The squid ink paella was very flavourful, so were the padron peppers, king prawns in garlic, chilli and paprika and the broken eggs. I really loved the brava sauce in the chicken and leek skewer, which gave the protein a slightly Middle Eastern flavour rather than simply Spanish. The ham croquetas were really nice. Instead of ham, I could taste the mushrooms in them. One thing that they could improve was on the sour dough. It’s too hard and would easily hurt the gums. If it’s softer, it would be easier to take up the garlic and chili oil of the prawns’ dish. The coco bread in the Pan con Tomate was also very hard. For the dessert, the chocolate mousse with coconut foam and corn flakes crumble was very nice, with the taste of chocolate and the overall sweetness just right. It said on the menu that the Candela Cheesecake had wild berries sauce, but it turned out to be passion fruit sauce that was a bit too sour to blend with the burnt basque cheesecake. Yet overall it’s a very nice and enjoyable meal that we managed to catch the last day of the winner’s edition of the restaurant’s week for a $148 + 10% 3-course lunch that was unbeatable.

I have been patronizing this cafe due to proximity to my office. The food is good but the price has significantly increased. The price range is no longer $50-100 as published on open price as the cheapest lunch can be easily over $100 and an all day breakfast costs over $120. The worst thing is the 45 min window for lunch which the waiter will remind u rudely once time is up. After waiting for the dish for 15 mins, it only leaves u 30 mins for finishing the lunch and drink. It becomes like a fast food which costs over $100 plus 10% service charge😮‍💨

Passing the west Kowloon Cultural District to catch some sunset. The area is not densely populated with food so i just randomly ran into this restaurant in the Hong Kong Palace Museum First thing first, the Hong Kong Palace Museum looks stunning and i would definitely visit it during the daytime again. The restaurant is very cozy and spacious, will a night view of the Victoria harbour with gives a good vibe. I had 2 set meal, with the cold dish (Sliced Beef, Beef Shank, Beef Tongue and Beef Tripe in Spicy Sichuan Sauce and Drunken Abalone), all in bite size and just the right portion for appetizers. The mains are Shanghai Wontons and Chongging style Noodles with Minced Pork, very filling to have for dinner. Such a nice place to have a Chilling chinese dinner with the view of the Victoria harbour

It was quite a disappointing dining experience to share. Morty's has been saved on my to go list for long, as I was stopping by Wanchai tonight, I decided to spend my dinner there. Menu served quite variety options including plant- based options. I ordered Reuben sandwich. I was so looking forward for their fries/ poutine, but their fried food was not available. Staff claimed fried food wasn't available on every Wednesday. What a shock. There wasn't any poster regarding. And the two groups of customers came knowing this news were so shocked too. Anyway, I asked for a side salad (it would be odd and dry to eat with the sandwich alone). Reuben sandwich visually looks traditional. Thick pastrami served. Kind of meaty as expected. Bread was warm but became soggy at the end. Good that side salad gave a refreshment. Nothing special. Sadly it didn't even fill up my belly, maybe because of no fried carbs. Personally found it way overpriced and overrated. Definitely have a wow factor but it wasn't even filling.

Unforgettable night with amazing food and live band, full of love and joy.Get impressed with the stunning city lights and the wonderful Victoria Harbour view. Bochord Tasting Menu $1,388 per head ✨Cecina de Wagyu Beef Carpaccio 12-month cured Spanish Wagyu beef slice Shishito pepper & French chive foam A very fresh appetizer to wake those taste buds up ✨Spanish Red Prawn Carabinero Raw red prawn carpaccio • Squid ink • Passion fruit dressing ✨Hokkaido King Scallop Raw scallop tartare • Jalapeno sorbet • Green asparagus • Kombu gelatin Very impressive! It's a king scallop yet combined with several different texture of layers, tastes delicious ✨Bouillabaisse Sous vide abalone • Fresh clams • Grilled prawn •Lobster bisque • Cognac cream ✨Spanish Sardine Confit Artichoke • Fermented white asparagus • Hollandaise sauce ✨Smoked French Eel Pasta House handcrafted spaghetti • Japanese egg • Pancetta oil • Parma ham broth ✨Charcoal Grilled A5 Miyazakigyu Rib Cap Sliced Miyazakigyu A5 rib cap • Caramelised onion balsamic • Green chilli Delicated rib cap with a excited chilling sauce ✨Mango Mousse Pandan Cake Mango mousse • Mango jelly • Pandan cream • Pandan sponge cake • Meringue shards Impressive one! Mousse is absolutely soft and fruity, overall it's very refreshing. Bochord 📍World Trade Centre, L1101, 11/F, 280 Gloucester Rd, Causeway Bay

