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mentyyu

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About mentyyu

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  1. New Start!

    Hi everyone, thanks a lot for being with me and my little blog through these years. I have a bad news and a good news for you all! This blog will be shut down. I will keep all the posts here, but there will be no update and no maintenance since now. Good news is, I have already started a new blog which have a new and nicer layout. The new blog is no longer about food. I have too many stories from my trips around the world to be shared with you! Of course, food and drink will be one part of my personal journey, but you will find a fresher and more interesting site there. WELCOME TO MY NEW BLOG: www.gustobeats.com Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  2. CIAO SUNDAY | PIRATA | HONG KONG

    Close to Christmas, I was busy but happy with so much spontaneous meals happened in the last few weekends before we were all out for long holiday. A lazy Sunday morning, embracing the rare bedding time, while the sunshine outside the window and the 'glo-glo' sound in our belly, dragged us out of the bed. Hunger pushed us to think about the evil brunch instead of light & easy breakfast at home; well, without doubt, aiming to try the new brunch spot (at least new for me), I was introduced the Brunch at Pirata. Just next to the door, which sounds perfect ever for laziness like us! Lovely open bar with a casual setting of dining area. A small inside stairs leading the way to another dining area downstairs. Fried Mozzarella Sandwich M.M.M. (My Mama's Meatballs) Eggplant Parmigiana Tagliatelle with Summer Black Truffle (add $38) I will call it a super-rich-Italian-brunch for the whole package starts from the unlimited cold station with cheese, salad, grilled vegetables, smoked salmon and some ham. Entering into the serious part, it is designed as an Italian way to have the primary (Primi Piati) and second course (Secondi), which covers almost all meat, fish, grain and veggie. To end, of course, it's the dessert selected by the Chef. Drink is not included, but I will highly recommend to order some refreshing mocktail (Appleberry Smash) for the girls or for you still in your hangover from the night before. Free-flow choice is available with a reasonable price, and by looking into the selected drinks, I would like to try next time :D Every ingredients were just fresh like directly out from the market with a paring fresh and modern looking. Like the Mozzarella Sandwich, it's just tomato sauce and fresh mozzarella, while we were so much enjoying that crispy from the edge of the toast and the creamy and cheesy taste from the floating hot 'liquid' inside! If I have chance to choose pasta, flat wide and pasta made with egg would always be my choice. Here we had the Tagliatelle with extra olive oil and parmesan cheese slides and truffle on top. Simple as the most, and very delicious. Two chef's choice dessert were amazing! First, our mouth was refreshing by the less-sweeten and less-creamy puddling (photo as on the top), then we were treated by the creamy and milky cheese dessert with nuts and caramel sauce. Each taste was just to the point, not too heavy and as the perfect ending for the whole Sunday morning. Pirata 29/F & 30/F239 Hennessy RoadWanchaiHong Kong +852 2887 0270 Sun to Thur. 12nn - 2.30pm & 6.30pm - 10.30pmFri to Sat. 12nn - 2.30pm & 6.30pm - 11pm Facebook | Instagram Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  3. LOVELY SPANISH | QUEMO | HONG KONG

