Seafood at Mono

It’s not an overstatement that Mono is one of the most anticipated restaurant openings at the turn of the year. Chef Ricardo Chaneton has showed Hong Kong what he could do with his first gig in town at Petrus of Island Shangri-la for the past 4 years, and going solo at his new namesake restaurant meant he’s given even more freedom to show off his contemporary French cooking style.

Four hands and a few more wines

Last month was the first time I returned to Tosca at The Ritz Carlton Hong Kong since Chef Angelo Agliano took over at the kitchen. They have even changed the name to Tosca di Angelo for the new era. We were there on the final night of the special collaboration dinner series featuring guest chef Antonia Klugmann from Friuli–Venezia Giulia.

Star Under Shade

One can't ask for a better day to eat al fresco in Hong Kong than a sunny afternoon in January when it's cool enough that you wouldn't end up sweating all over and warm enough you wouldn't need a down jacket to brave the chilly monsoon. And we have found the best spot for it in the middle of the city at Aaharn, the Thai restaurant in Tai Kwun that has just been bestowed with its first Michelin star a month ago.

Chairman - The Encore

As soon as we walked out the door from The Chairman after a satisfying lunch a few months ago, the same group was already planning an encore and we soon fixed a date after the festive season in this new year to do that, this time on a Saturday afternoon with even more people. I once again asked DY to help work out the menu for us and we ended up with some repeats and some new dishes, plus one vegetarian menu with totally different dishes for one of our friends.

Indian at a Touristy Spot

We took a spin up to The Peak one evening recently - it's a spur of the moment thing and God knows since when was the last time we did that - and checked out a newish restaurant that serves "Anglo-Indian Cuisine" up there. Rajasthan Rifles is a sister restaurant of the lovely New Punjab Club on Wyndham under the same group and the supervision of the same chef - so that gave us some assurance of its quality despite its peculiar location of being in a touristy spot and the somewhat cliche setting of an "Anglo-Indian Mess Hall" with wait-staff dressing like Indian military officers in the colonial days.