Le Marron (銅鑼灣)

I was joined by BK, BL, J, L, and O to celebrate BL's birthday through a special dinner. Memories flooded as I entered the cramped lift in Causeway Bay ascending to the 20th Floor. It seemed not that long ago that I entered this lift to go play Warcraft Frozen Throne at the various Internet cafes scattered throughout this building. However, upon arriving at our destination, I was instantly transported to a new place. There was a simple elegant door with a small buzzer attached to its side. BL pressed the button and a friendly smile greeted us all on the other side.  We were then taken to our reserved window side table. I noticed that the whole restaurant had been partioned by semi-transperant curtains, giving one enough privacy throughout the dinner. The curtains were not soundproof though, thus you still experienced the sound and atmosphere of a lively popular restaurant on a Sunday evening. The restaurant has all sorts of different odds and ends scattered throughout to give a very warm, rustic, charming feeling - this is enhanced by the dimmed lighting that covers the whole place. We were given time to peruse the menu and then we placed our order. We originally opted for a large deluxe seafood ice mountain, but the highly competent waiter assured us that a medium would be suffice and more than enough. It is good to see that the diner's interest is always at heart. 

A charge of $15 per person is required for the bread and butter - this is prominently displayed at the top of the August menu for all to see. There was a great variety of within the basket - breadsticks, baguettes, seasame bread. The bread was good but not brilliant, but what was most amazing was that 10 minutes after it had been served, the inside was still piping hot and toasty. BL noted that the butter was excessively milky. O really enjoyed the softness and texture of the seasame bread.

The words deluxe screams quality, and there was no shortage of high quality seafood on this mammoth platter. As promised there was fresh French crab which was really sweet and juicy. The lobster was very tender and full of meat. The clams were fresh and large. The conches were large and also very fresh. The shrimp was...you guessed it fresh and sweet. It seems the only words I can find to describe the seafood is fresh and delicious! Definitely worth the price - it was just a shame that there were no fresh oysters to elevate this to a 6/5 (apparently they were sold out).

A classic part of a French dining experience - the French onion soup. The portion is very generous (if not overwhelming) and was served piping hot. BA, BL, J, and O dared not try any for fear of the overwhelming cheese. However, I was excited because of the amount of cheese (I love cheese) that graced and secured the soup within its white frame. Underneath the rich gooey cheese was a soaked baguette. Further below I discovered the rich broth laced with perfectly cooked sweet caramelized onions. Given the amount of cheese, it was great that the soup was not too oily - great care had been given in its preparation. A beautifully presented soup that I would not mind having more of next time. 

The pidgeon was served just warm. It was well glazed with honey which gave it an extra sweetness that was unique to my tongue. Upon cutting into the pidgeon, it should be noted that it was cooked perfectly. The inside was nice and soft, slight pinkish hue, moist, tender, and very juicy. This bird is also accompanied by a mixed leaf sald that is dressed with a very light olive oil vinagrette. The salad was delicious. I was most intrigued by the concept of a tomato souffle, not knowing what to expect. However, disappointment soon followed as I found it just to be a saggy lumpy tomato with nothing special other than its presentation (until it deflated). The portion leaned toward the small side, however the presentation was interesting. 
Prior to the main being served, we were each given a small scoop of lemon sorbet to cleans and freshen up our palette. This was no ordinary lemon sorbert, it was absolutely fantastic. Cold, light, and with just the right hint of lemonl; it was perfect. B even ordered a larger portion for her dessert later on, and even though it was off menu the restaurant was happy to accomodate. 

Nothing beats seeing a giant piece of juicy tender steak on a large plate. The presentation was simple and refined. The steak was sizzling hot, so you know it just came off the stove. I cut into this fine piece of meat and discovered a perfectly cooked medium rare pink juicy tender minimum fat steak. Seasoned well with peppercorn, salt and a red wine reduction sauce, the steak was full of flavour. It was served with a light buttery mash with some fresh and juicy roasted tomatoes. There were also string beans which were good, and some baby corn, which B and I did particularly enjoy, but all in all a very good and well portioned main. 

This looked beautiful. It came with a garlic roasted flower pot that was so creatively crafted - the garlic was so soft and delicious. The lamb wellington itself was also wonderful. The outer layer is a light buttery pastry follow by a layer of proscuitto that is wrapped around a prize piece of lamb. This is cooked in the oven, and was very juicy and delicious. There are just so many textures, and flavours that blend very well together. From the crunchy dry aspect of the exterior to the  moistness of the meat. However, we all agreed that the bitter prune thick sauce was horrible and kept this dish from fully realising its potential. O really liked this dish a lot.

