#char siew bakes
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I passed by Moji Bakery every day after work so I would dropped in to buy their baked pastries which are pretty good. Picked up a flaky sweet Kaya Puff (咖椰角) for S$1.20 and three savoury Seremban Char Siew Pau (芙蓉烧包). These baked char siew buns are priced at 1 for S$1.80 or 3 for S$5 and are filled with juicy diced barbecued pork.
#Moji Bakery#Sembawang MRT Station#Bakery#Kaya Puff#咖椰角#Pastry#Coconut Jam#Flaky#Sweet#Crispy#Seremban Char Siew Pau#芙蓉烧包#Char Siu#Barbecued Pork#Baked Bun#Savoury#Juicy#Snack#Food#Buffetlicious
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12/8
for breakfast i made pitas. baked them, cut tomatoes, shaved cucumbers and cut bananas (sprinkled with expired cinnamon!). after they were done i scrambled a plain egg with only ground cinnamon on it. it was tasty but i only ate half cuz my mom wanted to go dimsum shop. (tuition at 11am)
at 9 something we arrived at jiaxuan dimsum or something similar sounding. when waiting, went to 99 speedmart. loved scrutinising the processsed bread section. the mighty white bun variety is actually mesmerizing. the packaging is very attention grabbing. strawberry lychee, butter sugar, milo, chicken floss, black pepper chicken, blueberry flavours etc!!! like wtf so many flalvors!! some other brand was mas producing multiflavoured muffins. 8 for rm5.30 dude what a deal! except i guess eating it may cause serious cardiovascular diseases teehee.
ordered 2 salted egg yolk custard buns (SUPER GOOD DUDE), 2 char siew pau (EH OK BUT GOOD), 6 siew mai (TASTED LIKE MINCED MEAT), fried turnip cake (rlly GOOD!!), fried prawn, scallop and salted egg yolk beancurd thing (love the blandness of it FOR REAL!! cuz i only ate the egg yolk part. it wasnt distributed EVENLY LOL). siew mai fell into my warm water and drenched it in oil. cuz i was grabbing it with chopsticks then my dad asked where a siew mai go and i raised it to show him that i took one.. lol. total bill: RM78 ☠️. at least it was a pleasant experience.
went home and ate oreo cadbury chocolate bar and the other half of my breakfast pita. tuition. shower. went to tapao lunch. mayang oasis food court - malay mixed rice. omg!!! pickled veggies (carrot, cucumber, onion) SO TASTYYYYYY OMGGG IM GONNA CUM, steamed broccoli (SO TENDER!! LOVE LOVE LOVE) and rendang chicken drumstick (fragrANTTT!! not implying that there were many ants at that stall, just felt like making ANT capitalised). dad bought additionally 2 angku kuih and 2 fried glutinous sesame balls. delicious. for lunch also ate chili lala clams and orange. then snacked on angku kuih, pocky, cadbury chocolate and kuih bahulu. i need to control my eating habits!!!
wrote poems, drew posters, revamped dress rental poster, wrote a story…. good night. so full. ugh!
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Enjoy your weekends with your favorite foods in City Square Mall
City Square Mall and komtar jbcc are famous hangouts for singaporeans who desire to bask in reasonably-priced meals over the causeway. Right here are some of the restaurants in metropolis rectangular mall and komtar square 2 food that you can strive in case you're heading to johor bahru for the primary time! Of path, there also are a number of eateries and cafes outdoor these two department stores, however that is a super start for not-so-adventurous (in braving the heat and site visitors) guests!
We lately visited jb again in january 2019 and komtar jbcc seems to have long past via pretty a revamp! Now you could locate new and exciting restaurants like four arms, fatburger, and oven and fried hen which we've got protected in our list! In case you're thinking what's the best manner to get there, don't forget taking a educate! (examine our blog publish on: the way to get to johor bahru, malaysia from singapore through educate?)
you may additionally find this eating place in singapore's vivocity but the costs are an awful lot less expensive when you have them in jb. They have numerous shops throughout malaysia so great is confident! This region is one among our favorite hong kong cafe for this specific dish - the cap kan fried nissin noodles. Even though a few might imagine it is just immediate noodles, however the sauce mix and mild spice of the noodles is severely addictive! If you head to kim gary for lunch, you may even get a drink and a desire of soup - mushroom or borsch, to finish your meal!
