Wednesday, March 4, 2015

EPURE French Fine Dining Hong Kong


 THE DINING AREA

AMUSE BOUCHE

SCALLOP CARPACCIO (AMUSE BOUCHE)

HOMARD BLEU
CHILLED BLUE LOBSTER, CELERY ROOT 'REMOULADE', GRANNY SMITH APPLE & CORIANDER

LE FOIE GRAS CHAUD
SEARED DUCK FOIE GRAS, CABBAGE FROM PONTOISE, ELDERBERRY VINAIGRETTE

POTIRON & COULEURS D'AUTOMNE
PUMPKIN VELOUTE, BLACK TRUFFLE SHAVINGS, HAZELNUT & AGED COMTE CHEESE

SOLE 'PETITE BATEAU'
DOVER SOLE, SAUTEED SALSIFY & FLAT PARSLEY, TONKA BEANS BEURRE BLANC

LE BOEUF JAPONAIS
SEARED OMI RIB EYE BEEF A5, 9/10 SHIGA PREFECTURE JAPAN
'POMME SOUFFLE', CABERNET SAUVIGNON REDUCTION

LE CANARD CHALLANDAIS
ROASTED CHALLANS DUCK BREAST, GLAZED TURNIP 'BOULE D'OR' & AGEN PRUNE

 FROMAGE DE SAISON
SEASONAL CHEESES

L'ORANGE SANGUINE
BLOOD ORANGE......FRESH, JELLY, CONFIT, FAISSELLE SORBET

LA MARQUISE GIANDUYA
HAZELNUT CHOCOLATE FONDANT, BERGAMOT CONFIT, BERGAMOT & MILK SORBET

PETIT FOURS


Epure is a chic and luxurious French fine dining establishment headed by two prestigious French chefs who have created a gastronomic journey for the diner. We loved the beautiful, serene interiors with plenty of stylish accents and romantic lighting. The quiet ambiance and private seating makes for the ideal date night spot where you can escape your day over champagne and a decadent meal. We chose the eight course tasting menu which highlighted the signature dishes of the restaurant. We loved the light and refreshing chilled blue lobster to start, and the seared duck foie gras that followed melted in your mouth and paired exquisitely with their elderberry vinaigrette. The pumpkin veloute accented with decadent black truffle shavings, hazelnut and comte cheese was rich and packed full of flavour and we absolutely loved the delicious and incredibly tender Seared Omi Rib Eye Beef A5 which was prepared to perfection. Our meal finished with an indulgent cheese platter, a unique and tasty blood orange dessert with jelly, and a heavenly hazelnut chocolate fondant. Make sure to add the wine pairing and sample their selection of fine wines to go with their luxurious menu.





 EPURE, Shop 403, 4/F, Ocean Centre, Harbour City, 17 Canton Road, Tsim Sha Tsui
3185 8338


Tuesday, March 3, 2015

THE POINT Causeway Bay Hong Kong


 THE DINING AREA

 ROMAN PIZZA
PARMA HAM, SLICED FIG, ARUGULA

 FOREST PIZZA
WILD MUSHROOM, SLICED POTATO, ROASTED GARLIC, ARUGULA, TRUFFLE CREAM

 MARGHERITA PIZZA
BURRATA MOZZARELLA, CHERRY TOMATOES, BASIL, TOMATO SAUCE

 LINGUINE VONGOLE
CLAMS, CHILI, WHITE WINE

 CHICKEN
ROSEMARY, FRENCH SPRING CHICKEN, ROASTED POTATOES

 CHOCOLATE LAVA
MOLTEN CAKE, GELATO

CAPPUCINO
USING BOLAVEN COFFEE SOURCED FROM LAOS


The Point is a casual, trendy dining spot set in Tang Lung street in  Causeway Bay. It's high ceilings, minimalistic yet cool interiors, and straightforward menu makes for a great lunch time spot or fun place to hang out after work with welcoming food and drinks. Their menu serves up a variety of delicious pizzas baked in a state of the art stone oven which can reach temperatures of 900 degrees Celsius, and cook a pizza in just three minutes. Many of their mouthwatering toppings, olive oil and flour are imported from Italy ensuring the best quality and taste. We loved the thin and crispy Roman Pizza with parma ham, sliced fig and arugula, and the flavourful Forest Pizza with wild mushroom, sliced potato, roasted garlic, arugula and truffle cream. Other must try items off their menu include their selection of freshly made pasta dishes, our favourite being the fragrant Linguine Vongole, and the juicy French Spring Chicken with rosemary and roasted potatoes. The Point also offers takeaway pizzas during lunchtime at 20% off, a delicious breakfast service, and specially sourced Bolaven Coffee imported from Laos. An ideal all day dining concept offering something for everyone at any time of day.