We ordered four desserts to share. The crème brûlée, macarons were good, nothing special and nothing out of the ordinary. The apple crumble was really quite bad. It was excessively buttery which made it very lumpy and flaky. The whole point of a crumble is the crunchy top that goes with the warm apple interior, which this was completely lacking. The filling also had some raisins, which J and L found to be weird. Rhubarb and apple is a much better combination. The texture of this dish reminded me of cookie dough - no exaggeration. There was one dessert that stood miles in front of the rest and that was the mango soufflé. Light, fluffy and perfectly cooked it looked like heaven. It has the faintest yet distinctive taste of mango, and just the right amount of sugar dusting its luxurious frame. The inside is super moist and the portion is very large. J and I love soufflés and this one was right on the money.

All in all an excellent evening of food, conversation and celebration. We all had a great meal (despite the disappointment desserts), and would come back to try the other French dishes this restaurant has to offer. 

There is a minimum spend of $360/ person, but as long as the overall total exceed the minimum then you are fine. Also the pillows on the chair make the seat very slippery, it may be advisable to ask them to remove the pillows to make your dining experience more comfortable.

Fofo by el Willy (中環)

As I walked into FoFo's, I immediately noticed the bright natural lighting and white decor. Bright white lighting always puts a critique into a good mood because they know that their photos will turn out good and showcase the food well. The friendly waiter brought us to our table and began a detailed explanation of the menu. She then left to allow us time to peruse our options and cool down from the scorching summer heat. I was joined today by B, J, and T for this lunch. B pointed out that the restaurant coloumns and lights were adorned with white penguins and pigs - a very interesting choice of decoration. After a few minutes of discussion, we all opted for the set lunch. The manager informed us that the portions of the tapas that came with the set are very small. He suggested that instead of choosing two tapas each, we each only choose one and he will make them into a regular sized portion instead - still keeping the set price. We agreed and waited patiently for a nice Spanish lunch at the peak of lunch hour in Central. 
The presentation of this dish was excellent. The colours were vivd and inviting. It was served semi-hot, which is a good sign of something delicious. The slow cooked egg was located at the very bottom of the plate. B broke into the yolk and as expected it was runny and gooey, just the way it is supposed to be. J and T found the chorizo to be excessively salty, but B and I found that it was tamed down by the potato foam and egg. Overall a very rich dish, that stays true to Spanish flavours. The hashbrown scraps that graced the top of the dish added a good variety of texture and tasted great too.
This was a really really small dish, considering that this is already supposed to be a normal portion sized dish. I am glad that we decided to "supersize" it in a sense. There was a decent amount of tuna, but for a pepper salad there were only two kinds of peppers. I think some yellow and orange peppers would have added some much needed colour. It was served nice and cold, but there was an overpowering vingagrette that just covered the supposed star of the dish; the tuna. The onions were cooked perfectly, sweet and crunchy, however they were also drenched in the sauce. 
These were served warm and toasty...excuse the pun and they also looked great on the wooden board. The teruel ham has a great saltiness to it, which is balanced well with my favourite cheese; mozarella. The cheese was melted, warm, and delicious. The inside also had  little pieces of rocket, giving it a bitter aftertaste which I love. Overall a great appetizer in anticipation of the main lunch course. The portion size was perfect.
Perfectly cooked and clean prawns, but this should always be a given for a restaurant of this level. There was ample garlic which made the prawn really flavourful and tasty. The prawns were lacking a real kick of chili and there was an excessive amount of oil. However, it was overall extremely delicious and I would want to eat more. Presentation was excellent, but maybe a couple more prawns would have been great. 

The linguine was not al dente, but the portion was good. The prawn was cooked perfectly. The sauce was a simple tomato sauce that was enriched with basil. However, what J and T really wanted was a spicy sauce, and this was definitely not the case. It tasted great, but it was lacking a real kick. One or two more prawns would have amped this dish up. It was also not piping hot when served. 

The sirloin looked as if it was cooked medium rare. Despite this, it was not as tender as I expected, and B found it difficult to chew. In addition there was an excessive amount of fat that graced the steak, which was very disappointing. The sauce was another story though. There were tiny little mushrooms that were rich and juicy. They were spread out on an onion, potato puree sauce that also had red wine, sun dried tomatoes, and beautiful caramelized beet root and onions. This was very flavourful and helped moisten the slightly dry steak. B, J, T and myself just wished that there was more of the sauce. 

