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Review: Sichuan House is a must-go for spice lovers! It is located conveniently in the heart of LKF, in the same building as Sushi Kuu (and Club Beijing, if you must). The restaurant is decorated in black and lots of red, like an ominous warning that this will be a fiery meal in hell. We were promptly seated and we nibbled on snacks such as cold marinated cucumber slices while we waited for our food. It didn't take long for our first spicy dish to arrive. Sichuan House's version of mouth watering chicken is one of the best 口水雞 dishes around because the chicken is thoughtfully cut into bite size chunks and de-boned. The sauce was very fragrant and not too spicy. The sliced beef and pig's tongue dish was well seasoned and the meat was springy, not chewy. We also liked the bang bang wontons (the only non-spicy dish we ordered), which were surprisingly juicy and flavourful. The spare ribs arrived sizzling in a metal pot and the peppercorns and dried chillis smelled amazing. The pork was crispy on the outside and moist inside. Last but not least, my favourite fish fillets in chili oil - a generous portion of tender fish fillets floated on top of a huge bowl of chili oil. The bean starch noodles underneath soaked up all the spicy and numb Sichuan flavours. I loved the cucumber slices and bean sprouts that add texture and flavours. The tea with dates and flowers helped soothe my burning mouth for a bit. Great tip for anyone who can't eat spicy food: my friend ordered a bowl of hot water to wash off the top layer of chili oil to make the food less spicy.…查看更多

  LPW is one of my favourite restaurants in Hong Kong. I think this actually might be my fifth visit! I still remember my first visit at its much smaller cash-only location on Wellington Street. The current Stanley Street location is dimly lit and boosts floor-length windows that show a great view of Central at night. The restaurant is one massive chef’s table that sits around 26 guests intimately. Throughout the 8-course meal you have a front row seat to watch Executive Chef Vicky Cheng and his team hard at work cooking and plating each dish. Vicky's creativity and passion shines through his visually stunning and equally delicious dishes. Congratulations on the engagement by the way! Yuls and V were my dinner dates for the night. We began our meal with a light cod fish dip and some finger snacks. We were then presented with a white tablet and a small test tube of rosewater. The white tablet was actually a compressed hand towel that reconstituted when I poured the rosewater over it. What a thoughtful way to begin our meal! We started with the signature spicy tuna, sea urchin and crispy rice. I loved the contrasting texture of the tuna/sea urchin with the crispy popped rice. Definitely a decadent seafood party going on. Next up, the abalone was tender and sweet, almost earthy. The walu had a light crispy exterior and the apple-celery sauce brought a brightness to the dish. We also loved the signature egg and spinach raviolo nestled in parmesan cream and topped with caviar. This would have to be my favourite dish from LPW. Stuff of dreams! The egg oozed out perfectly when I cut into the raviolo and I mopped up all the egg/parmesan cream up with a freshly baked baguette. The caviar added a welcomed hint of umami. Did I mention that everything was perfectly seasoned? Next we had the foie gras wrapped in chicken with a generous shaving of black truffles. Our last savoury course was the venison, plated beautifully. Look at all the colours! At first I was a bit apprehensive of it but it was tender and slightly gamey in a good way. The cherry added a tartness to the meat and the gingerbread crumbs spiced it up. It was overall a well-executed dish because each bite brought something different to my taste buds. The desserts focused on contrasting textures and flavours. They weren't too sweet, which I appreciated. Don't leave LPW without trying a homemade mochi! They're amaaaazing.We ended the meal with freshly baked madeleines straight out of the oven, and a mochi and a white grape test tube shot that looked identical to the rosewater napkin at the beginning of the meal. I love these fun little touches.On a side note, Vicky's other restaurant Liberty Exchange (aka LEX, or happy hour invasion of that bit in between Exchange Square and IFC) serves up delicious and reasonably priced set lunches, small bites for dinner (think mini lobster rolls and salted caramel ice cream sandwiches) and brunch. I can’t wait to try the chicken and waffles!…查看更多

