Endo Edibles

December 29, 2024
11:00 AM
by: Uhockey

Forum, Hong Kong HK

Forum

House XO Sauce, Fish Sauce, Fried Cashews

Ah Yat Steamed Premium Shrimp Dumpling

Pork Xiao Long Bao with Hairy Crab and Crab Roe

Steamed Rice Roll with Shrimp and Scallion

Baked Barbecue Pork Bun

Roasted Chicken Wing Stuffed with Foie Gras

Roasted Chicken Wing Stuffed with Birds Nest

Stir Fried Lobster with Pigeon Egg, Hairy Crab and Crab Roe

Ah Yat Fried Rice Noodle

Something of a heritage Restaurant at this stage, founder and “abalone king” Yeung Koon-yat passed away in 2023, Forum retains its Michelin 3* status thanks to exacting standards and refined service even during their more casual daytime Dim Sum service.

Part of Causeway Bay since 1977, the modern Chinese décor and polished surfaces hiding a rich history, guests are invited to select amongst a la carte options or several tasting menus, though those in the know will be wise to order certain signature items days in advance.

Still famous for Abalone commanding a hefty price, plus an extensive Wine list from boutiques as well as top labels, all guests receive housemade Sauces and freshly fried Cashews shortly after sitting before plates arrive from the kitchen at a steady pace and progression.

Populated largely by well-heeled locals at Lunch, a Dim Sum menu and seasonal specials joining Ah Yat classics, suffice it to say Forum’s Har Gow benefit from precision and fresh Shrimp in delicate wrappers while XLB burst with Soup balancing Pork and Crab Roe.

Easily able to step-up baked Pork Buns beneath golden Dough, while a steamed Rice Roll was fairly average, Forum’s signature Roasted Chicken Wings are exceptional whether stuffed with Duck Liver or Bird’s Nest juxtaposing juicy flesh.

Offering half-servings of Rice and Noodles, though prices are prohibitive for frankly basic dishes, fans of Lobster will be well-served to visit during Hairy Crab season when sweet both Crustaceans find themselves matched to a yolky Sauce.

www.forumrestaurant1977.com

Posted in Breakfast, Crab, Foie, Foie Gras, Food, Forum, Hong Kong, Lobster, Pork, Vacation Tagged Ah Yat Fried Rice Noodle, Ah Yat Fried Rice Noodles, Ah Yat Steamed Premium Shrimp Dumpling, Ah Yat Steamed Premium Shrimp Dumplings, Baked Barbecue Pork Bun, Baked Barbeque Pork Bun, Baked BBQ Pork Bun, Bamboo, Bamboo Shoot, Bamboo Shoots, Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Birds Nest, Black Pepper, Black Peppers, Bread, Broccoli, Bun, Buns, Butter, Cashew, Cashews, Chicken, Chicken Wing, Chicken Wings, Chickens, Crab, crab roe, Crab Yolk XLB, Crabs, Dim Sum, Duck, Duck Liver, Ducks, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish Sauce, Foie, Foie Gras, Food, Foodie, Forum, Fried Cashew, Fried Cashews, Fried Rice Noodle, Fried Rice Noodles, Hairy Crab, Hairy Crabs, Har Gow, Hong Kong, House XO Sauce, Liver, Lobster, Lobsters, Michael Uzmann, Minced Pork, Noodle, Noodles, Pasta, Pastries, Pastry, Pepper, Pig, Pigeon Egg, Pigeon Eggs, Pork, Pork Bun, Pork Buns, Pork Xiao Long Bao, Pork Xiao Long Bao with Hairy Crab and Crab Roe, pork xlb, Rice, Rice Noodle, Rice Noodles, Rice Roll, Rice Rolls, Roasted Chicken Wing, Roasted Chicken Wing Stuffed with Birds Nest, Roasted Chicken Wing Stuffed with Foie Gras, Roasted Chicken Wings, Roe, Roll, Rolls, Salt, Salted Egg, Sauce, Scallion, Scallions, Shrimp, Shrimp Dumpling, Shrimp Dumpling with Bamboo Shoot, Shrimp Dumplings, Shrimps, Soup, Soup Dumpling, Soup Dumplings, Soy, Soy Sauce, Steamed Rice Roll, Steamed Rice Roll with Shrimp, Steamed Rice Roll with Shrimp and Scallion, Stir Fried Lobster, Stir Fried Lobster with Pigeon Egg, Tea, Travel, Vacation, White Tea, Wing, Wings, Xiao Long Bao, XLB, XLB Dumpling, XLB Dumplings, XLB Soup Dumpling, XLB Soup Dumplings, XO, XO Sauce, Yeung Koon-yat, Yolk, Yolks

December 29, 2024
8:13 AM
by: Uhockey

Orchid Padaria (East Point Road,) Hong Kong HK

Orchid Padaria

Pineapple Bun

Pistachio Croissant Tree

Portuguese Egg Tart

Shortcrust Pastry Egg Tart

The Black Egg Tart

Milk Tea Pastry Egg Tart

Creme Brulee Puff Pastry Egg Tart

With several locations in Hong Kong Orchid Padaria offers a nearly overwhelming variety off Egg Tarts, and although none receive the accolades of Bakehouse or Maria’s a sampling of five styles shows consistent quality regardless of Crust or Custard.

Serving the city for over two decades, an eye to the #gram embracing ideas like Croissant “Trees” filled with Cream, most locations are found in close proximity to an MTR station including the storefront without seats at Causeway Bay.

Pleasant in terms of service with prices akin to other upscale Bakeries, Tarts ranging $10-19HKD, Cookie Crust breaks clean to medium-sweet Custard while versions wrapped in Portuguese-style lamination crumble and flake whether torched, blackened or torched with Sugar on top.

www.orchidpadaria.com.hk

Posted in Breakfast, Croissant, Croissants, Dessert, Food, Hong Kong, Orchid Padaria, Orchid Padaria Causeway Bay, Orchid Padaria East Point Road, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bamboo, Bamboo Charcoal, Bread, Bun, Buns, Butter, Charcoal, Cookie, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Cookies, Cream, Creme Brulee, Creme Brulee Egg Tart, Creme Brulee Puff Pastry Egg Tart, Creme Brulee Puff Pastry Egg Tarts, Croissant, Croissant Tree, Croissants, Dessert, Desserts, Egg Custard, Egg Custard Pastry, Egg Custard Tart, Egg Custard Tarts, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Hong Kong, Hong Kong Egg Custard Tart, Macao Style Egg Custard Tart, Macao Style Egg Custard Tarts, Michael Uzmann, Milk Egg Tart, Milk Egg Tarts, Milk Tea Pastry, Milk Tea Pastry Egg Tart, Milk Tea Pastry Egg Tarts, Orchid Padaria, Orchid Padaria Causeway Bay, Orchid Padaria East Point Road, Pastries, Pastry, Pineapple Bun, Pineapple Buns, Pistachio, Pistachio Cream, Pistachio Croissant, Pistachio Croissant Tree, Pistachio Croissants, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry Egg Tart, Puff Pastry Egg Tarts, Shortcrust Pastry Egg Tart, Shortcrust Pastry Egg Tarts, Sugar, The Black Egg Tart, Traditional Egg Tart, Travel, Vacation, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries

December 28, 2024
7:55 PM
by: Uhockey

After You Dessert Cafe, Hong Kong HK

After You

Thai Tea Kakigori

Coconut Ice Cream

Salted Egg Toast

Cookie Butter Croffle

A concept from Thailand first seen in Hong Kong as a pop-up After You Dessert Cafe officially opened in Causeway Bay summer of 2022, its proximity to shopping and the Tang Lung Street Christmas Tree generating plenty of foot traffic during this holiday season.

A pleasant step-up from street level, light woods and white matched to smiling servers, guests order and pay via QR-code with full descriptions and fair prices on sweet items plus a variety of Teas and Soft Drinks.

Known for their Thai flavors such as Mango Sticky Rice and Thai Tea it was in the latter that spoons greedily plunged repeatedly, Snow far lighter than Bing Su topped by thick Cream with crunch bits interspersed such that no two bites are alike.

Recently adding Croffle, think laminated Dough pressed in a Waffle Iron topped by fresh Cream and Biscoff, Honey Toast also proves popular thanks to imported Bread carefully toasted and topped with Fruit, Syrup or Hong Kong’s own Salted Egg with Egg Yolk Sauce and Coconut Ice Cream so good its best to order an extra scoop.

www.afteryouhk.com

Posted in After You, After You Dessert Cafe, Croissant, Croissants, Dessert, Food, Hong Kong, Ice Cream, Vacation Tagged After You, After You Dessert Cafe, Almond, Almonds, Biscoff, Biscoff Cookie, Biscoff Cookie Butter, Biscoff Cookies, Bread, Butter, Coconut, Coconut Ice Cream, Coconuts, Cookie, Cookie Butter, Cookie Butter Croffle, Cookies, Cream, Croffle, Croffles, Croissant, Croissants, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Honey Toast, Hong Kong, Ice Cream, Kakigori, Michael Uzmann, Pastries, Pastry, Salt, Salted Egg, Salted Egg Toast, Sauce, Sugar, Tea, Thai Tea, Thai Tea Kakigori, Toast, Travel, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries, Whip Cream, Whipped Cream, Yolk, Yolks

December 28, 2024
7:00 PM
by: Uhockey

Cheung Hing Kee Shanghai Pan Fried Buns (Thomson Road,) Hong Kong HK

Cheung Hing Kee Shanghai Pan Fried Buns

Truffle Sheng Jian, Traditional Sheng Jian

Hot & Sour Soup with Glass Noodles

House Special Stirred Noodles with Scallion Oil

Bean Casserole Pancake

With three locations in Hong Kong, the original at Tsim Sha Tsui Mansion earning a Michelin Bib Gourmand rating carried on to the others, Cheung Hing Kee Shanghai Pan Fried Buns has mastered the art of Sheng Jian in a no-frills environment popular for fair prices and quick service.