Churros should be soft with a crunchy exterior and served nice and hot. FoFo's serves chocolate churros at lunch time, which is a gamble as chocolate would really overpower the simplicity that an original churro would demand. The exterior was crunchy, but oversugared - that coupled with a gooey chocolate core ruined the churro for me. It just had too much going on. The homemade vanilla bean ice cream was good (although the churro should be able to stand on its own); the hot and cold and the melting chocolate is always a crowd pleaser. 

We always save the "best" for "last". A simple thin pastry tart that was flaky, crispy, and light graced the bottom of the plate. Perfectly cooked apples which had been dusted in cinnamon came next. A simple scoop of homemade caramel ice cream sat on top of this wonderful foundation. Finally, another sprinkle of cinnamon finished this masterpiece. As you can probably imagine, this dessert was amazingly delicious. The warm cinnamon and sweetness from the apple harmoniously blended with the cold sweetness of the ice cream. With so many moist sensations the tart added the much needed crunch factor that just solidifies this dessert as an absolute must have. 

The coffee here is very good. It is served piping hot and has a very strong dark roast aroma. The milk is also hot when served. Tiny cookies also accompany the simple beverage.

All in all, I had an enjoyable lunch and so did my dining companions. The food was quite good, although most of it lacked real Spanish flavours. I have also heard good things about dinner at FoFo's so I may be returning in the future for more.

I also think that it would be wise to make a reservation if you plan to have lunch during the working week between 12:00pm - 2:00pm. The place is quite packed, which is always a good sign.

agnès b. le pain grillé (銅鑼灣)

This was my first forway into the culinary delights at Cubus in Causeway Bay. I always pass by this building on my way home while taking the mini bus. I finally made it here to sample all this place has to offer. Having read many poor reviews of the Agnes B in Central and having been there myself, I was a bit skeptical when my mom said we should come here for lunch. Nevertheless, she had heard good things about it from her friends and who am I to argue when it comes to a free lunch. My mom was particularily excited about the bread. The restaurant is located on the 15th floor and as soon as the elevator doors open, you are greeted by a blast of frigid air. In contrast, the greeter is warm and friendly and seated us at a very spacious table. The chairs were very plush and comfortable too. I immediately noticed the modern decor and excellent white lighting - perfect for us foodies. The restaurant was definitely French, but with a modern sophisticated elevated sense of design had been applied to its assembly. Nothing overly complicated, everything was simple and elegant. Our waiter told us the soup of day and catch of the day and gave us time to peruse the menu. We all opted for the set-lunch and the much anticipated bread basket was served. 
The bread was served nice and hot. When I broke it into two pieces to share with my grandmother, there was a crackle that was a symphony to my ears. Only great breads can sing with such power. I appreciated that there was a large variety of breads to choose from: white, wholewheat raisin and walnut, wholegrain, and brown bread. The crusts of the bread was nice and crunchy, while the inside was soft. The bread was very fresh and when you spread room temperature garlic infused butter onto it, it melted instantly. Lets just say my mother was not disappointed. Once the bread basket was finished the waiter asked if we wanted more, and we ended up devouring two more baskets before our appetizers arrived.
The presentation of this dish was lovely. The colours looked great on a simple white plate, but what really matters is the taste. The vegetables were cooked well. There were yellow and red peppers, eggplant, tomatoes, lettuce leaves, and cucumber slices which all complemented each other well. There was also corn, which I think degrades a salad. The eggplant was particuarily juicy and delicious. For a shrimp timbale, the amount of shrimp was dainty at best, but it was very fresh. What ruined the timbale for me was the overwhelming amount of mayonnaise that was incorporated into the vinaigrette dressing. Overall though, despite the drenching of sauce the vegetables had a nice crunch to them, it just would have been better with less sauce. 
The plate was steaming as it was served, which was the first good sign. All the vegetables were served in little balls. There were yellow peppers onions. The onions were caramelized beautifully and they were cooked to perfect. Soft, yet still retained a slight crunch upon biting into it. There were also carrots, but I felt they were a bit undercooked. The cucumber did not really go with the other vegetables. The chicken was nice and moist, but the skin was not crispy enough. The wild mushrooms were plentiful and there was a large variety, all very fresh and delicious. The pork belly was soggy, it should have been more crispy and less fatty. The presentation was average at best, however the portion was quite generous for main course at a French restaurant. This dish was not overseaoned and was well balanced in that regard. I could not taste even the slightest hint of "beer" in the dish even though that was what it was apparently cooked in. Maybe it was a really light beer?
The set comes with a choice of coffee or fine tea. I opted for a fine tea, which turned out to be darjeeling, one of my favourites. These cookies complemented the tea wonderfully. Not too buttery, but still have a nice crunch and crumbling effect to them. Wish they gave us more. 
This was definitely a "banana" platter. Each bite of each individual element was full of fresh banana. The souffle was definitely my favourite part. It was sweet, light, fluffy and looked beautiful in its container. The inside had been lined with sugar and it was an absolute pleasure to eat. I would highly recommend it. The ice cream was definitely homemade. However, the rum dominated the ice cream and masked the raisin flavour. There was also a banana bread. This was soggy, a good banana cake should be light and fluffy without giant chunks of banana in it. The fritter was delicious and fired to perfection. I liked how there were two raspberries on that accompanied the dessert too. It looked quite well put together and was very generous on the bananas. 

