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Went for dinner. There was no wine list, you had to go to the bar in the middle to pick your wine, which was a bit confusing. There were bottles of white in the ice bucket and bottles of white just standing on the table; there was no indication which ones were served by the glass and which ones were by bottle only. Recommended : 1. Cauliflower. Never had fried cauliflower before- it was surprisingly tasty (though appearance wasn’t very flattering). Went well with the sauce. 2. The beef with flat
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Went for dinner. There was no wine list, you had to go to the bar in the middle to pick your wine, which was a bit confusing. There were bottles of white in the ice bucket and bottles of white just standing on the table; there was no indication which ones were served by the glass and which ones were by bottle only. Recommended : 1. Cauliflower. Never had fried cauliflower before- it was surprisingly tasty (though appearance wasn’t very flattering). Went well with the sauce. 2. The beef with flat noodles. Noodles were soft but chewy; beef was done nicely. Both went well with the sauce. Not recommended: the beef dumplings- texture of beef was too much; took a lot of time to finish chewing. The server came and said last order coming up and I asked if we could try the dessert. She replied the kitchen was already closed. 😒In summary, I think we ordered too much deep fried stuff, but menu was creative and taste was interesting in a good way.
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Okra
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Beef  dumplings 
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Cauliflower 
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Beef  with  flat  noodles
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Cauliflower 
Beef  with  flat  noodles
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2019-12-02 1883 瀏覽
Book左7點食飯,但朋友生日唯有早啲拎蛋糕到餐廳,自己一個飲反杯cocktail,個Bar當然係打卡位啦。個個黎都叫嘅雞蛋仔配烏魚子醬仲有麻婆豆腐Dip 中間發生左小插曲,就係我掛住影相,推跌左杯酒。店員好好即刻清理,再倒過杯比我。中間個Asparagus Salad 就無影到啦。之後就到重點,呢個黃酒雞紹興酒冬菇湯拌菊花炒飯真係好好味,可以再翻兜。因為個雞堅係好滑連埋皮都唔會覺得肥,而個飯又吸左黃酒同冬菇湯嘅味,一粒粒軟硬適中。之後就到香煎澳洲和牛胸腹肉炒粉,個粉雖然有檸檬皮但一啲都唔令人抗拒,我覺得個粉仲好食過和牛🙈,如果多啲粉就更加開心啲。唯一遺憾就係甜品得一款Mochi Apple Pie,如果有多啲選擇就好啦。
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Book左7點食飯,但朋友生日唯有早啲拎蛋糕到餐廳,自己一個飲反杯cocktail,個Bar當然係打卡位啦。
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個個黎都叫嘅雞蛋仔配烏魚子醬仲有麻婆豆腐Dip
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中間發生左小插曲,就係我掛住影相,推跌左杯酒。店員好好即刻清理,再倒過杯比我。中間個Asparagus Salad 就無影到啦。

之後就到重點,呢個黃酒雞紹興酒冬菇湯拌菊花炒飯真係好好味,可以再翻兜。因為個雞堅係好滑連埋皮都唔會覺得肥,而個飯又吸左黃酒同冬菇湯嘅味,一粒粒軟硬適中。
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之後就到香煎澳洲和牛胸腹肉炒粉,個粉雖然有檸檬皮但一啲都唔令人抗拒,我覺得個粉仲好食過和牛🙈,如果多啲粉就更加開心啲。
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唯一遺憾就係甜品得一款Mochi Apple Pie,如果有多啲選擇就好啦。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-11-10 887 瀏覽
My classmates and I were looking for a place for drinks and food. I recommended this shop which is one of my toplist for drinks and quick and delicious bites. We order a few bottles of wine and tried out a few dishes. The pigs brain was a nice adventous attempt to try out but it was surprising good. Also the beef noodle which i forgot the dish name was great and everything we ordered was good. which includes the hk style egg waffle and the fried chicken wings, will surely come again.
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My classmates and I were looking for a place for drinks and food. I recommended this shop which is one of my toplist for drinks and quick and delicious bites. We order a few bottles of wine and tried out a few dishes. The pigs brain was a nice adventous attempt to try out but it was surprising good. Also the beef noodle which i forgot the dish name was great and everything we ordered was good. which includes the hk style egg waffle and the fried chicken wings, will surely come again.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-11-01 734 瀏覽
Summary: Inventive and unexpected without ever losing its focus on flavor and eat-ability; Happy Paradise is the best type of modern/fusion cuisine, and does more than enough to justify its above-average price-tag. Some of the most delicious and interesting dishes I've had in HK, and a must-try for everyone who appreciates food that challenges and (mostly) surpasses your expectationsSet just up Aberdeen from Stazione Novella on Staunton, Happy Paradise is a vividly decorated restaurant that stri
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Summary: Inventive and unexpected without ever losing its focus on flavor and eat-ability; Happy Paradise is the best type of modern/fusion cuisine, and does more than enough to justify its above-average price-tag. Some of the most delicious and interesting dishes I've had in HK, and a must-try for everyone who appreciates food that challenges and (mostly) surpasses your expectations

Set just up Aberdeen from Stazione Novella on Staunton, Happy Paradise is a vividly decorated restaurant that strikes an 80's vibe between the Purple Rain lighting and classic soda pop counter that serves as a bar. It had just 4 tables seated on Halloween night, but it's been here for years, so assume it's usually more crowded.

