Omakase setStarters
Salad: A vibrant mix of assorted vegetables, dressed in a tangy sweet and sour sauce, offering a refreshing bite that stimulates the appetite.Chawanmushi with Salmon Roe: Enjoy the smooth, custard-like texture of steamed eggs, contrasted by the burst of flavor from the salmon roe.Iwate Prefecture Oysters: Experience the freshness of Iwate's oysters, their savory taste heightened by a squeeze of zesty lime.Skilfish Sashimi: Indulge in the rich, oily skilfish, its freshness complemented by the crunch of fried green onions.Kanpachi Sashimi: Savor the thinly-sliced kanpachi, its flavor deepened by black truffle and made more intricate with perilla flowers.Teriyaki Saba Mackerel: Relish the char-grilled mackerel, its skin crisp and golden, with succulent flesh that carries a smoky essence.Isaki Sushi: Delight in the isaki's freshness, paired with sushi rice that's tender and invigorating, creating a superb mouthfeel.Parrot-bass Sushi: Taste the delicate sweetness and enticing scent of the fresh, soft parrot-bass.Mandarin Snapper Sushi: The mandarin snapper offers a luscious flavor, its flesh melting tenderly, leaving a distinctive sweetness.Flounder Sushi: Sample the flounder's soft, juicy flesh, its unique texture complemented by a subtle sweetness.Fluke Fish Sushi: The fluke's top skirt is a sweet and fresh highlight, enhancing the overall flavor profile.Ezo Abalone: The abalone's flesh is soft and silky, infused with the aromatic essence of sake for a singular taste.Sea Urchin Sushi: Ask for an encore of the sea urchin's creamy richness and savory taste.Tuna Belly Sushi: The toro's buttery texture dissolves delightfully, leaving a lasting impression.Grilled Wagyu Beef Roll: Lightly charred wagyu beef, crowned with sea urchin and wrapped in toasted seaweed, offers an exquisite blend of flavors.Miso SoupGrapefruit ice cream: is refreshing and pleasant, with the sweet and sour flavor of citrus, which brings a refreshing ending to the whole meal.

今日約了太太去上環嘆個午餐，點了這個自選的，有12道菜。 

北海道墨魚，搭配青檸汁和豉油，帶來清新的酸甜滋味。

大分縣深海池魚，輕輕燒過後，皮下脂肪融化，魚肉口感爽滑。

北海道帆立貝，以柚子皮點綴，增添了微妙的香氣。 野生油甘魚（鰤魚），鮮美的魚肉帶出了豐富的風味。

島根縣池魚，魚味稍重，展現出獨特的風味特色。

長崎縣中Toro，帶有濃郁的口感和風味。 北海道馬糞海膽，帶有濃郁的海洋風味，令人驚艷。大Toro，輕輕燒過，散發出迷人的香氣。松葉蟹，鮮嫩多汁，帶有豐富的海鮮風味。火炙梭子魚，輕微的燒烤過程使香氣更加濃郁，為口感增添層次。長崎縣鯖魚，未經醃漬，保留了鯖魚本身的濃郁風味。三文魚子，鮮美的魚子帶來豐富的口感和海洋風味。葱吞拿魚腩手卷，結合了蔥和吞拿魚腩，口感豐富多層次。湯 - 為整餐增添溫暖。芝麻雪糕，以香濃的芝麻口味製成，清清甜甜的，是完美的結束。

I had a chance to try some of their dishes and I was impressed by the quality and variety of their menu.  Here are some of the highlights:

- Roasted Herb Chicken Ceasar Salad: The chicken was tender and juicy, with a nice herb crust. The dressing was creamy and tangy, with a hint of garlic. The lettuce was crisp and fresh, and the croutons added some crunch. - Prawn and avocado Genovese: A light and refreshing pasta dish. The prawns were succulent and sweet, and the avocado added some creaminess and richness. The Genovese sauce was made with basil, pine nuts, garlic, and olive oil, and it coated the pasta perfectly. - Soft shell crab fresh pasta with sea urchin cream sauce: The soft shell crab was crispy on the outside and tender on the inside, and the sea urchin cream sauce was smooth and velvety, with a briny and buttery flavor. The fresh pasta was cooked al dente, and it absorbed the sauce well. - Salmon and avocado with basil Pizza: A unique and delicious pizza. The salmon was flaky and moist, and the avocado added some creaminess and richness. The basil gave a nice herbal touch, and the cheese was gooey and stretchy. The crust was thin and crispy, with a nice char. - Chocolate waffle: The waffle was fluffy and warm, with a crisp exterior. Combined with cream, vanilla ice-cream and cheese cake added sweetness to the waffle. I also got an extra ice-cream ball by filling the online survey. Nice.

I had a great time at LAB EAT Restaurant & Bar, where I enjoyed a variety of tapas, a casual set dinner, drinks and dessert.  Here are some of the highlights:
- Complimentary drink - passion fruit, soda, abit of rum, it is very refreshing. - Glaze Yellow Chicken Leg: This was a deep-fried delight, with a crunchy skin and tender meat.
- Baked French Escargot: These were big and juicy, and cooked in a buttery garlic sauce. They were easy to scoop out of the shells, and melted in my mouth. - Chorizo & Potato: crispy hash brown topped with spicy chorizo.  - Crab Meat & Salmon Roe: These were small but elegant, with a tart shell filled with creamy crab meat and topped with bright salmon roe.  - Grilled Spanish Octopus: This was a tender and succulent octopus, grilled to perfection. The octopus had a nice char and a chewy texture. - Iberico Pork Sausage: This was a large and garlicky sausage. The sausage was juicy and rich, with a strong pork flavor and aroma. - Jet Fresh Oyster: These were fresh and briny oysters, served on ice with lemon and vinegar. They were smooth and slippery, and tasted like the sea. - Fried Blaze Mushroom - cheeses melt on top of soft mushroom and mashed potatoes. - Chef Creative of the day, The Sous Vide French Yellow Chicken Breast: which was very soft and juicy. - Rose fizz: This was a refreshing drink, made of rose, lychee, lemon and soda. It was sweet and floral, with a fizzy sensation. It was also very pretty, with a pink color and rose petals floating on top. - Blaster Mocktail - Treasure: This was an impressive drink, made of peach, honey and citron. A big bubble on top, which contained smoke. When I popped the bubble, the smoke came out and created a dramatic effect. The drink was sweet and fruity, with a citrusy aftertaste. - Cinnamon Apple Pie & Lemon Gelato: This was a delicious dessert, with a warm cinnamon apple pie and a cold lemon gelato. The pie had a flaky crust and a gooey filling, with chunks of apple and cinnamon spice. The gelato was refreshing and tangy, and balanced the sweetness of the pie.

Galbi Town is specializes in grilled meats, especially galbi, which are marinated beef ribs. The owner and the staff are all Korean.
One thing that i like korean food is that they have alot of side dishes and every dish have its uniqueness.•⁠  ⁠Hanwoo Ribeye: This is a premium cut of beef that is tender, juicy, and full of flavor. The meat is sliced thin and cooked on a grill, giving it a nice smoky aroma. You can dip it in some sesame oil and salt, or wrap it in lettuce leaves with some garlic and ssamjang (a spicy soybean paste).•⁠  ⁠Wang Galbi: This is another type of beef rib, but larger and bone-in. The meat falls off the bone easily, and it's so tasty that you don't need any sauce or condiments.•⁠  ⁠Fresh Vegetables Platter: This is a refreshing side dish that comes with various kinds of lettuce, herbs and other. You can use them to make your own wraps with the meat, or just eat them as a salad.

