Tuesday, October 21, 2014

JAMIE'S ITALIAN Causeway Bay Hong Kong


JAMIE'S ITALIAN

 FRIED THREE-CHEESE GNOCCHI
CRUNCH GNOCCHI WITH A FIERY ARRABBIATA DIP

BAKED CHESTNUT MUSHROOMS
WITH SMOKED MOZZARELLA, THYME & CRISPY MUSIC BREAD

 TRUFFLE TAGLIATELLE
FRESH FORAGED BLACK TRUFFLES, BUTTER, PARMESAN & NUTMEG

 SAUSAGE PAPPARDELLE 
BRAISED FENNEL SAUSAGE RAGU WITH CHIANTI, PARMESAN & PANGRATTATO

BREAM ACQUA PAZZA
GILT-HEAD BREAM WITH OLIVES, GARLIC, WINE, CAPERS, PARSLEY & SWEET CHERRY TOMATOES

10oz RIB-EYE STEAK 
10oz CHARGRILLED RIB-EYE STEAK WITH WILD MUSHROOMS, PEPPERY ENDIVE, TRUFFLE BUTTER WITH WILD BLACK TUSCAN TRUFFLE SHAVINGS AND POSH CHIPS

EPIC BROWNIE
WARM FUDGY BROWNIE WITH VANILLA ICE CREAM AND CARAMELISED POPCORN


We fell in love with Jamie's Italian years ago in the UK and were so excited to hear he was bringing the delicious comfort food restaurant over to HK. The vast, warehouse style space is inviting, trendy and lively. We were excited to see lots of diners sharing platters of food and looked forward to a fun dinner. The waitstaff were all friendly, helpful, and incredibly accommodating with recommendations and navigating the menu. We loved the Fried Three-Cheese Gnocchi and perfectly Baked Chestnut Mushrooms with smoked mozzarella to start. Pasta is a must try at Jamie's Italian and their indulgentl Truffle Tagliatelle and Sausage Pappardelle did not disappoint. Our fragrant and fresh gilt-head bream with olives, wine, garlic, capers, parsley and cherry tomatoes was exactly what we crave in a European fish dish and the moutwatheringly tender Rib-Eye Steak paired with truffle butter and posh chips was the highlight of our delicious meal. A great restaurant to enjoy with friends and family. We can't wait to try more of the menu.





Jamie's Italian, 2/F, Soundview Plaza 2 - Midtown, 1 Tang Lung Street, Causeway Bay
3958 2222



Monday, October 20, 2014

GIN SAI'S CRAB TEMPTATION MENU Wan Chai Hong Kong


GIN SAI JAPANESE RESTAURANT


STARTER
TARABA CRAB MEAT, CAVIAR WITH PERSIMMON MIXED WITH BEAN CURD SAUCE


APPETIZER
ZUWAI CRAB, FRESH BEAN CURD SHEET WITH DARK SAUCE


GRILLED DISH
GRILLED HAIRY CRAB SHELL



TEMPURA
CRAB CLAW WITH SEA URCHIN, CRAB MEAT WITH BEAN CURD SHEET ROLL, CRAB MEAT WITH SHITAKE MUSHROOM


VINEGAR DISH
TARABA CRAB MEAT, MAITAKE MUSHROOM WITH VINEGAR JELLY



MAIN COURSE
HOT POT WITH TARABA CRAB, VEGETABLE

RICE
CONGEE OR UDON NOODLE

DESSERT
HOIJICHA MOCHI

PRIVATE ROOM



Hairy Crab season is upon us and while there are many menus at numerous Chinese eateries around the city serving up the much coveted delicacy, we were eager to go another route and sample Gin Sai Japanese Restaurant's Crab Temptation menu. Gin Sai's menu features a variety of different crabs including Hairy Crab, Taraba Crab and Zuwai crab, prepared in a modern Japanese setting. Favourites off the set menu included their light and refreshing starter of Taraba crab meat and caviar with persimmon mixed with bean curd, their fragrant grilled hairy crab shell, their crab claw with sea urchin tempura and their hot pot served with Taraba crab and vegetables. An ideal seasonal menu for crab lovers like ourselves. Pair everything with the recommended sake and be prepared for a satisfying and luxurious meal.


http://www.ginsai.com.hk/

https://www.facebook.com/ginsai


Gin Sai, 32-38 Cross Lane, Wan Chai
2574 1118


Saturday, October 18, 2014

HONG KONG'S BEST JUICE CLEANSES



HERE ARE SOME OF THE BEST JUICE CLEANSES THAT WE HAVE PERSONALLY TRIED IN HONG KONG. CLICK ON THE INDIVIDUAL LINKS TO SEE A FULL POST ON EACH OF THE JUICE CLEANSES




