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About this blog

Self-taught Cook.
Food Blogger.
Moved from blogspot to personal blog on www.spotthefood.com.
Instagram @instagramandrex #spotthefooddd

Entries in this blog

Andre Cheung

Bauhinia Kitchen is a Cantonese restaurant belonging to Hotel Sav at Hung Hom. The area isn’t as huge as the usual Chinese restaurants but it is still spacious and comfortable. Specializes in handcrafted Cantonese cuisines, they offer many local favourites and traditional dishes which most of them have to be reserved one day in advance.

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Bauhinia Kitchen
紫荊閣

A so-call “Beggar’s Chicken”, which is basically a baked chicken wrapped in lotus leaf. It is stuffed with many treasurable Chinese ingredients including red date, black fungus, fresh lily buds, also shredded pork to give not only abundant flavor but keeping the whole chicken moist and succulent.

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Beggar’s Chicken
叫化雞

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Baked Chicken with Red Dates, Black Fungus, Lily Buds, Beetroot, Shredded Pork
富貴雞, 乞兒雞, 紅棗, 黑木耳, 鮮百合, 筍, 豬肉絲

The soup of the day is a double-boiled fish soup with yam and Chinese barleys; whilst the scallop toast is deep-fried with egg batter, golden and crunchy with a sprig of cilantro and sweet and sour dip on the side.

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Daily Soup
淮山茨實生魚湯

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Deep-Fried Scallop Toast
窩貼帶子夾

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Deep-Fried Scallop Toast
窩貼帶子夾

The steamed tofu skin rolls aren’t very impressive because it’s too saucy and the sauce itself is too salty and not tasty for my liking.

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Steamed Vegetable, Block Moss, Tofu Skin Rolls with Assorted Mushrooms, Baby Corn, Carrot, Water Chestnut, Black Fungus
法海蒲團

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Steamed Vegetable, Block Moss, Tofu Skin Rolls with Assorted Mushrooms, Baby Corn, Carrot, Water Chestnut, Black Fungus
法海蒲團

The stir-fried egg white is well-scrambled with a deliberate amount of chopped fish maw and crab meat, but the sesame oil flavor is too overpowering.

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Stir-Fried Crab Meat & Fish Maw with Egg White
蟹肉蛋白炒魚肚

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Stir-Fried Crab Meat & Fish Maw with Egg White
蟹肉蛋白炒魚肚

Last but not the least, a deep fried dumpling is served with a simple broth, which is intentionally used to dip with the dumpling.

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Deep-Fried Shrimp, Minced Pork Dumpling with Soup
上湯粉果

We got a huge lotus seed birthday bun to celebrate the Mid Autumn Festival. A total of 24 buns including 12 mini and 12 large ones, the former has less lotus seed paste while the latter has a salted egg yolk in the middle. Both are steaming hot, fluffy and sweet.

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Lotus Seed Paste with Egg Yolk Buns in Bun
子母蟠桃

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Mini Lotus Bun
迷你壽包

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Lotus Seed Paste, Salted Egg Yolk
蓮蓉, 鹹蛋黃

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Lotus Seed Paste
淨蓮蓉

Bauhinia Kitchen 紫荊閣
Address: 1/F, Hotel Sáv, 83 Wuhu Street, Hung Hom
Telephone: 3184 0166
Opening Hours: Mon-Sun 11:00-16:30 ; 17:30-23:00
Website: http://www.hotelsav.com/zh-hant/dining/bauhinia-kitchen


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Andre Cheung

十月一日入到黎長洲,除左同屋企人慶團圓做節,順便去尋找一啲隱世喺長洲嘅小店。
位於新興海旁道嘅「在水一坊」,由碼頭一出左手邊一直行就會見到。小店嘅名好得意,亦同海似乎有一點關係。

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Join Shui Yat Fong
在水一坊

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Join Shui Yat Fong
在水一坊

呢度賣嘅唔再只係甜品小食,亦有好多手工啤酒同飲品俾你慢慢揀。天氣熱,就坐咗係靠窗邊位置。一邊感受陽光,一邊涼下冷氣,加上店內唔多人,地方闊落,非常爽喔!

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Join Shui Yat Fong
在水一坊

等咗20分鐘,即叫即製嘅窩夫終於到啦!上面有紫薯蓉同忌廉,拌一球雪尼拿雪糕。
雪糕方面唔需要太介懷,反而值得一提嘅係用咗低脂,低卡路里嘅忌廉,好滑 ; 紫薯蓉憑顏色就知係堅紫薯,甜度適中,而且唔會有色素。重點係窩夫底加了一丁點鹽調味,外脆內軟,蛋香足夠,熱辣辣好好食,值得推介!

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Purple Potato Waffle with Vanilla Ice Cream
紫薯窩夫配雲呢拿雪糕

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Purple Potato Waffle with Vanilla Ice Cream
紫薯窩夫配雲呢拿雪糕

叫咗一杯荔枝熱情果梳打,味道一啲都唔假。雖然明知係用咗荔枝糖醬同熱情果汁做成,但唔會假得黎死甜,又唔會大多冰,反而好清新解渴!

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Lychee & Passion Fruit Soda
荔枝熱情果梳打

另外叫咗一杯熱嘅朱古力拿鐵,表面嘅氣泡好美麗,咖啡杯都非常別緻,好窩心好溫暖。

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Chocolate Latte
朱古力拿鐵

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Low Fat, Low Calorie Whipped Cream
低脂低卡路里忌廉

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Join Shui Yat Fong
在水一坊

有機會入到長洲,一定要黎支持一下喔!

在水一坊
Address: G/F, 2 San Hing Praya Street, Cheung Chau
Telephone: 9658 4430
Opening Hours: Mon-Sun 12:30-22:00
Website: https://www.facebook.com/%E5%9C%A8%E6%B0%B4%E4%B8%80%E5%9D%8A


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Andre Cheung

It has been a while since I had a traditional French crepe.
Coming to Odelice! on Landale street in Wan Chai, it is a casual restaurant and cafe with a cosy and welcoming ambience. Their menu serves a variety of authentic French dishes, including a selection of salad and pasta dishes, also French mussels, beef tenderloin, galettes and crepes.

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Odelice!

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Odelice! Wan Chai

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Odelice! Menu

Starting from the a la carte menu, we enjoy so much on the beef tartare served with toasted rye bread. The raw beef has been finely chopped and mixed with onions, capers, ground pepper and Worcestershire sauce, topped with a raw egg yolk for a fresh and complex flavor, definitely scrumptious.

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Odelice! Steak Tartar
Odelice! 牛肉他他

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Raw Egg Yolk
生蛋黃

The salad arrives with a balsamic dressing, the mix of baby spinach and quinoa is so refreshing and complemented with creamy crumbled feta; also served with toasted bread and smoked salmon.

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Quinoa & Fresh Baby Spinach Salad with Smoked Salmon
With feta cheese & cherry tomato in balsamic dressing
蕎麥菠菜苗沙律配羊奶芝士, 車厘茄, 意大利黑醋汁, 配三文魚

Since it is a weekend afternoon, we opt for a French foie gras galatte from the brunch menu. it is delightful to see a generous piece of perfectly pan-fried foie gras served on top, with a buckwheat crepe filled with sweet and excellently caramelized onion. Not only is it delicious, but also gluten-free!

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French Foie Gras Galette
With pan-seared foie gras, caramelized onion, tomato confit & fig jam
法國鴨肝蛋白蕎麥餅

They also do very fresh fruit juices and lemonades, whilst for sweets, there are premium crepes waffles with many options such as butter sugar, nutella spread with banana, as well as cinnamon apple and fruit jams.

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Pineapple Cucumber Apple Juice, Ginger Lemonade
菠蘿青瓜蘋果汁, 生薑檸檬水

Odelice!
Address: Shop 9, 2 Landale Street, Wan Chai
Telephone: 2520 2311
Opening Hours: Mon-Fri 11:00-22:30 ; Sat-Sun 09:00-22:30
Website: http://www.o-delice.com / https://www.facebook.com/Odelice-Hong-Kong


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Andre Cheung

Coming back to Dining at Murasaki, we are not just having a feast for the eyes but also a brand new dessert menu for the season. Still feeling very beautiful and intimate in this elegant setting, we are set at the main dining area alongside a great attentive service.

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Dining at Murasaki

First to introduce is our favourite pick, Charcoal Crumble. It combines passion fruit and banana sorbet, in between with a fragrant pandan cream, coconut foam and charcoal crumbles on top. The presentation is utmost perfection with that thick and heavy bottom plate.

