FoodieAly的个人专页

Friend’s birthday and we looked up this private location to avoid the crowds. They only have 10 seats, so perfect for hosting private party. The chef is also very accommodative, he said next time we can work on the menus with more higher end seafood and meats if I want. Love the optionality, perfect for planning a sake or wine tasting dinner.Anyway, back to my friend’s birthday meal. We went for the omakase, let the chef decide on what to serve and the pacing of the meal. Chef is very thoughtful on the pacing and considerate in checking how much more room we had. We had such a good catch up that I only too very little photos this time. But his signature slow cooked abalone, grilled tofu and grilled chicken livers are my favourite. Also, need to thanks the staff, for preparing the heart warming messages on the plate to serve the cake with. It was perfect and making our birthday celebration special. Thanks the team again for the wonderful night.…查看更多

Very good value choice for Chinese dinner. Yes, they are not the most authentic Chiuchow restaurant, but they tried to capture the essential while tailored to Cantonese taste. Best location for family dinner with the good value dinner set. We had six course dinner with the best dishes like fishmaw with lobster, steamed lobster and braised abalone. Finished with Chinese dessert like almond cream birdnest and red date cakes. Always check for credit card discounts for the best value option. …查看更多

Maizuru is one of my favourite omakase places in town. Maizuru sushi chefs are all nightly experienced and known for generous portion. It is not the cheapest but very good value for money for a fine dining experience. In my humble opinion, omakase is always about freshness, rareness on the ingredients, the preparations that the sushi chef spent in maximising the experience plus the chef pace in serving you each items in the omakase. Tonight I think Chef Ka have excel on pacing for all my visits to Maizuru. I always bring my own bottle and would recommend sharing the bottle with the sushi chef, this allow Chef Ka to pair perfectly on the flow and the side ingredient used for each dish.…查看更多

LucAle is such a popular place where I find the first round dining is a bit too short. For a party of four, we started with two appetisers. Got two pastas and a steak for main. The wine menu is also quite nice, always love to explore a restaurant’s selection. Very nice Burrata “Deliziosa” from Lucale. Different from most dense burrata, this Deliziosa burrata is light creamy and have this vanilla taste. Match so with the sweet cherry tomato.LucAle’s Shovel. This cold cut platter is amazingly appetising, my friends couldn’t even wait for me to take a photo of it. The chef was so nice in explaining each type of ham and salamis. There are total six variety and paired nicely with the pickled pearl onions. Felt so happy starting our night digging into this.Cappelletti Di Bolognese Bianca, Crema Di Parmigiano D.O.P. 24 Mesi E Crumble Di Parmigiano 18 Mesi. Home made cappelletti with meat and ricotta filling. The simple carrot and celery made this not overly heavy. A homie little hat pasta dish.Chitarrino Al Tartufo Nero, Crema Di Pecorino Di Pienza E Briciole Di Pane Alle Noci. This homemade Chitarra Style spaghetti with black truffle, Pienza Pecorino cheese and walnut crumbs. This spaghetti is so creamy and rich. Mouthful flavour from the cheese and walnut crumbles. It looks simple but the flavour is amazing. It is a bit rich, so better to share.Happy feasting the 1kg of top quality steak. When you are with a group of great friends, of cause the best is to share. Fassona Rib Steak served with oven roasted potatoes and eggplants plus this not too creamy cream spinach.…查看更多

Thank you Beefbar for tailored such a delicious menu plus the exceptional services for our exquisite wine dinner. For a night opening one of the best years of DRC, Beefbar had really excel in matching the dishes with our horizontal tastings. Highly recommended their Angus beef burger for those that like beefy and lean, or their Kobe beef burger for those that indulge the rich fattiness. Also, love their off-the-menu homemade tagliolini with cuttlefish, bottarga and artichoke. Every mouth is packed with umami thanks to the roe of gray mullet. It was a balanced menu as we can enjoy this special non-beef dish with one of our friends doesn’t eat beef at all (of cause they had non beef and even vegetarian menu for our friends). Grateful for their attention to details and pacing with our wine tasting. It is such a memorable experience.…查看更多

