Dynasty 滿福樓 inside Renaissance Hotel used to be one of the most renowned institutions serving Cantonese Cuisine in Hong Kong, and many of us still carry vivid memories when they had two outlets in Wanchai and Tsim Sha Tsui, and over here they were recipient of a Michelin 1 Star status for quite a few years deservedly. Nowadays, Chef Suen from Nanhai No.1 heads the kitchen, which itself was also awarded Michelin 1 Star status in previous years. Suen brings with him some of his South East Asian award winning dishes including his Spicy Lobster Signature, complementing the already strong Dim Sum team here as well as the famous Roast section. Night Harbour View at Dynasty, Renaissance Hotel,
and Next to Wanchai Convention & Exhibition Centre - A German Riesling Kabinett to pair with some Slightly Spicy dishes tonight -
It is late harvest and off-dry sweetish, which ladies usually love to start off dinner especially during Summer period..Fried Taro Strips with Honeyed Cashew Nuts 金絲脆腰果 -
This is an appetizer that looks like a nest, and Chef Suen made this flavor combination which used ingredients which are quite Cantonese, yet somehow resembled a new recipe..Chilled Chili Abalones -
These are already sliced and ready to be shared.. Quite refreshing, and actually worked well with the German Riesling Kabinett as a pairing, since the stonefruit sweetness made it rounded in the mouthBBQ Charsiu Pork & Fresh Chicken Livers
蜜汁燒雞肝 & 蜜汁叉燒 -
Both Signature dishes here and for many years, the Dynasty name is synonymous with making the best Roast items in town for many decades. The Famous BBQ Charsiu here ..
With good margination and maltose/honey coating, it is to me more biased towards the savory side which suits my preference..Signature South East Asian Lobster in Fragrant Chili Sauce with Fried Mantou Bread,
$348 for 1 Whole Lobster - 風味金榜開邊龍蝦
This carries from Chef Suen's tenure at Nanhai No.1. It's almost curry laksa like with lemongrass, coconut and spices fragrance, and is super addictive. For an Asian twist on Lobster, this is currently probably the best dish available in Hong Kong right now. (In Macau, Saffron inside Banyan Tree Hotel has an equally memorable dish..)Soy Sauce and Tea Smoked Chicken - 豉油皇茶燻雞
Tender Chicken here, the soy sauce was sophisticated. Tonight's version had good smokiness on the skin itself, but not all the way through to the meat underneath, so I believe this was probably deboned after hot smoking. Sometimes for such dishes, I ask for them to be served Bone-in instead for this reason.Taiwanese 3 Cup Fried Oysters - 台式三杯焗桶蠔
Another winning dish with plump crunchy oysters with Thai Basil, Ginger, Shallots and Chili, a twist on the 3 Cup Chicken Taiwanese recipe.Hand Beaten Fish Tofu with Vegetables - 魚湯手打魚腐浸時蔬
Extra large Fish Balls which were fluffy and depletes slightly when cooled down, they remind me of Fujian fish balls, and are less dense than the Shunde recipe variety. Apparently this is popular with some diners, although for me knowing Dynasty has many famous dishes over the years, I would probably save quota for some dim sum items or a Salt Baked Chicken here next time.. Or even their Braised Pomelo Skins here which is one of the best in town香蜜蛋散, 楊枝甘露 -
Dessert Platter had Fried Honeyed Crullers, Coconut Cream Pudding and Sago & Mango, Pomelo Cold Soup. It was pretty almost like mignardises...Dynasty -
Dinner at this sometimes Michelin 1 Star awarded restaurant is always solid. We were mentioning during dinner that apart from the Roast BBQ Charsiu, they used to do one of the best Roast Goose with Chinese medicines and Mushrooms in town too. Chef Suen's new contribution to the restaurant is interesting because now it has become old and new together, with some South Eastern Asian influence in the mix.

AMMO, which stands for Ammunition at Admiralty had a quick new change of Concept, and is now headed by Chef Nunez,  who used to look after ISONO & Vasco from the same Dining Group.  The Menu is now predominantly Spanish fare with Mediterranean accent,  a little further west in flavors compared to its previous Italian image and pasta dishes. 
AMMO Design by Joyce Wang..
Entrée Option 1 - Green & White Asparagus Seasonal, looking pretty like a Salad..
Entrée Option 2 -  Beetroot and Walnut Salad With a few Beetroot types and textures, including Chips and a Beet Tartare,  Gel, etc.  It's quite healthy yet somehow I expected some Goat Cheese in there somewhere!
2nd Course Option - Fregola with Sea Urchin and Mussels It was either this or the Pork Paella below.  Initially we thought this might be better value for money,  and it was nicely oceanic rich.  In hindsight we also like the paella below so it's good to order both for contrast..

