One of my all time favourite foods is raw salmon. Like last meal on earth kind of favourite. Smoked salmon also falls into this category so when Huon Aquaculture contacted me and asked if I would like try out their Reserve Selection salmon range and create a recipe, of course I said yes!

The most common way I like to eat my smoked salmon is on a good quality piece of toasted bread and a slathering of cream cheese. I also love smoked salmon with potato and avocado. When I feel like a fancy breakfast at home, I’ll make 60 degree slow cooked eggs and crispy hash browns to have with smoked salmon and half an avocado.

Huon Reserved Selection Cold Smoked Salmon on toast

Huon salmon Reserve Selection Banquet Slice smoked salmon on home made crusty bread

Reserve Selection is top notch quality smoked salmon. The salmon is raised stress free, with sustainable practices in the pristine, cool waters of Tasmania and I think this is evident in the final product. The cold smoked salmon looked so fresh and was beautifully presented. I hate the grey part from under the skin that is often left on smoked salmon and I always cut it out, but I was glad to see the Banquet Selection smoked salmon was free of this. The smoked salmon had a nice hint of smokiness and wasn’t too salty.

Huon Reserved Selection Cold Smoked Salmon

Perfect looking smoked salmon

I also got some beautiful Huon Reserve Selection hand milked salmon caviar. I love the delightful, salty pop in the mouth of salmon caviar. It’s not something I have often so I savour it when I do! The jar says to use within 3 days so it’s quite a lot unless you are entertaining a large crowd.

Huon Reserved Selection hand milked salmon caviar

Reserve Selection hand milked caviar, orange pearls of gold!

I used both products to make a smoked salmon, avocado and tobiko stack sitting on a potato rosti and topped with some salmon caviar. It makes a great entrée or a fancy, light lunch.

Smoked salmon tartare on a potato rosti

Huon Reserve Selection Smoked salmon tartare on a potato rosti

Potato rosti
3 medium sized waxy potatoes
60g butter, melted
Salt & pepper, to taste
Oil for frying

1. Par-boil potatoes until they are still firm but no longer raw (around 10-15mins).
2. Shred potatoes into a medium bowl.
3. Add melted butter and season with salt and pepper to your liking, keeping in mind smoked salmon is already salty.
4. Using your hands, form into small, tight patties.
5. Pan fry or deep fry until crispy and golden brown. Deep frying will produce better results, but I pan fried them.

Smoked salmon tartare
200g smoked salmon, chopped into short, thin strips
1 ripe avocado, cut into small cubes
Kewpie mayonnaise
2 tsp Tobiko (flying fish roe), optional
Salmon caviar, optional

1. Mix in a bowl the chopped smoked salmon, cubed avocado, tobiko if using with enough kewpie mayonnaise to coat.
2. Put salmon mixture into a small food ring on top of the potato rosti and remove ring to create a neat stack.
3. Top with a teaspoon of salmon caviar.

You can order Huon Reserve Selection products online at and orders over $75 receive free shipping. Reserve Selection products are produced to individual orders and are packed into thermally insulated shipping boxes.

Over & Out, April xx

Salmon products were complimentary thanks to Huon Aquaculture.


Far East Plaza #01-07b
+65 6736 1121

Hello from the depths of blog extinction haha! Wow, it’s been over a year since I’ve written a blog post, though I have been active on Instagram. Follow me @my_foodtrail if you want to stay more updated on my food (and other) happenings.

Life has changed completely for us and a lot has happened in the past year, the biggest being welcoming our son into the world! He’s got an Instagram account (@juniorfoodtrail) if you like all things baby. He’s now 10 months old and I can’t believe how quickly time is passing by. The first 6-7 months seemed like the longest and toughest in my life due to a whole number of issues Junior had but the last 3-4 months have flown by. He’s growing up so quickly now and his interest in everything around him is expanding exponentially!

We recently went on our first overseas holiday to Singapore with Junior so our relatives could meet him. He was 9 months old at the time and in hindsight, it wasn’t a good time to go. After a long road, he had finally gotten to a point where he was a good sleeper but that has gone out the window since we went away. Apparently babies can have a sleep regression around then so I’m not sure whether his sleep issues were holiday related or unavoidable anyway.

We did manage to have a rare couple of hours to ourselves, baby free, while we were in Singapore so we took the opportunity to have a quick meal at the nearby Saveur restaurant at Far East Plaza. It was open all day so our 3.30pm meal time was no problem. They even offer a 10% discount if you dine from 3-4pm on a weekday.

