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On a dimly starred evening, you enter a curious space on the fringe of Wan Chai. Overgrown tulips loom on your sides. Umbrella handles peer precariously out of steel stools. Overhead, a small bunny gazes upon you. Welcome to the natural habitat of the moon bunny. But wait, there's more! From a moon afar, there's a beautiful lady in flowing robes stealing a glance at you! Wishful thinking. She's clad in bronze...and just a fixture on the lamp above.Such is the imaginative decor you'll find at Mira Moon, the newest award-winning boutique hotel in Hong Kong. It's a combination of modern western design and the Chinese mythology of Chang'E and her furry friend. Why wasn't my mid-autumn festival this fun?If the cuisine is moon-inspired, we would be sampling the most intensely diverse varieties of mooncakes. Luckily not. Supergiant offers tapas and small bites. The cuisine utilizes the same creative melding of Chinese and Western. And most dishes are very well executed.Slow cooked egg ($68). Rich flavourful chicken soup enhanced with iberico ham. Combination of textures from runny egg, crispy potato strips, and a comforting soup. Beautiful colors and presentation.Anchovies and piquillos ($75). The fish is meaty, firm but tender. Mildly salted and a an absolute treat with sweet red peppers. ‎Just Iberico ($185). Moist and supremely fragrant from the well marbled and cured meat. Each bite floods the palate with rich, meaty savoriness. Just wonderful.Grilled asparagus ($78). with romesco sauce. Crunchy asparagus with a healthy dose of oil and salt. The star here is the romesco sauce - gritty, slightly sweet and with a nutty tone - you'll want to dip all your veggies in this sauce!Hokkaido scallop ($62). Sauce has a hint of sea urchin‎ sweetness, tastes like buttery mashed potatoes. Lightly seared scallops are good but not a standout, the topping of the densely ocean-packed sea urchin and use of seaweed gives it an interesting texture.‎Suckling pig ($165). Very well executed. Super crispy skin, succulent meat, and lightly seasoned. Something I'd come back for. Worth mentioning, the 3 dollops of mashed pear tastes like those bottled baby food!Tenderloin with duck foie gras ($175). The foie gras is rich, buttery and delicate, melts in your mouth with no residuals. Beef is quality, What surprises is that what looks like pork cracklings are actually fried dried beef tendons. The flavour lightly resembles beef stock powder. It's a creative and entertaining piece, but adds little to the overall dish.‎Egg waffles ($105). One of my favs! Their version of egg waffles is more cake-like, spongey, with black seasame, but armotic and tasty. The eggy sweetness is perfectly complemented by savoriness from the ham.A Geisha's kiss ($148). A pleasant drink to get drunk on. Can't detect much alcohol. It's like a tropical fruit punch with a stronger grapefruit infusion. Tea-tini ($148). The taste resembles Kirin's bottled milk tea(午後の紅茶). Very nice presentation, but reminds me too much of the convenience store staple.Deserts on the menu were all classics. And the chocolate fondant has to be one of the favorites in this city, for you see it in virtually every western restaurant. But not a lot of places can do it as well as here - the surface is crunchy and the interior gently oozes out with radiating warm, lovely.::||Good For||::Bite-sized treats, great drinks and ambience; perfect for chilling and chatting for a looong time…Read More

Domani closed in May 2014 upon the expiry of its lease, ending the Italian restaurant's 6 year tenure at the free-standing structure designed by Heatherwick Studio. Replacing Domani, we have The Continental, another addition to Swire Hotel's growing portfolio of stand-alone restaurants since it's first one (Plat du Jour in Quarry Bay) opened in November 2013.While the structure retains its iconic exterior with the elegant fluid/wavy roof and glass walls, the interior is re-vamped by David Collins Studio (that designed a number of Michelin restaurants), who retains the organic wood and bronze of its predecessor while injecting "Continentality" with warm accents of emerald green.While the drinks list is commendable, I wasn't able to find the Italian favorites I used to order at Domani; hence I turned to Scotch, and was delighted to see that they had around 20 quality names to choose from. I picked the love-it-or-hate-it Laphroiag 10-Year ($180) since smokiness has been my recent craze. A note of caution to fellow whisky-lovers: order your drink neat or ice on the side since they do not have proper ice.Given the restaurant's focus on fresh locally-sourced organic ingredients, it was natural to start with some fresh seafood. Cherrystone Clams on the Half Shell ($120) were quite succulent and the stringy texture allowed you to better detect the sweetness while chewing. The sauce, which