🇹🇷 . I’m finally sitting in the coffee shop when I backed to HK from Europe within a week. I can enjoy my time in a Turkish Coffee shop — Marouf Coffee . 🍫 Double Chocolate Muffin It’s suitable for me who likes chocolate but doesn’t like it to be too sweet. There is also a layer of chocolate sauce in the middle . ☕️ Caramel Coffee Very complete latte art, with a sweet caramel aroma, and the coffee beans suit me very well . ☕️ Turkish Coffee It's very fragrant, and you can taste the spices. It feels like masala tea, but lighter . I like the style and atmosphere here, I can also enjoy my food and coffee when I’m sitting next to the window. There’s playing Turkish music too. Just slow down the pace of your life and enjoy your personal time! ⭐️Recommend⭐️

Final countdown before it relocates. Always a joy to be back for reasonably priced quality food and a wide selection of wines. They have refreshed their menu since my last visit. Particularly loved the appetiser Loire Valley White Asparagus and the dessert Gold Rush Sweet Corn with Brillat-Savarin and Popcorn. Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start to the evening. The signature Cold Angel Hair served with Kristal Caviar and bits of kombu is a must-order. You see there are a lot of replications in the city but none of which matches the flavours, temperature, texture of the one served at Batard, especially the finesses that went into having the Angel hair so evenly tossed in the aromatic truffle oil with bits of kombu. The meal ended with a bang. I was wowed by the creativity that went into the dessert Gold Rush Sweet Corn that was ingeniously complemented by a scoop of housemade Brillat-Savarin flavoured gelato and bits of caramelised popcorn. Brilliant Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. A surprisingly harmonious symphony of flavours. Will definitely visit again at its new location!

We came here for dinner on Saturday night. For the starters we ordered the Paani Poori ($68) and Lamb Seekh Kebab ($148). The Paani Poori wasn’t the best I’ve had and was mediocre as the sauce lacked flavour. The lamb kebab was tender and well marinated in cumin and always a good choice. We were never provided the complimentary popadoms and when we asked the young female server she did not seem happy that we asked, and when it was provided there was no dipping sauce, which we had to ask her again and again she didn’t seem impressed. However the popadoms were warm and crispy. For the mains we ordered the butter chicken ($118) and lamb Rogan Josh ($138), the butter chicken is not as nice as it use to be and the quantity of the meat had decreased, similarly the lamb Rogan Josh only had 4 pieces of lamb (although large chunks), but it was not reasonable for the price and the fact it was more like a lamb curry instead of a Rogan Josh. However, the taste of both was ok, but not as good as it use to be say 2 to 3 years ago. We also ordered steamed rice ($28), 2 x garlic naan (@$28 per piece) and onion kulcha ($38). The portions of the rice and size of the breads were generous and the breads were tasty. We also ordered manga lassi ($58) which were very nice and filling. We have been coming here for several years, but it had changed management or ownership during the past 2 years and the customer service has deteriorated especially the attitude of female server which I’ve experienced twice during a previous visit. In fact even with her Indian customers her attitude was also not professional as she seemed to be yelling at them over payment methods for a big group booking. At this stage I would not return due to this unprofessional attitude for the price we had to pay, and there are there are many more friendly Indian restaurants in HK.

I have never experienced such a service, such pressure and such very bad attitude from a restaurant manager in a place that pretends to be fine dining. Fine dining comes with (fine) service… I booked my table a week before. At that time I already had to make a choice among 2 tasting courses (one priced at $1,200 and the other one at $1,680) and provide your credit card details. The next day, the restaurant sent me the booking confirmation with so many conditions along with all possible penalties and already sending me with PDFs on off-items menu on my WhatsApp. Ok fine, i understand the commercial process here and their need to sell me extra items. Also in the confirmation, they explicitly tell you that the table needs to be return at 7:30pm while my booking is at 5:45pm… ok fine, they have a second service at 7:30pm… On the day of dinner (booking at 5:45pm), I received a WhatsApp at 5:18pm reminding me to come on time as the table needs to be returned at 7:30pm. I read the message but didn’t reply. At 5:29pm, they rang me up but I was not available to pick up. At 5:47pm, they called me again and I didn’t pick up. At 5:48, they called again and picked up this time and I told them that it was not appropriate to do such harassment! They chased me 4 times within 30 minutes before the booking time. We arrived at the restaurant at 5:57pm. We were welcome coldly with no greetings. I grabbed the manager and told her that it was unacceptable to keep chasing client like that. She told me it was my fault as I didn’t reply their messages. But there was not a single message asking to confirm anything. They even didn’t leave a voicemail when I didn’t pick up. We finally got seated and I continued the discussion calmly with the waiter who actually gave me the calls. Again, he mentioned that I didn’t respond. But there was no mention of me confirming anything. And even without me replying, the restaurant has my credit card details and can charge any penalty if no show up! My credit card details are already a confirmation of my venue. Meanwhile the manager came twice, and told the other staff, that we could leave if we aren’t happy. The third time, she notified us that we could leave indeed with no penalty. We agreed to leave right away. Before leaving, I continued to ask for explanations and she said that we want guests to have manners. But she didn’t even apologize and cool down the atmosphere but only pointing out that I didn’t confirm anything. But there was literally nothing to confirm. I haven’t tasted the food but the service and attitude are execrable.

