Betterliving4ever's Profile

“Popularity to do with being the middle point of a group and having influence on it”Tessa Lansu, psychologist at the Radboud University Nijmegen"Teawood" is a name of a restaurant that is well-known by every Hong Kong citizens. Three years ago, only the teenagers knew the name Teawood. For the people aged 30 or above, not many of them know what it is. However, nowadays, even for the people aged 40 or above, a lot of them know what it is and even go there usually. Teawood, becomes popular in Hong Kong with reasons.Firstly, it is due to the food. That is the most important one. The restaurant mainly serves Taiwanese food. With the spectacular outlook, the dishes attract a lot of teenagers, especially girls, to go to the restaurant.Of course, the taste of the food is good. That must be one of the factor contributing to the success of Teawood. The taste of Taiwanese food is similar to Chinese food and also it mixes with some other food of different culture.Besides, the inner decoration also contribute to the popularity of Teawood. Big and comfortable space for sitting, relaxing music and big windows to glance outside the restaurant, all these are combined together to form a nice place for chatting and refreshing your mind. This attracts people of different age group, especially for people aged 40 or above, to come and spend time in Teawood.Popularity of Teawood is contributed by two important factors, food and inner decoration. With these, Teawood becomes famous and well-known in Hong Kong. More and more branches are opened in Hong Kong.(For the ease of the openrice user, the dish name will be in Chinese)…Read More

“What we should remember, in all the push and shove, is Christmas is a time to love”From hymn Christmas is the time for love, MaranathaChristmas, just like the Chinese New Year in Chinese tradition, is the most important festival in Western culture. Relatives are all gathered in a house and have a nice dinner together. They eat, chat and laugh together. This is not just simply a dinner, this is a dinner full of warmness and love.For celebrating Christmas, I took my beloved one to Lily & Bloom(though it was a bit too early to celebrate it in Mid-Nov). Spending 10-15 mins to find the restaurant, we arrive to this elegant restaurant. The inner design is so westernized: a long bar table with seafood on the side for the customers to chit-chat, eat and drink, a big wine glass stand for holding the wine glass, red tiles wall, elegant lights and some “windows” at the roof. It seemed that you were in a big house. Of course, to echo with the restaurant’s name, the owner put a lot of dehydrated flower decoration in the restaurant. With the dimmer light, the restaurant become a good place for chatting.For food, the restaurant offered food which is quite special. Therefore, what we picked are new for me:Cedar River Beef Tartare $140It included wasabi aioli, fresh lime and beef “chips”. The beef is a bit raw in outlook, but by mixing with the wasabi aioli and lime, it tasted fresh and soft. The chip was crispy and if you put the beef on top of it, the taste was quite matched.Bloom Cesar $ 95With soft spa egg, espelette casar dressing and focaccia, the taste was not bad.Old fashioned Bloomberg-er $295It was one of the special dishes of the night. It included the dry aged wagyu beef patty, truffle aioli, cheddar and bacon and fries. The size is big and the cheddar and bacon were very thick. However, it was not too dry and still a little bit juicy. The fries were not oily and obviously hand cut, because they were not of one shape and size.Steak Frites $345Rib-eye steak was big in size. However, it was not as juicy as the beef tartare. Even though, what make this dish special is the house daikon sauce. The taste was unique and we could not figure how the sauce was made of (even the waitress didn’t want to tell us as it was a secret!)Bloom Mac n’ Cheese $80Mixed with four cheese sauces and truffle butter, the dish was full of cheese taste and I thought it was a bit over.Return of the Halo Fries$70Fries with freshly shaved parmesan and truffle oil, they were the best fries among three.Ice cream sundae(dessert of the set dinner that night)There were two different ice cream: caramel and vanilla. With chocolate cookie crumble and sauce, the taste was not just sweet.Yellow Peach Crepes(dessert of the set dinner that night)Maybe peach was not my favorite, the taste was not as attractive as I think. However, its outlook was marvelous.What a meal! With a glass of cocktail, we chatted for a long time. Sometime, love is simple. Love is, to share and spend time with your loved one. That’s LOVE.Christmas is the time to LOVE!Merry Christmas and Happy New Year!!…Read More