Overall, I had a good time because of the company with me. Certain parts of the meal were very enjoyable. The souffle really made my day. This one is much better than the Central one in terms of overall food quality and service. However, French food has to taste very good, and there is just a little bit missing from this restaurant before it can truely claim to cook this cuisine. 

The Food Academics (銅鑼灣)

Stepping out of the pouring monsoon rain and into a lightly lit charming rustic dining area, I was looking forward to a dinner at the much talked about "The Food Academics". Probably more famous is its counterpart "The Coffee Academics", but I felt like being adventurous and trying something new. Our reservation was for 6:30pm, but we arrived early at 6:15pm. The staff were happy to seat us and graciously welcomed us to our table. The first thing I noticed was the wide variety of decorations. Each table had a different set of chairs and the whole restaurant was adorned and decorated with many different candle holders, giving the place a very warm comforting feeling. The dinner menu allows you the option of ordering things ala carte, or a 3 course meal (soup / salad + main + desert), or a 4 course meal (soup / salad + appetizers + main + dessert). We took our time to peruse the menu, enjoy the still water, and then proceeded to order. I opted for the 4 course meal.
For a restaurant of that is supposedly more fancy, I was extremely disappointed by the selection of bread, which only consisted of breadsticks. I was in a slightly better mood when the waitress placed in front of me a delicate bowl of cheese dip, however this was short lived. The bread stick was cold, soggy, and had no crunch to it. Even worse was the cheese dip, which was also cold and had much resemblance to the nacho dip available at the cinema.
The salad portion was quite large. It was filled with many different kinds of mushrooms that were very fresh. The vinaigrette was very light and complemented the greens well. The tart was cold, but the mushrooms inside were warm. There was nothing particularly bad, but nothing particularly brilliant either. The presentation was pleasant, but not exactly very creative or appealing. The mushrooms were very good though.
Have you ever seen such a big portion of octopus for one person? Even more amazing is that this is an appetizer, so I was thoroughly impressed. The octopus was very fresh, and the balsamic vinegar made it pop. Visually and practically speaking, it would have been better to slice it into thin pieces for easier consumption. Eating the octopus together with the rocket drizzled in olive oil was an excellent combination. What really stood out for me were the baby pickles and creamy, juicy black olives. They added great acidity and ingenious flavour to an already excellent appetizer. I am still amazed at the size of that octopus tentacle. Even as a stand alone ala carte dish, this option is really good value.
This is the best rack of lamb I have ever had, and I will defend it against other reviews. I requested that the lamb be cooked medium rare. Just on a visual note, the modern presentation was flawless. It was served piping hot, which is always a good sign. The roasted rack of lamb was glowing and beckoning for my attention. The sauce was smeared beautifully and the goat cheese was just the cherry on top of an already perfect dish. I really like cheese. I cut into the lamb and the meat was perfectly cooked. It was pink, juicy, moist and there was actually very little fat on the very meaty lamb chop. Upon tasting it, I was in heaven, it was so tender, so delicious, so amazing, totally worth it. The slightly toasted goat cheese with a smear of butter and chopped mince garlic was stunning. Each bite was bursting with flavour and after every bite I just wanted more and more. I would highly recommend this dish to all lovers of lamb. This rack made me forgot about the other dismal dishes of the night.
The coffee is hand roasted at the restaurant. It has a strong dark flavour, and there is a slight hint of chocolate in the beverage. The milk that was served with the coffee was extremely hot, which is very rare and I appreciate when restaurants pay attention to the minute details. That being said, the coffee was not particularly memorable, but it did feel good in the wet and windy weather.
The presentation was beautiful. I was really looking forward to enjoying this dessert. The frozen latte parfait had the faintest hint of latte to it. It really felt more like a frozen nothing. I chose this dessert for the passion fruit gelee, because I love the sweetness of the fruit. However, only after I had finished the dessert, did I remember that it was supposed to have passion fruit. My point is that I could not taste any passion fruit. The caramel ice cream was refreshing and there was the vaguest hint of brandy. I liked the blueberries, raspberries, and the blackberries though, but thats it really.