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Charcoal Crumble
Passion fruit & banana sorbet, pandan leaf cream, coconut foam, charcoal crumbles

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Charcoal Crumble
Passion fruit & banana sorbet, pandan leaf cream, coconut foam, charcoal crumbles

A corn cheese is interestingly made in a real corn shape, but it is actually a kumquat sorbet with a salty coconut ice, rum caramel sauce and some candied nuts including pumpkin seeds and sunflower seeds. It is a vegan dessert.

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Corn & Cheese
Kumquat sorbet, salty coconut ice, rum caramel sauce, nuts crispy

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Corn & Cheese
Kumquat sorbet, salty coconut ice, rum caramel sauce, nuts crispy

A big plate of macadamia nuts sponge cake with sweet and salty miso gelato comes next, whilst we  like the curry rice combo better. The flavor of the curry ice cream is basically a sweet version of your Japanese curry rice sauce, but with a hint of coconut flavor, served aside a mango puree and crispy rice.

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Macadamia Nuts & Sweet Miso
Macadamia nuts fennel sponge, rum, cinnamon agar, raspberry rose jam, coffee cream, chocolate sauce, sweet miso gelato with cucumber cube

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Curry Rice
Curry coconut gelato, fresh mango, crispy rice, mango mint sauce

After all, Dining at Murasaki is always serving beautiful delicacies in beautiful presentation. It’s never disappointing!

Dining at Murasaki
Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay
Telephone: 2817 8383
Opening Hours: Mon-Sun 12:00-14:30 ; 18:30-22:30
Website: http://diningatmurasaki.com.hk / https://www.facebook.com/diningatmurasaki


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Andre Cheung

Set at Mid Town, Tung Lung Street in Causeway Bay, Hana is a Japanese restaurant under Mr. Steak Concept. It specialises in Sukiyaki, Shabushabu and Seiamush, with a very sophisticated and oriental environment featuring Kyoto-style décor and tatamis.

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Hana
華小料理屋

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Hana
華小料理屋

I’m so excited about my first Sukiyaki experience, but first we begin with a trio of three appetizers, namely a fish sashimi roll with a sharp and crunchy onion sauce; a chilled tofu cube with crabmeat; a braised winter melon with some bacon strips.

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Appetizer
前菜

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Tuna Wrap with Onion Sauce
吞拿魚卷配洋蔥醬

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Crabmeat Tofu
蟹肉豆腐凍

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Wintermelon with Bacon
煙肉冬瓜

The Shabu Shabu set is served with a variety of dippings including sesame sauce, vinegared soy sauce, raw egg, chopped tomato and spring onion. The clear soup base is light and mildly savory, the wagyu A3 is cooked instantly in the hot broth with a great marbling of fat.

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Wagyu A3, Kumamoto Rindo Pork
A3 和牛, 熊本豚

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Wagyu A3
A3 和牛

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Shabu Shabu
涮鍋

Along with thin-sliced wagyu and vegetables, the Sukiyaki is delivered in a shallow iron pot which is simmering with their homemade Sukiyaki Sauce. I can’ tell how much I love their sweet sauce whilst the Blackmore Wagyu is also very impressive as in it just melts in my mouth like butter. The medium rare doneness is simply perfection!

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Blackmore Wagyu, A5 Wagyu
豪洲純和牛, A5 和牛

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Sukiyaki
壽喜燒

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Blackmore Waguy
豪洲純和牛

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Homemade Sukiyaki Sauce
秘製醬汁

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Raw Egg, Sukiyaki Wagyu Beef
生雞蛋, 和牛壽喜燒

We also have a bunch of vegetables to lighten up our palate, such as cabbage, mushroom, tofu, shirataki noodle, enoki mushroom, and a generous serving of Sanuki udon.

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Assorted Vegetables
野菜拼盤

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Sanuki Udon
讚岐烏冬

Finally, our meal ends with Mr. Steak signature dessert, a Hokkaido milk panna cotta but in chocolate flavor instead.
This is surely one of the best Mr. Steak Concept restaurants!

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Hokkaido 3.6 Chocolate Panna Cotta
北海道朱古力牛乳布甸

Hana 華小料理屋
Address: Shop C, G/F, Soundwill Plaza 2 – Midtown, 1-29 Tang Lung Street, Causeway Bay
Telephone: 2895 5677
Opening Hours: Mon-Sun 12:00-15:00 ; 18:00-23:30
Website: https://www.facebook.com/hanaryorika


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Andre Cheung

Marbling by Mr. Steak, is one of those restaurants debuted in Fashion Walk Causeway Bay. Specialises in high quality cuts and steak, they have introduced a semi-buffet dinner from Sunday to Thursday. There is an optional al fresco dining area but the appetizer counter is set inside the restaurant.

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Marbling By Mr. Steak

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Perfect Ten
Apple juice, lychee syrup
蘋果荔枝雞尾酒

On the counter, it starts with smoked salmon, mushroom salad, fruit salad, tuna fusilli salad etc., and a cheese platter with some cracker and bunch of grapes. Both the mixed mushroom salad and the sweet corn salad are amazing, whilst the hot smoked salmon is a bit too salty for my liking.

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Appetizer Counter
自助沙律頭盤

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Cheese Board
芝士盤

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Roasted Sweet Corn Salad, Broccoli Salad, Classic Smoked Salmon, Bradan Rost (Hot Smoked) Salmon, Roasted Mushroom Salad, Caprese Salad, Mesclun Salad
燒甜粟米沙律, 特色西蘭花沙律, 傳統煙三文魚, 熱煙燻三文魚, 烤野菌沙律, 車厘茄水牛芝士沙律, 田園雜菜

For main, I chose a Signature Petite Steak Tasting, which features three kinds of high-quality cuts including 1++ grade Hanwoo Korean beef,  dry-aged and a US cut that has been fed for 400 days with grain. The 1++ has been impressively pan-seared with a medium rare doneness, rich flavor and tender; the dry-aged is still juicy serving over truffled mashed potato; but the Aberdeen steak is a bit overdone.

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1++ Grade Hanwoo Beef
1++ 頂級韓國牛

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1++ Grade Hanwoo Beef
1++ 頂級韓國牛

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Dry Aged Steak
美國 D.A.

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400 Days Aberdeen Steak
鴨巴甸 400日 牛扒

The set also includes a dessert buffet where is loaded with daily special cakes, cupcakes, puddings and macarons, but the standout favourite is definitely the Hokkaido Milk pudding with a silky, creamy texture and mildly sweet milk flavor.

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Daily Special Cake
是日精算蛋糕

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Passion Fruit Mousse Cake
熱情果慕絲餅

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Blueberry Cupcake
藍莓小蛋糕

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Apple Tart
蘋果撻

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Chocolate Brownie
朱古力布朗尼

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Creme Brulee
焦糖布甸

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Macaron
馬卡龍

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Hokkaido 3.6 Panna Cotta
北海道 3.6 牛乳奶凍

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Hokkaido 3.6 Panna Cotta
北海道 3.6 牛乳奶凍

All in all, it is a really great deal for a steak dinner or a little satisfaction at the dessert corner in Causeway Bay.

Marbling by Mr. Steak
Address: Shop C, G/F, Food Street, 5-7 Cleveland Street, Fashion Walk, Causeway Bay
Telephone: 2802 1128
Opening Hours: Mon-Fri 12:00-23:00 ; Sat-Sun 11:30-23:00
Website: http://www.marbling.com.hk / https://www.facebook.com/marblinghk


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Andre Cheung

Lately, the Kwun Tong Industrial district has been expanding so quickly that many restaurants and cafes deputed to start up here. One must check is Happiness Cafe, a relatively new cafe with a cheerful ambience, some old-fashioned and vintage decorations. The staffs are so nice and they allow us to go around the cafe for photoshoot. Haha!

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Happiness Cafe
高興

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Happiness Cafe
高興

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Happiness Cafe
高興

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Salon Setting
理髮廳

The menu offers a list of appetizers and salad, and we start by having a bountiful salad with very tender and flavorful chicken meats, chopped avocado, beetroots, crunchy almond, pumpkin and dried raspberries; the dressing is also very creamy.

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Moroccan Chicken Salad
摩洛哥雞肉沙律

Salmon is pan fried perfectly with a moist center and crispy skin, whilst the French style orange pan-sauce is actually pretty refreshing to go with the salmon.

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Pan Seared Salmon with Orange Sauce
法式橙醫三文魚扒

They are also famous for pancakes. New on the menu is a Maltesers pancake. With two stacks of thick and dense chocolate pancake, covered with plenty of halved Maltesers chocolate, a scoop of incredibly smooth and delicious Movenpick ice cream, it is also sandwiched with crunchy Maltesers spread.

