Sake Leung的个人专页

I guess I haven’t had a bad dining experience which is so bad that I am willing to write a comment in thousands words. How they handle the guest experience gets into my nerves. Saturday night, the only time slot available was 20:30. They called me at 20:31 and asked where I was. We were literally 30 seconds away from the entrance. Never encountered something like this. Sounds like they want you to arrive once they are ready and finish ASAP so they can leave work earlier. We have reserved and pre ordered some dishes. Of course their salt baked chicken is included. It’s $980 on the menu when they sent me thru whatsapp. We have also reserved the kinki paella, 2 starters and 2 dessert. Once 4 of us were seated, the lady, probably the manager told us what dishes we had reserved which the orders were incorrect. She went to check and came back to confirm our correct order. She told us we could order some more starters as we only had 2. So we ordered burrata and short ribs, 2 more starters on top. She was also hardselling the white asparagus to us and told us that’s the last portion. She didn’t ask us once only but three times. Tried a little bit too hard on selling your last asparagus to the last table you have for the night right? Suddenly she stood between our table and a table of 2 next to us, showing a chicken cover with salt. As the host, no one explained what’s happening. Then the lady started demonstrating and explaining the ingredients to that table of 2, didn’t have any eye contacts with us at all. My friend did tell me the lady said discreetly to her, we were sharing half chicken with that table of 2. What??!! Did I ever say I reserved half chicken only? It’s not even an option on the menu?! Can anyone explain to us what’s going on? But then i saw they served a whole chicken to a family of 4 just next to us. That made me wonder, probably if they served us one whole chicken and half chicken to that table of 2, half chicken is not able to sell as we were the last table of the night. As a one michelin star restaurant serving sophisticated dishes style like this, I do expect they would change our plate courses by courses. They didn’t. They didn’t even change the cutlery we used. Not acceptable for restaurants like this. Service is awkward. Sommelier (maybe) started pouring us red wine so everyone thought our white wine was done. But you know what? After a glass of red, he then started pouring white wine to us again. Some explanation would be great if you wanted to see us would like to have some red wine with the beef? When there’s only us and a table in the private room left, at one point I was the one pouring wine for our table. No serving on any dishes at all. I was scooping the last bit of paella on the pan. The staff didn’t assist me. Instead, she said “aw yes please take the last bit so we can serve the chicken!” Wow! Excellent! Let’s talk about the dessert plating and wording. It’s the worst ever in a michelin star restaurant. Very slobby. A male staff even approached us and said “aiya the wording today is a bit ugly excuses us!” Huh? They haven’t introduced us the content and ingredients of the dishes when they serve us, not even a single dish. Service is super awkward and not up to standard at all. Understand it may not a fine dining restaurant. More like a casual one. But I cannot feel we are welcomed and warm or whatsoever. For this kind of bad service, you have to attract people to come back with your amazingly great food. Unfortunately food is not bad but nothing wow. So please tell me why I would come back and recommend this place to others? The worst is, from the beginning to the end, no one explained only half chicken is served to us and no one explained the cost as it’s not written on the menu. Whole chicken is $980 and they charged us $550 for half chicken. If you don’t charge $980/2 = $490, do you think you should explain it clearly? When I asked them in whatsapp later that night, they apologised for not telling us because they forgot to. They claimed we have reserved 2 main courses which was a bit too much if we had whole chicken. Hello? If we got too much food then why you kept persuading us to order more starters? Even hardselling the white asparagus not once but three bloody times?!!! The famous chicken was dry and you know why? Cause another half chicken which was served to our next table was served 30 mins ahead of us. Guess they placed our half in a warmer that’s why it was dry. And that’s the reason I prefer to have whole chicken. Thanks Neighbourhood! For a restaurant running like this and got a michelin star title, it’s unfair to those small restaurants that really pour their hearts and efforts to run the business. Maybe the owner Mr Lai should look after his guests better and manage his team way better. Asia best? In the same scale as Sézanne, Florilège? Higher place than Mono and Caprice? I’ll let you decide. Let me know your thoughts. …查看更多

