I went to Orto some time ago for lunch with a friend. A two-course set lunch cost around $158 + 10%, and you can add $35 for a daily dessert. 

We were given some focaccia, to be dipped in balsamic reduction and black truffle oil.(1) The starter was either a Daily soup or a Daily salad. My friend and I both opted for the latter, a simple green salad without much dressing.(2) I ordered the Linguine clams for my main course. The pasta wasn't as al dente as I would have liked it to be, but otherwise the dish tasted acceptable. (3) My friend ordered the Roasted pork in Marsala wine sauce - the pork was tender and the wine sauce was agreeable. We didn't order any dessert as we were full by then.

Overall, the food was all right; the lunch set didn't offer fantastic value as compared with other restaurants on Stanley Street, but at least the decor of Orto was bright and airy.  

Tucked away on Arbuthnot Road from the hustle and bustle of LKF, Wild Grass is a little gem of a restaurant that serves French cuisine prepared with natural, sustainable and organic ingredients and using old-school slow cooking methods. At the top of a narrow staircase reveals a spacious dining room which resembles a country cottage in France; the decor is laid-back and homely, and all the furniture is made with recycled wood.

Wild Grass promotes a "nose to tail" concept, which means that all parts of an animal will be used; this concept is translated into lovely culinary items on the menu, such as the restaurant's signature oxtail dumplings and stewed kidneys. To the delight of many meat lovers, OBE beef - coming from wild, organic cattle that roam freely on grass in open pastures in the Australian Outback - is served here. The staff at this restaurant were friendly and sincere, making diners feel right at home at this cosy eatery. Given the fine ingredients used at this restaurant, a bill of around $400 per head for dinner is not extortionate at all.

Wild Grass是一家推廣環保及有機食材的法國餐廳，菜式用的都是有機蔬菜及可持續的魚及肉類，亦會運用到動物的所有部份，包括內臟等等，目的是想減少浪費。餐廳室內的氣氛很輕鬆寫意，令人彷如置身在法國鄉村的小屋。Wild Grass的各樣法國菜味道不錯，但有部分簡單的菜式欠缺層次感，還有待改善。晚飯價錢大約每位$400。My meal started with a glass of Citrus Blossom ($95), one of Wild Grass' signature cocktails, made with pomelo, orange, lemon, lime, Limoncello and vodka. The tartness of the drink helped lift the summer heat, and the gentle sweetness was balanced by a kick of alcohol.Chiming with the restaurant's eco-friendly theme, our bread was aesthetically served on a wooden block with some spinach and garlic butter on the side.(1) Our four appetisers were neatly divided up into small portions for us. The Carpaccio of Amberjack Marinated with Passion Fruit and Green Onions ($138) boasted light and summery flavours, but some olive oil could have helped give the fish a smoother texture. The Home Smoked Scottish Salmon with Grapefruit and Mustard Cress ($128) was satisfyingly tasty, and was made even more interesting by the addition of some wild salmon roe which popped in the mouth. The Leek and Potato Soup with Crème Fraîche and Wild Salmon Roe ($108), cold and creamy, was accomplished. Lastly, the Baked Goat's Cheese Feuilleté with Pearl Onion, Beetroot Jelly, Rocket and Walnuts ($118) offered a medley of bright, vibrant tastes, with the goat's cheese melting adoringly in the mouth.(2) A tray of Grilled Sea Bream with Fennel, Olives and Potato ($298) looked deceptively simple, yet amazed us with its explosive freshness. The fish flaked perfectly and a herbal taste lingered on the palate. The potatoes and tomatoes were comfortingly delicious.(3) The 5-hours Stewed Organic Beef Shin with Garden Vegetables ($298) was buttery soft and tender, and was nicely complemented by an agreeable sauce. However, the dish, while hearty, lacked layering in its flavours.(4) The Organic Ox Tongue with Capers and Green Olives ($288) tasted delightful, with a thick, flavourful sauce enhancing the dish's mellow, soothing flavours.(5) Desserts followed, and the Red Berry Summer Pudding with Fromage Blanc ($85) was well-balanced, with the bright, citrus taste of fresh berries contrasting with the creaminess of the fromage blanc.(6) My favourite, however, had to be the Banana Trifle ($85) - velvety and naturally sweetened by the bananas, each spoonful was utterly terrific.Even though some dishes needed a bit more flair, the Provencal cuisine at Wild Grass was overall hearty and delicious; the restaurant's robust portions and relaxing atmosphere also help make it an ideal venue for a gathering with family and friends. I am very convinced by the nature-friendly philosophy that this restaurant embodies, and I do hope that more organic, sustainable-food restaurants like Wild Grass will spring up in our concrete jungle.

我最近在灣仔發現了一家叫摩廚麵館的特色小店。餐廳的招牌菜是撈麵，用的是自創的麵條，混合了北方擔擔麵及廣東雲吞蛋麵的元素，所以有前者的彈牙口感，又帶有後者的濃郁蛋味。此外，其他小菜也很有特色，例如乾燒日本吉品鮑，慢煮三文魚等等。有幾道菜味道偏淡，但整體而言食物水準不錯。我個人認為六道菜，只需每位$238-$268的Tasting Menu，最值得一試。

With many upscale restaurants' obsession with molecular cuisine, nowadays one almost instinctively equates "molecular" with "stratospheric prices", so I got curious when I heard about a noodle bar that serves molecular dishes without charging prices that would make me need to remortgage my house.
Opened by owner-chef Maureen Loh, a fiercely independent and creative woman, Maureen is a small establishment that is situated behind the Blue House in Wanchai. The eatery can accommodate around 20 diners, and at the centre of the dining room is a long bar table overlooking a tiny open kitchen. The menu includes Chinese-style noodles, slow simmered broth, slow-cooked meats as well as molecular dishes that Ms Loh has been experimenting with. Worth a special mention are Maureen's signature lo meins, a crossover between thick, Sichuanese dan dan noodles and thin, Guangzhou-style egg noodles, which have a springy, al dente texture like the former, yet a beautiful, eggy taste like the latter; all noodles are served with a bowl of homemade broth.