The menu is focused on small plates, with just 4 main plates, but the variety is extreme:
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The wine list is extensive, and they offer a full range of cocktails and beers as well. Prices for drinks are Soho-standard at 120 for a house cocktail and 80+ for a beer. The service is impressive - beyond friendly and attentive, they all know the menu inside-out; whichever server we spoke to was able and happy to detail the ingredients as well as the techniques used for each dish.

Here's what we had:

Sourdough Egg Waffles (bottarga whip, onion, chives)
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Okay it looks like the classic HK egg waffle snack, but that's where the similarities end. Made with sourdough and grilled absolutely to perfection, they are an absolute joy to eat, even without the dip. Each ball has that picturesque initial crunch, but the insides are moist and soft without being under-cooked and doughy. Would have enjoyed a plate of these without any dip...

That dip though! Okay so according to them, it's actually liquefied bao (aka the Chinese white bun) - soaked in water for six hours, blended up, and served with some olive oil and bottarga. I actually asked two different servers because i didn't believe it. Consistency wise, it's completely emulsified and creamy, and it tastes like a smooth hummus, or taramasalata - there's no way that's a blended bun. Anyway, it's delicious, and the savory creaminess is a phenomenal dip for the mildly tart crunchy/soft egg waffles - we finished every crumb and smear of this. Simply genius, and i'm struggling to think of another dish I've had which experiments so dramatically with something so common and succeeds so completely.

Scallop Noodles (raw scallop, black garlic puree, white fungus, mung bean noodles)
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The one dish that didn't work -  the server specifically instructed us not to mix the noodles as the garlic puree would overpower the other ingredients. However, the noodles didn't seem to be drained properly, so everything became a bit watered down and nothing, not even the garlic, stood out. I did enjoy the variety in texture between the crunchy fungus, bouncy scallop and chewy noodles, but I'm not sure how the flavors were supposed to come together. 

IMPOSSIBLE XINJIANG HOT POCKET (patty, cumin, Chinese mustard green)
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Forced my friend to try a Impossible dish. of which Happy Paradise offers two quite interesting ones (the other is a Mapo Tofu Dip!). Impossible is reliably tasty and creepily meat-colored, but the cumin and Xinjiang flavoring really makes this dish pop. The cumin alone makes the Impossible compound taste like the lamb it's emulating, and the bun is grilled to an excellent crunch. It's more of a snack and is not a must-order, but the fact that this was so readily eaten by my avowedly carnivorous friend shows what alt-meat has become capable of

SZECHUAN FRIED CHICKEN, pickled daikon (1/2 chicken)
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It tastes like it looks - super juicy (even the breast meat), crunchy and a bit mala spicy. The breading is tastefully thin, and while the whole affair is quite oily, it will not affect your enjoyment. A solid value for 158 (it's a lot of chicken), and a no-brainer if you like fried chicken and don't mind some heat.

WHOLE TEA SMOKED PIGEON, 5 spice salt
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My friend and i were split on this dish - we were warned ahead of time that it would be medium-rare, not something you see often with smoked pigeon. The wings and thighs are cooked through and absorb the full brunt of the smoking; these are incredibly savory and flavorful, perhaps too much so for some people. However, when you get to the breast and thighs, you can see how pink the meat is - it's not bloody, but it's definitely medium-rare and chewy. While there is a smokey overtone from the tea, these inside pieces are far gamier than the wings. The medium-rareness intentionally magnifies this. I loved this entire dish - the chewiness gives you a chance to breakdown the interplay of tea-smoke with pigeon (which isn't that gamey by itself) with each bite, while the wings are just continual shots of flavor. However, it was all too much for my friend - the heavy taste of the appendages and the rawness of the breast meat. Your mileage may vary on this one, but if you like tea-smoke or the taste of duck/pigeon/quail, you'll enjoy this.

SAUTEED PRAWNS, pan roasted pumpkin, supreme stock reduction, dried shrimp roe and prawn oil
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Don't know about you, but i thought this was beautiful - way beyond the presentation you'd expect for a local Soho eatery.  Sauteed shrimp resting on a thick slice of pumpkin covered in a black sesame foam, and surrounded by a superior stock made from prawn heads. Wow, what a dish! we found the shrimp chunks slightly overcooked and tough, but when you combine them with  the dense, slightly sweet pumpkin, all the rich saltiness of the sesame and shrimp sauce, the combination is just wow. its component parts are a smidge overpowering, but somehow combined, they just work. It's like nothing I'd ever tried before, and well worth an order.

MOCHI APPLE PIE, cilantro cream, apple ash
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I don't eat dessert usually, but this take on a McDonald's apple pie is delicious - imagine apple pie filling with cooked, melty mochi, surrounded in a thin fried (not oily) shell, bathing in a cilantro-vanilla cream sauce. Don't worry if you hate cilantro, it's barely noticeable apart from the beautiful emerald drops in the cream. A terrific end to the meal.