Great atmosphere for sure. Feel like you are in Vietnam. But food is really soso…Order a pho. Soup is not even warm. The taste is ok but definitely nothing wow. The beef is wayyyy too tough. Thought the add on egg would be a nice, sunny side up egg but it’s just a raw egg on top of the pho. For a pho charging $100 this is not acceptable. Eggplant is nice. Like the fish sauce dressing with the eggplants. The halibut is tender and moist. But the whole dish is too dry to serve the vermicelli. Wish they leave the oil on the pan to the plate for the vermicelli. Service is warm and attentive. Wish the food was great as well. …查看更多

Got invited by a friend for a Sunday lunch. Private room is arranged. And only one dining group in the hall that afternoon. Had a tour at Forty-Five. Love the art pieces and interior design. The view of the rooftop bar is spectacular. Unfortunately overpriced for an average quality of drink. Definitely have to catch up with other bars in the same area. Drunken Crab with 25-years Hua Diao WineThis is my very first time to try raw crabs. Always not a big fan of raw crabs. Pretty sweet. A bit unbearable. Maybe some toasts or rice can be a good match to go with the crab to lower down the sweetness? Crispy Eel with Sweet Vinegar Crispy eel taste like pork to me. Average dish. Chilled Abalone Marinated with Nu Er Hong Shaoxing WineProbably my favourite dish of the lunch. Abalone is cooked right. Tender, with lovely shaoxing fragrance. Smoked Pigeon with Soy Sauce & SpicesSlightly dry. But the flavour is definitely there. Well seasoned. Skin is crispy. Double-boiled White Cabbage with Jinhua Ham in Chicken SoupAlways need a good soup in between course in a Chinese meal. Deep-fried Mandarin Fish with Sweet & Sour SauceFish is deep fried and crispy. Sauce is a bit too sweet for me. Stir-fried Crab with Rice Cake with Seafood SauceIt’s pretty good. But definitely need some “wok-hay”. Good seasoning tho. Hot sour spicy soup This one is a nono! No seasoning at all. Clay pot Rice with Crab Meat and Fish MawFirst of all, it’s not served or cooked in a clay pot. At the end they serve this crab on top of plain rice. A bit disappointed. And I could barely see the fish maw. Potstickers Average. Nothing special. Their siu long bao is up to standard. Overall, food quality definitely need to be improved a lot to match with the high class interior and great atmosphere. Or else, they’ll have difficulties to attact guests to come back. …查看更多

Not sure where my luck came from. I got invited to a lunch at the Chef’s table at Gaddi’s by two regular guests from Gaddi’s. After a glass of champagne in the hall, got lead to their kitchen by their lovely staffs. It’s my first time ever to dine at chef’s table at a restaurant. I definitely couldn’t hide my excitement. Menu of the lunchSome chit chat with the chefs before the lunch started. Felt lucky they showed me their amazing chocolate room, where the magic happens. I’m happy to stuck there for hours just to shape the chocolate. Amuse bouche and puffPuff is so amazing! So soft and light like a feather. A cold soup to start and wake up our palates. Very refreshing! This is an extra course by chef. Very generous amount of caviar ❤️French Veal Sweetbread Ravioli, Broadbeans <<a la Francaise>> Such a spring dish with all the colour! The veal ravioli is cooked perfectly! Normally I think ravioli dishes are always pretty heavy. This one is not heavy at all. Broadbeans and the dressing makes a good balance of this dish. Coastal New Zealand Lamb Rack, Eggplants, Red Pepper CoulisMedirum rare lamb rack is nicely done! So moist and juicy in the middle. Love the smoky flavour of red pepper. Guanaja Chocolate Tart, Sea Salt Chocolate SableA perfect finish! Which lady can say NO to chocolate? Some more chocolate:) Menu of the lunchA small orange cake to go! What an extraordinary dining experience! Amazingly warm services and hospitality, outstanding quality of food, with good company! I can never have enough of this. Hope my friends can bring me to the Chef’s Table again (soon)! …查看更多