You could come here just for a bowl of noodles, but the 6-course Tasting Menus at $238-$268 per person (min 2 persons) is definitely worth a try if you have time. In terms of hospitality, while I wouldn't peg the service as seamless, the staff were generally helpful and Ms Loh was very happy to accommodate any special requests.(1) A plate of Tomatoes and Spanish Ham made its way to our table - the Spanish Ham was firm and flavour-packed, and the cherry tomatoes, marinated in olive oil, balsamic vinegar, garlic and shallots, were brimming with exotic flavours.(2) The Perfect Egg, a signature dish of the restaurant, comprised of a fantastically runny and velvety egg, cooked at 63°C and served with mushroom fluid gel and Chinese ham. While the egg was exquisite, the mushroom fluid gel was unfortunately a tad bland.(3) The Charred Garden Vegetables were simple but brilliant - the choy sum, lightly torched, was delicate and fresh, and an enticing chargrill taste lingered on the palate.(4) The Abalone with Truffle Infusion was extravagantly delicious, with the natural taste of abalone going surprising well with truffle's unique flavour.
(5) The Grilled Japanese Abalone was well executed; the tender chicken infused with lemon olive oil, if not special, was at least pleasant.(6) The Grilled Hoisin Pork was soft and tender, and the hoisin and bean sauce marinade gave the meat an alluring sweetness.(7) The Beef Short Ribs, cooked for 48 hours with Char Siu sauce, were tender and succulent.(8) The Noodles Lo Mein, the crowning glory of the restaurant, were innovative and scrumptious. The al dente dan dan-slash-wonton noodles were a bundle of delight, and the other ingredients added a range of vibrant flavours. A blob of (molecular!) sesame oil mousse sat atop the mound, giving rich and enticing flavours to the dish.The Chinese Broth, simmered for six to eight hours, had a fine layering of natural tastes; however, a pinch of salt was much needed to draw out the ingredients' flavours.

(9) Even though the taste of plums in the Braised duck leg in Plum Sauce ($68) was hardly detectable, this dish was overall accomplished and the flavours were well-judged.(10) The Salmon Sous Vide Canto Style ($72) was tender and smooth, and the thin slices of ginger gave it extra flair.(11) The Char Grilled Lamb Chops with Red Wine Sauce ($84) was nicely punchy. I wished it was served to us sooner though, before the lamb started cooling off!(12) Our dessert was a Chocolate mousse with ground peanuts; while the chocolate mousse was tasty with an appealingly strong cocoa taste, the portion of ground peanuts was way too little to help break up the mousse's creamy texture - around a spoonful would have been needed!The cuisine at Maureen was delicious in a playful, inspiring way, but a few dishes begged for more salt and more precision. It seemed that at times the playfulness of the food has trumped its taste; however, dining at Maureen was overall a fun-filled experience, replete with culinary creations that were designed to tease and excite the tastebuds. Our bill only came to around $300 per head - with all the abalones, slow-cooked meats and molecular concoctions that we got to try, it was not a bad deal at all!

澳門喜來登酒店雖然在2012年9月才開業，但已聽到不少朋友的好評，尤其是酒店的「體驗夢工場」(包括DreamWorks動畫明星巡遊, 主題人物佈置及主題家庭套房,等等)更受歡迎。班妮 (Bene) 是酒店的意大利餐廳，食物份量大而且價錢不貴，很適合一家人來吃飯。酒店請了米芝蓮大廚 Alfredo Russo在7月28日至8月3日來炮製一系列充滿意式風情的精緻美食，而且特別設有「意大利名廚阿弗雷多.羅素套餐」，每位 MOP 1,280。我對這次每道菜式都很滿意，亦很欣賞葡萄酒專家為我們挑選的美酒，有機會我必定再來班妮試試其他意大利菜式。