“Creativity is the process of bringing something new into being. Creativity requires passion and commitment. It brings to our awareness what was previously hidden and points to new life.—Sternberg & Lubart, Defying the CrowdSometimes people are too adapted to the old, typical and traditional way of cooking and are gradually losing the enthusiasm of eating of the others. Therefore, creativity is important, even in making food and way of cooking.Glimpsing through the openrice page, I have found a restaurant which has created something new and I have never seen-----“Skewer claypot rice”. How can claypot rice mix with skewer? This attracts me to go there to try.Arriving there at around 11:00 p.m. alone, I saw that there were still many people staying in this tiny shop. The inner design was similar to other restaurants in Tsim Sha Tsui. The politeness of the waiters were acceptable and the restaurant was quite good. Anyway, the overall impression of the restaurant was not bad.I ordered the Grilled Claypot Rice with Egg Saurce (so-called “Skewer claypot rice”) and Baked Enokitake with Cheese & Butter/ & with Black Truffle. After 15 mins, the Grilled Claypot Rice with Egg Saurce was prepared and put in front of me. The shape was not as big as I think. However, using a skewer to hold the circular rice, this newly invented dish was a bit out of my expectation. When I tore up the claypot rice, I found the “rice” was sticky rice, not the usual clean rice. Besides, other vegetables, such as mushroom, were added in it. Actually, it was like the sticky rice in lotus leaf. The claypot rice was grilled also so when I ate it, I could still find the taste of “claypot rice”.Personally, I thought this Grilled Claypot Rice was attractive and it showed the creativity of the chef of the restaurant.Moreover, I like the Baked Enokitake with Cheese & Butter/ & with Black Truffle also. It was full of the taste of cheese but this taste did not meet to the point that I thought it was too much. It was good to eat it when it was still hot! With a glass of beer, I was enjoying the relaxing moment in a week!Creativity is good, even for making and cooking food. This makes people to regain the enthusiasm of eating on one hand, to make people to find the happiness of eating. …Read More

“And Chinese restaurants, with their lengthy menus and Lazy Susans, have been a ubiquitous part of the American landscape for decades.” MATT SCHIAVENZA, China's Culinary Diversity in One MapEven with the enthusiasm of Korean culture and food, Chinese cuisine, with the combination of many different regional cuisine in China, is still the most popular cuisine in America as well as around the world. And good quality Chinese cuisine is always widely welcomed by people, even in the high income group. Lai Bun Fu, the Canton restaurant in Central, from my point of view, will be one of the restaurants that are welcomed by that group of people.Talking about the inner decoration, Lai Bun Fu, without a doubt, combines old Hong Kong and modern furnishings with a splash of British Colonial influence: luxurious lights of old western style, glamour furniture, classic Chinese dishes and cups. Sitting in there, you are just like going back to a restaurant in colonial period. That’s very different from the usual Chinese cuisine restaurants.(Marks: 8/10)For food, I have ordered the following five dishes: Drunken Abalone on Ice, Seafood Soup in Papaya, King Prawn Sweet and Chili, Wagyu Beef with Wasabi and Crab Ment and Roe With E-Fu Tea Cover.Drunken Abalone on Ice: the size of abalone is huge, and it tastes fresh. This can prove that it is a “high class” one. The ice beneath the abalone contributes to keep the freshness of the abalone. (Marks: 7/10)Seafood Soup in Papaya: it is my first strongly-recommended-dish. With crab, squid and some vegetable, the soup tastes refreshing and sweet, as the soup is cooked with the papaya. Usually, when people think of the soup of Chinese cuisine, they will firstly think of winter melon soup and even some of them think that winter melon is the best squash for soup. However, after this Seafood Soup in Papaya, maybe I think papaya can also be a good fruit for soup. (Marks: 8.5/10)King Prawn Sweet and Chili: adding XO sauce and chili bean sauce on top, the fried prawns are a little bit spicy. But that doesn’t overtake the juiciness and freshness of the prawns. (Marks: 7/10)Wagyu Beef with Wasabi: It is my second strongly-recommended-dish. The diced beef mixed with wasabi and it is still soft and juicy. What a good match between wasabi and the beef! (Marks: 8/10)Crab Ment and Roe With E-Fu Tea Cover: with no surprise, it is cooked with chicken soup, the E-Fu is not too soft. The crab is mixed with the noodles and it tastes not bad.(Marks: 6/10)For the service and hygiene, surely the restaurant has no problem on both. Waiters and waitresses always smile and are sincere to help. The floor of the restaurant is clean, with no stain on it.(Marks: 7/10)Overall, three “Gs” can be used to conclude my opinion to Lai Bun Fu: Good Décor, Good Food and Good Service. It is simple, but it is my true comment to them. For the price, it is acceptable and will be better if the price of the food is a bit lower.Retrieving to newspaper clips, I have found that the chef of the restaurant is the former chef of Government House. He has served the Chief Executives and even some high officials of the foreign countries. That’s why the dishes are attractive, no matter in outlook and in taste.Chinese cuisine, without a doubt, is still the most popular cuisine in America as well as around the world. Talking about the reason behind, it is obvious: diversified cooking methods and combinations of food. One more reason, which is the most important, is TASTY!!!…Read More

