FoodPraiser的个人专页

// 𝙃𝙐𝙈𝘼𝙉 𝙈𝘼𝘿𝙀 𝙭 𝙎𝙝𝙖𝙠𝙚 𝙎𝙝𝙖𝙘𝙠 - 𝙀𝙭𝙘𝙡𝙪𝙨𝙞𝙫𝙚 𝘾𝙤𝙡𝙡𝙖𝙗𝙤𝙧𝙖𝙩𝙞𝙤𝙣 𝙈𝙚𝙣𝙪 𝙖𝙣𝙙 𝙈𝙚𝙧𝙘𝙝 💚 //-Inspired by NIGO's love for Japanese cuisine and American culture, this exclusive collaboration menu draws on a rich tapestry of cultural influences, blending Japanese and American flavors in innovative ways.-Two special menu items will be available in limited quantities only at IFC mall, Pacific Place, and Harbour City Shacks.-☞ 𝐇𝐔𝐌𝐀𝐍 𝐌𝐀𝐃𝐄 𝐓𝐞𝐫𝐢𝐲𝐚𝐤𝐢 𝐒𝐡𝐚𝐜𝐤 - 𝐇𝐊$𝟖𝟖Cheeseburger topped with teriyaki glaze, toasted black and white sesame seeds, pickled daikon, crispy onions, scallions, and sweet soy mayo on a toasted potato bun-☞ 𝐇𝐔𝐌𝐀𝐍 𝐌𝐀𝐃𝐄 𝐂𝐮𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐫𝐢𝐞𝐬 - 𝐇𝐊$𝟒𝟔Crispy crinkle cut fries topped with curry cheese sauce, applewood-smoked bacon, and scallions-𝐋𝐢𝐦𝐢𝐭𝐞𝐝-𝐞𝐝𝐢𝐭𝐢𝐨𝐧 𝐊𝐞𝐲𝐫𝐢𝐧𝐠 𝐚𝐧𝐝 𝐏𝐢𝐧 𝐒𝐞𝐭 (𝐇𝐊$𝟏𝟒𝟔) is also available starting from July 22 at Shake Shack at IFC Mall, Pacific Place, and Harbour City! Each guest can only purchase one keyring and one pin set per transaction. Each transaction must include at least one HUMAN MADE Teriyaki Shack and one HUMAN MADE Curry Cheese Fries.-sᴘ-ᴘᴊ-ʀᴘ-ᴡᴛs-ᴡsᴄ…查看更多

// 𝙉𝙚𝙬 𝙎𝙪𝙢𝙢𝙚𝙧 𝙑𝙤𝙮𝙖𝙜𝙚 𝙈𝙚𝙣𝙪 𝙋𝙖𝙮𝙞𝙣𝙜 𝙏𝙧𝙞𝙗𝙪𝙩𝙚 𝙩𝙤 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 𝘾𝙤𝙢𝙛𝙤𝙧𝙩 𝘿𝙞𝙨𝙝𝙚𝙨 - 𝙇𝙞𝙩𝙩𝙡𝙚 𝘽𝙖𝙤 🖤 //-Helmed by the renowned owner Chef May Chow, 𝐋𝐢𝐭𝐭𝐥𝐞 𝐁𝐚𝐨 has always been about playfulness and togetherness ever since serving up their first Pork Belly Bao in 2013; continuing their journey to impress all diners by reimagining Hong Kong comfort dishes.-With their newly launched menu exclusively available only for this summer, their new dishes embark on a sun-drenched culinary journey inspired by Hong Kong’s classics, Mediterranean bright flavors, and Southeast Asian zest; highlighting 𝐇𝐊 𝐒𝐓𝐘𝐋𝐄 𝐏𝐎𝐑𝐊 𝐂𝐇𝐎𝐏 𝐁𝐀𝐎 (𝐇𝐊$𝟏𝟑𝟖), a hearty tribute to Hong Kong’s beloved baked pork chop rice, featuring a generous Kagoshima pork chopslab grilled over high heat to achieve a caramelized crust while preserving its juicy, rosy-pink tenderness on the inside, layered with a zingy tomato ssamjang, a molten blanket of cheese, and five-spice pineapple chutney for a mouthful of satisfaction.-Other drool-worthy new creations highlight 𝐒𝐓𝐈𝐑 𝐅𝐑𝐘 𝐁𝐄𝐄𝐅 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐓𝐘𝐋𝐄 𝐅𝐑𝐈𝐄𝐒 (𝐇𝐊$𝟖𝟖) that beautifully seasoned with Konbu powder, crispy beef bits, sweet soy, and stir-fried bean sprouts & chives for layers of textures and bursts of flavors; as well as the refreshing 𝐓𝐎𝐌𝐀𝐓𝐎 & 𝐏𝐋𝐔𝐌 𝐒𝐀𝐋𝐀𝐃 (𝐇𝐊$𝟖𝟖) and my all time fav twisted sweet treat of "𝐌𝐀𝐑𝐆𝐇𝐄𝐑𝐈𝐓𝐀" 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 𝐁𝐀𝐎 (𝐇𝐊$𝟓𝟖) that consisted of cream cheese ice cream, tomato jam, and basil, boasting an incredibly fresh and tempting flavor that resembles the scent of a basil garden (a must try on this one!)-📍 𝐋𝐢𝐭𝐭𝐥𝐞 𝐁𝐚𝐨 (𝐂𝐞𝐧𝐭𝐫𝐚𝐥)G/F, 1-3 Shin Hing Street, Central, Hong Kong.-ʙs-ᴘᴊ-ʀᴘ-ᴡᴛs-sᴄɴ…查看更多

