Good things come to those who wait, and this has never been more true in the Hong Kong dining scene, where popular venues often have to be booked weeks in advance. The Tea Room by Antique Pâtisserie is a members only tea room that is renowned for their impressive tea selection and tasty afternoon tea sets. You can become a member by paying a $4,000 deposit, which is redeemable in full within a year, and a membership gives you perks such as a free afternoon tea set on your birthday and certain discounts. I didn't join a membership as I wouldn't have time to come here often, so I booked a table through my concierge, Quintessentially, who give their members access to many exclusive venues and events in Hong Kong.The private tea room is inviting and comfortable, with the interior resembling a quaint Victorian-style living room, complete with armcharms and a fireplace. This intimate eatery only seats around 20-30 customers and is a very popular venue for private events, therefore bookings sometimes have to be made up to 4 weeks in advance. Afternoon tea sets, at $260 per person (no service charge), have to be reserved in advance, and there is a 24-hour cancellation policy.The tea room has a wide selection of artisanal teas on offer. We were presented with a tea menu which contained a description of each tea, and also a tray of glass jars for us to smell each type of tea leaves. The teas smelled incredibly enticing, and we had an awfully difficult time picking our favourite one!After much struggle, I decided to order On Va Se Revoir, a blend with nanah mint, bergamot of Calabria, pepper of Madagascar and orange blossom nanah. The tea was beautifully aromatic, and was lifted by a few refreshing minty and fruity notes.Two chocolate truffles, a dark chocolate truffle and a white chocolate truffle, were brought to our table, and both of them were enjoyable.Our tea set for two persons arrived, and there was an attractive selection of sweet and savoury foods.On the top tier were the scones and pastries. There were three different scones: plain scone, raisin scone and earl grey scone, and they were delicious. The earl grey scone had a detectable earl grey flavour, but I wished the taste of tea was stronger. The spinach puff and sausage puff were nicely flaky and flavourful.Many restaurants in Hong Kong serve whipped cream, instead of clotted cream, with scones, so I was glad to find that we were given some gorgeously smooth and creamy clotted cream.The middle tier was my favourite one. The egg sandwich with truffles and chives had an intense aroma of black truffle, and the egg was beautifully half cooked. The curry chicken sandwich was well judged, and the curry flavour was mouthwatering and spot on. The bacon quiche was deliciously sweet and buttery.There were two macarons on the bottom tier, a blueberry macaron and a matcha macaron. The macarons were too dry, but the matcha one had a refined green tea flavour. The chocolate meringue and mousse cake was a job well done - the meringue had just the right texture, and the mousse was light and smooth. The blueberry mousse cake was delicious, but it was the hazelnut mousse cake which blew my mind, as it was irresistiably velvety with an intense hazelnut flavour.I found the afternoon tea set tasty and enjoyable, but my only complaint is that there was only one waitress to serve customers in the entire tea room. Nonetheless, this seems to be an incredible venue for private functions, such as bridal showers, birthday parties and baby showers! 

When my friends from Canada were visiting Hong Kong and asked me to take them somewhere for authentic dim sums, instead of taking them to Lin Heung Kui, a hot tourist spot renowned for their old school dim sums and tea house experience, I decided to take them to Sun Hing Restaurant, a neighbourhood Cantonese restaurant in Sai Wan which is much less internationally famous than Lin Heung Kui.

Sun Hing Restaurant serves simple, scrumptious dim sums, and their steamed custard buns are regarded by many to be the best in Hong Kong. Their unusual opening hours, from 3am-4pm everyday, makes it a popular haunt for late-night snacks, particularly amongst the students of nearby University of Hong Kong. There is no reservation policy at this down-to-earth eatery, so be prepared for a rather chaotic scene. I personally recommend coming at odd hours so that you can have a more relaxing experience.