contained diced shallots, peppers and vinegar also paired well with the clams. I would recommend this dish if not for the sand that wasn't thoroughly washed from the shells.Moving on to the mains, the Hanger Steak with Chips and Shallot & Red Wine Sauce ($235) was a no-brainer for me, the meat was tender and cooked to medium-rare to my preference. The fries were shoe-string, which I much prefer over wedges. It was a delicious dish and a little moment of victory for me. The steak also came with Shallot & Red Wine Sauce, which resembled concentrated French Onion Soup without the Cheese, actually not bad; but I was happy with mustard, where the restaurant offered a choice between French Dijon, English and whole-grain.The Snapper with Citrus Fruits and Olive Oil ($225) was well paired, where the acidity of the fruits were pleasant against the mild flavor and texture of the fillet. However, I found the snapper a bit too thickly-cut, and hence bland and lacking of flavor.On the side, we ordered a Creamed Spinach ($45), which was different from the others you would commonly get at other steak houses. It was milky instead of creamy, giving it a lighter healthier substance. I really loved that it was baked under an overhead grill like a gratin to give it a bit of a golden crust of cheese.All in all, Swire seems to have the F&B business down to a formula. The Continental serves well-executed fail-proof dishes in an ambient setting; making it a versatile outlet for many occassions. They also have an al fresco area, perfect for the breezy autumn weather as of late.::||Good For||::a variety of occasions; be it business lunches, brunch, family & friends' gatherings, birthdays, romantic dinners and so on.…Read More

Food choices are sparse in the flegding Wong Chuk Hang commercial area. Previously populated with industrial buildings, it is quickly emerging as a hub for boutique stores, hotels and restaurants.GCX is the latest junior member of El Grande's Grappa's chain and sits comfortably among the limited selection of eateries on the street. The entrance is a slash between a grocer and wine cellar. High ceilings, and clean red and grey walls adjourned by fading fashion posters make a welcoming and airy space...perfect for a chillax Sunday brunch.Brunch options are standard but delivered without fail. ‎The GCX Full Monty ($118) is an improved version of a full English Breakfast. The bruschetta is painted with a tangy tomato sauce and dusted with chili, a nice start to the meal. The two highlights were the beans, not the usual baked beans, it's a broader cannelini bean soaked in an acidic balsamic vinagear, which alone is quite overbearing but with bread is gorgeous!Another eccentricity is the sausage. We were pleasantly surprised by the texture, the minced pork simply crumbles in your mouth effortlessly once you bite through the casing - not unlike Zhenjiang style jellied pork (鎮江肴肉). Overall, everything is spot on! Brunch in Wong Chuk Hang doesn't get any better than this!...that is, until you also order a pizza! The temptation was too hard to resist after we saw the fire wood stove. The Capricciosa Pizza ($110) combines two of my favorites foods - artichokes and olives - to a wonderful effect; the flavours from the robustness of cheese and tomatoes mix well with the sweet tartness of olives and artichokes. The pizza base was nice and chewy, but could have been drier and crispier, it's somewhere between Motorino and Pizza Express. Still, we impressed ourselves by devouring the whole thing!‎::||Good for||::If you need dependable good quality food before exploring the nearby boutique/warehouses‎ or maybe Ocean Park…Read More

Replacing the Alba restaurant on the 10th floor of  Cubus is Town, a bistro serving multi-cultural cuisine with focus on lighter and healthier ingredients. The dining area is modern and clean, with hints of industrial touches. The windows overlook the buildings on the Lee Gardens side, and I imagine would be quite scenic when all lit up during the evening.Town offered a 3-course set lunch (ranging from $178 - $220): starter, main and dessert. For the starter, it was a choice between Anti-Pasti Buffet and Broccoli, Smoked Salmon and Yoghurt. We all opted for the former. The buffet table offered standard salad items ranging from leafy vegetables, cous cous, cold cuts and so on. Quite refreshing and definitely more controlled than a free-flow all-you-can-eat/order brunch.The bread basket was a warm and most breads used heavier dough, giving them the qualities of comfort food. Simple old goodness! We also ordered a bottle of Panna still water ($68), which is not pictured here.Next up were the mains. Iberico Pork Loin, Corn, Pancetta, Celery Root, Peas, Quince ($220/set) was a safe fail-proof choice; the cut was meaty and with a bit of bite, while the sides matched the sweetness from the pork loin.Our other main was