// 𝙇𝙖𝙫𝙚𝙣𝙙𝙚𝙧 𝙏𝙝𝙚𝙢𝙚𝙙 𝙒𝙞𝙣𝙚 𝙋𝙖𝙞𝙧𝙞𝙣𝙜 𝘿𝙞𝙣𝙣𝙚𝙧 - 𝘽𝙧𝙖𝙨𝙨𝙚𝙧𝙞𝙚 𝙤𝙣 𝙩𝙝𝙚 𝙀𝙞𝙜𝙝𝙩𝙝 🍷 //-Nestled on the eighth floor of 𝐂𝐨𝐧𝐫𝐚𝐝 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 with floor-to-ceiling windows boasting a panoramic view of the city’s landscape, 𝐁𝐫𝐚𝐬𝐬𝐞𝐫𝐢𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐄𝐢𝐠𝐡𝐭𝐡 features an array of all-time favorite French-continental dishes with exquisite wine selections, making it the perfect spot for casual evenings with friends over a glass of wine.-☞ 𝐋𝐀𝐕𝐄𝐍𝐃𝐄𝐑 𝐁𝐋𝐎𝐎𝐌 𝐖𝐈𝐍𝐄 𝐃𝐈𝐍𝐍𝐄𝐑 - 𝐇𝐊$𝟏𝟒𝟖𝟖 𝐏𝐄𝐑 𝐆𝐔𝐄𝐒𝐓In this peak blooming season of lavender, indulge in an exclusive culinary experience with their newly launched ‘Lavender Bloom’ summer menu; specifically curated by infusing the delicate flavor of lavender into the “𝐋𝐚𝐯𝐞𝐧𝐝𝐞𝐫 𝐁𝐫𝐞𝐞𝐳𝐞” cocktail and French cuisine, pairing with top-notch selections of wines from Southern France.-Starting with an 𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞 of Cream of Wild Mushroom topped with aromatic garlic lavender oil; followed by 𝐅𝐫𝐞𝐧𝐜𝐡 𝐃𝐮𝐜𝐤 𝐁𝐫𝐞𝐚𝐬𝐭 that perfectly glazed with lavender honey, with heirloom beetroot, cherry salad, and hazelnut crusts, beautifully paired with Cinsault Blend, Gérard Bertrand, Côte des Roses, Languedoc-Roussillon 2023 for a delicate fruit palate with flavors of raspberry, and jasmine flower.-The 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 𝐓𝐚𝐫𝐭𝐚𝐫𝐞 was exquisite presented on a crispy potato mille-feuille with lavender marinade, paired with Chardonnay Blend, Domaine de Cigalus, Languedoc-Roussillon 2023 which extruded with ripe citrus, honey, buttery, and toasted notes. The main course highlights 𝐋𝐚𝐯𝐞𝐧𝐝𝐞𝐫 𝐌𝐢𝐧𝐭-𝐂𝐫𝐮𝐬𝐭𝐞𝐝 𝐑𝐚𝐜𝐤 𝐨𝐟 𝐋𝐚𝐦𝐛 that served with braised shank tournedos, grilled oyster mushroom, artichoke, and morel jus for a mouthful of satisfaction, in pairing with Cabernet Sauvignon Blend, Domaine de Cigalus, Languedoc-Roussillon 2021 with licorice, leather, and tobacco notes, or with GSM Blend Gérard Bertrand, Clos d'Ora, Languedoc-Roussillon 2012 for a beautiful complexity with excellent length and polished tannins (our fav in pairing with lamb).-Topped off the immersive experience with 𝐋𝐚𝐯𝐞𝐧𝐝𝐞𝐫 𝐃𝐞𝐥𝐢𝐠𝐡𝐭, a tempting sweet treat made with lavender cream, and citrus meringue for a sweet sensation; as well as their 𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐌𝐚𝐝𝐞𝐥𝐢𝐧𝐞 made fresh every day from their bakery.-📍 𝐁𝐫𝐚𝐬𝐬𝐞𝐫𝐢𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐄𝐢𝐠𝐡𝐭𝐡 (𝐀𝐝𝐦𝐢𝐫𝐚𝐥𝐭𝐲)8/F, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong.-ʙs-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡs-sᴄɴ…查看更多