Overall, we loved Happy Paradise. My regret is we didn't try their famous Yellow Wine Chicken, which I've heard is phenomenal. Every dish but the mung bean noodles was excellent and many revelatory. It's one of the few times I can recall a restaurant this experimental hitting the mark on (almost) every dish it attempts. It's not cheap per se - the two of us paid 1,040 without drinks and were quite full, but expect about 700 pp if you're having alcohol. Between the remarkable food, the kitschy-cool vibe and excellent service though, Happy Paradise is worth every penny.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-10-31
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$600 (晚餐)
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2019-08-11 1948 瀏覽
• 手工天然酵母雞蛋仔配烏魚子醬🍳 •💵Price: $88🍴Food: 5/5❣️-呢間餐廳主打特色中式fushion菜。呢度個chef仲拎到亞洲最佳女廚既名銜,真係唔野少架!創意同實力都不容小覷!就講圖一個前菜先,用左港式雞蛋仔做招來, 取代一般前菜食普通麵包既印象,好有gimmick。賣相好吸晴,咪以為睇落去似chef lemon整嗰個發水雞蛋仔咁,食落去其實好香脆鬆化,用雞湯、雞油整成既鹹雞蛋仔,配上個烏魚子醬,食落鹹香惹味,令人忍唔住一啖食完再一啖😋• 象拔蚌刺身配本地苦瓜🥒 •💵Price: $178🍴Food: 4/5❤️-好清新既配搭!爽脆鮮甜既象拔蚌刺身配味道回甘既苦瓜,上面再撒上中式配料,芫荽同南北杏茸,甜甘交替既感覺同爽脆清新既口感令人不得不佩服呢位女廚既創意!• 墨魚滑釀雞翼🐥•💵Price: $68🍴Food: 4/5❤️-呢個釀雞翼超好食,外脆內軟,雞翼個皮炸到好脆,而入面既墨魚滑鮮甜彈牙,咬落仲食到粒粒既墨魚,而且有好香濃既黑松露味架!🐙• 薑葱炒椰菜花🥦•💵Price: $138🍴Food: 3/5💓-呢個菜聞落食落都好似薑葱炒蟹炒鮑魚個啲味,只係食緊落肚既係
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• 手工天然酵母雞蛋仔配烏魚子醬🍳 •
💵Price: $88
🍴Food: 5/5❣️
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呢間餐廳主打特色中式fushion菜。呢度個chef仲拎到亞洲最佳女廚既名銜,真係唔野少架!創意同實力都不容小覷!
就講圖一個前菜先,用左港式雞蛋仔做招來, 取代一般前菜食普通麵包既印象,好有gimmick。賣相好吸晴,咪以為睇落去似chef lemon整嗰個發水雞蛋仔咁,食落去其實好香脆鬆化,用雞湯、雞油整成既鹹雞蛋仔,配上個烏魚子醬,食落鹹香惹味,令人忍唔住一啖食完再一啖😋
手工天然酵母雞蛋仔配烏魚子醬
$88
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• 象拔蚌刺身配本地苦瓜🥒 •
💵Price: $178
🍴Food: 4/5❤️
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好清新既配搭!爽脆鮮甜既象拔蚌刺身配味道回甘既苦瓜,上面再撒上中式配料,芫荽同南北杏茸,甜甘交替既感覺同爽脆清新既口感令人不得不佩服呢位女廚既創意!
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• 墨魚滑釀雞翼🐥•
💵Price: $68
🍴Food: 4/5❤️
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呢個釀雞翼超好食,外脆內軟,雞翼個皮炸到好脆,而入面既墨魚滑鮮甜彈牙,咬落仲食到粒粒既墨魚,而且有好香濃既黑松露味架!🐙
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• 薑葱炒椰菜花🥦•
💵Price: $138
🍴Food: 3/5💓
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呢個菜聞落食落都好似薑葱炒蟹炒鮑魚個啲味,只係食緊落肚既係健康既椰菜花黎,好特別😆
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• 香煎澳洲和牛胸腹肉炒粉🐮•
💵Price: $178
🍴Food: 4/5❤️
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呢個非一般既炒牛河個汁好香牛油味,和牛嫩得黎有咬口,上面既鹹檸檬絲食落竟然有啲啲似芝士絲,同厚切河粉一齊食好鹹香惹味🔥
香煎澳洲和牛胸腹肉炒粉
$178
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• 黃酒雞配紹興酒冬菇湯炒飯🐔 •
💵Price: $328
🍴Food: 5/5❣️
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呢間餐廳既另一招牌菜就係呢款黃酒雞湯飯,用上本地新鮮三黃雞,用慢煮既方式將去骨雞胸同雞脾煮到細軟嫩滑,連雞皮口感都爽脆幼嫩🤤
清湯用左冬菇、黃酒、菊花等材料煮成,味道香醇濃郁,夾埋雜菌同索哂汁既飯粒食真係令人回味無窮☺️
黃酒雞配紹興酒冬菇湯炒飯
$328
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• 西班牙黑毛豬滑蛋叉燒飯🐷 •
💵Price: $158
🍴Food: 4/5❤️
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呢砵飯比街食到既滑蛋叉燒飯貴三倍同細碗三倍😂值唔值得就真係見仁見智。不過用上既西班牙黑毛豬叉燒的確係肉質較結質,唔會太肥膩,但又唔會瘦到覺得鞋口。
下面既滑蛋淨係用左蛋白黎炒,撒上幾匙九龍醬園甜豉油同秘製豬油黎撈飯食,上左年紀既人食一定會感覺傳統得黎又有啲兒時既回憶喇😆但係我呢啲咁後生既會覺得感覺好新鮮嚕🤪
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
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衛生
抵食
用餐途徑
堂食
推介美食
手工天然酵母雞蛋仔配烏魚子醬
$ 88
香煎澳洲和牛胸腹肉炒粉
$ 178
黃酒雞配紹興酒冬菇湯炒飯
$ 328
等級3
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2019-06-08 1524 瀏覽
連放三日大假做咩好? 當然要返餐好! 黎到happy paradise一定要試下最出名嘅黑毛叉燒飯啦,一啖豬油一啖鼓油,驚喜程度唔是言語可表達。肥肉雖然偏多,但口感確係唔錯,罪惡感絕對比唔上滿足感乾炒牛河食得多今日食非一般牛肉炒河,食落充滿牛油香,配埋海帶絲同洋蔥,份量大大碟都唔夠食再黎就係熱辣辣嘅炸雞,熱辣辣炸起加埋微辣口味,皮脆又多汁,差杯啤酒咋。煎素菜餅真係好小見到,煎到餅底脆脆,金黃色令到食慾大增,素菜餡料令到整體食落無咁油膩,讚!輪到炒菜出場! 翠肉瓜配埋西蘭花加埋筍,綠綠的令人賞心悅目呢個貌似雞蛋仔其實係都麵包黎㗎,烘過嘅麵包整到雞蛋仔咁款,創意100分,不果味道就普普通通。醬係魚籽沙律醬本身都有啲期望,可惜食落只係普通沙律醬環境幾舒服,啱哂三五知己黎吹下水呢到將平凡食材變得不平凡菜式,創意加哂分最後要提及佢哋服務態度真係一流, 因為我有其中一個朋友皮膚敏感,好多嘢都唔食得。員工問得很清楚再同廚師夾怎樣改餸菜就我朋友,讚!!!!!!!
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連放三日大假做咩好? 當然要返餐好!

