Tuesday, November 30, 2010

Shern - All Actions

Managed to capture a minute of Shern in the mood of showing us a few actions he has learned. Let me tell you, it is very difficult to capture this in video. Whenever he sees my pink camera, he ignores all our instructions and walk straight to the camera to make a grab!

So this 1 minute plus video is rare. No choice that it was taken with a pacifier in Shern's mouth. :P

Shern @ 17 months - 27 November 2010 - Part 1

Shern @ 17 months - 27 November 2010 - Part 2

Sunday, November 28, 2010

Passionfruit Yogurt Cheesecake

I'm sorry to bore you readers three baking posts in a row. But it can't be helped because I am in such a baking mood these few days.
Ok, ok...last baking post for the month, I promise! ;)

27 November 2010 - Passionfruit Yogurt Cheesecake

Has anybody not eaten passion fruit before? Or, has anyone not seen passion fruit before?
If so, this is how it looks like. Usually you use a spoon to scoop out the flesh and seeds and you eat both the flesh and the seeds.

Taste wise is very tart - kinda like tart kiwi fruit taste. Perhaps a little more sour compared to kiwi fruit. But I like it. Actually, you need to wait for the skin to be all wrinkled up which indicates that the fruit is ripe.

But being the impatient me, I could not wait 'til all of them are all wrinkled up. As soon as one or two of them are wrinkled, I decided to make something out of these fruits.

Scooped out the flesh and seeds from 4 passion fruits and into the bowl they go.
I was supposed to strain them to get the juice only, but I am lazy and I decided to use everything from the fruit; juice, seeds, pulps and all. More healthier, right?

Ooops..I forgotten to take a photo of the digestive biscuit crust base. This is the photo of the yogurt cheesecake mixture topped above the biscuit base. Oh yes, I decided to use my muffin pan for some individual yogurt cheesecakes.

The slips of parchment paper is for easier removal of the cheesecakes later, which I learned from JoyofBaking.

This is my lot; a 12-hole muffin pan, a small tart pan and 2 mini ramekins.

Topped with the passionfruit jelly mixture. I love the bright yellow colour.

Looks even better here.

After baking and chilling in the fridge twice, this is what you get. They get a little messy as I was clumsy with the removal from pan and also the yogurt cheesecake layer was a little too delicate for my clumsy handling.

But if you are careful enough, you get a nice neat little individual cheesecake.

Yummy....delicious...taste-wise was very good.
Love the biscuit base. I have always loved biscuit based cheesecake. The yogurt cheesecake layer is soft and sweet. The tart thin passion fruit jelly layer complements the salty biscuit base and the sweet yogurt cheesecake layer. Super delicious.

Arranged them in a long plate.

This is the one using the tart pan.

Looks heavenly huh? Easier removal with the bottom loose tart pan.

Cut them into 16 pieces just like a pizza.

Yes, like I said, doesn't this look like a fruit pizza?

Everyone a slice. Shern ate more than a slice all by himself. He's so adventurous - can tolerate such tart flavours!

Passionfruit yogurt cheesecake (copied from Bread Et Butter)
Makes one 8 inch cake/10-12 cheesecake pots

For the biscuit base:

  • 15 digestive biscuits, crumbed
  • 120g butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger (I omitted this)
  • 1/2 teaspoon salt

For the yogurt cheesecake:

  • 400g greek yogurt (I used normal Anlene Natural Flavour yogurt)
  • 450g cream cheese, at room temperature (I used Philadelphia cream cheese)
  • 3 tablespoons passionfruit juice.
  • 1 vanilla bean, split and scraped (I used 1 tsp Pure Vanilla Extract)
  • 1/2 cup heavy cream (I used Emborg's whipping cream)
  • 2 1/2 teaspoons powdered gelatine
  • 3/4 cup sugar

For the passionfruit jelly:

  • 4 ripe passion fruits, juiced – reserve the seeds
  • 1/2 teaspoon powdered gelatine

For the biscuit base:

1. Preheat the oven to 180’C. Butter an 8 inch cake tin/ramekins/tart tins. If using a ring line the bottom with aluminum foil and place on a baking tray.

