由【裕記燒鵝 Yue Kee, 深井 Tsam Tseng, Hong Kong 🇭🇰】, 第三代已經獲得米芝蓮 Michelin 推介之後人, 開的【裕.鵝莊 Goose Manor, 尖沙咀店】 位於亞士厘道, 前嗰幾十年的尖沙咀 "食街", 但忽然間好像現代人已經少知道！始終可能是要由樓梯行上這條橫街.. ___ 🌟 先說這裏的新鮮燒鵝 Roast Goose with Crispy Skin Chiu Chow historical style from Sham Tseng. 好明顯係潮蓮燒鵝 ～潮州式的現代親戚. 上皮上得靚, 醃料也超級入味. 二十世紀後的香港人以為燒鵝一定係最脆皮, 就一定有所不知. 廣東省有些燒鵝是浸入湯吃, 就算在本地出名的 「鏞記」也是把熱汁淋上脆皮面, 半脆皮半淋希望帶給最佳的 Compromised Balance. 給客人. 🌟 燒鵝頸 Roasted Goose Neck. 識得食的人一定會叫, 燒鵝之中的重要部位. 而且這裏算是便宜, 份量亦多. 最適合配紅酒或者威士忌 Whisky 🥃 🌟 深井古法椒鹽鮮魷 Salt & Pepper Fried Calamari. 他們多年來加以改良的椒鹽鮮魷. 絕對是香港之最. 人哋有的, 是歷史! 😬

【元朗金記燒臘 Yuen Long, HK. Roast Factory opened 51 Years ago. Current Shop location 20+ Years】 呢間元朗老店都有啲搞笑因為近年好少再聽人提及, 但以前都幾多人追捧. 曾幾何時我都特登入嚟食, 個乳豬到今時今日都會食上癮的 🌟 燒乳豬 Roasted Suckling Pig. Always 1 of the best 乳豬 pigs in Hong Kong all these years when I used to promote it, surprised quality kept up too! Their style of marination is an old school Hong Kong 古法醃製 method, which is rarer to find these days in HK. Super thin 'Crackling', 'Marinated' style, rather than a 'Waffle Crispy' or a 'Sesame skin' texture. Unless one orders skinny cuts, there could be a fair bit of fat between the meat & skin. Good fragrance on the bones of the barbequeing & marinades. In higher end restaurants, a similar style can be found at New World Millenium's Tao Li 桃李. Which I used to support too.. 🤔 🌟 Gold Coin Chicken 金錢雞. Also very famous here, the treatment of the wine sugar cured fat, also Chicken Liver is decent. It's a 'dry' version served without sauce. Personally I like their style here, it's better than many so called famous versions currently floating around in HK. Albeit relatively there were/are better ones in HK. I will give it an objective score of 7.5/10 😛

話說本身不是 沾仔記 乒乓雲吞粉絲... 所以近年都好少去中環兩間店除非那天勁肚餓又想快. 但經過「沾仔記 大角咀總店」, 又會試下最原本嘅味道懷舊一下! 呢間總店本身喺石硤尾街檔搬過嚟, 以前叫 '沾記' , 加加埋已經 60 多年歷史. 現在已經傳到第三代, 所以每間分店都係由不同親戚執行! 不太強烈但還吃得出湯底有大地魚. *紅磡沾仔記已經同本身沾記系列脫離了關係, 遠房親戚已經賣了盤. 而且那店是極藍的, 叫杯水都要收三蚊. This is the most Original Tsim Tsai Kei store.. Which was previously a street cart, then moved to here at Tai Kwok Tsui. It is over 60+ Years in history. It's shops in Central are run by a different family member, and has earned a Michelin recommendation. Famous for their Ping Pong sized Wontons, which are more fillings than actually accurate in terms of traditional Guangzhou/Hong Kong recipe. But it shall be appreciated in that regard..

