DixonW's Profile

If you are pregnant and want to tag along with your mate, please do not, the Manager will ask you to get out of the restaurant if you cannot restrict yourself to the Bar Table only.Otherwise, great ambiance and the wine menu has wide selection for a pre-drink session. Perhaps it is a newly open bar, bar tenders will need some time to get use to the wine menu. But definitely it is a to go place to hang out before dinner if you are not pregnant.…Read More

Giando is a newly open restaurant by Chef Gianni Caprioli from Isola. The venue is where Vero Chocolate used to be, it offers more room and it has a down-to-earth dining room. The ceiling to ground windows offer diners spectacular view of the Victoria habour. The menus offer a lot of choices, it wouldn’t be a bad idea to trim down a little, it took us a while before we can decide. Food rating: 5/10*Service: 3/10 Ambiance: 7/10Price: HK$300ax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsGrilled Scallop with black truffle (6/10)The scallop was nicely pan-fried, however, lacked the scallop flavour, since it was frozen one. The mash was delicate and rich, matched nicely with the black truffle and scallop. It was a surprise with the amount of black truffle was used, not just more than enough and the flavour was very intense. Basil and tomato pizza (4/10)Thin crust pizza, the base was moist, dry on the outside and fairly season. The mozzarella could be a little more burnt. Finally, topped with basil and tomato, a very classic Italian pizza.Saffron scent seafood risotto (4/10)The risotto was as usual by Hong Kong standard, slightly undercook, just a step from al dente. The saffron further enhances the seafood flavour with the tomato sauce.Deep fried veal (6/10)The veal was very tender, well seasoned before deep-fried. No wonder this is a chef special! Perhaps this is a newly opened restaurant, there are certain aspect of the service needed improvements. Mostly being staffs were not attention to details, while the restaurant was only at its half capacity, totally cannot imagine if it is a full house. Give me a thumbs up if you like it! …Read More

There is a reason a restaurant cannot keep its standard. Perhaps, this is a restaurant once you can eat like a boss, but now they serve like a boss. More importantly, in a winter where a air-con that cannot be tone down, the food get cold before we can eat, a perfect place for a business lunch!Food rating: 6/10*Service: 3/10 Ambiance: 6/10Price: HK$160ax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars老火湯 (6/10)The soup was full of flavour complex, yet intense. Totally, needed to keep yourself warm to eat in a freezer. 龍井菊花乳鴿 (6/10)The pigeon was fresh and nicely roasted with the Longjing and daisy. The flavour has infused within, not too strong, which reminds me 大董’s peking duck (to roast it with apple wood or others to allow the flavour to develop within the pigeon). 十八味豉油雞 (6/10)The chicken was full marinated with the soy sauce, steamed nicely to keep it moist and it was reasonable cooked, very tender. However, it was not as good as it was, it used to be one of my favourites.沙茶牛柳邊配陳川粉 (6/10)The beef was slightly over cooked and chewy, dry on the rim. The noodles were delicate, soft and smooth. The beef and the noodles was stir-fried together with marinated, great flavour with a little bit of heat. The restaurant is not as busy as it was, with the new air-con function, I believe this would be one of the lunch hot spot for me in the summer. If the waiters can be a wee be less pretentious would be greatly appreciated. Give me a thumbs up if you like it! …Read More

Happy Valley is like a town that is separate from the busy downtown, quite and gentle. There are a lot of hidden restaurant with history in this small district, for all the food lovers, this is a place that we should be carefully explore. 蓮園 is definitely one of them, it has been famous for its desserts with lots of celebrity visit from time to time. It was prefect to make a slow walk from Pang’s kitchen and let the food disgust before the lovely desserts. Food rating: 4/10*Service: 3/10 Ambiance: 3/10Price: HK$40ax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars百合杏仁茶 (4/10)The dessert was served warm, very delicate with lovely almond flavour. The sweetness was not over powered. Very decent. The restaurant is busy full of dines, but after you are sat down the waiter would take care of you efficiently. Fairly impressed. Give me a thumbs up if you like it! …Read More

野姜 serves modern Japanese cuisine with spectacular views of the Victoria Harbour and stylish décor. It was a perfect place for a quick dinner before catching a movie at the Grand Cinema! Food rating: 3/10*Service: 3/10 Ambiance: 5/10Price: HK$200ax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsSashimi platter (4/10)The sashimi was surprisingly fresh, especially for the raw fish! Chef’s knife skill wasn’t bed, fish was sliced without breaking and it was fairly thin. The sashimi were slightly shinny, weren’t too dry and acceptable texture with a wee bit of finish linger around your mouth.Sushi platter (3/10)The fish was fresh and the rice was slightly cold, tho this is always the case if you are not eating by the bar – the 30 seconds rule never works!Perhaps with the heavy flow of customers, you can tell the waiters are extremely busy, while trying to rush everything. In general, it was acceptable and it is a cheaper restaurant option at the Element!Give me a thumbs up if you like it! …Read More