The alternative dishes that we've got attempted consist of the highly spiced noodle with pork slice in "typhoon shelter", the korean mushroom soup cap kan, the baked rice, and the thai basil chicken with rice. The highly spiced noodle is in reality tasty, but too big a component for me, and the thai basil hen is fine however now not superb, as for the relaxation, you can give it a omit! This is every other hong kong cafe that attempted to open shops in singapore however also speedy closed (e. G. The one in bugis). It become terrific for its mentaiko baked rice, but lamentably the one in jb did not have that? The only in city rectangular is located at the second floor, inside the internal town.
Those are our 3 need to-order dishes! The honey roasted char siew, fried tofu (proven beneath), and dough sticks with rice flour roll are truly extraordinary! Dragon-i is a part of the equal organization as canton-i but they have got more los angeles-mian dishes and is a shanghainese eating place. You could additionally locate the fried tofu here! Do order the los angeles mian and xiao lengthy bao! Arashi is our move-to restaurant for sushi and japanese food. know more
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April 29, 2020
I've never been a baker. The last time I baked something, I was in a home econs class with 40-something other bored teenagers and a scary old teacher who directed the last of her life energy towards glowering at us rather than teaching us any useful life skills.
That was misleading, by the way. I didn't actually bake. I was just one of the students crowding around that teacher watching her bake. The joys of a neighbourhood school...
The last time I actually baked was probably when I made Shepherd's Pie as a kid. You can tell I don't really have a sweet tooth.
Another reason for my mild aversion to baking: I've always hated being judged, being compared to girls who bake. You know: the pretty girl who brings cookies and just happened to make a personalised chocolate lava cake for everyone at the office, and can sing and cook and crochet and do karate and hand lettering and gets called "wife material"(Getting a bit personal here). More power to her, and she is living her best life! The problem is society expects us all to do that. And I hate it and have always thought baking was the gateway activity to catering to the people who unironically use terms like "wife material". And if I'm being perfectly honest, I am a little jealous too! I know it's internalised misogyny and I shouldn't be comparing myself to others. But I am also not the kind to want to outdo others when jealous of them, mostly because I am lazy AF. I am Jaye Tyler. Modern female slacker but without the hot guys hanging around (and without looks to attract said guys).
And yet, as I binge-watched Masterchef (after I binge-watched Community for the third time, Superstore, etc etc), the macaron episode made me sit up. I love macarons. And it made me crave them. Being in the hilariously termed "Covid-19 circuit breaker", it's impossible to just get them at a store as we did in ye olde capitalist times.
And so I dared to dream. Could I, a complete noob at baking, actually make macarons - one of the most challenging desserts to make, ever, and yet the easiest to scarf down?
Thankfully, I was equipped with an old electric mixer (none of us knew how it got there), an oven, and wifi. So I set about doing copious research on this tricky treat, getting vicariously high on others' successful macarons (hm... just an "i" away from macaroni? Just occured to me). A quick dash to the supermarket to buy the ingredients needed and a really nice dad who queued for more than an hour at an overtaxed baking supplies store later, I made my first attempt.
It ended in abject failure. Never in my life had I failed this hard. I made unforgivable blunders. Namely, I somehow accidentally added water to it mistaking it for egg whites. Speaking of egg whites, I broke a few eggs trying to seperate them like they do on Masterchef. Bad idea. The smart way was just to crack an egg normally and then seperate the yolk and the white into two different bowl using a spoon. But this, like many other common sensical things, did not occur to me at the time. And so I made the sweetest, hardest almond cookies of my life. I think if there were a hall of fame for how badly one can screw up a macaron, I'd be in it.