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Maltesers Pancake
麥提莎高興煎餅

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Chocolate Pancake, Maltesers, Movenpick Chocolate Ice Cream
朱古力班戟, 麥提莎, Movenpick 朱古力雪糕

A chocolate oreo smoothie is so rich and fulfilling; with whipped cream and a piece of Oreo on top, it’s a beautiful finish.

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Chocolate Oreo Smoothie
巧克力Oreo沙冰

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The Bill
單據

Happinesssss Cafe 高興
Address: Shop 2, G/F, Shing Yip Industrial Building, 19-23 Shing Yip Street, Kwun Tong
Telephone: 2650 0028
Opening Hours: Mon-Sun 11:30-22:00
Website: https://www.facebook.com/happinessssscafe


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Andre Cheung

Having a bowl of coconut chicken noodle has been one of my favorite things to do in Macau recently. Indeed, there are many version of it especially when each of the Burmese family has their very own recipe. This time we visited a family-owned small restaurant , where we found very homey and surprisingly good!

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Coconut Chicken with Noodles
椰汁雞撈麵

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Coconut Chicken with Noodles
椰汁雞撈麵

Coconut chicken noodle is made with round cut yellow noodle, with a sauce containing comparatively less coconut milk but stronger curry flavor. Despite the chicken meat is a bit dry, the delicious curry sauce compensated everything flawlessly.

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Belachan Noodles
馬拉盞撈麵

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Belachan Noodles
馬拉盞撈麵

Similarly, the Belachan noodle is as delicious as the coconut chicken noodle, using the same kind of noodle, but tossed with a flavorful and spicy fermented shrimp paste.

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Curry Mutton Rice
咖喱羊肉飯

In addition, we also ordered a curry mutton rice and it comes with a similar curry sauce with a gamey lamb aftertaste, plus some Chinese cabbage on the side. Impressive!

QQ食真香麵食咖啡室
Address: Shop A, G/F, 45 R. da Me. Terezina, Santo Antonio
(新橋(三盞燈/白鴿巢)爹利仙拿姑娘街45號地下A號舖)
Telephone: 2821 5720
Opening Hours: Mon-Sun 07:00-18:00


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Andre Cheung

Sheraton Grand Macao Hotel is the world’s largest Sheraton as well as the biggest hotel in Cotai Macau. Truth to be told, this 5 stars hotel has been accommodating many visitors with a large and upscale space with an entertaining cast of DreamWorks characters, including Kung Fu Panda.
And this year, they are celebrating their 5th Anniversary, and we are offered with many complimentary treats in the room.

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#5andBetter

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The Double Bed

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The Sofa

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The Working Desk

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The Washroom

We stayed in a Deluxe Club King Room, where has a king size bed and complemented with breakfast. The view is spectacular because we were able to see the phenomenal view of the Parisian Macao Hotel.

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The Parisian Macao

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The Parisian Macao

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The Window

We had buffet breakfast at Feast, where offers not only scrumptious English breakfast choices such as pastries and baked beans, but also many Asian, Indian and Macanese dishes. Asian noodles, and egg station, are all made upon orders. Interestingly, there are also a variety of ice cream to pair with waffles or pancakes.

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Buffet Breakfast at Feast

Likewise, the in-room dining service is so well-served, and the plentiful choices are almost perfect.

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In-Room Dining

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Big Breakfast

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Room Service

And since they are celebrating “The Big 5”, visitors of Sheraton Grand Macao Hotel are now able to enjoy some extra discount such as 25% dining offer, spa treatment for a rate at HKD955, and many more. Follow them on Instagram and Facebook with hashtag #5andbetter and #sheratongrandmacao !!!

Sheraton Grand Macao Hotel
Website: http://www.sheratongrandmacao.com


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Andre Cheung

Last week, I was invited to the Club Marriott Dining Conference, hosted by the Sheraton Grand Hotel in Macau. It was a celebration of the official launch of the leading dining loyalty programme in Greater China, whilst Sheraton Grand macao Hotel, Cotai Central and The St. Regis Macao also announced to be part of this “Eat Drink & More” programme. Together with more than 250 participating hotels across 16 brands in 13 countries across the region, the membership will bring a lots of exclusive benefits and rewards including F&B discount, complimentary dining certificates, hotel room upgrade, spa vouchers and many more.

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The Club Marriott

For introducing “Go Beyond Dining”, the conference has invited a total of 6 hotel restaurants in Macau to serve some of their signature dishes. Such as “Xin” from Sheraton Grand, has prepared steamed mushroom bun with Bacalhau filling; cordyceps flower siu mai and black truffle shrimp dumplings.

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Xin

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Steamed Mushroom Bun with Bacalhau Filling

Feast, the buffet restaurant of Sheraton Grand Macau Hotel, also brings two very delicious dishes, namely sweet shrimp mayo salad and an Italian marinated yellow tail.

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Feast

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Sweet Shrimp, Mayo, Dill, Salmon Roe, Cracker

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Seared Yellow Tail with Salmoriglio Marinate

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Bene Italian Kitchen

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Italian Marinated Fish

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Manor

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Grilled Oyster

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Fresh Oyster

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Seafood Salad

The St. Regis has made our favourite roasted suckling pig with a super crunchy skin, served on a piece of steamed bun and topped with caviar for garnish.

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The St. Regis Bar

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Roasted Suckling Pig

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Roasted Suckling Pig, Steamed Bun, Black Caviar

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Citrine
Gold rum infused with spring mints, and fresh muddle pineapple.
Garnished with dehydrated roses and serve with mirror box in martini glass

For a sweet touch, Palms has made a beautiful pistachio tartlets with wonderfully smooth chantilly cream and a sakura-infused chocolate mousse with mango sauce.

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Palms

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Pistachio Tartlet, Amarena Cherries, Chantilly Cream, Bitter Chocolate

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Mango & Chocolate Sakura Mousse

I’m so excited about all the exclusive rewards with the Club Marriott membership ❤

My Club Marriott
Website: https://myclubmarriott.com


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Andre Cheung

Where’s Ted? Hidden away around the corner of Moon Street, it is a laidback restaurant and bar with a very chill and relaxing vibe. Serving some American-Mexican bites such as tacos, burgers, and a selection of beers, wines, spirits, also a cocktails list, it is a number one spot to escape from the hustle and bustle of the city.

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TED’s Lookout

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TED’s

Ted is famous for their burger menu and luckily they offer a three classic mini burgers option so that we can try all the flavors. The fish burger is my favourite which comprises beer-battered fish, melted cheddar, fresh tomato and lettuces. The beef patty is also well-seasoned whilst the char-grilled  chicken breast is surprisingly juicy and succulent.

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Three Classic Mini Burgers
Beef, chicken, fish dressed with Bourbon BBQ sauce

A classic Tex-Mex dish – nachos, is dangerously moreish. Couldn’t stop digging in especially with the cheesy corn tortilla chips, black olives, jalapeno, melted cheese; and the three most important toppings – tomato salsa, sour cream and creamy guacamole!

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Corn Nachos
Corn cornets nachos with melted cheese, comes with guacamole, tomato salsa & sour cream

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Melted Cheese, Black Olives

Interestingly, breakfast is also available from Monday-Sunday, and in case if you want something other than just a full English breakfast, they provide a “Build Your Own Taco Breakfast” too!

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Build Your Own Breakfast
White bread with jam, grilled chicken breast, sunny-side up, mushroom, baked beans

TED’s Lookout
Address: G/F, Moonful Court, 17A Moon Street, Wan Chai
Telephone: 2520 0076
Opening Hours: Mon-Sun 12:00-23:00
Website: https://www.facebook.com/tedslookout


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Andre Cheung

Zi, also known as Cafe Zi, is a crossover between a coffee shop and brewery. Tucked away at Hillwood Road in Tsim Sha Tsui, this hidden gem sells both coffee and craft beer, as well as sake, cocktail and wine. The setting is simple, natural, featuring a white wooden interior design.

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Cafe Zi
梔子

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Zi
梔子

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Zi
梔子

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Menu
餐單

The menu includes many delicious options such as grab-and-go bagel or bagel sandwiches, house salad, homemade healthy blends, fresh brewed tea and coffee.
Because it is a quick afternoon meet up, we only have coffee and a slice of daily special cake.

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Rose Latte
玫瑰咖啡拿鐵

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Rose Latte
玫瑰咖啡拿鐵

The rose latte is super silky smooth, with a frothy milk foam. Made with whole milk, it gives an even more sweeter flavor with a hearty rose aftertaste. Whilst the chocolate truffle cake is incredibly rich with creamy mousse layered between chocolate sponge cake; a dusting of cocoa powder on top also added a very chocolatey completion.

