littlefoodie00的个人专页

Following the success of Chef David Toutain’s michelin restaurant in France, Feuille is a refreshing new entrant to HK’s French fine dining scene with a vegetal forward and zero-waste philosophy. Being strong advocate to sustainability, they source most of their ingredients locally and highlight them in each course. Newly opened in May, I’m surprised at how mature the restaurant already is. Solid service and well thought-out menu and presentation, like a well established michelin restaurant.Their whole concept is encapsulated beautifully in the menu, which follows the lifecycle of plant from ‘Grains and Seeds’ through to ‘Leaves, Stems, Roots’ to its blossom and fruition ‘Flowers and Fruits’. Started with grains and seeds - where chia seed, quinoa and cumin are featured. Chia seed kombucha is a nice palate awakening. Next dish is an extravagant display of a woodland, where the gorgeous shiso leaf tempura sits. It not only looks gorgeous, the flavors blend together uniquely well. The egg is one of Chef David’s signature dish in Paris, also my favorite dish of the day. It’s essentially corn and egg but so beautifully constructed, comprises of sweet corn foam and a very savory scrambled egg tops with a cumin caramel. So much contrast, yet harmonious together. Moving on to ‘Leaves, Stems & Roots’, we meet their housemade black garlic pumpkin seed bread which further exemplify their excellence and thoughtfulness. Unlike any other sourdough bread or brioche, it has such a strong aroma, the crust is extremely crunchy, beyond any normal bread crust. The inner structure is very strong and slightly chewy, served with a celeriac nectar (while it tasted great, the bread itself was so flavorful already, it doesn’t really any condiment). While the green peas are the sweet pearls, the shell was not forgotten, it was made into a lovely purée served on the clam shell. Nicely tied to their zero-waste philosophy without being pretentious. White asparagus is an elegant vegetarian dish, served with morel mushroom with a Huangiu sabayon and chive foam. The humble carrots is highlighted in the chicken main dish, the carrot purée truly demonstrate its natural sweetness. The chicken was incredibly succulent and well seasoned. It’s served with a chicken liver and leg part spring roll so nothing goes to waste. Dessert is where the plants blossomed. Tomato in a dessert is a first to me. It’s very tomato centric where both the acidic and sweet profile are both highlighted, paired with cherry tomato, strawberry and sweet longan, unorthodox yet intriguing palate cleanser. Cauliflower in a dessert is almost unheard of, when pairs with vanilla and coconut, it is transformed into a perfectly delightful dessert. The coconut sorbet, strong vanilla and white chocolate at bottom blend so well together, sweet but refreshingly tropical. The flavors do remind me of cantonese coconut pudding. …查看更多

Carrying on with their contemporary Japanese concept, Haku has reopened at IFC in an even more elevated style. It’s essentially set up as a chef’s table with an open kitchen and an unbeatable harbour view as backdrop, their signature dinner menu is very refined. Impressed already at the two bite-sized starters - the toro tart with a sesame shell and a soy jelly, such ingenious modern take on a gunkan sushi (軍艦壽司), absolutely delicious; the zabuton tartare with smoked pike roe is beautifully seasoned. Next is an Asian crossover, featuring Japanese kanpachi finely diced, covered by a fine coconut gel like a facial mask. It’s a dish with very complex conflicting flavors - longan sweet, a bit tangy and spicy in the sauce, savory and umami from fish. The squid course is essentially a showcase of excellent saucery - onion, charcoal, shiso sauce and a sweet vinegar gel, dispersed delicately on the plate but meant to be together and sing harmoniously, we almost want to lick the plate. Their house brioche is super soft and light, with a hint of black garlic aroma and crispy top. Served with truffle butter, it can’t get better than this. Sablefish with caviar may possibly be my favorite dish, absolutely tender and smooth fish, full of flavor on its own, but tops with oyster leaf and caviar, brings a sensational ocean umami. The two main courses were comparatively less memorable but still of high quality, the wild pigeon is perfectly cooked to medium rare, and paired with beetroot and raspberry sauces. The 36-hr slow cooked short rib melts in the mouth, served with a dark sauce made with beef bone, tendon and sherry vinegar. Pre-dessert is delightful, a cold pressed cherry sorbet tops with frozen edible flowers and herbs, tasted very refreshing, perfect palate cleanser. Then the main dessert showcased beautiful local grown purple sweet potato, made into a ice cream and meringue, with sherry toffee that is not overly sweet, in contrast, the dark toffee sweetness is so complementary to the purple potato. Dinner ends with delicious petit four - hojicha wafer roll, cold pressed mango jelly delight and miso madeleine. …查看更多