With the opening of many new hotels in Macau in these few years, the dining scene of Macau has been blessed with the addition of a range of fine, sophisticated restaurants that are located in these glitzy hotels. Sheraton Macao Hotel, opened in September 2012, is run by Starwood Hotels and Resorts which operates other internationally well-known brands, including Le Meridien, Westin and W Hotels.
Bene, an Italian restaurant on the ground floor of Sheraton Macao, is a spacious and lively restaurant that serves traditional Italian familial (or, they prefer calling it “mama” style) dishes that are meant to be shared by the family. The decor of the restaurant is spacious and elegant, complete with marble countertops, large floor to ceiling windows and a relaxing alfresco dining area. Despite its sumptuous set up, however, the restaurant is actually a "trattoria" (meaning an eatery serving simple dishes) - the staff are cheerful and attentive, the prices are budget-friendly and the generous portions are great for sharing.
I attended a media lunch to try out some dishes prepared by Chef Alfredo Russo, a brilliant chef from Italy who will be serving various innovative tasting menus at Bene from 28 July 2013 - 3 August 2013, at MOP 1,280 per person. Chef Alfredo Russo has worked at a range of Michelin-starred restaurants in Italy, and is a friendly and likable character who is particularly passionate about Italian family recipes.We started our meal with one of Chef Alfredo's most ingenious creations, an Oyster Ice Cream, at the bar area of the restaurant. Small scoops of ice creams were placed in oyster shells and eaten with a small spoon. The ice cream had the same colour as oysters, and tasted almost exactly identical too - except for the different temperature and texture. We admired the sea-fresh taste of this appetiser, which was enhanced by a drizzle of lemon juice and truffle oil.Our "oysters" were, of course, paired with a glass of Prosecco!Moving away from the bar area, we were then brought to our dining table and were swiftly served with a bread basket.(1) Our first course on the menu was a pink salmon marinated with fresh celery leaves and celery root cream and laurel. Slow-cooked salmon has become a fascination of many restaurants; I have tried many different renditions of it, and this salmon was one of the most tender ones I have had. I also liked the lightness of the celery root cream, giving mild but excellent flavours which went very well with the salmon.The salmon was paired with a glass of 2009 Vermentino di Toscana from the Casanova della Spinetta estate in Tuscany, Italy.(2) The tortellini filled with white meats scented with lemon was my favourite dish at the meal. The wrapping was delicately thin and smooth, which matched the light flavours of the filling made with chicken meat and fish. A suitable amount of grated Parmesan added an enticing richness without overpowering the tortellini's flavours, and the refreshing scent of lemon lifted the dish and brought all the elements together.(3) Next was the polenta with chanterelles, porcini mushrooms ragout and parmesan cheese fondue. The relative blandness of the polenta was complementary with the chanterelles and porcini mushrooms, giving room for their natural flavours to shine.(4) The grilled seabass with onion in the ash showed off the kitchen's skills in preparing fishes. Although the skin could have been crispier, the meat was cooked to perfection and flaked alluringly. The minimal seasoning of the dish was spot-on.The seabass was paired with a glass of 2010 Lamuri d'almerita from Sicily.(5) Clearly on form, Chef Alfredo kept up with the high standards and presented us with the roasted lamb shoulder with pink pepper and potato cream. The lamb was succulent and flavourful, but it was the potato cream that stole my heart - it was beaten until extra velvety, and unlike French mashed potatoes which are buttery and creamy, this one was smooth in an airy way - like gelato! The lamb was paired with a glass of 2011 Nebbiolo della Langhe from the Elio Grasso winery, doc piedmont, which had a good level of tannin to match the lamb's robust flavours.(6) The dessert was a gianduia parfait with hazelnut mousse and crunchy hazelnuts. Gianduia is a type of chocolate mixed with hazelnut paste in it. Some hazelnuts broke up the meltingly creamy textures of the gianduia parfait and hazelnut mousse, and the dessert was a combination of sublime flavours.I rounded up the meal with a cup of latte, a rather obligatory drink for me everyday. The coffee's aroma could have been stronger and the milk frothier, but it was good enough for me for an afternoon boost.

Catalunya可算是2013年香港最受關注的新餐廳。Catalunya是行政總廚Alain Devahive Tolosa開的第二家分店,在新加坡已有一家Catalunya Singapore。Alain是曾經是全世界最頂級的餐廳 elBulli主廚Ferran Adrià的徒弟，與Ferran Adrià一起工作已10年。Catalunya在摩理臣山的地點較靜，但室內面積多逹8千平方尺，令人彷如置身西班牙一樣。食物方面，多款tapas, 例如Spherical Olives及Jamon Iberico Croquette等等都很有水準，但主菜卻有點令人失望。雖然價錢要每位$600至$1,000，但餐廳名氣大，所以每晩都是坐無虛席的。

Catalunya was justifiably the most anticipated new restaurant in Hong Kong in 2013, and this is not at all surprising, given its impressive pedigree - it is helmed by Executive Chef, Alain Devahive Tolosa, who has worked alongside Ferran Adrià of elBulli (once the world's best restaurant) for more than a decade, and his team of 20 chefs who come from many of Spain's top Michelin three-starred restaurants.

Catalunya is the sister restaurant of Catalunya Singapore. Located in an inconspicuous part of Morrison Hill, the restaurant is a huge 8,000 square foot space behind an intentionally low-key entrance, with a VIP room which can be accessed from a separate back entrance. I felt instantly transported to Spain as I stepped foot into this restaurant - dimly lit and in red-and-black tones, the venue is highly reminiscent of traditional restaurants in Catalonia, Spain.

The restaurant has proven to be immensely popular with the fine dining crowd in Hong Kong - even with dinner costing on average $600-$1,000 per head, the restaurant has been heaving every night since its opening. However, my verdict is that the restaurant didn't completely live up to the high expectations of it - for such an upscale restaurant, the staff was unexpectedly unfamiliar with the menu; the service was slow at times (but it could be forgiven as Catalunya is still within its first few months of opening) and while most of the tapas were utterly scrumptious, the main courses on the menu did not shine.

