I was joined by BK, BL, J, L, and O to celebrate BL's birthday through a special dinner. Memories flooded as I entered the cramped lift in Causeway Bay ascending to the 20th Floor. It seemed not that long ago that I entered this lift to go play Warcraft Frozen Throne at the various Internet cafes scattered throughout this building. However, upon arriving at our destination, I was instantly transported to a new place. There was a simple elegant door with a small buzzer attached to its side. BL pressed the button and a friendly smile greeted us all on the other side.  We were then taken to our reserved window side table. I noticed that the whole restaurant had been partioned by semi-transperant curtains, giving one enough privacy throughout the dinner. The curtains were not soundproof though, thus you still experienced the sound and atmosphere of a lively popular restaurant on a Sunday evening. The restaurant has all sorts of different odds and ends scattered throughout to give a very warm, rustic, charming feeling - this is enhanced by the dimmed lighting that covers the whole place. We were given time to peruse the menu and then we placed our order. We originally opted for a large deluxe seafood ice mountain, but the highly competent waiter assured us that a medium would be suffice and more than enough. It is good to see that the diner's interest is always at heart. 

A charge of $15 per person is required for the bread and butter - this is prominently displayed at the top of the August menu for all to see. There was a great variety of within the basket - breadsticks, baguettes, seasame bread. The bread was good but not brilliant, but what was most amazing was that 10 minutes after it had been served, the inside was still piping hot and toasty. BL noted that the butter was excessively milky. O really enjoyed the softness and texture of the seasame bread.

The words deluxe screams quality, and there was no shortage of high quality seafood on this mammoth platter. As promised there was fresh French crab which was really sweet and juicy. The lobster was very tender and full of meat. The clams were fresh and large. The conches were large and also very fresh. The shrimp was...you guessed it fresh and sweet. It seems the only words I can find to describe the seafood is fresh and delicious! Definitely worth the price - it was just a shame that there were no fresh oysters to elevate this to a 6/5 (apparently they were sold out).

A classic part of a French dining experience - the French onion soup. The portion is very generous (if not overwhelming) and was served piping hot. BA, BL, J, and O dared not try any for fear of the overwhelming cheese. However, I was excited because of the amount of cheese (I love cheese) that graced and secured the soup within its white frame. Underneath the rich gooey cheese was a soaked baguette. Further below I discovered the rich broth laced with perfectly cooked sweet caramelized onions. Given the amount of cheese, it was great that the soup was not too oily - great care had been given in its preparation. A beautifully presented soup that I would not mind having more of next time. 

The pidgeon was served just warm. It was well glazed with honey which gave it an extra sweetness that was unique to my tongue. Upon cutting into the pidgeon, it should be noted that it was cooked perfectly. The inside was nice and soft, slight pinkish hue, moist, tender, and very juicy. This bird is also accompanied by a mixed leaf sald that is dressed with a very light olive oil vinagrette. The salad was delicious. I was most intrigued by the concept of a tomato souffle, not knowing what to expect. However, disappointment soon followed as I found it just to be a saggy lumpy tomato with nothing special other than its presentation (until it deflated). The portion leaned toward the small side, however the presentation was interesting. 
Prior to the main being served, we were each given a small scoop of lemon sorbet to cleans and freshen up our palette. This was no ordinary lemon sorbert, it was absolutely fantastic. Cold, light, and with just the right hint of lemonl; it was perfect. B even ordered a larger portion for her dessert later on, and even though it was off menu the restaurant was happy to accomodate. 

Nothing beats seeing a giant piece of juicy tender steak on a large plate. The presentation was simple and refined. The steak was sizzling hot, so you know it just came off the stove. I cut into this fine piece of meat and discovered a perfectly cooked medium rare pink juicy tender minimum fat steak. Seasoned well with peppercorn, salt and a red wine reduction sauce, the steak was full of flavour. It was served with a light buttery mash with some fresh and juicy roasted tomatoes. There were also string beans which were good, and some baby corn, which B and I did particularly enjoy, but all in all a very good and well portioned main. 

This looked beautiful. It came with a garlic roasted flower pot that was so creatively crafted - the garlic was so soft and delicious. The lamb wellington itself was also wonderful. The outer layer is a light buttery pastry follow by a layer of proscuitto that is wrapped around a prize piece of lamb. This is cooked in the oven, and was very juicy and delicious. There are just so many textures, and flavours that blend very well together. From the crunchy dry aspect of the exterior to the  moistness of the meat. However, we all agreed that the bitter prune thick sauce was horrible and kept this dish from fully realising its potential. O really liked this dish a lot.

We ordered four desserts to share. The crème brûlée, macarons were good, nothing special and nothing out of the ordinary. The apple crumble was really quite bad. It was excessively buttery which made it very lumpy and flaky. The whole point of a crumble is the crunchy top that goes with the warm apple interior, which this was completely lacking. The filling also had some raisins, which J and L found to be weird. Rhubarb and apple is a much better combination. The texture of this dish reminded me of cookie dough - no exaggeration. There was one dessert that stood miles in front of the rest and that was the mango soufflé. Light, fluffy and perfectly cooked it looked like heaven. It has the faintest yet distinctive taste of mango, and just the right amount of sugar dusting its luxurious frame. The inside is super moist and the portion is very large. J and I love soufflés and this one was right on the money.

