Showing 26 to 30 of 265 Reviews in Hong Kong & Nearby Region
Authentic Japanese Izakaya;
Extensive drinks list;
Good sanma and cooked food;
Worth a try.
I've been to Hoka Hoka (TST East) a number of times. It's a very old school Japanese drinking den which I like. However, I think the food here is better than the original shop.
When we went, there was barely anyone. I found the place rather comfortable. More spacious than the original HokaHoka. Other than the widely spaced apart tables, there seemed to be a number of VIP tatami rooms as well.
Other than sushi, sashimi and tempura, they also have a large number of very interesting cooked dishes, including many deep fried items and strong flavoured dishes (otzumami - dishes to go with alcohol). The menu was in Chinese, Japanese and English.
First things first, I ordred a draught beer
. The waiter told me it was Sapporo but it tasted like Suntory Premium Malts.
These were what we've ordered: Mini Kurobuta don:
It's perhaps 60% of a normal don. This was surprisingly good. The thin pork slices were nicely marinated and had a very fresh meaty flavour. The pork slices, shredded onions and spring onions went well with the good quality Japanese rice. Tofu salad:
Konbu, tomato, lettuce served with tofu. The tofu had a grainy texture and beany taste. Not bad.
Another thing about HokaHoka is their extensive drink list
. Most of those were sold by the bottle, which ranged from $300 to $900 per bottle.
Ordered a glass of Enma
, one of my favorites.
Liver stir fried with Chinese chives:
This was slightly over cooked. The chives were a bit "old". Perhaps the chives weren't in season. Butabara:
It had a very good meat flavour. Perhaps it would be even better if it was grilled just a little bit longer to render the surface a bit crispier.
Minced chicken with some tare (thick sweet soy sauce). This wasn't served with an raw egg. The chicken meat was rather tender. Having said that, I still prefer those at Nishiki. Shirako tempura:
The first time I had shirako was at Okura (TST). Since then, I always order it whenever its available. It's only available when it's cold. This was very good. The batter was crunchy yet not oily at all. The shirako was very fresh. Mind you, it's an acquired taste. Some may find the texture a bit funny - it's like tofu mixed with...
It's apparently very good for health - men's health.
The highlight of the dinner was definitely the sanma sashimi
This was very good sanma. The texture was firm and the taste was fresh. We tried sanma at En and Okura. Those were good but this was even slightly better. About HK$238. My wife and I were both very happy with this. Recommended. To conclude:
The service was good and the whole place was comfortable.
Most of the cooked food were delicious too.
The bill came down to HK$750 for two.
They also have sets for 2-4 persons. Apparently you'll get 30% off if you book beforehand.
有套餐。預早訂定差不多便宜三成。 服務員都很有禮貌和效率。 食物不錯, 環境舒適。會再試。
This is a a place I'd definitely return to.
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$350(Dinner)Other Ratings:
Value for Money 4
Fish & Chip 有點油膩。
Elegant setting for fish & chips.
Pretty oily & pricey.
Lovely bar. Alfie's:
I heard this place was one of the best fish & chips in Hong Kong so I brought my colleague here for lunch.
It took us a while to locate the entrance. The main entrance was through the Dunhill shop at Prince's building.
The whole place was dimly lit and very stylish, it reminded me somewhat of Aqua Roma.
Interestingly, I noticed a lot of French speakers having lunch here. Menu:
The menu had various types of pan fried fishes, bangers and mash , mussels and a number of roasts and grilled meat.
My colleague and I ordered fish and chips. You could choose "Small" (1 piece of fish) for HK$170 and "Big" for HK$280 (2 pieces.) Both of us choose big.
You could add some sides, such as bubble and squeak, Yorkshire pudding and some salad - each at about $55 per item.
We also ordered a bottle of still water since there appears to be no tap water.Fish & Chips:
After not too long a wait, the fish & chips came:
大的有兩件, 小的有一件。炸槳很油。不知為何落了砂糖和胡椒有點奇怪。魚有魚味但實一點會更好。薯條則外脆內軟。$3XX不抵食。都是The Chippy 或 Jimmy's Kitchen 好。
When I first had a taste, the batter was rather fluffy. I felt that the batter had more oil than batter or beer. It wasn't a serious problem for the first few bites. The haddock had a lot of fish oil and was rather soft.
Some herbs and (rather oddly) some sugar and salt were sprinkled above the batter.
