Mandy slug returned to her homeland, Hong Kong and set up a cute lil’ dessert shop with her cousins, Wylie & Ken. As you can see, Ken is a somewhat camera-shy, hehe. Wylie’s a researcher at the Kadoori farm in Hongkong, so she spends her days with plants and animals. I think that’s why they named the shop “Lok-kei ( or Lui4 ji4 for you hanyupinyin fans) Dessert Forest”.. Cool bananas!
The forest folks operate 7 days a week from 2pm till late. Give them a buzz at (852)69795156 - you dont need the 852 prefix if you’re dialing from a HK public phone.. Say Hi to Mandy slug ( and give her a bear hug) when you pop by Hong Kong ok? 
I was like a child in a candy store.. Couldnt decide which movies to watch so I ended up watching a bunch of them, and frankly, they were all good. I like movies which are quirky and slow, so the flicks I picked were quite up my alley. For some reason, I just can’t bring myself to watch war movies, I just can’t quite stomach them. I can sit through gore and all kinds of human depravity but war just doesnt go down too well with me.
The HKIFF is THE most important film financing platform in Asia, so there were lots of famous faces hawking their wares to the buyers from big film houses. These are some of the folks I saw in HKIFF. I was all of 15 metres away from Li Kang-Sheng. * unbelievable!
6am-230pm:We cooked 500 ” airline meals” in 8 hrs and 30 minutes and assembled them to resemble some SQ-esque trays.. AND WE DIDN’T DIE, OMG. Here’s a rough idea of the typhoon that swept thru the slug kitchen on Friday..
- 25 kg of French beans and 35 kg of carrots to peel, chop and boil
- 20 kg of pasta to boil and dress in sauce
- 230 portions of pacific dory to grill
- 230 portions of chicken Roulade to stuff and bake
- 40 portions of Eggplant parmagiana to layer and bake ( yes-we are obsessed with the oven..)
- 500 portions of mash and gravy
- 500 muffins + choc fudge wedges …….
- 7-slugs-in-a-pile ~~ Go go slugs!! ( Thank you Michael, Deepa, Malcolm and Izhar for working so hard- I cant believe that we hand-assembled 500 trays in 30 minutes! You sure you guys are not part-robot somewhere?hehe)
That was our biggest cook-out so far. Now, we can lay claim to the fact that we can cook for a party of 500. So bring on another one of these mother- of- all -parties. We live for challenges and thrive on making the (im)possible possible - as long as we have extra-strength bengay pain relieving cream. Wahahahah!!
Hi folks! I’ll be away from 18th- 27th March for the www.hkiff.org.hk I can’t wait!! I booked the tics first thing on 21st Feb as soon as their online programme guide was made available.. I really wanted to watch “Zoo” ( not for the faint-hearted) but I’ll be back at the slug earlier than Zoo’s run, so too bad.. Oh, and one of our favourite slugs- Mandy slug is opening a quaint little dessert shop in the Meifoo district in Hongkong on 23 March. I’ll be there to kaypoh and to take some delicious pics. Will keep you updated once I’m back. Meanwhile, do contact Joseph at HP 90064163 ( joseph@thegardenslug.com) or Sharon at HP 92257913 ( sharon@thegardenslug.com) if you need any help/info on our food and beverage/party planning services. See you later, alligator!
We were tasked by one of our regular clients to come up with low-brow(done intentionally for laughs~) Airline food!! They were organizing an aviation- themed party for 500 people and wanted the food to reflect that too . So, we went to source for the most SQ looking trays and here’s what we whipped up : Grilled Pacific Dory with a lemon herb butter sauce topped with pan-seared bits of capsicum sitting atop garlic and olive oil glazed fussilli+ Semi-sweet chocolate fudge square+ Tiny butter muffin with cinammon suagr+ Strawberries and Sweet grapes + Salad with multigrain vinaigrettethe. The clients seemed quite tickled by the whole get up when we presented our airline food tray to them…
In true ” Sir/Madam, would you prefer the Chicken or Fish” SQ style- we came up with an option for the airline food tray : Oven-baked Chicken rolled with wine-fired mushrooms and glazed with a light hollandaise sauce.
Bon appetit/ Voyage
