Melissa F

It was one of those sushi restaurants that was almost impossible to book in HK during covid, and I finally had the chance to try @sushikumogaku as I wasn’t traveling to Japan during this summer. The counter is manned by @kin_chef_bykumogaku - part of the growing number of young local chefs at the helm of high end sushi restaurants. While I thought the shari was a tad too warm for some of the pieces, the meal was solid overall with high quality ingredients.

Our omakase:

毛蟹 水雲菜 醋物
Hairy crab with mozuku seaweed

石垣貝 赤海膽
Ishigaki clam, red sea urchin

高部魚炙燒
Grilled yellow striped butter fish

櫻煮章魚
Cooked octopus

沙甸魚磯邊卷
Sardine roll

鮑魚 配 肝醬油
Abalone with liver sauce

白甘鯛
Horsehead tile fish

白魷魚
White squid

春子鯛
Baby snapper

鰹魚 藳燒
Smoked bonito

鮪 赤身
Akami

鮪 中腹
Chutoro

太刀 鹽燒
Grilled silver belt fish

深海池魚
Amberjack

池魚
Horse mackerel

甜蝦
Amaebi

海膽
Sea urchin

海鰻
Conger eel
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Sushi Kumogaku 寿し雲隠
Central, Hong Kong
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Good news! The signature Roasted Yellow Chicken is now available at La Terrace by Louise - the latest extension concept to @louise.hkg on the ground floor of the restaurant. The plush lounge and the charming alfresco terrace are perfect for a casual night of French affair. Highlights include the Pineapple & Tomato, Onions Agnolotti, and of course Roasted Yellow Chicken with chicken oil-infused rice. For desserts, don’t miss the Chocolate Waffles with vanilla parfait and caramelized pecan.
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La Terrace by Louise
Central, Hong Kong
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Sunday Funday at @holeefookhk with its Good Fortune Club - an endless parade of dim sum and champagne on every first Sunday of the month! The event in August was in collaboration with @yongfuhk where the two restaurants presented exclusive dim sum items such as the Baby Lobster Puff, Pan-fried Seaweed Pancake, Fermented Green Chilli & Cod Dumpling, and more. Rounding out the rest of the offering were HLF’s signature dim sum, snacks, rice & noodles, Chinese barbecue, and desserts. The never-ending dim sum experience comes with an entire bottle of Champagne per person for HK$988. It was a glorious afternoon of good food, retro Canto pop, and champagnes being popped open with spoons all around! 🍾
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Ho Lee Fook x Yong Fu
Central, Hong Kong
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The latest menu at @ando.hkg is brimming with new dishes and new table-side presentations. The restaurant is constantly evolving - even staples such as the bread course and the Caldoso rice have been changed up. As usual, every dish was great but my favorite this time was the cold corn soup with shaved karasumi and caviar which is perfect for the summer heat!

Our menu:

SNACKS
Lobster / piquillo foam
Wagyu / yuzukosho / caviar tart
Fermented chili / tai / bocadito
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King crab / basil mousse / kristal caviar
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Corn / karasumi cold soup
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Seaweed bread / katsuobushi butter
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Local threadfin a la plancha / razor clams / plankton / daikon
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Argentinian beef / yunnan mushrooms / amontillado sherry
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Caldoso rice with local Yi-O Rice / abalone
—
Apricot / caramelised quinoa
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1*, Ando
Central, Hong Kong
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Back at @cristalroombyasp which has one of the most gorgeous dining room in HK! A collaboration between renowned French Chef @annesophiepic and luxury crystal manufacturer @baccarat, the restaurant has been awarded 1 Michelin Star just 4 months after opening. The latest menu features a refreshing Japanese squid tagliatelle, blue lobster with a terrific rhubarb tartlet, John Dory with a watercress coulis, and Aveyron lamb marinated with cinnamon & eucalyptus. We also had a chance to try some of its new non-alcoholic pairings which were super interesting with innovative blends of teas, fruits, vegetables and coffee beans!

