We came here to preemptively celebrate our dear friend Dasha's new job offer, which we were…read moreawaiting one Friday evening. As Dasha is a Slav, we figured we should have Slavic cuisine! I had never had a lot of Russian/Eastern European food growing up so I was excited to try so many delicacies that Dasha had told us about. I loved everything here, including the raw green onion appetizer. The lighting is subdued and romantic, like a grownup restaurant. What was most memorable is Dasha going outside to take a call and learning that she got the job she applied for. We were so proud of her and it called for more celebration. How fitting that we went to Dacha to celebrate Dasha.

Dacha was my first taste of Russian/Eastern European cuisine in Hong Kong. I was a bit hesitant, as…read morethis place isn't too popular in Hong Kong. But after dining here, I hope this review convinces you well enough to try it out! So having visited St. Petersburg over the summer, I couldn't wait to have a bowl of warm borscht and Beef Stroganoff. Unless you're familiar with Eastern European cuisine, the dish names on the menu might throw you off a bit. This covers Russia, Ukraine, Georgia, Romania, Poland, But it's all about learning about a new culture and cuisine, and surprising yourself along the journey. We reviewed the menu backwards, starting with the mains, then appetizers and soup. For mains, we went for Beef Stroganoff, Chicken "Kiev", and the Pork Kebab Shashlyk. Appetizers, the Siberian Pelmeni (ground pork dumplings), beetroot fries and borscht to share. As for drinks, we went for the hard hitter first: Sour Cherry Vodka. My first reaction was, this tastes like cherry flavored cough syrup. But it's nicely sweet and the vodka not overwhelming. The taste grew on me and I was the last one to finish it, because I was slowly savoring it! My friends ordered some Eastern European beer: Baltika from Russia, a white beer from Lithuania, and Kozel from Czech Republic. Amazing - I almost forgot I was in Hong Kong! Beetroot fries (HK$138) were new to me, and I loved them, dipped in sour cream. In fact, they provide sour cream with every dish, with your soup, with your mains, even with your dessert! I'll get to that in a sec. The beetroot fries didn't make me feel as guilty as I do after French fries, and they weren't greasy at all. Win! The dumplings were, well...dumplings! (HK$108) Nothing too special compared to dim sum in Hong Kong, but it's something new! One order of the dumplings came with about 9 pcs, so it's good for sharing. Then a steaming large bowl of borscht arrived. (HK$90) In HK, "borscht" is red tomato-y. But in Russia, borscht is somewhat purple in color, beet-based. It was perfect at Dacha! Our mains were outstanding, they exceeded my expectations. The beef stroganoff (HK$258) came with slices of ribeye, wild mushroom sauce and traditional kasha (buckwheat). Needless to say, my beef stroganoff cravings were fulfilled. The main that surprised me the most was the Chicken Kiev (HK$258). I had never tasted such tender in long time. The Chicken Kiev is a flattened chicken breast that's been coated with herbed butter, wrapped and breaded, and then deep fried. Quite similar to Chicken Cordon Bleu. But one taste and it just blew me away. The plating could be improved for this dish, but the taste, mhmm mhmm mhmm! The Pork Kebab Shashlyk (HK$268) is not your average kebab. Nope. I would say it's triple the size of your typical kebab. For pork lovers, this is your dish. The barbecued pork is plated with a fresh tomato salad. Something hot paired something cooling. Needless to say, we were pretty full at this point. But did someone say dessert? We asked for their recommendation and they suggested the Honey Cake Medovik (HK$85), their most popular dessert. We ordered two of these, plus two orders of the Signature Cheese Pancakes "Syrniki" (HK$125). The honey cake was very sweet. It was delicious but I had enough after 2-3 bites. I immediately regretted the cheese pancakes - I thought they'd be fluffy but they are more dense. Perhaps our dessert money could have been better spent elsewhere. Overall, a great meal, would not hesitate to return if I'm ever craving Eastern European food! I will warn, the price point is quite expensive, and if you're not careful, you could be racking up a pricey bill at the end. For 6 people, it ended up being about HK$670 per person. Ah! So maybe we went too crazy with the desserts... but it was definitely worth it. That's all that matters right?

This is an iconic Hong Kong Style Western/Russian Restaurant, it all started in the 50's when the…read moreowner Chef opened his own restaurant after working for one of the top White Russian Chef in Shanghai, he brought all the specialties to Hong Kong and introduced to this burgeoning Port of call an alternative to other traditional Western flavours. I find the decor of this location to be the best suited in bringing a feel of old HK back; its housed in a historic building, where you immediately feel you are walking down a time tunnel. Food wise, I would say it's shows the Chef is trying to replicate all the flavours from bygone day's with a touch of modern twist. *The Shrimp Toast is outstanding, crispy on the outside and full of Shrimp Purée inside. *Borscht, this is one of the closest to what I remember from my childhood days when my parents bring me to one of these establishments, it's hearty and spicy at the same time, pure goodness in a bowl! *Russian Potato Salad; I have to say this is the weakest on the menu, nothing special and it's need reworking to bring back the original dish. *Russian Shashlik Lamb Tenderloin, the meat is done just right as I ordered; medium rare, but the accompanying Black Pepper Sauce lacks the depth, to carry the whole dish to the next level, also I find the sauce on the sweet side which is a shame. Overall, I know the owners and the Chefs are doing their best to make this a memorable restaurant, this alone is worth encouragements!

