ca771's Profile

Yummmm…. I had the Madai Broth Ramen (鯛白湯). A creamy white snapper & shellfish broth ramen that the restaurant made available daily 150 bowls of the rich white broth. The fish & shellfish broth had a creamy, flavourful seafood flavour & it was tasty. Unlike some ramen soup base that could be really too strong and salty sometimes. Noodles tasted great. I loved the yuzu paste on the side of the bowl too, mixing it with the noodles & broth made it more fragrant and tasty. The ingredients that went with the ramen were pork slice, onions, diced snapper meat and bamboo shoot. The bamboo shoot was sweet and pork was tender, went well with the soup. I added a Sakura wood smoked soft boiled egg which tasted really good, the smoked flavour was strong. ​My friend had the 鯛沾麵 tsukemen which had the noodles above a bed of dry ice. The noodles used were flat and chewy unlike the noodles used in the soup ramen. We also had fried chicken, the chicken was very tender and the curry powder goes well with it. The batter could be fried more crispy though, the outer layer was soft and not crispy. …Read More

A delicious mediterranean dinner at Francis West with a funny waiter/bartender Lawrence👍🏻 He eavesdropped on us at the bar table and would chit chat now and then with us. Knowing it’s our first time at the restaurant, he recommended us some great food and introduced us on the restaurant plus their other Israel cuisine Francis in Wanchai. Easier for us to order after got some recommendations and even suggested how many dishes we should order for two. Food was better than expected, everything tasted great from appetizer to dessert 😋 Would definitely come back again like he suggested in order to try other food 🤣🤣 Dishes we ordered that night:Sourdough Frena hummus, red zhug, matbucha: Loved the sourdough, crisp on the outside and a mouthful of thick bread. Similar to a pita bread. Went well with the delicious & creamy hummus. Cigars spiced beef, green tahini: Flavourful fillings wrapped like a spring roll. Raw Tuna argan oil, almond, green chilli, gazpacho: Full of flavours, the raw tuna tastes really good with all the flavours mixed together. Spring Chicken coriander, fingerling potato, lemon: Loved the sauce, potatoes were sweet and the chicken was tender. Spanner Crab chraime, tomato, paprika: A very strong crab soup base that bursts crab flavour in your mouth when eaten with the crab meat and toast. Knafeh mozzarella, yogurt, pistachio: Loved the taste of it and the yogurt was delicious. The crispy layered shredded dough mixed together with mozzarella cheese in the middle tasted really good.…Read More

