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wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us real CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us real CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.JOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
We continued with a couple cold appetizers. The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
POETIC MENU
What listed on the menu as “Princess in a heavenly pool” turned out to be steamed baby cuttlefish with caviar, morel mushrooms and dried fruits served on a bed of mild soy sauce. Couldn’t quite get the artistic concept between the name and the dish, but nonetheless it was tasty – I especially enjoyed the bouncy texture of thecuttlefish.
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
CALLING THIS A SERIES It’s aromatic, refreshing and salivating with a light pinch of salt and the sugar garnish being the only seasoning they put in. Reckon this is a perfect spring season starter dish. The raw seafood “platter” was presented in the usual fancy manner, with Carabineros (red prawns), Hobo (John Dory), Hotate (sea scallops),Taichiuo (beltfish
SUSHI OF GOOD VALUE
We began with a couple otsumami dishes. The tiny Shirouo (ice fish) was served with soy dressing and topped with toasted sesame, and the Hokkaido Mizu Tako (octopus) was served two ways, with the body thinly sliced and served with a dab of charcoal salt, and the slightly crunchy suction cup served with wasabi and soy sauce. DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C asked DINNER PLUS A LATE NIGHT DISTILLERY VISIT The steamed threadfin was another dish we pre-ordered and loved. The meat was delicate and soft, with a hint of subtle sweetness even, and it's cooked just through with the slight pink color near to the bones and the whole fish was "swimming" in the fragrant yellow Shaoxing wine sauce with plenty of green onions as garnish. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us real CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us real CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.JOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
We continued with a couple cold appetizers. The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
POETIC MENU
What listed on the menu as “Princess in a heavenly pool” turned out to be steamed baby cuttlefish with caviar, morel mushrooms and dried fruits served on a bed of mild soy sauce. Couldn’t quite get the artistic concept between the name and the dish, but nonetheless it was tasty – I especially enjoyed the bouncy texture of thecuttlefish.
DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
CALLING THIS A SERIES It’s aromatic, refreshing and salivating with a light pinch of salt and the sugar garnish being the only seasoning they put in. Reckon this is a perfect spring season starter dish. The raw seafood “platter” was presented in the usual fancy manner, with Carabineros (red prawns), Hobo (John Dory), Hotate (sea scallops),Taichiuo (beltfish
SUSHI OF GOOD VALUE
We began with a couple otsumami dishes. The tiny Shirouo (ice fish) was served with soy dressing and topped with toasted sesame, and the Hokkaido Mizu Tako (octopus) was served two ways, with the body thinly sliced and served with a dab of charcoal salt, and the slightly crunchy suction cup served with wasabi and soy sauce. DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C asked DINNER PLUS A LATE NIGHT DISTILLERY VISIT The steamed threadfin was another dish we pre-ordered and loved. The meat was delicate and soft, with a hint of subtle sweetness even, and it's cooked just through with the slight pink color near to the bones and the whole fish was "swimming" in the fragrant yellow Shaoxing wine sauce with plenty of green onions as garnish. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us realFIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUSHI OF GOOD VALUE
Our first piece of nigiri sushi was kasugo-dai (baby sea bream), served with shari seasoned with dark vinegar giving it a tinted color and rich flavor. Another piece of sushi was served (Shiro-ebi, or baby white shrimps) before steamed tai shirako (sea bream milt) was served in a small bowl warm and dressed with soy sauce, scallions and grated NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedDIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us realFIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUSHI OF GOOD VALUE
Our first piece of nigiri sushi was kasugo-dai (baby sea bream), served with shari seasoned with dark vinegar giving it a tinted color and rich flavor. Another piece of sushi was served (Shiro-ebi, or baby white shrimps) before steamed tai shirako (sea bream milt) was served in a small bowl warm and dressed with soy sauce, scallions and grated NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedDIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herPOETIC MENU
What listed on the menu as “Princess in a heavenly pool” turned out to be steamed baby cuttlefish with caviar, morel mushrooms and dried fruits served on a bed of mild soy sauce. Couldn’t quite get the artistic concept between the name and the dish, but nonetheless it was tasty – I especially enjoyed the bouncy texture of thecuttlefish.