Visited around 19h00 in Wan Chai, a few locals occupying seats along the small counter, Cheung Hing Kee offers a concise menu prone to items being out of stock though the signature “Buns” are always available in their traditional form of imbued with Truffles.

Also offering Noodles, thin with Scallion Oil or Glass-style soaking in Hot & Sour Soup, look to the “Bean Casserole Pancake” for something different as two crispy layers come sandwiching lightly-sweetened Paste.

Posted in Cheung Hing Kee Shanghai Pan Fried Buns, Cheung Hing Kee Shanghai Pan Fried Buns Thomson Road, Food, Hong Kong, pancake, Pancakes, Pork, Truffle, Truffles, Vacation Tagged Bean, Bean Casserole, Bean Casserole Pancake, Beans, Casserole, Cheung Hing Kee Shanghai Pan Fried Buns, Cheung Hing Kee Shanghai Pan Fried Buns Thomson Road, Dumpling, Dumplings, endoedibles, Food, Foodie, Glass Noodle, Glass Noodles, Hong Kong, Hot & Sour Soup, Hot & Sour Soup with Glass Noodles, House Special Stirred Noodle, House Special Stirred Noodles, House Special Stirred Noodles with Scallion Oil, Michael Uzmann, Noodle, Noodles, Oil, Pancake, Pancakes, Pasta, Pepper, Peppers, Pig, Pork, Scallion, Scallion Oil, Scallions, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sheng Jian, Soup, Traditional Sheng Jian, Travel, Truffle, Truffle Sheng Jian, Truffles, Vacation

December 28, 2024
12:05 PM
by: Uhockey

Caprice, Hong Kong HK

Caprice

2022 Silbernagel Vom Kalkgestein Gewürztraminer

Brioche, Semolina Roll, Whole Wheat Croissant, Baguette, Bordier Butter

Corn Soup, Grilled Corn, Corn Puree, Lemon Gel, Pearl Barley

Duck Foie Gras, Pear Marmalade, Trapper Caramel

Oyster and Osciètre Prestige Caviar from La Maison Kaviari

My Hot and Cold Onion Soup

Bisque Soup with Lobster Ravioli, Mushrooms, Chestnuts

Fish Quenelles with Shellfish and Champagne Sauce

Racan Pigeon Pithivier Style, Cocoa Sauce

My Approach of the Chicken, Coconut and Lemon Sauce

Apple Tart Tatin, Cinnamon Chantilly and Granny Smith Compote

Chocolate Souffle, Mint Ice Cream

Americano

Hazelnut Chocolate, Crispy Chocolate, Passion Fruit Raspberry Financier

Located in The Four Seasons with impressive harbor views Caprice features the cuisine of Chef Guillaume Galliot and faultless service, the local obsession with all things haute-French embodied by imported Ingredients and techniques refined since Guillaume began his career in Montpellier at Jardin des Sens.

Brought to Caprice in 2017, a departure from his eponymous “The Tasting Room by Galliot” in Macau quickly rewarded by three Michelin stars, it is inside a sizable room dressed by linen and marble that guests are invited to choose amongst several of Chef Galliot’s tasting menus plus an extensive Wine list.

Wrapped around an entirely open kitchen, far quieter than the brigades of Lyon or Paris, weekend Lunch sees Caprice bathed in light while the Prix-fixe options explore tastes and textures ranging from delicate Corn Soup to Foie Gras Mousse and Chef’s signature Caviar with fresh Crab atop a Gelee of Oysters.

Allowing guests to select menus of differing lengths, though neither the Lobster Bisque nor Galliot’s temperature morphing French Onion Soup should be overlooked, Pike Quenelles arrive far more delicate than the rustic versions offered in Nantua while Chicken in fragrant Coconut Sauce resembles a Robuchon dish.

Not forgetting a faultless Pithivier, its combination of wild Pigeon and Liver balanced by slightly sweet Chocolate Sauce, Dessert trends traditional whether one selects a tall and proud Souffle or Apple Tart Tatin followed by Mignardises.

www.fourseasons.com/hongkong/dining/restaurants/caprice

Posted in Bread Basket, Caprice, Coffee, Crab, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, Hong Kong, Ice Cream, Lobster, Souffle, Tasting Menu, Vacation Tagged 2022 Silbernagel Vom Kalkgestein Gewürztraminer, Apple, Apple Compote, Apple Tart, Apple Tart Tatin, Apples, Baguette, Baguette Bread, Barley, Beef, Bisque, Bisque Soup, Bisque Soup with Lobster Ravioli, Bordier, Bordier Butter, Bread, Brioche, Brioche Bread, Butter, Cabbage, Caprice, Caramel, Caviar, Champagne, Chantilly, Chantilly Cream, Cheese, Chestnut, Chestnuts, Chicken, Chickens, Chocolate, Chocolate Souffle, Cinnamon, Cinnamon Chantilly, Cinnamon Chantilly and Granny Smith Compote, Cocoa, Cocoa Sauce, Coconut, Coconut and Lemon Sauce, Coconuts, Compote, Cookie, Cookies, Corn, corn purée, Corn Soup, Cow, Cows, Cream, Creme, Creme Chantilly, Crispy Chocolate, Croissant, Croissants, Daikon, Daikon Radish, Daikon Radishes, Dark Chocolate, Dessert, Desserts, Duck, Duck Foie Gras, Duck Liver, Ducks, endoedibles, Financier, Financiers, Fish, Fish Egg, Fish Eggs, Fish Quenelle, Fish Quenelles, Fish Quenelles with Shellfish and Champagne Sauce, Fish Roe, Foie, Foie Gras, Food, Foodie, French Onion Soup, Gel, Gewürztraminer, Gewürztraminer Wine, Granny Smith, Granny Smith Apple, Granny Smith Apple Compote, Granny Smith Apples, Grilled Corn, Guillaume Galliot, Hazelnut, Hazelnut Chocolate, Hazelnuts, Hong Kong, Ice Cream, La Maison Kaviari, Lemon, Lemon Gel, Lemon Sauce, Lemons, Liver, Lobster, Lobster Bisque, Lobster Bisque Soup, Lobster Ravioli, Lobsters, Marmalade, Michael Uzmann, Mint, Mint Ice Cream, Mushroom, Mushrooms, My Approach of the Chicken, My Hot and Cold Onion Soup, Noodle, Noodles, Onion, Onion Soup, Onions, Osciètre Prestige Caviar, Osciètre Prestige Caviar from La Maison Kaviari, Osetra, Osetra Caviar, Oyster, Oyster and Osciètre Prestige Caviar from La Maison Kaviari, Oysters, Passion Fruit, Passion Fruit Raspberry Financier, Passionfruit, Pasta, Pastries, Pastry, Pear, Pear Marmalade, Pearl Barley, Pears, Pigeon, Pike, Pike Fish, Pike Quenelle, Pike Quenelles, Pithivier, Puree, Quenelle, Quenelles, Racan Pigeon, Racan Pigeon Pithivier, Racan Pigeon Pithivier Style, Radish, Radishes, Raspberries, Raspberry, Ravioli, Roe, Roll, Rolls, Sauce, Savoy Cabbage, Semolina, Semolina Roll, Shellfish, Shellfish and Champagne Sauce, Silbernagel Vom Kalkgestein, Silbernagel Vom Kalkgestein Gewürztraminer, Souffle, Soup, Sugar, Tart, Tart Tatin, Tarte Tatin, Tasting Menu, Trapper Caramel, Travel, Vacation, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Viennoserie, Viennoseries, Wheat, Whole Wheat, Whole Wheat Croissant, Wine

December 28, 2024
8:05 AM
by: Uhockey

LungDimsum (Hennessy Road,) Hong Kong HK

Lung Dim Sum

White tea

Pineapple Bun with Cheese

Chicken Congee with Cordyceps

Shrimp Dumpling with Bamboo Shoot

Salted Egg Custard Cream Bun

Lung Six Treasure Siu Mai Platter – Truffle Siu Mai, Coriander & Water Chestnut Siu Mai, Beef With 10-Years Aged Tangerine Peel Siu Mai, Crab Meat With Black Pepper Sauce Siu Mai, Spicy Chicken Cartilage Siu Mai, Tom Yum Goong Siu Mai

Morel Mushroom Beef Ball

Targeting a youthful clientele with plating for #thegram and a setting loaded with neon alongside television LungDimsum now offers two locations, their store in 218 Apartment on Hennessy Road open from 07h00 to 23h30 daily.

Built to resemble an amped-up Tea House, lanterns juxtaposing tile and dark red accents, guests order via QR code at small tables with a wide variety of colorful plates quick to arrive from a kitchen staffed by veterans.

Anything but traditional, upbeat pop raining from overhead speakers, LungDimsum nonetheless executes standards such as Har Gow and Congee as well as historic spots while springy Meatballs come topped in Morels with a pleasant earthy linger.

