Have been disappear for a while 😂Sorry for that . I know some of my die - heart fans keep on inbox and ask me when I will start to review back . So here I come !
In recent 3 years , I have tried a lot of omakase and I would like to introduce this standing sushi bar to all of you first coz It’s much
more price - friendly !!!

I do think Sushi Tachi had try their best to formulate some omakase elements and every sushi pieces has successfully captured my heart !!! So I really want to recommend this place to all of you .I can really see the chef put quite a lot of effort and being very meticulous on small details , even the sushi is well - marinated with a specific dressing of rice vinegar to enhance its stickiness . The Rice texture is glutinous yet favorable with moderate condiments .

Nodo - Guro Aka Rosy Seabass (赤鯥)

The first one I would like to introduce is this Ocean Sea Bass . It is also one of my favorite . Nodo - Guro Aka Rosy Seabass is hardly find in normal sushi shop and usually this luxurious piece would only being served in High- End Omakase shop .Hence , I was quite surprised when I saw this on the menu . No doubt , this fatty fleshy fish never disappoint me , it is super tempting! After being seared , it even added a touch of greasiness and its luscious content goes underneath your tongue for quite a long while !

Fish Roe ( 魚子軍艦)


Wow ! Very eye - catching right ? We can see the chef add a big portion of fish roe right away in front of us . He is unexpectedly generous ! The chef indicates that this can add a extra succulency to the sushi . Every bites of fish roe are very fruitful and juicy, its add on some appetizingly briny notes to the sushi !!! I was fully satisfied!

Monkfish Liver 安康魚肝

My head had float up quite a few question mark when I saw my Monkfish Liver Sushi . As a sushi enthusiast, I seldom see that “ dark red slice “ lay on top of the liver , I mean even when I have Omakase . The Chef mentioned this is the most typical way to enjoy your monkfish liver , according to the Edomae Traditions. I was very impressed that a sushi shop strive their best to deliver some sushi culture that customers won’t even know . I found it is quite difficult for eateries to persist their ideas or theory nowadays.

Okay , way back to the Monkfish liver sushi , that “ dark red slice “ was actually pickled watermelon 🍉!!! This sushi highlights the meal as I have no expectations that the pickled watermelon can actually added a hint of aroma to the sushi and even balance the creaminess of the liver and brings out its natural umami !

From Left to Right : Salmon ( 三文魚) Snapper (真鯛) Saury fish (秋刀魚）Scallop ( 帶子) Akagai Ark Shell (赤貝)

Since the salmon and snapper tastes normal , nothing special to review , I am going to skip it .For the scallop , I will mention below . So let’s talk about the Saury fish . Saury fish has just come to its best season as we moving to Oct . it contains much more oil content and lingering a more fatty flavors underneath your tongue. It is relatively fishy compare to other fish . However, this piece is so meaty with a bit of sweetness reveal after few seconds.
This is what we expect in the Falls! Right ?

And for the Ark shell , this sure satisfied my cravings and its never disappoint me . This crunchy treasure definitely stimulate your tastebud ! You can easily found that the chef very often slap the shell hardly to let the neta contract curl up and release a crunchier mouthful . The chef squeezed a hint of lime on top do refresh my sense and it is clear - minded . The Ark hell , which urge a springy texture blend harmoniously well with the sushi rice , this piece no doubt arouse you and makes you feel delightful!

Scallop (帶子)

As the picture shown , U can see the Scallop size is rather gigantic compare to other sushi shop . The texture is sweet and plump . It is simple but still standout its strength.

Fatty Toro With Seaweed Wrap (拖羅)

Here comes everyone ‘s favorite!!! Seared fatty toro !!! Wrapping up with a piece of seaweed , this creates a distinctive contrast as the tenderness of the smooth flesh go wonderfully with the crunchy seaweed . The flesh is well marbled , firm yet soft in texture and it was seared into perfection. The natural juices and grease start gushing out along with a smoky hint and the green onion on top do escalate the sensation , it complexed the flavors ! Superb !!! I could devour this in one second . In fact ,who can actually resist such guilty delicacy !?

Razor Clam (平貝)

Although this has been seared , this razor clam is comparatively light and refreshing . Razor clam , also named as “ Pen Clam “ , its size is very long and often bigger than our head !The flesh and color look similar as scallop , but razor clam create a firmer texture and urge more concentrated flavors as well . The texture was so interesting , its borderline was a bit sticky , slimy at the first bite , but then , it is surprisingly springy afterwards .
Uni ( 雲丹)

Last but not least , we end up our meal with this golden pieces ! Uni always come to Hong Kong people favorite ,such comfort food won’t make any mistakes .Uni itself has a very sensational and silky texture , very dense in favor ,
it took me approximately 1 min to finish because I didn’t bite much and I just let the whole piece to submerge 😂
When I put it into my mouth , just simply closed my mouth and eyes , the rest is work of heaven . Can't explain in words !



Overall , The sushi picks in Sushi Tachi were all pretty fresh and exquisite with a touch of authentic sense . Tastes are quite similar to Omakase and there are a range of extensive sushi choices and daily chef picks’ as well .

If u guys never try Omakase and u want to have your first try in a cheaper price , Sushi Tachi definitely is the right place for u to indulge yourself and explore the Omakase culture . Although it’s a standing sushi bar, the atmosphere is yet cozy . All you need is some patience for queueing or some extra energy since it’s a standing sushi bar , But for OL , it’s always a good way to keep fit coz you have sit in the office for whole day already 😂

This place is HIGHLY RECOMMENDED with high performance to price ratio !!!!