All in all an excellent evening of food, conversation and celebration. We all had a great meal (despite the disappointment desserts), and would come back to try the other French dishes this restaurant has to offer. 

As I walked into FoFo's, I immediately noticed the bright natural lighting and white decor. Bright white lighting always puts a critique into a good mood because they know that their photos will turn out good and showcase the food well. The friendly waiter brought us to our table and began a detailed explanation of the menu. She then left to allow us time to peruse our options and cool down from the scorching summer heat. I was joined today by B, J, and T for this lunch. B pointed out that the restaurant coloumns and lights were adorned with white penguins and pigs - a very interesting choice of decoration. After a few minutes of discussion, we all opted for the set lunch. The manager informed us that the portions of the tapas that came with the set are very small. He suggested that instead of choosing two tapas each, we each only choose one and he will make them into a regular sized portion instead - still keeping the set price. We agreed and waited patiently for a nice Spanish lunch at the peak of lunch hour in Central. 
The presentation of this dish was excellent. The colours were vivd and inviting. It was served semi-hot, which is a good sign of something delicious. The slow cooked egg was located at the very bottom of the plate. B broke into the yolk and as expected it was runny and gooey, just the way it is supposed to be. J and T found the chorizo to be excessively salty, but B and I found that it was tamed down by the potato foam and egg. Overall a very rich dish, that stays true to Spanish flavours. The hashbrown scraps that graced the top of the dish added a good variety of texture and tasted great too.
This was a really really small dish, considering that this is already supposed to be a normal portion sized dish. I am glad that we decided to "supersize" it in a sense. There was a decent amount of tuna, but for a pepper salad there were only two kinds of peppers. I think some yellow and orange peppers would have added some much needed colour. It was served nice and cold, but there was an overpowering vingagrette that just covered the supposed star of the dish; the tuna. The onions were cooked perfectly, sweet and crunchy, however they were also drenched in the sauce. 
These were served warm and toasty...excuse the pun and they also looked great on the wooden board. The teruel ham has a great saltiness to it, which is balanced well with my favourite cheese; mozarella. The cheese was melted, warm, and delicious. The inside also had  little pieces of rocket, giving it a bitter aftertaste which I love. Overall a great appetizer in anticipation of the main lunch course. The portion size was perfect.
Perfectly cooked and clean prawns, but this should always be a given for a restaurant of this level. There was ample garlic which made the prawn really flavourful and tasty. The prawns were lacking a real kick of chili and there was an excessive amount of oil. However, it was overall extremely delicious and I would want to eat more. Presentation was excellent, but maybe a couple more prawns would have been great. 

The linguine was not al dente, but the portion was good. The prawn was cooked perfectly. The sauce was a simple tomato sauce that was enriched with basil. However, what J and T really wanted was a spicy sauce, and this was definitely not the case. It tasted great, but it was lacking a real kick. One or two more prawns would have amped this dish up. It was also not piping hot when served. 

The sirloin looked as if it was cooked medium rare. Despite this, it was not as tender as I expected, and B found it difficult to chew. In addition there was an excessive amount of fat that graced the steak, which was very disappointing. The sauce was another story though. There were tiny little mushrooms that were rich and juicy. They were spread out on an onion, potato puree sauce that also had red wine, sun dried tomatoes, and beautiful caramelized beet root and onions. This was very flavourful and helped moisten the slightly dry steak. B, J, T and myself just wished that there was more of the sauce. 

Churros should be soft with a crunchy exterior and served nice and hot. FoFo's serves chocolate churros at lunch time, which is a gamble as chocolate would really overpower the simplicity that an original churro would demand. The exterior was crunchy, but oversugared - that coupled with a gooey chocolate core ruined the churro for me. It just had too much going on. The homemade vanilla bean ice cream was good (although the churro should be able to stand on its own); the hot and cold and the melting chocolate is always a crowd pleaser. 

We always save the "best" for "last". A simple thin pastry tart that was flaky, crispy, and light graced the bottom of the plate. Perfectly cooked apples which had been dusted in cinnamon came next. A simple scoop of homemade caramel ice cream sat on top of this wonderful foundation. Finally, another sprinkle of cinnamon finished this masterpiece. As you can probably imagine, this dessert was amazingly delicious. The warm cinnamon and sweetness from the apple harmoniously blended with the cold sweetness of the ice cream. With so many moist sensations the tart added the much needed crunch factor that just solidifies this dessert as an absolute must have. 

