Melissa F

So I’ve been hearing people rave about the burgers at @aldebaran_burger being the best in Tokyo but could never bother to make a reservation, so I decided to walk in one day at opening time and the restaurant was empty. I ordered the teriyaki burger which was supposedly the most popular and while it was definitely a well-constructed burger with good ingredients, it was also very saucy and I couldn’t even taste the beef flavor of the patty. The fries were really good though.

I much prefer the burgers at @henrysburger_japan - it was delicious, you can taste the beef flavor, and the size is just right so it fits in your mouth (vs the tall burger at Aldebaran).

Where’s your favorite burger in Tokyo?
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Aldebaran アルデバラン
Tokyo, Japan
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A most dreamy afternoon spent in the beautiful flower garden at @epurerestaurant with @perrierjouet 🥂!

The Royal Afternoon Tea (HK$998 for 2 pp with 🥂)

“Delectable Savories”

Smoked Salmon & Potato with Caviar
Spanish Ham & Butternut Squash
Tomato & Mascarpone Cheese with Champagne Jelly
Red Prawn & Trout Roe with Tropical Champagne Salsa
Mini Croque Monsieur
Lobster Roll
Black Truffle & Comté Cheese Sandwich

“Delightful Sweets”

Strawberry Champagne Delight
Matcha Cake
Rose & Raspberry Opéra
Macaron
Original & Raisin Scone
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#StartWithAFlower
#houseofwonderhk
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The Blooms by EPURE
Tsim Sha Tsui, Hong Kong
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Lunch at Sushi Hashimoto - helmed by Hiroyuki Hashimoto who had trained under Sugita San at Miyakozushi. The otsumami were more impressive than the nigiri with creative appetizers such as the firefly squid with rice, the hamaguri chawanmushi made with soy milk, and the katsuo with cooked sweet onions. All of the nigiri were very solid but just that none really stood out. Still the lunch was a lovely one with a relaxing atmosphere with the friendly Hashimoto San at the counter.

Our omakase:

Aoyagi
Taira
Hamaguri chawanmushi
Hotaru ika with shari
Iwashi maki
Ankimo, hotaru ika, shiokara
Katsuo with onion
Kohada
Kasugodai
Torigai
Chutoro
Akami
Akagai
Sakuramasu
Aji
Otoro
Sawara
Kuruma ebi
Bafun Uni
Anago
Tamagoyaki
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1*, Sushi Hashimoto 鮨 はしもと
Tokyo, Japan
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A fun night of Singaporean 🇸🇬 and Filipino 🇵🇭 flavors at the collaboration meal between @barryquekhw of @wheyhk and @stephanduhesme of @metizresto in Manila! Derived from the term “mestizo” which refers to people of mixed race, Metiz is a reflection of the chef’s French and Filipino heritage and the ideology of the restaurant to serve traditional Filipino flavors in non-traditional forms.

The menu:

palm tartlet | potato

Heirloom Tomato
bluefin tuna, pachadi

Mud Crab
fermented carrots, marinated yolk

Whey’s Brioche
cheese foam, coco jam, uni

Kinmedai Otah-Otah
batuan, indian lettuce

Baboy
sinapom, achar

Corn Sorbet
soy, nipa

Cend-Halo
coconut, red bean

kasov crunch | bibingka | kueh lapis
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Whey x Metiz
Central, Hong Kong
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During our stay at @mo_tokyo, we had the opportunity to try the collaboration dinner between Chef @ushikuk of Tapas Molecular Bar and @chef_tejas_sovani of @spicelabtokyo. The former offers molecule cuisine while the latter serves modern Indian cuisine. The special menu that we had showcased signature dishes from both chefs along with creations made specifically for this event. It was a fun and interactive experience dining at the counter with unique dishes, creativity and showmanship!

The menu:

DONUT
Oscietra caviar, sakura leaf, sour cream

PANCHAMRIT
Amanatsu orange, kiwi, yogurt

CHAAT
Raj kachori, king crab, green mango

MOILEE
Channel rockfish, moilee, wild vegetable

ANDA MASALA
Ghee roast masala, egg, chicken oyster

BIRYANI
Hokkaido abalone, onion char, black rice

DOSA
Blue lobster, bouillabaisse, Japanese pepper

DRUNKEN LAMB
Sake lees, smoke and cigarettes

NIHARI
A5 wagyu tenderloin, oxtail, truffle

CURRY PAN
Hokkaido venison, cheese

DAULAT KI CHAAT
Shaved ice, crunchy, green cardamom

BLACK FOREST
Domori chocolate, cherry, kirsch

GHEVAR
Bee’s nest, condensed milk, honey

MASALA CHAI
Spice, black tea
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Tapas Molecular Bar
Tokyo, Japan
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A meal at @thechairmanrestauranthk never disappoints. We tried a few new dishes and the surprise hit this time was the chargrilled sun cured pigeon in bbq sauce. Congratulations Danny on winning the Icon Award from Asia’s 50 Best Restaurants 2024!

