My two pennies
I have had Xinrongji in Shanghai before the pandemic as a business treat, and then again in Hong Kong, but I was very pleased to visit it again with friends, where I could be forgiven for photographing during the meal's most eagerly anticipated moments. The food was wonderful and we all mindfully savored the meal… Continue reading Xinrongji: Well-deserved Michelin star (9.3)
Upon arrival at its ground floor entrance on Lockhart Road, there is an odd sense of awkwardness in this newly opened establishment in Wan Chai. The décor and bulky furniture all feel a tad clumsy for the limited space of the restaurant's main dining room that seems only to accommodate five 2- or 4-seater tables.… Continue reading Yongfu: Tasty Ningbo fare, Awkward experience (8.0)
Fu Rong follows the dozens of predecessors before it—a host of more or less authentic Sichuan and Hunan restaurants that have picked up steam in Hong Kong, with the backing of a Shanghai-based group that has had lots of success with Sichuan restaurants (under other brand names) in provinces outside of Sichuan in the mainland.… Continue reading Fu Rong: High-end, Savory Sichuan (8.2)
Our dinner at Bo Innovation was an aesthetic feast. And one with a theme that pays tribute to old Hong Kong. Each course was beautifully presented, carefully constructed, and endowed with its own meaning and story. More importantly, the food was portioned so that you would be able to try twenty different combinations of flavors… Continue reading Bo Innovation: An artsy experience paying tribute to Old Hong Kong (8.5)
Shanghai Spot closed its doors recently and it appears that its head chef has moved over to King's Delicacy in Causeway Bay, a Chinese restaurant with a duck logo. The restaurant is possibly the largest on Fashion Walk food street, occupying the corner area facing Gloucester Road, where the row of restaurants seems always to… Continue reading King’s Delicacy: Superb Peking Duck
經常路過潮廳，它在中環幾棟寫字樓間，門口的感覺似是宴客的餐廳。商業宴請類的餐廳大多都要客人為裝修買單，這都算了，最慘的是料理得過且過，完全沒有靈魂。除此之外，潮廳也花足心思做宣傳，哪個社交平台都有它的廣告。有麝自然香，何必當風颺。遇到這些餐廳，沒有熟人介紹的話我都避之則吉。機緣巧合下，今次臨時訂臺沒有訂到想去的餐廳，最後來到潮廳。→
早聞大班樓的大名，知道它較受外國客人及部分本地愛吃者的歡迎，特意再次來到這裡小心品嚐。對於相對貴價的餐廳...→
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)
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)
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)
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