2nd Course Option 2 - Pork Paella
The Menu actually looked simpler than some other fancy restaurants,  but here were some well grilled and spice rubbed Pork pieces.   With flavorful rice and a smidgeon of melty Allioli sauce on top.   My only concern initially was that served in a glass container,  it might not have much of the crispy 'socarrat' rice layer.  A lot of modern Paella recipes are like this style lately!


3rd Main Course - Daily Fish cooked Basque Style with Grebeche Sauce
I was saying on Instagram that this portion of Fish Filets was actually generous and it was crispy on the skin.  It arrives with some cauliflower mash and Spanish version of Gribiche sauce..


3rd Main Course Option 2 - Iberian Pork Collard with Roasted Peppers
This looked pretty and pinkish, the best way to enjoy this flavorful and meaty cut.  It was more crunchier yet tender than I'd envisaged, it's almost like eating meat with melted sinew or collagen inside.  Chinese eaters should enjoy this texture!

Dessert Course 1 - Lime Cloud with Pistachio Sponge & Coconut Ice Cream A colourful looking dessert with Molecular Sponges,  this is quite Modern Spanish style dessert.  The Lime Cloud tasted like gel.  I thought this needed slightly bolder flavors somewhat to stand out?


Dessert Option 2 - Crème Catalan Foam Sauteed Pineapple & Caramel Ice Cream I much preferred this dessert, with the caramelized pineapple bits sweetness, also an egginess in the crème.  Again a modern take on a classic Spanish Crema Catalana dessert,  which I just had a similar one at Fofo by El Willy!  

美味齋 has been open since 1958, and last year in 2016 the old owner & chefs decided to retire for good. However recently after 1 year, the old owner 龍哥 has decided to re-open with a much younger Shanghainese Theme with healthier recipes, with the kitchen run by an experienced Restauranteur and with the old owner & chefs acting as consultants. This is actually my 2nd time visiting, as my 1st visit was during its early soft opening stage with recipes and service still being ironed out! This time around the Food has already majorly improved - the Mapo Tofu for example is after my recommendation much better tasting, with plenty of Black bean, Chili and Sichuan Peppercorn numbing taste and silken tofu. The new Vegetarian Dumplings with thickly diced Veggies and mushrooms is one of the best in Hong Kong I have tried, with the new Head Chef being very experienced in Sichuanese food and having worked in notable kitchens. Xiao Loong Bao has also taken on a new Dim Sum chef and the quality is even better than before... I finished off with a Tan Tan Mian 擔擔麵 which has good Sesame paste taste and shaved Peanuts on top. And a whiff of Spicy & Numbing Sichuan Peppercorn influence... Dessert was a simple Rice Wine with Glutinous Dumplings and Osmanthus Flowers 桂花釀丸子 which has also improved from just 2-3 weeks ago!

FINDS x iittala is doing a Finnish cross-over Afternoon Tea recently, and for Two Persons including drinks it's being offered at an affordable HKD $356 only. I personally was really excited to try out this Tea Set ever since seeing someone post photos of it on Instagram, as this would be a good deviation from the British Style Tea Sets, when most items on the menu here are Scandinavian & Finnish recipes.





The FINDS x iitala Tea Set - $356 for Two with Drinks
The Items are all Finnish or Nordic inspired, unique in HK context. There's a Lapland Cheese cake with Cloudberry Sauce, or a Chocolate Mousse cone with Sea Buckthorn Berries & Popping Candies, Air Dried Beef on Malt Bread, Ice Cellar Smoked Salmon & Trout Roes Tart, etc


Finnish style Scones and Pastries -
The right is similar to a Danish Pastry, and the Scone is slightly sugar coated already, and is eaten as is without Clotted cream or Jam. I suggest to show some respect for the food recipes and don't insist on asking the staff for clotted cream here.. haha


Savory Items -
As mentioned there's Ice Cellar Smoked Salmon, a tart of Trout Roes, and Air Dried Beef on Malt Bread, a staple in this region..


Real Lingonberries on this Crème Dessert -
They import the ingredients directly from Finland and Scandinavia..