A small causal bistro helmed by the twin kitchen chefs, who brought modern Asian twist to classic dishes. Gotta say the bites are better than the mains. Potato mille feuille is golden and crispy with beautifully layered potato, smoked eel rilette is a tasty seasoning. Beef skewers used off cuts of the short ribs main, with a bit of spice, very flavorful. Our favorite was the squid with tonnato sauce, smoky saucy with squid springy like noodles, light and delicious! Spinatknödel is Austrian dumplings, like a potato mash in spinach flavor, served with devilish brown butter sauce. Lobster dish is very classic but the portion is so tiny, couldn’t quite justify its price. Short ribs is so soft and melts in the month with a super rich sauce, but again very small piece. Cornbread is a must-order here, freshly baked, very nicely caramelized with a crispy edge and a moist spongy centre, slightly chewy. It’s subtly sweet but also very strong in corn flavor (yes very corny lol) …查看更多

Francis new spot in Central featuring a middle eastern centric menu with an African flare, quite a different experience compared to their original wanchai branch. The brunch menu offers $150 add-on to any main to enjoy a spread of mezze including the frena, hummus, avocado salad and cigars, which is considered a great deal! Stone oven made sourdough frena (Moroccan flatbread), unlike many flatbread, it’s fluffier, softer in the middle but still very crusty and crispy on the front. It may be one of the best flatbread I’ve tasted in a while. It also brings a char aroma and the flaky salt seasoning is spot on. Dip into their creamy hummus, I could eat this all day. I like their hummus which is not grainy and not too heavily seasoned. Burik is a sensational bite, similar concept to chinese fried wonton but stuffed with potato, cheese and a runny egg! The cigar is like a fine spring roll, with ultra thin and crispy roll, filled with delicious spiced beef, served with a green tahini mint dip. On to the main, beef kebab is a must-order, well seasoned with multi-layered spices, very satisfying.The dessert is not something I’ve tasted before, a crispy filo nest stuffed with mozzarella tops with a yogurt ice cream. It’s surprisingly light and refreshing, not overly sweet even with the rosewater and honey, unique and delicious. …查看更多

Newly renovated Regent Hotel has come back with their steakhouse, which also get a fresh new elevated look and menu. They got you covered with all kinds of meat, from surf to turf. Beef is of course the main feature, and they serve up a global collection - black angus from Uruguay and US, aged beef from Spain and of course wagyu from Japan and Australia. Before you have the beef, you get a wide selection of starters or you can opt for their salad bar at $298 when you order a main course, which I highly recommend! The salad bar is totally worth it. It features fresh tuna caesar salad, kale beetroot salad or make your own salad with lots of condiments to choose from. The shrimp cocktail, cured salmon and hamachi are very good too. It’s equally amazing on the cheese and charcuterie section, premium quality parma ham and salami served with melon and crackers. Just the salad bar alone can fill you up in the most satisfying way. We ordered two steak, aged tenderloin from Spain and a US ribeye cap (an off-menu item). While both excellently cooked to perfect medium rare and very rich in flavor, the former has a softer more tender mouthfeel, the latter has more texture. They have an impressive lineup of condiments to pair with the beef - three types of salt and mustard, 8 different sauces. We sampled Himalayan Salt, charcoal salt, yuzu salt, their Housemade mustard, chimichurri, green peppercorn sauce and a black truffle sauce. Each brings different flavor and extra oomph to the steak, absolutely amazing. …查看更多

