PeterChoy's Profile

This Japanese izakaya bar is located on Wyndham Street in Central. With the approach of Halloween, the neighbourhood has become busy, but surprisingly, we are the only table on the night, even till when we finished dinner.We are seated at the dining area with a robatayaki open kitchen at the back. The place has dim lighting, using dark wooden furniture, with different Japanese cultural decors like posters and lanterns to recreate an izakaya atmosphere.After ordering our drinks of Lychee Soda ($65) and Large Sapporo Beer ($78), the meal started with Snow Crab Handroll ($58). The crab meat is mixed with tobiko and spicy mayo, and with sushi rice, wrapped in a crisp nori sheet. Decent in taste.Next, we have a number of skewers. Yaki-Tofu ($68 for two) is a dried tofu that has been grilled to golden brown, brushed with special sauce during the process to infuse with taste, then sprinkled with some bonito flakes on serving. The texture is good but a bit salty.The Sweet Potato ($76 for two) included two pieces of the vegetables, not uniformly grilled to the same degree so each piece ended up showing different colours. The taste is nice though, having good sweetness and also not dried out.Tebasaki are Chicken Wings ($96 for two), with a crisp skin, juicy and moist flesh. Seasoned with shichimi powder and sesame helps to bridge the lighter taste of the meat with flavours. Quite nicely done.The final skewer was Sunagimo, which are Chicken Gizzard ($76 for two). With a bouncy and nice bite, the gizzard was seasoned well, and also did not feel dry from the grilling. This was my favourite among the four.Trying their robatayaki, we had Whole Squid ($158). The marinade is decent, with a bit of grated ginger on the side as condiment, the squid is quite tender and not rubbery. It was only lukewarm in temperature however so affected the enjoyment.Then comes Ebi Furai Maki Roll ($108). The deep-fried prawn was used to prepare a maki roll, and on the surface the roll was coated with tobiko, giving a fun poppy texture. Taste was ok, but the presentation was a bit lacklustre though.Finally, we had Slow Braised Pork Ramen ($128). With soy dashi, the ramen was of appropriate bite, with large pieces of braised pork soft bone, bamboo shoot pieces, and soft-boiled egg. The hot soup was comfortable to the stomach.There was not much service, as we had to order through QR code, and throughout the night the staff did not come to check in with us, despite there are no other customer. The bill on the night is $1,063 which was expensive considering the food we had. Not my place.…Read More