Simple Japanese cuisine using fresh ingredients and cooked with care - This quiet Japanese restaurant is situated in Macau Yat Yeun Centre in near SOGO in Causeway Bay, which houses a lot of other Japanese restaurants. The a la carte menu offers a large variation of Japanese dishes, from sushi to yakitori to shabu shabu. There are also special seasonal items and two choices of omakase. We opted for the a la carte. We began our meal with a mixed green salad topped with chunks of sweet Japanese hairy crab and tossed in a light citrusy dressing. The shirako was creamy, almost custard-like, and had a delicious butter and herb crust. My bf thought it was some sort of tofu thing and he quite liked it until I told him what it was. Naturally, he refused to take another bite. More for me then! We also liked the deep fried Hokkaido oysters, which had a light and crispy batter. The oysters were sweet and briny. Bf liked the hamburg the most. It’s pretty much a ground beef patty that had soaked up all the intense and flavourful red wine sauce. We ended the meal with a healthy portion of clay pot rice topped with sakura shrimp and fresh edamame. The rice was light and fluffy, and the crunchy edamame contrasted well with the sweet umami sakura shrimp.…查看更多

8 1/2 needs no introduction. 3 Michelin stars, attentive service and amazing food every time. Remember to book at least a month ahead! I recommend the Homemade Tagliolini, Jerusalem Artichoke Risotto and Homemade Trenette Pasta with Red King Prawn. They also offer delicious cocktails - my fave is the Espresso Martini.8 1/2 Seafood Soup with shellfish, zucchini "trombetta" and fresh herbs (looks quite stingy, but this is actually a half portion in a rather heavy-bottomed bowl)Roast Duck Foie Gras with piedmont hazelnut sauce, smoked duck in dice, greensStar of the night....this tub of white diamonds!MooooreeeeeeHomemade Tagliolini with butter, parmesan, and Alba white truffleChocolate MartiniConfit "Taiyouran" Organic Egg with potato emulsion, confit potato, Chanterelle mushroom and Alba white truffleJerusalem Artichoke Risotto with fine Italian cheese and Alba white truffleHomemade Trenette pasta with Red King Prawn, "Datterin" Tomato and fresh mint…查看更多

 Review: A non-traditional Thanksgiving meal with my girls - thanks Yuls for picking the restaurant! Thanksgiving isn't huge here in Hong Kong, but a lot of restaurants do have Thanksgiving-themed dinners during that week. Cafe Causette offered a buffet style multi-course meal, served tableside. You can order refills for any dish, which they will bring to your table. We started with warm cheesy bread with pesto dipping sauce. The appetizers arrived promptly. The classic combo of San Daniele ham and creamy burrata was elevated by the warm caramelised peaches and the crunch from the candied walnuts. The beetroot-cured salmon was beautifully presented alongside the ricotta, lavender, olive oil caviar and fresh figs - such pretty colours! We also had traditional Thanksgiving turkey with stuffing and cranberry sauce, honey glazed ham and sweet potato mash. The turkey and ham arrived at our table pre-carved. The turkey was surprisingly moist, and the honey ham was tender and had well-balanced flavours of sweet and savoury. As for the desserts, I liked the pecan pie with its perfect buttery crust the most. Each serving was very generous and we were too stuffed to order any refills. The leftover turkey and ham (being el cheapo of course I took everything home) made a great breakfast sandwich the next morning. I am thankful for great friends and great meals, as always.…查看更多

