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Nikutoieba Matsuda, a celebrated Wagyu-focused Omakase from Nara, has officially opened its first international outpost in Hong Kong — and it arrives with confidence. The restaurant presents the exact same tasting menu as its Japanese counterparts, built around the distinctive flavour profile of Yamato Wagyu, a regional breed known for depth of flavour rather than overwhelming richness. The result is an omakase experience that showcases Wagyu in thoughtful, varied preparations across 12 courses.This is a meat-forward 割烹 where every dish is designed to highlight a different expression of Wagyu: raw, seared, grilled over binchotan, stewed, fried, or paired with seasonal vegetables. What stands out most is the restraint — despite the reputation of Wagyu being heavy or overly fatty, the pacing and selection of cuts ensure the entire menu remains elegant and surprisingly light. You finish all 12+ beef-based dishes without feeling overwhelmed, which speaks volumes about the chef’s precision.The space seats around ten to twelve guests along a counter, allowing a clear view of the chef preparing each dish. The dining time spans roughly two and a half hours, yet the experience feels effortless and immersive from beginning to end. The chef explains each course with genuine enthusiasm, and the atmosphere is relaxed enough that you can enjoy conversations with your friends while still appreciating the craftsmanship happening right in front of you. It strikes a rare balance between intimacy and ease — refined, but never stiff.Wagyu Chateaubriand Sando 吉列和牛菲力三文治伴自家製奈良漬他他醬、自家製醬汁The restaurant’s most-talked-about item lives up to the hype. The chateaubriand is served in a remarkably thick cut — tender, juicy, and cooked with absolute precision — enclosed within perfectly crisped toast that holds its structure without greasiness. The house-made Nara-pickle tartare adds a gentle sweetness; although my personal preference leans towards a more savoury profile for beef dishes, this version still earns a strong 9/10. It is, quite possibly, the best Wagyu sando currently in Hong Kong.Wagyu Sukiyaki 和牛里脊肉壽喜燒A beautifully balanced sukiyaki served with seasonal mushrooms and a lush raw egg yolk. The broth leans savoury rather than sweet, allowing the natural flavour of the Wagyu to stand out. The combination of silky yolk and thinly sliced beef is pure comfort and extremely well executed — another dish firmly in the 9/10 territory.Charcoal-grilled Dry-aged Wagyu Sirloin 炭燒熟成和牛西冷伴牛蒡、無花果、實山椒醬、水田芥The dry-aged flavour is deep and concentrated without heaviness, harmonised by an aromatic sansho sauce that lifts the beef rather than overpowering it. The addition of burdock, fig, and wild watercress rounds out the plate with earthy sweetness and fresh peppery notes. This dish demonstrates the restaurant’s ability to compose flavours with maturity and restraint.Wagyu Yukke with Kombu-marinated Loin, Shallot, Nagaimo, Tonburi, Yuba, Shiso Flowers 昆布漬和牛刺身伴長芋、地膚子、海膽、紫蘇花穗Wagyu Roast Loin Beef with Autumn Eggplant, Ginkgo Nuts, Sansho Sauce, and Kinome 炭燒和牛伴秋茄子、銀杏、山椒大根蓉、木の芽Grilled Wagyu Tongue藁燒和牛牛舌Sushi with Wagyu Loin, Pickled Radish, and Nori 和牛里脊肉他他拌醃黄蘿蔔、海苔壽司Wagyu Wonton Soup with Chrysanthemum, Ginger, and White Leek 和牛雲吞伴菊花、生姜、白葱 椀物Wagyu Curry Rice 和牛咖哩飯…查看更多

Tucked away between Prince Edward and Sham Shui Po, Chew Chew is a Japanese Izakaya that perfectly balances cozy charm with a hint of wabi-sabi minimalism. The space feels intimate but surprisingly spacious, offering different seating options — we opted for the tatami, which added an authentic touch to the warm, softly lit atmosphere. We started with the IPA crispy battered Tai Shan oysters, fried just right with a light, crunchy batter wrapping fresh and juicy oysters. As an Islay whisky fan, I expected the whisky sauce to pack more punch, but it was pleasantly subtle, letting the oysters shine.The IPA beer battered chicken arrived next — a big, tender, juicy piece with a crisp coating, perfect for sharing (or not). The deep-fried sliced lotus roots were crunchy and enjoyable, though thicker slices might add a bit more substance next time.The Japanese oden featured daikon, fishcake, deep-fried bean curd, and shiso chicken meatballs, all swimming in a light bonito