Known for the first Japanese matcha tea concept cafe, Matchali has recently stationed a pop-up store in K11MUSEA in addition to new handcrafted matcha drinks.The store design first caught my attention with so much details on line and shape, while providing a spacious dine-in area at the back of the store. It was unfortunate that most of their Matchali pastries were sold out that day, hence I could only go for my all-time favorite chocolate chips cookie supplied by the Cookie Department.Also a refreshing iced yuzu lemonade matcha with a subtle sweetness, finished with edible flowers on top, perfect for the hot summer season!I’m surely coming back for more Japanese tea inspired drinks later!

The world-renowned French pastry cafe has finally arrived in Hong Kong, by Chef Dominique Ansel. Located in the Ocean Terminal of Harbour City, Chef Dominique Ansel has brought a collection of adorable pastries inspired by Hong Kong's local treats.First comes the Hong Kong Milk Tea Cookie Shot.  The milk tea wasn't as strong as those we would have at Cha Chan Teng, but the cookie itself was tasty, coated with white chocolate on the side. My favourite goes to the Silk Egg Katsu Sando. It was amazingly silky, creamy, and I loved the addition of the homemade XO sauce!Next is the Chesnut Madeleines. Made very similar to the rolling chestnuts sold on the streets during Winter, the spongy bite-sized madeleines were filled with creamy and not-too-sweet chestnut filling! The Lemon Juice Box was one of the signatures here as well. The details on the chocolate coating looks very impressive, which was actually a lemon and earl grey cake. Throwing back to last month, I was so lucky to be able to try Dominique Ansel's signature pastry - CRONUT! It was actually a pop-up, hence it only lasted for two weeks in exclusive. A  crossover between a doughnut and croissant, it was filled with lychee jam, jasmine ganache and a cute sugar flower on top. I hope that could launch them again soon!

Located at the latest lifestyle complex H Code, PIIN is a new and late-night wine restaurant where features a spacious yet private, modern and elegant interior. A highlight goes to their bar displaying a large selection of whiskeys and fine wines.Our dinner menu was a PIIN’s signature combining playful Chinese dishes with a list of wine. To start, we had a restaurant’s signature cold abalone served with plum sauce. It was served upon a bed of dried ice to manipulate a smoky effect, while the abalone is tender and I loved the sweet homemade plum sauce.Next, we had a really well-seasoned stir-fried fish noodle with sliced abalone.The double-boiled soup is served adorably in a teapot, cooked with healthy Chinese ingredients such as conch and Chinese mushroom; the clear broth is intensively flavoured, sweet and well balanced.My favourite goes to the crispy chicken that is deboned and served with a few pieces of fried fish skin. The meat is super juicy and tender, the chicken skin is so crispy. This is highly recommended.Last but not least, we had the signature cigar duck roll. It was made with fine pastry and packed with shredded braised duck meat, dipped with roasted kale to imitate the part of a real cigar. The dipping hoisin sauce comes along, however, is a tad too sweet for me.Finally, we rounded up with a wok-fried black garlic fried rice as well as a homemade chocolate dessert filled with coconut flakes filling, inspired by Hong Kong people’s favourite cocktail buns (雞尾包)!

Last year in October, the popular Tokyo-based izakaya - UOHARU, was first opened in the middle of Central. As you walk in the dim and low-ceiling interior, it indeed feels like those kinds of informal Japanese pubs, very casual places serving Japanese version of tapas and sakes.Having said that, I am so lucky to be able to savor their latest all-you-can-eat weekend brunch menu. The way of serving is slightly different from a traditional izakaya menu, instead, you can order as many as you can. First, we have a welcome drink - mandarin juice.
The first appetizer is a simple platter of seasonal sashimi. I loved the freshness and how they thick-cut the fish and scallop.
While enjoying my really really "soft"-boiled egg with salmon roe, I'm so addicted to the Baguette toast with cream cheese & maple syrup. (i.e. please ignore the Japanese cracker as they might have run out of baguette that day) So creamy, the cheese and syrup are a match made in heaven!
Followed by an incredibly cheesy and tasty Japanese macaroni gratin, the sea urchin and salmon roe give a great melty texture. Beef short ribs are also served exquisitely melting in the mouth!
Finally, a meal is not complete without dessert. I got a custard pudding with caramel sauce at the bottom. It is absolutely delicious.

Chinese cuisines have always been my favourite comfort food. While I particularly enjoy dim sum, I also like Chinese stir-fries and high-end Cantonese dishes. Recently, I have been to the re-design and a newly renovated Chinese restaurant – Yan Toh Heen. I am super excited to share the experience since it is the second visit after my first to celebrate my 21st birthday.Yan Toh Heen is located at the lower level of the Intercontinental Hotel. It has an elegant and gorgeous interior, a hand-carved jade corridor, and breathtaking harbour views of the Hong Kong Island.We are so lucky to have Tea Master to make and serve us Charcoal Brewed Tieguanyin Supreme.
First, come some candied walnut. It is TO-DIE-FOR!!! I can’t stop myself from eating the whole plate but we ended up finishing 3 plates of walnuts. Teehee 😀
Next is a platter of signature Yan Toh Heen dim sum which are made into 3 colourful dumplings. They include steamed lobster and crabmeat dumpling with vegetables, steamed carabinero shrimp dumpling with homemade XO chili sauce and steamed scallop dumpling with black garlic.
The three chili dippings served aside are amazing too.
Followed by Chef’s Dim Sum Selection. A steamed garoupa dumpling is so eye-catching as it is made into a cute little goldfish. The two glutinous dumplings are filled with sea cucumber & pear and wagyu beef & black truffle respectively and they are both so crispy on the outside. My favourite goes to the crispy prawn dumplings served with a delicious homemade mango & yuzu mayo.
We also tried a few seasonal and authentic wok-fried dishes. I loved the lobster with black garlic and herbs cooked in Cognac, as well as the incredibly tender wagyu beef diced and stir-fried with black peppercorns, served in a deep-fried crispy golden wheat flour basket. A highlight goes to one of the Chef’s signatures – crispy rice served with carabinero shrimp bouillon. The rice stays crispy in the broth and the Spanish oyster is particularly so meaty and fresh.
Last but not least, Yan Toh Heen’s desserts are must-have. The Mango Sago is stunningly presented over dried ice with a smoky effect, very chill and delicious. The chia seeds pudding also looks impressive with some osmanthus on the side, longan fruit and a scoop of homemade ginger ice cream, which reminds me of my homemade ginger milk ice cream.

