tasty_licious's Profile

I thought it was just a random mediocre bar in Mong Kok/Prince Edward but the food itself has proved I was SO WRONG. A proper, speak easy dinner place with proper Spanish dishes with a modern twist.Seasonal French oyster ($48/piece) as a great start of the dinner.Iberico pork with crispy skin ,served with spring veggies, and thin slides of crispy skin, served with spring veggies, and thin slides of crispy taro and chestnuts, served with refreshing apple mash. A very satisfying dish!Tortilla on the skillet- we love the fresh onion adding sweetness to the dish. Egg is perfectly cooked ( still moist and fluffy inside!)Playful pasta served with surprisingly delicate lobster sauce that lets the flavour of slow cooked abarlone shine all the way!4 tapas with deep fried mini shrimps in egg yolk, Iberico ham, and pan fried mini squid ( as small as a 10 cent coin!) seafood dishes are all above par!…Read More

Tried flatwhite at this cafe befoer and feel like it's too milky/ milk is too dense and rich that I thought i mis-ordered a cup of latte instead...so this time! we ordered something that we love! Macha Latte is perfect, nice latte art, smomoth foam on top and more importantly, the macha flavour is perfectly balanced! We also ordered an iced latte and an iced spanish latte. Don't expect the flavour of the beans is as strong as those australian one, but just enough for just enough for your caffeine dose of the day so no worry :) We never know how spanish coffee taste like so we adventurously seleted spanish latte which turns out to be a bit sweet, stronger in caffeine AND we like it. …Read More

Before we start the dessert selection, we were served with a tube of fresh berry juices, icy cold and refreshing!It's definitely an artsy performance in front of us! The staff is creating an art piece using different techniques and colours. Before she starts, she asked us whether picking the background as black/white / grey and if there's any ingredients we like or hate. So we picked the summer series of fruits and colours, like pine apple, mango, passion fruit! If you have anything you want from the dessert, like any writings, patterns, you can also request for it. Ours is my Instagram name ( it's my 2nd Anniversary already!) and some floral patterns!  With all these personal touches, none of the "Improvisation" dessert look the same! Worth to enjoy the performance with your loved ones or celebration! We found few more dessert set on the menu, which the price is also very reasonable. Decorated by chocolate pudding, yuzu jelly, caramel coffee cream chocolate, accompanying the nitro ice-cream in charcoal chocolate and pine apple sherry flavour, how can we not love it?!And Tada! the finishing look of the dessert is quite interesting!Besides dessert, a cup of fruit tea is a soothing option to complete our night. My friend has ordered a cup of warm milk with honey  called "Imsomnia, and I picked the signature fruit tea!…Read More

Sample quality lunch and high tea set in a lively knot of Tsim Sha Tsui. We started with an appetizer ( big enough for two person), colourful plating with red beetroot on top of chopped tuna salad with bamboo charcoal crisp($102) Main was surprisingly good. Topped with the Squid ink chips and a well cooked octopus ( bouncy and fresh!), the orzo got a touch of cheese, sweetness from veggies ( like pumpkin/ carrot), accompanied with fresh tomato and savory Chorizo that added a mix of refreshing and delicate flavour, fulfilling and satisfied!Floral themed mocktail drinks are such a match with all the dishes, colourful as usual, with a touch of herbs and fresh juices. We had a glass of Elderflower peach juice and Roselle flower bloody orange juice ($48 each).Last but not least, we completed our meal with a full 2-ppl tea set ( yea i know we got big stomach!) ($378 )Macron, signature chocolate, some sandwiches and savory tarts, and dessert! Mushy purple yam chocoalte tart decorated with a delicate edible lower has added textures and freshness to the bite! Chocolate mousse cake and foie gras terrine was awesome too! Reasonable price of tea set for two and nice environment ( natural sunlight passing through the floor-to- ceiling glass walls)Chocolate with Yuzu, seasalt, resberry and caramel flavour! we love all of them! Definitely encore at such reasonable price for quality dining experience!…Read More