估唔到將軍澳都有壽司omakase店，細細間有十個bar枱位加兩間房，環境都唔錯。當日bar枱full咗所以只能坐房，omakase來說會爭咁啲😕晚市omakase分3個價錢，主要係刺身壽司的數量差別，最貴的一個包刺身5品同壽司12貫。馬糞海膽三文魚籽杯用羹舀好爽，海膽好鮮甜三文魚籽醬油香味。壽司方面，新鮮帆立貝肥大鮮甜，醬油漬旗魚油脂味香濃，當季的富山灣白蝦非常鮮甜好好食。海膽壽司用上更甘味再濃一點的馬糞海膽，澎湃到軍艦都裝唔住😂 鮮甜香濃口感creamy。山 omakase dinner $1,380▪️前菜河豚、醃菜漬物、蕃薯、wasabi秋葵▪️刺身5品真鯛魚配紫蘇花、酸汁⭐️白象拔蚌牡蠣馬糞海膽三文魚籽⭐️紫菜紫蘇葉夾灸燒拖羅▪️壽司12貫金目鯛帆立貝⭐️犒蝦犒鰺石垣鯛富山灣白蝦醬油漬旗魚⭐️野生鯖魚馬糞海膽⭐️紋甲魷魚鳥貝⭐️中拖羅▪️卷物- 壺蘆瓜漬物▪️吸物 - 魚骨湯▪️甜品 - 抹茶奶凍…查看更多

This contemporary restaurant has differentiated distinctively from the highly saturated fine dining scene in HK reversing the conventional Western-Asian fusion, predominantly focusing on a blend of Cantonese, Chinese and Japanese cuisine with little addition of western influence. Their Truffle Brioche represented their concept most eloquently - western favorite soft buttery brioche toasted with honey topped with a Japanese scallop and a traditional salty Chinese scallion oil dressing. The sweet and savory collision worked surprisingly well together, a remarkable bite. They also excelled in the Japanese courses - the gorgeous silken smooth uni chawanmushi, and toro yakitori with a sweet and soy centric glaze that is perfectly cooked. Other excellent fusion dishes include the first starter of fried ebi paired with foie gras mousse, caviar and the pungent shaoxing wine jelly. In their wagyu duo main, you get the best of both classics and innovation - a charcoal grilled wagyu served with a beef jus got the satisfying charred aroma and crispy edges that grilled beef was all about. The other piece was braised into a tender mouthfeel with fermented bean curd, a flavor I’ve never tried on beef and it worked magically. You don’t temper with the classics but you add to it. My favorite dish of the night goes to the amadai with crispy scale and ikura, a typical Japanese combo, yet they added sichuan mala flavor to the ikura transforming them into little hot spicy bombs, such an ingenious twist. The dish was also dressed with western style pee purée and braised fennel which helped balanced the flavors.Their signature stewed chicken rice was so comforting, the rice carried immense flavor from the chicken and stock, so delicious that I refilled for a second bowl, that speaks volume from a person who doesn’t normally eat any rice. The chicken though wasn’t as succulent as I’d expect, but still tender. The two desserts were beautifully presented with refreshing fruity flavors, contrasting temperatures and textures. They made the effort to make sure you get the multi-sensational experience with a dry ice drama, it wasn’t just a gimmick, it brought an intense floral fragrance for the final honey dessert. Really appreciate the kind of details they’ve put into elevating each dish. …查看更多

有冷氣地方寬敞，有哂懷舊裝飾幾過癮。一大班人想柴哇哇食飯係唔錯的選擇。多人嚟可以試到好多菜式🤗燒乳鴿 - 非常出色！個皮超薄燒得勁脆，肉質唔乾好juicy，而且好入味，超推薦💯黑松露蝦多士 $28/pc - 多士脆到飛起，黑松露亦好重手好濃味👍🏻金沙炸魚皮 $78 - 新鮮炸真係冇得輸，鹹蛋黃沙沙的口感加上超級鬆脆魚皮真係食唔停口 超邪惡都要食！八味脆豆腐 $62 - 脆豆腐炸得好出色，脆漿夠薄裡面豆腐依然滑一滑👍🏻地道咖哩水魷 $68 - 冰鎮水魷特別清爽彈牙 口感好正，咖哩汁係精粹，超香濃惹味再帶點沙爹的感覺，微辣好食，適合重口味人士😏咕嚕肉 $118 - 夠脆肉嫩，醬汁好味，脆漿同肉比例剛好，唔會淨係得炸粉團蜜餞薯仔牛柳粒 $168 - 牛柳粒好嫩喎，蜜汁都好味黑椒再重手少少更正蒜蓉粉絲蒸大元貝 $58/pc - 超巨型元貝好抵食小食仲叫咗黑醋茄子、雞絲粉皮都好食。豉油皇墨魚BB 較為失色，墨魚BB係好爽口但豉油皇味道唔夠。…查看更多