Designed to be enjoyed solo or as a group, the “Six Treasure Siu Mai Platter” ranging from Spicy Chicken and Tom Yum Soup to Truffles or Pepper Crab, sweets see Salted Egg Yolk Buns blackened by Squid Ink while freshly baked Pineapple Buns with Butter and cold Cheese outpace even those rated by Michelin.

www.lungdimsum.com

Posted in Breakfast, Crab, Dessert, Food, Hong Kong, Lung Dim sum, Lung Dim sum Hennessy Road, LungDimsum, LungDimsum Hennessy Road, Pork, Truffle, Truffles, Vacation Tagged 10-Years Aged Tangerine Peel, All Beef Meatball, All Beef Meatballs, Bamboo, Bamboo Shoot, Bamboo Shoots, Beef, Beef Ball, Beef Balls, Beef Meatball, Beef Meatballs, Beef With 10-Years Aged Tangerine Peel, Beef With 10-Years Aged Tangerine Peel Siu Mai, Black Pepper, Black Pepper Sauce, Black Peppers, Bread, Bun, Buns, Butter, Cartilage, Cheese, Chicken, Chicken Cartilage, Chicken Congee, Chicken Congee with Cordyceps, Chickens, Citrus, Congee, Cordyceps, Cordyceps Mushroom, Cordyceps Mushrooms, Coriander, Coriander & Water Chestnut, Coriander & Water Chestnut Siu Mai, Cow, Cows, Crab, Crab Meat With Black Pepper Sauce, Crab Meat With Black Pepper Sauce Siu Mai, Crabs, Cream, Custard, Dessert, Desserts, Dim Sum, Dumpling, Dumplings, Egg, Egg Custard, Egg Yolk, Egg Yolk Bun, Egg Yolk Buns, Egg Yolks, Eggs, endoedibles, Food, Foodie, Har Gow, Hong Kong, Lung Dim sum, Lung Dim sum Hennessy Road, Lung Six Treasure Siu Mai Platter, LungDimSum, LungDimsum Hennessy Road, Meatball, Meatballs, Michael Uzmann, Minced Pork, Morel, Morel Mushroom, Morel Mushroom Beef Ball, Morel Mushrooms, Morels, Mushroom, Mushrooms, Pastries, Pastry, Peel, Peels, Pepper, Pig, Pineapple Bun, Pineapple Bun with Cheese, Pineapple Buns, Pork, Porridge, Rice, Rice Porridge, Salt, Salted Egg, Salted Egg Custard, Salted Egg Custard Cream Bun, Salted Egg Custard Cream Buns, Sauce, Shrimp, Shrimp Dumpling, Shrimp Dumpling with Bamboo Shoot, Shrimp Dumplings, Shrimps, Siu Mai, Soy, Soy Sauce, Spicy Chicken Cartilage Siu Mai, Sugar, Tangerine, Tangerine Peel, Tangerines, Tea, Tom Yum, Tom Yum Goong, Tom Yum Goong Siu Mai, Travel, Truffle, Truffle Siu Mai, Truffles, Vacation, Water Chestnut, Water Chestnuts, White Tea, Yolk, Yolks, Zest

December 27, 2024
7:40 PM
by: Uhockey

Panda Bakery, Hong Kong HK

Panda Bakery

Wife Cake

Mochi Red Bean Cake

Pineapple Cake

Sunshine Milk Tart

Pandan Tart

A relative newcomer to Hong Kong’s baking scene Panda Bakery debuted during the pandemic, but thanks to dedicated ownership including Taiwanese Baker Cheng Hsien Lin the Wan Chai shop has thrived without relying on #instagram inventions or overpriced novelties.

Located at Wan Chai Road 234, hours from 10h00 until 20h00 daily finding a wide range of Baked goods plus souvenirs, Pineapple Cakes – not to be confused with Pineapple Buns – are a best-seller thanks to natural sweetness and a chewy texture while Wife Cakes are on par with what can be found elsewhere.

Less impressed with a Mochi Red Bean Cake, the Glutinous Rice too thick and chewy, fans of Egg Tarts won’t find any at Panda Bakery but instead “Sunshine Milk Tarts” nearly twice as tall and more like Custard whether yellow or Pandan green.

www.pandabakeryhk.com

Posted in Dessert, Food, Hong Kong, Panda Bakery, Vacation Tagged Bean, Beans, Bread, Butter, Cake, Cakes, Cheng Hsien Lin, Coconut, Coconuts, Cream, Dessert, Desserts, endoedibles, Food, Foodie, Hong Kong, Michael Uzmann, Milk Tart, Milk Tarts, Mochi, Mochi Red Bean Cake, Panda Bakery, Pandan, Pandan Tart, Pandan Tarts, Pastries, Pastry, Pineapple, Pineapple Cake, Pineapple Cakes, Pineapples, Red Bean, Red Bean Cake, Red Bean Cakes, Red Beans, Sugar, Sunshine Milk Tart, Sunshine Milk Tarts, Tart, Tarts, Travel, Vacation, Wife Cake, Wife Cakes, Young Coconut, Young Coconuts

December 27, 2024
6:46 PM
by: Uhockey

Trusty Congee King (Wan Chai,) Hong Kong HK

Trusty Congee King

Salt baked chicken Congee

Steamed Rice Roll with 3 sauces

Fried noodles

Dumplings

Stir noodles

Chinese Donuts

With a few locations called Congee King, Trusty Congee King or something similar the shop in Wan Chai differentiates itself with a bevy of Michelin Bib Gourmand stickers on the window, and whether one arrives early or late the small space is usually packed with a queue outside the door.

Open from 11h00 until 22h30 daily, a menu formerly based entirely on Rice Porridge evolving to include simple Noodle dishes at fair prices, it is at shared tables that groups sit with service quick to bring piping hot plates or bowls from the kitchen.

Using a rich Fish Broth as the base, a variety of mix-ins ranging from Offal to Century Egg or Salt Baked Chicken available a la carte, flavors are complex yet clean and with Crullers made fresh to order it is easy to tell Trusty Congee King takes their craft seriously.

www.facebook.com/tckhk/?locale=zh_HK

Posted in Food, Hong Kong, Pork, Trusty Congee King, Trusty Congee King Wan Chai, Vacation Tagged Baked Chicken, Broccoli, Broth, Chicken, Chickens, Chinese Broccoli, Chinese Donut, CHINESE DONUTS, Chinese Doughnut, CHINESE DOUGHNUTS, Congee, Cruller, Crullers, Donut, Donuts, Doughnut, Doughnuts, Dumpling, Dumplings, endoedibles, Fish, Fish Broth, Food, Foodie, Fried noodle, Fried noodles, Hong Kong, Michael Uzmann, Noodle, Noodles, Oyster Sauce, Pasta, Pig, Pork, Porridge, Prawn, Prawn Noodle, Prawn Noodles, Prawns, Rice, Rice Porridge, Rice Roll, Roll, Rolls, Salt, Salt Baked Chicken, Salt baked chicken Congee, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shrimp, Shrimps, Soup, Steamed Rice Roll, Steamed Rice Roll with 3 sauces, Stir noodle, Stir noodles, Stirred Noodle, Stirred Noodles, Stirred Noodles & Oyster Sauce, Travel, Trusty Congee King, Trusty Congee King Wan Chai, Vacation, Wonton, Wonton Noodle, Wonton Noodles, Wontons

December 27, 2024
12:23 PM
by: Uhockey

WING, Hong Kong HK

WING

SNOW FUNGUS AND FIG TEA

RAZOR CLAMS, YUNNAN CHILI, BULL KELP

SMOKED EGGPLANT, MARINATED VINEGAR

CHILI OYSTER, HOUSEMADE GOLDEN CRYSTAL EGG

DRUNKEN SOUTH AFRICAN ABALONE

HOUSEMADE NOODLES, CHILI SAUCE

SAICHO JASMINE SPARKLING TEA

STINKY TOFU TIGER PRAWN TOAST

CHINESE ALMOND SOUP, EGG WHITE, SHIRAKO

THREADFIN MA YAU, MANDARIN PEEL, FERMENTED BLACK BEAN

FRAGRANT CHILI ALASKAN KING CRAB, CRISPY CHEUNG FUN

BABY PIGEON, SUGARCANE

STIR-FRY BABY MUSTARD GREEN, SALTED PORK

DIGESTIVE TEA

FISH MAW, YELLOW FUNGUS, ABALONE SAUCE, RICE

SNOW GUM, COCONUT SORBET, OSMANTHUS

MIGNARDISES – EGG YOLK DONUT

MIGNARDISES – BLACK SESAME MOCHI

JAPANESE PEAR, KUMQUAT, POMELO

TAKE HOME – CANDIED GINGER

Currently #20 on the San Pellegrino list WING sees Chef Vicky Cheng focused on contemporary Chinese Cuisine in an elegant room with formal yet friendly service just one floor beneath Vicky’s “Chinese x French” VEA.

Focused on the eight Great Chinese Cuisines, Chef Cheng describing a “synergy” he hopes to achieve through modern techniques, it is in one of several green and beige rooms where guests are taken on a journey that begins with aromatic Tea before launching into a quartet of meticulous nibbles ranging from fiery Oysters to drunken Abalone and carefully braided Aubergine.

A tasting served in four courses, supplemental Stinky Tofu fried with Prawns a faultless two-bites, Almond Soup with Shirako redefines an otherwise simple Dish prior to poached Threadfin perfumed by Citrus in Black Bean Sauce.

Rooted in tradition, but not missing an opportunity to showcase technique or plating, additional mains include lacquered Pigeon and King Crab bolstered by Chilis before rounding out the savories with Bitter Greens alongside a petite serving of Fish Maw Rice.