•⁠  ⁠Bibim Nangmyeon: The noodles are thin and chewy, and mixed with a spicy sauce made from gochujang (red pepper paste), vinegar, sugar, and sesame oil. The dish also has some sliced beef, egg, cucumber, kimchi and pear for extra texture and flavor. It's refreshing, tangy, and spicy at the same time.•⁠  ⁠Sundubu Jjigae: This is a soft tofu stew that is served in a hot stone pot. The tofu is silky and smooth, and the broth is spicy and savory. The stew also has some seafood, such as clams, shrimp, and squid, as well as some vegetables, such as zucchini, onion, and scallion. It's a hearty and comforting dish that goes well with rice.•⁠  ⁠Pear Juice: This is a fresh and natural juice made from Korean pears. The juice is sweet and crisp, and it helps cleanse your palate after eating the barbecue.The food is authentic, delicious, and satisfying, and the service is friendly and attentive.

I had the pleasure of dining at Alux, a fine dining restaurant in Central, last week. The restaurant is elegant and cozy, with a warm and attentive service. The menu is a feast for the eyes and the palate, featuring a variety of dishes that showcase the best of Italian cuisine. The meal started with a basket of mixed type of bread, freshly baked and served with butter and olive oil. The bread was soft and fluffy, with a crispy crust and a nutty flavor. Next, we had the parma ham with cheese and bread, a classic appetizer that never disappoints. The parma ham was thinly sliced and melt-in-your-mouth tender, paired with a creamy and tangy cheese that balanced the saltiness. The bread was toasted and crunchy, adding some texture to the dish. For the appetizer, I chose the parma ham, baby gem, caesar dressing, while my partner had the lobster bisque, tortellini. The salad was light and refreshing, with crisp lettuce leaves and generous slices of parma ham. The caesar dressing was creamy and flavorful. The lobster bisque was rich and velvety, with a deep seafood flavor. The tortellini were stuffed with lobster meat and cheese, adding some bite to the soup. For the pasta course, we shared the baby scallop pumpkin risotto, which was a highlight of the meal. The risotto was creamy and al dente, with a sweet and savory pumpkin sauce. The baby scallops were plump and juicy, cooked to perfection. 
For the main course, I had the sea bass, spinach, white wine clam sauce, while my partner had the USDA ribeye cap, 3 peppercorns. The sea bass was moist and flaky, with a crispy skin and a delicate flavor. The spinach was sautéed with garlic and olive oil, adding some greens to the plate. The white wine clam sauce was light and fragrant, with a hint of lemon and parsley. The ribeye cap was succulent and tender, with a nice char on the outside and a pink center. The 3 peppercorns sauce was spicy and aromatic, complementing the meat well. For dessert, we were treated to a petit four platter, consisting of chestnut tiramisu, chocolate tart, kerilu and jasmine jelly. The chestnut tiramisu was a twist on the classic dessert, with layers of mascarpone cream, coffee-soaked ladyfingers, and chestnut puree. It was smooth and decadent, with a nutty flavor. The chocolate tart was rich and indulgent, with a buttery crust and a dark chocolate filling. The kerilu and jasmine jelly was a refreshing palate cleanser, with a floral aroma and a fruity taste.

I had a wonderful dinner at Tora Tetsu Teppan Yaki, a restaurant that specializes in Japanese grilled dishes. The dinner set for two was a feast of flavors and textures, and I enjoyed every bite.The avocado and shrimp salad was refreshing and creamy, with a tangy dressing that complemented the sweetness of the shrimp. The soft boiled egg with crab meat, sea urchin and truffle was a decadent appetizer, with a rich and smooth texture and a fragrant aroma. The broiled scallop with black truffle sauce was tender and juicy, with a hint of earthiness from the truffle. The abalone with crab meat seaweed sauce was a delicacy, with a chewy and crunchy texture and a savory sauce that enhanced the seafood flavor.The fresh lobster was grilled to perfection, with a succulent and buttery flesh that melted in my mouth. The Kumamoto A5 Wagyu beef steak was the best I ever had, with a marbled and tender meat that was cooked to medium rare and seasoned with salt and pepper. The steak was so flavorful that I didn't need any sauce or condiment. The assorted teppanyaki vegetable was a nice balance to the meat, with a variety of colors and flavors. 