Freshly made dim sums are constantly brought out from the kitchen. The staff here don't speak much English, but they are very friendly, and if all else fails, just point at what you want to order! The prices are incredibly budget-friendly, and our dim sum feast only came to around $50 per person.(1) We started off with some pineapple buns with roast pork filling. The crust of the buns was deliciously thick and buttery, and the roast pork filling was well adjusted. I wished, though, that the buns were a bit fluffier.(2) The bean curd sheet rolls followed. The deep fried bean curd sheets were incredibly thin and crispy, and completely won us over!(3) I was surprised that notwithstanding the low prices of the dim sums, the ingredients were very decent, and the shrimps in these shrimp dumplings were flavourful, tender and juicy.(4) The siu mai dumplings were excellently bouncy and flavourful.(5) Glutinous rice balls are old school dim sums which are no longer available at some newer dim sum restaurant in Hong Kong. The gluntinous rice had the perfect consistency, and was soft and sticky without being mushy or overly oily.(6) The deep fried shrimp rolls had been left on the counter for some time and had already turned cold, but they tasted just fine. The shrimp rolls were attractively crunchy, and the shrimp filling was tasty and comforting.(7) Deep fried milk is another classic dim sum which is not commonly available in Hong Kong. An airy, crunchy batter encased a smooth, custardy "milk" filling, and it was sheer deliciousness!(8) The steamed chicken feet, which some of my Canadian friends politely turned down, hit the taste buds in the right places.(9) The texture of the rice in this steamed rice with minced pork and cuttlefish was spot on, and the minced meat was fresh and flavour-packed. There was a tad too little meat in the serve, but that was forgivable.(10) The star of the meal was definitely the steamed custard buns! These custard buns are often sold out quickly, so I was utterly excited that I managed to grab two portions of them!These custard buns had the thinnest layer of steamed bun in proportion to the amount of custard filling I have ever tried. The filling was a work of art - accentuated by grains of salted egg yolk, the custard had the perfect level of sweetness and runniness, and it was an instant addiction.(11) Lastly, we ordered some steamed sponge cake to round off the meal. It was airy and completely scrumptious.If you are able to embrace the chaotic scene at Sun Hing Restaurant, it can be a fabulous place for you to show your overseas friends how we do dim sums in Hong Kong!

I have a soft spot for Otto e Mezzo Bombana, the first Michelin three-starred Italian restaurant outside of Italy. The restaurant is helmed by chef Umberto Bombana and is renowned for their ruthlessly precise, impeccably executed dishes. Therefore, when chef Umberto opened his second restaurant CIAK - In The Kitchen, a casual eatery inspired by Italian groceries where people buy food from the counter to eat in or take away, I felt an instant connection with this promising new venture.

Located on 3/F of Landmark which used to be the supermarket ThreeSixty, this down-to-earth restaurant is divided into two sections, a restaurant section for eating in and a walk-in section for buying take away. The choices for the walk-in section is limited to soups, salads, pizzas and desserts, which are ordered directly from the counters, whereas a full menu is available in the restaurant section.

The lack of enclosure of the restaurant section made us feel a little bit exposed at first, but the decor was otherwise very comfortable and cosy. The staff were welcoming and helpful, and were always eager to explain the menu or make recommendations to us.(1) We started off with a plate of buffalo mozzarella datterino and San Marzano tomato ($160). This simple dish showed off the kitchen's use of topshelf ingredients, and the flavours were natural and indulgent.(2) The pan fried scamorza ($150) was a bundle of joy. Deliciously crispy on the surface while wonderfully oozy and smooth in the middle, the scamorza was deeply flavoured without being too salty. The arugula and datterino tomato salad, in a balsamic vinegar dressing, was light and refreshing.(3) Our cheesy appetisers were followed by the tagliatelle with beef ($180). Good, authentic Italian pastas are typically pricey in Hong Kong, but the pastas at CIAK were very reasonably priced. The pasta's texture was beyond reproach, with just the right level of softness and bounciness. The mortadella ham meatballs were flavourful and juicy, and the tomato sauce, made stringy by the melted cheese, was utterly satisfying.(4) There were a number of extravagant black truffle dishes on the menu, and it was only conscionable that we tried at least one of them. The Tartufo Nero home made pizza ($980) ("tartufo nero" meaning "black truffle" in Italian) arrived, and it was immediately evident that it was worth the thousand dollar price tag.All black truffle dishes at CIAK are prepared with fresh truffles, and no truffle oil or truffle paste is ever used.A generous amount of black melanosporum truffle was rigorously shaved all over our pizza.The crust of the pizza was appropriately crispy and doughey, and the toppings of Italian eggs, homemade sausage, potato, spinach, taleggio and mozzarella offered a symphony of harmonious, unforgettable flavours. The delicate, exquisite taste of black truffle, the gloriously runny semi-cooked eggs and the soft, powdery texture of the potatoes left me speechless.(5) After having such an explosively tasty pizza, my dining companion and I only managed to take a few bites of the Iberico pork neck ($250). The Iberico pork was marvellously grilled and packed with flavours, but could have been a tad more moist.(6) For desserts, we shared a portion of profiteroles ($88). The chocolate ice cream had a refined, attractive chocolate taste, and the warm orange chocolate sauce was also well-adjusted - it was an utterly pleasant and delightful dessert.This type of non-fussy, laid-back Italian restaurant is what I have been waiting for for a long time in Hong Kong. Despite being located in an upscale shopping mall, CIAK is reminiscent of the eateries in Italy that are low key yet serve up outstanding and sophisticated Italian dishes - chef Umberto has once again stolen my heart with his culinary establishment.