To describe about the food.In general , i would say, it is probably more Hong Kong Style than Sichuan Style. Maybe it was the name, Chuan Shao, making people think it is selling Sichuan Style food.first of all, i would talk about the French style BBQ Marshmallow chocolate toast, you may never see this BBQ dishes in other shops, it appears when you go outdoor BBQ only. the skin here is crispy, but soft inside. all about skills. I believe, they invented it by themselves. Not just marshmallow, they also provide bbq cake. You don't ned to be shocked, there is no typos, it is totally true, It's BBQ CAKE. how can cake be barbecued???? They made it !!!!  It's special, not very objective to rate this dish in the sense of taste, there is no comparsion at all. In the sense of creativity, I would say, they win the trophy, totally. This shop seems trying to put desserts into BBQ, they also have bbq chinese sweet dumplings, I haven't tried, not brave enough to try. maybe you can order it. There is nothing special to talk about my favourite, beers, Hmmm..... same as those you can have everywhere. For the Seafood, was served by a high-tea setting. this high-tea-like setting is encouraging you to take some photos for it, but i didn't. We ordered a seafood set. with Shrimp x2, Oyster x2, Scallop x2, Razor Fish x2, Abalone x2The Scallop was huge in size, bigger than those you normally see. Taste is not the first pirority, but freshness. the staff emphaized that the seafood is bought by their boss from the market everyday, i don't know. I hope they do. Shrimp, so far so good, not worth mentioning. Oyster, Not as good as the Gilladaeu, white princess, but better than those coffin bay's. Oysters are big enough to satisfy normal customers, supporting the price of $3xx set. Razor fish(9/10) king size one, fresh! you cannot feel any sand in it. conquer your mouth completely. BBQ it by yourself. you can see the bubble when you cook it with the cooker. Abalone, very normal one. Allin all, this restaurant is ineresting, price is not the cheap, but not overpriced. if you can afford, it can be a choice. Do expect a very large portion of food. But you can expect a better than average food quality. That's it. …Read More

I am a beer hunger. Drinking is the best way to heal ourself after tons of work. Planned to chill at the Langham Plance, but my sis looks for seafood, she recommended a barbecue restaurant from Openrice App, which is the one on the Top 10 leaderboard. For Myself,not a barbecue stick lover. Oily and fatty food is never on my list. When we decide to visit Chuan Shao, seafood for my sis; Beer for myself. We arrived there at around half pass seven. On the Man Ying street, most restaurants were quite empty, i don't know, maybe empty in the early evening is the habitat here. Only the chicken pot shop have a few table of customers. however, Chuan Shao is almost full, seems they have to thank the top 10 leaderboard of openrice. I seldom check the openrice but my sis do. the interior here was not the traditional sichuan style. it was a little bit Japanese, isn't it? I am quite sorry that i take no photos. but i believe you can see the interior from other reviews. We have been waited for a quarter before sitting. I must say that they have very good employees. The guy, I forgot his name, was working on my side during table waiting, so friendly and attentive, yet fast and efficient server in this restaurant, to me , at least. He saw my wishes, picking me the beer menu as well as the seafood set for my sis. That was the drive making me to write this review. We ordered the broccoli, some seafood, Suntory beer, and quite some other sticks. Broccoli, a good match for beer, here, is not spicy, but taste not bad. cheese on top is evil to us. fortunately, not a very big portion. Or otherwise, we have to cancel some dishes.Let me talk about other dishes in details later on.  …Read More

