Showing 26 to 30 of 263 Reviews in Hong Kong & Nearby Region
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
Decent Japanese restaurant in Central;
Value lunch sets:3 don set and Grilled Cod set;
Lovely decor and good service.
Worth a try.
I've been too slow with my reviews lately. The restaurants in my last two reviews had already folded when I published the reviews!
So I'm just going to keep it quick and simple from now on.Masu:
Masu is located near LKF/Entertainment building. It has a pretty nice calming dark coloured decor (similar to Ana Gura), with a robotayaki area facing the open kitchen and widely spaced-out tables in the middle (perhaps a bit bigger than Ana Gura).
We went there early so we could still order their value lunch sets (it think you have to place your order before 12:30p.m.).
The menu, which was in Japanese and English, had most standard lunch sets such as sushi sets, sashimi sets, sashimi dons, various types of tempura and grilled cod set.
We ordered a "Three Don Set" and a "Grilled Cod Set". Dons:
Both sets came with salad
. Just normal salad with a bit of ponzu. No complaints.
The steamed egg
(chawan mushi) was decent. It had ginko in it. But not as good as the one in Sagano, which used scallops, scrimps and a lot of quality dashi.
Both sets also came with miso soup
. Normal yellow miso soup with silk tofu. Authentic and good - not to be taken for granted.
You could choose 3 dons out of a number of dons. I choose tempura, negi toro (minced tuna) and a sashimi don in order to test their mettle.
Negi toro don:
This was good. Very nice Japanese rice. The minced toro was pretty fresh. They could have added a lot more negi in my opinion. They had a little bit of mild negi (almost none), onions and gourd, served with good quality, properly grated wasaibi.
The sesame enhanced the taste as well.
There is an interesting Japanese way of eating negi toro: Mix the grated wasabi with soy sauce and then pour the whole mixture on the rice.
I was very happy with this. Chi ra shi Sashimi don:
The prawn was still moving in my don
- very fresh indeed!
Good hamachi, akami and salmon. Again, the quality of the sushi rice was good. The vinegar level was just right.
蝦還在動的 - 鮮度爆燈! 帶子, Hamachi,三文亦好。壽司飯醋味調得適中。
This "Tendon" was just average however. The batter was thin and crunchy but a tad oily. The prawn was fresh but the oiliness spoiled it a little. Just OK.
It's very rare to get such good quality sashimi, toro and rice at this price (below HK$160). They got pretty much everything right. All in all, I was a happy man. Cod Set:
My wife ordered this.
What struck us was the size of the cod:
More than 7 inches long and about 1 inch thick. That's almost double the size of a normal cod set.
The piece of cod had a lot of fish oil. The timing was good and the flavour was rich.
My wife was quite happy with it. But becuase of the large amount of fish oil and the rich taste, she could only finish half of it. I gladly finished up the rest. Conclusion:
The service was very good. The manageress, who spoke fluent Japanese and English, was polite and efficient.
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$160(Lunch)Other Ratings:
Value for Money 3
Decent Spanish restaurant at Elements;
Al fresco dining available;
Decent wine selection;
Very good Iberico black pudding
Worth a try.
Actually I like traditional European cuisines such as Portuguese, Germanic, Russian and Eastern European cuisines. My wife suggested this.
This time we were on safer grounds (unlike Tosca). A Spanish friend who have been staying in HK for over 20 years recommended this place to us. This and I believe O Lè and 3-4 other Spanish restaurants in HK definitely have Spanish chefs.
There is an al fresco area for smokers. We choose a table indoors. Unfortunately, the place was a bit packed and the ceiling was low. If you've been to Tapas bars in Spain, you'll know that the noise level is higher than the noisiest Chinese restaurant in Hong Kong. It's about the same when we went.
Urgent alcohol to numb the senses was required:
樓低有點低, 聲浪大。立即點了啤酒和無酒精Sangria來麻痺聽覺。不太迫, 亦有戶外位。
I ordered Draght Kronenburg. (They also serve a Spanish bottled beer. It tasted similar to Tsing Tao.)
Virgin sangria for my wife.
除了紅Sangria, 亦有白Sangria。 酒水選擇都不錯的。
Other than seafood paella, a potato cake similar to Spanish omelette and a fair amount of cold cuts, the menu also had a number of very interesting items such as pickled anchovies and Iberico black pudding.
We ordered what seemed to be their signature dishes: Gazpacho, Squid with chorizo, Black pudding and Melon salad with Iberico ham. Gazpacho:
This seemed pretty authentic to me. Refreshing tomato soup with a pinch of herbs and a bit of black pepper. The few slices of garlic bread that came with the Gazpacho were warm, crunchy and flavourful. Good. Melon salad with Iberico ham:
可選擇要不要加Parma Ham. 密瓜甜味一般。火腿份量算多。整體不過不失，
The melon was just average. Not as crispy or tasty as the Japanese variety. It was still rather sweet so went well with the generous amount of rich Iberico ham. Squid with chorizo:
The squids were a bit tough for my liking but were very rich. There were much more chorizo sausages than squid. It's fried in what seems to be a thick tomato sauce and some sort of dark sauce. Some may find this too salty though.Iberico black pudding :
Extremely rich with bits fat that will melt in your mouth. Somewhere between a Chinese liver sausage and black pudding. Reminded me of similar black puddings i've had in Eastern Europe. Excellent! Very good with the pickled gurkins.
這個亦是重口味之選。有點似Black Pudding 與潤腸之間。有濃郁脂香, 送西班牙紅酒一流。
The black pudding went extremely well with the equally rich and smooth Spanish red (the 1st on the list). The Portuguese red was not as complex but still acceptable (the only one by glass on the list.)Crème brulée:
This was just right for me and my wife. The timeing was right and the sweetness was just right - not too sweet and not too bland. Conclusion:
HK$860 including service, three glasses of red and a virgin sangria.
Friendly and efficient service.
I'll definitely be back for the black pudding and red wine*
*We came here a number of times afterwards. The pickled anchovies were a bit too sour. The potato cake was delicious and worth a dry. The black puddings and red wine were just as good.
Booking is required.
凍番茄湯 蒜茸包,西班牙豬血糕 Iberico Black Pudding
Table Wait Time: 0 minute(s)
Spending per head: Approximately HK$430(Dinner)Other Ratings:
Value for Money 3