Gyu-Kaku, an internationally beloved grilled beef restaurant chain from Japan, opened its first Hong Kong outlet in 2011 and now boasts 8 restaurants in the city. The chain is renowned for their reliably excellent, reasonably priced and deeply satisfying Japanese food, with a focus on grilled meats.

I am a bit hungover in the weekend and decide to go for brunch at Gyu-kaku. The service is efficient, the portions are decent and the food completely hits the spot!

(1) We are off to a great start with the Korean-inspired spicy kimchi soup with tofu and seafood ($72), which arrives sizzling in a stone bowl. The flavours are tangy and comforting, and we particularly enjoy the velvety tofu.(2) Next, we start cooking the beef tongue with leek and salt ($62). The beef tongue is thinly sliced and retains tenderness after being grilled, but the chopped leeks are a tad too salty.(3) The Gyu-Kaku premium short ribs ($65) are a must-order - the portion is not huge, but each piece is nicely fat-marbled and has an enticing grilled crisp.(4) We also order the premium harami ($75), marinated with salted butter and garlic miso. Its meaty flavours are deliciously strong, but, perhaps overcooked by us, the texture is hard and chewy.(5) The Hiroshima oysters ($52) are heated over the stove in an aluminium foil tray. Each oyster is soft and tender, and benefits from a lingering taste of shio butter.(6) A portion of portabella mushroom ($32) follows, which is pleasantly juicy and has an attractive bite.(7) The grilled meats are certainly satisfying, but it is the dessert menu that completely wins us over. The Gyu-kaku green tea ice cream ($19) is generously covered in soybean flour and black sugar syrup which work fantastically with the ice cream, and is an instant addiction!(8) The Japanese cheese cake ($45) is rich and creamy, and comes with a scoop of red bean ice cream which is completely enjoyable.(9) The red bean pancake with ice cream ($25), a playful take on the traditional Japanese red bean paste pancake, is lightly grilled for 10 seconds to warm up the pancake and then immediately eaten while the ice cream is still cold. Not only is this a fun way to enjoy our dessert, the taste is unforgettably delicious too - the pancake and red bean ice cream are a match made in heaven.This cheerful and reliable eatery is very popular, so there will probably be a line at the door. I can assure you, though, that the meal will be worth every minute of the wait!

Opened in April 2014, Zen Too is the latest venture by the Zen International Group which operates upscale Chinese restaurants in China and internationally. Located in the new Causeway Bay dining destination, Soundwill Plaza II, the restaurant's interior is bright and spacious, with brass surfaces and modern furniture imbuing the space with a subtle sense of industrial chic.

The restaurant serves a range of traditional, classic dishes as well as creative, re-invented Cantonese dishes. The ambience is casual and laid-back, the staff are hardworking and friendly, and the prices are very reasonable. The kitchen is helmed by head chef Kin Fung who boasts years of experience in preparing Chinese cuisine, and Jessica Leung, my childhood friend and a Le Cordon Bleu graduate, now helps her father Lawrence Leung run this new eatery as a director.