The seabream soup with scallop sashimi and tofu was a soothing and light dish, with a clear broth that had a subtle sweetness from the fish.The fried rice with black truffle, salmon roe and sea urchin was a luxurious finale to the dinner. The rice was fluffy and fragrant, with a generous amount of toppings that added bursts of flavor and texture. The souffle with ice-cream was a sweet treat, with a fluffy and airy cake that contrasted with the cold and creamy ice-cream.

If you want to eat skewers this time, come to "Mokumoku Yakiton", a skewers specialty store in Causeway Bay to try:Garlic and tomato salad: Mix fresh tomatoes and garlic, sour and sweet, and paired with crispy salad vegetables, which adds a layer of texture.Mentaiko salad: Made with Japanese mentaiko fish roe and mayonnaise, it has a rich and fragrant taste, a little spicy.There are three kinds of sashimi: salmon, scallop, and red shrimp. The salmon is tender and juicy, the scallops are thick and chewy, and the red shrimps are sweet and refreshing. Each one is an excellent choice.Spanish Iberian Secreto Pork Jowl: tender meat, rich in oil, roasted to a fragrant aroma, slightly charred on the outside, juicy on the inside, melts in your mouth.

Thick-cut Miyazaki pork: The meat is thick and sweet, grilled just right, not dry or raw, and paired with a special sauce to enhance the aroma.Pork belly skewers: The pork belly is finely chopped and grilled until crispy. It is suitable to be paired with some salt or pepper to increase the flavor.
Chicken wing skewers: The chicken wings are grilled until golden brown, the skin is crispy and the meat is tender, dipped in some lemon juice to remove the greasiness.Chicken cartilage skewers: The chicken cartilage is roasted fragrantly, a little elastic, and chewy.Gun squid: made from whole squid, cut into long pieces, grilled until the outside is slightly charred, the inside is fresh and tender, and the taste is sweet. It is a very heavy skewer, and the wine is first-class.Yuzu plum wine: The taste is fresh and sweet, and it tastes very refreshing.
Asama Cider: Brewed with apples from Asama Mountain, it tastes sweet, a bit like apple juice

I had a wonderful dinner at Odelice, a cozy restaurant that offers a variety of dishes with fresh and quality ingredients. Here are some of the highlights of my meal:
- Daily Soup: A creamy and comforting soup with coliflower, mushroom and cheese. The soup was thick and rich, but not too heavy. The cheese added a nice touch of saltiness and flavor. - Veggie Poke Bowl Salad with soy-sesame tuna: A colorful and refreshing salad with crunchy vegetables and boiled egg. The tuna was tender and well-marinated in a soy-sesame dressing that gave it a sweet and savory taste. - Chef's Platter: A generous and delicious platter with homemade foie gras terrine on toast, Sainte-Maure goat cheese, tuna tartare, serrano ham, truffle croquettes, edamame hummus and picos breadsticks. The platter was perfect for sharing and sampling different flavors and textures. I especially loved the foie gras terrine, which was smooth and buttery, and the truffle croquettes, which were crispy on the outside and creamy on the inside. - Crispy Pork Belly: A succulent and satisfying dish with crispy pork belly, apple puree, grilled broccolini and red wine mushroom sauce. The pork belly was crispy on the skin and tender on the meat, with a nice layer of fat that melted in my mouth. The apple puree added a touch of sweetness and acidity, while the broccolini provided some crunch and freshness. The red wine mushroom sauce was rich and flavorful, complementing the pork belly well. - Whole live Lobster Rice: A decadent and indulgent dish with whole live lobster, mushrooms and seafood bisque. The lobster was fresh and juicy, with a sweet and delicate flavor. The rice was cooked in a creamy and aromatic seafood bisque that enhanced the lobster's taste. The mushrooms added some earthiness and texture to the dish. - Red Royale Juice: A refreshing and healthy juice with beetroot, tomato and carrot. The juice was smooth and sweet, with a vibrant red color. I - Rasberry Tart: A sweet and tangy dessert with rasberry filling, almond crust and whipped cream. The tart was light and fruity, with a crispy crust and a smooth filling.