For our first taste of Alba white truffles this year, Big and Small picked Neighborhood, a newly opened joint by Chef David Lai from Bistronomique and On Lot 10. The quaint and modern restaurant is situated next to a little park and quite hard to find at first. Once we were seated, we were presented with a bowl of "white diamonds" nestled on uncooked rice. We were like little kids at the candy store, so excited to pick our own truffle! Their truffles were HKD 26 a gram and weighed on a digital scale at the table. Our truffle was more than enough to go between the three of us. We were given a truffle shaver set to the thinnest setting and we shaved the truffle on everything except the cheese and chocolate dessert! We liked the al-dente Buttered Tagliolini for its subtle flavours that let the white truffle shine. The Wagyu Tartare didn’t have an overly acidic dressing and the raw yolk brought a great texture to the dish. The Homemade Gnocchi with Iberico and Parmesan was light and fluffy but could’ve had more potato taste. The Bone Marrow Risotto had large chunks of delicious fatty marrow throughout and the herbs cut through the fattiness, but the rich flavours sadly overpowered the truffles. For desserts, we liked the intense and creamy dark Chocolate Pallete and we used the last bits of our truffle on Vanilla Ice Cream, so decadent! They also served a great Fourme d'Ambert.Overall I think the addition of white truffles elevated the food, but without the icing on the cake these dishes would still be delicious. The portions are small but reasonably priced, great for trying many dishes at once. The vibe is perfect for dates and there’s also a full bar. Their menu changes every week, so I'm looking forward to see what they have in store after the truffle season ends.…查看更多

Kaya’s new location is in Midtown Plaza II, half a block away from its original location. The decor remains similar – bright lights, wooden furniture and sizzling grills. The new location is undoubtedly more spacious and comfortable though. The marinated short ribs were delicious. The sweet soy marinade was spot on and the meat was juicy and tender. I loved the short ribs wrapped in lettuce leaves and smothered with gojuchang spicy bean paste and raw garlic. I had to brush my teeth extra hard and use a lot of mouthwash that night, but it was worth it! I usually stick to beef at Korean BBQ, but my brother ordered the marinated chicken and it turned out to be delicious and flavourful. Definitely a great alternative to beef. I also enjoyed the beef and noodle hot pot. The bowl of warm peppery broth with chewy noodles and sliced beef was the perfect ending to the meal. For drinks, I liked their cucumber soju. It was light and refreshing yet strong enough to give you a buzz. The service was spotty at times. We ordered lettuce for our beef and had to remind them three times before it finally arrived. That aside, Kaya serves decent Korean BBQ in a comfortable setting, and I look forward to my next visit.…查看更多

Watari crab salad under chrysanthemum flowersEnter the Autumn Forest - Simmered abalone, mushrooms, pine nuts on hot egg custardPoached Gillardeau oyster wrapped with shabu-shabu Wagyu beef and grated celeriac jellyFlavor of autumn - Charcoal grilled Matsutake mushroom in Ichibandashi soupAssortment of sashimiSlow cooked blue lobster and selection of vegetables with Manganji pepper flavoured sauceLarge eel grilled over Binchotan charcoalIkura salmon caviar and Kobashira on steamed riceTea before the dessert coursesRyuGin specialty -196C apple candy and +99C apple jamKyoho grapes and Nashi calpis jelly with sense of sudachi and shiso flowerMatcha to end the mealRyuGin Hong Kong is the first overseas branch of RyuGin Japan. It offers only one menu, a kaiseki of ten courses that highlights fresh seasonal ingredients flown in from Japan daily. I enjoyed each delicious and unique dish, but I had a few favourites. One was the Gillardeau oyster wrapped in Wagyu beef (or Boyster, according to Bf). The “Boyster” was presented in its original shell and thoughtfully cut into two bite-sized pieces. The flavour of the sweet and tender beef was more pronounced in the beginning, while the brininess from the creamy oyster came after. The tangy celeriac added brightness, bringing the dish together. It was definitely a well-executed dish. I would’ve never thought beef and oyster could be eaten together, let alone be this delicious! Another notable dish was the grilled eel. The skin was super crisp while the meat was kept soft and sweet, with a hint of smokiness. The glaze was not too sweet, which I liked. Hands down one of the best eel dishes I have ever had. I also loved the molecular gastronomy dessert, which was a candy “apple” filled with powdered liquid nitrogen apple ice cream and topped with piping hot apple jam. Hot, cold, crunchy and fluffy all at the same time!A lot of fine-dining restaurants serve expensive ingredients, slap a hefty price tag on them, and leave it at that. At RyuGin, you are paying for the skill and technique, heart and soul the chef pours into executing each dish. He condenses and amplifies the flavours of the ingredients without overpowering your palate. The chef is able to create a symphony of flavours and textures that work so well together. This is the epitome of Japanese kaiseki.Aside from the food, you get a stunning view of the harbour from 101/F while enjoying impeccable service. The dark decor and wooden panels that separate each table create an intimate dining experience. The staff was attentive and very knowledgeable about each dish, from the source of ingredients to cooking techniques. Portioning and timing were perfect. The dishes arrived at an appropriate speed and I didn't feel rushed or that they took too long. After the dessert courses I was perfectly satiated.Note that the menu changes every few months, so some items pictured above may not be available. My visit was on October 3.…查看更多