Milk Chocolate Mousse Cone with Sea Buckthorn Sauce and Popping Candies -
Very Nordic combination, which I enjoy when I travel to that region


Raspberries on Finnish Pancakes -
These are mini versions similar to lätyt, or Dutch poffertjes..




Fruit Teas and Hand Shaven Hot Chocolate -
The Hot Chocolate was topped with some baked meringues, and was wonderful indeed. Ideally thick and European like.. this is one of the best versions in town I tried.


Am Glad I finally made it to Here to try the Afternoon Tea Set -
The Food was uniquely Finnish, plus The Luxe Manor is a great relaxing space to take a drink to calm down in the middle of TST, and then to sit down and enjoy the tea set. I have heard some people expected more items, but I guess at the end of the day this is very reasonably priced plus it is not meant to be a big meal afterall... at least not in the UK definition with refills! A previous review of a Dinner can be found




******************************
Price: $356 + 10% for Two
Food: ♕♕♕♕ 1/2

Address: 尖沙咀金巴利道39號帝樂文娜公館1樓
1F, Luxe Manor Hotel, Kimberly Road, Tsim Sha Tsui, Kowloon, Hong Kong
Ph: 2522 9138

Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine is famous for and are then nit picked by the restaurant operators for selling, whereas what really defines each regional cuisine are comprised of years of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast.


Spicy Peanuts as Appetizer - These are the more wetter types, sometimes they are fried.. Trio of Sichuan Appetizers at Chilli Fagara - The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter... Black Truffle Shredded Chicken Salad - The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course.. Ginger Beef Glazed with Caramelized Garlic & Ginger-infused Sauce $168 薑煸蒜片牛肉 A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10 Mapo Tofu 麻婆豆腐 (全名: 阿婆麻辣豆腐) HKD $108 - 'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10 Vegetarian XO Sauce - These are super spicy, surprisingly! Fragrant Sole Fish - Cooked and Served with Jasmine Tea Leaves and Chili HKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10 干扁肉鬆四季豆 Fried String Beans with Dry Chili, Pork Mince & Garlic - HKD $118 Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10 Chili Paste and Red Oil Dumplings - 紅油抄手 Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10 Toffee Banana with Pulled Sugar - This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food) Dark Chocolate Ice Cream with Chili - Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century! A Lovely Sichuan Restaurant - Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon..


Price: Around HKD $300 - $400 Per Person + 10%
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2

Address: Ground Floor, 7 Old Bailey Street, Soho, Central, Hong Kong
中環蘇豪奧卑利街7號地舖
Ph: +852 27966866

Pici has proven super popular with the Wanchai and Admiralty crowd arriving here for their pasta's, cocktails & wines. Prices are reasonable and a quick glance at the menu and other foodie's posts confirmed this is a value-for-money handmade pasta bar concept which is not dissimilar to one you find in Bologna, Italy, which frankly was something Hong Kong much needed, and which we actually have some, but no one simplified it enough to make it an understandable concept. And then bang, we have the success of Pici by the people behind the Pirata and The Optimist Group. Prosciutto Ham - Part of Lunch Course for HKD $148 It came with some aged Parmesan cheese too, and portion was generous. When I arrived here during late lunch time, the queue was not as bad as I'd imagined. Walking past during night time however would be a different story as the wait can take an hour or more.. Tagliatelle with Spicy n'duja Sausage, Cherry Tomatoes and Cheese - Basically the same sauce as their Orecchiette pasta, but served with Tagliatelle paste during lunch time. The fresh pasta was smooth and the appetizing sour and spicy sauce hung onto the pasta strands well, and texture was perfectly cooked too. Look it is a very simple pasta recipe, but sometimes we just want some simple food that's affordable. That's why Pici does well.. Tagliatelle Noodle Strands remained Long and Springy - Unlike some shops which fall apart with little gluten within... Tiramisu in Verrine Glass - This looked really correct, but unfortunately the taste was less than even average, I was actually quite shocked. There is almost no espresso coffee taste or well soaked savoiardi fingers, and 2ndly the worse fear was also confirmed as it had absolutely no Marsala wine nor even any Kahlua or Rum or coffee liquor at that, this second omission I can understand for a family bistro, but at Pici? This disappointment in dessert is easily fixable if they would listen to customers - but overall this was a dainty little Pasta Bar which served it's purpose and was well priced at HKD $148 for Lunch 3 Courses. It's not meant to be Amazing, although some Pasta Bars in Italy actually do!

