaked to produce tamarind juice that make the paste.

Sompong Thai Cooking school, 31/11 Silom Soi 13 , Silom Road,Bangrak Bangkok, Thailand 10500
+662-233-2128

http://www.sompongthaicookingschool.com/

Latte art class

I have always wondered how baristas produce such a wide array of coffee art, from 3D cats floating on my coffee, to intricate heart patterns from frothed milk and chocolate swirls. Since I don’t have a coffee machine with steam wand, I got myself into yet another coffee class.

Latte art can be adding patterns with chocolate syrup, or with frothed milk. In both cases, it is a delicate balance between espresso making, and pouring of milk/swirling the chocolate syrup.

Here is my take on how to make relatively decent latte art (because to be honest, there’s no way I can make it to professional level in barely 2 hours and 6 coffees, BUT I did get to reunite with my beloved half auto Simonelli coffee machine)

Latte art 1:  Foamed milk heart

Before I could elaborate about foam milk patterns, it is important that you know how to make foam milk out of a coffee machine. I couldn’t upload the video now but here’s the idea to foam milk http://hkccea.org/2010/05/16/king-4/

The main idea  to make good foam milk is to maintain the steam wand inside the pitcher, keep it at 70C and swirl the bubbles. Of course, clean the steam wand because nobody wants an insect infection the next day (since insects love the scent of milk and have crept inside the machine for it if left uncleaned)

                       This is my failed attempt to make the heart pattern. The difficulties is not pouring the foam milk in a  (counter) clockwise drizzle for 5 times, but to aim the milk at the center after it to accumulate the foam and finish it. Next time.

Latte art 2: Chocolate syrup patterns

Chocolate syrup patterns  are considerably easier because all you need to do is squish the chocolate syrup in a swirl and then use a toothpick or bamboo stick to swirl out your pattern. But regardless, you still need to foam the milk to get chocolate syrup pattern looking great.                    As you can all see, the chocolate patterns are considerably better.

But again, taking another coffee class just inspires me to be like the teacher who opens a coffee shop due to her immense love of coffee…one day girl…

New York: Hotel glam and more artstranganza

I may appear all over the place with my many, many interests, but if you categorize them, it is always the arts and food. So aside from savouring coffee after coffee while sipping that 70% cocoa exotic chocolate, I was trekking for art with an occasional spa break.

Since many landmarks and shops were closed around Christmas, this trip has led me to find some cliche, touristy but also some exotic landmarks.

                                                               

St. Patrick’s Cathedral, 5th Avenue, New York

http://www.saintpatrickscathedral.org

St. Patrick’s Cathedral is definitely on the way to Rockfeller Plaza and Waldorf-Astoria, and it was even more of a unique experience if you are in a Mass on Christmas (with at least 500 people, seating or standing). The Neo-Gothic Catholic Cathedral is built in brick clad in marble and the seat of the Roman Catholic Archdiocese of New York.

St. Patrick’s was designed by the architect James Renwick in revival Gothic architecture style in 1808, when Archbishop John Joseph Hughes wanted to have a new cathedral to replace the Old Saint Patrick’s Cathedral in downtown Manhattan. Work began in 1858 but was halted until 1865 because of civil war, and completed in 1878. Several amazing features were the organs inside the triforium (makes it feel that it the organist towers over us), mix of designs in stain class windows from American and European artists and the St. Elizabeth altar. I would suggest being there for a Mass irregardless of your beliefs because you can experience both the architecture and religious experience by walking around the cathedral with hymns, prayers and offering. (If you are Christian, only Catholics can partake in Communion and they have a detailed but inclusive statement for that, and if you are not Catholic/Christian, don’t worry, staff are very friendly towards visitors taking photos during Mass inside the cathedral, or would displayed service in progress sign)

PS Gothic architecture is my favourite because there is so much beauty with sky high columns and it channels so many meanings of love and light with its spatial arrangement, but here’s more info http://en.wikipedia.org/wiki/Gothic_Revival_architecture)

Waldorf Astoria, 301 Park Avenue, Manhattan, NY
http://www.waldorfnetwork.com

Yes, I know that that Waldorf-Astoria has been bought by Anbang Insurance Group from China (where Deng Xiaopang’s grandson-in-law has a connection), but while revival or some sort of architectural colonialism has not begun, let’s savour the 1930s-1970s vintage glamour that it has.