2. Put the digestive crumbs in a bowl, and add the sugar, ground ginger and salt to it. Mix well.

3. Add the melted butter to the crumb mixture, and mix until combined. Transfer the mixture to the prepared tin/ramekin and press it down in an even layer. Bake until golden (takes approx 10 minutes – this may differ according to the size of your tin) and let it cool completely.

For the yogurt cheesecake:

4. Put the yogurt and the passion fruit juice in a food processor and mix until smooth. (I used a blender)

5. Put the heavy cream in a small saucepan and heat until warm to the touch. Add the powdered gelatine to the warmed cream, and stir until dissolved. Remove from the heat and set aside.

6. Put the softened cream cheese, sugar, and vanilla extract in the bowl of a stand mixer, and beat until fluffy.

7. Fold cream, followed by passionfruit yogurt mixture into the cream cheese mixture until incorporated.

8. Pour the cheesecake mixture into the crust, and refrigerate until set. This will take at least 6 hours.

For the passionfruit jelly layer:

9. Strain the passionfruit juice and place in a small saucepan over low heat. (I didn’t strain it)

10. Add the powdered gelatin and stir until dissolved. Remove from the heat and let it cool.

11. Meanwhile rinse some of the passion-fruit seeds and place on top of the set cheesecake.

12. Pour the passionfruit mixture on top, and refrigerate for at least one hour/until set.

13. Serve!

Saturday, November 27, 2010

Cinnamon Rolls

20 November 2010 - Cinnamon Rolls

This is the 2nd recipe from The Pioneer Woman I've tried baking. But sad to say, these Cinnamon Rolls, although looks good and taste good, is not that successful.
Reason being? My dough did not proofed as much as I would like it too.

It did proofed but did not double its size as the recipe says. Maybe I should have waited longer than the recommended time. Or maybe because my yeast was inactive? (It shouldn't be. It's a new bottle!). Or maybe my water temperature was too hot? Or not warm enough? Aiks...I would never know why.

Once I saw that my dough did not double its size, I knew it would be a failure. But I continued on anyway. I do not want to waste the ingredients, and furthermore, I just told my family that in a few hours' time, they would have Cinnamon Rolls for snacks!

So I continued the next step of adding flour, baking powder, baking soda and salt into the mixture.

Then form the dough on your floured surface.

Sprinkled melted butter, cinnamon powder and sugar on it.

The rolling of dough process. Oopss, I could not keep it tight.

My cinnamon rolls unbaked on two buttered pans for another round of proofing before putting them into the oven.

Once in the oven, I started making the maple frosting.

My first pan of cinnamon rolls out from the oven.

Drizzled the maple icing generously over the warm rolls.

Second pan of Cinnamon Rolls.

With a generous amount of Cinnamon Frosting.

My Cinnamon Rolls did not have bread-like texture. In fact, it was a cake-like texture. And although Ree Drummond a.k.a Pioneer Woman recommended for a generous amount of maple frosting, I think the next time I try it again, I would reduce them.

But according to my family, although the frosting was sweet, it was nice. They like the coffee-infused maple flavour.

And guess what? My whole family finished up the two plates of Cinnamon Rolls. So even failed attempts bakes don't last long in my family. They gobble up everything! Haha

Recipe: Pioneer Woman's Cinnamon Rolls (copied from Pioneer Woman's blog)


  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Friday, November 26, 2010

Yellow Cake with Raspberry Jam Filling

25 November 2010 - Yellow Cake with Raspberry Jam Filling

This cake is my first cake that I've spread fillings inside. Which means that first time I did the horizontal slit move in the middle of the cake, spread some raspberry jam on the cake, then plopped the other half of the cake back on top.
Yes, I managed to go through all those and my cake was still fine. I thought with my clumsy hands, I would have dropped the cake or something. Glad it went well.

Well, as usual, this was another midnight bake. I started making this cake at around 11pm. And by the time I finished assembling the whole thing, it was already 2am! Yes, it took me 3 freaking hours to assemble the cake.
And that was only possible because I could not wait any longer and just cut open the cake into half and spread the jam over it. That explains why my cut was a little crumbly, because I had no patience to wait for the whole cake to cool.