黎到happy paradise一定要試下最出名嘅黑毛叉燒飯啦,一啖豬油一啖鼓油,驚喜程度唔是言語可表達。
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肥肉雖然偏多,但口感確係唔錯,罪惡感絕對比唔上滿足感

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乾炒牛河食得多今日食非一般牛肉炒河,食落充滿牛油香,配埋海帶絲同洋蔥,份量大大碟都唔夠食

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再黎就係熱辣辣嘅炸雞,熱辣辣炸起加埋微辣口味,皮脆又多汁,差杯啤酒咋。
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煎素菜餅真係好小見到,煎到餅底脆脆,金黃色令到食慾大增,素菜餡料令到整體食落無咁油膩,讚!
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輪到炒菜出場! 翠肉瓜配埋西蘭花加埋筍,綠綠的令人賞心悅目

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呢個貌似雞蛋仔其實係都麵包黎㗎,烘過嘅麵包整到雞蛋仔咁款,創意100分,不果味道就普普通通。

醬係魚籽沙律醬本身都有啲期望,可惜食落只係普通沙律醬

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環境幾舒服,啱哂三五知己黎吹下水

呢到將平凡食材變得不平凡菜式,創意加哂分


最後要提及佢哋服務態度真係一流, 因為我有其中一個朋友皮膚敏感,好多嘢都唔食得。員工問得很清楚再同廚師夾怎樣改餸菜就我朋友,讚!!!!!!!
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2019-05-12 1001 瀏覽
Happy Paradise is a hip bar that opens at night.When you get there, you are greeted by bright neon lights and sixties cantopop.As it was my first visit I didn't know what to expect as I didn't do any background research before going so the menu was a complete surprise.Happy Paradise offers Chinese food reinvented with a modern Western twist which is presented in a totally different way.While others may not appreciate this new presentation, I loved it especially the way different ingredients were
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Happy Paradise is a hip bar that opens at night.
When you get there, you are greeted by bright neon lights and sixties cantopop.

As it was my first visit I didn't know what to expect as I didn't do any background research before going so the menu was a complete surprise.
Happy Paradise offers Chinese food reinvented with a modern Western twist which is presented in a totally different way.
While others may not appreciate this new presentation, I loved it especially the way different ingredients were used and put together.

It was really difficult because everything deemed good to eat.
The three things I deeply regretted not ordering were the egg waffles, wagyu noodles and asparagus salad.
The egg waffles were made with sourdough and you get to rip the pieces and dip it in bottarga whip while the wagyu noodles are the usual fried beef noodles with a twist using wagyu beef skirt, seaweed butter and preserved lemon.
The asparagus was creatively paired with daikon and chiu chow fermented bean sauce that is normally paired with the chilled fish.