Seeing increasingly more media coverage of Chef Zinc, in recognition to what he did to promote the local seafood and produce, as well as his amazing food, I can also feel the pride as a regular patron. Today we return to this Shau Kei Wan secret haven to see what he has prepared for us.Occupying our usual spot on the 10-seat sushi counter, we were greeted by Chef Zinc and his team warmly. As I brought a bottle of wine to share with him, I did not order any sake. With the arrival of a couple of more guests, the dinner promptly started.First is the prized Uchiura Bay Kuro-Hokkigai with Yunnan Termites Mushroom. Chef Zinc first used the mushroom to prepare a broth to lightly poach the surf clam, making some cuts for easy bite, before serving together with the shredded mushroom. The combined bouncy and soft texture of the two was very pleasant, and the broth was sweet with umami.Second is the seasonal Kobako-Gani Chawanmushi. Chef Zinc toasted the shell of female snow crab to make a bisque from the extract, then added sauteed crab miso to whisked egg to make a silky soft steamed custard. On the surface, the orange-brown sauce was made from crab roe, rich in flavours with also a touch of acidity from wild kabosu to freshen. In the middle is crab meat roll wrapped in kombu, seasoned by very fragrant local fennel flower.Third is a dish Chef Zinc showcased in the earlier Red Hot Chef competition. Featuring a two-catty Lamma Island caught Star Snapper, Chef Zinc wrapped the fillet with its skin to make a roll, then steamed under a lower temperature to maintain a moist and soft texture. He further used the fish bones and soy sauce to prepare a sauce, the fish innards to make fish oil, then splashed back on the steamed fish in Cantonese style, to further enhance the flavours. On top are a couple of local garlic scape to give a mild garlic fragrance.Next begins a series of sushi, starting with Pacific Ocean Perch caught near Po Toi Island. Having aged for two weeks and seasoned with a bit of yuzu and sea salt, the fish has a sweet taste and very tender texture.The second sushi featured Chef Zinc’s favourite fish: Hirame. The 6-catty local flounder was huge in size, with a delicate mild taste and a supple, firm bite on texture. Nowadays many restaurants are offering farmed ones, so wild version of this size is rarely seen. It is a real treat.The third sushi brings us back to Japan, featuring Kawahagi from Oita. Using its liver to make a paste, then adding plenty of finely chopped scallions, the umami and savoury of the thread-sail filefish was amazing. One of our favourites in the evening.The fourth sushi features Toro-Sawara from Mie. The special Japanese Spanish mackerel is caught on lines individually, with exceptional fatty level, rich in taste like fatty tuna. After searing briefly on charcoal, the skin has become crispy. Season with a bit of sea salt, the fish oil enriches the flavours tremendously.Taking a break on the sushi, Chef Zinc’s brought us the seasonal Matsutake. Flown in from Yunnan on the same day of harvest, the prized mushroom is prepared in tempura style, without any seasoning, to enjoy the original taste. Bursting with juice, depending on preference one can also add a touch of salt or citrus to enhance the flavours.Then comes another of Chef Zinc’s signature, Shirako Risotto. Cooking cod milt for extended period to remove the unpleasant taste, it is then grinded to a thick paste and cook with matsutake mushroom, before adding in arborio to prepare this wonderful risotto. Some fresh Ganba Fungus, rated as the pinnacle of Yunnan fungus, are put on top, which supplements a beautiful unique fragrance. Truly fantastic.Another hot dish is Grilled Kinki. The channel rockfish has been marinated in shochu before searing on charcoal, to give a crisp surface while keeping the flesh moist. It is very tender, with an amazing taste of fish oil. The sauce is made from fish bones, hard clam and scallions, seasoned with a touch of sansho, rich in wonderful umami. On the side the lemon balm leaf gives the citrus fragrance to freshen the overall experience.Finishing some dishes with rich flavours, Chef Zinc brings us Pickled Yunnan Golden Ear Fungus to serve as palate cleanser, the fungus is cooked with lemon and honey, infused with a mellow acidity and helps to remove the unpleasant taste of the fungus. The interesting gelatine texture is also memorable.The second round of sushi starts from Bafun Uni, with multiple layers of sea urchin put on top of the roll. While the sea urchin is not in season, they are sweet in taste, with a melt-in-the-mouth texture and still very good and enjoyable, testimony to Chef Zinc’s effort to only pick the best quality ingredients.The sixth sushi features Buri from Oita, with the matured yellowtail very large in size, weighing almost 15kg. Chef Zinc uses half of the belly to prepare the sushi, while the remaining he puts to age for later use. The sear on the skin gives a nice crispness, with some shichimi sprinkled to add an extra layer of spiciness to season.The seventh sushi is Akami, with the lean cut coming from a large tuna weighing over 200kg. After marinating in shoyu briefly to infuse the meat with umami, the texture is very soft, with the perfect level of saltiness which made it unstoppable. It is great that I got to enjoy two pieces this evening thanks to Chef Zinc.The eighth sushi continues to come from the same tuna, but this time using the fatty cut of O-Toro. On the bite all the guests are amazed because it is so tasty, first because Chef Zinc smoked the fatty tuna with hay beforehand, and then using smoked minced garlic, replacing wasabi, as the condiment. A genius approach showcasing his talent.Finishing my bottle of wine, I decide to order an additional serving of sake, picking 大山 特別純米 ひやおろし. Brewed by 加藤嘉八郎酒造, this limited autumn sake has crisp acidity, perfect to match seasonal fish such as sardines with its good fattiness.The Tamagoyaki has also specially upgraded, adding the stir-fried Yunnan black truffle and shiitake to the egg mixture before making the Japanese egg omelette, creating an extra dimension coming from the mushroom. With plenty of shaved Yunnan black truffles on top to further enhance the fragrance.The Soup is prepared using Shiro Mirugai, with the white geoduck provided great umami taste to the clear soup, with some white miso to enhance the flavours. There are also fresh Yunnan Bamboo Pith with good texture and hints of sake aromas. Very sweet in taste, the crunchy texture of geoduck and bamboo pith supplements each other impeccably.Filling there are some rooms left in our stomach, we ask Chef Zinc for additional sushi. He duly prepares two for us, the first being local Brown-Spotted Grouper. While it might not be as flavourful compared with the perch or star snapper, the texture is amazing. A few drops of kabosu juice help to elevate the freshness.The other additional one is specially reserved for us: Engawa. Chef Zinc lightly cut the prized skirt of the local flounder to make it easy to chew, and then marinate in a special shoyu with herbs, before lightly sears to vitalize the fish oil. Very delicious, it is one of the best pieces on the night, and we thank Chef Zinc for keeping this especially for us.Coming to dessert, Chef Zinc has prepared three different ones for us. The first one is his signature Tiramisu, but instead of coffee, he uses hojicha as the ingredients with mascarpone. Together with some shaved chocolate and hazelnuts it is nicely done, not too sweet, and did not feel heavy.The second dessert is Annou-Imo Monaka. Mixing the special sweet potato grown on Tanegashima at Kagoshima with vanilla seeds, together with freshly made mochi, it is then put inside the crunchy monaka shell. Chef Zinc jokingly called them mooncakes, and the reduced sweetness level, with the combination of different texture, is memorable.The last dessert is Shiitake Panna Cotta. Leveraging the background in Italian cuisine, Chef Zinc used dried shiitake mushroom to add to the milk, before chilling them to form the shape. The addition of some salt helps to elevate the taste further, showing an interesting hazelnut white chocolate flavour.  Service is great as always, and the whole dinner is pure wonder and enjoyment. The bill on the night is $6,270. We continue to be amazed by the creativity of Chef Zinc, his use of local ingredients plus Yunnan fungus featured today, I also have deep admiration on his meticulous attention in preparing different sauce and condiment. My highest recommendation.…Read More

This Italian restaurant is located at Ocean Terminal Extension (OTE) and having just visited another Italian restaurant a few days ago, it is unavoidable we would compare the two. Unfortunately, this one is inferior in most respects.Seated at a table on the window side, the breathtaking view of Victoria Harbour is certainly a selling point for the restaurant. When weather permits, the seating on the balcony offers another good option to experience the amazing view in even better way.The décor is neat, and apart from the large windows facing the harbour, the other walls display some nice black-and-white photographs, creating a nice ambience which is comfortable and relaxing.We order the Lobster Festa menu ($1,088 each, with 50% off for the second set). To start with, I have 3 Oysters ($178). They are quite big, fresh and with a nice briny taste. A squeeze of lemon juice helps to brighten the acidity.The first course is Appetizer, featuring Poached Lobster with Caviar, Heritage Carrots and Buttermilk Cream. The claw and lobster tail does not have much taste on its own unfortunately, and even with the caviar and dressings it did not help much. The carrots are also a bit too hard and would be ideal to cook slightly longer. Not a good start to impress.The second course is Soup, featuring Lobster Bisque with Roasted Pumpkin. While the soup is served steaming hot, which meets my most basic requirement, with also good intense flavours, it was not as complex as the one I had a few days ago. The lobster meat are tiny and has a bit of fishy taste.For the Main course, my wife has Lobster Fregula in Spicy Lobster Broth, while I go for Butter Poached Lobster with Celeriac Puree, Banana Shallot Confit & Lobster Jus, plus the upgrade of Australian M5 Wagyu Beef Sirloin with Red Wine Sauce ($300 additional). There are abundance of lobster meat in the pasta, but the taste is rather mediocre.The ‘surf and turf’ I have, apart from lobster, included also red prawn and sirloin steak. The lobster compared with the appetizer is better in seasoning, while the beef is reasonably done too. It does not give a big wow to the palate but is decent in flavours. But I am not sure I will call it good value to pay the additional to have the steak.Finally, the Dessert is Paper Moon Tiramisu. Following the traditional recipe, the tiramisu is good in taste, with the mascarpone rich and delicious, the ladyfinger at the bottom soaked in espresso to give the bitterness to balance the sweetness of the mascarpone, and the cocoa powder on top wrapping up nicely.Service is good, with the staff attentive and cheerful. The restaurant is quite busy for a Wednesday evening, which is a good sign. However, with the bill on the night at $2,461 it is not exactly good value, considering there is already 50% off for the second set. It is clear which one I would recommend among the two Italian restaurants I visited this week.…Read More