Wagyu Beef Burger, Cheddar Cheese, Lettuce, Tomato, Red Onion Jam, Fries($198/set). Like the Iberico Pork, also a staple dish, but with a twist of red onion jam which complemented the heaviness of the patty quite well. Other than that, it can be described as a no-frills classic American burger.Another main that we ordered was Beef and Pork Bolognaise, Spagettini, Porcini Mushrooms ($188/set). Again like the burger, was a classic entry to the American diet. The twist was the use of Porcini mushrooms instead of the usual button mushrooms, giving the dish a bit more bite and character. The desserts were a choice between Strawberries with Mascarpone Cheese OR Upside-Down Pineapple Cake. The strawberries and mascarpone, I believe are a healthier option to the usual strawberries and cream. Those looking for a healthier fresh fruit option would appreciate this. The Upside-Down Pineapple Cake, in my opinion, tasted exactly like the classic Cantonese bakery favorite Coconut Tart (椰撻)! The pineapple added a layer of acidity to the tart, and elevated it above your local bakery tart.All in all, I appreciate the use of quality ingredients as I do the reinvention of classic dishes. I see a small step in the right direction, and do look forward to a bigger more adventurous leap for the menu. But then again, I have yet to sample the dinner menu, which may offer more interesting flavours and options versus the dependable (and rather unimaginative) lunch menu.::||Good for||::a straightforward meal with friends in a casual relaxed environment.…Read More

Being one of the hottest new restaurants around town recently, its hard not to have heard about Olivier Elzer's Seasons. Being the former head chef at the Mandarin Oriental’s Pierre Restaurant and L’Atelier de Joël Robuchon, Olivier inheriting the former space and large patio of Habitu, hoping to inject new life into the spacious setting in Lee Gardens. We walked over from the summer-themed terrace into the main dining area lined by a neutral backdrop overtoned with rustic autumn colors, almost a metaphor to the recent change in Hong Kong's weather.I'm always delsoighted to see the bread basket, so simple but eternally welcoming. At any decent Italian restaurant, the bread basket would be warm and fluffy. For an Asian-inspired French restaurant, I thought they would serve them hot like the Chinese do. Other than that, the bread was decent. I specifically enjoyed the dried rosemary bun, with the fragrant aroma and wooded crust.What's a good dinner without wine? We ordered a glass each of 2004 Bordeaux Chateau Pontensac ($160) and 2006 Chateauneuf-du-Pape, Chateau la Nerthe, Rhone ($140).I was surprised at how quickly the appetizers came; our Seasons Cheese Platter from 'Les Freres Marchand' ($188) and Grilled Tuna with 5 Spices, Avocado Crush and Crispy Shallot ($158) probably arrived after ten minutes of my order. But then again, both were cold dishes that didn't require cooking. Later I would come to realize it was good time management. Having always been a cheese lover, the cheese platter was a great way to start (or at times end) the meal. The cheeses were accompanied with candied walnuts, dried apricots, grapes and of course rustic bread. There were fives cheeses, the last being blue cheese. It would be helpful if the menu would list out the cheeses served for the customers reference. Generally speaking, the flavours were quite distinct from the choices you would see at other restaurants (one of the cheeses even resembled marmite!); I wouldn't recommend this to those who are just getting started with cheese. Cheese lovers would find these unpasteurised cheeses from the Marchand Brothers to be quite an adventure though! The tuna was blatantly Asian inspired, I noted the flavours of fried onion, spring onions and soy sauce for steamed fish(蒸魚豉油) on the tuna, which was seared on the sides and pink in the middle. The dish was mellow but refreshing, a brilliant way to prepare your palate for the courses upcoming. But for any of Chinese ethnicity, the dish may seem quite un-inspired to you as the flavours will be all to familiar. The timing between courses was brilliant; the mains came up prompty after we finished our appetizers. First up was the Grilled 200g Holstein Rib Eye, Shallots Cooked and Red Wine Sauce ($525). It's easy to understand why this is a signature dish; the presentation was impressive as the server presents to you the steak in a wooden box with the aromas of smoked rosemary encassing the steak. I recommend this dish without factoring in this impressive presentation, to be frank, the fragrance of rosemary did not reflect in the steak, so that was a bit of misdirection. The steak itself was tender and soft, the chefs must have worked it hard! The sauce was lined with the tartness of shallots, unlike the usal red wine reductions or gravies at other restaurants, which fooled your mind