This was my first forway into the culinary delights at Cubus in Causeway Bay. I always pass by this building on my way home while taking the mini bus. I finally made it here to sample all this place has to offer. Having read many poor reviews of the Agnes B in Central and having been there myself, I was a bit skeptical when my mom said we should come here for lunch. Nevertheless, she had heard good things about it from her friends and who am I to argue when it comes to a free lunch. My mom was particularily excited about the bread. The restaurant is located on the 15th floor and as soon as the elevator doors open, you are greeted by a blast of frigid air. In contrast, the greeter is warm and friendly and seated us at a very spacious table. The chairs were very plush and comfortable too. I immediately noticed the modern decor and excellent white lighting - perfect for us foodies. The restaurant was definitely French, but with a modern sophisticated elevated sense of design had been applied to its assembly. Nothing overly complicated, everything was simple and elegant. Our waiter told us the soup of day and catch of the day and gave us time to peruse the menu. We all opted for the set-lunch and the much anticipated bread basket was served. 
The bread was served nice and hot. When I broke it into two pieces to share with my grandmother, there was a crackle that was a symphony to my ears. Only great breads can sing with such power. I appreciated that there was a large variety of breads to choose from: white, wholewheat raisin and walnut, wholegrain, and brown bread. The crusts of the bread was nice and crunchy, while the inside was soft. The bread was very fresh and when you spread room temperature garlic infused butter onto it, it melted instantly. Lets just say my mother was not disappointed. Once the bread basket was finished the waiter asked if we wanted more, and we ended up devouring two more baskets before our appetizers arrived.
The presentation of this dish was lovely. The colours looked great on a simple white plate, but what really matters is the taste. The vegetables were cooked well. There were yellow and red peppers, eggplant, tomatoes, lettuce leaves, and cucumber slices which all complemented each other well. There was also corn, which I think degrades a salad. The eggplant was particuarily juicy and delicious. For a shrimp timbale, the amount of shrimp was dainty at best, but it was very fresh. What ruined the timbale for me was the overwhelming amount of mayonnaise that was incorporated into the vinaigrette dressing. Overall though, despite the drenching of sauce the vegetables had a nice crunch to them, it just would have been better with less sauce. 
The plate was steaming as it was served, which was the first good sign. All the vegetables were served in little balls. There were yellow peppers onions. The onions were caramelized beautifully and they were cooked to perfect. Soft, yet still retained a slight crunch upon biting into it. There were also carrots, but I felt they were a bit undercooked. The cucumber did not really go with the other vegetables. The chicken was nice and moist, but the skin was not crispy enough. The wild mushrooms were plentiful and there was a large variety, all very fresh and delicious. The pork belly was soggy, it should have been more crispy and less fatty. The presentation was average at best, however the portion was quite generous for main course at a French restaurant. This dish was not overseaoned and was well balanced in that regard. I could not taste even the slightest hint of "beer" in the dish even though that was what it was apparently cooked in. Maybe it was a really light beer?
The set comes with a choice of coffee or fine tea. I opted for a fine tea, which turned out to be darjeeling, one of my favourites. These cookies complemented the tea wonderfully. Not too buttery, but still have a nice crunch and crumbling effect to them. Wish they gave us more. 
This was definitely a "banana" platter. Each bite of each individual element was full of fresh banana. The souffle was definitely my favourite part. It was sweet, light, fluffy and looked beautiful in its container. The inside had been lined with sugar and it was an absolute pleasure to eat. I would highly recommend it. The ice cream was definitely homemade. However, the rum dominated the ice cream and masked the raisin flavour. There was also a banana bread. This was soggy, a good banana cake should be light and fluffy without giant chunks of banana in it. The fritter was delicious and fired to perfection. I liked how there were two raspberries on that accompanied the dessert too. It looked quite well put together and was very generous on the bananas. 

Overall, I had a good time because of the company with me. Certain parts of the meal were very enjoyable. The souffle really made my day. This one is much better than the Central one in terms of overall food quality and service. However, French food has to taste very good, and there is just a little bit missing from this restaurant before it can truely claim to cook this cuisine. 