Decent Happy hour drinks and refreshing place to cool down from the heat. Service was prompt and…read moredrinks were a bit on the sweet side.

An excellent break from the diverse Asian cuisines here in Hong Kong on the second floor of the…read morePennington Hotel. Good service, clean bathrooms, and 90s Boyz 2 Men over the speakers complete the escape from the madness vibe. It's a western themed cuisine but they claim Russian influence. If only geopolitics was that well blended here in this region. Anyways the food is just fine, really enjoyed the pastas especially. I didn't expect much from the burger as it's not American beef but it was a nice thick patty and nicely pink in the middle. They offer a set menu prices that include a soup and a drink for just a few more dollars and I think it has decent value.

My mom always went to Queens cafe as a kid growing up so she introduced me to this place a couple…read moreyears ago. On this visit, I was so sad to see that they don't have the ox tail as a part of their lunch sets anymore but it was so good last time that we had to ordered it al la carte. The ox tail with red wine sauce was once again delicious! The ox tail pieces are huge and are SO tender which just the right about of fatty bits. The red wine sauce is savory but also somewhat sweet from the wine and from the onions. There was a good amount of veggie in the dish and it came with either rice or pasta. Also got to try the steak with black pepper sauce and pasta as a part of their lunch set. The meat was tender and black pepper sauce was well seasoned with a nice peppery flavor. The borsche soup was pretty solid with lots of ingredients. Price performance is def better for lunch sets but ox tail was super worth it! Food came out quick and service was pretty standard. Lots of seating but also lots of people during lunch rush hour.

Signature soup ( creamy soup with slivers of ham and chicken) was good. Escargots good. My grilled…read moregarlic prawn was so so. Prawns not very fresh. Service was not good. Waitress was an idiot. My friend ordered a dozen escargots as entree. That came out and I kept waiting for my prawns. My friend waited with me after eating couple escargots. Waitress never understood she is supposed to bring both out despite explaining to her twice. Have to called manager and explained a third time. By the time my prawns finally come out, my friend's food was all cold. They were apologetic and offered free ice cream which we turned down. Service was mediocre at best. I had to wave down a waiter at least 4 -5 times before getting someone to take my order of wine. We were in the quiet little room on the side. So I don't think I will be back.

Throw back to Old Shanghai, when its the Paris of the Orient!…read more During the 1920's 30's Shanghai was the place to be in Asia! Very much the centre for commerce and finance, it is also the Capital of anything in Vogue, where new fads and fashions are embraced in this ancient country called China. Food is a way to express the way people live and the way people "want" to live! Hence the invention of Chinese Influenced Western Cooking. Very much like the Yoshoku Cooking in Japan started in the Meiji Period. In China, it is mostly influenced by the influx of White Russians refugees during and after the Revolution. They bring not only their own culture but also their cuisine, some of the more wealthy "refugees" would still hire maids and cooks after their escape, as they still wish to maintain their ways of living before the revolution in Russia. These Cooks later became fully versed in the Russian Cuisine and soon they put in their own signature to make it their own. At Sunning, their influence of the West came from France, Russia and other European cooking methods. They also pride themselves in baking their own bread fresh everyday. Lunch that day was with my family in Hong Kong, we all grew up having this type of western dishes, and its a way of getting back to our childhood times. My Rack of Lamb was done perfectly, very tender and juicy, the doneness perfect, the sauce was a bit on the sweet side tho. The Chicken Caesar unlike anything we see in N. America, it is their own interpretation, chicken breast was poached not grilled, thus its more tender and moist, being a Caesar Salad it's size is not doing justice to the dish. Yes, I understand it is a starter and not a meal size, so if you are on a diet, this will be a very good dish to have! Service is old school, very attentive and warm, all the servers are over 50 and they all seemed to have been there forever! Sunning is still is and hopefully will still be there for a long time, as new generations will learn the history of their grandparents here of how food is being served in the old days of Shanghai and Hong Kong!

Not bad. Got the beef shashlik lunch special. Comes with soup and coffee or tea. Swapped out my…read morecoffee for iced coffee. Borsch soup was good. Shashlik (kabob) was good. Didn't expect too much but everything was basically decent.

A nice step into the past. Queens cafe in Kowloon Tong may not be the original shop from 1952, but…read moreit's a great glimpse into how "soy sauce western" found it's feet into our HK culinary history. Of course, the baked pork chop rice is an absolute classic, a must try, and you will not be shorted by the pork and rice either. Only qualm was that it wasn't served in an oven plate so you didn't get the "bubbling tomato sauce effect" that one usually associates with this dish. The borsch too, is Hong Kong style, but creamier than most chaan teng varieties. Andrews mom actually ordered the onion soup and oh my god it was so good. So homely, and with a cheesy slice of bread to soak too. The historian in me actually loves this place so I may be biased about the food. But where else in the world will you get a steak with black pepper sauce served with some fried rice? Actually Andrews mom said it best: "Now, they call stuff like this 'fusion' but this is just how we ate in Hong Kong."