// 𝘾𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙆𝙤𝙧𝙚𝙖𝙣 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 𝘽𝙧𝙞𝙣𝙜𝙨 𝘼𝙪𝙩𝙝𝙚𝙣𝙩𝙞𝙘 𝙏𝙖𝙨𝙩𝙚𝙨 𝙬𝙞𝙩𝙝 𝙋𝙡𝙖𝙮𝙛𝙪𝙡 𝙏𝙬𝙞𝙨𝙩𝙨 - 𝘼𝙉𝙅𝙐 🍸 //-Located in Civic Square within the Elements Mall at Kowloon Station, 𝐀𝐍𝐉𝐔 is a modern Korean restaurant and bar that showcases an innovative Korean menu, edgy decor, and playful yet vibrant vibe; delivering both authentic taste and contemporary flair by combining traditional dishes and home-sourced ingredients with Western flourishes and international produce.-Specially curated with seasonal and top-notch ingredients, their newly revamped menu features their signature 𝐊𝐨𝐫𝐞𝐚𝐧 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐁𝐞𝐞𝐟 𝐒𝐡𝐨𝐫𝐭 𝐑𝐢𝐛𝐬 (𝐇𝐊$𝟒𝟖𝟖) that also known as Galbi, an authentic Korean dish with beef short ribs marinated in a sweet soy mixture with garlic and green onion, grilled to caramelized and perfection, boasting a succulently tender texture with savory yet satisfying flavors.-Other new dishes highlight 𝐒𝐚𝐥𝐦𝐨𝐧 𝐂𝐚𝐯𝐢𝐚𝐫 𝐂𝐫𝐮𝐦𝐩𝐞𝐭 (𝐇𝐊$𝟖𝟖), a small griddle bread with crispy exterior topped with crab meat, cod roe mousse, and seaweed powder; authentic 𝐊𝐨𝐫𝐞𝐚𝐧 𝐁𝐞𝐞𝐟 𝐓𝐚𝐫𝐭𝐚𝐫𝐞 (𝐇𝐊$𝟏𝟔𝟖) mixed with pear and confit egg yolk, creatively served with seaweed crackers; and 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 & 𝐀𝐛𝐚𝐥𝐨𝐧𝐞 (𝐇𝐊$𝟏𝟔𝟖) marinated in housemade soy sauce, served with salmon caviar, green chili, and sesame for a mouthful of satisfaction.-📍 𝐀𝐍𝐉𝐔 (𝐓𝐬𝐢𝐦 𝐒𝐡𝐚 𝐓𝐬𝐮𝐢)Shop R004, R/F, Civic Square, Metal Zone, ELEMENTS, 1 Austin Road West, Tsim Sha Tsui, Hong Kong.-ʙs-sғsɢ-ʀᴘ-ᴡs-sᴄɴ…查看更多

// 𝙎𝙖𝙫𝙤𝙧 𝙏𝙝𝙚 𝙏𝙤𝙥-𝙉𝙤𝙩𝙘𝙝 𝙊𝙙𝙖𝙜𝙮𝙪 𝙒𝙖𝙜𝙮𝙪 𝙛𝙧𝙤𝙢 𝙆𝙖𝙜𝙤𝙨𝙝𝙞𝙢𝙖 - 𝙒𝙖𝙜𝙮𝙪 𝙆𝙖𝙥𝙥𝙤 𝙊𝘿𝘼 ⛩️ //-Well-situated on the Hong Kong Island side of Hong Kong, in the most bustling heart of Central district, 𝐖𝐚𝐠𝐲𝐮 𝐊𝐚𝐩𝐩𝐨 𝐎𝐃𝐀 is a Japanese restaurant managed by Oda Chikusan that produces Odagyu in Kagoshima, a premium brand wagyu that has been raised in Kagoshima since 1973 and is loved by many diners in Japan and foreign countries.-By using Odagyu that are raised exclusively on natural feed to ensure the best flavor of the meat, their newly launched dishes highlight Oda Wagyu Hitsumabushi (HK$450), a wagyu don that suggested with four ways to indulge in, including one with its original flavor; one with condiments like spring onions, wasabi, seaweed, salt; one as TKG (Tamago Kake Gohan) with raw egg and soy sauce; and one as Dashi Chazuke with nurturing soup poured over.-Other quality dishes highlight Charcoal Grilled Tenderloin with Vegetables (HK$200) for its succulent and tender meat and seasonal produce with aromatically grilled flavor; Oda Wagyu Sukiyaki (HK$180); Charcoal Grilled Lean Beef Yukhoe (HK$140) emphasizing its natural umami; Charcoal Grilled Beef and Vegetables Rolls (HKS120); Pan Fried Foie Gras (HK$160) with delicately rich and buttery flavor, and more.-ʙs-ᴘᴊ-ʀᴘ-ᴡs-sᴄɴ…查看更多

