Le Boucher Français (灣仔)

There has been an influx of French shop openings lately in Hong Kong. One could speculate that this stemmed from and is related to the 0% Wine Tax policy the HK Government has imposed on Wine Imports these days, and apparently there are closer to 30,000 French expats currently working and based in Hong Kong, and also working up at China too! This could only spell good news for our city, and some of the best of the best French ingredients are now available in our City gradually. Le Boucherie Francais in Wanchai just opened about 2 months ago and their French Beef Butchering prices are decent, around $58 to $88 dollars per 100g, and butchered only in the French ways. A Picanha steak cut is probably more Brazilian here, but also popular nowadays in France and also served as a Prime Rump Cap cut at Atelier Vivanda from Paris and Hong Kong nearby as well.. It all depends on how well you know your steak cuts..




A Variety of Appetizers & Meats from mostly Beef, Veals, and Lamb -
The meat cuts and preparations are very typical French from their own regions. There are also French Mangalica pork ham, which is usually associated with Hungarian Black Pigs, but were historically from France in DNA. You can also find a Caillette meat loaf on the menu, which traditionally is made with Caul's fat wrapping, but here is made with Spinach leaf wrapping around the meat instead.


Domaine Giraud Chateauneuf du Pape from Rhone Valley -
By the glass, $130. Great quality and by the bottle around $900+ HKD. Around 400% mark up. I actually expected better value, but people will pay for this anyway, but not for me permanently except on Special occasions...


Bavette d'Alloyau Skirt Steak - HKD $58/100g
In French, Bavette steak is divided into a Skirt steak like this one, or the red leaner Bavette Flank steak. The nearby gamier Hanger steak is called an Onglet. The Bavette d'Alloyau is more highly prized due to its marbling, good flavors, despite being thinly butchered. This is just the French interpretation. I am sure the Americans, British, Koreans, Chinese, Japanese, Australians, Argentinians, etc will all take a different approach to its slicing. At the end of the day, this was what I wanted to order for this day. Especially when the Hanger Onglet today seemed to be on the narrower side, which I didn't think would be cooked that well from instinct and experience. This Bavette d'Alloyau Skirt steak this night was cooked well, but slightly lacking some flame grilling aroma from the pan searing method. But still enjoyable... just not maximising its potential enough yet. ~ 7/10




Bavette d'Alloyau 200g for HKD $116 -
Add another $50 for grilling in house. Still very reasonable. Even if not a Steak Frites concept with Fries included ..


Gratinated Potato Dauphinois - HKD $70
A typical French potato starchy side serve to a Beef Steak, apart from the Frites potatoes. This was done really well and lovely, with a creamy texture. It's a little bit optimistic on the pricing side, just likes its wines.. But I guess the reasonable Steak prices makes up for it somewhat. All in all, a meal like this costed me around the $380 mark per person. So it is still quite reasonable, and I would be back. And also for their other Cold appetizer items and cheeses too... My only smaller of all gripes is that I think their Wine prices could be lowered slightly to be fairer, I mean, we are all here to drink more Wines than to Eat to be merrier, aren't we all? (Well not so me coz I don't drink much, but I am thinking for everybody else coming in trying to have a good time here!!)

Price: HKD $380 Per Person with 1 Glass of WineFood: ♕♕♕ 1/2 to ♕♕♕♕

Address: G/F, 5-7 Swatow Street, Wan Chai
灣仔汕頭街5-7號地舖
Phone: +852 21727686

雅吉 (路氹城)

Chef Mitsuharu Tsumura of MAIDO in Lima, Peru, is currently voted as the Top No.1 Restaurant in Latin America in 2018, and also placing a highly No.8 in the S.Pellegrino's World 50 Best list. Recently during February 2018, MGM Cotai Hotel and Casino finally opened the sister shop to Maido, called 'Aji' on this side of the world in Macau. Aji means Chili in the native language, as well as Flavor in Japanese, reflecting on Chef Mitsuharu's Peruvian x Japanese heritage. Over here at Aji Macau, the Chef and team is also serving the Nikkei Peruvian-Japanese cuisine, and there was so much anticipation that I came here twice myself last week. Rumor has it also that Chef Mitsuharu might open another restaurant in Japan soon, which could also well be in the proposed MGM Casino Complex in Osaka side...


