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Monthly Archives: January 2015

Home/2015/January

Naturally Sweet

2020-04-30T10:54:18+01:00

Fancy this cloud of cream for dessert? It's our coconut sorbet, which is my favourite on the dessert menu. One wouldn't think that ice creams or sorbets were in high demand during the winter months, but they often are. I usually find myself wanting to eat more ice cream in winter too. Maybe it's the warmth and cosiness of the indoors that makes it more appealing. Or perhaps, ice cream is just the number one universal comfort food. Some prefer a sorbet in the summer and ice cream in the winter. We just had a new set of dessert menus printed, [...]

Naturally Sweet2020-04-30T10:54:18+01:00

Japanese Silken Tofu

2020-04-30T10:54:18+01:00

Most tofu appears silky smooth but the difference with Japanese silken tofu or Hiyayakko is that it is softer, milkier with a mild flavour that can make a sweet or savoury dish. As the name suggests, it is even more silky than other soy bean curd. Its firm custardy texture is a delight to feast on whether served cold or fried. What makes this dish exquisite is the quality of the tofu. Being one of our top dishes, it has garnered attention from enthusiasts.  In particular, we have had the pleasure of serving a gentleman who visits us from Hong Kong a [...]

Japanese Silken Tofu2020-04-30T10:54:18+01:00

Winter Liqueur Coffee

2020-04-30T10:54:18+01:00

The sound of coffee beans grinding to brew an aromatic fresh cup infused with a dash of baileys or tia maria -- the winter liqueur coffee has been in top demand this month. There was a customer dining in the other day who remarked that she was happy to see a selection of liqueur coffees on the menu. I'm a big fan of an after dinner coffee fix, something to inspire a finish to a good meal. One wouldn't necessarily think of Naturally Chinese to be a restaurant serving liqueur coffees and desserts, however we are a non traditional Chinese restaurant [...]

Winter Liqueur Coffee2020-04-30T10:54:18+01:00

A Good Year

2020-04-30T10:54:18+01:00

Just as it takes much time for flowers to bloom and nestle into a well thought out arrangement that brings beauty to the eye, I use this analogy to a work ethic and process for Naturally Chinese. 2014 has seen many exciting moments, but they've come with graft and sincerity to bring the best possible experience we can bring to you. In the Chinese calendar, we look forward to a renewal of a good year on 19th of February, and the time before that, we take to reflect and be grateful for what has come our way. This year, we've decided to commit [...]

A Good Year2020-04-30T10:54:18+01:00

Bringing In The New

2020-04-30T10:54:18+01:00

Happy New Year 2015 everyone! Hope you had a lovely holiday week leading to a merry new year's eve. We had a good month at the restaurant, so thank you again for your patronage and adding to the festive feel we had hoped to achieve. It's been a hectic year with highs and lows of course, but nothing short of a great year. For all those of you who've been following my blog, thanks for reading. It has proved to be a good exercise to keep me connected to you and obtain some valuable feedback that has helped steer some decisions. There's a [...]

Bringing In The New2020-04-30T10:54:18+01:00