With the iconic red pillar post-box at the front reception and sea of Union Jacks draped along the narrow corridor leading to the bar and dining area, the team in Ozone at The Ritz Carlton Hong Kong spared no effort in making people feel like they were transposed to London's Duck and Waffle restaurant when we came over for an event featuring the "highest restaurant in London" (Duck and Waffle) at the "highest bar in the world" (Ozone) up on Level 118.
I returned to Restaurant Akrame for the second time this month and this time, for the special menu presented by their owner-chef Akrame Benallal and Philippe Orrico from On Dining/Upper Modern Bistro. It’s an interesting collaboration, combining the creative minds of the culinary teams from the two wonderful independent restaurants in town, which have steadily built up their reputation (and recognition from near and far)
My friend D was perhaps one of the most authoritative voices in the vegetarianism movement in town, and knowing he's a regular at Seventh Son Restaurant, I suggested we went there for a meatless dinner when we tried to fix up a time and place to catch up. It's my first time coming to the restaurant at its current location since they moved a few blocks down in Wanchai a few months ago, now housed inside a business hotel in the midst of the bar district. Despite the "colorful" neighborhood, I actually prefer this new location with a more spacious setting and modernized décor.
You are unlikely going to see HKUAA Restaurant being listed as one of the best restaurants in town, but that doesn’t mean they shouldn't. In fact, I have always put them as one of those restaurants that are well-worth a detour despite not having a star, and from my few previous visits, the place never disappoints with solid and consistent execution of tried and true classic Cantonese dishes.
When the maitre d’ knew exactly whom our table was booked under and showed me to the room upstairs without me saying a word, it’s almost like they were already expecting us as we walked in to this “random” restaurant in North Point, a private kitchen of sort specializing in Hokkien/Fujian cuisine. Later we came to realize that this restaurant only had 3 tables in private room setting and we were the only group of customers for the evening – that explained why.