  After reviewing the Soba, which is my favourite , it's time to review the ramen , which I dislike. Um. However , this is just my point of view . Objectively , ramen always hit the spotlight , at least is HK people favourite , right ? Since Ramen joints flooded the market , it 's easy to find one , a drive a dozen ! Despite those praises themselves are always the most " TRADITIONAL " , the most " AUTHENTIC " ramen ever , I am here to recommended a common one where down to earth - IPPUDO . A convenient , comfortable place to have your meal . IPPUDO provides different kinds of food , compare to those ramen store , their menu is much comprehensive and extensive , price are pocket - friendly as well . The main point is their starters made moments before signature ramen served  . This look playful ,right ? The presentation is delicate , I specially like they put the crab paste in the avocado , it looks really funny !  This gourmet mixture combines fresh crab meat and smash avocado to create a fresh new flavour. Even though the avocado is buttery , the dressing is enlivened by lemon zest and wasabi which helps to balance the flavours ! The portion of crab meat is generous under the price of $ 78 . The whet crackers are unique as well , it's similar to digestive biscuit, but the texture is much more flaky and pleased . This is recommended . To be frank , I think I am going to recommend all the starters . This deep - fried which named exactly " 炸蛋" in the menu , are also a highlight . The egg looks tempting with a runny egg yolk and wrapped with a golden coat . Eggs cloaked in breadcrumbs for extra crunch , crispy on the outside , tender soft the inside .the poached egg melted pliably on a swiftly note . Such distinctive layers bring an ordinary egg to a new level . I am going to name it as " Egg from the heaven " !  (Lip -smacking ! ) Another starter that I fall in love with . Is IPPUDO really a Ramen Chains !? No idea . Deep fried oyster with a thicker breadcrumbs layer this time, you may think this is too heavy or filling either , in fact this actually make you swoon. The oyster is not fishy or under freezing for thousand years , it bathed in a zesty marina sauce instead . Strong in flavour but not overwhelming , the oyster itself is huge and likeable , the texture is irresistible and succulent . Squeeze the lemon to ease the greasiness or dipped this savouries into the mayonnaise for an extra fruitful touch ! The oyster bound to please the most demanding of tastebuds . It is acceptable under the price of $58 for 3 huge oyster ! Such lovely fine looking deserves praises too ! Must try !You better have an empty stomach or invite your friend to have a" RAMEN GATHERING " after reading my reviews . Ha , no worries , this is a light one . Tomato is a cooling delight for vegetarian . Tomatoes are abundant with a bright looking . The menu indicated they use " greenhouse tomato " . To be frank, I don't know is it or not , but no doubt the mouthfuls are equally plump . This is a refreshing twist to whet your appetite .Here to introduce another healthy choice . Crab claw are quite meaty rich with nutrients , the dish feel like full of antioxidants and vitamins . The bean curd itself is super soft that you must use spoon to scoop ( no chopsticks , please ) . Both accompany each other well , brimming with freshness and flavours ,but some may think it's a bit tasteless and they try to thicken the dressing by using too much cooking starch , which turns out to be over glutinous Besides choices of appetizer, IPPUDO also offer various selections on skewers . This is our own selection , there is also a platter that is fixed by IPPUDO ( 6 skewers at $88)  , however the fixed one included lotus seeds , I don't like it , hence I pick on my own . Start from left is golden mushroom beef roll , they are best partners , never fails , tastes are quiet peppery . Then is deep fried egg that mentioned before. The middle one is cheddar cheese stick , this is unique and amazingly cheesy with a natural briny hint . Trust me ,you won't want to share with others .Mushroom and tomatoes are equally delicious , both indulge in aroma fumigant frontage char grill . Lastly , chicken wings are crispy outside , juicy inside , but just a bit greasy to me . Anyway , the marination is nicely flavoured  . A sizzling treats !  Everyone knows IPPUDO is famous for its ramen , but people seldom notice their pork bun .  In fact , this signature item is highly recommended . a hand-sized white bun stuffed with a thick slice of pork , lettuce , IPPUDO 's secret barbecue sauce , Japanese mayonnaise and mustard . Although the appearance isn' appealing , the burn yet remains impression with its subtle taste . Find out this unobtrusive star  that earn a high score that create a tantalisingly sweet taste . This Japanese pork bun taste a bit like Chinese pan- fried dumpling  ( 生煎包)   , but come up in a more meaty version , possess the potential to catch the eat of the people!  Forget the cholesterol. Steam egg is normal , each bite provides a spoonful of comfort . The egg is fluffy but a bit watery and over scattered . There are also prawn , mushroom , crab stick and minced pork inside to balance the proportion . The size is still appropriate for sharing . It would be better if they lessen the broth , I do think is too thick. Akamaru Shinaji (赤丸) is the spicy version . This has become IPPUDO 's latest signature ramen following the Classic Shiromaru Motoaji ( 白丸）. Both signature provide a mini version . This is so considerate ! So, here we go ! The ramen requires the slow cooking over long hours to archive a perfect emulsion of oil and liquid , hence the broth can be very tasty and rich , so do the ramen has  thoroughly absorbed as well . I think the Akamaru is not that spicy , but form a much distinctive layers compare to Shiromaru .The paste and foundation enhances the flavour of pork -bone topped with miso , garlic oil , lean slices of pork , black fungus , soybean sprouts and scallions . Super aromatic , that you may lick your bowl clean !This is the worst among all of the dishes . Unlike lean slices of pork , they use pork belly this time , however this greasy treats are not pleased . Fatty meat suppose to be irresistible , turns out to a plain greasy , tasteless mouthfuls . The pork was not that tender as I expected in stewed meat . Moreover , I don't like the way they add Kimchi and too much shredded onions into the rice as well.It wasn't match and taste odd . Kae Dama is a special limited version . Dinners can pick normal size or jumbo size . Besides the portion of noodles , dinners remember to select the hardness of noodles from hard , normal and soft . Compare to the soup one , this is more elastic in natural .Since the ramen come up with separated soup ,the ramen even performed in a more springy texture. However , even though with its bouncy thick character , the broth are too dense that I think is a bit overwhelming . Better just have a dip then dig in ! I guess makes prefer this , much salty !Here comes the classic . This is a combination of Hakata - Style ultra - thin noodles , having the same toppings as Akamaru ( except the chili paste ) . This is plentiful , the taste are not too strong compare too all above . The bone marrow broth is rich in flavor , pork slices are tender with a moderate fatty marbled ,subtly create a gentle flavours .The place is spacious , unlike normal ramen stores , they have ramen bar , corner seat , long chairs which have seat back . The inner design is modern , stylish ; service is good , staffs are friendly and well - trained. Overall presentation and tastes are both superlative . Not to be exaggerated , you can see from the photos.The dining experience is something you won't expect it happens in Ramen Joints , but In IPPUDO , it just happened .