(1) We start the meal with a Zen Too Amuse-bouche ($88), a platter of three small appetisers - abalone on ice, herb marinated beef flank and shrimp roe and bean curd sheet tile. The appetisers are well executed and the flavours are spot on.(2) Next, an elegantly named Jade Pearl ($38) arrives. A delicately cooked vegetarian dumpling is bathed in thick, sweet pumpkin broth, and it is light and soothing. (3) The sweet and sour pork served in pineapple buns ($43) are decadent, but worth every calorie! The finely chopped sweet and sour pork is completely complementary with the crispy, crusty pineapple buns.(4) The DIY beef flank curry pies ($73) are another guilty pleasure. It comes with a pot of Cantonese yellow beef flank curry and four flakey pastries, and the dish is DIY so that the pastries do not get soggy. These curry tarts simply delicious! (5) For something lighter, a minced pork and preserved egg congee ($50) is ordered. The texture of the congee is perfectly smooth and thick, but the flavour is a tad bland.(6) The black truffle seafood fried rice ($68) has a fantastic range of textures - the rice is nicely gelatinous, the shrimps are bouncy and the chopped vegetables add a delightful crunch. My only complaint is that the black truffle taste does not stand out, perhaps due to overheating of the black truffle paste.(7) We move on to desserts, and the molten egg custard buns ($26) are fluffy and delicious.(8) The mango and pomelo in sago ($29) has an appropriate level of sweetness, and is fruity and refreshing.Zen Too is a great place for a casual, fun-filled Cantonese meal. I am definitely coming back for these playful, tasty dishes!

Opened by chef Justin Chan, the brains behind the organic food restaurant Locofama, Naked Gurume Gyarari (which means Naked "gourmet gallery") is a rookie on Elgin Street that serves healthy Japanese tapas.

A stark black and white stairway leads to the new restaurant, which is divided into a gallery/private dining room on the left, and a main dining area on the right. The decor is stylish and effortlessly chic, with glass display shelves, dark wood flooring and an open kitchen countertop completing a contemporary, minimalistic set-up. Service is eager and polite, but a tad pushy with their recommendations.(1) We start off with the black truffle lotus root chips ($78), served with a rich yuzu garlic cream. The chips are a tad oily, but are deliciously crispy and taste moreish. (2) The soy sauce edamame ($68), cooked with soy sauce, Japanese black sugar and sea salt, offers a twist on the traditional boiled edamame, but the flavouring is too intense and masks the natural taste of the beans.(3) The diver scallops with crystalline ice leaves salad ($168) is a delicate and tasty dish - the scallops are pristine, the crystalline ice leaves add texture and the bacon bits accentuate the salad's flavours.(4) The sushi roll, called "Screaming Naked" ($158), is clean-tasting and enjoyable. The yellowtail tuna is mouthwatering, the asparagus is bright and crispy and some wasabi gives it a nice kick.(5) The shimeji and quinoa with black truffle egg pasta ($128) offers a delightful range of flavours - the sous vide egg is utterly enticing, the cherry tomato and shimeiji mushrooms are refreshing and there is some black truffle to lift the pasta's flavours. My complaint, though, is that there is way too much black pepper which overwhelms the dish. (6) The uni and quinoa pasta ($198) is al dente and nicely done. The garlic cream, parmesan and sea urchin, though each intensely flavoured, interact harmoniously in this dish. (7) The toro and 48 months Iberico ham wrap ($198, 3 pieces) is without a doubt the star of the night. It is lined with a piece of baking paper for you to hold it up to eat; the butteriness of the tuna belly and the deep flavours of the Iberico ham turn out to be surprisingly complementary, and the sea grapes and quinoa offer a gorgeous popping sensation. Completely mind-blowing! (8) The soy ginger raspberry braised short ribs ($238), slow cooked for hours and served in a raspberry balsamic vinegar sauce, are thoroughly succulent and tender. We only wish there is more in the serve!(9) The grilled garlic black Angus rib eye steak ($188) is a bundle of joy. The beef flavours are outstanding, the deep fried garlic chips are gorgeously crispy and the orange ginger sauce is fruity and delicious.There is free corkage during the restaurant's soft opening, and dinner costs around $500-$600 per head without drinks. I adore the sleek, artistic decor of the eatery, but the food quality is inconsistent, the portions are a tad small and we are a little confused as to how "healthy" the Japanese tapas really are. I hope the kitchen can iron out the kinks soon in order to do justice to this beautiful venue! 

Located on the top floor of Hotel ICON, Above and Beyond is a fine dining restaurant that serves a selection of traditional and modern Cantonese dishes. The restaurant boasts floor-to-ceiling windows with a panoramic view of the Victoria Harbour, and its interior is famously designed by Sir Terence Conran, with plush furniture, dim lighting and homely hand-picked artefacts making for a sleek and elegant venue for intimate meals.