Nikutoieba Matsuda 肉といえば松田 (The name translates to “When you speak of meat, you speak of Matsuda”)… their first international branch in HK. Wagyu beef, wagyu beef & wagyu beef throughout, specialise in Yamato Wagyu beef that comes from japanese black cattle that were bred in the Nara Prefecture in the Kansai district 😍 A beef omakase is the best thing to make your day if beef are delicious and combinations match well. A 14 course beef omakase 🤩 An enjoyable Wagyu kappō cuisine experience with head Chef Hitoshi Ishibashi. The dishes cooked by Chef Hitoshi Ishibashi were delicious. Various cuts and parts of Wagyu presented with different cooking methods made a balance in the meal without any overwhelmingly stuffed feeling from fattiness after eating that much meat. Some dishes were quite refreshing too. Ox tongue was a highlight, the texture was super tender and tasted scrumptious especially with the charcoal-grilled outer layer 🥰. But of course the most loved dish of all is the wagyu fillet cutlet sandwich 😍The toast could be more crispy but the wagyu beef itself was super tender and flavourful! Not chewy at all or very fat which I experienced at other restaurants. It’s not the melt in your mouth type of beef which could be a little oily. This Chateaubriand fillet with a homemade tartar sauce with narazuke pickles made everything quite balanced. Loved their tableware too and we were told during the meal that the ones we were served with are of 150 years old already 😲 The large dishes that the chef uses are of 200 years as well! Some more highlights:I think it’s the first time I saw beef tartare prepared like this, they cut it into super thin slices and then chopped them into some pieces together with the yellow pickled daikon. A creamy textured wagyu tartare experience, I would have preferred less yellow pickled daikon although the crunchiness did contribute well with it.Potage of Lily Bulb tasted very flavourful with lily and sweet onions.Tataki of Wagyu fillet and Canola Flower with Sesame Sauce: A refreshing dish with strong flavour of homemade sesameSauce.Charcoal grilled Wagyu Harami and Seasoned Rice of Seri: The strong sauce was a little salty for my preference but the flavour was great.Minced Wagyu and Wild Vegetables Spring Roll: Crispy spring roll with delicious wagyu & vegetables insideDekopon Orange dressed with Mashed Tofu and Mascarpone Cheese: Loved it, have always loved mandarins. The cheese & tofu white sauce was delicious too.Aged Wagyu Sirloin Steak served with Truffle Mash Potato: Really loved the charcoal flavoured outer layer!! My first piece was a little fat, second piece was better. Both were very tender in texture too.Home-made Hyuga-Natsu Orange Gelato: Loved it soooo much! I really like hyuganatsu since I first tried it in Shikoku. This homemade gelato they also had small cubes of hyuganatsu mixed into it 😍Menu:ゆり根のポタージュ百合濃湯Potage of Lily Bulb (contain onions from 淡路島Awaji island too)和牛とろたく寿司和牛他他（壽司）Torotaku (Wagyu Sirloin Tartar Sushi)和牛ヘレのたたきと菜の花胡麻和え炙燒和牛菲力拌油菜花，芝麻醬Tataki of Wagyu fillet and Canola Flower with Sesame Sauce和牛イチボのローストビーフ烤和牛臀肉伴葉付洋恵Roast Wagyu Rump Beef with Onion 和牛タンの昆布〆炭火焼炭火鹽燒和牛牛舌（昆布鹽）Charcoal grilled Wagyu Tongue cured with Kombu Kelp (Salt Grilled)和牛ハラミのたれ焼とせりの炊き込みご飯汁燒和牛橫膈膜配芹菜飯Sauce grilled Wagyu Harami and Seasoned Rice of Seri和牛ミンチと山菜の春巻き和牛野菜春卷Minced Wagyu and Wild Vegetables Spring Roll自家製和牛生ハムと季節の野菜サラダ自家製和牛生火腿拌季節鮮菜沙律Seasonal Vegetable Salad with Dry-cured Wagyu Ham和牛ヘレと奈良漬けのカツサンド吉列和牛三文治伴自家製奈良漬他他Wagyu Fillet Cutlet Sandwich with Narazuke Pickles Tartar Sauce不知火の白和え不知火柑配芝士豆腐白醬Dekopon Orange dressed with Mashed Tofu and Mascarpone Cheese 熟成サーロインのステーキとトリュフマッシュポテト わさびとドライトマト熟成西冷牛排配黑松露薯蓉Aged Wagyu Sirloin Steak served with Truffle Mash Potato〆め和牛しぐれ飯・和牛カレー・味噌和牛ご飯和牛時雨煮飯 或 和牛咖哩飯 或 味噌和牛飯Simmered Wagyu Floss Rice or Wagyu Curry w/ Rice or Miso-Wagyu Rice自家製日向夏のジェラート自家製日向夏蜜柑Gelato Home-made Hyuga-Natsu Orange Gelato…Read More

Seriously the interior designs at the restaurant was very pretty. Loved their shelves as walls with fake books. But the food was really quite bad haha… Worst carabineros shrimp roes pasta I ever had. The pasta was so soggy, could see it was pretty overcooked after poked into it and tasted the texture. And the taste of the raw red prawn seems it has been placed out for a while type of flavour😫 The French hanger steak, the first piece was so dry & overcooked when we sliced into it that we had them cook another piece which came out more normal.The dessert and coffee was not bad… Matcha Raspberry Cake Matcha mousse - Raspberry jam - Raspberry cream…Read More

