My two pennies
Jean May is named after Chef Tiffany Lo's grandmother, which immediately gives the place a personal touch and loving glow. Lo has trained under Pierre Koffmann, whose protégés include Tom Aiken and Gordon Ramsey, among a long list of reputable chefs all over the world. Bringing home skills from one of the most talented chefs… Continue reading Jean May: Loving work from the kitchen (8.9)
We arrived promptly on Friday night and were the first to be seated in the center. It’s always a pleasure to be seated right in front of the action if one isn’t having a business meal or a catch-up session with a friend who will distract you from the food itself. The meal was a… Continue reading Tokami: Outstanding (9.5)
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...→
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)
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)
stickystories 