🇭🇰Mong Kok 旺角｜ATUM Champak Restaurant Who also loves pad Thai as much as I do? 😍 Are you also a Thai food lover? 🇹🇭 I have got the best place to you to visit! 😉 ATUM Champak Restaurant got so many authentic dishes to offer, it was hard to decide what to eat! 😔 This time, I got to try: 🦐 Pad Thai with Tiger Prawn 🦐 Pad Thai is always a must order for me when I visit Thai restos! 😆 Their Pad Thai are on the sweeter side with lots of eggs 🍳 too. Two BIG Tiger Prawns 🍤 were on top, prawns lovers will love it! 😌 Grilled Pork Neck with spicy sour sauce 😌 This is such a refreshing and satisfying starter to have! 😋 The grilled pork 🥩 neck had lots of fat (so yummy) and when it was combined with the spicy sour sauce, it was quite refreshing! 👌🏻 👌🏻Red Curry Prawn • Lychee & Pineapple with Roti Paratha 👌🏻 Every bite of this curry 🍛 was refreshing as it had pineapple 🍍 & lychee in it. It was not very spicy 🌶️. I love dipping the Roti Paratha in the curry which is very satisfying to eat! 🫧 Cha Ba Mau Milk Foam 🫧 (MUST TRY‼️) I absolutely love ❤️ everything about their drinks and desserts! Not only the presentation is top tier, I am sure all sweets lovers will adore it! 😏 This drink was topped with 3⃣ coloured sugar shreds. The drink itself was coconut-y 😎 So satisfying and must try if you do visit! 😃 🥭 Mango Sticky Rice 🥭 I find it the best to end off my Thai food experience with their traditional dessert - Mango 🥭 Sticky rice! I loved a bite with sticky rice, 🍚 mango, 🥭 coconut milk 🥛 and shreds. So satisfying to have! 🤪 📍 The FOREST Shop107-108,1/F, 17 Nelson St, Mong Kok 💲Price per person: $281 + 10% service charge

It was an awesome dining experience at INN. All dishes (and of course the interior) are beautifully presented and adorned with flowers. The cheesy baked oyster, priced at $28 per serving, served as an appetizer. It had a delightful combination of flavors, with the cheese complementing the oyster nicely. The pan-seared black cod fillet with asparagus puree and fish stock cream sauce, priced at $198, stood out for its perfectly cooked fillet. The fish was cooked to perfection, offering a delightful texture and taste. The butter-seared Hokkaido scallop risotto, accompanied by crab pate, crab meat, peas, and parmesan cheese, was priced at $188. While the dish was decent, it did not stand out as much as the fillet. In addition, there was an option to add a daily soup and a set drink for an additional $38, offering an option to enhance the overall meal at an affordable price. Overall, the restaurant's attention to presentation and the excellent execution of the pan-seared black cod fillet were commendable.

Tried this ramen restaurant once before but felt like nothing. Today turn out my friend chose this again but order take away since no space during lunch time. The package is so decent with all the sauces. The soup is very tasty and hot enough. Total experience is super nice!

