TigersTaste's Profile

What hits first is flavour: the salted egg yolk scoop is lush and velvety, its golden richness cut by the crunch of cereal that lingers like a savoury‑sweet echo. Then comes laksa — a daring swirl where galangal, lemongrass, turmeric and dried shrimp bloom against a creamy coconut base. It’s aromatic, spicy, and just sweet enough to soften the edges, a spoonful that feels like a whole hawker stall distilled into ice cream.These aren’t novelties, but carefully tuned recipes that balance indulgence with restraint — reduced sugar, plant‑based options, and sourcing that respects the pantry traditions they draw from. The tasting flight (HK$128) lets you savour the contrasts side by side, a journey through Southeast Asia’s boldest flavours in scoop form.@icecreamcookieco.hk📍G/F, 18 Gough Street, Sheung Wan#IceCreamCookieCoHK #SaltedEgg #Laksa #ArtisanalIceCream…Read More

At N+ BURGER, flavour leads the show. The 100% HGP‑free Australian Angus — grain‑and‑honey finished for natural depth — delivers a buttery tenderness with a lingering sweetness that sets the stage for every bite.The “Pepper Black” bursts with smoky spice and a sharp pepper kick, while the truffle brisket melts into a luxurious earthiness, balanced by the soft chew of artisanal bread. Even the sides play with the palate: salted‑egg lotus‑root fries crackle with umami richness, a crisp foil to the juicy beef.Each burger is built on careful technique and layered taste, whether enjoyed fresh at Lee Tung Avenue or delivered to your door. The promos may spark the buzz, but it’s the traceable beef, savoury contrasts, and indulgent textures that keep fans coming back.📍G24‑25, Lee Tung Avenue…Read More

Every sip of SOYmart’s Thai‑Milk Soya Series is a taste journey: the deep malted notes of Thai red tea fold into the velvety richness of an 8.6 soya base, layered through a staged teh tarik pour that creates a silky, almost caramelised body. The creaminess lingers, balanced by the gentle nuttiness of concentrated soya cream.Each cup is a textural play — chewy soya mochi that bounces softly on the palate, a whisper of salty‑cheese foam that cuts through the sweetness, and crisp caramel biscuit shards that crackle into the cream. Together, they form a multi‑sensory vignette where sweet, savoury, and umami collide in harmony.It’s not just a drink, but a flavour memory: nostalgic yet novel, indulgent yet balanced. Seasonal drops promise new taste chapters, but the Thai‑Milk Soya remains the signature that keeps queues forming.…Read More

At Check in Taipei, every hotpot begins with around four ears of fresh corn—each bursting with nearly 800 kernels—slowly simmered into a broth that’s luxuriously creamy and naturally sweet. The Creamy Corn & Milk Hotpot 🥘 is a golden canvas layered with slow‑cooked Japanese black pork rolls, tender squid balls, and crisp corn pieces, creating a symphony of textures. As the flavours deepen, the finale unfolds: transforming the broth into Cheesy Shabu‑Shabu Porridge 🍚🧀, each bite stretching into molten ribbons of cheese, indulgent and irresistible.Hidden indulgence? Stir buttered corn, rice, and a mountain of cheese into the soup, then bake until it erupts into gooey, sinful perfection 🔥.Desserts continue the celebration: the Corn Tofu Pudding 🍮 offers silky bean curd kissed with house‑made corn milk and toasted Hokkaido kernels, lightly sweet yet deeply aromatic. The Caramel Cornflake Milk Mochi 🍫🥛 dazzles with crisp caramelized cornflakes baked in French butter, wrapped around chewy milk mochi for a playful crunch‑meets‑chew sensation. And for a refreshing finish, the Corn Milk (Tsim Sha Tsui Exclusive) 🥛 presses a whole ear of corn fresh, blending it with Japanese milk for a drink that’s luxuriously smooth and naturally sweet.Dining at Check in Taipei is not just a meal—it’s a corn symphony of creamy hotpots, cheesy finales, and sweet surprises, each dish a testament to indulgence and imagination 🌟.…Read More