Petite Amanda . To be frank , I seldom recommended celebrities ' eateries . I know it is subjective ,but somehow I think is all about vanity , indeed is hallow . The overall impressions are lacking of substance , these usually are gimmicks ,worthless . Okay  , I confess it 's a completely twist after trying this . I acknowledged the potential behind petite Amanda until  having the first visit . First , I personally think such wrapping and packaging is good , the design is simple but very aesthetically pleasing.  I just think such cleared - cut reflect Amanda style , equally elegant .Let 's have a group picture first , always my favourite part!  No girls can resist on taking photos with such glamorous scene , right ?Mini Choux : Mini choux involving 3 lovely brothers ! 3 adorable puffs are very plump which filled up with chocolate light cream and banana confit crumble . The cream melt swiftly , while the banana confit complex the texture and extend your satisfaction. Every puffs urged a different feelings with its own content and crunchy wafer - thin chocolate fillings .This bite- sized treat is irresistible , you can definitely feel  how meticulous they pay on particular attention . Berry x Chado : This is heavenly exquisite . Green Tea Joconde , green tea mousse with dark chocolate and feuilletine mixedberry cremeux , what a surprising match !Berry x Chado is sophisticated and scrumptious. The fruity hint cross along with the dark chocolate at the first , slight green tea flavors lingering on your palate afterwards. Each velvety bite reveals a light mellowness swirled with berries sensation , lip - smacking ! Mille feuille : Mille feuille is a signature puff pastry . Light pastry cream with Short crust crispy soufflé , perfect match . What makes it superb? This due to the contribution from mixed berry ruby pastry custard ! Unlike normal one , it is not only tastes buttery , texture flaky , it is a a concoction of custard and and ruby fruit that definitely will tempt your taste buds.The whole thing looks so brittler . Indeed , its scatter everywhere after the first bite . All u can hear is all those sharp and clear noises from the mille feuille .Delice aux Framboise : Delice aux Framboise is an elegant lady with a red coating dress . White chocolate mousse inner wrapped up with a raspberry coulis , sprinkled with sable breton , the raspberry coulis dazzled the sweet sense , however , this is a bit heavy and sweet . I think is filling and creamy . Caprice : Caprice is a traditional opera cake . The layers are distinctive yet maintain its fulfilled tastes . Dark chocolate sponge and guanaja 70% chocolate Mousse blended to a dense mouthfuls , the texture is thick and rich ; while you can feel the hint of passion fruit cremeux slowing emitting . The whole thing create a subtle crush , very tempting . Strawberry Danish ： I think their cakes may be a typical favorite modernized with special technique , that 's why comparively inventive and playful . For this , Strawberry danish is authentic . This french pastry is simply delighted  , every bites filled up with fresh strawberry slices and syrup coating . The beautiful frosting gloss tastes as great as it looks. Victoria : Victoria is quite unique with a special fruity sensation . Bright yellow looking is visually appealing , looks aesthetic with its semi circle chocolate dome . Pineapple mousse and jelly is a successful mixture to prove how the chewy jelly harmonize the soft mousse texture . It is also very inventive to add in passion fruit glaze . A pastry that radiates with the vibrance of spring. The whole treat is palate-pleasing, refreshing but not that sweet ,a tropical choice for male . Macarons looks very graceful with flower garnishment , fancy looking definitely can capture your heart ,almost too beautiful to eat. However , looks impressive with a empty inner . Apart from Laduree or PH such high - end brand, their macarons are likely that kinds u have it in hotels ' buffet . Very artificial , very sweet , very insipid.  

The pink , yellow and green one is butter cream with strawberry jelly , passion fruit and pistachio . I can't tell what flavor it is until I look at the catalog . What makes worse is the texture , over dry and solid . The portion of almond icing powder and sugar is unbalanced. No crunchy layer and soft inner either . The brown one is chocolate ganache which is the best among the worst . At least there is a dense chocolate ganache fillings . The white one is jujube ganache and the light brown is coffee . Also got the same problem . Not pleased . Perhaps they should work more on macarons!The place is easy to find in IFC . There is also few seats outside . Another branch located in Causeway Bay - sogo , and they have buy two get one free after 8:00 pm ! Awesome ! Petite Amanda is not only a shop to complete Amanda's childhood dream  , is a place to share her real passion and sincerity . A great achievement that deserves praises under her hard work and how she stretch her practical skills ( except on macarons ! Haha )

NUR , means LIGHT in Arabic , quite an interesting name .NUR provided 3 kinds of set menu (" FEAST " included 9 courses at $988 , " LIGHT " included 6 courses at $788 and a caring menu specially for vegetarian .) They are willing to delivery the nourishing gastronomy , food will be sourced locally and responsibly in NUR , dishes are not just tasty , but nourishing our bodies as well! 

Not advertising , Head chef Nurdin Topham is super energetic with a handsome looking. Haha . I like him Dinners can see how he lead the kitchen and how the team selected finest ingredients with utmost care via the half- open kitchen . 

Their welcome snacks offer you carrots , cucumber and parsley mouse . Simple , looks delicate as well .  A very colourful presentation , looks fresh , tastes fresh .  Vegetables married with a respect of nutrition ,everything on the platter is a crunchy bite . Healthy , No Guilty  !This eye catching platter is a good start to whet your appetite and looking forward to coming delicacies ! 

The first one is tomatoes . Zen heirloom tomatoes , small but juicy . Three kinds of lovely tomato are equally plump in nature . The waiter will pour a flask of tomato water when is ready to serve , meanwhile you can see how the tomato juice blended subtly with the water . This is simply delighted .

" Oyster " presented elegantly on a marbled platform . Topped with wasabi foam , very inventive thoughts . Oyster is fatty , thick and plump , guess it's practically still moving . The briny sensation will leave you licking the shell . Wasabi foam is light ,yet added sparks to the oyster and escalate the tastes . A big , favourable oyster that you can feel satisfies about food . Lip - smacking ! 

"Salmon "is another surprise wows you . It brushed with butter to enhance natural flavours , perfectly trimmed , completely silky . Such greasy stewing method with their special marination leaves nothing to be desired . Sides add substance and heft too ! The salmon , which is blasted with chives , suppose is not my cup at all , turns out to a very palatable taste that are irresistible . Beet root and minced citrus not only radiate the vibrance of spring views in a delicate way ,but also smartly paired to balance the general mouthfuls . Can't expect salmon could be that sophisticated . Experience this unforgettable combination and tempt your tastebuds !

Here comes the " Crab " . A bowl of refreshing sensation to continue your gourmet journey . King crab itself is succulent , mixed distinctively well with the pomelo . This light emotion goes gradually fruity which is likeable . Every spoonful is light yet create dazzling effects under the contribution of garden herbs , so aromatic! 