Mushrooms & Green Asparagus with Curry -
A simple but nice starter. Which I ate twice here..





Octopus Pulpo Antichucho, on Peruvian Causa-style Purple Potato & Olive Emulsion -
This is a Peruvian grilled street snack concept, but combined together in an elegant fashion, together with the Causa potatoes. Crispy from the charcoal grill and aromatic, this got off to a flying start ~10/10



Usuzukuri 薄造りof 平目 Hirame Sole today.
Shipped in from Japan side, Peru Rocoto Chilli, Tomato Concasse, Garlic Chips -
Upon asking some questions, apparently the Seafood here are mostly imported from Japan, but the Scotland sourced Razor clams I spotted too. But almost the rest of the ingredients are imported from Peru directly. The base ponzu like sauce with a twist, was spot on.. 8/10


Wagyu Beef Sushi with Quail Egg, injected with Ponzu - MOP 98
A very Nikkei style Peruvian-Japanese dish. Great for weekend brunches too ! Here you can taste the Wagyu Beef properly and the Egg Yolk has a gel consistency, which fits the nigiri more ~ 8.5/10




秘魯牛心片 Anticuchos de Corazón inspired Peruvian Grilled Ox Heart Tiradito.. with Lentil Ccapchi, Avocado, Spicy Oil & Ponzu sauce MOP $138 -
There were options of either the Ox Heart, or a Sweetbread nigiri item. I opted for the Ox Heart this time, because it is also a popular street snack 'Anticuchos' concept in Peru, but this time it was made into an almost Japanese cold appetizer dish but using the same concept. ~ 7.5/10





Aji Amarillo Cebiche, with Tiger’s Milk, Sea Urchin, Abalone, Cancha Toasted Corn, Cebiche Jelly, Calamari & Prawn, Avocado & Aji Amarillo Chili Nitro. MOP $198 -
A nice concept and a twist on the Peruvian Cebiche, which that is also available here. Truth be told, I thought the liquid nitrogen Tiger’s Milk and Aji Amarillo was quite freezing cold, and numbs your senses slightly for customers to really detect the Fresh Seafood sweetness underneath! I did therefore wondered if I might prefer this to be served with a lesser-temperature contrasting, just a normal Tiger’s Milky sauce lining the bottom! ~ 6.5/10


Crispy Suckling Pig, Carapulcra Stew Cream, Peanut Praline,
Yuca Root Sopa Seca noodles Chincha style -
A Latin-Spanish inspired Peruvian dish this time, with hints of some Mexican side Influence... This was cooked really well for me, the Pork Skin aromatic, the slightly spicy Carapulcra cream worked well with the Yuca Cassava noodles. For me ‘Sopa Seca’ is also ironic in a descriptive way, coz literally it means ‘Dry Soup’, which the noodles can also come in a soupy format as well in Mexico side. The significance of this dish, Highlights the complexity of the past Colonisations and Immigrants that went in and out of Latin-America, the Caribbean’s and South America countries but remain traceable. This recipe is one of the rarer dish offerings here which isn’t Nikkei Peruvian x Japanese based, but Latin American x Peruvian x Spanish. Don’t forget that the Spaniard explorers also entered the Philippines around the same time as they did colonised Peru in the early 1520’s, within basically the same decade 500 years ago, so some recipes in this past colony definitely stretched all the way across the globe with similarities. *And then at virtually the same period, there was also the Columbian exchange as well ~ 10/10


Signature Dessert Cebiche -
Lime Ice Cream, Peruvian Corn Powder, Sweet Potato, Aji Limo Chili Macaron,
Dragonfruit & Tangerine pods Nitro... MOP $88 ~ 7/10


