Had dim sum here; it took some time for the dishes to emerge after ticking off on an order pamphlet…read morefor the desired dishes. The shumai with scallop and black garlic among the special dim sum section was a little more luxuriant than the regular kind. The tripe and minced beef ball were great. The skin on the chicken feet slipped off a little too easily while the steamed spare ribs at times was more gelatinous and amorphous than discrete meat. The egg tart was on point also.

Cheapest dim sum in HK. This place is about 15% cheaper before 10am... marked in menu if you read…read moreChinese script. Food is very fair, tossed out the fried turnip. Ate shumai, juicy pieces of fat. Shrimp dumplings with spinach and roe was my favorite. Be prepared to have complete stranger just sit down next to you and order.

Dinner #1 in Hong Kong! Missed authentic Asian food. Love how Asian restaurants serve family style…read more My favorite was the beef curry and pork buns. Also appreciate how food costs less in Asian countries, all of this was only $50 USD. Seafood & tofu in hot pot, beef curry, Singapore noodles, pork buns, bean sweet dessert.

I love hot pot; and this place didn't disappoint. The beef slices were a bit thicker than I…read moreusually prefer, but the beef was sufficiently marbled so that they were actually quite tender. The assorted dumplings plate was filled with what looked to be fresh made dumplings, including shrimp wontons. All were quite tasty and delicious. I loved the deep fried foo jook rolls and crispy fish skins assortment, which was a first for me. I do, however, have a weakness for deep fried anything. My only complaints are the ventilation isn't so great, so you'll indefinitely leave stinky, plus my particular seat enjoyed a constant flow of steam from our pot, so I left super duper stinky!

Dropped passed the TST area and why not select a decent Japanese restaurant behind K11. Arashiyama…read morehas a great selection of lunch special. The sushi fish were very fresh. Server was super friendly and I found the seatings were comfortable although the space is small. Definitely worth trying

Came here for the dinner set menu for two and had the following:…read more 1. Assorted sashimi platter (salmon, toro, yellow tail, halibut, raw shrimp, tuna) 2. Assorted sushi platter (8 pieces) 3. Grilled lobster with uni sauce 4. Grilled waygu beef cubes 5. Fried rice 6. Salad with salmon roe and crab meat 7. Fresh fruits Sushi and sashimi were very fresh. The highlight was the waygu beef cubes. They go well with the dried garlic and green onions.

As a long standing Cantonese restaurant (it's 50 years old) I've expected the food would be great…read moreand would blow your mind. I would say it's ok... I have tried better ones. Service staff is not attentive enough, it could probably because they were busy. Went for dinner around 6:30 and the restaurant was full. As typical as Cantonese restaurant, tables are quite close and the space isn't too great. People tend to get noisy when getting comfortable and it didn't made my dinner enjoyable as I am getting a splitting headache due to noise. Ordered suckling pig, beef rib in black pepper sauce, satay beef with barley, baked fish innards, steamed grouper, char siu with salted egg, braised chicken, stir fried beef cubes, sweet and sour pork and stir fried beef with Chinese kale. The suckling pig was good, it was crispy and fatty enough. Beef rib in black pepper soft is tasty and tender. Bake fish innards was quite interesting. Steamed fish was a favourite. Char siu with salted egg was a bit salty for me and must be eaten with rice. Braised chicken was delicious and soft. Steer fried beef cubes are ok. Sweet and sour pork has balance flavour and the pork has a crispy breading and but soft inside . Stir fried beef with Chinese kale was nothing impressive.

