Above & Beyond

above-and-beyond-hong-kong-wagyu-beef-with-wasabi-2 Given that its name is Above & Beyond, you can’t help but think that Hotel ICON’s Cantonese restaurant must either have amazing views, or amazing food. As it turns out, it has both. Perched on the 28th floor of HotelRead more

Dragon-i’s New Set Dinner Menu

dragon-i-hong-kong-set-dinner-chilli-dumplings-2 Most people know Dragon-i as being one of Hong Kong’s most iconic and long-standing night clubs, a place where all the models and celebrities go, and where people tend to splash out a ridiculous sum of money for over-sized bottlesRead more

Sohofama

sohofama-hong-kong-xiao-long-bao-2 Just in case the name of my Hong Kong restaurant review blog doesn’t give you a hint, I am rather partial to dumplings. I am aware, however, that I don’t do nearly enough dim sum restaurant reviews. A recent tripRead more

Bao Bei

bao bei hong kong Given the mix of cultures that make up Hong Kong, these days it’s quite rare to see a menu that doesn’t take influences from other cuisines. Newly opened Bao Bei on Wyndham Street aims to pay homage to Hong Kong’sRead more

Meen & Rice

meen and rice hong kong Now that summer is in full swing, The Pulse in Repulse Bay seems to be the place to be. It’s actually almost too hot to be on the beach, so people are taking refuge in the air conditioning of TheRead more

Fu Lu Shou

fu lu shou hong kong Anyone who grew up in the west will understand the concept of westernised Chinese food, the kind you find in Chinatowns all over the western world. Chinese-Australian Ping Lam missed the sort of Chinese food she knew and loved backRead more

Mott 32

mott 32 hong kong Not long after the successful openings of Fish & Meat and Stockton, Maximal Concepts has brought us yet another impressive restaurant. Mott 32, an enormous space in the basement of Standard Chartered Bank is Maximal’s first foray into Chinese cuisine…andRead more

Yun Yan

glasshouse hong kong Much to my father’s disappointment, spicy food is not something I have always liked. Thankfully, however, my weak little taste buds have adapted and now I add chilli to almost everything. So when I read about the relocation of 20-year-oldRead more