Causeway bay is not my fine dining area. I normally grab local food like cart noodles in CWB only. Catching up with an old friend and he wanted to try this restaurant out after reading the review. I told myself not having any high standard for this……Once I got there, I felt the atmosphere was pretty awkward. The setting is more liked a night bar or club. Felt weird to dine in such setting. It’s a weekday and only 3 tables including us. We chose a set menu for 2 pax and ordered a salad from the a la carte menu. 2 glasses of wine come with the set menu. Pomelo salad with prawn Taste alright. Nothing special. Sashimi platter. Seafood is super fresh. Thumb up to this. pan seared foie grasTaste good. Abalone risottoThe dish I like the most. Risotto cooked nicely. Duck confit The veg is undercooked unfortunately. Suckling pigCrispy skin. But a bit heavy as a 2nd main course. We couldn’t finish this. Dessert is really below average. Overall food is ok but I do find the atmosphere is a bit awkward. And definitely overpriced. …查看更多

SEP was on my “to-try” list right away when it’s launched. Found an adventurous friend to try their tasting menu. Pretty classy interior. Decent size of private room is also available. One thing I dislike about is the wooden floor. It’s not high heels friendly. Feel a bit embarrassing to create noise every time I walked in the dining room. We picked the more complex menu $1680. Btw, the chef draws all those cute illustrations on the menu. Mark up of the wine is quite high. Pineapple lagerPretty refreshing start. As a drinker, this is obviously too small. They serve two dips and recommend guests to try them out in different courses. I do like the classic fish sauce one to go with this bamboo leaf ham. Using Okinawa Yamato pork to make this traditional Viet sausage. District 4 Midnight bbq porkGood they serve some crunchy pickled vegetables to go with bbq pork. Do think the pork is a bit dry. Nha Trang Surf ClamsIt’s hokkigai, one of my favourite clams. Temperature is just right. Who doesn’t like a fresh shellfish? Mekong Spring roll One of the signature dish. Using carabinero wrapping Vietnamese spring roll. The roll is crispy. And I can never say no to carabinero. Best part is you can squeeze all the good part from the head and wrap whole thing with the lettuce. My friend is allergic to prawn so they replace the dish with escargots. Earthy flavour with lot of herbs. Pretty good in a non French style. French Quarter ToothfishCooked with dill, shallot, turmeric. Fish is moist and tender. Wrapped in leave and got a a lovely citrus flavour. Hoi An Old Town Poulet Using Hong Kong local 3 yellow chicken. Chef has dried aged the chicken. Chicken is juicy and crispy on the outside. Pretty decent chicken dish but I definitely had a better one. Here’s come the signature main course. Hanwoo 1++ Bun Bo Hue. They spend 36 hours on making this broth. Beef is definitely high quality. For me, the lemongrass and citrus taste is too much in the broth. I’d prefer the traditional more meaty flavour broth. Hanoi Campfire S’moreIt’s pandan leaf ice cream/ custard inside, wrapped with a homemade marshmallow. I wish I could have this every time if I am doing a camp fire. We do enjoy this creative dessert a lot! Overall, it’s a pretty interesting dining experience. Good peep on a classic Vietnamese cuisine to express in a modern French way. …查看更多

Because of Censu, Enishi carrying a big name and big noise as one of the newly opened teppanyaki in town. We tried the omakase teppanyaki lunch $888 on a Sunday. The counter was full of guests who looked forward to the teppanyaki lunch. Wine is at least mark up double. Won’t complain. It’s normal. The Takano couples served 12 guests today. We were served by Chef Toru Takano. Soon chef Toru showed us the main ingredients for the lunch. Bean curd, some vegetables. For protein, there’s sawara fish and wagyu steak. Potato saladSpecial plating with the chips. Look like a plant/ flower. Not bad. Hamachi crudo Hamachi is fat and fresh. Good match with yogurt and a bit citrus. Perfect for summer! Bean curd soup I love bean curd! This soup with silky smooth bean curd, is great to clean my palate for the main course. Sawara Fish is still very moist. Love the super crispy skin making a contrast. Some vegetables before serving the steakWagyu steak, wasabi leaveWasabi leave is so interesting. Definitely my 1st time to try it. Love the gentle kick add to the super juicy wagyu beef. A classic for teppanyaki Dessert Food is above average. Food quality is great. Staffs are nice but servers seems a bit dull. Just want to simply introduce the dish. It’s definitely a pretty decent restaurant. But standing out from other teppanyaki restaurants may have to do something different and engage more, in order to attract guests keep coming back. …查看更多

