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This summer, The Lobby Lounge at the Regent Hong Kong has launched a refreshing afternoon tea (HKD 888 for two). The exclusive collaboration between Italian artisan gelato brand Lavoratti and the famed French maison Moët & Chandon, offers a menu that is just as refreshing as it is elegant.The hotel has an elegant and luxurious atmosphere, where floor-to-ceiling windows frame a breathtaking, uninterrupted view of Victoria Harbour—a spectacular backdrop in its own right.The pastry selection is a masterclass in balanced flavors. The White Peach Oolong is a dreamy confection where the delicate floral aroma of oolong tea meets the soft sweetness of white peach. The Mango Pomelo reimagines a tropical favorite with a refined balance of citrus and cream, while the Strawberry Basil dessert offers a delightful herbaceous twist on a classic pairing.The savoury course is equally thoughtful, featuring four exquisite finger sandwiches. Highlights include the smoked trout with avocado guacamole and olive pearls, and the cage-free egg mimosa crowned with chive and Perseus caviar. Each bite provides a savoury depth that perfectly contrasts the sweet pastries without overwhelming them.…Read More

鳥貴族就是個「吃粗飽、求過癮」的好地方，如果你只是想找個地方大口吃肉、大口喝酒，跟朋友暢快地聊天，那鳥貴族絕對是首選之一。一進門，那種熱鬧的居酒屋氣氛馬上就來了，串燒菜單上全部均一價 HKD29.9，點起來完全沒壓力，味道就是標準連鎖店水準，不要期待有職人級的驚豔烤功，雞肉算嫩，不會乾柴，我個人偏愛鹽燒，能吃到雞肉本身的香味。…Read More

「Lost Stars Livehouse Bar & Eatery」有新抵食品項登場，呢度環境真係冇得輸！空間夠大又舒服，仲結合咗餐廳同表演舞台，氣氛一流，好適合一班人聚會傾偈。頭盤叫咗夢王牛肉他他 (HKD128) 生牛肉混埋蛋黃、洋蔥同香草，口感滑溜，配脆脆食好夾。蘋果菠菜沙律 (HKD48)，清新開胃，菠菜爽脆加蘋果甜味，簡單又解膩。今餐亮點絕對係韓國松葉蟹肉酥皮龍蝦湯 (HKD148)，酥皮焗得金黃酥脆，戳開浸落湯裏面吸盡精華，湯底超濃好creamy又鮮甜，仲食到一絲絲松葉蟹肉，真係好足料，必點推薦！主菜試咗脆煙肉牛肉醬意大利粉 (HKD168)，肉醬夠濃郁，有大量脆煙肉增加口感。 烤新西蘭肉眼扒套餐 (HKD288) 叫咗3成熟，牛扒有 8oz，淋上香氣撲鼻嘅紅酒汁，肉味濃，結實有嚼勁，配搭新鮮雜菜，口感極為平衡！跟餐有湯，這個價錢算抵食！小食揀左炸番薯條 (HKD48) 香甜脆身，用黎下酒都唔錯。…Read More

係韓國擁有超過400間分店嘅人氣年糕鍋專門店「青年大邦」係沙田新城市廣場正式開幕啦，餐廳以復古傢俱同木系裝飾營做出80年代韓國風，感覺好舒服。佢地嘅年糕鍋可以自由搭配，我揀左炸雞芝士瀑布年糕鍋 (HKD293) 呢款，一份年糕鍋足夠兩個人享用，入面有齊炸雞、炸餃子、魚糕、鵪鶉蛋、拉麵同35cm超長年糕等，加埋瀑布咁多嘅拉絲芝士真係夠曬開心同滿足！除左招牌年糕鍋外，佢地仲提供多款韓國地道美食，吞拿魚媽絲大邦太卷 (HKD98) 比一般的大件，餡料豐富，入口清新爽脆。黃金炸蠔 (HKD68) 炸得好鬆化，仲好juicy，都係唔同嘅選擇！飲品方面，推薦青提子梳打 (HKD58) 呢杯，微酸解膩有驚喜。…Read More

