georgewong33's Profile

🤴Talk of the Town fine dine Korean restaurant - MOSU.🇰🇷 People who know me know I love Korea, and that extends to their foods. A few years back my sister brought me to my first Korean fine dining experience at Hansik Goo, and I absolutely loved it. This time she booked this extremely hard to book, talk of the town MOSU (lucky me 😉)..🥘 To begin with, the style here is very different from that of Hansik Goo, as this place feels a lot more like Western fine dining with twists of Korean elements, but the experience was certainly interesting. There were many dishes, so I’m mainly going to focus on the outstanding dishes that I liked, and some that wasn’t really the thing for me..🍢 All the small bites were quite good, but the two that were particular outstanding was the scallop on top of very fine and smooth potato salad with a potato like crispy base. Another one was the abalone taco of which the abalone texture was so supple, I also liked the perilla leaf flavour that was blended in. The next dish, matcha tofu and sea urchin in dashi was very tasty and the tofu was very fine, whereas the sea urchin was fresh and whole dish worked well!.🎏 Both the fish dishes were very different but both very skillfully produced. The rockfish was silky smooth, though lacked fish flavour, but the Jinhua ham porridge was delicious, and felt like a blend of Korean and Chinese porridge. The mackerel was marvelous too, with a slight smoky flavour, and both the strawberry sauce and brown butter tomato sauce were amazing too! .🍝 For a carbs lover like myself the acorn noodles was one of my favourites. Served with a lot of black truffles on top and a creamy truffle flavoured sauce mixed with acorn noodles. Basically this is a pasta dish but substituting fresh pasta with fresh acorn noodles. Phenomenal dish!.🥩 The mains didn’t really excite me very much. I didn’t think the venison nor the beef was particular amazing. The beef was tender and cooked well, but didn’t have too much beefy flavour. The venison dish was alright, but the coffee sauce was very strong and interesting, it managed to override the gamy flavour from the venison. .🥦 Added one an extra dish which was a broccoli rice of which the broccoli was chargrilled slow cooked for 5 hours before being chopped and mixed together with 3 types of Korean rice. Personal opinion - this dish was not worth the time and some of the rice was hard and stuck to my teeth..🍨 I liked the desserts overall apart from the almond mouse like pudding. It was awfully sweet and the almond flavour was WAY too strong. It reminded me of the hand cream rubbed onto my hands after my manicure when I was a kid..🫶 There’s a current hype at the moment to dine at this restaurant, but honestly is it all that great? Well, I only truly enjoyed a few of the dishes, and what’s more, I find it really pricey 💰…Read More

💛 The whole exterior of this restaurant is painted in bright yellow so I really wanted to check it out because it’s my favourite colour..🥖This restaurant serves Japanese x Western fusion dishes. Let’s start off with the breads that were served nice and warm, but the homemade butter was rather creamy and way too sweet 🧈.🦪 I ordered the Fresh Japanese Oyster Tempura. One of the oysters were raw with the shrimp tartare on top. Oyster was fresh and quite creamy, and the shrimp tartare was tasty. The other piece of oyster was deep fried with a batter topped with some salmon roe, and to be eaten with some lemon mayo. However the lemon flavour from the mayo wasn’t evident. The salmon roe didn’t seem necessary either. .🥒 I also had a try of the other appetiser which was the Hokkaido Scallop Crudo, and I did not enjoy that at all. Simply putting it, I didn’t think the flavours of the various ingredients blended together at all, whereby it also tasted rather bland..🍝 For the main, I had the Homemade Spaghetti, Slow-cooked Abalone Stew (Add $128). The homemade spaghetti is very much like some kind of Chinese noodles (that’s fine) that came with a piece of abalone and also a plate of spicy XO sauce for extra flavour, punch and spice. The whole dish felt like some Taiwanese pre-packed noodles, where I should be getting two abalones instead of one. The abalone was tender, but I don’t see where the sauce from the stew is. Without the spicy XO sauce that contained delicious sakura shrimps, I don’t think the spaghetti had much flavour on its own..🍨 Pre-dessert was a piece of rich soft chocolate, and the dessert was a very sour passion fruit sorbet with a scoop of ice cream to even out the sourness along with a few small sheets of slightly burnt and bitter and not so aromatic puff pastry. I guess the comments speaks for itself. .☕️ Ended things with coffee. Add on $8 for hot and $10 for cold. Is this some kind of local HK Cha Chaan Teng (tea restaurant)?…Read More