Strip house by Harlan Goldstein is a very cosy and loving atmosphere, which is more affectionate than the photos. Where else is better with this restaurant to serve quality steak with a adoring décor. The décor is overlook by black and red colours with table fairly spaced and it is located at the heart of Lang Kowk Fong, a perfect place for dinner before a easy night out. Cuisine: AmericanFood rating: 6/10*Service: 5/10 Ambiance: 8/10Price: HK$550ax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsChorizo Sausage, Celery Root Salad and Salsa Verde (4/10)It lacked surprises, Chorizo was nicely made with lighter flavour than usual, but it was more tender than expected. Chorizo was paired with salad and topped with salsa verder.Baked Bone Marrow, Lemon Parsley Gremolata, Shimiji Mushrooms and Pommery Mustard Sauce (8/10)This was absolutely stunning, the bone marrow was fresh and the texture was just perfect. The Mushrooms sauce was rich and creamy, fully infused with the bone marrow. The pommery mustard gave the dish a hint of sweetness and heat, very well cooked.New York Strip with Au Poivre Sauce (6/10)This is worth trying, the meat was very tender, and properly marinated. It was cooked to the right temperature and perfect colour. However, the sauce was delicate with the spiciness more intense than it needed. Totally destroyed the freshness and the meaty flavour from the stiploin. The service way below bar, not responsive and the waiters were not at attention to details. Requests were needed for change of plates and knifes etc. Give me a thumbs up if you like it! …Read More

Slim taste has a very special and interesting interior design; everything was made in paper, tables, chairs and the decoration. It serve simple Chinese food, which is MSG free at a very decent price in the heart of Central.Cuisine: ChineseFood rating: 3/10*Service: 0/10 Ambiance: 4/10Price: HK$110pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsHot and Sour soup (2/10)A HK-ese style Hot and Sour Soup? It was lacked in colour and flavour, all I could taste was the sourness. However, it you don’t treat it as a Hot and sour soup, it actually taste quite decent.人參雞湯 (3/10)A Ginseng chicken soup without the taste of Ginseng, very interesting. But the flavour of chicken was nice, very well developed and quite intense. 南京牛肉菜飯 (4/10)This is worth trying, the meat was very tender, and the properly marinated.醉雞 (3/10)Great balance of the alcohol was employed, not too strong nor too light. The the sauce lacked depth, perhaps some chicken stock (from steaming the chicken) and sesame oil should use to make the marinate broth, the chicken was slight over cooked. 粉皮 (3/10)It was decent, very nicely made, smooth and al dente. The sauce was a wee bit too salty, and apparently was spicy, but on the level of 1-10, it reached 0. The nutty flavour gave the dish a bit of texture.The service way below bar, they took my blow and chopstick and wanted to give me a new one. But it never came, was I suppose to eat with my hands? And we have to ask for 3 times, before I can continue with the dinner. But for the price you pay and the decoration, perhaps worth going once a while. Give me a thumbs up if you like it! …Read More

Wagyu Lounge has always been a bargain for its lunch menu, especially with its spacious and its earthy, rustic wood décor. It serves very decent food within affordable price in the heart of Soho, more importantly, it does serve a late-night menu if you don’t want a kebab or a slice of pizza.Cuisine: AustralianFood rating: 3/10*Service: 5/10 Ambiance: 7/10Price: HK$120pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsNicoise salad (3/10)Surprisingly, grilled Tuna was used instead of tinned tuna. Potato was fairly boiled, but the sautéed French beans were not seasoned and the lettuce was only seasoned with the vinaigrette. If proper seasoning was used, definitely a much better Nicoise.Mini Burgers with chips (4/10)The beef was fairly season, cooked to medium, very tender. The fries were freshly made, but the lacked crispness and salt, too much pepper was seasoned.Grilled Tenderloin (3/10)The tenderloin was grilled nicely to rare, decent meaty flavour and nice colour. However, the asparagus weren’t cooked; it was still slightly raw, horrible. The service average, not very customer focus, but it is acceptable to a Lounge standard, with the 2-4-1 Wed, it is a bargain for a dinner at Wagyu Lounge. Give me a thumbs up if you like it! …Read More