Inside Saveur, Singapore

Inside Saveur

Saveur is a casual, but nicely fitted out restaurant serving up quality French cuisine at very affordable prices. Actually, very cheap prices for the quality, style and presentation of the food! See for yourself below.

We ordered the mushroom cappuccino to start and were rather disappointed at the lack of mushroom punch. It tasted more like a diluted can of Campbells mushroom soup than the rich mushroom broth we were expecting.

Mushroom cappuccino, Saveur, Singapore

Mushroom cappuccino SGD$4.90++

We were relieved to find the rest of the meal only got better and the rest of the food was fantastic. The first dish was an entrée from the Specials menu. The tuna was perfectly seared and went well with the avocado salsa and other elements on the plate. I loved the presentation.

Seared tuna, Saveur, Singapore

Tuna – marinated seared tuna served with avocado salsa, frisee, sesame yuzu vinaigrette & hazelnut tuille SGD $10.90++

It’s been a long time since I’ve had foie gras, so when I saw it on the menu, I knew I wanted to order it. It was a very small piece, but for only $7.90, I can’t complain. It’s one of those dishes you don’t want to eat too much of so you end up feeling ill rather than enjoying it. I savoured every fatty mouthful!

Foie gras, Saveur, Singapore

Foie gras – creamy lentils & pickled pearl onion SGD $7.90++

I really love raw salmon so whenever I see it on the menu, I tend to order it. Confit salmon, while technically not raw, still maintains the kind of texture I like but even more melty. Apple and fennel is normally paired with pork, but it really worked in this salmon combination too.

Confit Salmon, Saveur, Singapore

Salmon confit – chives, konbu & apple and fennel tossed in a lemon vinaigrette SGD $9.90++

The final dish was the pan fried sea bass. It’s not a fish we come across often in Australia, so Mr Food Trail wanted to try it. The fish was cooked well and I liked the delicate texture. The crispy potatoes were so amazing, they deserve a mention too!

Sea bass, Saveur, Singapore

Sea bass – pan seared sea bass, diced sauté potato with crab meat, French beans & caper vinaigrette SGD $14.90++

It felt rather decadent eating all this food at ‘afternoon tea’ time, though it would have been dinner time back in Melbourne! I’m glad we got to enjoy one nice meal in Singapore without Junior along so we didn’t have to scoff down our food! However, Saveur does look casual enough to be baby friendly. I would definitely recommend trying out this place if you are looking for something different from local food while in Singapore.

Over & Out, April xx


Apple & caramel tart dessert at Caprice Restaurant, Hong Kong

Highlights of Hong Kong Fine Dining

by April@MyFoodTrail on February 13, 2013

in Dining Out, French, Hong Kong

Thanks for all the congratulatory messages I received about my pregnancy from my last post! :) Besides the not so fun pregnancy symptoms I am experiencing, our baby seems to be progressing well and it’s such an amazing thing to feel him moving around inside me every day.

In this post I wanted to share a couple of fine dining restaurants we went to in Hong Kong. Hong Kong is an eating mecca, and there are hundreds upon hundreds of drool worthy restaurants to eat at. With such a high concentration of Michelin starred restaurants in one place, it was a very hard decision only choosing a few but we were only there for 6 days. We did our research as soon as we booked our flights, as we knew we would need to book ahead for some restaurants.

I had some trouble with thinking my iPhone was unlocked, but then going on holidays and realising it wasn’t, so when I came back, I had to wipe and restore my phone to make sure it was unlocked. In that process, I somehow managed to wipe ALL my photos off my phone, never to be seen again! I was so angry and upset but after trying so many things in vain to get my photos back, I had to come to terms that those photos were gone forever. While I still had the photos from my DSLR, I had lost all the photos I took of the menus so I have no descriptions of the wonderful fine dining food we ate. The menus available online weren’t the same so I apologise in advance for not having the inviting food descriptions from the menus.

Caprice Restaurant

One of the restaurants we definitely had on our list was Caprice, a French restaurant located in the Four Seasons Hotel on Hong Kong Island. It holds a prestigious 3 Michelin stars and Thanh told us that a 3 course meal during lunch time is around $70 AUD. We made sure we booked well in advance and got a beautiful table over looking the water. Even though it was a limited menu, we still got a decent choice of dishes for each of the 3 courses.

And the service, wow, I was so impressed! Each course was brought to the table at the same time by two waiters, syncing their placement at the same moment with a discreet meeting of the eyes! When they were clearing our mains, one of the waiters accidentally dropped a knife on the table and it left a mark on the pristine, stark white table cloth. Within a minute, the maître d was at our table apologising and placing a white napkin on the table to cover the stain!