La Tavola Italiana — An Evening with Master Pizza Chef Paolo at KITCHEN An evening at KITCHEN’s “La Tavola Italiana” unfolds like a well‑composed sonnet — Master Pizza Chef Paolo (ranked Top 2 in Hong Kong) presides over a lavish Italian dinner buffet from 8 October to 30 November 2025, where a homemade pasta live station, carving counter and wood‑fired pizzas form the centrepiece of an assuredly celebratory meal 🍽️🇮🇹✨.The tomato bruschetta arrives bright and sun‑kissed, its acidity cut through by a smear of silky extra‑virgin olive oil and a whisper of basil 🍅🌿; the wild mushroom risotto is decadently earthy and glossy, finished in a Parmesan wheel so each grain picks up a nutty, umami richness that lingers on the palate 🧀🍄; pizzas come blistered and smoky at the edge with a supple, chewy base and molten toppings that pull apart temptingly 🔥🍕; the pasta live station turns out perfectly al dente shapes cloaked in house sauces that balance weight and finesse 🍝.Seafood on Ice is generous — blue mussel, cooked shrimp, lobster and snow crab leg available nightly, with oysters served Friday to Sunday, on public holidays and holiday eves for a briny, saline counterpoint to the richer dishes 🦪🦞🦐. Pass‑around gelato coppetta and delicate desserts provide a cool, sweet finish 🍨.Dinner service 6:00 PM–10:00 PM. For those who favour measured luxury and flavours that speak plainly yet memorably, this is an Italian buffet that rewards thoughtful grazing and convivial company 🥂📷. 📍KITCHEN, W Hong Kong 📌 #LaTavolaItaliana #KITCHENBuffet #WHongKong #PizzaChefPaolo #HongKongEats #SeafoodOnIce #MushroomRisotto #ItalianFeast #TsimShaTsui #FoodieHK …Read More

✨ An Ode to Hong Kong’s Culinary Heritage, Reimagined in Afternoon TeaAt the MICHELIN-recommended Cuisine Cuisine at The Mira, afternoons are transformed into a refined celebration of East meets West. The Sip & Savour: Hong Kong Classics Afternoon Tea is a masterful dialogue between dim sum artistry by Chef Ringo Wong and delicate French-inspired creations by Executive Pastry Chef Smita Grosse.🥟 Dim Sum Elegance* Crispy taro dumpling with French foie gras — a golden parcel where Cantonese tradition meets French indulgence.* Jasmine tea–smoked jumbo pineapple bun with conpoy & BBQ pork — a playful elevation of the city’s beloved “bo lo bao,” infused with smoky floral notes.* Baked Yoshihama abalone puff with Yunnan ham & chicken — a luxurious nod to banqueting classics, encased in buttery pastry.* Steamed pork dumpling with conpoy, shrimp & quail egg — a refined siu mai crowned with delicate layers of flavour.* Steamed twin shrimp dumpling with mustard — a contemporary twist on har gow, enlivened with a subtle piquancy.🍰 French Pastry with a Local Soul* Black sesame profiterole with Hokkaido milk custard & crispy red date candy — nutty, creamy, and delicately sweet.* Wu Liang Yi chocolate pot de crème — a silken indulgence infused with the depth of premium baijiu.* Chen Pi crème brûlée with mandarin confit — citrusy brightness layered over caramelised custard.* Pear whipped mousse with osmanthus & goji berry — light, floral, and ethereal.🍵 The Pour The experience is elevated with sparkling teas by local craft brand Mindful Sparks:* White Peach Earl Grey — bright and summery.* Yuzu Genmaicha — zesty and toasty.* Osmanthus Golden Oolong — floral and refined.
This is not merely afternoon tea; it is a cultural narrative told through flavour, texture, and artistry, set against jade-green interiors overlooking Kowloon Park 🌳.📍 Cuisine Cuisine, 3/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, Kowloon @themirahotel @miradining @cuisinecuisine_themira …Read More