into thinking this was a lighter dish. All in all, a beautifully executed dish with a poetic entrance.Would like to have a special mention for the side to the steak. The mashed potatoes were a guilty pleasure to eat: beaten into a creamy consistency like that of whipped butter and flaoured after sour cream and onions, it's hard not to like this (maybe aside from all the calories and butter fat).Our other main was also a signature dish - Grilled Langoustine, Risotto Venere and Masala Butter ($298). My opinion of this dish is mixed: the Norway Lobster was a bit mushy for my own taste, but the flavor was spot on. The creamy black risotto blended seamlessly with the Indian spices, being another of epitome of Asian fusion.Grand Marnier souffle and sabayon sauce ($148) was our dessert of choice, and a good choice it was. Very simple classic dessert, but impeccable execution with airy textures and wonderful creamy flavours.Generally all staff are courteous and attentive without being intrusive, but they did happen to be a bit careless/forgetful at times. I did have to remind them twice for the wine menu, napkins and to refill our water. Looking past these trivialities, I believe courteousness and attitude are more important; and I did truly enjoy my dining experience here.::||Good for||::French-Asian fusion (obviously), a proper dining experience without the preteniousness and for all those that appreciate food and the preparation and thought that goes into it.…Read More

All great change in America begins at the...dinner table. Very likely a diner.Have you ever wondered what a 1958 Cadillac looks like? Have you ever wondered why there's no 'i' in some jukeboxes? And have you wondered why I'm asking these questions, isn't this a restaurant review? Well, it is! And you'll find the answers very soon at The Diner (not exactly though...)The Diner proudly self-proclaims itself as "Hong Kong's only authentic American Diner", and it indeed seems so, with all the gluttonous treats such as milkshakes and burgers, you can't be too far off. But as we found out, there's more than just old fashioned goodness.There's a little avant-garde in the way some of its food is presented, one such item is The Skirt ($155). This visually memorable burger differs from the rest with a wide rimmed piece of burnt cheese protruding from the middle of the burger. We advise to tuck those tasty bits back into the burger for enhanced flavours, but of course no one's stopping you from trimming them off! We topped up the meal with Pulled pork and cheese fries ($78), a delicious mixture of pulled pork, cheese and shoestring fries. The sweetness of the pulled pork was a surprisingly good complement to the fries, makes you wonder if everything does taste better with fries. Maybe the next thing you know, they'll be serving beef patties and fries!While the Big John ($145) is comparatively less stunning on looks it's nothing short in terms of taste!  Pairing the meaty patty with big bold flavours including blue cheese and smoky bourbon bacon jam, the result was a robust burger lined with big backyard BBQ flavours. The smokey savory flavors will make you want to keep eating it, until sadly...it's finished.While the Diner hasn't solved all our questions regarding the Midwestern American 60s restaurant phenomenon, it has definitely given us HKers a good bite hot off the griddle.::||Good For||::burgers and fries with a shake, anyone?…Read More

The bread basket to start off was quite decent, with the usual crusty slice of bread and a less usual (surprise!) mochi bread that is exactly like those you'll find in Korea or some Asian bread stores. Not bad indeed!The Duo of Roasted Beets ($128) was a delight to look at and somewhat reminiscent of the plating at NUR, there were delicate floral pieces and cress sprinkled on top beautifully scattered beets and strips of cheese. Each piece was bite-size and pleasantly undernoted with the slight bitterness of the greens; the yoghurt dressing though was barely detectable.Seabass Tiradito (ceviche) ($168). The fish itself had but a thin layer of marinate however was covered in a delightful burst of autumn-y colors that were mainly onions, parsley, and orange slices. Both starters were a bit on the light side, like a palate cleanser to brace your senses before the hurricane of meats. Overall a pleaser.With the light flavors and portions of the starters, my anticipation (and hunger) was reaching IFC heights. Luckily, our waitress seemed to hear our calling (or our stomachs growling). My the Tira De Ancho (spiral cut rib-eye) ($498) swiftly arrived. Just on the looks, this steak is no meagre morsel of meat you'll find in an ordinary steakhouse; it's one long stretched out piece of beefy goodness that almost touches the edge of the plating, end to end, diagonally! Our waitress kindly explained that this is a spiral-cut, meaning it will contain