(1) Mixologist Dario Nocentini has created a list of unique, inspiration cocktails on the menu, and I ordered a glass of Stairway to Heaven ($160), a drink made with rum, pineapple purée, vanilla syrup, lime juice, egg white, coriander leaves and celery. The cocktail, presented ceremonially with smoking effects from dry ice was just the right kind of sweet, fruity drink to start our meal with.(2) The Spherical olives ($15 each) are a must-try item at the restaurant. Originated at elBulli, each "olive" was basically olive liquid contained in a thin membrane, which delightfully popped in the mouth.(3) The Cod Fish "Esqueixada" ($110) had a refined, sea-fresh taste and a firm, chewy texture. The Avocado and Lobster roll ($160), consisting of lobster, avocado, vegetables and mayonnaise, was a combination of common flavours which worked fantastically together, creating a fresh-tasting and delicious dish.(4) The Jamon Iberico Croquette (4 pcs, $100) was undoubtedly the star of the night. Made with not mashed potato, but a mixture of velouté and flour, these deep fried croquettes were exquisitely smooth and utterly indulgent.(5) The Lomito Iberico ($130), cured pork sirloin with smoked pepper hint, had an appealing texture; the level saltiness was also spot-on.(6) The White asparagus ($110), made with flown-in asparagus, steamed and topped with tarragon mayonnaise, was light and delicate, with the mellow taste of asparagus perfectly complemented by the creamy textures.(7) The "Escalibada" with foie-gras and smoked eel ($130) was accomplished. The perceptible smokiness of the eel worked brilliantly with the foie gras and the eggplants.(8) The Tortilla de Trampo ($85), also called "Sin Tortilla", was a simple, yet well-balanced, dish. There was some uncooked egg white in the tortilla, which gave it an attractive moisture.(9) The Gambas al Ajillo ($160), red prawns with crispy pork belly and "Ajillo", tasted intensely of scrumptious fresh prawns and were lifted by a kick of garlic. However, the soft and limp texture of the prawns did not do justice to the outstanding flavours of the dish.(10) The Lobster rice with fresh grilled lobster ($480), an extravagant version of a simple paella, comprised of rice plumped up with thick, lobster bisque-like broth.The taste was startlingly fresh and oceanic, but was unfortunately way too heavy on the salt.(11) If you have been reading other reviews of Catalunya, you would recognise the look of the Traditional Suckling Pig "Segovian Style" ($825 for 3-4 Pax), a signature dish of a sucking pig roasted in the traditional Segovian style. In line with tradition, the waiter cut the pig with a porcelain plate, instead of a knife. Putting the debate on whether this pig looked too much like a road kill aside, I have heard mixed reviews of its taste - while some praised it for its tender textures and succulence, I found the suckling pig a bit bland in taste and lacking in meaty flavours. There was a strong scent of rosemary as the dish was served, but it was not detectable taste-wise.(12) Almond ($90) was apparently one of the most popular amongst the six desserts on the menu. A warm and smooth almond sponge cake was accompanied by a refreshing yuzu sorbet. While the light, mellow flavours of the dessert worked harmoniously, there was certainly no wow-factor. The "Torrija" ($70) came with a soft, warm, flan-like bread and a scoop of smoked milk ice cream, and was my personal favourite. The smoked milk ice cream was peculiarly tasty, with the smokiness accentuating the creaminess of the ice cream - provocative, yet delectable. The Chocolate ($95), served with three sticky scoops of differently flavoured ice cream or sorbet, tasted playful and interesting but I wouldn't peg it as scrumptious.Catalunya, with its impressively large space and backed by a team of culinary experts, is guaranteed to be one of the most popular restaurants in Hong Kong and a must-try restaurant for Spanish food-lovers. However, do adjust your expectations of the cuisine - besides the absolutely brilliant tapas, there isn't much else to write home about.

Stone Nullah Tavern 是在灣仔"藍屋"對面的新派美式餐廳，用創新的煮法以及新鮮的本地材料來烹調傳統美國菜式。整體而言，食物味道偏濃(不喝酒的話更明顯)，但挺惹味，看得出合夥人和行政總廚Vinny Lauria花了很多心思來設計各樣新穎的菜式。食物份量不算大，但每道菜的價錢不貴，晚飯每人才不過$300至$400左右。

Run by IHM (proprietors of Linguini Fini and Posto Pubblico), Stone Nullah Tavern is the new baby of partner and Executive Chef, Vinny Lauria. Located opposite the Grade 1 Historical Building, Blue House, on Stone Nullah Lane in Wanchai, Stone Nullah Tavern is a hip and upbeat space, with wooden panelling and framed old maps completing its vintage set-up. Stone Nullah Tavern serves “New American fare”, which means American classic dishes re-imagined and re-created using the freshest local ingredients available.

The restaurant has an airy bar area which serves a selection of boutique whiskies, rums and bourbons, as well as American craft beers. The dishes on Stone Nullah Tavern's food menu have rather unintelligible names, but the hard-working and friendly staff were very happy to brief us on the dishes and give personal recommendations.

