To make gateau battu (see recipe, page 68), you need the right mould. I couldn't find exactly the right one (often called a 'tall brioche mould' in cooking catalogues), but I bought something similar at Chan Chi Kee Cutlery (316 Shanghai Street, Yau Ma Tei, tel: 2385 0317) - a tall, metal mould that's sharply fluted (rather than curving) around the perimeter. It was only HK$38 but because it wasn't large enough for a full batch of gateau battu dough, I also picked up a few individual tin brioche moulds (HK$10 each).
I bought these Taiwan Farm pork sausages because they look so striking - they're jet black because they contain squid ink. Made in Taiwan of pork and natural squid ink powder (along with sugar, salt, spices, flavour enhancer and stabiliser), they were described by one person I served them to as tasting 'better than they looked'. I probably wouldn't buy them again, though: not just because they were too sweet, but also because they were expensive, at HK$95 for 285 grams (City'super, Times Square, Causeway Bay, tel: 2506 2888).
I won't be buying the Maison Fossier roses de Reims mini biscuits again either: these weren't too sweet, but they were too expensive (HK$78 for 110 grams). The tasters enjoyed the delicate texture of the crisp, light biscuits, and while the pale pink colour looked pretty, they didn't taste much different from the far cheaper Italian Savoiardi (also called ladyfingers) you can buy at any supermarket. They're also rose in name and colour only: the ingredients listed sugar, flour, eggs, vanilla and natural colouring - no rosewater or rose extract. They're sold at Oliver's in Prince's Building, Central (tel: 2810 7710).