My two pennies
Readers who follow my writings know that hospitality and professionalism are taken as seriously by me as food quality. Being hosted by someone who cares about and knows what they are doing can salvage an imperfectly prepared meal, but even the most exquisitely prepared dish could not remedy a server that upsets you whether out… Continue reading Louise: Undertrained staff ruins it all (6.8)
Omakase is all the hype in 2020. It literally means "I'll leave it up to you" in Japanese, and is used most commonly in sushi restaurants where diners leave it up to the chef to mix and match the day's fresh produce and create a long menu of an assortment of flavors and culinary styles.… Continue reading Zeng: Omakase “Hong Kong” cuisine (7.0)
It’s prime summer right now, and despite covid and evening dining restrictions, restaurants are busy as ever during the day, especially on weekends. Another of Pirata’s restaurants, Tokyolima does Japanese-Peruvian fusion (or Nikkei cuisine) and offers a pretty big mishmash of a brunch on weekends at $395 per person. The ten dishes included in the brunch… Continue reading Tokyolima: Nikkei blends Peruvian food with Japanese techniques (7.5)
Uma Nota is more of a boteco than a restaurant, which is a kind of a pub where bohemians in Brazil would get together for drinks and cheap snacks. The menu is very compact and other than salads, it's mostly grilled meat or skewers coming in petit portions. Uma Nota didn't even use to have… Continue reading Uma Nota: São Paulo’s Street Food with an Oriental touch (7.0)
VEA is definitely a fitting place to take someone to on special occasions because its sense of ritual and the theater of its service are all top tier even for a city like Hong Kong where dinner bills upwards of $2000 per head are not so uncommon. Before coming to this place I had a… Continue reading VEA: Franco Chinese Parade (8.8)
Kona is relatively new to the game, tucked in a quiet corner behind Second Draft in Tai Hang and offering a rather compact menu that features a variety of small plates from sashimi to grilled dishes and skewers to donburi. A glance at the offerings would be enough to give you a sense of how… Continue reading Kona at the Corner: Fancy Kappo (8.2)
I am far from being a connoisseur of South East Asian food, especially of the Singaporean and Malaysian variety, but I do know whether I enjoy a meal. Old Bazaar Kitchen was a genuine surprise, not in a spectacular and aesthetically dazzling way, but in its execution of mostly ordinary dishes with a touch of… Continue reading Old Bazaar Returns (8.5)
民以食為天，香港人很幸福，我們的香港在料理和餐飲管理方面的造詣與全球最發達的大城市比肩而立，但在外面吃飯多了，偶爾會覺得一般餐廳無非來來去去幾味菜，幾種調味，再到高級餐廳品嚐來頭不得了的各種動物和食材，無論日本菜還是法國菜，沒有太精緻，只有更精緻，廚師的創意日新月異，有時反而會懷念...→
The morning catching up, small plates sharing and tea drinking ritual of yum cha is part of Hong Kong’s culture and identity. Back in the 80s and early 90s, old ladies would circle around buzzing dining rooms with pushcarts and shout out for attention. While dim sum carts are increasingly hard to spot in Hong… Continue reading Lin Heung Kui: A Taste of Old Hong Kong (8.0)
近十年來秘魯菜開始在全球盛行，最出名的菜式包括魚生（ceviche）、燒肉和串燒，以及各式慢煮肉類海鮮。作為熱帶國家，有高山有熱帶雨林又鄰近大海，食材種類非常多，除了... →
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