Giando is a newly open restaurant by Chef Gianni Caprioli from Isola. The venue is where Vero Chocolate used to be, it offers more room and it has a down-to-earth dining room. The ceiling to ground windows offer diners spectacular view of the Victoria habour. The menus offer a lot of choices, it wouldn’t be a bad idea to trim down a little, it took us a while before we can decide.

Food rating: 5/10*
Service: 3/10
Ambiance: 7/10
Price: HK$300ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

Grilled Scallop with black truffle (6/10)
The scallop was nicely pan-fried, however, lacked the scallop flavour, since it was frozen one. The mash was delicate and rich, matched nicely with the black truffle and scallop. It was a surprise with the amount of black truffle was used, not just more than enough and the flavour was very intense. Basil and tomato pizza (4/10)
Thin crust pizza, the base was moist, dry on the outside and fairly season. The mozzarella could be a little more burnt. Finally, topped with basil and tomato, a very classic Italian pizza.Saffron scent seafood risotto (4/10)
The risotto was as usual by Hong Kong standard, slightly undercook, just a step from al dente. The saffron further enhances the seafood flavour with the tomato sauce.Deep fried veal (6/10)
The veal was very tender, well seasoned before deep-fried. No wonder this is a chef special! Perhaps this is a newly opened restaurant, there are certain aspect of the service needed improvements. Mostly being staffs were not attention to details, while the restaurant was only at its half capacity, totally cannot imagine if it is a full house.

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There is a reason a restaurant cannot keep its standard. Perhaps, this is a restaurant once you can eat like a boss, but now they serve like a boss. More importantly, in a winter where a air-con that cannot be tone down, the food get cold before we can eat, a perfect place for a business lunch!

Food rating: 6/10*
Service: 3/10
Ambiance: 6/10
Price: HK$160ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

老火湯 (6/10)
The soup was full of flavour complex, yet intense. Totally, needed to keep yourself warm to eat in a freezer. 龍井菊花乳鴿 (6/10)
The pigeon was fresh and nicely roasted with the Longjing and daisy. The flavour has infused within, not too strong, which reminds me 大董’s peking duck (to roast it with apple wood or others to allow the flavour to develop within the pigeon). 十八味豉油雞 (6/10)
The chicken was full marinated with the soy sauce, steamed nicely to keep it moist and it was reasonable cooked, very tender. However, it was not as good as it was, it used to be one of my favourites.沙茶牛柳邊配陳川粉 (6/10)
The beef was slightly over cooked and chewy, dry on the rim. The noodles were delicate, soft and smooth. The beef and the noodles was stir-fried together with marinated, great flavour with a little bit of heat. The restaurant is not as busy as it was, with the new air-con function, I believe this would be one of the lunch hot spot for me in the summer. If the waiters can be a wee be less pretentious would be greatly appreciated.

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Happy Valley is like a town that is separate from the busy downtown, quite and gentle. There are a lot of hidden restaurant with history in this small district, for all the food lovers, this is a place that we should be carefully explore. 蓮園 is definitely one of them, it has been famous for its desserts with lots of celebrity visit from time to time. It was prefect to make a slow walk from Pang’s kitchen and let the food disgust before the lovely desserts.

Food rating: 4/10*
Service: 3/10
Ambiance: 3/10
Price: HK$40ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

百合杏仁茶 (4/10)
The dessert was served warm, very delicate with lovely almond flavour. The sweetness was not over powered. Very decent.

野姜 serves modern Japanese cuisine with spectacular views of the Victoria Harbour and stylish décor. It was a perfect place for a quick dinner before catching a movie at the Grand Cinema!

Food rating: 3/10*
Service: 3/10
Ambiance: 5/10
Price: HK$200ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

Sashimi platter (4/10)
The sashimi was surprisingly fresh, especially for the raw fish! Chef’s knife skill wasn’t bed, fish was sliced without breaking and it was fairly thin. The sashimi were slightly shinny, weren’t too dry and acceptable texture with a wee bit of finish linger around your mouth.

Sushi platter (3/10)
The fish was fresh and the rice was slightly cold, tho this is always the case if you are not eating by the bar – the 30 seconds rule never works!Perhaps with the heavy flow of customers, you can tell the waiters are extremely busy, while trying to rush everything. In general, it was acceptable and it is a cheaper restaurant option at the Element!

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Strip house by Harlan Goldstein is a very cosy and loving atmosphere, which is more affectionate than the photos. Where else is better with this restaurant to serve quality steak with a adoring décor. The décor is overlook by black and red colours with table fairly spaced and it is located at the heart of Lang Kowk Fong, a perfect place for dinner before a easy night out.

Cuisine: American
Food rating: 6/10*
Service: 5/10
Ambiance: 8/10
Price: HK$550ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

Chorizo Sausage, Celery Root Salad and Salsa Verde (4/10)
It lacked surprises, Chorizo was nicely made with lighter flavour than usual, but it was more tender than expected. Chorizo was paired with salad and topped with salsa verder.Baked Bone Marrow, Lemon Parsley Gremolata, Shimiji Mushrooms and Pommery Mustard Sauce (8/10)
This was absolutely stunning, the bone marrow was fresh and the texture was just perfect. The Mushrooms sauce was rich and creamy, fully infused with the bone marrow. The pommery mustard gave the dish a hint of sweetness and heat, very well cooked.New York Strip with Au Poivre Sauce (6/10)
This is worth trying, the meat was very tender, and properly marinated. It was cooked to the right temperature and perfect colour. However, the sauce was delicate with the spiciness more intense than it needed. Totally destroyed the freshness and the meaty flavour from the stiploin. The service way below bar, not responsive and the waiters were not at attention to details. Requests were needed for change of plates and knifes etc.

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