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Recommended by a friend in hospitality industry, I made my first ever dining excursion to the industrial area of Kwun Tong. The result turned out to be a great surprise.BriKetenia is a modern brasserie offering refined cuisine at highly accessible price point. At the helm of kitchen is Chef Lok who has aptly worked at the fine dining establishment in Mandarin Oriental hotel. He brought along many examplary recipes and re-create the dishes in a more casual yet equally delicious manner.My favorite dish from the dinner was foie gras cream brûlée, which was perfectly executed and taste much better than the few bistros in Soho with a French chef. The incredibly valuable price ($88) and generous portion made for a wonderful start of the evening. A must-try if you done at this restaurant.The other starter, salmon tartare is light and refresh yet less impressive than the foie gras, but it made for a great complement to the homemade sour dough.Moving on to main dish, the roasted pigeon and grilled lamb rack were flawlessly cooked and came with such big portion that two girls could hardly finish. Be sure to save some room for desserts when you visit BriKetenia as the choices are magnificent and valuable.Arugula mousse with cucumber gelee was star of the night thanks to its airy light and silky smooth texture. Chocolate lovers should definitely opt for the triple sensation. Ending the meal on a citrusy note with the mango passion fruit dessert was perfect and satisfying.…查看更多

I was so happy to spotted my favorite tonkatsu restaurant Saboten has opened a new branch in Tsim Sha Tsui, just when I was so hungry and craving for some good fried pork cutlet!The new shop of Saboten looks spacious and comfortable, especially with natural sunlight penetrating throught the side windows. As the shop manager told me, this new outlet has only opened for 4 days so there is not a queue yet like the sister shop in Causeway Bay. Luckily I didn't have to wait at all and got to enjoy my favorite dish immediately!The pork mille-feuille is so good - so tender and juicy thanks to the 20 layers of pork that are folded together. The homemade citrus vinegar goes very well with the pork and helps to cut throught the oiliness. The whole combination is simply divine especially for one who loves fried food.Apart from the plain Japanese cutlet, there is a favorite dish of mine which is served with in a sizzling pot of miso. It's a really hearty and satisfying dish and a great alternative to traditional fried pork cutlet.Like most other tonkatsu restaurant, the vegetable salad and pickle can be unlimitedly refilled. The shredded cabbage is so fresh and crispy, and it goes very well with the sesame sauce. The dessert is a pretty straight forward combination of green tea ice cream with red bean paste and mochi. Simple but tasty - very smooth ice cream with some mildly sweet red bean.Lunch sets are available from the price of $88 to $125, which also include unlimited refill of cabbage salad, pickles and rice. The food portion is so generous given this very reasonable price.Speaking of tonkatsu, there are a few specialty brands available in HK but not all of them are authentic. The Causeway Bay shop of Saboten has been my favorite choice for Japanese pork cutlet in the last two years because of its very consistent food quality, and I'm so glad to know they finally have a second outlet, which is so conveniently located near the MTR exit in TST. I must come back for it esp with the great value combo set!…查看更多

After a good half day of work and running errand for my family, me and sister were craving for some spicy food to elevate our body temperatures on the cold Saturday night. Walked pass the tiny Sichuan noodle place on Yiu Wah Street but it's just too cramped for us after a day of hustle and bustle. We need a restaurant with good food and nice ambience. Then I saw the advertisement of this new Sichuan restaurant at Times Square and we decided to check it out.The setting here is very warm and inviting setting with a touch of nature. We were seated at the communal table in the middle as rest of the round tables are full. Surprisingly it's not awkward at all even we're sharing the table with other people. There are enough space between seats to keep our conversation private, and the seats are actually quite comfortable and leave us a lot of room to place the wholesome food that follows.We started with a cold dish recommended by the server - Eight-flavor tofu. As told, this is a quintessential Sichuan dish which the local people would DIY and mix the tofu with condiments to their liking. We were given 9 seasonings including a tongue numbing chilli sauce with oil, chilli peppers, some crushed garlic, soy sauce and many more to play with. The flavors are awesome and we can have different combinations. The texture of tofu is quite firm and unlike the tofu we've tried elsewhere, it has quite a standout flavor of soybean.Then we had another appetizer - Translucent beef slices, which tastes like beef jerky but it's melting in your mouth. The flavors are amazing with a little bit of heat from what I believe is Sichuan peppercorn powder. The spiciness is than neutralized by a layer of glazed honey to make it addictively delicious. For main course we tried the Mud crab with pickled chili, which is very flavoursome with just the balanced amount of heat and sourness. The crab is served on a bed of fried rice cake slices, and it's meaty and quite sizeable for its price. The rice cakes had absorbed the chilli sauce and gave a lot of flavor. This dish is quite filling so this can be enjoyed as a carb dish as well.As sister and I were almost full at this point, we were about to leave but the manager came and asked if we want some desserts. Instead of the anticipated Chinese desserts, we were introduced to some exoticly flavoured ice cream - drunken chilli chocolate ice cream and sichuan peppercorn ice cream. No sweet tooth like us could resist this temptation therefore we ordered one of each. Indeed both were very tasty and delivered the Sichuan spices that they promised. Personally I preferred the chocolate ice cream which is enhanced by a strong scent of Sichuhan rice wine. The vanilla version is also a sweet and heaty choice and my sister loves its elegant presentation with rose petal.Overall a very satisfying full with lots of flavors - from spicy to sour to sweet. …查看更多