Overall, I had a good time chatting with my family and listening to the sound of the rain. For the price though, I would not recommend coming again; although the place does have a certain charm to it. The chairs are really comfortable. I will qualify my early statement; I would go again, but I would only order the rack of lamb. The staff were very friendly and generally very knowledgable about the menu. There seems to be a trend in Hong Kong. Many new restaurants are advertising a new special dining experience. This restaurant does not meet that definition.

22 Ships (灣仔)

There are "great expectations" when one goes to a restaurant that does not allow for reservations. This restaurant has been much discussed in the newspapers, food magazines, and has been reviewed by many eager critiques. I thought it was high time that I ventured down to Ship Street to try for myself what everyone has been raving about. So, seeing that it was Christmas day, I thought that this would be the perfect time to head here and hopefully have a great holiday meal.

I arrived at the restaurant and my details were noted by the manager. We waited until the restaurant opened and were then seated promptly at the bar. Our waiter came and introduced herself, and we then proceeded to peruse the menu.
The name of the drink intrigued me, however for a drink so nominally sparkling, the resulting product (personally) pulled up short of expectation. From first glance, a blend of dark swirling colours contrasted by the soft beige of the whipped cream provided a certain festival for the eyes.I watched intently as the bartender prepared three glasses with copious amounts of ice. Then, from under the counter, the bartender pulled out what was obviously a pre-made liquid, looking little more than a mixture of red wine and grape juice, filled each glass up to half, added a small amount of lemonade from a soft drink can, and gave it a mix. I was slightly disappointed. However, all was not lost. Application of the whipped cream gave this ordinary-looking cocktail some depth, allowing for some limited integration of both substances. Then, some raspberry sugar dust and a rather cosmic toothpick with cherries liberally placed on top...I was sold on preparation and presentation and ready for my tongue to make a secondary judgment.

First contact, and my immediate thought was ‘average’. Whilst the image and the presentation of the drink created a certain euphoria, my taste buds could not find the same spark. One flavour worth mentioning would have been the cherries. Fruit soaked in red wine and so explosively accentuated by the alcohol should never go amiss in such a cocktail.
Having satisfied my parched throat, I was eager to appease my rumbling stomach. As if by divine intervention, the seared tuna arrived. My eyes were immediately drawn to the array of vivid colours and the beautiful assembly of ingredients. Deconstructing the dish, the most notable part would definitely be the aubergines, which were succulent, fresh and dressed with the sherry sauce; a mouthwatering experience. The fish was seared to perfection with a visual fade from cooked to rare with the middle full of flavour. Hidden beneath the canopy of fish was a delightful little surprise; a mushroom pate that was smooth, warm, and rivaled those of the finest restaurants in France. Simple, elegant, refined, and fresh, this is a must have dish for seafood lovers everywhere.
A combination both eerie and mysterious when I first lay my eyes upon those words. Surely an ingredient so lavish as truffle would not be wasted on something so simple and undeserving as an egg? Unlike most rhetorical questions, 22 Ships had a definitive answer for me: ‘Oh ye of little faith’. What appeared in front of me was a golden-white orb, resting delicately on a bed of what seemed to be shredded potato and mustard seeds lathered with a film of mayonnaise. As I cut into the egg, a rich, yellow-orange, creamy yolk flowed down the crispy exterior to mix with the blend that lay below. A perfectly poached egg, with whites firm and solid, while golden centre runny and delightfully viscous. What I tasted in this dish could not compare to anything that my mind could have expected or dreamed of. With the robust egg yolk, the tangy truffle pate and the rustic mustard potato blend, this dish will surprise you, and leave you wanting more.
As the tomato salad was placed before me, I was captivated by the variety in colour and size of the vegetable/fruit (whichever you prefer). Traditionally, heirloom tomatoes are known for their fuller taste and revered for their non-conformist appearance in comparison to their traditional perfect red counterparts. Each bite was juicy, fresh and complemented well by the sherry vinaigrette. The mashed red onion paste slathered all over the plate provided a surprisingly piquant addition. However, other than this, the salad was average at best and according to one of my fellow diners “exceedingly overpriced.” That being said, the black,red and brown combination on the plate was visually appealing and aided the presentation of such simple ingredients.
Another creatively plated seafood dish, however this time lacking in any real seafood flavour. The scallops were not of a generous size and upon consuming them, you only realized it was a scallop from the familiar texture that people from Hong Kong are so attuned to from their over consumption of sushi. That being said, the small details supporting the lead rose up, and upstaged the seafood, saving this culinary production. The most memorable performance was the consomme applied to the scallops that was abundant with sesame flavour. It added another unique taste to the otherwise bland scallop along with the aid of the garnish. The thinly sliced horseradish added a much needed pop of colour which was paired nicely with the fine strips of fresh cucumber. All these additions went very well with the scallop, and though the entire dish was visually refined and sophisticated, the scallops did not steal the night.