broth that was refreshing. A touch of yuzu sauce added a citrusy brightness that woke up the palate.Then came the star of the show — the grilled ox tongue marinated in homemade soy sauce koji. Perfectly cooked to a juicy medium with a satisfying crunch on the edges, the marinade enhanced the tongue’s natural flavor without overpowering it. It’s clear why this dish is on every table.For a comforting finish, the pot rice with soy sauce marinated tuna was highly recommended by the staff. Taking about 45 minutes to cook, it delivered perfectly cooked rice soaked in rich tuna oil and broth, crowned with rare tuna and a crispy rice crust at the bottom.To end on a sweet note, we shared the homemade egg pudding with golden rum caramel. Smooth and lightly sweet, it had subtle caramel and rum hints — a delightful finale.One little downside to note — the restaurant tends to serve in two rounds, meaning you’ll have to return your table after about two hours, so it’s not the place to linger all night.Advance booking is highly recommended given the cozy space and popularity.…查看更多

Sofi PASTA Co hits the right notes for a casual pasta night with a touch of finesse. The space upstairs carries a cozy, no-fuss vibe — the kind of place you’d want to linger over a comforting bowl of pasta while catching up with friends. Expect a bit of a wait (around 30 minutes during peak hours), so it’s best to book ahead unless you’re in the mood to queue.We kicked things off with the Deep-Fried Oyster with Tartar Sauce, which set the tone nicely. Crispy on the outside, fresh and plump on the inside, the oysters were fried just right — no grease overload here. The tangy tartar sauce added a refreshing lift that kept things light and appetising.Then came the Classic Carbonara Casareccia, a chef’s pick that surprised even a bacon-skeptic like myself. Made traditionally with egg yolk and absolutely no cream, the sauce was rich and silky, clinging beautifully to the casareccia pasta. The use of smoked pork belly instead of the usual guanciale gave it a slightly different edge — flavourful and texturally pleasing — though it did veer into oily territory towards the end of the dish. Personally, I still prefer the OG Roman-style version with authentic guanciale, but this rendition had its charm.The real showstopper, though, was the Handmade Lobster Sauce Egg Fettuccine with Hokkaido Scallops. Everything about this dish felt indulgent yet balanced. The lobster sauce, likely made with a generous amount of shellfish, was thick, fragrant, and layered with umami. The wide egg noodles held onto the sauce like a dream, and the seared scallops were beautifully done — golden on the outside, still tender and sweet within. A touch of tomato brought a subtle brightness that kept the whole dish from feeling too heavy. Easily the most memorable plate of the evening.To end things on a sweet note, we shared the Pistachio Basque Burnt Cheesecake, which was as smooth and creamy as you’d hope for. The pistachio flavour came through boldly in both the sauce and the crushed nuts sprinkled on the side, giving the dessert a lovely nutty richness without going overboard on sweetness.…查看更多

Tucked away at the end of a quiet street, Sick Burger is one of those hidden gems that only true burger lovers know about. With its no-frills, laid-back vibe, you can instantly tell that this place is all about the food — no fancy decor, just fresh, made-to-order burgers that keep customers coming back. You’ll need a bit of patience as each burger is cooked from scratch, but trust me, the anticipation is part of the experience.🍳 Signature Sick Burger (E.B.L.T.) — Single Patty + Scrambled EggFirst up — the Signature Sick Burger, also known as the E.B.L.T., featuring a single beef patty, scrambled egg, bacon, lettuce, and tomato. We opted for the scrambled egg instead of a fried egg, and honestly — great call. The fluffy scrambled egg melded perfectly with the salty bacon and juicy beef patty. However, I did feel that the patty itself could’ve been a bit juicier to really hit that next-level burger experience.What’s cool about Sick Burger is that you can completely customize your burger — add cheese, bacon, mushroom, gherkin, whatever you like — so you really get the burger you’re craving. 🍔🧀🥓🍗 One Bite Chicken and 🍟 French FriesThe One Bite Chicken is basically bite-sized fried chicken nuggets seasoned with a hint of cumin, giving it that unexpected, flavor-packed twist. The chicken was super juicy, crispy on the outside, and full of savory goodness. And you can't go wrong with fries, right? Sick Burger’s fries were solid — crispy on the outside, fluffy inside, and seasoned just right. They come in a pretty decent portion too, making them perfect for sharing 🍟😋…查看更多