Started as a 13-storey hotel with William Waldorf tore down his family’s brownstone at 5th Avenue and 33rd Street to make way for a hotel and joining his hotel with his cousin, John Jacob Astor’s taller Astoria into Waldorf-Astoria, the hotel has been a site for old world glam and a star-studded history. The current site at 301 Park Avenue features an Art Deco design from the architecture firm Schultze and Weaver, and was opened in 1931. Famous guests include former US Presidents Herbert Hoover, John F Kennedy and stars such as Marilyn Monroe and Cole Porter. Trivia fact is that Waldorf-Astoria is the first hotel to offer room service.

However, I would like to elaborate more on Art Deco, since we can all be confused with the mix-mash of tall columns, Chinese chinoserie and even Italian-Egyptian-ish roof decorations (Italian because of decorations on ceilings, Egyptian with hint of gold paints and symbols). Art Deco refers to a wide variety of art in interwar period, but embraces technology in the perspective of 1930s, where art responds to symmetry and machine, rather than organic motifs.

Stories of Waldorf-Astoria: http://www.forbes.com/sites/erincarlyle/2014/10/15/stories-from-the-waldorf-astoria-chinese-acquirer-buying-link-to-glamorous-past/

   

Conrad New York -102 North End Avenue, New York, NY
Gramercy Park Hotel – 2 Lexington Avenue, New York, NY

http://www.conradnewyork.com

http://www.gramercyparkhotel.com

Part of the fun of not being able to go to regular touristy landmarks in Christmas is that I get to see other unique places, in this case, hotels. I went to Conrad as a washroom detour, but there was obviously more to the washrooms. Constructed in a futuristic and minimalist (or organic like Joan Miro’s) style, the Conrad is also home to Regal cinemas and has an economic alternative of “Pick-A-Bagel” restaurant outside the building. The best part is that it is close to World Trade Center and 9/11 Memorial, which not only makes it a classy detour, but also a wonderful spot for movies.

Gramercy North Hotel is the edgy but classy hotel. With black background, Surrealist paintings and checkered floors, it looked like a remake of Tim Burton’s Alice in Wonderland at first, but such style brings an edgy and hipster edge to the classy hotel. Inside the hotel houses one of my favourite dessert places – the Maialino’s – and the best part is – free Wifi!

The Metropolitan Museum of Art – 1000 5th Avenue, New York

http://www.metmuseum.org

I don’t think the Met needs introduction, it is the largest art museum in United States and has Asian, Oceania, Greco-Roman, Renaissance, African, Byzantine and Islamic art covered. In short, it was any artist/art historian’s paradise.

I had to rush because of time constraints but peronally, I would still prefer the Louvre’s layout over the Met’s. The reason is that the Met has 2 million works and so while the main gallery is displayed vertically, there are so many entrances to other gallery spaces on the sides. The issue is that I could be looking at Byzantine art and then diverted through tunnels into Renaissance and European decorative arts. However, this approach works out extremely well for “experience rooms”, for example, the Coptic Egyptian spaces inside the Byzantine gallery for us to immerse the experience. The Louvre in this sense is much better in that gallery spaces are more distinct. That said, I am one of those visitors who never read the map fully and allow myself to be immerse in whatever art brings me.

Like the Louvre, I probably need more than a week of sleepover to fully experience the Met. However, a popular highlight would be frozen yogurt inside the cafeteria, and if you can, visit it’s medieval leg – The Cloister’s.

Cooper-Hewitt, Smithsonian Design Museum, 2 East 91st Street, NY

http://www.cooperhewitt.com

Because Guggenheim free hour were approaching and there were 6 blocks of people lining up, I turned to the other alternative – Cooper Hewitt Museum. The first Smithsonian museum, Cooper-Hewitt was originally a museum found by three granddaughters of Peter Cooper, who asked Cooper Union to provide a space for Museum for arts of decoration in 1896. The sisters were directors but eventually the museum and the school – Cooper Union – distanced themselves and if it wasn’t for a public outcry with intervention from New York Supreme Court that made it fell under ownership of Smithsonian in 1968, it would have gone.

Today, it is a unique museum focused on design and decorative arts. Third floor focuses more on tools, second on the sisters’ collections and the first floor with garden, shop and your own design space. Free hours apply on Saturdays 6-9pm.

Looks like this calls for a Part 3….

New York: Where Chocolate Dreams Are Made Of

I finally have time for vacation! Despite a whirlwind journey in 7 airports between New York and Toronto in 6 days, I managed to survive with a twisted ankle. However the highlight of my vacation isn’t about airports or my twisted ankle, but the outrageous amount of chocolate/coffee art consumed and experienced! 🙂

Now let’s go into the details of this chocolicious vacation!