// 𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝘼𝙢𝙚𝙧𝙞𝙘𝙖𝙣 𝙎𝙩𝙚𝙖𝙠𝙝𝙤𝙪𝙨𝙚 𝙬𝙞𝙩𝙝 𝙏𝙤𝙥-𝙉𝙤𝙩𝙘𝙝 𝘿𝙧𝙮-𝘼𝙜𝙚𝙙 𝙎𝙩𝙚𝙖𝙠 - 𝙒𝙤𝙡𝙛𝙜𝙖𝙣𝙜’𝙨 𝙎𝙩𝙚𝙖𝙠𝙝𝙤𝙪𝙨𝙚 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 🍴 //-Well-situated in the bustling heart of Central, Hong Kong, 𝐖𝐨𝐥𝐟𝐠𝐚𝐧𝐠’𝐬 𝐒𝐭𝐞𝐚𝐤𝐡𝐨𝐮𝐬𝐞 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 is a classic American Steakhouse founded by Mr. Wolfgang Zwiener after dedicating over 4 decades as headwaiter in the Peter Lugers steakhouse; presenting the most authentic and original flavor of dry-aged steak.-By using only USDA Prime beef, Wolfgang’s Steakhouse features some of the highest quality and top-grading dry-aged steaks, highlighting the must-savor 𝐔.𝐒.𝐃.𝐀 𝐏𝐑𝐈𝐌𝐄 𝐁𝐋𝐀𝐂𝐊 𝐀𝐍𝐆𝐔𝐒 𝐃𝐑𝐘-𝐀𝐆𝐄𝐃 𝐏𝐎𝐑𝐓𝐄𝐑𝐇𝐎𝐔𝐒𝐄 𝐒𝐓𝐄𝐀𝐊, served with the smoothest Mashed Potatoes, Creamed Spinach, and flawlessly Grilled Asparagus.-With an extensive range of wine options featuring old world and new world wines, wine pairing has never been more perfect; introducing the 𝐁𝐨𝐮𝐜𝐡𝐚𝐫𝐝 𝐏𝐞̀𝐫𝐞 & 𝐅𝐢𝐥𝐬 𝐁𝐨𝐮𝐫𝐠𝐨𝐠𝐧𝐞 𝐏𝐢𝐧𝐨𝐭 𝐍𝐨𝐢𝐫, extruding with black cherry aromas and a hint of spicy oak, medium-bodied with crisp acidity; pairs incredibly well with the dry-aged steaks in complementing its concentrated flavors.-📍 𝐖𝐨𝐥𝐟𝐠𝐚𝐧𝐠’𝐬 𝐒𝐭𝐞𝐚𝐤𝐡𝐨𝐮𝐬𝐞 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 (𝐂𝐞𝐧𝐭𝐫𝐚𝐥)1/F, Printing House, 6 Duddell Street, Central, Hong Kong.-ʙs-sғsɢ-ǫᴘʟ-ʙғɴ-sᴄɴ…查看更多

// 𝙀𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚 𝙏𝙝𝙚 𝙁𝙪𝙡𝙡 𝙎𝙥𝙚𝙘𝙩𝙧𝙪𝙢 𝙤𝙛 𝙏𝙝𝙚 𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝙏𝙬𝙚𝙣𝙩𝙮-𝙛𝙤𝙪𝙧 𝙎𝙞𝙘𝙝𝙪𝙖𝙣 𝙁𝙡𝙖𝙫𝙤𝙧𝙨 - 𝙂𝙧𝙖𝙣𝙙 𝙈𝙖𝙟𝙚𝙨𝙩𝙞𝙘 𝙎𝙞𝙘𝙝𝙪𝙖𝙣 🌶️ //-With an extravagant décor that travels back in time to the heyday of 1970’s supper clubs, 𝐆𝐫𝐚𝐧𝐝 𝐌𝐚𝐣𝐞𝐬𝐭𝐢𝐜 𝐒𝐢𝐜𝐡𝐮𝐚𝐧, an acclaimed Sichuan restaurant by Black Sheep Restaurants, continues to impress all diners with a sensational journey into the flame-fired depths of Sichuan cookery with a newly launched menu developed by Executive Chef Theign Phan in collaboration with renowned Sichuan food expert Fuchsia Dunlop.-Boasting a diverse range of flavors that define Sichuan cuisine, from the zesty kick of hot and sour tofu to the smoky delight of bamboo shoots; each dish is crafted to showcase the unique textures and tastes that make Sichuan cuisine a celebrated culinary tradition.-Some of the highlight goes to Sichuan Pepper Bamboo Shoots, an appetizer that seasoned with spring onion and peppercorn oil for an irresistible spicy kick; Bang Bang Chicken with spicy sesame sauce; Kung Pao Prawns that served with cashews and Sichuan chillies; Mapo Tofu with decent twists of additional hand-chopped Angus beef and Sichuan peppercorn; and Pickled Mustard Green Fish with grouper fillets, with complex flavors combining sweet, salty, sour, spicy, and the numbing sensations.-📍 𝐆𝐫𝐚𝐧𝐝 𝐌𝐚𝐣𝐞𝐬𝐭𝐢𝐜 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 (𝐂𝐞𝐧𝐭𝐫𝐚𝐥)Shop 301, 3/F, Alexandra House, 16-18 Charter Road, Central, Hong Kong.-ʙs-ᴘᴊ-ʀᴘ-ᴡᴛs-sᴄɴ…查看更多