Our menu:

𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗦𝗾𝘂𝗶𝗱 𝗧𝗮𝗴𝗹𝗶𝗮𝘁𝗲𝗹𝗹𝗲
seasoned with Mikan and uni mayonnaise zucchini and green shiso coulis

𝗕𝗹𝘂𝗲 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗳𝗿𝗼𝗺 𝗕𝗿𝗶𝘁𝘁𝗮𝗻𝘆
fire roasted with rhubarb tartlet turmeric and pink pepper sabayon

𝗪𝗶𝗹𝗱 𝗝𝗼𝗵𝗻 𝗗𝗼𝗿𝘆 𝗳𝗿𝗼𝗺 𝗕𝗿𝗶𝘁𝘁𝗮𝗻𝘆
meuniere, smoked beetroot and barberries watercress coulis flavoured with marigold

𝗔𝘃𝗲𝘆𝗿𝗼𝗻 𝗟𝗮𝗺𝗯
marinated with cinnamon and eucalyptus leaves baby eggplant and olives from Drôme

𝗦𝘁 𝗠𝗮𝗿𝗰𝗲𝗹𝗹𝗶𝗻 𝗖𝗵𝗲𝗲𝘀𝗲
iced mochi with smoked Madagascar vanilla

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗳𝗿𝗼𝗺 𝗜𝗻𝗱𝗼𝗻𝗲𝘀𝗶𝗮
cherry sorbet, local beer crémeux cinnamon leaves and sakura
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1*, Cristal Room by Anne Sophie Pic
Central, Hong Kong
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The latest hot opening in HK is @citrino_hk by Chef @yoshinaga.jinbo of @jinbo_minamiaoyama in Tokyo! Known as a vegetable magician, the chef reinterprets classic Italian dishes with Japanese philosophy. Must-tries include the signature Bagna Cauda which showcases a variety of seasonal vegetables prepared in different ways, Edamame Sformato with sea urchin, Capellini with tomato & caviar, Risotto with morel & chanterelle, and Dover Sole with brown butter sauce.

Our menu:

Pasta Alla Checca

Seasonal Organic Vegetable Smoke Bagna Cauda

IL Fagiolo Sformato With Sea Urchin

Morchella Chanterelle Saffron Foam Risotto

Filetto Di Sogliola Al Limone

Amalfi Lemon Cannoli, Mints Trio Gelato

Citrino Tiramisu
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Citrino
Central, Hong Kong
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This may be the most luxurious winter melon soup ever with a huge crab claw at Cuisine Cuisine #國金軒 in @themirahotel! Winter melon soup is a classic Cantonese dish popular in the summer time - believed to help reduce the heat in your body. It’s one of the offerings on the new a la carte menu along with revamped classics such as the sautéed shredded fish maw, minced squid noodles with crispy pork rind, and my favorite - stir-fried lobster with spicy preserved vegetable!

Our menu:

金箔魚子醬乳豬鵝肝脆多士配
Suckling pig toast, caviar, foie gras pate, gold leaf

四季春煙燻上素卷
Smoked bean curd sheet rolls, carrot, celery, yam, Chinese mushroom

欖菜辣子爆澳洲龍蝦
Stir-fried fresh Australian lobster, spicy preserved vegetable

原隻鮮蟹鉗錦繡冬瓜盅
Steamed winter melon seafood soup, vegetables, crab claw, mushroom

北京片皮鴨
Roasted Peking duck

瑤柱蟹肉桂花炒花膠條
Sautéed shredded fish maw, conpoy, crab meat, egg, spring onion

港式豬油渣手打墨魚麵線
Minced squid noodle, crispy pork rind, local-style

香檳啫喱芒果布甸配椰汁柚子西米露
Chilled mango pudding, champagne gelée, pomelo, sago, coconut juice

國金手工棗皇糕
Steamed red date pudding
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Cuisine Cuisine 國金軒
Tsim Sha Tsui, Hong Kong
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First time checking out @ankoma_hk and it was for a special collaboration between Ankoma’s very own @frankiewsws and guest chef @ahy_antonio to celebrate the restaurant’s 2nd anniversary. Both chefs had worked and bonded at Ecriture, so the menu reflected their culinary evolution and was a tribute to their time at the restaurant. Highlights included the gorgeous Celtuce & Caviar Tart, Grilled Lobster Tail, and the Pithivier with Wagyu & Salmon!