The prices at this establishment are above average, with a dinner typically costing around $400-$500 per head. As Hotel ICON is a special hotel in Hong Kong which provides a learning environment for student hoteliers of The Hong Kong Polytechnic University and its School of Hotel and Tourism Management, the staff is a mixture of full time staff and student interns and the service is perhaps not as seamless as is expected of an upscale hotel. However, the food and decor is very pleasant and overall we enjoy our experience very much. Just remember to ask for a table by the windows if you decide to come here!(1) Our feast begins with a baked stuffed crab shell ($138) for each person. Even though the surface can be crispier, it is generously stuffed with fresh strands of crab meat and the seasoning is superb.(2) The smoked pigeon with oolong tea leaves ($168) is a job well done - the pigeon is tender and lean without being dry, and the lingering taste of oolong tea leaves give a favourable impression.(3) The honey-glazed barbecued Kagoshima pork ($168), sweet and succulent, is an utter delight.(4) The crispy-fried sweet and sour pork with red wine vinegar ($198), an innovative take on the classic sweet and sour pork, is one of the signature dishes of the restaurant. I applaud the natural flavours and firm texture of the pork, but I find the red wine vinegar a tad too sour.(5) The Sichuan style fried prawns with garlic and chilli sauce ($298) are fresh and bouncy, and the flavouring is tangy and delicious. Completely enjoyable. (6) The fried rice with Wagyu beef and preserved olives ($198) have a range of well-matched flavours, with the preserved olives adding a particularly enticing touch. However, for this price, there is too little Wagyu beef in the serve.(7) A bowl of sweetened almond cream with lotus seed and lily bulbs ($58) is the perfect dessert for us. The almond cream is velvety and soothing, while the lotus seeds add an attractive mild crunch.(8) The baked sago pudding with chestnut purée ($58) is completely tasty - the texture of the sago pudding is impeccable, and the level of sweetness is just right.Even with so many other fine Chinese restaurants in town, Above and Beyond's modern take on classic dishes is accomplished and memorable, and it is certainly worth a visit!

Newly opened Cocotte (French word for "casserole") has become a popular haunt for girly gatherings, thanks to its quaint, wallpapered interior which resembles a cosy, luxurious Parisian dining room. Opened by Hong Kong-based French brothers, Jonathan and Brice Moldovan, and helmed by chef Patrick Dang, this restaurant is an upscale "brasserie" which features a "less is more" philosophy and serves a selection of re-invented French classics.

Even though this eatery claims to be a "brasserie-inspired restaurant", its price tag is certainly not brasserie-style and is more similar to that of a fine-dining establishment, and dinner typically costs around $600-$1,000 per head. The service is friendly and attentive, but the food quality is hit-and-miss, and dining experiences of customers tend to vary depending on the date of visit and what is ordered.(1) We start with the Langoustine Barely Touched ($258), a salad of barely cooked langoustines atop a bed of fresh salad leaves, decadently touched by some osetra caviar. The flavours of this dish are enticing, delicate and perfectly balanced.(2) Next, we share a hearty piece of Wagyu steak ($788) for two. The steak is beautifully fat marbled and has a delightful char grilled surface and inner tenderness, and comes with French fries and spinach and blue cheese gratin on the side. We are not a fan of the latter, as the spinach is oily and the taste of blue cheese is overwhelming.(3) We order two desserts to share, and the Valhrona Chocolate ($108) arrives first. The dark chocolate cake tastes rich and pleasant but is not mind-blowing, and I would prefer an icy scoop of ice cream to accompany the brownie than crème fraîche, which is rather heavy.(4) The Caramelised Pineapple ($108) is the better dessert of the two, and is delicately soft with a harmonious balance of sweetness and tartness. The yoghurt sorbet is light and enjoyable, but we find the roasted white chocolate a tad cloying.We adore the classy, chic ambience of this intimate restaurant. We only wish that over time, the food can live up to the splendour of the decor!

The past few months have been a busy period for the Hong Kong dining scene, with new restaurants opening left, right and centre. Not all of these newbies have been worthy rookies, but Check-In Taipei is one of the few ones that I would recommend a try.

This 38-seater is a small, neat establishment on Hollywood Road, offering a selection of innovative contemporary Taiwanese dishes designed to inspire and excite diners. The kitchen is helmed by executive chef Leung Nga Fung, who has previously worked at three Michelin-starred L’Atelier de Joel Robuchon and two Michelin-starred Amber, and "Drinks Architect" Shin Chiu, an approved International Judge for World Flair Association, has designed an array of creative drinks by morphing tea and alcohol.