If you’re in the mood for hotpot with a Thai twist, Fall in Thai offers something a little different. Nestled inside a shopping mall, the place is spacious, well air-conditioned, and perfect for a relaxing meal. We came here specifically to try their hotpot set for two, which came loaded with fresh seafood, premium meat, and classic Thai sides — definitely a solid choice if you're dining with a friend.Set for Two – Broths & Fresh IngredientsWe opted for the Set for Two, which included a bit of everything — seafood, meat, vegetables, and carbs — all cooked in two flavorful broths:Coconut Milk Chicken Broth 🥥🍗 – This one was rich and creamy, with a distinct coconut fragrance. It had a subtle sweetness that coated every ingredient nicely, especially the seafood. It’s definitely on the milder side, making it perfect for those who prefer less spice.
Tom Yum Goong Shrimp Broth 🍤🌶️The Tom Yum broth, on the other hand, was packed with that classic Thai punch — tangy, spicy, and super fragrant with lemongrass and lime leaves. This one really brought out the flavor in everything we cooked in it.Having two broths gave us the best of both worlds — comforting and creamy vs. fiery and refreshing. 🔥🥣🦐 Seafood – Fresh, Fresh, Fresh 💎🦐🐚The highlight of the set was definitely the Handmade Seafood Treasure Chest, which came with:
🦐 4pcs Fresh Shrimps – These were so fresh they were literally jumping when served! Once cooked, they turned out incredibly sweet and bouncy, especially in the Tom Yum broth. Definitely the star of the set.
🦪 2pcs Taishan Oysters 🐟 4pcs Slices of Crisp-meat Grass Carp 🐚Coral Clams + 2pcs Fresh Mactridae – Both types of shellfish were super fresh, though we wished there were a few more pieces in the set.
🦑 Squid Balls 🦪 2pcs Fresh Abalones .🥩 US Premium Oyster BladeThe set also came with a plate of US Premium Oyster Blade Beef, which we were hoping would blow us away — but honestly, it was pretty standard. If you're coming specifically for the meat, you might not be too impressed. But if you're here for the seafood, you'll definitely leave satisfied.🍤 Thai-style Handmade Shrimp PattyOne surprising highlight was the Thai-style Handmade Shrimp Patty. These were handmade, fried to perfection, and packed with pure shrimp meat — juicy and slightly bouncy. What made them stand out was dipping them into the Tom Yum broth, which gave them an extra kick of flavor. Definitely worth trying if you’re a shrimp lover. 👏🏼🍤🍜 Thai Boat Noodles We wrapped up the meal with Thai Boat Noodles, which were served with a flavorful broth, fresh herbs, and meat slices. The noodles themselves were thick and chewy, which we loved. However, after all the hotpot indulgence, we found the boat noodles a bit heavy. Still, it was a great way to finish off the meal.p.s. How could you not order the whole coconut when you're having Thai?! 🥥…查看更多

Tucked away behind a charming green door, La Taverna delivers exactly what you’d expect from a classic Italian hideaway—warm terracotta walls, wooden tables draped in crisp white linens, and an atmosphere that whispers “take your time, enjoy your meal.” The dim glow from hanging lamps and vintage kitchenware lining the walls add to the rustic charm, making it the kind of place where you settle in for an unhurried evening of good food, good wine, and great company.Fassona Beef Tartare The Tartare di Fassona was the perfect way to kick things off. Finely chopped, melt-in-your-mouth Fassona beef, paired with peppery rocket, delicate Parmigiano shavings, and a pop of briny capers. Simple, elegant, and bursting with flavor. No unnecessary frills—just great ingredients doing what they do best.Black Angus Rib Eye Then came the Tagliata di Controfiletto, a beautifully cooked Black Angus rib eye served with silky mashed potatoes and a rich beef jus. The steak? Perfectly seared, locking