Renowned for the pan-fried buns, this shop has expanded its business to a great extent by opening quite a number of new chain stores within a short period of time. A multitude of foodies have dropped by it recently. Some said that they were amazing but some said the dining experience was barely eligible. Being curious, I had a visit to it.
👍🏿Signature Pan-fried buns $45/6pcs (7/10)
As their signature, I ordered it without any hesitation. It was served within 5 mins after I had ordered. Such a pity that the buns were not hot enough, but in a warm condition. The bottom was crunchy and I didn’t feel greasy, which is good. The bun was juicy and pork inside was thoroughly seasoned well. As what I have mentioned, it should taste better if it is hotter🥴
👍🏿Set 2 $54 (7/10)
(Green bean noodles & shredded chicken w/ seasame sauce, signature pan-fried buns x2, soy milk)
Served with several items, it was absolutely price-worthy.
Green bean noodles are one of the common dish in Shanghai cuisine. It was quite crispy, which was solid. Surprisingly the shredded chicken was silky and tender. The whole thing absorbed the essence quite well. However, this was the prime cause of receiving overall average results. The sauce was added in a large amount, which was a bit too much. It could be surely better if sauce is reduced.
👍🏿Fried mini wontons $25/12pcs (7.5/10)
Tbh, the translation of this dish in the menu is quite weird lol. Back to the case, wontons were super crispy. Even your neighbour sitting next to you would hear the chewing sound when you eat🤣Being not too salty and oily, the wonton was actually legit.
In short, the food was quite good with a few acceptable faults. However, it was not as impressive as what influencers said on social media. So true that the shop offers an affordable price, which can be one of the reason worth giving a try.🤪

Went here at 20:30 (second timeslot) and found out some of the items on the menu are already sold out. Disappointed given that i came here for that particular sold out item (oyster). Waitress managed to at least get us some and suggested me to pre-book it next time if i love it that much. Suggested restaurant to reserve some menu items for the second timeslot so that customers could enjoy a full experience. Other food items that we are able to enjoy were good.

My friend and I went to a restaurant called "NATA" located in Shop 1, 4/F, Kwok Kee Group Centre, 107 How Ming Street, Kwun Tong 觀塘巧明街107號國基集團中心4樓1號舖 . . Grilled Sea bass in French style 烤法國鱸魚配甜茄香 HKD$238 . I the sea bass is fresh and sweet . the fish is flaky and moist . no overseasoning . highly recommended . . Roasted butter chicken 牛油香草烤黃油大雞 HKD$248 the chicken is soft and tender . nicely roasted with golden brown skin . large portion can be shared by 2-3ppl . Cobber pasta 大蝦意粉 HKD$96 the seasoning is dynamine . with tantalizing spicy flavour . soooooo yummm . highly recommended . . original flavour lava pancake 熔岩班戟 HKD$88 . totally too sweet . the lava is creamy,milky . delish . Scallop mash potato with 3 types cheeses 3色芝士焗帶子 HKD$78 . very rich cheesy flavour . the scallops are moist and sweet . highky recommended

Came here for the 𝗔𝟰 𝗪𝗮𝗴𝘆𝘂 𝗖𝘂𝘁𝗹𝗲𝘁 𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹 𝗦𝗮𝗻𝗱𝗼 - the tender, melt-in-your-mouth wagyu paired exquisitely with the soft, charcoal-grilled toast. I would absolutely order this again!! 𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗘𝗲𝗹 was also excellent, with a lovely char on the exterior and a luxuriously rich, buttery interior. The 𝗖𝗮𝗿𝗮𝗺𝗲𝗹𝗶𝘀𝗲𝗱 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 was a standout - the sweetness of the pumpkin was balanced beautifully by savory notes. Always a fan of 𝗮𝗸𝗮𝗴𝗮𝗶 赤貝 it is quite rare to see it served as appetizer - sweet and delicate flavour To accompany our meal, the Lily Safra cocktail was a refreshing and floral delight, while the Justin Girardin Chardonnay was a perfect pairing - crisp and bright with subtle oak notes. Quite a perfect spot for both casual drinks and an indulgent, multi-course meal. The service was also attentive and knowledgeable throughout our visit. —————- 𝙒𝙚 𝙤𝙧𝙙𝙚𝙧𝙚𝙙: Shredded Celtuce Salad Caramelised Pumpkin A4 Wagyu Cutlet Charcoal Sando Charcoal Grilled Eel 🍰Double Fromage Cheesecake 🍰Matcha Cheesecake 🥂Lily safra 🥂Justin Girardin Chardonnay Gls ————————————————— 𖠿𖥣 AOAO 〒 14th Floor, Manning House, 38 Queen's Road Central Central District, Hong Kong ————————————————— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #hkfood #hkfoodporn #hkfoodblogger #hkfoodpic #hkfoodies #yum #hkfoodstagram #foodie #foodporn #foodphotography #foodgasm #foodstagram ___ 🥇Follow @eathkgirls @eathkgirl #eathkgirls #食港女

