Tag Archives: Baking and Confections

Black Canyon Coffee @ Bangkok

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This is gonna be something new in my blog… No, not about writing for popular restaurants or cafe, but more about condemning them. I mean, come on, you’ve come so far, grown so big, franchised your business, cross nations, etc… at least provide your customers with the standards you portray or even close to it. Apparently, for this coffee bistro joint, it was so bad, that it spurred me to write this blog post!

I was waiting to watch my movie at level 6 of MBK (as usual) and would wanna have a good coffee to keep myself awake throughout the show. So I’ve decided to check out Black Canyon for it’s coffee and what looks like damn nice White Chocolate Cake.

Shop Front

I sat down, no one attended to me, had to put up my huge hands to catch the attention of the almost dying waiter… well he seems like that. So I placed my order of Ice Latte and White Chocolate Cake. The cake came, it was Oreo Cookies Cake. I told the waiter I ordered the White Chocolate Cake, so he changed it. The cake came, still with all the plastic wrappers around it, unwraped it, took a pic, felt the weight of the cake, and I knew I would not like it. True enough, the whole cake was very light, full of cream, and the white chocolate is only the shavings on top! It was really disappointing!

Disappointing ‘White Chocolate’ Cake

After a while, my coffee came. From the colour of the Ice Latte, I knew it would not taste good. True enough, there was no coffee taste, milk inside was bland, I was like, WTF happened to Black Canyon??? The coffee tasted like overnight coffee, mixed with more than 3/4 of water and skimmed milk. It was really bad and disappointing. It was so bad, I had ate the cakey and white chocolate parts of the cake minus the cream, and left behind half glass of the Ice Latte.

My advise to aspiring franchisors, if you cannot maintain your standards, maybe it’s a better idea for you to hold your expansion plans and work out a more detailed and extensive SOP and franchise plan.

Rating: 1/5

Taste: Horrible

Portion: Average

Price: Above Average

RTE: Are you kidding?

Location: Seriously you wanna know? Alright MBK Level 6.

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鸿福堂 @ Hong Kong (CNY Edition)

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Usually I don’t write twice about a place but because of the upcoming Chinese New Year, and since I’m gonna miss it in my home country Singapore, I’ve decided to write about traditional new year cakes eaten in HK and some can be found in Singapore as well.

I was served a big slice each of each cake for me to try at the shop at Lok Ma Chau MTR Station and I dug in! 🙂

Carrot Cake or Lor Pak Kou... This carrot cake typically in HK is always filled with loads of white radish, dried shrimps, chinese sausage and dried scallops. This was served steamed but if served pan fried with XO sauce, it would be nicer. 🙂
Yam Cake or Wu Tao Kou. The ones in HK has a lot of yam and the same ingredients as those of the carrot cake. This one is yammy yummy.
New Year Cake Or Nin Kou. The difference between HK and SG ones are that HK ones have some coconut flavouring inside. It gives it a nicer aroma definitely. Not very sweet this one and is nice, soft and chewy.
Water Chestnut Cake or Ma Tai Gou. Nice soft and refreshing. I didn't really like it cos I still prefer it cold. This was served hot.
Mango Pomelo Dessert Cake or Yong Chi Kam Lou Kou. A famous dessert made into a pudding cake. I still prefer their drink version instead of this although this cost more than the 4 items above.
Takeaway pack which was made in a hard container which you can recycle for keeping food. Not a bad idea after all.

Rating: 4.5/5. Service is tops!

Taste: Overall pretty good! Love the use of ingredients and loads of it. Of course the prices comes with it as well. 😉

Portion: Average.

Price: They sell in  slabs. HKD$65 for all except the Mango Dessert which cost HKD$85 or soemthing like that. Other than the bpx……..xzXC

RTE: Only good for CNY period so I bought 3 slabs of yam and carrot ones for personal consumption. 🙂

Location: Lok Ma Chau MTR station, Hong Kong.

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