    We always get great surprise when we are not expecting in advance. It was a random weekday night, we had a casual dinner to wash off the whole day tense after the office. A garden-like and countryside decoration made our dinner place quite different and refreshing, even giving an illusion of the daytime is extending. We were lead by the lead here and was offered a short walk-around to the basic concept behind this new Spanish restaurant in Wanchai. 36-month Iberico ham was absolutely a must-try item, to have it with good white wine, or just to wake the tongue before feast. The ham was cut precisely from the different parts which leaded you from dry to fatty-rich. Among the tapas list, I was introduced the two way of oyster. Starting from the refreshing one fully covered by the beautiful mojito foam, the journey started quite romantic; coming back to the reality, I was not disappointed by the secondi (oyster) which was flavored by the olive oil and special tomato sauce, lifting up the taste a lot. The main course menu is designed to be quite balanced from the land animals to the fishes. I love the seabass deadly and almost 2 weeks after when I brought my friends there, I ordered it again without hesitation. The combination of the crispy fish skin and soft snowy-white fish meat was perfect and the lightly over-burned aroma of the fish skin was well matched to the lightly sweet taste of the fish. I also like the yummy baby spinach as the side-dish. Before we continued to the secondi (main course), we were introduced to the mouth-refreshing dessert which is a creative design by the Chef from Barcelona. It was a kindly of jelly dessert while the overall texture was balanced by the pudding layer. The transparent orange jelly made of LICOR43 was just awesome! Together with the Sangria snow on the top, it refreshed your mouth, throat and stomach immediately and apart that, offering a beautiful taste of alcohol. The seafood paella was a bit different from the one we were used to. It was more moisture and softened, more intense seafood flavor but less creamy. Dessert was actually the strength of the Chef here, for he’s studied and started from the sweet stuff at the beginning. We had the first one with coconut and mango brulee which was just perfect. The coconut cream pudding was not too sweet and the taste was quite refreshing by the mango brulee; also it was even a little bitter as the coco on the top. The second dessert was richer in the taste for the banana brulee and grilled banana slices, but no need to worry, because it was smartly paired with the ice-cream. All in all, Quemo is worthy for the visit regarding to the food, the drinks and their warm service. Also, they offer a little terrace for a tapas-and-wine night under the lights of Wanchai!!! Quemo 5/F, QRE Plaza202 Queen's Road EastWanchaiHong Kong +852 2836 0699 Mon to Sun. 12nn - 2.30pm & 6pm - 10.30pm Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  4. Christmas month, everywhere was in a red-and-snowy mood. Mandarin Landmark started their new weekend brunch and afternoon tea menu in MO Bar at the beginning of happy December. The weekend free-flow Champaign (Moet) brunch was quite attracting. It is a 3-course brunch to be with the free-flow Champaign, house wines and all other soft drinks, tea and coffee; start from 12 noon till 3pm in the 4 weekends. A classic and cozy environment is always expected. Seated ourselves around half past 12, we were hungry and excited to start our lazy and romantic Sunday. The fresh and warm bread was arranged with the salty butter after we were just about to kick off the drinking plan. To choose from 3-4 starter choices, we picked up Angus beef tartar and lobster bisque. The soup was less creamy and intensive in the lobster sweetness. Tartar was presented in front of us by the waiter in black-n-white. The flavor was adjusted as our preference on pepper, salt, chili and oil, lovely! For the main course, I ordered the Lobster Egg Benedict and steak was my boyfriend’s choice. Besides, we had roasted vegetables and French fries with parmesan cheese slice as the side dishes. The Benedict is lovely yummy for the bite of soft lobster together with the eggy liquid egg yolk, while a bit dry would be the only downside I can discover. Coming to the last course, I was first quite afraid of over-filling by the cheesecake, while this time was pretty light and even refreshing. The chocolate tart with ice-cream on the top was amazing! A slightly bitter chocolate taste gave a pure and intense after-taste after each small bite, while the sweetness only contributed by the ice-cream. After Champaign, we finished with the perfect signature tea from MO Bar and the classic coffee. Such a wonderful day! MO Bar G/F, Landmark Mandarin Oriental Hote15 Queen's RoadCentralHong Kong +852 2132 0077 Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  5. Seorae opened the branch store in Wanchai recently and I was so excited and eager to have a try. It’s quite huge space with a flat and open dining area which is also occupying the whole floor. The waiter and waitress walking around there was all young people which seem to be equipped by perfect Korean and Cantonese. Impressive! The very interesting design of the BBQ plate was designed for the egg cooking (similar to tortilla). Such smart idea to cook the egg while not wasting the heat produced during BBQ! The special pork meat is their signature, which you could only get around 400g from each pig. The part is closer to the heart while it is said to contain zero fat. As to the taste, it was chewier while less meaty. The beef was absolutely beautiful, even from the presentation. It required very less heating time and turned out to be 30-to-70 ratio on the fat and meat. The grilled vegetable platter was huge in the potion, while I love the mushroom the most. Seorae BBQ 3/F, 477-481 Jaffe RoadWanchaiHong Kong +852 2617 3328 Sun to Thur. 5pm - 1amFri to Sat. 5pm - 2am Please give a LIKE to my Facebook Page ! You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  6. SEAFOOD FEAST | 泰園 | HONG KONG