Anyway, because I did not have a 10-inch round cake pan, I used an 8-inch round cake pan. So baking time was a little off. 10 minutes more than the recommended time because of the depth of the pan. By the time my cake was done, the crust got a little hard. But was still OK.
The burst split on top should be normal I guess, because the photo of the recipe I got from also did have that burst! :)

Once cooled down (which I could barely wait), split the cake into two horizontal layers with a serrated knife, or you can use a Cake Leveler like me. Ooohh...I am loving my Wilton's Cake Leveler.

Spread it with raspberry jam. Spread from the outside to the inside to avoid spillage. Be a little generous. But not too much, though.

It should look like this once done.

Then plopped the other half of the cake on top.

Dust it with some icing sugar and oohh....doesn't it look grand and homemade?

A slice of that cake looks like this. Moist and yet soft cake texture although I used all-purpose flour instead of cake flour. It was a little dense, but not too dense if you know what I mean. But simply delicious.

That was why even at 2am, hubby & I cut ourselves a generous slice before we hopped onto bed.

The next morning, I remembered and took a photo of the cake with the awesome natural sunlight. Brought it over to mum's place and got so many praises of this cake.

Recipe: Yellow Cake with Raspberry Jam Filling (copied from June's blog)


  • 3 Cups Cake Flour (I used all-purpose flour)
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 3/4 Cup Butter, Softened (170g)
  • 1 Cup + 3 Tbsp Sugar (I reduced to 1 cup)
  • 2 Large Egg Yolks
  • 2 Large Eggs
  • 1 Cup Milk
  • 1 Tbsp Vanilla Extract
  • 1/2 Tbsp Grated Lemon Zest
  • 2/3 Cup Raspberry Jam (I used St. Dalfour Raspberry Jam)
  • 2 Tbsp Powdered Sugar


Preheat the oven to 375F. Grease and flour a 10 inch round cake pan with 3 inch high sides. (I used a 8 inch round cake pan instead). Sift the flour, baking powder and salt together in a medium bowl and set aside. (I skipped the sifting part 'coz I was lazy!)

Beat butter and sugar until well combined but not fluffy. Add eggs, egg yolks and beat until well combined. Scrape down the bowl once or twice as necessary.

Gradually add half the flour into the mixture and stir using low mixer speed until just combined. Add half the milk, and mix until just combined. Repeat with remaining flour and milk. Stir in vanilla and lemon zest.

Transfer batter into baking pan, smooth the top and bake for about 40-45 minutes (mine took almost an hour) or until toothpick comes out clean when inserted into the center of the cake. Let cake sit in pan for about 5 minutes, then run a knife along the edges to loosen cake and unmold it. Let cake cool completely.

Once cool, split cake into two horizontal layers using a sharp serrated knife. Spread jam evenly over the bottom layer of the cake and top with remaining half. Sift with powdered sugar and serve. This should serve about 8-10 people.

Hong Kong - Day 6

4 November 2010 - Thursday
Was craving for dim sum again when we woke up. We were lazy to find a new place to have dim sum. We decided to go back to Tao Heung Restaurant at Carnavon Street, which we ate on Day 4 for another round of dim sum.

This time, we did not order so much because our itinerary today is to Macau, and we know there were lots to eat there. So we just ordered a few and save our stomach space.

Look at me, so energized and happy. No more sick-y look! So this proved that I've recovered! Haha!

After dim sum, we walked to the HK China Ferry Terminal located at Canton Road to catch the ferry to Macau. We then only realized that the Ferry Terminal is located at the 1st Floor of The Royal Pacific Hotel & Towers.

There were many counters to buy tickets from. Just choose any one which says 'Macau' One thing though, you need to be specific on which ferry time you want to be on.

And because of that, we just bought one-way ticket at 10.30am (HK$133/person). At time of purchase, it was already 10.15am but the lady selling the tickets say we can still make it.

After popping in my motion-sickness pill, we walked through the departure gate.

