餐廳：淂記 @duckeehk 地點：銅鑼灣新寧道1號利園3期B1樓 早兩年係呢度食過晚市既片皮鴨都知道呢間餐廳質素有番咁上下，咁岩又比我無意中知道有假日brunch放題，當然要食啦😜 放題價錢：大人$368 12歲或以下小童$168 120cm 以下不收費 呢個價錢無加一，係無加一❌ 每位再送翡翠紅燒鮑魚一隻 👍🏻👍🏻 但只限星期六、日及公眾假期11:30-17:30 限時120分鐘 重點推介🌟🌟🌟 🎀片皮鴨 ～ 即燒，要等大約45分鐘，所以一開始要order，一份=半隻， 上菜後可即時再叫第二round😋 🎀蝦餃 & 燒賣 1 = 1粒 可按自己喜好order ，兩款都有蝦肉，彈牙，好食😋 🎀菠蘿叉燒餐包 新鮮出爐的菠蘿包係最好食架🤤仲要有埋叉燒係入面，好正👍🏻👍🏻👍🏻 🎀上海雲吞鴨湯 有少少鴨的臊味，我鍾意🤪 🎀孜然羊肋排 燒得勁鬆脆，好想再encore，但我個肚容量有限🥺 🎀百味水煮魚片 小小辣，薯粉索哂d辣汁超正😋 🎀高郵鹹蛋蝦球 好邪惡的鹹蛋😜無可能唔食囉😆 🎀灌湯小籠包 一口爆出滿滿的肉汁🤤 🎀楊枝甘露 & 豆腐花 呢兩款甜品都一定要食 係好好食，好足料架👍🏻👍🏻 其實成張放題menu我基本上我試左95%，樣樣都好食😆😆 100%會再嚟食多次👍🏻👍🏻👍🏻

Don't worry they only have this Afternoon tea until 26th this month. Service and reception arrangement don't meet the common standard for a decent priced afternoon tea. What is the point of reservation if you can not be ready for guests to arrive on time? Lack of attention to details and mediocre customer service technique, slow service and FORGOTTEN requests. I wonder what kind of a mess it will be to have a wedding here... Food wise was not that horrible but food suppose to be warm are cold and the scones are stone hard. You want pictures for the gram, yes come but in real life the interior is definitely worst than in any pictures.

Was recommended Katsumoto by a foodie friend of mine who said it was a nice simple down to earth restaurant. The main attraction here is the wagyu katsu sandwich. The lunch set seems reasonable a bento box with edamame (boiled edamame beans), sunomono (pickled cucumbers), miso soup, two pieces of Gyoza, and a wagyu katsu sandwich. Price is $298. There are other choices such as Tsukune sandwich (minced chicken), impossible beef sandwich, omnipork sandwich and a chicken kara-age bento. Arriving at the restaurant, I was cautious. The decoration was gaudy (read East Los Angeles Mexican run sushi shop serving rainbow maki) with a samurai armour at the door, mutlcoloured cocktail umbrellas hanging from the roof and a mural of a geisha who looks like she’s from a video game cover pained on the wall. EDM was blasting from the speakers on the wall reinforcing the gaudy feel. On the food. Deeply disappointed. 1. Miso soup had no miso and was all dashi and instant flavouring. 2. The sunomono was overly vinegary and the cucumbers way to soft having been over soaked. 3. The edamame was visibly frozen and not fresh. I’ve had fresher peas at Harry Ramsden’s. 4. My Gyoza was half cooked and the skin not fried but half raw. 5. The katsu sando was poorly constructed and falling apart. This is clearly a place that is riding on a boom and the closest to Japanese food is maybe the kewpie mayonnaise they claim to use. My non-Japanese friend who recommended this place raves about it. As a Japanese person, I would be ashamed of this if this were served in the 7-11 or Lawson convenience store at my station.

Ordered delivery takeaway from this place. And food came drenched in oil. We ordered some wings and nuggets and it all looked the same, covered in the same thick batter that was over fried and hard! Paid 300hkd for this meal and it was the worst I’ve had so far.