長龍店。Worth every penny every minute of your wait. Arguably their 招牌牛柳牛丸粉 (PHO BO VIEN) is the best in Hong Kong. Clear broth, topped with finely chopped high quality beef fillet and generous portion of herbs. I particularly love the texture of the beef, which is so ingeniously thought out that you get to enjoy a bit of beef and herbs as you chow down the noodles (unlike most beef pho shops in HK that serve you with long fatty beef slices, that you ended up either with mouthfuls of beef or noodles). Their old version of 肉丸撈檬 (BUN NEM NUONG) used to be my favourite too - which is also known as 奧巴馬粉 as Obama had it when he visited Vietnam many years ago. Their updated version is no longer as interesting but the pork meat balls are still perfectly executed with a nice crunchy exterior and succulent interior. I also commend their thoughtfulness in adding lemongrass into their water. Incredibly refreshing and fragrant. I highly recommend this shop to everyone who’s into pho.

Found this lovely place here that’s great for birthday parties and gathering. There’s a big outdoor terrace for fresh air as well. They only use organic vegetables and natural meat with no hormones administered or artificial ingredients. Even the herbs here were self-planted. No wonder all the food here were flavourful and delicious. 🥂Grill Baby Back Ribs $328 Using natural meat only, the ribs were very juicy and grilled to the right texture. Even the ketchup here was very fresh with strong tomato flavour. Side vegetables were all tasted good which we didn’t expect. 🥂Spaghetti alle Vongole $298 Clams were bouncy and matched well with the white wine sauce here. Pasta was cooked to al dente in a great portion for sharing. Just lovely! 🥂Buffalo Mozzarella with Tomato and basil $238 Haven’t had this for a while and it was such a refreshing starter. 🥂Brown Sugar Longan and Goji Tea $78 It was served in a special container that keeps the drink hot and the flavour was very outstanding too. Great to have this healthy drink for the day. . Honestly I had nothing bad to say here. All is good and I’ll definitely recommend my friends to come here next time! . Overall rating: 9/10

Dinner. The US fans were really looking forward to a BBQ feast. Not a big place, took up the only booth. Not a big menu- various small plates; then ribs, beef or turkey for mains. Here’s what we had. Lemonades and beer. Honey Butter Corn Ribs with Chili Honey Butter and Coriander. Since I didn’t take spicy, server agreed to serve the chili butter on the side. Mac 'n' Cheese with 3 Cheeses. The sprinkle of hot Cheetos (cheese flavored snack from US made from cornmeal) on top took this classic comfort food to a whole new level. Curly Fries. On the side: Turkey and Veal Gravy. Perfectly cooked fries, very crispy indeed. Unfortunately the sliced brisket was unavailable, so decided to order the BBQ platter, which consisted of: -beef brisket pieces (smoked for more than 12 hours) tender, moist. Served with fresh bread -Ribs (brined Overnight & Smoked for 5 Hours); glazed in homemade barbecue sauce- a delightful balance of smoky and tangy flavors. -Smoked turkey. Surprisingly good- meat was succulent and flavorful. Only 1 dessert on menu: Frozen Burnt Cream Bar- something like frozen creme brulee. Loved the layer of crunchy caramelized sugar on top. In summary: Smokin' Good. Friendly and attentive service.

I have been to many Cantonese restaurants lately, and this one was definitely a hidden gem located on the second floor of the Kowloon Hotel.

First impression, the elegant style was reminiscent of those I went to when I was a teen: high cushioned chairs, appropriate lighting, spaciousness among tables and with a high ceiling.Their tall windows gave additional daylight and a nice partial view of Nathan Road overlooking the old Kowloon Sogo. Across the street was The colonial style The Peninsula.

We ordered Chinese BBQ, two dishes, BBQ Spanish Black Iberico pork(蜜汁西班牙黑毛豬又燒皇）and roasted pork belly（脆皮燒腩仔). The former was tender and sweet, the latter juicy with crunchy skin. Honestly, they weren't the best, but I would place them in the top 5.

Then the star came to our table: Peking Duck (北京片皮鴨兩食). The colour was perfect! the skin was crispy and an adequate amount of fat and meat rolled into the pancake with extra condiments(cantaloupe, pickled ginger,...plum sauce and sesame paste) made it unique and out shone others that I had had before. The Peking Garden (all branches) should take note! Crystal folds were "the second eat". Duck meat was a bit too generous to my liking, it needed more celery and added deep fried rice noodle bits. (Joyyou members took affords to chew on it).

