『𝗦𝗮𝗸𝗲 𝗕𝗮𝗿 𝗖𝗵𝘂 𝗖𝗵𝘂』, newly opened in Causeway Bay 銅鑼灣 登龍街 on the 25th Floor. Is actually a sister collaboration project between both Sake Bar MURA (Tst) & Chou Chou Yakitori 兆鳥 (Tst), an interesting project by the 2 lady owners!!! 🎉 I happened to have known them "Both" separately, and even the Chefs & Sommeliers here now, used to sometimes overlaps in their previous ventures. Congratulations 🎊 on their new Opening. It is very rare when 2 Lady owners happen to have the same passion, and decide to open their new Venture together! The Sakes here are amazing, some are Imported exclusive to them. They also carry a rare selection of say, Shochu 焼酎 with Fermented Sweet Potatoes, or Chestnut 🌰 fermented, or Infused with Coffee like a Liquor, etc ~ which are not usually seen in Hong Kong market. 🔸 The Food here are also very delectable, from Yakitori to Mentaiko 明太子厚揚げ, to Grilled Beef Tendon slow cooked 1st for 8 hours. Agedashi Dofu 揚げ出し豆腐, etc. This places is going to be very "Hit" and crowded soon. It's only closest competitor is nearby Sake no Wa 酒の和 only 2 parallel streets away, of which I am also a super fan!! 😊 🎉 🎉

3 different bowls of Freshly slaughtered, neutered/castrated Male Beef Brisket/Skirt Parts 新鮮 #騸牯牛 :

🔸#牛爽腩 河粉. Very good fresh beef fat aroma, also meat sweetness. Neatly trimmed too 🌟🌟 Yum!! 😊 HKD $77

🔸普通 #牛腩 魚片頭河粉. The normal beef brisket is also marbled, soft. Also of very high quality 🌟 for only $58 + $8

🔸#牛坑腩 牛丸河粉 $66 + $8. The Beef Short Rib fingers, meanwhile, are slightly on the bouncier, chewier texture. The reason for this shud be understandable too as they use Fresh Rib meat, & since it never underwent the frozen then defrosted stage, this part of the beef is actually harder to cook & soften up. If anything & u prefer this meat texture, this shud be considered a positive point!!

🥣 The 客家牛清湯 Hakka Beef style soup, comes without any Chinese herbs, radish or pickles 完全係走青, 菜脯同蘿蔔. A Purist style. The soup actually improved during my later visits, it now carries a Chinese Medicinal warmth input ~ which reminds me of 九記牛腩 from like 20+ years ago when they still bothered to make it that style.. 👍🏻👍🏻 The Rice Hor Fun noodles also improved in cooking, super glidingly smooth... As artisanal 沙河粉 shud be, when it used to be stone grinded & made with 🗻 mountain spring or river water 💦.

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As I mentioned before on my social media fan page, 騸牯牛 or 去勢牛 (きょせいぎゅう) in Hong Kong 🇭🇰 & Canton region, is massively overrated as a marketing term 🙄. Almost every male Steer/Ox 🐂 is raised this way globally 🌍 anyway, due to hormonal influences since young, otherwise it won't even fatten up & become tender.

Whilst female cows are raised for milk & reproduction 要嚟生仔餵奶, 所以雌牛食得嘅都係貴價貨居多. 所以, 呢個世界真係咩嘢都可以有人講同博下相反做宣傳 ～ 你同我搵一隻新鮮 #生牯牛 劏下, 我反而會話你叻架嗱。😂

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REIGN ABALONE sources their own high end Abalones, either from their own factory in South Africa, or be it in New Zealand, or from the Americas. Michelin 1 🌟『Switzerland Chef Jean-Marc Soldati - 瑞士米芝蓮一星大廚』, actually helps to look after the recipes here. All the way to the French Champagne 🥂 that they also serve on the Swiss restaurant side too. And also on Swiss Airline as a consultant. The Abalone sauce is thick, full of depth and carries a slight Black pepper kick. Pretty addictive. They also serve a New Zealand sourced fresh Fish Maw 花膠, which carries a bouncy thickness and is highly likable. Especially for ladies who are always after a dose of natural Collagen!!

"Pancake Bunny" . Is the sister shop to the same famous Tai On Lau 太安樓 building's "Lazy Pasta". The 1st shop, cooks up a Japanese Eggs x Japanese white flour pancakes 🥞! For only around $40 HKD. Whilst at the same time, they also make their own proprietary Beef Burgers 🍔 by hand grinding the mince, then seasoned with their own recipe. *Not allowed to divulge the recipe totally, but it involves a gastric bubbly input to enhance the beef patty texture! •The Beef burger comes with either Veggies & Cheese 🧀. But later on, they also introduced a French Foie Gras 煎鵝肝版本. •Matcha Pancakes 抹茶班戟, as said uses Japanese eggs 🥚🍵. Also Japanese flour to make. The Egg whites and Egg yolk are whipped separately for the best combined textures & flavors, after cooking • The most Popular recipe here. Is surprisingly, the All Day Breakfast with beef patties, eggs, bacon & mushrooms. 全日早餐班戟. Which suits the whole day or after a hard work out, or a long day at work.. Or sometimes, after a bit of booze or Hangover episode!! 😊

"金色不如帰 Konjiki Hototogisu" in Japan is well received, and is only 1 of 3 Tokyo Ramen Michelin 1 🌟 awarded. Their latest Ramen concept is based on "Oysters" instead. With a soup that is extracted by cooking down mostly Oyster 牡蠣 essence, instead of Hamaguri 蛤 as its sister shop. It is quite refreshing and sweet. Although there is no actual oysters within the ramen, which is expected since the original Hamaguri ramen also only carries the extracted taste and not the Clam itself.. There are many side dishes that carry the Oyster meat!

【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 😛

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