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)
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...→
香港的上海菜館多數都混合了滬、江、浙、淮、揚，甚至是京的元素，最後一次找到的相對簡單純種的滬菜是上海弄堂。老闆娘是一個很有故事的人物... →
Taste of Chuan and Yue opened late in 2019 and specializes primarily in Sichuan and Cantonese (Guangdong) cuisines, a fairly common combination in the city as of late. As far as the Sichuan dishes are concerned, they're pretty up to standard and would qualify as a fine dining version of an otherwise very down-to-earth cuisine.… Continue reading Sichuan: Not too hot or greasy (7.0)
Møna是波爾多市中心一間很溫馨的咖啡店。店裡裝修精緻，有遠離鬧市和家的感覺，還有四五六個尤其標致的小侍應... →
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)
Man Wah, named after the Mandarin Oriental hotel itself in Cantonese Chinese, has remained competitive over the years with marvelous food and services. The menu is extensive and combines the best of modern culinary approaches and traditional flavors. Décor exudes subtle classiness and grandeur, while the small floor space and dim lighting make for a… Continue reading Outstanding Cantonese Fare (9.2)
stickystories 