Sabatini is one of the Italian restaurants that has a long history in HK, with more than 30 years of experience, operating at The Royal Garden. In 2023 they opened another outlet in HK side, in IFC Mall at Central. Today we went there to see whether there is any difference vs. what we experienced in TST.Seated comfortably at a table in the middle of the dining room, facing the full-length windows, with the gorgeous harbour view as the backdrop, the restaurant is neatly designed, with arched ceilings, dome walls and brick floors all combined to create a classy and comfortable vibe.As we were in the white truffle season, we decided to go for the Seasonal Tasting Menu ($2,288 each). Starting with Amuse Bouche, which is a mini tart with beef tartar, plus shaved white truffle on top. The chopped beef tartar was seasoned well, having some capers to give a bit of acidity, with the aromatic truffle integrated into the flavours.Next came Pink Prawn Salad. The prawn had been minced to a delicious gooey paste, where the tartar is served with prized Oscietra caviar and smoked oil, adding umami and a touch of woody fragrance. Together with salad vegetables scattered on top, it is of wonderful taste, a complete and fantastic starter.Then it was Slow Cook Egg, which is one of the most iconic ways to enjoy white truffles. The poached egg was placed in the middle, surrounded by porcini mushroom, as well as a sauce made from Parmesan cheese. The Alba white truffles were shaved on tableside, with a fantastic nose that insert its presence but not over-powering the other ingredients.Next was Boston Lobster Bisque. Very rich and flavourful, the soup was served nicely hot. Apart from the lobster meat, which was firm and sweet in taste, there were some croutons to add texture to the soup. The complex and intense flavours was phenomenal. Another must-try.Continuing the white truffle specialty dishes, another signature to feature the prized delicacy is pasta. The Homemade Tagliolini with Alba white truffle delivered its promise, perfect al dente in texture, and the pasta was able to carry the sauce and the amazing truffle taste so well I would like to order another one straight away.The main course was Veal Loin served with morels, parsnip puree and veal jus, plus white truffles. The veal was very tender, beautifully seasoned, with the portion just right to be filling but not too much. The rich flavours of the jus enhanced the enjoyment, with the puree creamy and tasty. The truffle was the icing on the cake.Dessert was Alba White Truffle Ice-Cream. An interesting ice-cream which had distinguished white truffle flavours but did not feel awkward in taste, having good sweetness level but not excessive, and the crumbs at the bottom provided extra layer of texture and delights.The Homemade Petits Fours included Almond Biscuits with Jam, Compote Jelly, and Chocolate Mousse on mini taco. All nice small bites to pair with the delicious, fragrant coffee. The menu also included coffee or tea, and with a cup of double espresso the meal finished on a high note.The bill on the night was $5,144. Service is good, but the staff did not spend time introducing the dishes or ingredients and even did not talk about this year’s white truffles. Considering this is a special menu apparently it is a big miss. Food quality is good though and continue to live up to the Sabatini reputation.…Read More

This modern bistro is located inside The Murray, on Cotton Tree Drive in Admiralty. Seated at a table on the window side looking out to the terrace, the space is comfortable, neat and chic.Tai Pan Salad ($298) is an upgraded Caesar, with some Canadian lobster meat added to the salad with lettuce, endive, apple, dill, avocado, scattered with Parmesan cheese. Taste is not bad, but I wonder why the lobster shell was kept and placed inside the salad, as the meat has already been taken out.The Tai Pan Signature Mussels ($388) is served in a large pot, with the mussels stewed with white wine, onion, and herbs. The mussels are fresh and rich in flavours, of a decent size as well. On the side there are some deep-fried fries which are also very good. It is my favourite dish in the evening.For the main course, my wife has Flamed Grilled Canadian Lobster ($538), with the lobster meaty and good in taste, having a bit of smokiness from the open fire, and able to keep moist and not dried from grilling. On the side are heirloom tomato salad, seasoned with oregano and ricotta, to help balance and give freshness.I had Sizzling New York Striploin ($548), with the steak cooked to medium level. Nicely seared, though the meat had already been cut and the jus had seeped out, affecting the enjoyment. On the side are roasted padron peppers, with some of the peppers quite spicy, paired with romesco and almond.To have a lighter dessert, we decided to order a Strawberry Ice Cream, as well as double scoop of Lime and Raspberry Sorbet ($40 per scoop). Served with some frozen berries, the dessert is refreshing, though the sweetness of the white chocolate pieces made the sorbet too sour in taste.Considering this is a restaurant inside a high-end hotel, the service is a bit disappointing, with one of the staff apparently lacking enthusiasm in serving us. There is a 10% discount from OpenRice, and the bill on the night is $2,532, which includes two glasses of wine and coffee. Not the best deal in terms of food quality or service. It is the software that matters.…Read More

