I'm a fan of focused menus with only a few standout items - you can usually be sure that these are…read moredone well otherwise they would be out of business. A line outside the door was also a good sign. This Japanese restaurant fit the bill for both these things. I recently had the chance to try this place on the recommendation of my cousin and was glad I did. As mentioned, they only have about 5-6 items you can mix and match for your meal. I got the hamburger steak with demiglace sauce which was fantastic along with a perfectly done omurice and a good cream chicken. Will have to return next time I am in Hong Kong to try the tomato beef.

Long wait during lunch but food quality and service was good. It's a restaurant that specialises in…read moreJapanese curry. You can pick from chicken, beef or pork curry with hamburger steak and omelette rice. Different combos. Sadly, I found a piece of metal in my dish and that ruined my dining experience a bit. The waiter apologised immediately and asked if I wanted a replacement. I said no and they comped my meal. If you are looking for a comfort food type place, this is an option.

There's always a lineup for this place. I can't believe that I, too, joined the insanity of lining…read moreup for a pineapple bun, but I'm glad I did. So simple yet so good. ^-^ Putting extra ingredients into a pineapple bun is easy to do, but it's their combination of milk tea that makes it a perfect combo! Their signature item is the tomato & egg pineapple bun, priced at only $19. It's big and satisfying! Milk tea is a good, strong reliable blend - $15, or $22 in a handy takeout bottle. Absolutely perfect for an afternoon snack. If you're hungry for more you can also order from their wide variety of noodles. Quite a big bowl for a HK-er and affordable price. Their service is all about efficiency (the HK way!) to maximize business. There is a sign saying "place all orders once, no add-ons" for the same reason. If you're sitting at a table with empty seats, expect to share a table with someone else. When leaving, you can also pay via Octopus. Despite the busy turnover rates, it's a friendly establishment that knows how to run business, much respects!

I heard about the hype of the pineapple bun at this cafe and decided to try it. I went here for…read morebreakfast and I ordered a pineapple bun with butter and an iced milk tea. The crust of the pineapple bun was flaky and crispy but the bun itself was cold. I was expecting it to be at least warm or piping hot out of the oven since it was still early in the morning(around 8am). On the other hand, the iced HK-style milk tea was creamy and had a lot of tea flavor. Overall, I give this place a 3.5 stars.

While in HK, visited with family. Wait was long (about an hour & 15 min). Well worth the wait. Food…read morewas excellent. Pretty fancy food served.

Family style restaurant with some pretty solid food. Not spectacular, but solid. In Times Square so…read moreit's a pretty central area. Don't think I'd recommend it but I wouldn't advise against coming here.

Review #300 is dedicated to a very special dish - The Drunken Squab…read more "Drunken" poultry is a famous Shanghainese delicacy that is often served as a cold appetizer. Drunken chicken is the most popular dish and is readily available even in the US, especially in areas like the SGV. Drunken squab is a lot more difficult to find in the US. Heck... just any good and fresh (not frozen) squab is hard enough to find in the US. Despite its name, this dish won't make you drunk, as the proper way of preparing it is to boil the wine first before using it as a marinade so that all the alcohol is evaporated, and the wine is properly reduced. Also, boiling the wine with some coarse sea salt and spices greatly enhances its flavor. The drunken squab here at Wu Kong was the best one that I have ever had. Period. The squab itself was fresh and the meat was flavorful. It was perfectly cooked so that the meat was tender. It was marinated perfectly so that the wine enhanced the natural flavor of the meat rather than overwhelming it. The wine was high quality premium stuff - very smooth and gentle to the palate -- and it was reduced properly to produce a rich flavor. This is a squab lover's dream come true. Before I forget... Everything else that we ordered were good. XLB's - They had the largest juice pockets of any XLB's that I've ever had. Each one contained at least one to two large soup spoonfuls of juices. The best way to eat them is to wait for it to cool down a bit (so you won't burn your tongue) and eat it in one bite. If you must take more than one bite, eat it over a small bowl so you won't lose those yummy and precious juices. Fried Dumplings - Also very very juicy. Be careful when you bite into it so that the juices don't squirt out. Scallion Pancakes - They were quite unique and were shaped like a donut rather than the thin pancake style generally found in the US. They were absolutely yummy, pan-fried to golden brown on the outside, moist and slightly chewy inside. Amazing. Cold Noodles - A great idea on a hot summer day! It was beautifully presented with 3 types of shredded meat on top and came with a nice setting of sauces, which included chili paste, a sweet soy sauce, peanut sauce, sesame oil, etc. Shanghainese Chili Stir Fry - Sweet and mildly spicy hot, this could be served with noodles, steamed rice, steamed buns (man tow) or scallion pancakes. Absolutely yummy and authentically Shanghainese! This place is quite expensive ($$$) but I assure you that it's worth every penny. If you decide to open up your wallet and spoil yourself with some of the best Shanghainese cuisine in the World, then this is the place. A solid 5-star experience, even by Hong Kong's high standard of Asian cuisine.

This is one of my favorite Chinese restaurant in Hong Kong. Spacious seating and fabulous…read moreShanghainese and Peking food. Very decent place for gatherings and groups. *Peking duck - it takes them about 45 mins to roast one so suggest you call them ahead of time to tell them to start roasting before you arrive. Great "gamey" taste with most of the fat "roasted away". The pancake is of the dry and thin type ... much better than what you will find at Peking Garden and a little bit less authentic compared to those in spring deer restaurant in TST. *Hairy crab set dinner - very very delicious. Every dish is covered with a lot of 蟹粉！ *Fried rice with egg white, conpoy and Chinese kale - delicate and balanced. Just the right amount of everything. they peeled off the "skin" of the Chinese kale so everything feels good and chewable in your mouth!!! Another good thing is that getting table reservation s quite easy.