Crushed by failure, I slept on it. The next day I was really bored and decided to try again, very chanto style. There were significant improvements: for one, I didn't mistake water for egg whites. I made sure to follow every step as best as I could and remembered where I made mistakes. The piped batter even looked pretty! And so I waited for it to dry, for it to form that dry film that's so important.
An hour passed. Another hour. The fan on full blast, my poking at the batter increasingly desperate. I'd forgotten to account for the humidity of Singapore. I googled some solutions, and solutions there were! Bakers are some incredible geniuses. Obviously, these bakers were from Singapore and did all the thinking for me.
One of them suggested drying the batter in the oven to achieve that dry film (seriously. Brilliant.) Like magic, after 10 minutes, the oven gave me that dry film that the two hours of naturally flowing time could not. I almost cried tears of joy.
And in the oven, I watched my babies excitedly like a mom secretly watching her kid at their first day at school. They were doing well. Growing up fast! They were rising, and even dare I hope developing those beautiful feet! And then they suddenly deflated. Pockmarks appeared. Was this puberty?! I thought I should let them find their own way - surely they'll rise again, right? No. They started getting BURNT.
This was the end result:
And kids, that's when I learnt that oven settings are so important... I had just used to default setting I was so used to (the all round heating PLUS GRILL) that I didn't even think that could affect it. Basically, the oven was way too hot.
Also, they might not have developed feet because I'd let them rest for way too long (is this a metaphor?).
So today. Today I finally tried again. I made some decisive changes:
I aged my egg whites 24 hours in advance
I used a "drier" recipe from a Singaporean baker
I blended the dry ingredients
I changed my oven settings
And it worked. I'd have to say it was the recipe that really did the trick! Because of the scaled down egg white proportion, the batter developed that dry film (I never thought I would say these words so much) within 15 minutes, even without that oven trick! Thanks to that they weren't over-rested and were able to develop feet.
And what happened next made me so emotional. I actually jumped for joy.
Look at those beautiful feet! (No pornbots pls) They were still a little burnt but they were still beautiful. Just need to adjust the oven settings even more next time.
And that was my journey into the world of baking. It really does take a lot of effort and preparation. And when you're ready for it, it will change your life. I will never be that girl, but I have so much respect for her now. You put yourself through this for other people if you really care about them.
Me, I just wanted to eat macarons. And that's self love 2020.
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Mini Char Siew Buns
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7 Rekomendasi Resto Dimsum Premium di Jakarta - MEDIAINI.COM– Kudapan dimsum sekarang lebih mudah ditemukan. Mulai dari yang harganya murah sampai mahal. Nah, bagi yang ingin mencicipi rasa dimsum premium, datanglah ke resto dimsum yang Mediaini.com komendasikan di bawah ini:
Resto Dimsum Premium di Jakarta
Paradise Dinasty
Menyajikan berbagai macam dimsum, tapi varian xiao long bao yang otentik jadi menu favorit di Paradise Dinasty. Anda juga bisa mencicipi menu foie grass siomay dan juga pan fried pork dumpling dari restoran ini
Imperial Kitchen and Dimsum
Menyediakan menu halal, Imperial Kitchen and Dimsum punya banyak cabang. Menu yang wajib dipesan adalah Imperial hakau rasa udang segar yang garing dan siew may rumput laut yang isinya daging dibalut rumput laut. Harga dimsumnya mulai Rp 17 ribuan saja. Datang saja ke Jl. Arteri S. Parman, Grogol, Jakarta Barat. Baca juga: Melirik Bisnis Dimsum Frozen yang Potensial Datangkan Untung Jutaan
Rainbow Kitchen
Terletak di Ruko Emerald No. 8-9 Jl. Pantai Indah Kapuk, Pantai Indah Kapuk, Penjaringan, Jakarta Utara, Rainbow Kitchen menyediakan 33 macam dimsum seperti bakpao, ceker ayam, mantau, siomay, hakao, dan masih banyak lagi. Harganya berkisar Rp 50-100 ribuan per orang.
May Star Restaurant
Menawarkan dimsum dengan harga mulai Rp 30 ribuan saja, May Star Restaurant punya banyak menu. Rasanya dijamin tidak pernah mengecewakan perut dan lidah deh!
