@maisonbeiruthk is the sizzling new addition to the Tsueng Kwan O seaside scene waiting to wow your taste buds. Headed by a top-notch Egyptian hotel chef and decorated with stunning mosaic lamps, you’ll be immediately transported straight to the heart of Beirut ( 🇱🇧 capital)  𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗙𝗮𝘁𝘁𝗲𝗵 𝗛𝗞𝗗𝟭𝟲𝟴 Our fave dish of the night. Still can't get over how the tahini yogurt sauce elevated this Lebanese comfort classic. The sweet-tangy kick took the fragrant rice, nutty chickpeas, and shredded chicken to a whole new level. Portion sizes were a bit big but no complaints here, we demolished every bit!  𝗕𝗲𝗲𝗳 𝗞𝗲𝗯𝗮𝗯 𝗛𝗞𝗗𝟭𝟵𝟴
Huge, tender slices of grilled beef paired with crunchy bell peppers and onions for that extra texture. Plus, the mini ‘pizza’ on the side was an unexpected delight. 𝗔𝗿𝘂𝗴𝘂𝗹𝗮 𝗚𝗼𝗮𝘁 𝗖𝗵𝗲𝗲𝘀𝗲 𝗦𝗮𝗹𝗮𝗱 𝗛𝗞𝗗𝟭𝟰𝟴
The zing of goat cheese and the boldness of arugula were perfectly tamed by the sour vinegar dressing, juicy pomegranate seeds and cherry tomatoes. This salad's got it all - appetizing, refreshing, and oh-so-healthy!  𝗣𝗶𝗻𝗮 𝗖𝗼𝗹𝗮𝗱𝗮 𝗛𝗞𝗗𝟭𝟬𝟱
Spotted the bartender in action and couldn't resist a classic cocktail! The creamy coconut rum concoction was just the vibe we needed to complete our Mediterranean meal

OVO CAFE is located at Wan Chai Yat Fung. As soon as you step into the restaurant, you'll be captivated by the surrounding plant decorations, creating a serene and elegant ambiance. Additionally, the restaurant offers a variety of exquisite Japanese bonsai plants for purchase, allowing guests to appreciate the beauty of bonsai while indulging in delicious food. It's truly a place for spiritual healing. 🌿🌸🍃💆‍♀️ Here are some of the dishes we ordered: 1. Udon Mushroom Carbonara: This udon noodle dish is paired with a variety of fresh mushrooms and a rich carbonara sauce, creating a flavorful and satisfying experience. 🍜🍄😋 2. Daily Japanese Soup with Squid Rings: This soup features tender squid rings as the main ingredient, combined with a unique broth that brings out the delightful seafood flavors. 🍲🦑🌊 3. Frozen Grapefruit Juice: This refreshing frozen grapefruit juice is thirst-quenching and has a delightful sweet and tangy taste, making it a perfect choice for cooling down during the summer. 🍹🍊❄️😊 4. Vegan All-Day Breakfast: This breakfast dish combines various vegetarian ingredients, such as tofu vegetable pancakes and stir-fried vegetarian sausages, providing a hearty selection for vegetarians. 🥞🥬🌱 5. Mango Hot Lazy Fruit Shaved Ice: This shaved ice dessert features fresh mango slices, offering a juicy and sweet sensation that is a must-try during the summer. 🍧🥭🌞😍 6. OVO Satay Chicken Skewers: These skewers are grilled over charcoal, resulting in a golden brown and crispy exterior, while the meat remains tender and juicy. They are served with a special satay sauce, creating a unique flavor profile. 🍢🍗🔥👌 7. Fresh Fruit Lychee Jelly: This dessert highlights fresh fruit and lychee jelly, offering a refreshing and delightful taste that will leave you wanting more. 🍹🍉🍇😊 OVO CAFE has attracted many customers with its cozy atmosphere and delicious dishes. If you're looking to enjoy great food in a relaxing environment, it's definitely a fantastic choice. 💯🌿🍽️😊

The interior of the restaurant is beautiful, an ideal place for dates or a comfortable and classy evening with friends and family. The clientele is mostly older folks with a mix of foreigners and locals. The service is attentive but sometimes too attentive. The staff took away my friend’s amuse bouche before she was done and throughout the meal the staff kept wanting to take our plates away when there was still food on them. Not sure why they seemed so rushed as the restaurant was not even full. Food was good but not amazing, not sure if it’s worth the price. The standout to me was the Bombay Chilgoza Prawns ($168): The Chatpati Gobhi ($118) and Butter Chicken/Chicken Makhni ($192) were decent but the Amritsari Kulcha ($62) that we ordered to go with the butter chicken was a bit too dry and hard. We wished it was fluffier. Mango Kulfi ($88) for dessert was tasty but the portion was quite small: Cocktails were also decent especially for the price. Surprisingly same price or even cheaper than a 330ml pint of Sapporo. Overall a good experience and might return for cheaper deals (e.g. lunch / lunch buffet), but I don’t think dinner and a la carte is worth the price.

