Dragon’s Gourmet Restaurant

Dragon’s Gourmet – a new style canton cuisine is located at 189 Manukau Road, Epsom Auckland.

We had lunch there and these are the foods we ordered:


Hong Kong Cold Tea


Fishball Stuffed with Chinese Mushrooms


Seafood Noodles


Seared Salmon


Seared Raw Beef

Among all the foods we ordered, our most favorite is the Seared Salmon. I personally didn’t like the Fishball with Chinese Mushroom, it tasted like Bopis inside the fishballs and with chili and wasabi. I didn’t enjoy the wasabi taste too. The Seafood Noodles were served chilled. That’s the only food we ate without complaints, oh Sorry, I was wrong for I complained that I hate the taste of coriander, my bad! The Seared Raw Beef had a distinct Chinese taste that I can’t even identify what it was but I wasn’t able to enjoy it either.

Overall, I’m not going back to this restaurant. We tried this one because of the good feedback in a food and restaurant review over Menu Mania but we personally didn’t like it. It was a good experience though.


Gengy’s Mongolian Buffet

We keep on coming back to Gengy’s Mongolian Buffet located in 12 Lakewood Crt. Manukau Auckland. They also have branches in Henderson, Hamilton, Northcote, Rotorua, and Whangarei.

Creating your own meal is fun in Gengy’s. You can choose from wide selection of meat (beef, chicken, pork, lamb, and bacon, and marinated ones), seafood (shrimp, baby octopus, squid rings, crab meat, and more), vegetable (broccoli, corn, capsicum, courgettes, onions, mung sprouts, and many more), oil (garlic, chili, sesame, olive, lemon, and peanut), sauces (sweet and sour, black bean, teriyaki, soy sauce, oyster, chili sauce, and many more) and spices. They also have tasters such as the soup of the day, fresh salad, and bread rolls with butter. For the desserts, you can get as many scoops of ice cream as you want or you can make pancake ala mode. They have the yummiest pancake I have ever tasted so far. There are heaps of ice cream sauces too. My kids enjoyed going to the dessert section.

These are some of the pictures of the food we ate:
Nachos with Salsa
Noodles with lots of meat and vegetables


A Meaty and Seafood Choice


Chocolate Ice Cream on Pancake
They are open on Monday – Thursday, Sunday from 5:30 till late
Friday and Saturday from 5pm till late
Dinner is $28.95 per adult
Children is $3. base + $1. per year



Chocolate Squiggles Cupcake


100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder


1. Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
3. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans.
4. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Chocolate Icing:


1 ½ cups of icing sugar
1/4 cup of cocoa (not hot chocolate powder)
25 grams of butter
1 -2 tbsp hot water


1. Sieve the cocoa and icing sugar into a bowl.
2. Chop the butter and add to the bowl.
3. Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy paste of a uniform colour.

Share and enjoy with family and friends!!!
Adapted from: Taste and How to


Chipmunks Cafe

It was a rainy Wednesday when I brought the kids to Chipmunks. They had loads of fun playing in the inflatables, balls, rides, etc. They never want to go home.

After several hours of constant play and  fun, I bought Munch Meal for the kids to eat. It costs $6.00 for 3 chicken nuggets and chips.

And I had a Flat White for $3.50. It made me smile in a gloomy weather ^_^ I just wish our HubbyB was with us.


Easy Cupcake Recipe


2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs


1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
4. Add shortening, milk, and vanilla.
5. Beat for 1 minute on medium speed.
6. Scrape side of bowl with a spatula.
7. Add eggs then beat for 1 minute on medium speed.
8. Scrape bowl again. Beat on high speed for 1 minute and 30 seconds or until well mixed.
9. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
10. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
11. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
12. Frost with your favorite frosting recipe or decorate as you desire.


Kiwi Cupcake

I have bought too many Kiwi fruits the other day and I think that they’re about to get rotten in a few days, so instead of throwing them away, I baked them into cupcakes.