每次想食串燒，我都會諗起燒烤堂，呢度唔單止款式多到眼花撩亂，價錢仲相當合理。餐廳既佈置非常之日系，一坐低就覺得自己置身日本！創意招牌必點焦糖鰻魚芝士玉子燒 (HKD28) 同雞皮墨魚滑 (HKD38) 呢兩款，係出面其他串燒店相對少見，嫩滑既焦糖玉子有鰻魚內餡，令味道更豐富，一口一件咁食實在滿足！雞皮墨魚滑用左雞皮包住墨魚滑，外皮燒到好香脆，墨魚滑爽口彈牙仲食到一粒粒墨魚肉粒！雞肉品項我就揀左鹽燒鮮三黃雞腿肉 (HKD28)、鹽燒雞中翼 (HKD20) 及鹽燒赤雞頸肉 (HKD22) 三款，雞肉口感嫩中帶彈性，三款都燒到剛剛好，鎖住晒肉汁。鹽燒A4宮崎和牛 (HKD58) 同厚切鹽燒牛舌拖羅 (HKD48) 呢兩款都無得輸，口感有嚼勁，牛舌肥美軟腍，而和牛真係冇得彈，絕對對得住個價錢！除咗串燒之外，焦糖青蘋果鵝肝多士 (HKD108) 同蒜蓉燒日本廣島蠔 (兩隻) (HKD48) 都好值得一試，鵝肝肥美到有罪惡感，青蘋果完美解膩。廣島蒜香撲鼻，蠔肉飽滿爆汁！ 食到咁上下叫返件明太子燒飯團 (HKD38) 同爆打香水檸檬茶 (HKD32) 中和一下油膩感，飯團外層有飯焦嘅香脆感，爆打檸檬茶酸甜清爽超解膩，不錯。最後叫多碟味醂魚干 (HKD48) 下酒。呢度既師傅係拿捏火力上好到位，啲肉質唔會煮到好乾，每款串燒都保持到完美肉汁，晚市長期爆場絕對有道理，想去嘅朋友記得提早預約定啦。- 燒芝士年糕 (HKD28)- 川燒蒜蓉茄子 (HKD38)- 麻辣翠玉瓜 (HKD16)- 和牛棒配松露一口飯 (HKD58)- 鹽燒豚肉豆苗卷 (HKD28)- 即打士多啤梨乳酸 (HKD28)…Read More

位於銅鑼灣逸蘭酒店1樓的 Salon Lanson ，以法式優雅風格與自然採光的玻璃帷幕設計，營造出明亮舒適的高級氛圍，空間感與環境無可挑剔。 開胃菜忌廉蟹肉餅 (HKD135) 驚喜十足，蟹肉份量足，蟹肉鮮甜佐以微辣芫荽與檸檬蛋黃醬，層次豐富；法式龍蝦濃湯 (HKD125) 濃郁綿密，鮮奶油與法蔥畫龍點睛。主菜推薦香草澳洲羊架 (HKD420)，肉質非常嫩滑多汁，配黑松露醬更顯奢華。法式紅酒燴牛肉 (HKD285) 慢煮牛小排軟嫩入味，薯蓉香滑完美搭配。海鮮愛好者必試香烤白鱈魚 (HKD310)，鱈魚肉質滑到不得了，橄欖醬與羅勒青醬襯托魚肉細膩。蘑菇意大利粉 (HKD190) 的羊肚菌忌廉汁濃郁，菌香四溢。 甜品蘋果金寶 (HKD90) 配以焦糖冧酒，與雲呢拿雪糕冷熱交融，推薦！另有中式糖水楊枝甘露的選擇 (HKD90) 清新收尾。 從環境到菜品皆展現法式精緻，是銅鑼灣值得一訪的味覺之旅。…Read More

