Located in Causeway Bay, Dessert Playground offers a wide range of desserts especially those with durians. This restaurant is very eye-catching because of the very greenish decoration  The tables and chairs are green and there are a lot of pictures hung on the wall

We are led to sit in a corner. The staff are well mannered and nice, they recommend to us the famous desserts in this restaurant  There are also desserts that are not made with durians. I ordered a set called "Sir's platter"- Horlicks pudding with wheat germs, chocolate mille crepe with cookies, and red bean sweet roll There are a lot of desserts available in the restaurant Sir's PlatterSir’s platter: Horlicks pudding with wheat germsThe wheat germs are scattered on the Horlicks pudding. The pudding is made into a polygonal shape  The smell of the horlicks blends well with the wheat germs. The portion is just right for a plate with three different desserts on it  The pudding is cool and refreshing  The wheat germs are a bit crunchy while the Horlicks pudding is soft.

Sir’s platter: Chocolate mille crepe with cookies and Red bean sweet rollFor the chocolate mille crepe with cookies, there is a strong chocolate flavor coming through. There are some crunch from the cookies inside the crepes   The crepe is extra soft and tender which is commendable 

For the red bean sweet roll, the red beans are wrapped in a white roll. There is a big color contrast. Aside from the red bean flavor, there is also some coconut flavor from the roll itself  The red beans are very soft while the roll is a bit elastic  Overall the red beans are flavorsome and they go well with the coconut-flavored roll.

Seldom do you find restaurants that serve both Korean and Japanese food, however this one does!  Located in a busy area in Mong Kok, "Korean Japan BBQ" provides quality food from these two countries at a reasonable cost Probably due to the cold weather, there are quite a lot of people eating in this restaurant on a weekday. This is definitely a good place to stay warm The restaurant is decorated in a Korean style with portraits for Korean celebrities hung on the wall. Sadly I could not recognize anyone there  In addition to Korean food, there is a open kitchen with sashimi displayed in a freezer to provide Japanese cuisine to customers as well  There are ventilators everywhere for ventilation to prevent the restaurant from being too smoky. There is also an area with a variety of desserts placed in a fridge to increase my appetite.

I am led to a table with a stove placed in the middle. There are a variety of food to be chosen, ranging from beef to pork to chicken to salad to even sashimi and tempura  As with many other people, I order a platter of sashimi to eat first while waiting for the raw meat to be cooked  Sashimi is fresh and delicious. 

After having sashimi, it is time for the cooked seafood which includes capelins, oysters, octopuses, and scallops  As a seafood lover, this is something that must not be missed! The oysters are placed in their respective containers beautifully This prevents the juices from leaving the oysters, thus increasing the flavor There are garlic and spring onions on top as garnish. The scallop shells are retained to place the scallops on top with a bit of cheese melting as they cook. The octopuses are in bite size while the capelins are served in whole

The garlic and spring onions are aromatic as they start to cook. They blend well with the oyster juices that deliver the flavor from seawater. The portion for each type of seafood is optimal It allows diners to try other seafood available in the restaurant. As they are cooked on a hot surface, the temperature remains high even in a cold day

The skins of capelin become crispy after cooking. The oysters and scallops are soft and juicy. The octopuses are meaty and chewy. The garlic and spring onion blend well with the oysters. The melted cheese goes well with the scallop flavor

After seafood, it's the time for the meat!!The lamb ribs are especially packed full of flavor They are good for people who like to eat lamb. The portion is quite big for 2 persons. We have ordered quite a lot of dishes. The stove does well in heating up the food. They remain warm for quite a bit of time. The beef is soft and tender and it almost melts in my mouth I especially like the beef cubes that are coated with wasabi. It brings some heat to the beef cubes, a new way of enjoying beef

The chicken legs are flavorsome when the fat from the skins have been rendered To save time in cooking the chicken legs and ensure they are fully cooked, there are cuts on the chicken legs. A very clever way done by the restaurant!!!!!

Finally salad is always important to cut through the oiliness from the meat and to refresh my mouthThe cucumber juliennes are dressed in salad dressing with pork floss and salmon roes placed on top  The roes are pungent, with the flavor of salad dressing coming through as well. There are quite a lot of cucumber juliennes. The portion is quite large. The dish is cool and refreshing. The cucumber juliennes and salmon roes are crunchy. The pork floss gives a fluffy texture 

Also, the saltiness of the salmon roes balance well with the freshness from the cucumber juliennes. The pork floss delivers a layer of saltiness too. The combination of pork floss with salmon roes is something that I have not tried before

There are a lot of desserts available after the meal too! It is definitely worth going

Seldom do I visit Kwun Tong industrial area, not to mention trying restaurants located in the industrial buildings. Unique Café & Kitchen, however, has left a very good impression to me on cafes that are located in industrail buidlings
 There are close-up shots of various dishes offered in Unique Café. It allows me to observe what are offered before looking at the menu to see the dishes. Looking at these mouthwatering pictures make me quite anticipated for trying the dishes inside!