Stepping out of the pouring monsoon rain and into a lightly lit charming rustic dining area, I was looking forward to a dinner at the much talked about "The Food Academics". Probably more famous is its counterpart "The Coffee Academics", but I felt like being adventurous and trying something new. Our reservation was for 6:30pm, but we arrived early at 6:15pm. The staff were happy to seat us and graciously welcomed us to our table. The first thing I noticed was the wide variety of decorations. Each table had a different set of chairs and the whole restaurant was adorned and decorated with many different candle holders, giving the place a very warm comforting feeling. The dinner menu allows you the option of ordering things ala carte, or a 3 course meal (soup / salad + main + desert), or a 4 course meal (soup / salad + appetizers + main + dessert). We took our time to peruse the menu, enjoy the still water, and then proceeded to order. I opted for the 4 course meal.
For a restaurant of that is supposedly more fancy, I was extremely disappointed by the selection of bread, which only consisted of breadsticks. I was in a slightly better mood when the waitress placed in front of me a delicate bowl of cheese dip, however this was short lived. The bread stick was cold, soggy, and had no crunch to it. Even worse was the cheese dip, which was also cold and had much resemblance to the nacho dip available at the cinema.
The salad portion was quite large. It was filled with many different kinds of mushrooms that were very fresh. The vinaigrette was very light and complemented the greens well. The tart was cold, but the mushrooms inside were warm. There was nothing particularly bad, but nothing particularly brilliant either. The presentation was pleasant, but not exactly very creative or appealing. The mushrooms were very good though.
Have you ever seen such a big portion of octopus for one person? Even more amazing is that this is an appetizer, so I was thoroughly impressed. The octopus was very fresh, and the balsamic vinegar made it pop. Visually and practically speaking, it would have been better to slice it into thin pieces for easier consumption. Eating the octopus together with the rocket drizzled in olive oil was an excellent combination. What really stood out for me were the baby pickles and creamy, juicy black olives. They added great acidity and ingenious flavour to an already excellent appetizer. I am still amazed at the size of that octopus tentacle. Even as a stand alone ala carte dish, this option is really good value.
This is the best rack of lamb I have ever had, and I will defend it against other reviews. I requested that the lamb be cooked medium rare. Just on a visual note, the modern presentation was flawless. It was served piping hot, which is always a good sign. The roasted rack of lamb was glowing and beckoning for my attention. The sauce was smeared beautifully and the goat cheese was just the cherry on top of an already perfect dish. I really like cheese. I cut into the lamb and the meat was perfectly cooked. It was pink, juicy, moist and there was actually very little fat on the very meaty lamb chop. Upon tasting it, I was in heaven, it was so tender, so delicious, so amazing, totally worth it. The slightly toasted goat cheese with a smear of butter and chopped mince garlic was stunning. Each bite was bursting with flavour and after every bite I just wanted more and more. I would highly recommend this dish to all lovers of lamb. This rack made me forgot about the other dismal dishes of the night.
The coffee is hand roasted at the restaurant. It has a strong dark flavour, and there is a slight hint of chocolate in the beverage. The milk that was served with the coffee was extremely hot, which is very rare and I appreciate when restaurants pay attention to the minute details. That being said, the coffee was not particularly memorable, but it did feel good in the wet and windy weather.
The presentation was beautiful. I was really looking forward to enjoying this dessert. The frozen latte parfait had the faintest hint of latte to it. It really felt more like a frozen nothing. I chose this dessert for the passion fruit gelee, because I love the sweetness of the fruit. However, only after I had finished the dessert, did I remember that it was supposed to have passion fruit. My point is that I could not taste any passion fruit. The caramel ice cream was refreshing and there was the vaguest hint of brandy. I liked the blueberries, raspberries, and the blackberries though, but thats it really.

Overall, I had a good time chatting with my family and listening to the sound of the rain. For the price though, I would not recommend coming again; although the place does have a certain charm to it. The chairs are really comfortable. I will qualify my early statement; I would go again, but I would only order the rack of lamb. The staff were very friendly and generally very knowledgable about the menu. There seems to be a trend in Hong Kong. Many new restaurants are advertising a new special dining experience. This restaurant does not meet that definition.

Burger joints have been popping up everywhere in Hong Kong in the past couple of years. I have tried them all and have been unimpressed. Having walked past BLT Burger countless of times, I decided that it was finally time to give BLT Burger's a try and the benefit of the doubt. Every time I saunter by, the restaurant is empty and hollow. The place has great character, there is a typical American diner bar and nostalgic diner pictures on the wall. The seating is spacious, comfortable, and the environment is very cosy. We were seated immediately in a booth (since there was only one other dining patron) by the very amicable waiter. We perused the menu, placed our order, and our beverages were served immediately after.
Your typical classic burger that looks great just from the ingredients. A beautiful red juicy tomato, a leafy green piece of lettuce and then an over zealous amount of mayonaise and mustard on the top of the bun. The patty was cooked well, and there was no cheese with the burger. However, it was just good, it was not brilliant. A good warm and toasty burger. I think this burger would have been better without the egg.
This burger was more sophisticated in its ingredients and flavours. The mushrooms were soft and complemented the caramelised onions well. The onions were not overcooked and soggy. These still had a crunch and were sweet; that is a sign of well cooked onions. What really put this burger over the top was the blue cheese. It melded perfectly with the patty and the experience was overwhelmingly good. The egg this time added a good level of moisture and the yolk went great with the cheese. This is a unique burger, and I recommend that you try it, but its not for the faint hearted.
Crunchy, delectable, perfectly fried golden goodness. These are the specific words I choose to describe these crispy delights. Presented in a beautiful simple metal pot. The colour was alluring, and that smell of greasy delicious just wafting through the air, I was thoroughly impressed. One bite and I was sold. The chili was more powerful than I thought though, but it added a very fine kick. These are an absolute must have, with or without ketchup.
Being unique and different in todays creative world is difficult. I thought this cute little addition to the burger added a very personalised touch to the burger. A simple wooden rarity of meat indicator got me all excited to taste the burger. As always it is the little things that count.

As I was strolling through the quiet streets of Soho looking for a place to enjoy some happy hour drinks with friends, I noticed an assortment of cakes in a little cafe across the street. I moved closer and was enthralled by the vast selection before me. It was decided, drinks were out, and it was time to sample cake and sip coffee.