The food was all very fresh and well plated and the 3 course set lunch deal is such great value for the calibre of the food you get. I would highly recommend putting this place on your must visit list for Hong Kong.

Caprice, Hong Kong - The view

The beautiful water view at Caprice Restaurant

Caprice, Hong Kong - Inside

The grand splendour of the interior

Caprice, Hong Kong - Complimentary amuse bouche & bread

Left: Complimentary amuse bouche of black sesame choux pastries
Right: Complimentary bread with your choice of either salted or unsalted French butter

Caprice, Hong Kong - Entrees

Our entrees which I can’t remember, but I know mine was the one on the left and it was like a smoky prawn jelly

Caprice, Hong Kong - Main of fish

My main of fish and pieces of raw sea urchin on the side

Caprice, Hong Kong - Main of skate fish

Hubby’s main of skate fish with a mix of buttered mushrooms

Caprice, Hong Kong - Desserts

Left: My chocolate dessert was heavenly
Right: Hubby’s apple & caramel tart

Caprice, Hong Kong - Complimentary petit fours

Complimentary petit fours that were served with the tea or coffee included in the set lunch

Amber Restaurant

Amber Restaurant made the 2012 San Pellegrino World’s 50 Best Restaurants list (at no. 44) and has two Michelin stars. It was on our list of places to try as it has a Weekend Wine Lunch where you get 6 courses with wine pairing for a very reasonable $798 HKD each (plus 10% service charge, approx. $110 AUD).

Amber Restaurant was just as impressive as Caprice, but it seemed to have a more laid back atmosphere. We also liked that we got to try more dishes and got wine with every course. Wine is ridiculously expensive in Asia, especially in restaurants, starting at around $30-35 AUD a glass!

I don’t normally drink at lunch time because my face goes completely red after a few sips of alcohol like a typical Asian but we were on holiday and I wasn’t designated driver for once! I was having a giggle at an Asian woman on the table next to us because she was clearly intoxicated after only two drinks and her face was the colour of beetroot. Hubby was quick to point out, people in glass houses shouldn’t throw stones and the woman and I look like twins haha!

This is another fine dining restaurant that I would recommend and the Weekend Wine lunch is fantastic value, especially if you like your wine.

Amber Restaurant, Hong Kong - Inside

The impressive interior of Amber Restaurant

Amber Restaurant, Hong Kong - Complimentary amuse bouche

Complimentary bread & 3 different amuse bouche before we’ve even started our meal

Amber Restaurant, Hong Kong - Starters

Left: I remember this as being duck foie gras with aspic & a mushroom jello
Right: My starter with ham hock terrine

Amber Restaurant, Hong Kong - Middle course salmon

My middle course of salmon, smoked & confit

Amber Restaurant, Hong Kong - Middle course fish

Hubby’s middle course of fish with French beans & a fregola base

Amber Restaurant, Hong Kong - Main course

Left: My main of pork belly which the waitress prewarned was going to be fatty. I guess people in Hong Kong complain about fatty meat!
Right: Hubby’s main of fish with white asparagus

Amber Restaurant, Hong Kong - Tasting desserts to share

Desserts were meant to be shared. Left: Strawberries & cream
Right: chocolate slice & cherry sorbet

Amber Restaurant, Hong Kong - Complimentary petit fours

Left: Another strawberry dessert
Right: Complimentary petit fours served with included coffee or tea

Over & Out, April xx


To my horror, I looked at my blog yesterday and realised that it has been three months since I last posted, and besides the last WTC Wharf competition post, it was three months before that! I can’t believe so much time has passed. What a slacker I’ve been! Sorry for the lack of updates. It started off with me being so busy with work and working long hours that I couldn’t be bothered sitting in front of the computer when I got home too.

After the big deadline passed at work, I got lazy and blogging felt more like a chore I could put off so I did. But I guess that’s the great thing about a personal blog – I can write a blog post when I feel like it and when I don’t, I don’t have to. I do feel that I should be keeping my loyal readers entertained with new material, but I’m sure (or at least hope) people understand.

Then came some big news which has distracted me for the past few months… hubby and I are expecting our first baby!! I wasn’t sure whether I should make an announcement on my blog, but hopefully the people we were meant to tell know our news by now! If not, I’m sorry you found out this way!