It’s hairy crab season again, and Liu Yuan might just be the best place to get your crab fix. Steamed Hairy Crab Cream Dumpling 蟹粉小籠包: The dumpling came in its own bamboo steamer, which was a nice touch. It was stuffed full with fragrant crab cream, a mixture of roe and meat. The skin could've been slightly thinner though. Hairy Crab Roe with Bean Jelly 蟹膏粉皮: I have been waiting a year to have this! Last year I had the crab cream with bean jelly 蟹粉粉皮, but it was nothing compared to this. Just look at that obscene amount of artery-clogging crab roe on top of the bean jelly. Sooo sinfully delicious. No crab meat in this, just pure unaltered crab roe in all its glory. I added a splash of vinegar to cut down on the richness.Stir-fried Hairy Crab Legs 抄蟹腳: The crab roe dish came with a side of hairy crab leg meat. All the legs were de-shelled perfectly and plucked free of that horrible translucent “bone”. The crab legs were plump and sweet, contrasting well with the crunchy vegetables and ginger vinegar. I love how the most laborious part of having hairy crabs has been done for me.Braised Noodles with Hairy Crab Cream 蟹粉拌麵: Lo mien at its finest. Crab cream again, this time over a bed of drained Shanghainese noodles. This was just an excuse to gorge ourselves on more hairy crab. The orange bits are the roe of the female crabs, which are hard and generally less desirable than male crab roe.Shredded Chicken and Bean Jelly in Spicy Sesame Sauce 棒棒雞: Our only non-crab dish. This is a hard dish to get wrong. The shredded chicken was tender, and the bean jelly was cooked just right, not sticky or starchy. The peanut sauce had the right consistency and balance between sweet and savoury. My only complaint is that it wasn’t spicy enough.Verdict: It’s a bit pricey, but totally worth it for a scrumptious hassle-free hairy crab experience. Hurry and pre-order the crab roe bean jelly before the season ends! Also, service is friendly and helpful. We changed our booking a few times but they were very accommodating. I will be back to try their dim sum next time.…查看更多

