Canto Food II
2009 Holiday Special Food Part 4

Today, we continue on the cantonese food series~! Now, we have gone to another restaurant and tried some fusion cantonese food just like the one above. The green bits are spinach bits being contained in a spongy yellow base. Topped with cheese at the top and dipped with chocolate sauce at the bottom gives a rather unique taste. And I really like this photo quite a bit due to the reflection cast by the glossy chocolate sauce. Reflections are not common in food photography;)



Next, we have coffee and orange flavoured stir-fried meat. Yes, coffee! People who always start their day with coffee is bound to love the coffee-infused meat. One common problem with coffee-flavoured meat is that the meat usually gets a burnt taste if not the coffee taste just don't get into the meat. But with the chef's careful flame control (火候), the dish avoids both common problems and gives you a rich coffee-infused taste with a cripsy texture!


Lastly, we also had this forg leg soup. The frog leg is being cooked in the soup for several hours to give a ruch taste in the soup. The meat is also very well-textured from hours of cooking in the soup.