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Showing posts from September, 2018

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PICI Pasta Bar

on September 26, 2018

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Maze Grill by Gordon Ramsay

on September 21, 2018

Hong Kong Serious Dining

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I Love You Dessert Bar

on September 12, 2018

Dessert Hong Kong

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ICHU Peru

on September 05, 2018

Hong Kong Serious Dining

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Popular Posts

PICI Pasta Bar

When my favorite pasta bar in town was set to make its long anticipated debut across the harbour, I was determined to check them out on opening day but a few things that cropped up including a stint at the hospital postponed my visit. I really like PICI Tsim Sha Tsui a lot. It's a much bigger and better place comparing to their St Francis Yard location. And not just counter tables here too as they have sofa seats all over the place. Some bread, vinegar and olive oil to ease my craving a little bit. Pappardelle with porcini mushrooms - Oh, I really miss their eggy pappardelle. This was pretty tasty with a lot of porcini and shaved parmesan but I remembered the flavors to be a little sharper at St Francis Yard. Tagliatelle Amatriciana - This came with a little extra kick. Again the bite of the homemade pasta really stood out nicely. It was tossed with guanciale in a spicy tomato sauce with the same shaved parmesan providing the finishing touch. I'll take this

Beet

About a year ago, Beet quietly took over the space which was previously Le Port Parfumé , one of my favorite French bistros in Sheung Wan. While they still maintain the rustic and industrial-chic décor, the menu has taken more of a modern European approach with a focus on seasonal and locally sourced ingredients. At the helm of Beet's kitchen is young Singaporean chef Barry Quek who cut his teeth at Joel Robuchon Singapore and Les Amis, before going on his culinary journey in Europe and Australia. His stint at Melbourne's Attica really caught my eyes because when I was there last year, I was fascinated by their unique fruit and vegetable driven menu and how it worked with progressive cooking techniques. I am still trying to stay away from all those meat dishes so this appetizer was perfect for me. Looks like the chefs here have been working with local farmers when they were developing their menus. Underneath the leafy spinach was a layer of local Chinese cabbage s

I Love You Dessert Bar

After laying low for much of the past two weeks, I was back to my usual tricks again. As soon as I started feeling the crave for Japanese souffle pancakes this afternoon, I wasted no time racing to I Love You Dessert Bar . This was a place that had a lot of people scratching their heads when the Michelin gods named them in their Bib Gourmand list a few years ago. They touted themselves as a dessert bar but the truth was, they've got two bread and butter desserts - souffle pancakes and a modern style mille feuille. When it comes to souffle pancakes, they have all these unusual flavors like matcha, mango, apple cinnamon and green tea with red beans. But purists like me know exactly what to order - their original flavor. For $29 , that's a huge bargain over Japanese imports like Flippers and A Happy Pancake. These were so airy and fluffy! Definitely worth the 20-minute walk. I added a scoop of tofu ice-cream for good measure too. If you want to avoid the ho

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Dessert1
Hong Kong6
Japan1
Modern European1
Serious Dining4

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