Here is what we ordered which all satisfied my expectations.
++++++++++
香煎素餃,芹菜頭昆布沙律 — $88 
SHIITAKE PAN-FRIED DUMPLINGS, celeriac kombu salad
The dumplings were perfectly panfried as one side was crispy while the other side was soft.
In the middle it was filled with mushrooms complimented by the crunch of the salad.
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+++++++++
IMPOSSIBLE 新疆 「素肉」餅,梅菜素肉,新疆香料 — $88 
IMPOSSIBLE XINJIANG HOT PACKET, patty, cumin, Chinese mustard green:
Basically the pastry is similar to roti and the impossible meat filling was really moreish with the pickled mustard green but it was a bit too salty.
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鮮魷魚條萵筍沙律,椰青水果凍,鮮白合,芝麻油 — $128 
LETTUCE STEM SALAD, blanched squid "noodles" lily bulbs, young coconut water gels
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For vegetables, we had the lettuce stem salad.
It is difficult to see the individual ingredients but everything worked in harmony because lettuce stem has always had this slight young coconut taste in it so pairing it with coconut water jelly worked.
I liked the way it had squid because of its delicate texture with sesame oil.
Overall, it was a less is more dish as all the elements didn't need much strong seasoning.
+++++++++++  
蘋果糯米批,忌廉 — $108 
MOCHI APPLE PIE, cilantro cream, apple ash
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Again, not your conventional apple pie but with a twist.
I thought it was delicious because it was a flat piece of mochi what was crispy and chewy with sweet apple on a bed of sweet cilantro cream.
++++++++++
Mocktail:
Chinese almonds, rice and cinnamon
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As well as food, the mocktails were impressive especially the drink I had.
It was a clever concoction of Mexican Horchata with Chinese almonds.
The marriage of the two was simply heaven because the almond was really fragrant so it was like mixing my favoruite drinks together.
+++++++++
Definitely impressed but it has been really difficult to describe how good it was because the food is really not as simple as it seems.
I am always a fan for food reinvented or presented in a different way for Chinese cuisine because it always tastes better.
Saying that, I prefer my English food traditional.
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2019-03-29 1106 瀏覽
Happy Paradise!難得Thank god is friday, 緊係要黎個Happy Hour啦!今次朋友推介左位於中環既Happy Paradise食既係fusion中菜, 配以特色cocktail真係一絕啊!今次我地就試左佢地既手工天然酵母菌雞蛋仔,雞蛋仔外脆內軟, 比起坊間既雞蛋仔帶甜, 我就覺得佢地既係帶咸味好特別!食完前菜就到有名既半生熟乳鴿, 外皮做得非常鬆脆, 肉汁又能保持返係入面, 真係第一次食半生熟既乳鴿另外我地仲點左西班牙黑毛豬叉燒蛋飯,配埋個豬油撈飯真係一流!
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Happy Paradise!
難得Thank god is friday, 緊係要黎個Happy Hour啦!

今次朋友推介左位於中環既Happy Paradise

食既係fusion中菜, 配以特色cocktail真係一絕啊!

今次我地就試左佢地既手工天然酵母菌雞蛋仔,
雞蛋仔外脆內軟, 比起坊間既雞蛋仔帶甜, 我就覺得佢地既係帶咸味
好特別!
食完前菜就到有名既半生熟乳鴿, 
外皮做得非常鬆脆, 肉汁又能保持返係入面, 
真係第一次食半生熟既乳鴿
另外我地仲點左西班牙黑毛豬叉燒蛋飯,
配埋個豬油撈飯真係一流!
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2019-02-14 1338 瀏覽
I've been in HK for more than 3 years and I have to say this has been my worst restaurant experience since moving here. I was really sad actually because I am a big fan of Little Bao and was expecting similar standards at Happy Paradise. Unfortunately the food tastes like something a college student would cook up (we literally left a few dishes unfinished). Presentation is really pretty but it kind of covers up the fact that the food is not good. Staff were nice and the place looks pretty decent
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I've been in HK for more than 3 years and I have to say this has been my worst restaurant experience since moving here. I was really sad actually because I am a big fan of Little Bao and was expecting similar standards at Happy Paradise. Unfortunately the food tastes like something a college student would cook up (we literally left a few dishes unfinished). Presentation is really pretty but it kind of covers up the fact that the food is not good. Staff were nice and the place looks pretty decent but I wouldn't consider going back.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-01-05 1396 瀏覽
Finally come to an end for the 2018 .....it is especially important to find a “paradise” for our 2019!!! Here we are “Happy Paradise”!Tonight we have special set dinner for the NYE.We ordered chrysanthemums margaritas for the drinks after the free glass of champagne. The taste is good but I do like the decoration on the glasses...it’s funny!Firstly, we have local snack as appetiser - Sourdough egg waffles with bottarga cream, like the texture and also the cream, quite impressive.Then we have sca
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Finally come to an end for the 2018 .....it is especially important to find a “paradise” for our 2019!!! Here we are “Happy Paradise”!
Tonight we have special set dinner for the NYE.
We ordered chrysanthemums margaritas for the drinks after the free glass of champagne. The taste is good but I do like the decoration on the glasses...it’s funny!