The Point, G/F, 52 Tang Lung Street, Causeway Bay
2947 3866


Monday, March 2, 2015

PINOT DUCK Stanley Hong Kong


PINOT DUCK

DUCK LIVER PATE
MARINATED IN HUA DIAO, SERVED WITH CHINESE KALE CRISPS AND TOAST

XINJIANG HAMI MELON & MIXED LEAVES SALAD
JASMINE TEA SMOKED DUCK BREAST

CRISPY DUCK PIECES
TOSSED IN SICHUAN PEPPER AND CUMIN SEASONING

DUCK CONSOMME
WINTER MELON AND QUAIL EGG

HOT & SOUR SOUP
SHREDDED ROAST DUCK WITH WOOD FUNGUS, BAMBOO SHOOTS, DRIED BEAN CURD STRIPS, SHITAKE MUSHROOM WITH SMOKED CHIPOTLES

CRISPY DUCK LEG
MARINATED IN SWEET SOY SAUCE SERVED WITH CORN AND MASH

BAKED DUCK EGG WITH HAND-PULLED DUCK
SERVED IN A CAST IRON SKILLET WITH AUTHENTIC ZHA JIANG SAUCE

DUCK RISOTTO
MANCHU RICE COOKED WITH DUCK STOCK AND GREEN CHILI, TOPPED WITH SLOW POACHED EGG AND CRISPY DUCK SKIN

BRAISED ORANGE
IN HUA DIAO WITH SALTY PLUM

CARAMEL LOTUS ROOT
WITH CHOCOLATE MOUSSE AND PICKLED GINGER

SINGLE VINEYARD PINOT NOIR, AUNTSFIELD, 2011
BANNOCKBURN PINOT GRIS, MT DIFFICULTY, 2013


Pinot Duck, set in scenic and relaxed Stanley Plaza, is serving up two popular culinary favourites, Peking Duck and Pinot Wine, in a fun and unique concept. Their menu of modern tapas is centred around traditional Peking duck, but reconstructed in modern East meets West recipes for a trendy take on the classic Chinese dish. To pair with their delicious and exciting menu is a selection of wines all made from the popular Pinot grape which match the rich notes of Peking duck perfectly. We loved the concept of this niche restaurant and excitedly sampled a few of the chef's recommended dishes. Favourites of the night included the creamy and indulgent Duck Liver Pate marinated in Hua Diao served with Chinese kale crisps and toast, the well seasoned Crispy Duck Pieces tossed in Sichuan pepper and cumin seasoning, the rich and indulgent Baked Duck Egg with Hand-Pulled Duck served in a cast iron skillet with authentic Zha Jiang sauce, and the fragrant Hot & Sour Soup with shredded roast duck, wood fungus, bamboo shoots, dried bean curd strips and Shitake mushroom with smoked chipotles. Each dish was generous with it's portions of duck and we loved the different methods in which they were prepared. We sampled wines made from both the white and red pinot grape recommended by their knowledgeable staff and found both were delicious and paired perfectly with their dishes. We look forward to retuning soon.





Pinot Duck, Shop G07, G/F, Stanley Plaza, 23 Carmel Road, Stanley
2772 0060



NEW COCKTAILS AT HONI HONI TIKI COCKTAIL LOUNGE Hong Kong


INDOOR BAR AREA

THE CURSE OF THE MONKEY
1800 COCONUT TEQUILA, PINEAPPLE JUICE, JAX COCO COCONUT WATER, STRAWBERRY PUREE, JASMINE SYRUP AND STRAWBERRY LIQUEUR

THREE WISE MONKEYS
KRAKEN BLACK SPICED RUM, CARTRON APPLE LIQUEUR, APPLE JUICE, LIME JUICE, GINGER, SUGAR CANE SYRUP AND TIKI BITTERS

KORIANARA
ABELHA CACHACA, COCODY COCONUT LIQUEUR, GINGER JUICE, PASSION FRUIT PUREE, CALAMANSI JUICE, SUGAR SYRUP, FRESH CORIANDER



We at Hungry Hong Kong love our island escapes, so were happy to discover Tiki inspired Honi Honi in Central for all those times we are craving a tropical vibe but can't quite get away. Honi Honi boasts authentic Hawaiian inspired decor and insanely cool and fun cocktails to match, using only the best ingredients. Not only are their cocktails served in ultra cool unique mugs but the accents of rum and fresh fruit take you straight back to your last beach holiday. We loved the outdoor patio, creating an escape from the busy city and the lively vibe could kept us entertained until the early hours. Make sure to visit and sample their selection of new cocktails for a fruity and fun twist to your night out. Favourites from the new menu include the powerful "The Curse of the Monkey" using 1800 Coconut Tequila, Pineapple Juice, Jax Coco Coconut Water, Strawberry Puree, Jasmine Syrup and Strawberry Liqueur, the "Three Wise Monkeys" using Kraken Black Spiced Rum, Cartron Apple Liqueur, Apple Juice, Lime Juice, Ginger, Sugar Cane Syrup and Tiki Bitters, and the "Korianara" using Abelha Cachaca, Cocody Coconut Liqueur, Ginger Juice, Passion Fruit Puree, Calamansi Juice, Sugar Syrup and fresh Coriander. 