🇫🇷 The first thing I stepped inside, I already loved the ambience of this contemporarily designed French restaurant..🥖The basket of breads were all amazing. From a simple bread roll to the bread stick, all having their specific and unique texture. The breads were all served very warm and the homemade butters were very tasty too 🧈.🧆The Amuse bouche started of the meal nicely. Not exactly knowing what they were, one of them I felt was a piece of sun dried tomato Focaccia with a piece of cherry tomato placed on top. It tasted delicious, and rich in tomato flavour. The other was like a tartar sauce tartare served with a piece of French fry..🥑 I tried out the Japanese Scallop Tartare. Manager Roy said that it was essential to dig the spoon all the way down and scoop up the scallop, avocado paste along with the caviar on top in order to fully experience the flavour and I’m glad I followed his instructions because the scallops and avocado paste did not have much flavour on its own, but when combined with the saltiness from the caviar, all the flavours were automatically uplifted and made this dish extremely palatable. .🐌 The French Escargot Roll was another amazing dish. The escargots were wrapped with a very light and thin and extremely crispy piece of puff pastry. The whole experience and texture was just astounding..🍝 Then came the Black Truffle Gemelli. The truffle slices were very thin and aromatic. The pasta texture was lovely and chewy, and the sauce wasn’t overdone either. .🐑 As the main, I had the Rack of Lamb, one of the best rack of lambs I’ve eaten. I asked for the lamb to be medium and the lamb quality was very good. The meats were astonishingly tender and succulent, and the texture was not too chewy. The sauce was smooth and delicious too!.👨‍🍳 My experience here was very pleasurable. Not only was the food astonishing, but the service was amazing, and I also got to meet the head chef and owner Shun. I highly recommend this place!.…Read More

😋 Have heard many good reviews and compliments about this place for many years but it’s only my first time coming here. My experience made me understand why it deserves a Michelin Star, because there is thought, creativity, art and precision on how the dishes are cooked, designed and flavoured..🦑 The Sichuan peppercorn squid appetizer was so tangy and unique in flavour. It also had enough “ma” flavour but not overwhelmed 👍.🧱 I’m not a fan of smelly tofu, but the one here is very good, whereby the tofu is blended and mixed in with salty fish and parsley etc. The sauce that went with it was a twist from the conventional..🍲 One of my favourite dishes was the small soup, which was a fish soup base congee topped with a specific type of crab cream with slices of slick fresh geoducks. The rice from the congee soup is sieved out, leaving a very smooth broth. The geoduck is so naturally sweet. Absolutely phenomenal!.🍳 The tiny cha siu rice with fried egg 🍳 is also amazing. The cha siu is tasty, yet silky smooth and tender. Impressed!.🦀 Their signature Hua Diao Chicken Fat steamed Crab is obviously a must try. Evidently good quality Hua Diao wine was used and the flavour was overall lovely. Unfortunately the Chencun rice sheets that night was not smooth and fresh enough. A slight let down..🐓 Chicken wasn’t that great so not going into detail. 🥩 Beef brisket was nice, the beef was fresh and tender and the soup was strong in delicious turnip flavour, very well done! .🐠 The Giant grouper head was fresh and scrumptious and that Sichuan chilli oil managed to cover any fishy flavour. 🍚 Ended with a threadfin claypot rice, very creative and feels Macanese and Japanese more than Chinese, surely worths a try!.🍦 I also loved my ice cream that was so strong in milk/cream flavour!…Read More

🍲 A little Chinese restaurant tucked in Sai Wan Ho, known for being very hard to book and apparently suppose to serve amazing food. My impression is the food quality is not bad, but it’s not as astounding as some people say..🐦 Starting with the pigeon which I must say was amazing and one of the best I’ve had in Hong Kong. The meats were juicy and tender, and it wasn’t marinated too salty to begin with. This was certainly the most impressive dish..🐟 The threadfin fish was very good too, steamed with chicken oil and Shaoxin wine. The flavour was well adjusted and the fish was smooth and fresh..🐷 Pig’s lung soup was served very hot and evident in grounded almond flavour. The texture of the lungs were spot on..🐓The smoked chicken wasn’t too bad. Meats were tender, but flavour wise wasn’t all that tangy..🥩 The satay fried beef with veg was very average. Beef quality was low in general and I had a few pieces that were rather chewy..🐖 Sweet and sour pork good, the meats were quite tender but would’ve been better if it was a tiny bit more sweet and sour..🥘 Baked pork chop rice was quite a let down. Everyone says it’s a must order, but to be frank it was just average. The flavour of the batter wasn’t delicious and complex enough, and only one type of grilled cheese sprinkled then grilled on top, of which wasn’t very delicious. The pork chops were tender, but the fried rice underneath was evidently left to rest in the pot for a a long time because it wasn’t hot when served..🏝The restaurant is minute and if you consider yourself fat then you shouldn’t visit because you won’t be able to get to your seat 💺 let alone getting out again. The owner/woman in charge is quite insincere and a pretty bad PR because she bluffs quite a lot of nonsense, her most sincerity is that she doesn’t want you to book again, and she managed to make it sound like she did my friend who booked a “great deed” by giving us a small plate of complimentary cashew nuts 🥜- thank you very much 🙏.☝️Once is enough lah!…Read More

