A few months back when I visited Yue Kee Central, I came back as a disappointed customer but after their re-opening they managed to bounce back quite well! To start off, their interior is all baby blue and floral making it quite an Instagram-worthy spot! They also have an outdoor balcony seating arrangement overlooking Abahani field and honestly, the view of Dhaka city from there is breathtaking!
Assorted Dimsum Platter
(Prawn Hargow, Chicken and Lemongrass, Sesame Beef)
Amongst the 3 I think the prawn one really stole the show with how juicy the stuffing was. The beef comes second with its meaty yet mild flavor. The chicken ones wrapper was extremely thick and the stuffing bland.
Prawn and Cream Cheese Wonthon
This one could have been fried slightly longer but the stuffing was delicious! The combination of juicy prawn and thick cheese mixture is an amazing one!
Yue Spicy Fried Rice
This fried rice was filled with chicken, beef, prawn, and calamari! A must have from their menu if you love spice in your rice.
Seafood Rice Bowl
This one is a meal in itself. The prawn tempuras were fried perfectly and the Asian Pan fried Fish had a sweet and sour taste with a brilliant crispy batter.
Sweet & Crispy Sweet Chicken
I liked this dish of their better before. Unlike my last time, this one had an uber thick, non-crispy coating and an overly thickened sweet sauce.
Yue Fried Chicken
While the chicken was cooked really nicely with a crispy skin on. The sad bit was that the sauce didn't seep through the chicken as nicely. But if you cut off bits of chicken and dip it in the sauce, it tastes quite nice.
Garlic Mushroom with Red Oil
A MUST HAVE FOR SURE! The thick red oil (as they call it but it doesn't taste anything like red oil), is sweet and peppery and goes really well with the meaty mushrooms. While they are canned ones, they managed to clean it really well as neither the smell, nor the taste bugged me.
Beef and Mushroom in Mahlak Sauce
Lean cuts of meat were dipped in a thick brown sauce which has a curry like taste. Personally I wasn't a big fan of it because of how deshi the taste was but the beef was really tender.
Red Velvet Cupcake
The red velvet looked really cute and perfect! The frosting managed to stay in place but slightly lacked the vinegary acidity but overall is one of the best red velvets I have had in town. They serve the same ones at The SweetSin café as well.
Honey Noodles with Almondflakes
This dish is addictive no matter where I have it. The sweetness here wasn't as overwhelming but the noodles could use a little bit more frying and toasted nuts.
By Ifreet Taheea
Even though a lot of restaurants in town claim to serve authentic Mexican cuisine, only 2 or 3 actually do. Even El Toro, which has been around for decades, has adapted their dishes to our taste buds. La Cantina in Banani is a new Mexican place which not only sources their produce straight from Mexico but also brought in an international chef to help prepare their menu.
I absolutely fell in love with the creamy and refreshing Guacamole which comes with slightly salty and light chips. If you're looking for the perfect guac in town, this is the place to go. The Nachos' 1:3 portion had me stoked. Stacked with black beans, fresh salsa, pickled chilis, cheese (both white and melted yellow cheese) and lime cream, this is a dish to kick off catch-ups with friends. I would have liked to dip some of the chips with some sour cream though.
Next came the Baja Fish Tacos. I'll be honest, the soft shells tasted more like 'ruti' despite of the corn flour being sourced from Mexico. The fish was fried yet light. The chipotle cream and pickled onions added some flavor but not the punch that I had expected. I'd recommend you to ask for their spicy sauce which definitely adds a kick to every bite.
As for the Horchata, it tasted like spiced water with Cinnamon to me. Since it's made with rice milk, I appreciate that those with lactose intolerance can opt for this drink but for myself, I wouldn’t order it again.
For desserts, we ordered these crispy sugary treats stuffed with Dulce De Leche (caramel) called Churros which are served with an ancho chili chocolate sauce.
Previously, I would order Churros at Cilantro but over time, they have become quite oily. But the ones here are just perfect! They're crisp yet doughy and the caramel stuffing is just the cherry on top. The slight hint of spice from the ancho chili of the chocolate sauce balances out the sweetness from the caramel and cinnamon sugar.
The Tres Leches Shortcake are 3 small milk cakes which are topped with mango mint salsa. I was impressed by how light yet flavorful the cake was. The texture of the cake is between plain cake and pudding. It's spongy and as soon as you have a bite of it, you get a mango milk taste. Overall, simply put, it's cake and mango milk. Wish the taste of the mint was more prominent and the portion was slightly bigger.
Many of you may already familiar of CAF’s famous Selfieccino (cappuccino on which you can get anything printed on the froth). They had stirred up quite a storm attracting customers from places far away to come here and get their pictures printed on their coffees. Recently though, they have added some new desserts on their items which are a steal in terms of price.
1. Chocolate Ball
This dessert is very rich and sweet given that the brownies, syrup and the circular covering are all chocolate flavored. However, the ice-cream helps balance out some of the sweetness. The ball sits on a crumble of biscuits adding some textures to the dessert as well. The highlight, though, is the way the ball melts underneath the pouring, thick milk chocolate making the audience stare in awe.
2. Red Velvet Slice
This perfect slice of surprisingly light cake is sure to win any sweet-lovers hearts. The cream is extremely light and not overpoweringly sweet either.
3. Brownie with Ice-Cream
Few things are better than brownie with ice-cream. This simple brownie is sure to win many hearts with it moist texture and rich taste. The ice-cream that comes with it accompanies the fudgy bar really well making this dessert my overall favorite.