25th of May, 2019, today, it is my 2nd visit. Because I have remembered this restaurant’s wonton noodle was very tasty to me. But I am totally disappointed their attitude for the customer. I have ordered wonton noodle soup today, and some later of eating, I have bitten something. Then I have felt of too much pain from the teeth. I have found something makes pain in the mouth. Then I have spitted it out from my mouth. It was a piece of a bone, I remembered the size is about 7*3*1.5mm. I think nobody imagine that there is some piece of the bone in the wonton, but it is happened. Then I have washed my mouth few of times. So, I have called a waitress, and she cannot speak English. And a lady look like boss, because she account the cash on the front, was come, then I have shown the piece of the bone. Then she is saying with Cantonese Chinese, and threw away the bone in the trash bin. This action makes me really pissed off. And I have let them know that my teeth was broken by translate to Chinese using my phone. But she is saying “I cannot understand.”, then she went back to her place and account the cash again.... I have no idea by their wrong attitude, and I have tried to make contact to my friend in Hong Kong, but there was no answer. Anyway, there is nothing cleared in this moment. And I still feel the pain from my teeth. And I feel angry that I can do nothing. It seems no way to have apologising from this horrible restaurant, because I am a traveller cannot speak Mandarin or Cantonese. So, I think it is the best way to make appeal in some webpage to let people know their bad attitude. Finally, I cannot finish my wonton noodle soup, and I have washed my mouth and touch my teeth with pain. And I have paid full of dish I have ordered, even I cannot finish it at all. And the teeth is still in pain and I could feel some taste of blood from it. I hope some traveller from not Hong Kong, and some Hong Kong people can do speak English, knows this horrible attitude of a restaurant. And if someone would like to correct my opinion, please make some reply on my review. I have got wonton-phobia from this time.

This Japanese restaurant is located on the fringe of Causeway Bay, near St. Paul's Hospital. With a blue curtain in front of the traditional sliding door, we arrived early in the evening and were the first group of customers seated. The sushi bar can accommodate 11 people, and I saw a couple entering shortly after us with no reservation which the staff had to turn away because the restaurant was fully booked in the evening. The decoration is decent and similar to many such Japanese restaurants, but the wooden counter was not made of solid wood as many of the premium sushi places do. Nevertheless this does not reduce our interest to the restaurant. The restaurant is only serving omakase ($1500), and after ordering a nice sake from Miyagi, the first course arrived: a deep-fried asparagus wrapped in spring roll sheet, with some asparagus puree on top. Quite an innovative way to start, the taste of the asparagus is delicate but has been enhanced because of the sauce. The second course is one of my favorites in the evening. The fresh oyster is rich in taste, creamy and very fresh. On top there are the vinegar made jelly which provided a great complement to the oyster, making everything so harmonized and great. A real treat. The third course is marinated firefly squid. The squid has been chopped up and marinated with miso, which successfully created a nice blend of intense flavours from the squid with the supplement of the miso savory. An interesting combination which certainly delivered the promise. The fourth course is another of my favorites in the evening. It was smoked largehead hairtail. The chef carefully took out the whole strip of the flesh and cut out the pieces, then put on the bowl, with a special sauce brushed on top. With a tiny bit of wasabi to enhance the taste, it is a truly amazing feast of splendor. The fifth course is anglerfish liver. Very rich and flavourful, there are some sushi rice on top, and this created a special experience similar to having a anglerfish liver sushi when you scoop the rice and liver together to eat. The sixth course was the marinated bonito. Seeing the chef took out the pieces of fish from the urn, which he had meticulously controlled the amount of time to ensure the right level of marination, he then put some chopped yam and mashed ginger on top. Eaten together, the crunchy texture of the yam gives a nice contrast to the tender flesh and again impeccable. The seventh course is another of tonight's special: creamy cheese is mixed with some shark's soft bones. The crunchy texture of the soft bones reminded us of the shark's fin, and I guess it might be it (the chef is Japanese and talking to us in Cantonese so I guess there might be some translation gaps). Though interesting it is too rich and intense for me, which is a bit awkward in my opinion on the flow of the courses. The eighth course is a egg wrapped with bamboo shoot, with the sakura shrimps and a broad bean. The chef again skilfully take in some nice contrast of the texture of the ingredients to make this dish, while the good flavours of the sauce is able to permeate into. A good finale before we start the sushi. The first sushi served is shima aji, or striped jack. This type of fish is more suitable for a thick cut, and offered tremendous pleasure of great taste and crunchy texture. This one for sure gave me all that, and I became increasingly impressed by this restaurant on the innovation of the dishes and the attention to the quality. A great start. The second sushi is wild seabream. The texture is a total contrast to the earlier shima aji, with this one very soft and fluffy, which reminded me somewhat of cotton in turn. While the flavour is not as intense, this one I can relate to the experience on texture. Another great one. The third sushi is what the chef called baby seabream. I could not find what exactly that is, and no luck from my internet search too. But the texture of this one was nothing like the prior sushi, with a more firm mouthfeel and a slightly more intense taste too. Very good again. The fourth sushi is aji, or horse mackerel. This one might not be 'special' as it is quite commonly available in other sushi restaurant but in terms of quality the fish is great. I am not very sure on the fifth sushi as I did not hear it well and also forgot to double check with the chef, which I believe is the marinated akami, or lean tuna. Personally I also like this part of the tuna more than the fatty one, as I was not particularly fond of the fatty and oily sensation when chewing the meat. So this one is just perfect for my liking. The sixth sushi is kinmedai, or splendid alfonsino. Having just visited Izu Peninsula a couple of months ago, we have experienced cuisine made from this fish in many restaurants. This one is nothing short of that quality level, fresh and intense in its flavours, another nice sushi on the night. The seventh sushi is akamutsu, or rosy seabass, this fish is not so commonly found in the Japanese restaurants in HK, with a more fatty body. The chef used the torch gun to burn the flesh for a short time to invigorate the fish oil, getting a highly fragrant while having the tender texture. The eighth sushi is otoro, or fatty tuna belly. Seeing the peculiar shape I believe this cut was from a special part of the fish but I did not ask the chef, who had used the torch gun again to melt some of the oil to give the vibrancy. Even though I generally is not a big fan of otoro I like this one a lot. The ninth and last sushi is uni or sea urchin. It is supposed to be the grand finale of the meal before dessert and certainly I had high expectations. Unfortunately among all the dish this one was the least I like. The sea urchin was large in size but compared with some of the best I had experienced it lacked the sweetness, but rather showing some bitter taste. A disappointment. Before dessert we were served a miso soup with pickles. The pickles were marinated by the restaurant, with both the yam and kohlrabi crunchy, wonderfully balanced on the level of saltiness, which at a point I want to ask for some rice since they are so appetizing. The miso soup is also nice made from fish broth and red miso. The dessert has two options and I chose the panna cotta. Sweet but not excessively so, the silky pudding basically slides down your throat when swallowing. A happy conclusion for our wonderful meal in the evening. The chef was very busy throughout the night as he was serving all the customers by himself. Except for only a few dishes he had to prepare all the rest, so making his availability for interacting with customers minimal. This is a bit unfortunate. With two servings of sake, the bill on the night was $3960. I would say it is quite good value for money, considering the different dishes we had and the quality. Overall this restaurant is one I strongly recommend for a nice omakase experience, and I would certainly come again.

