Bang For the Buck

We kicked off our long weekend with a lovely lunch at Roganic, the new restaurant in Causeway Bay opened a few months ago but already got so popular that it’s almost impossible to book. We finally managed to score a table on the first day of the Ching Ming Festival holiday weekend so we figured that’s perfect timing for us for a long lunch there.

Last Minute Tempura Lunch

Well, I did try to call a few other places before getting a last minute lunch reservation at Ippoh in Sheung Wan last weekend. I was originally craving for some sushi but when none of the places I wanted have space at the counter available, I settled with my second choice of tempura. Ippoh is a place that I always wanted to check out, so I was just glad I got the chance to at last.

A Few New Dishes on the Menu

It was only a month or so ago when I last ate at Caprice, but when my friend M asked me to join her for lunch at the restaurant, I immediately said yes, especially I heard Chef Guillaume was preparing a feast for our group as a preview of many new dishes that would go on the seasonal a la carte menu shortly.

Russian Four Hands

In my opinion, the best type of guest chef menu is one featuring somebody from a restaurant that I have never tried and often at a place difficult or tricky to go otherwise, either that be somewhere impossible to book, or impossible to reach. Guess this time for me, it’s a bit of all which is why I was particularly eager to try. I am talking about the restaurant Selfie in Moscow, and its chef Anatoly Kazakov, who was recently in town to do a series of four-hands menu with Chef Maxime Gilbert of Ecriture on top of the H Queen Building in Central.

"Us Time"

Some quality “us time” was definitely in order as we sent the rest of our family off to the ferry pier and drew the big group Macau weekend getaway to a close. We realized we haven't visited The Tasting Room at City of Dreams for a while, so I shot a quick message to Chef Fabrice a few weeks before and let him know our plan for lunch at his restaurant. Unfortunately he was in France on the weekend we were going, but we figured we should stick with the original plan, knowing his sous chef Leonardo and pastry chef Julien would take good care of us.