This week, Guest Chef Jocelyn Herland from Le Meurice has come to one of our Hong Kong's remarkable hotels - Intercontinental, for a cross-over with Executive Chef Guillaume Katola at Rech by Alain Ducasse. In case you don't know, Rech is a famous Parisian seafood harbour-view restaurant where serves some of the finest seafood. It has a gorgeous airy ambience and marine-inspired table setting, and today, we are here to explore and taste the exclusive menu prepared by two executive chefs that are only available from 9th-11th April 2019.First things first, we have some warm sesame baguette served with fish-shaped lemon butter.Then is blue lobster meat and baked crisp new potatoes served with lobster bisque-like creamy sauce.For main, the sea bass is cooked crispy on the skin, served with mashed green peas and rich and thick rhubarb sauce.Then is a piece of frozen lime sorbet to wash the mouth.Finally, we got an incredibly delicious chocolate dessert made beautifully with crushed almond, chocolate ring, chocolate mousse and coriander.

I haven't had time for brunch at the weekend since I started work as a freelance. Not until The French Window, a restaurant that I wanted to try for so long, releases a seafood brunch being served with selectable mains.  Amouse Bouche comes two little crispy toasted pan brioche with rich egg yolk mousse and caviar on top.For the pre-main, we have a phenomenal seafood platter. I love the fresh oysters especially and the Boston lobsters are super meaty and tender. Pumpkin soup is super heart-warming and it is really smooth and creamy. The toasted crisp rice inside makes it a great chewiness too!  Next are the mains. Again, Boston lobster, baked with Gruviere cheese, mustard and cognac sauce. Loved the cherry tomatoes on the side as well as the mashed potato underneath.My favourite goes to the beef tenderloin. Even though I don't like foie gras but the truffle slices gives an amazing fragrance to the plate. The tenderloin is so tender and juicy, which is cooked to a medium-rare. Last but not least, we have a chocolate slice topped with coffee cream and macarons on the side.

終於唔係排隊啦！最近 J.S. FOODIES 係又一城開業，主打漢堡包和班戟，還能吃到 FIPPER’S 的兩款梳乎厘班戟喔！先有士多啤梨藍莓香蕉班戟。即叫即做，班戟十分有空氣感，很有蛋香及鬆軟。主打的鹹味班戟，以全麥班戟配上惹味的咖喱烤雞。咖喱不算太辣，肉質很嫩。餐廳亦提供日本米飯或原味班戟選擇。最後一份是檸檬班戟，配上香滑芝士，杏仁碎及風乾檸檬，很有口感。我很喜歡這個班戟配搭！最後有黑松露薯條。香濃的黑松露醬加酸忌廉加上香口薯條真是食過不停！

是晚與好友一同來到中環的「魚有魚味」日本料理店。我們坐在壽司吧位，點了$1300的廚師發板，就看到師傅開始為我們磨上新鮮秋葵。創意十足及非常開胃的兩款前菜：是日的薄切刺身配酸汁啫喱：五款刺身，其中最愛就是秋刀魚了！配上薑蓉蔥花很美味喔！最驚喜莫過於季節料理。第一次試白子，也很少會把它做成天婦羅，外脆內軟很出色！酢物：
到壽司了！剝皮魚好好吃，油份十足！筋子很有口感，配上脆身的紫菜實在美味！海膽軍艦由兩款品種做成，鮮甜得很呢！因為我不吃鮑魚，所以師傅就準備了右口魚邊。微微燒過，魚油一直留在口中，太棒了！最後還有期待已久的江戶前甜蛋！質感就好想綿綿的蛋糕，又甜又鹹，超有蛋香。最後，來個清甜的日本蜜瓜，水份和甜度都超水準的！這次廚師發辦的確值得一試喔！

難得有一日可以同男朋友一齊放假，所以晚餐就食得浪漫啲啦！黎到不久之前都食過既 Maison Es，裝修依然華麗，卡片，餐牌，同餐具，每個細節都係呢到老闆娘精心挑選既。今次冇選擇餐廳既 tasting menu，只係點咗幾份 a la carte；先來一盤熱辣辣既麵包籃。頭盤來一份超級新鮮既慢煮龍蝦肉配柚子，三文魚籽，炸蒜片；然後有我一向都好鍾意既牛肉他他。選用鹿兒島牛，撈埋有機生雞蛋，海膽，紫蘇葉，白果粒；米餅亦好脆身！主菜方面，我哋點上期待已久既吉列A3和牛。外皮炸得非常脆，而且和牛保持 medium rare，再沾上溫泉蛋同蒲焼汁，食落又甜又香。旁邊亦有配上燒飯糰，好豐富呀！ 另外仲有一份冬季推介既「荷葉蟹粉義大利飯」。蒸飯帶著荷葉香氣，蟹膏味道非常特出，好特別既 crossover。 最後，係以焗蕃薯為主題既甜品碟。有燒過既麻薯，清新既自家製白桃雪芭，不錯既配搭！