九龍香格里拉Café Kool的「流金珍味」自助餐隆重登場！以八十年代香港為主題，加上復古霓虹燈與木窗框裝飾，營造濃厚港式情懷。今次自助餐有超過200款地道美食輪流登場，非常豐盛。必食嘅有避風塘炒龍蝦，蝦肉好飽滿，香辣惹味！唔鐘意炒嘅可以揀蒜蓉粉絲蒸龍蝦，肉質夠曬新鮮彈牙，醬油同蒜香完美融合。去親食自助餐都會飲番D湯水補下身，當中椰子雞湯同中式螺式燉湯真係無得頂。現場烹調嘅蒜蓉牛油煎大蝦、焗帶子伴明太子醬汁同香煎和牛粒都香氣四溢，滋味無窮。港式小炒有XO醬炒四季豆同地道正宗香橙骨。又點會少左港式燒味同各式滷水呢，燒肉同燒乳鴿都係必食！滷水牛腱同涼伴雲耳清爽開胃。甜品區好有港式懷舊風味，夠曬貼題，當中包括白糖糕、紅豆沙、迷你燕窩蛋撻同凉粉等甜品，勾起曬D童年回憶。甜點嘅芒果布甸同楊枝甘露甜而不膩，最後食埋雪糕！完滿！…Read More

假日想搵個地方舒服咁慢活下，呢間位於AIRSIDE嘅日式洋食餐廳 delish kitchen by ALOT 就岩曬你喇，餐廳環境夠寬敞，全場面積達六千呎，空間感十足，中午仲有日光照射到室內。餐廳的餐桌用上了ALOT LIVING的自家傢具彰顯餐廳質感選品，日式木系風格，展現出純樸又文青的感覺。食物方面，必食佢哋嘅櫻花蝦玉子鰻魚薄餅 (HKD148)，鰻魚夠曬厚身，味道同口感都好豐富，非常好食，另外都可以試吓明太子手羽 (HKD68) 或者炸蟹餅 (HKD98)。·Uji Matcha Latte (HKD46)·Latte (HKD45)…Read More

這碗鰻魚玉子蓋飯 (HKD128) 一上桌視覺先被震撼，一整條肥美的鰻魚霸氣橫臥，原條鰻魚肉質保持細嫩多汁，筷子輕輕一夾，魚肉便如絲綢般分離，入口先是焦香，隨後是融化的油脂與濃郁醬香。秘製蒲燒醬甜鹹平衡，更能突顯鰻魚本身的鮮美。玉子燒絕非配角，厚切近4 cm夠曬豪氣，帶淡淡高湯甜味，蛋香柔和了魚脂的濃郁，讓整碗飯吃起來更輕盈。另外推薦紫薯牛乳 (HKD38) ，好味到想叫多一杯！滿足！…Read More

以藍白色為主格調的Bistro La Baie，同佢嘅法語名字一樣，係一間位於海岸旁邊嘅餐廳，位於將軍澳澳南海岸，適合無論係情侶約會或朋友聚餐需求嘅各位。前菜先點了法式北海道帶子刺身(HKD168)，配有牛油果，青瓜及柚子醬，新鮮又健康嘅味道為呢次晚餐帶來眼前一亮嘅好開始。主菜和牛芝士漢堡(HKD198)嘅和牛肉漢堡肉非常之juicy，配上半溶嘅巴拿馬芝士入口即溶，邊享受漢堡嘅美味同時仲有卜卜脆嘅香炸薯條，簡直一流！而另一道主菜油封鴨腿(HKD 228) 都非常驚喜！佢嘅鴨腿皮比想像中香脆，啱啱炸起嘅鴨腿肉仲係好嫩滑，加埋咸咸哋嘅香腸同埋滿滿嘅扁豆，真係好滿足。…Read More

