Postcard theme cafe newly opened in Causeway Bay, they served floral tea in pot, coffee and all day breakfast, which are prepared by group of young dreamers . Not extremely impressive on the food quality they offered. However they win in one Rule. They live with their dream!! 👍 is it how to live our life ... Or how to live in believe?

另外要求咗多蔥😁 另一隻碗就係佢地出名嘅豚骨濃湯仲加埋勁香囗大地魚粉.
夾一囗麵落湯, 湯帶少少咸, 麵質頗彈牙. 而且叉燒唔鞋口, 幾香肉味, 兩片分量啱啱好.
超細心位係有個入枱電爐俾你翻熱D湯, 因為湯凍咗再沾唔熱嘅麵確實難食. 呢個方法可以保持住熱辣辣. 👍👍 食完個麵, 我仲試埋芝士飯, 將白飯加水牛芝士碎加入部分拉麵湯𥚃面. D白飯索晒沾麵湯, 同芝士溶咗之後. 簡直係自家制日版Risotto😙😙 味道不過不失!! 如果俾多D芝士就會更好.

She is able to tell us all the stories behind every Sakes that she has picked and enjoy to share what she thinks the best to others. After few times of Sake tasting, She starts to receive lots of enquiries on buying her Sake collection. She realized that a lots of people are looking for good quality Sake. This is reason why she starts her pages @shirakawa.sake The simplest reason- She just want to share her choices.

The reason that she chooses this Sake is not only because it made by famous rice type- Yamadanishiki (山田錦) which widely use for high ranking Sake, also this Sake tastes sweet with lightly grain flavour.
Q- Why we need to polish rice in sake making?
A- To Polish rice / Seimaibuai (精米步合) which to remove the bitter tastes from the outer layer, only use shinpaku, 譯: 米的最中心 those starch from the inner part of rice. The polishing rate affect the taste of Sake, also to classify the Sake type, depend on the percentage of the rice remaining after polishing.

But I will always love my tea and coffee 💚

邊樣你最鍾意食？
回顧返韓國人嘅飲食文化, 佢哋一啲都唔懶, 好多野都鍾意自己動手整動手食! 完全顯示出佢哋不拘小節嘅文化. 大班人去食韓式燒烤或者芝士拉骨, 確實樂趣!! 😁 喜來稀肉- 最正係免費添加生菜, 泡菜, 蛋漿, 生蒜頭. 推介辣豆腐湯- 鮮味, 分量多, 又足料. 五花牛- 超肥美肉質，媲美肥牛, 但熟咗唔會好鞋, 味道調校得好, 下次一定要Encore!!

😍