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Ying Jee Club RockYing Jee Club, Ying Jee Club, Ying Jee Club rock,Ying Jee Club’s char siu is great,Its stir-fried lobster is the best in town, Now let us enjoy the wagyu beef puff. Ying Jee Club, Ying Jee Club, Ying Jee Club rock,Ying Jee Club’s grouper is so fresh,You can have it with caviar or Jinhua ham,In the tastiest way. What a bright time, it is the best,To rock at Ying Jee Club,Ying Jing Time is a swell time,To dine at 2 Michelin Star. Happy Holidays! …查看更多

If a friend is in town, which Chinese restaurant will I bring him / her to enjoy delicious food? No doubt, Man Ho Chinese Restaurant will be my No. 1 choice. With the youngest Executive Chef at a 5-Star Hotel and the fastest Chinese restaurant to obtain 1-Michelin Star in Hong Kong, Man Ho has become one of the hardest local restaurants to make bookings. Sauce is often the soul of French cuisine; surprisingly, it is also the case for the Chinese food served at Man Ho. You do not have to dip your dim sum with sauce because the sauce is within the wraps. While my friend is not a vegetarian, she falls in love with the steamed porcini mushroom dumplings that have the delicate flavor of Chinese soy sauce. Deep-fried spring rolls with minced Wagyu beef, onion and black pepper is the highlight of the meal. My friend and I are so impressed by the exterior crunchiness of the spring roll, the interior butteriness of the beef and the highlight of the Wasabi sauce within the roll. Nonetheless, we are disappointed by the barbecued duroc pork loin with honey sauce. Ideally in HK, char siu is smoked at a lychee wood oven. However, the char siu at Man Ho is cooked at an electronic oven, leading to the lack of crispy exterior. Overall, I highly recommend the dim sum instead of main dishes at Man Ho Chinese Restaurant. …查看更多

"I'm a chef not a female chef - judge me on my food," once said Odyssee's executive chef Aurelie Altemaire. With these words echoing in my ears, I've decided to dedicate my International Women's Day food blog post to this French-born chef who has previously worked at L'Atelier de Joel Robuchon in London. Aurelie's amuse bouches were like colorful sculptures on the plates. The salmon tartare with avocado and the fennel salad with a hint of lime were lovely palette refreshers. The signature dish Japanese egg spiced up with black truffle, kadaif, celery and potato hash was a fun play on textures. Spicy beef tartare with sesame, cucumber and Thai Basil was tender, but its flavors lied a bit flat. Delightfully, the meal ended with a high note with amazing desserts - the delicate flavors of floating island composed of apple, sage and hazelnut and the lemon cakes made my heart felt warm. With chef Aurelie's mouthwatering food and manager Jerome's accommodating service, I will definitely return to Odyssee again with my friends.…查看更多

Hailed from one of my favorite Japanese restaurants Kaika, Chef Eddy has recently joined IE Sushi & Teppanyaki. With his deep knowledge about seasonal ingredients and his fun approach of sauces, Eddy constantly gives me and my guests surprises to our palettes. If I had to name the dish that wowed everyone, it must be Hokkaido salmon fish roe sushi. From Chef Eddy, we learned that fresh salmon roe is only available for two weeks of the year. We felt incredibly lucky to have savored this sushi’s crunchy exterior and the flavorful juice. The next restaurant you should bring your family and friends? Of course, it is IE Sushi & Teppanyaki. …查看更多