The restaurant is set up like a diner counter, where you sit on high stools and watch the chefs prepare your food. I love that. Push through the double kitchen doors and you will find the bar area. It’s neon-lit with an outdoor smoking area. I think it’s genius. You can get your drink on at the bar, go back out to get a Ramen Burger, drink some more, and eat more. You don’t even have to leave the place. There’s also a #selfie ready, Instagram’d out mirror in the bathroom complete with hashtags. 32nd Street K-Town Ramen Burger: A mixture of Wagyu beef bulgogi and kimchi sandwiched between two fried ramen buns. I haven’t tried the real one before so I can’t make a comparison, but I thought this was delicious. The ramen buns were crispy and contrasted nicely with the tender and flavourful bulgogi. The kimchi added a refreshing tangy kick.Midtown Halal Chicken Bowl: The soft and juicy sous vide chicken sat on basmati rice, topped with “secret” white sauce (with Greek yogurt), red sauce (hot sauce) and iceburg lettuce. The flavour of the marinated chicken was spot on, and I liked their version of white sauce. But now all I can think of is the chicken rice from the Halal Guys. To be fair, I think Hong Kong has some great kebab places, like 27 Kebab House across from Marouche, but Street Meat’s version will do for now until my next NYC trip.Upper West Atomic Wings: These were standard wings (says confit on the menu) served with spicy sauce, charred scallion sour cream, and celery sticks (oh who are we kidding!). They were delicious though, quite juicy and had a nice crispy crust. Flushing Lamb Wrap: The lamb was marinated in Xinjiang Spices, cooked sous vide and paired with grilled leeks and carrots. The lamb’s robust flavour was enhanced by the spices, which went well with the sweet vegetables. The thin crispy Chinese pancake “wrap” was a bit too greasy for my liking though.Brooklyn Ribbon Fries: They ran out of ribbon fries as you can tell, so they gave us waffle fries instead. Nonetheless, the fries were cooked perfectly in delicious beef fat and seasoned with sea salt. It came with a side of garlic aioli.Verdict: Street Meat is open until 2 am. Given its convenient location just in LKF, it’s definitely a great spot to binge on greasy food after a night out. Goodbye hangover! However they run out of items quick, so you may not get what you want if you stumble in at 1 am. I’ll be back to try the Chelsea Market Lobster Roll and Upper East Macaron Sandwich, which were both sold out during my visit.…查看更多

Tabibito is located at the end of Po Hing Fong in Sheung Wan and can be a bit of a walk if you are taking public transportation. However, it's worth it. We went around noon on a Saturday and it was empty, so come early if you want to beat the brunch rush hour. Tabibito serves traditional brunch items like sausage and eggs, and non-traditional items like kimchi fried rice (getting that next time!) and ox tongue sandwiches. They also have daily specials, like sliders and mac n' cheese when I went.Ox Tongue Sandwich ($78): Tender pieces of grilled ox tongue with mustard, mayo, chopped boiled egg and pickles sandwiched between toasted bread. It might sound like a strange combo (to me at least), but it worked. It tasted like a classic egg salad sandwich but with ox tongue, yet the ox tongue wasn’t overpowered by the creamy and tangy egg mixture.Super Banana Pancake ($78): This reminded me of Tokyo Banana, a banana custard treat from Japan. If you’re a fan, you will love this pancake. Tabibito’s version puts a healthy portion of delicious silky banana custard inside a banana pancake. I could eat the custard all day long! The pancake had a nice crust while remaining fluffy on the inside. It was served with a side of maple syrup and half a caramelized banana.Mentaiko Pasta ($78): One of the best mentaiko pastas I’ve had in Hong Kong. The sauce was rich and creamy, full of umami and slighty spicy. The portion of pasta was generous and they didn’t skimp on the mentaiko. Each pasta strand was slathered with it. I also loved the shisho leaf, which cut through the richness of the dish.Verdict: Delicious comfort food from around the world with a Japanese flair. I’ll be going back to try their "normal" brunch food and of course, to get my mentaiko fix. My only complaint is that their tables are quite small so you may have to play tetris to fit all your dishes on there. Keep in mind they only serve their brunch menu on weekends. They also do not take reservations for brunch.…查看更多

