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Surprisingly, with the approach of April, the weather turns cold once again, dropping to 10°C. Under strong winds and a bit of rain, we came to this Michelin 2-star Chinese restaurant located at The St. Regis Hong Kong in Wanchai for some nice food to warm up our body, and to calm our heavy minds on the casualties and damages from the earthquake in Myanmar.It was our second visit, but the last one was already five years ago. The space continued to exhibit a cozy ambience, with dim but warm lighting, contemporary designs, comfortable chairs and spacious tables, created a relaxing dining experience. We were seated at a corner of the restaurant with the windows facing out to Gloucester Road.After order, the staff brought us the Amuse Bouche, which included Honey Lime Cucumber Jelly 蜂蜜青柠青瓜冻 and Mashed Potato Ball with Onion 蒜香洋葱薯仔球. The jelly had a refreshing taste from the lime, with the finely chopped cucumber providing a bit of crunchy bite. The potato ball got a crispy surface while the mash was soft and flavourful, with the sweetness of onion mixing well with the garlic. Very good small bites.For appetizer, we had Chilled Salted Pork in Jelly, Preserved Plum 话梅水晶肴肉 ($208). Very beautifully presented, the salted pork knuckles were sandwiched between soft gelatine and the crunchy pig’s ear, in distinct layers. Not only flavourful, the difference in texture was also amazing. Paired with the preserved plum sauce to give a bit of sweetness to stimulate the palate, it was delicious and wonderful.Next, we had Barbecued Iberico Pork, Honey 蜜饯西班牙黑豚肉叉烧 ($398). A signature of the restaurant, the char siu was very tender and juicy, nicely grilled with honey with a bit of burnt on the surface but not excessive, and the meat marinated well to infuse with rich flavours. On the side is the pickled radish and carrot, skilfully cut to a spiral screw shape, which helped to reduce the fattiness with its acidity. Another fantastic dish.We decided to try a few of the seasonal seafood specialties, starting with Stir-Fried Mantis Shrimp, Chive Flower, Fermented Beans, Chili 香辣豉蒜韭菜花炒富贵虾 ($428). This one reminded me of a popular dish in many family restaurants, but replacing the dried shrimp and squid with mantis shrimp. Nice with savoury taste, the slight spiciness stimulated the palate but not overbearing. The chive flowers were tender as well. Delicious.Then we had Deep-Fried Lion’s Mane Mushroom, Sweet and Sour Sauce 咕噜猴头菇 ($228). Instead of the usual pork, this dish used the lion’s mane mushroom instead, offering a surprisingly similar texture to pork but was purely veggie. The sauce also had a good balance between sweet and sourness. If you liked sweet and sour pork but did not want to have too much meat, this one was the perfect alternative.The other seasonal seafood speciality was Steamed Razor Clam with Pickled Chili, Crispy Rice Roll 剁椒蒸蛏子伴香煎肠粉 ($168 per person). The razor clam was sweet and not rubbery, with plenty of chopped pickled chilies added to provide the unique mix of spiciness and saltiness to add to the flavours, with also pan-fried rice roll on the side to absorb the flavours. If desiring a stronger taste, soy sauce was available on the side as well.Still having a bit of room, we ordered a Fried Rice, Diced Abalone, Diced Chicken, Diced Shrimp 鲍鱼鸡粒福建炒饭 ($388). The fried rice was enough for four persons, with a delicious thick sauce and abundance of ingredients, all diced to the same size and providing a wide range of different texture on the bite. Even though we were quite full, the rice was so good we finished the whole portion.  For dessert, Ivy had Sweetened Pistachio Cream 自家制开心果露 ($88) while I opted for Chilled Pink Guava Cream, Sago, Coconut Jelly 椰果石榴甘露 ($88), an alternative to the more common mango and pomelo cream. The guava was probably not in season though, not sweet and mild in taste. The pistachio cream was much better, rich in taste and appropriate on the sweetness, with also some roasted pistachio for additional texture.The complimentary Chocolate Almond Cookies 朱古力杏仁曲奇 and Yuzu Snow Fungus Jelly 柚子雪耳果冻   were good in taste, with the cookie having a nice crunchy texture, rich in butter and milk chocolate taste but did mask the more delicate almond notes. The jelly has a Q texture, refreshing with a citrus appeal that is liked by both of us.Service was very good, with the staff attentive and friendly. They thoughtfully arranged the scheduling of the dishes so that it came in the right sequence and not all at once, keeping them in good temperature. The bill on the night was $2,528 and, in my opinion, value for money. No wonder it was fully occupied. Well-earned its Michelin 2-star. 继续阅读