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Chocolate Truffle Cake
朱古力松露蛋糕

I really love this cafe. It is definitely recommended!!! ❤ ❤ ❤

Cafe Zi 梔子
Address: G/F, 8 Hillwood Road, Tsim Sha Tsui
Telephone: 2778 1628
Opening Hours: Mon-Fri 13:00-00:00 ; Sat-Sun 12:00-00:00
Website: https://www.facebook.com/cafezi.official


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Andre Cheung

WoZi is a hidden little cafe in San Po Kong. It is a nostalgic bing sutt, also a traditional coffee house, set with 1960s decor, an interior with pea green wall, retro modern furnitures and a black and white floor covered in patterns. Their menu interestingly comes like a blue-green student handbook, offering a list of fusion food with modern twist. Things like satay pork jowl with baguettes, ham & cheese waffle, black truffle fried egg on toast, and some usual pasta, pizza and all-day-breakfast.

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WoZi
窩子

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WoZi Cafe
窩子

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Sunny Doll
晴天娃娃

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WoZi Menu
窩子餐牌

Visiting on a weekend afternoon. The cafe is packed with people and is very busy. We ordered a few dessert dishes, such as a signature mochi taiyaki with choice of custard filling. The mochi is nicely chewy and slightly crispy on the edge, whilst the tofu pudding on the side is surprisingly silky, smooth and delicious. However, the green tea ice cream is not impressive at all.

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Custard Taiyaki (Mochi), Green Tea Ice Cream
吉士鯛魚燒 (麻糬皮), 綠茶雪糕

Souffle pancakes are seemingly well-executed. The fresh strawberry souffle pancake is served with a generous amount of crunchy honeycomb, a strawberry compote on the side, and a dollop of smooth whipped cream. The pancake texture is perfectly soft and fluffy; very airy and wobbly like a soft pillow.

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Fresh Strawberry Soufflé Pancake
草莓梳乎里鬆餅

But I prefer the classic butter syrup flavor, which is comparatively less sweet and has maple butter on each piece of pancake. Similarly, it has a dollop of whipped cream, a dusting of powdered sugar, also a great perfect souffle texture.

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Classic Butter Muscovado Syrup
經典牛油楓樹糖漿梳乎里鬆餅

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Classic Butter Muscovado Syrup
經典牛油楓樹糖漿梳乎里鬆餅

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Muscovado Syrup, Whipped Cream, Souffle Pancake
楓樹糖漿, 忌廉 ,梳乎里鬆餅

Final verdict, their soufflé pancake is so worth a try considering such a reasonable price. I’m really looking forward to try their tiramisu flavor soon!

WoZi 窩子
Address: G/F, 36 Yan Oi Street, San Po Kong
Telephone: 2796 0001
Opening Hours: Wed-Mon 12:00-22:00 (Closed on Tue)
Website: https://www.facebook.com/wozi.cafe


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Andre Cheung

Cuisine Cuisine is a Michelin-recommended eatery belonging to The Mira Group. Set on the 3rd floor of The Mira, it can be reached easily from the designated lift. They offer the finest Cantonese and Chinese cuisine in a high-end setting, making use of traditional skills to high quality ingredients mastered by a great Chef.

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Cuisine Cuisine
國金軒

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Cuisine Cuisine
國金軒

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XO Sauce & Condiments
XO醬, 醬油

Tonight’s menu is especially designed by the Chef, starting with an exciting bombay duck fillet sautéed in chili & deep fried garlic for a flavorful spicy kick.

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Sautéed Bombay Duck with Chili & Garlic
八味蒜香九肚魚

A hearty double-boiled soup to refine our palate, made with soft fish maw, following another spicy dish, that is amazingly tender lobster meat stir-fried with crispy preserved olive vegetables.

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Doubled-boiled Soup with Shiitake Mushroom & Fish Maw
慈禧花膠湯

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Sauteed Lobster with Chili & Preserved Olive Vegetable
欖菜辣子爆龍蝦

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Sautéed Lobster with Chili & Preserved Olive Vegetable
欖菜辣子爆龍蝦

The Iberico lamb shoulder is so impeccably succulent and tender, braised long in a creamy herb sauce which diminished the strong gamey flavor.
I also loved the vegetable dish given a sweet and fresh broth with maitake mushroom, asparagus shoots, ginkgo nuts, fresh lily bulb and the most loved peach resin.

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Braised Iberico Lamb Shoulder in Herb Cream Sauce
乳香醬香菜扣西班牙乳飼羊肩

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Braised Iberico Lamb Shoulder in Herb Cream Sauce
乳香醬香菜扣西班牙乳飼羊肩

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Poached Seasonal Vegetables with Maitake Mushroom & Peach Resin
舞茸桃膠泡四色蔬

A signature dish is their honey-glazed BBQ pork, undoubtedly juicy, tender and succulent; it has the perfect glazing, served on top a bed of thick cut noodle tossed in soy sauce and scallion oil, crunchy julienned ginger, it’s definitely a must-try!

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Honey-glazed Barbecued Pork with Ginger & Scallion Lo Mein
蜜餞叉燒皇拌薑蔥撈麵

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Honey-glazed Barbecued Pork with Ginger & Scallion Lo Mein
蜜餞叉燒皇拌薑蔥撈麵

Almond sweet soup is mildly sweetened, with two sesame dumplings and swirls of egg white; plus steamed red date puddings for a sweet and wonderful ending.

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Sweetened Almond Cream with Sesame Dumplings & Egg White
蛋白杏仁茶配芝麻湯圓

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Steamed Red Date Pudding
棗皇糕

Cuisine Cuisine 國金軒
Address: 3/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui
Telephone: 2315 5222
Opening Hours: Mon-Sat 11:30-14:30, 18:00-22:30 ; Sun 10:30-15:00, 18:00-22:30
Website: http://www.themirahotel.com / http://www.miramar-group.com


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Andre Cheung
Coming to Michelin-starred Sing Kee Seafood Restaurant, we are not only having delicious local seafood dishes, but also to rediscover some tastiest moment pairing with one of the world’s leading cognac in Hong Kong – Hennessy.
‘Re-Discover the Taste of Hong Kong’ is a campaign introduced by the Hennessy group, who has expertly prepared an extensive menu featuring signature favourites seafood, Cantonese, Chinese and Chiu Chow restaurants according to their versatility of Hennessy V.S.O.P, X.O and Paradis.

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Sing Kee Seafood Restaurant
勝記海鮮酒家

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X.O 干邑
Hennessy X.O

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Hennessy V.S.O.P
軒尼詩 V.S.O.P

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Hennessy
軒尼詩

Starting with an enormous platter of assorted sashimi, included yellowtail, sweet shrimp, salmon and octopus. We also have two signature dishes, they are deep fried tofu with an incredibly soft center, and a deep fried squid cake served aside sweet and chili dip.

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Sashimi Combo
雜錦刺身拼盆

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Yellow Tail
章紅魚

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Sweet Shrimp
甜蝦

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Salmon
三文魚

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Octopus
章魚

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Deep Fried Crispy Beancurd
脆皮滑豆腐

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Deep Fried Squid Cake
西貢墨魚餅

Pairing with Hennessy X.O 70 cl, it is a giant garoupa that has been deboned and deep fried into fillet, served with sweet creamy corn sauce, whilst the bone is further made crispy in frying oil. It is my favourite!

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Deep Fried Fish Fillet
龍吐珠粟米海班塊

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Creamed Corn Sauce
粟米汁

Next is a steamed Alaska King Crab that is also paired with Hennessy X.O, but 300cl instead. The delicate sweet flavor is indeed amazing and fresh, the stunning plating is also much appreciated.

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Alaska King Crab
阿拉斯加蟹

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Alaska King Crab
阿拉斯加蟹

Another favourite is baked lobster with cheese and crispy noodle. It is paired with Hennessy X.O 150cl, which reduces a bit of the greasiness from the heavy cheese sauce. Whilst the crispy noodle has thoroughly soaked up the cheese and lobster flavor. The combination is such a perfection!

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Baked Lobster with Cheese & Crispy Noodle
芝士龍蝦煎脆米粉

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Cheese Baked Lobster, Crispy Noodle
芝士焗龍蝦, 煎米餅

Last but not the least, a mouthwatering stir-fried spareribs with mustard and sweet and sour hawthorn sauce. They have considerably served a bit extra mustard sauce on the side, while pairing with Hennessy V.S.O.P 35cl for a kick.

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Stir-Fried Sparerib with Mustard & Haw Sauce
芥末山楂骨

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Stir-Fried Sparerib with Mustard & Haw Sauce
芥末山楂骨

Sing Kee has much more signatures such as a deep fried abalone, the yeung chau fried rice with fresh water shrimp, as well as the renowned yakult pudding for dessert.