(1) We started off with the Foie Burger with caramelized onion marmalade ($170). A soft, sweet and fluffy Hong Kong-style bun was a fantastic partner for the foie gras and the juicy beef patty.(2) Next, we tried the Crispy Pig's Ear with chili citronette ($50). The shredded pigs' ear was extra crispy, and was even more moreish when dipped in the sweet and spicy chili citronette.(3) Lazyman's Elote with corn off the cob, chili, sharp cheddar cilantro, butter aioli ($110) was addictive - the crunch of the corn and the creaminess of the butter aioli formed a beautiful textural contrast, while the chili and cheddar cilantro gave it a fiery spicy and sour taste.(4) The Tater Tots with lardo aioli and sriracha ketchup ($80), i.e. hash browns, paired well with our alcohol, but on their own, they were a tad too salty and overly crunchy.(5) I have eaten lots of brilliant Mac 'n' Cheeses lately, and this Mac & Cheese with egg yolk and sharp cheddar ($100) was definitely one of unmissable ones! The incredibly creamy, cheesy sauce was made even more indulgent by the addition of a glossy egg yolk. The flavouring was strong and the taste of cheddar lingered nicely in the mouth.(6) The Grilled Shrimp with bottarga, confit, tomato, aioli negro ($145) was elegantly presented and the sweet, tangy aioli negro gave it an extra edge. However, the shrimps were a bit small and I wished their texture was more firm.(7) The Chicken Wings with chili, honey, garlic, ranch ($100) were very satisfying, and the interplay between the sweetness and the spiciness worked magnificently.(8) The Corned Beef Tongue with fermented cabbage, whole grain mustard, rye ($145) had a lovely, refined taste and a commendable texture.(9) The "Meat & Potatoes" with tenderloin ragu, spaghetti potatoes ($130), a fun and creative dish, was cooked with marvellously tender beef and a flavour-packed sauce. The crispy spaghetti potatoes gave a gorgeous crunch.(10) The BBQ'd Bacon with zucchini, charred onion, green chili, garlic, dill & sour cream ($160) was wonderfully grilled, with the very fatty but scrumptious glazed pork melting instantly in the mouth. The layering of the sweetness and the saltiness gave the meat more depth.(11) Stone Nullah Tavern's desserts all sounded absolutely alluring, and we really struggled in deciding which ones to order. The Fat Kid Cake ($75), presented like a piece of birthday cake, consisted of four layers of all-time favourites - red velvet cake, cheesecake, crème brûlée and dark chocolate mousse. Digging into this adorable dessert did make us feel like fat kids fighting over a piece of cake! After the initial excitement was over, however, we found the cake to be a bit unwieldy, with too little crunch to help break up the velvety textures.(12) Last but not least, the Ovaltine Ice Cream with brûléed banana, chocolate cremoso, peanut butter fudge, cereal crunch ($65) was beyond reproach. Each element - Ovaltine ice cream, the brûléed banana, the peanut butter fudge - was delightful on its own, and when eaten together, tasted utterly sublime.The innovative and thoughtful "new American fare" at Stone Nullah Tavern seemed very promising. Some of the dishes were a bit small, but after trying a dozen dishes on the menu, the total damage was only around $400 per head including alcohol. The fact that 10% service charge was not automatically added to the bill meant that the waiters worked hard to earn their tips. Even though the dishes were in general a bit too salty, if you are not afraid of bold flavours, this restaurant can serve up a range of gastronomic delights to tantalise your taste buds!

Amuse Bouche是一家由以前Petrus主廚開的高級法國餐廳。清雅的室內裝修很有情調，落地玻璃窗外是迷人的夜景。食物方面，有幾道菜做得非常出色，例如有機黑松露汁沙律，西班牙42個月特級純種黑毛豬火腿，和香焗波士頓龍蝦等，但有些卻較令人失望。晚餐價錢由四道菜$690起，視付你吃多少道菜而定。

Opened in 2009 by the chef and sommelier who left Petrus, Amuse Bouche is a sleek, modernistic French restaurant located in Wanchai. With floor-to-ceiling windows overlooking the breathtaking city view and a main dining area on a raised platform which can be closed off to form a private dining room, the decor of the restaurant is opulent without being stuffy. This small restaurant can only accommodate up to around 60 diners, but with the help of the chef's sommelier background, it boasts an utterly extensive wine list. If you are not a fan of the sometimes baffling "contemporary" or "fusion" cuisine, this restaurant is for you, as the French cuisine here stays true to traditional recipes, except with the incorporation of some Asian or local ingredients.The prices at Amuse Bouche are almost comparable with the prices at hotel restaurants, with a four-course menu at $690, a five-course menu at $840 and an eight-course menu at $1,080. As my friends and I could not handle a big meal that day, we ordered from the à la carte menu and we each paid around $800 (including service charge), sharing the dessert and a bottle of wine. The service at the restaurant failed to justify the price tag - the staff, while courteous enough, could have been more attentive and polished.
 