The staff are nice and greet me nicely as I walk in the restaurant. There are quite a number of diners for a weekday.The restaurant is decorated quite beautifully, with paintings hanging on the wall. There is even an area at the back which I suppose is for parties to be held The optimal lighting from the big lamps creates a comfortable atmosphere for diners to have the dinner. Diners can observe how the chefs cook through the open kitchen. It is a very nice experience for me as I have never closely looked at how chefs prepare the food from scratch. Overall the restaurant has done a great work in creating the optimal environment for the diners to enjoy themselves in the dinner

Open KitchenMenuDaily Soup and BreadThe tomato soup is packed full of flavor with lots of vegetables. It is definitely not made from canned soup  The bread is freshly baked and is still warm as I eat it  A very nice start for my dinner. 

Appetiser The raw scallops are freshly prepared. They work really well with the sweet cherry tomatoes

Main Course- Stuffed Sagabuta Pork Belly The stuffed pork belly is placed in the middle, surrounded by two piles of apple puree, onion, and orange slices. The onion rings are used as containers to hold the apple cubes and orange slices. Some herbs are placed at the topmost as decoration The fresh fruits deliver a layer of fragrance which complements well with the deep charcoal smell from the pork belly

However the portion can be a bit larger for a main course. Despite the relatively smaller size, it maintains its warm temperature quite well while the fruits side dish are cooler  The skin of the pork belly is crispy while the meat is tender. The stuffed ingredients and the side dish are soft. It gives a good balance of crispiness and softness. A very fresh combination to incorporate pork flavor with the fruits  The charcoal flavor is penetrating through the dish and it matches well with the natural sweetness of the fruits. I especially like the charcoal flavor that filled my dish while I am having the main course  

Dessert- Banana Tarte TatinThe pastry is placed in the middle with caramelized banana sliced lying on top. Some sponge cakes and sour cream foams surround the lemon cake. The banana tarte tatin has a caramel flavor from the caramelized banana  Caramelised banana slices are my favorite!!   The blueberries are fragrant too. It is quite appropriate for a dessert

Some warmness are still retained from the caramelized banana. The sides are cool and refreshing. The pastry is crispy while the caramelized banana slices are soft They match well with the silkiness from the sour cream foams. There is a well balance of flavor in the dessert. While the caramelized banana slices are quite sweet, they are balanced by the mild sourness from the sour cream foams and blueberries. It makes the sweetness less overpowering  The flavor of the banana slices is greatly intensified by the caramelizing process which makes the dessert even tastier

Overall this is a very nice restaurant to dine in and I will definitely visit it again if I have chance