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Deep Fried Abalone with Salt & Pepper
椒鹽鮮鮑魚

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Yeung Chau Fried Rice
海蝦揚州炒飯

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Yakult Rilakkuma
益力多熊仔糕

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Jelly Cake Combo
Sweet osmanthus jelly cake, sweet grapefruit jelly cake, yakult jelly cake
自家製雜錦糕點
清甜桂花糕, 香濃柚子糕, 特色益力多糕

Final remark, Hennessy’s ‘Re-Discover the Taste of Hong Kong’ campaign is going to last until the end of the year, so make sure to check some other participating restaurants. Learn more from their webpage!

Hennessy Hong Kong
Website: https://www.facebook.com/hennessyhongkong

Sing Kee Seafood Restaurant 勝記海鮮酒家
Address: G/F, 33-39 Sai Kung Tai Street, Sai Kung
Telephone: 2791 9887
Opening Hours: Mon-Sun 11:00-23:00
Website: http://www.singkee.ecomm.hk / https://www.facebook.com/%E8%A5%BF%E8%B2%A2%E5%8B%9D%E8%A8%98%E6%B5%B7%E9%AE%AE%E9%85%92%E5%AE%B6-SING-KEE-SEAFOOD-RESTAURANT


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Andre Cheung

Opened lately within the new waterfront extension of Ocean Terminal in Harbour City, it is ANA TEN serving some Japanese cuisines in their modern and contemporary way. They have invited Michelin-star Chef Ryogo Ozawa to collaborate with their executive chef, creating many innovative dishes; starting from entrees, sashimi and tempura, also a list of creative cocktails inspired by Japanese myths and imparted with unique element.
The restaurant is set with an open kitchen and bar that is divided into 4 main quarters including omakase, tempura, skewers and cocktail. There is also an outdoor seating to indulge in the magnificent waterfront view of the iconic Victoria Harbour.

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ANA TEN
天穴

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Omakase Bar
廚師發辦區

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Cocktail Bar
雞尾酒酒吧

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Tempura & Skewer Bar
天扶良, 串燒區

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Traditional Japanese v.s. Modern Western Design
日本與西式的時尚風格

We start with a sashimi dish created with thin sliced yellow tail, foie gras cube and a lovely tangy plum vinegar sauce. The glamorous sashimi platter compiles some finest catch of the day, including fatty salmon belly, fresh spot prawn, a very plumpy and large scallop, sea bream with a vingar dip and salmon roe.

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Thin Sliced Yellow Tail with Foie Gras Cube on Nanko Plum Vinegar Sauce
油甘魚薄切鵝肝粒配南高梅醋醬
九州油甘魚, 鵝肝, 南高梅

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Premium Sashimi Platter
特上刺身拼盤

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Salmon Roe
三文魚子

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Salmon Loin
三文魚腩

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Sea Bream
鯛魚

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Greater Amberjack
勘八

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Spot Prawn
牡丹蝦

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Scallop
帆立貝

Sea Urchin wrapped in Saga beef, not only is it the star of the night, but also an exclusive dish available only at ANA TEN. The wagyu beef has the perfect marbling of fat, especially aromatic and tender, paired with creamy Bafun sea urchin served in a spoon with mild soy sauce.

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Sea Urchin Wrapped in Saga Beef
佐賀和牛海膽卷
佐賀縣和牛, 北海道馬糞海膽, 伊朗魚子

Another signature is fatty tuna loin prepared and smoked over walnut wood, whiskey barrel oak and apple wood, giving a wonderful fragrant over the luscious tuna, while serving aside a homemade egg yolk soy sauce.

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Smoked Fatty Tuna with Egg Yolk Sauce
煙燻吞拿魚腩
吞拿魚腩, 宮崎雞蛋黃, 合桃木

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Egg Yolk Sauce
宮崎雞蛋黃

Coming to some signature tempuras and skewers, I particularly enjoy the baby kink that has been told as one of the most expensive deep sea caught in the Japanese fishery industry. Indeed, it is exceptionally silky and smooth with a crunchy batter, sprinkled with a pinch of black salt for maximum flavor. Also, Japanese mantis shrimp tempura is scrumptiously made with stuffing of crab fat, miso and soy sauce, topped with my favourite crispy sakura shrimps.

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Baby Kinki Tempura
BB喜知次天扶良

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Japanese Mantis Shrimp Tempura with Crab Paste
日本瀨尿蝦天扶良配蟹膏麵豉

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Awaodori Chicken Neck Skewer
鹽燒雞頸肉串

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Pork Belly Skewer
鹽燒豬腩肉

Finally, a highlight goes to the Hide wagyu beef that has a great marbling, super strong flavor and incredibly tender! Serving with wasabi leave, Japanese mustard greens, and condiments such as deep fried garlic slices, sea salt, mustard seed and wasabi.

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Grilled Hida Wagyu with Japanese Side Vegetables
飛驒和牛鹽燒伴日本野菜
飛驒和牛, 山葵芥菜, 芥末菜, 炸蒜片, 海鹽, 原粒芥末籽, 日式芥末

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Crème Brûlée
焦糖燉蛋

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Breakfast at Lavender’s
Blueberry jam, homemade lavender syrup, Shiso tea, lemon tea
花約
藍莓醬, 自家製薰衣草糖漿, 紫蘇茶, 檸檬汁

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TORII
Cherry tomatos, homemade chili syrup, grapefruit juice, salt
鳥居
車厘茄, 自家製辣椒糖水, 西柚汁, 鹽

Accompanied by the spectacular view with some rewarding mocktails, our dining experience ends flawlessly with a beautiful crème brûlée with a piece of mikan ❤

ANA TEN 天穴
Address: Shop OTE 304, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui
Telephone: 2701 9881
Opening Hours: Mon-Sun: 12:00 – 23:00
Website: http://lubuds.com / https://www.facebook.com/anatenhk


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Andre Cheung

The fact that agnès b. has been actively expanding its brand in these years, starting from the flower shop agnès b. FLEURISTE, the chocolatier agnès b. DELICES, there’s now a brand new agnès b. Chocolatier cafe in Mongkok at Langham Place.
It is set on the 3rd floor with a spacious area, featuring many chocolate-coffee furnishings, b.bear, and a modern and elegant ambience.

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agnes b. CAFE

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The interior

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b. bear

Apart from coffee and tea, they offer mostly chocolate desserts. The signature 64% DELICE chocolate is incredibly smooth and thick, served aside a scoop of hand-whipped cream for an extra lightness and creaminess.

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64% DELICE Chocolate
64% DELICE 特選朱古力

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Hand-whipped Cream
手打忌廉

Molten chocolate cake. It is excelled perfectly with a moist exterior and wobbling center, a refreshing orange-scented aftertaste and a delicious scoop of chocolate ice cream on the side. Likewise, souffle pancake is made upon order, served with an extra-thick chocolate sauce.

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Chocolate Blood Orange Molten Cake
朱古力香橙心太軟

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Souffle Pancake with Chocolate Sauce
梳乎厘熱鬆餅配朱古力醬

Our favourite is the pear tart elegantly topped with slices of fresh fig, the strawberry and white chocolate ice cream is particularly luscious! Sprinkled with ground cinnamon and powdered sugar, it is a little crispy on the edge as well as a feast for the eye.

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Pear & Fig Tart with Strawberry White Chocolate Ice Cream
香梨無花果撻配草莓白朱古力雪糕

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Strawberry White Chocolate Ice Cream
草莓白朱古力雪糕

Finally, the Mystery Black soft serve is a not-to-be-missed. Presented in a charcoal waffle cone, it gives an amazing flower scent whereas the chocolate soft serve is truly creamy and scrumptious.

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64% DELICE Chocolate & Mystery Black Soft Serve
64% DELICE 特選朱古力, 黑玫瑰軟滑雪糕

agnès b. CAFE
Address: Shop 33, L3, Langham Place, 8 Argyle Street, Mong Kok
Telephone: 2845 4388
Opening Hours: Mon-Sun 11:00-22:00
Website: http://www.agnesb-lepaingrille.com / https://www.facebook.com/agnesb.delices


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Andre Cheung

Evelyn’s Garden is a new Chinese restaurant opened in Wan Chai on Tonnochy Road. Featuring traditional Peking, Sichuan and Shanghainese cuisines, they serve hand-made dishes in tapas-style. The environment has a unique taste of China, antique furnitures and a wall of panda paintings.