Seasonal for Dessert, Fruits from Japan following handmade Egg Yolk Buns and Mochi, WING’s Eucalyptus and Osmanthus Dessert is said to aid digestion while also serving as an interesting balance of taste, texture and temperature.

www.wingrestaurant.hk

Posted in Crab, Dessert, Food, Ice Cream, Tasting Menu, Vacation, WING Tagged Abalone, ABALONE SAUCE, Alaskan King Crab, Alaskan King Crabs, Almond, Almond Soup, Almonds, BABY PIGEON, Bean, Beans, Black Bean, Black Beans, Black Sesame, Black Sesame Mochi, BULL KELP, Butter, Candied Ginger, Cheung Fun, Chili, CHILI OYSTER, Chili Pepper, Chili Peppers, Chili Sauce, Chilis, CHINESE ALMOND SOUP, Citrus, Clam, Clams, Coconut, Coconut Ice Cream, Coconut Sorbet, Coconuts, Cod, Cod Milt, Cod Shirako, Cods, Crab, Crabs, Cream, CRISPY CHEUNG FUN, Dessert, Desserts, DIGESTIVE TEA, Donut, Donuts, Doughnut, Doughnuts, DRUNKEN SOUTH AFRICAN ABALONE, Egg, Egg White, Egg Whites, Egg Yolk, EGG YOLK DONUT, EGG YOLK DONUTS, EGG YOLK DOUGHNUT, EGG YOLK DOUGHNUTS, Egg Yolks, Eggplant, Eggplants, Eggs, endoedibles, Eucalyptus, Fermented Black Bean, Fermented Black Beans, Fig, Figs, Fish, Fish Maw, Food, Foodie, FRAGRANT CHILI ALASKAN KING CRAB, Fungus, Ginger, GOLDEN CRYSTAL EGG, GOLDEN CRYSTAL EGGS, Greens, Hong Kong, HOUSEMADE GOLDEN CRYSTAL EGG, HOUSEMADE NOODLE, HOUSEMADE NOODLES, Ice Cream, Japanese Pear, Japanese Pears, JASMINE SPARKLING TEA, Jasmine Tea, Kelp, King Crab, King Crabs, Kumquat, Kumquats, Mandarin Orange, MANDARIN Orange PEEL, Mandarin Oranges, MANDARIN PEEL, MARINATED VINEGAR, Maw, Michael Uzmann, Mignardise, Mignardises, milt, Mochi, Mustard Green, Mustard Greens, Noodle, Noodles, Orange, Orange Peel, Oranges, Osmanthus, Oyster, Oysters, Pasta, Pastries, Pastry, Pear, Pears, Peel, Pepper, Peppers, Pigeon, Pomelo, Pomelos, Pork, Prawn, Prawn Toast, Prawns, Razor Clam, Razor Clams, Rice, SAICHO, SAICHO JASMINE SPARKLING TEA, Salt, SALTED PORK, Sauce, Sea Weed, Seaweed, Sesame, Shirako, Smoked Eggplant, SNOW FUNGUS, SNOW FUNGUS AND FIG TEA, SNOW GUM, Sorbet, Soup, South African Abalone, Sparkling Tea, STINKY TOFU, STINKY TOFU TIGER PRAWN TOAST, STIR-FRY BABY MUSTARD GREEN, STIR-FRY BABY MUSTARD GREENS, Sugar, Sugar Cane, Sugarcane, Tasting Menu, Tea, THREADFIN, THREADFIN Fish, THREADFIN MA YAU, Tiger Prawn, Tiger Prawns, Toast, Tofu, Travel, Vacation, Vicky Cheng, Vinegar, Wing, YELLOW FUNGUS, Yolk, Yolks, YUNNAN CHILI, YUNNAN CHILI Pepper, YUNNAN CHILI Peppers, YUNNAN CHILIS, Zest

December 27, 2024
8:37 AM
by: Uhockey

Lin Heung Lau, Hong Kong HK

Lin Heung Tea House

Har Gow

Sticky Rice Lotus Leaf Wrap

Steamed BBQ Pork Bun

Siu Mai

Rice Ball

Egg Yolk Bun

Congee

Fried Taro Bun

Located in the Tsang Chiu Ho Building for more than a century it was after a 20-month closure that Lin Heung Lau reopened in April 2024, the Tea House and Dim Sum Parlor returning to its traditional cart-style service popular for both the quality and low prices.

A two-story space on Wellington Street, tightly packed tables navigated by trained staff with a variety of items, guests are invited to approach stationary podiums reloaded frequently to make selections or to wait patiently for gracious servers offering Soups and Sweets.

Featured in films and print, though on this day a packed house appeared entirely local, best bites come from molten-centered Egg Yolk Buns and delicate Har Gow while Sticky Rice Wraps, Congee and Siu Mai also perform admirably.

www.linheung.com.hk

Posted in Dessert, Food, Hong Kong, Lin Heung Lau, Lin Heung Tea House, Pork, Vacation Tagged Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Beef, Bread, Bun, Buns, Congee, Cow, Cows, Cream, Dessert, Desserts, Dim Sum, Egg, Egg Yolk, Egg Yolk Bun, Egg Yolk Buns, Egg Yolks, Eggs, endoedibles, Food, Foodie, Fried Taro, Fried Taro Bun, Fried Taro Buns, Har Gow, Hong Kong, Lin Heung Lau, Lin Heung Tea House, Lotus Leaf, Lotus Leaf Wrap, Michael Uzmann, Minced Pork, Noodle, Noodles, Pastries, Pastry, Pig, Pork, Pork Bun, Pork Buns, Porridge, Rice, Rice Ball, Rice Balls, Rice Porridge, Sauce, Sausage, Shrimp, Shrimps, Siu Mai, Soy, Soy Sauce, Steamed BBQ Pork Bun, Steamed BBQ Pork Buns, Sticky Rice, Sticky Rice Lotus Leaf Wrap, Sticky Rice Wrap, Sticky Rice Wraps, Sugar, Taro, Taro Bun, Taro Buns, Tea, Travel, Vacation, Vanilla, Wrap, Yolk, Yolks

December 26, 2024
7:43 PM
by: Uhockey

Mak’s Noodles (Wellington Street,) Hong Kong HK

Mak’s Noodles

Signature Wonton Noodles

Prawn Noodles

Stirred Noodles & Oyster Sauce

Chinese Broccoli & Oyster Sauce

Begun in 1920 and still run by the fourth generation descendants of Mak Woon-chi a visit to Mak’s Noodles on Wellington Street doesn’t look much like the Food Stall it once was, but thanks to careful craftsmanship longtime visitors say nothing has changed about the Noodles whether boiled or stirred.

Now with several locations in Hong Kong, attempted expansion to Singapore unsuccessful, Mak’s flagship retains a loyal following despite a concise menu including juicy Wontons with or without added Protein plus thin-cut Stir-fry at fair prices.

www.maksnoodle.com

Posted in Food, Hong Kong, Mak’s Noodles, Mak’s Noodles Wellington Street, Pork, Vacation Tagged Broccoli, Chinese Broccoli, Chinese Broccoli & Oyster Sauce, endoedibles, Food, Foodie, Hong Kong, Mak Woon-chi, Mak’s Noodles, Mak’s Noodles Wellington Street, Michael Uzmann, Noodle, Noodles, Oyster Sauce, Pasta, Pig, Pork, Prawn, Prawn Noodle, Prawn Noodles, Prawns, Sauce, Shrimp, Shrimps, Signature Wonton Noodle, Signature Wonton Noodles, Stirred Noodle, Stirred Noodles, Stirred Noodles & Oyster Sauce, Travel, Vacation, Wonton, Wonton Noodle, Wonton Noodles, Wontons

December 26, 2024
5:58 PM
by: Uhockey

Tai Cheong Bakery (Central,) Hong Kong HK

Tai Cheong Bakery

Egg Tarts

Milk Egg Tarts

Wife Cakes

Sugar Fried Dough

Part of Central Hong Kong since 1954 and famous for nearly as long a visit to Tai Cheong Bakery sees little changed from the early days, early morning queues dissipating as the sun sets though the shop’s famous Egg Tarts are made right up until 19h00.

Known for Cookie-style Crusts, the standard version rich and eggy with less sweetness than many, guests will also be enticed by the creamy “Milk” Tarts plus traditional Wife Cakes and Sugar Fried Dough served warm right up until closing.

www.taoheung.com.hk

Posted in Dessert, Food, Hong Kong, Tai Cheong Bakery, Tai Cheong Bakery Central, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Bread, Butter, Cake, Cakes, Cookie Crust Egg Tarts, Cream, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Egg, Egg Custard, Egg Custard Pastry, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Tart, Egg Tarts, Eggs, endoedibles, Food, Foodie, Fried Dough, Hong Kong, Hong Kong Egg Custard Tart, Michael Uzmann, Milk, Milk Egg Tart, Milk Egg Tarts, Pastries, Pastry, Sugar, Sugar Fried Dough, Tai Cheong Bakery, Tai Cheong Bakery Central, Travel, Vacation, Wife Cake, Wife Cakes

December 26, 2024
12:00 PM
by: Uhockey

The Chairman, Hong Kong HK

The Chairman

2015 Champagne Larmandier-Bernier Terre de Vertus Premier Cru

Ginger and Vinegar Pig Trotter Terrine

Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid

Crispy Taro Cake with Smoked Duck

Geoduck Poached in Rice Broth

Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chicken Oil & Flat Rice Noodles

Crab Roe, Sauce

Barbecued Lamb Belly and Abalone Roll

Thick Cut Chairman Style Char Siu

Stewed Pork Belly and Preserved Vegetable Claypot Rice

Double Boiled Vegetables with Fried Pork Skin and Dried Cherry Blossom Shrimps, Crispy Rice

Rice Soup with Mussels

Desserts Trio – Red Bean Pudding, Winter Melon Cake, Almond Soup

Considered the best restaurant in Hong Kong, and a w50b mainstay, The Chairman opened in 2009 and has since come to define Cantonese cooking under a modern lense through the collaboration between Chefs Danny Yip and Kwok Keung Tung.