Omakase dinner decision made on a whim and just searched around the area in openrice to see which restaurant looks good. Came upon 天希 TAKAKI, so called to ask if they have a table. Surprisingly the chef was able to serve us ☺️. There only one table left by the time we arrived, a bunch of really noisy people. Our table was organised further away from them at the bar table at least. The restaurant was very Japanese style with wooden interior designs that looked very nice. I especially liked their wooden cubes wall behind the chefs. The food were all pretty delicious 😋😋 Their sushi rice was more towards a sour taste but it also wakens your palate more. And does match better with some of the seafood. 福岡真釣魚 had a light and fresh feeling. 愛知縣象拔蚌 was very fresh, crispy & sweet with a touch of lime that made it more refreshing and citrusy feeling. 富山灣白蝦 was very sweet in taste and soft in texture. I really liked the taste of it. 大分縣梳子魚 that’s lightly torched on the top gave a smoky flavour to it. The pattern on the 北海道縞蝦 looked nice compared to the usual striped pattern. The taste of the shrimp was also more flavourful than the usual 甜蝦 or 牡丹蝦 you get at restaurants. 堅魚 mixed with the spring onions, sesame sauce was so delicious! Really liked their sauce. 烏魚子帆立貝 was grilled just right, the scallop was very huge. It’s the first time I’ve had scallop before with mullet roe covered on the outside. It brought about a little salty flavour to the scallop. 北寄貝 was crispy and sweet, loved the taste of it. 北海道真蠔 was huge, creamy & sweet. It tasted very fresh too. The fatty pattern in the Boston toro from japan made the meat look like beef haha 波士頓 Chu Toro (medium fatty tuna), I think it’s the first time I’ve had Boston tuna from japan. It had a rich flavour to it and was more chewy than usual chu toro. It tasted great. 波士頓 Ootoro Toro (fatty tuna) layered in 3 pieces made the texture better. It was very fresh, chewy and soft in your mouth. 北海道毛蟹 was very sweeeeeet!! The amount of the piled up crab meat with the crab roe together made the dish very outstanding. Fresh & sweet. 燒太刀魚 had a smoky charcoal smell to it and the meat was cooked just right. 北海道白海膽 Hokkaido sea urchin!!! Sea urchin has always been my favourite and this one tasted soooo sweet and delicious 🥰鯖魚卷 Mackerel Komachi sushi was very special. It’s the first time I had something like this. Inside the roll there’s spring onions, shiso leaves, pickle, rice and on top it’s wrapped by mackerel, seasame and a thin layer of kombu that was soaked in a vinegar sauce. The roll was very flavourful. I always liked raw mackerel too with its strong flavour. 蘭王蛋蝦布丁Egg shrimp pudding was so good! Loved how it had an after taste of shrimp when the creamy pudding melts in your mouth. Fish soup was very flavourful and rich. It was very milky looking and had a strong fish taste to it! 靜岡蜜瓜 was very sweet in taste Overall it was a great dining experience!!! The service was also amazing. Chef Li explained to us in more detail on certain seafood and how they were cooked. Chef Li and the other workers were also very nice to apologise for the other table next to us that was extremely noisy. We also had fun chatting with them after the other table left. It was very difficult to hear the chef when he told us what each sushi was before the noisy table left haha!! Food & service was great, would definitely come again. And Chef Li also told us we could let him know next time if there’s anything in particular we want to eat too. …Read More

Had dinner at Feuille 😋😋 by Chef David Toutain. His concept is to bring out the beauty in often ignored roots. He utilised sustainably grown local ingredients to support Hong Kong Farmers. And paired all these seasonal vegetables, fruits with meat and seafood too in a French cuisine. Every dishes were delicious 😋😋😋😋!!! Very fresh & seasonal feeling. Each dish was flavourful and combined very well together. The sauces were scrumptious. Loved the green peas one, very tender skin removed peas mixing together with the raw clam meat and sauce was very delicious. The shiso leaf was unexpectedly flavourful as well. The bread was flavourful, chewy inside and crispy on the outside 😋Beet root consommé was soooo tasty ☺️☺️ Loved the taste of beet root in the other dishes too. Grains & SeedsChia Seeds - Lemon Tree KombuchaFlaxseed - Mulberry - StellaireQuinoa - Sweet Potato - ThymeMustard Seed. - Shiso - Sea GrapeCumin - Egg - Sweet CornLeaves, Stems & RootsFeuille Bread - Dill Pil PilGreen Peas - Clams - Almond MilkWhite Asparagus - Morel - Huangjiu Watercress - Turbot - Winter MelonZucchini - Spiny Lobster - MintBeetroot - Red Meat - HibiscusFlowers & FruitsMelon - Saffron - BasilTomato - Strawberry - LonganOriginsMiso - MeringueChocolate - PistachioCauliflower - Coconut…Read More