    We were quite wasted after the regular Saturday morning workout in friend's gym. Protein was the saver for me and my boyfriend that night before we continued the night activities with friends. Thanks for this new opening Thai restaurant in Wanchai, we got some energy to make night better! It was a bit strange that we found they were offering sashimi in the restaurant while the Thai style sashimi platter was even highly recommended on the special offer list of the resto. While, I guess it is always the market decides the resto's direction. Indeed, Hongkongers love anything related to Japanese food... I love the Raw Shrimp with a marshmallow texture. A normal and common Thai appetizer, while you have to make sure the shrimp is in its best condition to perform the taste in flavor and more importantly, in texture. They have done a really good job that night! Pattaya Style Grilled Cheese Tiger Prawn (new item on the separated menu) was just amazing. It was fully covered by the half-melted cheese where also offers a mixed and impressive coconut aroma. It was very filling, be careful! I was not very convinced by the 'steamed' way to handle the red curry dish... But I have to say the presentation of this new item (Red Curry Prawn) was romantic and beautiful. The steamed curry was actually made with coconut and egg. You could imagine the similar taste of steamed egg while it's seafood curry indeed! If you are interested but not too picky to the Thai seafood place, this would be a new place worth to try. 泰園3/F, The Hennessy256 Hennessy RoadWanchaiHong Kong +852 3746 9999 Mon to Sat. 12nn - 3pm & 6pm - 11pm Please give a LIKE to my Facebook Page ! You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  7. ICE & FIRE | GYUUZEN | HONG KONG

    This is my second time visit of Gyuuzen. Almost one year after, the restaurant remains exactly the same; the spacial dining area, simply but classic deco with a casual and quite localized vide. I was quite impressive by their rich collection of beef/wagyu set for the Japanese style BBQ, while this time, they have some fresh new items on the menu which is trying to catch the last freshness for this summer season. Sushi & Sashimi is the main role this night! We are not only 'spoiled' by the lovely taste and skilful cut, but also the beautiful presentation and layout of the dishes. After a bunch of Japanese appetiser, we KO a big Sashimi set which I'm not able to show the picture here... It covers the most basic raw items which are welcomed to most of the Hongkongers, more than that, they offer lovely shell-seafood. Personally, I'm still a big and loyal fan of tuna, whatever is offered in the same basket :P Following the Sashimi, we switch to some rice items ("Sushi"). The raw one is exactly what I mean 'beautiful' in the beginning of this post. It's a super balance and harmony of colors; a line of brightness and freshness; I feel my eyes even were fed up first. The hot one is awesome as well for those lovely lines going through the surface of the wagyu sushi and you could imagine how's the 'greedy' taste it has. Come to the main part, of course, we would kick out the black iron!!! The beef and seafood BBQ set is great. Beef selection from eye bone, shoulder, tongue till the leg; while the water part, covers white eel and lobster tail. Yes! We start from beef family for no reason. Well, I guess it is not 'allowed' the great and authentic flavor to be overwhelmed by seafood. Among the four beef parts, I recommend tongue and shoulder the most for their tenderness to the point without being over-soften and containing too much fat. Lobster tail is must-do item; I love the non-flavored natural sweetness and the super firm, chewy experience from it. For drinking, they have a short list of special drinking items which are similar to blended ice shakie drinks. Most of them are based on summer-welcome ingredients, like berry fruits, lime or even coconut. Apart from beer and Sake, it wouldn't be a second choice. Indeed, a good and valuable place to catch up with friends or family, and even just go with your lovely one for a worthy night! :D Gyuuzen Japanese Restaurant 1302 World Trade Centre280 Gloucester RoadCauseway Bay Hong Kong +852 2895 1313 Mon to Sun. 12nn - 3pm & 6pm - 11.30pm Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  8. ICE & FIRE | GYUUZEN | HONG KONG