Located on The Wellington’s 3rd floor since 2022, elevator doors unveiling a narrow room decorated for Christmas amidst foliage, servers in black vests orchestrate a meal spanning several courses selected a few days prior and created from local Ingredients.

Utilizing Produce from a farm in Sheung Shui, plus Proteins from local Butchers and Fishermen, it is with Tea plus Champagne poured that early bites come in a flurry and whether one opts for Offal in Aspic or Stuffed Baby Squid the labor-intense nature of each bite is evident.

Served without pretense, everything from Trotters to Abalone receiving equal attention, crisp Taro filled with Duck eats surprisingly light before moving onward to thinly sliced Geoduck and signature Steamed Fresh Flowery Crab with Aged ShaoXing Wine Sauce.

Classic by every standard, but the rare Restaurant doing traditional Cantonese Cuisine in such a setting, there’s a reason almost every table requests “Thick Cut” Chairman Style Char Siu and the Abalone Roll with Lamb Belly as well as Pork Belly Claypot Rice are each equally exceptional.

Not forgetting Soup, first a Double Boiled version with Shrimp and then Rice with Mussels, Desserts follow the theme with seasonal Melon Cake, Red Bean Pudding and silken Almond Soup derived from an ancient recipe.

www.thechairmangroup.com

Posted in Crab, Dessert, Food, Hong Kong, Pork, Tasting Menu, The Chairman, Vacation Tagged 2015 Champagne Larmandier-Bernier Terre de Vertus Premier Cru, Abalone, Aged ShaoXing Wine, Almond, Almond Soup, Almonds, Aspic, Baby Squid, Barbecue, Barbecue Lamb Belly, Barbecued Lamb Belly, Barbecued Lamb Belly and Abalone Roll, Barbeque, Barbeque Lamb Belly, BBQ, BBQ Lamb Belly, Bean, Beans, Belly, Broth, Butter, Cake, Cakes, Calamari, Chairman Style Char Siu, Champagne, Champagne Larmandier-Bernier, Champagne Larmandier-Bernier Terre de Vertus Premier Cru, Char Siu, Cherry Blossom Shrimp, Cherry Blossom Shrimps, Chicharon, Chicharron, Chicharrone, Chicharrones, Chicharrons, Chicken, Chickens, Claypot Rice, Cold Soy Marinated Baby Squid, Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid, Crab, crab roe, Crabs, Cream, Crispy Chicharron, Crispy Chicharrons, Crispy Rice, Crispy Taro Cake, Crispy Taro Cake with Smoked Duck, Danny Yip, Dessert, Desserts, Double Boiled Vegetable, Double Boiled Vegetables, Double Boiled Vegetables with Fried Pork Skin and Dried Cherry Blossom Shrimps, Dried Cherry Blossom Shrimp, Dried Cherry Blossom Shrimps, dried squid, Duck, Ducks, endoedibles, Flat Rice Noodle, Flat Rice Noodles, Flower Crab, Flower Crabs, Flowery Crab, Flowery Crabs, Food, Foodie, Fragrant Chicken Oil, Fried Pork Skin, Geoduck, Geoduck Poached in Rice Broth, Ginger, Ginger and Vinegar Pig Trotter Terrine, Hong Kong, Kwok Keung Tung, Lamb, Lamb Belly, Lambs, Michael Uzmann, Mussel, Mussels, Noodle, Noodles, Oil, Pepper, Pepper Oil, Peppers, Pig, Pig Trotter, Pig Trotters, Pork, Pork Belly, Pork Skin, Preserved Vegetable, Preserved Vegetables, Pudding, Red Bean, Red Bean Pudding, Red Beans, Rice, Rice Broth, Rice Noodle, Rice Noodles, Rice Soup, Rice Soup with Mussels, Roast Pork, Roe, Sauce, shaoxing wine, Sheep, Sheeps, Shrimp, Shrimps, Sichuan Pepper, Sichuan Pepper Oil, Sichuan Peppers, Skin, Smoked Duck, Soup, Soy, Soy Marinated Baby Squid, Sparkling Wine, Squid, Steamed Fresh Flowery Crab, Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Stewed Pork Belly, Stewed Pork Belly and Preserved Vegetable Claypot Rice, Sugar, Taro, Taro Cake, Tasting Menu, Terrine, The Chairman, Thick Cut Chairman Style Char Siu, Travel, Trotter, Trotters, Vacation, Vegetable, Vegetables, Vinegar, Wine, Winter Melon, Winter Melon Cake, winter melons

December 26, 2024
9:00 AM
by: Uhockey

Honolulu Coffee House (Wan Chai,) Hong Kong HK

Honolulu Coffee House

Pineapple Bun

Egg Tart

Macaroni Soup and Fried Pork Chop

Beef Satay Bun

A standout amongst the Hong Kong-style cafes on Hennessy Road guests visiting Honolulu Coffee House may not know the eatery’s 80+ year old history, but named after their roast Beans from Hawaii this humble space can be counted on by locals an tourists alike for good food at a bargain price.

Founded by Yeung Jin Hei as a Tea Parlor, but since becoming a bustling space for everything from French Toast to Char Siu, early mornings frequently find queue to sit down and enjoy one of the City’s best Pineapple Buns and above-average Egg Tarts.

Limited before 11h00, staff with limited English fluency having some trouble communicating available items, savories found Noodles in basic Broth bested by a crispy Pork Chop while the Beef Satay Bun is a messy affair best enjoyed with a fork and knife.

www.honolulu.com.hk

Posted in Breakfast, Dessert, Food, Hong Kong, Honolulu Coffee House, Honolulu Coffee House Wan Chai, Pork, Vacation Tagged Baked Egg Custard Tart, Baked Egg Custard Tarts, Beef, Beef Satay, Beef Satay Bun, Bread, Broth, Bun, Buns, Butter, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Cow, Cows, Dessert, Desserts, Egg Custard, Egg Custard Pastry, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Fried Pork Chop, Hong Kong, Hong Kong Egg Custard Tart, Hong Kong Style Pineapple Bun, Hong Kong Style Pineapple Buns, Honolulu Coffee House, Honolulu Coffee House Wan Chai, Macaroni, Macaroni Noodle, Macaroni Soup, Macaroni Soup and Fried Pork Chop, Michael Uzmann, Noodle, Noodles, Pasta, Pastries, Pastry, Pig, Pineapple Bun, Pineapple Buns, Pork, Pork Chop, Pork Chops, Satay, Soup, Sugar, Traditional Egg Tart, Travel, Vacation

December 25, 2024
6:07 PM
by: Uhockey

BELON, Hong Kong HK

BELON

SPARKLING DRAGON PEARL JASMINE TEA

KAMPACHI CROUSTADE WITH DASHI GELEE AND CRISPY LEEKS

SOURDOUGH WITH SALTED BUTTER

BONITO WITH ZUCCHINI AND TOMATO, SHISO AND PETROSIAN CAVIAR

POACHED FOIE GRAS WITH FUJI APPLE AND MULLED WINE, CANDIED PECAN AND ENDIVE

SWEETBREAD PATE EN CROUTE, DIJON MUSTARD, CHICHARRONE, GIARDINIERA

HOKKAIDO SCALLOP QUENELLE WITH BLACK TRUFFLE AND VIN JAUNNE, MAPLE SYRUP PAIN PERDU

SPANISH MACKEREL WITH GINKGO NUT AND RED CURRY, MUSSEL WITH CELTUCE AND PUMPKIN

SMOKED PEKIN DUCK WITH SUGARCANE AND SAKURA

DUCK LEG WITH SWEET POTATO GNOCCHI AND CORN MOUSSE

BRIE DE MEAUX WITH PERSIMMON AND ELDERFLOWER

PINEAPPLE MILLEFEUILLE WITH KAFFIR LIME AND PASTRY CREAM

RASPBERRY COCONUT LOLLIPOP, PISTACHIO MACARON, TONKA BEAN CHOCOLATE

KOUIGN AMANN

Toqued by former l20 and coi Chef Matthew Kirkley along with Chef de Cuisine Jacob Zuidervliet Belon is a modern French eatery in Hong Kong’s SoHo, and as with Kirkley’s prior Restaurants the food is precise and stylish but never loses its focus on tasting delicious.

Previously more of a neo-bistro, relocation in 2021 filling an intimate and sophisticated space barely demarcated on the street, it is from posh seats that diners are invited to order a la carte or from a tasting menu featuring French technique but plenty of local influence.

Best know for whole roast Chicken for two, a tableside presentation seen several times for surrounding guests, Christmas night found Chef Zuidervliet’s tasting begin with an amuse of Kampachi followed by a dazzling Vegetable Tart crowned by Petrosian Caviar and Bonito with a hint of Shiso.