" Eggs " is one of their signature . No doubt , it is a highlight . A common dish done uncommonly well .  Taiyouran egg is a kind of farmer egg , that' s why the egg is sweet in nature . Dinners can definitely taste the farm - to - table freshness . The mouthwatering egg yolk oozes out and quickly run over the underneath whole grains ,remarkably form a wonderful twist. The grains cooked into a al dente texture and absorbed the truffle broth and raised the sense of portobello mushroom . The whole thing is rich , mellow and strong .All ingredients combined together is a vibrant chores . 

The other fish course which  is  also a main dish " mackerel " performed comparatively about average in contrast other outstanding dishes .  Mackerel is firm in texture , not fishy but meaty , not bad , however it serves with coco beans which is not matched and inessential . Moreover , the sauce can't enliven under the shiso zest . The help of shiso is too weak , can' stand out . The tastes overall is quite insipid . 

Main course " Beef " cut thick to ensure juiciness, successfully maintain its tenderness as well. Roasted Mayura wagyu sirloin is so juicy it bursts like a water pipe when you cut into it. The high -end quality let the rare meat dissolves on your tongue and its underneath awaits a bed of fresh greens and fatty belly , just like pancetta. Although the time of management on roasting the wagyu deserves praises ,  somehow the sauce is too heavy and overpowering . I don't appreciate the black sesame hint it tastes , is really weird .  Anyway , Aubergine and greens leafs '  tastes are pleased and outweigh the garnishing use. It got the potential to dilute the heaviness and greasiness .The portion is incredibly generous as well, best pick for Steak lovers , especially male ! 

Dessert Time ! Miss rabbit favourite time ! " Chocolate " is heavenly created for chocolate lovers ! All you need to do is enjoy the chocolate homemade ice cream which encased in milk chocolate ganache and generously spoon the silky dark chocolate with crumbles ! The flaky crust on sides form a harmonious marriage of decadent flavours and the traces of mango paste infuses the ice cream with intense flavours . Such fruitful temptation feed your inner child . 

The last dessert is " Watermelon " . This is fruity light , the decor of rose petals makes a graceful look , pass along a sense of mild fragrant  . Underneath is Apple custard , which is entirely smashed ,  melted swiftly with a vague pomegranate hint .  This cooling touch end up your meal impeccably . 

The entire dining experience is delectable . Each painstakingly selected ingredient contributes to the greatness of the dish . I also specially appreciate how they present and reveal their mission uniquely , very customise and nifty . 

The decor is simply chic and stylish with clear- cut design , Miss rabbit do like the layout and the washroom is unexpectedly grand ! But it's quite noisy when it's full house . Anyway , still in an acceptable range , come on , is central . 

Services are above average , staffs are smart and friendly with a smiling face  .They are alerted to dinners' needs and settle it effectively . The passion from NUR is immensely strong with positive inflection . I do think this eatery is potential with talented chefs team .  Hope they can keep it up ,  just like their name " NUR " , light bulbs need electricity to maintain its brightness !

Antique Tea Room. Weekend ! High Tea ! Having a relaxing moment , enjoying girls' chit chat , eating all those savories , that 's life ,right ? Miss rabbit love high tea . I do engrossed in it . Was like having high tea become a habit , although I will keep on complaining I am getting fat after having high tea , well ....two days later ; Miss rabbit and other foodies have already decided the next high tea location ! See , girls are like this，troublesome and I regard myself as a nuisance . Haha , anyway , this time is different . What 's different ? High tea fancier may can't convince themselves to accept the fact . This is the sequence to enjoy Antique Tearoom SPECIAL High Tea :First , you need to book online via their website . Then , select which high tea set u want , wait their email for confirmation .Okay, That 's not the ending . Follow the instructions that have attached in the email , you have to make a translation first and they will send you the " boarding pass " ( this step takes a long time ) for final confirmation . ( dinners can go to their shop to collect the pass as well) . Finally , phone the tearoom and book your table ！Here you are .You may think it doesn't make sense at all . Indeed , there are some complicities in the steps . However , Miss rabbit still think it is worth . Antique tea room concealed in Mee Lun street . I admitted that this place takes strenuous effort to proceed , but it is an awesome place for high tea .The whole place is surprising splendid and cozy . The entire atmosphere glittered with Victoria design, very delicate and graceful . The surrounding is absolutely unique that the stunning force even capture male 's heart . Miss rabbit saw 5 guys took out their mobile phone , keep on taking pictures . For gals , needless to say , crazily melted ,continuously take photos until the battery is running out .You can see how meticulous they present a typical British high tea , not only from the surrounding , but also the tastes and culinary utensil .Antique tea room provided more than 30 kinds of tea selection , from black tea to herbal tea , all are directly imported from Britain . Dinners can sense the aroma from small bottles for testing and pick your favourite afterwards ! ( shown as above picture ) This is very caring and unique as well, tea rooms  seldom provide such section . Miss rabbit had picked fruit tea " Tete A Tete " . It is really refreshing with a rich aroma foundation . The fruity sensation goes with a distinctive layers , pineapple with orange hint is clear -minded , then a mixture of berries and passionfruit go straight into your throat , lastly ,mandarin peel create a mild bitterness , which blended harmoniously well with the mellowness from the tea itself . I speciall like their teacups , extremely lovely , Victoria flower patterns and the tea both radiates with the vibrance of spring.Welcome snacks are comparatively simple to the sophisticated tea . Pomelo Sorbet is icy frizzy , the sour hint definitely can stimulate your tastebuds and get well - prepared for coming tea set . Waitress will give a brief introduction while the tea set is ready to serve ! Here it is .Looks so colorful ! Let's start from the top !Antique tea room offer two kinds of scones ,earl grey and the plain one . Scones are a bit soggy , the texture was not really great , but tastes buttery with the clotted cream and raspberry jam . Clotted cream tastes light , yet maintain the creaminess ; raspberry jam not too sweet , the berries pulps can escalate the texture and makes it fruitful . It would be better if they can form a more crunchy scone base . However, I appreicate their effort on making special flavours scones . Earl grey scones performed better than the original one . I think this is not soggy as the plain one , so it won't stick between your teeth terribly The hint is dense with rich earl grey aroma , but not overwhelming , quite unique .Spinach and sausage tart are the high light . The tart is greatly flaky , you can see the flakes scatter all around while enjoying this savory ! Spinach mashed impeccably well with the sausages , the whole thing is very delicious and palatable ! Thumbs up !Center one is sandwich level . Let's try tomatoes slices first . The sour hint from the tomato balanced the richness fillings . The content filled up with extra cheese and egg mayonisee , not greasy , indeed cheesy and juicy . The other one is baguette slices served with cucumber . This is simple and light , nothing special . Last one is piñata bread . This is filled up with minced meat , onion and tomato paste . This is about average , its actually like pizza . The content is fruitful and plump ,Piñata bread is soft ,somehow I think is not hot enough . Guess is due to my slow motion photo-taking techniques!Underneath is dessert gourmet ! The small cup is pineapple pana cotta . This is extremely fruity with sweet pineapple flavors , the threaded coconut foam on top even urge a more subtle feelings that can impress you . Macarons are favorable , the proportion of almond crust and egg white is approiate , tastes are not too artificial , however ,the texture is a bit dry and not solid enough .