There were 2 newly opened Korean eateries opened around the same time in mid 2020. One is Hansik Goo, and the other one is here at 『Soil to Soul 土生花』. The major difference is 🌱🇰🇷 Korean Vegetarian Lunch 韓國寺廟素食 set at 『Soil to Soul 土生花, K11 Musea』. This shop opened around the same time as the super popular Hansik Goo, but over here it sells the lighter style, Korean Buddhist Temple Vegetarian food. It's actually fairly light 淡味系, and note that no 五辛 5 Pungent Spices are used, just like its equivalent in Chinese Buddhist vegetarian menus. Korean Temple food is made famous in recent years by the likes of International exposure to #JeongKwan & #SanChon , #Wookwan . 1st Dish is 14 Days House Fermented Kimchi (non-Spicy 不辣) 🥬, Tofu & Black Sesame. Lunch Sets from HKD $218~288 per person. Main for me was 🌱🇰🇷 Vegetarian Bibimbap with 5 Veggies & Mushroom, Doenjang soup. A very healthy rendition & fairly under seasoned, don't forget this is Korean Buddhism Temple Vegetarian food 韓國寺廟素食 & also has little spices, although without the sizzling Stone Dolsot pot it feels equally like an olfactory detox meal. The Rice is also Yellow, it's not Turmeric 黃薑 but a Chija Bap #치자밥 山梔子 Flower seed which has both medicinal usage & as natural food coloring. Also used in some 🇰🇷 Danmunji or 🇯🇵 Takuan pickling recipes alike.. Meal ended with a daily Vegan cake.

Red Lobster hails from Florida Miami in the United States ~ being one of the famous Crustaceans restaurants including their huge Lobsters and Shrimps/Prawns! In Hong Kong side, it is also looked after by the Morton's Steakhouse HK group, which is well established and trustworthy. Personally, the to-order dishes here obviously includes the deshelled on the spot by the staff, the Huge Fresh flown in Lobsters (Homarus Americanus) 🦞🦞. The Shrimp cocktail is also a nice starter with a Smoky ice effect.. During Summer time, the super affordable Lobster Salad 🥗 is also a cool lunch or dinner option. Another favorite amongst regulars here.. Is their Prawn pasta with Lobster sauce base, which can satisfy family diners with a big portion!

Sushi Kumo 雲寿司 at Causeway Bay, is actually run by the group behind Sushi Shota 寿司翔太, which more than a decade ago was initially in Causeway Bay and has gotten a Michelin Recommendation for a few years up to 2011 from memory. It has come a full circle. Sushi Shota 翔太 subsequently closed in CWB, and later on moved to: > Sushi Shota 翔太 Whampoa (now closed in 2020) > opened Sushi Sho 寿司翔 TST > reopened 2nd branch back in CWB Sushi Kumo 雲寿司 CWB. At this latest repatriated to CWB new shop, surprisingly the Sushi Set with 12 pieces is only HKD 188 even for dinner or lunch. Omakase Courses start at around 380 to 680 range, which yields better seafood. Quality of Seafood neta was sound and fresh, not much need for aging to bring out the seafood flavors in this instance. It can be a flexible sushi spot in CWB area, is affordable and also opened til late. Best of all it is actually one of the most experienced Sushi field teams in HK, with its previously Michelin rated pedigree!