Firstly, we have local snack as appetiser - Sourdough egg waffles with bottarga cream, like the texture and also the cream, quite impressive.

Then we have scallop mung bean noodles, asparagus, and baked oysters. Originally the oyster I was expecting most, but it fell my expectations, a bit fishy even it has used Shaoxing wine for the sauce.

After the appetisers, we have stuffed chicken wings and clams for the middle courses. Love the chicken wings, the glutinous rice inside was just perfect texture and the chicken skin was very crispy, delicious!

Main courses we have aged beef noodles with truffle and cranberry sweet and sour ribs. Both are ok but not very special.

Finally we have the dessert, it looks like fried fish skin but actually it is mochi apple pie, the black colour on top is the apple ash.

We enjoyed the dinner here...Happy 2019🎉
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$800 (晚餐)
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2018-09-29 2102 瀏覽
Summer 季節,比較忙,因為太多生日飯局,今晚選址在Soho區,本人不是第一次來到Happy Paradise, Happy Paradise 是由2017亞洲最佳女廚師May Chow 主理,好多朋友聽到餐廳名字以為食西式,原來係Fusion 菜,餐廳要由鴨巴甸街入口,踏入餐廳後心情好興奮,酒吧區背後霓紅燈,又配合不同年代音樂,自然感覺完全放鬆,朋友到齊後Order 佐(1)Sourdough egg Waffles =雞蛋仔,Highly recommend 我地食佐兩份,(2)Lettuce steam salad, 好清新,必食,(3)Steamed market clams, 今晚既蜆,欠缺少少,(4)Sautéed Prawns 煎蝦碌,好好味,(5)Szechuan fried chicken 四川炸雞,雞都好滑,(6)Roasted eggplant=烤茄子(7)Xinjiang hot packet=新疆「素肉」(8)Seward skirt steak noodles炒粉 分量少佐D D, (9)Char siu rice bowl=黑毛豬叉燒滑蛋飯, 配合九龍
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Summer 季節,比較忙,因為太多生日飯局,今晚選址在Soho區,本人不是第一次來到Happy Paradise, Happy Paradise 是由2017亞洲最佳女廚師May Chow 主理,好多朋友聽到餐廳名字以為食西式,原來係Fusion 菜,餐廳要由鴨巴甸街入口,踏入餐廳後心情好興奮,酒吧區背後霓紅燈,又配合不同年代音樂,自然感覺完全放鬆,朋友到齊後Order 佐(1)Sourdough egg Waffles =雞蛋仔,Highly recommend 我地食佐兩份,(2)Lettuce steam salad, 好清新,必食,(3)Steamed market clams, 今晚既蜆,欠缺少少,(4)Sautéed Prawns 煎蝦碌,好好味,(5)Szechuan fried chicken 四川炸雞,雞都好滑,(6)Roasted eggplant=烤茄子(7)Xinjiang hot packet=新疆「素肉」(8)Seward skirt steak noodles炒粉 分量少佐D D, (9)Char siu rice bowl=黑毛豬叉燒滑蛋飯, 配合九龍醬園甜豉油,(10)Mochi apple pie 煙煙靭靭,超口味👍👍👍今晚氣氛十分好,配合埋今晚食物,簡直十全十美💯

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Sourdough egg waffles, bottarge whip, onion, chives (手工天然酵母雞蛋仔配魚子醬)
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Lettuce steam salad, balanced squid (noodles )lily bulbs, young coconut water gels) 鮮魷魚條萵筍沙律,椰青水果凍,鮮白合,芝麻油
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Stemed market clams, White pepper broth, Chinese celery, cilantro (時令大蜆,白胡椒莞斐湯,唐芹)
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Szechuan fried chicken, pickled daikon, (1/2 chicken) =四川炸雞,醃蘿蔔,(採用新鮮本地三黃雞,半隻)
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Xinjiang hot packet, impossible patty, cumin, Chinese mustard green (新彊IMPOSSIBLE '「素肉」餅,梅花素肉,新疆香科)
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Sautéed Prawns, Pan Roasted Pumpkin, Supreme Stock Reduction, Dried Shrimp Roe and Prawn Oil (煎蝦碌,烤南瓜,蝦籽,秘製蝦油)
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Seared skirt steak noodles, Australia Wagyu skirt steak, thick - cut rice noodles seaweed butter, preserved lemon香煎澳洲和牛胸腹肉炒粉,配紫菜牛油什,鹹檸檬
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Mochi apple pie, cilantro cream, apple ash (蘋果糯米批,忌廉)
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Sourdough egg waffles, bottarge whip, onion, chives (手工天然酵母雞蛋仔配魚子醬)
Lettuce steam salad, balanced squid (noodles )lily bulbs, young coconut water gels) 鮮魷魚條萵筍沙律,椰青水果凍,鮮白合,芝麻油
Sautéed Prawns, Pan Roasted Pumpkin, Supreme Stock Reduction, Dried Shrimp Roe and Prawn Oil (煎蝦碌,烤南瓜,蝦籽,秘製蝦油)
Mochi apple pie, cilantro cream, apple ash (蘋果糯米批,忌廉)
  • appleash(蘋果糯米批,忌廉)
  • cilantrocream
  • Mochiapplepie
  • DriedShrimpRoeandPrawnOil(煎蝦碌,烤南瓜,蝦籽,秘製蝦油)
  • SupremeStockReduction
  • PanRoastedPumpkin
  • SautéedPrawns
  • youngcoconutwatergels)鮮魷魚條萵筍沙律,椰青水果凍,鮮白合,芝麻油
  • balancedsquid(noodles)lilybulbs
  • Lettucesteamsalad
  • chives(手工天然酵母雞蛋仔配魚子醬)
  • onion
  • bottargewhip
  • Sourdougheggwaffles
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2018-08-11 1717 瀏覽
The cocktails are wonderful and the fusion food is tempting. 5 of us order a tasting menu, while the small plate portion is really small, It is onlyenough to be shared for two. The large plate is better with a medium portion. The entrance is located at Aberdeen Street. Sourdough egg wafflesThe flavour is surprisingly well with a thick sauce and it feels like hummusLettuce stem salad with squidThe portion is too small and not enough to shareChar siu rice bowl, iberico roasted porkIberico char siu
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The cocktails are wonderful and the fusion food is tempting. 5 of us order a tasting menu, while the small plate portion is really small, It is only
enough to be shared for two. The large plate is better with a medium portion. 