What do you eat when you dine with a Chef???!!! 🤔🤔 Pretty difficult~ At the same time we were very picky ourselves too haha 🤣 Really there is no going back when you’ve had better meals. You would really compare with food that you’ve had before. Especially if you know how to cook things!! Like tonight, we really can cook those stuff better at home ourselves I think 😂😂 Chef asked us to pick a restaurant so I just picked something that was on my list before. Brut!… was quite disappointing. Have bookmarked this place for a long time. Never had the chance to visit yet. Finally went to try it and it was a disappointment. We had the tasting menu, most of the dishes weren’t up to standard. Especially if they are trying to be a little fine dine style kind?! Plating was bad (we think we could plate better at home even haha) & it was the first time for me to experience no change of wine glasses when pouring the next wine for the wine pairing 😱 We were quite shocked haha lol. Very unprofessional 😅 The choice of wines weren’t all good too. The first dish surprised me already, the scallop crudo the scallop was like not fresh kind of taste. Salmon roe was too soft in texture. Not the usual where the first bite gives you a type of freshness & sweetness taste. Wasn’t really flavourful ~ I think they have a problem with getting their sauces right? Sauces are very important in a dish. It could make a dish stand out. The Sunchoke salad had a strong smoked flavour which overpowered everything. Couldn’t really taste much of the ingredients included in the salad. Seafood stuffed long peppers were the worst, the so called mashed seafood was very soft & mushy and didn’t have much taste to it. It also kept falling off the long peppers. The long peppers were quite raw. Could have grilled it more. Peanut chilli crumb??? Couldn’t taste the chilli and didn’t have much taste to it too. Local sea bass??!! What plating is that?? Really strange looking and the fish was sliced quite ugly. Overcooked the fish too. The beans were quite raw as well. The rump steak was ok but not much flavour, at least not over cooked I guess. Overall dishes weren’t flavourful, quite bland on certain ingredients too. Could have put more heart into the cooking. Tasting Menu:Scallop CrudoCeltuce, kaffir lime “salsa verde”Sunchoke SaladFig dressing, walnuts, smoked ricotta Seafood Stuffed Long Peppers Peanut Chilli Crumb Local Sea bass Cannellini bean, chorizo, white ponzuRump Steak Calamansi-soy glaze, onion soubise, roasted garlic 5 glasses of wine pairing…Read More

Went lunch for colleague’s birthday. Food was pretty low standard, expected it to be a little better. A4 Wagyu sando was quite bad as the wagyu was chewy in certain areas and super oily. I’ve had way better wagyu sando at other places and just ate a really delicious A4 wagyu tenderloin at TEST Kitchen hk 😋. The chicken texture was hard and dry 🤦🏻‍♀️. The pork was the same, not tender and juicy at all. The fish, sushi and tempura were ok, nothing special. The steamed egg was very watery and salty. The only good thing was the interior design of the restaurant was pretty. Definitely won’t be a restaurant that I’ll visit again. Hotel restaurant standards have really gotten worst and worst. Starting to lose hope on them. …Read More

