A lot of new restaurants and eateries have been opened in Kennedy Town ever since the extension of the mtr line.

Under such fierce competition, Bistronomique definitely has its advantage given its prime location next to the harbour front. I didn't order the usual item such as Caesar salad but opted for the baby squids with chorizo. The baby squids were soft and tender with balsamic vinegar flavourMoving onto main course was the charcoal grilled US spare ribs. The ribs were juicy and flavourful but I'd prefer it to be a bit dryer for better.The lunch ended with a decent black coffee.

Tempura bar is such a new idea in Hong Kong with only a few restaurants offering.
We had the dinner set Matsu which includes appetiser, salad, 15 tempuras, tendon or tencha and dessert.Tempura sauce and turnip puree was served in delicate utensils. The turnip was shaped to a ball which is seldom seen in other restaurants.

The appetiser was jelly with onset egg. The light jelly was a nice contrast with the rich egg yolk below.First came the corn and shrimp tempura. The shrimp was rich and bouncy. The tempura batter was not too thick nor thin. The corn tempura tasted sweet and fresh.
The mini sweet potatoes and mushroom were rich and fresh with little seasoning. It was just a delight to taste the sweetness of the food itself.

This shrimp tasted even richer than the previous one. The leaf and seaweed which wrapped around it balanced the richness of the shrimp.I love the fish tempura as the meat was soft and flaky. The asparagus, just like the other vegetables, was fresh and crunchy. It was still juicy inside.The scallop was semi-cooked with the inside being silky smooth. The saltiness of the seaweed and the sweetness of the scallop balanced each other so well. After that is the crab claw. The tempura batter lightly covers the crab so it does not overpower the richness of the crab meat.For carbs, I had the tencha which was tempura rice in green tea. The freshness and bitterness of the green tea was a great match with the savory tempura.Lastly came the green tea panna cotta which was smooth and rich. The panna cotta was not overly sweet which was a really soothing dessert.Overall, I am very satisfied with my lunch. For sure I will come back when I have the chance.

Wanted to give my gf a surprise so decided to come to this place after reading so many good reviews about Lily & Bloom.

The environment was absolutely romantic with very dim lights and comfortable seatings. The waitress was very courteous. With no waiting at all, she brought us to our seats and was very attentive to our needs. The bartenter (I think is Aussie) recommended us to try Shades of grapes to start our romantic dinner.The drink was very refreshing with a blend of white wine, cognac and grape jucie. I also really liked the idea of serving the drink using a metal cup. After our pre-meal drinks, My gf and I decided to go for the set menu. For starters we had the beef tartare and caesar salad.The beef tartare was very good but the Caesar salad was outstanding as the richness of the egg elevated this salad to another level. Next comes the main dish that I really wanted to try.I ordered the steak and fries while my partner ordered the sear tuna. The steak was cooked to perfection. The meat is tender and juicy. Moreover, the waitress helped me cut the steak to perfect slices. The mac&cheese was one of the best I had in HK. Most Mac&Cheese I had in HK was more like Mac and white sauce with very little cheese. But this mac&cheese was very very chessy. So the steak was good but the seared tuna was a bit overcooked. The tuna was high quality as it was Chu Toro. Since the tuna was such high quality, it would be better if it is raw for the inside. However, the green shiso rice and salsa really complemented the tuna. So overall, it was still a good dish.For dessert we had the salted caramel ice cream and peach crepe. The crepe was so so but the saled caramel ice cream was excellent. It was creamy and the saltiness blended well with the sweetness of the caramel. 

Overall, my partner and I had a wonderful evening. The food was great and the service was even better!

The restaurant looked quite traditional but I was quite surprised by the creativity in the food. There was a blend of Western and Japanese style in the use of balsamic vinegar and wholegrain mustard. Fusion isn't uncommon but well-executed ones might be hard to find.The cheese on top was melty and rich which went very well with the truffle cream sauce.The truffle taste could be stronger but the texture of the udon was just perfect.The minced tuna was fresh and the toasts were buttery. The mayo on top added more flavour to the tuna. This dish was a really good pick to go with drinks.The sourness and sweetness of the balsamic vinegar went so well with the creamy crabmeat. The salad greens also made it a more Western-Japanese dish.The fish head was quite a traditional dish in Japanese cuisine. The sauce was quite appetising as it was mildly sweet. The meat was smooth and tender. It was also flavourful as it was cooked for quite a while.The white wine clams was a good choice to go with drinks. The clams were sweet and fresh. Apart from the clams, the Japanese onions absorbed the essence of the clams and tasted rich and flavourful.The fried oysters were nicely presented on a bed of greens. The oysters were quite juicy but could be bigger.

暑假係公司最忙時間，晚晚都OT到好夜，又唔敢約朋友出來食飯，費事臨時嚟唔到。 好彩今日知道唔駛OT即刻Call Friend 出嚟食飯， 減吓壓。

Friend 提議去勝八， 佢上此去話魚生夠新鮮同大件。上到去發現要等位。冇辦法啦，心諗銅鑼灣所有好地方都要等位,冇人等中伏機會仲大.咁同Friend吹左半個鐘水就有位. 即刻叫份前菜,勝八魚生同埋燒牛肉卷.

前菜叫左海膽豆腐. 豆腐好有豆味同好滑。海膽冇腥味同三文魚子鹹味配合得好好。最重要係三文魚子份量夠多.主角魚生出場. 總共七種魚生.件件都係厚切而且非常新鮮.我最鍾意係帶子,吞拿魚赤身同吞拿魚腩.味道濃腴,入口即化.最後仲有小小肚餓，加左個燒牛肉卷.相比起魚生,燒牛肉卷比較失色. 唔係話唔好食,但係好多地方都食到咁嘅水準. 牛肉夠香但比較油膩.