A bread basket was brought to our table only after some nudging, but it was worth the wait, as the bread was fine and soft and the poppy seed breadsticks were particularly delightful.(1) The restaurant's namesake, an amuse bouche of melon, Japanese octopus and yoghurt sauce, wielded a combination of light, refreshing flavours and was a nice prelude to our dinner.(2) The 48 months aged Jamon Iberico de Bellota from La Prudencia ($490), even though expensive, was a real treat, and each morsel of the top-shelf ham was exquisite.(3) The Mesclun salad with home-made black truffle vinaigrette ($190) tasted terrific, with the delicate and crisp salad perfectly lifted by the extravagant taste of the black truffle vinaigrette.(4) The arrival of the Tuscan artisanal pasta with black truffle and chicken gravy ($260) divided our table into two camps: the cheese lovers, and the cheese haters. The al dente pasta was brilliantly souped in an intense, pungent cheese sauce, and it was the most scrumptious appetiser to me ever. I believe it is not difficult to guess to which camp I belong!(5) Moving on to main courses, the Duck confit served with sautéed potatoes and herb salad, with duck jus ($350) was spot-on. The strands of duck meat underneath the crispy skin were tender and packed with flavours, and the sautéed potatoes were soft and fluffy.(6) The Baked Boston lobster with seasonal vegetables and crustacean broth ($460) was startlingly fresh and bursting with flavours. The delicious broth tasted of the ocean, and the lobster and the shell pasta were impeccably cooked.(7) The Pan-fried Chilian Sea Bass with sea urchin, broccolini and pesto risotto ($430) was visually pleasing, but was rather confusing taste-wise. While the sea bass was gorgeously grilled on the surface, the addition of sea urchin on top of the fish left us confused. The pesto risotto was creamy and delectable, but the serving was so small that we had trouble picking it up with a spoon and it also turned cold very quickly.(8) The meats in the Roasted Iberico pork loin and slow cooked Hokkaido pork belly with baby spinach and black truffle ($450) were fabulously cooked, but we would not vouch for the use of black truffle in this dish as it seemed to have distracted, rather than added, to the pork's vibrant flavours.(9) The Roasted Aveyron lamb rack crusted with walnut and truffled saddle, eggplant caviar, cepes mushrooms, artichoke and a natural jus ($580) was an accomplished dish - the lamb was excellently tender and the dish was overall satisfying.(10) For desserts, we ordered the Baked Alaska with dark chocolate coulis ($120) to share, but it turned out to be mildly disappointing - the mango's intense sweetness overwhelmed the dessert's delicate taste, the sponge cake at the bottom was a tad dry and the egg white could have been more voluminous for a better visual effect.Mirror Restaurant, run by owner-chef Jeremy Biasal, and Amuse Bouche are two of the classiest and most sophisticated French restaurants in Wanchai. The service at Amuse Bouche was unassuring and the cuisine reeked of inconsistency; however, there were some truly outstanding dishes at our meal, and the restaurant has a prime location as well as an impressively elegant decor. If the kitchen could do some fine-tuning, we would gladly become regular customers of this smart and stylish restaurant.

年初我第一次到Socialito吃飯，覺得各款墨西哥菜式味道很不錯，最近餐廳推出全新的夏日菜單，所以我再次來訪試試。夏日菜式的味道較清新易入口，有多款冰凍醒胃的沙律或前菜選擇。各款拉丁美洲風格的菜式味道都帶有點甜，酸和辣，配搭很消暑。另外, 香港今年終於放寬了對美國帶骨牛肉的十年限制, 准許三十個月以下的美國帶骨牛肉入口, Socialito現在也開始供應美國帶骨牛肉。這次對Socialito全部的菜式都很滿意，有時間的話我會再來吃飯!

When I first visited Socialito at the beginning of the year, I was immediately impressed by the restaurant's understated, stylish surroundings as well as the creative and satisfying Mexican cuisine. The recent introduction of a new summer menu has brought me back to this restaurant, and I was once again wowed by all the bold, delicious flavours of the dishes!
The kitchen used a range of light, summery ingredients to create the dishes on the new menu, which make them more palatable under Hong Kong's unbearable summer heat.

Expanding from the Mexican region, the preparation of the new dishes draw in techniques and ingredients from other Latin American countries. The portions for the summer dishes are slightly smaller than the winter ones, and there are more light and raw dishes, such as salads and ceviches - they are brilliant to go with a glass of wine or cocktail!

