My two pennies
Head Chef Agustin Balbi was born in Argentina, but spent time exploring culinary techniques in Japan. One could easily tell the latter's influence by his focus on attentively adorned small plates, substantial use of raw fish and seafood delicacies as well as the combination of common South American and Japanese ingredients. The Argentinian character, however,… Continue reading Andō: Solid, but lacks wow factor (8.3)
This is by far the worst sushi experience for as long as I can remember. For loyals of Sushi Kohaku, do not fall into the trap. Sushi Takenori contacted Sushi Kohaku’s old customers (of which I am one) to offer them 20% off until the end of June (Sushi Kohaku is the old sushiya of… Continue reading Sushi Takenori: Beware (6.8)
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。→
MEATS definitely offers a tempting menu for carnivores looking to have a good time drinking and eating, but based on my experiences I wouldn't quite put it on my recommended list because of the three occasions I've been, I wasn't made to feel welcome. Pirata strives to impress with not just good food but also… Continue reading MEATS: Tempting menu, but services erratic (7.5)
At its heart, the intention of chefs Arron Rhodes (previously at Gough’s on Gough, now closed, and at Statement) and Chris Grare (previously at Lily & Bloom, now closed) was to synthesise experience and experiment, regional and global, posh and homey. That, plus one more gimmick: farm-to-table produce (at least occasionally). From a conceptual point… Continue reading Kinship: Cosmopolitan Anglo-style comfort food (7.5)
While I am known by friends and family to be the kind of person who sticks with the same dish at the same restaurant or at home about nine meals out of ten throughout childhood and university, I made a deliberate effort to be the exact opposite in 2015 and have stuck with that commitment… Continue reading Arcane: Lively flavors (9.0)
Cornerstone's brainchild Shane Osborn is the chef behind the better known Arcane. You might also recognize him from Netflix's The Final Table, where he made it to the finals. Arcane has one Michelin star, and Cornerstone also made it to Michelin's Bib Gourmand guide. Michelin stars are hardly a foolproof guide to consistent, first-rate fare,… Continue reading Cornerstone: Solid, first class offerings despite the razzmatazz (9.0)
I miss a good shish, partly because my brain associates it as a comfort food, whether as a late night snack or after a boozy episode in the earlier years, but mostly still because spiced meat is delicious in itself. Despite having spent some time in parts of the Middle East, given how culturally diverse… Continue reading Bedu: Great vibes and hospitality (7.8)
今日提前預訂的是十二月的菜單（師走の献立）。「師走」，日文 「しわす」（shiwasu），是十二月的別名（以前更是指農曆十二月）。十二月是一年最後的月份，快到過年之時，需要為節日的儀式忙碌地奔走，才有“師走”的別名... →
As a child I was always fond of curries of all sorts as my mother liked it. Curried meats and seafood were always welcome on our table. I knew about the subtle differences between curries before I knew their names. Since I began mindful eating about seven years ago (with a diagnosis of IBS) I… Continue reading Basmati: Homey Indian and Nepali (8.0)
stickystories 