The best come to hazelnut pastry . This sweet delights is nutty creamy , surprisingly dense . Hazelnut give out a crispy crunch sense , on the other hand , you can feel the cream mixed superlatively well in your mouth . This is tempting And remarkable .Other one equally deserves praise goes to Chocolate crunch cake .Chocolate cake no doubt is a temptation , but what makes it special ? This cake tastes fabulously rich and creamy , the bitterness and mellowness blends delightfully , its swiftly dissolve on your tongue , yet lingering till throat under a soft note . Vanilla layers melted vaguely , its light weight nicely contrast against the  of chocolate crunchy base , it 's buttery and flaky in one touch !Looking my reviews just makes you feel hungry , looks mouthwatering ? Why don't you have your first step now ? Your First step : Search Antique Tea room , visit their website ！ 

Kurotaki . Do u guys like Soba ? For Miss Rabbit , I do love soba more than Ramen . Ummm... To be frank , ramen shops totally swamped the HK food market which I don't really understand where's the attractive point , exactly as same as guys never understand why a tiny hell dead -sweet macaron cost $30 per one . Well , in gals ' perception , this heavenly treat is an art , okay ? And for ramen ,I admitted that soba and udon shops comparatively taken a quiet back drop behind the scene . But is alright !   Kurotaki soba yet stand out from the crowd and hit the limelight . Kurotaki located in World Trade Center , which is under the Pokka and Tonkichi Tonkatsu group , operated in a high - end market . As a dedicated soba fans , I always have faith to soba , let Miss rabbit tell u more about Soba ( to show how deep is my love in Soba) Soba , is rich of nutritions , contains all 8 essential amino acids , including lysine , which is lacking in wheat , extra antioxidants , choline , thiamine and riboflavin that eventually strengthen blood vessels , hence this is good for the adjuvant treating of Hypertension . See , soba is more sophisticated than ramen . Ha ! For a typical soba shop , they have their own soba maker and experts for handmade soba. Tradition soba shops serve soba noodles with a pot of soba soup , which is the key and significant sign to assess the quality . Soba soup made from water left after cooking the noodles ,it absorbed those nutrients dissolved into the water as well . Different from ramen , this is not a condiments or any kinds of broth . Dinners should feel the sincerity from the heart and the soup can be of the " heart "of the soba as well! Okay , after my profession narrating , way back to the menu !  A starving stomach plus the helping hands from junior foodies , here is what we have ordered . Kurotaki crunchy prawn salad looks energetic , lively green , a healthy choice to whet your appetite . The prawns were decently plump , lettuce are fresh and crunchy , the overall quite texture is quite springy and juicy .This matched the vinegar which conducted with a slightly sour hint. Simply can makes you even more starving !  Next , we have two sobas , Tri colors chilled soba with Home made soba sauce , this is superb . Plain soba reveals its quality confidently . I appreciate such fresh taste with advertised flavors . Premium soba specially captured my heart with a mild green tea favors , it's smooth and elastic in nature , the texture is glutinous ,presented in sieve -like bamboo trays , such delicate presentation is visually appealing ,both inner and outer beauty no doubt can fulfilled you the max .On the other hand , salmon & miso hot soba noodle soup is a brand new sensation , it wows you . As the photo shown , you can see a wooden spoon with paste . That 's actually a "you zi "miso .You may think it's a bit sour or fruity, either it comes up to a playful combination  and urge a strong briny taste with the soba, yet surprising not overwhelming ! The proportion of buckwheat and wheat flour is appropriate , that eventually create a more slippery texture  . Grilled salmon on top is succulent and smoky , however , they are too selfish to give out such portion . Fine .Other delicacies like seafood egg custard is quite remarkable, unlike traditional steam egg , Kurotaki added a wide range of seafood on top ,looks awesome ! Truffle paste on side looks haughty , likely added some aroma which is flavorful . Every spoonful is a spoon of mellowness while the sea urchin , fish row and egg custard is subtly rich and blended impeccably with the custard  . This is very fruitful with a distinctive layers . The other one is Hokkaido Scallops Au Gratin . As the menu mentioned this they is directly imported from Hokkaido , let's give a try ! This is extremely cheesy , deliciously tasty mass . The distinctive flavors perked up with simple potato and cream cheese , as this will lingering on your tongue for a while . Somehow , it may be too heavy for males or adults , best for kids .Apart from extensive soba offerings , Kurotaki also provide any sashimi /sushi platter , so here we go . If you take the sushi - bar seats , you can definitely feel the heat . Ha , I mean the heat from the sushi chef , they are terribly super busy ( hey , recruitment , pls! ). Assorted sushi platter in 18 pcs under the price of $298 is reasonable . There is a deluxe version for 30 pics as well. The quality is about average , don't expect much , few of it even unseasoned completely in tasted . Forget it . At least , it looks lofty and comprehensive . The other sushi is a delight that deserves praises , sea urchin , tuna belly with botan ebi , how could it goes wrong with such luxurious match !? This taste really refreshing and super fleshy . Somehow is too pricy , it cost $200 per 4 .This is not that pocket -friendly , that's also why I won't recommended. Lastly , comes to dessert , girls' favourite ! Green tea matcha ice cream Mochi are dense in flavors and I do love the creaminess . This is likable . I would like to crave more ! Red bean pudding is nothing special , the texture is silky , it would be better if the red bean can stand  a bit and I prefer more milky mouthfuls. The last one comes to grapefruit ice - cream with jelly . This is fruity and cooling , pleasantly end up our meal . The environment is spaceful with nice array , very comfortable and cozy . Every thing is not bad accept the service . They look really cool . There is a lack of interaction during the meal , wish they can be friendly a bit .Come on, give a smiling face is not that difficult , right ?