Stepping inside this fine little establishment, I was transported to everyday tea time in London. The decor gave the place a warm, rustic feel that is so common of most pubs in England. Simple British emblazoned pillows lined the couches within the cafe. The quaint size also added a local atmosphere and it gave you a feeling that you really found somewhere special; somewhere to relax and have light hearted conversation undisturbed by the trouble of the world. We placed our orders for two Portobello Specials (a choice of any cake plus a regular tea/coffee) and waited patiently.
Carrot cake is a classic, it is either loved or hated. My friends and I all sided on the side of love, but even a classic can go terribly wrong. I used my fork to stab off a thin slice of cake. The frosting was extremely hard like a brick and required a lot of pressure to crack through to the "spongy" interior. Usually, carrot cake is soft,moist and fluffy, but not this one. It was soggy and dense, and a childhood memory of playing with play dough creeped into my mind. It might as well have just been called a cake, as it was lacking in carrot flavour completely. Lets just say I was beyond disappointed.
Having experienced the quality of the first cake, I was skeptical about even trying the second one. However, I have always been one who believed in second chances and forming judgment before a thorough examination. This next cake was nothing but short of perfection. A beautiful, perfectly cooked, golden brown crust provided the foundation to this masterpiece. A very generous portion of toffee that was not excessively sweet was placed on top. It was sheer genius to incorporate the banana into this cake too; a perfect little combination. This is an absolute must have.
What goes really good with cake, is a really good cup of coffee. This was a good cup of coffee. The coffee was rich, and full of flavour. The union of the coffee and the toffee cake was harmonious and perfect. My only complaint was that it could have been hotter and the cup that it was served in was very small.

The service:
Slow and inattentive does not even begin to describe the service. We were only given one menu, and when we requested another one, there was an unacceptable rolling of the eyes. It took more than 20 minutes for two slices of cake and three cups of coffee to be made and brought to our table. Again, when we asked for three glasses of water, we had to ask two more times before something as simple as tap water was provided. The place was not particularly busy either, so I was very surprised and disappointed.

The Portobello Special is great value, and the place does have quite a rustic charm that is captivating to the soul. However the decorations and sense of being back in London is not enough to bring me back again for more.

There are "great expectations" when one goes to a restaurant that does not allow for reservations. This restaurant has been much discussed in the newspapers, food magazines, and has been reviewed by many eager critiques. I thought it was high time that I ventured down to Ship Street to try for myself what everyone has been raving about. So, seeing that it was Christmas day, I thought that this would be the perfect time to head here and hopefully have a great holiday meal.

I arrived at the restaurant and my details were noted by the manager. We waited until the restaurant opened and were then seated promptly at the bar. Our waiter came and introduced herself, and we then proceeded to peruse the menu.
The name of the drink intrigued me, however for a drink so nominally sparkling, the resulting product (personally) pulled up short of expectation. From first glance, a blend of dark swirling colours contrasted by the soft beige of the whipped cream provided a certain festival for the eyes.I watched intently as the bartender prepared three glasses with copious amounts of ice. Then, from under the counter, the bartender pulled out what was obviously a pre-made liquid, looking little more than a mixture of red wine and grape juice, filled each glass up to half, added a small amount of lemonade from a soft drink can, and gave it a mix. I was slightly disappointed. However, all was not lost. Application of the whipped cream gave this ordinary-looking cocktail some depth, allowing for some limited integration of both substances. Then, some raspberry sugar dust and a rather cosmic toothpick with cherries liberally placed on top...I was sold on preparation and presentation and ready for my tongue to make a secondary judgment.

First contact, and my immediate thought was ‘average’. Whilst the image and the presentation of the drink created a certain euphoria, my taste buds could not find the same spark. One flavour worth mentioning would have been the cherries. Fruit soaked in red wine and so explosively accentuated by the alcohol should never go amiss in such a cocktail.
Having satisfied my parched throat, I was eager to appease my rumbling stomach. As if by divine intervention, the seared tuna arrived. My eyes were immediately drawn to the array of vivid colours and the beautiful assembly of ingredients. Deconstructing the dish, the most notable part would definitely be the aubergines, which were succulent, fresh and dressed with the sherry sauce; a mouthwatering experience. The fish was seared to perfection with a visual fade from cooked to rare with the middle full of flavour. Hidden beneath the canopy of fish was a delightful little surprise; a mushroom pate that was smooth, warm, and rivaled those of the finest restaurants in France. Simple, elegant, refined, and fresh, this is a must have dish for seafood lovers everywhere.
A combination both eerie and mysterious when I first lay my eyes upon those words. Surely an ingredient so lavish as truffle would not be wasted on something so simple and undeserving as an egg? Unlike most rhetorical questions, 22 Ships had a definitive answer for me: ‘Oh ye of little faith’. What appeared in front of me was a golden-white orb, resting delicately on a bed of what seemed to be shredded potato and mustard seeds lathered with a film of mayonnaise. As I cut into the egg, a rich, yellow-orange, creamy yolk flowed down the crispy exterior to mix with the blend that lay below. A perfectly poached egg, with whites firm and solid, while golden centre runny and delightfully viscous. What I tasted in this dish could not compare to anything that my mind could have expected or dreamed of. With the robust egg yolk, the tangy truffle pate and the rustic mustard potato blend, this dish will surprise you, and leave you wanting more.
As the tomato salad was placed before me, I was captivated by the variety in colour and size of the vegetable/fruit (whichever you prefer). Traditionally, heirloom tomatoes are known for their fuller taste and revered for their non-conformist appearance in comparison to their traditional perfect red counterparts. Each bite was juicy, fresh and complemented well by the sherry vinaigrette. The mashed red onion paste slathered all over the plate provided a surprisingly piquant addition. However, other than this, the salad was average at best and according to one of my fellow diners “exceedingly overpriced.” That being said, the black,red and brown combination on the plate was visually appealing and aided the presentation of such simple ingredients.
Another creatively plated seafood dish, however this time lacking in any real seafood flavour. The scallops were not of a generous size and upon consuming them, you only realized it was a scallop from the familiar texture that people from Hong Kong are so attuned to from their over consumption of sushi. That being said, the small details supporting the lead rose up, and upstaged the seafood, saving this culinary production. The most memorable performance was the consomme applied to the scallops that was abundant with sesame flavour. It added another unique taste to the otherwise bland scallop along with the aid of the garnish. The thinly sliced horseradish added a much needed pop of colour which was paired nicely with the fine strips of fresh cucumber. All these additions went very well with the scallop, and though the entire dish was visually refined and sophisticated, the scallops did not steal the night.

