This was my first time visiting Tate Dining Room & Bar since it relocated from Elgin Street to Hollywood Road, and this time, I came to try Chef Vicky Lau's new seasonal menu that launched this month (September 2019). Chef Vicky is known for championing a unique French-Chinese cooking style, born out of a combination of her classical French culinary training and a deep respect for her roots in Hong Kong. She's maintained the one Michelin star rating for Tate since 2013, and a

Last Friday night, I headed over to Tsim Sha Tsui after work to check out the the seasonal eight-course omakase menu by Chef Oliver Li at WHISK at The Mira Hotel. The restaurant is actually located in the building next to the hotel, and you take the elevator up to the fifth floor. Priced at HK$890 (or HK$1,170 with the wagyu), the menu is a celebration of eight hand-selected premium ingredients, each prepared with creativity and finesse by the talented Chef Li. The eight ingr

Admittedly, I've been getting lazy with the restaurant write-ups with everything going on, so here I'm compiling a list of the FIVE best dishes I've had this year so far. Not in order. 1. Truffle Pudding at Roganic | Causeway Bay I had my first Simon Rogan experience when he landed in Hong Kong earlier this year with Aulis, and I've been completely enamored by his food ever since. When Roganic HK opened a month later, I jumped at the opportunity to try the 10-course menu fill

Last week, I was one of the few lucky guests to experience AULIS Hong Kong's first service in their slick new 12-seater chef's table located within what used to be Dining at Murasaki in Causeway Bay. This is celebrated chef Simon Rogan's first overseas branch of his development kitchen concept, and many were initially a little dubious about the idea of duplicating such a concept from the lush and nature-abounding Lake District to the bustling city of Hong Kong. These concerns

For over a year, I've wanted check out Uwe, renowned chef Uwe Opocensky's eponymous restaurant located in Sheung Wan. And I'm glad I finally did. A true veteran in the Hong Kong dining scene, Uwe began his rise to culinary stardom as the Executive Chef at Mandarin Oriental Hong Kong before taking on the role of Group Executive Chef at international gourmet hamburger chain Beef & Liberty. In late 2017, he opened his first solo venture, Restaurant Uwe. At Uwe, the menu is inspi

Most of my friends know I'm not typically a cocktail person, but for the nights I'd like my alcohol *not* downed from a shot glass (only semi-joking), I've compiled a list of my top 5 favourite go-to's in the city. Some new, some old, but all equally solid options for a fun boozy evening out in Hong Kong. 1. Wahtiki Cocktail Lounge Go for... Pretty, fruity and hella potent Tiki cocktails made with age-old recipes. I loved the chilled out atmosphere that made it easy to conver

Created and led by Chef de Cuisine Eric Räty (prev. Café Gray Deluxe in The Upper House), Arbor is the newest contender to shake up Hong Kong's modern fine dining scene. With everything from the interior design to the food modelled after nature, dining at Arbor is a unique gastronomic experience that pays special homage to the seasons. Add the gorgeous 25/F city views and excellent wine pairings, and I wouldn't hesitate to recommend Arbor to any discerning food lover. Last We

Word on the TOWN is that there's a restaurant tucked away in the bustling heart of Causeway Bay that serves up an innovative blend of cuisines based on prime ingredients sourced from Japan. Headed by chef Bryan Nagao, previously of Felix at The Peninsula Hong Kong and Kokage in Wan Chai, Town is the exciting venture by the Hawaii-born chef that reflects the myriad culinary influences throughout his career, from Asia and the United States to Europe. Town has been around for so

Back to my favourite American restaurant in Hong Kong - Lily & Bloom! This time, I checked out the new fall/winter (festive?) menu that just launched this month by Executive Chef Chris Grare. I'd just returned from my week in Hawaii, and as much as I love my poke, acai bowls, and kimchi fried rice, I was simply craving for a full, meaty meal. LB, of course, delivered on every front possible, and I couldn't have asked for a better first night back in town. Chef Grare's use of

Last night, I checked out Studio HK (go up the same escalator that leads to Play, and enter through a different door), which, in slight contrast to its famous sister clubbing venue Play, brands itself as more of a live music bar rather than an all-out party venue. It's small yet polished, and exudes a classy and intimate vibe. We started off the night with some of Studio's signature mocktails, including the Gran Paradiso (charred pineapple, mango) and Sriracha Mary, the latte