    This is my second time visit of Gyuuzen. Almost one year after, the restaurant remains exactly the same; the spacial dining area, simply but classic deco with a casual and quite localized vide. I was quite impressive by their rich collection of beef/wagyu set for the Japanese style BBQ, while this time, they have some fresh new items on the menu which is trying to catch the last freshness for this summer season. Sushi & Sashimi is the main role this night! We are not only 'spoiled' by the lovely taste and skilful cut, but also the beautiful presentation and layout of the dishes. After a bunch of Japanese appetiser, we KO a big Sashimi set which I'm not able to show the picture here... It covers the most basic raw items which are welcomed to most of the Hongkongers, more than that, they offer lovely shell-seafood. Personally, I'm still a big and loyal fan of tuna, whatever is offered in the same basket Following the Sashimi, we switch to some rice items ("Sushi"). The raw one is exactly what I mean 'beautiful' in the beginning of this post. It's a super balance and harmony of colors; a line of brightness and freshness; I feel my eyes even were fed up first. The hot one is awesome as well for those lovely lines going through the surface of the wagyu sushi and you could imagine how's the 'greedy' taste it has. Come to the main part, of course, we would kick out the black iron!!! The beef and seafood BBQ set is great. Beef selection from eye bone, shoulder, tongue till the leg; while the water part, covers white eel and lobster tail. Yes! We start from beef family for no reason. Well, I guess it is not 'allowed' the great and authentic flavor to be overwhelmed by seafood. Among the four beef parts, I recommend tongue and shoulder the most for their tenderness to the point without being over-soften and containing too much fat. Lobster tail is must-do item; I love the non-flavored natural sweetness and the super firm, chewy experience from it. For drinking, they have a short list of special drinking items which are similar to blended ice shakie drinks. Most of them are based on summer-welcome ingredients, like berry fruits, lime or even coconut. Apart from beer and Sake, it wouldn't be a second choice. Indeed, a good and valuable place to catch up with friends or family, and even just go with your lovely one for a worthy night! Gyuuzen Japanese Restaurant 1302 World Trade Centre280 Gloucester RoadCauseway Bay Hong Kong +852 2895 1313 Mon to Sun. 12nn - 3pm & 6pm - 11.30pm Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  9. LAI BUN FU | HONG KONG

    The hidden 'kitchen' in the 18 On Lan Street, is quite a quiet space for the expats and business people around Central. A decent fine dining environment perfectly merged into the old-fashion of westernised Asian city. The dishes are dedicated by the mixed food materials from different places with a luxury background. Master Chef is a local-local, but with an experienced chef background worldwide; while I found the familiar cuisine style there as I was in Shanghai - a typical colony city style, like a hot pot, you can put everything inside and as time going, the taste comes out perfectly matched; and finally it grows to its own. Steamed Crab Claw with HUA TIAO Wine Sauce $160 / ps Impressive taste with a strong-to-the-point aroma from the 'romantic' HUA TIAO wine; meanwhile balancing the taste of the crab claw. The crab claw meat is perfectly firmed and with the lightest sweetness. Bird's Nest with Minced Chicken Soup $428 / ps Steamed Chicken Steamed Bean Curd with Scallop and Black Caviar $298 Recommend 2 main courses here with a more healthy and lighter manner, meanwhile, both look quite family-style but requires a sophisticated cooking skill. Liking the steamed chicken a lot, for its super smooth and soft meat texture, covered by a light layer of oil. The steamed chicken itself doesn't flavored a lot, therefore the meat conveys the most authentic flavor; while don't worry your tongue will feel boring, coz the sliced ham between the layers are just giving the missing saltness. Lai Bun Fu 5/F, 18 On Lan StreetCentralHong Kong +852 2564 3868 Mon to Sat. 12nn - 3pm / 6.30pm - 11pm Facebook | Instagram | Twitter | Foursquare Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  10. LAI BUN FU | HONG KONG