On our last day in Hong Kong, we were invited to have dinner at Asiania Restaurant (AR) by a Hong…read moreKong resident. He is a real foodie and I was excited for this meal. This was Thanksgiving Day and reservations were made. There are many modes of transportation (Mass Transit Railway, Double Decker bus, bus or taxi) so getting to AR was easy from our hotel. We were advised whole roast suckling piglet and "Asian foie gras" needed to be reordered so I knew I was in for a treat. It was a little tricky finding this place as it's located in the basement of the Emperor Group Centre. AS has been in business for several decades and received numerous awards for the whole roast pigs. AS is located in Wan Chai District of North Point. After being greeting at the hostess stand we were escorted to our reserved table, with white cloth tables - - very fancy. In addition to our pre-ordered dishes, I let the group decide what to add. I wasn't really concerned because I was traveling with foodies and I trusted them, not entirely but for the most part. :P We started off with the pre-ordered "Asian foie gras" appetizer, or GUM CHINN GAI in Cantonese. It had a generous slice of chicken liver, a slice of pork fat both sitting on sliced gizzard to be sandwiched between a steamed bun that is commonly used in Peking Duck. I took a bite and felt like I was in HEAVEN. OMG - - so, so, so good!!! However, this was super rich and one serving was sufficient. The highlight of the evening was the pre-ordered roasted suckling piglet. In the past there were maraschino cherries on the pig's head but red flashing lights made a very surprising appearance that made the whole table laugh. It was chopped up and plated nicely. I previously had whole roasted piglet in Zhongshan a week before and the one at AS was OUTSTANDING. I definitely could taste the difference in quality of the skin, meat and flavor. The price tag for this piglet? Approximately US$400. Other dishes that stood out was the lotus root soup, where I was amazed by presentation. The broth was served in a large bowl and the soup ingredients were plated so nicely with the different layers. I also enjoyed the assorted preserved meats rice pot, that was also presented so nicely before assembling. My table mates really enjoyed the "baked worm" dish that didn't suit me. I was informed it's a fall delicacy and despite trying them 2x at different meals in 2 different countries, I didn't like it. Perhaps it was too bitter for me or, my mind was tarnished after learning what it was. Why only 4-stars? We wanted a dessert dish and the waiter suggested a large serving of baked custard tapioca with lotus paste. First of all, the dish was too rich were there's no way we could eat 1/4 of the dish and secondly, one of the table mates found a metal piece from the scouring pad used to wash large pots. It is a MAJOR health risk, where the restaurant profusely apologized and adjusted our bill. Overall, a very impressive restaurant for Cantonese cuisine at its finest. Great ambience, attentive staff and delicious food spent on this Thanksgiving holiday with my cousin and his close friends.

This is one of the best ramen shops I have been to in HK. I enjoyed everything that I ordered. I…read morehave seen some complaints on the price in other reviews; however, the price for a bowl of ramen is actually cheaper than most places like ichiran where a bowl of ramen will cost somewhere around 150 hkd after all the add ons. Definitely will come back and this is a place I would go out of my way to go for a meal. Food: 4.25 stars Value: 4.5 stars Overall: 4.25 stars Recommendations: Special tsukemen, chicken karage, char shiu rice I didn't have a chance to try the soup based ramen and had the special tsukemen ramen. The dipping sauce wasn't to salty which is an issue I have sometimes. The noodles were nice in springy and had a nice texture to them. The char siu is thinly sliced into strips and is more on the fatty side. By itself it's not flavored heavily but with the dipping sauce it is really nice. The char siu rice was something I surprisingly really enjoyed. The char siu is finished off with a blow torch giving it a real nice smoky flavor to it. The rice is also well cooked and the two components make a nice pairing. The fried chicken (karage) here is also very good. Nice and juicy on the inside and a crispy crunch on the outside. If you have room for this definitely give this a try as well.

Ramen Jo: tonkotsu + egg…read more Soup: 3, white tonkotsu, light fat content, almost tastes like shio Noodle: 1, thin noodle. Overcooked. Limited bite. Kinda falls apart. Should have asked for or have been offered katame Chashu: 3, thick cut, two slice, decent fat ratio Price: 3, paid 82hkd+15hkd for egg= 97, no service charge Egg: 3, slightly overcooked hanjuku, no marinated flavor to egg Other: 3, menma, aonegi, kikurage, sesame seeds Atmosphere: 3, classic wooden counter, kitchen in middle Overall: Probably a bad sign that after I order a woman comes in and orders tsukemen. For a place with "ramen" in the name, that should be the focus. Noodles were terrible. Nothing stood out. Don't buy the "Michelin featured" hype. No repeat.

I came to this restaurant to eat lunch after spending the morning hiking Dragons back trail. The…read morefood here is reasonably priced and tasty. Food: 4 stars Value: 4 stars Recommendations: kale and pork jowl, Koh Soi We ended up ordering the fried garlic squid, the chicken Koh soi and the kale with pork jowl. The fried squid tasted a bit more like Chinese food then Thai but that is not a bad thing. The squid was tender and the crispy garlic pieces and black pepper really made the dish flavorful. The Koh Soi I also quite enjoyed. The broth really exemplified the coconut milk and curry flavors that characterize a Koh Soi. The chicken leg was also quite tender. If you like coconut milk you will enjoy this dish. Lastly, the kale and pork jowel was a really nice dish. The kale is cooked with lots of garlic. I hate when the kale is really bitter but that was not the case here. I am sucker for pork jowl and really love the texture. I prefer this over the pork belly which is more typical pairing with Chinese kale.

I don't care if I paid $10 USD per dish we got. After a 4-hour hike from dragon's back and taking a…read moreminibus to Shek O, some good fried food is bound to taste good! The salt and pepper with chili, garlic and onion was so good for the chicken wings. The wings themselves were ok and not flavored inside but it was quite salty outside so no matter. My fried garlic calamari was really salty with a hint of curry flavor. Most were chewy and rubbery, but meh. They had a special for beer so we got 2 large Blue Girl beers for $30 each. Not too bad.