Thanks for a friend inviting me, finally can visit Hop Sze which I am dying for. My friend already preordered the dishes so we can just sit back, relax and enjoy some wine. Handwriting menuPrawn ToastClassic dish! Really generous amount of prawn paste on top of the toast. Super crispy! Great start for the dinner! Pig lung, almond, soupThis soup is what I need exactly. Never had one with strong flavour of almond like this one. Deep fried Pak ChoyAnother classic Chinese dishes. Crispy outside, soft inside Threadfin, chicken oil, Xiao Xing Wine This is one of the signature dish I was dying for to try and it didn’t disappoint me. Threadfin is so tender and it was cooked just right. The fragance from chicken oil with Xiao Xing wine was amazing! It spread across the dining room right away. Very impressive! Infused tea chickenChicken is soft and juicy. Skin is slightly crispy. The infused tea did dilute creasy feeling. We do enjoy this dish a lot. Crab with rice roll Crab is huge and meaty. Easy to get the meat out as kitchen smashed the shell a bit. The rice rolls absorbed all those seafood juice and sauce. I can exchange crab with more rice rolls! Stir fried glutinous riceThis dish shows how skilful this kitchen is. Each rice just slightly stick with each other. Texture is just right. Not too high nor too soft. Definitely a very strong finish for the dinner. Thumbs up to all the staffs there. All of them are very friendly and caring. Feel like taking care by own uncles and aunties. Such a warm atmosphere. …查看更多

Heard so many good comments of Artifact, this new restaurant in the Basehall which was just opened recently. Finally it’s my turn to try out their dishes. Situated at the corner of Basehall. And they will have a bar opening soon just next to the kitchen. The menu is so comprehensive, especially their caviar menu. More than 6 choices of caviar! PrettyImpressive! 2 of us chose the set menu with some add on. Set menu is only $488. Can add on caviar in some dishes for +$448. Small bites Top- Miso, comte, baeriiBottom- Namerou, goma, kaluga hybrid caviarQuite an interesting flavour. A bit blue berry taste with the savoury caviar. Japanese style fish tataki with a glimmer of sesame flavour. Do love the presentation, colourful and artistic. Good start! Hokkaido Scallop, wasabi, superior sturgeon caviar (+$308)We have added on this scallop dish. The staff Avan has strongly recommended we tried this dish if we are a scallop lover. Both the dish and Avan didn’t disappoint us. Love the light sweetness of the crunchy apple wrapped inside the fresh scallop. Generous amount of caviar! A very beautiful dish! Ebisu Oyster, cucumber, sanbaizuVery interesting dish! So many things going on on a plate. There’s sweet, fresh oyster, jelly popping in your mouth, crunchy cucumber, and a foamy sanbaizu vinegar. Bread, kombu, yukari I always love trying bread and butter in different restaurants. Love to see how different chefs make a twist to the butter. This lovely butter was produced in small amount only. Here they serve in original flavour and another one with kombu and yakari, which is made of dried shiso leaves. Love the savoury and fragrance of the butter. Couldn’t stop refilling the bread. Main Japanese Pork, carrot, goma My friend chose this pork for main course. Pork was grilled perfectly. Love the crispy artichoke at the top. Kumamoto Wagyu beef, kogomi, shoyu (+$188) Beef is simply amazing! First time trying kogomi, which is normally grown in northern Kyushu. Interesting texture! Complex flavour of shoyu. This add on is so worthy! Koshihikari rice, tamago, ikuraIkura is one of my favourite ingredient recently. This dish cannot go wrong. With few drop of the shoyu sauce and we finished the whole bowl quickly. Yogurt, yuzu, kikuThis refreshing dessert gives a good ending of this lovely lunch. 3 glasses wine pairing for lunch (+$388) Definitely will come back to try the dinner! Such a great Saturday afternoon! …查看更多

