While in Hong Kong to visit friends, we made a trip to the Mo Bar in the Mandarin hotel. It was a…read moredramatic change from some of the simpler local fare I tried earlier. We were there early, so the service was good and we were seated pretty quickly. The decor was modern and upscale as you would expect from a Mandarin hotel. Definitely a nice spot to try if you're looking for a swanky night out.

Sometimes I just like to pretend I am one of the rich ladies and have a drink inside business in…read moreLandmark and Mandarin Oriental Hotel. Mo Bar is a Cafe in the newer wing of Mandarin Oriental Hotel and right inside Landmark. So I was like yes when he suggested we came here for a drink and dessert. It might be because it was Easter Holiday, the Cafe was not too busy. They did have have live DJ bashing the music so loud that I could barely think. My drink was ok but I prefer the rooftop bar at the Older Wing of Mandarin Oriental Hotel a lot more. New York Cheesecake was just boring with the plating and the taste. Canele ($15) was dried and hard. Rose Petal ($138) Belvedere Vodkas, Lychee Liqueur, Rose Syrup, Lychee was pretty in pink but boring. The decor though was really nice and pastel. I love all these open space. Service was slow and our wait staff seemed to be quite untrained for a Cafe in a 4 star+ hotel. I did expect more professionalism. Will I be back?? Probably not. There are a lot better and interesting cafes in the area.

We love their brunch!…read more Food is h quality so as the wine. You would expect brunch free flow wine would be the cheapest tasting house wine but nope! It was so very good but we recommended the white over red because the red is a bit heavy. They change the menu every now and then do no point reviewing it one by one. The bread is good, appetizer was so amazing and the entree is even better.

An absolute five-star hotel, one of the most cost-effective hotels I have ever seen in Hong Kong!…read moreWe went to SOMM and had sommsupper (3 courses + unlimited drinks for HKD 818). The food was juicy, we had oysters and scallops, both were excellent. The scallop dish had lots of different flavors mixed together perfectly and the oysters were huge and delicious. We had the beef as a main course and it was perfect too, great cooking, great flavour, and plenty of it. Desserts were also delicious, with eclairs and chocolate soufflés. Since it was my birthday, we also got a free strawberry ice cream cake. The atmosphere is very intimate, the staff are great and very welcoming, and the service is great. The free flow time was said to be 90 minutes but they were flexible and our last order was a little later than that. The free flow included champagne, red and white wine as well as sake and all the glasses we sampled were very good and perfectly suited to our dishes. Will definitely come back!

Boys , bring your wallets! This place isn't for everyone. It's arguably one of the most expensive…read morebars I've ever been in. But , it's worth every penny. This place bleeds sensuality and class. Unfortunately , I was in a rush and only had time for a few oysters and a glass of champagne. But it's one of the best bars I've ever been in.

This is not what you would expect from a place called bar and grill. The restaurant is run by…read moreexecutive chef Uwe Opocensky, who apparently worked at the famed El Bulli. I rewarded myself with a meal here on my last night in Hong Kong after a week of endless workdays. Took some hyping myself up to dine solo at a Michelin starred restaurant (in Asia, no less, where eating is very much a social event and the judgments passed upon solo diners, especially female diners, would put Mean Girls to shame), but being able to stroll to the restaurant from my room without exiting the building took the edge off. The food was definitely inventive but I am not sure if this is worth the hype. Some parts of it felt gimmicky (fish and chips was good, but for ex., the "petit four" which was a giant chocolate ball meant to imitate the ferrero rocher would never be my choice over an actual ferrero rocher). Service was attentive if a little fussy (I was sent off from dinner by a waiter who wished me a good rest as I looked tired. Valid - I had been working 13+ hour days for a month straight.)