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedCLUB AT THE TOP
Club at the Top. One of the places we spent quite a bit of time at The Rosewood Hong Kong during our staycation weekend was the Manor Club, their version of the Executive Lounge. Taking up half of the top floor on Level 40, the lounge unarguably offered DINNER FOR THE FIRST TIME The pinch of salt and the sherry vinegar just brought out all those amazing flavors from this awesome spring-time appetizer. The same selection of raw seafood was presented – but this time I came to appreciate the hobo (John Dory) paired with Akegarashi more, with a dab of Japanese artisanal seasoning with koji and mustard spooned ontop
FIRST STAR OF 2021
First Star of 2021. It just so happened Arbor was the first starred restaurant we visited in 2021 – a few weeks ago we went online to check the earliest availability for a table at the restaurant and January 2 it was, fell conveniently in the first weekend of the year. And of course with the dining restriction still in place the bookingfor 4
DINNER PLUS A LATE NIGHT DISTILLERY VISIT The steamed threadfin was another dish we pre-ordered and loved. The meat was delicate and soft, with a hint of subtle sweetness even, and it's cooked just through with the slight pink color near to the bones and the whole fish was "swimming" in the fragrant yellow Shaoxing wine sauce with plenty of green onions as garnish. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us realFIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUSHI OF GOOD VALUE
Our first piece of nigiri sushi was kasugo-dai (baby sea bream), served with shari seasoned with dark vinegar giving it a tinted color and rich flavor. Another piece of sushi was served (Shiro-ebi, or baby white shrimps) before steamed tai shirako (sea bream milt) was served in a small bowl warm and dressed with soy sauce, scallions and grated NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedDIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. OYSTER HUT | JOIE DE VIVRE The sashimi platter came with an okay selection of seafood items – my favorites were the scallops and tachiuo (beltfish). We also ordered a few yakitori dishes which were alright, with the oysters and bacon the more interesting other rather than the usual suspects of tsukune,wings and giblets.
SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
Out of Expectation. We never got our chance to visit LPM Hong Kong at H Queen’s in its first two years of existence until our friends D and K suggested we ate there on a weekend evening recently. We have heard mixed comments about this place, ranging from decent food and ambiance, to horrid service and predictable menu, so that got us realFIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUSHI OF GOOD VALUE
Our first piece of nigiri sushi was kasugo-dai (baby sea bream), served with shari seasoned with dark vinegar giving it a tinted color and rich flavor. Another piece of sushi was served (Shiro-ebi, or baby white shrimps) before steamed tai shirako (sea bream milt) was served in a small bowl warm and dressed with soy sauce, scallions and grated NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedDIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff. NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herPOETIC MENU
What listed on the menu as “Princess in a heavenly pool” turned out to be steamed baby cuttlefish with caviar, morel mushrooms and dried fruits served on a bed of mild soy sauce. Couldn’t quite get the artistic concept between the name and the dish, but nonetheless it was tasty – I especially enjoyed the bouncy texture of thecuttlefish.
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedCLUB AT THE TOP
Club at the Top. One of the places we spent quite a bit of time at The Rosewood Hong Kong during our staycation weekend was the Manor Club, their version of the Executive Lounge. Taking up half of the top floor on Level 40, the lounge unarguably offered DINNER FOR THE FIRST TIME The pinch of salt and the sherry vinegar just brought out all those amazing flavors from this awesome spring-time appetizer. The same selection of raw seafood was presented – but this time I came to appreciate the hobo (John Dory) paired with Akegarashi more, with a dab of Japanese artisanal seasoning with koji and mustard spooned ontop
FIRST STAR OF 2021
First Star of 2021. It just so happened Arbor was the first starred restaurant we visited in 2021 – a few weeks ago we went online to check the earliest availability for a table at the restaurant and January 2 it was, fell conveniently in the first weekend of the year. And of course with the dining restriction still in place the bookingfor 4
DINNER PLUS A LATE NIGHT DISTILLERY VISIT The steamed threadfin was another dish we pre-ordered and loved. The meat was delicate and soft, with a hint of subtle sweetness even, and it's cooked just through with the slight pink color near to the bones and the whole fish was "swimming" in the fragrant yellow Shaoxing wine sauce with plenty of green onions as garnish.JOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion. SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her TASTE OF MEDITERRANEAN The whole spring chicken was deboned and butterflied, smothered with spices on top and cooked on the Jasper grill. Served on top was a creamy sauce, with pickled onions, sugar snaps and more herbs as garnishes. The tastes were bold and bright, and the meat was juicy with a tasty fatty crispy skin. Three choices of desserts plus thecheese