Led by decidedly French service, Foie Gras and Sweetbread Pate en Croute both reminiscing the best of Paris or Lyon, Japanese Scallop Mousse next found itself perched on Maple-soaked Brioche and Truffles perfuming the palate.

Punching well above it’s single Michelin star and price point, Mackerel in Red Curry akin to something one might see at a Robuchon Restaurant, Peking Duck arrives in two services including smoked Leg in Corn Mousse prior to creamy Brie and a layer of Elderflower-Persimmon Gelee.

Requesting a substitution at Dessert, Chocolate surely a fine choice but Mille Feuille a la minute always special, BELON’S version with Pineapple plus Kaffir Lime shines brightly in terms of taste as well as texture before finishing with Mignardises and take-home Kouign Amann.

www.belonsoho.com

Posted in BELON, Bread Basket, Dessert, Foie, Foie Gras, Food, French Toast, Macaron, Macaroon, Sweetbread, Sweetbreads, Tasting Menu, Truffle, Truffles, Vacation Tagged Apple, Apples, Beef, Belon, Black Truffle, Black Truffles, Bonito, BONITO WITH ZUCCHINI AND TOMATO, Bread, Breast, Breasts, Brie, Brie Cheese, BRIE DE MEAUX, BRIE DE MEAUX CHEESE, BRIE DE MEAUX WITH PERSIMMON AND ELDERFLOWER, Brioche, Brioche Bread, Butter, Candied Pecan, Candied Pecans, Caviar, Celtuce, Cheese, Cherries, Cherry, Chicharron, Chicharrone, Chicharrones, Chicharrons, Chocolate, Cinnamon, Coconut, Coconuts, Cookie, Cookies, Corn, Corn Mousse, Cow, Cows, Cream, Crispy Leeks, Croustade, Curry, Dark Chocolate, Dashi, DASHI GELEE, Dessert, Desserts, Dijon, Dijon Mustard, DRAGON PEARL JASMINE TEA, Duck, Duck Breast, Duck Leg, Duck Liver, Duck Magret, Ducks, Elderflower, Elderflowers, Endive, Endives, endoedibles, Fish, Fish Egg, Fish Eggs, Fish Roe, Foie, Foie Gras, Food, Foodie, French Toast, Fuji Apple, Fuji Apples, Gelee, Giardiniera, Ginkgo, Ginkgo Nut, Ginkgo Nuts, Gnocchi, Gnocchi Pasta, Hokkaido Scallop, HOKKAIDO SCALLOP QUENELLE, Hokkaido Scallops, Hong Kong, Jacob Zuidervliet, Jasmine Tea, kaffir lime, Kaffir Limes, Kampachi, KAMPACHI CROUSTADE, KAMPACHI CROUSTADE WITH DASHI GELEE AND CRISPY LEEKS, Kouign Amann, Leek, Leeks, Leg, Legs, Lime, Limes, Liver, Lollipop, LOLLYPOP, Macaron, Macarons, Mackerel, Mackerel Fish, Magret, Maple, Maple Syrup, Matthew Kirkley, Michael Uzmann, Millefeuille, Mousse, Mulled Wine, Mussel, Mussels, mustard, Nut, Nuts, Offal, Onion, Onions, Pain Perdu, Pain Perdue, Pasta, Pastries, Pastry, Pastry Cream, Pate en Croute, Pecan, Pecans, Pekín Duck, Peking Duck, Pepper, Peppers, Persimmon, Persimmons, Petrosian caviar, Pineapple, PINEAPPLE MILLEFEUILLE, PINEAPPLE MILLEFEUILLE WITH KAFFIR LIME AND PASTRY CREAM, Pineapples, Pistachio, Pistachio Macaron, Pistachios, POACHED FOIE GRAS, Pumpkin, Pumpkins, Quenelle, Quenelles, Raspberries, Raspberry, RASPBERRY COCONUT LOLLIPOP, Red Curry, Roe, Sakura, Salt, Salted Butter, Sauce, Scallop, Scallops, Shiso, SHISO AND PETROSIAN CAVIAR, SMOKED PEKIN DUCK, SMOKED PEKIN DUCK WITH SUGARCANE AND SAKURA, Sourdough, Sourdough Bread, Spanish Mackerel, SPANISH MACKEREL Fish, SPARKLING DRAGON PEARL JASMINE TEA, Squash, Sugar, Sugar Cane, Sugarcane, Sweet Potato, SWEET POTATO GNOCCHI, SWEET POTATO GNOCCHI Pasta, Sweet Potatoes, Sweetbread, SWEETBREAD PATE EN CROUTE, Sweetbreads, Syrup, Tart, Tarts, Tea, Toast, Tomato, Tomatoes, Tonka Bean, TONKA BEAN CHOCOLATE, Tonka Beans, Travel, Truffle, Truffles, Vacation, Vanilla, Vin, VIN JAUNNE, Wine, Zucchini, Zucchini Squash

December 25, 2024
12:15 PM
by: Uhockey

VEA, Hong Kong HK

VEA

Lemon Tea

Snacks – RED PRAWN BRIOCHE, PRAWN HEAD MAYONNAISE, GREEN SZECHUAN PEPPERCORN

Snacks – SCALLOP TART, CRISPY SCALLOP, HOKKAIDO SCALLOP CEVICHE

Mackerel, PERSIMMON, LAPSANG SOUCHONG, SWEET POTATO

Shirako, TROUT ROE, SPRING ROLL, BEURRE BLANC

Sea Cucumber, HAIRY CRAB, 20 YEARS SHAOXING WINE, VINEGAR, STEAM BUN

Ginger Tea

Fish Maw, BLACK GARLIC, SAND GINGER, CORDYCEPS, GINGKO

Haw Flakes Sorbet

Wagyu Beef Pithivier, FOIE GRAS, BOUDIN BLANC, SAVOY CABBAGE

Japanese Strawberry, VANILLA, PAT CHUN VINEGAR, MASCARPONE, OXALIS

Mignardises – CONDENSED MILK MOCHI, SALTY CARAMEL

Mignardises – TRADITIONAL CANDY AND COCONUT WRAP

Take Home – WHITE CHOCOLATE PISTACHIO CANDY CANE COOKIE

The second local Restaurant from Chef Vicky Cheng, located just one floor above WING, VEA focuses on Chinese Ingredients and sensibilities prepared with French technique learned while inhabiting kitchens such as Restaurant Daniel in New York.

A continuation of Cheng’s “Chinese x French” philosophy, 25 counter seats plus a few 4-tops yielding roughly one staff member per diner, it is upon arrival that guests are ushered to an expansive kitchen on full display with “One Team One Dream” bold in the background.

A six-course menu for Christmas, each plate seeking to tell a story tied to Chinese culture or Cheng’s memories of such, it was alongside Tea that two “Snacks” arrived with unexpected size and complexity, a Scallop in three textures impressive but he Prawn Toast a perfect example of VEA’s concept thanks to snappy red Crustaceans and a sauce from their Heads.

Moving quickly to a skilled cut of Mackerel, an impactful Fish made more so by Persimmons and Black Tea, fans of Cod Milt will find Cheng’s use of the Ingredient more innovative than many such as when placed atop crispy Pastry with a few spoonfuls of Beurre Blanc imbued by Roe.

Always offering a Sea Cumber course, on this day stuffed with seasonal Crab and spritzed by aged Shaoxing Wine, it was after sopping up every bit of Sauce that Tea cleansed the palate in preparation for Cordyceps and tender Fish Maw soaked in the flavors of Garlic plus Ginger.

Reminiscing of his youth with Hawthorn Candy Sorbet before taking on classic French Pithivier, nothing Chinese about it but nonetheless exceptional, Dessert came in three rounds begun by fragrant Japanese Strawberries before progressing to Mochi and the traditional Candy and Coconut Wrap sold commonly as Street Food.