Garlic Fries

The combination of garlic and fries is so obvious and perfect, yet its simplistic fusion has been overlooked by many. Thankfully, 22 Ships chooses to defy the masses, and chose “the path less followed.” As this delicious bowl left the kitchen, a wonderful aroma of tantalizing garlic started wafting through the air. The fries were hot and I appreciated how they were soft and not cooked to the fast food industry standard. The portion was by far the largest of all the other dishes that I ordered. It came with a delightful chorizo salsa that melded together beautifully with the strong olfaction of the garlic. On a “cold” winters day, this dish and its condiments give a perfect amount of kick needed to keep one toasty and warm.

Sourdough

Little can be said about a bread side-dish so common in current cosmopolitan culinary culture. Having that thought in mind, 22 Ships did not disappoint in providing a palate-cleansing combination of lightly floured bread, revealing the skill behind creating a crispy crust and a soft, spongy centre, perfect for soaking up the olive oil provided to complement the slight sour taste that the bread is so aptly named after.
As a much advertised dish, I was a little disappointed by the overall taste and visual appeal. The supposed crackling skin did not give its characteristic snap and was rather pale in colour. Some portions of the meat were underseasoned, dry and only saved by the sauce. The piquillo peppers were over cooked, lumpy and sparse. The applesauce was placed sparingly on the side and there was not enough for everyone to enjoy. Sadly, the best part of this dish was the pineapple (a fruit); that is rather disappointing for a signature “meat” dish of this up and coming restaurant.
Mini burgers have always been popular, especially with the world’s (and more importantly Hong Kong’s) obsession with having a slim figure. Each burger was packed, stacked and looked irresistibly cute. The Iberico pork was charred beautifully and an abundant portion was stuffed into the burger. An extremely thin layer of foie gras was spread on the bun, but you could still distinctively taste it amongst all the other flavours. The beef patty was juicy and full of flavour. The dish was paired with some fresh cucumbers and a lovely little green avocado dip. The acidity of the pickle also added a slight punch to the otherwise only meat burger. One tiny complaint was that the bun was a little buttery, but only a small hiccup in the well-rounded (pun intended) formation of this popular dish.
As a well-established carnivore, there was little I could do but devour the dish presented before me. With seasoned marrow presented on an appropriately designed half-cylinder of bone, complemented with small slices of sourdough, onion jam and a tangy relish butter, my taste buds jumped with delight at the symphony of flavour that entered my mouth. The gamey texture and meaty taste of the marrow was contrasted by the tang and the piquant flavour of the onion jam and relish butter. Given the rustic presentation and the intense combination of texture that assaulted my senses, this dish is definitely one I would recommend for meat lovers anywhere.

All in all, a great little new establishment in Wan Chai. For all you foodies out there, this restaurant definitely has some dishes that are worth visit.

Although it was still very warm outside, I was in the mood for some good hotpot. I came to Hotpot Instinct three years ago, and remembered that I really enjoyed it. I decided why not go again, and hopefully relive that wonderful moment in the past. I was not disappointed. We arrived on time and were greeted at the door. This establishment is not a high end fine restaurant and as such the staff were very loud and casual, like most local restaurants in Hong Kong. We were seated comfortably in a booth next to the television screen and given time to peruse the menu. The waiter came by and recommended some of their signature dishes and to take our order. A couple minutes later, after chasing the waiter a couple of time, we were served tea and our food was slowly brought to us. We elected to have a very light, clear, and healthy soup base.
Before the food comes, the waiter will bring a tray full of different condiments. There are all sorts of ingredients to choose from in order to make your own individual hotpot sauce. I think that this is a very creative and distinguishing feature of this restaurant, I have yet to see this method employed at other hotpot chains in Hong Kong. I used a lot of spring onions, garlic, and shredded ginger in my sauce. The chilis are extra spicy. This is great because you can make your own sauce to suit your own taste, and it looks beautiful when they bring the large try to your seat.
The only downside to this dish was that it was a dessert, but it was brought to us right at the start of our meal. We were not told what it contained, and thought that it was just a dumpling. However, once we bit into it, we discovered that it was a warm gooey runny egg yolk with milk. The concept is great. It is like one of those sweet egg yolk buns, however when those get cold they do not taste good. These are similar, but you heat them up in the hot pot, so they are always warm, provided you eat them right away. They are absolutely delicious, and not too sweet. The dumpling skin is very soft and chewy too.
Fresh vegetables are a very important part of a good diet. There was great variety and it tasted great. One small hot pot tip is that you should eat the vegetables right at the beginning when your soup base has not absorbed any oil from the other dishes. This keep the vegetables fresh and you will benefit the most health wise.