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Evelyn’s Garden
日熹樓

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Table Setting
餐台

Introducing the special “Day 100 Tapas Feast”, we start with 24 dishes of cold appetizers, including traditional pork terrine, drunken chicken, pork knuckle and cold cut sliced pork with glass noodle. My favourite goes to the signature cold cut chicken made with a thick numbing sesame and peanut sauce, very tender, meaty, and definitely spicy.

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100 Dish
百碟宴

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Drunken Chicken, Chilled Jellyfish with Sesame Oil, Cucumber with Vinegar & Garlic, Cold Cut Sliced Pork with Glass noodle, Hot & Numbing Cucumber, Chilled Black Fungus in Vinegar, Drunken Pork Knuckle
杞子花雕醉雞, 涼拌海蜇, 手拍青瓜, 白切肉粉皮, 麻辣青瓜, 涼拌貓耳朵, 醉拿手

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Cold Cut Chicken in Numbing Sesame & Peanut Sauce
不辣口水雞

Followed by 42 hot dishes, the scrambled egg white is deliberately topped with crab roe; double cooked pork belly is undoubtedly flavorful and succulent; also the sweet and sour garoupa fillet and stir-fried beef with scallion.

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Stir-fried Garoupa Fillet with Pineapple
鳳梨斑片

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Stir-fried Shredded Chicken with Beijing Bean Paste
醬爆分雞絲

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Stir-fried Beef with Scallion
蔥爆牛肉

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Scrambled Egg White
迎賓賽塝蟹

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Chicken with Sichuan Chili
川椒辣子雞

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Deep-fried Chicken, Yu-Shiang Eggplant Stick
炸雞甫, 醬燒茄子

There are tiger prawns cooked in three styles. Dry-braised, chili Kung Pao, and the everyone’s favourite style, which is coated with a golden sauce made with salted egg yolk and butter.

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Golden Tiger Prawns
黃金海虎蝦

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Dry-Braised Tiger Prawns
干燒海虎蝦

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Kung Pao Tiger Prawns
宮保海虎蝦

The fact that their dishes are all made MSG-free, and probably low in salt, sugar and less oil, we also have some healthy veggie dishes.

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Preserved Veggie with Green Soybeans & Sheets
雪菜毛豆百頁

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ChaShu Mushroom & Jade Sprouts with Premium Soup
上湯茶樹菇翡翠苗

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Sauteed Asparagus Lettuce
炒萵筍絲

Evelyn’s Garden is famous for the various dishes boiled with hot and numbing oil. The base is prepared with a number of herbs and spices, the Chef has also created different tastes for cooking fish, sliced beef, and pork belly, added sweet potato noodle and topped with chopped coriander.

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Boiled Beef with Hot & Humbing Oil, Boiled Garoupa with Hot & Humbing Oil, Boiled Pork with Hot & Humbing Oil
水煮牛肉, 水煮斑片, 水煮黑豚肉

There are also dim sum such as xiao long bao, dumplings, a rarely-seen Chaoyang spinach bun and Beijing style beef rolls. The Chaoyang spinach bun has a texture between steamed bun and dumpling, stuffed with crispy spinach and dried prawns. Whilst the beef rolls are basically sheets of wrap stuffed with beef shank, sweet bean sauce and leek, giving a rich and soft texture.

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Evelyn’s Garden Xiao Long Bao
日熹樓灌湯小籠包

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Chaoyang Spinach Bun
朝陽菠菜婁

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Pan Fried Shanghai Pork Dumplings
上海鮮肉窩貼

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Beijing Style Beef Roll
老北京牛肉卷餅

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Pork Dumpling with Hot & Numbing Oil
四川紅油龍抄手

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Shanghai Wonton with Soup
上海湯雲吞

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Pan-fried Juicy Pork Bun
羅春閣爆汁生煎包

Some sweet treats to finish. The pumpkin ball is filled with white lotus paste, the egg souffle with banana is very light and fluffy, the black sesame rolls are perfectly smooth and soft. Must-try are their sweet soups including the walnut, black sesame and Sang Ji Sheng, because they are made following the recipe of the traditional dessert place in Sai Wan – Yuen Kee Dessert!

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Pumpkin Ball
吾是南瓜

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Deep Fried Egg Souffle Ball Stuffed with Banana
高麗豆沙香蕉球

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Classic Sesame Roll
懷舊芝麻卷

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Osmanthus Jelly Cake
桂花糕

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Walnut Sweet Soup, Almond Sweet Soup, Sang Ji Sheng Sweet Soup
合桃糊, 杏仁糊, 桑寄生蓮子茶

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Sesame Sweet Soup
芝麻糊

What’s more, they have a bar where offers a list of cocktails and non-alcoholic tea-infused mocktails in a phenomenal presentation.

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Earnest

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Homemade Tangerine Bourbon, Hot Pur Each Tea, Honey, Orange Bitter, Grand Marnier

Evelyn’s Garden 日熹樓
Address: 4/F & 5/F, Kwan Chart Tower, 6 Tonnochy Road, Wan Chai
Telephone: 2511 1534
Opening Hours: Mon-Sun 11:30-23:30
Website: https://www.evelynsgarden.com.hk / https://www.facebook.com/evelynsgarden.com.hk


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Andre Cheung

Serving a large variety of traditional Taiwanese food, Tainan Adouzai is indeed a true all-rounder. It is set along Lan Fong Road in Causeway Bay, with a Taiwan night market setting, wooden chairs and high ceiling design, also a neon sign listing all of their signature dishes.

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Tainan Adouzai
台南阿豆仔

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Tainan Adouzai
台南阿豆仔

Taiwanese braised pork rice comes perfectly in a one-person serving bowl. It wasn’t too fatty, with my favourite steamed pearl rice, very soft and sticky; the short grain rice has thoroughly soaked up the scrumptious meat sauce. Additionally, topped with half of an hard-boiled egg.

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Braised Pork Rice
古法魯肉飯

Next was the Taiwanese night market oyster pancake. It was made with many meaty little oysters, sweet potato starch, scrambled egg, and sweet & spicy sauce for an abundant flavor.

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Oyster Omelette
蚵仔煎

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Sweet & Spicy Sauce, Coriander
海山醬, 芫荽

We also ordered some sides and mains such as spicy pig’s ears which was more on the sweet side; a stir-fried clams that was a daily Chef’s recommendation; and a sparerib stew cooked in strong Chinese herb soup.

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Spicy Pig’s Ears
麻辣豬耳

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Clams
快炒蛤蜊

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Ribs & Herbs
藥膳排骨

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Ginger Lemonade with Aiyu Jelly
薑汁檸檬愛玉

Afterall, it is a fairly good Taiwanese meal. And I really appreciate their drink list with many toppings including aiyu jelly, tapioca ball, and grass jelly.

Tainan Adouzai 台南阿豆仔
Address: G/F, 19 Lan Fong Road, Causeway Bay
Telephone: 2217 0520
Opening Hours: Mon-Sun 12:00-22:30
Website: https://www.facebook.com/tainanadouzai


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Andre Cheung

I have been told that Chan Kun Kee is one of the best Dai pai dongs in Hong Kong. The iconic food scene with an old and outdoor eatery, I am expecting some unbelievably cheap Cantonese dishes and Tsing Tao beer bottles everywhere.
Arriving late at 9pm, it was extremely crowded that we could barely find for a table where is outside under a large tent. The service wasn’t very helpful as we were asked to write the orders ourselves.

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Chan Kun Kee
陳根記

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Orders / Bills
落單紙

The menu offers a variety of seafood and meat, and the best recommended dish is wasabi hand-pulled chicken. It consists of shredded poached chicken, cucumber slices, tossed with wasabi mayo and sprinkle of crab roe. It wasn’t very outstanding because it neither has wasabi nor chicken flavor.

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Wasabi Hand-Pulled Chicken with Crab Roe
Wasabi 蟹籽手撕雞

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Wasabi Hand-Pulled Chicken with Crab Roe
Wasabi 蟹籽手撕雞

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Wasabi Mayo, Shredded Chicken, Sliced Cucumbers, Crab Roe
芥末醬, 手撕雞, 青瓜絲, 蟹籽

Some better choices would be a classic sweet & sour shrimp, stir-fried with onion and a mix of bell peppers; a goldenly crispy and crunchy oyster pancake stuffed with a delicious amount of chopped coriander, but it would come better with fish sauce on the side.

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Sweet & Sour Shrimp
咕嚕蝦球

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Deep Fried Oyster Pancake
蠔餅

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Deep Fried Oyster Pancake
蠔餅

We also have “Pe-Par” Tofu cooked in salty broth, which is basically mixing tofu and fish together into ball-shaped dumplings. Nevertheless, I really like their homemade herbal teas served clean and cold in plastic bottles.