The owner is nice! Gave me fries and drinks for my lamp wrap. Peri peri half chicken is exceptional. Chicken is tender. Fries together with the unknown brown dip is so good. Wrap is also nice, generously filled with ingredients, as expected of its price. Mac N chesse is creamy, but better share it since it is quite heavy. A little bit pricey for a takeout, but I would say it is worth the price.

Today is my last chance to visit this restaurant. I was told by my friend that the restaurant is going to close down, which is really sad. It's a pity to hear this news because the chef has a passion for Thai food and aims high to earn a Michelin star in Hong Kong. I hope he will have a great journey after he returns to Thailand. I like their seafood dish the most and I wish I could have time to try his food again!

Spent only HKD 55 for a BBQ pork with omelet dinner set, including an iced tea, this dish is an absolute steal - especially for non-Chinese speakers in pricey Hong Kong. The BBQ pork was cooked to perfection and with a delicious caramelized crust. Paired with a light, fluffy omelet, it made for an incredibly satisfying and authentic Cantonese meal. For the quality and portion size, this spot is delivering unbeatable value. If you're a BBQ lover looking for an amazing deal, don't miss this it!

If you were to ask me to choose one restaurant in Pacific Place, I would pick Co Thanh! I believe it is one of the best Vietnamese food establishments in town. They offer a variety of options, including dishes like Pho, Bun Cha, and more. Tonight, I ordered Pho for myself along with fresh prawn spring rolls. Not only do they have beef Pho, but they also offer chicken and vegetable options. Surprisingly, the chicken Pho was extremely tasty, and I was able to finish it all! I would definitely visit Co Thanh again and again.

