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pop into graze this weekend to discover our exciting new weekend-long brunch menu packed with delicious dishes like our potato and onion spanish frittata, a chorizo and scrambled egg-ďŹ lled onion bagel and fresh pancakes with maple syrup, sausage and bacon.

Bar packages starting at $98/head (2 hrs.)

Set menus from $388/head (min. 10 people)

Cocktail Parties! ALSO AVAILABLE Lunch Parties!


Tailored menus available on request

30-32 Robinson Rd, G/F Peace Tower, Mid Levels, HK Tel: 2521-7366

Book your holiday parties before Nov. 15th & enjoy a free welcome cocktail & a sweet treat!!!

MAKES 4 PREPARATION TIME 30 minutes CHILL TIME 2 hours INGREDIENTS + 1 cup milk + 1 cup cream + 4 egg yolks + 2 tbsp cornstarch + ¾ cup brown sugar + 3 tbsp dark rum + 1 tbsp vanilla extract + ½ stick salted butter + ½ cup brown sugar + ½ cup cream + ½ teaspoon salt + whipped cream + 20 Oreo cookies for the crust + 4 glasses or jars


rum custard pots with salted caramel sauce and cream


METHOD Grind up the Oreos in a food processor, then line the base of 4 jars or glasses with 1 cm of crumbled Oreos. Custard: 1 In a saucepan, combine milk, rum, cream, egg yolks, sugar, cornstarch, and vanilla. Bring to the boil, stirring constantly until thick, smooth custard forms. Let cool and fill the glasses to about up. Refrigerate for 2 hours. Caramel: 1 In a saucepan, heat butter and sugar until the sugar dissolves. Add cream and salt then simmer for 5 minutes. Set aside to cool. 2 When ready to serve, take glasses with custard from fridge, top with whipped cream and salted caramel sauce and serve.

Recipe sponsored by Graze © Available at Graze // november 2011

Foodie Issue 28: November 2011  

Hong Kong's guide to good taste.

Foodie Issue 28: November 2011  

Hong Kong's guide to good taste.