Hotpot is our all time favourite even when it's summer time! Tried out the seafood hotpot set at Suppa. Super fresh ingredients like lobster, scallops, abalone, clams, shells and cuttle fish! Interestingly, there are many little touches that warm our heart! WE love the traditional fish balls mixed with dried Chinese fruit peel! refreshing and get less boring when it comes to balls haha! Our favourite goes to the beef ball stuff with soup and meat! Be careful of the hot juice once you have a bite tho!Local Beef was freshly bought from market of the day - fat and meat portion is just perfect.What surprised us were these three paste/cake!One is the shrimp paste with salted egg yolk, fish meat mixed with chinese sausage, and beef paste with numbing Sichuan spices. Fresh, pouncy, all ingredients were legit and add more texture and flavour to these classic dishes!Highly recommend this place, with warm atmosphere, super helpful staff who told us when different types of seafood should be cooked and eaten first, and give us different options and recommendations!…Read More

Treat ourselves to a meat lover soak at Steak bar - a great way to unwind before heading out to drink nearby! Booked a table at 7pm, we picked two dinner sets.Deep friend beef cutlet and Angus Striploin, all served with a bowl of rice and salad. Served sizzling hot, the angus striploin at medium rare is perfectly cooked. Steak cutlets, breaded, fried, served with sweet soy sauce. Sounds like heavenly great for a weekend night ( and it reminded me the deep fried steak in Japan!) but there might still be some rooms to improve, like getting thinner crumps, choosing steaks with fewer tendons.Also ordered a side- fries with cheese powder. Crispy on the outside, mushy inside, with a bit of savory and addictive cheese powder outside.The only setback is the ventilation at the restaurant. Imagine all the food is grilled or deep fried, how would your clothes and hair smell like when there's a sort of "open kitchen" with poor ventilation. still, price is reasonable at LKF, and good to have that before heading to the bar! …Read More

Our attention was immediately drawn to the spicy fish dish on the menu, with its colourful chopped chilli on top. This signature steamed fish head with chopped chilli is one of the spiciest food I've ever tried. Quite amazing that sweetness of fish (and great moist meat) get highlighted, without dominated  dominated by chilli. And for sure don't miss out the creamy eye balls. Sautee spare ribs with cumin $108, a very exotic dish. It's much less spicy than it looks,when the ribs are embedded in a sea of hot chilli. Meat was tender but lack of marinates. The major flavour is mainly from the cumin that wrapp on the outside of the rib. Portion is big; a nice sharing dish ( for 4-6 people). Fried rice noodles, sizzling inside a piping hot metal pot, topped with colourful spring onions and fried egg ($88) is our favourite dish of the table. NOodles are moist, and each of the noodles are properly soaked up all the sauces and spices; with great texture that you can separate each of them easily but at the same time.Stirred fried potato slides gave an amazing texture, which is not starchy at all.  This magic happened as the potato slices were rinced the potato slices with water for few times before cooking. …Read More

A four hour marathon of eating. Our table loves the live lobster station, where we selected our favourite boston lobster ( they are alive!) and chef will cook in front of us!Grill seafood station is our favourite , with a surprising list of sustainable seafood, such as oysters, Plaice fish, Pomfret fish, scallops and squids, with exotic curry paste or simply black pepper.Teppanyaki station is another highlight of the night, with sirloin lamb rack and foie gras toast. Quality of ingredients are above par. It always has a long line there; better strategy would be taking some teppanyaki dishes at the early stage of the buffet haha!Another surprising station should definitely belongs to the Chinese cuisine. Quality of dishes are as good as those you have at a proper chinese restaurant, offering freshly steamed Double-Boiled pork shank soup and steamed egg white with wild caught scallop and crab roe.  The bowl was freshly taken out from a large steaming hot steamer when we ordered it. Egg white is perfectly cooked, smooth and toufu-like texture, with a delightful sweetness from fresh seafood. The fun thing about this buffet is the real-time sashimi cutting performance ( cutting the whole fish!) and the making of Eclaire in lobster parfait and sauce. Such an innovative dish that you can't tell whether it's a dessert or starter ( well it's savory!) The sweetness and flavour of lobsters are all bursting out from the parfait ( It's available at 8:30pm every night, limited to 50 pieces!)…Read More