in all those deep, meaty juices, with just the right amount of bite. The mashed potatoes were smooth and buttery, soaking up every last drop of that umami-packed jus. If you're a steak lover, this one’s got your name all over it.Handmade Black Ink Tagliolini This was the dish. The Tagliolini Neri di Seppia con Polpo alla Puttanesca arrived looking every bit as stunning as it sounded. Jet-black handmade squid ink tagliolini, delicately twirled and topped with grilled octopus, all swimming in a puttanesca sauce that delivered just the right amount of punch. Think bright tomatoes, salty olives, and a zing of capers—all tying together beautifully with the deep, briny richness of the pasta. The octopus? Charred to perfection on the outside, impossibly tender on the inside. Every bite packed a contrast of bold flavors and delicate textures, making this dish the undisputed highlight of the night.…查看更多

Tucked away in the streets of Wan Chai, Sun Moon Place is a charming throwback to the golden era of Beijing cuisine. From the moment you step inside, the warm imperial yellow décor and vintage Chinese floral wallpaper transport you straight to the elegant dining halls of the 1980s. The intricate Victorian-style paintings, each symbolizing prosperity and good fortune, add to the nostalgic ambiance. Whether you're reminiscing about old-school Beijing flavors or experiencing them for the first time, this restaurant delivers an authentic and comforting dining experience.Sautéed Tientsin Cabbage with Jinhua Ham 🥬🐖A deceptively simple yet incredibly refined dish. The Tientsin cabbage is stir-fried to retain its natural sweetness while maintaining a tender crunch. The savory Jinhua ham adds an intense umami depth, infusing the dish with a delicate smokiness. Light yet flavorful, this is the perfect dish to refresh the palate between heartier bites.Steamed Pork Dumplings 🥟These perfectly pleated Xiaolongbao are a must-have. Each dumpling bursts with rich, savory broth, encasing a well-seasoned pork filling that is both succulent and satisfying. The wrapper is delicately thin yet strong enough to hold the delicious soup within. A quick dip in the vinegar-soy sauce with shredded ginger enhances the complexity of flavors.Spicy Wun Tun in Chilli Sauce 🌶️🔥For those who love a spicy kick, these silky red oil wontons are a showstopper. The wonton filling is juicy and aromatic, pairing effortlessly with the fragrant chili sauce that is equal parts numbing, smoky, and slightly sweet. The dish lingers on the palate in the best way possible, making you reach for another bite almost instantly.Fried Rice in Yeung Chow Style 🍚🥢A Hong Kong Favorite – this Yeung Chow Fried Rice delivers comfort in every bite. The rice is stir-fried to perfection, achieving the ideal balance between fluffy and slightly crispy textures. Generously tossed with fresh shrimp, diced char siu (barbecued pork), eggs, and scallions, this dish is satisfying without being too greasy, making it an excellent companion to the richer main dishes. Barbecued Peking Duck 🦆✨No visit to Sun Moon Place is complete without their signature Peking Duck. What makes this dish even more special is that each duck is made to order—ensuring the freshest, crispiest experience possible. As the duck is brought out, the chef personally carves it tableside, slicing through the shatteringly crisp skin with precision while revealing the succulent, juicy meat beneath. The anticipation builds as diners watch the craftsmanship in action, making it a memorable and interactive dining experience.The freshly carved slices are best enjoyed immediately, wrapped in delicate pancakes with hoisin sauce, cucumbers, and scallions. The result? A perfect balance of textures and rich flavors—the sweet and savory sauce, the crunchy skin, and the tender, melt-in-your-mouth duck all come together in every bite. This dish embodies the soul of Beijing cuisine and is an absolute must-order!…查看更多