If you are looking for an upscale, refined but not restricted restaurant, may I present Estro located in Central. This small but spacious restaurant recently acquired a Michelin star but online chatter has always been positive. $$$ The lunch menu has three choices, 3 courses at $680 (appetizer, pasta, main), 4 courses at $780 (2 appetizers, pasta, main), and 5 courses at $980 (2 appetizers, 2 pasta, main). Dessert is an additional $120. We went for the 4-course option. The interior decoration is worth mentioning, with amazing architecture, and a selection of art-ware that accentuates the experience. Aperitive A trio of delights, recommended to start from lightest to richest. The Spring Pea tartlet is extremely fresh and crunchy, minimal seasoning so you really get that strong grassy yet sweet pea taste. Followed by a rich eggplant puree in this cracking shell topped with tomato jelly, fancy. Ended this little journey with a dual egg tart; egg salad on the bottom and salmon roe on top, umami! However, the most spectacular thing this small endeavor had was the opaque liquid they gave at the end to cleanse our palette, this liquid only contains cucumber and green apple, and when I say it is the most delicious liquid I have ever had. So rich and sweet but had savoury undertones and I was so close to asking for a glass of this but embarrassment got the best of me. Appetizers The first of our two appetizers was a Raw Amberjack that is delicately paired with juicy mandarins, bright dill, and a creamy soy emulsion. Definitely did not expect this from an Italian restaurant but very pleasing to eat. The second was perhaps the most memorable and delicious course; their signature minESTROne. There was a whole garden on my plate from root vegetables such as kohlrabi and carrot, to cruciferous plants such as broccoli and romesco. And the amazing thing was that everything was perfectly cooked and bite-sized so eating was an ease! Hiding under this garden was a parsley custard aka a steamed egg which was silky and a great accompaniment to the vegetables. The vegetable consume poured on top reminded me of the insanely delicious cucumber water from before as this consume was rich and deceptively flavorful given its clarity. Really really delicious and highly recommend. Bread The bread here is unfortunately not made in-house but you would have never guessed it due to the elusive nature of the crafted bread basket. There is a strong, tangy, and chewy Rye Sourdough; a soft, seasoned, fluffy Potato Focaccia; crispy and thin bread crackers decorated with fennel pollen; and finally traditional Taralli flavored with lard and black pepper which melts in your mouth. Accompanying the bread is a selection of olive oil (guests can choose which intensity they want but we obviously asked to sample all of them). The differences between the oils are very distinct and increasing intensity does increase the bitterness of olives which some may dislike. In my honest opinion, none of the olive oils really spoke to me. But that’s okay because what I smeared onto every bite of bread (I cleaned up two portions of butter) was their buffalo milk butter with anchovies, ultra creamy and slightly salty; great with all of the bread. Pasta For the pasta course, me and my friend got both the availible dishes so we could try both. Mine was the Riso with spot prawns in the richest lobster-bisque-style sauce. But perhaps the most mind-boggling part were the pasta which resembled risotto but tastes like pasta, a plumper version of orzo if you will. Very interesting mouthfeel with the raw-like prawns. Hearty portion that is on the verge of being too much. The other pasta is Scialatielli with zucchini, this green pasta is deceptively creamy and flavorful but simultaneously light and fresh. The homemade pasta is chewy and thick but absorbed the sauce very well. Personally enjoyed my Riso more because of its richness and complexity. Main Having heard great things about their fish, I opted for the Blue Spotted Bream. Loved the perfectly grilled asparagus on the side with minimal seasoning to highlight this seasonal ingredient. Bream is flaky yet meaty just barely cooked so you do get some fishiness which is removed by the fresh parsley sauce with hidden umami from the seawater. Lovely main and use of techniques to highlight the ingredients. Which is what fine dining is all about. Sweet Ending The end of this luncheon featured the best Pistachio Gelato I’ve ever had. Extremely strong pistachio flavour which contributes to its natural green hue and rich creaminess. The crushed pistachio in the bottom added another layer of textures and crunch which is highly appreciated. However, the most impressive part is how they served this in chilled glassware. This small detail really left an impact on me and needs to be actively implemented in more places. Other sweets we had was this very buttery shortbread filled with a tangy and vibrant lemon curd which was followed by a revamped Ferrero Rocher; a hazelnut encapsulated by a hazelnut ganache which is surprisingly less sweet than I imagined. Very nice ending but I really wished they sent me off with another shot of their vegetable juice because yes, I am still thinking about that sorcery. Summary I hope you were able to vicariously experience this luncheon and hope you get inspired to try out Estro if you have money to spare or looking for a nice place for special occasions.