We did a 25-course Omakase
Mizun with Matsuba Crab Meat - A specialty of Okinawa, the sweet crab meat paired with the sour water, it is refreshing. Ankang Fish Liver - Ankang Fish Liver is tender and has a rich fish liver flavor. Braised black plum shells in sauce - carefully cooked soup for a delicious taste, paired with thick and chewy shellfish meat. Real cod shirataki with sea grapes - The tender taste of shirataki and the refreshing taste of sea grapes complement each other, and the slight acidity of yuzu vinegar enhances the overall flavor. Kanba Fish and Sea Urchin Tofu - The outer layer is delicious Kanba fish, and the lower layer is tofu made with sea urchin. The combination of the two brings a rich sea urchin flavor. Hokkaido Clams - Hokkaido Clams retain their fresh and sweet original taste, bringing a rich seafood flavor. Okinawa Miyakojima Crayfish - The ingredients for this dish are expensive. The chef caught the crayfish on the spot. When it was cut and served, the tentacles of the lobster were still moving, which showed its freshness. The shrimp body is transparent, refreshing and sweet! Yellowtail sushi - The fish meat is fresh and tender, giving people an incomparable taste. Akabe sushi - bright color and crisp texture. Black anchovy sushi - grilled with moxibustion, the surface exudes a charming aroma, and the fresh meat has a rich taste. Matsuba Crab Meat and Crab Paste Tofu - Tofu is made with Matsuba Crab Meat and Crab Paste, paired with delicious Matsuba Crab Meat, bringing a full flavor of crab in every bite. Scallops Isobe Yaki - The scallop paired with crispy seaweed, the taste is even richer. Peony Shrimp Sashimi - The body of the Peony Shrimp is translucent and elastic, giving it an excellent taste. Hokkaido Akkeshi Oysters - The delicious and plump real oysters are very satisfying in your mouth. Saury Sushi - The meat of saury sushi is plump and delicious, with a rich autumn flavor in your mouth. Neko Sushi - My favorite salmon roe, every bite has a delicious bursting texture. Kinotsugi Sushi - Kinotsugi Sushi has a higher oil content in fish. The mouth is full of fish flavor. Gold foil tuna marinated in soy sauce - The tuna marinated in soy sauce with gold foil looks even more noble. The fish aroma blends with the sweetness of purple sea urchin, bringing multiple taste buds to enjoy. Tuna puree + purple sea urchin + salmon pickle + French caviar - this invincible combination, all of them are my favorite, the rich layering is simply indescribable. Slow-cooked abalone for 4 hours - the abalone is soft and fragrant. Yellowtail Mackerel - This cooked dish is hot, tender and fragrant. Dai Toro Sushi - The texture of the meat is unparalleled and melts in your mouth. Hanazhao Crab Sushi - Made from split crab meat, every bite is full of umami flavor. You don’t need to open the shell to eat crab, which is of course the greatest enjoyment. White sea urchin - White sea urchin is creamier than the previous purple sea urchin, bringing a different sweetness. It is definitely a favorite among sea urchin fans. Eggs Pudding - Eggs Pudding are a great way to end a meal, with a smooth texture and rich flavor that will make you indulge. Lobster soup - Use fresh lobster heads to cook the soup, add the flavor of fresh mushrooms, it is hot and stomach-warming. Finally, we got sea salt ice cream and Shizuoka honeydew melon. I was not disappointed, it was a very satisfying meal!