Fook Yew
Kalau datang ke Fook Yew, cobain menu six flavours xiao long bao. Rasanya menggugah, tampilannya juga Instagrammable. Selain itu ada pula menu steamed callop shaolin dumpling, traditional beef ball, turnip cake, wo tie, dan masih banyak lagi.
Dim Sum Inc
Berada di area Kuningan, Dim Sum Inc buka 24 jam. Menu dimsum kukus dan gorengnya dijual dengan harga mulai Rp 20 ribuan. Kalau mau lebih kenyang bisa pesan mix platter seharga Rp 139 ribu.
Pao Pao Liquor & Dim Sum
MPao Pao Liquor & Dim Sum enyediakan tiga jenis dimsum seperti steamed dimsum, baked dimsum dan fried dimsum. Kalau datang bareng keluarga dan teman-teman, bisa pilih menu dimsum platter. Restoran ini terletak di daerah Senopati.
Fakta Menarik tentang Dimsum
Berasal dari Guangzhou, Tiongkok, secara harfiah dim sum artinya point of the heart. Pada abad ke-10, ketika Guangzhou mulai fokus meningkatkan kunjungan komersial, para pelancong ternyata suka berkunjung ke kedai teh dan menikmati kudapan (manis ataupun asin) dalam porsi kecil. Yum cha sebutannya. Berkumpul dengan kerabat di kedai untuk menikmati dimsum dan teh. Dimsum memiliki jenis manis juga seperti pudding almond, egg tart, dan banyak lagi. Menurut kepercayaan, dimsum harus dimakan bersama teh karena dipercayai teh dapat membakar lemak. Ada pula yang berpendapat jika belum makan siomay, hakau, dan char siu bao, berarti belum makan dimsum. (Gusti Bintang K.)
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Egg tart and baked char siew pau, paired with Da Hong Pao 大红袍 for tea time! (at Clementi, Singapore) https://www.instagram.com/p/CVFWGvZB1Si/?utm_medium=tumblr
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Walking into the Mandarin Palace restaurant at The Federal Hotel is in itself an experience. I am not surprised to discover that it was once voted as one of Malaysia’s Most Beautiful Restaurants by Flavours Magazine (May-June 2007 issue). And even more impressive, the Mandarin Palace was the recipient of Malaysia Tatler’s Award for Malaysia Best Restaurant in 1997, 2002, 2003, 2004 and 2005! Now, that is some record to beat.
I was there recently on an invitation to dine on their latest offering, the weekend dim sum brunch. Dim sum and I are truly best of friends! I adore those little edible bits of goodness and happiness especially on a lazy Saturday or relaxing Sunday. At the Mandarin Palace, these delicious delicacies take an almost creative art form as each is delicately prepared by the in-house chefs using only the freshest of ingredients.
After surveying what was on offer, my first task was to quickly grab a few of the dim sum steaming away in several bamboo steamers. My favourites include the siew mai dumpling, of course, together with teow chew, shark’s fin and mushroom. Some prefer to dip their dim sum in the accompanying sweet and sour sauce. I prefer to savour each bite without any other condiment. I strongly believe that the best way to judge their freshness and taste is to devour them just as they are.
I certainly was not disappointed with my first (arguably, full) plate of dim sum. My second, third, fourth and many more after was a real gastronomic treat indeed. The Mandarin Palace weekend brunch offers delectable dim sum delights. They include shrimp dumpling, crab claw dumpling, sweet and sour dumpling, curry dumpling (a must for curry-crazy Malaysians!), Thai style dumpling, otak-otak dumpling, crystal dumpling and scallop dumpling.
For variety, I decided to also try out their fried and steam fish balls which were both delicious and easy to bite into. My next trip to the buffet table took me to the fried section. I was smiling with glee looking at what was on offer. My favourites were all there such as fried wonton, fried cheese balls, fried bean curd skin and fried yam cake. For those who cannot go for hours with rice, I would recommend their glutinous rice. It is rich and utterly delish.