I’ve had really bad morning sickness (including vomiting) since about 6 weeks which has really affected my appetite and my love of food. Morning sickness supposedly eases up after the first three months, but when mine didn’t, I held out hope as some people told me theirs took 4 months. The 4 month mark has passed and I’m still feeling nauseous but it was a lot better than before.

Since I’m doing better at being able to keep down my food and can stand looking at food again, I thought I would try to start blogging again. You can also always find me on Instagram @my_foodtrail where I post up to date photos of my eating if I go missing on my blog again.

I’m conscious of not turning My Food Trail into a baby centric blog, but I’ve been keeping a diary of the progress of my pregnancy so if I have time, I might turn it into a blog and save all my non-food related baby posts for that.

Our eating out has been curbed a lot due to my morning sickness so I actually haven’t taken my DSLR out for a while. I also find the iPhone 5 takes pretty decent photos so I’ve been Instagramming instead of blogging. I had to dig through my archives to find some photos to blog about and thought I should do Hong Kong since a number of people have wanted to see what I ate.

As it has been a while since I returned from my trip to Singapore, Hong Kong and Taiwan, it seems a bit silly to do detailed posts of places I ate at, so instead I will do a two part Hong Kong food highlights post, starting with dim sum. Dim Sum (or yum cha as it is called here in Australia) is one of hubby’s favourite foods so he was very excited to be going to the birth place of dim sum. He actually envisioned having dim sum every day but I had to convince him we needed to try other things too!

Tim Ho Wan

Tim Ho Wan, Mongkok, Hong Kong - Outside

Outside the famous Tim Ho Wan

By far one of the most recommended restaurants to visit in Hong Kong is Tim Ho Wan. One of the first questions people (usually foodies) will ask when they find out you’ve been to Hong Kong is “Did you go to Tim Ho Wan?” Yes, yes we did. Twice! Tim Ho Wan is the world’s cheapest Michelin starred restaurant, serving freshly cooked dim sum from morning til night.

There are currently three branches of Tim Ho Wan in Hong Kong. We went to the Mongkok branch as it was closest to our hotel. While it is the original branch, it was the smallest which meant long waiting times (can be more than an hour) in the mid-30’s heat (during June). You get given a number when you arrive and when your table is ready, your number is called. They give you a sheet of paper (either in English or Chinese) to order from while you’re waiting.

The first time we went, we got there at around 6pm on a Monday night and the wait was no more than about 30 minutes. I read that the char siew polo bun (baked BBQ pork bun) was a must order dish but OMG, I didn’t realise how amazing something so simple could be! A crisp, sweet crust, on a soft, fluffy bun, filled with the most delicious tender Chinese style BBQ pork. The polo bun was the reason why we returned a second time on our last night in Hong Kong and hubby and I ordered a serve each so we didn’t have to share!

To be honest, the rest of the food at Tim Ho Wan was good and cheap, but not really worth returning a second time for, especially when you only have a limited number of meals in Hong Kong. The next time I go to Hong Kong, I’m going to order the polo buns to take away! Below is the food we ate over two visits.

Tim Ho Wan, Mongkok, Hong Kong - Baked bun with BBQ Pork 2 serves

The dish everyone must get when they go to Tim Ho Wan, the baked bun with BBQ pork

Tim Ho Wan, Mongkok, Hong Kong - Lor mai gai, radish cake, crescent dumplings, beancurd wrapped pork

Clockwise from top left: 1. Glutinous rice dumpling; 2. Pan fried turnip cake; 3. Deep fried dumpling filled with meat; 4. Steamed beancurd roll filled with beef & vegetable

Tim Ho Wan, Mongkok, Hong Kong - Har gao, siu mai, beef wrapped enoki mushrooms, pork spare ribs

Clockwise from top left: 1. Steamed fresh shrimp dumplings; 2. Steamed pork dumpling with shrimp; 3. Steamed beef roll filled with enoki mushroom & black pepper sauce; 4. Steamed spare ribs with black bean sauce

Tim Ho Wan, Mongkok, Hong Kong - Prawn rice rolls, char siew rice rolls, spring rolls

Clockwise from top left: 1. Vermicelli rolls stuffed with shrimp; 2. Vermicelli rolls stuffed with BBQ pork; 3. Deep fried spring rolls filled with shrimp, pork & vegetable

Cuisine Cuisine at The Mira

Cuisine Cuisine, The Mira, Hong Kong - Outside and Inside

Left: Outside The Mira Hotel; Right: Inside Cuisine Cuisine

Cuisine Cuisine gets one Michelin star, though I think it is for their dinner menu, not their dim sum. We heard about their fancy dim sum dishes and wanted to try so we made a reservation for lunch. There are two options at lunch – you can choose a la carte dim sum dishes or go for the all you can eat. The dishes are pretty similar on both menus, though there are some which are only available on the a la carte menu so we chose to go with that.