And to our horror, there was a long queue for customs check for tourists. We were like, shit!
It was already 10.20am, 10 more minutes to go and if we missed the ferry, then we would have to say bye-bye to HK$133 X 3 = HK$399!
We queued for more than 15 minutes and by the time we passed through customs, we were running like mad to the ferry gate. And boy, it was far!
My gosh, at that time I knew that I could not join Amazing Race because no way am I gonna run like mad again!

Luckily, we made it to the ferry! The ferry practically departed once we stepped into the ferry. Phew! And we went to our designated seat and slumped down our seat in gladness!
Look at hubby's face....tired from all the running!

It was an air-conditioned ferry, something similar to the Penang-Langkawi ferries but was smaller. And thus, you could still feel the ferry bumping up and down on the waves. Scary. Scary not because I was afraid it would sink. Scary because I hated this up and down feeling, made me want to vomit. Thank goodness I popped the sea-sick pill!

Then, there were people in the ferry distributing Arrival Forms. Darn! Which means I need to fill that up with the ferry bumping up and down. I quickly grabbed my pen and filled up the form as quickly as possible and then went back to sleep...erm...just closing my eyes actually.

Ferry ride was almost 1 hour. And I was glad when I stepped out of the ferry onto firm land! :)

Upon arrival at the Macau Terminal, we took a free Macau map. Then there was one tour agent who kept on pestering us to take his service. We politely said No to him but he was still persistent. In the end we just ignored him and went out way.

We took the bus outside the Ferry Terminal, Bus 3A to Senado Square.
Public buses in Macau accept both Macau Pacatas and Hong Kong Dollar, and just like in Hong Kong, no change would be given, so you need to bring exact change.
The ride there was MOP3.30 and we gave the driver HK$10 for the three of us.

There was an LED on the bus front which shows you the name of the next stop. It is written in Chinese and Portuguese. Some stops have English names too, like Senado Square.

Macau streets look like a small heritage town, something similar to Penang's Georgetown pre-war houses! And there were trishaws/rickshaws there too!

Upon alighting the bus, we saw this big and famous Choi Heong Yuen Bakery, which mum already gave us her biscuits shopping list. Since we do not want to carry packages with us, we decided to come back later.

But we simply could not resist the delicious looking Portuguese Egg Tarts that greeted us by the entrance.

Look how deliciously-caramelized are they!

We bought a few to try and it was really good!

We walked across the street to Senado Square. We can see many tourists there.

Senado Square is paved with a wave-patterned mosaic of coloured stones, created by Portuguese experts. From the main road to the church of St. Dominic, the pavement extends to the ruins of St. Paul's, making the heart of the city a pedestrian paradise.

The square is surrounded by pastel-colored neo-classical buildings, creating a Mediterranean atmosphere.

You can also see many shops lining up the way, Levi's, Starbucks, Body Shop, SKII, etc.

Some random lane off Senado Square. And on the right is the Church of St. Dominic.

Just follow the road and you can see signs which will lead you to St. Paul's Ruins.

After a few turnings, we came across the streets we read about. The street which was filled with all kinds of food; bakeries and all.

Bak Kwa (meat jerky) of all kinds. We had samples of Chicken, Beef and even wild boar bak kwa.

And outside their shops, the people there offered free samples of their food. And they were all in original sizes. Not cut into halves or quarters. Full-sized samples. We tried many things. Almond biscuits, egg rolls, etc.

Could not resist buying more Portuguese Egg Tarts. Looked too tempting!

And after walking up the food sample street stretch, you will see St. Paul's Ruins.
The great ruined façade and staircase to the church of the Mother of God - now popularly known as St. Paul's - is perhaps the most famous landmark of Macau, although all that remain is its magnificent stone facade and grand staircase.

So of course, it is a must-go tourist place in Macau.

Somehow I just love this place. Although there were lots of people there, it was still nice to take photos of the ruins.

Individual facebook-profile-photos are a must! :)

Photos with the hubby are a must!

Photo of the 3 of us together is a must - and it is rare!