// 𝙇𝙚𝙜𝙖𝙘𝙮 𝙄𝙣 𝙁𝙪𝙡𝙡 𝘽𝙡𝙤𝙤𝙢 𝙛𝙤𝙧 𝙈𝙞𝙙 𝘼𝙪𝙩𝙪𝙢𝙣 𝙁𝙚𝙨𝙩𝙞𝙫𝙖𝙡 - 𝙏𝙝𝙚 𝙋𝙚𝙣𝙞𝙣𝙨𝙪𝙡𝙖 𝘽𝙤𝙪𝙩𝙞𝙦𝙪𝙚 🌕 //-Timeless as the moon, enchanting as blooming flowers, discover iconic and new novelty creations from 𝐓𝐡𝐞 𝐏𝐞𝐧𝐢𝐧𝐬𝐮𝐥𝐚 𝐁𝐨𝐮𝐭𝐢𝐪𝐮𝐞 to complete the Mid-Autumn reunion.-☞ 𝐓𝐡𝐞 𝐏𝐞𝐧𝐢𝐧𝐬𝐮𝐥𝐚 𝐌𝐢𝐧𝐢 𝐄𝐠𝐠 𝐂𝐮𝐬𝐭𝐚𝐫𝐝 𝐌𝐨𝐨𝐧𝐜𝐚𝐤𝐞 𝟖 𝐏𝐢𝐞𝐜𝐞𝐬 - 𝐇𝐊$𝟒𝟕𝟖Crafted with premium ingredients and a time-honored recipe, this iconic creation embodies The Peninsula's uncompromising craftsmanship; with golden, buttery pastry, enveloping a slow-cooked custard center with the perfect balance of rich depth and delicate sweetness.-☞ 𝐓𝐡𝐞 𝐏𝐞𝐧𝐢𝐧𝐬𝐮𝐥𝐚 𝐌𝐢𝐜𝐫𝐨 𝐄𝐠𝐠 𝐂𝐮𝐬𝐭𝐚𝐫𝐝 𝐌𝐨𝐨𝐧𝐜𝐚𝐤𝐞 𝟗 𝐏𝐢𝐞𝐜𝐞𝐬 - 𝐇𝐊$𝟑𝟔𝟖Extending the legacy of their award-winning Mini Egg Custard Mooncakes, The Peninsula proudly introduces their first micro-sized mooncakes, marking a new chapter in Mid-Autumn celebration. While miniature in size, each micro mooncake delivers the same richness and refinement of their heritage recipe, perfect for gatherings and every moment of pure indulgence.…查看更多

蓮香樓全新宵夜時段的【蓮香深宵夜樓夢】簡直是夜貓子們的福音！傳統蓮香樓的經典叉燒包和腸粉，配上深夜限定夢幻燈光氛圍，熱騰騰的點心一口咬下，滿嘴酥脆香濃，瞬間忘卻疲憊。環境舒適不擁擠，適合小酌聊天。-☞ 蓮香一夜情（燒魚菜式）這道燒魚令人驚艷！魚肉燒烤香氣撲鼻，層次豐富。外皮酥脆，入口即化，絕對是宵夜時段的亮點！-☞ 招牌三成麻辣雞煲麻辣雞煲香辣過癮，辣度適中，雞肉軟嫩入味，配料豐富，豬皮和豆腐吸滿湯汁，超滿足！味道濃郁，適合愛辣的朋友。-☞ 蓮香秘製扣肉炒飯扣肉炒飯是經典與創新的完美結合！肥瘦適中的扣肉香而不膩，炒飯粒粒分明，油香四溢，配上秘製醬料，味道濃郁又不單調。-☞ 千島蝦球千島蝦球色香味俱全，蝦仁彈牙鮮甜，配上千島醬的酸甜滋味，開胃又解膩。外層微脆，內裡多汁，每一口都是享受，適合輕食愛好者！-📍 Lin Heung Lau (Tsim Sha Tsui)1/F-2/F, Cheung Lee Commercial Building, 25 Kimberley Road, Tsim Sha Tsui.…查看更多