Mango Tree (Elements location) is nestled between Miu Miu and Mikimoto at the far end of the mall, near ICC. We went there on a Saturday around noon without a booking and were seated immediately. The restaurant had a beautiful high ceiling and floor length windows which allowed a lot of natural light in. The furniture was mostly wood with silk accents, and the servers were dressed in traditional Thai clothing. For a moment I felt like I was in a resort restaurant in Phuket! That being said, Mango Tree is definitely more posh and pricier than most Thai restaurants in Hong Kong, but I think it is worth visiting for the quality of food, service and dining environment.Thai Glass Noodle with Seafood ($138): This dish was perfect to begin the meal with. The thin glass noodles were tossed with squid, shrimp, minced pork, onions, Thai celery and chili in a garlic-lime sauce. The combination of all the sharp and tangy flavours really opened up my taste buds. I loved the heat from the chilis and sweetness from the tomatoes. I only wish they gave us more glass noodles to mop up the delicious sauce. Chicken in Pandan Leaves ($98): I loved this dish. The chicken was marinated in garlic and herbs, wrapped in fresh pandan leaves then deep fried. The chicken was so moist and tender, and had absorbed all the lovely flavours from the marinade and pandan. The sweet sesame dipping sauce rounded out the smoky and slightly charred flavour of the chicken.Crab Meat Yellow Curry in Crispy Bread ($328): This hollowed bread was filled to the brim with succulent crab meat drowning in a rich yellow curry. The curry was divine. It was thick and creamy with a hint of umami from the crab and sweetened by coconut milk. It tasted almost buttery.There's probably a better way to eat this but when I tore into the bread for a piece, all the curry oozed out of the bread. It was quite messy to eat, but totally worth it! Verdict: There's something on the menu for everyone, whether you are a spice lover or not. The portions are great for sharing, so come with a group to make the most out of your meal. Service was attentive and the dishes arrived at an appropriate pace. I am definitely going back again for some gourmet Thai food.…查看更多

Tai Yuen is located in Sok Kwu Wan bay of Lamma Island. It is one of many seafood restaurants located on First Street near the ferry pier, and most of them have tanks full of fish and shellfish designed to attract customers. The restaurant is outdoors but covered, and you can look out into the bay while you eat. It's quite a beautiful and calming scene. Before you sit down, you can look at the fish tanks to see what fresh seafood they have that day before ordering. Alternatively, you can just order the set menu (which includes a few signature seafood dishes, vegetables, rice/noodles and dessert). Salt and Pepper Squid 椒鹽鮮魷: This is Tai Yuen's signature dish, and justly so. The batter was so crisp and had a nice kick from the black pepper. The squid inside was perfectly tender. A sweet and sour sauce was provided as a dipping sauce, but the squid was flavourful enough on its own.Black Bean Razor Clams 豉椒蟶子: Normally I like my razor clams steamed with garlic, but black beans proved to be a worthy match. The deep, savoury and slightly bitter flavour of the black beans contrasted well with the sweet and fresh razor clams. I still prefer the garlic method though.Steamed Abalone 蒸鮑魚: The mini abalone were steamed with ginger and spring onion to enhance their natural flavours. The abalone were very tender and easy to remove from their shells.Their Steamed Fish is always perfectly cooked. The meat on the fish was firm and sweet, complemented well by the soy sauce and cilantro/green onion mixture.Crisp and fresh VegetablesSweet and Sour Pork 咕嚕肉: We get this every time. One of the best sweet and sour pork dishes I've had! The pork was encased in an incredibly crispy shell, tossed with pineapple and bell peppers in a sweet and sour sauce. The pork was lean and the shell didn't leave behind a greasy aftertaste.Verdict: Tai Yuen serves up delicious and fresh seafood at its waterfront location. Service is prompt and attentive. The casual and lively environment is great for big groups and families. Afterwards, walk off the meal on easy hiking trails that snake through the island.…查看更多