The prices are reasonable at this new haunt, and the service is very helpful. My only complaint is that the seating is not quite comfortable - our table for two is too small to fit the dishes we order, and seats are placed very close to each other. The food certainly takes precedence over ambience at this intimate eatery!

(1) Since the restaurant is still in soft opening, each diner gets a complementary drink, and we pick a Taiwanese classic, iced bubble tea, which is sweet and thirst-quenching.(2) The Chicken & Waffle ($128) is a completely decadent and scrumptious dish. The crispy chicken has been marinated in five spices which give it delicious lingering flavours, and the pineapple chutney and balsamic maple syrup add an attractive sweetness.(3) The Beef Tacos ($118) look absolutely adorable, but look better than they taste. A fried quail egg and marinated beef shank sit atop a small piece of green onion pancake - while the flavours are complementary, I wish the beef shank is more tender and the pancake more moist.(4) The Warm Sha-la ($88), a clean-tasting vegetarian dish of Chinese cabbage and bamboo fungus wrapped in bean curd sheet, is light and soothing, and the sesame dressing is tasty without being overwhelming.(5) The Five-spiced Sweet Potato Fries ($78) are fabulously crispy on the outside and delicately powdery on the inside. The three dipping sauces - truffle mayo, spiced tomato sauce and garlic aioli - make us feel utterly spoiled.(6) The C.I.T. Noodles ($168) are a twist on the classic Taiwanese noodles with braised meat sauce, with the noodles being replaced by rigatoni and a lovely addition of a 63 degrees Celsius soft boiled organic egg. While some of my friends rave about this hearty, comforting dish, I personally find softer noodles a better match with the meat sauce than al dente pasta. Perhaps you should find out for yourself whether this creation works for you or not!These days many restaurants offer "contemporary" cuisine, but sometimes the food tastes too experimental to be the final product that is served at a commercial establishment. Check-In Taipei's playful re-invention of classic dishes, though by all means not perfect, is tasty and inspiring, and the restaurant is certainly helping to give Taiwanese cuisine a nudge forward.

Previously located on 15 Hollywood Road (hence the name) and now relocated to Lan Kwai Fong, Mesa 15 is a Michelin one-starred restaurant which offers modern Spanish cuisine in a sleek and stylish environment. The restaurant's old location is taken up by its sister restaurant Numero 15, an upbeat and casual tapas bar. The decor of Mesa 15 is bright and serene, with marble countertops, a semi-open kitchen and wooden chairs and shelves imbuing the space with a homely and subtly luxurious vibe.

Tables are set comfortably far apart, and the service was attentive and graceful. We came on a Saturday for lunch and each of us ordered a three-course set lunch priced at $200.(1) An amuse-bouche of creme cauliflower was served, and we found it delightfully creamy and suitably flavoured.(2) A starter of fresh Irish baby mussels in spicy tomato sauce followed. The spicy tomato sauce was tangy but we were not particularly wowed by the baby mussels, which tasted average.(3) The slow-cooked free range egg was wonderfully smooth and raw-middled, but the smoked potato foam needed more flavours and was a tad too airy. (4) The smoked egg plant and ox tongue salad had a great range of fresh flavours, and the firm, chewy ox tongue was particularly good to eat.(5) The signature octopus black rice was our favourite dish at lunch - the crispy grilled octopus had an enticing smoky flavour, and the octopus black rice was unforgettably flavour-packed and had a perfect consistency.(6) The pan seared slow-cooked Norwegian salmon fillet was excellently juicy and tender, and the wafer-like crispy skin was simply gorgeous. The wasabi mash potato was a bit bland though, and the wasabi flavour was hardly detectable.(7) The slow-cooked Iberico pork cheek (+$20), in a sweet sherry wine purée, was soft and tender, but the flavours were mellow and the dish overall lacked flair.(8) The white chocolate lemon mousse cake tasted fabulous - lemon with white chocolate was an unexpectedly great match, and the biscuit base formed a fantastic contrast with the velvety and creamy foam.(9) The strawberry Greek yoghurt foam tasted even more impressive. The Greek yoghurt foam tasted sweet and attractive, and was lifted by the taste of strawberries which was pleasant and refreshing.(10) To round up the meal, I ordered a cup of latte, which was slightly watery but tasted decent.The Spanish cuisine at Mesa 15 was overall thoughtful and refined. However, we found the standard of the meal a bit inconsistent and we are not sure whether, even with its one Michelin star, it can set itself apart from the other Spanish culinary establishments in town.