Tucked away in an intimate upstairs setting, Les Saveurs Private Kitchen is a hidden gem that’s perfect for a quiet date night or a relaxed evening with fine food and wine. It strikes a balance between elegant and approachable—small and cozy, yet never too formal—making it an ideal spot to savor beautifully crafted French cuisine while enjoying unhurried conversation. For our visit, we indulged in their Valentine’s Day Dinner Menu, a thoughtfully curated experience that took us on a journey of flavors.Amuse BoucheThe evening began with a delightful amuse bouche—a bite-sized tuna tartare that set the tone for what was to come. Light, fresh, and full of finesse, it awakened the palate in anticipation of the meal ahead.Foie Gras TerrineA luxurious starter, the Foie Gras Terrine was rich and creamy, complemented by raspberry jelly and soft, buttery brioche. The tartness of the raspberry added the perfect contrast to the dishBaked Sea Scallops in ShellsPresented beautifully in their shells, the Baked Sea Scallops were topped with celeriac truffle gratin and vichyssoise sauce, making for an indulgent combination of flavors and textures. As a special touch, the chef opened the shell in front of us and shaved fresh black truffle directly onto the scallop—a moment that added to the experience and intensified the dish’s earthy aroma.Lobster BisqueSilky-smooth and deeply flavorful, this Lobster Bisque was accompanied by a lobster ravioli that soaked up the richness of the broth. A subtle hint of tarragon brought a fresh, herbaceous note that tied everything together.SorbetA vibrant, fruity sorbet served as a palate cleanser, refreshing the taste buds before the arrival of the main coursesAustralian M6 Wagyu Beef Tenderloin The Wagyu beef was beautifully tender and cooked just right, though a touch more seasoning could have brought out its richness even further. The velvety mashed potatoes and sweet, mellow onion purée made for excellent pairings, while the beef jus tied everything together with deep umami notesLamb Two Ways The lamb rack was juicy and flavorful, while the lamb roll had a melt-in-your-mouth texture that showcased the chef’s skill. The rosemary sauce enhanced the dish’s depth, and the confit cherry tomatoes added just the right amount of sweetness to balance the richness of the meat.Dessert: Raspberry and White Chocolate MousseTo round off the meal, we indulged in a Raspberry and White Chocolate Mousse, paired with mixed berry and lychee sorbet. Light yet satisfying, the dessert had a wonderful interplay of creamy sweetness and bright, tart notes—an elegant finish to an exquisite meal…查看更多

Tucked away in a small yet inviting space, Flat Iron Steak offers a warm and cozy dining experience, perfect for those looking to indulge in quality cuts of beef. Boneless Hot Wings Before diving into the main event, we kicked things off with the Boneless Hot Wings. Coated in Fat Tron Hot Sauce, these wings packed a satisfying heat that spice lovers will appreciate. The blue cheese ranch on the side provided a cool, creamy contrast, balancing out the spice. Being boneless made them even easier to enjoy—no messy fingers, just pure, flavorful bites.Tomahawk Steak (Medium) with Béarnaise Sauce If you're a steak lover, Tomahawk Thursday is something to look forward to—where a half-price Tomahawk steak for two makes this indulgence even more tempting!Cooked to a medium doneness, the steak boasted a flavorful sear and a robust beefy taste. While the tenderness and char were spot on, it could have been slightly juicier to fully hit that melt-in-your-mouth experience. However, the béarnaise sauce added a rich, velvety touch, elevating every bite with its buttery, herby goodness.…查看更多

Big JJ Seafood Hotpot is best known for its legendary hotpot feasts and buzzing nighttime atmosphere, where tables are packed with groups dunking premium seafood and meats into steaming broths. But did you know that during the afternoon, it transforms into a hidden gem for Hong Kong-style comfort food? This time, I visited for their 常餐 (set meal), and let’s just say – it’s just as good as their hotpot! The menu changes from time to time, keeping things exciting for regulars.Lamb Rib Curry with Rice 珍姐咖喱羊排飯 🍛🥩This dish is an absolute showstopper! The lamb ribs are cooked to fall-off-the-bone perfection, soaking up every drop of the aromatic curry sauce. The flavors are bold yet balanced, with a mild heat that enhances rather than overpowers the dish. The meat is incredibly tender, infused with deep curry spices, making each bite buttery soft and full of sensation. Pair it with fluffy white rice, and you’ve got a deeply satisfying, no-fuss meal that hits the spot every time.Prime Hanger Tender Noodles with Scallion Oil & Soy Sauce 老闆嫩牛蔥油撈麵 🍜🥩This bowl is all about texture and balance. The hanger steak is incredibly tender, cooked just right so that it remains juicy with a perfect bite. The noodles? Springy, chewy, and coated in a fragrant scallion oil and soy sauce mix that’s both savory and slightly sweet. The scallion oil adds an extra layer of aroma, lifting the dish and giving it an addicting, comforting flavor. If you love simple yet perfectly executed Cantonese noodle dishes, this one is a must-order!…查看更多

