[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…

[Toronto] Actinolite

A little background:  The intention behind Actinolite is straightforward; their focus is food. They explore their landscape and search for ingredients that are at their peak of freshness. They source and promote Canadian products and producers, prioritizing how and where they are grown and raised. Actinolite evolve the menu according to what’s in season, fresh and available. My visit:…

[Hong Kong] Seafood Room

A little background: Set as one of the biggest restaurant openings of the year, Seafood Room is Bulldozer Group’s (a leading hospitality and nightlife group from Russia) first restaurant in Hong Kong. The seafood-focused fine dining experience takes place in their 8,000 feet dining room and 2,000 square feet rooftop lounge that boasts one of the most enviable views…

[Hong Kong] Sushi Tokami

A little background:  The original Sushi Tokami in Japan was established in Ginza Tokyo in 2013. The restaurant immediately earned its Michelin star status in 2014. And in 2016, it continued to be recommended by the Michelin Guide as one of the best sushi restaurants.  Sushi Tokami takes advantage of the freshest and finest ingredients…

[Hong Kong] VEA Restaurant and Lounge

A little background:  VEA stands for “Vicky et Antonio”, and can also mean “being different”.  Perched on the top floor of The Wellington, VEA is a restaurant helmed by Chef Vicky Cheng, to offer you a stunning 8-course seasonal tasting menu that is essentially “Young Modern French” with an Asian influence. The bar seating opens…