http://www.honihonibar.com/

https://www.facebook.com/HoniHoniTikiCocktailLounge


Honi Honi, 3/F Somptueux Central 52 Wellington Street, Central
2353 0885



Sunday, March 1, 2015

BURGER CIRCUS Hong Kong


BURGER CIRCUS

 THE DOUBLE ACT
DOUBLE 5oz BEEF PATTIES, AMERICAN CHEESE, LETTUCE, TOMATO, CIRCUS SAUCE

 THE CIRCUS BURGER
5oz BEEF PATTY, CRISPY BACON, SAVOURY ONIONS, LETTUCE, TOMATO, CIRCUS SAUCE

 THE FLAME SWALLOWER
SPICY CHICKEN, HOT SAUCE MARINADE, AMERICAN CHEESE, LETTUCE, TOMATO, RANCH DRESSING

JALAPENO POPPERS
CREAM CHEESE FILLING, RANCH DIP

CIRCUS FRIES
SAVOURY ONIONS, AMERICAN CHEESE, CIRCUS SAUCE

CHOCOLATE LAYER CAKE

NEW YORK CHEESECAKE MILKSHAKE


Black Sheep Restaurants have introduced another hit to the HK food scene in the form of an old school American diner. We were instantly wowed by the retro 1950's influence that was evident throughout. The cozy burger spot has a straightforward menu serving up delicious, juicy patties of beef in different burger variations and offering plenty of indulgent sides, milkshakes, and desserts to match. We loved their classic Circus Burger with crispy bacon and signature circus sauce, and couldn't resist the saucy and moreish Circus Fries with savoury onions and American Cheese, or their fiery Jalepeno Poppers which oozed with it's cream cheese filling. For bigger appetites, don't miss the Double Act featuring twice the amount of mouthwatering beef. Make sure to pair your order with some of the best milkshakes we've had in Hong Kong. We especially loved the New York Cheesecake Milkshake (off menu special) which was thick and full of delicious flavours and textures. We will definitely be back for more soon!





Burger Circus, G/F, 22 Hollywood Road, Central
2878 7787


Wednesday, February 25, 2015

FINDS 10 EXPERIENCE Hong Kong




THE DINING AREA

SMAKLIG MALTIG
RYE CRISP, GRADDFIL, GOLDEN VENDACE ROE

DIVER SCALLOP SEASONED WITH ITS DRIED ROE
SPRUCE SHOOTS, REINDEER CHIPS

SMORREBRODS - MINI OPEN FACED SANDWICHES
SENNEP MARINEREDE SILD - MUSTARD HERRING, POTATO
STJERNESKUD - HALIBUT, SHRIMP
FLAESKESTEG MED RODKAL - CRACKLING PORK, RED CABBAGE

WILD GAME PATE
ROWANBERRY JELLY

TRUMPET CHANTERELLE BROTH
JUNIPER-SMOKED QUAILS YOLK, DRIED VENDACE ROE, CHILLED POTATO CREME

LINGONBERRY VODKA & AQUAVIT

VANISON RYDBERG - A NEW VERSION OF THE CLASSIC
VENISON TENDERLOIN, GOLDROOT, FINGERLING POTATOES, EGG YOLK CREME, PICKLED CUCUMBER, RED WINE SAUCE

VANILLA SNOWBALLS
TAR SYRUP, SPRUCE SHOOT SYRUP



FINDS, Hong Kong's only Nordic restaurant, brings to us a true food tour of Chef Jaakko Sorsa's interpretation of traditional Nordic cuisine with the FINDS 10 Experience which is available now until the 31st March. Not only does each course bring authentic flavours from it's home country, but elements of display and fragrant touches add to creating an exciting Nordic food experience. Our favourite dishes off the menu include the fresh, imported Diver Scallop seasoned with it's own roe, the unique and delicious selection of Smorresbrods which included mustard herring and potato, halibut and shrimp, and crackling pork and red cabbage, the fragrant Trumpet Chanterelle Broth, and the juicy and tender Venison Tenderloin with goldroot, beetroot, fingerling potatoes, egg yolk creme, pickled cucumber and red wine dauce. Chef Sorsa did not make any short cuts when bringing the culinary magic of his home to Hong Kong. With imported wood, pine cones and berries hand selected by himself and working with suppliers to source the best produce from each region, we were able to taste and immerse in a true yet unique Nordic meal. A must try, one of a kind dining experience in Hong Kong's dining scene.


http://finds.com.hk/

https://www.facebook.com/FINDShongkong


FINDS, 1/F, The Luxe Manor, 39 Kimberly Road, Tsim Sha Tsui
2522 9318