The food is very fresh as always. The design of the restaurant is special, as the owner used a…read morelarge number of discarded items to redesign as part of the store's decor. The service is attentive and friendly. The prices are a bit expensive, but the quality of the food is preserved. 牛肉、響令、脆鯇腩 are a must.

The space is very unique and didn't look like a restaurant in a glance. Customers generally come…read morehere for noodles for lunch at hot pot for dinner. We came for dinner. Reservations are highly recommended as this place gets busy, especially during the weekend. There was actually some mixed up with our reservations but luckily, we came on a weekday when the restaurant is not as busy. There are a ton of choices from the soup base to the hot pot ingredients. Pick whatever you like but make sure you order some beef and fried bamboo (one of my friend named it the "jingle bells" - how fitting!). They are excellent here. Apparently, I only realized then that not all my friends liked lunch meat in their hot pot... If Shing Kee is a little close to where I live, I probably come here a lot more often. Unfortuately, it's all the way in Shatin.

Speaking of Sik Siu (late night supper), especially in CU traditions, Tai Yuen is key to this…read moreculture no matter in orientation camps (O camp) or societal activities ("jong" activities). On contrary to the previously introduced Sha Kok which is more popular amongst the dance community, Tai Yuen is the go to place for visually all CU student, not only is it more accessible (well... comparatively speaking) but it fits better into the traditional mindset of dai pai dong style dining. Shatin is famous of it's chicken congee, Tai Yuen being in Fo Tan, (which is also a part of the greater Shatin district) is also celebrating its chicken congee. Whenever dining in Tai Yuen, you will first be greeted with a hefty pot of chicken congee, if you are lucky, the pot might be free of charge and refillable. For the food choice, just as any sik siu places, "trashy" is the word, the mantra and the golden rule. Imagine an oyster omelet with the rim so puffy and crispy that could only achieved with the excess fat that the omelet is fried in; deep fried mouth part of squids with every morsel crunchy on the outside, chewy and succulent in the inside. How about "roasted" baby pigeons that is actually deep fried to crispy perfection? All of them are sinful but undoubtedly good; especially served alongside with a bottle of ice cold beer, that is how most university students get wasted for the very first time.

A training restaurant for the staff at the restaurant group. They have new menu items every now and…read morethen and prices are prettt reasonable too. I like their sweet and sour pork served cold on ice

We found ourselves in this little restaurant when our family ordered a private room for dinner. The…read moreprivacy was great but the service definitely left a lot to be desired. Pros + Food: It was tasty. Hot. Plenty of sauce and condiment accompanying entrees. Their desserts were cute too! Rather aesthetically pleasing. + Parking: easy access from major roads. + Ambiance + Restrooms: clean Cons - Service: the initial first 2 courses took a while to be served (15+ min) while the following 3-4 courses were all served within 5 minutes from each other. The waitress proceeded to pressure us into taking double servings so she could make room for incoming plates...time it properly so as to not make your patrons uncomfortable.. We paid for a fine dining setting. There are certain mannerisms that should accompany that.

Used to be a 5 star spot but quality have declined since the transfer of ownership. They're known…read morefor their stir fry dishes with tons of wok hei.

Our orders: bean curd and greens, deep fried pork chop…read more Pros + Taste + Pricing + Authenticity Cons - Atmosphere: I can't say that I'm a fan of waiting and staring at patrons as they finish their meals to stealthy grab seats. Our group divided across the restaurant for a solid thirty minutes so we could hawk around and scout for a table. The fans distributed across the location made the weather bearable. Plastic chairs, clear plastic table cloth. Definitely wash your dishes once more just to play it safe - Timing: because of the sheer popularity of this place, I was already full by the time they started bringing our 4th and 5th dishes as it took about 30+ minutes for it to come out. I had already filled up on the first 3. Don't be surprised if you have to wait 45+ min for a table on busy weekend evenings.