I finally made it for dinner at this Michelin ⭐️⭐️ restaurant. It’s been a long time since I’ve dined at a Chinese restaurant in HK that delivers this level of quality.🥂 Complimentary Starters Starting off with plum and Tieguanyin tea jelly and deep-fried Chinese yam and sakura shrimp. Both were delicately flavoured. 🥂 Marinated Smoked Duck Liver with Crispy Toast $368 The aroma of Tieguanyin applewood smoke filled the air as the clay pot was opened. The duck liver was silky smooth with a subtle smoky flavour that paired beautifully with the toast. 🥂 Braised Crab Meat Soup with Bird’s Nest $288 🥂 Braised Minced Fish Soup $288 Both soups were packed with flavour and well-balanced, with generous portions of fresh ingredients. 🥂 Deep-fried Wagyu Beef Cheeks $368 It’s our favourite dish of the evening. The curry sauce was rich yet didn’t overpower the tender beef cheeks, and the accompanying crispy Chinese buns were perfect for soaking up the sauce. 🥂 Baked Lotus Roots with Shrimp, Dried Sakura Shrimp, and Shrimp Roe $328 This labour-intensive dish featured finely sliced lotus roots that resembled mashed potatoes in texture. It’s such a unique and enjoyable dish. 🥂 Tossed Fish Noodles with Hairy Crab Roe $188 We enjoyed this handmade fish noodles topped with spring onion oil and rich hairy crab roe. Mixing the roe into the noodles was a must, and the lobster broth on the side added an extra layer of flavour. 🥂 Seasonal Vegetables in Chicken Broth $328 The chicken broth was deeply flavourful, complemented by lily bulbs and yellow fungus, the latter resembling the glutinous texture of sea cucumber.🥂 Sweetened Pistachio Cream $88 Finding a good pistachio dessert is rare, but this creamy sweet soup exceeded expectations. The fried pistachios added an appetizing crunch. 🥂 Baked Purple Sweet Potato Puff (3pcs) $88 The liquid-filled center made this dessert both unique and satisfying. 🥂 Chinese Style Petite Fours Though we were full, the petite fours were too tempting to resist, ending the meal on a high note..Overall rating: 10/10 继续阅读

第一次系香港食米芝莲二星餐厅 餐厅不论服务质素、餐点味道同环境情调 完全对得住佢拎住两粒星既名衔❤️食物方面 我地总共叫左八道菜 前菜叫左「蟹粉土豆饼」外层脆脆包裹住满满的蟹肉 再点上鲜美丰富的蟹粉 是一道打开味蕾的出色前菜👍🏻个人最喜欢「桂花陈酒桂鳝」桂花陈酒香气浓郁 包裹住整件桂鳝 食落好juice 而且口感爽脆弹牙 真系超好味❤️招牌菜「蜜饯西班牙黑豚肉叉烧」又系另一出色之作 每件都系半肥瘦 蜜饯甜度适中 肉汁完全锁住系肉入面 系一个口感好丰富的叉烧❤️惊喜之作「烟熏卤水鸭肝配脆馒头」因为有烟熏效果 开盖时特别有仪式感 很高雅的感觉 鸭肝带浓浓的烟熏香气 配上口感松化 类似饼干质地的脆馒头有一种味道新体验的享受👍🏻鸭肝同平时食西餐的烹调方式完全不同 第一次食呢种质感的鸭肝 真系超级好味 呢个系必点之选❤️另外仲点了「招牌盐香鸡」、「酱烧蜜椒猪肋排」、「百合腰果莲藕炒爽脆」、「大澳虾膏牛崧炒饭」 味道不错 整体食物体验相当优质 非常满意 今次朋友挑选既餐厅真系超好推介 大家想食优质中菜 或者有外国朋友返黎介绍香港 一定要带佢黎呢到试下👍🏻 继续阅读

环境好，服务好，食物味道好！虽然菜式唔系走新鲜感，但每一道菜味道都系好好👍🏻每一道菜式的连接都可以，食完全部菜式唔会过饱或者唔够，所有食物都刚刚好🤗二星都好实至名归！第一道菜梅子果冻同山药球有清新味蕾的作用同开胃～第二道菜烟熏鹅肝有淡淡木香又唔会过腻～第三道菜和牛球没有注意下一口放入嘴下未能感受真正味道但都系属于正常点心，未有太深刻，反而系海蜇好爽第四道菜炸蟹钳可以食到一疏疏新鲜的蟹肉，但酱汁都同平时中式酒楼食到的相似第五道菜椰子炖汤好清甜，饮完成个人都好舒服第六道菜糖心鲍鱼，正常发挥，系好味嘅第七道菜蕃茄薯仔鱼面，个汤好好味呀，好似西汤嘅浓郁最后甜品都好出色，石榴整嘅糖水，划上左完美嘅句号。 继续阅读

本身半个月前打咗嚟book 位食lunch，因为某啲原因，所以取消咗😗辗转反侧，都系想食，即刻打去book位食lunch，book到13:30😚因为无reserve 一份招牌菜-西班牙火腿叉烧，食唔到，呜呜～😭留个藉口下次去🤭。service就一如既往既好，staffs 都好殷勤地添加茶水🍵点心上枱时都会介绍一番👍🏻点心方面，一贯作风新颖，风格特出，虽然味道未到好惊艳，但环境同服务，点心新派精致👍🏻味道方面可以更上一层楼😗。🥢樱花虾瑶柱香菇烧卖烧卖上面有瑶柱丝，但味道就系一粒普通嘅烧卖。🥢笋尖虾饺原只虾仁无入面，食唔到尖笋嘅爽口。🥢沙茶家乡粉果粒粒卤肉、马蹄，馅料丰富，味道尚可。🐷西班牙黑豚肉叉烧肠粉皮薄软糯粉皮，夹著黑豚肉叉烧🤤肉质软腍，回味无穷😍。🦐金蒜龙虾春卷外皮薄身唔油腻，龙虾肉质弹牙，温馨提示⚠️上后快d食～因为耐左会口感会变软。🐮锦绣球黑椒和牛酥卖相💯 外层系酥脆牛油皮，包住和牛碎，卖相精致，味道无惊喜 。🥢娘惹咸水角卖相精致，味道不过不失。🐟家乡拆鱼羹啖啖都系一丝丝鱼肉，味道鲜甜🥳 继续阅读