Mother's Day Trip to HK. And decided to have lunch here since their dinner reso was booked up…read more Heard great things about this 3 star Michelin restaurant from some fellow foodie friends. Must say, I was rather disappointed. The only 2 dishes that we thought were actually Michelin worthy might be the Aka uni. Cauliflower. Lobster. Royal Cristal caviar. Etc. dish and the mango. Golden pineapple. Curry. Black fermented kumquat. Coconut cream dessert. The other dishes ranged from normal good to unmemorable. Perhaps comparing it to French Laundry is crazy, but it's really hard not to compare when they're both 3 star Michelin restaurants and the price is comparable. The ambiance was on point. However, service was mixed depending on the server and honestly... I've had better service at 1 star/ 2 star Michelin restaurants. In terms of service I'll just mention what I recall (they're nice overall, but...): 1) we found a piece of glass on my sister's place mat. They attributed it to the centre piece which we find utterly laughable, but sure, whatever excuse they want 2) while we were taking photos they came into the frame a few times. French laundry was much better... invisible when not required and visible immediately when needed 3) gave us the bill while we were still eating and asked us to leave early cause they need to close up for break before dinner service. I missed the exact wording as I was in the restroom but absolutely unacceptable. Never in a million years have we ever had any Michelin star restaurant do this to us 4) there were times when the staff didn't clear the dishes and gave us the next dish. There should never be clutter on the table where it takes away from the seamless experience 5) it was a nice touch that they gave us a Mother's Day cake to pack to go but they failed to mention that it needs to be eaten immediately or refrigerated within 2.5 hrs. Yes... they had a note on the cake box in font size 12. But a normal 3 star or even 1 star Michelin would mention it verbally too 6) them telling us that their kitchen is closed so they can only give us a doggy paper bag and not a box to pack our madeleines to go. I've contemplated giving this place a 2 star review, but I also don't think their food is bad... just not sure ALL their food AND service is Michelin worthy. 2 words. Thoroughly disappointed.

Found on The Landmark Mandarin Oriental Hotel's 7th floor Michelin 2 star and Green star Amber sees…read moreDutch Chef Richard Ekkebus offering an elegant French menu entirely free of lactose amidst skyline views and a bright room featuring a sculpture made with 4,320 pieces of the Restaurant's eponymous material. Secluded from the bustling shops below with gilded accents, servers fluent in a multitude of languages catering to every detail of the experience, diners are invited to choose from various prix-fixe menus including a curtailed lunch to which some of Amber's signatures can be added for a supplemental fee. Sourcing Ingredients from only top producers, all of the Produce organic and plant-based alternatives to plastic contributing to sustainability efforts, amuse bouche sees Shiso Sorbet give way to fiery Kombucha and pickled Mussels fully awakening the palate for creamy Foie Gras Torchon kissed by Giseng spread atop Coconut Milk Viennoiserie. Not forgetting piping-hot Sourdough adjacent Cashew Butter, though filling up on Bread is ill-advised, Ekkebus' signature Red Sea Urchin is a highly recommended splurge thanks to a hefty dollop of Caviar plus Lobster and Cauliflower Panna Cotta beneath. Continuing with an exploration of local Chicken, three preparations including a Wing stuffed with Sticky Rice and Breast supporting King Crab dazzling alongside Morels, Dessert begins with Persimmons lent texture by puffed Rice followed by a selection of Mignardises including a warm Madeline and shaken Pear Butter with Tea.

RELENTLESSLY GOOD…read more Seated within moments. Orders taken meticulously, and -- I hasten to add -- without pen or paper. A solid start for CHINA TANG We did something we never do and took the set menu, the dearer one, around HK$1,200. Everyone at the table agreed. And, in truth, as the waiter disappeared, I regretted the choice. "Oh God, I thought, here comes the reheated banquet!" Well, lunch opened with honey-roasted barbecued pork, marinated baby spinach, crushed walnuts and sesame; alongside marinated Yunnan tamarillo with diced aloe and preserved plum sauce. What a way to begin. Every mouthful distinctive, and each dish a proper complement to the other. "Fasten the seatbelts", I thought. "The train wreck is coming." Wrong again! The next course was trio of dim sum: steamed scallop dumpling with black garlic; steamed crab meat dumpling with cuttlefish mousse and conpoy; steamed assorted mushroom dumpling. The black garlic was pungent and strong without ever bullying the plate. The crab dumpling was a delightful little pocket, elegantly balanced by the cuttlefish. The mushroom was the quiet one, and all the better for it. Then came the double-boiled winter melon soup with chicken, crab meat, prawn, ham and mushroom. I had heard the table describe winter melon as a cross between pumpkin and bitter melon. I hate bitter melon. (More clenched jaw business as the course was set down). Readers, I stopped mid-spoon and discretely listened around the table, to establish I was not the only person making noises sounds more appropriate for intimate congress. I was not. Dessert is generally a no-no. Throwing caution to the wind, noting the absence of sugar / butter / gluten, I selected the chilled ice jelly with imperial bird's nest, walnuts, peanuts, assorted fruit and a rose mint syrup. Lord have mercy! A masterclass in restraint. And a tickle on the palate with every considered mouthful. In short, CHINA TANG was not too much, not too little, just right, with enough space between courses to catch a breath. The service was effortlessly attentive -- teacups refilled seconds after they emptied, staff gliding in and out without the feeling of imposition or a hint of fuss. The decor is smart, elegant and particular. The waiters are adorably smart in thier uniforms. The restaurant itself seems to compromised of a main dining room with a few smaller ante rooms. The only downside: the washrooms. After the epicurean drama of lunch, the washrooms were just..... washrooms. That's hardly a problem Across the board, CHINA TANG delivers (deftly) in spades SUMMARY: 10 10 10 10 10 across the board.

