As excited as I get over how cheap food is in HK, lunch is always better when it's free ;) Yesterday my dietitian took us to a long-term care centre about a block away from work where she manages the food service department—the centre is one of the many satellites of the NGO I was placed in—for a staff Christmas party. We arrived a little late, so by the time we got there some of the food was gone, but I still managed to grab bites of turkey, ham, chicken kebab, sushi, curried turnip, vegetables, and a *spectacular* mixed mushroom in white sauce dish and a small glass of a really nice 2007 Languedoc Merlot.
I did notice the remains of a jello mold, but didn't quite recognize the shapes inside it and thought "aspic?" before shuddering a little and letting it escape from my mind.
Because my dietitian is super-casual and we got there late anyway, we hung around long enough to see them bring out a *second* round of food for the cooks to have their own Christmas celebrations. That's when I learned that the "jello mold" was actually 桂花糕 (gwai fa go), Osmanthus cake. It looked somewhat like the photo above, except it was a full on jello mold (with the scalloped edges and everything) without the clump of bird's nest on top.
This Osmanthus cake was homemade and was FILLED with tiny osmanthus petals, pitted longan, and goji berries. It didn't remind me of hydration (don't ask) as much as the last jello mold I had, but I enjoyed the mild flavour and the texture of the longan in the "cake". I was a little disappointed to find that the goji berries didn't seem to add a lot in terms of flavour and texture, but perhaps once I have an Osmanthus cake without it I'll notice the difference.
Seriously, osmanthus cake was such a revelation for me and I can't wait to taste another one! Screw Goji berries, THIS was what should've been on the list!