This French restaurant has won the 2024 Michelin one-star status as well as the green star for the effort to support sustainable gastronomy. Helmed by Chef David Toutain, who also has a two-star under his name in Paris, the tasting menu features sustainably grown products sourced from local farmers. Despite a heavy rainstorm, we came sharp at 6:30pm on the night to The Wellington in Central.There are two sections in the restaurant, including a semi-private room. We were seated at the innermost part of the main dining area, on comfortable banquette with an oval-shaped table. There are windows on one side looking out to the Central skyline, providing a cozy and relaxing ambience for diners. The tasting Menu Terroir costs $1,599 with a 7-Glass Wine Pairing at $988.Soon Esther, the sommelier, came to introduce the first wine for the appetizers, Weingut Tement Gelber Muskateller Sand & Schiefer 2020, from Austria Sudsteiermark DAC. The Muscat has ripe mandarin appeal, good floral notes, with hints of fresh leaves and spice. Crisp and refreshing.The menu is divided into different stages highlighting a plant’s life. Starting with Grains & Seeds, the first appetizer is Chia Seed / Lemon Tree Kombucha. The kombucha is made from fermented jasmine tea, with a bit of lemon tree leaves extract added. Very refreshing and palate-wakening. Together with some healthy chia seeds to give a fun poppy texture, a great start.The second appetizer is Pimenta / Chestnut / Chervil. The chestnut tart is flaky and light, with a cream that has been seasoned with pimenta, having a nice touch of sweet spiciness. On top are the chestnut crisps, with great texture and dusted with some chervil powder, for visual appeal and also showcased the locally grown herbs.The third appetizer is Mustard Seed / Shiso / Sea Grape. Really wonderful in presentation, the shiso leaf is deep-fried in tempura style, with some sea grapes added on top, and seasoned with some mustard seeds to give the acidity to stimulate the palate while enhancing the fragrance with the fresh and citrusy notes of dill, and an appealing grassy undertone.The fourth appetizer is Madras Curry / Frog Legs / Rosemary. The frog legs have been trimmed to a lollipop shape before deep-frying to an appetizing golden colour with a thin crust. Seasoned with rosemary to add a layer of the herbal fragrance, it is paired with Madras curry sauce for dipping, with a good tartness to balance the deep-fried frog legs but not overly spicy.The second wine pairing is in fact a sake. From Miyoshino Jozo in Nara, Hanatomoe Yodan only uses natural yeast, and has undergone four stages of fermentation, relatively rare in sake production, giving the sake more body and intensity. With aromas of mango, good balance in sweetness and acidity.The second course is Cumin / Egg / Sweet Corn. The egg came from a local farm, with the chef carefully cutting the shell open and injecting back with egg custard and sweet corn foam. On top there is a caramel drizzle, made with cumin, to give a spicy sweetness. A curly breadstick on the side with some fine chives is provided to mix up the egg custard to enjoy. Pretty in form and good in taste.The third wine pairing is Domaine Denizot Pouilly Fume. The Sauvignon Blanc has undergone maceration and aging on lees, with delicate and elegant aromas, plenty of flintstone characters from the minerality. The good acidity also helps to cleanse the palate, enhancing the umami of geoduck.The second stage of the menu highlights Roots, Stems & Leaves. Beginning with the Feuille Bread and Dill Pil Pil, the bread was one of the best I had tried, with a crusty skin, sunflower seeds on top, while the inside remains moist and spongy. On the side is dill pil pil, a spread made from blended garlic and dill with olive oil. So delicious I have to refrain from asking for one more bread.The next course is French Bean / Geoduck / Lovage. The geoduck is lightly blanched to retain its delicate sweetness and texture, seasoned with some lovage oil, which is highly flavourful and reminds me of celery. With some chopped French beans mixed with pistachio, together with vinegar, it is a complex dish with different flavours surprisingly well-integrated with each other.On the menu there is an optional course, with the Butter Lettuce / Banana / Oscietre Caviar costing an additional $420 each. The young butter lettuce has been fermented in banana to make the salad, with different greens and some parsley pods to complement, as well as a bright green puree made from celery. The caviar on the side added a bit of savoury flavour to top up the taste.The fourth wine paired is Gilles Berlioz Les Fripons 2020, a Vin de Savoie made from Roussanne, locally known as Bergeron. With apricot and floral honey, the wine has some peppery characters, quite creamy on body and has nice minerality on the finish. Good match with nasturtium in the coming course.Coming to the fifth course, the Carrot / Sea Bass / Nasturtium has a colourful presentation, with a deep-fried water spinach leaf covering the beautifully seasoned local sea bass fillet. The orangish baby carrot is sweet, with the green nasturtium providing a bit of spicy taste, all integrated by the creamy and buttery bearnaise sauce, with some tamarind jelly to further add to the acidity to balance the palate.The fifth wine paired is Clos des Centenaires Grenache Vieilles Vignes 2017 from Rhone. With raspberry, sweet spices and dry flowers, the wine is less tannic because of the ageing, surprisingly matching with lobster. To balance its higher alcohol, it is served at a lower temperature. Very thoughtful.The sixth course is Pumpkin / Spiny Lobster / Saffron. The meaty local lobster has been grilled on skewers over charcoal with rosemary and citrus to imbed with extra flavours, paired with a homemade mayo sauce using the lobster head to add an umami richness. On the side there is the chewy pumpkin gnocchi, paired with pumpkin puree, with also a lobster sausage. Super delicious and our favourite in the evening.The sixth wine paired is Stephane Ogier La Rosine 2020. The grapes actually came from Cote-Rotie, but the vines are of a younger age, so the wine is essentially a ‘de-classified’ Cote-Rotie, with a nice peppery spiciness yet not heavy, with good plummy notes as well to match with the beetroot.The seventh course is Beetroot / Pigeon / Bok Choy. The pigeon is cooked to medium rare to keep it juicy and tender, with the red beetroot puree, the green bok choy puree, and the tasty pigeon jus to complement. An interesting addition is the pickled beetroot, with the earthy taste provides further complexity on the taste, and the touch of angelica jelly to give some musky sweetness. Gorgeous.Coming to the third stage which is Flowers & Fruits, the pre-dessert is the refreshing Tomato / Marigold / Lemon Balm. The chef has prepared a cherry tomato gazpacho, adding tomato water to make it not too thick, with a verbena ice-cream that has got good citrus and clean taste, and further supplemented with the fragrance from the marigold and lemon balm herbs. Everything is so flavourful.The last wine paired is Domaine Huet Le Mont Moelleux 1995 from Vouvray. The Chenin Blanc has fully matured with nice lemon and dried peach aromas, as well as sugarcane notes. With hints of ginger and not too sweet, its good acidity goes well with the dessert.The final course is Hazelnut / Chocolate / Herbs. On the bottom are some chocolate crumbs, with chocolate ganache on top, which has also got herbal notes of rosemary and cumin. Wrapped around is the puff pastry rings to create an appealing presentation and a crunchy bite. On the side there is basil ice-cream having the refreshing flavours to balance the more indulgent chocolate.Finally, the last stage of Origins aims to bring back to the not so sophisticated, authentic, and original style Petits Fours. The Coconut / Passion Fruit is a coconut meringue with a passion fruit cream on top, with the tartness of the cream balancing well the sweetness of the meringue, and the two fruity tastes vibrant and giving a touch of the tropical elements.The Fir Bud Macaron is truly showcasing the ingredients, not just on flavours but also visually, with the macaron sitting on top of the firs. The macaron is of appropriate sweetness, with lemon zest and hints of woody taste.The last one is Peanut / Vanilla, with the smoked vanilla ice-cream immersed in a rich sauce made with peanut and cream, being the most indulgent among the three to provide a satisfying and fulfilling completion to the wonderful meal.Service is good, with attentive staff that offers good introductions to the dishes. The sommelier Esther is also knowledgeable and did a great job in pairing the wines to the food. The overall experience is impeccable and the bill on the night was $5,687. A place worthy of its Michelin status and it is amazing to taste dishes that elevate the flavours of the ingredients to utmost.