    The hidden 'kitchen' in the 18 On Lan Street, is quite a quiet space for the expats and business people around Central. A decent fine dining environment perfectly merged into the old-fashion of westernised Asian city. The dishes are dedicated by the mixed food materials from different places with a luxury background. Master Chef is a local-local, but with an experienced chef background worldwide; while I found the familiar cuisine style there as I was in Shanghai - a typical colony city style, like a hot pot, you can put everything inside and as time going, the taste comes out perfectly matched; and finally it grows to its own. Steamed Crab Claw with HUA TIAO Wine Sauce $160 / ps Impressive taste with a strong-to-the-point aroma from the 'romantic' HUA TIAO wine; meanwhile balancing the taste of the crab claw. The crab claw meat is perfectly firmed and with the lightest sweetness. Bird's Nest with Minced Chicken Soup $428 / ps Steamed Chicken Steamed Bean Curd with Scallop and Black Caviar $298 Recommend 2 main courses here with a more healthy and lighter manner, meanwhile, both look quite family-style but requires a sophisticated cooking skill. Liking the steamed chicken a lot, for its super smooth and soft meat texture, covered by a light layer of oil. The steamed chicken itself doesn't flavored a lot, therefore the meat conveys the most authentic flavor; while don't worry your tongue will feel boring, coz the sliced ham between the layers are just giving the missing saltness. Lai Bun Fu 5/F, 18 On Lan StreetCentralHong Kong +852 2564 3868 Mon to Sat. 12nn - 3pm / 6.30pm - 11pm Facebook | Instagram | Twitter | Foursquare Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  11. OUTBACK STEAKHOUSE | HONG KONG

    Outback Steakhouse must be a shared memory of most of the Hongkongers. A good deal of US steak set with a large potion of green salad, unlimited black-sugar buns and a cup of red soup. On the top of order, a devil dish of cheese fries and another fatty yummy cheese-cake or chocolate cake with a big ball of vanilla ice-cream. The new concept shop of Outback Steakhouse is open in Mongkok East, the renovated shopping mall. Enjoying a good city-view, the restaurant is also renovated with a lighter, younger and fresher atmosphere setting. Some HOT dishes are kept but meanwhile with a new face, such as black sugar bun (to be with homemade cream dip), the cheese fries with smaller but more decent presentation; and the most amazing 'onion flower' which has a layer of spicy crispy skin and a moisture taste of semi-melted onion inside. DIY fresh juice (Apple & Carrot) The new concept is also covering fresh-made drinks, which I love the fresh juice (Red ? apple + carrot; or Green? celery + ?? :P) To be a bit more refreshing, the smoothy-like coconut berry drink would be my 2nd choice. Another input of healthy dining concept is brought out by new salad choices. Tropical Mango Chicken Salad ($132) would definitely a good option for its balanced taste with lightly roasted chicken breast and fresh mango slices. A hint of champagne honey vinaigrette would be a hidden additional to the whole dish. Meanwhile some small bites are also offered during weekday's tea time. Fire Grilled Sweet and Spicy Wings ($48 / $62 as Tea Set price with a selection of tea, coffee or soda drink), would be my first recommendation, for its attractive flavor with a sense of honey-sweet and spicy hot; the creamy dip at the side, would be another 'subside' treatment. A dinner / lunch in Outback, of course, cannot miss the signature steak set. Porterhouse, a USDA approved large cut on strip and filet tenderloin together, to cater the complicated requirement in one-go. I prefer the softer part from tenderloin side, while of course, the more chewy and harder part would offer heavier and more intensive taste in return. As usual, a plenty of side-dishes is provided as you wish, eg. fries, salad, veggies etc. Sugar Free Espresso Panna Cotta $48 / $62 as Tea Set Chocolate Thunder From Down Under $58 / $72 as Tea Set The dessert continues the good tradition of US-like potion and 'evil' style, which must be made of enough chocolate, enough cream and enough butter :P While, I really love the sugar free espresso mousse, which tastes even a bit bitter but very much espresso. You are treated with after-meal coffee and yummy dessert together :D Outback Steakhouse (MOKO) Shop 605, Lv 6, MOKO193 Prince Edward Road WestMongkokKowloonHong Kong +852 2529 2228Mon to Sun. 11am - 10.30pm Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  12. OUTBACK STEAKHOUSE | HONG KONG