Once a defining feature of Hong Kong’s vibrant street food culture, Dai Pai Dong eateries are now an endangered tradition, with only a handful left. These no-frills open-air food stalls were famous for their quick-fire stir-fries, bold flavors, and lively communal atmosphere. While many have vanished due to government restrictions, Dai Pai Dong Siu Chow has transitioned from a traditional street stall to a restaurant setting in Causeway Bay—without losing its authentic charm.The energy is infectious—diners gather around communal tables, clinking glasses, and eagerly digging into steaming plates straight from the wok. The scent of sizzling garlic, soy sauce, and seared meats fills the air, evoking a deep sense of nostalgia for Hong Kong locals. This is the kind of place where people come to eat, drink, and experience the true essence of Hong Kong comfort food.🔥 小炒王 Stir-fried King – The Iconic Stir-Fry of Dai Pai Dong Culture
This dish is an absolute staple at every Dai Pai Dong—it’s called “Stir-fry King” for a reason! Packed with chive flowers, crispy deep-fried squid, dried shrimp, cashews, and pickled vegetables, it’s an explosion of textures and umami. The intense heat from the wok creates that coveted "wok hey" (鑊氣)—the smoky aroma and charred depth of flavor that can only be achieved with skillful, high-heat cooking. Every bite is addictive, with the squid adding a satisfying crunch, the chive flowers bringing freshness, and the cashews providing a nutty contrast. It’s the ultimate frozen beer companion and a must-order dish for both locals and visitors.🥢 鹹蛋蒸肉餅 Steamed Pork Patty with Salted Egg A Hong Kong Classic Comfort Dish
This is a homestyle dish that every Hong Konger grew up eating. The pork patty is hand-minced, ensuring a tender yet bouncy texture, then steamed to perfection with a rich, umami-laden salted egg yolk on top.🐷 懷舊炸大腸 Nostalgic Fried Intestines – The Crispy, Golden Guilty Pleasure
A true Dai Pai Dong specialty, this dish is all about crispy perfection. The intestines are cleaned thoroughly, marinated, and deep-fried until golden brown. The outside is crunchy and crackling, while the inside remains soft and juicy, with a slightly chewy texture.🍬 拔絲咕嚕肉 Caramelized Sweet and Sour PorkThe
Sweet and sour pork is one of the most popular dishes in Hong Kong, but this version takes it to the next level. Instead of the usual glaze, the pork pieces are coated in a sticky, caramelized syrup that, when pulled apart, creates delicate golden sugar threads—a visually striking and fun element that makes it extra special.🍚 金牌臘味粒煲仔飯 Signature Cured Meat Clay Pot Rice – The Ultimate Comfort Food for WinterClay pot rice is a staple of Cantonese cuisine, and this version is a must-have for Hong Kongers during the colder months. Served in a traditional clay pot, the rice absorbs all the flavors of the cured meats on top—usually lap cheong (sweet Chinese sausage), lap yuk (cured pork belly), and liver sausage. The best part? The crispy, golden rice at the bottom (飯焦), which adds a smoky crunch to every bite. Stirring in a drizzle of sweet soy sauce enhances the flavors even more, creating the perfect balance of sweetness, saltiness, and smokiness.🔥 Pro Tip: Order a few dishes to share, pair them with an ice-cold beer, and soak in the nostalgic vibes—it’s the best way to experience Hong Kong’s true street food spirit!…查看更多