The menu:

Hokkigai
Surf Clam | Sugar Beans | Fish Soup Foam | Seaweed Oil

Ika
Squid | Uni | Yam | Lime | Tartlet

Sweet Potato
Bavarois | Chip | Purée | Orange | Toast

Wagyu
Beef Tartare | Radish | Oyster Leaves | Tartlet

Shima-ebi
Morotoge Red Shrimp | Pineapple Tomato | Tomato Jam | White Peach | Shrimp Head Consommé | Basil Oil

Celtuce & Caviar Tart
Superior Sturgeon Caviar | Celtuce | Green Asparagus | Kiwi | Cucumber | Kolharibi | Green Beans Juice

Amadai
Crispy Scales Tilefish | Potato Pavé | Sauce Vadovan

Lobster
Butter Aged Lobster Tail Grilled On Lava Stone | Sakura-Ebi Kabocha Sauce | Chilli Oil | Oden Daikon

Three Yellow Chicken
Chicken Breast & Wing | Japanese Nankotsu Tsukune | Slow-cooked Breast | Lava Stone-grilled Chicken Wing | Vin Jaune Sauce

Pithivier
Aus Wagyu Tenderloin | Salmon | Teriyaki Sauce

Citrus Sake Jelly
Orange | Lime | Pomelo | Grapefruit

Apple Tarte Tatin
Vanilla Ice Cream | Almond Crisp

Petite Four
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Ankoma
Tsim Sha Tsui, Hong Kong
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It was a fun night with happy chefs at the @ando.hkg x @respiracion_japan collaboration - part of Ando’s 4th anniversary celebrations! Located in Kanazawa and founded by a trio of friends, 2* Respiracion is a modern Spanish restaurant which features Ishikawa’s ingredients and unique terroir. Since both restaurants specialize in Spanish cuisine using Japanese ingredients, the menu seamlessly blended the chefs’ styles and flavors - weaving from the signature Amaebi of Respiracion to the beloved Arroz Caldoso Rice of Ando. Thank you chefs for the delicious meal and now I can’t wait to visit Respiracion in Kanazawa!

The menu:

Ama Ebi
Morcilla
Wagyu Tart
Oyster
Japanese Fruit Tomato
Zucchini Flower
Amadai
Lamb
Rice
Japanese Cedar
Dulce De Leche
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Ando x Respiracion
Central, Hong Kong
#supermelHK #supermelCentral Less

Tried new seasonal dishes at One Harbour Road at @grandhyatthongkong and this may be my favorite menu yet! Lots of fabulous dishes from the winter melon soup with aged mandarin peel to the udon in hot & sour soup, but my absolute favorite was the smoked crispy chicken with red scallion sauce which went perfectly with a bowl of rice!

Our menu:

港灣點心花園
嫣紅鮮蝦餃• 南翔小籠包 • 竹影山珍加意果
One Harbour Road Dim Sum Garden

椒鹽澳洲翡翠鮑魚• 蜜汁叉燒
Deep-fried Australian Abalone • Honey Barbecued Pork

廿五年陳皮竹笙螺頭水鴨燉雲南迷你冬瓜盅
Winter Melon Soup with 25 Years Aged Mandarin Peel

XO醬雲南野生雞樅菌炒北海道帶子
Stir-fry Hokkaido Scallops with XO Sauce & Termite Mushroom

紅蔥醬油煙燻脆皮龍崗雞
Smoked Crispy Chicken with Red Scallion Sauce

野菌肉醬酸辣湯稻庭烏冬
Inaniwa Udon in Hot & Sour Soup

石榴蘆薈甘露
Pomegranate & Aloe Vera Sago

蓮子南棗凍糕 • 金網椰蓉蓋
Cold Pudding with Lotus Seed & Date • Crispy Pastry with Coconut Custard
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One Harbour Road 港灣壹號
Wan Chai, Hong Kong
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