This Italian bistro is located on Caine Road, offering northern Italian cuisine, inspired by the rustic towns around the beautiful Dolomite Mountains. It is a popular restaurant as even though we are the first group to arrive, very soon after we have settled, all the tables are filled, and we are also advised to return table after 90 minutes.The place is not big, but there is a homely and cozy ambience which are very comfortable and relaxing, using plenty of wooden furniture and warm lighting. There is also a row of highchairs on the window side facing the street. Interestingly, on the logo and some other decorations the Dolomites hare is featured.We order a small plates to start: Burrata e Pomdoro ($138). The salad is a treat visually, with the creamy and soft burrata cheese in the middle, surrounded by heirloom tomatoes and vegetables. Dressed with olive oil and aged balsamic vinegar, it is seasoned well and appetizing, having good sweet and sour balance.Next, we have the pasta Casunziei ($198). This ravioli is of limited supply, with the dumpling filled with beef and leek ragu, served together with red wine jus and tarragon. The pasta dough has a wonderful al dente texture, the fillings are seasoned well and delicious, and the tarragon helps to provide an extra touch of lovely fragrance.Originally, we wanted to order the yellow chicken for sharing, but as it is not available, we go for Cotoletta di Maiale alla Milanese ($308) instead. The bone in pork loin is prepared in Milanese style, breaded and pan-fried. With a beautiful golden brown colour, the meat is nicely seasoned and tender. With a few drops of lemon juice, and some salad on side, the pork loin does not feel heavy at all.For dessert, I have Tiramisu ($88). Served with a cute hare biscuit on top, the layer of mascarpone is airy and delicious, sweet but not excessive, with cocoa powder on top. Very good. My wife has Crème Brulee ($88), with a crunchy crust and silky pudding inside. Again, it is of appropriate sweetness to make you happy but not too indulgent.Service is decent, and together with some beverages, the bill on the night is $1,137. If you want to enjoy some nice Italian cuisine in the Soho neighbourhood at a relaxing ambience, without spending a fortune, this one is a good choice.…Read More

This French restaurant is located on Leighton Road in Causeway Bay, as part of Towngas flagship store, together with Towngas Cooking Centre. It is under executive chef Shine Chiu, who advocates the use of locally sourced ingredients on a farm to table concept.Walking up the stairs, we were seated at the main dining area. The décor is stylish, offering a cozy and relaxing ambience to diners. There is also a private room on the other side of the stairs, tailored for larger groups.I have opted for the 4-Course Set Dinner ($728) while my wife goes for the 3-Course ($658). For appetizers, I started with Tuna Tataki, with the raw tuna dressed in dashi and a bit of wasabi to season, together with some sesame to increase the fragrance. The shredded kombu further adds umami to the fish.The other appetizer I picked is Hand-cut Beef Tartare a la Parisienne. Served on a cut-open bone marrow, the beef tartare is seasoned beautifully, together with some pickled shallot. On the side are some fried chips which can combine with the tartare to enjoy together, providing additional texture. Good in taste.For the main course I have Catch of the Day, a local-farmed seabass, filleted and then pan-fried, with crisp skin, moist and tender flesh, paired with a garlic beurre blanc sauce which shows the perfect balance of sweetness and sourness. There are also some seasonal vegetables to balance the palate.I picked Burnt Basque Cheesecake for dessert. The cheesecake is rich, soft and sweet, with the cream cheese delicious in taste. On the side are some orange compotes to give a bit of citrus acidity to balance the cheesecake. Indulgent but rewarding, it provided a satisfying finish to the dinner.Together with two glasses of Schloss Johannisberg Riesling 2023 ($118 each), the bill on the night is $1,846. Service is good, but the staff could explain more the dishes, especially considering the farm-to-table concept, it would be good for diners to know where some of the food ingredients actually come from.…Read More

Although we are so close to Macau, where there are many Portuguese restaurants stemming from its colonial history, we cannot find that many in HK. Hearing some people giving good reviews of Casa Lisboa, today we came to Wyndham Street to try it out.The restaurant is not big, with a bar on one side occupying a fair bit of space, while the tables on the window side can look out to street-level activities below. The tiles with intricate patterns draw our attention, as well as their colourful wall decors. Comfortable.I ordered a bottle of Pera-Manca Vinho Branco 2022 ($1,180). This Alentejo white is a blend of Antao Vaz and Arinto, with beautiful lemon colour, peachy aromas and nice mineral touches, well-balanced and integrated. A great wine to go with the food on the night.We started with Garlic Octopus ($185). Sizzling hot on the tray, the octopus tentacles were sliced and baked with chili, Vinho Verde, extra virgin olive oil and coriander, very fragrant and delicious, and not rubbery at all. No wonder it is a signature of the restaurant.“Santos Populares” Smoked Sardine ($168) is another tasty snack. On the crunchy sourdough were the roasted garlic puree, together with peppers, finishing with the tasty sardines on top. On the side the capers which provided balance with its acidity.The third starter we had is Codfish Cakes ($35 per piece). Freshly prepared and deep-fried, the fish cake was searing hot in temperature, appealing with its golden-brown crust. On the side were some parsley and garlic mayonnaise to add to the flavours.Next, we had Caldo Verde ($88 each), which is a traditional potato soup with chorizo and kale. The green soup was very tasty, served with sausage which offers a bit of spiciness along with savoury. The soup had very little seasoning though.For the main course, we had chosen Half Piri-Piri Chicken ($310). Prepared using local organic chicken, the portion is quite big and enough for two. The chicken was rubbed with the spices before grilling, with a crisp skin and juicy flesh. The sauce on the side provided further spiciness to those who prefer. A nice one for sharing.For dessert, I had picked Serradura ($80), the famous Portuguese saw dust pudding. Soft and light, with the fine crumbs giving a buttery taste to the whipped cream. There were also some fresh strawberries and figs to complement. Appropriate in sweetness, it brought back good memories when I visited Macau at a young age.My wife had Pastels de Nata ($90), another famous Portuguese dessert. The mini egg tarts were baked nicely, with some burnt marks on the surface, which caramelized and gave more flavours. On the side was raspberry sorbet with a balance of sweet and acidity to freshen the palate.Service is very good, with the staff friendly and they also gave me a shot of ruby port to finish my dinner. We were happy to see the restaurant was packed and they could have multiple tables serving a second round of customers. The bill on the night is $2,545 which was reasonable. A good place to enjoy some nice Portuguese food.…Read More