Visited this restaurant with a few colleagues on Friday night to blow off some steam. From the moment I stepped in, I was greeted with warm and welcoming service, setting the tone for a fantastic dining experience.
This restaurant boasts an impressive menu of American BBQ with an Asian twist. We tried a variety of dishes including wagyu steaks, lamb chops, and smoked pork shoulder. Each dish was cooked to perfection, with the wagyu steaks being a standout favorite. The meat was tender and juicy, with a beautiful smoky flavour that was complemented by the Asian-inspired seasoning. The vegetarian balls (they call it Dragon Bombs) were also a hit, with a crispy exterior and a flavourful interior that was both satisfying and delicious. The salad was fresh and vibrant, with a tangy dressing that brought all the flavours together.
This restaurant also boasts an impressive collection of beverages, including an exclusive German beer that not sold anywhere else in HK. The beer was crisp and refreshing, with a clean finish that paired perfectly with the BBQ dishes. There are also liquors, wine, cocktail, even smoothies up for selection.
The ambiance was lively and energetic, with a live band playing upbeat music and any song requests. Shortly after the band started playing, the staff turned the dining area closer to the stage into a dance floor! For anyone looking for a more relaxed experience, there is also an outdoor area for guests to enjoy fresh air and the amazing view of DB pier, making it the perfect spot to unwind after a long day! 
Overall, highly recommend this place for anyone looking for a unique and delicious dining experience in DB. With its impressive menu, excellent service, and lively ambiance, it's the perfect spot for a night out with friends or a special occasion. 

While sukiyaki might be available everywhere, quality sukiyakis are hard to come by, especially ones that are as sophisticated as Sukiyaki Nakagawa. Taking over the space of Sushi Houzan, Sukiyaki Nakagawa is now opened adjacent to Teppanyaki Mihara Goten at Cubus, serving authentic Kansai-style sukiyaki. Having been a Kaiseki chef for over 25 years (6 of which spent at The Okura’s outpost in Amsterdam), the menu curated by Chef Kazuyuki Itagaki San is refined and meticulous. I particularly liked the effort that he and his team put into items such as marinating toro in a rare unfiltered soy sauce that they source from Wakayama from 1 of the 2 oldest soy sauce refineries in Japan. The same soy sauce is fine tuned by Chef Itagaki San for their sukiyaki base, giving the base a distinctive depth and a significant reduction in sweetness that the usual sukiyaki sauce has, which I liked a lot. I also loved the seared foie gras served atop a velvety french toast that was dipped in soy milk and egg yolk before frying. Even for someone like me who isn’t into foie gras found it delectable. Wagyu lovers would like know that they only serve prized Matsusaka beef, rare Oita beef from the Fuji Farm and carefully curated Hokkaido beef. The meal ended with a bang, serving wagyu beef and sea urchin claypot cooked ゆめぴりか 夢美人米 😻 Addictive!

Long time no met my friend, we went to this resto which was recommended by her colleagues. . We ordered Hungarian Beef Goulash, Mentaiko Linguine with Scallop and Fried Oysters to share. For the Hungarian Beef Goulash, the meat they served was mainly beef belly, which was tender and soft. The sauce was a bit spicy, enhancing the savoury of the beef. Yummy when you enjoyed it with the rice. For the Mentaiko Linguine with Scallop, the linguine was covered with cream sauce and the crab roe on the scallops made the dish look delicate. The scallops were huge and the spaghetti was creamy. For the Fried Oysters, they were crunchy, but I thought the fried powder was a bit thick. It would also be nicer if the oysters could be hotter. . Having two storeys, the resto looked spacious and cozy. Its open window made the environment even more chill. The European-style interior design also prettified the space. . The staff were nice and attentive. The resto offered discount for teacher, student, social worker, medical professionals and firemen.

Had a wonderful experience Here was fantastic view with floor to ceiling windows allowing lots of natural sunlight. It felt bright and airy. Food was nicely presented, waiter will Introduce dishes when they served. Moreover, they arranged birthday wording on the dessert plates and take photos for us, as we celebrated my husband’s birthday there. We recommended families and friends to come, we were truly love here and thanks for friendly and professional services whole heartedly! We definitely come back!