www.vea.hk

Posted in Crab, Dessert, Foie, Foie Gras, Food, Hong Kong, Ice Cream, Pork, Tasting Menu, Vacation, VEA Tagged 20 YEARS SHAOXING WINE, Beef, Beurre, Beurre Blanc, Black Garlic, Bordelaise, Bordelaise Sauce, Boudin, Boudin Blanc, Bread, Brioche, Brioche Bread, Bun, Buns, Butter, Cabbage, Candy, Candy Cane, Caramel, Ceviche, Champignons Cordyceps, Cheese, Chocolate, Coconut, Coconuts, Cod Milt, Cod Shirako, Condensed Milk, CONDENSED MILK MOCHI, Cookie, Cookies, Cordycep, Cordyceps, Cordyceps Mushroom, Cordyceps Mushrooms, Cow, Cows, Crab, Crabs, Cream, CRISPY SCALLOP, CRISPY SCALLOPS, Dessert, Desserts, Duck, Duck Liver, Egg, Eggs, endoedibles, Fish, Fish Egg, Fish Eggs, Fish Maw, Fish Roe, Foie, Foie Gras, Food, Foodie, Garlic, Ginger, Ginger Tea, GINGKO, GINGKO Nut, GINGKO Nuts, GREEN SZECHUAN PEPPERCORN, GREEN SZECHUAN PEPPERCORNS, Hairy Crab, Hairy Crabs, Haw Flakes, Haw Flakes Sorbet, Head, Heads, Hokkaido Scallop, HOKKAIDO SCALLOP CEVICHE, Hokkaido Scallops, Hong Kong, Ice Tea, Iced Tea, Japanese Strawberries, Japanese Strawberry, Lapsang Souchong, Lapsang Souchong Tea, Lemon, Lemon Tea, Lemons, Liver, Livers, Mackerel, Mackerel Fish, Mascarpone, Mascarpone Cheese, Maw, Mayo, Mayonnaise, Michael Uzmann, Mignardise, Mignardises, Milk, milt, Mochi, Mushroom, Mushrooms, Oxalis, Pastries, Pastry, PAT CHUN, PAT CHUN VINEGAR, Pepper, Peppercorn, Peppercorns, Peppermint, Peppermints, Peppers, Persimmon, Persimmons, Pig, Pistachio, Pistachios, Pithivier, Pork, Pork Sausage, Potato, Potatoes, Prawn, PRAWN HEAD, PRAWN HEAD MAYONNAISE, PRAWN HEADS, Prawns, Red Prawn, RED PRAWN BRIOCHE, Red Prawns, Roe, Salt, Salt Caramel, Salted Caramel, Salty Caramel, SAND GINGER, Sauce, Sauce Bordelaise, Sausage, Savoy Cabbage, Scallop, Scallop Ceviche, SCALLOP TART, SCALLOP TARTS, Scallops, sea cucumber, Sea Cucumbers, shaoxing wine, Shirako, Snack, Snacks, Sorbet, Spring Roll, Spring Rolls, Steam Bun, Steam Buns, Strawberries, Strawberry, Sugar, Sweet Potato, Sweet Potatoes, Szechuan Peppercorn, Szechuan Peppercorns, Tart, Tarts, Tasting Menu, Tea, TRADITIONAL CANDY AND COCONUT WRAP, Travel, Trout Egg, Trout Eggs, Trout Roe, Vacation, Vanilla, VEA, Vicky Cheng, Vinegar, Wagyu, Wagyu Beef, Wagyu Beef Pithivier, White Chocolate, WHITE CHOCOLATE PISTACHIO CANDY CANE COOKIE, Wine, Wrap

December 25, 2024
10:05 AM
by: Uhockey

Happy Bakery (Wan Chai,) Hong Kong HK

Happy Cake Shop

Cookie Crust Egg Tart

Puff Pastry Egg Tart

Pineapple Bun

Pork Bun

Red Bean Mochi Pancake

Shuttered in summer of 2022 but reopened in Wan Chai shortly thereafter Happy Cake Shop remains a local favorite for Cream Puff Pastries plus Hong Kong classics such as Egg Tarts and Pineapple Buns.

Now located at 68 Queen’s Road East, staff still making Puff Pastry with Lard to create an extra crispy texture, owner Wong Siu-ping can frequently be found present from 06h30 or earlier until the small shop closes past 20h30.

Also selling savory Buns, one filled with BBQ Pork larger and more generously stuffed than most, fans of Red Bean will find a sticky Pancake stuffed with it while those fancying Egg Tarts will find the Macau-style ones decent but bested by high-walled Cookie Crust versions with 50% more Custard.

Posted in Breakfast, Dessert, Food, Happy Bakery, Happy Bakery Wan Chai, Hong Kong, pancake, Pancakes, Pork, Vacation Tagged Baked BBQ Pork Bun, Baked BBQ Pork Buns, Baked Egg Custard Tart, Baked Egg Custard Tarts, Baked Pork Bun, Baked Pork Buns, Barbecue, Barbecue Pork Bun, Barbecue Pork Buns, Barbeque, Barbeque Pork Bun, Barbeque Pork Buns, BBQ, BBQ Pork Bun, BBQ Pork Buns, Bean, Beans, Bread, Bun, Buns, Butter, Cookie Crust Egg Tart, Cookie Crust Egg Tarts, Cream, Dessert, Desserts, Egg, Egg Custard, Egg Custard Pastry, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Tart, Egg Tarts, Eggs, endoedibles, Food, Foodie, Happy Bakery, Happy Bakery Wan Chai, Happy Cake Shop, Hong Kong, Hong Kong Egg Custard Tart, Hong Kong Style Pineapple Bun, Hong Kong Style Pineapple Buns, Michael Uzmann, Mochi, Pancake, Pancakes, Pastries, Pastry, Pig, Pineapple Bun, Pineapple Buns, Pork, Pork Bun, Pork Buns, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry, Puff Pastry Egg Tart, Puff Pastry Egg Tarts, Red Bean, Red Bean Mochi Pancake, Red Beans, Sugar, Travel, Vacation, Wong Siu-ping

December 25, 2024
8:05 AM
by: Uhockey

Bakehouse (Wan Chai,) Hong Kong HK

Bakehouse

Sourdough Egg Tart

Apple Pie Cookie

Irish Coffee Mont Blanc

Salted Caramel Gingerbread Donut

Should one ever wonder what happens when a classically trained Swiss Baker settles down in Hong Kong the ideal outcome is that of Grégoire Michaud whose blue bags hang as proudly from the arms of tourists as those from Chanel or Hermes.

Trained in the Michelin starred kitchens of five-star hotels, his Sourdough operation turned Brick & Mortar in Wan Chai mid-2018, Michaud’s rise to fame can largely be attributable to rethinking the Macau-style Egg Tart with laminated Sourdough and an intensely eggy-center that is just barely set when warm.

Known for lengthy queues and copious selfies at the threshold, Christmas Day additionally found the team hawking Seasonal specials including soft Apple Pie Cookies, a punchy Irish Coffee Mont Blanc and sticky-sweet Salted Caramel Gingerbread Donuts best enjoyed while seated lest one fancy wearing it.

www.bakehouse.hk

Posted in Bakehouse, Bakehouse Wan Chai, Breakfast, Coffee, Dessert, Food, Hong Kong, Vacation Tagged Allspice, Apple, Apple Pie Cookie, Apple Pie Cookies, Apples, Baked Egg Custard Tart, Baked Egg Custard Tarts, Bakehouse, Bakehouse Wan Chai, Bread, Butter, Caramel, Cinnamon, Clove, Cloves, Cookie, Cookies, Cream, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Egg Custards, Egg Tart, Egg Tarts, endoedibles, Food, Foodie, Ginger, Ginger bread, Gingerbread, Grégoire Michaud, Hong Kong, Hong Kong Egg Custard Tart, Irish Coffee, Irish Coffee Mont Blanc, Michael Uzmann, Mont Blanc, Pastries, Pastry, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry Egg Tart, Puff Pastry Egg Tarts, Salt, Salt Caramel, Salted Caramel, Salted Caramel Gingerbread Donut, Salted Caramel Gingerbread Donuts, Salted Caramel Gingerbread Doughnut, Salted Caramel Gingerbread Doughnuts, Salty Caramel, Sourdough, Sourdough Bread, Sourdough Egg Tart, Sugar, Travel, Vacation, Vanilla

December 24, 2024
6:45 PM
by: Uhockey

Lung King Heen, Hong Kong HK

Lung King Heen

BLÅ Copenhagen Organic Sparkling Tea Company – Jasmin White Tea, Darjeeling, Riesling

Wakame Cashews, Chili Sauce, XO Sauce, Fresno Chili Soy Sauce

Marinated Red Jellyfish with Vinegar, Ginger and Spring Onion & Barbecued Pork with Honey Sauce

Deep-fried Crab Shell Stuffed with Black Truffle, Onions and Fresh Crab Meat

Braised Star Grouper Soup with Pork, Vegetables and Quinoa

Wok-fried Wagyu Beef with Mushrooms, Bamboo shoots and Fungus

Braised Whole South African Abalone with Sea Cucumber in Oyster Sauce

Poached Australian Spinach with Maitake Mushrooms in Supreme Soup

Fried Rice with Taro, Diced Chicken and Preserved Vegetables

Chinese Black Tea with Rose

Chilled Pandan and Coconut Pudding with Hazelnuts

Baked Fermented Bean Curd Puff with Nuts & Sweetened Pork Marshmallow with Shredded Coconut

Amber Walnuts with Sesame

At one time the first Chinese Michelin 3* Restaurant, currently awarded two-stars, Lung King Heen resides on the 4th floor of Four Seasons Hong Kong with panoramic harbor views and the sort of service expected from a property serving some of Asia’s wealthiest persons.

Toqued by Chef Chan Yan Tak, a man with no formal culinary education who has been at the helm since 2002, Lung King Heen focuses on traditional Cantonese cuisine with globally sourced ingredients plus an extensive wine list and seasonal menus such as a holiday 9-course festive tasting complete with live caroling and instrumental arrangements.

Well regarded for Dim Sum Lunch, in particular Chef Chan’s Abalone Puff, Christmas Eve began with fragrant Red Jellyfish served alongside Honey-Barbecue Char Siu before an impeccable fried Crab perfumed by Onions and Black Truffles.

A master of double-boiled Soups, first featuring Star Grouper and Pork with Mushrooms in Supreme Soup coming later, Lung King Heen spares no expense when it comes to seared Wagyu nor fresh Abalone with Sea Cucumber in thick Oyster Sauce.

