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一家大細15人兩張枱包廂，最低消費$5000。食物質素頗高。鐵板小籠包乃鎮店招牌菜，另外黑蒜花膠燒大鱔水準頗高，蟹粉竹笙豆腐石鍋也不錯。其他菜式如蔥油餅，薰蛋，上海粗炒，醉鴿，東坡肉都到位。因為包廂，有資深服務員專心照顧。另外，即叫即製黑豆腐花都值得一試，須30分鐘前訂。…Read More

第一次試食，叫咗人蔘雞湯底配象拔蚌孖寶，安格斯牛盤，六寶丸等等。花膠雞肉好鮮嫩，湯超好味。經Open Rice訂位送鮑魚（每人一隻）。隻鮑魚都唔細，頗新鮮。芫茜$20蚊碟份量好足，浸熟湯內好好味。牛脊肉好滑嫩，入口即溶。自製響鈴都唔錯，不過我自己比較想食紫菜響鈴，可惜冇。手打丸水準不低，蝦膠墨魚膠好彈。總括嚟講呢餐都唔平，兩人消費過千蚊。服務都唔錯。初初想俾門口位，我地拒絕，因為太多人出出入入好滋擾。…Read More

上午經Open Rice 訂位並即時收到確認，下午5:30餐廳打電話來取消訂位，我一個愕然！既然一早已確認，點可以單方取消？如果早知道就訂另一家啦。餐廳與Open Rice之間既協調好大問題。Open Rice 都要負一半責任，既然餐廳悔約就要去追究賠償。…Read More

第一次試呢間新開咗幾個月既韓燒，份量夠多，肉質靚，蝦帶子都新鮮。前身係新沙洞澡堂（韓式輕食但太貴做唔落）。現今做韓式烤肉生意很好，值得再幫襯。叫咗豪華4人餐都算抵食。有人幫忙剪厚肉，大概三個服務員，服務都幾好幾周到。…Read More

味道幾好，龍蝦冷盤都新鮮合格，和牛意粉味道好好，批薩細得可憐，1-2人份量批薩4人食，。總括嚟講份量少得可憐，價錢偏貴。間餐廳走中檔路線，但收高檔價錢。服務都中規中矩，有買一送一甜品雞尾酒，味道還好。4人晚餐超過$1700，應該唔會再幫襯。…Read More

估計係新開張冇耐，之前嚟係雞煲店，裝修同之前一樣冇改設計。除酸辣米湯麵線外都有滷肉飯、鹽酥雞、龍蝦米湯海鮮泡飯。$50-60包飲品。鹽酥花枝丸同孜然雞翼都唔錯。…Read More

總廚許成之前曾掌管五星級酒店及酒樓廚房，包括聘珍樓，半島酒店中菜部等等。水準極高，但唔平，四千幾蚊食材，六千幾蚊加工費，😝😝。不接街客，要經人介紹。提提大家：位置不易搵。…Read More

星期六要等位30分鐘，因為唔開樓上。不過都值得，因為食材及價錢都值得推薦。椰子雞湯底超香濃。👍👍牛肉不多脂肪，雞超新鮮，當然個湯底最值得推薦，飲咗兩碗。服務體貼。…Read More

Decided to give this place a try for the special night this year. The food is tasty and pretty, I like the abalone in a shell presentation, the abalone I believe was stir fried with black garlic which bears a nice fragrance. The foie gras was crispy and tender with a superb passion fruit jam which is different from the typical green apple purée one usually gets at some other restaurants. The lobster bisque was tasty and the chicken filet was tender with mentaiko foam. Mousse cake dessert was beautiful and quite stunningly beautiful…Read More

已經來過幾次，因食物水及環境皆一流。我們六人中有五個叫了同一套餐，有新鮮三文魚，甜蝦，吞拿魚刺身放在抽屜式漆木櫃上，很精緻。特別推薦特級天婦羅蝦，其天婦羅炸粉有卜卜脆粒。但只有我們點的套餐才有，其他套餐用普通天婦羅，也不能換 :( ，但可以單點。他們的醃黃蘿蔔是我父親摯愛，他超喜歡，還想打包帶回家，嘻嘻。這裡有廂房只擺兩張枱，會相對清靜。 …Read More

I hosted a small gathering with a few friends at Otto. My first time here as a result of a friend's recommendation.First came the appetisers presented on a tray with 3 selections: smoked baby squid, balsamic salad, and Italian parma ham. The squid was tender and the ham was of a premium grade.The mushroom soup was just OK but nothing to write home about - I've tasted better elsewhere.My friend ordered the pan-fried salmon fillet with grilled scallop, and a dab of pesto and spinach. The French duck leg confit was tender and tasty, I highly recommend it.The char-grilled grain fed beef in a wine sauce was also quite good, the vegetable confit with wild mushroom was a nice touch and added a creative dimension to the dish.The service was very good, our waiter was very attentive and knowledgeable on wines, the tables were set far enough from each other so we didn't feel as cramped as the case in Soho.…Read More

