Higher end Thai place close to being big plate little food place. But not quite. At HK$400+ per…read moreperson, it's not cheap. But the food is both great & very much Thai, not HK Thai or American Thai. Can't eat here everyday but it should be a regular.

This is one of the best Thai restaurant bistro in hOng Kong island, it located at Pacific Place,…read morewhere in Admiralty which is very closed to Central HOng Kong!! It's inside in a high end plaza... I only ordered Jumbo Tiger Shrimp with Coconut Curry eggs sauce with scallions onion n pepper!! Pluse a spicy sauce sautéed vegetable and a few Roti !!! It was so delicious to dip the Roti into those Curry sauce with Shrimps!!! Service was great n efficient, people are polite and groomed!!!

We kind of stumbled into the restaurant, when we were turned away from a similar hot pot/steam pot…read morerestaurant down the street when we did not have a reservation. The Seafood Kitchen took us in for dinner, but clearly they were packed by the time we left. Thus, make note, if you go, best to make a reservation. Having been open for eight months according to the server, this place has a cute harborside, fish dock theme. White washed walls, wooden tables, fish tank with live fresh seafood to later show up at your table, canister stools for chairs, nets on the ceiling, fish and fishing decor throughout. It is not fancy or anything, just themed well. is not very big, but has the set up for a good spot for groups (and we saw a few groups before we left...one looked like a family affair of 6, another was a group of 8 girlfriends and the final group seemed to be like friendly neighbors all going out together for the night). Thus, maybe this would a fun night out for a group. Service was good and our waitress/hostess was very detailed in assisting with questions on the menu and how this restaurant works. She was friendly, as was all the staff. So in short, the concept/niche of the hot pot/steam pot is that you order their very fresh seafoods and such from the menu and it is delievered in stackable metal pots to your table, placed on top of a little gas grill. The bottom pot is a broth soup that catches all the juices of the steamed seafood that you ordered and is stacked in the pots on top of it. The broth then can marinade and simmerswhile you eat your dinner. You order 4 things, you have 4 pots on top of the broth pot. You order 10 things, you will have 10 pots on top of the broth pot. You kind of stand up to get into the pots when your stacks are tall. The concept is fun and without question the seafood is fresh. Menu is written in Chinese and in English. We also ordered some sushi to start with and it was actually exceptional! Fat slices, fresh, great quality...all things you want in sushi. The sushi is probably the most reasonably priced item on the menu and well worth it. I would honestly go back for just the sushi, it was that good. The restaurant does not have a liquor license, so no booze available. Although it appears their standard schpeel is to tell patrons they can walk over to Welcome around the corner and buy beer/wine to drink with their meal. We, in addition to several other tables, did just that. Otherwise, they have soft drinks and bubbled water. IT IS EXPENSIVE! The quality is great, but do note that you will pay for it. Our bill came to $3278 for four people for four dishes, broth, some sushi and a couple soft drinks. You could probably control the cost more based on keeping in check what you order. The cost can be a bit jarring when you are not sitting someplace like the Four Seasons with a celebrity chef for dinner with versus a local seafood joint in Kennedy Town. So, although this place was great and we would absolutely go back, maybe with this price tag we would not go back often.

This little place has surprisingly good sashimi and I love the presentation. The jumbo shrimp…read moresashimi is a must ordered item. The lobster soup base is a good choice as it includes one lobster. Lots of seafood items to choose from. Seafood here all taste very fresh. Coral clam is my personal favorite since I can't get it in the US I tried to order it whenever I see it.