Man Kee Cart Noodles, located in the vibrant Sham Shui Po district, is a standout gem in the Hong Kong street food scene and has earned a coveted spot in the 2024 Michelin Guide Hong Kong. Known for its authentic che zai meen (cart noodles), this restaurant brings a rich history and a deep love for Hong Kong’s street food culture to every bowl served. What started as a mobile cart in the 1950s has since evolved into a Michelin-recognized dining experience, maintaining the essence of its humble beginnings while offering a contemporary twist on a classic dish. Whether you're a local or a visitor, Man Kee promises a flavorful journey through the heart of Hong Kong’s culinary heritage.I dare to say every bowl of noodle that Man Kee made is unique - The highlight of having a bowl of cart noodle was the interactive, customizable nature of the dining experience. Being able to choose your favourite type of noodles, toppings, and broth makes the experience feel personal and tailored to your cravings. This time I went with fresh egg noodles, paired with beef tendon, beef tripe, soy-braised pork intestines, seaweed, and sweet radish, all swimming in a rich beef sauce with just the right touch of spice. The noodles were perfectly chewy and absorbed the bold flavors of the broth, while the toppings added depth and complexity to each bite. Every spoonful was a satisfying blend of textures and flavors, making each bite a rewarding experience.What sets Man Kee apart is the vast selection of sauces that allow you to further customize your bowl. From chili sauce and vinegar soy sauce to deep-fried garlic and soy sauce, there’s something for every palate. My personal favorite was the homemade chili oil, which added a burst of spice, complemented by the fish sauce and a drizzle of peppercorn oil. This combination brought an extra layer of complexity to the dish, enhancing the overall flavor and keeping my taste buds engaged throughout the meal. The rich broth, tender beef tendon, and spicy kick of chili oil made every bite feel like a new discovery. The versatility of the dish and the ability to craft something unique every time you visit is what truly makes Man Kee Cart Noodles stand out.For anyone in search of authentic Hong Kong-style cart noodles, Man Kee is an absolute must-visit. With its recognition in the 2024 Michelin Guide Hong Kong, rich flavors, and customizable options, it delivers an experience that feels both traditional and innovative. Whether you’re a local or a visitor, the delicious, hearty bowls of noodles here are sure to satisfy. I left feeling full, content, and already planning my next bowl.…查看更多

Cova Ristorante & Caffe is the place to go when you’re craving authentic Italian flavors with a touch of elegance. From the thoughtfully curated antipasti to the indulgent bisque and perfectly executed steak, every dish reflected quality ingredients and careful preparation. Whether you’re here for a quick coffee and pastry or a long, leisurely meal, Cova delivers a dining experience that feels both indulgent and effortlessly sophisticated. A must-visit for lovers of fine Italian cuisine! 🍷✨Italian Antipasti – A Perfect Start 🇮🇹The meal began with a beautifully arranged Italian Antipasti platter, an assortment of classic flavors that set the tone for the meal. Each bite brought a delightful mix of textures and flavors—from the briny green olives to the melt-in-your-mouth Parma ham and melon. The Parmesan cheese added a sharp, nutty contrast, while the mozzarella and cherry tomato provided a refreshing, creamy balance. The Schiacciata Piccante, with its subtle spice, rounded out this classic Italian starter beautifully.Lobster Bisque – A Luxurious Indulgence 🦞This velvety lobster bisque was nothing short of indulgent. Rich, creamy, and packed with deep seafood flavors, the broth had a beautifully concentrated essence of lobster. Generous chunks of lobster meat added a luxurious texture, while crisp croutons provided a satisfying crunch. Every spoonful was warming and comforting—a true taste of refined Italian dining.Ribeye Steak with Red Wine Reduction Sauce🍷🥩For the main course, the Ribeye Steak arrived perfectly grilled, boasting a lovely char on the outside while remaining tender and juicy inside. The red wine reduction sauce added depth and a subtle sweetness that complemented the beef beautifully. A dollop of compound butter melted effortlessly over the steak, infusing it with even more richness. Served alongside crisp asparagus and sweet roasted carrots, this dish was a well-balanced and satisfying finale to the meal.…查看更多