This French restaurant has won the 2024 Michelin one-star status as well as the green star for the effort to support sustainable gastronomy. Helmed by Chef David Toutain, who also has a two-star under his name in Paris, the tasting menu features sustainably grown products sourced from local farmers. Despite a heavy rainstorm, we came sharp at 6:30pm on the night to The Wellington in Central.
There are two sections in the restaurant, including a semi-private room. We were seated at the innermost part of the main dining area, on comfortable banquette with an oval-shaped table. There are windows on one side looking out to the Central skyline, providing a cozy and relaxing ambience for diners. The tasting Menu Terroir costs $1,599 with a 7-Glass Wine Pairing at $988.
Soon Esther, the sommelier, came to introduce the first wine for the appetizers, Weingut Tement Gelber Muskateller Sand & Schiefer 2020 is from Austria Sudsteiermark DAC. The Muscat has ripe mandarin appeal, good floral notes, with hints of fresh leaves and spice. Crisp and refreshing. The menu is divided into different stages highlighting a plant’s life. Starting with Grains & Seeds, the first appetizer is Chia Seed / Lemon Tree Kombucha. The kombucha is made from fermented jasmine tea, with a bit of lemon tree leaves extract added. Very refreshing and palate-wakening. Together with some healthy chia seeds to give a fun poppy texture, a great start. The second appetizer is Pimenta / Chestnut / Chervil. The chestnut tart is flaky and light, with a cream that has been seasoned with pimenta, having a nice touch of sweet spiciness. On top are the chestnut crisps, with great texture and dusted with some chervil powder, for visually appeal and also showcased the locally grown herbs.  The third appetizer is Mustard Seed / Shiso / Sea Grape. Really wonderful in presentation, the shiso leaf is deep-fried in tempura style, with some sea grapes added on top, and seasoned with some mustard seeds to give the acidity to stimulate the palate while enhancing the fragrance with the fresh and citrusy notes of dill, with an appealing grassy undertone.  The fourth appetizer is Madras Curry / Frog Legs / Rosemary. The frog legs have been trimmed to a lollipop shape before deep-frying to an appetizing golden colour with a thin crust. Seasoned with rosemary to add a layer of the herbal fragrance, it is paired with Madras curry sauce for dipping, with a good tartness to balance the deep-fried frog legs but not overly spicy.  The second wine pairing is in fact a sake. From Miyoshino Jozo in Nara, Hanatomoe Yodan only uses natural yeast, and has undergone four stages of fermentation, relatively rare in sake production, giving the sake more body and intensity. With aromas of mango, good balance in sweetness and acidity.
The second course is Cumin / Egg / Sweet Corn. The egg came from a local farm, with the chef carefully cutting the shell open and infuse back with egg custard with sweet corn foam. On top there is a caramel drizzle, made together with cumin, to give a spicy sweetness. A curly breadstick on the side with some fine chives is provided to mix up the egg custard to enjoy. Pretty in form and good in taste.
The third wine pairing is Domaine Denizot Pouilly Fume. The Sauvignon Blanc has undergone maceration and aging on lees, with delicate and elegant aromas, plenty of flintstone characters from the minerality. The good acidity also helps to cleanse the palate, enhancing the umami of geoduck.  The second stage of the menu highlights Roots, Stems & Leaves. Beginning with the Feuille Bread and Dill Pil Pil, the bread was one of the best I had tried, with a crusty skin, sunflower seeds on top, while the inside remains moist and spongy. On the side the dill pil pil, a spread made from blended garlic and dill with olive oil. So delicious I have to refrain from asking for one more bread. The next course is French Bean / Geoduck / Lovage. The geoduck is lightly blanched to retain its delicate sweetness and texture, seasoned with some lovage oil, which is highly flavourful and reminds me of celery. With some chopped French beans mixed with pistachio, together with vinegar, it is a complex dish with different flavours surprisingly well-integrated with each other.