// 𝘾𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙀𝙖𝙩𝙚𝙧𝙮 𝙬𝙞𝙩𝙝 𝙏𝙤𝙥-𝙣𝙤𝙩𝙘𝙝 𝙍𝙖𝙢𝙚𝙣𝙨 𝙞𝙣 𝘾𝙚𝙣𝙩𝙧𝙖𝙡 - 𝙉𝙊𝙅𝙊 ⛩️ //-Housed on the ground floor of H Code with stylish interior designs and an open-air terrace that’s perfect for beers and cocktails during happy hours, 𝐍𝐎𝐉𝐎 is a contemporary Japanese restaurant that specializes in creamy chicken-based (paitan) ramen, as well as a wide selection of izakaya delicacies and sake.-NOJO sets itself apart from other ramen spots in Hong Kong by offering chicken ramen and skewers, with rich chicken broth that has simmered for hours, and al dente ramen noodles. Signatures include 𝐒𝐇𝐎𝐆𝐔𝐍 𝐑𝐀𝐌𝐄𝐍 (Chicken Thigh Soy Sauce Ramen HK$148) that boasts its uniquely savory soy sauce broth and the succulently tender chicken thigh; 𝐖𝐚𝐠𝐲𝐮 𝐑𝐚𝐦𝐞𝐧 (HK$198) that highlights the "melt-in-your-mouth" buttery texture from its incredible marbling.-📍 𝐍𝐎𝐉𝐎 (𝐂𝐞𝐧𝐭𝐫𝐚𝐥)Shop 5 & Open Space, G/F, The Steps - H Code, 45 Pottinger Street, Central, Hong Kong.-ʙs-sғsɢ-ʀᴘ-ᴡs-sᴄɴ…查看更多

Helmed by the native Chef Sutthiwan Cheddar from South Thailand, 𝐀𝐡 𝐘𝐮𝐢 𝐓𝐡𝐚𝐢 is a newly opened Thai restaurant situated in the bustling heart of Central; being nominated on Bib Gourmand for their Guangzhou branch, this Hong Kong outpost continues their dedication to impress all diners with authentic flavors.-Highlighting Thai Stir-Fried Crab with Yellow Curry, a bold, creamy dish with a spicy-sweet yellow curry sauce, fragrant with turmeric and lemongrass. The succulent crab pairs perfectly with the rich, coconutty sauce, crisp onions, and soft egg, creating a delightful mix of textures and vibrant flavors.-📍 𝐀𝐡 𝐘𝐮𝐢 𝐓𝐡𝐚𝐢 (𝐂𝐞𝐧𝐭𝐫𝐚𝐥)G/F, 33 Wellington Street, Central, Hong Kong.…查看更多

// 𝙒𝙞𝙣𝙚 𝙋𝙖𝙞𝙧𝙞𝙣𝙜 𝘿𝙞𝙣𝙣𝙚𝙧 𝙬𝙞𝙩𝙝 𝙏𝙤𝙥-𝙉𝙤𝙩𝙘𝙝 𝘾𝙝𝙞𝙡𝙚𝙖𝙣 𝙒𝙞𝙣𝙚 𝙎𝙚𝙡𝙚𝙘𝙩𝙞𝙤𝙣𝙨 - 𝙒𝘼𝙏𝙀𝙍𝙈𝘼𝙍𝙆 🍷 //-Such a blast indulging in a beautiful range of Chilean wines from two acclaimed wineries at 𝐖𝐀𝐓𝐄𝐑𝐌𝐀𝐑𝐊’s wine pairing dinner, including Luis Felipe Edwards Winery, Chile’s largest 100% family-owned winery that founded in 1976 in Colchagua Valley, offering a wide range of high-quality and vegan-friendly wines that reflect Chile's diverse terroir; as well as Santa Carolina Winery, one of Chile's most historic and prestigious wine producers with international recognition of being ranked among the 7" World's Most Powerful Wine Brands by Wine Intelligence.-☞ 𝐖𝐨𝐫𝐥𝐝 𝐖𝐢𝐧𝐞 𝐓𝐨𝐮𝐫 - 𝐀 𝐉𝐨𝐮𝐫𝐧𝐞𝐲 𝐓𝐡𝐫𝐨𝐮𝐠𝐡 𝐂𝐡𝐢𝐥𝐞𝐚𝐧 𝐕𝐢𝐧𝐞𝐬 𝐖𝐢𝐧𝐞 𝐏𝐚𝐢𝐫𝐢𝐧𝐠 𝐃𝐢𝐧𝐧𝐞𝐫 - 𝐇𝐊$𝟖𝟖𝟖 𝐏𝐞𝐫 𝐏𝐞𝐫𝐬𝐨𝐧The exclusive wine pairing dinner starts with tempting canapés of Ceviche Spoon, Beef Cheek Cazuela Basket, and Pichanga Tart in pairing with Luis Felipe Edwards, Family Selection, Gran Reserva, Sauvignon Blanc, Chile, 2024 that boasts its herbal and ripe white fruit notes.-Followed by Smoked Fish Carpaccio as the first course, paired with Luis Felipe Edwards, Family Selection, Gran Reserva, Chardonnay, Chile, 2024 for an excellent tropical and balanced style, with notes of oak, butter, and vanilla.-Their Handmade Pasta with Tomato-based Sauce and Dark Chocolate was the highlight of the night for its unique blend of flavors; paired with Luis Felipe Edwards, LFE 900, Single Vineyard, Chile, 2019 which offers voluptuous ripe flavors with firm tannins and juicy acidity, elevating the dish for its perfect richness.-The third course of Merquen Braised Pork Cheek Infladita was paired with Santa Carolina, Reserva de Familia, Carmenère, Chile, 2021 that gives a smooth, elegant palate with juicy red berries, spices, and subtle cocoa and vanilla notes; while the final course of Herb-crusted Roasted Beef Tenderloin was complemented by Luis Felipe Edwards, Doña Bernarda, Chile, 2020 for its powerful nose of cassis and red fruit, rich and layered palate with juicy tannins, and a long, hedonistic finish, as well as Santa Carolina, Herencia, Chile, 2019 with an excellent complex profile with notes of spice, chocolate, and tobacco, making it the most flawless pairing for the night.-📍 𝐖𝐀𝐓𝐄𝐑𝐌𝐀𝐑𝐊Shop L, Central Ferry Pier No.7, Central, Hong Kong.-ᴍᴇ-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡs-sᴄɴ…查看更多