We spent like more than half an hour there, walking up the stairs and taking photos.
By then, it started drizzling. Isshhhh....

Then we went back to the bakeries and bought two bags full of pastries from both Choi Heong Yuen Bakery and Koi Kei Bakery.

We then went to search for the recommended Yee Shun Milk Company for some hot and warm deserts. Found it after asking some locals for directions.

We ordered the Egg Pudding. I find it a bit too-sweet for me although the texture was nice and smooth.

Milk with Ginger Pudding. I prefer this more although I am not a fan of ginger. But I must say that I am slowly loving ginger-infused food!

And because there is this shop policy that every customer must order something, we were forced to order the Cold Lemon Tea Drink.

After that, next on itinerary was walk to Ponte 16 where the 5-star Sofitel Macau is located to visit MJ Gallery.
We were looking at the Macau map and we founf it rather confusing. The map was not detailed and many roads/streets were omitted from the map. Some were without road names.

We then saw a signboard and since Hong Kung Temple was in the same direction to Sofitel Macau, we just followed the sign.

We walked through alleys and lanes. We found Macau so quiet when compared to Hong Kong. Not many people were walking about in the streets.

Found the Hong Kung Temple and knew we were in the right direction.

After a while, we saw it - Ponte 16 @ Sofitel Macau!

It was a big and grand hotel. And we walked up the 2nd floor to visit the MJ Gallery.

The MJ Gallery at Ponte 16 – a luxurious integrated casino-entertainment resort - is Asia’s first and only Michael Jackson Gallery created posthumously. The premiere attraction of the precinct exhibits 40 over memorabilia of MJ including autographed posters, disc awards and stage costumes.

And you know what is the best thing about it? It is FREE! :)

You get to see the costumes he wore - from armour-like to rags and tatters.

His famous bling-bling glove

His bling-bling pair of socks

His other accesories

This is another themed section of MJ Gallery – the Time Tunnel that depicts Michael Jackson’s epic music career of his lifetime.

One of his platinum record awards. Noticed is a cassette instead of CD? ;P

More photos of the gallery

Shit. We two look like dummies beside MJ's figurine.

Min on the other hand looks more 'yeng'.

We decided to skip A-ma Temple because read many reviews that say it is not worth going. So next on our list was to Macau Tower.

Walking out from Sofitel, we walked about the streets, hoping to see if there was a bus 21 which would take us to Macau Tower.

We then walked about and these are some of the things we saw while walking.

The architecture of the buildings are different - Portugal influence I supposed. And the right photo shows a very old shop. I found it quaint and nice.

Also came across a shop that sells dried seafood. Their salted fish was outside the shop being aired.

More salted fish hanging on the rail on top.

We then stopped at the bus stop and saw that there were no buses that go through Macau Tower. In the end, we took a taxi there. Costed us only HK$24.

Inside the Macau Tower, there is a miniature Macau Tower.

Hubby & I bought the Macau Tower Ticket (for viewing) + Tea at 360 Cafe for HK$110.
If you only purchase the Tower Ticket is already HK$100. So HK$10 for tea should be not bad, right?
And my courageous Sis bought Tower Ticket + Skyjump for HK$1318. Yes, she was going to Skyjump off Macau Tower!

Hubby & I gave her moral support! Haha.
I would not jump even if you give me HK$1318!

Read about her Skyjump from her blog! She has got photos and videos of her jumping!

We were actually shivering up at the Outdoor Observation Deck, at 61st floor, which is at metres high. It was very windy up there and the temperature at that time was only 16 degree Celcius! And with the wind howling up there....we were really shivering while waiting for Min to finish her jump!

We then took the lift down to the 58th floor, to the Indoor Observation Deck, which is located 223 m above ground to see the view.

View was great, except that it was very misty that day due to the rain.

Sections of the Observation Lounge are fitted with glass floor letting you see the ground beneath your feet - 223m away! It was kinda scary when step on them. I imagined what if the glass fitting gave way? Then I would be falling 223m down! Issshhhh....

Weird thing is that I was not scared when I was on the Ngong Ping 360 Crystal Cabin with glass panel all around me. Haha!