Open fire dining restaurant, no electricity used to cook but only smoke & fire~ Was a pretty good meal, many dishes had a nice Smokey flavour to it too~ 👍🏻Homemade Sourdough & fresh smoked butter with leek ash… loved the smokiness taste in the bread after putting the smoked butter on it 🥰Crudo Blue Belly Prawn Finger Lime, Smoked Oil: Nothing  special  on  the  taste, just like prawn sashimi Grilled Artichoke Mangalica Pork Belly, Smoked Clam Sauce: The grilled artichoke went well with the pork belly and loved the clam sauce~ Carabineros Scarlet Cardinal Prawn “Flambadou” in Dry Aged Rubia Gallega Beef Fat: Cooked just right, tender texture. Tasted so delicious~ Used sourdough bread to dip into the prawn tomalley 😋 Cooked by dripping hot beef fat onto the prawn by using a flambadou, a cast iron cone with a large opening at the top and a small one at the bottom attached to a long metal handle. It goes on fire when beef fat is placed inside while the cone was heated in coals before first.Grilled Treadfin fish ”Ma Yao” (3 days dry aged) : Nicely done! The fish meat texture was actually soft and not dry at all. Tasted pretty good and had a stronger fish flavour.Spain 45 days dry aged striploin Grilled, Baby Gem Lettuce, Vinaigrette, Served with Chanterelle Mushrooms: Not really that special, but steak was not dried out and was grilled just right. The taste didn’t stood out that much though. Pigeon Grilled , Caltcots, Black Truffle: Very tender pigeon and tasted pretty goodBurn Milk Ice Cream Salted Brown Butter, Cocoa Caramel: Strong smoky flavour! Tasted delicious~Truffle chocolate: Yummmm… melts in your mouth…Read More

15/5/2021 Throwback… Always love going back to Test Kitchen. Love their concept of holding various pop ups with different chefs. But after trying Chef Jimmy’s food the second time I was at Test Kitchen, I kept wanting to try his new menu when the dishes caught my interest haha. From then onwards have been amazed by him time after time 👍🏻Chef Jimmy amazed us once again with his new creative pop up menu! Everyone had a foodgasm, we laughed each other’s faces after popping certain food into our mouths haha 🤣The chef table on the 2/F, also the only table that faced the open kitchen was our frequent choice to book 👍🏻The menu this time was outstanding with a sake pairing as well~Bone Marrow · Brioche Toasterfect match!! Stuffed bone marrow tasted so good and matches well with the homemade brioche toast 😋Hame Sazae · Hotaru-lka · Jalapeño:Loved the smoky green pepper taste and the jalapeño sauce was so flavourful. Spanish Red Prawn 避風塘 Lemon Garlic:Super strong prawn taste and really cooked just right so the texture was good. Crème Brûlée · Drunken Crab • Caviar:Savoury crème brûlée, I think this was very creative 🤩🤩... rice wine jelly top, creamy texture but has a fresh sweet taste to it... great combination! The smell in the bowl was addictive too as it smells like dried crab & fish, smell of seafood. Salmon · Roe · Carrot · Parsnip: Loved the salmon roe, wrapped with carrot and inside had a delicious flavourful creamy mousse that got us addicted. Loved how the salmon was cooked just right, semi raw inside still. Roasted Whole Lamb Short ribs · Pickled Pepper · Onions:Slow cooked baby lamb... really tender & doesn’t have a strong lamb flavour which chef Jimmy said he purposely cooked it that way and wanted to take the challenge on making non lamb eaters to like lamb too~豆腐花 (tofu pudding) Black Sesame Sponge Cake · Crackers · Sesame Gelato Mendiant:Like the tofu pudding with black sesame sweet soup but presented in a special way, flavour was strong that makes you think of the Chinese dessert after it was placed in your mouth. …Read More