Newly opened 『蜀客 Shu K』inside K11 Musea 4th Floor, is actually the sister restaurant of the super famous Deng G 鄧記, of both Hong Kong & previously Shanghai. Famous for their traditional banquet style Sichuanese food, which means not all the food is Spicy with Mala flavors, since traditionally Sichuan food did not feature Chili 🌶 until well into the 1600's Century, just before the Qing Dynasty began.. Anyway it was good to visit the counterpart to Deng G here at Shu K, and some dishes actually have a variation with its sister.. ____ 怪味鵝肝 Quai Wei Goose Liver - This Foie Gras quality was excellent and was actually Crispy outside but silken soft inside, but watch out it comes with a very hot Spicy paste on top. Which latter was very addictive as you can taste different sophisticated layers within! 9/10 黃湯燉魚肚 (花膠) Steamed fish maw with chicken stock HKD 188 - This was one of the best versions I have had in HK & Macau, I think surprisingly this rivaled the version at Michelin 2 Star 京花軒, Macau. The soup was gelatinous thick, but had a proper chicken essence yet somehow seafood-y, complimenting the perfectly dehydrated fish maw. 9.5/10 泡椒蒜香龍蝦 Chili Fresh Whole Lobster HKD 450 - Cooked with a 二荊條 Chili, it also came with numerous pieces of 絲瓜 Loofahs which absorbs in the sauce. The Lobster was well cooked and already chopped into mouth sized pieces. I personally thought this could do with a slightly more hotter sauce, or else on other spectrum a more Lobster bisque style sauce to really sing out with character. 7.5/10 水煮桂魚 Braised Sliced Mandarin fish in Red Chili Broth HKD 428 - Claps hands, this was one of the best versions I have ever eaten in HK. The chili broth is not overly oily, but it's quite spicy but balanced, but what stands out is that it doesn't attack your throat 搶喉 like mediocre versions. It also comes with silky fish filets skin on, and some 油麥菜 as a twist, which worked really well after absorbing in the broth. For some reason, the version here does not carry 紅薯粉, which some fans of this dish would want to have, but regardless.. Solid 9/10 香烤牛肋骨 Grilled Beef Ribs HKD 568 - This is a Signature dish at Deng G side too and I always called it the BEST Beef Short Ribs recipe in Hong Kong. The version here is similar, carrying a slightly Caramelized & Spice rubbed surface, with the flavor having penetrated into the meat.. Having said that, I thought tonight's version was slightly less moist than other nights at sister restaurants Deng G, and so the Ye Shanghai version which is also famous in its own sauced recipe! 8.5/10 鮮椒雞粒 Fresh Green Pepper with Wok Fried Chicken HKD 198 - They used 青指天椒 pepper in this recipe, and also Peppercorns. At 1st bite, especially with just half a sliver of Chili this was super spicy!! Wow!! And then the tongue tingling effect comes in. Unlike the typical La Zhi Chicken which is fried, this has more oil lubrication. It's other local name is called '開心小雞' so if you want to test the staff's knowledge here try ordering it like that next time! Highly addictive, and after a while you get used to the heat especially with a beer in hand, so one starts chomping down on the Green Chilies.. But it's fiery 9/10 綿陽米粉 Mianyang Noodles with Beef HKD 68 - A famous Sichuan Regional rice noodles from Mianyang which is eaten in both morning or for suppers, much like Cantonese eat Congee or Fried Noodles during same periods.. This was addictive with a herbal, slightly spicy soup. Rare to find in HK too! 9/10 鍾水餃 Cheng Du style Dumplings HKD 58 - I was commenting that this seems to have less sweeter dark sauce than at Deng G, it turned out it's because the Chef here is from 綿陽 so it's his accent. Which makes sense. 7.5/10 成都擔擔麵 Signature Chengdu Dan Dan Noodles $38 - This is Authentically a Dry mixed version, with a bit of Meat mince and Peanuts. My bowl was not too Mala spicy, but the noodles texture was very nice. 7/10 鍋巴配芒果雪糕 Mango ice cream w/ Guoba 鹹蛋黃雪糕配鍋巴 Salted Duck Egg Ice Cream with Rice Crackers - This was super lovely, with the ice cream full of Salted egg taste plus its chunky bits within, highly recommended! 紅糖糍粑 Sichuan Style Fried Mochi with Red Sugar HKD 78 - Very well made. Not overly fried which makes them hard on surface, and very well sauced so it isn't overly cloying sweet. Great finish!! 9/10

【W Hong Kong Woo Bar】 Hotel's Lounge is currently doing a 🇫🇷 French Valrhona Themed Chocolate Afternoon Tea Set this period until 31st Oct.. . The Weekday Set is HKD $488 for 2 Persons but this special round it is all Sweet Dessert pastries only Mon to Friday, but during Weekend the set becomes upgraded to $638 for Two, and includes unlimited Savory Canapés & also 2 extra glasses of Sparkling Wines on top of the Tea or Chocolate drinks ~! I did the Weekday Set which was great, but in hindsight the Weekend set can almost be a Brunch meal too with loved ones 🤔😋