✨ 7 Paintings A Gastronomic Ode to the MastersAt The Murray, Hong Kong, prepare to dine through a gallery of flavour — where each course is a canvas, and every bite a brushstroke of brilliance.🇮🇹 Michelangelo — 🦀 Michelangelo’s Alaskan crab tart with ikura offers sweet silkiness and saline sparkle.🇬🇧 Banksy — 🎈 Banksy’s blue‑fin carpaccio is pristine, umami‑sharp with rice‑puff crunch.🇪🇸 Picasso — 🧩 Smoked Tooth Fish with Charcoal Emulsion & Amur Caviar Smokiness wraps the firm flake of the toothfish; charcoal emulsion delivers an earthy, slightly bitter foil and the Amur caviar punctuates each mouthful with glossy saline pearls.🇺🇸 Pollock — 🎨 Vegetable Painting: A riot of vegetal colours and textures — sweet roasted pumpkin and earthy beetroot, verdant spinach and the sea‑green depth of spirulina; the olive crumble lends an assertive savoury crunch that unifies the plate.🇺🇸 Andy Warhol — 🥩 Unctuous wagyu that yields beneath the fork, paired with silky potato mousseline; morels inject an autumnal earthiness while a glossy Merlot jus rounds the dish with weight and warmth.🇪🇸 Dalí — ⏳ Truffled Crema Catalana & Vanilla Gelato Silken, caramelised crema catalana tempered by a whisper of truffle; the vanilla gelato cools and clarifies the palate, producing a dreamlike, lingering finish.🇳🇱 Van Gogh — 🌌 Chocolate‑Raspberry Painting offers bitter depth while raspberry puree brightens with tartness; chili and lime sauces edge the dessert towards exhilarating complexity and leave a resonant, spicy‑citrus aftertaste.💫 With immersive projections, storytelling, and theatrical plating, this is not merely a meal — it’s a multisensory reverie through the minds of artistic legends.📍Cassia Room, 2/F, The Murray, Hong Kong#7PaintingsHK #TheMurrayHK #ArtMeetsDining #EdibleMasterpieces #MichelangeloToVanGogh @themurrayhk @niccolohotels @7paintings_com @dinnertalesofficial…Read More

60th Anniversary Menu — Ruth’s Chris Steak HouseSixty years of theatre and tenderness: Ruth’s Chris honours its New Orleans origins with a celebratory tasting that reads like a love letter to beef, butter and smoke 🥂✨. Begin with the 60th aperitif — a silken, citrus‑bright concoction that lifts the palate with gentle herbal bitters and a whisper of caramelised sugar on the finish 🍋🌿.The Seafood Trio arrives as three distinct textures and seasons of the sea: the Sizzlin’ Blue Crab Cake is golden and crunchy outside with a sweet, briny interior lifted by a light herb tang; the Sizzlin’ Jumbo Scallop is caramelised and buttery, yielding a luxurious, almost honeyed sweetness; the Oyster Rockefeller is earthy and rich, the spinach‑Parmigiano topping marrying saline oyster meat with smoky depth 🦀🦪 scallops.For the mains, the Petite Filet (6 oz) with truffle crust is a study in contrast — an uncommonly tender core, finely grained and subtly beefy, cloaked in an umami‑rich truffle crust that adds a faint cerebral earthiness and silky, aromatic lift. The steak is seared at extreme heat so the exterior develops a deeply caramelised, slightly charred crust while the interior remains pink and juicily succulent, the sizzling 500°F plate keeping every bite theatrically warm and intensely flavoured 🔥🥩.Choose a classic side to complete the composition: the mashed potatoes are decadently buttery and impossibly smooth; pan‑roasted wild mushrooms offer a woodsy, nutty counterpoint with a glossy, reduced jus; grilled asparagus with hollandaise brings a vegetal brightness and lemony tang to cut through the richness 🥔🍄🥬. Finish with Ruth’s signature dessert — a composed, comforting finale where concentrated sweetness and vanilla warmth sit against a restrained acidity to cleanse the palate ☕🍰.An elegant, theatrical feast that honours tradition while polishing every detail for contemporary dining in Hong Kong.Ruth’s Chris Steak House📍 Shop 108-110, 1/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui #RuthsChris60 #SteakhouseHK #HongKongEats #FineDining #SizzlingSteak #NewOrleansFlavours #TruffleFilet #SeafoodTrio …Read More