Throwback 1/8/2021 Chef Jimmy doesn’t disappoint us once again~! 😋😋 Back at TEST Kitchen again for another menu 😎… Beef tartare to another level, loved how it’s way different from the usual french style steak tartare! Very refreshing and delicious with shrimp & pomelo mixed inside and the sauce matched so well 😚 The clams were very flavourful with the type of sake used & cooked just right. Loved the sea urchin, brown crab, caviar french toast & the iced grapefruit 🤩… First time to try brown crab sashimi too 👍🏻 Kinmedai was so thick & tender 😍 The naan bread texture was very good and went very well with the avocado mousse 👍🏻Chef Jimmy’s Menu:Naan Bread, Avocado Mousse Hokkaido Sea Urchin, brown crab sashimi, Caviar, French Toast Beef Tartare, Shrimp, Ume, pickled Pear, Pomelo Sake Clams Kinmedai, Yuzu, Kombu, Edamame, Banana Shallot Duck Breast, Consommé, Coprinus, Cabbage Pineapple Carpaccio, Granita, Vanllla Yogurt, Iced Grapefrult Mandarin Madeleine…Read More

Sushi Shari 舍利鮨… I don’t understand the hype on this place. I really think it’s the worst Omakase I’ve actually had in my life??? 🤣🤣 Could even find way better food at just normal Japanese restaurants 😅😅… Totally not worth the money and time. I don’t understand why people are still going??Firstly the rice is not the chewy type and the rice is not fully cooked 😒. It was mixed with soya sauce or whatever and it didn’t taste good 😅. So you could say the whole batch of rice was ruined haha. The seafood were not fresh, mostly dry and not much flavour. The sauce they put on top of the seafood were strong for certain sushi which overpowered the actual seafood and made it quite salty. Especially the scallop they put a lot of salt on top of it too 😩All seafood were mostly pre-sliced before they started making the sushi… So the seafood were sliced and placed in one tray which I think was what caused it to dried up before they give it to you to eat. The sea urchin they mixed it with konbu seaweed 昆布… such a waste of sea urchin, you couldn’t taste sea urchin flavour much 🙄🙄The cooked fish dish was very dry and I think was quite overcooked. Couldn’t really taste much flavour. Somen was overcooked… I could cook way better somen than them haha Dessert?? Red bean soup with mochi… not much flavour and mochi looks so ugly …Read More

The food here was delicious and seafood was very fresh. We ordered an oyster platter where you could choose 6 types of oysters from the menu. The crab cake had a lot of crab meat inside which made it very tasty without a mouth full of flour like some other restaurants. The sea urchin & crab linguine was very flavourful and had big pieces of sea urchin to accompany it. The service was also very good here, waiters were nice and considerate. …Read More

Had a very bad experience here where service wasn’t that good and we waited for more than 45 mins the toast I ordered was still not ready even after my friends have eaten their dishes. We chased the people there a few times but in the end still had to wait. So we left without waiting for it in the end since we had to catch a ferry. The coffee was quite bad too, it didn’t have a strong coffee flavour and was quite watery. Food wasn’t especially good too so I don’t think it’s worth going again. You can eat better food elsewhere. …Read More

Singapore/Malay food has always been one of my favourite cuisines. I’ve been to Singapore for many trips and sometimes it was just because I missed their dishes haha... Laksa is one of my fav dishes amongst the various dishes too. I’ve tried many different cafes & restaurants in HK to find a more similar version to Singapore’s laksa. Although “Pestle & Mortar”’s laksa is not like my favourite laksa in Singapore but their laksa has brought about a new laksa experience to me. The laksa soup base was flavoursome and scrumptious. It was a soup base that you can drink even after you finish your noodles. And I like their choice of noodles which was more like rice spaghetti which was different from the usual thick rice noodles in laksa. The texture was very good and less filling than rice noodles. The fish ball was very good! Although usual laksa does not have it but it was put into it by the owner who also thought the fish ball tasted good haha... I had Kopi along with my laksa. The taste was just right, as strong as I like my coffee ~ Would love to try the nanyang butter coffee next time!The shop was very clean and bright. The designs were pretty and have interesting art pieces placed on the walls too. I really liked their tiled floor. At the cash register there’s also Legos and specially made signs. There’s two bar tables on each side of the shop with stools if you prefer to sit in. The owner was also very considerate and prepared foldable baskets for you to put stool for you to put your belongings if you need to while eating in. The service there was good with the owners being very friendly. You can spend a relaxing time there chit chatting with the owner or buy take away. …Read More