Young and modern edition of dim sum place

Served super hot, with strong truffle aroma, this signature bun ($49/3) is stuffed with chopped mushrooms while successfully mimicking a real one! (And I love their dish with ants/ flies pattern) .

While stepping into Social Place HK and you will be immediately captivated by it's table tennis, modern interior and industrial pendants, transforming traditional Chinese restaurant into something our younger generation would love!

That brilliant green colour announces to our patrons that it’s chock full of vitamins and refreshing crunchiness. Wrapped with cabbage , the smoked duck veg rolls was adorned by carrots and cucumber slices! Cold appetiser plata ($108) also includes Spicy baby Cucumber ($48) which is something new to me and it’s a must-order!

Veggies, tofu or fried rice was adorned by the golden glowing sheen of crab roe , with a delicate mix of ginger to balance the “cooling" and “heating” of the body as what Chinese tradition embracing. 

It's the best way to eat  eating with bare hand: I especially like the Social place’s signature grilled baby pigeon (Right now it’s at a discount of $38 each!) which has crispy skin, and meat that was overflowed with juice! .

Great traditional Chinese dishes and dim sum revamped with inventive techniques and ingredients, Social Place is sure to become one of our favourite casual hangout spots!

An epic Halloween meal:I dare you to eat this!

Before we start digging the graveyard, we were served with the “Creepy Eyeballs” salad, “Witch’s Brew” soup that fit the theme perfectly with strong visual stimulus; yet not something distinctive. 

Haunted Graveyard”- Barbecued ribs are poked with two syrups, impressive Frankenstein green for cream sauce and bloody red for ketchup.

Black French fries in black carbon flavour as if you are staying at the graveyard; with a cute little touch of pumpkin-like mandarin. Clever mix of ingredients! 

Keep stingy Jack away by…filling up the red pepper lantern with truffle and rice rather than the flickering glow. Colourful match of prawns, yellow turnip coffin and sickly green cream sauce. TURN OFFs rice and seafood is lack of seasoning; 

Dessert is rather cute at this Halloween set. Black waffle with sesame paste; has given me a satisfying contrast of crispiness and fluffiness all in one bite with a scoop of Movenpick chocolate ice-cream, longan eyeballs and gummy snakes. A highlight of flavour and texture among the set!

DRINKS Espuma designed two festive cocktail: En Tu Corazon (alcohol infused) in either blood red or golden yellow with disgusting herbal seeds mimicking horrifying insect eggs. 

Vibes: relaxing, and full of personal space with assured service. Exceptional dining experience amid the panoramic view of concrete jungles, natural greens and sufficient sunlight through the french windows along the restro.

 *$498 for two at Central branch; $398 at Tsim Sha Tsui Branch. and this is only available from 24th-31st Oct! 

Address: 17/F, M88, Wellington Place, 2-8 Wellington Street, Central, Hong Kong

Slow-cook Philosophy

To the delight of health conscious eaters🌱, @foxtailandbroomcorndelivered signature noodles with no MSG, no trans fat, no deep fried; while embracing slow-cook philosophy. .

"Nagasaki", cold somen noodles 🍜with almond crusted chicken in wooden fish and seaweed sauce($78). Setting our tastebud and stomach at good place to rest, the broth was light and clean. Chicken breast was unexpectedly tender and juicy inside while contrastingly crunchy outside thanks to the the almond crush. 

A small dish of home made kimchi was good enough for extra intensity and freshness. Along with the noodles ranging from ramen, to udon and delicate glass noodles, house made fruit tea was refreshing. 🍹(Passion fruit, grapefruit juice, apple slice and lime juice). No service charge.

Address: G/F, 84 Jervois Street, Sheung Wan, Hong Kong

Coffee fare in Hong Kong

A weekend well spent brings a week of content🌸 With cement wall designs hanging with chalkboard menu and pendant bulb, combined with wood furniture set the good mood at weekend! 

We opted for a hot-enough Latte ($42) and a Newyorker Bagel with generous serving of rockets, cream cheese and savoury smoked beef! Foam was well executed; and the coffee was still so hot after adding milk. 

All day breakfast was just done so. ($88) the biggest letdown was the scramble egg with strong milk flavour dominating what an egg should taste like. Classic bacon and sausage with not-so-crunchy salad filled the plate without much surprise.

Address: Shop C, 284 Temple Street, Jordan, Kowloon, Hong Kong ( few blocks away from Jordan MTR station)

Authentic crêpe from Brittany: La Crêperie De Hong Kong

Made from wheat flour that follows a special recipe by the owner Yann Blanford, the sweet crêpe "Le Defi" ($68) is truly divine😋, dizzled with house made salted #caramel (far away from the sickly sweet syrup), caramelised banana and toffee ice cream which lifts the desert without making it too heavy. 

The warm crêpe was comforting, thin yet a little soft and chewy. A perfect French comfort food during our busy week. If you want to indulge in an authentic crêpe from Brittany, north part of France, put La crêpe into your checklist! 