Located within the flagship Towngas store in Causeway Bay, CulinArt 1862 is a fine dining restaurant that showcases a collaborative effort between Towngas and Chef Stanley Wong. The space offers a contemporary and inviting atmosphere, making it an ideal destination for anyone seeking a sophisticated and enjoyable dining experience. The restaurant brings the concept of "farm-to-table" to life, ensuring that each dish is crafted with fresh, high-quality ingredients that are thoughtfully prepared. Delicious Beginnings – Bread and Butter 🍞  To start, the 10 Grain Sourdough Bread paired with Seaweed Butter was a delightful introduction to the meal. The bread was soft, with a subtle yet satisfying texture, and the seaweed butter was absolutely divine. Its rich umami flavor made each bite an enjoyable teaser, leaving me eager to dive into the upcoming courses.A Comforting Starter – Duck Consommé, Tortellini, and Winter Melon🍲The Duck Consommé starter was a warm, comforting delight, beautifully balanced with the tender tortellini and refreshing winter melon. The consommé was rich yet light, a perfect beginning to a meal that showcased the chef's ability to marry traditional techniques with modern flavors.Grilled Swordfish Fillet – A Light and Flavorful Main 🐟  For the main course, the Grilled Swordfish Fillet with Green Beans and Chimichurri was a standout. The swordfish was cooked to perfection, flaky and juicy, while the chimichurri added a fresh, zesty kick that enhanced the natural flavors of the fish. The green beans provided a crunchy contrast, completing the dish with an additional layer of texture.The Crowd-Pleaser – Mac n’ Cheese with Truffle 🧀  The Mac n’ Cheese with Truffle was an indulgent side that is definitely worth ordering to share. The truffle infused into the creamy cheese sauce gave the dish a luxurious flavor, while the macaroni was perfectly cooked, making it the ideal comfort food.One of the highlights of the meal was the concept of “farm-to-table” that resonated in each dish. You could truly taste the freshness of the ingredients, and the careful consideration given to every element on the plate. This focus on quality and sustainability was evident, making the dining experience feel wholesome and satisfying.…查看更多

Nestled in the bustling streets of Hong Kong island, Schragels brings an authentic New York bagel experience. Their cozy bagel shop features ambient lighting and an inviting atmosphere, making it the perfect spot to indulge in freshly baked, hand-rolled, kettle-boiled, and stone-baked bagels, just like they do in New York. Whether you're grabbing a quick bite or taking a break from the city's buzz, Schragels' classic and comforting vibe will put you at ease.Loxy Lady – A Perfect Bagel Delight 🥯For the true bagel aficionado, the Loxy Lady is an absolute must. Served on their signature Everything Bagel, this sandwich features smoked salmon, scallion cream cheese, capers, and red onion. The smoky, rich flavor of the salmon paired with the tangy, creamy bite of the cream cheese creates a flavor combination that delights with every mouthful. The briny capers and sharp red onion round out the flavors, elevating this bagel into something truly memorable. It’s the perfect blend of savory and creamy goodness, and everything you want in a classic New York bagel sandwich.Classic Turkey – Fresh and Flavorful 🦃The Classic Turkey bagel sandwich is an ideal choice for those craving something light yet hearty. Packed with roasted turkey, mayo, deli mustard, lettuce, tomato, and cheese, this bagel sandwich offers a fresh, clean taste. The generous turkey slices, combined with the crunch of lettuce and juiciness of tomato, balance perfectly with the mustard, which adds a hint of spice. It’s simple yet satisfying – a great option if you’re after a more traditional sandwich feel.At Schragels, you can choose from six bagel types: Plain, Poppy, Sesame, Onion, Everything, and Cinnamon Raisin. For both of our sandwiches, we opted for the *Everything Bagel*, and it certainly did not disappoint. The savory blend of sesame, poppy seeds, onion, and garlic gives a delightful crunch and depth of flavor that pairs perfectly with just about any filling. Whether it’s salmon, turkey, or your favorite spread, the Everything Bagel is a winner for anyone who loves bold, savory flavors.…查看更多