Sitting at the table, I was served a plate of chee cheong fun. I am not a huge fan of it but I was game to try some. I was surprised to find myself asking for more. The sauce it came with was amazing. Just the right tinge of saltiness to make the chee cheong fun truly fun to eat! After a quick slurp of the calming Chinese tea to clean my palate, I went back on the prowl to try out their sweet offerings. You can never go wrong with their sesame balls, Chinese pancake and the obligatory egg tarts.
By this time, the stomach was already groaning with pleasure. However, the Mandarin Palace’s weekend brunch is nowhere near the end of its gastronomic offering. Diners can feast their eyes at the roasting stall with a variety of roasted duck, chicken, chicken cha siew and steamed chicken to tempt their empty tummy. They can also enjoy the five spices soy chicken, duck and bean curd & egg.
Their time-honoured tradition of ensuring each guest enjoys a feast worth remembering sees the team at the Mandarin Palace preparing a variety of main dishes for them to savour. They include friend chicken with dried chilli, sweet and sour fish, Ma Po tau fu, twin mushroom with vegetables, fried hor fun with black soya bean sauce and char siew & long bean fried rice.
I couldn’t fit anything else in my tummy that day but I was pleased to see a good offering of desserts for those who can squeeze just a bit more. They can feast on sweetened rambutan with pineapple, red bean cream, baked custard dumpling, chilled red bean cake and snow skin roll, Malay kuih and freshly cut fruits.
Being at the Mandarin Palace is like relaxing in a family home although it would have to be a really grand mansion. The restaurant offers an original ethnic palatial ambiance of fine intricate impressive Chinese wood carving of auspicious dragons, phoenix, birds, lotus, flowers and many more. On each pillar, panel, wall and ceiling, guests can admire carvings that depict rich classical Chinese fables and legends. Around the restaurant, you can also admire a host of antique original Chinese furniture. The Mandarin Palace is the only Chinese restaurant in Kuala Lumpur that has such rich ambience, furnishing and historical significance.
So remember, the next time you feel like having a relaxing time with your family or friends over the weekend, head on to the Mandarin Palace restaurant at The Federal Hotel for a scrumptious dim sum brunch! Forget lunch, the brunch is the way to go on Saturday or Sunday.
Weekend Dim Sum Brunch
Saturday and Sunday
10.30am – 2.30pm
RM48nett (adult)
RM24nett (child/senior citizen)
For reservation, please call 03-21489166 ext 2202.
Edible Bits of Happiness at the Mandarin Palace Walking into the Mandarin Palace restaurant at The Federal Hotel is in itself an experience. I am not surprised to discover that it was once voted as one of Malaysia’s Most Beautiful Restaurants by Flavours Magazine (May-June 2007 issue).
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After dinner and grocery shopping at Sembawang Shopping Centre, we will walk pass Polar Puffs & Cakes. They very often have this any 3 pastries for S$5.50 promotion up so I picked two pieces of Chicken Pie (S$2.60 each) and a Chicken Char Siew Puff (S$2.60 each). The savoury sweet filling of char siew is pretty yummy though I preferred the chicken meat to be a little coarser if not chunky.
#Polar Puffs & Cakes#Sembawang Shopping Centre#Chicken Pie#Chicken Char Siew Puff#Char Siu#Black Sesame Seeds#Pastry#Baked#Crispy#Flaky#Snack#Food#Buffetlicious
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We had a vegetarian tunch buffet the other day. I was so completely stuffed haha. I don’t usually find so many items almost equally appealing - it’s a bit overwhelming, but I’m not complaining! Special mention goes out to the stir-fried vegetable dishes and the baked mock char siew pastry 😋
#vegetarian#i like vegetarian food#padres#chinese food#chinese pastries#dim sum#food#starting to feel like a food blog
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How to Make Tasty Baked Chicken In Chinese BBQ Sauce ( Char Siew ) http://dlvr.it/Rv8XrJ
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May 6, 2020
Honey cake 🐝 BZZ. SO WEIRD RIGHT?!?!
As you can see, I am clearly not over Crazy Ex-Girlfriend.
