Beer Crossover

I think it's a brilliant idea for Beef & Liberty to join hands with Brooklyn Brewery for this interesting project to deliver an unique drink-pairing dining experience which normally reserved for wine people. One corner of the restaurant was converted into a private dining area (think Krug Room but for beers) completed with wooden insignia on the wall and the collection of Brooklyn Brewery beers on display, and a special menu designed by Chef Uwe was served matching with several beers, some not commonly found in Hong Kong market.

Proper Kaiseki

I came to know this Japanese place through a rather unusual source - sponsored ad on Facebook how about that? (just to show it does occasionally work you marketing people!) I was intrigued by the fact that the restaurant, called Tenkuni, is specialized in Tempura and Unagi, or freshwater eel, as they advertised. You know, there's only a handful place in town that serves even half-decent Unagi dishes that can be somewhat close to any random ones in Japan, so that got me curious enough to give it a shot on one weeknight.

Loading up on Canto

I was back at Cuisine Cuisine at The Mira in TST just a few days before we embarked on our long trip to the Middle East in October. I was lucky to have a series of fine Chinese meals around town lately and this one was definitely ranked right up there. I was here only a couple months ago attending a wine tasting followed by a sumptuous feast and I loved the food prepared by Chef Edwin Tang then, so I was interested in checking out more of his creative dishes, this time over dinner with the hotel's PR team.

Champagne Food Crawl, The Sequel

"So you wanna join the second round?" I had a great time with the Krug food tour the first time, so it's hard to refuse my friend G's offer for an encore, with three new restaurants, three new chefs with their creations in the theme of mushrooms for Krug pairing.

Not The Usual Lounge

It's just unfair to put The Lounge at Four Seasons Hong Kong on the list among other hotel cafes. True they all serve the somewhat predictable menu trying to cater to a wide spectrum of customers, from proper breakfasts to sandwiches to salad and pasta, and of course the must-have "Asian Delights" section (whatever it's called in individual places) with dishes like wonton noodle soup and chicken rice. Plus the afternoon tea completed with the silver-plated tower with all the sweet and savory goodies. That's what this kind of restaurants are designed for in the first place.