Then we went for our high-tea set at 360 Cafe.

Was rather surprised that out HK$10 gave us such a hebat meal! Haha.
So glad we paid that HK$10!

The smoked salmon mini sandwich thingy was delicious. Cheesecake was so soft and melty. And chocolate cake was also great!

Came with a pot of tea

And coffee

After burping and with contented stomachs, we took a taxi to The Venetian in Taipa Island. Costs us around HK$50 I think.

The Venetian Macau is a hotel and casino resor and is a 40-story, $2.4 billion anchor for the 7 hotels on the Cotai Strip in Macau. The 10,500,000-square-foot (980,000 m2) Venetian Macao is modeled on its sister casino resort - The Venetian in Las Vegas - and is the largest single structure hotel building in Asia and the fifth-largest building in the world by area.

According to it's official website, it is said that it is large enough to hold ninety Boeing 747 jumbo jets, nowhere else in Asia will you find such a rare combination of facilities, attractions and amenities than at this 3,000 suite flagship property.

Wow...sounds super the impressive, right?
(photos stolen from Min's blog 'coz I was lazy to google for photos!)

And when we stepped into The Venetian, I was really impressed.

Every part was so beautifully decorated. The ceilings.

The grand chandelier.

Everything was superbly grand!

Love this photo of is three.

It boasts a 550,000 square feet (51,000 m2) of casino space – with 3400 slot machines and 800 gambling tables.
Everywhere you walk leads you to some casino area.
We did not spend a cent there. Nah...no interest in gambling. More interested to see the whole place.

When we walked towards the Gondola area, we saw this Venice-looking place. The sky looked so real there and I had to constantly remind myself that we were still at indoors.

Lovely wall architecture.

Even the street lamp looked so lovely here. And the performers gladly post with you.

Then we saw the gondola rides.
Gondoliers will serenade you as you take a leisurely ride under the surreal blue sky.

Their voice was really good. This is a lady gondolier singing.

This is a man gondolier serenading you.

The only problem is.....money! You need to pay like HK$108 per person for them to serenade you! Three of us is like more than HK$300!!!!

MOP108 (per ride) for adults
MOP80 (per ride) for kids

And there were many branded boutiques for you to shop from. We saw See's Candies there. Walked inside and saw the lovely chocolates. Sampled one of them and then we walked off. Damn expensive! Haha

We then walked and walked 'til we got lost. Really, you just forget time and lost your way. Every turning looks the same. And there is no signage to exits or lobbies. Just signage to go to shops!
We ended up in Four Seasons Hotel, Ventian. Asked the shop person for the Hotel Lobby and found our way out of the Venetian at last!

Then only we realized that it was still raining...more heavily in fact. We were rather tired by then. Decided to just skip Fisherman's Wharf since it was raining and dark. Difficult to take photos. So we took the Free Hotel Shuttle to the Taipa Island Ferry Terminal.

In Taipa Island, the only stop in Hong Kong is to Central Terminal. Bought the Ferry Tickets back at HK$175/person.
Luckily I remembered to pop my seasick pill, because I saw another lady passenger vomitted in the ferry.
Due to rain, the ferry was swaying and I knew if I did not pop the pill, I would have joined the lady!

Upon reaching Hong Kong Island, we took the MTR back to Tsim Sha Tsui. Had dinner opposite our guesthouse at Cameron Road.
Could not read the chinese name of the shop, but here is the photo of it.

Had their signature Chicken Rice, which turned out not nice at all!

The Fried Rice was OK and portion was big. As usual, three of us shared 2 dishes.

We were so tired that we forgot to jot down how much was our meal.

After that, hubby went next door at 7-11 and tried their 'fake' Sharkfin's Soup. It was delicious!

And that was all for Day 6. Goodnight!

Guess what? I posted almost 100 photos in this post alone!

Hong Kong - Day 1
Hong Kong - Day 2
Hong Kong - Day 3
Hong Kong - Day 4
Hong Kong - Day 5
Hong Kong - Day 6
Hong Kong - Day 7 (Part 1)
Hong Kong - Day 7 (Part 2)