portions found also in tenderloins and other cuts depending on how large your steak is. Well, mine was HUGE, and satisfying so! The medium-rare order was well-executed and the seared crust was among the best I've had. The charred portions were crunchy but thin enough to let me enjoy the juicy textures of the meat. My garlic hollandaise sauce, which turned out to be an excellent fry dip, was sparingly used as the steak itself was quite heavy-handedly salted on the bottom edges, not that I minded, it was amazing with the meaty juices and occasional fat bits that were so flavorful. Highly recommended...prepare an empty stomach.The Gaucho Tasting Platter (a trio of rump, sirloin and rib-eye)($448) was a little lackluster in comparison. Since it's harder to replicate the charred edges in thinner cuts. That aside, execution is still top notch. You can expect the same succulent juiciness in each. I'm especially a fan of the wonderfully marbled rib-eye. The sides are a tad underwhleming. The skin-on fries are good on looks but is far from crispy; while the asparagus is passable. That being said, the steaks here are top-notch and definitely worth returning for!::|Good for|::If you're looking for one of the best steaks in Hong Kong …Read More

It was a while since Mexican fast food first started trending in Hong Kong. There was Taco Truck a few years back, and that mostly seemed to be it. Taco Bell never quite made it in Asian. So it was a very happy day for me when I saw Cali Mex popping up along major spots on HK Island.Since I reckoned ordering hard taco for takeaway might be a bit messy, I opted for the Regular Beef Burrito ($97) instead. Considering the price tag which could get you a decent sit-down lunch complete with drinks, my expectations were high. My order was with black beans and medium spiciness (actually they only ask for medium or spicy) with added guacamole. By default you also get the usual rice, lettuce and tomato fillings. The combination? A delectable, comforting burrito with robust but balanced flavour underlined with a hint of spiciness - it won't surprise, but it also won't disappoint. The main downside for me was the portion is fast food sized, merely enough for a half meal, but hey, who's complaining. I'm happy with a taco fix before we see more like-themed eateries.::|Good for|::Satisfying those taco cravings while Taco Bell is still miles away...…Read More

The restaurant deco is efficiently minimalistic. Simple, clean colors and lines were all that filled the interior, and consistenly so, as we peered onto the menu to find neatly stacked boxes depicting what lunch had to offer.The Korean Fried Chicken - Soy Sauce flavour ($89/half chicken) was a bit lacking in the crunchiness I was so fond of. There were bits and pieces of fried dough chunks that had a crunch to it, but that was it. Even the cooking wasn't entirely even, with some pieces still a bit bloody at the bone. Overall, the texture leaned on being a bit dry but still had a pleasant tenderness; and the soy sauce marinade was well balanced with sweet and savory flavors. Passable quality, I still prefer the version at Chom Chom Mi.The Ramen with Sausage Ham and Kimchi ($38) are exactly as you can imagine - a homely cooked bowl of ramen with seemingly leftovers from the fridge, and I don't mean this in a bad way, this is quinessetial Asian comfort food. The ramen was unquestionably an al dente offered by Shin Ramyun, and a hint spicy. What's not to like?Spicy Korean BBQ Pork + Kimchi with Rice ($40) was something to the same effect, a generous portion of home-cooked sitr-fry pork in a thick sauce based of kimchi and vegetables. Like the KFC, there is a good balance of sugar that offsets the inherent spiciness and saltiness of the kimchi. Although after a few spoonfuls, the pungency becomes a little overbearing. This is where the side dishes shine...The pickled radishes, one in the yellowish japanese style and another in a clean white, were the highlights of the meal. They were fresh, tart and slightly sweet, and had flavors that cut through the thick savoriness of the other dishes. Definitely something I don't mind to start every meal with!::||Good For||::A quick lunch on weekdays…Read More

