“How did Striphouse find its way into the Michelin list?” It has been one of the lingering questions in my head still – despite having visited the restaurant. Continue reading
“How did Striphouse find its way into the Michelin list?” It has been one of the lingering questions in my head still – despite having visited the restaurant. Continue reading
Tin Lung Heen was awarded with a Michelin star shortly after its opening. The Cantonese restaurant deserves the one-star rating with their attentive staff and breathtaking scenic views, perched high above at the Ritz Carlton in the ICC. Continue reading
Tate opened its doors in July 2012 and quickly managed to achieve its very first Michelin star in the 2013 Hong Kong guide. Vicky Lau, chef of Tate, is the former chef de cuisine of Cepage, also a one Michelin star restaurant in Hong Kong. Reviews on Tate after its grand opening was mixed, but at the same time this charming iron lady chef was well embraced by the local media. Continue reading
There are a few dozen tables in the restaurant, but were still fully packed on a Monday lunch. Sure, the all-you-can-eat dim sum lunch will definitely lure hungry diners, but I went a la carte instead. Continue reading
Sushi Sase (鮨佐瀬) is headed by the former chef of Sapporo’s Sushi Zen. When it finally opened its doors in 2010, the media was all over it. Two years down the road, Sushi Sase remains one of the most reputable fine sushi shops in Hong Kong. Continue reading
Gaddi’s – a celebrated fine dining restaurant in the heart of the shopping action in kowloon has strangely not found itself on the Michelin guide. Situated in the old wing of the prestigious Peninsula Hotel, it managed to preserve its look and feel of the seventies. Its dedicated elevator at the lobby comes with old school lift buttons and lighting. It’s definitely one of the very few remaining classic and well-kept restaurants in Hong Kong. Other venerable restaurants that manages to hold onto its classic interior decorations are Amigo, and Jimmy’s Kitchen. Comparatively, their food and ambience are less refined to Gaddi’s. Continue reading