Best dimsum spot in new town plaza! Their 牛仔骨are amazing and their chinese dessert are also worth…read moregetting

Lei's is tucked away on the 5th or 6th level at New City at Shatin, and where at one time they used…read moreto have a line out the door, these days you could easily get a table without a reservation. That's too bad, because they have always been a good restaurant at mid-high prices with good service, especially if they know you or someone in your party. The traditional Chinese soups they offer is well prepared, the BBQ meats good quality, and the dishes in general well prepared with fresh ingredients. But where this place is special is that I will forever remember it as the restaurant where I ate the last meal with Mom. We visited her in November 2017 to celebrate her birthday - and it was a joyous event; the next morning, she passed away suddenly - followed abruptly by two more deaths in our extended family. Three funerals in 8 days over two continents feels surreal even now.

3.5/5, +.5 for service…read more In my last two visits to HK, I stayed at the Courtyard just down the road from Shek Mun Station. I had intended to visit here when I stayed in 2024, but wasn't able to. I was finally able to on my final day of my Asia trip, before taking the bus to the airport. I liked the interior design of this place, with lots of resemblance of HK street life, as well as a MTR-like map that mixes actual Tuen Ma Line stations with popular HK style cafe items. I had the satay beef instant noodles with scrambled egg and toast. It was good! The satay had a flavourful taste, and the scrambled egg was exactly how it should be: layered and relatively smooth. Service was efficient here. I definitely prefer this place over the two HK style cafes down the road closer to the hotel.

Hinan chicken rice, wonton soup, brisket wonton noodles and French toast were pretty good, eggs…read morewith shrimp is way below average, coffee, milk tea were tasty, services are good

It was a Saturday night and my boyfriend and I were feeling far too lazy to venture out further…read morethan a few stops from Tai Wai. I did a quick search and found this seafood restaurant around a residential district on the riverside - Garden Rivera in English. Usually, nearby residential areas in Tai Wai and Sha Tin can you find some pretty good local family-run restaurants, and Rivervine was no exception. Not simply this, but the restaurant was super cheap and has now become a worthy contender to some Sai Kung seafood eateries because of its proximity to the abode. Although it calls itself a seafood restaurant, its signature dishes actually consist of: chicken and abalone congee, and roast pigeon. Now, there are a few roast pigeon places in both Tai Wai and Sha Tin that have become renowned across the foodiesphere in Hong Kong, so I wasn't bringing my hopes up about this particular dish - especially since, in conjunction with the congee, it comes at the super deal of 52 bucks. (The congee on its own is $18.... so yes, don't expect real abalone, and don't expect much of the imitation either.) The pigeon was just so-so, not as tender or as succulent as other places, but for how much it cost - a pretty damn good deal, and if you're like me, you're just gonna dip it in the excellently roasted salt anyway so you won't really be able to discern any subtle flavours if there were. The congee was good, mainly because the two odds pieces of chicken were so perfectly salty and complemented the jok well. The abalone imitation, I think sea whelk is usually the textural substitute, was fine - and portioned so that each person had one slice each. What do you expect for $18? As for seafood, the quality of the cooking doesn't really come close to the Sai Kung seafood masters but you're paying considerably less. There is an ongoing deal for $158 - you pick three seafood items on the menu, including scallops with garlic vermicelli, razorclams, and crab with ginger and scallions. The razorclams were so fat and juicy, and we asked for black bean razorclams, so they had onions and red peppers fried with them too. The scallops were fresh, and they served us four pieces (!!!), but the vermicelli was a little overcooked so it wasn't very nice to eat with the scallops. In all, there's definitely a return visit in the works, especially when we can't be bothered to head all the way to Sai Kung for a seafood fix.

This is a cool place to go in Fo Tan. The food was tasty and the pan asian approach is unique to…read morethis area. The restaurant has an identity crisis, however. The decor suggests one thing, the food suggests another, and ordering suggests yet another. For example, it's a bit odd that you have to go to the cash register and order/pay. This element takes away from the experience and kind of gives the place a fast food vibe. This would be better with service. The food we had was pretty good with one exception. The Korean style chicken was really nothing more than fried chicken pieces with a spicy-ish/quasi Korean sauce poured over it. The specialty drinks were also very good. I look forward to going back to this place, and I will likely upgrade my rating. It certainly falls somewhere between 3 and 4 on our scale.

A korean spot in the industrial area, most people order takeaway or through delivery app. Opened by…read morekorean people and its pretty authentic food, they opened a new branch in mongkok then closed down the og branch