The Hong Kong culinary scene seems to travel in herds. Once a popular idea is implanted, it sprouts and spews a burst of similar themed restaurants; to which I think, too much of a good thing, is sometimes not a bad thing!After the successful launch of La Vache and the impending opening of the one that started it all - Le Relais de L'Entrecote - L'Entrecôte De Paris fills the gap. The restaurant is draped in a nostaglic ambience. The antique lighting, tiled floor, and dark oak furniture serve their purpose well, that is, simple, clean and not much to look at. My attention was directed back to the food.The set menu ($248), consisting of a starter and a main,thoughtfully offers salmon as an alternative to steak. We all (obviously) went for the less thoughtful choice.The starter, the Walnut Salad is a standard, exactly-as-described mix of walnuts and salad, and a drizzle of dressing. La Vache does a better job. The bread basket also leaves room to be desired. The crust lacks the crunchiness that its rustic appearance suggests and frankly the bread is a little tough to chew.My fears on food quality dissipated when the mains arrived - hunger took over. My medium-rare steak was flawlessly executed, still red and juicy on the inside, and was smouldered generously with the glimmering green secret sauce, a tangy creamy sauce with a pleasant acidity - our waitress said if she saw what went into it, they would have to kill her. Anyways I'm digressing, five words to describe the steak - each bite was a delight.Our fries were served in heaps. They were the long slender kind and fried to a perfect crunch. You won't feel guilty while eating it...because it's only after, you realize you've munched down two plates of fries!::||Good For||::A casual dinner for those not counting calories…Read More

Once in a while you stumble on a star, a little unpolished, but just steps away from magnificence. Le Bistro Winebeast glimmers a hope that not all restaurants in the now luxury-charged Wan Chai is overpriced and mundane. The bistro is stuck between the old dry market and just a stones throw away from the luxury car dealerships. Despite it's tiny interior, which I'd like to describe as cozy, it offers beautiful food and welcoming service, though not without flaws.The set lunch menu ($150)  includes a soup, main and a drink at a reasonable price. The soup is regularly changed and today ours was a gorgeous Carrot and Galanga Soup. The presentation was unexpectedly intricate for a lunch menu - with vivid summer colors melded into a soup - as was the thoughtful combination of the sharpness of horseradish cream with the rich luscious sweetness of the carrot soup base. This is definitely a pleaser!The Beef Filet was ordered medium rare and satisfyingly juicy although the seared surface was a bit harsher than warranted. On the side, the potatoes were charred to perfection and had the pleasant texture of a simmered taro. The sauces complemented the meat and potatoes well, having a flavor reminiscent of soy sauce and gravy but with a sweeter side.The Pork Tenderloin was well textured but may have needed more marinade on the meat which largely depended on the sauces for flavor; not entirely a bad thing. The sides were the same as with the beef filet. One notable feature of the mains is that there are spring onions sprinkled on top, not quite a common garnish for non-Chinese cuisine, but did add to the color and presentation if not for the flavor. Chinese influence from the wet market nearby?My order of latte was misheard as a regular coffee, to which I didn't object since our time was up and the next diners were anxiously waiting outside. A small imperfection, but good overall nonetheless. Tip: remember to book, it's quite popular!::||Good For||::Chilling with friends and wine with a nice autumn's breeze…Read More

Jao Tsung I is a renowned Hong Kong calligrapher, artist, poet and Chinese studies scholar, and a row of houses were restored in the tranquil hills of Mei Foo to commemorate and share his work and vision in September 2013. The once-hospital now houses several ongoing exhibits, and have five houses named after the traditional pillars of Chinese culture: Music, Chess, Poems, Calligraphy, Painting, which are available as hostels for the culturally-minded. I stayed in Block C - Poems over the weekend, attempting to soak some culture into me.There was only one restaurant within the estate, Gingko House, which was situated in one of the white exhibition houses. That left me with little meal choices, as the next nearest eatery could only be reached by taking a shuttlebus (every 30~40 mins) to either Lai Chi Kok or Mei Foo. So I booked lunch at Gingko House on Sunday (Saturday was full).The first Gingko house was a volunteer-devised restaurant in Central to allow the elderly to achieve self fulfilment after retirement, by means of operating a catering business. The concept was quite successful and the Jao Tsung-I Academy branch is already their third branch. Different from their previous businesses, this branch offers buffet lunch instead of a l carte, and the menu was both chinese and western, with an emphasis on vegetarian dishes.Staying true to its artistic surroundings, the inviting interior was speckled with small calligraphy and antique pieces. The place itself was generously spacious and tidy. For some reason the air conditioning was cold enough to keep a snowman from melting; I wondered how the elderly staff managed to get through a work day in this cold.Nonetheless, service was very pleasant and surprisingly