On the menu there is an optional course, with the Butter Lettuce / Banana / Oscietre Caviar costing an additional $420 each. The young butter lettuce has been fermented in banana to make the salad, with different greens and some parsley pods to complement, and a bright green puree made from celery. The caviar on the side added a bit of savoury flavour to top up the taste.  The fourth wine paired is Gilles Berlioz Les Fripons 2020, a Vin de Savoie made from Roussanne, locally known as Bergeron. With apricot and floral honey, the wine has some peppery characters, quite creamy on body and has nice minerality on the finish. Good match with nasturtium in the coming course.
Coming to the fifth course, the Carrot / Sea Bass / Nasturtium has a colourful presentation, with a deep-fried water spinach leaf covering the beautifully seasoned local sea bass fillet. The orangish baby carrot is sweet, with the green nasturtium providing a bit of spicy taste, all integrated by the creamy and buttery bearnaise sauce, with some tamarind jelly to further add to the acidity to balance the palate.
The fifth wine paired is Clos des Centenaires Grenache Vieilles Vignes 2017 from Rhone. With raspberry, sweet spices and dry flowers, the wine is less tannic because of the ageing, surprisingly matching with lobster. To balance its higher alcohol, it is served at a lower temperature. Very thoughtful.
The sixth course is Pumpkin / Spiny Lobster / Saffron. The meaty local lobster has been grilled on skewers over charcoal with rosemary and citrus to imbed with extra flavours, paired with a homemade mayo sauce using the lobster head to add an umami richness. On the side there is the chewy pumpkin gnocchi, paired with pumpkin puree, with also a lobster sausage. Super delicious and our favourite in the evening.
The sixth wine paired is Stephane Ogier La Rosine 2020. The grapes actually came from Cote-Rotie, but the vines are of a younger age, so the wine is essentially a ‘de-classified’ Cote-Rotie, with a nice peppery spiciness yet not heavy, with good plummy notes as well to match with the beetroot.  The seventh course is Beetroot / Pigeon / Bok Choy. The pigeon is cooked to medium rare to keep it juicy and tender, with the red beetroot puree, the green bok choy puree, and the tasty pigeon jus to complement. An interesting addition is the pickled beetroot, with the earthy taste provides further complexity on the taste, and the touch of angelica jelly to give some musky sweetness. Gorgeous.  Coming to the third stage which is Flowers & Fruits, the pre-dessert is the refreshing Tomato / Marigold / Lemon Balm. The chef has prepared a cherry tomato gazpacho, adding tomato water to make it not too thick, with a verbena ice-cream that has got good citrus and clean taste, and further supplemented with the fragrance from the marigold and lemon balm herbs. Everything is so flavourful. The last wine paired is Domaine Huet Le Mont Moelleux 1995 from Vouvray. The Chenin Blanc has fully matured with a nice lemon and dried peach, as well as sugarcane notes. With hints of ginger and not too sweet, its good acidity goes well with the dessert.
The final course is Hazelnut / Chocolate / Herbs. On the bottom are some chocolate crumbs, with chocolate ganache on top, which has also got herbal notes of rosemary and cumin. Wrapped around is the puff pastry rings to create an appealing presentation and a crunchy bite. On the side there is basil ice-cream having the refreshing flavours to balance the more indulgent chocolate.  Finally, the last stage of Origins aims to bring back to the not so sophisticated, authentic, and original style Petits Fours. The Coconut / Passion Fruit is a coconut meringue with a passion fruit cream on top, with the tartness of the cream balancing well the sweetness of the meringue, and the two fruity tastes vibrant and giving a touch of the tropical elements.
The Fir Bud Macaron is truly showcasing the ingredients, not just on flavours but also visually, with the macaron sitting on top of the firs. The macaron is of appropriate sweetness, with a lemony and hints of woody taste.  The last one is Peanut / Vanilla, with the smoked vanilla ice-cream immersed in a rich sauce made with peanut and cream, being the most indulgent among the three to provide a satisfying and fulfilling completion of the wonderful meal.
Service is good, with attentive staff that offers good introductions to the dishes. The sommelier Esther is also knowledgeable and did a great job in pairing the wines to the food. The overall experience is impeccable and the bill on the night was $5,687. A place worthy of its Michelin status and it is amazing to taste dishes that elevate the flavours of the ingredients to utmost.