A pet-friendly cafe tucked away in a very quiet residential stairway in Kennedy Town, with a lovely high ceiling space, very layback vibe with nice variety of food option.Sourdough is quite good, very nicely toasted which is a big plus (so many cafes failed just on this simple point) so sourdough approved! The soup is very rich in tomato, seafood flavor is not that strong, but very tasty indeed. Generous portion of seafood, all cooked really well, considered a very decent dish served in a cafe. Pleasantly surprised by the cute bunny latte art 🫶🏻 (we visited during Easter 🐰) Coffee tasted good too. …查看更多

比起其他大酒店中菜館，Grand Hyatt的中菜餐廳相對低調，但絕對不失優雅貴氣，先係餐廳無敵海景加上古典優雅裝潢，食物質素亦非常唔錯，係高級中菜的好選擇。前菜羊肚耳，第一次食呢種菌類，好清爽好好味。皮蛋子薑聽落普通，但呢個水晶變奏版又靚又好食，子薑做成啫喱，入口溶化變咗好似子薑汁咁同皮蛋一齊食好特別，但比例上皮蛋有點少，食唔到皮蛋的香味。半肥瘦叉燒非常高質，梅頭肉質非常軟腍，蜜汁甜度剛好，邊位爐邊微脆幾正。推薦脆皮雞，雞皮冇乜肥膏超薄超香脆，雞肉依然非常嫩滑，雞肉都超入味。非常推薦山渣汁紫淮山明蝦球，蝦球超級大隻！炸完依然彈牙，大大隻新鮮熱辣好正！山渣汁同咕嚕汁差不多，酸酸甜甜好開胃。第一次食紫准山，食落比較粉，配外面脆漿一齊好似食炸薯仔😆法國鵪鶉膶腸蠔豉鬆配嚒嚒皮 - 就好似片皮鴨二食個啲鴨菘咁，不過就係由鵪鶉膶腸蠔豉切粒爆炒，非常惹味，膶腸味道最突出，裡面仲有松子仁、芹菜等口感超豐富，嚒嚒皮有點太薄亦有乜煙韌度，個人覺得配生菜會更合適。甜品推薦黑白芝麻千層糕，佢係熱架！養生甜品，芝麻味香濃，質感好有彈性又煙韌，唔會太黏好出色的蒸糕！…查看更多

If you want Indian food in HK, you can go to rustic Indian place in Chung King Mansion or try to book the hotel prestigious ones. If you are looking for somewhere in the middle, this is your place. Fairly priced, easy to book, decent clean setting with proper Indian food and flair. The appetizers are my favorites, the Dahi Poori is a kind of puri puri with a thin crispy shell encasing mango and avocado mix, very refreshing bite. The chaat is such a colorful delicious party, loads of sauce-y goodness all spread across crispy fried spinach.But the Taco is absolutely the highlight, super generous crabmeat made with a delicious kerala curry. If only the taco shell is a bit more toasted, it’ll be perfect! Paneer and Tikka Masala are classic Indian must-order curry, flavors are on point. Paired with garlic naan is the best combo ever but the naan is quite disappointing, it’s too soft with neither crispy edges and charred aroma. Tandoori mixed grill is smaller than expected, with a few pieces of chicken, one small prawn, one small fish and lamb kebab. They marinated the meat very well, prawn is particularly tasty, wish there were more. Kebab is very flavorful too but the chicken were a bit dry. …查看更多