The entrance is located at Aberdeen Street. 

Sourdough egg waffles
The flavour is surprisingly well with a thick sauce and it feels like hummus

Lettuce stem salad with squid
The portion is too small and not enough to share

Char siu rice bowl, iberico roasted pork
Iberico char siu is incredible and it is served in a pig pot. Egg white is silky, and the running egg yolk mix with the pork oil rice. 

Waygu steak noodle
The thick noodle is full of the soya and sour sauce. Waygu steak is tender. Just that the sauce is too sour. 

Sweet and sour thick cut pork chop
Never try this tenderness of thick cut pork chop. It is so smooth and deliciously indulgent. Must try

Prawns on pan roasted pumpkin with sesame sauce
Again, very small portion although it was great especially with the sesame
sauce. 
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2018-08-08 1235 瀏覽
一路都覺得,如果有多D飲酒既地方係有中餐食就好勒!我成日覺得酒同中菜特別係點心好夾架~黎到呢間聽聞係城中一位出名女廚師開既fusion酒吧餐廳,希望飲到好酒又食到好野啦!見人人都讚呢度既手工雞蛋仔,唔好甜既我都試下,原來係鹹點黎架!! 我影得唔好,但成晚最有驚喜又好食既真係呢個鹹雞蛋仔~ 甜既雞蛋仔從來不是我favorite,但呢個充滿咸香又脆,食唔停口,個whip係錦上添花!! 食完極想encore呀!!!我同朋友都好愛食餃,佢既香煎素餃入面勁多我最愛既香菇,再加上個餃底部充滿醋汁,一食已愛上。上面係酸酸味味既芹菜頭昆布,好清爽,對我呢個勁愛酸野既人簡直想連碟呑落肚😂佢其中一個出名既係個黃酒雞,個雞肉超嫩滑!就算不是脾肉都勁滑皮薄唔肥,但黃酒味太弱,可能本身雞肉比想像中咸,再加上冬菇湯味濃,蓋過了黃酒味了。飯份量較少,加上變成湯飯(本身以為炒飯底),食完好似唔太夠喉咁喉咁~不過有個地方可以有好酒有美味既中式bar food食,都真係令人好開心,下次要再黎試其他食物呢!
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一路都覺得,如果有多D飲酒既地方係有中餐食就好勒!我成日覺得酒同中菜特別係點心好夾架~

黎到呢間聽聞係城中一位出名女廚師開既fusion酒吧餐廳,希望飲到好酒又食到好野啦!

手工天然酵母雞蛋仔配烏魚子醬 sourdough egg waffles, bottarga whip, onion, chives一
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見人人都讚呢度既手工雞蛋仔,唔好甜既我都試下,原來係鹹點黎架!! 我影得唔好,但成晚最有驚喜又好食既真係呢個鹹雞蛋仔~ 甜既雞蛋仔從來不是我favorite,但呢個充滿咸香又脆,食唔停口,個whip係錦上添花!! 食完極想encore呀!!!