I finally got a chance to try this restaurant I have heard so much about. Previous info gathering gave me the impression that this is a private kitchen (speakeasy) which means a little bit of secrecy and mystery. I arrived and realized it was very much an open public restaurant, which was perfectly fine with me as the setting was trendy and hip.The first course was supposed to be oyster but we substituted with morel mushroom since neither me or my friend cared for raw oysters. The scallion ginger puree at the bottom was a deliberate touch of Hong Kong (finely chopped ginger and scallion that typically accompanies 燒味 ).We then had the vermicelli wrapped in a spring roll skin and deep fried which was alright, and then the foie gras served with Chinese mustard green 梅菜 puree. The foie gras was tasty but with 梅菜? I would have liked the traditional western way of using a slice of bread that goes so well with foie gras. The Har Mi is actually a lo mein with 辣蝦米油, nothing special. But the fresh shrimp sashimi from Spain was delightful Then came the tomato marinated in 八珍甜醋，and another type of tomato served with pickled olive cream (欖角慕絲)The Xiao Long Bao and Lobster were what I considered the highlights of the evening. The BO Innovation's 小籠飽 takes molecular cuisine to a new height - truly amazing! And the lobster topped with sea urchin were also a pleasant combination and gratifying.Because the 小籠飽和海膽龍蝦配 were so satisfying, everything that followed were sort of an anti-climax The bresse chicken and Pineapple Bun (molecular style) were pretty good.Didn't care for the Pineapple with peppers which I though was weird,and the Petit Dim Sum were just so so although the presentation was spectacular.But as in all molecular dining, so much effort goes into the preparation and presentation that often times the temperature hence 鑊氣 (or taste) is compromised. As we all know, we Chinese, who take so much pride in our wonderful and superb Chinese cuisine, place a lot of weight on 鑊氣 flavours. The feeling I got from my dining experience at BO is that all the beautiful dishes were prepared from a westerner's standpoint and taste.And one more thing, although each waiter is very attentive and takes time in introducing each dish, but some of them need to speak clearer and be more articulate in introducing each dish if they want the customers to be sold/convinced on what they offer.All and all it was a very memorable experience and worthy of a special occasion. I can see why this restaurant gets such high praises..…Read More

This place was recommended to me about a year ago, and I've been saving it for a special occasion - which finally came when I took my really good friend out for his birthday. I made my reservation rather late - just 2 days before dinner, and I luckily got two seats as a result of a late cancellation by another customer.LPW is a small venue with an L-shape counter style dining table boxing in the open kitchen. Born in Toronto, the chef worked at various prestigious restaurants such as Restaurant Daniel in NYC. He was presented with the opportunity to take over the Liberty test kitchen a few years here in HK, and decided to take a big leap and made a bold move to HK a few months ago.What I really cherished was the opportunity to watch the kitchen staff in full swing throughout the 2-3 hours period of dining. There were only 3-4 people including the chef occupying a rather confined space. To watch them meticulously "paint" the array of plates with attractive food ingredients was a unique experience - sort of like a "behind the screen" glimpse of a major show production. The passion they put into preparing each plate of food was rather captivating to the audience (me especially) around the bar counter.I especially liked the Egg Parmesan Caviar and Scallop-Short Rib. I was also enlightened by the earl grey cream sauce that was used on the duck and foie gras - I didn't know earl grey flavor could blend in so well with a sauce!The dinner set was about HK$700 per person. Bottled water was on the house which was a surprise (I think it was free as I didn't notice a charge for water on my bill, but correct me if I am wrong).This place is suitable for 2 persons (at most 3), as you have to sit side by side along a bar counter. It does not provide an ideal environment if you want face to face conversation with your guests.…Read More

朋友宴饗找我做陪客，讓我有機會品嚐精緻佳餚。靠窗小圓桌坐了總共六人。高級餐廳的環境和服務當然一流，從經理到侍應都是呵護備至。先來了幾樣前菜：《吉祥紅提》原來是用山渣汁染紅了的冬瓜球，開胃有美觀，的確有創意。接著是《冰燒三層肉》叉燒肥瘦恰當，入口溶化，肉嫩鮮美，絕對要推介 《和風脆豆腐》是用玉子豆腐，內滑外脆。當我們還沉醉在難忘的叉燒時，侍應端上了燉湯，名《石決鮑魚》，每人一碗，清湯裡一只小鮑魚，都幾見得人！接下來便轉入主題大菜：《仙露汁煎富貴蝦》是去殻瀨尿蝦用醬汁燒烤，唔錯！《花雕蒸焗亞拉斯加蟹》肉嫩鮮美，外面好似沾了點天婦羅炸粉，滲出陣陣花雕香，值得推介！《鑊仔煎澳洲牛柳》肉質都算鮮嫩。《西班牙風乾火腿雙翡翠》用了Parma Ham芥蘭, 融會了中西fusion.甜品是《相思甘露》－ Fresh mango sago cream and a little grapefruit and red bean. A daring combination that works!難忘的一個晚餐，六人套餐盛惠HK$6800+10%. 絕對唔平，唔係個例食得起！…Read More

朋友請客介紹了這間餐館，還是第一次來。之前已經聽人推荐過所以心裡有些加了分。我們五個人叫了四碟菜加一個龍蝦湯泡貴妃飯。呢個龍蝦湯泡飯出色之處是其中搆了脆飯焦，混進泡飯裡有咬口，與龍蝦鮮味真係幾配。但如果你吃過利苑的龍蝦湯泡飯就唔會有咩驚喜，其實係一樣嘅嘢。脆皮燒腩肉也是從利苑搬過來，當然也是其招牌菜。欖菜肉末豆腐做得不錯，值得推荐。我們每人點了客沙當妮白酒焗大蝦，故名思義是用Chardonnay白酒醃過來煎焗。肉質鮮嫩不老，不過成百蚊一客都幾貴。環境當然一流，佈置設計雅緻脫俗，樓底高有氣派，令無敵維港海景一覽無遺，是請客好去處。…Read More