Bacaba (tko) Love eating by the sea 🌊- there’s smth about it you just can’t resist and this restaurant located in o’south tko is one of the best in the area! They serve the best chicken kebab 🐓I’ve ever had! Definitely a must try! We chose the mint, bbq and garlic mayo sauce which surprisingly went really well tgt🤤 The carbonara was a great value considering the portion size. Recommend if you’re going with a guy😂🫣 The blue swimmer linguini was tasty and fresh. Loved the Al dente texture of the pasta! 🍝 Best place for a chill girls night 🥂💕

Dinner at Chicago Bar And Restaurant! a chill bar/resto vibe with nice music. Their menu consist of a lot of skewers , in which we try as follows: Beef tongue wagyu The beef tongue is surprisingly really tender! it also has a lot flavour which makes it really good! one of the best dish of the night for me A5 wagyu white breast its crispy and have a strong umami flavour! its like chicken skin but from beef which is really good! Charcoal Beef steak rice We also ordered the beef steak rice, the steak is tender and it really fits well to be eaten together with rice! Miyazaki Chicken leg The chicken is cooked deep fried, so it has a really crispy skin and a very tender meat inside! it has umami flavour and the portion is also very generous! Charcoal Beef Steak This is also served on the plate just like the chicken, it also have a very generous portion and definitely a very tender and perfectly cooked beef Grilled eel skewers The eel is cooked very well and without any sauce is already very flavourful and good amount of sweet! Whole squid kebab The squid is big, easy to eat and perfectly cooked!

This is a good place in central for lunch if you are on a budget or in a hurry. Usually we are able to get a table within five minutes and you can order from the counter with the machine so it makes ordering really speedy. The food here is served fast - so its basically a fast food chain styled place with good japanese meals. My favourite is the tomato udon with fried chicken. The tomato broth is very fragrant with diced onions inside and goes well with the soft chewy udon noodles l. The fried chicken is always hot and crispy, with classic japanese mayonnaise. The free creamy dessert mochi is also a perfect ending to the meal.

The all day breakfast here is quite good. Everything is hot and freshly fried, and you can see that its all freshly made, unlike some cafes where the toast or mushrooms are already precooked and cold on the plate. The rose latte here is also nicely made. The balance of the coffee and rose essence is good, so the rose flavour is not overwhelming. Quite a nice place to have lunch. But the cafe is quite small so not the best place to have a long coffee date or meeting.