I started planning with BuzzFeed’s article “31 delicious things you need to eat in NYC  this Winter” and went along with Chocolate Express. That said, every trip always have some surprise (http://www.buzzfeed.com/rachelysanders/nyc-winter-food-tour#.vpPD30BPL)

Stop 1: Maialino’s

Maialino’s, 2 Lexington Ave, Gramercy, Manhattan

http://www.maialinonyc.com

Located inside the Gramercy Park Hotel, Maialino is a cozy Italian restaurant with open bar space and chic vibe compared with other hotels, such as Waldorf Astoria that has much more of a vintage 1960s glam. Since it is inside the hotel, it is best to make a reservation if you want to come for lunch or have a large party. However, I was quickly given a space on the bar table with afternoon menu in hand and had no problems skipping right to the dessert menu.

I ordered the buondi di ciccolato and it was a treat. With a plethora of cocoa favors and rich textures in this flourless chocolate cake with double chocolate pudding and dipped with toffee sauce and cocoa nibs, it was an aphrodisiac blend of chocolate that leaves me wanting more despite however rich it is. (And another yes for those with gluten allergies!) Such sweet tastes are balanced by my latte. Nevertheless, now that I become much pickier with coffee after my barista certification, I was a tad disappointed that the pressed pot La Golodrina coffee (Counter Coffee) was unavailable, and my jetlag meant Farm House decaffeinated isn’t an option. The latte was no surprise as a much needed dose of pick me up caffeine and the beverage to water down the heavy buondi di ciccolato.

Maialino’s a lovely and cozy place with wonderful service with reasonable prices for a hotel restaurant, but if I could devour my chocolate treat in less than 10 minutes, please, please, can you have bigger portions?

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City Bakery, 3 West 18th Street, NY

http://www.thecitybakery.com

When I consulted with my foodie friends in New York about City Bakery, it’s either a love it or hate it response. “If you can take candy bar desserts, then go to it by all means”, or so they said.

City Bakery appears to be a cafe cum cafeteria (no offense) with coffee and sweet treats at the front, and savoury foods at the back counter with a chocolate room of gourmet chocolate to be marveled on the side. When I first walked in, the barista in me was instantly staring at the precious Simonelli coffee machine and this began my bias that it would have amazing, world class coffee. (For those who do not know, Simonelli machines are half automatic and half manual, costs at least CAD $10000 excluding upkeep and we worked with an older version all the time in my barista class).

Then came the distraction of the fudge marshmallow. The latte came as no surprise – it was light, delicate but a powerful dose of caffeine, but marshmallow made the highlight. Once I dipped half a marshmallow in, this wake me up morning beverage transformed into a sweet, sugary delight that calls for me. And even when eaten independently, that soft, sweet after taste of marshmallow still lingers in my mouth.

I would have to agree with the love it or hate it suggestion though – City Bakery is an affordable gem but it depends on how much sweetness you can take in. For me, the fudge marshmallow made my day.

   

LA Burdick – 5 East 20th Street, New York

http://www.burdickchocolate.com

Situated close to Theodore Roosevelt’s birthplace, LA Burdick is a small shop tucked in with a petite outside table space. The focus isn’t the outside patio, but the chocolate cuteness of its creations. Advertised with a sign emphasizing its snowmen, mice and penguin delicacies, it makes a wonderful gift shop. Chocolate goods are available individually, in packs of 4, 9, 16 as well as in assorted truffles and other types of chocolates wrapped in wrapping paper and tied in wooden boxes. (As if chocolate doesn’t make a wonderful gift!)

While coffees and treats are also available, I see LA Burdick much better as a gift shop than a cafe. Perhaps, because it is too difficult to savour such adorable goodies, or perhaps, their goods just make much better gift ideas and I would still lavish $50 for my stock of gifts.

Godiva’s

http://www.godiva.com

I admit, Godiva wasn’t on the list but I got distracted by the chefs who spent hours wrapping strawberries into cones and the Godiva paper so I finally succumbed to such temptations. But with the expensive price tag of USD$13, it disappointed my senses. It wasn’t the strawberries, but perhaps the chocolate has endured such freezing winds that it was no longer warm and soft.

The only perk is – free samples on every visit. But my take is, take the chocolates, just don’t order the chocolate cone!