🇮🇹 This pizza shop has opened a few months opposite my office in Happy Valley, but I never got the chance to try, because it’s very Italian and it’s run the Italian way, so it opens when the owners feel like to 😂 .🍕 I was very lucky I tried it out last night and it was absolutely amazing!!.🍕Pizza 1: Diavola - the San Marzano tomato sauce 🥫 was so well balanced and delicious. It wasn’t particularly sweet or sour, but had a very smooth and comfortable flavour, amazing. The mozzarella used was very fresh and of high quality, and the salami gave a tangy and savoury punch which made the whole experience phenomenal..🍕 Pizza 2: Funghi - This did not have the tomato sauce base, and although I preferred the Diavola as a whole, this was also a very satisfying experience. Once again the mozzarella was very fresh and high grade and the mushrooms were chunky and generous..🍕 But what makes a great pizza isn’t just the toppings it’s also the crust itself, and the pizza dough here is amongst the best I’ve ever encountered. It’s chewy but yet soft, and even when it turns cold, it doesn’t harden. When it’s reheated, the crust texture softens and feels just like when it was fresh again..🍕 This really is one impressively fine pizza restaurant!…Read More

🥘 Last week I shared a pretty horrific food experience at a Japanese restaurant, and this week I’m doing the same with a Chinese restaurant serving Hunan food..🥬 Amongst all the dishes the fungus and fried cabbage were probably the only two things you wouldn’t mind putting in your mouth, because at the very least the cabbage was fresh..🥘 For everything else, I won’t even bother going into the specifics, but generally, all the ingredients used including the pork, beef and chicken were garbage and extremely un-fresh - this is evident from the texture..🍖 The flavours were either over savoury or completely tasteless. I really don’t know how Michelin can recommend this disastrous restaurant. I really advise them to come back and give it another try. 🤮…Read More

🎂 The first time I came I was brought here by @waynius and @kwongwaiyu for my birthday, and I loved the food. This time I came back with family, and I was equally impressed!.🔥 I really love yakitori, but flavours and quality really vary substantially. In general, everything here was very good, in terms of ingredient quality, the seasoning and also the cooking precision for every type of item. Am also extremely impressed that all the grilling is done by merely one Japanese chef - salute🫡 .🐔 There are a few items worth mentioning and remember there are daily specials on a mini blackboard which you are only allowed to order once. One rare item is the chicken oyster which is delicious and succulent, and if you want to know what chicken oyster is, feel free to ask me 😉.🐔 I particularly liked the chicken neck meat. Generally I’m not a bit fan of chicken skin grilled with sauce, as I like salt, but the one here is grilled nicely and the sauce is neither too sweet or strong..🍙 The chicken liver is grilled medium rare, hence very smooth and desirable. There’s this part which is a section in the bum of the chicken (I forgot the name) which is delicious too, but rather fatty. The quail eggs are runny inside which is rare and the grilled rice ball is absolutely amazing!.📖 Once again this place isn’t easy to book so do so in advance, and you also have to put down a deposit 💵…Read More