Fantastic private kitchen with a meaningful mission - showcase the local ingredients from Hong Kong.There are good local micro farms around Hong Kong, but not to a scale where you think it would regularly supply to restaurants. Thus, for this purpose alone, Chomchomyomyom got my vote.There quite a numbers of items on the menu, but I only included the highlights here.Local farmed clams with jicamaVegetarian started jicama with popped quinoa Smoked gribiche with cauliflower and shallotPan seared duck breast with local carrot and carrot purée 16 hours slow cooked pork belly with cabbage and cheddar gritsFinally, the dessert, sweet potato with maltose ice cream and sourdough …查看更多

The restaurant has been opened for a little and finally got a chance to try it out. Environment is nice, bright and minimal. Got seated at the sushi bar, thus just went for the raw option on the menu.Ordered Kaisen Don (seafood sashimi rice) and it was great. There were six type of fishes - toros, salmon and more. Also, uni, snow crab leg and botan ebi. The sashimi was sitting on a good size of warm rice. The chawanmushi, miso soup and a mini udon were also pleasant. Lived up to the standard of authentic Japanese cuisine.Will definitely come back again to try to warm dishes.…查看更多

Excellent combination of Mediterranean and French cuisine at Bayta. It offers a set menu with 3 to 4 options of appetizers, entree, and dessert. We were a group of six, so we did taste most of the main dishes on the menu that night. We started off with wonderful choices of southern French wine with their snack platter before the meal. The platter was excellent; the hummus was surprisingly smooth and refine with a potent sesame kick, the green olives are so fresh and crisp like it was freshly picked.then we moved onto starter with marinated sardine sit on a bed of citrus mousse with a crunchy side of bread.And some ordered the traditional French vegetable pie with brocciu. Brocciu is a rare whey cheeses that only produce in southern France. This tells you how fresh the ingredients are.Best out of all the entree we tried are the Seabass and lamb. The seabass with paired with a raw cauliflower with a hint of cheese. The lamb was well timed and the spicses used in the rub for this lab is refined and demonstrated the touch of French in this mediterranean dish.Continued with a seared tuna with raspberry and wraps with wine leaves.And lemon chicken with those delicious and colourful tomatos on the side.For dessert, we tried their citron vacherin with basil sorbet and meringue. Plus this wonderful castagnaccio - a traditional cake made wiht cheasnut flour paring with rosemary icecream.The restaurant also served us some french and excellent cheese to company the hard liquors that we ordered as dessert drinks. They have a wonderful drink menu and love the gin. Decorationa and design was excellent. Small space but increase intimiacy. Excellent location for a more romantic and formal dinner.…查看更多

To call for a celebrating meal, you could always count on the famous Michelin 1 star Hot Pot - King's Garden restaurant. I have been here for numerous time and have not been disappointed once. It is true that a lot of people wouldn't hot pot at the price but for the quality of the ingredients and soup base, plus the not as noisy environment. It does explain the price range they are charging their customer.It was always very pleasant to start with mixing your own sauces. Just look at all the options that available presented in this organized arrangement.For the night, we had the Chinese yellow wine chicken pot as the soup base. It came with half a chicken and some chinese herbs with ginger as part of the soup. We listened to the staff's tip and didn't cook all the chicken pieces at once. This enable us to kept the chicken soft and juicy, and mostly importantly not overcooking them. We also ordered the hand sliced local beef slices. It was not that impressive this time. I would go for the beef cubes instead for my next visit. The mixed fusion cuttlefish balls were also my all time favorite. They were recommended to pair with shrimp paste sauce. It might be a little unappetizing for my foreign friends, but one of the delights was gooses intestine. They are so fatty and fresh. It is not those frozen ones that normally served. Goose liver (or duck liver) was always a must on my order list in every visit. The fatty goose liver was melting in the mouth with its richness. It is total different experience from pan fried foie gras.It is mouth watering to writing down the details of this nice meal. I hope you will enjoy this place as much as I do.…查看更多