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedJOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion. SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her TASTE OF MEDITERRANEAN The whole spring chicken was deboned and butterflied, smothered with spices on top and cooked on the Jasper grill. Served on top was a creamy sauce, with pickled onions, sugar snaps and more herbs as garnishes. The tastes were bold and bright, and the meat was juicy with a tasty fatty crispy skin. Three choices of desserts plus thecheese
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedJOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance. NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUITE STAYCATION
Other than the huge room (almost 800 sq feet), state-of-the-art entertainment and room control systems, free drinks at the mini-bar and the huge walk-in wardrobe, the thing that wowed us the most was the huge bathroom with separate wash basins, walk-in shower booth with dual shower heads, and the best of all, a free-standing oval bath tub right in the middle. IT'S ALL ABOUT THE SEASON It's All About The Season. I love the sense of exclusivity when we walked into Kappo Rin at Landmark Mandarin Oriental Hong Kong for our dinner. With the dining restriction still in place, the counter-only restaurant specialized in Japanese kappou cuisine could only seat two groups at a time, so we only shared the long counter with another DINNER FOR THE FIRST TIME The pinch of salt and the sherry vinegar just brought out all those amazing flavors from this awesome spring-time appetizer. The same selection of raw seafood was presented – but this time I came to appreciate the hobo (John Dory) paired with Akegarashi more, with a dab of Japanese artisanal seasoning with koji and mustard spooned ontop
SUSHI OF GOOD VALUE
We began with a couple otsumami dishes. The tiny Shirouo (ice fish) was served with soy dressing and topped with toasted sesame, and the Hokkaido Mizu Tako (octopus) was served two ways, with the body thinly sliced and served with a dab of charcoal salt, and the slightly crunchy suction cup served with wasabi and soy sauce.DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.BRUNCH AT NIGHT
The menu did look like having the best of both worlds – I am glad I came with an empty stomach and ready to feast. I began with a few classic French bistro fare – one couldn’t go wrong with the beef tartare and lobster bisque, both signature items at the Brasserie on the Eighth over a glass of Perrier Jouet and their special gin cocktails prepared at the bar.* Home
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WEDNESDAY, APRIL 1, 2020BUSINESS AS USUAL
When our friends suggested another gathering at Caprice’s private room with the perfect excuse of a birthday celebration, we obliged with no hesitation. We took the stance of being vigilant and cautious whilst doing our small part to support those in the hospitality industry in this challenging times - I understand this is always a fine line of balance.Read more...
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FRIDAY, MARCH 27, 2020CATCHING A BREATHER
We were genuinely surprised when we saw the packed dining room at Paper Moon at Harbour City just the other day. We knew the place has always been popular with its killer harbor view and decent classic Italian dishes, but with business clearly slowed down just about anywhere else we were glad to see they seem relatively unaffected.Read more...
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TUESDAY, MARCH 24, 2020EVERYTHING SEAFOOD
A few of us gathered at Neighborhood to eat, drink (and most important of all, chit-chat and gossip) recently. It's been a few months since my last visit so this time we were able to check out some new seasonal dishes that Chef David prepared for us.Read more...
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FRIDAY, MARCH 20, 2020 WEEKEND EXECUTIVE LUNCH We made a point of dining out a bit more often than we need to just to do our small part to support those in local F&B and hospitality industries in the era of coronavirus outbreak. And in a more pragmatic end to it, I can’t say we were not partly motivated by the gorgeous deals and discounts now available in just about anywhere we go intown.
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TUESDAY, MARCH 17, 2020 ODE TO EGGS (AND WINES) It seems perfectly appropriate that Chef Vicky of TATE Dining Room chose egg to be the main theme for her restaurant’s inaugural weekend lunch menu. After all this is the perennial staple ingredient for morning meals and symbolic of a new beginning too. I always think the cozy dining room of TATE Dining Room at Hollywood Road during day time with natural lights beaming in from the windows, so when I heard Chef Vicky finally launched the weekend lunch menu (available twice every month), we booked the table at the first day of service in early March to check it out.Read more...
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