Oysters season, time for some outstanding oysters, without a doubt it is always Oyster station the Oysters specialist!Cuisine: EuropeanFood rating: 6/10*Service: 6/10 Ambiance: 4/10Price: HK$600pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsOyster Platter (8/10)Don’t need to say too much. You need to try it yourself, because ran out of words for it. But definitely need to try out White Pearl; the Queen of Oyster finally arrived at Oyster station for about half a year.Sea Urchin (4/10)They have changed supplier due to the demand of customers. The quality went down but the quantity increased. Whoever those diners were are absolute idiots, the colour was less bright, not as rich as previously. Tiger Prawns (6/10)Fresh and great texture, loved its crunchiness with the slightly heated sauce!Sweet Prawns (5/10)It was fresh and sweet, and for the price you pay $234 for 3, were definitely a bargain. Ideally, it was not the best I had, but they do come into much higher price.Scallop (6/10)The scallop was sweet and smooth, very strong of the scallop flavour.The service was great, the waitress was very attention to details, it was like she read my mind that I don’t need ask for assistant, and the solution was provided. Give me a thumbs up if you like it! …Read More

Pang’s kitchen is famous for its family style Cantonese cooking. It is getting busier after the announcement of its 1 Michelin star; I have perfect confidence with the chef to maintain its standard despite the recent hype. The restaurant is fairly small with table tightly spaced, located in Happy Valley, very simple décor are employed.Cuisine: CantoneseFood rating: 6/10*Service: 6/10 Ambiance: 4/10Price: HK$420pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars羊腩煲 (8/10)This was the best dish of the night, absolutely outstanding – definitely a winter special. The lamb was extremely tender and full of the lamb flavour; the meat melts within your mouth. The sauce was very authentic and ingredients were fully integrated with the sauce. 梅菜扣肉 (7/10)Great choice of the ingredients, the pork was fairly balance with its meat and fat. The fat had stunning absorbed the sauce and pickled veg flavour. So did the meat. As soon as it enters your mouth, both the fat and meat dissolved right away. 鮮奶水魚湯 (6/10)Personally I think the soup lacked a bit of seasoning, but the broth definitely cooked long enough to allow the chicken and turtle flavour to be fully intensified. The milk allowed the soup to become more velvet and rich, a decent winter special too.金银蛋豆苗 (6/10)Very fresh Sugar pea shoots were use, sweet and crunchy. It was fairly seasoned and cooked with the century eggs, the eggs had allow it saltiness to mix with the broth and gave a kick to the sweetness of the sugar peas, just like how you put salt to cook dessert!Steam fish (6/10)The fish was very smooth and delicate. However, it was just slightly over cooked. The belly, back and tail were extremely stunning. Just only slight over cooked in the middle by the bone. The fish was fresh and full of the marine taste. The service was a lot better than the most family style cooking restaurant, they actually do change your plates and ask you how’s the food. Staffs were friendly and definitely one of my favourite restaurants in Hong Kong.Give me a thumbs up if you like it! …Read More

新園興記燒臘飯店 has continues to deliver reliable Cantonese roast meat. On my last visit I deliberately tried the roasted suckling pig that I often have at my benchmark 新斗記. However, for this visit, I have tried other roast meat for variation. Cuisine: ChineseFood rating: 3/10*Service: 2/10 Ambiance: 2/10Price: HK$32pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsRoast duck and pork rice (4/10)The duck was rather thin, however it was fairly seasoned and roasted. The skin of the pork was crispy and the meat was tender and not over powered by the saltiness. Barbecue pork and steamed chicken rice (3/10)The pork was dry and no great balance between the fat and meat. The was nicely seasoned and was steamed well. The meat was tender and the skin was soft and smooth. The tables aren't exactly hygienic, the service is slow during peak hours. 一樂燒鵝 is still my top restaurant for roast meat in Cantonese style. Give me a thumbs up if you like it!…Read More

陳勤記 has been trading successfully since 1948. I have previously made a visit during the dinner service, and let see if there are any drop of standard during lunch. The restaurant is smartly decorated into 2 floors, with tables tightly spaced. Cuisine: ChineseFood rating: 5/10*Service: 5/10 Ambiance: 5/10Price: HK$62pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsSoy sauce goose rice (5/10)The goose was marinated well with the soy sauce, slightly sweet. The meat was tender, yet not too greasy.Oyster omelet (5/10)The omlette was pan-fried to slightly dry and crispy by the rim. The oysters were juicy and creamy, perfect match with the fish sauce. The price for the quality of food we get was more than reasonable. The services were quick, the whole experience was rather enjoyable. Give me a thumbs up if you like it!…Read More