With the big typhoon coming to HK, everyone was rushing back home after work on this Monday evening. Going out for dinner before the signal no. 8 which would be hoisted later in midnight, we came to Mulan, in Harbour City, to try out their contemporary Chinese cuisine from their acclaimed female chef Ng Mung-Lam.Seated at a table on the window side, the harbour view at dusk was mind-blowing. The restaurant has a simple design, tidy and neat, offering customers a friendly and comfortable ambience. We ordered the Dinner Set ($838 each), which showcases Chef Ng’s approach of fusion cuisine incorporating Chinese ingredients and Western techniques.The starter is Tuna Tartare, with Caviar and Toast. The tuna is seasoned beautifully, with the French caviar adding a savoury taste to enhance the flavours. The toast on the side is also very crunchy, overall offering an impeccable start of the dinner.Next comes Yunnan Water Bamboo, Maitake, Truffle Tofu Sauce. Even though the water bamboo has a bit of bitterness, when combining with the maitake, and the truffle tofu sauce the flavours become more harmonized.The third course is Tempura Tiger Prawns with Salted Egg Yolk Sauce. The prawn is deep-fried with a thin batter in tempura style, paired with salted egg yolk sauce that is not too rich or heavy. The deep-fried shredded taro on top further adds to the enjoyment.  For the soup, there are two choices. I go for Seasonal Vegetable Soup which is Mushroom Soup, with the blended mushroom offering rich flavours, the most Western-style of all dishes. My wife has the equally tasty Seasonal Dried Seafood Soup ($28 supplement), of more traditional style.The fifth course features Fish Maw in Two Styles. Prepared on the side, the fish maw has been used to make a corn soup together with conpoy, and also added in the scrambled egg to serve on the plate, with some truffle shaved on top. The flavours are good, but the dish is not hot enough in temperature.To transition to the main course, we are served Xinjiang Melon in Mint Syrup. An interesting small bite, the melon is not too sweet, with the refreshing taste of the mint helping to remove the flavours in the mouth to prepare for the next course.The seventh course is Roasted Golden Free-Range Chicken with Galanga Pesto, which is meant to share for two. The half chicken is beautifully roasted with golden colour skin, tender and juicy in flesh. The pesto is rich in taste, also there are also three different chili sauce on the side as condiment. The side dish includes sweet corn and French beans which are dusted with garlic salt.There are again a few choices for the eighth course, and I opted for Abalone and Sesame Sauce Flat Udon ($38 supplement). The udon has a pleasant al dente texture, with the sauce adding rich sesame flavours. The abalone is also nicely done and not rubbery. My wife has picked Yunnan Wild Mushroom Risotto which is also very good.For dessert, we both have chosen Mangosteen Sorbet with Yunnan Snow Swallow ($28 supplement). The sorbet is refreshing, not sweet but showing plenty of nice mangosteen taste. It is the first time I have tried dessert featuring this fruit. The snow swallow has a good bite to give contrast in texture. A delicate and nice one.Service is nice, but I hope the staff can give more introduction to the ingredients and dishes. The bill on the night is $2,088. A reasonable price, and consider the overall experience it is worth returning again, perhaps to pre-order the special menu which has some dishes I want to try.…Read More

After the news of someone paying more than $80k for dinner at this restaurant, Man Wah has become the talk of the city. As a regular patron, we come today not because of the hype, but knowing Chef Wong is retiring soon, it is important we can visit and enjoy his culinary skills one more time.Seated at the same table we have always taken, we start with Barbecued Iberico Pork Loin, Longan Honey 蜜味西班牙黑豚肉叉燒 ($325). The BBQ pork is truly amazing, with the meat very tender and juicy, without needing to add the gravy. The pork is of a thick cut but the texture remains soft, with the glaze using local longan honey, which has a more floral note and less sweet.Next, we have Baked Green Crab Meat, Matsutake Mushroom, Cheddar Cheese 芝士松茸焗釀蟹蓋 ($328 each). The chef has used fresh Yunnan matsutake mushroom to cook with crab meat, cream, onion, and white wine, finishing with Cheddar cheese. Both the delicate crab meat and fragrance of mushroom can be highlighted without one masking another. The cheese also does not overpower the flavours, really a nice change to the traditional recipe.Then comes Braised Abalone and Chicken Casserole 文華鮑魚滑雞煲 ($368 each). Using tealight to keep the casserole warm, the abalone is braised nicely, soft on the bite, gluey inside with great flavours. The chicken pieces are also cooked perfectly, seasoned well and delicious. The dried tiger prawn supplemented more texture and savoury flavours, with a bit of spiciness from the chili, which adds wonders to the taste.Instead of more meat, we have opted for Sweet and Sour Shiitake Mushroom 菠蘿咕嚕脆香菇 ($298). The chef also has hawthorn juice to prepare the sweet and sour sauce, with a better balance. The mushroom pieces are deep-fried to a crisp surface while keeping tender and moist inside, with the fresh pineapple appetizing. Finishing the dish there is no puddle of sauce on the plate, a great example to demonstrate how to make this dish right.  Following is the highlight on the night, the pre-ordered off-menu item, Sole Casserole Rice 順德醬油方脷焗飯 ($552). The fillet of the large sole is cut into shreds, half-cooked before putting on top of the rice to cook together, ensuring the rice can absorb the flavours from the sole to the full. Adding a bit of aged tangerine peel to increase the fragrance, the plenty of chopped spring onion further enhances the aroma. It is so good we finish the whole portion and frankly can even finish more if available.For dessert, I have Almond Cream, Egg White, Sesame Dumpling 蛋白杏仁茶湯丸 ($128) while my wife has Red Bean Cream, Aged Tangerine Peel 遠年陳皮紅豆沙 ($128). The almond cream is prepared using three types of almond, to make it rich and flavourful, while the sesame fillings of the dumpling are not too sweet. The red bean cream is also delicious, very fragrant from the aged tangerine peel used.The complementary Petits Fours include Pea Cake 豌豆糕, made from pea powder, adding sugar, persimmon, and other ingredients to make a soft, delicate dim sum. The other piece is Egg Biscuit 雞蛋餅, with the rich egg flavours permeating the crunchy biscuit. Both of them are appropriate in sweetness. A real treat to finish the meal.Service is very good, with all the staff very friendly, attentive, and eager to explain the dishes and helpful in making recommendations. We also appreciate tremendously their manager helping us to pre-order the casserole rice beforehand. The bill on the night is $2,725 which is reasonable in my opinion considering the quality of the food. It is definitely a restaurant not to be missed.…Read More