Le Salon De The - Robuchon .How could you resist the magic power of Robuchon ? Awarded three Michelin stars , the "Le Jardin "( french fine dining ) and the "L 'atelier "( a innovative modern fine - dining ) which designed with a circular bar enveloping an open kitchen , both are equally remarkable .And for "Le Salon De The ", the high end french tea salon that offers quality bakery products , pastries , simple dishes , or even chocolates . This is one of my favorite place for cakes and tea when I am alone or reading my book for a whole day long . There are total 3 branches in Hong Kong , one in Landmark , one in IFC , and the third one is now open at Elements too ! A more easy proceed for people who live in Kowloon side .
A selections of bread -soft plain bun , hard wheat loaf and mini cheese focacciaOkay , way back to the menu . Since Ms rabbit went there with a empty stomach , so I decided to order a signature tea set , a salad and a main dish ! A selections of bread are complimentary served before our meal . It offers soft plain bun , hard wheat loaf and mini cheese focaccia . All of them are really stomach - warming and favorable . Cheese focaccia is impressive which is heavenly aromatic with basil and herbs . This is very outstanding  .

Signature hot chocolateDinners can upgrade the tea to their signature hot chocolate with an extra $45 . Although it 's pricy and there fine selection of tea is already very extensive , but certainly still worth for a try . Hot chocolate served with an almond chocolate crunch and marshmallow , looks extremely stylish on a black platter with red cloth . Almond crunch is greatly chocolatary . Hot chocolate is made of Valohona 66 % , not that sweet yet the chocolate hint lingering on your palate for a very long period. The richness and mellowness blend to a harmonious touch which is very unique .

Fresh tomato mozzarella salad with olive oil and basil oilFresh tomato salad is the best pick to whet your appetite . It 's light and the milky soft mozzarella is irresistible. Small tomatoes are fresh and plump . The juicy texture match well with the aromatic dressing oil . It looks really delectable with its sharp bright colors !

Pan- seared salmon with lemongrass emulsionPan - seared salmon is my main dish. I suppose to pick the miso one , but the staff recommended this since I want a lighter one . A pleasant presentation with a fresh look . The salmon is about average , a bit overdone , not that smooth and tender , nothing special . But the flavor goes refreshing with the lemongrass emulsion . Side dish
is their signature mash potato . Needless to say , it is impeccable with an extra buttery touch.

The high tea setHaha . Here's come the favorite ! The high tea set is sightly small and delicate compare to the normal . Looks extremely stylish with their own designed stand . Quite unique .The upper level is a big surprise ! I don't expect Robuchon's scones are that outstanding . Scones are in two flavors : chocolate and the plain one . Both tastes buttery with a flaky texture . Perfect match with fresh strawberry jam and Devonshire clotted cream . Something deserve special mention is the chocolate one . Very special as scones seldom in a chocolate hint . Thumbs up .Middle one is sandwich selections . From the left hand side is mini croissant , likable but nothing special . Then is French style black truffle , tastes aromatic with a strong truffle hint , this is delicious . Next is Maine Lobster and mango , equally outstanding , it complement each other perfectly with a refreshing touch . Beside it is vegetarian eggplant , tastes unique light with their special eggplant paste , texture is extra soft . Last one is Smoked salmon with salmon egg , no doubt is still a favor with an expected briny hint .Bottom level is Robuchon strength . Pastries are up to standard as always . From the left hand side is Raspberry Eclair , which is buttery with a mildly raspberry hint . Eclair is soft but not soggy . Then is Lemon tart , tastes light with a distinctive layers , natural lemon flavor is clear - minded . Center one is Raspberry Custard pieces , this is crunchy with a creamy sensation , delectable .

Next is Macaron ganache , tastes unique under a orangey sensation , the macarons on top is slightly different from normal , not flaky , instead it is more in a glutinous mouthfuls , yet it is still very tempting ! Beside it is Marmalade chocolate , what a biggest chocolate temptation . The bitterness and the mellowness of the chocolate is evidently arousing , it even complex the flavor with a astringent note when it blends with the marmalade content . The whole thing is magnificent. The last one is Homemade chocolate cake , a seductive delicacy with its spongy texture, it still got a potential to satisfy your max even though u are stuffed at that moment !Service overall is attentive , staffs and waiters are equally friendly with a smiling face .Dinners may feel welcomed . However , the IFC one is not a good place for gatherings or business chat , it 's over expositive since it is a open area , and the area is not spacious at all ,hence the tables are too close and not privative . I highly recommended the one in Elements , it 's very comfortable and stylish with a proper dining interior.

Zushi Ana . Ms rabbit decided to go to Causeway Bay today ! Besides the Macau Center is one of my favorite place for Japanese food , Time Square is not a bad choice too ! So if you are looking Japanese eatery , considering the atmosphere and high - end standard . Zushi Ana is exactly the perfect place with a complimentary and comprehensive menu !Deluxe Assorted SashimiZushi provide a wide range of sushi and sashimi platter . Since we got a big tummy , we pick the deluxe one . A very magnificent presentation with a nice array and lofty design . It offers 9 kinds of sashimi , seared yellow tail is unforgettable , taste superb, can't describe in words . Scallop is thick and gigantic , urchin is rich and sumptuous . All are generally fresh , definitely up to a quality standard , really mouthwatering ! It would be perfect if the toro is not that insipid, too much tendon that ruin the overall mouthfuls .

Zushi ANA SushiThis is a signature sushi under Zushi ANA creation . Looks particular luxurious with sort of ingredients . And how could it goes wrong with decadent , perfectly complemented ingredients ? Salmon grabbed on side , filled up with fish roe , minced toro and prawn . Topped with a melty uni , the chef even add caviar and gold leaf garnishment for a maximum extravagant . Somehow the look is better the actual touch . It tastes really plump , very plentiful . Somehow it is over fruitful , that it is a bit heavy and you can't exactly feel the fish characters separately and cover all those distinctive layers . It is expensive at the price of 70 , just for a one bite satisfaction.