Mast Brothers Chocolate – 44 Washington Street, Brooklyn, New York

http://www.mastbrothers.com

Mast Brothers was a suggestion of my former coworker who loves chocolate and all things sweet as much as I do. So without further ado, she drove me to Mast Brothers Chocolate so I can experience pure cocoa creations. While we missed the chocolate factory tour (I am so visiting next time!), the selection of exotic chocolate, from sea salt and sheep milk to papua new guinea blend is diverse and beautifully wrapped in patterned paper. Chocolate treats, such as brownies and macaroons are also available in this clean and large factory-cum-shop at really affordable rates ($2-$8). Next time, bring on the chocolate tour!

Barista training, the epilogue!

Over the past month, I enrolled on a whim to City & Guilds’s barista training program on a whim to satisfy my love of coffee. While it has been a lot of fun tasting my own creations and learning trade secrets of the food industry, it was definitely a nerve-wrecking moment when it comes to the exam.

Here goes my exam vent:

Paper exam: Honestly, just memorize the study guide for the 20 questions. There are trick questions with terms such as “chocolate making machine” (there is none…it really meant the blender) and various ways of how to produce espresso properly, but most questions are straightforward.

I know may need some extra points from paper exam because I can’t practice much with foam milk and espresso on a Simonelli, so I did a lot of work on it. Still amazed at 19/20 distinction.

Practical exam:

Here is where the fun starts. Prep work is relatively easy if you memorize the utensils needed for all 7 drinks (filter coffee, tea, espresso, cappuccino, latte, hot chocolate and smoothie)

The hint is that cappuccino requires a napkin because of the foam milk and latte doesn’t, and that filter coffee and tea go last in the heated beverages because they take time to make. Unfortunately, I forgot to put the plate for tea.

The adventure began when the timer started. Like previous candidate I didn’t spend so much time with customer service but I knew I probably would hit the 10-12 minute mark and would be content to have 5 marks deducted anyways.

Here’s the run down:

Espresso: Sounded weird in the beginning and first espresso was 40 seconds with splattering sounds. Coach claimed that it was likely due to me not pressing temper on surface which reduced coffee size.

Cappuccino: Undertimed. 18 seconds.

Latte: Surprise! 30 seconds! But the misadventure was that foam milk sounded weird so I thought I needed to redo it but it turned out better.

Hot chocolate: By then it was hitting the 9 minute mark and I forgot to stir.

Filter coffee and tea ended up pretty nicely. As did smoothie but after enough panick from the timer, I finished everything in 11 minutes and 20 seconds!

What I was amazed is how I managed to get a pass with credit. As expected, most marks are deducted from overtimed and undertimed espressos which I deemed I require more practice. But would I still take the course despite all the exams? Absolutely. After cross-referencing with friends who work in various coffee shops, I realize it is a privilege to have coffee shops that still have that personal touch with semi automatic machines (most are automatic so taste is consistent, but lacks the personal touch) and have more friends in the food industry. (Totally changed my opinion with McDonalds and Roubouchon!)

However, would I take SCAE Intermediate class that focuses on brewing and cupping coffee? I would definitely want to take a break and enjoy Joel de Roubuchon’s new coffee first!

City & Guilds Barista Training

While I am not online as much as I was, I have been busy making shots and shots of coffee for my barista training.
Why coffee, you may ask?

Those of you who know me probably knows that if I am really into something, I would go very far and such is the result of a 10+ year love affair with coffee – the fraps, the mocha, the latte…it’s time to know what kind of coffee I have drunk over this past decade.

I took my City & Guilds barista training with YMCA (let’s all hope I pass the exam next week) and here is my personal take:

Affiliation: SCAE vs City & Guilds
Wanting some sort of valid certificate, I researched a lot onto training between SCAE and City & Guilds. Both have accredited exams but SCAE appears to focus more on grinding and coffee beans in foundation level, City & Guilds introduced 7 drinks and theory.

The drinks…
Although they appear basic, I have been working on the basic drinks in a cafe with a half automatic coffee machine and both single and double shot baskets (yes!)

The drinks: Filter coffee, espresso, latte, cappuccino, mocha, smoothie and syphon coffee

Drinks that will be tested: Filter coffee, espresso, latte, cappuccino, smoothie, hot chocolate and tea

Seeing that I have done almost every possible mistake as a barista, let me share a few fun facts and misdemeanors along the way.