(1) Our feast began with Scallop Tiradito (with Passionfruit Broth, Corn Salsa, Crispy Serrano Ham, Mint), which was a light, delicate dish that was lifted by a fruity, sweet sauce. The smoothness of the scallops was nicely broken up by the crunchy serrano ham.(2) The Cuban Mojo Ceviche (Hamachi with Garlic Chimichurri, Spiced Plantains, Frisee) was delightful, with the startlingly fresh taste of the hamachi accentuated by the clean-tasting garlic chimichurri.(3) The Panamanian Tuna Tostaditas (with Coconut Sauce, Avocado Puree, Grilled Orange Fennel Salsa) were deliciously comforting, and the contrast between the velvety chopped tuna and the thin, crispy tostaditas was terrific.(4) I loved the smoothness and creaminess of the avocados in this Creamy Avocado Salad (with Picked Tomatillo, Green Onions, Buttermilk Dressing, Toasted Almonds). The tartness of the buttermilk dressing and the herbal taste of the cilantro added vibrance to this salad. We also tried the Argentine Salad (with Caramel Infused Dressing, Bacon, Chipotle, Goat Cheese, Chimichurri Crisp), served with a piece of Chimichurri Crisp which was thin and fantastically crunchy. The goat cheese was enticingly rich, and the caramel-infused dressing, which was sweet and slightly hot, gave this salad a marvellous kick!(5) The Brazilian Spiced Pork Loin (with Garlic Sauce, Braised Pork Empanada, Micro Salad) was gorgeously grilled and beautifully tender, and the meaty taste of the pork was magnificent.(6) The Roasted Monkfish (with Caribbean Coconut Sauce, Crispy Polenta, Spinach, Red Peanut Crunch) was gorgeously crispy on the surface, and the seasoning was spot-on. The crispy polenta confused us for a while as we wondered why it was in a brown colour, but the staff later explained that the colour came from the spices which they cooked the polenta with.(7) The scallops in the Sea Scallop Fideos (with Spanish Pasta, Poblano Cream, Mussels, Corn, Cilantro) were tenderly cooked and had a melting texture, but the Spanish pasta, which was deep fried instead of boiled, was rather dry and grainy texture; I wished that normal, smooth pasta was used instead, which would have matched the buttery texture of the scallop.(8) Due to the outbreak of Mad Cow Disease in the USA years ago, Hong Kong imposed a 10-year ban on US bone-in steaks, and the ban was only lifted earlier this year! Many steakhouses have jumped on the US bone-in beef bandwagon, and Socialito is no exception. The USDA Prime Bone-In Ribeye (18oz) with Kumquat Mojo was lip-smackingly good, and the taste of beef, layered between fat, was sublime. The Kumquat mojo was a light, citrus dressing which worked incredibly well in cutting through the fattiness of the beef.(9) I have a weakness for most forms of carbohydrates, and the Bravas Potatoes (with Chili Tomato Aioli, Spring Onion & Cilantro), which were crispy on the surface and powdery in the middle, completely won me over. The sweet potatoes were cut into little chunks, and the entire portion was gone in minutes! The Baby Corn Esquites (Grilled Baby Corn with Aioli, Queso Anejo, Lime, Cilantro) had a lovely crunch, and the aioli matched with the corn perfectly. The Sea Beans with Cauliflower (with Slow Cooked Garlic Sauce) were also tasty, and a strong taste of garlic gave this dish some flair.(10) Even though we already had enough food to feed a family for a week, our appetite knew no bounds and we decided to order the Dry Aged Strip Loin with Truffled Chimichurri. The strip loin was more fatty than the rib-eye we just had, but it was just as delicious. Even though the steak would have sufficed on its own, the Truffled Chimichurri tasted terrific and was a welcomed addition.(11) When I thought that the meal could not get any better, it did when we finally got around to eating desserts. The Fig Crepas, fresh figs served with crispy, eggy crêpes, were simply sublime. Figs are very commonly eaten in Mexico and in Latin America, and this light, delicate fruit worked wonders with crêpes, a caramel sauce and some almond crumble. Some house-made Cajeta ice cream, which tasted a bit like salted caramel or dulce de leche ice cream, was served on the side, and it was so ridiculously tasty, sweet and sticky that we were almost fighting over it!(12) After we finished our meal, we ordered some cocktails. This Walking Dead was a drink with absinthe in it. In order to mask the taste of absinthe, the drink was made very sweet, but the taste was still perceptible. It was definitely not the most delicious drink I have had, but it would surely be very effective in getting you or your friends intoxicated! I also had a drink called "Aphrodisiac", which was (despite its crude name) an elegant drink with a remarkable taste of aged tequila.Socialito really appealed to me the first time I visited, and my second visit turned out to be just as good as my first, if not even better! The menu was innovative and playful, and the Latin America-inspired dishes were full of complex, exotic, fabulous flavours - the meal was a job well done.

Torimen 是一家在中環伊利近街的日式餐廳，午餐供應日式拉麵，而晚餐供應串燒及小碗的拉麵。由於位於蘇豪，而且室內裝修簡潔及現代化，餐廳很受年輕人歡迎。 Torimen的各款串燒都做得很出色，其中以連殼吃的燒北海道鵪鶉蛋最為特別，現在全香港只在這裡可以吃得到。拉麵的湯底用了鮮甜的甜蝦慢火煮8小時而成，味道濃郁，絕對比得上平常慣吃的豬骨湯底。吃得很飽，每位價錢才大約$300。

Opened in 2012, Torimen is an eatery located right next to Enomod on Elgin Street in Soho, which serves ramen for lunch and yakitori and half-portion ramen for dinner. With a monochrome tone, walls adorned by anime murals and large communal tables, Torimen is an effortlessly cool space that attracts a young and trendy crowd. The eager and friendly staff and a delicious selection of cocktails make this restaurant a marvellous place for dinner gatherings.

(1) The bartender, a young and energetic lad, offered to let us try his latest concoction using yuzu honey, ginger and vodka, and it was a showstopper - the yuzu honey was sweet and fruity, and the ginger gave it an amazing kick. There wasn't a name for this cocktail yet, but do ask for it if you would like to try it!(2) The Japanese figs with blue cheese salad ($80) was a colourful and summery dish, which was nicely enhanced by the richness of the pungent blue cheese.(3) The Duck breast with red wine infusion ($62), served chilled, was a refreshing starter, with the duck breast benefiting from a beautiful smokiness.(4) Next up was the Grilled oyster with nori risotto ($45). Underneath a delicious piece of oyster revealed a spoonful of risotto plumped up with juices from the oyster; it was marvellous.(5) Torimen prides itself on its premium yakitori, which are cooked at the optimal temperature of 400°C to offer the most intense char-grill taste and use only the freshest ingredients with no marination at all. Being the yakitori lover I am, I of course seized the opportunity to try as many of them as I could.