fast; and even though the nice old waiter never seemed to be in a hurry - my finished dishes were always whiffed away within minutes.The food itself was just ok, but the point of the restaurant was not to showcase culinary skills, and I was sufficiently satisified with the quality of the buffet. The food was noticeably subtle/bland, interpret as you will, due to an emphasis on minimizing oils and unhealthy msg during the cooking process. Some of my personal favorites were the chinese style vegetarian粗齋, which gave a nice chew with the subtle pungency of fermented beancurd sauce(南乳). The fried rice with seafood in cream sauce came under a layer of melted and toasted cheese, adding a rare element of buttery creaminess and saltiness that the other dishes didn't provide.I was very full at the end but managed to stuff my face with the crumbly but also very mild chocolate cake and the fragrant 桂花糕.I didnt realise that 3 hours had already passed by when I finally left. The food wasn't top notch, but the comfortable and relaxing atmosphere more than made up for that. If you have seen enough of rushed restaurants that are out there to squeeze the cash out of you, this place will put you at ease again.:||Good For||::A comfortable and healthy meal in a serene environment; good for long chats about modern Chinese art ;)…Read More

At the height of its hype it was nearly impossible to book a place for Korean fried chicken, so I've been patiently waiting for some time, and still I barely managed to book Chum Chum Mi tonight. You could tell this place is good! (and that I'm probably biased). The exterior was a nice wood-laden wall with a stylish sign slapped beside the door. We were starving we went got there, so sadly no pics.The Ban Ban Chicken ($162) portions are large enough to make a good appetizer for a table of four, or an immense challenge for just two, which was my case. So if you only have two people, invite more next time! The chicken itself was very well executed; the skin was light and crispy while the meat succulent and tender, in other words, the texture is excellent. Flavour wise, we both preferred the one with sauce as the normal was a bit on the bland side. But overall you just can't go wrong with Korean fried chicken and beer!Kimchi is at the heart of Korean cuisine, so naturally a restaurant with good kimchi won't fall far. But the Tuna and Kimchi Pancake ($110) offered even more. It was crispy and devoid of the coarse dry texture normally associated with cooked tuna; or perhaps was devoid of tuna as we didn't detect any! Nonetheless, if you count that factor out, this is a solid dish. Both in terms of flavor and color, this is a dish that pops out. The extra crunch from the cabbage was definitely a plus!Soup is not a feature item here, and something that won't be missed. I found the Dogani Tang (Knuckle Bone Soup) ($145) a bit thin, however, to its credit, the soup was a lovely milky white and brimming with bits of tendons. There's salt and pepper on the side that allows you to flavor it to your liking, a convenience you usually don't see in other cuisines. This would go well as an antidote to the spicier items on the menu.::||Good For||::A group of friends on a casual weekend night (if you manage to squeeze in a booking!)…Read More

It's not that I don't enjoy Chinese cuisine, it's just that translating Chinese dish names, ingredients and adjectives into English are quite a challenge. But once in awhile, you want to share the joy that comes about when you re-discover that food and reviews shouldn't always be about trends, celebrity chefs, big names, dining groups and the next hip joint; food is also about people, culture, habitat and the celebration of the maximal efforts to the people that dedicate themselves to our wellbing and enjoyment.Chiu Chow "Da Lang"(打冷) is embedded deep into Hong Kong's late night dining culture, where flavors are robust, varieties are endless and marinates can have a history as old as the shop, sort of like Chinese comfort food. I stumbled upon this area bustling with hidden gems and treasures, with the streets of locally-run restaurants and plenty of variety; having my mind set on some Chiu Chow goodness, I naturally landed in this place.First up, was Chiu Chow Styled Oysters and Minced Meat Congee ($98)(蠔仔肉碎粥). As you can see from the picture, it's not the bland white congee that first comes to mind on mention of congee. The texture is a bit more watery, since the rice is not boiled to a mash like Cantonese congee, so you can taste each ingredient individually. Definitely one of the classics, and very well-executed too!This next dish is somthing that I've never tried before, a literal translation of the name would be Pomegranate Chrysanthemum Chicken ($120)(菊花石榴雞). The skin of the dumpling is made from duck and chicken egg white, fried into a thin sheet but al dente enough to allow it to be