We also had braised vegetables with bamboo piths（竹笙鼎湖上素): delicious! Fried noodles with US Berkshire pork(豉油王黑豚肉炒麵). The noodles were excellent; we could taste the aroma from the supreme soy sauce (the key to good fried noodles).

To complete the meal, we ordered steamed sesame rolls(芝麻卷) and deep-fried dumplings(流沙奶皇煎堆仔). Let the dumplings cool a bit and enjoy the cruspiness of the shell, and the subtle creaminess of the custard. I could resist and ended up having 2.5 balls out of the five .

A memorable dining experience

Good value for money for a buffet hotpot with fresh seafood🦐🦞🦑🐟 🐷overall: 7/10 🍗Cheesy Chicken Pot This eat-all-you-can unlimited refill hotpot buffet meal began with a scrumptious bowl of cheesy grilled chicken pot that left me craving for more. The chicken pieces are tender and well soaked in a large portion of cheese which makes it an evil start of the meal. 🐙Seafood bowl The star of the show was the large bowl of fresh seafood that was served. It boasted an impressive selection, including succulent Vietnam Giant Tiger Prawns, plump Australia Giant Lobsters, tender Scotland Razor Clams, delicate Scotland Scallops, flavorful Abalones, and delectable Virgin Crabs. Each bite was a burst of oceanic flavors, perfectly cooked to retain their natural tenderness and juiciness. The seafood alone was worth the visit. 🍲Hotpot The hotpot broth, a Sichuan mala spicy broth, added an exciting kick to the entire experience. The fiery blend of spices and tongue-tingling numbing sensation elevated the flavors of the ingredients. More importantly, it is not too oily or greasy. The unlimited refill of beef briskets was a treat as well. The thinly sliced, marbled beef cooked to perfection in the bubbling broth, and again they are refillable! There was also the wide range of ingredients available for selection, from an array of fresh vegetables to an assortment of fish and meat options. To complement the hotpot feast, there’s a pot of healthy Chinese soup but though I cannot really tell what soup is that. The refillable drinks were also a needed addition. #hotpot #tsimshatsuifood #阿爺八鮮鍋

A HIDDEN GEM!!! I thoroughly enjoyed my recent dining experience at this exceptional Italian steak house. From the moment we arrived, the manager Fouad’s warm welcome and friendly demeanor set the tone for a wonderful evening. As we perused the menu, Fouad took the time to educate us on the Chianina breed of cattle, which this restaurant is one of only two in Hong Kong licensed to import. Intrigued, we decided to try the Chianina ribeye steak as our main course. When the steak arrived, we were immediately impressed by its exquisite presentation. The first bite revealed a level of tenderness and juiciness that is rarely achieved, complemented by a perfect seasoning that allowed the natural flavors of the premium meat to shine. It was simply divine. To start our meal, we opted for the pork pizza, which featured delightfully crisp pork atop a soft yet crunchy homemade crust. While we would have enjoyed a slightly heartier application of sauce, the overall dish was a delightful blend of textures and flavors. The cozy, lively atmosphere of the restaurant created a wonderful ambiance, and we found the dinner set menu to offer an impressive array of options at a very reasonable price point. At around $500 for the two of us, the generous portions of such high-quality cuisine represented exceptional value. Overall, we had an absolutely wonderful experience at this hidden Italian steak house, and we would enthusiastically recommend it to anyone seeking an exceptional meal in a warm, welcoming setting. We look forward to returning in the near future.

