Catching a Breather

We were genuinely surprised when we saw the packed dining room at Paper Moon at Harbour City just the other day. We knew the place has always been popular with its killer harbor view and decent classic Italian dishes, but with business clearly slowed down just about anywhere else we were glad to see they seem relatively unaffected.

Everything Seafood

A few of us gathered at Neighborhood to eat, drink (and most important of all, chit-chat and gossip) recently. It's been a few months since my last visit so this time we were able to check out some new seasonal dishes that Chef David prepared for us.

Weekend Executive Lunch

We made a point of dining out a bit more often than we need to just to do our small part to support those in local F&B and hospitality industries in the era of coronavirus outbreak. And in a more pragmatic end to it, I can’t say we were not partly motivated by the gorgeous deals and discounts now available in just about anywhere we go in town.

Ode to Eggs (and Wines)

It seems perfectly appropriate that Chef Vicky of TATE Dining Room chose egg to be the main theme for her restaurant’s inaugural weekend lunch menu. After all this is the perennial staple ingredient for morning meals and symbolic of a new beginning too. I always think the cozy dining room of TATE Dining Room at Hollywood Road during day time with natural lights beaming in from the windows, so when I heard Chef Vicky finally launched the weekend lunch menu (available twice every month), we booked the table at the first day of service in early March to check it out.

Another Dinner at The Chairman

DY seems to be surprised when he spotted us sitting at the table at his restaurant The Chairman one evening. Well we were just as surprised too as we didn’t expect him to be at the restaurant that late into dinner service. No matter what, it’s good that we managed to get a last-minute booking to eat there, and that we ran into each other and could catch up briefly.

Seafood Recipe Part 2: Hake and Potatoes

I followed up with a rustic-style seafood main course using another pack sent by the purveyor Qwehli (see my previous post for the introduction). Hake is one of the fish species I love working with, for its firm texture and versatility, slightly richer than cod and leaner than black cod. One I received was caught wild off the Atlantic Coast off France and came in vacuumed and frozen pack of around 300g - good for 3-4 person.

Seafood Recipe Part 1 - Red Mullet Ceviche

I have to go back quite a few pages to see the last time I shared a recipe here – August 2018, to be exact. Not that I haven’t been cooking at home, just that I haven’t had much time to trace back the steps to create some of the dishes I have prepared. But when the team from the French seafood purveyor Qwehli offered to send me a few sample products to try recently, I thought I would share my experience with a couple simple recipes.

Sunday by the Bay

After almost completely shutting ourselves off at home for most part of the week, we were eager to be out and about again for the weekend. Thinking it would be a good idea to bring the car out for a spin on the south side, we called and made a reservation for Sunday brunch at The Verandah at The Repulse Bay.

Three-Star Sushi Lunch

It took us almost 3 months to finally have time to eat at Sushi Shikon, after I told Chef Kaki-san that I was planning to visit him and his restaurant at the new location when we saw each other in Macau in December. With the cozy sushi-ya making Landmark Mandarin Oriental its new home since late last year and retained its Michelin 3-stars in this year’s guide, we dropped by for lunch one Saturday a couple weeks ago.

Happy Birthday, Belon!

Chef Dan was reminding everyone on his Instagram post that Belon was celebrating its 4th anniversary in mid-February, and so happened that was the very day we were planning to visit the restaurant for dinner. Of course this is totally out of coincidence - if there's any specific reason to visit on that day it's the cheap skate side of us wanting to celebrate Valentine's Day the night before to avoid the crowd and any special V-day menu that we may get stuck with.