70% Ecuador-Peruvian border Chocolate, Lucuma Ice Cream,
Yuzu, Bahuaja nuts, Cacao Nibs & Mochis - MOP $108A must order dessert here, using the currently trendy Ecuador-Peruvian chocolates, which some of them are an indigenous Cacao DNA. Lucuma is also a local Peruvian Fruit, which luckily I have access to too at home in HK. A very lovely dessert and we ate a similar version 1-2 years ago as well, also done by Chef @mitsuharu_maido ~ 9/10


Peking Duck Sushi Nigiri - MOP 98
I was jokingly asking the Macau and 3 Peruvian Chefs here from MAIDO Peru, if this is considered ‘ Chifa cuisine, which is the other lesser known Peruvian x Chinese cuisine we don’t often see in Hong Kong-Macau side. There are many Chinese & Taiwanese immigrants in South America too, and Chifa is more Chinese inspired in Peru. They have Wontons, and also Arroz Chaufa (Cantonese 炒飯 , or Japanese チャーハン ), which as a Hong Kong Cantonese person you would question why this concept arrived all the way here to Peru? But when I was working in South America, this was a common sight too. There is an item called Hong Kong Nasi I ate all the time, which is a South American/Indonesian/Dutch version of Hong Kong fried rice! Overall over my 2 visits to here by myself, and also this isn't my 1st time trying Maido's food, I think this meal is one of the more sensational openings for the Hong Kong & Macau food scene. But remember to book a table in advance here!

Price: Around MOP $400~600 Per Person + 10%
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2


Address: 路氹城體育館大馬路美獅美高梅GM層
GM, MGM Cotai, Avenida da Nave Desportiva, Coloane-Taipa
Phone: (853) 88062308

「泓」日本料理 (新口岸)

There are two sister Mizumi Japanese restaurants - one in the original Wynn Macau which we visited and has been awarded 2 Michelin Stars in the 2017 Guide, and also another outlet located within the newer Wynn Palace complex on the Taipa island side. Japanese food aficionados will explain to you that it is the original 2* Mizumi which we ought to visit, since over here the Sushi is well looked after by equally Hokkaido Michelin 2* awarded Sushi Zen's Chef Tsutomu Shimamiya as their head consultant. The Tempura & also Teppanyaki counters meanwhile are also looked after by the teams from 1* Ishigaki Yoshida's Chef Junichi Yoshida, and also 1* Chef Kazuhito Motoyoshi respectively, both also Michelin Star recipients in Tokyo, making this a total of 4 Michelin Stars collaboration project in Macau. We came here for some Sushi Omakase on the recommendation of one of my foodie friends who is a sushi expert himself, and he made the claim that this is probably the best Sushi house in Hong Kong & Macau region. I trust his taste..




Sushi Counter at original Michelin 2* Mizumi, Wynn Macau -
The Chefs are trained at Hokkaido's 2 star Sushi Zen. On paper, Mizumi serves Tokyo Edomae style sushi, although the Hokkaido native Chefs will explain to you that whilst many sushi pieces are the Tokyo Edomae style representatives, some of the sushi creations are also uniquely Hokkaido


Madai - Sea Bream
They use white Komezu rice vinegar here for the shari. The seafood are mostly imported from Hokkaido directly since that is where Sushi Zen can help with sourcing the best ingredients from throughout Japan.


Sayori - Half Beak
This is a hikarimono shiny silver skin fish, but with white flesh, with a crunchy firmness in the flesh.


Sanma - Pacific Saury
In Autumn, people expect to eat either Katsuo or fatty Sanma, although in Hong Kong region most people only concentrate on the latter. This year with the long hot weather, I noticed the sanma is in general thin like it's 'sword' namesake. Having said that, this piece of sanma was of enviable quality with some fatty belly meat, it also represents the neta selection from the Hokkaido region.