Price: Around HKD $148
Food: ♕♕♕♕ to ♕♕♕♕ 1/2

Address: G/F, 16 St. Francis Yard, Wan Chai
灣仔進教圍16號地舖
Ph: +852 27555523

Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine to be and nit picked by the restaurant operators, whereas the actual true definition of each regional cuisines are comprised of year of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast.

Spicy Peanuts as Appetizer -These are the more wetter types, sometimes they are fried.. Trio of Sichuan Appetizers at Chilli Fagara - The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter... Black Truffle Shredded Chicken Salad -The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course.. Ginger Beef Glazed with Caramelized Garlic & Ginger-infused Sauce $168 薑煸蒜片牛肉 A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10 Mapo Tofu 麻婆豆腐 (全名: 阿婆麻辣豆腐) HKD $108 - 'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10 Vegetarian XO Sauce - These are super spicy, surprisingly! Fragrant Sole Fish - Cooked and Served with Jasmine Tea Leaves and Chili HKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10 干扁肉鬆四季豆 Fried String Beans with Dry Chili, Pork Mince & Garlic - HKD $118Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10 Chili Paste and Red Oil Dumplings - 紅油抄手Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10 Toffee Banana with Pulled Sugar -This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food) Dark Chocolate Ice Cream with Chili -Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century! A Lovely Sichuan Restaurant - Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon..

______________________________
Price: Around HKD $300 - $400 Per Person + 10%
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2

Address: Shop E, No. 45-53, Graham Street,, Central
中環嘉咸街45-53號地下E舖
Ph: 2893 3330

Regal Palace 富豪金殿 used to be adorned with a Michelin Star status for quite a number of years, but checking the list recently, even any mention in the guide has been omitted completely. It used to be one of the best Cantonese restaurants in town for a while, and upon my recent two visits in 2017, I still held it with high regards. Execution across the board was strong, dishes were Classical Cantonese and cooked more than correctly than many famous places in town, even the smaller details were attended to well except for a slightly run down interior. Personally I will still highly recommend here especially during Lunch Yum Cha hours, when you can order both Dim Sums and A La Carte.

Mysterious Drop from Michelin 1 Star, to Not a Mention -
Here's a summary of my last two visits in 2017. Once with Family and once as a Media Luncheon, and not every dish were listed below as it is indicative enough..


.
Pig's Trotter in Marinated Master Stock 滷水豬腳仔 -
Good fresh pigs legs, with bouncy skins, tender meat and a fine tuned master stock. One of the if not best version I tried in recent years... ~ 9/10


.
上湯煎粉果 Fried Prawn & Chives Fun Gor Dumplings in Superior Broth -
The traditional Dim Sum item that is disappearing in HK Restaurants, one can still find it in places like Fook Lam Moon or off shoots like Seventh Son, or the original Fung Shing restaurants (Prince Edward and North Point). The soup could have more Chinese chives flavor, but the dumplings themselves were more elegantly folded and fried here. ~ 8/10


.
鮑魚鴨腳扎 Duck Feet wrapped in Soy Bean Sheet, Taro, Abalone, Fish Stomach -
Another Classic oldies Dim Sum item. I usually eat this at very traditional Yum Cha places, here the version had very good powdery taro, well braised Duck Feet with a balanced Abalone braising liquid which isn't overly starched up. Probably the best version I remember having in Hong Kong. ~ 10/10


.
Baked Char Siu Pork Bao, Steamed Chiu Chow Fun Gor, Pork Siu Mai -
The baked Char Siu pork bun with honey coating is famous here and exemplary, with diced pork inside that is coated by a well tuned BBQ sauce but not overly gooey, the buns are fluffy and smells like honey. The other dim sum items also tasted like as they should, the Fun Gor with right amounts of peanuts, cassava, chives, dry prawns and pork, etc. ~ 8-10/10


.
Salted Duck Egg coated Fried Prawns with Scrambled Milk -
Another Signature dish here, it can be slightly heavy overall but who doesn't like this combination once in a while? Plus despite the slightly crunchy thickish batter, it had enough egg yolk flavor to support it. ~ 8/10


.
Ja Zhi Fried Chicken -
This was my less favorite dish. There is nothing particularly wrong with it, however the Skin could be even more wafer crispy and less oily, and the chicken meat was partially rougher at the leaner white meat parts. There are better versions in town even in Wedding Banquet restaurants, so this was surprising to me... ~ 6.5/10