As the batter cooled down, the whole dish felt really oily. My friend couldn't finish his.
The chips were pretty good though. Those were crunchy on the outside and soft inside. To conclude:
Perhaps the fish & chips here was just slightly better than Harrington's. The "Fish Bar" was better than this. Of course, nothing beats "The Chippy" so far. Those served at "Jimmy's Kitchen" are made of garoupa, also good.
HK$711 for two including service. Pricey.
Wouldn't mind having a drink at the bar though, which was nicely partitioned off.
At the end of the day, as Alfie would say,
"What's it all about? You know what I mean?
Jude Law version:
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$355(Lunch)Other Ratings:
Value for Money 2
Okinawa Cuisine with LKF twist;
Good place for drinks/snacks or dinner;
Al fresco dining available;
Worth a try.
I’ve always been a big fan of Rakuen at Causeway Bay and En at TST. So I was very happy to join this tasting event. Décor:
The central branch was almost double the size of the CWB branch. The CWB branch had a rustic, cozy feel to it but the central branch felt slightly more modern. (Instead of Okinawan music, we hear New Direction.)
Importantly, there was an al fresco bar area - excellent news for smokers. Menu: As you might already know, Rakuen, En and Bridge all do Okinawan food, such as many bitter gourd based cuisines, Taco rice, Okinawa soba…etc.
Our main purpose during this tasting was to try out their new “Okinawa Chicken
” menu, which included tsukune, fried drum sticks, chicken wings, gizzards and chicken salad. Chicken drumsticks with powdered Okinawan salt:
($88): This was very good. Succulent, tender & flavourful. I believe the Okinawan salt was the key to enhancing the taste of this whole dish. Recommended.
Okinawa chicken salad:
Gastronomerr really liked it. We weren't able to find the chicken in the salad at first. We later discovered that the minced chicken meat was mixed with mayo and perhaps a bit of egg white. This went very well with the fresh veggies.
Fried Chicken chunks with tofu tartar sauce:
Essentially a Chicken Karaage with a sweet and sour sauce. The chicken chunks were placed on a bed of “tofu tar tar sauce”. It was my first time trying this tofu tar tar sauce, it felt like mashed tofu mixed with a bit of cream cheese. Very interesting. Worth a try.
Chicken wings ($85):
This smelled very good when it first arrived on our table. We had this after a while so it wasn’t as aromatic as I thought it would be. The wings were tender but could have more impact. The taste was on the light side.
Okinawa Jewel leaf (or Ice leaf):
A very distinctive Okinawan dish. It’s almost like eating a very fresh piece of leave with morning dew on it. Very refreshing. Sea Grapes (Umi Budou):
In fact a type of coral picked straight from the sea. Our host David actually cultivates his own coral for eating. Amazing! Remember to dip it in the vinegar/ponzu mixture otherwise the seawater taste might be quite overwhelming for some.
Two small pieces. It was gone in a flash (before I had the chance to try it). Looks good.
Another famous Okinawan dish. It’s chewier than normal Japanese tofu with a slight peanutsaftertaste. Definitely worth a try.
Okinawan bitter gourd is famous. It’s less bitter than the Chinese version. It’s fried with Okinawa firm tofu and pork slices. Remember to add a bit of shoyu when you eat it.
Sashimi: (Medium Platter - $450)
It consisted of Salmon, Hamachi, Tai, Maguro, fresh scallops, some Salmon roes served with grated wasabi. No complaints about the freshness. I thought the scallops were pretty good but I didn’t touch the tuna.
Hamachi with salmon roes:
Both were decent. However, I have to say the chemistry between these two wasn’t that obvious.
Fried rice with squid ink:
The rice dishes at Rakuen and En are usually good. I usually have the konbu fried rice. This was pretty good too.
Lotus Root Chips:
Rakuen 和 En 的飯類一向不錯。這亦不例外。
Lotus Roots thinly sliced and then fried. Excellent with beer.
The great thing about this tasting was that there wasn't a set menu. We could order whatever we wanted to as long as it's within a certain budget. What this means is that the restaurant didn’t know what we would order in advance and may thus be a better reflection of their default standard.
During my first visit here, I found that some of the dishes were smaller than the CWB branch (such as the fried calamari and the konbu fried rice). However, the portions this time was pretty generous. (We checked the size of the same dishes on other tables and they were the same.)
All in all, a good place to go to if you’re at LKF. The bill came down to about $400 per head (excluding drinks). Finally, I have to thank David for organizing this tasting and Food Craver for inviting me along.
