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以前也吃過這間餐廳其他分店，質素還不錯，所以今天也特地去新店試一試。看到餐牌很多選擇也非常吸引，因為我對之前在此店的其他分店食過覺得好食，所以我今日叫咗燒汁牛肉漢堡扒飯。 上菜時熱力十足，本來非常期待。但係試咗一啖個手打和牛漢堡，覺得冇乜牛味，Texture 也不是很好，有點吃肉醬的感覺。另外最失望的就是飯。飯是牛肉飯的第二靈魂。白飯非常熱就是好的，但是太濕好像食粥一樣貼切啲可能係糊仔。我覺得收這個價錢連飯也煮好有點兒失望。🥲…Read More

今天一個人去嘗試這家漢堡餐廳本人非常喜歡漢堡但是很遺憾及非常失望因為我不是工廠員工所以未接納。他們在網上應該先寫清楚，希望以此文章提醒大家是這家工廠員工才去試吓，以免失望.…Read More

5th October 2017. It was an amazing experience to have omakase lunch at Sushi Shin, a newly opened sushi restaurant on On Lan Street. We went in a group of three. And we ordered the 12 pieces nigiri sets. It turned out all the nigiri were up to a premium standard and precisely made! 1- Marinated octopus in Japanese soy sauce. It’s a very refreshing piece to start our dining experience with! The octopus taste so fresh with a well balanced flavour of the custom made sauce, it was tender, sweet with a nice bit of crunch and crackle with each bite. It’s definitely a nice opening dish.2- Steamed egg with salmon roes topping. It was a perfect match, the sweetness of the egg engaged well with the salmon roes.3- Karei | 右口魚 It was a mild flavour white fish to start with, light and tasty with a sweet after taste.4- Kinmetai | 金目鯛 Chef has slightly seared the surface/skin of the fish, its fattiness and oil enriched the tasting experience of having this piece!5- Chutoro | 野生中吞拿魚腩The Chutoro nigiri was strong, juicy, fatty and sweet! Wild toro has a slightly richer flavour than normal tuna, with an enhanced after taste.6- Siro ebi | 白蝦It was so fresh and sweet! As you all know I will never take prawns in my life, but after Adachi san introduced this piece to me.. I have definitely got a completely different perspective towards ebi. I love the after taste!7- Hotatekai | 帆立貝The hotatekai nigiri was so tender and fresh. It has been a while since I had fresh hotatekai!8- Aji | 池魚Chopped ginger and the sauce enriched Aji. The skilful kiss-cuts on the back of the fish enhanced the texture of the piece!9- Kohada | 小肌Kohada is always a signature sushi of Tokyo Edomae sushi. It has been seasoned with salt and marinated in rice vinegar before it was served. It taste slightly lighter than other shops I personally think, but still very nice.10- Kinki | 燒喜之次Special treat from the head chef, the kinki was so soft and juicy, its skin was crunchy and rich! The marinated radish went so well with the fish with a slight sour flavour, definitely brought it to another level!11- Maguro | 吞拿魚醬油漬Marinated tuna with homemade soy sauce. The sauce married so well with the tuna, it’s less fat but yet tender. I like it long lasting after taste!12- Wild Salmon | 野生三文魚It was one of the highlight of the day. Chef has aged the salmon for a day, marinated it in customised soy sauce and slightly smoked it with Sakura wood! It was definitely a surprise for me how good salmon can be. The treatment made it unique and outstanding! It’s texture was so soft and smooth, it’s flavour was rich and ever better with a fine touch of woodiness from Sakura wood.13- Uni | 海膽Hokkaido uni marinated in between seaweed. The uni became much more delicate and it has fully engaged with the flavour of the seaweed sauce. It’s outstanding indeed.14- Tuna hand roll | 䓤吞拿魚腩手卷The seaweed was so crispy, and the chopped fatty tuna was very juicy.15- Anago (sea salt) | 海鰻Seared anago marked the end of the day. It was seasoned with sea salt. It’s so soft that it melted in my mouth straight a way!16- Anago (soy sauce) | 海鰻This was even better than the last piece! The sauce worked very well with the seared anago and it’s the perfect amount! It’s awesome.17- Tamago | 玉子Homemade panna cotta by Chef Adachi. Very nice dessert to end this wonderful omakase! …Read More