This fine dining restaurant is located on 4/F of China Underwriters Centre in Wanchai, with a concept of using the cuisine to awaken familiar memories and creates new ones from the innovative dishes. Chef Edward Voon utilizes his French cooking techniques, combining with his taste experiences in Asia, to create an interesting tasting menu called Six Rounds.We sit at a table by the window, but I believe it is looking out at the pedestrian flyover, so the windows are in fact sandblasted, not able to see through. With dim lighting, the décor is contemporary, having neat and simplistic designs on the wall panels, curved ceiling, and comfortable leather seats offering diners a chic and relaxed ambience, with a touch of premium.The Tasting Menu Six Rounds ($1,480 each) also comes with a wine pairing ($880 for six glasses). The first wine that gets everything started is Blanc de Blancs Grand Cru Brut from M. Hostomme, under the restaurant’s own label. It has fresh citrus, good acidity, and fine bubbles.The Canapes includes three bite-sized appetizers. The first is Belacan Water Spinach Tart, with some deep-fried small fish added, topped with a pineapple turmeric mousse and fish sauce gel. The second is Shrimp Paste Chicken Mousse Spring Roll, with leek mayonnaise and caviar on top. The third is India street food Vadai, made from ground white beans with a bit of cucumber yogurt in the middle. Complex in taste and creative in both the idea and presentation. A wonderful start.The first course features Oscietra Caviar and Sicilian Red Prawn ‘Fujian’. The red prawn tartare is mixed with a bit of Fujian mee sauce, delicious with also impeccable presentation, having the flowery cracker on top, with the prized caviar adding savoury taste when everything is mixed together. It is so good I have scooped up every single caviar from the bowl upon finish.The Citrus Brioche comes next, paired with a homemade Chili Crab Dipping Sauce. The bread has a wonderful texture, seasoned with a bit of lime zest to give freshness and fragrance. But the highlight is in fact the sauce, made with the same ingredients used to prepare chili crab, including garlic, ginger, lemongrass, tomato, shallot, and different types of chilis. Cannot stop eating.The second wine is Tomi no Oka Koshu 2018 from Yamanashi Prefecture in Japan. The winery is owned by the beverage giant Suntory, using the local grape Koshu to produce a refreshing wine, with an interesting spicy note which goes well with the sauce of the pomfret.The second course is Wild Pomfret with Mui Choy and Beurre Blanc. The seared pomfret fillet has crisp skin while the flesh is moist and tender. The traditional French butter sauce has a twist, made together with preserved mustard greens and brown rice, to give a rich buttery note with a sweet and savoury undertone, also adding a bit of spiciness. My favourite dish in the evening.The third wine is Domaine Bouchard Pere & Fils Meursault 2017, with a nutty aroma on top of the citrus lemon, floral notes, as well as creamy vanilla. The richer body goes well with the next course, though the wine is a bit too cold for serving in my opinion.The third course is Mud Crab au Gratin, with Sakura Ebi and Tellicherry Pepper. Taking the meat from the Australia mud crab, the chef has add the 24-month Comte cheese, which has melted and adding a rich and savoury taste to the sweet and delicate crab meat, with the crunchy Sakura shrimp and chives on top, seasoned with the fragrant Tellicherry black pepper.The fourth wine is Loimer Loiserberg Riesling 2016. This Austrian Riesling has a delicate floral nose with some delicious citrus and peach, plus good minerality. The palate has demonstrated more profound characters, lively and versatile to match with seafood and shellfish.The fourth course is Britanny Lobster on Granny Smith Apple Laksa. The French blue lobster is grilled perfectly, very sweet and tasty. With the flavourful laksa sauce, there is also the green apple puree underneath, with some pickled apple pieces on top, providing the acidity to balance the palate, making everything integrated wonderfully. Another of my pick in the menu.The fifth wine is Au Pied du Mont Chauve Beaune Montee Rouge 2020. Belongs to the Picard family, the producer practices biodynamic and the wine has an earthy tone on top of red fruit of cherries and raspberry. But I do not think it is a good match with the abalone.The fifth course, Abalone on Koshihikari Rice with Tuna Bottarga ($288), is an additional dish we order. A risotto-like dish, the Japanese rice has cooked to an al dente texture with a good bite, adding a bit of the salted cured tuna roes to give an appetizing umami taste as well as to season. The South Africa abalone is meaty but not rubbery, brushed with a mouth-watering sauce.The sixth wine is Chateau Lassegue 2008. The St-Emilion wine has a nice finesse, sufficiently aged to allow the tannin to nicely integrate and rounded, with good black fruit notes, spicy, as well as demonstrating development with some savoury characters which go well with the pigeon.The sixth course features Pigeon, which has been aged for four days, then smoked with herbs like cinnamon and star anise. Deep in flavours, the meat is tender and juicy, complementing with a Shaoxing wine sauce and a black garlic puree. A croquette with cream cheese on the side, with the pickled radish to give acidity to balance the palate, completes this main course with flying colours.The pre-dessert is not on the menu. A creative combination, the chef has prepared a Chili Yogurt Ice-Cream, which has an interesting spiciness combined with sweetness, on top of some diced cucumber and cucumber sauce, giving a refreshing palate and balance to the ice-cream. With some lime zest on top, a pleasant palate cleanser.The dessert is a feast of flavours and texture. The Peanut Ice-Cream is rich and appropriate in sweetness, with a Glutinous Rice Mochi underneath, plus a sauce made with Vitagen. Pouring some caramelized Soy Sauce on top, it is a nice evolution of salted caramel, with the soy sauce having an extra layer of savoury, surprisingly harmonious with other ingredients in the dessert.The Petits Fours include Crunchy Apricot Kernels Cookie with Apricot Sauce, with some white chocolate pieces. The second one is Banana Cheesecake with Black Sesame Crisps, having rich flavours but not overly sweet. The last piece is Peach Sake Jelly, wrapped in edible rice paper, to finish the dinner.The bill on the night is $4,321. Service is reasonable, though in general I would expect more from a fine-dining restaurant. The biggest shortfall is that the food and ingredients have not been introduced sufficiently during service, as well as how the courses relate back to the concept of Six Rounds, which has significantly diminished the appreciation in my opinion. A missed opportunity.