3 kinds of sushi selections After trying the signature one , let 's try something basic , we pick Cuttle Fish with Sea Urchin , Roasted Botan Shrimp and the Golden eye snapper , all of them are no disappointing . The golden eye snapper is seasonal , successfully create a smooth and luscious sensation lingering on your tongue . The aftertaste lasts long . This savory certainly satisfy your max without the need for additional soy sauce or condiments. Shrimp is clear- minded with a scoop of chili condiments , highly recommended too ! Sushi rice is in a glutinous texture with a moderate temperature and wasabi added , it would be better if the chef can place their order with a slight strength hence the sushi rice can be packed that it keeps its shape when picked up!

Assorted TempuraAssorted Tempura include 8 varieties , all are yummy . The exterior is flaky , crispy yet not greasy at all , the most amusing part is they provide small crab and Mantis Shrimp tempura , very interesting ! Three kinds of salt are provided , the green tea one is outstanding which urge this savories more palatable.

Zushi ANA AppetizerZushi ANA Appetizer change daily according to the chef's selection . Today's appetizer provide five kinds of authentic Japanese snacks , all in one platter . All looks really delicate and exquisite in order to whet your appetite. It 's a really original one since they even offer milt soft roe ! Extremely rare and uncommon ! Anyway , all of them are equally refreshing , the mackerel with sweet egg roll is the best .

Ox Tongue with Bean Paste SauceOx Tongue is another highlight of the meal , this savory stands its ground with a unique texture and incredible taste . It 's much more arousing that the normal one , not only tastes delicious , but the texture certainly can moves you . The ox tongue grilled to a perfection with a crispy layer , wrapped an extremely succulent , soft meaty content . The whole thing is subtle with a flaky touch . The bean sauce is tasty but not overwhelming , remarkably escalate the flavors . Must - order item !

Fresh Eel SkewerFresh White eel skewer is one of my favorite . I love fish , this tastes good ,very juicy! The eel is fresh , with a moderate seasonings sprinkles on top . Squeeze the lemon on side can complex the flavor and balance the greasiness . Somehow other condiments they provided is useless, you don't even need to add any sea salt since the skewer is already very tasty!

Ox tongue SkewerOx tongue skewer is still very delicious although the texture is not that impressive and unique as the grilled one , but tastes are equally superlative that can stimulate your tastebuds ,hence if you are looking for a smaller portion or craving for a chewy mouthfuls , pick the skewer one , super springy .

Minced Chicken with EggMinced chicken with Egg is a popular dish , right ? It never goes wrong when the tender minced chicken blend smoothly with the runny egg yolk ! This tastes slightly sweet with the Japanese Kyoto sauce, which is favorable and delectable . I wish to have more even is in a big portion .

Grilled Scallop with Hokki StyleGrilled scallop looking really tempting , presented in the original shell , covered with cream and cheese , tastes luscious ! The scallop divided into few pieces with a springy texture , complement well with the mushrooms and threaded crab meat , it 's really cheesy and rich in flavor , a very aromatic delicacy .Services are alright , staffs and managers are attentive and smart . There are enough staffs to handle the request and listens to customers 'order. The atmosphere is a heaven , a brilliant design that is extremely decent and cozy . A modern stylish interior which is very relaxingly , and give out an exotic feelings . It is a good place for a decent Japanese style fine dining .

Tate dining room& bar (2) This is my second review on Tate .Thus , I will give an introduction on the other 8 courses .
Pumpkin ice cream with bacon crumbsSame come to welcome snacks as the first part. For this time , I pick my favorite delights to share . This is the pumpkin ice cream with bacon crumbs . Bacon crumbs spread on top , add a salty hint to the foundation. On the other hand , the bacon crumbs are extremely crunchy, while it gives a distinctive contrast to the smooth soft cream. Even though the pumpkin hint was not that strong , the aroma is just moderate that can blend well in your mouthfuls . I specially appreciate this creative combinative and the presentation is quite stylish the golden small spoon , look exquisite .

Garden harvestI specially like this dish name , such a charming evocative name ! Garden harvest , so do the dish presentation won't let you disappointed . Cucumber and green apple gelee to form the foundation , miso aubergine( it means eggplant ) caviar paste on top , Vanilla lemon gel and avocado cream on sides to complex the flavor , very sophisticated . Although it may look a bit strange with that sharp green color base , the green apple gelee actually holds a important stand to bring out the caviar paste and urge to be more refreshing . The eggplant stir well with the caviar , sightly salty that cover the eggplant original taste , somehow , it's very caring that they provide freshly bake brioche ! The crispy buttery brioche tastes excellent , match well with the caviar paste and even strike a balance . It's very arousing and moves you from the first bite . Threaded apple placed on top the paste , avocado cream and lemon gel successfully add a hint of sourness and improve the overall tastes more palatable .

Five way flamed salmon tartareThe beautifully plated salmon tartare bring me surprise . Tartare placed delicately in the center point of the plate , look particularly graceful and glamorous in such simple presentation. Start from the right hand side is chive , aromatic herbs that successfully bring out the salmon tartare freshness , whet the appetite ! Then comes to wasabi cream , mildly thrilling that can stimulate your tastebuds . Flowers and herbs garish on top looks lovely and colorful. Center one goes to cornichons . Cornichons are pickled gherkin cucumber . Tart and small pickles on top add a hint of sourness, another totally different taste , very refreshing . Afterward is crispy rice , its crunchy texture match well with the soft tartare . I specially like this combination , very delicious and tasty . Last come to caviar which is also the strongest hint one . Sharp character that prompt saltiness and richness in one mouthful . The smoked salmon tartare is quite glutinous and cold enough . Only if the tartare layer can be more thicker or in a bigger portion, it would be perfect .

Kagoshima Beef TenderloinBeef tenderloin hit the spotlight . The tenderloin was in a high end quality , rarely cooked to keep its quality too . Mouthfuls with meat stock and gravy , succulent meat content is dense , but not over strong . The texture is tender and the tastes is arousing with its outstanding cookery and superior quality .It's very difficult to create such satisfied tastes and texture on beef tenderloin . The accompanying sides like mushrooms and asparagus are both fresh and light . Potato puree smashed thoroughly in miso flavor , very creamy and buttery too . Match well with the beef tenderloin and sides . I was really impressed .