When asked for a great Thai restaurant for dinner, our hotel concierge quickly recommended Mak Mak…read moreand snagged us a reservation for a Saturday dinner for two. The restaurant is hidden back in the corner of a maze like area known as Landmark near the Central MTR station. Once we reached the Landmark, we just stopped at an information desk to receive final directions. We arrived early for our reservation which originally was made for seats at the bar but at this earlier time they had a table free for us. The bar sitting is not like typical high top seating but rather a long table attached to a wall at normal table height. You and your guests will just be sitting beside one another rather than across a table and perhaps sitting next to a stranger. The staff there were super friendly and spoke very good English which helped us tremendously. After a warm welcome, we were quickly shown to our table and offered water to start. We saw all our favorite Thai dishes on the menu just like back home in the States. We started with fried spring rolls and a couple Tsingtao beers to take the edge off a long day of walking around Hong Kong. The spring rolls were on the skinny side but with seven of them on the plate and a lovely chili dipping sauce on the side they hit the spot. Served with the rolls were some fresh vegetables that we can never seem to get enough of when traveling far from home. For our next course, we went with Tom Yum soup another favorite of ours. I was a little hesitant at first to order it as it was priced at $20 USD which seemed high to me for a bowl of soup but it turns out to be a big bowl that is easily shared between two. It is served on a stand with a candle below to keep it warm and two smaller bowls with a ladle to serve it up. Our server poured our first bowls and ensured we each got one of the two huge shrimp (head and eyeballs included) along with plenty of our goodies. The soup was wonderful with a multitude of flavors. Easily the best Tom Yum we have ever experienced. It was quite spicy more so then we are used to having but still very enjoyable. For our last course, we selected Pad See Ew with pork and were pleasantly surprised to find more pork than noodles in the dish. This dish also can be shared for two if desired. Everything tasted very fresh with a wonderful sauce and at the perfect temperature. We passed on any dessert at this point but not for lack of options but rather room to put it. Overall, my wife and I enjoyed a wonderful meal here at Mak Mak with friendly and helpful service at a very reasonable price. We hope to have an opportunity to come back and try some other dishes.

The very first Thai AYCE brunch I've ever been to!…read more I appreciate that it's AYCE and not buffet style, there's a standard menu you can order dishes from. The food is not made in bulk and you can decide on the spice level of your food. Their larb is delicious, but spicy, so you'll want this option to decide on the spice level. Great selection of food from appetizers, soup, mains and the best part it includes dessert! Service is both friendly and quick. The brunch itself is affordable (esp. for AYCE) and you can opt for a smaller portion so you can try different things and not waste food. Totally worth a try if you're in the mood for Thai food and want a good variety.

Barring the time the child spent his summers in India, Mama San by Will Meyrick was the second…read moredinner in three years with a friend couple - one of the few people I've been social with. Relatively reasonably priced cocktails, plenty of vegetarian options and a chic space - the place was good. The drinks and the food, both impressive. The pomelo salad with lime leaf, banana blossom, cucumber and Vietnamese mint was nice and refreshing. The Vietnamese mint has something extra to it, that I quite like. The banana blossoms added that earthiness. Thai dry yellow curry of minced impossible meat with lemongrass was a hit. You could wrap that up in the lettuce cups they served, but I happily ate it without it (because coronavirus and I preferred not to use my hands). Saag burrata - the palak paneer or saag paneer, with burrata instead of paneer was very well executed. Pad thai tasted good, but could've been saucier, if I may. The red curry with pumpkin, tofu, long beans and okra hit the spot on taste and creaminess. The moong dal palak tadka - Indian lentils, while good weren't as great as I can prepare at home. (Yeah, modesty goes for a toss :p) The nasi goreng is hard to mess up and was decent. The only disappointment on the food was stir-fried okra. It didn't taste or look stir-fried and was very raw. If it were just the hubster and I, I would've probably have it re-done.  The drinks were refreshing and tasted well. I had one Hot Mama -gin, ginger, chili and homemade ginger beer with dried citrus fruit. This was followed by a Lemon Chilli Martini - vodka, limoncello, pink grapefruit and lemongrass syrup with chilli and again, dried citrus fruit.  The hubster had a Pineapple Kaffir Lime Margarita - tequila, triple sec, pineapple juice and kaffir lime leaves with a dried slice of pineapple.  After a quiet dinner, it was quite a task to get the children to wrap up and get home.  Pictures on the blog - thevegetarianvoyager

Fusion Asian Food? Never was a fan of "Fusion" things…read more But I guess what makes this place nice is the ambiance and the atmosphere. Otherwise, Skip the food, have a drink, and eat somewhere else.