My previous visit in September the view at View62 has stunned me. I have fallen for this restaurant since. Hence, decided to make a re-visit on Christmas Eve. Cuisine: SpanishFood rating: 6/10*Service: 7/10 Ambiance: 8/10Price: HK$1,400pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsOlive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)Olive oil made into butter (fairly seasoned) and eat it with crackers. Walnut was made into foam and made into a salty version of Polvoron, very complex flavour. The black olives was made into pate put in between the salty Oreo. Chestnut cream with milk foam was rich and delicate, very Christmassy. Salmon cooked at 40 degrees with tartar sauce in deconstruction (7/10)The salmon was slow cooked in the water bath at 40 degrees. The salmon was cooked to medium, and very rich in flavour. The tartar sauce was separate into several ingredients and you have to mixed them to complete it.Carbonara egg nest (4/10)Perhaps too fancy for me. The egg was cook and put a slice of bacon on top. The flavour does not really match, worth a try tho. Sea bream with parika, potato-olive oil soup and cockle spheres (7/10)The sea bream was pan-fried to perfection, fairly season and fresh. The soup was stunning, fish stock was used to cook with potato and olive oil and topped with cockle, very rich and complex - impressive.Pigeon with truffle pure and apple jelly (7/10)The pigeon was cooked medium and the pure was just perfect. My favourite dish of the night, perhaps this is more close to the traditional style. Chocolate Coulant Nitro (5/10)The chocolate muse was cool with nitrogen by where we sat. It was great to watch, but once the muse are in a solid stage, it lost the magic, the flavour was delicate and great balance of sweetness between the cream, icing sugar and chocolate. Jake has always been a very professional waiter, very attentive and nothing else that you can ask for more. However, upon arrival the reception has got our table in the wrong area and when we ask about it and the reply was nothing that we can do about it, it is a busy night. What a total joke!Give me a thumbs up if you like it!…Read More

My previous visit in September has really impressed me and this is the reason for a re-visit. We decided to sit at the Chef table and let the chef decide on the food. Cuisine: JapaneseFood rating: 7/10*Service: 7/10 Ambiance: 6/10Price: HK$1,100pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsSashimi (9/10)The sashimi was fresh and very well prepared. You can tell from the natural oil from the sashimi.Sushi (7/10)Perhaps, the chef can focus on how we eat the sushi. I prefer the local way, using my hand and my friend prefers to use chopstick. Hence, my “shari” sushi rice should serve at a softer consistency. However, the portion of the sushi was perfect all fit in with one bite. Fish in Miso broth (4/10)The fish was over cooked, a little bit chewy. The miso was too light in flavour, tho the miso has perfectly infused into the fish. Japanese Spider Crab (6/10)The crab has intense flavour and the fat was extremely rich and sweet, which tells you the freshness of the ingredient.Soup with Prawns (6/10)The prawn added sweetness and freshness to the broth, very delicate.SnacksMaybe I don’t have a big stomach; personally I don’t think the chef has designed the balance of the meal perfectly. He is extremely attentive, he would able to multi-task handling the food while keeping the waiters busy with our tea and dishes. Give me a thumbs up if you like it! …Read More

Restoran Indonesia 1968 has continues with its classic and authentic dinning after moving from Causeway Bay. The menu serve most of the famous SE Asian food such as ox tail soup, Hainan chicken, satay, rendany beef, you name it. The décor is simple with a modern bar lounge interior design.Cuisine: South East AsianFood rating: 5/10*Service: 0/10 Ambiance: 5/10Price: HK$163pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsOx Tongue (5/10)The Ox Tongue was perfectly marinated with the SE Asian spices. It was nicely grilled, the meat was tender, it melted within your mouth. Indonesia Fried Rice with Chicken Satay (5/10)The fried rice was moist yet sticky, and prawns were stir-fried with the rice. Over all, it was authentic and not oily. The Satay had great balance for its flavour, a sweeter marinate was used. Fairly grilled, the chicken was slightly over cooked, but acceptable. The service was horrendous, would you able to imagine a Chinese Kid (waiter) can’t even serve a bottle of cook. He pulled all over the floor and put the cup on the table without the paper map. And later on, he filled the cup up while my friend was drinking. I would have much higher expectation for a restaurant of such quality. Give me a thumbs up if you like it! …Read More