九龍城cafe開唔停，但已經失去追新cafe的動力，反而等熱潮過哂成為”舊”cafe之後先第一次幫襯，星期六都唔使等直入。午餐都好多選擇，有飯定食又有例牌cafe嘢食，另外有兩款low carbs最啱心水。蒟得喜•撈得掂 $98蒟蒻麵、靜岡山葵胡麻醬、玉子、青瓜、甘街、木耳、潘茄、蟹柳、蟹籽低卡低糖蒟蒻麵幼身好彈牙，微微煙韌，幾正。wasabi芝麻醬好清新，撈埋配料全部一齊食多重口感又refreshing，夏天light lunch之選。唯獨份量比較少，幾啖就食完😅呢度最出名一定係tiramisu，好大件一定要share食，mascarpone 好creamy好厚身，厚厚蓋住雙層手指餅，浸得好濕潤既但會似食蛋糕，成件事會似蛋糕加厚cream，冇乜層次感。食落都冇乜酒味，咖啡味亦唔係好濃，味道比較大眾化。係好食的甜品但以tiramisu嚟講係較為失望。…查看更多

嚟親紅磡我都會嚟呢間cafe飲咖啡，前面係cafe後面係髮型屋，簡單setting又唔會太多人，好適合同朋友食野飲啡傾計catch-up。自家製手撕豬闊面 $98BBQ pulled pork Fettuccine意粉好有咬口幾爽身，自家手撕豬好入味，又軟腍，醬汁帶少少微辣惹味，非常唔錯。沙爹牛肉貝果 $88Satay Beef Bagel好港式的沙爹牛，沙爹汁怕得住茶餐廳個啲喎，超惹味有花生香微辣，牛肉亦夠腍唔老，幾高質喎，唔食bagel的佢都有個沙爹牛意粉值得一試！貝果好實正，要大力拉扯咬個種，但略為乾硬咗少少🤏🏻，但配個沙爹醬汁就啱啱好👍🏻…查看更多

Two chefs celebrates their hometown glory and amazing friendship through beautiful asian-fused french cuisine. Staying true to their roots, which is exactly what ‘Racines’ translates, blend with their broad experience in michelin restaurants across France, Hong Kong and Asia, curating a unique menu that tells their story and introduces their hometown, Nice and Toulouse. A couple of exquisite flavor bomb amuse bouche to kick off. Finger-sized bites that delivers in looks, taste and texture. The Truffle ball with chicken liver pate is particularly impressive.Sourdough in a collab with local bakery, mixed with 4 different seeds and raw oats. A sourdough full of character, not only does it uniquely stamped with Racines’s logo, the thin crust top is to die for, insanely crunchy, together with immense umami aroma from the seeds, it almost tasted like seedy cracker! It’s served with a beautiful smoked butter with plum. Love the refreshing squid salad starter, the sharp acidity wakes your palate with a deep umami ink sauce dressing rounds it up. Inspired by chef’s experience in Thailand, the beef cheek main is literally a west and thai encounter. Never had a curry paired with a western rich beef gravy sauce, and they actually work! Red curry is mildly spicy with multiple depths of spices. Beautiful cutlery from prestige maker provided for this dish but don’t think it has been put into good use as the beef cheek is extremely tender that it can easily tear with the fork alone. It’s gelatinous and rich in beef flavor.Gorgeous tart freshly made with beautiful caramelization on top. Distinctive layers of banana and frangipane in the tart, it’s sweet but well balanced by the bailey ice cream. The lunch ends with adorable mignardises served in nostalgic cookie boxes, paying a final homage to Nice and Toulouse. Two heartfelt postcards attached adds another sentimental touch that set them apart from other restaurants. …查看更多

人氣牛腩麵店，招牌崩沙腩超濃牛味好腍，入口溶化，果然係牛腩之王。另外唔小心附送咗一嚿坑腩，牛味冇崩沙腩咁香濃但口感會較爽韌都好好食。比起牛腩，個人更鐘意牛孖根，膠質勁重，又腍又夠哂入味，入口漿漿的好鬼正😍 牛脷有4大塊，以雙拼來說份量都好足。牛脷厚薄適中煮得啱啱好，腍得來帶爽，牛味又係好濃。湯底好有層次，牛的精華加上藥膳熬製，冇味精，直接飲都唔會過鹹，完全唔使加辣油，享受原味最正。蘿蔔好甜而且索哂牛湯精華但可以再煮腍啲更正。…查看更多