Offering organic Teas including a Sparkling blend from Copenhagen, plus complimentary Hot Tea with floral notes prior to Dessert, sweets follow Cantonese tradition from sophisticated Pandan Pudding to a Bean Curd Pastry and Pork Floss Marshmallows with Shredded Coconut.

www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen

Posted in Crab, Dessert, Food, Hong Kong, Lung King Heen, Pork, Tasting Menu, Truffle, Truffles, Vacation Tagged Abalone, Amber Walnut, Amber Walnuts, Amber Walnuts with Sesame, Australian Spinach, Baked Fermented Bean Curd Puff with Nuts, Bamboo, Bamboo Shoot, Bamboo Shoots, Barbecue, Barbecue Pork, Barbecued Pork, Barbecued Pork with Honey Sauce, Barbeque, Barbeque Pork, BBQ, BBQ Pork, Bean, Bean Curd, Bean Curd Puff, Beans, Beef, BLÅ Copenhagen Organic Sparkling Tea Company, Black Tea, Black Truffle, Black Truffles, Braised Star Grouper, Braised Star Grouper Soup, Braised Whole South African Abalone with Sea Cucumber in Oyster Sauce, Broccoli, Butter, Cashew, Cashews, Chan Yan Tak, Chicken, Chickens, Chili, Chili Sauce, Chilis, Chilled Pandan and Coconut Pudding, Chilled Pandan and Coconut Pudding with Hazelnuts, Chinese Black Tea, Chinese Black Tea with Rose, Chinese Broccoli, Coconut, Coconuts, Cookie, Cookies, Cow, Cows, Crab, Crabs, Cream, Curd, Darjeeling, Darjeeling Tea, Deep-fried Crab Shell Stuffed with Black Truffle, Dessert, Desserts, Diced Chicken, endoedibles, Fermented Bean Curd Puff, Fish, Floss, Food, Foodie, Fresno Chili, Fresno Chili Pepper, Fresno Chili Peppers, Fresno Chili Soy Sauce, Fresno Chilis, Fried Rice, Fungus, Ginger, Grouper, Grouper Fish, Hazelnut, Hazelnuts, Honey, Honey Sauce, Hong Kong, Jasmin Tea, Jasmin White Tea, Jellyfish, Lung King Heen, Maitake, Maitake Mushroom, Maitake Mushrooms, Maitakes, Marinated Red Jellyfish, Marshmallow, Marshmallows, Michael Uzmann, Mushroom, Mushrooms, Nut, Nuts, Onion, Onions, Oyster Sauce, Pandan, Pandan and Coconut Pudding, Pandans, Pastries, Pastry, Pepper, Peppers, Pig, Poached Australian Spinach, Poached Australian Spinach with Maitake Mushrooms in Supreme Soup, Pork, Pork Floss, Pork Marshmallow, Preserved Vegetable, Preserved Vegetables, Pudding, Puff, Quinoa, Red Jellyfish, Rice, Riesling, Rose, Sauce, sea cucumber, Sea Cucumbers, Sea Weed, Seaweed, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shredded Coconut, Shredded Coconuts, Soup, South African Abalone, Soy, Soy Sauce, Spinach, Spring Onion, Spring Onions, Star Grouper, Star Grouper Fish, Sugar, Supreme Soup, Sweetened Pork Marshmallow, Sweetened Pork Marshmallow with Shredded Coconut, Taro, Tasting Menu, Tea, Travel, Truffle, Truffles, Vacation, Vegetable, Vegetables, Vinegar, Wagyu, Wagyu Beef, Wakame, Wakame Cashew, Wakame Cashews, Walnut, Walnuts, White Tea, Wok-fried Wagyu Beef, XO, XO Sauce

December 24, 2024
12:00 PM
by: Uhockey

TATE Dining Room, Hong Kong HK

TATE Dining Room

Petits Salés – Mussel Tart with Razor Clam, Chicken Liver Parfait with Tofu

Ancient Tree White Tea

ODE TO CENTURY EGG – Century Egg Mimosa, Alaskan King Crab, Delicate Osmanthus Jelly

Housemade Brioche, Cultured Tofu Butter

XI Niu Tang Raw Pu-erh 2013

ODE TO ABALONE – Braised Fresh Abalone in Umami Essence, Pearl Barley, Lemongrass Foam

ODE TO MUSHROOM – Shiitake Mushroom, Earthy Mushroom Ragout, Black Truffle Sticky Rice

Housemade Sourdough, Housemade Tofu with Olive Oil

Wu Yuan Jian Rou Gui 2021

ODE TO DUCK – Roasted Beijing Duck with Five Spice, Hibiscus Strawberry and Plum Compote, Duck Wonton

Shi Zi Feng Bai Ji Guan 2023

ODE TO CHESTNUT – Soy Pastry Cream, Chestnut Mousse, Soy Rice Ice Cream, Confit Chestnut

Ginger Madeline

Baubles Mignardises Temptations – Strawberry Sponge Cake, Canele, Pistachio Financier with Lilly Bulb, Coffee Choux with Oyster Sauce, Fortune Cookie

Truffle Pear Cake

Trained as a graphic designer in New York City before culinary school in Bangkok Chef Vicky Lau originally opened TATE Dining Room in 2012, a move to the current location followed by her second Michelin Star for food that balances Chinese ideas with French technique.

Designed as “edible stories,” Lau’s concept following Chilean poet Pablo Neruda’s “All the Odes” collection, it is at leather-lined tables surrounded by a soft palate that diners are taken on a journey of memories with each plate focused on a single ingredient while balanced flavors and depth are matched to a tea pairing explained at length by the sommelier.

On this day a special 5-course holiday celebration, elegant Petits Salés followed by Custard reminiscing Century Egg in its idyllic form, the former recipient of the Asia’s Best Female Chef from w50b takes on Abalone alongside Pearl Barley with Pickles and Citrus accents that emphasize each flavor without hiding any of them.

Situated on the second floor, but seemingly miles from the Christmas bustle below, Breads accompany certain courses with housemade Spreads such as Sourdough to cleanse the palate between bites of an umami-laden Mushroom Tart with Black Truffle Sticky Rice.

Decidedly Chinese in a preparation of Peking Duck, crisp Skin and juicy Flesh alongside a bowl of dainty Wontons, Dessert seizes attention with taste, texture and presentation prior to finishing the meal with a Mignardises cart and a seasonal Cake should one have the foresight to pre-order.

www.tate.com.hk

Posted in Bread Basket, Canele, Coffee, Crab, Dessert, Food, Hong Kong, Ice Cream, Madeline, Madelines, Tasting Menu, TATE Dining Room, Truffle, Truffles, Vacation Tagged 5-Spice, Abalone, Alaskan King Crab, Alaskan King Crabs, Ancient Tree White Tea, Barley, Baubles, Baubles Mignardises Temptations, Beijing Duck, Black Truffle, Black Truffle Sticky Rice, Black Truffles, Braised Abalone, Braised Fresh Abalone, Braised Fresh Abalone in Umami Essence, Bread, Brioche, Brioche Bread, Bulb, Butter, Cake, Cakes, Canele, Caneles, Century Egg Mimosa, Chestnut, Chestnut Mousse, Chestnuts, Chicken, Chicken Liver, Chicken Liver Parfait, Chicken Liver Parfait with Tofu, Chickens, Chocolate, Choux, Clam, Clams, Coffee, Coffee Choux, Coffee Choux with Oyster Sauce, Compote, Confit, Confit Chestnut, Cookie, Cookies, Crab, Crabs, Cream, Cultured Tofu Butter, Dark Chocolate, Delicate Osmanthus Jelly, Dessert, Desserts, Duck, Duck Wonton, Duck Wontons, Ducks, Earthy Mushroom Ragout, Egg, Egg Mimosa, Egg Yolk, Egg Yolks, Eggs, endoedibles, Financier, Financiers, Five Spice, Foam, Food, Foodie, Fortune Cookie, Fortune Cookies, Ginger, Ginger Madeline, Hibiscus, Hibiscus Strawberry and Plum Compote, Hong Kong, Housemade Brioche, Housemade Sourdough, Housemade Tofu, Housemade Tofu with Olive Oil, Ice Cream, Jelly, King Crab, King Crabs, Lemon Grass, Lemongrass, Lemongrass Foam, Lillies, Lilly, Lilly Bulb, Liver, Madeline, Madelines, Michael Uzmann, Mignardises, Mousse, Mushroom, Mushroom Ragout, Mushrooms, Mussel, Mussel Tart, Mussel Tart with Razor Clam, Mussels, Noodle, Noodles, ODE TO ABALONE, ODE TO CENTURY EGG, ODE TO CHESTNUT, ODE TO DUCK, ODE TO MUSHROOM, Oil, Olive, Olive Oil, Olives, Osmanthus, Osmanthus Jelly, Oyster Sauce, Parfait, Pastries, Pastry, Pastry Cream, Pear, Pearl Barley, Pears, Pepper, Peppers, Petits Salés, Pistachio, Pistachio Financier, Pistachio Financier with Lilly Bulb, Pistachios, Plum, Plums, Ragout, Razor Clam, Razor Clams, Rice, Roasted Beijing Duck, Roasted Beijing Duck with Five Spice, Sauce, Shi Zi Feng Bai Ji Guan, Shi Zi Feng Bai Ji Guan 2023, Shiitake, Shiitake Mushroom, Shiitake Mushrooms, Shiitakes, Sourdough, Sourdough Bread, Soy, Soy Pastry Cream, Soy Rice, Soy Rice Ice Cream, Sponge Cake, Sticky Rice, Strawberries, Strawberry, Strawberry Sponge Cake, Sugar, Tart, Tarts, Tasting Menu, TATE Dining Room, Tea, Temptations, Tofu, Tofu Butter, Travel, Truffle, Truffle Pear Cake, Truffles, Vacation, Vanilla, Vicky Lau, White Tea, White Truffle, White Truffles, Wonton, Wontons, Wu Yuan Jian Rou Gui, Wu Yuan Jian Rou Gui 2021, XI Niu Tang Raw Pu-erh, XI Niu Tang Raw Pu-erh 2013, Yolk, Yolks

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