The hottest new restaurant serves up hearty ramen in super rich ( and thick) pork soup, along side a selection of sauce/chilli paste ( that you can add into the broth as much as you want!) In the order sheet, we can select the noodles type we want a(curly or Straight)and toppings such as Ajitama egg with gooey eyy yolk ($12), chopped spring onions, bamboo shoots and fungus etc.  We all loved the house made dumplings, with freshly minced pork and veggies too! Chef has recommended us to DIY the dipping sauce- by mixing a bit of vinegar and the kara miso paste (that was served with the ramen) together; flavours matches so well that the sourness and spiciness simply spice it up! Braised pork with Ajitama egg is another impressive dish that we are rave about. The meat was so juicy and tender, with layers of fats sandwiched between, dissolving in our mouth. That's a very delightful experience!…Read More

To start off our dinner, we opted for drunken chicken, which give a pleasant kick of chinese wine. Meat perfectly cooked, with a thin layer of collagen sandwish right between the skin and the meat yum!Hot dumpling in hot chilli Vinaigrette is also in great quality, with fresh port inside, with a silky smooth skin wrapping around. we love the garlic and spiring onion inside the hot chili sauce, that created a more complexed yet refreshing flavour to the dish.Everytime when we visit this place, its signature colour xiao long boa is a must order item. Each colour represents a special flavour, such as sichuan spice, truffle, crab roe and foie gras!Our table's favourite is Sichuan boiled fish "Shui Zhu Yu" in a bed of numbing Sichuan pepper corn and chili. It has lived up with its spicy reputation and the portion is huge! The glass noodles have soaked up all the spices' goodness! Spicy crispy chicken might look a bit scary with all the chilli spread across the whole dish but indeed this dish is not as spicy as we think! The chicken might be overly deep fried and way too crispy that it sounds more like chips to me.Sweet dumpling filled with oozing sesame paste wrapped up our dinner. soft and tender, it's soft and chewiness simply gave us a pleasant and comfortable end to the meal.…Read More

As what it called, this restaurant served a variety of A5 wagyu beef options, from sashimi to beef roll and Don. Attracted by its name, we ordered the volcano wagyu beef rice with hot spring egg and colourful saffron. Beef is in great quality, while fat is evenly distributed ! The only flaw is the black pepper sauce, which the flavour dominates the dish, while the colour is not quite tempting. We would recommend separating the sauce from the dish, giving us an option whether dip it or not. A5 Slice Wagyu Roll 150g is a more refreshing option, with deep fried garlic slides and spring onion inside giving a hot kick to the dish. It would be more delightful if the oil can be soaked away before serving us the dish or else it gives us an impression that the dish looks oilier than it actually is.Fish dish is not bad indeed. Juicy and succulent, yet a lot of ingredients have been wasted ( e.g. the lettuce aside, without any sauce). …Read More

This peculiar local Chinese restaurant offers traditional local food, with a twist of creativity, surprising us with deep fried prawns coated with crispy golden honey and black truffle and its deep fried ice-cream. The Prawn dish has successfully gained our attention, thanks to its seducing golden brown look and the colourful plating. While the prawns are fresh, giving us a  contrastingly crispy texture on the outside that was served with sweet honey and black truffle. It would be more delightful if the prawns got a tad more marinates to balance between savory and sweet flavour of the dish. We also ordered grilled duck in two ways.First one is the  traditional grilled duck wrapped in a thin pancake. Quite a satisfying dish, with loads of meat. Fat on the roasted crispy skin simply burst out great flavour, reacting nicely with the sweet seafood sauce and spring onion. Second dish of the duck is stirred fried duck with veggies, which was a bit too salty. a scoop of deep fried ice-cream has perfectly ended our meal. The crispy and contrasty hot crumbs match pleasantly nice with the icy ice-cream inside. you can pick different ice-cream flavors, in either chocolate or strawberry sauce. …Read More