Aaharn has been a place I have been wanting to try for a while. Finally gave it a try after it…read morereceived a Michelin Star in the 2020 guide. The lunch menu here is a really good deal at 198 hkd and 258 for a two and three course lunch set respectively. The food here showcases Thai flavors in a refined way. Restaurant is located in the Tai Kwun area which is a really trendy place to go and a nice place for dinner and drinks. Food: 4 stars Service/environment: 4.25 stars Value: 4.5 stars Overall: 4.25 stars Recommendations: fried perch with chili jam, coconut dumplings My favorites of the meal were the fried perch with chili jam and fried basil and the coconut dumplings. The fish was nicely fried and the flavors of the chili jam and basil really highlight what I love about Thai cuisine hitting on the sweet, sour, and spice notes. The coconut dumplings don't look very special at first glance. However, when you bite into them there is a ton of flavor. The dumplings include shredded coconut in palm sugar. Palm sugar is quickly becoming one of my favorite ingredients.

We arrived on opening night in October after incessant calls and emailing to try to snag a…read morereservation. No one was replying to the email provided or picking up the phone. The food, rather on the pricy side but nothing shocking for a restaurant run by a chef of this caliber, was beautiful - all the right salty and sweet and sour flavors of Thai food in gorgeous presentation. Environment is stark. Minimal trendy darkly lit room. The servers seemed nervous but as it was opening night, you've got to give them some time to find their groove. Unfoetunately the chef wasnt around (apparently unfortunately ill!) and the bill came out to perhaps 1300 HK for two people, but a lovely night regardless.

The first dim sum place I went to eat right after I got off the plane. Quality was good. The pork…read morebun was very good. Soup of the day was delicious. Overall a good dim sum place but not something I'm super excited about and probably not the best in the HK dim sum realm but being deprived of awesome dim sum in LA, I'm pretty happy with this first meal!

Damn that Michelin guide poster in the elevator! If I hadn't seen its prestigious status in the…read moreeyes of snooty pretentious critics of the francais type, would I still have fallen so incredibly in love with the flavours of the dim sum here? Do I possess a reviewer's worst enemy? SUBCONSCIOUS BIAS? Nah. This place is actually good, for real. I'm actually a bit taken aback by the $$$$ rating here. Disclaimer, I didn't pay for my lunch here, but I would think its prices are in line with the rest of Dim Sum, albeit higher end dim sum. But still, Dim Sum as a food type isn't that expensive to begin with. Maybe the dinner menus tell a different story. I have Dim Sum several times a month in Canada so I thought I knew what a har gow or egg tart should taste like. Thanks for shattering that illusion, Fu Sing. The shrimp in the har gow was incredibly bouncy, the crusts on the tarts were smooth and buttery, and the spring rolls were delightfully crispy and flavourful. How did they do it? How did they transform these staples into dishes that are clearly worthy of higher praise in the form of a Michelin freakin recommendation? I don't know. But it's really good. On top of the staples, I tried some new things like a coconut based warm jello cake. Don't knock it til you try it. And they serve dessert here at the end? Whaaat? Sure, I was stuffed but how can I pass up free Chinese desserts like tong yuen (glutinous balls filled with goodies like sesame and peanut paste), sweet pumpkin soup, and mango pomelo dessert? Seriously! Yeah they might've taken awhile for our warm jello cake to get to us, but flavours like these trump the service mishaps. If this is my first run into Dim Sum in Hong Kong this time around, the bar has been raised unfortunately high. How am I going to eat at other Dim Sum places now? How do I go back to the land of snow and ice and eat its Canadian counterparts. THERE ARE TOO MANY CONSEQUENCES FROM THIS ONE LUNCH. (23/100) - 2017

Try: Yellow Curry with Braised Meat…read more Pro: Pretty authentic, as far as I can tell. The service was quick and friendly, and the menu is quite varied. While I picked something, safe, my table picked a wide variety of dishes, and everyone was pleased. The group was very international, including many who were no strangers to Thai cuisine. Con: Not much of a con, really, except to note that if your dish comes with a free side of soup, watch out; there may be more in there than you bargained for! (Mine came with chicken feet)

First night eating in Hong Kong and we were blown away by the flavorful dishes from this…read morerestaurant. We love Thai food and the chefs definitely knew how to live up to our expectations. Definitely must try this place!

I went by myself for breakfast and ordered fish filet congee and some dim sum items, had to share a…read moretable since it was the weekend and busy but overall fast service and I didn't have to wait long. Congee is by far better than dim sum on my opinion, but not bad.

Excellent dim sum place with fresh ingredients and also friendly and helpful staff!…read more You can order in advance or expect to wait around 20 min for the food. But it also means that the dum sum are freshly made!