2 Pieces of Tuna Chutoro & then Otoro Nigiri -
We went straight to the fatty spectrum of the Tuna, I suspect because my dining companion is a regular and he prefers it this way. The Bluefin Tuna blocks were shipped fresh to here and unfrozen, and not really aged - yet they had a really good maguro flavour to them, and in this respect it really stood out from the competitors in Hong Kong and Macau.




A double-layered Slicing of Marinated Chutoro-zuke -
This was presented neatly and due to me being quick on the photo taking, before the temperature of the sushi changes too much, the photo doesn't do its presentation justice. The sharp spike of the soy sauce margination on the outside of the tuna was interesting, as it was quite salty at first, but luckily as mentioned above the Tuna carried enough tuna flavors to balance this out. A lovely piece of Bluefin Tuna, but without sounding like a hypocrite I think we should eat less of, unless it is guaranteed to be Sustainably Farmed - in 2017 thus far only the Kindai tuna is achieving this right globally.


Kuruma Ebi -
Cooked right before serving, this had the coral and tomalley diced up and then stuffed into the prawn. Perfect texture and served slightly warm. A classic Edomae sushi preparation in the modern Era.


Shima Aji - Striped Horsemackerel
This looked almost like buri for a shima aji, but the buri wasn't perfect enough to be released yet for another 2-3 weeks from the date of this dinner apparently. This had both oiliness and a crunch.


Aburi Kinmedai - Grilled Spledid Alfonsino
Usually people group the Kinmedai, Nodoguro & Kinki together. For me the Kinme is usually the most consistent performer, and here it is grilled at the back rather than blow torched, with the oil from the flesh and skin sipping into the rice. It's a decent piece, although not the best Kinmedai we have had, but the other pieces were excellent.


Grilled Hokkigai Clam -
This is again a Hokkaido style sushi, which is not always served in traditional Edomae omakase. Obviously the Hokkaido suppliers and Chefs think this is performing well, and it was deshelled alive in front of the customers. Thick and bounciful.


Kegani Hairy Crab -
Another Hokkaido representative, this was also deshelled in front of us, and then the carefully removed sweet crab meat placed on the shari rice, before topped with kani miso crab tomalley. An excellent take on this crab, with the meat intact and not overly loose or shredded, perfectly steamed.




Ezo Bafun Uni Sushi -
I was debating inside my head whether this piece is classifiable as a Gunkan sushi, since the ingredients are the same, just the proportion is geared towards piling on more Salt Water stored Ezo Bafun urchin from Hokkaido. A super sweet and fresh piece, and I personally found this proportion smart, since you have copious amounts of urchin bite vs the little bit of rice now almost acting like a boat.


Akami Zuke -
We had most of the Toro pieces above already, and since that came as a trio I did not expect an Akami at this stage, but it did arrived! Good tuna taste and the tsuke marínation wasn't too overpowering salty, just right.


Anago 2 Ways - with a Tsume sauce and also Salt & Yuzu
Usually you only receive one treatment or another, but the Chef made them both for us to try in smaller sizes this time. These were grilled to be the more crispier type, and sometimes I also love them being all steamed softish too to the bite - a texture which is more found in Sushi ya in Japan itself.


Castella Egg Tamago -
This was quite full of fish & shrimps taste, with a silky smooth texture from the nagaimo. This time it was more on the savory than sweet side, and apparently the Sushi Chef team preparing this, which takes at least 4 hours to bake, have adjusted the recipe to incorporate more seafood essence and less sugariness these days. Perfect for a guy like me.