Autumn Crab Celebration — cafe TOOAn ode to autumn’s richest bounty: cafe TOO at Island Shangri‑La presents an extraordinary Hairy Crab feast where the season’s finest hairy crab takes centre stage alongside Sri Lankan hardshell, local blue and three‑spotted crabs, each dish crafted to honour the sea’s sweetness and texture 🦀✨. The steamed hairy crab is saccharine and molten, its lacquered roe melting across the palate; hardshell and blue crabs deliver firmer, saline flesh that snaps with clean, briny clarity. Expect delicate Crab Roe Xiaolongbao that burst with warm, umami broth; a garlic‑pepper crab hot pot where wok‑kissed aromatics and peppered heat cling to shell‑on meat; and Steamed Flower Crab with Egg Custard in Hua Diao wine — custardy, floral and utterly smooth 🍜🍶.Interludes of chilled ocean gems — abalone, scallop and tuna‑belly sashimi — refresh the palate, while braised crab‑roe tofu and golden crab‑roe congee offer comforting, savoury closures that let the roe sing rather than shout. Service is theatrical yet considered; chefs coax crab roe into sublime forms with restraint and elegance, turning each course into a moment of celebratory theatre and quiet refinement 🥢🍾. Bring appetite and a fondness for roe — this is crab eaten with reverence, not restraint 🦀🍋🔥.📍 cafe TOO, Island Shangri‑La, Admiralty @islandshangrila #AutumnCrabCelebration #cafeTOO #IslandShangriLa #HairyCrab #SeafoodFeast #HongKongEats #HKFoodie #Gastronomy #FineDining #seafoodlovers…Read More

An exquisite celebration of terroir and technique: Summer Palace’s Hairy Crab Roe Special Set is a lesson in umami precision and textural poetry. Begin with Steamed Shanghainese pork dumplings crowned with molten hairy-crab roe — the thin, wheat‑white skin yields to a warm, savoury broth streaked with briny sweetness and a whisper of sweetness from the pork; each mouthful is velvet and sea‑kissed 🥟🦀. The Deep‑Fried Spring Rolls stuffed with crab roe arrive golden and crackling, their crisp shell giving way to a molten, saline‑rich filling that tastes of toasted butter and the merest citrus lift 🍤🔔. The Braised Bird’s Nest with Crab Roe and Cheese Soup is silken and unctuous; the bird’s nest provides a cloudlike mouthfeel while the crab roe threads through with an oceanic, slightly caramelised depth and a gentle dairy roundness 🥣🧀.Wok‑fried hairy crab leg meat with Chinese kale translates to lively contrasts: sweet, succulent crab flesh seared and brightened by verdant bitterness and a hint of toasted garlic 🌿🔥. Braised spinach egg bean curd in crab‑roe sauce is comforting and nuanced — green, vegetal notes cushioned by a luxuriously aromatic, umami‑forward sauce that tastes simultaneously clean and indulgent 🥬🍚. The baked fried‑rice with crab roe, fresh mushroom and onion offers caramelised edges and savoury pockets of roe that burst with a satisfyingly toasted, almost honeyed savour 🍚🍄. Conclude with Sweetened Sesame Dumplings in ginger‑osmanthus syrup: chewy, fragrant and gently gingery, the dessert refreshes and soothes, while a cup of Traditional Imperial Fermented Ripe Pu Er clears the palate with its woodsy, mellow finish 🍡🌼🍵.…Read More