    GENIE JUICERY


SEE OUR FULL FEATURE ON GENIE JUICERY HERE




    BE-JUICED

 SEE OUR FULL FEATURE ON BE-JUICED HERE




    PUNCH DETOX
 SEE OUR FULL FEATURE ON PUNCH DETOX HERE




    HYAKU


SEE OUR FULL FEATURE ON HYAKU HERE




     MR. GREEN JUICE
SEE OUR FULL FEATURE ON MR. GREEN JUICE HERE





Thursday, October 16, 2014

KING'S TASTE Hong Kong




 THE DINING AREA


GREEN VEGETABLE WITH SESAME PASTE


DRUNKEN CHICKEN IN HUADIAO WINE


HOMETOWN MANDARIN FISH SALAD

CRISPY PRAWN IN SALTED EGG YOLK


BRAISED SPARE RIBS IN BLACK VINEGAR
 

LAMB HIND SHANK WITH SPICY SALT
 

DEEP-FRIED MANDARIN FISH WITH SWEET AND SOUR SAUCE


SIGNATURE PEKING ROAST DUCK


 SIGNATURE XIAO LONG BAO
 

STEAMED SWEET CREAM BUN


SOUFFLE EGG WHITE BALLS WITH RED BEAN PASTE



Hidden above busy Wellington Street is Kings Taste, one of our favourite local Chinese restaurants. We loved the modern, chic setting, friendly staff and delicious menu. Favourites off the menu to start include their crunchy Green Vegetable with Sesame Paste, the spicy and refreshing Mandarin Fish Salad and the tender Drunken Chicken in Huadiao Wine. Luxurious items served as main courses included the meaty Deep-fried Mandarin Fish With Sweet And Sour Sauce, the tasty Lamb Hind Shank With Spicy Salt and their delicious Signature Peking Roast Duck which was tender, juicy and incredibly flavouful. Definitely one of our favourite Peking ducks in the city and a must order when dining here. Every dish was prepared with incredibly fresh ingredients and made for a perfect hearty and traditional meal. Their menu is easy to navigate and very suitable for all tastes and we look forward to returning again and again.


http://www.kings-taste.com/index.html

https://www.facebook.com/kingstaste.hk


King's Taste, 1/F, Jade Centre, 98 Wellington Street, Central
2652 6600



Tuesday, October 14, 2014

TOWN Causeway Bay Restaurant Cubus Hong Kong




THE DINING AREA

SICILIAN RED PRAWN CARPACCIO, BLACK TRUFFLE CAVIAR, YUZU, CROUTONS


HAWAIIAN HEARTS OF PALM, RED QUINOA, ENDIVE, FIGS, PUMPKIN, BLACK GARLIC


HOUSE MADE BLACK INK UDON, SPANISH PRAWN, SCALLOP, SHISO GREMOLATA

SHISO-CRUSTED CODFISH, WASABI GNOCCHI, SICILIAN PRAWNS, CELERY ROOT, MUSHROOMS


BRYAN'S SUCKLING PIG, CLAMS, PANCETTA, BABY SPINACH, MISO BROTH

SOUFFLE YUZU WITH VANILLA ICE CREAM


Set in Causeway Bay's prestigious Cubus Building, Town brings innovative food and chic design together to create a unique and enjoyable dining experience. Chef Bryan Nagao, originally from Hawaii, has been showing his talent in some of HK's hottest restaurants and is now the head of Town's delicious menu. His recipes are a fusion of classic and modern, and show not only his experience from his Hawaiian roots but techniques he picked up from his impressive resume. Favourite dishes included the beautifully presented and fresh Sicilian Red Prawn Carpaccio with black truffle caviar, yuzu and croutons, the healthy and flavourful Hawaiian Hearts Of Palm with red quinoa, endive, figs, pumpkin and black garlic and the insanely delicious House Made Black Ink Udon with Spanish prawn, scallop, shiso and gremolata. This being one of the my favourite dishes I've eaten in a long time and I strongly recommend trying. For mains we loved the meaty Shiso-crusted Codfish with wasabi gnocchi, Sicilian prawns, celery root and mushrooms, and Bryan's Suckling Pig which worked very well with the clams, pancetta, baby spinach and miso broth. The menu not only features creative recipes but great quality produce and plenty of attention to detail. Each bite was bursting with flavour and kept us wanting more. A very welcome addition to the HK dining scene and a new Hungry Hong Kong favourite.







Town, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay
2568 8708