Fikafabriken offers an authentic and cozy experience. Its Fika All Day (HKD128) is a hearty choice, including homemade gravlax, creamy scrambled eggs, fresh avocado, and baked bean salsa. The addition of meatballs with mashed potatoes adds a Swedish touch, while the garlic cream cheese and lingonberry jam complete the meal with a perfect balance of savory and sweet flavors. Pair it with the rich Mocha (HKD45) for a delightful finish. Fikafabriken is a good spot to visit! …Read More

最近試了這間位於廣東道的日式餐廳「禪八日本料理」的《極味之宴・壽喜燒》套餐 (期間限定價格HKD568/位，原價HKD758/位，套餐需2位起 )，這個價位可以吃到壽喜燒，絕對物超所值！套餐的亮點莫過於選用了四屆榮獲「日本一」殊榮的特上宮崎和牛，A4 / A5 宮崎和牛牛肩肉油花均勻，壽喜燒湯底甜香濃郁，在甜香濃郁的壽喜燒湯底中輕涮幾秒，瞬間化開的油脂香氣在舌尖綻放，肉質細緻綿密抿出和牛本身的鮮甜，配上野菜盛合，平衡了豐腴感，讓人幸福感滿滿！前菜同樣精彩，海膽茶碗蒸鮮甜滑嫩，極上刺身兩點有油甘魚及牡丹蝦，兩款都好新鮮。櫻花蝦粟米天婦羅香脆又多汁，而銀鱈魚西京燒油脂甘香。還有宮崎和牛釜飯，牛肉香滲入米飯，吃得非常有飽足感，最後以雲呢拿雪糕畫上一個完美的句號了。以這個價錢能品嚐到如此高質的和牛盛宴，性價比極高，推薦給愛吃和牛的朋友！…Read More

板神鉄板燒日本料理每次都保持到高水準！今次就揀左周年慶鐵板燒套餐，價格由$555至$805/位，視乎於套餐和牛的品種和厚度，套餐性價比超高，食材高質。室內幽暗燈光映襯著鐵板躍動的火光，低調奢華的氛圍瞬間拉滿儀式感。南非鮑魚鮮嫩彈牙，師傅火候掌控絕妙；大蝦炸天使麵脆而不油，蝦肉爽甜，炸天使麵配上香濃蝦膏醬汁真的太好吃；鵝肝油香爆發，配烤麵包超邪惡！最後選了澳洲和美國兩款的和牛厚燒，肉汁豐腴，五成熟剛剛好，能品嚐到油脂的甘香！最後以香蕉煎餅為完美晚餐寫下甜蜜句點，絕對會再encore！…Read More

這家小店的「香酥排骨紅燒牛湯麵 (HKD83)」超震撼！比臉還大的酥炸排骨，肉厚多汁，搭配濃郁的紅燒湯頭和Q彈麵條，吃完整個大滿足。必配一杯蜂蜜青檸寒天冰茶，酸甜清爽，寒天晶凍增加口感，解膩一流。香酥魚菲力便當 (HKD79) 也很驚豔，外皮酥脆，魚肉很厚又細嫩，加上豐富的配菜，真的是超值選擇！ …Read More

Sumac Restaurant and Lounge is just 8 minutes walk from Central, hidden away from the hustle of LKF. There you can find an elegant Mediterranean interior design that is uncommon to see in Hong Kong. Starting with The hummus (HKD130), it’s a Middle Eastern spread made from a blend of chickpeas, tahini, olive oil, and so on. Good to dip with pitty bread, It tasted creamy and a bit earthy, arousing my appetite. Next, we had a mezze salad – tabbouleh (HKD160), which consisted of finely chopped fresh parsley leaves tomato, fine cracked wheat, and mint leaves. what a fragrant and refreshing salad. My favorite was the halloumi (HKD180), It’s made from a mixture of goat’s and sheep’s milk. Oven-baked to a crispy golden crust, it’s so yummy with a firm texture. For the main dish, we had Chicken Taouk (HKD350), The meat was soft and pillowy, marinated in Lebanese garlic sauce and toum. Finally, we had rice pudding (HKD135) to end the fantastic night.…Read More