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These baked fresh daily Cantonese pastries definitely brought back all the fond memories of Hong Kong pastries! Eat with a peace of mind as there are no artificial flavourings or preservatives. The prices are affordable too! Starting from S$3 per piece. My top three favourites are baked char siew bao, Signature freshly-baked cookie crusted egg tart (made with free-range eggs) and Chinese walnut cookies. They’re so delicious. My family and I have finished all the pastries within a day! 😋 . Where to order? SINGAPORE MARRIOTT TANG PLAZA HOTEL 320 Orchard Road, Singapore 238865 (Singapore) https://www.instagram.com/p/CJxX6U0ALeo/?igshid=p6946nai7kj3
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Fusion dinner - Butter Rice with Sunnyside up coupled with Chicken Char Siew, Baked Baby Potatoes with herbs and corn. Food at it's best when the sweetness comes naturally from within. Sweetness over dose when fresh ingredients are used, no excessive seasonings required, salt and pepper are all it takes to bring the magical taste to the fullest. Happy Mother's Day to all Mommies in advance. #HMD #FusionFood #bakedbabypotatoes #Whatsfood #ButterRice #StopCovidStayHome #chickencharsiew (at Bedok, Singapore) https://www.instagram.com/p/B_96vdtnpx0/?igshid=1t4g6uvs4jij5
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Been baking and cooking daily without fail.. sometimes I don’t even know what to make although the options are endless 🤪 and I was craving some savoury bread so I defrosted some meat and made Char Siew out of it, at the same time I started a batch of bread dough so by the time the dough was ready, the filling is too 😉 the kids couldn’t wait for the buns to cool down, they quickly gobbled one bun down as soon as it came out of the oven 😜 #wendybakes https://www.instagram.com/p/B9_2OXNJ6vi2EI-HLWBeseKyG1F23Tas2KHIfQ0/?igshid=1wzmyal8vien8
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Spindle: I was gazing at the skies overnight through our room's window. Two things were obvious: it's light-polluted and it's cloudy. All the colours used could be counted on two hooves.
For me this is a little saddening, since windigos use the stars as navigation on long-distance voyages, much like sailors and migratory animals. One of the reasons I accepted Parcly as a friend was her love of astronomy and astrophysics, a love she keeps strong through regular visits to the Purple Space Observatory she commissioned at the summit of Canterlot's mountain. With light pollution this bad or clouds this thick, we have to ascend to the stratosphere for good views of the celestial sphere, which takes a small but significant portion of our time and energy.
Parcly Taxel: In my hometown of Canterlot, Luna wishes me every sunset to clear its clouds, unless the weather forecast calls for rain or thunderstorms. When she raises the night, constellations and galaxies then stand in their clearest from a suitable viewpoint. I consider my cloud-sweeping a royal duty, even though I'm not wishbound.
In contrast, the ruler of China proper – a serpentine dragon around one kilometre long – is responsible for breathing out every cloud that rolls over the land. Given the vast expanse of his domain and centralised authority, it is almost inevitable that clouds will cross into Hong Kong, and the local population doesn't care about it for the most part.
Spindle: How did my leadoff passage go?
Parcly: You did great! Right, what was for breakfast?
Spindle: Once again, we went to the Chrisly Café for that. Because it was a Monday, there were zero ponies waiting outside and we got our reservation in a minute. Conversely, along the way we saw more taxis shuttling passengers to work and neat lines at branches of the principal banks – the financial sector prioritised on weekdays and the retail sector on weekends, a key rhythm in the city. In the mood for something other than macaroni and ham, we ordered the full monty of corn, baked beans, egg and hashbrown with toast and bacon. She was definitely fuller than last time and grinning to the ends of her face, so I had a flurry of emotions to feed on.
Rarity: Do you know how mad Hong Kong is on jewellery? Have you talked about it yet?
Parcly: No? I know there's Lukfook and Chow Tai Fook in many places, in addition to a host of smaller shops scattered like confetti, but I must say that I'm not a fashionista genie. I prefer to dress simply, just a horn ring everywhere and the extra ornaments in Saddle Arabia.