This restaurant is located at Tai Po Arts Centre, which is the former Tai Po Government Secondary School. In 2019, the place is converted to dedicate to community’s needs and aim to nurture talents in Hong Kong. Arriving here, there is an eye-catching lightbox outside, with an interesting pig sculpture leading customers in.The space should be a function room before, with high ceiling, and no columns. Quite a big place, there are many tables with the kitchen on one side. The brick walls and large windows create a nice industrial vibe, which is relaxing and comfortable. On a weekday evening, it is not busy and most of the customers are from the neighbourhood.We ordered Set Dinner for Two ($438), which starts with soup. The soup on the day was Lobster Bisque, rich and flavourful. While there are not a lot of lobster meat you can find, the chef has added some kombu to add a bit of texture and extra layer of umami to the soup. Quite nice.Next comes three appetizers. The first is Bruschetta with Eggplant Puree. On a crunchy toasted baguette slice are eggplant puree, together with anchovies and a bit of paprika. The eggplant is delicious with a nice smokiness, while the anchovies provide the savoury taste and the paprika a touch of mild spiciness.The second is Roasted Capelin in Mediterranean Style. The sardines are roasted and seasoned with capers, parsley, taggiasche olives, lime, and olive oil. The fish has a bit of fishy note which can be an issue for some people, but adding a bit of lime juice helps to tone it down.The final one is Italian Cold Cut Platter, with 24 months Parma ham, salami, and Coppa ham, paired with fresh melon. The ham are decent in taste, but I was surprised to see them serving the melon to pair, demonstrating the restaurant’s attention to keep to the traditional style.While there are some choices for main course, we picked Gnocchi all’ Amatriciana, and Grilled Angus Hanger with French Fries ($90 extra). The gnocchi has a nice soft chewy bite, with the sauce having rich flavours, combining acidity and sweetness from tomatoes, fragrance from basil, and savoury from guanciale.The steak is large in portion, grilled to a nice medium level, with a crisp surface, moist and juicy inside. The meat is also not too fatty. On the side there are plenty of French fries, also nicely done, with a bit of salad too to help balance the palate. While it is not necessary, there is also gravy provided for those who want a bit of sauce to go with the steak.The set also includes coffee or tea. Service is decent, however there is not that much interaction with the staff. The bill on the night is $581. A good price to value and should be a good spot if you are living in the neighbourhood, but probably not worth coming all the way if you are living on HK Island to try it out.…Read More

This restaurant is located at Tai Kwun, taking over the Central Magistracy to re-develop into a chic, nice dining spot. With a large counter facing the entrance, the staff leads us to the main dining area, which has a grand, traditional ambience reminding me of some restaurants I have visited in London.Seated at a spacious banquette table on one end, looking out to the full length of the dining room, the high ceiling, wooden floor, panels and staircase, plus the dim lighting, create a more formal but cozy setting, with many guests also dressed up for the occasion. The captain of the restaurant soon came to check in with us and introduced our menu.We had pre-ordered the Chef’s Selection ($988 each), which covers some starters, a main with some side dishes, and dessert. I also have a bottle of Domaine Derey Marsannay 2022 ($1,208) to pair with the food. The Chardonnay has nice acidity, crisp lemon and supple stone fruit notes, on top of floral and a rich stony minerality.There are some light snacks for us to start, including Olives on skewers, Crudités Platter, and Gougères. The platter has different vegetables and pairs with a cheese dip, while the gougères are cheese puffs. Quite nice.The Sourdough comes with classic soft butter and caramel butter, with the latter having a fragrant smokiness which goes well with the bread.The starter are Oysters, served together with lemon and Amelie Speciale Cocktail. The oysters are fresh and sweet in taste, with the condiment providing a nice citrus and vinegar to reduce the briny note.Next comes Magistracy’s Endive & Stilton Salad. The crunchy and bitter endive is paired with the English cheese, with its signature nutty and earthy taste. The salad is also mixed with crystal pears, candied walnuts and herbs to further enhance the flavours.Then comes Leek and Potato Vichyssoise. The chilled soup is made from blending the cooked leek and potatoes, served with crème fraiche and Parmesan brioche crumbs. The soup is creamy and rich, while having delicate taste which helps to make it less heavy.There are two mains included in the menu. First is Steamed Seabass, with crispy caviar and mandarin butter sauce. The seabass is cooked well, with a crisp skin while the flesh is still moist. The sauce has a rich buttery note while balancing with the acidity of the mandarin.The other mains feature local Three Yellow Chicken, with the creamy braised chicken and vegetables served with a crispy puff pastry top. My favourite in the evening, the chicken and sauce are seasoned well, delicious in taste while not too rich and heavy. But best to share instead of finishing by one person.On the side there are three dishes, including Creamed Spinach, with bechamel and glazed Gruyere. Taste is good, but a bit too rich especially if goes together with the chicken.The Quality Chop House Confit Potatoes are my favourite of the side dishes, with the potato not greasy, seasoned well with malt vinegar and sea salt.The other one is Crispy Japanese Hen-Of-The-Wood Mushroom, which has a fried chicken look and feel, and served with garlic-parsley Beillevaire butter. It is a bit too dry for me however.Dessert is Sticky Tofu Pudding, with vanilla ice cream on top. Having good sweetness, the pudding is moist, with each bite a rewarding treat.Service is good, with the staff friendly. Even though the etiquette is a bit more formal than I would expect, it does not make you feel out of place. The bill on the night is $3,688. Decent in price and food quality, the place is a great spot to enjoy the colonial ambiance.…Read More