🫖 Came here for dim sum with mum and sis (⚠️3 people) and had a pretty traumatic experience..🦞 Allow me to elaborate on my disturbing lobster experience before commenting on the foods. Like I mentioned we came for lunch and for dim sum, we ordered a few items and my sister asked one of the young waiters with glasses [“👓”] whether they served Cheung Fun. 👓 confidently said “we do today, it’s a lobster cheung fun, not quite the traditional dim sum type, but it’s very good!” 😏 My sister thought why not and agreed to give it a try. When 👓 came back to ask me how I wanted the lobster cooked, I already felt we’ve fallen into his trap.🪤 As can been seen, it came out being an entire lobster surrounded and supported by some fried cheung fun. Now it’s a matter of managing expectations. When a customer asks for Cheung Fun for Dim Sum they don’t expect to be paying $1,300 for a lobster. Besides as a waiter trying to promote things you should be clear and explain to the customer what they will be receiving, and as for someone who cooks like myself I expect to be told how much the lobster is in terms of catty if I’m being sold a lobster. Well clearly 👓 didn’t clarify and really needs more professional training, because he made the entire experience very uncomfortable. Even worse when 👓 served the lobster, he emphasized that the 「精粹」”essence” of the dish lies within the Cheung Fun because they are fried terrifically! (Good grief! Seriously?? 😳).🥘 All that aside the lobster was very tender and nicely seasoned, and the cheung fun was indeed nicely fried and was delicious. .🥟 Dim sums: The xlb was ok. I especially liked the creative sea cucumber dumpling, but the skin on the har gow was a bit thick and the baked bun with caramel custard felt very Western. The roasted goose puff I quite enjoyed though because the skin is like radish puffs..🍜 The DanDan Noodles and Stir-fried beef noodles were both rather disappointing, but these I will further comment in my separate Noodle Tuesday posts..Just a quick mention, the timing on food serving was also very sporadic 👎…Read More

👦 This place brings back many nostalgic memories. As a kid, dad used to bring me here for special occasions such as birthdays, and it was such a big treat! I did come back every now and then over the past decade but have never posted on it..🥩 One of the main items I aim for at teppanyaki is thin sliced beef. I tried out US Prime Sliced Sirloin and A4 Japanese Sliced Sirloin. Both were of very good quality. The US beef was stronger in beef flavour but less fatty and tender compared to the Japanese one but both had their own perks. Equally important is the good quality finely chopped spring onions and thin crunchy garlic flakes wrapped inside. Absolutely sensational!.🍚 The other important item at teppanyaki for me is the fried rice, whereby it’s fried with the fatty side beef strips from the beefs along with egg etc. The fried rice here is tasty, dry (in a positive manner) and not greasy. It is so tasty and aromatic that it’s completely irresistible!.🦐 Other items such as the prawns and eel were cooked very nicely too. The prawn heads are delicious and crispy as always. But I must really give credit to the eel whereby it took some time to complete because the skin had to stay on the (less hot part of the) grill and pressed so it would become crispy and flat..🍣 The sashimis are pretty decent as well because they have a small sushi bar, hence I always order a platter to begin my meals with..㊙️ One thing really worth mentioning is the 3 sauces. I loved as a kid. One being a lime/lemon sauce and the other two specifically for seafood and beef. Till this day, I think they still taste marvelous and tbh I even love them more now!.⛩ This is probably one of Hong Kong’s most historical proper fine dine teppanyaki restaurants, but after almost 4.5 decades, the food does not feel old fashioned and nor does the decor and service. They have moved on and changed with time, adding more contemporary items to the menu to suit the new era, but at the same time not so extravagantly that they’d lose their old customers, character or market positioning.…Read More

🏆 Best ever value for money meal I’ve encountered! Everything was wonderful starting from the salad which the veg was very fresh along with a delicious tangy sauce to the side dishes each being unique and delicately put together to the amazing omakase donburis!.🥗 I’ve already spoken about the salad, so next up is the steamed egg which was silky smooth and flavoured perfectly. I gave almost all of the sides/appetizers a try and they were all very good indeed. Worth specially mentioning and a must try would be Vinegared Mackerel Seaweed Roll which is absolutely salivating! I’m generally not a huge fan of scallop, but the Grilled Scallop here is very special. It has an unique chewy texture which is such a great attraction, because it is chewy but soft and not coarse or dry, amazing!.🍱 Now the omakase sashimi rice bowls. Ordered the Mikoto Omakase Sashimi Ricebowl (Deluxe) and Edomae Assorted Sashimi Rice Bowl (Deluxe), both being the best ever sashimi rice bowls I’ve ever EVER experienced!!!.🍣 The Edomae one has a rice which is mixed in a stronger sweeter type of vinegar and had a special sensation, although I did prefer the normal rice better. Regardless, the raw fish for both of them were really abundant, and the quality was phenomenal, in terms of freshness, temperature and flavour! There can’t even be any negative criticism to any single piece of item that was served in the rice bowls. A lot of different fishes fatty belly parts were served which I adored, but what amazed me most was there were some prawn sashimi which was raw but had cooked prawn aroma - for me, that’s really “wow”!.🏅 This place is a must visit. It’s comfortable, cozy, clean and the chefs and staffs are all super friendly. The prices are very reasonable for the quality you get. It’s not easy to book, but trust me it’s definitely worth the try and wait! I hope I can make a booking to come back again 😉…Read More

