The team at Roganic certainly did a good job building up our anticipation for its re-opening at Lee Garden after a 6-month hiatus. While we ...

I was a Ming Court Wanchai a couple of weeks for the special collaboration event featuring the dishes created by their Chef Tsang Chiu King ...

I wrapped up the year 2024 with a bang with a fine dinner at Sushi Kumogaku on the last week of December. I have been to the restaurant a fe...

I always feel we didn't appreciate Roganic enough for what the restaurant and the team brought to the local dining scene since their ope...

On the whole nothing much has changed since my last visit to The Cristal Room 6 months ago, well, except now they are bestowed with a star i...

I had a lovely weekend brunch recently at Grissini of Grand Hyatt when they invited me over at the newly renovated private room. There's...

There’s a sense of déjà vu when I dropped by Zest for a special lunch hosted by Chef Konishi with guest chef Hironori Maeda from Mizumi in W...

Décor of Magistracy Dining Room definitely appeals to certain type of people – those who read and dreamed all about the Victorian era glamor...

New restaurant openings in this area were not common let alone a decent one, so Ming Pavilion came as a welcoming addition when they opened ...

This is a throwback post to one of the meals we had at Wing in recent months. Chef Vicky never failed to wow us with some of the best execut...

Combining the view to die for on top of Gloucester Tower with the most glamorous décor filled with Baccarat pieces scattered inside the open...

At the Michelin Guide Hong Kong and Macau ceremony last month, there were no happier faces than chefs Romain and Adrien, whose restaurant Ra...

Forty-five has quickly become the talk of the town with a few fine restaurants opening in quick succession in this complex spanning multiple...

We forgot how nice the view was from Restaurant Petrus until we got up there and paid a visit a couple months ago to check out Chef Uwe’s wi...

You couldn’t help but feel the passion Chef Li has for his favorite ingredient Dried Tangerine Peel (陳皮) whenever he started talking about i...

I visited Nobu Hong Kong for the first time a couple of months ago. Yes I have been to Chef Nobu Matsuhisa’s restaurants quite a few times b...

I am not surprised when the name Feuille often came up whenever the question about the best recent restaurant opening in town popped up. The...

Few months ago I had a chance to check out Hong Kong Cuisine 1983 in Happy Valley and tried some of the exquisite Cantonese dishes by Chef S...

I knew we were onto something quite special when I saw a large white truffle sitting in a jar on our table as I walked in to Castellana the ...

I admit I did find it a little surreal when I saw Chef Manav in his new chef outfit at a new restaurant. His departure from his last gig a f...