Espresso
* Fun facts: Ideally, espresso with crema would be 20-30 long with this concentrated caffeine in its best essence.
* The not-so-fun adventure: The many panics about why my espresso took only 18 seconds and how the grinded beans flipped out of the basket

Cappuccino
* Fun times: Cappuccino is an Italian drink with 2cm foamed milk, preferably on a double shot coffee basket.
* I-can’t-believe-it-moment: Foamed milk is an art. Ideally you steam the milk until it reaches 40C with steam wand, then lower and let it foam at 60-70C. I have had milk spurted out because of how hot it is and lowered it too much. Let’s hope I make perfect foamed milk in my exam!

Latte
*Fun times: Latte is American and seeing my classmate doing latte art was amazing…
* Milk adventures continued: Not remembering to stir the milk and it became a milk mix of some sort..

Mocha:
* The bonus: Mocha is really 3 tablespoons chocolate powder, espresso and the milk.
* We-could-have-made-sweeter-drinks: Yeah, my first iced mocha is bitter because I stirred after I added the ice…

Smoothie:
* Class recipe: Class recipe is 2 strawberries, half a banana, syrup, ice and whipped cream with honey.
* The struggle: Exam requires me to produce drink with nothing dripping out of blender. After 5+ experiments my secret is 8 cubes of ice..

Bonus: Mango lassi
* Why did I make it? Because I felt if I have a blender at home, I can master any smoothie. Mango lassi is a Northern India drink with mangoes, yogurt, honey, sugar and saffron.
* However, it is still too thick with me and I needed 8 ice cubes to thin it…

Overall it has been a fun class amidst the many accidents. I may continue to work my way up to latte art or advance classes but bartending is also equally appealing..

Special feature: Alice Wild Luscious Grand Opening

Alice Wild Luscious
Unit H102, PMQ, 35 Aberdeen Road, Hong Kong
http://www.pmq.org.hk/shop/alice-wild-luscious/

My apologies for the very delayed post, I was having World Cup Fever for the last month with my favourite team (Netherlands!) winning third past and wrapping up work.

However, my chowhound experiences have hit a peak with my blog hiatus. It was an absolute honour and pleasure to be invited to the grand opening of Alice Wild Luscious dessert cafe.

Nestled in the artsy district of PMQ, a former police dormitory turned space for creative lifestyle shops, Alice Wild Luscious is the latest dessert venture of Hong Kong celebrity Leo Ku. Alice Wild Luscious boasts of affordable desserts (most under HKD $49/CAD $7) with fresh ingredients shipped from France. All bread products are baked fresh from the shop daily and the cafe has an array of European and Asian inspired patisserie, from matcha domes and green apple wafers to the opera cakes and chocolate brownies gnashed with peanut butter flavors.

With a chic balcony that offers a cozy yet artistic feel, PMQ definitely enjoys another addition to its creative family.

Editor’s note: Most pictures are taken on the day of grand opening. Celebrities who attended the event include Vivian Chow, Joe Nieh and celebrity manager Mani Fok.

Kuala Lumpur: Sunshine, beaches, gardens and malls galore Part 1

Hello, hello! I am so sorry for my long periods of absence on this blog, but end of school year work, performance class and World Cup have kept me very busy. However, I have not forgotten the joy of vacations and food! </p><p>With hot-and-cold weather in my end of the world and so much going on, my mind longs for the vacation that I had several years ago in Kuala Lumpur, Malaysia. Many thanks and hugs goes to my high school bestie and her family for making this trip a very memorable and fun one (despite the allergies, it was wonderful to reunite with you all!)

Here are some pointers when going to KL: (Due to limited time, I believe they are rather famous landmarks) 

<img id="i-983" class="size-full wp-image" src="https://epicuriousfoodie.wordpress.com/wp-content/uploads/2014/06/dsc007621.jpg?w=650" alt="Image" />

Petronas Twin Towers 
Formerly the world’s tallest building until the construction of Taipei 101 in 2004, each of the Petronas Towers is 73.5 metres tall with its tallest antenna at 75.4m. To incorporate traditional culture, fabric and carvings are seen in the foyer of the entrance hall of towers. Currently, Towers One and Two are offices for corporations while tourists have access to Suria KLCC, the upscale retail centre at the feet of Petronas Towers. 