    Outback Steakhouse must be a shared memory of most of the Hongkongers. A good deal of US steak set with a large potion of green salad, unlimited black-sugar buns and a cup of red soup. On the top of order, a devil dish of cheese fries and another fatty yummy cheese-cake or chocolate cake with a big ball of vanilla ice-cream. The new concept shop of Outback Steakhouse is open in Mongkok East, the renovated shopping mall. Enjoying a good city-view, the restaurant is also renovated with a lighter, younger and fresher atmosphere setting. Some HOT dishes are kept but meanwhile with a new face, such as black sugar bun (to be with homemade cream dip), the cheese fries with smaller but more decent presentation; and the most amazing 'onion flower' which has a layer of spicy crispy skin and a moisture taste of semi-melted onion inside. DIY fresh juice (Apple & Carrot) The new concept is also covering fresh-made drinks, which I love the fresh juice (Red ? apple + carrot; or Green? celery + ?? ) To be a bit more refreshing, the smoothy-like coconut berry drink would be my 2nd choice. Another input of healthy dining concept is brought out by new salad choices. Tropical Mango Chicken Salad ($132) would definitely a good option for its balanced taste with lightly roasted chicken breast and fresh mango slices. A hint of champagne honey vinaigrette would be a hidden additional to the whole dish. Meanwhile some small bites are also offered during weekday's tea time. Fire Grilled Sweet and Spicy Wings ($48 / $62 as Tea Set price with a selection of tea, coffee or soda drink), would be my first recommendation, for its attractive flavor with a sense of honey-sweet and spicy hot; the creamy dip at the side, would be another 'subside' treatment. A dinner / lunch in Outback, of course, cannot miss the signature steak set. Porterhouse, a USDA approved large cut on strip and filet tenderloin together, to cater the complicated requirement in one-go. I prefer the softer part from tenderloin side, while of course, the more chewy and harder part would offer heavier and more intensive taste in return. As usual, a plenty of side-dishes is provided as you wish, eg. fries, salad, veggies etc. Sugar Free Espresso Panna Cotta $48 / $62 as Tea Set Chocolate Thunder From Down Under $58 / $72 as Tea Set The dessert continues the good tradition of US-like potion and 'evil' style, which must be made of enough chocolate, enough cream and enough butter While, I really love the sugar free espresso mousse, which tastes even a bit bitter but very much espresso. You are treated with after-meal coffee and yummy dessert together Outback Steakhouse (MOKO) Shop 605, Lv 6, MOKO193 Prince Edward Road WestMongkokKowloonHong Kong +852 2529 2228Mon to Sun. 11am - 10.30pm Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  13. What to do after grande party on Sunday afternoon? A lot of my friends will say "Bubbles"! Yes, I know everyone like +$118 free flow included Cava and some wine(12-4pm) which wrote on board(I forgot to take photos)... is it a holly awesome deal?! The open restaurant concept seems to be tailor made for the weekend laziness. Imaging to have a seat, back to the restaurant and facing to the street in a weekend mood. People walking around with a complex face combining the cherish of the last afternoon of the week; a kind of excitement, a kind of anxious and a kind of sleepy :P The restaurant is very much in a causal way, to be simple and modern. Similar to us, the people here are more into the drinks and small bites, instead of a serious dining face! Maybe it's exactly the way how they named the restaurant, such a signature beach name, Papagayo! Deep fried crab cake, Fresh prawns carpaccio, Beef carpaccio... Papagayo Foie Gras Terrine, Olive and Toasty Little bites (tapas $98 for 2) are very attractive in their presentation. Very cheerful color in red, green and orange and like a painting; the taste was also 'painted' in interesting balance, especially appreciated to the foie gras toast, which used berry jam to adjust the greasy flavor, and dressed up with a 'dot' of cheese :D Quadruple Cheese Pizza (Cheddar, Parmesan, Mozzarella, Goat Cheese) $108Shrimps in Garlic and Olive Oil $88 Roasted Suckling Pig Cut w/ Homemade Sauerkraut and Smash Potato As a casual style Spanish resto, the suckling pig here is not bad in deed. Seafood Paella $268 Home Made Caramel Ice-cream $55 Again, the amazing and beautiful presentation, which you won't imagine it's actually not that ice-cream :) Salt Caramel Mont Blanc $55 It's something standing between ice-cream and cream, to be a bit heavy but not too much with a very creamy taste and smoothy thick experience. Playa de Papagayo Shop 3, Podium Plaza5 Hanoi RoadTsim Sha TsuiKowloonHong Kong +852 2739 1808 Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  14. What to do after grande party on Sunday afternoon? A lot of my friends will say "Bubbles"! Yes, I know everyone like +$118 free flow included Cava and some wine(12-4pm) which wrote on board(I forgot to take photos)... is it a holly awesome deal?! The open restaurant concept seems to be tailor made for the weekend laziness. Imaging to have a seat, back to the restaurant and facing to the street in a weekend mood. People walking around with a complex face combining the cherish of the last afternoon of the week; a kind of excitement, a kind of anxious and a kind of sleepy The restaurant is very much in a causal way, to be simple and modern. Similar to us, the people here are more into the drinks and small bites, instead of a serious dining face! Maybe it's exactly the way how they named the restaurant, such a signature beach name, Papagayo! Deep fried crab cake, Fresh prawns carpaccio, Beef carpaccio... Papagayo Foie Gras Terrine, Olive and Toasty Little bites (tapas $98 for 2) are very attractive in their presentation. Very cheerful color in red, green and orange and like a painting; the taste was also 'painted' in interesting balance, especially appreciated to the foie gras toast, which used berry jam to adjust the greasy flavor, and dressed up with a 'dot' of cheese Quadruple Cheese Pizza (Cheddar, Parmesan, Mozzarella, Goat Cheese) $108Shrimps in Garlic and Olive Oil $88 Roasted Suckling Pig Cut w/ Homemade Sauerkraut and Smash Potato As a casual style Spanish resto, the suckling pig here is not bad in deed. Seafood Paella $268 Home Made Caramel Ice-cream $55 Again, the amazing and beautiful presentation, which you won't imagine it's actually not that ice-cream Salt Caramel Mont Blanc $55 It's something standing between ice-cream and cream, to be a bit heavy but not too much with a very creamy taste and smoothy thick experience. Playa de Papagayo Shop 3, Podium Plaza5 Hanoi RoadTsim Sha TsuiKowloonHong Kong +852 2739 1808 Facebook Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
  15. SEAFOOD & PASTA | OSTERIA | HONG KONG

