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Restaurants
- Peter Verey added a new meal Dinner at Zuicho 瑞兆(Macau 澳門) at Zuicho
If you happen to have been silly enough to make a new year resolution and are looking to eat healthier , then for healthy fine dining , you can’t go past @zuicho.macau !
Protein rich , clean flavours and most certainly delicious .
A bright bring start to the meal in the form of Ankimo and monkfish eggs pressed with konbu .
The signature... More
If you happen to have been silly enough to make a new year resolution and are looking to eat healthier , then for healthy fine dining , you can’t go past @zuicho.macau !
Protein rich , clean flavours and most certainly delicious .
A bright bring start to the meal in the form of Ankimo and monkfish eggs pressed with konbu .
The signature dish followed ( the only dish that remains on the monthly changing menu ) A5 Wagyu tenderloin katsu , the beef gets an hour of sous vide treatment before being deep fried , end result is disarmingly soft yet crispy .
A sashimi duo of Baby tuna ( Meiji ) and Yellowtail ( buri) preceded the highlight dish .. a gorgeous Tempura of Shirako which dissolved on the palate , paired with shirako rice on a stone grill . Rich textures, crispy rice .. loved it
The A5 Wagyu returned , this time the sirloin was given a sukiyaki hot pot treatment . Sweet dashi , soy cured egg yolk , matsutake . All that you could desire
Sea urchin and toro handroll was excellent , loved that the sea urchin was not only generously atop the hand roll but a little lobe was also right at the bottom which left a delicious sweet creamy last bite .
Final savoury dish was crab rice with mullet roe. Sweet female snow crab meat balanced the saltiness of the roe with aplomb
Dessert was a Monaka sandwich with brown sugar ice cream and strawberry. Less
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- Peter Verey added a new meal Dinner at Hansik Goo at Hansik Goo
It is my impression that the HK dining public seem to desert restaurants when a chef change occurs . I hope that this doesn’t occur with Hansik Goo as excellence will remain very much in its pedigree .
The lunch menu here is very similar to dinner with the portion sizes just minimised a little , it is well balanced , nutritious and there is no need... More
It is my impression that the HK dining public seem to desert restaurants when a chef change occurs . I hope that this doesn’t occur with Hansik Goo as excellence will remain very much in its pedigree .
The lunch menu here is very similar to dinner with the portion sizes just minimised a little , it is well balanced , nutritious and there is no need for an afternoon food nap .
Kicking things off is Pine nut juk with crab - creamy and fresh , it’s a lovely balanced start .
A duo of raw fish follows , Amberjack is paired with caviar whilst Mackerel and kimchi form a great duo .
A crystal clear beef and radish soup with Mantou dumpling is warming and wholesome .
The gochujang glazed silver pomfret is perfectly cooked , a side of garlic chives and surf clam adds some freshness to the piquancy.
Scallion Pajeon is superbly crisp and the umami from the dried seafood carries the course .
Hanwoo meatball is Kofta - like and terrifically juicy , pork neck is fatty in the best way and there is plenty of kimchi and rice to round out the flavours.
A great take on Crème brûlée to end the meal , with vanilla ice cream encrusted with pecans . Less