Went out with an old friend for a quick catch up lunch in Central. We didn't get a chance to book anything. Thus, we went out for an early lunch at 12:00 to try our luck at Westwood Carvery. Unfortunately, they didn't have a table for two without reservation. This led us to PEZ next door.I guess since it was newly open, and was only noon. No one was dining at the restaurant when we walked in. We were seated at a tall table with stools and offered a lunch set menu. There were four options available. Two sandwiches sets and two burger sets. The set comes with salad and soup of the day. My friend went for the pork burger, and I went for the fish burger.It first came with salad and soup of the day. The salad was fresh and refreshing. The soup was good but not anything outstanding or impressive.Then, it followed with nice fish burger. The presentation of the dish was nice with small pots of sauces on the side and hot potato wages.The patty was a nice size of fish fillet deep fried into golden colour. The fillet was not exactly big, but thick and juicy. It was appetizing and appealing. Definitely made a great burger. My friend also complemented their pork burger lightly. I was glad this little exploration turned into a nice experience. It was delightful to have found another nice lunch option in LKF area. …查看更多

I didn't realize until recently that I wrote a review for Su Casa a long time ago. Action proven that this is still my favorite restaurant for oysters, seafood platter and delicious pasta. A friend from Australia said it is hard to find good value oyster in Hong Kong. I responded by immediately making reservation at Su Casa. As I expected, the quality and prices of Su Casa speaks great value and my friend was impressed. We ordered the oyster platter with five types of oysters and two each. They are all very fresh. Freshness play crucial role in good oyster. Their a la carte menu have about 20+ type of oysters available. It was quite a god selection from different part of the world. We tend to like the Irish Pearl and French Gillardeau. The oyster set came with two white wine, but it was not too impressive. If you are a wine person, I would recommend you to open your own bottle.On top of the oyster platter, we added raw scampi. The scampi meat was sweet, and its head was melting and gluey. It was best described as umami.Followed the lovely seafood platter, we took the waitress advice and ordered the daily special bruschetta. We originally didn't have much expectation on this ordinary classical dish. Suprisingly the buffalo cheese was actually freshly made sitting on slices of tomato and a brush of basil sauce. The fresh cheese was wonderful, and very hard to come across in HK. Indeed, it was a lovely surprise. Highly recommended!!For the mains, we ordered and shared the Australian grain-feed pork chop and Duck liver linguine. Both dishes are all time favorite from this great restaurant, and I believe a lot of reviewers here have already stressed how good these two dishes are. I would still highly recommend the duck liver linguine. Perfect al dente complement by the heaviness of melting duck liver cube. Heavenly. As for the Australian grain-feed pork chop, it was still the juiciest pork chop in town. Yet, the quality was not as good as they used to be. Little dissaponting, maybe won't come back for this dish for my next visit.Overall, lovely restaurant for good value seafood. Cosy and great for quality catch up time. Hope you will have similar plesant and love experience as I do.…查看更多

Japanese friend now working in China visits town. While I am still thinking any good Japanese restaurant that I can take her to, I come across a little flyer in front of the lift. I made resturant the day before and it is proven to be a good choice given the food and ambient. The restuarant is newly open and we were the first guest arrived at noon. There are two different sections in the restaurant, one for teppanyaki and another for normal dinning seating tables. Since we needed to chat up, we chosen the dinning side. Yet, I will definitely give the teppanyaki side a try next time given its great open view.For lunch, I ordered the Sashimi and Tempura set. The lunch began with a hot steamed japanese custard (茶碗蒸し). It was authentic japanese taste. The custard was smooth and soft with shitaki mushroom and chicken.The salad came followed the first hot appetizer. The lettuce was crips served with traditional soya-based dressing. Light and refreshing.Then mains of my set lunch arrived shortly after. Look at the presentation.I started with my sashimi set. The portion was more for girls. 3 types of fishes with 2 pieces each. The red tai and tuna sashimi were quite exceptional. The tai was very fresh. It is usually a more expensive type of fish that won't often comes in set lunch. The tuna was very nice too. No traces of being frozen, and very soft in texture. On the side, it also served with a small portion of seasoned salmon roe. It went so well with the rice that came with the set.The second highlight of the lunch is its tempura. It was airy and light. To be honest, I am never a big fan of tempura. But this got my vote. The best part is not oily and the tempura batter is exceptionally light. (well, of cause you cannot compare to Inagiku.) It was good compare to general tempura that I came across in HK japanese restaurants. For my friend, she order the Japanese style hamburg set. It was nicely perpared to medium rare per her request. The set was big for a girl. Since she finished all, I assume she enjoyed it very much like I do too. I will definitely come back for the teppanyaki and share with you all on the details. Most importantly, now there is another great Japanese restaurant that I can go for great lunches. Hope you will have a plesant experience as I had too. Cheers.…查看更多