Can’t believe my first visit was almost 4 years ago! So happy it survives from the covid! And of course for a good reason. 2 of us wanted to try more dishes so we didn’t go for set lunch. But $298 without service charge is definitely a winner in Central for a decent lunch. Mixed Pitted Olives Focaccia Focaccia is hot and soft with a beautiful fragrance. Would definitely have more if we hadn’t ordered lot of dishes. Cured Hamachi TartareTurnip, Yuzu Kosho, Yamaimo, Spring Onion DashiIt’s a light dish. Do miss the fresh seafood flavour from the hamachi tho. Ox Tongue & Crispy TripeMushroom Miso Paste, Peanut Sauce, Siu Tong ChoiA dish full of Asian flavour. Ox tongue is so good. It’s in thick cut and grilled perfectly. Potato & Mushroom DumplingsSauce Soubise, Fresh Truffles, Mushroom, Parmesan CrispCan’t believe this is a vegetarian dish. Big dumpling filled with potato and mushroom. Sauce is so creamy. Black truffle makes everything better! “Cha Siu” Glazed OctopusSmoked Cauliflower Puree, Brassicas, Ginger Oil, Spring OnionOctopus is cooked perfectly. Really tender inside. But the cha siu rub did confused me a bit. Didn’t feel like I was having seafood. Guess I prefer a simple way of cooking seafood instead. Prawn RisottoCalédonien Blue Prawn, Crispy Pork Skin, Spring OnionInteresting to put fried pork skin to create a crunchy texture. Prawn is fresh and risotto is nicely cooked. Wagyu Steak SandwichesOnion, Rocket, Mustard Mayonnaise Definitely one of their signature dish. Love the combination of caramelized onion and the mayonnaise. Perfect match with the steak! Love it! Cheese3 bottles for 2 person for lunch? It’s not a dream! …查看更多

Meeting a friend who lives in the area and he recommended to visit this small burger place just hiding behind Times Square. This burger place is selling their burgers and gelato. We ordered foie gras toast to start. Foie gras is seared nicely on a crispy toast. My favourite part is the fig preserves. Did mellow down the greasy of the foie gras. Wagyu burger (original size) Bun is fluffy. The patty is really juicy! Pretty decent burger! Fish and chips Fish is tender and soft in the middle. Thumb up to the chips. They re hot and crispy! Good spot for a burger in CWB for sure…查看更多

I have a guilty pleasure. Every time I went to USA, I always wanted a chicken waffle. It’s one of the classic American dish which a deep fried chicken cutlet on top of a waffle. Serve with maple syrup. Simply indulgent. My friend introduced me this small cafe which serves deep fried chicken cutlet on sourdough. Ot definitely caught my eyes! This restaurant is so cute. Quite Korean/Japanese style. Immediately I ordered Crispy Gee and add on hash brown. Why not making this Sunday brunch more evil? Crispy Gee Yogurt marinated fried chicken, sourdough, poached egg, avocado, homemade chilli mayo I was so pumped when I saw the dish on my table. The chicken cutlet is massive! Super crispy while still very juicy inside. Chilli mayo is not bad. Hash brown is crispy! Sourdough is a bit soft after all the sauce. Not my favourite sourdough. Juicy insideIn progress…Ordered a cafe latte with oat milk. Pretty decent coffee! Definitely a great spot for some good breakfast. Glad that now I have one more choice in this area! …查看更多

Got invited by a friend to try out this reopened Japanese restaurant. Love the entrance and interior design with all the black and red colour. Very cool! The restaurant is huge and fully occupied in lunch time! We didn’t go for the lunch set as we wanted to try everything. Beancurd is silly smooth. Quite light. Caviar and uni add natural flavour to it. Sashimi is so fresh! I like flounder the most. Otoro sushi is so good! Melt in my mouth! Chawanmushi Some tempura. Really like the uni wrapped with shiso leave. Batter is really light. Skewers time! My favourite is the ox tongue, pork with asparagus and of course my all time favourite minced chicken with egg yolk. Vegetables fish cake SobaUnfortunately a bit hard and it sticks together. Pretty decent Japanese restaurant in this area. A good spot for lunch! …查看更多