I have received many praises regarding this restaurant from friends and the internet. It is about time I came. From the moment I walked in, I knew the service would be top-notch. The environment is elegant and makes the small space seem spacious and heavenly. This restaurant does not use any dairy products which is great for a lactose-sensitive like me. $$$ This is definitely on the far end of fine dining in Hong Kong with the weekday lunch sets priced at $928, $1,168, and $2,318 (includes a kitchen tour). We went for the cheapest option and still left very full and satisfied. Amuse Bouche The most memorable amuse-bouche is the phenomenal tomato and tofu dish that features a layer of tomato jelly, tofu, and tomato relish with Sichuan peppercorns. The tofu is extremely silky and creamy with a texture not dissimilar to burrata, working beautifully with the small heat emitting from the fresh tomatoes on top. Truly a great start to the meal. The other amuse-bouche included a creamy foie gras lollipop paired with gingerbread, and a house brewed kombucha spiked with seltzer for a pleasant palette cleanser and appetite stimulant. Bread Walking away from the extravagant and overwhelming bread baskets, Amber focuses on simplicity and perfecting that. Their sourdough is fermented for 48 hours and utterly flawless from the chewy and tangy interior to the crispy and crusty crust. It is consistent and reliable, no wildcards with flavors and techniques here. The butter on the other hand is not like your traditional butter as it is made from caramelised enriched soy milk and lactose fermented cashew butter but it tastes exactly like cow butter with the same mouthfeel and creaminess that is mind-boggling. It’s lightly seasoned with soy sauce so you get subtle umami but really it is the pure creamy fat that you taste and goes so well with the acidic bread. Truly a remarkable albeit simple representation of bread and butter that showcases the team’s hard work perfecting their craft. Starter For the starter, I chose their Nishimera salmon trout smoked in sakura wood topped with trout roe that made for an amazing twist on the mother-and-child pair. The trout is salty and bouncy whilst the roe is salty and gooey. The saltiness is balanced by the creamy, unctuous emulsion made from eggs and Junmai Sake that simultaneously offers lightness and richness. However, the true star of the dish had to be the perfectly cooked asparagus on the side that is brushed with kombu oil, taking this seasonal ingredient to the next level. Eating the crunchy asparagus with the tender trout was a textural umami bomb. This is by far the best starter I’ve ever had in any restaurant. Main The umami-rich starter was followed by another umami-rich dish but still somehow wasn’t overwhelming. The toothfish with Normandy scallops is a delicate and sophisticated dish that highlights the ocean’s abundance. The toothfish is firm yet flaky (a sign that it is perfectly cooked) and the huge scallops are tender and slightly opaque (also a sign that it is perfectly cooked). Wrapped in kelp for a crunch and umami, served on house-made garum (a fermented fish sauce made from marine organs) using scallop organs. This umami-loaded dish is balanced by the sweet and silky turnip puree on the side. Dessert This short but filling lunch concludes with a parade of sweets from the chosen dessert to the complementary celebratory cake to the petit fours. My chosen dessert was the seasonal pineapple surprisingly paired with elements of rice and matcha. This was a refreshing and fruity choice that accentuated the naturally sweet pineapple. The complementary cake was a longan mousse filled with hazelnut chocolate and topped with a yuzu curd. Extremely light mousse with rich chocolate and zesty curd, what more could you ask for? A very balanced dessert and they are very generous with the size of the cake so do come for celebrations. Petite fours started with their deceptively light madeleine decorated with poppy seeds and a black lemon (basically dehydrated lemon/lime) gel in the middle. This shattered with minimal force and is easily the lightest madeleine I’ve ever eaten (I’ve had 3). Followed by a rich 70% chocolate encapsulating a yuzu and mikan (satsuma or Japanese mandarin) curd topped with toasty caramelized sunflower seeds. This indulgent bite is reconciled by the fresh fruit platter that reflected my childhood. The platter includes a variety of seasonal fruits imported from Taiwan, such as rose apple, mango, and a first-time milk fruit. This purple-fleshed fruit reminds me of mangosteen due to the white gel-like interior but the taste really does remind me of milk. Perhaps even more closely to coconut flesh which is also very creamy as milk fruit also has a slight crunch. An interesting fruit that you can only find in Amber in Hong Kong. We also ended with a fun tea called “Monkey Picked” which is under the subcategory of Tieguanyin, a black tea. This tea is shaken with raspberry jam and finished with Amalfi lemon zest for a refreshing final send-off. Final thoughts Given the high price tag, you can surely expect first-class service and food here. The food does not scream high innovation and unique ingredients but instead focuses on elevating existing and sustainable ingredients, creating surprising pairings via sophisticated techniques. I truly recommend coming here for a celebratory lunch and even ordering the cheapest option because you will surely be stuffed and satisfied.