🌿🇮🇹✨ A Pistachio-Infused Promenade through Italian Indulgence ✨🇮🇹🌿The Mistral’s Pistachio Harbour View Afternoon Tea is a culinary sonnet to the famed Bronte pistachio—each bite a harmonious blend of texture, aroma, and artistry 🍃🍰.🍽️ Savoury HighlightsA refined opening act of Italian finesse:* Pancetta & Ricotta Mousse Tart 🧀🥓 – Creamy, smoky, and crowned with pistachio crumble for a nutty crunch.* Parma Ham & Burrata on Pesto Bread 🫓🍖 – Silky burrata meets herbaceous pesto and aged ham in perfect harmony.* Egg Benedict with Pistachio Hollandaise 🍳🌰 – A classic reborn with earthy pistachio notes.* Smoked Salmon Blinis 🐟🌊 – Coastal elegance with mousse as light as sea breeze.🍰 Sweet SymphonyA lyrical ode to indulgence and texture:* Pistachio Cream Profiteroles 🍮 – Airy choux filled with velvety nut cream.* Coffee Jaconde Mille Feuille ☕🥐 – Delicate almond sponge layered with espresso whispers.* Vanilla Ganache Financier 🍯 – Buttery richness balanced with floral sweetness.* Dubai Chocolate Bar 🍫🧁 – A showstopper of crisp kataifi, luscious pistachio cream, and deep chocolate.Even the scones and gelato are pistachio-kissed 🍨, perfectly paired with TWG’s finest infusions 🍵—from Vanilla Bourbon to Eternal Summer 🌸.#AfternoonTea #HongKongFoodie #PistachioLovers #LuxuryDining #ItalianElegance #HarbourView #EditorialEats #TastefullyCurated #TheMistral #ICGrandStanford #香港美食 #下午茶…Read More

By night, the Edomae Sushi Experience (MOP688) transforms the sushi bar into a stage of culinary theatre. With seafood flown in daily, each piece is a masterstroke of precision and purity:🥢 Begin with vinegared vegetables and sweet tomato—crisp, tangy, and cleansing to the palate. 🦐 Fried white shrimp delivers a delicate crunch, kissed with umami. 🧊 Seasonal sashimi—five pristine cuts—offer a spectrum of texture: buttery, briny, and clean. 🍥 Chawanmushi with crab and roe is silken and savoury, a warm whisper of the sea. 🍣 Sushi—seven pieces, each a study in balance—ranging from the sweet snap of ebi to the rich depth of toro. 🌯 Minced tuna belly hand roll is lush and velvety, wrapped in crisp nori. 🍳 Tamagoyaki is custardy and gently sweet, a nostalgic nod to tradition. 🍈 Dessert: matcha ice cream and Shizuoka melon —cool, fragrant, and gently tart.With only 10 guests per seating and a UnionPay rebate of MOP200 (limited quota), this is an experience for the discerning palate.📍Shop G021, G/F, Galaxy Macau™, Avenida de Cotai, Cotai, Macau#KyoWatami #EdomaeSushi #OmakaseExperience #GalaxyMacau #JapaneseCuisine #SushiArtistry #FoodieMacau #ElegantEats #EditorialEats #TasteTheSeason…Read More

From 1 September onwards, Kyo Watami at Galaxy Macau unveils its whimsical yet refined “Blind Box” Lunch—a midday indulgence where fortune favours the flavourful. For just MOP118, diners receive a Japanese set menu valued up to MOP288, with the centrepiece rice dish revealed by lucky draw. Will it be:🍚 Uni-draped rice, brimming with creamy, oceanic sweetness 🥩 Wagyu, exquisitely marbled and melting on the tongue 🍤 Tempura, golden and crisp with a whisper of umami 🍣 Sushi or sashimi, jet-fresh and delicately balancedEach set includes a refreshing salad 🥗, soul-warming soup 🍲, and a seasonal dessert 🍮—a harmonious trio that completes the experience. Only 88 sets are served daily, and one fortunate guest will win the grand prize: a luxurious box of Japanese sea urchin worth MOP1,588 🧧.…Read More