We had our team's celebration dinner here at G. Cuisine! Our group of 3 decided to have our  dinner here at G. Cuisine since they had a great repetition in factory dining in Lai Chi Kok. It is on the 4/F. Actually G. Gallery on the same floor next to it is also of the same group. When you take the elevators up, you can easily arrive at G.Cuisine when you look to the left. I've been to G.Cuisine for steak before, so I was intrigued to see if the pizza and Dessert was as good as the steaks here. We ordered a 24oz Tenderloin Steak, Pizza Wagyu as well as the Carbonara for the Main, House White Wine for starter and Desserts.  This is the White Wine recommended by the manager here. Very easy to drink. A bit sweet. Good before meals. I especially like the bread provided here, but forgot to take photos. They provide black truffle butter and a red tomato sauce for breads. Olive oil and vinegar are also served on the table. For the 24oz T bone Steak, it was huge, medium rare, not overcooked, very worth to order, it just cost you $308. High in CP Rating.  We have been missing the traditional Carbonara for long, since 90% of the western restaurants in Hong Kong are just serving "Hong Kong Hea style carbonara". For the last Carbonara satisfying me was ate in the Green Lounge located in Sheung Wan, I was stick to that, but the taste was not as good as before as before. I would say, this carbonara from G. Cuisine totally and completely makes me satisfied. I am sure I will be back for it. How good it is? It was with onion and blackpepper, well mixed with cream and milk, served with bacon and mushroom, a poached egg was on it for you to mix the egg yolk with the spaghetti. The spaghetti was like Al Dente. (9.5/10) It just costed us $118. Pizza Wagyu $148 (8.5/10) Not served with the highest class Wagyu. But Good enough for pizza topping. Full of mozzarella cheese, the sauce was rich, bringing out the orginally taste of the Wagyu. Wagyu is not well done, won't be too dry, very juicy. The pink one, actually it was orange in colour? was a homemade orange sorbet served with a waffle-like butter creature. It refreshed our taste buds, helps you add more capacity for desserts. For the middleone, it was a "chestnut style creme-brulee", The Ferris-wheel-like thing was made with Angel Hair, there was a layer of chocolate crispy made with melten chocolates and corn flakes below the "chestnut style creme-brulee", under the chocolate crispy, i guess there was some custard cream made with caramel syrup, forming a pink homemade cream. I can't say how it taste, it was just GOOD, VERY GOOD for me. For the brown one, that was chocolate truffle cake. A very traditional one, really different with those we can have in MK, TST, CWB. I don't want to say is was very, very, very nice, it will be too hard sell. It is better for you to visit at least once, have a try, and you wil know, how different, how amazing it is. Overall, I recommend this restaurant for Openrice users .  …Read More

經過彌敦道佐敦段，有位姐姐給我個派傳單，見到放題$168 ，有可能係油尖旺區最平既放題。即刻上黎睇睇食評，決定一試一入去，好多雪櫃，真心既，十幾款汽水及罐裝飲品，未見過放題可以有咁多選擇！近期飲可樂上癮，自然特別興奮！講到食物呢間放題既除左壽司冇一樣嘢值得推介，未必會再嚟$168 係平，但食完我唔覺抵，食來食去都系兩三款嘢食，明明填左好多嘢食，都已經催左佢地，但佢地都系聽完就算，到最尾都未嚟，未試過食放題要呆等嘢食，壽司黎多左，食到怕。食完都唔知有咩系食過～壽司囉只係填飽左肚。我地提職員們野食未黎齊，其實都等左半個幾中，個員工講左句"下，哦！"咁想點喎，我地個個都唔鐘意食壽司。跟住嚟嘢食好似得罪佢地咁，擺嘢食嘅大大力放落枱。有樣值得讚嘅，收碟收錢快! 收錢時仲要跌左我朋友張credit card,佢跌左系地下，搵搵搵差啲整唔見，趕客走咁。真心嬲。嘢食系幾好食，但呢間野好奇怪。我覺得自己似遊客，去左第個city咁。我知道食物既野各花入各眼，人人口味唔同，就個人而言，我覺得都幾油，唔入味。其中系鹽燒雞翼，冇味。得個咸字。我只想店主可以針對性改善下，保持到穩定水準先可以財源滾滾來。…Read More

