Bring Your Own Seafood

Dinner at one of those seafood restaurants in Saikung is our event of choice whenever we got out-of-town friends visiting Hong Kong. I guess there's nothing more iconic to what Hong Kong culture is about with a meal at a restaurant with live seafood picked fresh from the water tanks and cooked any way you want.

New at the Fringe

It’s strange that the space which once housed the legendary and popular M at the Fringe restaurant hasn’t quite found a long-term tenant able to bring it close to its heyday for almost a decade. Over the years we have seen changes from a café to art gallery to kitchen studio, all relatively short-lived, but the latest project did catch my attention and sounds promising, with a cozy restaurant specializing in Franco-Japanese cuisine.

Family Style Shunde Dinner

When our friend H and A asked whether we were free to join the dinner at Shun Tak Fraternal Association, we didn’t hesitate to say yes. It’s one of those private, members-only places in town that has quite a reputation in delivering authentic regional Chinese cuisine, with this one specializing in Shunde Cantonese cuisine.

The New Seasons

The restaurant Seasons at Lee Garden turned a new page recently with Chef Olivier departed (hence his name was dropped from the name of the restaurant) and taking his place is the new head chef Lorenz Hoja whose last stop was in Singapore with L’Atelier de Joel Robuchon there. I normally would wait a few menu iterations to let any new chef settled in before trying their food, but the restaurant’s PR team graciously extend an invitation to me to try some of his new dishes recently, so I guess it doesn’t hurt having a sneak preview.

Steakhouse Makeover

There's a constant carousal of restaurants opening and closing in Lan Kwai Fong's California Tower - just a fact of life in this highly competitive area in terms of F&B business. But this time it's a case of new wine in an old bottle, with the steakhouse Porterhouse recently got a new owner with the new makeover. I haven't been to the old Porterhouse before so I can't tell how dramatic was the change when I went for dinner recently, but I was assured those are changes for the good, replacing everything from the chef to the concept to the menu and to the tableware ("basically everything except the interior", I was told)