// 𝘽𝙚𝙞𝙘𝙝𝙪𝙣 𝙈𝙚𝙙𝙖𝙡-𝙬𝙞𝙣𝙣𝙞𝙣𝙜 𝙒𝙞𝙣𝙚 𝙛𝙧𝙤𝙢 𝙒𝙮𝙣𝙣 𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙞𝙣𝙚𝙨𝙚 𝙒𝙞𝙣𝙚 𝘼𝙬𝙖𝙧𝙙𝙨 𝟐𝟎𝟐𝟓 - 𝙒𝙖𝙩𝙨𝙤𝙣’𝙨 𝙒𝙞𝙣𝙚 🍷 //-Following the competition's inaugural success in 2024, Wynn Signature proudly hosted the world’s largest Chinese wine competition “𝐖𝐲𝐧𝐧 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐖𝐢𝐧𝐞 𝐀𝐰𝐚𝐫𝐝𝐬 𝟐𝟎𝟐𝟓”, with almost 900 wines from nearly 200 wineries competing and judged by 27 global experts for 29 awards in April 2025.-In recent years, the Chinese wine industry has experienced significant growth, marked by an increase in wineries and vineyards, producing high-quality wines that are gaining international acclaim; and 𝐏𝐔𝐂𝐇𝐀𝐍𝐆 𝐁𝐄𝐈𝐂𝐇𝐔𝐍 𝟐𝟎𝟏𝟖 is a silver medal-winning wine that truly stands out.-Crafted from Xinjiang’s native “Beichun” grapes, a hybrid between wild grapes from Jilin Provence in China and muscat from Xinjiang, a unique variety with high sugar levels that only grown organically in Xinjiang; this Amarone-style red wine reveals silky layers with aromas of black and red cherries, quinine, cocoa and licorice, with a violet undertone, smooth and elegant with notes of dark cherry, smoky plum, sandalwood and sweet spices, making it the flawless pairing for Chinese cuisine!…查看更多

// 𝙎𝙚𝙧𝙚𝙣𝙚 𝙎𝙖𝙣𝙘𝙩𝙪𝙖𝙧𝙮 𝙤𝙛 𝙍𝙚𝙛𝙞𝙣𝙚𝙙 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝘿𝙞𝙣𝙞𝙣𝙜 𝙅𝙤𝙞𝙣𝙨 𝙃𝙖𝙣𝙙𝙨 𝙬𝙞𝙩𝙝 𝙏𝙤𝙠𝙮𝙤 𝙈𝙄𝘾𝙃𝙀𝙇𝙄𝙉-𝙨𝙩𝙖𝙧𝙧𝙚𝙙 𝙉𝙤𝙜𝙞𝙯𝙖𝙠𝙖 𝙎𝙝𝙞𝙣 - 𝙈𝙄𝙉𝘼𝙏𝙊 🥢 //-𝐌𝐈𝐍𝐀𝐓𝐎, a haven of elevated Japanese dining nestled in the commercial heart of Wan Chai, near Victoria Harbour, welcomes the award winning chef and sommelier of 𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍-𝐬𝐭𝐚𝐫𝐫𝐞𝐝 restaurant 𝐍𝐨𝐠𝐢𝐳𝐚𝐤𝐚 𝐒𝐡𝐢𝐧 in Tokyo to its sushi counter for five nights in this September for an immersive omakase indulgence, pairing exquisite seafood with refined sake artistry.-From 16 to 20 September 2025, 𝐌𝐈𝐍𝐀𝐓𝐎 and 𝐍𝐨𝐠𝐢𝐳𝐚𝐤𝐚 𝐒𝐡𝐢𝐧 will host an exclusive culinary collaboration, with intimate seatings per evening for 10 guests each to experience an unforgettable culinary encounter with acclaimed Chef Shinji Ishida and celebrated sommelier Yasuhide Tobita. Designed to encourage meaningful exchange between artisans and connoisseurs of Japanese gastronomy, this one-of-a-kind experience is priced at HK$2,688 per diner.-For lunch indulgence, immerse yourself in a top-notch gastronomic experience with their signature Chef Omakase Menu, featuring 10 pieces of seasonal sushi that balances modern sensibilities and authentic craftsmanship; highlighting 𝐌𝐚𝐝𝐚𝐢 𝐰𝐢𝐭𝐡 𝐊𝐢𝐢𝐫𝐨𝐢 𝐊𝐚𝐫𝐚𝐦𝐢 𝐌𝐢𝐬𝐨 (きいろいからみそ) that boasts a clean yet subtly savory tastes, complemented by a hint of tangy kick from the Karami Miso; 𝐀𝐠𝐞𝐝 𝐈𝐬𝐡𝐢𝐠𝐚𝐤𝐢𝐝𝐚𝐢 (イシガキダイ) for its delicate fat content and firm texture, sweet and briny in flavors; as well as 𝐊𝐚𝐧𝐩𝐚𝐜𝐡𝐢 (カンパチ) for a clean ocean flavor with buttery and nutty notes, topped with 𝐒𝐚𝐧𝐬𝐡𝐨𝐮-𝐳𝐮𝐤𝐞 (カンパチさんしょうづけ), a type of Japanese chili-rice miso condiment to elevate the sushi’s flavor with its bright citrus notes of sansho pepper.-📍 𝐌𝐈𝐍𝐀𝐓𝐎 (𝐖𝐚𝐧 𝐂𝐡𝐚𝐢)Shop G4-G6, G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong.-ʙs-sғsɢ-ʀᴘ-ᴡs-sᴄɴ…查看更多