Minced Tuna Sushi to Finish -
Usually, whether it is in Hokkaido or Tokyo, you finish the Omakase with some Maki-mono. This time we opted for a Negi-Toro style nigiri, which uses both scraped fatty meat as well as diced ones by hand. Absolutely gorgeous and despite the melty fat, still carried loads of tuna taste as was the norm this night. I won't carry on about the technical skills to pull off this last piece of sushi for the night, but overall the meal was entirely satisfactory because almost all of the seafood tasted right ! In both HK and Macau region, a lot of Sushi ya seem to carry some seafood which lose their intrinsic natural flavors compared to eating in Japan or Taipei - and although recently there is some apportioning the blame for the fish not being prepared or conditioned properly, including pickling or aging, at the end of the day customers only care about the final taste result and not the processing if it doesn't work. Here, it was impressive indeed and no wonder it has achieved a Michelin 2 Star status.

Price: Around MOP $1,600 to $2,000 + Tax & Service Charge
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕


Address: 新口岸仙德麗街永利澳門酒店地面層
G/F, Wynn Macau, Rua Cidade de Sintra, NAPE,, Porto Exterior
Phone: +853 89863668

卅二公館 (中環)

At Mott32 Hong Kong & Vancouver, Head Chef Lee Man Sing now cooks and overlooks the kitchen duties, when he was previously poached from the admirable kitchen at Michelin 1 Starred Man Wah Restaurant at Mandarin Oriental Hotel HK. In fact Chef Lee has been running the kitchen at Mott 32 for over a year already, although with his persona as such a low profile Chef who is more into actions than words, we noticed that we have hardly felt his presence in the social media limelight these days since his latest career move. I do owe him an overall write up and introduction too, since I have been here a few times but never had the time to officially put him onto my website for reference. One thing that triggered and motivates me to do a write up about the updated Mott32 - is that we notice most customers arrive in for their famous wood fire oven Peking Duck, BBQ Iberico Charsiu Pork with Yellow Mountain Honey, and also the Truffled Siu Mai dim sum, and that's where it ended for them as a culinary destination. However, this is not what Chef Lee was originally famous for when he ran the kitchen at Mandarin Oriental Man Wah, and he certainly created some labour intensive and creative dishes for the Mott32 Menus, to which I can hopefully showcase to you some of his best dishes..




The Peking Duck Oven -
We had this a few times previously, it is admirable, but this overall review is not about this aspect of Mott32, which is well proven as a formula !




Sichuan 'Lantern' Air Dried Beef 燈影牛肉 - HKD $105
A beautiful rendition of this tedious dish to make, which actually requires steaming, air drying and frying, to give it the thin translucent look, but with a crispy crackle rather than a jerky-like texture. Here, it is quite Ma La numbing as well as Spicy, definitely one of the best versions in town and a must order after Chef Lee has arrived into Mott32 from Mandarin Oriental. ~


Seasonal Yunnan Mushrooms Sang Choi Bao Lettuce Cups -
Neatly done. In Hong Kong nowadays, Sang Choi Bao does not make as much an appearance on menus, but usually as a supplementary dish to say a Peking Duck's carcasse meat being used up as a 2nd dish. Or perhaps wrapping a Spring Roll. Here, it definitely appeals to foreigners and expats who love to eat exotic Chinese food..


椒鹽鮑魚仔併金菇 Salt & Pepper Fried Abalone with Enoki Mushrooms -
Another Signature starter here, this time around it appeals more to local Hong Kong customers, especially when in the recent decade or so, it has become popular again in the ex Fishing Village area restaurants in town, especially near Saikung. Here it is paired with addictive enoki mushrooms. I was joking that this dish would pair exceptionally well with Whisky or X.O. based Cocktails..


Iberico Pork Charsiu with Wild Yellow Honey -
This was originally one of the Signature items here since the inception of Mott32 opening, even before Chef Lee's time. However, these days it has evolved into two versions - here is the cut which uses the Iberico Presa instead of the Pluma, which gives it slightly more texture and melty connective tissues, and closer to what Hong Kong-Cantonese style Charsiu is expected to taste like. Customers can still choose between the both cuts on the menu these days.


Iberico 'Presa' Cut Charsiu -
Despite looking almost the same, this is actually an alternative muscle cut used...