🎀✨ A Magical Summer Adventure with Miffy ✨🎀Step into a world of whimsy and wonder 🐰 at The Peninsula Boutique & Café, where the beloved Dutch bunny Miffy celebrates her 70th birthday 🎂 in delectable style. From the moment you enter, you’re greeted by a charming medley of limited-edition treats 🍰 and keepsakes 🎁 that pay homage to Dick Bruna’s iconic creation 🎨.Indulge in the Miffy Sweet Experience 🍮 — a curated ensemble of delights including the velvety Miffy mango parfait 🥭 layered with coconut and pomelo, the delicate mini egg custard mooncakes 🥮, and the irresistibly creamy Miffy cheesecake 🍰 and tiramisu 🍫. Each creation is as photogenic 📸 as it is flavourful, crowned with Miffy’s signature charm 💫.Whether you dine in 🍽️ or opt for takeaway 🛍️, the enchantment continues with soft-serve sundaes 🍦, dainty pastries 🧁, and the signature Miffy coffee ☕. And for those seeking a memento 🧸, the plush toys and keychains are simply too delightful to resist. Spend over HKD500 💵 and you’ll receive a blind box Miffy keychain — a collector’s dream 🌟.This limited-time collaboration is a celebration of nostalgia 🕊️, artistry 🎭, and culinary finesse 🍽️. A must-visit for gourmands and Miffy aficionados alike 💖.📍The Peninsula Boutique & Café, Basement Shop BL1, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Hong Kong …Read More

✨ A symphony of Cantonese refinement, each course unfolding like a chapter in a culinary narrative.🥢 Appetiser Quartet – The Barbecued Iberico Pork with Honey glistened with caramelised sweetness, its smoky depth lingering luxuriously. The Deep-fried Egg Custard with Yunnan Ham was a paradox of crisp shell and molten centre, savoury yet delicate. A palate-brightening pause came with Plum Wine Marinated Cherry Tomatoes 🍅, tart-sweet and refreshing, before the classic comfort of Steamed Shrimp Dumplings 🦐, translucent and brimming with oceanic sweetness.🍲 Double-boiled Sea Whelk Soup with Maitake and Wolfberries – restorative and layered, earthy mushroom notes entwined with a gentle medicinal warmth.🐚 Braised Whole Abalone with Sea Cucumber – opulent textures, glossy with umami, firm yet yielding.🦞 Stir-fried King Prawns with Lobster Sauce on Crispy Rice – a dazzling interplay of succulence and crunch.🌸 Fried Sliced Eel with Osmanthus Sauce – robust yet lifted by a subtle floral grace.🥬 Simmered Seasonal Greens with Conpoy and Assorted Mushrooms – vegetal clarity, restrained and balanced.🍚 Fried Rice with Dried Sakura Shrimps, Egg White and Ham – each grain distinct, perfumed with briny shrimp and airy lightness.🍧 Chilled Mango Pomelo Sago – tropical brightness in every spoonful. 🥮 Walnut Cookies – buttery, crumbly, nostalgic.Hong Kong’s fine dining landscape continues to astonish with such precision and artistry 🌏🍴—a testament to why the city remains a beacon for discerning palates.📍 Regal Court, Regal Kowloon Hotel, 2/F, 71 Mody Road, Tsim Sha Tsui, Hong Kong #CantoneseCuisine #FineDiningHK #GastronomicJourney #HongKongFoodie #EpicureanDelights #HauteCuisine #FoodEditorial #LuxuryDining #HongKongEats…Read More