I love how it tastes like… it’s a bit sour and sweet and it’s seedy. My daughter thought it was a lemon poppy seed cupcake because of it’s texture hehe! I sent her some cupcakes so she could eat them while her Dad is driving her to her afternoon Math class. The cupcakes were all gone when she went home haha! That proves that this recipe is kids approved!


5 tbsp butter, softened
1/2 cup sugar
1 egg, beaten
1/2 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
2 kiwi fruits peeled and mashed


1. Cream the butter and suage until light and fluffy.
2. Add the beaten egg stirring until well mixed.
3. Add the vanilla extract.
4. Mix together the flour and baking powder into a separate bowl, then add to the butter and sugar mixture. Mix until smooth.
5. Slowly stir in the mashed kiwi fruits. Be careful not to overstir.
6. Pour in the mixture into cupcake tins.
7. Bake at 180C for 20 minutes or until a toothpick comes out clean.

Butter Frosting:


3 tbsp butter
2-3 cups icing sugar
1 tsp vanilla
1-4 tbsp whipping cream


1. Put the butter and the icing sugar in a bowl and mic them together. Slowly pour in the whipping cream until the frosting is stiff but creamy. If it gets too soupy or watery just add more icing sugar. Then add the vanilla and beat until smooth.

Share and enjoy with family and friends!!!
Source: Cupcake Dangerous


Low-fat Banana Peach Cupcake


1 egg
1/3 cup brown sugar

  • 1 egg
  • 1/3 cup brown sugar
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • 1 (14 ounce) can peaches (chunks, strained)
  • 1 large banana (mashed, ripe)
  • 1 cup unbleached flour or 1 cup wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tbsp. oil
    1 tsp. vanilla
    1 (14ounces) can peaches (chunks, strained)
    1 large ripe banana, mashed
    1 cup white flour
    1 tsp. baking powder
    1 tsp. baking soda

    1. Mix first six ingredients together then add the last three. Mix well.
    2. Pour the batter into a greased 8×8 pan or into muffin trays and bake for 25 minutes at 180C. Check after 20 minutes. The top will be a lovely golden brown in color.
    3. For a bit of fun, you can chocolate chips!

    Share and enjoy with family and friends!!!

    Cupcake with Strawberry Icing

    These individual cupcakes are very easy to make. My 6 year old daughter bake it when she got home after school. She said she wanted to cook something, so I grabbed that opportunity for her to explore the kitchen. With a little help from Mommy, Kiara made these lovely cupcakes and finished it with pink icing on top.

    For the cupcake:
    125 g butter
    125 g caster sugar
    1/2 tsp vanilla essence
    125 g self-raising flour
    2 large eggs
    2 tbsp milk

    For the icing:
    2 1/2 cups icing sugar, sifted
    3 tbsp milk
    3 tbsp strawberry essence
    pink food coloring

    To Make the Cupcakes:
    1. Heat the oven to 180C.
    2. Place the paper cases in the muffin pan hollows.
    3. Place the butter in a bowl and soften it if it is hard. Add the sugar and vanilla essence and beat together with a wooden spoon or electric mixer until smooth and well combined. This is called “creaming.”
    4. Sift the flour into a separate bowl.
    5. Break one egg into a cup – if any eggshell falls in remove it. Add the egg to the butter mixture and beat well.
    6. Stir in a spoonful of the sifted flour into the butter mixture. Break the second egg into the cup, add the butter mixture and beat well.
    7. Add the rest of the flour and fold into the mixture with a  metal spoon.
    8. Add the milk and stir well.
    9. Using 2 tsp, scoop and scrape the mixture evenly into the paper cases.
    10. Bake the cupcakes in the middle of the oven for about 15 minutes until their tops are golden in color and they spring back when lightly touched.
    11. Remove the cupcakes from the oven and cool for a few minutes, then take them out of the muffin tray and spread them on a wire rack to cool. If you want to ice them, wait until they are completely cool.
    To make the Icing:
    1. Place icing sugar in a bowl.
    2. Stir in milk to form a spreadable icing, adding more milk if necessary.
    3. Stir in strawberry essence.
    4. Tint icing with food coloring.
    5. Spread icing over cakes.
    Share it with family and friends!!!