Quail Egg Truffled Siumai Dumpling -
A part of the trio of Signature items here, apart from the Peking Duck & Charsiu, again these were already here and preceded Chef Lee's arrival, the latter is more contributing towards the labour intensive and chef dependent dishes here. We order this every time during Lunch or Dinner, but I am glad to say this time has been the best version we have tried, with the pork bouncy and not too solid, the quail eggs still runny and wrapped inside rather than placed on top, the traditional way.


Seasonal Autumn Yunnan Mushrooms Soup with Fish & Pork -
Double boiled and sweet tasting, aromatic.




Shanghai Smoked Fish 熏魚 - HKD $260
A dish that Chef Lee does very well of, the traditional Shanghainese version is actually not smoked but only called so for its similar flavors after braising and frying, but here it goes the extra step to fulfil it's potential. Again a dish that we have to order every time nowadays in the revamped Mott32 menu, and definitely one of the best authentic tasting versions in town. The other is at Michelin 1 Star Zhejian Heen in Wanchai.


Yunnan Morel Mushrooms with Scallops -
A stir fried dish that is quite typical Cantonese, but here the thickish scallops had a more caramelized surface from wok frying, which seems to be a food trend nowadays. Previously the Cantonese version of this dish had softer, wetter versions of the scallops which were more thinly sliced, and remember that previously in Hong Kong we actually ate more of the Pen Shells varieties, than the Hokkaido or European style scallops.



Scallion Stir-Fried Angus Beef -
This is a newer addition to the menu here. The Beef are thickly sliced, which differs slightly from the thinly shaven Beef or Mutton version which is predominantly eaten in Beijing or Mongolia for this recipe. To me, I think it could handle more wok searing aroma of the scallions and spring onions, or leeks, which was the essence of eating this dish.




鹽焗野菇法國春雞 Salt Baked Mixed Mushrooms & French Spring Chicken -
A seasonal recipe using fragrant Mushrooms as stuffing, in a Chinese style with shadows of French cuisine. The Lotus Leaf was of the fresher variety which imparted a greener aroma. Inside were stuffings of mushrooms and pearl barley. Someone said online that this resembles a bit of a Beggars Chicken, which in hindsight is probably quite true, just without the pickled vegetables lying the bottom of the poultry, but using mushrooms instead.


Fried Beancurd Skins with Gingko Nuts, Red Dates, and Broccoli -
A Vegetarian dish that has some crispy elements, and definitely appeals to locals and foreigners alike. In fact I have hardly seen this typical Chinese medicinal vegetables dish done in this fashion. Bravo.


Lobster Rice -
This is a relatively newer Crustacean rice dish, and it was also served recently at the Singapore F1 Grand Prix circuit by the Mott32 team. It has a decent amount of lobster bisque for cooking the rice, and there is actually a history to this dish too... Initially Chef Lee wanted to cook his Crispy Rice in Lobster Bisque dish, which he exceled in at Man Wah at Mandarin Oriental. In the end he created this drier version just for Mott32, to distinguish itself from the previous version. Having said that, I have actually eaten that wetter version here too on a previous visit luckily..




Blood Orange & Guava Mousse Cake with Oatmeal & Jasmine Ice Cream - $105
A new dessert creation here. Pictured above is the updated version of the Soy Sauce Ice Cream with Strawberries and White Chocolate Panna Cotta, which is a perennial favorite here.


The Latest Food at Mott32 -
It is not my first visit after Chef Lee arrived into the kitchen, but it has stabilized and found a footing. Of our multiple visits to Mott32, we can tell instantly that there are two crowds which patron here - those who are more dining here for the Peking Duck, Truffled Siu Mai and BBQ Iberico Charsiu who might be lured into the space as these dishes appeal to foreigners from Asian to ABC, Expats alike. And then there are some of us who followed Chef Lee from his Mandarin Oriental days and come here for his Signature dishes, some of which are unique and deserving merit, and which he helped to re-create for the Mott32 kitchen. Which camp do you belong to when you arrive here to dine next time!!