It's time to celebrate the start of April! bright and a sheer delight, is there anything better than glass of champaign that livens up the bubbles with passion fruit puree and peach schnapps?! The signature mojito is also a great option for happy hour, with fresh lime leaves and juice inside!There's nothing like fresh corn on the cob, sprinkled with lots and lots of parmesan cheeseeee!  perfect comfort food option on the menu that satisfy us after a week of hard work. you won't be disappointed.A hint of lemon simply brings out the sweetness on the grilled tiger prawns and slows down our hectic working pace. It would be even better if the cooking time can be shortened ( the meat is a bit overcooked...)Grilled rib eye steak has become our favourite main, in perfect pink that packs a ton of flavour ( and it pairs magically well with cocktail!) We are quite surprised that we can tuck ourselves into food in great quality at a bar. If you want something meatless, roasted beetroot salad can be a welcome change. Refreshing and delicate fruits, with a light touch of citrus.If you are looking for hardcore bar snacks, BBQ slow roasted pork is highly recommended, succulent and tender, with a thin layer of fat enveloped by a golden brown and crisp chicharrones that I like to call pig candy  What if you are bored of the same old snacks for drinks? let me introduce you to my favourite Nacho tray, served with slow cooked pork, cheesy tortilla chips, pickled chillies, guacamole, and salsa fresca!Crispy on the outside, perfectly soft and chewy inside, churros are what we all love!  you can simply dip one in warm chocolate sauce to toast your happiness!…Read More

Great coffee and lovely food in Central, that fits those who work in Central! Our table's favourite goes to the ham and cheese toast, topped with a hot spring egg. The soft and oozing egg yolk simply gave a delightful texture to the toast, perfectly kick start our day!If you want something more cheesy, the black truffle toast will definitely satisfy your tastebud! The subtle black truffle flavor has added a light touch to the thick melted cheese, which matched so well with a cup of rose latte. We also tried the iberico ham and cheese toast, with the fat dissolved into a savoury bliss. still, it's another great choice for afternoon tea/ quick breakfast!As summer is approaching, iced coffee or or Kyuho grape soda is highly recommend ( for take away!) Cool brew kinda gave a strong kick as a morning beverage, with a pleasant nutty flavour. It's quite hard to grab a seat as the area is quite packed and small,( only 4-6 seats)  while the setting is more like a shop more than a cafe. Recommend take away*…Read More

Opened in Shum SHui Po, to the delight of slow cooking lovers, Foam bar & restaurant is welcoming. Enjoy the egg with black garlic and Chinese wine ($48) and grill Duck breast ( sous vide) ($78) as starters. Elegantly presented with perfect pink meat that was cooked at the right temperature. You can find culinary foams in every dish; impressive flavours and presentation ( with very reasonable price too!) but the foam is not interesting anymore after seeing the same thing from starter to mains and even dessert! ...haha but back to the mains, my favourite goes to the Fettuccine ($88) with Grilled chicken and coconuts. Chicken was at perfect texture, full of juices thanks to slow cooking technique, accompanied with delicate coconut flakes on top. Fettuccine got great texture; yet flavour would be enhanced if more seasoning and sauce was added.Grilled Pompano with homemade black truffle sauce ($98)- skin was grilled to perfect golden crispiness; meat was juicy and tender. The only flaw about this dish might be the black truffle sauce that might be a bit too strong for delicate flavour of seafood, getting dominated without doubts.The last main is 24 hours Sous Vide Grilled Angus beed with coffee powder sprinkled on top that match the flavour surprisingly! A very interesting experience having grilled beef in lukewarm. It might take us some time getting used to this cooking method. To end our meal, we opted for red wine dumplings which wowed us at both presentation and palate! WE thought it would be a red wine soup but turns out it's the red wine foam on top of the dumpling is cleverly designed as it tasted much lighter and less sour compared with balsalmic red wine sauce. Chewy dumpling with sweet redwine sauce inside that drool all over the plate. Yum!Overall, our table loves the atmosphere, as a fusion of western food and Chinese decorations. Great music and beer too!…Read More