The Last Supper

When we planned for this meal a few weeks ago little did we know it turned out to be our last dinner at a restaurant for a while. Our friend Suveg told us about this pop-up Bombay East Indian dinner series hosted by his wife Samaira – we immediately signed up for a table, partly because I wanted to support a aspiring new chef and partly because I am curious what “Bombay East Indian” cuisine is about. 

Late Night Yakitori

I almost forgot my booking at Toritama until a few days ago before the meal when I received their message reminder. With they still going strong when business got tough elsewhere, I made a reservation for one of the nights in July almost a month ago and it has since slipped through my mind. My craving for yakitori has somewhat satisfied by another meal I had in late June, but of course I didn’t mind another yakitori meal at arguably one of the best specialist restaurant in town. 

Bit of Everything

I was glad to have met up some friends over dinner at Shikigiku at IFC before the July 1 long weekend. I have visited the restaurant – both this branch and another one in tst - a few times before for their signature tempura menu, but this time we went for their wider tasting menu, which offered dishes in various styles from their kitchen. 

Casual Bistro with a Legendary Lineage

Yung’s Bistro seems to fit nicely in between a down-to-earth Cha Chaan Teng serving local no-fuss food and a proper Chinese restaurant which some might find too uptight for an easy night out. They got credibility to show forth too, being an off-shoot of the legendary Yung Kee Restaurant which is currently closed while being renovated. 

Half Year Celebration

"Name one restaurant in town that you think is truly exceptional and worth a special journey" - every now and then I have such curve-ball questions being thrown my way. While I do have not one but a few in my pocket and the list does change from time to time, Chef Vicky Cheng's VEA has always been among the top that came to mind. I have never had a bad meal there and every time I was blown away by his solid execution and innovative interpretation using traditional Chinese ingredients and cooking style.