Restaurants
- Michael Uzmann added a new meal Dinner at BELON at Belon
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. Offered in an intimate room with decidedly French service Belon punches well above... More
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. Offered in an intimate room with decidedly French service Belon punches well above it's single Michelin star and price point.
@belonhk @matthew_kirkley @jacobzuidervliet #hongkong #food Less
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The second Restaurant from Chef Vicky Cheng, located just one floor above WING, VEA focuses on Chinese Ingredients and sensibilities prepared with French technique. Offering just 25 counter seats plus a few 4-tops the ratio of staff to diners is roughly 1:1 and each dish seeks to tell a story tied to Chinese culture or Cheng's memories of such.
The second Restaurant from Chef Vicky Cheng, located just one floor above WING, VEA focuses on Chinese Ingredients and sensibilities prepared with French technique. Offering just 25 counter seats plus a few 4-tops the ratio of staff to diners is roughly 1:1 and each dish seeks to tell a story tied to Chinese culture or Cheng's memories of such.
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At one time the first Chinese Michelin 3* Restaurant, currently 2, Lung King Heen resides on the 4th floor of Four Seasons Hong Kong with panoramic harbor views. Toqued by Chef Chan Yan Tak Lung King Heen focuses on traditional Cantonese cuisine with globally sourced ingredients plus an extensive wine list and seasonal menus such as the 9-course festive... More
At one time the first Chinese Michelin 3* Restaurant, currently 2, Lung King Heen resides on the 4th floor of Four Seasons Hong Kong with panoramic harbor views. Toqued by Chef Chan Yan Tak Lung King Heen focuses on traditional Cantonese cuisine with globally sourced ingredients plus an extensive wine list and seasonal menus such as the 9-course festive tasting complete with live caroling and instrumental arrangements.
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Trained as a graphic designer in NYC 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. Using leather lined tables and a soft palate courses follow suit, each of them an "ode" to a... More
Trained as a graphic designer in NYC 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. Using leather lined tables and a soft palate courses follow suit, each of them an "ode" to a single ingredient with balanced flavors and depth matched by a tea pairing explained at length by the sommelier.
#hongkong #food @tatediningroom @chefvickylau @michelinguide Less
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- Michael Uzmann added a new meal Dinner at Ta Vie 旅 at Ta Vie
Ta Vie 旅 means “Your Life” in French, "Journey" in Japanese, and with the ethos of both cultures in mind the Michelin 3* Restaurant from Chef Hideaki Sato focuses on premier ingredients prepared simply at the height of their season. With only six employees, the space itself equally intimate, everything from tea to bread and butter is made on... More
Ta Vie 旅 means “Your Life” in French, "Journey" in Japanese, and with the ethos of both cultures in mind the Michelin 3* Restaurant from Chef Hideaki Sato focuses on premier ingredients prepared simply at the height of their season. With only six employees, the space itself equally intimate, everything from tea to bread and butter is made on site and thanks to the Chef's hands-on approach the experience is as pristine as the components sourced from Japan, China and Europe.
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- Michael Uzmann added a new meal Dinner at Amber at Amber
Found on The Landmark Mandarin Oriental Hotel's 7th floor Michelin 2* and Green Star Amber sees Dutch Chef Richard Ekkebus offering an elegant French menu entirely free of lactose. Secluded from the bustling shops below with gilded accents, Amber's cuisine trends far lighter than the usual French fare but lacks for neither flavor nor finesse while... More
Found on The Landmark Mandarin Oriental Hotel's 7th floor Michelin 2* and Green Star Amber sees Dutch Chef Richard Ekkebus offering an elegant French menu entirely free of lactose. Secluded from the bustling shops below with gilded accents, Amber's cuisine trends far lighter than the usual French fare but lacks for neither flavor nor finesse while service is befitting the accolades.
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- Michael Uzmann added a new meal Dinner at Esther's Kitchen at Esther's Kitchen
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- Michael Uzmann added a new meal Dinner at Somni at Somni
aithor_zabala is back at the second iteration of somnirestaurant and although it's early, only 2 weeks in, both the food and staff are already executing at a level rarely seen stateside.
As with the original, little is as simple as the names suggest and every bite is delicious. Surely people will balk at the price, but at a 1:1 chef to guest ratio... More
aithor_zabala is back at the second iteration of somnirestaurant and although it's early, only 2 weeks in, both the food and staff are already executing at a level rarely seen stateside.
As with the original, little is as simple as the names suggest and every bite is delicious. Surely people will balk at the price, but at a 1:1 chef to guest ratio and ingredients with execution like this in West Hollywood you get what you pay for. Less
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- Michael Uzmann added a new meal Dinner at Osteria Fiorella at Osteria Fiorella
If @ashley.m.costa1226 is baking the question at #dinner isn't whether to get #dessert but rather how many #desserts to get.