The only impression that I have for LKF before this meal was bars, bars, and bars    However Lily & Bloom, located right at the heart of LKF, offers otherwise. The staff are well-mannered and greeted me nicely upon my arrival As I stepped into the restaurant, I was attracted by the use of grayish tone in the infrastructure and deem light that make the bright candles along the corridor very eye catching. There were quite a bit of diners in the restaurant for a weekday night I was lead to the sofa zone in the restaurant. The restaurant is not particularly large in area but a spacious feeling is felt by the extension to the upper floor. The glass decoration on the upper floor and the inclusion of the large wine glass rack create a roomy environment. I particularly like the large wine glass , it is hanged on the ceiling and it glimmers as the light reflects on the wine glasses. What I like about Lily & Bloom is that candles are everywhere! The candles on the tables, together with the dim light, create a romantic feeling in the restaurant. The restaurant provided a cozy and relaxing environment for me even before the dinner has begun. Buccaneer's Brew
The cocktail that I had before the dinner was Buccaneer's Brew. It is a mixture of cold dripped coffee and rum. The staff first explained thoroughly on the process of making cold brew coffee and how it works well with rum   I am not a particular alcohol lover but I quite like the mixture of the taste of coffee and rum as I tried it. The bitterness from the coffee binds well with the sweetness of rum. A very nice cocktail before the meal Cedar River Beef Tartare
The dish is presented with an egg yolk surrounded by greens placed nicely on the tartare. The mustard aioli is beautifully drawn on the dish with crispy shallots and smoky red pepper sauce surrounding the tartare  The herbs add some fragrance to the dish which make it more aromatic. The tartare is cold while the cripsy shallots is a bit warm, they complement well with each other. The crispy shallots add a bit of crush as I had the shallots and tartare together. The yolk is oozy and adds silkiness to the tartare as well  As I enjoyed the dish, the tartare itself is fragrant and its smell intensifies as it is dipped with the mustard aioli and smoky red pepper sauce. A bit of heat is felt when having the tartare. This is the first time I have had beef tartare with egg yolk and it tastes very delicious. The egg yolk coats all the ingredients together and makes the mouthful pack with flavor. A very high quality appetizer Steak Frites
A classic dish that is served in many restaurnats. As usual I ordered a medium rare for the steak as I like a bit of tenderless from the cut Instead of placing the food on a plate, the rib-eye and the bowl of fries are placed on a wooden board alongside with two little cups of sauce to create a rustic feel. The staff explained how the fries were made. Unlike normal fries that only have saltiness, these fries are coated with pepper immediately after they are fried. The rib-eye has its natural flavor with salt and pepper as seasoning on it. The bloom ketchup gives a bit of heat to the rib-eye while the house daikon sauce delivers a layer of sweetness to it. The rib-eye is really nicely grilled with charcoal marks on it. It is succulent, juicy and full of flavor. Most important of all it is not overcooked  Nothing worse when a medium rare steak is cooked to well done Short Rib Mac n' Cheese
The dish smelt nice but it was a bit too heavy to have this dish after finishing the beef tartare and steak  I was quite full by the time I had this dish already. Nonetheless, the short rib tastes delicious and overall it is quite nice Crepes with peach
The first dessert was crepes with peach, almonds, and ice cream drizzled with caramel sauce. The ice cream and slices of peach were quite sweet. The caramel sauce is the highlight of this dish. I like the saltiness that is hidden in the caramel sauce which balances perfectly well with the sweetness in other ingredients   Sundae 
Ice cream is the ultimate indulgence for everyone, including me  There are ice cream scoops, cream, and cherry in this delicious dessert. I especially like the cruchy bits that go with the sundae, they provide another texture to this dessert. I couldn't help but to finish everything inside!!!

Via Tokyo既抹茶雪糕一向都受到大眾盛讚，係佢變得大排長龍前我都有食過幾次，感覺不錯
但最近一次去，好似已經唔再係一樣既味道...?
唔知係唔係因為客人多左，食物既味道變得無咁令人驚喜，員工既服務都令人不禁汗顏呀...抹茶雪糕&白玉
抹茶雪糕的確係有好香濃既抹茶味，唔會有某D鋪頭死甜既味道
雪糕質地亦都好滑，只睇雪糕係高水準之作
但下面既白玉同糖漿就麻麻啦，糖漿既味道太甜，搶晒雪糕既甘味
雖然加埋白玉既味道係唔差，但總係覺得有一種喧賓奪主既感覺朋友影既抹茶餡蜜
雪糕依然係抵讚既
蜜柑既味道甜到唔太似蜜柑，紅豆與抹茶既味道調和反而可以接受
但係食完之後喉嚨真係好乾好乾，唔知係唔係我既問題?

對於野食既結論係  抹茶相關既野食係好食既!  但唔好要求太多花款，返璞歸真會更好
MENU上既飲品都望上去十分吸引啊

最近一次去既時候店員既態度真係麻麻，希望如果有下次的話可以改善下啦

今晚同大學同學一齊落左宜記食野，山長水遠行左落堅尼地城為左食宜記，一開始覺得好傻，點知一試難忘 我地無叫好出名既冷麵，叫左一個珍珠西米露同芒果pencake，西米露同平時既分別唔大，但係用料十足，食極食唔完咁 芒果pencake簡直係喜出望外，唔會太甜，亦唔會太多cream，好食過好多糖水鋪既pencake 值得一試！呢d又平又抵既細糖水鋪已經買少見少，一定會再去食過