Garlic Fries

The combination of garlic and fries is so obvious and perfect, yet its simplistic fusion has been overlooked by many. Thankfully, 22 Ships chooses to defy the masses, and chose “the path less followed.” As this delicious bowl left the kitchen, a wonderful aroma of tantalizing garlic started wafting through the air. The fries were hot and I appreciated how they were soft and not cooked to the fast food industry standard. The portion was by far the largest of all the other dishes that I ordered. It came with a delightful chorizo salsa that melded together beautifully with the strong olfaction of the garlic. On a “cold” winters day, this dish and its condiments give a perfect amount of kick needed to keep one toasty and warm.

Sourdough

Little can be said about a bread side-dish so common in current cosmopolitan culinary culture. Having that thought in mind, 22 Ships did not disappoint in providing a palate-cleansing combination of lightly floured bread, revealing the skill behind creating a crispy crust and a soft, spongy centre, perfect for soaking up the olive oil provided to complement the slight sour taste that the bread is so aptly named after.
As a much advertised dish, I was a little disappointed by the overall taste and visual appeal. The supposed crackling skin did not give its characteristic snap and was rather pale in colour. Some portions of the meat were underseasoned, dry and only saved by the sauce. The piquillo peppers were over cooked, lumpy and sparse. The applesauce was placed sparingly on the side and there was not enough for everyone to enjoy. Sadly, the best part of this dish was the pineapple (a fruit); that is rather disappointing for a signature “meat” dish of this up and coming restaurant.
Mini burgers have always been popular, especially with the world’s (and more importantly Hong Kong’s) obsession with having a slim figure. Each burger was packed, stacked and looked irresistibly cute. The Iberico pork was charred beautifully and an abundant portion was stuffed into the burger. An extremely thin layer of foie gras was spread on the bun, but you could still distinctively taste it amongst all the other flavours. The beef patty was juicy and full of flavour. The dish was paired with some fresh cucumbers and a lovely little green avocado dip. The acidity of the pickle also added a slight punch to the otherwise only meat burger. One tiny complaint was that the bun was a little buttery, but only a small hiccup in the well-rounded (pun intended) formation of this popular dish.
As a well-established carnivore, there was little I could do but devour the dish presented before me. With seasoned marrow presented on an appropriately designed half-cylinder of bone, complemented with small slices of sourdough, onion jam and a tangy relish butter, my taste buds jumped with delight at the symphony of flavour that entered my mouth. The gamey texture and meaty taste of the marrow was contrasted by the tang and the piquant flavour of the onion jam and relish butter. Given the rustic presentation and the intense combination of texture that assaulted my senses, this dish is definitely one I would recommend for meat lovers anywhere.

All in all, a great little new establishment in Wan Chai. For all you foodies out there, this restaurant definitely has some dishes that are worth visit.

Sparkling water costs HK$50, so you should ask for tap water if you do not want the extra expense. In addition, this restaurant has a no reservation policy. In order to avoid being disappointed, it is suggested you arrived promptly at 6:00pm if not earlier.