As you may know, Japanese and Italian are two of my favourite cuisines of all time. When you combine the two, scrumptious things happen. Trattoria Queen Hollywood serves exactly that: delicious Italian cuisine influenced by Japanese flavours and ingredients. It's a small cozy restaurant, with about 15 seats on the main floor. The kitchen is semi-open, so customers can see their food being prepared and plated. The menu is quite small, but I think that's a great way to focus on a few signature dishes and make them perfect. Amuse bouche: Pork pate with a sprig of dill sandwiched between two rice paper crispsJapanese Vegetable Bagna Cauda: Bagna cauda literally means "hot bath" in Italian, and is a warm dip for vegetables typically found in Piedmont, Italy. Here, seasonal Japanese vegetables were provided. This dish was served similar to a fondue. You dip the vegetables into the warm homemade sauce made of anchovies, garlic, olive oil and butter. I loved the stark contrast of the cold sweet and crunchy vegetables against the warm salty anchovy.The sauce was served in an oil burner to keep warm.Spaghetti Vongole with clams, mussels, squid and dried mullet roe: This dish was made using Dassai, a top quality Japanese sake, instead of traditional white wine. The seafood was extremely fresh and plump. The sauce was light and briny, not like your usual sweet and creamy Japanese style pasta. The dried mullet roe added depth and umami.Pike Eel Agnolotti in a Mushroom sauce with Summer Truffle: Agnolotti is a type of pasta from Piedmont that is similar to ravioli, but square, smaller and thinner. This homemade pasta was filled with Pike eel and tossed in a mushroom sauce and a variety of fresh mushrooms. The eel had an almost meat-y flavour and texture, which paired really well with the earthy mushrooms. The sauce was fresh and light, elevated by the fragrant truffles.Homemade Panna Cotta and Chocolate Cheesecake with Yamazaki Whisky sauce: Possibly one of the best panna cottas I've had! The smooth texture was just spot on. The creamy panna cotta practically dissolved in my mouth. The whisky sauce was sweet and had the distinct fruity aroma and bitter aftertaste of Japanese whisky. This went well with the rich dark chocolate brownie (it said cheesecake on the menu but it was fudgy and chewy like a brownie).Verdict: I can't wait to come back again. I'm a huge fan of Japanese Italian food and Trattoria Queen really hit the spot. They use high quality ingredients and strive to highlight those ingredients, not drown them in a lot of cream which is common in Japanese-Italian cuisine. They also offer complex flavours and you can tell the dishes were thought through and executed well. The restaurant itself is cozy and comfortable, and the service was attentive. I recommend: Japanese Vegetable Bagna Cauda, Spaghetti Vongole, Panna Cotta…查看更多

Once I stepped out of the elevator, I was instantly greeted by the familiar aroma of delicious sizzling beef. I’ve been to Morihachi a few times before and I keep going back because of their good quality food and great value-for-money. The environment is super casual and you are pretty much left alone to grill your own food at your own pace which really works for me. Morihachi is known for beef and seafood, but they also offer an array of different items such as ramen, fried rice and sushi. Drinks are also cheap here. A glass of white will only set you back $38. We decided on the 4-person dinner set between the five of us ($1298, member price is $998), with an extra order of marinated beef short ribs.Starters: Black Truffle Smoked Salmon and Cucumber Yogurt Salad and Deep-Fried Soft Shell Crab and Avocado Rolls (not pictured) Wagyu Beef Salad Starting from bottom left, clockwise: Selected Morihachi Style Short Ribs (嚴選汁燒和牛肋骨), Rock Oysters in Italian Herbs and Butter (意式香草牛油青殻岩蠔), Shrimps in Rock Salt (鹽燒花竹蝦), Ox Tongue in French Dijon Sauce (法式芥茉籽牛舌), Agu Black Pork (Thick Slice) with Rock Salt (厚切沖繩Agu 岩鹽燒)Center: Hokkaido Matsuba Crab Legs (特上松葉蟹腳), Pot Marinated Chicken in Salt Lime Sauce (海鹽青檬壺漬雞腿肉)A4 Saga Wagyu Beef Rib Eye (佐賀A4 極上和牛肉眼)Extra order of Morihachi Style Short Ribs Vegetable Platter with Herbs and ButterJapanese Wagyu Beef Fried RiceDessert: Strawberry Milk Pudding (not pictured)Verdict: The bill came to around $250 each including one drink each and service. Solid meal with attractive prices, for both food and drink. Come with a date (they have booths) or book the private room for a large party to enjoy the casual grill-it-yourself environment without having to shout over your food to talk. It can get quite hectic in the main dining area. I think the quality of beef is quite decent at Morihachi, but serious beef fans can find higher quality beef and a larger variety of cuts at Futago. You can read my review here.Extra info: Morihachi (Central location) has two seatings: 7-9 and 9-late. They also offer all-you-can-eat on more than 100 items and free-flow sake, wine and beer on weekends for $288 per person.…查看更多