🐎 I’m so happy this little cart noodle shop transformed into a dumpling chain restaurant instead in Happy Valley (which is pretty much my second home), and also the fried dumpling are just sooooo goood!.🥟 As a dumpling lover, I generally prefer them boiled over being fried, but the fried dumplings here are fried golden brown and crisp, but at the same time does not feel greasy or oily at all. Mouthwatering!.🥟 Another uniqueness about this place is that the fried and boiled dumpling are wrapped completely differently to suit the way they should be cooked. Very thoughtful! Boiled dumpling are good too along with the very hot fish soup base, but make sure not to let them soak for too long otherwise the very nice skin starts tearing off..🍤 Spicy shrimp wonton is very good too because the sauce mix is quite tangy and the wonton quality and size perfect. However, I wouldn’t go for the Shanghai small wonton again because there’s almost no filling whatsoever and too much skin, and although smooth it got a bit stuck together from my experience..🥟 In terms of the filling, it’s very personal. The common chive and pork won’t ever go wrong either fried or boiled, but my favourite is definitely Matsutake - aromatic and sumptuous (esp. fried)! Must try!…Read More

🇫🇷 This bistro serves very authentic French food and the whole ambience just feels so comfortable. Some dishes are served in the pot which makes it feel very warm and homey..🐌 My whole family loves escargots so each of us had half a dozen to ourselves. The escargots were nicely seasoned with plenty of delicious herbs 🌿 and yet not overly savoury. Another thing is that they were quite big in size and the texture was very nice too!.🧀 I absolutely loved that cheesy gratin ravioli dish. It’s so delicious and creamy and the raviolis were extremely tasty as well. I’m not sure if I’m correct but I taste Gruyère within the whole cheesy mixture, and I really enjoyed it!.🐑 The lamb chops were braised in a cast iron pot until the meats and carrots were thoroughly softened. It was quite tasty too, but a bit on the salty side..🥩 The M9 beef steak was amazing! It was cooked perfectly, and the meat texture was lovely too. Tender, juicy and yet had evident beef flavour. Absolutely impeccable!.🦆 I wasn’t a big fan of the duck leg. The meats were hard and streaky. It felt a bit like Chinese cured duck legs, because apparently this is cured and then cooked confit. .🍝 The lobster pasta was good! I know, pasta isn’t French but anyway, it was a simple lobster pasta that tasted very good. The sauce was delicious and the lobsters were tender..🥪 On another occasion I also came here for lunch and tried out their Croque Monsieur, and that was really fresh and tasty too. It also didn’t feel too heavy..🍨 Madeleines were nice too!@gwong33…Read More

🥢 In recent years I’ve frequently been asked if I have any good Chiu Chow restaurant recommendations. I’ve always found it difficult to answer this question because there really aren’t many which I’m satisfied with. But who would’ve imagined that the famous 🇨🇳 Wuliangye originating from Yibin would open up a restaurant in Hong Kong serving Chiu Chow food which I would most definitely recommend to you all 👐🏻.🦀 The raw crab and mantis shrimp 🦐 are both marinated very well. The flavour is amazing, and of course there’s garlic, parsley, Chinese celery etc., but they’re all very balanced, and nor is the marinade too salty. Obviously the crab and shrimp themselves are very fresh and full of cream. Absolutely scrumptious!.🌊 Was also very surprising to see 薄殼 which are super mini mussels that are usually only available around mid autumn festival. Fried very nicely and full of basil 🌿 aroma..🦢 The 滷水鵝 goose in brine was excellent too! The flavour was well balanced and once again not too salty, but at the same time had adequate flavour and colour. The head and neck was very tender whilst the skin was slick. I loved the goose web, the texture was lovely and it was huge! The foie gras was smooth and moist. .🦈 I know not everyone is comfortable with eating sharks fins nowadays, but it was absolutely phenomenal. The flavour was spot on, the texture of the sharks fins were just right and it was absolutely delicious. What’s more it’s served with a candle underneath in a beautiful bowl..🍜 A highlight here is the Tai Chi noodles which is like a progression to the renown pan fried duck egg noodles dipped in sugar and vinegar 糖醋麵 but to be honest the original duck egg noodle part was good, but the green chive noodles were too soft and bland. Anyway, nice gimmick!.🍨 The sugar coated taro dessert 反沙芋 is famous for being hard to make, and it’s done rather well here too!.💰 Good things come at a price, but then again, it’s worth it here!.🇨🇳 中国的五粮液，世界的 五 粮 液！ YEH!…Read More