// 𝙇𝙈𝙊 𝙁𝙧𝙚𝙨𝙝𝙡𝙮 𝘽𝙖𝙠𝙚𝙙 𝙭 𝙇𝙞𝙩𝙩𝙡𝙚 𝘽𝙖𝙤 - 𝘼 𝙋𝙡𝙖𝙮𝙛𝙪𝙡 𝙏𝙖𝙠𝙚 𝙤𝙣 𝘾𝙖𝙣𝙩𝙤𝙣𝙚𝙨𝙚 𝘾𝙤𝙢𝙛𝙤𝙧𝙩 𝙁𝙤𝙤𝙙 🔝 //-Mandarin Oriental The Landmark, Hong Kong continues its celebrated 𝐋𝐌𝐎 𝐅𝐫𝐞𝐬𝐡𝐥𝐲 𝐁𝐚𝐤𝐞𝐝 𝐓𝐚𝐬𝐭𝐞𝐦𝐚𝐤𝐞𝐫 𝐒𝐞𝐫𝐢𝐞𝐬 this month with Little Bao, the award-winning modern Chinese eatery by Chef May Chow. Known for her bold, genre-defying style and commitment to local culture, May brings her signature energy and creativity to a special grab-and-go menu that reimagines nostalgic Hong Kong comfort dishes for a new generation, available with a limited time only till 24th September.-☞ 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 𝐒𝐭𝐲𝐥𝐞 𝐂𝐮𝐫𝐫𝐲 𝐁𝐫𝐢𝐬𝐤𝐞𝐭 𝐏𝐢𝐞 - 𝐇𝐊$𝟗𝟖A golden, flaky pie filled with slow-cooked beef brisket in a nostalgic curry sauce, the kind Hongkongers love from cha chaan tengs, elevated here with tender beef shin and buttery pastry.-☞ 𝐓𝐨𝐦𝐚𝐭𝐨, 𝐏𝐥𝐮𝐦 𝐚𝐧𝐝 𝐏𝐞𝐫𝐢𝐥𝐥𝐚 𝐒𝐚𝐥𝐚𝐝 𝐰𝐢𝐭𝐡 𝐏𝐫𝐚𝐰𝐧 𝐚𝐧𝐝 𝐒𝐨𝐮𝐫 𝐏𝐥𝐮𝐦 𝐃𝐫𝐞𝐬𝐬𝐢𝐧𝐠 - 𝐇𝐊$𝟗𝟖A refreshing, tangy salad that balances sweet tomato and juicy plum with aromatic perilla and a punchy house-made sour plum dressing.-☞ 𝐒𝐳𝐞𝐜𝐡𝐮𝐚𝐧 𝐓𝐡𝐫𝐞𝐞 𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 - 𝐇𝐊$𝟖𝟖A classic yet vibrant sandwich that combines the tender Three Yellow Chicken with Chian Kiang black vinegar, chili, garlic, and ginger, and adding a spicy kick with Szechuan pepper and star anise for a bold, aromatic touch.-📍 𝐋𝐌𝐎 𝐅𝐫𝐞𝐬𝐡𝐥𝐲 𝐁𝐚𝐤𝐞𝐝 𝐋𝐀𝐍𝐃𝐌𝐀𝐑𝐊 𝐀𝐭𝐫𝐢𝐮𝐦Shop 233-234, 2/F, LANDMARK Atrium, 15 Queen's Road Central, Hong Kong.…查看更多