I was SO glad when this popped into my neighborhood! We needed a Vietnamese restaurant on High…read moreStreet. Fast service, delish food, friendly, small and everything hits the spot. Cash only.

What a completely wonderful French (Mediterranean?) restaurant in Central. Simple, elegant and…read moreoutlandishly delicious. The tables are all set up with small clusters of organic tomatoes in the center, the idea being that the guests would enjoy them with olive oil as a starter. It's relatively new in Hong Kong, having just opened this October 2018 - it has already been nominated as the Tatler's Readers' Choice award for Best New Restaurant. Nigerian born Chef Patron Raphael Duntoye has outdone himself with his extraordinary menu. We started with the Beignets de fleurs which are lightly battered (crispy on the outside, soft inside) friend zucchini flowers. UNBELIEVABLE!!! I could eat these daily. The Crevettes Tièdes à l'Huile d'Olive - warm prawns with olive oil were so tasty and seasoned just right, so we could taste the freshness of the sea with the olive oil. Carpaccio de Sériole - yellowtail carpacio had just the right amount of thinly sliced hot pepper to give it that extra emphasis. Divine. Poivrons Marinés à l'Huile d'Olive the roasted peppers were smoky flavored but not charred so we enjoyed the freshness of the peppers untarnished. Betteraves Marinées marinated beetroot tasted roasted and marinated and was bursting with flavor. Coquelet aux citrons confits baby chicken with lemon confit was aromatic and tender with a slightly crispy skin. Delicious. White truffles in pasta - what words could describe the wonder affiliated with tasting this amazing dish? The pan fried dover sole was fragrant and tasted like it was just caught within the hour - the freshness was unmatched. To top it all, we had the passion fruit, coconut and mango sorbet with their signature French toast, which tasted like the top of a creme brulee. This has now become my favorite restaurant in Hong Kong. It is that good.

This is our go to restaurant for special occasions. The food is delicious and the service is top…read morenotch. My favorite dishes are the carpaccio, grilled tiger prawns and the chicken. The bread is delicious too! We came here for my husband's birthday in July, then again for our wedding anniversary in November and we have another booking for Christmas Eve!

Ichigen is a ramen import from Hokkaido Japan that recently opened its first shop in Hong Kong. The…read moreseating is limited and during lunch time there is a line out the door. My four star rating is based on the following: Food: 4 stars Environment: 3 stars Value: 4 stars Recommended dish: Char Siu rice Ichigen specialises in a ramen style which uses the shrimp heads to develop a broth with a rich shrimp flavour. Like most ramen shops you have a few choices to make when ordering your ramen: the hardness of the noodles, green onion or no green onion, the flavouring of the soup. The base ramen is 88 hkd which is not too expensive and in line with Hk ramen shops. You will likely add additional items like the egg or more meat which will run up the price. They only provide one piece of pork so I would add on the extra pork. I ordered the ramen and followed the recommended soup base and noodle texture. The broth is tasty and has a unique taste to it. Although, the soup is a bit on the salty side. Hong Kong folks like to drink the soup and the guys around me drank the whole bowl. I would have a hard time doing this and wouldn't suggest it. The noodles were cooked nicely. They had a nice bite to them and were supple and soft at the same time. As mentioned earlier they only provide one piece of pork. That pork however is very tender. It is not heavily flavoured but the meat will melt in your mouth. I really enjoyed the char siu rice. It is not a char siu in the classical Hong Kong style, but rather is a soy braised pork. The rice is topped with crispy shrimp bits which add texture and crunch to the dish. This is dish is a really good deal at 45 hkd. If you have a small appetite this would probably be enough for a light lunch.

Shop: Ichigen Soup:…read more4, Ebisoba- original/shio. Unique seafood/shrimp flavor. Medium body/fat content hints of butter. Slight sweetness. Clearly the highlight of this shop. Noodle: 3, thin egg noodle- sold out of their recommended thick noodles. A bit soft but still maintaining some chewiness Chashu: 3, two large thin slices. Decently fatty, tears apart easily with chop sticks Price: 2, 88 incl. half egg + 10% service charge. +10 for additional full egg. Egg: 4, balanced hanjuku, good ajitama flavor Other: 2, limited toppings- chopped green onion and fried pickled chopped ginger Atmosphere: 3, generic modern interior plenty of counter seating. Decent number of families. Playing Chinese instrumental music. Air conditioning too strong. Overall: well known shop from Sapporo, worth trying unique seafood flavored soup base. Showed up at 1:30p on Sat, no wait. Would repeat.

This is my favorite dim sum restaurant in Hong Kong. It's not too bougie, and it also has a wide…read morerange of dishes to choose from. The staff was also very accommodating to a Gweilo like me. The lady who kept serving us tea asked me why I don't eat more and I told her in broken Canto "waiting for fish, where is it." She responded with "if you're nice it will swim to you." Needless to say, the whole night she and I had a fun banter that entertained the whole restaurant. I'm pretty sure I was making a fool of myself, as a self-deprecating white dude often does to gain acceptance, but I enjoyed my experience and came back the next morning for dim sum Food: 5 Decor: 4 Service: totally