Not often is there a restaurant that delivers on almost every front to my personal taste; from the interior, service, and cosy ambiance to the impressive food and drinks, A Side/ B Side was a positive experience all the way through. It's Sheung Wan's best-kept secret...for now. New Chef, New Menu I'd heard of A Side / B Side before, but it never really piqued my interest until I found out that a new chef, Jon Irwin, had taken the helm just over a month ago. If there's one che

A brand new culinary gem tucked away on Gough Street, Gough's on Gough is the brainchild of British furniture brand Timothy Oulton. With its flagship store located on Gough Street and over 40 stores worldwide, the distinctive brand is known for its vintage British charm and authentic style, combining traditional craftsmanship with pioneering designs. Timothy Oulton's first ever restaurant follows in the same vein, with cuisine reminiscent of the English seaside and hands down

Taking over Casa Lisboa's previous setting on the 8th floor of LKF Tower, Fang Fang is the newest restaurant concept to take Central by storm. Headed by Chef Kent Lee, the former Executive Chef of Michelin-starred Cantonese restaurant group Hakkasan, Fang Fang introduces a menu of modern Asian-inspired dishes and innovative cocktails by Bar Manager Gagan Gurung (previously Zuma Hong Kong). My brother and I experienced the reduced trial menu last night, and while there were st

As one of the most anticipated restaurant openings of 2017, I was excited to try the tasting menu prepared by Executive Chef Agustin Balbi (previously The Ocean). Chef Agustin has joined forces with the legendary chef Hideaki Matsuo of 3 Michelin-starred Kashiwaya in Osaka to unveil Haku in Harbour City. Sourcing only the highest quality ingredients from Japan as advised by the seasoned Chef Matsuo, Haku focuses on drawing out the unique flavours of these rare seasonal produc

As the first international outpost of celebrated chef & restaurateur Alain Ducasse’s lauded seafood restaurant in Paris, the new location of Rech at the InterContinental Hong Kong had some seriously hefty shoes to fill when it opened recently. Replacing Ducasse’s previous fine dining concept of 10 years, SPOON, the new seafood centred restaurant channels the clean, bright and picturesque vibe of Europe's coastal towns. With top-quality French seafood as the highlight, Rech de

Admittedly, I frequent a lot of nice restaurants on my travels, but when I'm back in Hong Kong, I almost always crave hearty, home comforts. That's why it's a bit rare for me to indulge in such lavish brunches here like the one at the highly esteemed Amber restaurant in Mandarin Oriental, the only Hong Kong restaurant to rank in the latest World's 50 Best 2017 list. Also #3 on Asia's 50 Best 2017 -- a list which I put full stock in after my genuinely mind-blowing experiences

Located in a nondescript street just off the main Wan Chai Road is Wagyu Takumi, a small and easy-to-miss French-Japanese concept that most recently announced the successful retention of its 1 Michelin Star. The restaurant's plain and minimalist facade is hardly representative of the food that is served here, which is vibrant, delicious and absolutely stunning, provided the French-inspired plating. The menu changes every 1-2 weeks, with a few key dishes staying the same (e.g.

There is only one cuisine that I crave on a regular basis, and that is Thai food. There's something so addictive about the distinctive ingredients used in traditional Thai dishes, from the fragrant Thai basil to the kaffir lime and lemongrass. And not to sound picky or anything, but Thai curry is the only curry I enjoy. Maybe my craving is so strong because there are so few quality Thai restaurants in Hong Kong, as for example, I was sorely disappointed by the raved-about Sam

As hidden culinary gems go, none catches my attention more than when it claims to boast fresh, seasonal ingredients from Osaka AND a mysterious Japanese beer garden. Might I also mention the all-you-can-drink happy hour for only HK$160 from 5:30pm-7:30pm? I'd never heard of Ura prior to this, despite it being sandwiched between two well-known restaurants (VEA & Momotaro) in The Wellington, and I was excited to give it a try. The Chang brothers, also behind Indonesian restaur

Tucked away on the third floor of a nondescript building on Wyndham Street, you wouldn't have guessed that such a vibrant little French-Caribbean eatery even existed there. It's across from the entrance to Tasmanian Ballroom (right in the hustle and bustle of Hong Kong's nightlife district), which is why Paradis is better known for its Caribbean-inspired cocktails. Now with newly appointed Executive Chef Wes Long helming the kitchen, the restaurant is bringing focus to its re