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Pe-Par Bean Curd (Pan-fried Tofu & Fish Mix)
油鹽水琵琶豆腐

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Homemade Chinese Herbal Teas
夏枯草, 五花羅漢果茶

Final verdict, food was average, hygiene is acceptable, atmosphere is vibrant and energetic!
For such a one-of-a-kind experience in Hong Kong, I’m sure there are much more other options out there. But still, I’m hoping to revisit and try their fried mango crepe dessert and maybe roasted pigeon someday!

 

Chan Kun Kee 陳根記
Address: No.3-5, Wo Che Estate Market, Sha Tin
Telephone: 2606 1390
Opening Hours: Sun-Mon 18:00-01:00


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Andre Cheung

“Ai Mei” Midsummer Exhibition Tour is now launched at Le Meridien Hotel in Cyberport! Featuring 9 cities with 11 destination inspiration, this young little girl has been made very unique and iconic.
Xiamen is represented by the black and white piano keyboard, symbolizing the renowned “Isle of Piano”; whilst Hong Kong is presented through the filmmaking industry, with pink polka dots hair band.

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Le Meridien Cyberport
數碼港艾美酒店

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Ai Mei
艾美

The hotel also prepared a few special dishes to celebrate the launch of “Ai Mei Midsummer” Exhibition, starting with a organic salad with plump tomatoes, a appetizer plate with deep fried dried persimmon, spicy and sour chicken feet as well as daily sashimi.
For mains, we have grilled seabass with hoba and a scrumptious sliced beef wrapped with garlic and spring onion, taken inspirations from Le Meridien Yixin and ChongQing respectively.

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“Ai Mei Midsummer” Special Menu
艾美麗主題餐單

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Special Cocktail
特色雞尾酒

There are also Ai Mei Themed eclairs with artistic chocolate decoration to finish. Aside from YuanYang and Rose, more flavors such as osmanthus wine and Chinese jasmine tea eclairs are available at their coffee shop.

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Ai Mei Themed Eclair (Yuenyeung, Rose)
艾美麗主題法式泡芙 (鴛鴦, 玫瑰)

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Le Meridien
艾美酒店

Le Meridien Cyberport
Website: http://www.lemeridiencyberport.com / https://www.facebook.com/LeMeridienCyberport


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Andre Cheung

Stockton is hidden down a small alleyway off Wyndham Street, where is just below Fish and Meat, both belongs to the Maximal Concepts. It is a very spacious bar with dim lighting, vintage furnitures such as leather sodas, and some private corners for a group to hang out.
The drink menu is no short of choice but contains some of the most fashionable and sophisticated cocktails featuring vodka, gin, rum and most importantly, whiskey.

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Stockton Bar & Restaurant

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Stockton Bar

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Cocktail Menu

We have a Hidden Lady with a fancy containers, made with Ketel One vodka, sake, apricot, orange sherbet, lime, mace, verbena syrup, house orange bitters.

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Hidden Lady

The Big Dick is taken inspiration from Ernest Hemingway, elegantly presented with a piece of marshmallow in the center, made with house rum blend, Irish whiskey, Pedro Ximenez Sherry, malted banana, lime, cane syrup and mace.

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Big Dick

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Big Dick

Not to mention The prettiest “Forty Four”, it is served in a big fish glassware, and aromatically covered with coconut oil fat-wash, a mix of Plantation Barbados Rum, Koko Kanu Rum and Fino Sherry, topped with marshmallow, lactart, aromatic bitters and finally, egg white.
I also asked for a bespoke mocktail, which is sour and super refreshing.

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Forty Four

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Bespoke Mocktail

Coming to some decadent food, we have the signature duck scotch eggs. It has a nice crunch with a gooey yolk, made with chorizo, seasoned with paprika, drizzled with aioli, sitting on a bed of shredded green cabbage.

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Duck Scotch Egg

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Chorizo, Paprika, Aioli, Apple Green Cabbage

The black truffle risotto balls are also very crunchy with a creamy center, whereas the salmon rillette has been made deliciously with chives, pink peppercorn and salmon roe, served aside toasted rye bread. It is my favourite!

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Black Truffle Risotto Balls

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Black Truffle Risotto Balls with Aioli

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Salmon Rillette

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Salmon Rillette with Chives, Peppercorns, Trout Roe & Toasted Rye Bread

Finally, their desserts are absolutely divine. A sticky toffee pudding is a must-have, thick, moist and rich, topped with an amazingly sweet and sticky toffee sauce and a scoop of vanilla ice cream; deconstructed carrot cake, beautifully plated, pecan nut cookie crumble and a scoop of cinnamon ice cream to finish.

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Sticky Toffee Pudding

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Sticky Toffee Pudding with Thick Toffee Sauce, Vanilla Ice Cream

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Carrot Cake with Cream Cheese, Cinnamon Ice Cream, Crunchy Pecan Nut Cookie

This has been one of the coolest and exclusive bar experiences in Hong Kong, I’m already missing their sticky toffee pudding!!!

Stockton Bar & Restaurant
Address: Mon-Wed 18:00-02:00 ; Thur-Sat18:00-04:00
Telephone: 2565 5268
Opening Hours: G/F, 32 Wyndham Street, Central
Website: http://www.stockton.com.hk / https://www.facebook.com/StocktonHK


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Andre Cheung

Following the opening of the new wing of YOHO I in Yuen Long, ANA Sushi has come to introduce some Japanese cuisines in their new branch. They serve a number of categories including teishoku, sushi, sashimi, donburi, yakimono, tempura, agemono, robatayaki and teppanyaki, using seasonal, fresh and daily-catch ingredients, and has a warm wooden colour setting that gives a relaxing vibe. In addition, a semi-open dining area along with an open sushi and skewer bar.

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ANA Sushi, Yoho Mall
穴壽司, 形點

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ANA Sushi
穴壽司

The first dish is a salad that features amberjack sashimi and a homemade yuzu vinegar. Using yuzu peel and Japanese vinegar, it gives an amazing citrus flavor, together with mixed greens, chopped cucumbers, cherry tomatoes, fried garlic and spring onion.
Daily fresh-catch sashimi includes Hokkaido scallop, toro and my favourite well-torched red snapper.

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Great Amberjack Sashimi with Salad on Yuzu Vinegar
章紅魚柚子酢沙律

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Amberjack Sashimi, Fried Garlic, Spring Onion
章紅魚, 炸蒜片, 青蔥

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Seasonal Sashimi Platter
季節刺身三點

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Hokkaido Scallop
北海道帶子

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Toro
中拖羅

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Red Snapper
金目鯛

Hida Beef is the name of a black-haired Japanese cattle usually raised in Gifu Prefecture. They live with good environmental condition, which makes them an expensive beef to eat in Japan. Serving on a shrimp cracker, Chef has prepared them in 3 ways, soy sauce, fire-grilled and beef tartare with raw quail egg sushi. The former two are exceptionally delicious, very tender and has a perfect marbling of fat.

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Hida Beef Sushi on Shrimp Cracker
飛驒牛壽司三點盛

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Soy Sauce, Fire-grilled Sushi
醬油, 火炙壽司

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Gunkanmaki with Quail Egg
牛肉他他, 鵪鶉蛋

Next are two tempura dishes, triple crab roll and tuna sushi roll. Beginning with a mix of crab meat, crab roe and crab paste wrapped in seaweed, it is battered fried to crisp with a crunchy coating and a creamy filling.
Similarly, the tuna sushi roll is also tempura-fried, made with fatty tuna, leeks and spring onion.

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Triple Crab Roll (Crab Meat, Crab Roe, Crab Paste)
三蟹卷天扶良 (蟹籽, 蟹肉, 蟹膏)

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Fatty Tuna with Spring Onion Roll Tempura
吞拿魚腩卷天扶良

Some signatures include a luscious smear of minced fatty tuna with mentaiko mayo on crunchy rice cracker; pan-fried ox tongue alongside a specially homemade miso paste made with French mustard and egg yolk; a chicken wing stuffed with juicy foie gras and grilled tiger prawns wrapped with Shiso leaf and crispy chicken skin.

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Minced Fatty Tuna with Rice Cracker
葱吞拿魚腩薄脆

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Ox Tongue with Bean Paste Sauce
酢麵豉軟牛脷

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Bean Paste Sauce
麵豉醬

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Skewers
串燒

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Shrimp Rolled with Shiso Leaf & Chicken Skin Skewer
紫蘇葉雞皮蝦卷串

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Chicken Wing Stuffed with Foie Gras
鵝肝釀雞翼

The skewers are served with 3 special skewer salts as extra flavorings.