fried fish skin

The portion could have been bigger, but the fish skin was fried beautiful. Very crisp and had a great crunch sound when you bit into it.
It is always important to have really fresh seafood. These shrimp were definitely fresh and tasted delicious. When they were served, they were still wriggling and they were also very large in size. The prawns go very well with the sauce that I had made. I thought that had I put a little bit of chili into my sauce, it would have complemented this dish very well. In addition, the shrimp heads were very juicy and tasted very fresh.
We ordered two plates of this beef. As you can see from the photo, it is not extremely fatty, which I prefer. Once it was cooked, it was very tender and went well with the sauce. It was also presented beautifully on the plate and the quality was overall very high. However, like all meat, if you overcooked it in the soup, it would be quite hard and lacking in chewiness. A quick dip in the hotpot was also the beef needed to be cooked enough to enjoy a bite of juicy tender succulent meat.
This is a very difficult dish to cook well. Many restaurants can make it with beautiful colour, however if you took a paper towel and padded the rice, it would become soaked in oil. A good version of this dish is not oily and all, the rice has to be quite dry. This restaurant excelled in the preparation of this style of rice. The dish was hot and presented beautifully. The rice was cooked perfectly and had the right soft texture demanded of this dish. The colour was rich. Even the sausage was not too fat, and the amount was just right to hit the spot. It was served in a stone pot, which I have never seen before either. This is a definite must have. I would have liked a little more spring onion though, but really that is the only complaint I can lodge.
This dish was presented in a beautiful bowl that looked like a garden. The fish however was average. Once cooked it was not super smooth and full of any real flavour. However, the portion was good. I would not recommend this for the price we paid.
This is a very special ball. Traditionally, shrimp and cheese are not two ingredients that you would meld together. However, their union was most harmonious and resulted in an excellent combination ball. The shrimp is very fresh, supplemented by the warm oozing cheese inside. You have a unique experience of different textures in your mouth. This is a much try dish.

Overall, an excellent place to have really good hotpot. Although it is more expensive than other hotpot choices, the quality of the food and the comfort of the seating is well worth the additional price. This place still maintains a very traditional feel, however it has added some modern dishes and touches to give it an extra edge. When the thermostat goes down this winter, I will definitely be returning here.

I was excited to have some Chiu Chow food, and was looking forward to a great evening. As usual it is advisable to make a reservation when you go have dinner on a Saturday evening, as this is Hong Kong and everybody goes out to find good food on the weekend. We arrived promptly at 7:00pm and were seated immediately. Our tea order was taken and little complimentary appetizers were served. The waiter was very friendly and helped us place our order. We sat back and waited, eager for some quality dining.
Presentation was beautiful and this dish looked so inviting. The sauce was perfect and added great flavour to the goose. The goose itself was delicious, cooked perfectly, super moist, and tender. The meat was just the right pink colour. The portion was also perfect for nine people to share. I especially liked how the best part of the goose was placed on the top of the dish in thin slices.
The colour of the soup was very vivid and bright and it was steaming hot. The quality of the pig lung was low, but it was not cut as thinly I would like. That being said the flavour of the soup was spot on. The almond juice might have overpowered the soup a bit, but when it all went down in my mouth the feeling was great. There was still enough for half the table to have another round.
Its really difficult to come up with a chicken dish that is truly unique in Chinese cooking. This exceeded any other chicken I have had before. The chicken meat itself was not dry at all, in fact it was super moist and rich. The meat did not need the extra moisture from the sauce as it was cooked just right. That being said, the sauce complemented the dish super well. The consistency was just right, nice and thick. It was not over seasoned and although it looks like a sweet and sour sauce, it most definitely is not. The colour was so appealing, and I happily dug into this dish and loved it so much. A must have!
The colour of this sausage is a bit off putting to be honest. I took my first bite and it was cold, which was disappointing. I took a second bite and notice that at least it was not super oil. I took a third bite and noticed there was taro in the sausage too, which I thought was a good combination. Finally I finished the sausage off and notice that it had been wrapped in a dry tofu skin that had been cooked perfectly. There were many different elements that went very well together, but it was cold which really shot this down for me.
The fish was served steaming and was presented beautifully. The soup was full of flavour and I appreciated the contrast of the soft fish and the crunch peanuts. I love dishes that have a variety of textures. The white radish was soft and sweet and added great colour to the dish. The fish was a good size, it was perfectly cooked, well seasoned, and was very silky and smooth. The thinly slice peppers added a great little pop of colour. The fish skin was a bit wrinkly and hard to digest though, which is the only fault of this dish.