Hangout with colleague in Mongkok yesterday. Explored on Openrice for half an hour. Making decision is not easy. At last, decided to try this new japanese restaurant, Yahataya Japanese Restaurant, serving ALL-YOU-CAN-EAT menu. It is located at the 9th floor of CTMA Tower. As i remember, it was the Kulako Japan Concept Food restaurant, but seems it is shuted down. There is quite a variety of choice in the menu. I just want to highlight their sashimi, I help NEVER ate WARM sashimi, especially for the salmon!!!!!! I can feel that it's of 35-38 degree in temperature. Maybe this restaurant is newly opened, they are not very smooth in opeartion that makes me warm sashimi LOL. I am quite afraid if it may make me sick. The fried shrimps and sushi are okay, dessert include some sort of Mochi, not easily found in the japanese restaurants in Hong Kong.  Sincerely hope this restaurant can improve the freshness of their sashimi. As more customer knowing it, the flow and velocity of food consumption will be much faster, then this problem maybe easily eliminated. Overall not very good, Not too bad. Worth a try, but NOT now, I am really sorry about that,  Please allow time for them to finetune. Foie gras on toast, so far so good, worth a try.Services is also ok. Actually, waiters and waitress are not very happy can all. i can see that from their face. Anyway, I may come back, maybe in summer.…Read More

We have our anniversery dinner at the Bel Cibo last week. Overall we have enjoyed our food and services. We started off by ordering a wine from 2009, the Merlot, which was very strong taste of grapes flavor, very tasty (recommended for people who like alcohol much). After our kick started wine, we have the bread stick before starter. the bread stick was fresh with herbs flavour. The starter was riversnail in puff. the puff is quite crispy. The Lamp Leg served with Red Wine Sauce and the Black Truffle on Abalone served with cream sauce were my favorite. Love that huge lamb leg and the abalone was not too small. Perfect for a table of two people. We have also ordered Angus rib eye for the main course. It was delicious as well but preferable with a more seasoning on top. I feel satisfy as it was not over-cooked. I have bad experience in other restaurants as their steak is always overcooked. At last, we ordered the chocolate molten cake. The appearance actually looks good but i am sure it is NOT the best one i ever had. Afterall the dinner was great and a very nice hangout place. No native server here but overall services was good too. Not expensive at all.…Read More

今日只系番半日，所以下晝去佔領區支持朋友。去之前食少少野，因為今日唔知會留到幾點。所以就去左Noodle LAH!食。去到既時候已經兩點幾，但都要等一等位，慶幸唔洗等好耐。我叫左個輕炒牛肉喇沙。碗喇沙好快就到，一黎到，已經聞到一陣好香既喇沙味。望一望碗麵，湯呈深黃色，有少少油浮系面頭。先飲一飲個湯，味道好濃好有質感，相信餐廳佢地應該落重料去整個湯。麵系呈雪白色，但被湯染成有少少黃色，食落唔會太軟，彈牙爽口。牛肉有四五件，但我自己感覺偏細左，但整得幾冧，索埋湯既味令牛肉更好味。一路食下，又望下間店既內在環境，算系幾寬敞同舒服，由店既落地玻璃望出去就系夏愨道天橋附近。如將來有多少少時間，相信可以坐耐少少都得。…Read More