其實一向都有去CWB的【樂宴】 和 TST的【宴】。所以有食友邀請試吃便欣然答應。
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$450(Dinner)
Dining Offers: Tasting Event
Michelin 3 star Chinese restaurant;
Good service, Elegant decor;
Very good stuffed crab.
Value for money? Dragon's view:
Other than the need to fork out a few Ks, I wasn't quite sure what to expect from the only Michelin 3 star Chinese restaurant. I was doing my research on OR before going there with my wife and sister-in-law. Most of the reviews here focused on their dim sum lunches - which kind of worries me because we were about to go there for dinner.
The entrance wasn't as intimidating as I had imagined. It was quite unassuming in fact. The place seemed to be smaller than T'ang Court or Lei Garden, for example. But the ceiling was reasonably high and the tables were spaced pretty far apart from each other.
Anyway, we were quite lucky to get a table next to the window with a lovely view.
After we orderd tea, we were also served with some homemade XO sauce, chili sauce and a dark coloured sauce which tasted like black truffels mixed with olive oil and some preserved vegetables.
These were what we had that night:Complimentary Appetizer - Typhoon Shelter Eggplant and Marinated Eggplant:
Not really different from what you get at most Chinese restaurants that serve "typhoon shelter" cuisines except that it tasted quite bland.
I'm not entirely sure whether it's a good idea to use oily battered eggplant as an appetizer in the first place. The marinated eggplant (beneath the fried one) was not bad though, a piece of cold eggplant marinated in what seemed to be light soy sauce.
Stuffed Crab Shell:
開胃菜。和一般避風塘式的差不多, 有點油但味道單薄, 炸槳亦有點油。未必適合作前菜來吃。底層凍茄子簡簡單單反而不錯。
Apparently a signature dish of Lung King Heen (lit. "Dragon View"). This was excellent. Instead of using "Portuguese Sauce" and mixed with pork meat for example, this was simply a crab shell packed with a lot of fresh and tasty crab meat. The layer of breadcrumbs covering the crab meat was light, crunchy but not oily at all. Recommended.
Battered Pork belly with pancakes:
The texture of the batter tasted very much like the typhoon shelter eggplant or the battered sausages you buy from tuck shops in high schools. (Well, at least those sold in my high school). The batter was supposedly made of "Nam Yue" (fermented tofu) but I could hardly taste it.
The timing of the pork belly was good. The meat was almost half fat and half lean so some may find it too fattening.
The pancakes were not bad but overall I thought there wasn't much chemistry between the components. I felt this was overpriced. Black truffel with mixed mushrooms and fungi:
The waiter drew our attention to a black truffel based menu recently introduced at Lung King Heen. The name seemed interesting. I somehow thought it was some sort of vegetable hotch-potch with black truffels.
However, this was essentially a vegetarian version of the stuffed crab shell. It had some finely chopped vegetables, a lot of mushrooms which included black truffel. Pretty good but pricey. (It was about $2XX per piece.) Seasonal Vegetables in Fish Broth:
We wanted some green and this was recommended to us. Just a small pot of pak choi in a fish broth. This was nothing special. The veggies were fresh. However, the fish broth wasn't bursting with aroma and flavour - it was pretty average. Most Maxim run Chinese restaurants could do this. I was expecting a lot more from Lung King Heen. I was pretty disappointed with this.
Lung King Heen Fried Rice:
想點多點蔬菜, 侍者推介這味。原以為會有什麼特別, 但只是十分普通的一道菜。魚湯亦不見得特別鮮甜。任何一間沒星的美心中菜廳亦能做好。好像要($2XX)性價比很低。
Luckily, this last dish was good. Packed with lobsters and crab meat. Very flavourful with chopped spring onions. The rice were seperated from each other - which is what a good fried rice should be like.
吃到尾聲想著帳單其實已有點火氣。但既然不想再來晚飯, 一場來到便點押上招牌的炒飯, 每碗好像百多元。幸好不錯, 炒飯粒粒分明。內有鮮甜的龍蝦肉和蟹肉。【天外天】的其實亦很好。
Recommended. Mango and pomelo sweet soup:
This famous Hong Kong Chinese dessert was very good. The sweet mango taste mixed very well with the tangy pomelo. Easily one of the best Mango & Pomelo sweet soup around town.