    Summer season, paired with seafood inspired summer menu, would be an attractive deal. Osteria by Holiday Inn in Tsim Sha Tsui, keep their monthly refreshing menu and this August, would be the stage of seafood. The seafood promotion menu covers mostly fresh veggies and shell category seafood, like scallops, crab, mussels and lobster, ranged from $300 to $500 around; and of course, presenting by the traditional Italian concept. The very traditional and farm-inspired dining environment managed my expectation perfectly to surprise me by a modern dish of Marinated scallops carpaccio (with green apple sorbet, caviar, vegetable salad $298). A perfect combination of softness and freshness, especially the mallow-like transparent scallop slices and the mind-waking green sorbet :D Linguini Mancini with slow cooked lobster meat, scampi tail and zucchini flowers ($518), is another favorit for the perfect-done linguini. To start the long dinner, we wouldn't miss a glass of wine and a basket/wooden box of fine breads! I love crispy cheesy bread always. Tuscany pici pasta, slow cooked lamb sauce, morels mushrooms, black truffle $588 Home made meat casoncelli, butter sauce, guanciale fresh black truffle $218 Two pasta, one from July's pasta promotion list with a big potion for 2/3 persons always, very sharing-friendly idea. Meanwhile, the quality doesn't lower a bit as the good deal nature, which delivers an intensive taste with strong black truffle flavor and again, perfect pasta. Whie pizza, Italian smoked ham, scamorza cheese, fresh black truffle $218 600g of USA rib eye steak, rocket salad, shaved parmesan, vegetables $688 Frittole alla veneziana con gelato alla vaniglia $88 A recommended dessert option by the friend. The sweet and refreshing vanilla ice cream was melting all the way down to the plate, while, the crispy crunchy 'fried donut' (very much like puff) still remained warm and full of butter aroma. Osteria Ristorante Italiano Holiday Inn Golden Mile Hong Kong50 Nathan RoadTsim Sha TsuiKowloon Hong Kong +852 2369 3111 Please give a LIKE to my Facebook Page !You can also fine me on other networks through Home Page links. Please give a LIKE to my Facebook Page !You can also fine me on Weibo/ Twitter/ /Instagram/ Openrice/ Ufood through Home Page links. Source
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