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Sea Salt, Curry, Matcha Skewer Salts
岩鹽, 咖喱, 抹茶

The best of the day is definitely Matsuba crab shell stuffed with crab paste, crab meat, crab roes and sweet and creamy Hokkaido sea urchin, served over steamed Japanese rice in a sizzling stone pot. It is seasoned with extra mentaiko rice seasoning and I particularly enjoy the crispy burnt rice at the bottom.

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Matsuba Crab & Sea Urchin Rice in Stone Pot
松葉蟹蓋海膽石鍋飯

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Hokkaido Bafun Sea Urchin, Crab Butter, Crab Meat, Crab Roe, Mentaiko Rice Seasoning, Seaweed, Sesame
馬糞海膽, 松葉蟹膏, 松葉蟹肉, 松葉蟹肉籽, 明太子飯素, 紫菜, 芝麻

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Peach Soda, Apple Vinegar Soda
白桃梳打, 蘋果醋梳打

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The Bill
單據

After all, it is a very satisfying meal at ANA Sushi. We are completed with some summer special drinks such as apple vinegar soda and peach soda! Cheers!

ANA Sushi 穴壽司
Address: Shop 1027, Level 1, Yoho Mall I, 9 Yuen Lung Street, Yuen Long
Telephone: 2353 5515
Opening Hours: Sun-Thur 11:00-22:30 ; Fri-Sat 11:00-23:00
Website: http://lubuds.com / https://www.facebook.com/anasushiyoho


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Andre Cheung

Tucked away along Wellington Street in Central, S2 Kitchen call themselve an Izakaya known for a 10-layer sea urchin cup. It is a fairly small interior set with a wood flooring decor and a clean open kitchen from where food is prepared and served.

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S2 Kitchen

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Open Kitchen

Among all Japanese offerings is the signature 10 layers sea urchin cup, which features a piece of crispy silver fish chip, plenty of sea urchin, sea grape, minced toro, shrimp and snow crabmeat. It is a generous and beautiful serving.

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10 Layers Sea Urchin Cup
十層海膽杯

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Crispy Silver Fish, Caviar, Hokkaido Sea Urchin, Sea Grape, Chutoro, Salmon Roe, White Leg Shrimp, Snow Crab Meat, Chopped Kelp
燒白飯魚脆片, 黑魚子, 北海道海膽, 沖繩海葡萄, 藍鰭吞拿拖羅蓉, 三文魚子, 白蝦, 松葉蟹肉, 鮮海帶碎

My favourite is a salad serving in a sea blue casserole dish, with sliced avocado, scallop and sea urchin, with a delicious olive oil-based vinaigrette. The assorted sashimi are also very neatly plated with striped jack and Hokkaido scallop, the botan prawn is plump and sweet to the max!

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Avocado & Maki Scallop & Sea Urchin Salad
牛油果帆立貝洋風海膽沙律

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Avocado & Maki Scallop & Sea Urchin Salad
牛油果帆立貝洋風海膽沙律

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Select Assorted Sashimi
精選 3 點什錦刺身

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Japanese Striped Jack
深海池魚

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Japanese Scallop
北海道帆立貝

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Japanese Botan Prawn
北海道牡丹蝦

There are also plenty of grills and sushi rolls, such as a grilled scallop with sake, baked oyster with sea urchin and mayo; my friend and I are likely to enjoy the flamed sushi roll with a proper sear, topped with some more sea urchin and scallop.

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Grilled Scallop with Urchin & Snow Crab Meat
海膽松葉肉燒帆立貝

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Salmon Roe, Sake, Lemon Juice
三文魚子, 清酒, 檸檬汁

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Baked Oyster with Sea Urchin
海膽燒岩蠔

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S2 Special Uchirin Roll in Flame
S2 特色海膽火焰卷

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Crab Roe, Scallop, Sea Urchin, Tamago, Imitation Crab, Sushi Roll
蟹子, 帆立貝, 海膽, 玉子, 蟹柳, 壽司卷

Finally, Tai Chi, comes with stir-fried milk on purple sweet potato puree versus sea urchin on minced toro. The sea urchin somen noodle is a very huge serving, very chewy and definitely enough to share among 4.

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Chinese Stir-fried Milk, Salmon Roe, Purple Sweet Potato, Sea Urchin, Caviar, Toro
太極 (中式炒鮮奶, 三文魚子, 紫薯, 海膽, 黑魚子, 拖羅蓉)

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Sea Urchin, Caviar, Somen Noodle
雲海板上飄

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Sea Urchin Ice Cream
樂師傅海膽雪糕

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Lemonade, Grape Sangaria
波子汽水, 巨峰提子

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The Bill
單據

Believe it or not, we have sea urchin ice cream to finish! After all, it has been very interesting to see how they have creatively utilized sea urchin in every dish, despite it isn't the best sea urchin experience so far.

S2 Kitchen
Address: Shop A, G/F, 51 Wellington Street, Central
Telephone: 2885 8803
Opening Hours: Mon-Fri 11:00-16:30, 18:00-22:30 ; Sat 13:00-23:00
Website: https://www.facebook.com/s2kitchenhk


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Andre Cheung

Being one of the most anticipated restaurant openings in Summer, HAKU has recently set at Harbour City taking a space on the ground floor of Ocean Terminal. Curated by Hideaki Matsuo, the Chef of a 3* Japanese fusion restaurant in Osaka, it is also formed in partnership with Agustin Balbi, the former executive chef of The Ocean.

HAKU serves up contemporary Japanese dishes with European twist, paying so much attention to detail, ingredient and presentation. Start with the porcelain on the table, each plate has been carefully crafted with special pattern dedicated to a literal meaning behind.

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HAKU

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Chef Agustin Balbi

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Bar Seating

Our omakase menu starts with a series of amuse bouche. Pickled beetroot with beetroot powder, rolled up inside a red rose; a mini crispy tartlet filled with incredibly sweet Japanese corn kernel, confit duck leg; toasted nori cone with hamachi and umami dashi cream; and a deep-fried kibinago river fish on a skewer.

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Pickled Tsukemono Apple, Beetroot Powder

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Pickled Tsukemono Apple, Beetroot Powder

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Japanese Sweetcorn, Confit Duck Leg

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Hamachi, Nori Cone, Dashi Cream

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Kibinago Fish, Japanese Panko Crumb

To follow is a stunning piece of plump and juicy Japanese oyster topped with yuzu kosho, green apple granita that made a sharp and tangy hit. Likewise the Kyushu tomato is very refreshing, comes with sardines, bellota ham, sprinkled with shio kombu and sake kasu, which is a sentiment from fermented sake.

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Japanese Oyster, Yuzu Kosho, Apple Granita

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Kyushu Tomato, Kamasu, Bellota Ham

Next is supposed to be a foie gras mousse with squid ink lotus chips, but since I don’t eat foie gras, Chef offers me a chicken wing and king prawns instead, surprisingly tender, accompanied by a deliciously creamy porcini mushroom sauce. In addition, a brioche to dip the sauce.

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Chicken Wings, King Prawns, Porcini

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Brioche

Things continue with some signature dishes here. Generous serving of Hokkaido uni served with roasted eggplant miso cream on a brioche bun; an oxtail croquette deep fried to crisp and golden brown, with dashi mayonnaise, finger lime and freshly shaved bonito flake.

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Hokkaido Uni, Eggplant, Brioche

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Oxtail, Mitsuba, Katsuobushi

 A showcase of fatty chutoro with Polmard beef, top with Kristal caviar along with some rice tuiles is also, needless to say, ridiculously beautiful.

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Chu Toro, Kristal Caviar, Polmard Beef, Rice Tuile

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Chu Toro, Kristal Caviar, Polmard Beef, Rice Tuile

My favourite of the night goes to this Kagoshima Wagyu beef. With a good marbling of fat,  it is plated on a hexagonal plate with earthy eringi and baby kabu radishes. Briefly cooked and served over charcoal with a sauce made from beef jus and black truffle.

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Kagoshima A4, Wagyu

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Kagoshima Wagyu, Eringi, Baby Kabu

Save room for dessert. It is an incredibly juicy Japanese white peach filled with white peach granita, Hokkaido yogurt foam and panna cotta.

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White Peach, Yogurt Foam, Granita

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White Peach, Yogurt Foam, Granita

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Candy Floss

Our meal at HAKU is indeed amazing featuring so many seasonal ingredients that has been well-constructed and combined, Chef would like to finish the meal with petit fours of candy floss for us (i.e. customers) to leave with a smile (:

HAKU
Address: Shop OTG04, G/F, Ocean Terminal, Harbour City, 17 Canton Road, Tsim Sha Tsui
Telephone: 2115 9965
Opening Hours: Mon-Sun 12:00-15:00, 18:00-22:00
Website: https://www.facebook.com/hakuhongkong


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