總括:魚生一流.新鮮同夠大件如果淨係食魚生一定會再嚟.

We wanted to order something to drink before dinner and we were glad that they were willing to custom made cocktails for us.Warm bread was served and we had something light to start off the dinner. The various kinds of tomatoes dressed with balsamic vinegar was such a delightful appetiser. The generous slices of parmesan cheese balanced the sourness of the balsamic vinegar.The scallop and truffle gratin was so nicely presented with sautéed spinach rested on the bottom and pan-seared scallop layered on top.
The mascarpone cheese sauce tasted rich and creamy but was not overpowering at all. It complemented well with the sweet scallops and aromatic truffle slices.The Red Shrimp Linguine was served on a Staub skillet which made it more tempting. The sauce was just spot-on without being too runny. The sauce was reduced so that it was just enough to coat the linguine. The red shrimp was fresh and nice. It somehow tasted like lobster. I would definitely go back just for this dish.The homemade mille feuille was pretty good with its thin and crispy puff pastry while the pastry cream was not overly sweet. The pastry cream could have been smoother but other than that it was a satisfying dessert.

The Grill Room offers 3-course dinner set with main courses being Peri Peri chicken, crispy pork belly and rib eye steak etc.It’s a place suitable for couples’ date or large group gatherings as they provide small bites and salads for small groups. For large groups, they accommodate with sharing boards for four people.
The Grill Room has this three little foxes on its wall and all of its menus which was really cute.We opted for the Grill Room Platter which is a sampler for their signature dish such as pork ribs and peri peri chicken. The platter looked appetising with the colourful sauces and perfectly grilled meat. All the meat was piping hot when served .The steak was tender and rich.The pork ribs tasted juicy and tender. It tasted really flavoursome with the mildly sweet and smokey barbecue sauce.
There was not a slight of greasiness and heaviness after having various kinds of meat as the coleslaw was really refreshing. The coleslaw here was slightly sour and creamy which tasted much better than the one in Main St. Deli.
The peri peri chicken sauce was slightly spicy which went well with the flavourful chicken meat.

When we went in the restaurant , it didn't look like it’s a restaurant providing Chinese food as the decoration was stylish and cool. There were lots of frames with Chinese posters and maps. It had a really special ambience with a fusion of Chinese and Western styles.Back to food and drinks, we sat at the bar having cocktails before having our dinner. Having said it’s a mix of east and west, the cocktails also consists of Chinese ingredients such as local organic perilla, siraitia and wolfberries. The Roselle Pot is a mixed of rice wine, gin, lemon and roselle juice served in a herbal pot. The cocktail tasted quite strong.I had the Immunity Booster soup to start. It includes medicinal ingredients such as “Hericium erinaceus” and “ Arctium Root”. It tasted nice and sweet with sweet corn added.The garlic used for the Bak Choy was black garlic which is said to be a healthy food for reducing blood pressure. The black garlic had a hint of sweetness and went surprisingly well with vegetables.The Crab on the sticky fried rice was huge. The crab claws were as big as half my palm. It was not hard to crack open the shell as they have already broken the shells a little. The crab meat was sweet and fresh. The sticky rice below was infused with crab flavour. What an amazingly dish it is!The tea-smoked duck was very satisfying as well. Having he crispy duck skin with tender duck meat and sauce was so enjoyable. The homemade pickles on the side was mildly sour and refreshing.The chocolate pancake had a really thin crust with warm chocolate inside. It was a mouthful of bliss having this dessert.

We were bored with chain sushi restaurant and so we decided to try something different from what we usually have.

I chose the $680 Omakase set to see what their basic set would be like. There were 8 items including appetisers, sashimi, soup, beef tataki, grilled fish, tempura, sushi and dessert.The appetizers were salmon and cucumber roll and onsen egg. The salmon roll was a fresh start for the dinner while the onsen egg was a stronger and richer dish.The sashimi platter was beautifully presented as if it was a garden. The fatty tuna was really thick and the fattiness just melted in my mouth. The other sashimi was on the other hand lighter and fresher with thinner cuts and fresher sauce. The platter had a good balance of flavour.The mushroom and fish consommé tasted quite sweet and light, leading to the second half of the dinner. The grilled fish was so juicy and tender, contrary to what was usually served in chain restaurant. It wasn't heavily seasoned but tasted really rich.The Japanese A5, Wagyu beef tatakii is a must-order item for beef lover. The beef slices tasted rich but the richness and greasiness was not overwhelming at all. I could just easily finish the dish in a short while.The tempura platter consists of shrimp, pumpkin and sweet potato. They were nicely fried without being too oily. The tempura batter was thin and not overly seasoned.The sushi platter was just perfect with the right size of rice and the freshness of the sushi.
For dessert, I chose the peach sorbet which was a refreshing treat under the hot weather.

The appetisers included some pickles, roasted peanuts and baby clams with chives. The bitter melon soup was really healthy with no MSG added. It was proved true with my MSG-sensitive taste bud. The soup tasted sweet though bitter melon was added.
The marinated goose slices tasted amazing as the meat was tender and fresh. The meat can easily be chewed but not too mushy. The soya sauce was rich which added a lot of flavour to the goose slices.
Beef brisket and tendon is my favourite among all beef. The beef brisket here is just perfect for my liking. The meat was not overly fat and still tender.The tendon almost melted in my mouth.
The fried fish cake with dry noodles is an ordinary dish but a lot of attention has been put in this dish. The thick noodles were cooked al dente with a generous amount of shrimp roe. Both the fish cakes and soup were fresh and rich.
It’s a really nice and economical choice either you want to grab a simple bowl of fish ball noodles or traditional pan fried oyster cake.