Coffee #2 Taylor Street Barista

Taylor Street Barista, probably known as TSB amongs coffee drinkers. I didn’t realised there was a quality barista near London Liverpool Street station until TW have told me….. =)

Returning to work on the first day after New Year… I manage to approach this barista in 4 people queue(!) and gradually as more and more people return to work… the queue gets longer and now I no longer bother going and look if is worth it because the queue is just toooooooooooo long!!!

Anyhow, I have managed to grab the flat white three times (Only!), each time with a different barista. I must say, the coffee quality vary each time. First cup was the best cup from this grey hair men, the milk was very nicely frothed. Very smooth, it was amazing to have a cup of flat white with that smooth and the bitterness of the coffee was perfect. I didn’t have to add additional sugar into this cup of flat white.
Then, the 2nd cup was a bit luke warm and then, the 3rd cup tasted more like a latte (!) So…………. either the debate of the first impression is always good or just their quality just isn’t consistent!?

I will definitely try it again when I get the chance to… maybe by Easter when everyone start going away!? haha… Shall update you very soon.

La Cafe Anglais, London

La Cafe Anglais. I am not a very good person with review. Let’s keep this as a casual restaurant picture sharing post =)

SA took me there as his “last resort” with his special groupon voucher, ehem, nevertheless it was a good catch up with him and we have greatly enjoy this restaurant… apart from the lack attentive services!

La Cafe Anglais
8 Porchester gardens,
London W2 4DB
Tel: 020 7221 1415

紅豆年糕 red bean lin go

CNY is coming guys!!! Let’s celebrate with me….! I am trying something new this year, which is Red Bean Lin go 紅豆年糕…. 

食譜做法 (食譜參考至小小米桶)

密紅豆 250g
糯米粉 270g
澄麵 30g
水 240ml
黃砂糖 200g (黃砂糖比較又風味，用白砂味道出來有點淡….!)

水和砂糖一起煮溶. 糯米粉和澄麵一切放進大盤裡，然後到入已溶化了的糖水，拌勻。
再加入密紅豆，輕輕拌好，便可以倒進已抹好油的模子。用大火蒸約1小時，便可以放涼後，放進冰箱。
要吃的時候可以切片，煎至金黃。

密紅豆做法
紅豆300g
黃砂300g
鹽1/4 tsp

紅豆泡過夜，然後以多次煮滾再燜的方式燜熟. 我大概做了三次，便直接煮下去。煮一會之後，便關火，蓋著，讓他自己燜熟。 約時候後，便可以開火收乾水份，然後加入砂糖和鹽進去煮至適中的乾身。不要煮太乾，因為涼了便會濃稠起來。^^

see. Cambodia. IV.

1. A portable icecream van
2. A local stall we past through
3. Water ox on the green
4. Amazing green scene
5. Small boy at the village while we was on the quad bike tour
6. Walking around the city hunting for a restaurant
7. Loads of ariel/wire flying around
8. Phnom Penh city street

Another part of Cambodia photos. All taken by my beloved Fujifilm Natura Classica =)

I have to say while we have arrived at the evening on the first night, we didn’t get much impression of the Phnom Penh until the following morning. Of course, we appreciate that the city is quite underdeveloped and therefore we cannot compare how we are used to in London. In fact, it feels like I was going back to the OLD Hong Kong when I was a few years old before coming to London.

Phnom Penh, indeed is very dirty and dusty, I barely willing to speak on the tuktuk while the sand was blowing into my face. I was amazed at how my friend TT kept on chatting! @@ Some traveller suggest to wear a mask while you are riding on the tuktuk but I think sunglass is sufficient to block of the sand going into your eyes =)

While we returned from our quad bike, we decided to take a tuktuk to find a restaurant. Unfortunately, this restaurant was closed for their midday break and straight away we decided to walk to the Friends Restaurant, a very worthy restaurant that helps the Cambodian kids. Should you visit Phnom Penh, Please do make it part of your visit checklist. ^^ Having said that, our route to the restaurant was good… good in the fact that, this gives us a chance to explore the city a little bit. Get more feeling of the city, this is the main purpose of travelling right? No point to be on tuktuk or taxi all the time.

Phnom Penh, was indeed full of motorbike…. Is it similar to the old days China? Wonder how long will it take before everyone can own a car…??