As with at Tim Ho Wan, there are no ladies pushing trolleys of food around where you can point and order what catches your eye. Instead you tick from a piece of paper what you would like to order. I much prefer the Australian way of seeing the food first, but at Cuisine Cuisine, they had quite good menu descriptions.

Cuisine Cuisine, The Mira, Hong Kong - Mushroom & truffle dumpling, wu kok with foie gras, osmanthus eel, crescent dumpling

Clockwise from top left: 1. Steamed wild mushroom & black truffle dumplings; 2. Crispy taro puffs with diced chicken & foie gras; 3. Grilled eel in osmanthus sauce; 4. Crispy glutinous rice dumplings with diced chicken & lotus root

Cuisine Cuisine, The Mira, Hong Kong - Radish cake, polo buns, crispy rice rolls with vermicelli, steamed rice rolls with scallops

Clockwise from top left: 1. Pan fried turnip cakes with Parma ham & prawns in XO chilli sauce; 2. Baked barbecue pork & pineapple buns with crystal sugar; 3. Crispy rice rolls stuffed with vermicelli, minced pork & carrot; 4. Steamed green rice flour rolls stuffed with scallops

The stand out dishes were the wild mushroom and truffle dumplings and the crispy taro puffs with diced chicken and foie gras, but the food overall was so amazingly good, probably the best dim sum we’ve had, that we made a booking two days later for the all you can eat dim sum! What I loved about the all you can eat menu was you could order individual pieces so if we weren’t sure about a particular item, we could order one piece so hubby and I could share in case it wasn’t nice and it wasn’t a waste of stomach space. The dumplings also came in two pieces rather than the usual three or four.

Cuisine Cuisine, The Mira, Hong Kong - BBQ pork puff, lotus root cake, spring roll, fried dace balls, wu kok

Clockwise from top left: 1. Crispy barbecue pork puff with pomelo honey flavour; 2. Pan fried minced lotus root cake; 3. Crispy spring roll stuffed with shrimp & cheese, crispy glutinous rice rolls stuffed with minced dace, crispy taro puff with diced chicken & foie gras

Cuisine Cuisine, The Mira, Hong Kong - Steamed carrot rice rolls with char siew, steamed rice roll with minced beef, pork spare ribs with rice noodle, stir fried turnip cake with xo sauce

Clockwise from top left: 1. Steamed carrot rice flour rolls stuffed with barbecue pork; 2. Steamed rice flour rolls stuffed with beef and parsley; 3. Steamed spare ribes with rice noodles in black bean sauce; 4. Stir fried turnip cakes in XO chilli sauce

Cuisine Cuisine, The Mira, Hong Kong - Har gao & prawn & vegetable dumpling, shrimp wonton in spicy soup, xiao long bao, siu mai

Clockwise from top left: 1. Steamed shrimp dumpling, steamed sweet potato with shrimp & vegetable dumpling; 2. Shrimp wonton in spicy soup; 3. “Xiao long bao” steamed Shanghai style soup dumpling; 4. Steamed minced pork dumpling with crab roe

Cuisine Cuisine, The Mira, Hong Kong - Egg tarts, sweetened bean curd, mango cream

Clockwise from left: 1. Baked mini egg tart with bird’s nest; 2. Sweetened bean curd with cane sugar; 3. Chilled mango cream with sago & pomelo

Yes, we ate all the food above in one sitting, plus we had seconds of a few of them! Needless to say, we were rolling out of there like a dumpling ourselves by the end of lunch.

Stay tuned for my next post, fine dining highlights from Hong Kong. Hopefully it won’t be in another three months :) !

Over & Out, April xx


Winner of $100 WTC Wharf Voucher

November 20, 2012

Thanks to everyone who entered my competition to win a $100 WTC Wharf voucher! The lucky winner who was chosen by Nuffnang is: WINSTON Congratulations! I will email the winner and your voucher will be sent by Nuffnang. I hope you enjoy your visit to WTC Wharf! Over & Out, April xx

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Grilled Haloumi at Byblos Bar & Restaurant WTC Wharf

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Absolut Elyx Vodka Launch

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Robuchon au Dome, Macau

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Singapore - Marina Bay Sands at night

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Delivery Hero Online food ordering

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