同幾個朋友係銅鑼灣行完街，然後就上左EIGHT GRAND食晚飯
鋪頭入面既燈光偏暗，感覺好似比起朋友食飯更適合情侶拍拖丫XD
可能你會覺得呢類食肆香港都越開越多，但呢到勝在夠就腳，開係希慎入面
無論係行完街定係想食完飯之後再有下場都好方便!朋友叫既cocktail，睇到bartender成晚唔停手整野飲都覺得佢幾辛苦
試左一啖，但唔好酒既我真係試唔出有咩特別>__<Taco Platter
4種唔同味道既tacos，由左至右係魚/牛/豬/sour cream
個人最愛sour cream個一款，酸酸地既sour cream加埋下面既肉碎真係好好食
另外豬肉個款都唔錯Cheeseburger
份量十足既Burger! 見到已經覺得飽左一半XD
牛肉味真係好濃好香(心心眼)  對鍾意食牛肉既人黎講呢個真係唔可以唔試!
薯條亦都炸得好脆好好食  點埋隔離既醬真係一流

總括黎講我覺得呢到環境同野食都真心唔錯  尤其適合拍拖既情侶們
食物份量都唔算少  叫兩份share就最岩啦XD
價錢係銅鑼灣黎講都係合理既!  我諗都好快會有下次  好想試佢既all day brunch~

同朋友去聚會，為左滿足朋友想聽LIVE SHOW既要求去左THE LIVE HOUSE
一開始當然係叫左野飲先啦3杯cocktail加一杯non-alcoholic野飲

味道不過不失，non alocholic個杯叫lazy in the live都幾得意^^雞卷沙律
雞肉好嫩，蔬菜新鮮，隻蛋都好好食^^coupon送既炸魷魚圈
炸得香脆之餘唔會有好油膩既感覺，高水準的感覺蜜糖芥末子烤半雞
隻雞烤得好香，肉質鮮嫩
但可能係我地誤會左個菜名，蜜糖芥末子只係個汁，雞本身係無蜜糖芥末味既
不過個汁都調得唔錯酥皮焗忌廉三文魚批
鍾意三文魚既人必試^^
酥皮鬆脆，內餡好creamy，而且三文魚味好香
薯條都炸得唔錯鐵板冰火朱古力心太軟
上菜時店員會將朱古力淋落鐵板上面，好似平時食鐵板燒咁，不過今次係甜既都幾得意
朱古力好香，下面既蛋糕同雪糕忌廉仲有暖暖地既朱古力一齊食真係享受
美中不足既係最底個層只係朱古力海棉蛋糕而唔係心太軟，不過朋友都話如果做埋心太軟好似太複雜咁，所以都算可以接受啦^^炸Oreo伴nutella醬
Oreo攞去炸完之後餅乾部分變得無咁脆，加埋包住既炸粉同面頭既nutella榛子醬，暖暖地咁食既感覺都幾新鮮
加上cookies and cream雪糕即刻覺得成個口都係個種甜甜既味道
唯一既問題係我地一開始睇menu個陣以為nutella醬會係主角，結果只係淋左係面，呢個部分有少少可惜

成間餐廳既氣氛都唔錯，好適合一班friend小聚一下，飲少少酒傾下近況咁
野食既質素都唔錯，而且價錢合理，四個人除番開一人都唔洗二百蚊落樓
聽住band show食飯既感覺都幾輕鬆愉快^^

我前幾日生日，我姑姐就請我食元氣壽司。可能今日係平日啦，7點半去都可以即刻入座。其實我不嬲幾鍾意食元氣壽司架，特別係佢地嘅甜品! 元氣壽司嘅例牌甜品日式芝士蛋糕真係好好食，D cheese味好重好香。今日見佢新出左一個日式朱古力芝士蛋糕，我就叫左嚟試下喇。佢味道唔錯嘅，但始終都係冇日式芝士蛋糕咁好食。日式芝士蛋糕必食推介!

同朋友兩人突然好想食日式放題，於是就近近地去左附近既金田
其實而家香港既日式放題越來越多，每一間都差不多，當然每一間都有佢特別之處啦
呢間金田既menu其實同其他鋪頭都差不多，但勝在人比較少，而且裝修真係唔錯，座位亦比其他鋪頭鬆動魚生
我地當晚食到既魚生十分新鮮，尤其油甘魚同貝類好食到令我地忍唔住一叫再叫，因為真係太好食啦
其他魚生都係水準之上，三文魚都好肥好好食^^燒物
佢既牛肉同羊肉真係唔錯，尤其羊肉好入味，牛肉都好嫩一D都唔會硬身
焗蠔真係要大力推薦!  真係好好食  cream既味道同其他食材好夾  好似飲緊忌廉海鮮湯咁

雖然menu的確同其他鋪頭無咩分別，但比起比人chur住要還枱，係呢到食會比較少人，而且食材都十分新鮮
以差不多既價錢食到更好既食物，我覺得已經足夠贏過menu一成不變呢一點