If you ask any person, Italy’s national food in their mind will always be pizza or pasta (of course there are regional differences but for simplicity's sake). This newish restaurant located in Hong Kong’s International Finance Centre successfully satisfies both my pizza and pasta cravings, albeit making my wallet more lonely. $$$ The average price of any dish (appetizer, pasta, or pizza) is $240HKD which is quite a lot but reasonable for its location. The total spent for 3 people was $830. Spaghetti alla Nerano $238 A highly anticipated dish as I have never had this before, also could not bother caramelizing zucchini for two hours to make it myself. This dish blew my mind how creamy and rich it was despite being vegetarian. Maybe they added a lot of cream (it didn’t taste very heavy) or caramelized the zucchini very well until it was nothing but sugar and flavor. They also used a lot of oil for this caramelisation process which was emulsified with the zucchini water which probably contributed to the creamy consistency. As for the spaghetti, perfectly al dente and seasoned. Linguine alla vongole $278 My all-time favorite pasta. The rich olive oil and the fried garlic and chili make for the best aglio e olio but the addition of clams adds umami and oceanic depth which takes an already delicious and foolproof formula to the next level. Not to mention you get tasty clams as well. They do it justice here with local clams that are plump and juicy and an addictive sauce that I used my pizza crust to mop up. Pesto e Mozzarella $238 I went for the pesto-based pizza today to try something new and the one here is above average for sure! Creamy, nutty, and cheesy pesto sauce that uses fresh basil and results in a lovely consistency and flavor. Topped with creamy yet mild blobs of mozzarella that you can eat by itself as well as crunchy chunks of walnuts that give a slightly bitter and earthy taste, complimenting the grassy notes of pesto. The star, however, has to be the pizza dough. The center is incredibly thin and translucent but still has sufficient structural integrity to hold the toppings. The crust is pillowy, soft, and most importantly, chewy. I love chewy so this was right up my alley and it is also very well seasoned so treat it like a breadstick and eat it even if you don’t like crusts. Using it to mop up my pasta sauces is a kill-two-birds-with-one-stone type of move. Portion-wise, the pizza is for sure enough for two or more but the pasta on the other hand is slightly less. In summary Good restaurant. Good service. Good food. Not so good price but that’s why it is not a restaurant you will go everyday. Probably the best place in HK where you can get good pizza AND pasta simultaneously.

I usually come to Olympian City when Sky Cinema broadcasts Yuzuru Hanyu's Ice show and I came to try this new restaurant before the show.I decided to try their signature Torisoba and you can add $10 for coffee.The torisoba was quite good. The soba was springy and the chicken "char siu" was tender. The soup was as rich as it looks but maybe they added just a tad more salt to it than they should so it just tasted a bit salty to make it a perfect ramen, hence my title that they should be more confident in their broth. Sometimes, less is more.The amount should be enough for those with a smaller appetite.

After having the ramen at AK's store, we came here for desserts.For the drink, it looks a bit underwhelming compared to the promotion picture though taste was OK.The sweet corn bingsu on the other hand was definitely the star and worthy to be called their signature dessert. The shaved ice was really fine and the sweet corn syrup was rich. In view it was so rich, it was quite difficult for it to go inside the dessert. They have thoughtfully gave extra syrup separately which you can add when you reach the middle.

Their afternoon tea menu is only available on weekdays.Since I recently had cheese cutlet at another restaurant, I wanted try it here for comparison and it definitely did not disappoint.There is 3 seasonings you can choose from as well.The batter was really thin yet more crispy than the previous restaurants I tried and there was definitely more cheese and meat inside. The amount of rice was also quite sufficient to be treated as a late lunch/early dinner. This afternoon tea definitely made me want to try their main ddishes in the future.

Had the chance to try a new Japanese Izakaya on Ship Street (Wan Chai) last week.

Real Japanese chefs with real Japanese chicken and ingredients.  They are only soft opening so some things are unavailable but will definitely come back to try more when they fully open next week!
Something interesting is their raw chicken - was a little scared at first but after eating had no problem and it was very, very tasty. Everyone should try this. Quite a special dish which i've only had in japan before - but if you're scared there are many other options to try. 

Starbucks has a few breakfast buns for $25 and I think it’s very reasonably priced. I got a smoked salmon and egg mayo brioche bun, had it reheated and takeout. The brioche bun was soft and delicious, it’s covered in some herbs. There were slices of smoked salmon and crunchy raw lettuce, sandwiched on a bed of egg mayo. Overall a satisfying breakfast bun. However there was only one staff on duty and I had to wait long enough for her to finish the previous order before taking in mine. It was fine cos I wasn’t in a rush.