.
Fried Glutinous Rice with Preserved Sausages -
This was a total Winner. I cannot remember a better version in town. Rice was flavorful chewy, coated with preserved pork oil, yet not greasy. Couldn't wait to order this dish here again. ~ 9/10


.
Fried Jin Dui Dumplings -
These days you expect them to have some kind of custardy or egg yolk, even matcha fillings. This was fried well and the dumpling skins were not overly thick, a common problem at most shops. But at the end of the day this is expectable, considering even a traditional Congee shop sells this item... N/A


.
White Sesame Ma Yung Bao with Duck Eggyolk 麻蓉包 -
Another Classic Dim Sum, the best version in town is arguably Luk Yu Teahouse, although Lin Heung might also give it a run for its money. The version here had good bread again, consistent with bread-y items here. Overall it was elegant, but it needed more Pork Lard and probably sesame toasting, to bring out the Sesame fragrance expected of this item. ~ 7.5/10


.
Red Bean Soup and White Almond Dessert Soup -
Both were the healthier less sweet type. The red bean with a gritty liquid, with a tinge of tangerine peel. The Golden standard for Red bean soup in HK is at Yung Kee Restaurant.... if that sets a 9.5/10 benchmark, I would say this version here stands at around a 7.5/10. Overall, and with the Dim Sum items hovering around the HKD $58-68 mark, and other dishes in the same ballpark as most Hotel Restaurants, I still thought the two visits were very consistent and of higher quality than many lauded places in town! And would recommend here as most dishes were great, bar the Chicken dish that was unexpectedly off one time...


______________________________
Price: HKD $200-450 Per Person + 10% (1 Visit Privately, 1 Visit as New Years Media Lunch)
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Address: 銅鑼灣怡和街88號富豪香港酒店3樓
3/F, Regal Hong Kong Hotel, 88 Yee Wo Street, Causeway Bay
Ph: +852 28371773

Operetta's with its duo of Italian Chef Sgro and Japanese Chef Konishi from Michelin starred Wakyu Takumi, has opened for a few months in Pacific Place and at the beginning has attracted the attention of some foodies. I have been here for their Happy Aperitivo Hour which features Italian bites included with a Buy 1 Drink and Get 2nd Drink for 50% off deal. It gave us confidence to return and try out their All Day Menu, which is only $168 for 2 Courses and is available until 6pm.

.

Happy Aperitivo Hour Snacks -

Buy 1 Drink, Get 2nd Drink 50% Off.

It includes some Prosciutto ham, Pizza, Cheese and nibbles..

.

All Day Menu - $168 for 2 Courses. Add $58 for Dessert.

Daily from 11:30am to 6pm

.

Got some Happy Hour Wine, Aperitivo Prosciutto Ham, and Bread Basket -

The Ham is actually of a good quality, the soft and not overly salty cured type.



.

Soup of the Day - Italian Beans Soup

This was quite huge and filling actually, with it tasting quite meaty and accurately seasoned, the beans weren't overly mushy cooked and just holding shape and taste. It's actually nearly big enough to be a light meal by itself, especially with the bread.. ~ 9/10

.

Tagliolini Amatriciana & Pancetta -

The pasta was actually really good, hand made and eggy, springy. This was a surprise and comparing it to sister restaurants Michelin Starred or Bib Gourmand CIAK in the Kitchen's similar version, I actually liked this better. Even the Celeries were diagonally sliced evenly and everything was cooked well, tomato sweet and with good pancetta input. It tasted slightly Japanese sweeter too.. ~ 8/10 So far, the Happy Aperitivo Hour and Dishes tried so far were quite convincing especially when compared to its pricing point. Will definitely be back

Price: HKD $168 to HKD $300 Per Person + 10%

Food: ♕♕♕♕ 1/2

Address: 金鐘金鐘道88號太古廣場1樓112號舖

Shop 112, 1/F, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Phone: +852 21158080

 Inagiku Japanese Restaurant has two outlets in Hong Kong, and originally Inagiku in Japan is most famous for their Tempura Courses and especially for their frying techniques and the artisanal blended oil they make in-house for this specific purpose. Although the two Inagiku restaurants in Hong Kong serve Japanese food ranging from Sushi to Teppanyaki and general hot food, nowadays the Royal Garden Hotel Inagiku branch has welcomed back again Chef Eric to head their Tempura counter. It was a nice rendezvous with Chef Eric, who is a highly respected Tempura Chef in town.Chef Eric at Tempura Station -

