My two pennies
It's been a while since we've stumbled across a new find that was very much worth our while; when we were leaving the restaurant we had begun planning our next visit and who to bring along. As we walked up the wooden stairs and stepped into Rubia's dining area on the first floor, the dark… Continue reading Rubia: First-rate Spanish fare (9.0)
Chaiwala takes up the space that previously housed Zafran, a huge Spanish tapas restaurant with a nice bar and great ambience, and the area still feels more or less the same despite some décor tweaks and change in furniture. I get the sense that the mainstream view is that Chaiwala is a great, hip place… Continue reading Chaiwala: Good hospitality, OK food (7.2)
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...→
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... →
Chef Chiba Hirobumi-san (千葉博文さん) focuses intently on the fish and all kinds of ingredients and condiments before him and talks with passion and warmth about where all the fish we are eating have come from and the point of the seasonal cycle we are at for each of them. It took us an hour and a… Continue reading Sushi Made in Heaven (9.5)
Buenos Aires Polo Club just has Central's best catering team. I dare say that. I came here without any prior information and was pleasantly intrigued by the interior and its ambiance which was cozy and privy enough to justify its name as a Club (despite it not being one, strictly speaking, just to be clear). Walls were… Continue reading LKF’s most warmly catered Steakhouse (8.9)
The moment I stepped in fond memories of dining at TRI about five, six years ago were back (I was certain Poem and TRI were related once I saw Poem's cutlery set—which remained the same!). During those days The Pulse in Repulse Bay was still relatively empty with few restaurants to pick from, and when we… Continue reading TRI’s successor, still so aesthetically pleasing (7.0)
Casa Lisboa的老闆就是Olé的老闆。Olé在蘭桂坊同一個位置屹立不倒20多年，老闆是個熱情的高個胖子，晚上來吃飯時經常可以... →
L’Atelier du Joël Robuchon的體驗從踏進餐館的一刻就近乎完美。記得第一次來Robuchon是剛開始工作時team的MD帶我來吃的... →
Whether 1935 appeals to you depends very much on whether you fancy Chinese food with regional influences plus a creative twist. Some people prefer authenticity over fusion and others prefer to go to restaurants that specialize in one particular regional cuisine. Here at 1935 the kitchen meddles with Sichuan flavours, uses wagyu and honey to… Continue reading Boutique Sichuanese with Canton twist (7.5)
stickystories 