Thinking of trying something traditional, tonight we went to Lok Hau Fook, a Chiu Chow restaurant with long history in the Kowloon City neighborhood. At an old building on Hau Wong Road, it has a neon light hanging out, probably one of the very few remaining.Seated on the lower floor, the marinade station beside the entrance is where the chef manages signature Chiu Chow delicacies. The main dining room is packed with round tables, with the traditional dragon and phoenix décor on one side.Starting with Marinated Goose and Intestines 滷水鵝片鵝腸 ($250), the goose meat has a nice taste, not salty, showing a fragrant marinade note. The goose intestines are crunchy with deep flavors. And the tofu is silky and soft. A really nice marinade.Pan-fried Whitebaits Omelet 香煎銀魚蛋 ($108) is my favorite on the evening though. While it might look a simple dish, the omelet is so good, cooked perfectly, with a nice egg taste, plenty of scallions to add to fragrance, and the whitebaits large in size.Per their suggestion, we have Bombay Duck Sponge Gourd Soup 九肚魚水瓜湯 ($158). The fish is very fresh, meaty and big, with its umami adding to the delicate sweetness of sponge gourd to make a very delicious soup.  Deep-fried Shrimp and Crab Balls 酥炸蝦蟹棗 ($112) are also nicely done, with four pieces each, deep-fried to an appealing golden color while not feeling greasy. We also applaud that they continue to use authentic ingredients to prepare.Service is quite good as well, with the staff friendly and helpful in recommendations. The bill on the night is $764 which is very good value for money. Many years ago I heard that this is an expensive restaurant but certainly it is not the case. Definitely worth visiting.…Read More

This traditional Cantonese restaurant is located at Lockhart Road in Causeway Bay, and frankly while I have passed by many times in the past, I have no idea what they offer and only until recently when their chef went on the TV show, I got to know more about Hau Tak Restaurant. Today, we came here to enjoy Chef Lau’s famous dishes, honed from his 17-year experience at the famous Kowloon Fook Lam Moon.The restaurant has multiple floors, and on the ground floor it is mostly for smaller groups. We get a table at a corner, with good space and privacy. The décor is neat, brightly lit and uses plenty of wood on the walls to create a warm and comfortable setting. We are served by restaurant manager Johnny Fung, who also came from Wanchai Fook Lam Moon. He shared with us the history of how this restaurant came about.To start, we have Appetizing Clams 醒胃凍花甲 ($248). The clams are meaty and without any sand, cooked perfectly and does not have any rubbery texture. The magic is on the sauce though, which is made from green chili, bird’s eye chili, rattan pepper, and lemon juice, having an amazing taste with hints of spiciness but not excessive, and able to bring forth the umami of the clams to another level. Fantastic.Next, we have the pre-ordered Stuffed Pigeon with Shark’s Fin 仙鶴神針 ($1,080). A traditional dish that has now virtually become ‘extinct’ in local restaurants, The chef has meticulously removed the bones of the pigeon and then stuffed with shark’s fin, before braising it to great tenderness. Together with an abalone sauce that is so rich in umami and flavours, the pigeon is good to share for two people and is a must try.We also have a small portion of Honey-Glazed BBQ Pork 蜜餞叉燒皇 ($140). With four pieces, it is just right for two people, with the char-siu nicely glazed, having some scorches on the surface, while the meat is very tender and juicy. The marinade used is also slightly different than other restaurants, having a richer fragrance. Very nice.Knowing that we are foodies, Johnny has recommended us to also try Stir-fried Snowflake Chicken with Ham 燒雲腿拌雪花雞片 ($980). Using conch of smaller size, they can offer this at a more friendly price. The chef thinly sliced the conch and cooked just right to retain the perfect texture, and likewise the chicken are also sliced equally thin, very tender and delicious. The Chinese ham on the side offers a nice savoury note, with the scallions and vegetables adding visual appeal and flavours. Another fantastic dish.Feeling we still got a bit of room, we asked Johnny for recommendation. He suggested us to try the Crab Meat Yi-Noodle 懷舊蟹肉伊麵 ($168). The staff helped us to split into two portions, with the noodle nicely done, great in texture and not soggy. The soup is also very good, rich in flavours and umami, without MSG. With the delicate crab meat, bean sprouts and garlic chives to add to texture and fragrance, another fantastic traditional delicacy.Johnny has kindly offered some complimentary desserts for us, starting with Aged Mandarin Peel Red Bean Soup 陳皮紅豆沙. Not too sweet, there are plenty of beans which provide the substance to the dessert, with the fragrant mandarin peel very appealing. We also like the inclusion of lotus seeds which give another layer of texture.The other dessert is Red Bean Paste Silver Leaf Wrap 豆沙銀葉角. Wrapped inside the Chinese chestnut leaves is a soft and munchy rice dough with nice red bean paste inside. It was the first time we have heard and tried this, and Johnny shared that there is only a few restaurants that are still offering it, not because it is particularly difficult to make, but because it cannot fetch a good price. It is a pity as they are so delicious.Service is very good, with Johnny very attentive and came to our tables repeatedly to check in, also sharing his stories of his interactions with the many celebrities and tycoons who were regular patrons. We can all feel his passion. The bill on the night is $2,977 and very reasonable. I look forward to returning, to also trying out their dim sum next time. A great place to experience the nostalgic Cantonese dishes.…Read More