Thanks to a regular guest, he arranged us a lovely omakase dinner in the private room. All staffs are very attentive, friendly and warm. L Top: Ishdai L Middle: Saba (Mackerel) L Bottom: Ankimo (Monkfish liver)R Top: Yika (Squid)R Middle: OysterR Bottom: Tachiuo Love the flavour of onion to go with the saba. Such a perfect match! Ankimo is just creamy, silky smooth. Melt in my mouth. Squid is so tender. And the squid eggs inside got an interesting texture. Tachiuo is grilled perfectly. Love the fragrance. Shirako (white semen of cod fish) I am not a big fan of shirako. It’s not about the texture. It’s because of its brain-liked appearance. I tried deep fried shirako and I liked it. So this is my first time to try the torched one. Super creamy and I do like the slightly dry, crispy at the outside. As long as it’s not 100% raw and white in colour, count me in! Sushi time! L Top: SayoriL Middle: HokkigaiL Bottom: Kinmedai R Top: Sakura MasuR Middle: AjiR Bottom: Anago My favourite one is Sakura Masu and Aji. Salmon sushi is never my thing and I normally just try to avoid it.Love the onion on the aji and gave a good kick of it. Kinmedai is light and clean. Always on my list! Before they prepared the sushi, they showed us the “before” of some fresh ingredients. Hokkaido EbiToroAkami (bottom), otoro (middle), chutoro (top) UniKuruma ebi Look at these beauties!!!!! From top to bottom is akami, chutoro and otoro. Cut is perfect! And simply can see the skill of the chef! All 3 are great but the otoro is the best! Amazing! Ebi family! From the top is Hokkaido ebi. So sweet and fresh! Middle is kuruma ebi. Last one is the tails of 4 kuruma ebi. Chef made 2 pieces from our 8 ebi. You can taste different texture between the shrimp body and the tail. Interesting! UniGenerous amount of uni. I just love uni!!! Dessert is super sweet Japanese strawberry tart. Brick pastry is crispy. Not a sweet tooth but I could definitely have some more of this. I can definitely, easily recommend this omakase to others. What a great night and show! I am happy about what I paid and what I had! …查看更多

My friends want to have Korean, there’s not much choice in Central. So they suggested OBP. Definitely it’s hidden. Thanks to the review here so I could find my way. Somehow I feel like it’s their intention to not to put any sign for direction. Gimmick i guess. I arrived early at 6pm. Thought I could be seated for a drink first while I was waiting for my friend for 10-15 mins. But got rejected and asked to be seated at the bench before everyone arrived. Alright! I understood this policy is good if the restaurant is already packed and there’s queue at the peak hour. Totally understand. But 6pm while there was literally no one be seated in the restaurant and still telling guests to wait? Cool! Then I guess I just skipped my pre meal drink. My friends arrived 10 mins later and the table for 3 person they arranged was not big enough. Imagine I am sitting at the corner with the wall just next to me while my another friend had to squeeze as there’s 2 people sitting at the next table just right next to her! Totally understood they just don’t want to sit 3 person on a 4 person table. You can see how great they treat the guests from the details. Definitely not a good start! Spicy Rice Cake $90 It’s good but nothing special. Cheese Shake Corn $90This is not bad. Can be more crispy. Menu mentioned seaweed. You can only see few green dusts on the corn. No way you can taste the seaweed. Seafood pancake $150Quite disappointed as the only crispy part is the edge. Spicy Army Stew $340This is the best dish of the night. It’s good but it’s just regular Korean dish. We did order extra instant noodles $20. Hourglass $130 Dokdo Gimlet $120Both cocktails taste good. Not strong at all. And yes! Compare to the food here, it’s pricy. Music is way too loud. Can barely hear what my friends are talking. The “Happy birthday” song is even louder. What a painful moment! Overall, food is okay and not expensive but seriously nothing special. If you want some great traditional Korean food, OBP is definitely not in the list. But do I see a twist in their food? No! Seats are really tight. I even have to stand up to pick up the noodles to avoid my elbow hitting my friend’s. Not a comfortable, good dining experience. Hidden gem? I don’t think so. …查看更多