牛角日本燒肉專門店 (銅鑼灣)

Gyukaku 牛角 is one of the most famous budget Japanese-Korean BBQ houses in Japan, and has since expanded to various countries to serve reasonably priced Yakiniku cuisine. Yakiniku Ya restaurants are classified into many different levels in their homeland, much like the concept of Sushi houses - they can range from lower family oriented prices, to ultra high end restaurants serving rarer, prized beef carcasses and butcher's cuts paired with top wines and sakes. Reviews have been a mixed bag with Gyukaku in Hong Kong, but since this is one of the to-go places for me on a regular basis, here's a write up about our experiences here in Summary. After applying for the HKD $200 Annual Membership Fee, you can receive a 10% Off at their various restaurants in HK, and also waive all Corkage Charges from Wines to Sake, Shochu, etc. There are also a few discount coupons available to be used.


Gyukaku -
Yakiniku house, From Japan.


Whole Squid - HKD $89
This comes with both the body and the tentacles. I tend to grill them whole and then scissor them up into smaller circular pieces. Quite reasonably priced as expected.. Note: After applying for the annual $200 Membership card, you can receive one of these as a Free Service too


Beef Short Rib Karubi with Salt Shio Tare - $59
They have various gradings of Karubi here, a must order when eating at Yakiniku houses, which itself is a concept borrowed from Korean BBQ eating Galbi, the name for beef short ribs in Korean.


Yaki Shabu Wagyu Zabuton - 3 Pieces for $118 with Egg Tare Sauce
This is one of the best bargains in town, and look at the quality and evenness of the wagyu marbling. The are several ways to cook and serve this, but usually when it is called Yaki-Shabu, it means it is both grilled and swiped across the grill at the same time as an action to cook...





USA SRF Wagyu Oyster Blade - $78 for 2 Pieces
This is the same as the mysterious Misuji that has taken the world by storm recently in upper end Yakiniku houses. In the World of Yakiniku, profit margins for every piece of meat is vastly different and dependent on how they are butchered then marketed to customers. In this particular case, it can be yours to have for a relative bargain because they didn't bother selling it off as the next biggest thing, called "misuji" in brackets.


Dipped into Egg Tare Sauce -
This is a eating method popular nowadays in Japan, particularly with the Yaki-Shabu wagyu above.




Beef Filet with Garlic & Butter - $98
This was decently priced but probably also the least likable meat, partly because it was a bit tougher and leaner. Yet I liked the idea of being able to grill this whole like a steak myself, before slicing it open to eat. My idea of a cheap alternative to going out to a steak house, which almost costs you a mortgage package in HK.


Mushrooms - $25
These were surprisingly fragrant.


Matcha Ice Cream with Kinako Powder - $25
Gyukaku is actually famous for this or their plain Vanilla and Kinako powder ice cream. It's always a decent dessert to round off a meaty meal, often with lots of marinades and garlic.


Discount Deals with $200 Membership Card -
Basically, you receive a card and also register with a Phone App. The Electronic Coupons can be used at either Gyukaku, or the related restaurants Mou Mou, and On Yasai. The offers range from $50 to $100 discounts off the meal, or a free Calamari, Vegetables, or free plate of Beef Platter when spending over $300. But best of all, you can Free Corkage for Wines and Sakes at all their venues, and a further 10% discount on top of the Coupon discounts. For me it's quite relevant as a weekly venue to eat out with friends or with the family!

Short Video of my Yakiniku in Action, at Gyukaku -
Over a few visits

Price: HKD $170 to $250 + 10% Per Person
Food: ♕♕♕ 1/2 to ♕♕♕♕

Address: Shop 112-115, 1/F, Windsor House, 311 Gloucester Road, Causeway Bay
銅鑼灣告士打道311號皇室堡1樓112-115號舖
Ph: +852 31677138

All Gyukaku HK Addresses: http://www.gyukaku.com.hk/