My first visit to this French restaurant was back in 2020, and I was very impressed with the wonderful food and services. Now already a Michelin 3-star, today we came back to The Pottinger Hotel to experience what Chef Hideaki Sato has prepared to showcase in his menu.Stepping out from the elevator, on the wall is the board showing the restaurant is celebrating its 10th anniversary. Led to the innermost table, its décor has not changed, with a white and dark theme, dated wooden shatters on the windows, aged wooden floor tiles, and different oldies gadgets re-creating a vibe of nostalgia.The Seasonal Tasting Menu costs $2,980 each, and I also go for the wine pairing at $1,980. Starting with an aperitif, Maison Mumm RSRV Blanc de Blancs 2015 ($298). Chef Sato has been appointed by the champagne house as their Gastronomic Global Ambassador, and it is best to start the dinner with this BdB, refreshing and subtle, having a delicate minerality.The House-made Sourdough has been served since the restaurant’s opening in 2015, crunchy on the outside while soft and moist inside, one of the best sourdoughs I have eaten in HK. Chef Sato has also prepared house-made butter as well as ricotta cheese which is freshly made everyday at their own kitchen. The cheese and olive oil spread was phenomenal.The first wine is Cave d’Occi Albarino 2023, from Niigata in Japan. While the prefecture is famous for sake rice, the winery focuses on grape cultivation and this Albarino delivers a nice perfume nose, with good acidity, rich minerality to match with the geoduck.The first course features Shiromiru White Geoduck, which are prepared two ways, raw and grilled. Seasoned with lemon juice and olive oil, the geoduck is tossed with julienned vegetables and jalapeno pickles for additional flavors and texture, while setting on top of a terrine made from cucumber, celery and seaweed. Together with a geoduck sauce, with some capers and vinegar to give the necessary acidity, resulting in a fantastic dish with wonderful taste and texture, appetizing with the umami of the geoduck shining through.The second wine is Maison Mumm RSRV Cuvee Lalou 2013. The bottle is the house’s flagship champagne, this wine features a 50/50 blend of Pinot Noir and Chardonnay, with a nice buttery, ripe yellow fruit, toasty nose, and the hazelnut and rich flavors made it a good match with the blue lobster.The second course is Crispy Blue Lobster Paella, presenting the crisp bottom of the paella upside down. Inside with the diced lobster meat with the rice and shallot, cooked in lobster broth and saffron. On the side is Rouille red bell pepper and tomato sauce, together with parsley oil infused with lobster shell extracts. Mixing everything together, the paella is amazing, with the different components integrating perfectly in taste, and each component are showcased to its full extent. Another phenomenal dish.Another bread served is their other signatures, but I cannot remember its name. Made from wheat flour from Hokkaido, with a thin crunchy crust while the inside is airy and chewy in texture.The third wine switches to a Japanese sake. From Gochouda Brewery in Saga, Azumaichi Junmai Ginjo is made from 100% Yamadanishiki, with rich umami flavors that goes well with sea urchin and the richer sauce in the upcoming pasta.The third course features House-made Fresh Pasta, and the chef cooked the pasta together with Aonori butter sauce, topped with some fresh Yamaguchi uni. The pasta has the perfect al dente texture and picking up the rich flavors of the seaweed butter sauce, supplemented further by the umami and sweet taste of the sea urchin. It might look simple, but the flavors are amazing.The fourth wine is Domaine Tollot-Beaut Corton-Charlemagne Grand Cru 2022. The prized Burgundy white has a complex nose, with a clear buttery oak on top of the citrus, white peach, pear and honey, as well as the strong minerality and almond characters. An elegant wine with body and richness that goes well with the corn and its butter sauce.The fourth course is a seasonal dish featuring Crab & Corn. The chef used Hokkaido Kegani crab, removed the meat and made it into a dumpling. Together with steamed sweet corn from Hokkaido, some deep-fried pasta made from corn flour on top, it is dressed with Cajun spices butter sauce to give a hint of spiciness. Again, both the quality of crab and corn are showcased impeccably, true to Chef Sato’s belief in pure, simple, and seasonal.The next bread served is Pain de Campagne, with distinct flavors of roasted chestnut. All the bread were so good that we finished all the pieces straight away.The fifth wine is Hospices de Beaune Volnay 1er Cru Santenots 2015. The wine has a beautiful ruby red with a fresh nose of berries, nice mineral notes of earth, with also silky, elegant tannin to go with the veal.The fifth course is Roasted Limousin Veal. The nicely roasted veal is cooked to medium rare, juicy and seasoned beautifully with garlic and herbs, together with a rich and flavorful veal jus with Madeira wine reduction, along with some shaved black truffle on top. On the side is a mashed potato stuffed with beef ragu, along with sauteed spinach and brown butter confit carrots, top with roasted hazelnuts. Everything is harmonized, on the texture, flavors, and it is like a orchestra of delicacies. Fantastic.To transition to dessert, the chef has prepared a Signature Flower Tea to cleanse our palate and helps to remove the heaviness in stomach. Made with Roselle flowers and dried blood orange, it is fragrant and soothing to the palate.The sixth pairing is not wine but a cocktail instead. Guava Salty Dog is an original cocktail concocted by the restaurant, to match with the seasonal fruit of guava and white peach featured in the dessert. Refreshing and not too sweet, it is a nice cocktail I am happy to order on its own.The sixth course is Peach & Guava Sorbet with Soda Mousse. With a beautiful pinkish crispy peach scarf covering, the sorbet has rich flavors of Yamanashi peach and pink guava, covered with guava jelly. The combination of the two fruits is surprisingly complementary, enriched by the different textures of sorbet, mousse, and crisp. Very delicious.The seventh and final pairing features Prototip Raki Lot 2023, a liquor from Turkey, made from distillation of fermented must, like grappa. There is fragrant star anise aroma, with a smooth palate and while the alcohol level is high, it does not have a burning feeling on the swallow.The seventh and final course is Pineapple Compote with Anise, dressed with anise liqueur from South of France. On top are some mousseline creams and a piece of crispy puff pastry and meringue for additional texture. On the side is pineapple sorbet, together with pineapple mint sauce and vanilla yogurt sauce. The chef also provided a fizzy drink made from pineapple, anise and lime juice to go together with the dessert. A great finale.After a cup of nicely brewed coffee, the Petits Fours is Chocolate Praline serve in a jar. The rich chocolate goes perfectly well with the coffee, and wraps up the night for us with a happy, satisfying contented feeling.Service is very good, with the staff all very polite and courteous, as would expect in typical high-end Japanese restaurants. It is great to see Chef Sato and his wife come to the table repeatedly to introduce the dishes and wines. The bill on the night is $9,610 and while it is not cheap, it is one of the best French restaurant in HK in my opinion to experience the pure and true flavors of the top-notch ingredients in perfectly crafted dishes. Impeccable overall.…Read More