A black Friday filled with a series of unfortunate events. To cheer myself up, I went straight for this hearty burger. This big hearty burger comes with a favorable mixed sesame bun, juicy patty, crispy bacon and melted cheese. It is just mouth watering to describe this burger. It also comes with options to add additional toppings. I didn't add any on this burger. Yet, if I do add goat cheese, it might be compatible with the blue cheeses burger offered by Simply Life in Admiralty.The burger was served with half a pickle and seasoned wedge fries. The fries are so good that I do wish they will come with more.For girls, this is a big meal. I only fnished half that night. But definitely a satisfying one. Try this next time on your bad day.…查看更多

For my dear friend's birthday celebration, a group of friends about 11 people went to Catalunya for a casual celebration over delicious tapases. We were given a table in the center of one of their dining areas. We certainly do not expect quiet environment over tapas. Yet, the noise level was bad. We couldn't even hear each other even we sat right across the table. So I would not recommend a large group to come here for speical occasion.For the night, we ordered 7 tapases and 3 mains for a total of 9 gals and 2 guys. For each dish, We asked them to prepare 11 pieces or more. The portion was good, and we cannot even finish the main at the end.Starting with tapases, the best of the night were,Catalunya Tomato Tartar. It was such a well made vegetarian dish. The tomato tartar tasted all most like the beef tartar. It went very well with the crispy bread came as the side of this dish.Second recommendation of the tapases would be the "Bikini". Loved the light airy toast carry the truffle paste and melted cheese. It was nice that the ham didn't stand out too much in the sandwich. Well balanced combo.Third one that I loveThird one that I loved was Gambas al ajillo. It was prawns made in this delicious sauces. The prawns actually was not that nice. The texture of the prawn meat was not crisp at all. Yet, the sauce was heavenly rich. It would be so nice if they would provide bread for dipping in the sauce of this dish.My fourth recommendation would be the avocado and lobster roll. The lobster meat was fresh and nicely cooked. It was paired with the soft avocado and truffle slices. It had all the ingredients that couldn't go wrong. This is also the last tapas out of the 7 that I would be recommending you to try.There was only one dish that I will definitely skip. That's the Patatas Bravas. This simple traditional tapas is far different from ones that I had in Spain. Very disappointing.For the mains, we ordered the suckling pig,ribeye and llobster rice.The suckling pig was grilled with fresh rosemary. The meat was tender, but for meat at such a young age, the gaminess was strong. Also, I felt sinful and crual to eat a less than 20 days old piglet. I wasn't a big fan of this traditional dish.The ribeye was not too pleasant. It was over cooked and dried. The best main of the night was the lobster rice. Half a lobster paired with the restaurant's famous paella. The lobster meat was soft and sweet. A perfect demonstration of the chef's skill in controlling the timing when it came to seafood (only, as the ribeye was a total failure).…查看更多

Love it~ love it~ love it~ Yes, it is true that it is very hard to get a seat in Ronin. Even if you made reservation, I would advise you to come early. If not, you will end up like me, arrive on time but got seated near the door. Annoyed, but lesson learned.The food was indeed, very impressive to make up the unwanted seats. Highlights of the night were, (1) Flower crab with uni. The meat of a flower crab is deconstructed and mixed with uni. Heavenly. (2) secondly, I would recommended the Kagoshima beef. It is like a beef carpaccio in Japanese style. Lastly, agreed with previous reviews, definitely need to order the Shigoku oyster and uni with nori & Aomori panko.…查看更多