陳勤記 has been trading successfully since 1948. I have previously made a visit during the dinner service, and let see if there are any drop of standard during lunch. The restaurant is smartly decorated into 2 floors, with tables tightly spaced.

Cuisine: Chinese
Food rating: 5/10*
Service: 5/10
Ambiance: 5/10
Price: HK$62pax

* 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

Soy sauce goose rice (5/10)
The goose was marinated well with the soy sauce, slightly sweet. The meat was tender, yet not too greasy.Oyster omelet (5/10)
The omlette was pan-fried to slightly dry and crispy by the rim. The oysters were juicy and creamy, perfect match with the fish sauce. The price for the quality of food we get was more than reasonable. The services were quick, the whole experience was rather enjoyable.

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My previous visit in September the view at View62 has stunned me. I have fallen for this restaurant since. Hence, decided to make a re-visit on Christmas Eve.

Cuisine: Spanish
Food rating: 6/10*
Service: 7/10
Ambiance: 8/10
Price: HK$1,400pax

* 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

Olive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)
Olive oil made into butter (fairly seasoned) and eat it with crackers. Walnut was made into foam and made into a salty version of Polvoron, very complex flavour. The black olives was made into pate put in between the salty Oreo. Chestnut cream with milk foam was rich and delicate, very Christmassy.

Salmon cooked at 40 degrees with tartar sauce in deconstruction (7/10)
The salmon was slow cooked in the water bath at 40 degrees. The salmon was cooked to medium, and very rich in flavour. The tartar sauce was separate into several ingredients and you have to mixed them to complete it.Carbonara egg nest (4/10)
Perhaps too fancy for me. The egg was cook and put a slice of bacon on top. The flavour does not really match, worth a try tho. Sea bream with parika, potato-olive oil soup and cockle spheres (7/10)
The sea bream was pan-fried to perfection, fairly season and fresh. The soup was stunning, fish stock was used to cook with potato and olive oil and topped with cockle, very rich and complex - impressive.

Pigeon with truffle pure and apple jelly (7/10)
The pigeon was cooked medium and the pure was just perfect. My favourite dish of the night, perhaps this is more close to the traditional style.

Chocolate Coulant Nitro (5/10)
The chocolate muse was cool with nitrogen by where we sat. It was great to watch, but once the muse are in a solid stage, it lost the magic, the flavour was delicate and great balance of sweetness between the cream, icing sugar and chocolate. Jake has always been a very professional waiter, very attentive and nothing else that you can ask for more. However, upon arrival the reception has got our table in the wrong area and when we ask about it and the reply was nothing that we can do about it, it is a busy night. What a total joke!

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My previous visit in September has really impressed me and this is the reason for a re-visit. We decided to sit at the Chef table and let the chef decide on the food.

Cuisine: Japanese
Food rating: 7/10*
Service: 7/10
Ambiance: 6/10
Price: HK$1,100pax

* 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 (9/10)
The sashimi was fresh and very well prepared. You can tell from the natural oil from the sashimi.

Sushi (7/10)
Perhaps, the chef can focus on how we eat the sushi. I prefer the local way, using my hand and my friend prefers to use chopstick. Hence, my “shari” sushi rice should serve at a softer consistency. However, the portion of the sushi was perfect all fit in with one bite.

Fish in Miso broth (4/10)
The fish was over cooked, a little bit chewy. The miso was too light in flavour, tho the miso has perfectly infused into the fish. Japanese Spider Crab (6/10)
The crab has intense flavour and the fat was extremely rich and sweet, which tells you the freshness of the ingredient.Soup with Prawns (6/10)
The prawn added sweetness and freshness to the broth, very delicate.

SnacksMaybe I don’t have a big stomach; personally I don’t think the chef has designed the balance of the meal perfectly. He is extremely attentive, he would able to multi-task handling the food while keeping the waiters busy with our tea and dishes.

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Restoran Indonesia 1968 has continues with its classic and authentic dinning after moving from Causeway Bay. The menu serve most of the famous SE Asian food such as ox tail soup, Hainan chicken, satay, rendany beef, you name it. The décor is simple with a modern bar lounge interior design.

Cuisine: South East Asian
Food rating: 5/10*
Service: 0/10
Ambiance: 5/10
Price: HK$163pax
* 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

Ox Tongue (5/10)
The Ox Tongue was perfectly marinated with the SE Asian spices. It was nicely grilled, the meat was tender, it melted within your mouth. Indonesia Fried Rice with Chicken Satay (5/10)
The fried rice was moist yet sticky, and prawns were stir-fried with the rice. Over all, it was authentic and not oily. The Satay had great balance for its flavour, a sweeter marinate was used. Fairly grilled, the chicken was slightly over cooked, but acceptable. The service was horrendous, would you able to imagine a Chinese Kid (waiter) can’t even serve a bottle of cook. He pulled all over the floor and put the cup on the table without the paper map. And later on, he filled the cup up while my friend was drinking. I would have much higher expectation for a restaurant of such quality.

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King’s Garden Restaurant has a simple décor with two VIP rooms. In additional to Cantonese Hotpot, it serves fresh sashimi and sushi as appetizers, and to finish off the dinner with delicate French desserts. The restaurant offers a wide range of ingredients and sauce for diners to create its own, they even supplies you with tahini sauce and balsamic vinegar.

Cuisine: Cantonese (Hotpot)
Food rating: 5/10*
Service: 4/10
Ambiance: 6/10
Price: HK$360pax

* 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

Drunken Chicken Broth (6/10)
This is one of the best broths I had in Hong Kong so far. Proper ingredients were use, rich in flavour and very delicate.

Shark bones broth (5/10)
Shark bones marrow were used, and the broth get condense as the night went, very concentrate in flavour. The broth was very light but yet rich and a little too lightly seasoned.

The ingredients (5/10)
The ingredients were not as fresh as I have imagined. The freshness is extremely important.
The services were exactly attentive; you need to keep telling them what to do. Top Grade Hotpot is still the best I have in Hong Kong, though, if the food at Top Grade can blend with Soup from King’s Garden would be the perfect match for Hotpot.
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