Resting for a while in Langham Place, I saw how it and fellow shopping centres were flooded with shoppers (some of them in school uniforms, I hasten to add) within minutes of opening their doors, contrasting with the street markets which generally received few visitors per stall until an hour had elapsed. At this latter location I found a few feng shui charts too, one of which read
雞 → 犯太歲
狗 → 害太歲
豬 → 平
鼠 → 破太歲
牛 → 平
虎 → 平
兔 → 冲太歲
龍 → 吉
蛇 → 吉
馬 → 平
羊 → 吉
猴 → 平
Spindle: So that means those born in the years of the rooster, dog, rat and rabbit are in conflict with Tai Sui (太歲) and would need to take remedies? Oh wait, you're a tiger, who has neutral fortune. Never mind.
Parcly: We had a look at another market in Yau Ma Tei that primarily sold fruits; the morning shift was over and two games of mahjong were underway. Some of the shorter buildings appeared to be made from bricks and mortar, indicating their extreme age.
Still, I was getting bored from walking through live animals, aquariums, meat in the open, seafood on crushed ice and jars of TCM herbs. I needed some relief from this equine traffic jam, so rode the train to Kowloon and the Elements plaza, both at the base of the tallest building in Hong Kong, the International Commerce Centre.
Princess Luna: Elements, as its name suggests, is divided into zones named after the Wu Xing (五行): water, wood, fire, earth and metal (水、木、火、土、金). Moving one place forward at a time gives the constructive cycle; two places gives the destructive cycle. If I had to associate them with the Elements of Harmony I'd pair them with Rainbow, Fluttershy, Pinkie, Applejack and Rarity respectively, and-
Parcly: Luna, I just have a penchant for very tall buildings. I was there only to enjoy the air conditioning and wide-open voids before moving on. It wasn't that fun inside, I discovered.
Luna: Then where did you find more fun?
Parcly: Along the Island Line. At HKU I had char siew/goose rice for lunch, but that was a mere pit stop. One more station to the terminus of Kennedy Town, that's where the real adventure started…
Spindle: Not only is the western tip of the Island undeveloped, it's also unfrequented by tourists who might ruin the scenery. One long trek up a hill took us down the whole spectrum of infrastructure: private shops, public gardens, condominiums, temples up steps, landfills. Finally, near the top was an unassuming gate and stairs to the Sai Wan Swimming Shed, which we descended.
Before I reached the shore, the ocean breeze reached my body, caressing a hollow shell inside. Forested outlying islands and Kowloon were wonders in the distance, ferries gliding between them like graceful dolphins. There was a long wood-and-steel pier anchored on natural rocks, disappearing underwater at its end beneath the tides and broken waves. Around its beginning lay dense forest on a steep incline.
Parcly: Piers like these make for perfect backgrounds. A newlywed couple's photoshoot was waiting for us to finish playing around, and we stood on a nearby slab watching its shutters fly for a while despite the afternoon sun bearing down. The amenities were primitive – a mounted wall clock was the only electric device I could see – but if it's an escape from the city, why complicate things?
Spindle: Ascending the hill and descending the stairs on leisurely hoof was tiring enough for Parcly. Yet we had to go back the same way we came, and upon reaching our hotel room she let herself flow head-first into her bottle, exhausted of magic. She could not be released until the night came.
Parcly: In a lucky break, cloud cover had diminished to reveal the moon and a few twinkling stars. I only noticed because my MTR pass expired, forcing a walk to the same restaurant I ate at on the first night (One Dim Sum). I was there for an item that had sold out then, and I got my hooves on it this time: youtiao (油条 – deep-fried dough) in a flour roll. I looked closer at the buildings around me, trying to understand my attachments to them, as I returned to the Dorsett to sleep on my last full day in Hong Kong.
#Parcly in Hong Kong#Hong Kong#Parcly Taxel#Spindle#Sai Wan#Princess Luna#Sonata Dusk#siren#rock#pier#jetty#seducing#tail#flying#mermaid#Rarity#feng shui#Tai Sui
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