[Hong Kong] Pici

My visit:  The team behind Pirata, The Optimist, and Tokyolima recently opened Pici, a casual neighborhood pasta bar in Wan Chai, serving only freshly hand rolled pasta made daily. We started off our meal with some homemade pork and beef meatballs expecting it to be as good or possibly better than the ones we previously had at Pirata.  Regrettably…

[Hong Kong] Frantzén’s Kitchen

A little background: Frantzén’s Kitchen is a new restaurant experience from Björn Frantzén.  It is a modern Nordic restaurant serving medium-sized dishes with Asian influences, all set in a casual and relaxed Scandinavian environment.  You can choose to sit at the kitchen counter for the full experience or at a table in the dining room. Over recent…

[Hong Kong] Arcane

A little background:  Multi-award winning chef, Shane Osborn, the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London, has opened his new solo venture, Arcane in Central, Hong Kong. Arcane serves modern European cuisine presented in an A la carte menu, alongside daily specials and set lunch menu. Menus are seasonally…

[Hong Kong] Bib n Hops

A little background:  Bib n Hops is an urban Korean street food style restaurant by the ‘Demon Chef’, Alvin Leung.  He believes that Seoul’s street food stalls offer a real sensory experience with so much to see, smell, and taste.  He hopes to capture that lively spirit and energetic atmosphere and inject it into Bib n Hops….

[Hong Kong] A Side / B Side

A little background:  Eating and sourcing seasonally, the list of things A Side / B Side cooks change continually.  However, throughout the year, they put emphasis on their organically grown vegetables.  They also have an evolving list of organic and natural wines, both young and old, as well as craft beers and a few other funky…

[Hong Kong] Pang’s Kitchen 彭慶記*

A little background:  Anyone living in Happy Valley will be familiar with Pang’s Kitchen as it has been packing them in since it opened back in 2001. Its reputation is largely down to its Cantonese cuisine which comes in a decidedly homestyle, traditional style,  with dishes such as baked fish intestines in a clay pot,…

[Hong Kong] Sabatini Ristorante Italiano

A little background:  The original Sabatini Ristorante Italiano restaurant opened in Rome in 1954. Since then, the Sabatini brothers’ flair and excellence have led to 2 other Sabatini Ristorante Italiano restaurants around the world, including this fine dining room at The Royal Garden. Here, an authentic yet creative menu is prepared by experienced chefs and…

[Hong Kong] Fishsteria Seafood Place

A little background:  Founder of Giando & EAT.it, Gianni Caprioli recognized a demand for an elevated seafood dining experience when he decided to create Hong Kong version of a cool seafood spot for after work gathering at the informal lounge space on ground whereas a casual elegant seafood concept restaurant on the upper floor. His…

[Hong Kong] Sushi Gin 鮨吟

My visit:  Finally checked out this popular sushi restaurant for lunch after hearing so much about it ever since its opening back in February.  We went with the 12 piece premium sushi set for $490 and sat at the sushi bar watching chef Ah Do prepare our meal.  Upon the 12 pieces, some of my favorites were the…

[Hong Kong] Ta Vie*

A little background:  Ta Vie 旅 means ‘your life’ in French and ‘journey’ in Japanese.  Chef Sato Hideaki, who has worked at Ryu Gin for three years, wishes to bring customers on a tasty journey through his special menu with French and Japanese fusion dishes that allows the ingredients to shine, accentuating their purity and original flavors…

[Hong Kong] Rhoda

A little background:  Rhoda is a neighborhood restaurant in Sai Ying Pun featuring modern comfort food using the best Asian ingredients cooked Western style mostly over charcoal grill. My visit:  Rhoda has been generating a lot of buzz since its opening and everything lived up to the hype. We began with some homemade beer bread made with Suntory Dark…

[Hong Kong] Le Rêve

A little background:  Le Rêve combines the art of French cooking with specially selected fresh ingredients from Japan, to present their guests with an unprecedented experience in fusion fine dining. Head Chef, Ryogo Ozawa, is a rising Japanese talent who honed his skills as poissonnier at three-Michelin-starred L’Assiette Champenoise in Reims. At Le Rêve, he demonstrates…