The made-to-order savoury crêpe we tried was La Piano ($110), with smoked salmon, spinach, sunny side up, creating a bright and colourful combination. Veggies inside tasted a bit blend without much seasoning; but there's always a reason for that: complimented with savoury smoked salmon while the gooey egg yolk kept the dish moist. The soft Crêpe had a slightly bitter burnt flavour though.

What worth mentioning: Suitable for those who are gluten intolerant, the savoury crêpes at La Crêperie are made from buckwheat flour. 

Aside from food, this eatery is decorated with a nice nautical interior design and many of little touches like lighthouse salt & pepper shakers, plates and even sailor-uniform. 

Address: GF, 69 Jervois Street, Sheung Wan

Katong laksa

What draws the crowds outside this authentic Singaporean joint at sheung wan during #lunch time? Katong laksa with toppings such as shrimps, bean curd, and fish cake($56)! .

Being the soul of this comfort food, the fragrant coconut milk broth is rich and scrumptiously smooth. As one of the tricks to stimulate your taste buds, get the lightly spongy fried tofu readily soaked up with the essence of coconut milk broth by tucking it into the bottom of the bowl for few seconds before you eat! .
It also serves a variety of singaporean snacks like Rjak and kaya Coconut toast; Malaysia Mee Siam,which is like a bowl of noodles with similar toppings as laksa; but mixed with thick soya sauce. 

Address: G/F, 8 Mercer St, Sheung Wan, Hong Kong. 

NOT worth the price: Coast Seafood & Grill

A good start of rainy Monday with creamy mushroom soup and fresh garlic bread as starter. For mains, we ordered Lobster Roll served with pineapple salad and French fries($158). The fresh lobster was a bit over cooked but it tasted good with the homemade Mayo. Fries started to get soft and soggy as they cool off. Rocket matched amazingly well with pineapple though. 

What disappointed me most😫 is my all time favourite: Vongole (clams Linguine, Garlic and basil). colourful presentation yet the pasta sauce tasted quite blend and boring no matter how fresh and sweet its clams were; I just couldn't stop myself adding DROPSSSS of Tabasco for the right spiciness and sourness for seafood.

Ingredients are fresh, but cooking technique left much to be desired- NOT worth the price. 

ALL YOU CAN EAT steak: Craft Steak

There's nothing as satisfying as a quite beautiful steak cooked over an open flame( such an amazing visual enjoyment!) which was still sizzling when it was served! Heat at charcoal grill was perfectly controlled while the charcoal enhanced some hints of smoke flavor.

This Wednesday special is definitely a smart choice for all meat lovers, servicing ALL-YOU-CAN-EAT steaks (for only 368/person!), including Prime Brisket, Grassfed Hanger Steak, Holstein Striploin, Angus Ribeyes and Canadian Tenderloin plus a huge range of sauces available, from the simplest sea salt to bourbon peppercorn and truffle Bernaise sauce which never goes wrong.

Aside from high quality steak, generous serving of house wine ( personally love Shiraz) was above average.

Craft steak takes dessert as serious as it does to the steak. Smart to serve spoonful of pudding and ice cream that soothe our stomach after such a heavy meaty meal. .

My favourite is Lemon posset with saltine cracker ($58) beautifully decorated with cream and super sour dried strawberry that just keep luring me to eat...

Another highlight is perfect match of 64%chocolate and orange cheese cake($68), topped with fresh orange. With unique citrus bitterness, the slice of dried orange has added complexity to the dessert, instead of just offering a mono sweet flavour. (few miles away from the sickly sweet dessert!) cheese cake is a bit powdery though haha! .

Simplylife Bakery Café

First dining experience at Simply Life. there's always a long queue in front of this eatery which just scare me off; but thanks god I just wait for 5mins this time). A huge variety of handmade pasta- it takes me a while to struggle which I should try.

"Spaghetti with clams and chorizo in white wine"- Clams were amazingly fresh, bringing the sweet briny ocean flavour out of the dish. The savoury white wine sauce with meaty flavour from ham matched so well with shells; these two just harmoniously added complexity to the flavour. 

Another highlight would definitely be the consistent shape and texture of handmade pasta that retains the interesting roughness that adhere with the sauce so well.We also pick Handmade Tagliatelle with Mixed Mushrooms and Truffle Cream Sauce which is smooth and fragrant! 

Honestly the colours of this Fig Lime Tart ($42) got my attention immediately among all the cake beauties in the display window. Beautifully presented with a thoughtful combination of ingredients that gives a delicate dessert experience! 

The generous serving of fig (無花果)is light and sweet, harmonising perfectly with the cookie base and nuts while the unusual sourness of red berry is an amazing touch to the tart, adding a zing to the whole dessert ( these four tiny berries are definitely a wow to the palate!) .

Worth mentioning is the crunchy cookie base - unlike those which are soaked with butter for too long that turns the base into wet and soft, it's crunchy! 
Address: Shop 30, L2, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, Hong Kong