Teppanyaki Ukiyo 世, is run by both Chef Gary & Chef Albert, also an in house Japanese Chef. Their pedigree is well known in Hong Kong, and tonight we were here to sample the Tasting Menu for HKD $1,680, which initially sounded high but we were attracted by the expensive high quality ingredients they use.. Sashimi of Shima Aji 縞鰺 & Hokkaido Scallops - These were surprisingly fresh, or I should say had balanced seafood taste considering people keep hyping up Aged Seafood these days, even though that was the oldest of old technique during true Edomae period anyway. It’s called marketing people.. 😃 Live Black Kuroawabi from Hokkaido, cooked with a Seaweed Butter Sauce. Paired with more 赤鶏冠 seaweed on side - A fairly French or Brittany technique, also justifiable since Abalone do eat seaweed for their diet. Excellently executed dish. You eat the pink Seaweed separately by the way, so as not to double up with the already Seaweed infused sauce, but it’s there for a contrast comparison! Hokkaido Bafun Urchin バフンウニ with Caviar & 花穂紫蘇 on Brioche Toast - Wow! I hardly say this, but I thought they were showing heart by being so generous with the Urchins. I hope they keep this spirit up, coz this is an expensive ingredient so ultimately it justifies the cost of Tasting Menu. Crispy Skinned Amadai 鱗焼き甘鯛 with Pumpkin Sauce, Aonori - This similar dish I have eaten it somewhere before, and the Fish with it’s scales on, is fried upside down in a brass pot on the Teppan directly until the scales are crispy, and when nearly ready the lid put on to finish the ‘steaming’ part of the process. Spiny Lobster cooked with Butter & Sauces, served with Caviar, Salmon Ikura Roes on a Crispy Kataifi Pastry. Served with Lobster stock & Lobster head miso sauce - This was my favorite dish of the night, the flavors from Lobster to Sauces, matches well with the French sourced Arabic pastries. If I had only one constructive comment, I thought having 2 kinds of Fish roes simultaneously means... on certain bites the umami burst slightly affected the Lobster’s own taste. Aesthetically it looked pretty of course, but the pile of Caviar on top, I would rather have it with some Black Truffle paste myself! A5 Fillet of Miyazaki Dry Aged Beef - Thinking back, the ingredients they used at this pricing point is actually very good Value for Money 🤔. This is served with Grilled Asparagus, Pumpkin & Mushrooms on side, also condiments of Freshly grated wasabi, Plum flavored Kombu 梅塩昆布, Himalayan salt, etc. Spanish Carabinero Red Prawn Pasta with Japanese Ice Plant - I was already so full & expected the meal to finish after the Wagyu Beef, but then the Chefs started preparing the Red Prawn Pasta from scratch on the Teppan! Bit of Blowtorching, squeezing out the Head tomalley miso whilst adding fresh Cherry Tomatoes, and some boiling to bring out the prawn flavors. This is like an Italian dish prepared on the Teppan. At the end, however, they added just a hint of Spicy Mentaiko roes. I thought this was unnecessary because it would be sufficient flavors from the prawns natural taste to make this pasta excellent. Lobster Head & Legs Miso Soup - Made with the shells from our earlier on Lobster dish. Super sweet!! Japanese Melon & Apple Cake - By this point, I was 十二分飽 and decided to only take a photo.. but I ended up finishing the Melon coz it was so sweet and refreshing. Okay Japan Melons win . ************ Overall I was glad to visit here, which is a hot Teppanyaki shop nowadays in Causeway Bay, due to the value vs super high quality ingredients used!! I actually know the pedigree behind the Chefs of this new shop, but allow me to not disclose it online, because they are well trained by their previous Masters. But in Hong Kong its a small city, let’s give them their own space to create their own Restaurant!

In Hong Kong, eating Kushikatsu or Kushiage (大阪串カツ) only started as a movement a few years ago, started by “Jan Jan” Wanchai, although in recent years when “Hidden” suddenly switched from an Omurice specialty shop into also a Kushikatsu shop, and decided to open until really late for supper, it became a gradual big hit with foodies who were previously unfamiliar with the concept from Kansai !

“JunG39” is the 3rd late comer into the Kushikatsu scene. Run by Japanese Chefs, and located inside the same building as “Kozy Okonomiyaki” , it also opens until the late wee hours. What separates here from the competitors, is that if you have had Kushikatsu in Japan before it is usually just 1/3rd the price of experiencing this in Hong Kong side. Well guess what Good news there is? This relatively still undiscovered place was almost as affordably cheap as is in Osaka itself. Surely you don’t want to break the bank for suppers every week?

The Wagyu Beef Carpaccio was surprisingly very marbled yet beefy, in fact one of the best we have had recently & only HKD $118, am ultimate bargain. To complement that, we ordered also a (土手焼き) Miso Stewed Beef Tendons $38, which is also highly popular in 屋台 settings in Japan.

The other Fried skewers were also some decent. I would say Hidden is more upper end in concept, but here it is simply more affordable... even in Japan there is a distinct hierarchy between different Kushikatsu shops, so anyone who compares them side by side is prob ending up embarrassing both sides of owners .. We ordered many rounds & skewers this night - and as always I would recommend the Herring Roe Kombu (子持ち昆布) $48, also the Fried Runny Egg in Pork Belly (日本産卵豚バラ) $30 only!

Don’t forget to order the Monkfish Liver (あん肝) which was only HKD $48. To finish off, usually people order a G39 Curry Rice $78 to share, the curry spice was surprisingly fragrant so it wasn’t just a DAISO curry roux block to brush off as another finishing carb rice dish - no wonder they put they name after it as a Signature!

We also wanted to order the Fried Red Ginger (紅ショウガ), an item which is almost always ordered to balance the fried items but unfortunately it was sold out for this visit... but we will be back soon anyway. Just save some for me next round