Our menu:

甜醋子葺豬手豬耳凍
Ginger and Vinegar Pig Trotter Terrine

豆豉油浸小黃花
Fried Yellow Croakers in Black Beans Oil

凍鹵水花椒小吊桶釀土魷
Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid

遊燒生晒臘乳鴿
Char Grill Sun Cured Pigeon in Soybean BBQ Sauce

炭火厚切叉燒
Thick Cut Chairman Style Char Siu

Steamed Seasonal Fish
時令蒸魚

剁椒鹹肉蒸龍躠魚頭
Steamed Grouper Fish Head with Fermented Chili

避風塘蒜香羊肋骨
Lamb Spare Ribs Stir Fried with Fragrant Garlic and Black Beans

豬皮樱花蝦燉時菜
Double Boiled Vegetables with Fried Pork Skin and Dried Cherry Blossom Shrimps

瑤柱咸肉燒鱔煲仔飯
Crispy Aged Eel and Salted Pork Belly Claypot Rice
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1*, The Chairman Restaurant 大班樓
Central, Hong Kong
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I’m a fan 🪭🐉

A FANtasic stay at @mo_tokyo in their Mandarin Grand Room with contemporary Japanese inspirations such as crafted bamboo floors and an embroidery of weeping cherry blossoms on the headboard. Another detail that I loved was the binoculars in the room so that guests can admire views of Skytree and Mount Fuji from the comfort of their room!
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Mandarin Oriental Tokyo
Tokyo, Japan
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An authentic taste of Hong Kong at @holtscafehk with the special pop-up of the famous local restaurant Hop Sze #合時小廚 in celebration of @rosewoodhongkong’s 5th anniversary! The eatery from Sai Wan Ho is best known for its stir-fry wok style and up to 10 special dishes will be available a la carte from March 20-22. My favorites were the smoked crispy chicken with tea leaves and baked pork chop rice (seriously one of the best pork chop rice I’ve ever had)!

Hop Sze’s Signatures:

Prawn Toast

Pan-Fried Lotus Root Cake

Hop Sze’s Signature Mixed Stir-Fried
Chinese Chive Flowers, Squid, Dried Shrimps

Sweet & Sour Pork

Hop Sze’s Signature Smoked Crispy Chicken
Tea Leaves

Baked Pork Chop Rice

Billionaire Fried Rice
Egg White, Vegetables

Baked Sago Pudding
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A series of culinary collaborations, pop-ups, and masterclasses will take place at @rosewoodhongkong from March 19-30, so don’t miss them!
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Holts Cafe
Tsim Sha Tsui, Hong Kong
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Warming up for my trip to Seoul later this month with the latest menu at @hansikgoo by new head chef @sh.park0103! The menu was full of warming dishes such as the pine nut soup with crab meat and handmade mandu with Korean beef soup - perfect for the chilly weather. My favorites were the abalone with pear, grilled gochujang fish, and chicken roulade with mushroom. Congratulations @mingleseoul on your new cookbook “JANG” and thanks for the copy!

The menu:

JATJEUPTANG
Pinenut, Wanja, Seasonal Crab Meat

WINTER NAENGCHAE
Abalone with White Kimchi & Korean Pear

HWEH
Assorted Seasonal Raw Seafood & Korean Condiments

MANDU
Hand-made Mandu & Morel Mandu
Korean Beef Soup

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Surf Clam Muchim

CHICKEN & KOHLRABI
Chicken Roulade with Mushroom

HANWOO & NAMUL BIBIMBAP
Grilled 1++ No.9 Graded Hanwoo Duo
Seasonal Namul Bibimbap & Today’s Banchan

TANGERINE
Korean Tangerine Sorbet with Jeipi Foam

HEUKYIMJA
Black Sesame Mousse, Makgeolli Ice-cream, Strawberry

DAGWA
Injeolmi Chocolate, Gaesong Yakgwa Korean Mulberry Leaf Tea
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1*, Hansik Goo
Central, Hong Kong
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Located inside a 70 years old renovated Japanese traditional house, the cozy @hyene_omotesando is helmed by Chef @yooooocook who is of Japanese and Korean heritage. She originally trained in French cuisine and had furthered her culinary training in traditional Korean court cuisine. Her cuisine is a reflection of her identity and life experiences - an innovative fusion of Japanese, Korean and French influences. Paired with sake and wines, the meal was fantastic with well-balanced flavors. I enjoyed the experience very much and look forward to visiting again soon!
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Restaurant Hyene
Tokyo, Japan
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