Petronas Towers

Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia

http://www.petronastwintowers.com.my

Aquarium KLCC

Aquaria KLCC
Beneath the Kuala Lumpur Convention Centre/City Centre and accessed by an underground entrance in Petronas Twin Towers, it’s the Aquaria KLCC! It has a rich collection of species ranging from sharks and tropical fish, to jellyfish and corals in Malaysia and around the world. The highlight is the Oceanarium which consists of a tunnel and moving walkway where you can take all the pictures of these wondrous species without feeling exhausted! My personal favourite is spotting sting rays and if there is enough time, I would definitely go for dive with the sharks and fish spa as well. (Dive with the Shark involves diving in the aquarium to see (already fed) sharks in a cage) 

Aquaria KLCC
Kuala Lumpur Convention Centre Complex, Jalang Pinang, 50088 Kuala Lumpur

http://www.aquariaklcc.com/
http://www.jomjalan.com/listings/aquaria-klcc-2/ (for fish spa) 

Sunway Lagoon and Resort 

Sunway Lagoon is an amusement park with resort facilities managed by the Sunway Corporation. The amusement park is divided into wildlife section, resort plus beach (amusement park visitors can access to beach but not resort), extreme park, scream park and amusement park. As I feel sick after roller coasters and upside down rides (it has been this way since high school and frankly, carrying everyone’s bags and taking pictures seem better), I opted for the wildlife and beach package. Sunway Lagoon has an extensive collection of wildlife from alligators to jaguars and birds, but the beach is the highlight for me. With free DJ service, beach and swimming pool areas with a few more dollars to enjoy surfing, it’s the perfect treat for a sunny day.

For those who are more adventurous, Sunway Lagoon is home to the world’s longest pedestrian suspension bridge, and there are also bungee jumping, fox trails, paintball and kayaking options available at extra cost.

Sunway Lagooon and Resort
3 Jalan PJS 11/11, 46150 Petaling Jaya, Malaysia
http://www.sunwaylagoon.com.my

Perdana Botanical Garden

Nestled in a busy metropolis, Perdana Botanical Gardens, formerly known as Lake Gardens or Taman Tasik Gardens is in the Heritage Park of Kuala Lumpur. It offers a refreshing break with extensive collection of flora, guided walks and various gardens. To Philippa Gregory fans, one of the guided walks has an air of Gregory’s White Queen and Red Queen (white and red flowers) but we are distracted by the sight of an adorable deer in the deer park. Perdana Botanical Gardens is a popular site for wedding and (surprisingly) cosplay photos, and as Malaysia’s dominant religion is Islam, please note that kissing is not allowed in the park.

Perdana Botanical Gardens
Jalan Kebun Bunga | Tasik Perdana, Kuala Lumpur 50480
http://www.klbotanicalgarden.gov.my/

To be continued in part 2 🙂

Snapshots: Sift Dessert Bar, a hidden gem in Central

Note: I would love to write another travel blog but am recovering from a terrible migraine. Travel blog next week? 

Where: 46 Graham Street, Central, Hong Kong
Numbers: 30, but Sift also has 5 kiosks in HK
Perks: Outdoor seating with cushions! 

A hidden gem amidst of the hustle and bustle in Central, Sift is a tranquil haven for those long-awaited catch ups, or much-needed dessert fixes in this part of Hong Kong that never sleeps (Bankers and partiers, you know what I mean). While Sift is well-known for its gourmet cupcakes, Sift’s Dessert Bar provides that little extra goodness with its carefully selected choice of artisan desserts and beverages along with the famous cupcakes.

The raspberry cheesecake is a seamless marriage of a cheesecake core and a dacquoise cake. With a smooth, creamy core of a cheesecake, it was covered with velvety layers of butter cream and meringue with a tint of raspberry that could have been easily mistaken as a raspberry dacquoise in dome shape. However, a bite into this rich delicacy and one would realize that it was a well-balanced mix of cheesecake and raspberry dacquoise, with both flavors complimenting each other.

Meanwhile, the even textures and first-class frosting of its cupcakes are no surprises. The pure vanilla cupcake is a creamy delight of whipped cream and vanilla scent, while the strawberry cupcake is a sweet treat for summer with a hint of strawberry mixed into fruity sweetness.

Our pleasant surprise is the valrhona chocolate. For chocolate enthusiasts, Valrhona is a French luxury chocolate manufacturer based in Hermitage near Lyon in France, so to be able to taste this dark cocoa delight with homemade marshmallows is bliss. And what’s even better? The outdoor seating option with cushions and a balcony that makes an after dinner treat a luscious adventure.

http://www.siftdesserts.com
46 Graham Street, Central, Hong Kong