Had lunch set during a weekday. Service was friendly but food and beverages came slow, (some consideration giving to peak lunch hour). Spinach soup (cream of spinach I presume) was too watered down and lacked something to mask the bitter taste you get from spinach. Pop up staff, if you're reading this, actually taste your soup and fix it, it's straight up nasty. You can do much better than this. I'm not even exxaggerating. Burger patty that came with the curry burger rice dish was undercooked - whole chunks of raw ground meat with white sinews attached are still visible. A burger patty can be slightly raw, but not to this level. Curry was lackluster, but rice was cooked to a nice level of bite (Al dente, whatever you'd like to call it). As peak hour calmed down and there were less tables to serve, we ordered a coffee to finish up the meal and ended up waiting 20 min to find out the order was forgotten (despite having another waiter tell us the coffee was on it's way after we chased for it 10 min in). Anyway, mistakes happen and you guys can do better. But raw food and soup that obviously had not a single bit of love or consideration put into it is not good for business. (if you tasted it you wouldn't give it to customers. Even if you had to have a soup to go with your lunch deal). The interior is nice and gave me high hopes for good food - I will still have high hopes for you guys though if you can figure the out how to improve your food. Best of luck!!

🤬🤬🤬NEVER BEEN HUNG UP ON  TWICE  BY RESERVATION STAFF & WHEN CALLED BACK THE  THIRD TIME TO TALK TO THE MANAGER (you should be ashamed of yourself) to place a complaint about being hung up twice (in super rude manner) .  The “Manager” asked me (absolute rude tone of voice), when I said I would like to complain about being hung up on.... "What do you want?? $2Million?? or refund?? or what??"  Can anyone imagine, that this is supposed to be the Manager talking to a customer,  not just a waiting staff!!   If Isola Management is reading this, you should be extremely ashamed of your staff by reading through the comments here on OpenRice.  I don't do writeups, this is an OUTRAGEOUS 🤬🤬🤬 event that I will remember that relates to ISOLA.   You really think that because you are situated at IFC, then you can give this kind of rude attitude to your patrons??   This message will surely be shared with IFC Management as well

The best hot dogs and bacon and egg roll I’ve had in a long time!! The bread is baked fresh daily and is perfect combination of fluffy and crispy. I also tried the spinach croquette - excellent 👌 Visited 4 times already that’s how tasty it is! My only wish would be if they did a pizza roll — pizza sauce, cheese and salami and it would be a hit with that incredible bread!!!

Not the best first experience with their service. Food was alright, but not getting their proper service really makes the whole experience not as enjoyable. Had a birthday party there, their waiters didn’t really respond well to our questions. We asked for tap water and one of the waiter rudely said they don’t offer tap water, it’s either still or sparkling, he walked off and said “What the F”. I don’t really think that’s the way to treat guests who visit your restaurant the first time. It’s normal for restaurants to serve tap water, even in 5 star hotels. I guess it’s ok that you guys don’t serve tap water, but you didn’t have to swear. If we knew, we wouldn’t be asking. Even if you serve good quality food, the lack of treatment already cut down the overall experience. Services like this aren’t acceptable nowadays.