Sakura Ebi taglioliniThis is kind of their signature that truly manifest the chef draw out its essence through French and Japanese techniques. The pasta presented in a back mental bowl with its golden coat engrave ,same looks dedicated and decent . Linguini is more thin than normal , boil in a right timing to keep its chewy texture . Al dente ! Sakura Ebi prawn and parmesan foam on top urge the linguini more tasty . Perennial herbs like dill was added in , successfully create a more aromatic sense and palatable tastes . The portion of Sakura prawn was too much and since the foam is salty already , the linguini shouldn't goes with the lobster broth , a bit overwhelming and waste the sauce . Somehow , the dish still surprise with it's fusion ideas and marvelous texture .

Lavender Burgaud Fillet of DuckThe duck same presented in a very delicate way , somehow I like the presentation more than the actual tastes. Maybe the beef tenderloin was too outstanding , I think the duck is sightly tasteless . However , you can still see the effort they put in via the sides accompany . Plum gel that add a hint of sourness , parsnip puree to urge a more palatable sense . Baby carrots and miso daikon are both added in to show the crossover once again . Both white radish and western carrots are very sweet , good marination on the white radish that I even finished all even thought I don't like white radish at all .

Violet SangriaThis is a very light dessert . Western dessert lover like me may not really appreciate . Saffron panna cotta as the base , the cooked cream texture is more like Chinese bean curd dessert in a warm temperature. A piece of crunch and vanilla ice cream on top , overall mouthfuls are average . With sangria sauce and black current tuite , it's is more sour likely . This combination is not that bad , but certainly not my cup of tea.

Tate dessert cartHere comes the petit four to end up the meal . The presentation is excellent with their own design cart with " tate " wordings. Very adorable and interesting. Tastes are excellent too !

Aqua . Three concepts in one place . The Aqua tokyo , roma and spirit is one of the hot spot in Hong Kong .
The Aqua group is now a big success with more than 10 different lines and branches , providing various unique cuisine . The core - Aqua is the most popular pick for tourists and locals , with a versatile menu that offers Japanese and Western style at the same moment . Such unique dining experience is suitable for a romantic fine dining or business meeting .
Since their are too many choices in the menu , we both pick 3 dishes form the Roma ( western one ) and the Tokyo ( japanese one) . Hence If you have no idea what to pick , just pick their signature dishes or take the set .
Breadbasket Here come the breadbasket which served complimentarily . All breads are in a lukewarm temperature. Black olive baguette and pain buns are hard , create chewy mouthfuls that are favorable . Crispy biscuit thins match well with the cream cheese condiments . The bread goes surprisingly good with the cream cheese , better than butter.

Taleggio cheese fondue with pan-seared scallops & black truffle caviarCheese sauce is incredibly dense and thick , match well with the scallop . Scallop size is not big , but the springy texture is likable . Black truffle caviar are exquisitely placed on top , the mouthfuls are a noble sensation .

Boston lobster on a green asparagus and marinated yellow peach saladThis salad is quite special . Green asparagus threaded , very crunchy . Yellow peach added in to complex the flavor with a fruity hint . Boston lobster is the most amazing part , the size is gigantic , quality lobster is very fresh and firm , contain a very meaty content . The whole thing drizzled with lime and sweet chili dressing . Somehow it is not spicy at all , more sour tasting like vinegar.

Homemade tagliatelle tossed with foie grasThe whole dish smells heavenly good ! Mushrooms are very aromatic, which are freshly flown from France Chanterelle . Homemade tagliatelle is remarkable ,
Al dente texture and the tagliatelle can absorb the sauce thoroughly. Both of them complement perfectly . Foie gras is comparatively normal , it is thick but not the luscious, over greasy.

Charcoal grilled black cod with tempura king prawn and smokes cod roeThe grill black cod and tempura king prawn is a signature dish of Aqua. This is the highlight of the meal . Prawn tempura tastes extraordinary with the cheesy roe sauce . The prawn is an umami , the layer is extremely flaky and crispy , prawn are firm in a gigantic size. It 's very palatable with the outstanding condiments , leaving a smoky dense not on your tongue . Meanwhile , the black cod is equally magnificent , the black cod is thick , soaked and grilled with a delectable sweet sauce , the texture is unexpectedly smooth and succulent .The whole thing is very arousing ,high recommended .
Grilled Hiroshima oyster with black truffle and sea urchin glazeFresh asparagus are formed as a bed which give out a crunchy bites , nicely contrast against the creamy oyster and rich uni . The softness melt swiftly , yet lingering a smoky note on your palate . Oyster and urchin both come up with a briny hint which is likable . Somehow , the black truffle is more like garnishment which is a bit overwhelming , but not a big deal . This dish is very tasty and the portion is quite big too.

Premium sashimi platterThe presentation is surprisingly good , very graceful and delicate . I specially like the hamachi , which form like a flower ( the center one ) , super lovely !That said Premium one is the smallest ,instead , the portion definitely is enough for 3-4 persons sharing . 6 kinds of sashimi ( scallop , salmon , hamachi , tuna , kajiki and amaebi are all generously cut into three thick pieces , all are really fresh and up to standard,mouthfuls are extremely plump and plentiful !
Mango cheese cake with black current jelly and coconut mousseMango cheese cake is comparatively normal , a mousse cake with no distinctive layers . This is not impressive , a bit odd and insipid, not worth for $110 . But at least the presentation yet fabulous .
Champagne jelly with strawberry , grapefruit and yuzu sorbetThis is the most delectable dessert ! A very delicate presentation with a small jar of sparkling water and a wooden spoon , the most amusing part is low calories . Pomelo sorbet is light and fruity , match well with the champagne jelly , add in sparkling water to complex the favor with a thrilling touch . The whole thing is sour and favorable .The entire decor is chic , interior design is extremely modern and stylish . With a high ceiling and located in Peking 1 , the entire ambience is an absolute stun . Dinners can enjoy a breath - taking , 360 panoramic harbor view , entirely soak in a seductive surroundings with pleasant jazz . The place is remarkable that definitely can impress you .Services got a space of improvements . Waiters and staffs are generally act indifferently with no smiling face , not even give out a brief introduction when the dishes are served on table . A bit disappointed in such high- end restaurant. Although their service is not that attentive and a bit erratic at times , the food and ambience still maintain its potential for a return .