He is a veteran Tempura Chef at Inagiku,  recently returning back with new experiences and own creations to look after the Tempura section of the restaurant,  which originally made Inagiku in Japan famousOur Tempura Omakase Course today with 2 Alcoholic Drinks - HKD $1,380

It includes a Sparkling Wine for pairing, and also a Coffee Awamori for a food pairing course.  Here's the  '8' Sparkling White Wine from Australia - 1 Glass is included officially,  although the Restaurant will actually come fill up your glass intermittently to keep you well lubricated..Seafood 'Omakase' Tempura being Prepared at Counter -



Starter Appetizer Course - included in the $1,380 Price

Roast Duck with Broad Bean,

Hotaru 'glowing' Ika,

Yuba Soy Bean Sheet with Sea UrchinKuruma Ebi Tempura -

Freshly plucked from the tank,  they are fried as two partsShira-Ebi White Shrimps,  Gingko Nuts -

Interesting to see two types of prawns fried side by side as comparison.Mantis Shrimp,  Ika Squid -

The Mantis shrimp was not mealy at all and quite sweet,  my fav piece at the beginning of the Tempura Course,  before the dishes became more complex...Mehikari Fish -

The fishes used are seasonal.  This is always good for frying,  so is Kisu Whiting.  They are also currently frying up some baby Ayu fish and also Wakasagi.Baby Sardine Whitebait Tempura -

These are fried together as one presentable piece,  which takes some expert skills for shaping..Itoyori Fish with Mushrooms and Sea Urchin Sauce -

The Red Mullet used is from Japan, which tend to taste a little more sweeter than in Hong Kong and is a slightly different DNA fish...  The Sea Urchin sauce is also sweet but not too minerally Abalone Awabi Tempura - 
South African Fresh Abalone is deep fried,  then halved.  It is actually quite a big piece..Anago Sea Eel Tempura with Bannou Spring Onion Sauce -

Anago is always a Tempura Chef's Litmus test.  This was crunchy on the batter but not hard,  nor too flaky broken inside.  In Japan the famous Tempura shops cut the anago into half with Chopsticks to indicate how well it is fried...  The grassy sauce is dished underneath,  so that Diners can freely refrain from or dip the eel into more sauceCrab Meat Tempura with Sea Urchin -

Always a lovely combo.  I personally find Seafood pairs better with Urchin, whereas nowadays most restaurants are serving Urchin with Wagyu beef..Hokkaido Oysters in Pimientos Peppers - 
One of Chef Eric's creations.  It is meant to coat the oyster so that the inside is still relatively rare and creamy,  and the slight peppery-ness and sweetness of the green will pair with the oysters.  You know instantly Chef Eric is in the kitchen when you see this dish..Hokkaido Bafun Sea Urchin Tempura in Seaweed - (Extra Course)

The urchin is plump and fresh today,  and after frying was still runny creamy inside,  and the seaweed is not crackly.  A good frying job as expected at InagikuJapanese Onsen Egg Tempura, paired with Coffee & Rice Awamori from Okinawa -

This was runny inside,  and surprisingly was paired with a nutty & sweetish coffee wine,  since Eggs can usually be served nearer the end of the meal to bridge the gap to a Dessert courseJapanese Cheese Tempura, paired with same Coffee Awamori -

A bit runny inside,  its steaming hot.  Becareful..Maitake Mushroom,  and Okinawa Bittermelon -
Some vegetables.  I noticed that some Seasonal items are slightly different from the printed menu version,  but this could be expected as Omakase Course items are determined by the chef dailyAnnai Sweet Potato - Dipped in Brandy & White Sugar

Another Signature Tempura item here,  the sweet potato is fried near 40 minutes from raw.  The skin layers and the thin tempura batter is very crispy,  and the brandy always works so well with the sweet potato from Japanese.  Many regular customers follower Chef Eric just to eat this item!Zaru Cold Soba Noodles -

This was nicely chilled and still chewy,  and included in the Omakase Course.Dessert is a Japanese Muskmelon -

Super sweet as expected, we all agree unanimously Japan has the best melons in the world!

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It was pretty full by the middle of Lunch Time and the seats were packed.  This Tempura Omakase Course is served during both Lunch or Dinner on request,  and at $1,380 with 2 Drinks included and many Creative or Traditional Courses,  including fresh flown in Japanese delicacies is a good deal in town nowadays.  Some other famous Tempura Shops in town now charge around $1,500 without any Drinks, just as a comparison.