結婚兩周年紀念諗住食一餐好嘅賀一賀。問一個鍾意周圍搵好野食嘅friend有咩好介紹，佢話謝斐道新開一間日式料理及鐵板燒鋪叫铁人旨花，質素唔錯，所以就決定去。前一日我預先book左位，所以去到我地就即刻有位坐。餐廳嘅設計，先有普通嘅日式bar枱同普通枱。行入少少就有呈半圓型嘅鐵板燒枱，並有座位圍住。同長形嘅日式bar枱相比截然不同，鵝蛋型枱令客人坐得親密，但唔會有迫嘅感覺。餐廳放置左好多特別嘅日本小擺設，而餐具都係用日式嘅，好精緻，令到成間餐廳都充滿日本風。:)坐低之後，師傅推介龍蝦二人套餐，佢話今日龍蝦靚，其他主菜有和牛、銀鱈魚、炒飯、炒菜等。先食前菜，質素可以平平。跟住就食主菜龍蝦。龍蝦未煮之前，師傅先比我地睇下，隻龍蝦色澤唔錯。煮完上碟。龍蝦賣相吸引，多肉而鮮甜可口。有別於其他龍蝦菜式，佢有一種特別嘅味道，係我同都未食過。一問之下，原來師傅特別加入海膽汁，味道更有層次。食完，奇怪嘅事就發生啦，我地食完嘅龍蝦殼就即刻收走曬。我問點解，師傅話要黎整個湯。之後嘅銀鱈魚，都幾有鮮味。至於和牛，我地揀左薄燒。我地兩個其實好鍾意食牛。塊和牛未煮之前，我地有睇過，睇到塊牛脂肪比例好平均，真系一等一靚牛肉。師傅在鐵板上拉一拉，再卷葱花，加埋燒雜菜就上碟。食落和牛肉質好嫩，同時因為師傅獨家調配嘅香草酱，味道更為豐富。到個湯，係個龍蝦湯黎。向來我以為殼應唔會有味。但飲落，好鮮甜，龍蝦味都重。至於，炒飯同炒菜，質素可以接受。最後，以綠茶雪糕做甜品作終結。今次真係食得好滿足。唔係因為夠飽，而係因為夠好食，而且環境夠舒服。我會記住您，铁人旨花﹗之後會定期到﹗…Read More

今日岩放學路經呢間唐記包點,本來冇點諗住入去睇下,不過咁岩今日我好肚餓,所以就入一入去睇下有咩好食囉. 本來以為唐記包點應該淨係得包食啦,點知原來唔知有包食,重有不少點心同一D中式飯可以揀黎食,唔洗淨我包咁齋啦.一睇menu就知唐記包點有幾多幾多嘢揀啦,唐記包點真係唔止得包食架!!!重埋價錢都好實惠,5.5就可以食到一個包啦最後,我都係揀左食包啦(心諗黎得唐記包點,唔得唔食包咩),我叫左兩個蓮蓉包啦,同一個豆沙包黎食,三個包一拎上手都好燙手,不過包就是要熱先好食,我一咬就食到入面D蓮蓉和豆沙,唔似有D酒樓會係包皮好厚,我真係覺得$5.5食一個包係超值…Read More

聽朋友講花千樹幾好食，所以就去試下因為我有事，所以就係朋友去攞位先，點知去到佢竟然要我打俾我朋友問左坐係邊個位先俾我入去洗唔洗甘既態度啊入到去發現都幾多野食，芝士魚腐係特別推介，真係啖啖芝士好yummy仲有焗蠔都唔錯，食多幾個都抵返曬。另外仲有炸物，好似炸蝦咁都炸得熱辣辣幾好食，但系炸粉厚左少少，有少少粉粉地既感覺。另外見到有羊架所以都特別試左下，可惜食落口感唔好，醃料味道非常一般，一D都唔好食:(:(:(總體黎講都ok既，不過服務態度可以稍為改善一下吧:)…Read More

第一次食，今次選擇左個lunch set。放眼一望份量超級少，完全唔夠食:(:(:(顏色很淡，食落味道不足，而且欠缺醬汁。。。最重要系，長通粉都未熟透，仲有啲硬。對此非常失望另外，佢D甜品望落去好吸引，係食落就唔係咁好食，味道十分淡，完全冇味:(:(特別係一個佢特別sell既甜品 —　系個漢堡包樣既甜品，望落真系好得意。但我只可以話真係超難食，white chocolate超甜，但strawberry jam就完全冇味。而且佢冇寫價錢，埋單先知佢係貴到去$88，都真系唔平，仲貴個一個lucnch set。應該唔會再去食野，不過佢D服務態度同飲品真係好好，值得一贊~…Read More