skillfully wrapped around the filling and steamed without falling apart or breaking. The filling is a mix of Chinese mushroom (dong gu), chicken, ham and bamboo shoots, all diced to the same size so they don't overpower each other. The little bundle is carefully tied into a bundle with a small strand of celery leaf. This bite-sized dumpling is a culinary delight, with the different textures and aromas crafted into in a tiny bundle.This last dish wasn't on the menu, but was recommended to us by the waiter, so apologizes if I do not have an exact name. As I recall, the dish was Deep-Fried Squid/Fish Cake(~$100) (脆炸小堂菜魚/墨魚餅). One of my favorite things about Chinese food is that the fried dishes are (almost) always impeccable compared to western counterparts, attribute that to the magical charm of Wok Fire (鑊氣), since traditional Chinese cooking uses higher temperatures than you would usually find in more refined cuisines. Step into a Chinese kitchen and you will know what I mean when you witness ceiling high flames ablaze. Anyhow, the surface of the fish-cake was crispy and almost as flaky as a mille feuille, the texture inside was a bit like fish balls. The plum sauce for dipping was very appetizing; sweet, sour and fragrant!::||Good For||::A decent casual local dinner or midnight treat!…Read More

The modestly named restaurant, Upper Modern Bistro, is harboured in the dark ambient slope of Upper Station Street (or Police Station Street in Chinese, 差館上街), fittingly located in the new hip dining area known as PoHo. Half expecting to see a plethora of donut shops populated by fat cops chugging coffee, my imagination was abruptly interrupted by the open stillness of "to be open" and "coming soon" signs lacing the neighborhood, reminding me that HK police were neither fat nor ate donuts; and PoHo more likely represented the up and coming Po Hing Fong neighbourhood than the affectionate nickname given to North American police.The bistro was traceable from the faint glows emitted from it's windows, illuminating the white Murciélago parked across tonight; with a huge screen of glass as its exterior, the trendy interior was easily visible from the outside.Deciding to be healthy, we hydrated ourselves with Sparkling Water ($65) and a tall icy glass of Ginger Spiced Mocktail ($65), which was composed of ginger, fresh lemon juice, fresh pineapple juice and ginger beer. It was refreshing and adequate, but nothing too adventurous; nothing unlike a healthier, less sugary version of a gunner.Service was swift, as with the waiting time. Our appetizers, swiftly came to rescue our grumbling stomachs, were neatly presented without any fancy garnishments. The Quail Egg Buns($98) are a must-try, the soft interior of the bread intensely flavored by the creamy luscious yolk of the quail egg and bellota ham. The Seafood Brushetta ($128) came in a trio of salmon, crab and swordfish. Flavors and textures were carefully balanced, not too mellow nor too overpowering, playing its part as an appetizer like a good student in a classroom.Service here was five-star; just as we finished the appetizers and were laughing about a joke I no longer remember, two waiters stealthily removed our empty dishes and replaced it with our next dish with impeccable timing, grace and a smile. 63 degree egg ($158) was served with suateed mushrooms, crab meat and bellota ham; the ingredients seem familiar, but no harm in recycling ingredients when they are quality! Milky yolk tossed together with crab meat, mushrooms and ham - call this a salad and I'll be having it everyday. For the more cholesterol-wary folk choosing only one of this dish or the quail egg buns... get both! You can always have salads and oatmeal tomorrow.Being highly attentive and alert, our table ninjas presented us with our Milk Fed Veal Shank ($298), served with saffron risotto, mushroom and carrot; along with the side of Artichoke Macaroni ($128) served with Mornay sauce within 2 minutes after we were done with the previous egg dish. The meat of the veal was inconsistent, at parts more tender and at other parts more dry and straw-like, in general, I think the veal lacked enough flavor to be an interesting dish, I would prefer grain-fed or free-raised veal. On the other hand, the macaroni was fantastic. Although I was expecting a dish more in the form of a mac and cheese, the dish came in the form of a row of cannelloni drizzled in sauce and shredded cheese, simple and marvelous!Dessert was Tiramisu Barre ($98) and vanilla ice cream with cinnamon citrus sauce. The tiramisu was a more forward one without lady fingers and served with citrus flavors; generally I quite liked it, (I'm being picky here) but I think it would have been even better if there was some chemistry between the ice-cream and the tiramisu.::||Good For||::A pleasant dining experience with quality dishes, sensible service and good vibes =)…Read More