香煎素餃,芹菜頭昆布沙律 shiitake pan-fried dumplings, celeriac kombu salad
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我同朋友都好愛食餃,佢既香煎素餃入面勁多我最愛既香菇,再加上個餃底部充滿醋汁,一食已愛上。上面係酸酸味味既芹菜頭昆布,好清爽,對我呢個勁愛酸野既人簡直想連碟呑落肚😂

黃酒雞,紹興酒冬菇湯拌菊花炒飯 poached yellow wine chicken, oyster mushroom fried rice, shiitake broth, chrystanthemum butter
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佢其中一個出名既係個黃酒雞,個雞肉超嫩滑!就算不是脾肉都勁滑皮薄唔肥,但黃酒味太弱,可能本身雞肉比想像中咸,再加上冬菇湯味濃,蓋過了黃酒味了。飯份量較少,加上變成湯飯(本身以為炒飯底),食完好似唔太夠喉咁喉咁~

不過有個地方可以有好酒有美味既中式bar food食,都真係令人好開心,下次要再黎試其他食物呢!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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手工天然酵母雞蛋仔配烏魚子醬 sourdough egg waffles, bottarga whip, onion, chives一
香煎素餃,芹菜頭昆布沙律 shiitake pan-fried dumplings, celeriac kombu salad
黃酒雞,紹興酒冬菇湯拌菊花炒飯 poached yellow wine chicken, oyster mushroom fried rice, shiitake broth, chrystanthemum butter
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2018-07-08 1184 瀏覽
Took a few visitors to sample the foodie scene in HK. Chef May and her crew did an outstanding job. All dishes were beautifully prepared and the taste were just divine.Deco is so not traditional for serving Chinese food ... The place is 50% Bar and the balance was for diners.An unique eateries but not meant to be for the general norm.
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Took a few visitors to sample the foodie scene in HK. Chef May and her crew did an outstanding job. All dishes were beautifully prepared and the taste were just divine.
Deco is so not traditional for serving Chinese food ... The place is 50% Bar and the balance was for diners.
An unique eateries but not meant to be for the general norm.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-07-07
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用餐時段
晚餐
推介美食
  • Yellow  Wine  Chicken  Rice  /  Pork  Chop  /  Smoke  Pigeon  /  Steam  Egg
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2018-06-13 1283 瀏覽
IMPOSSIBLE xinjiang hot packet, impossible patty, cumin, chinese mustard green1. Amazing vegetarian meat patty (IMPOSSIBLE meat) that tastes like real meal in terms of texture and taste2. Served hot, packet is crispy3. Seasonings are perfect to bring a taste of Chinese 4. Portion is suitable as a snack for two5. Strongly recommend it to vegetarians, and those non-vegetarians who think that going green is horribleSzechuan Fried Chicken with Pickled Daikon1. Szechuan spicy = numbing spicy2. This v
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IMPOSSIBLE xinjiang hot packet, impossible patty, cumin, chinese mustard green
IMPOSSIBLE xinjiang hot packet, impossible patty, cumin, chinese mustard green
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1. Amazing vegetarian meat patty (IMPOSSIBLE meat) that tastes like real meal in terms of texture and taste
2. Served hot, packet is crispy
3. Seasonings are perfect to bring a taste of Chinese 
4. Portion is suitable as a snack for two
5. Strongly recommend it to vegetarians, and those non-vegetarians who think that going green is horrible

Szechuan Fried Chicken with Pickled Daikon
Szechuan Fried Chicken with Pickled Daikon
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1. Szechuan spicy = numbing spicy
2. This version of Szechuan spicy is just mild, it won’t give you red swollen lips
3. Amazing fusion dish, the Szechuan spicy goes so well with the deep fried chicken
4. The chicken meat is really tender and juicy
5. Pickled daikon is delicious too, it is supposed to help you ease the spiciness

Pan-fried Pig's Brain, Ginger Scallion, Burnt Pear Vinaigrett
Pan-fried Pig’s Brain, Ginger Scallion, Burnt Pear Vinaigrette
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1. This dish name caught our attention immediately. You don’t often see pig’s brain on menus
2. Texture is like a mix of tofu and fish
3. The toppings, which act as seasonings, are crucial. They topped up the flavour so much
4. It tastes better with the toppings. Eating it alone is fine, but some might find it a bit fishy
5. Worth a try if you feel adventurous!

Char Siu Rice Bowl, Iberico Roasted Pork, Silky Egg Whites, Soy Yolk Glaze
Char Siu Rice Bowl, Iberico Roasted Pork, Silky Egg Whites, Soy Yolk Glaze
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1. The Iberico cha siu is superb!!! It’s probably the best cha siu I ever have!
2. Egg white and egg yolk are separated, which is amazing! Egg while is silky, and I love the runny egg yolk which could be mixed with the rice to make a risotto like thingy
3. Soya sauce is from the first ever soya sauce plant in Hong Kong. So you could know how awesome it is. It is a bit thicker than normal soya sauce, and it’s a bit sweet. It tops up the rice and cha siu a lot!
4. Pork oil in the pig pot. A bit of it to go with the rice would top up the flavour and texture so much. But I didn’t have much of it as the egg yolk and soya sauce already made the rice so delicious!
5. Strongly recommend you to try this! And I would definitely love to come back for it!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-05-29
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$300 (晚餐)
推介美食
IMPOSSIBLE xinjiang hot packet, impossible patty, cumin, chinese mustard green
Szechuan Fried Chicken with Pickled Daikon
Pan-fried Pig’s Brain, Ginger Scallion, Burnt Pear Vinaigrette
Char Siu Rice Bowl, Iberico Roasted Pork, Silky Egg Whites, Soy Yolk Glaze