Sat in a semi-private dining room - very elegant room…read more We weren't that hungry and ordered a few dishes - vegetarian hot and sour soup; cauliflower with cumin; chicken breast with peanuts and chiles; bbq pork . The best was the bbq pork- so tender and flavorful. Service was good in the beginning, but they were very slow to remove the plates. After we finished dining, we waited 25 minutes before they cleared the plates and gave us the dessert menu. Service - fast in the beginning and

Absolutely beautiful restaurant. Layout is such that each table feels special. The views are…read moreincredible. Service is nothing less than amazing. Staff is super attentive and everyone is excellent. Food - delicious. Presentation unique and wonderful. We had a lunch of dim sum, soup, veggies and dessert. Every dish was delectable. Highly recommend!

Hong Kong, Central. November 2023…read more Exquisite Cantonese cuisine, posh table settings and calming dark blue with gold accented wood paneling and walls, wonderful Statue Square city and Victoria Harbour views from the 25th floor of the Mandarin Oriental Hong Kong. It starts with a properly cordial greeting from a host or hostess when you get off the elevator. Someone will welcome you and ask if you would like to have a beverage or tea. You are seating at table with pressed tablecloths - you can see them use a steam iron to get out any wrinkles or lines when they change out between covers. Your teapot will be on a raised metal canister with a burner to keep the liquid hot. Your tea will be poured and refilled without you needing to do it yourself. A very elevated fine dining atmosphere without hard upsells or pretentious people. The staff are experienced, knowledgable, attentive. The Cantonese cuisine is faithful to traditional preparations but given modern sensibilities. The preparation skills and knife work are evident. The plating is precise and a feast for the eyes. Not every dish may click for you, but you will remember the ones that do. The look and taste of the food by Executive Chef, Wong Wing Keung is often stunning. It is hard to find fault here. This is the full package.

Pierre offers a lovely room with a great ambiance and view. It's the kind you'd expect to find in a…read moretop rated restaurant. Unfortunately, the view is about the only thing that is top rated about it. At a price equal to or above the nearby Amber and l'Atelier, it's hard to imagine anyone returning to Pierre for a second visit. The six-course tasting meal we had was, frankly, poor. There wasn't a single stand-out course, and no one in our party had more than a taste of the grouse entree, which had a very unpleasant bitter taste. Mine even still had a piece of lead birdshot in it. They've tried to make up in quantity what they lack in quality, with a half dozen small plates bearing amuse bouche at the start, and another half dozen plates of dessert at the end. But not one of them was truly good. It's as if they're firing scattershot, to see if they can hit anything. Service was also hit or miss, with the wine list not even offered until the food began showing up, and empty water glasses sitting for long stretches of time. At about $10,000HKD for our party of three's food alone, this must be one of the worst buys in the city. And the wine prices are just as unreasonable.

Dear Readers, it does not get much better than Pierre's at the Mandarin Oriental Hong Kong when…read moreChef Pierre is in town. We are completely mesmerised. Bottom line: the fella is a gastronomic genius!!! First and foremost, the bread. Ooooweeebaby, the bread! Only Robuchon is better...by a sliver. I truly believe some sort of addictive additive, i.e. cocaine - I have no experience, is mixed in with the various bits 'n pieces that make up these heavenly nibbles. I dare say I nibbled on one or two too many. No bread for a while... The red beetroot gnocchi, white beetroot/herbs pure with green asparagus/tapioca and honey baby carrots was divine. It was only last year during our culinary tour of the UK that I removed beetroot from my "do not eat list". When prepared properly, beetroot is trés yummy. Pierre, simply stated, knows how to make beetroot fun. I thought the white beetroot/herbs purée was outstanding with its slightly spicy aftertaste. The next dish was blue lobster aiguillettes coated with coral, tarragona flavoured with apple purée. Wow! Although I think lobster is over-rated and mine was slightly overcooked, the apple purée made the dish spectacular. My grilled and poached - seriously - line caught thick sea bass steak with nettle purée redefined the usual skinny version of this often used, rarely perfect, fish. It was literally as thick as a steak! It was exceptional from presentation to smell to texture to taste. A winner!.....

Top notch. Traditional colonial ambiance. Well experienced waiters, they truly know what they are…read moredoing. It is said Mandarin Oriental Hotel is the traditional place for the local upper class, and you can clearly see from the waiters here. They can better serve and communicate with you than waiters in most of the HK 3-starred Michelin restaurants. Food here is traditional as well. You won't get any surprise from the menu choice here, but every dish here is safe and will be presented with good quality.