4. Chocolate Lava Cake with Ice-Cream
Talking about favorite, their chocolate lava cake with ice-cream is another hit in my opinion. The gooeyness is not as much as you expect when cut open but nonetheless, the taste makes up for it. It’s perhaps the best one in town right now and you’d be seriously missing out on something delicious if you don’t drop by CAF and order this dessert.
Last but not the least, usually Tiramisus tend to be really expensive for a very small portion. I think at Tk120+, this is the best Tiramisu you can currently get. I do wish the biscuit layers would be soaked in a stronger coffee but the cream itself is pretty darn delicious!
We also tried the Grilled Chicken Sandwich which I think is a must have with your coffee. The addition of jalapenos really elevates the taste of the overall sandwich and the fresh grilled chicken was not only meaty but nicely seasoned as well. I love that the sandwiches are made to order thus ensuring freshness.
You have got to drop by at CAF especially during the day! The ambience here is like that of foreign coffee chains and I love that you get a whiff of coffee as soon as you enter the shop.
These steaks may look from steakhouses of Gulshan or Banani but they're actually from a small boutique steakhouse in Malibag, Khilgaon. With their opening date a little around 6 months ago, LongHorn Steak & Pizza is perhaps the only steakhouse in Khilgaon offering premium Bengal meat cuts for their customers.
I’ll start with their downs first this time. Their location is not only inconvenient to find but they are also located on the main road causing noise to enter their premises. To add to that, there is also no parking available making it difficult for guests to find a proper parking space around. Upon entering their restaurant, you will notice that it is in fact, a very tiny space.
However, the tiny space is nicely decorated giving you a somewhat cozy vibe. You are then presented with a welcome drink to sip on while choosing from their food and beverage menu. There we were, two carnivores, ogling at the meat section. We ended up ordering a T-bone steak and a Premium Rib-Eye steak, both with a side of sautéed vegetables and mashed potato.
We ordered a Shrimp Cocktail as starter. Basically it’s a cold dish consisting of boiled shrimp, a sauce of mayonnaise consistency, lettuce, and eggs. If you're a fan of cold salads and such, you'll dig this dish as the shrimps incorporate well with their house special sauce. I loved the sauce itself but compared to traditional Shrimp Cocktails, the dish could use some more spice and lime.
The T-bone steak is not my preferred cut for steak since they tend to taste rough if not cooked well. This steak was also thinner than usual but was very filling. The mushroom sauce helped bring taste to this slab of meat but it's still the Premium Rib Eye that stole my heart! Unlike the rough texture of the T-Bone, this steak was actually very soft and juicy! Both the steaks had medium doneness but the fat on this piece managed to bring richness in taste. The mashed potato was seasoned well and was of acceptable consistency. It had some chunky bits of potatoes and was buttery as well. The sautéed vegetables, though, could use some more time on the stove.
In summary, I think LongHorn definitely has potential to become a favorite among Khilgaon residents. While their pricing is slightly high compared to other eateries in the area, the quality of food that they offer is also worth it. Do give their Premium Rib-Eye a try. I still can’t stop thinking about it!
Chengdu, Oct 23 (Xinhua/UNB) -- He Zhangwen, 64, is slightly hunchbacked and not particularly fond of smiling. Wearing a grey-striped T-shirt and a brown apron, he is the linchpin of the tiny baked egg pancake shop "The He's" in Chengdu, capital of southwest China's Sichuan Province.
While Sichuan cuisine is known for spicy and pungent flavors, baked egg pancakes are sweet, also a signature flavor of the local food.
Laying out all the ingredients and materials their son bought an hour ago, He Zhangwen and his wife He Yunping begin their typical day by making fillings and flour paste at around 8 a.m.
Their son bought 2 kg of pork, 2 kg of beef, 1 kg of potatoes, some chilies and carrots. "All the fillings and paste are freshly prepared, the taste would change if made in advance and stored overnight," said He.
"Making an egg pancake seems easy but is in fact not that simple," said He. "Any change in the proportion of ingredients makes a big difference. A good egg pancake should be crispy on the outside and soft in the middle. I put all my over 20 years of experiences in it and have the confidence that our pancake is second to none in Chengdu."
The flavors of traditional street food have evolved from traditional Chinese pickles, red bean and cream to over 30 varieties, including eye-catching spicy minced beef, Laoganma chili sauce, durian and Oreo, reflecting the ever-changing taste of picky foodies.
By 10:00 a.m., they have used up all the fillings and two buckets of paste, each weighing 10 kg. Every day they use two to four buckets.
Their store opens each day at 11:00 a.m., and a long queue of gluttonous foodies often welcomes him.
They opened this store seven years ago after doing this business on a small trolley in 1990. In addition to this store, the He's chain business has opened nine franchise stores in Chengdu.
The window of He's store looks the same as their trolley. Three prominent Chinese characters which read "egg pancake" are pasted in red on the window, and the fillings are put in order beside the ovens, the same as 30 years ago.
"I can even make a pancake with my eyes closed," said He.
Soon one of China's longest holiday, the week-long National Day holiday will be coming, and He expects a tourist peak. "We can sell up to 2,000 pancakes a day during holidays," said He. "We only have time to eat after 10 p.m."
Over the past 30 years, He has witnessed great changes in Chengdu. "I can't believe it's been nearly 30 years," He said. "Areas outside the first ring road were all idle fields when we started, but now even the suburban ring road has traffic jams."
The small pancake has given locals a touch of nostalgia amid rapid social change. Four years ago, their son quit his job and returned home. "My parents are getting older and their skills need to be passed on," said their son.
"Many college students said buying our pancakes is the first thing they do when they come back home for holidays. When they leave, many would come to eat some pancakes before heading to the airport," said He.
"More than 90 percent of our buyers are regular customers," said He with pride.