fatty pork

This looked breathtaking, however visual appeal can be deceiving. The sauce was nice and thick, but over seasoned. Every piece of pork was just really a piece of fat with minimal meat. I had one bite and did not want anymore. Now, I know the whole point is for the dish to be super fat, juicy, tender, but I guess its just not my cup of tea. If you want a really good fat pork, then you should order this.
There was not enough tofu for everyone to have a piece. The tofu was very smooth, and soft, however the patty on top was definitely over seasoned. Despite that, if you bite the bland tofu with the patty cake then the flavours meld together wonderfully. What I really appreciated was the onions. It is very difficult to cook onions wells. If you overcook them they become to soggy and loose all their sweetness, if you undercook them it will make you cry. These onions were cooked to perfection, they were sweet and still had a slight crunch to them. There were also some different mushrooms scattered throughout the bottom of the pot which were very fresh and delicious.

young vegetable roots in soup

Great presentation. Very fresh, very crunchy. All the vegetables had the crunch and crackle of bean sprout, which I loved. The soup base was great, except I would have love more soup soaked cloves of garlic.
The fried rice was way too oily, however the colour was very appealing. What was good about this dish was the use of olives. Olives are naturally very sour and gave the fried rice a very unique flavour. It had been yellowed perfectly and the portion was great. There was also choi sum that had been finely chopped and scattered throughout to give great colour to the dish.This was a very special dessert. I have never had it before, and it was truly delicious. The colour was inviting. It is a mix of savoury, with vingar, and a sprinkle of sugar. The fried noodles have a great crunch to them, and the combination is surprisingly excellent. This I was told is a very traditional dish.

Overall, the meal was very enjoyable and the atmosphere was great. If you want good Chiu Chow food, I would recommend this restaurant, although there are better out there for a higher price.

Tim's Kitchen is a decent sized fancy Chinese restaurant in Sheung Wan. The decor is very modern for a Chinese restaurant, and I noticed that a lot of foreigners came here to dine. I especially liked all the modern wooden decor on the window sills as this added a traditional element to the atmosphere. There are two levels to the restaurant and the top floor is much more spacious than the bottom floor. I came here to celebrate my dad's birthday and his sister's birthday. We all wanted to try something new, and we settled on giving this place a whirl. We were greeted by very friendly staff who showed us to our table on the upper level. We were immediately asked what tea we would like and left to peruse the menu. I also brought two cakes, and the waiter offered nicely to store them for me. Once everyone was here, we proceeded to order from the large, yet carefully planned menu.
I think that this style of egg requires an acquired taste. The colour at first may be a bit off putting, but I find it very intriguing. These eggs were prepared beautifully. To get the best experience from this appetizer, you should eat it together with the ginger that is provided. I must commend this egg further, for it was superb. Normally, when you eat this egg, there is a very strong aftertaste or smell of ammonia, however this egg did not have this aroma. Furthermore, the liquified egg yolk was made exquisitely and tasted very sweet, but was not overwhelming. All the flavours melted harmoniously in your mouth. My dad also commented that this was a very high quality egg, one of the best he had ever had.
This looked really good when it arrived. I love to add fried garlic, or just garlic in general to anything. The egg plant was succulent, however I believe that the thousand island dressing was excessive and covered the delicate flavour of the egg plant. Less sauce would have been ideal.
Lately, I have been eating a lot of tofu. This tofu dish was served piping hot and was presented beautifully. It was very smooth and large. The soya sauce was just right to balance this dish perfectly. A definite must try.
The char siu was not fatty at all, which is always appreciated. The sauce was great, however I believed the portion could have been larger for the price that they charged. It was overall a very high quality barbecued pork that went really well with the rice. I also really enjoy the fried nuts that were embedded into this dish.
I think snake is also an acquired taste. I tried a spoonful of my dads and found the snake skin to be very rough. The ingredients in the soup were plentiful and there was definitely a very full flavour to the soup. The others who had this dish commented that it was very tasty and not too salty.
I always use this dish as a benchmark dish to compare with other Chinese restaurants. Personally, I found their to be too few pineapples. Moreover, the pork itself was very fat. However, that being said, the sauce was just the right thickness, and the peppers were cooked beautifully. The sauce was not the extremely red, which made it look better in a photo. This is my dads favourite food, and he commented that it was good, but he has definitely had better.
The dish was beautifully presented. This photo shows how I plated the dish on my own plate. At first I thought it was just a taro puff, which was cooked and fried beautifully, although it was a little bit salty. However, when I took my second bite, I noticed a very thin layer of crispy duck skin on the bottom of the puff. The combination was good, but the duck was very fatty. Despite that, I found the flavours complemented each other well and tasted great.
I am very picky about this dish. However, it gets a perfect five smileys. Their were many ingredients, including sufficient lap sausage, which was not too fatty. The dish was served piping hot, and the rice was nice and soft. Although after one spin around the lazy susan the dish had cooled down and the rice on the bottom became hard. That being said, the dish itself was not too oily, which is the real determining factor for me. A definite must try, although I believe you have to pre-order this dish in advance.

I had a great time with my family celebrating the birthday of two important people in my life. The food was good, atmosphere was good, and service was excellent. Even though its a bit out of the centre of the city, I will be coming back to try more of this restaurant's fine Chinese cuisine.