The Ox tongue ($48) was appealing juicy and chewy, and the Chicken gem (i.e. thigh) ($36, limited availability) had an exquisite bounciness.The Spanish Iberico pork rack ($98) was full of enticing, meaty flavours, and the Japanese mini sweet potato ($24), brimming with natural sweetness, was simple yet satisfying.More innovative were the Home-made minced chicken stick stuffed with cheese ($38), with cheese seductively oozing out as you cut it open, and also the Squid with yuzu wasabi ($28), which was lifted by a fiery wasabi kick.The Rice patties with seaweed and dried fish ($28) had a pleasant crunchiness, but had slightly too little fish in it; the Cherry Tomato wrapped with bacon ($26), on the other hand, was hearty and tasty with a thick layer of cheese.Last but not least, the Crispy quail egg ($28) is a dish that can currently only be found at Torimen in Hong Kong. The quail eggs were freshly flown in from Hokkaido, and the egg shell had been slightly softened, yielding an interesting crunchy texture as you bit into it. While, taste-wise, I cannot say that I preferred this to quail eggs without shells, it definitely offered a bit of fun to our meal!(6) Moving on, we dug into the Torimen Ebi Ramen ($58), a lovely ramen meticulously cooked with a PH 8.6 water and simmered under low heat for 8 hours. Medium-sized ebi were used for their perceptible sweetness, and the ebi head, shell and oil were the soul of the broth, giving it an irresistibly strong flavour with absolutely no MSG in it at all.(7) Even though normally only available at lunch, we were very fortunate to be able to try the Seafood Tsukumen ($90). Magnificently springy ramen was dipped in a thick, salty broth, and it was a bundle of comforting, wholesome goodness.(8) We finished our meal with an Apple Crunch ($78), a light and citrus dessert made with thin sheets of pastry, diced green apples and custard. Normally, I would have preferred thicker sheets of pastry for more bite, but given that I was already bursting at the seams, this light rendition worked well for me.Torimen is a hip, upbeat restaurant with brilliant Japanese food served at reasonable prices. I would definitely like to come back for their delightful yakitori and fabulous cocktails!

可能是香港人愛吃日本菜的關係吧，有水準的日本餐廳香港都有不少，可是說到頂級的日本料理，香港還是跟日本有一段距離。Sushi Sase是一家專門供應懷石料理的餐廳，是我不少住過日本的朋友認為在香港數一數二最高質素日本餐廳。我和朋友到Sushi Sase叫了一個Deluxe Sushi Set ($480)，有十二件即製的壽司，聽來有點貴，但每一件壽司都超美味，價錢是值得的。Chef Sase以前是札幌 Sushi Zen的主廚，但他不是每天都在餐廳，訂位的時候記得要問清楚，訂 Chef Sase's Table!

While many decent mid-priced Japanese restaurants can be found in Hong Kong, our Japanese fine-dining scene still lags far behind that of Tokyo. There are only a handful of upmarket Japanese restaurants that are truly comparable to those in Japan, and Sushi Sase is widely regarded to be one of them.
Sushi Sase is a smart, understated Japanese restaurant on Hollywood Road that specialises in kaiseki cuisine. Named after Chef Sase, a courteous, knowledgeable chef who was the former head chef at Sapporo’s Sushi Zen, the restaurant has a simplistic and neat interior, decorated with light wood and bamboo surfaces, which resembles sushi restaurants in Japan; a large open kitchen gives the small restaurant a more spacious feeling.
As Chef Sase is not at the restaurant everyday, it is worth asking for Chef Sase's Table when you make the booking. While the other chefs at the restaurant are accomplished, I would prefer having food personally prepared by Chef Sase himself if I am paying the same price for it anyway. The lunch sets at a lot of Japanese restaurants in Hong Kong are very reasonably priced in comparison with the dinner menu - the reason is that the Japanese raw fish wholesalers in Hong Kong only deliver the fish to Japanese restaurants in the afternoon, which means that the fish that you eat during lunch is almost always delivered the day before. Sushi Sase, however, source their sashimi directly from Japan, therefore the fish is impeccably fresh even at lunch time. This is also the reason why they are able to serve a Chef Omakase Course ($1,450) and a Mini Kaiseki Course ($600) at lunch, whereas the majority of the other Japanese restaurants only serve Kaiseki at dinner.
I went there for lunch with my friends, and we each ordered a Deluxe Sushi Set ($480), which comprised of 12 pieces of sushi freshly made right in front of us. Even though the prices seem hefty, the top-notch food was worth every single penny!(1) The steamed egg custard was butter-smooth, perfectly flavoured and overall flawless.(2) Lightly brushed with some soya sauce, the squid was gorgeously firm and chewy and was exactly what I had wanted.(3) The botan shrimp was one of my favourites at the meal. It was so velvety and ethereal that it instantly melted in the mouth!(4) Red snapper, even if it is the expensive Thornyhead, is not my favourite fish for sushi, but the medium-firm texture of this piece of red snapper and the slightly grilled skin worked nicely.(5) The strands of crab meat tasted startlingly fresh and full of oceanic flavours.(6) The salmon roe tasted delicious and gently popped in the mouth, but there were no surprises.(7) The sea urchin sushi was a morsel of utter goodness, and its decadently rich taste lingered in the mouth. I could eat two dozens of these for lunch!(8) This white fish, gurnard, had an excellent body and taste.(9) The pink fatty tuna (ootoro) sushi was exquisitely marbled, and the red meat tuna sushi was lifted by a refined taste of the soya sauce.(10) The eel was salt-water / sea eel (anago), as opposed to a river eel (unagi), and was beautifully grilled and enticingly delicate. The Japanese egg roll had just the right level of sweetness and was marvellously tender and moist in the middle.(11) The Inaniwa udon was appropriately portioned so that it was big enough to be comforting but not make us too full. The udon was smooth and springy, and was souped in a subtly flavoured broth - it rounded up our meal nicely.Even though Sushi Sase is by no means perfect, especially considering the level of prices that it charges, the restaurant certainly has a level of finesse and precision that distinguishes it from most other high-end Japanese restaurants in Hong Kong. With a sleek setting, attentive service and a touch of its own class, Sushi Sase is one of my top recommended Japanese restaurants in Hong Kong.