太太和大嫂想吃甜品。這楊枝甘露沒有令人失望, 芒果味很香, 微酸的沙田柚亦很清新。
No complaints about the service other than the fact that they took away my beer before I've finished it - which could have caused a pub fight in some places.
Before the bill came some complimentary "sweeteners":
埋單三人盛惠$4,500。(紅酒$1,300) 值不值實在見仁見智。晚飯應不會再來, 但可能會試點心。
About HK$4,500 including service and a bottle of red (HK$1,300)...
Remind me to buy the new version of Michelin so I'll know which restaurants to avoid. (J/k)
Alright, to be fair, the stuffed crab shell was very good. The other dishes were just average though and not worth the price they're charging. Of course, you have to factor in the view, elegant decor and good service.
I don't think I'll return for dinner but I might give their dim sum a try.
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$1500(Dinner)Other Ratings:
Value for Money 1
Above average small Japanese joint in Wan Chai;
Very good grilled tachiuo;
Worth a try if you're around. Mizuki:
A rather new restaurant at the time of writing.
The Japanese chef here had apparently worked for Hotel Nikko for more than 20 years before working here. We saw him in charge of the sushi/sashimi counter with a grill nearby.
This place is located at where the HK style skewer place "Wong Fung " used to be.
前日航酒店廚師主理。有酒肴,魚生,壽司, 燒魚, 爐端燒和其他熟食。每樣有一點。
They have a number of VIP rooms, a sushi bar/ robotayaki area and about 5-6 smaller tables for two.Menu:
The menu had 6 small pages in total: Each with about 20 items: appetizers, food to go with your drinks (heavy flavoured, usually marinated, dishes), skewers (but no tsukune), tempura, grilled food, sushi and sashimi.
I usually feel more like skewers instead of sushi after work. The skewer selection was not as comprehensive as I had hoped. Each was about HK$28. These were what we've ordered.Butabara:
Good butabara. Very flavourful meat with a good balance of fat. The timing was good too. Good start. Chicken wings:
The chicken wings were not bad too, slightly lean but also flavourful.
I ordered nankotsu. The restaurant actually meant "yagen nankotsu" (chicken soft bone from the rib cage). I wasn't expecting this but it was not bad. It's an acquired taste. Some may think it taste like soil (like I do). Shishito:
A stock item every time I have yakitori because of its cooling effect.
Osi Sushi (pressed sushi)
: This was apparenty one of their signature items. It's anago pressed sushi (you put all the ingredients in a box and then compress them together, making a square shape instead of the more commonly seen hand held nigiri sushi).
The Anago had a very strong soil aftertaste, which the heavy amount of sauce tried to cover unsucessfully.
穴子泥味有點重, 濃味的醬汁亦不能完全遮蓋。壽司飯則不錯, 內有紫蘇葉大大提升香氣。
The uni placed about it was good though. The shiso leave inside the sushi rice also enhanced the taste significantly. Negitoro maki:
This was not bad. Some may have preferred it to be slightly neater. But the level of freshness of the minced tuna was decent. Tempura:
The assorted tempura was just average. Probably the oil wasn't hot enough. As a result, the tempuras were fairly oily; the batter wasn't as crunchy as I had hoped. The prawn was quite tasty though. Tarako:
咸香味突出, 送酒一流。(這裡酒水選擇不錯, 豐儉由人。由過萬元枝清酒到紅酒,啤酒等都有。
Something to go with the house red, which was pretty good.
Not as spicy as the one at Kichi. Tosa tofu:
豆腐幼滑, 炸漿做得很好, 不會一夾即散。
A popular dish in most Japanese restaurants. Essentially fried tofu and then served in a soup stock. The tofu used here was silky smooth. The thick batter wrapped the tofu neatly. Good. Grilled Tachiuo:
We decided to try their "chef's recommendation" written on the blackboard. This turned out to be the best dish of the night.
The grilled tachiuo was very good. Meaty and tender. It would be even better if less salt was used. We were both happy with this.
反正一場來到便一試燒魚。皮脆肉嫩, 香味十足是整晚的亮點。這燒魚把分數拉高很多, 由【OK】至【笑臉】。
About HK$550 per head including 3 glasses of house red ($55) and one beer. Not cheap.
All in all, some hits and misses. The grilled fish left a very good impression, which brought this shop from "OK" to "Good" on my scale.
Good service; comfy seating.
We might return to try their grilled fish.
Worth a try if you're around the area.
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$550Other Ratings:
Value for Money 2