Reviews for La Favorita generally lean towards the positive side. However, our experience with their dinner set menu, priced at $438 per person, ended up costing us nearly $2000 for the three of us. The portions on most plates were not significantly different from the 2-person serving, including items like assorted breads, one burrata cheese meant for three, a prawn and two mussels spaghetti dish, and a single piece of ossobuco. Additionally, many dishes required extra payment, such as $116 plus 10% for the ossobuco and $48 plus 10% for a lemon custard tart. This experience left us feeling less than satisfied with the promotional event, and we were disappointed with HSBC, DiningCity, and La Favorita. Perhaps opting for the a la carte menu would have provided a better dining experience. After four attempts, we have decided that this type of promotional event is not something we would partake in again.HSBC x DiningCity

Friend was having a drink and egg tart as was early for lunch, I went over to meet my friend to go to lunch together, sat down and waited for my friend to finish the tart and drink... waiter comes over and says that he will charge me $10 just to sit! Restaurant was not full and the lunch rush had not started, and obviously would have vacated our table if they were getting full... Now I know why people are heading to Shenzhen to eat and drink!

Booked for 8PM but when came before 8, they've told me they've reserved it for 8:15PM for some reason. Ended up waiting for half an hour in total. We were with a two month old baby and the staff once seated us, asked me to remove the baby stroller somewhere bcs their food stroller didn't have much space to go through but didn't tell where to move it and almost kicked us out saying their food stroller needs to move. I asked them to move us to a different place considering we have a baby, but they just pushed back without providing any options and without apologizing. Just kept saying we need to remove the stroller and put a two month old baby on a bench next to the table which is obviously not safe. The clearly didn't care about us.

TBH, a very expensive Spanish restaurant in HK. A small bowl of cochido madrlino costs HKD180 is too much. It was a person portion and you will not fell full after having it. Padron peppers was HKD130, and so expensive for the portion size. If you don't mind the price, it will be a good place to visit. If you want value for money, this is not the place. 貴， 一個 tapas 都過百仲要得茶餐廳午餐湯的size，食唔飽，我諗無下次。

Poor meat quality with around half of the plate being fat. I know 115 isn't exactly expensive but what a joke. Staff did help me exchange the plate when I complained but the second plate wasn't a lot better and it seems they put the good ones on top to hide the fatty meat. The shop in wan chai and tuen mun is better than this

Sage & Salt is a new Southeast Asian restaurant in Taikoo Place! You can a find a strong Tropical vibe here🌴 With a mix of Thai and Indian delicacy, it is a chill and relaxing place to hang out🍹🍻 🍤Shrimp Cake 🍢Chop Chop Mixed Satay (chicken pork beef) 🇮🇳 Old Delhi Butter Chicken 🫓Garlic Nann 🤌🏼Grilled Pork Neck 🥥Detox Coconut 🥒Cucumber Smash

Ideaology is a pet-friendly coffee shop located near the Airside entrance. It's a hidden gem that's definitely worth a visit! The staff at Ideaology are incredibly friendly and always go above and beyond to make you feel welcome. They take the time to understand your coffee preferences and suggest the perfect brew for you. ☕️😊 When it comes to their coffee, it's a true work of art! The baristas create stunning latte art that will leave you mesmerized. The attention to detail and the heart they put into each cup is truly remarkable. 😍✨ Whether you're a coffee aficionado or simply looking for a cozy spot to relax, Ideaology has got you covered. And the fact that they welcome pets just adds to the charm! 🐾❤️ So, next time you're in the Airside area, make sure to swing by Ideaology for a delightful coffee experience. You won't be disappointed! 👌🤩

With so many choices in dining, there are only a few restaurants that I do frequently revisit. One of them is Sushi Zinc, located in Shau Kei Wan, on the short one-ended Miu Tung Street. With its black door and the illuminated letter Z on the doorbell, they are the two clues in finding the place.Arriving right on time we greeted Chef Zinc and was seated in the middle of the 10-seat hinoki counter. The décor has a contemporary industrial vibe, with rough concrete walls and floors, but intertwined with refined elements. A glass wall allows diners to see into the activities of the kitchen as well. The omakase menu costs $2,400 per person.Following the recommendation of Chef Zinc, I started with a serving of くどき上手Jr.の超高精白株式會社 出羽の里29 純米大吟釀 ($200). Made using local Yamagata rice, with a polishing ratio to 29%, this sake has a delicate, refreshing and very clean palate, lighter in taste. Very good start.Chef Zinc began by cutting two pieces of the triangular Kuchiko 海鼠子 into very small pieces, and then took the vinegared Aka-Namako 赤海鼠 into the serving bowl, sprinkled with some kuchiko on top. The crunchy texture of the sea cucumber, with a touch of sourness, adding with the umami of the dried sea cucumber ovaries, is a perfect match. The latter is known as Japan’s top three umami delicacies.Taken out from the steamer were the Shako 蝦蛄 that had been bundled together. The mantis shrimps were caught in Lamma Islands, each with plenty of orange-colored roes inside. Pouring a thick sauce made from radish, with some yuzu shavings on top, the pure joy of eating the sweet mantis shrimp without having the trouble of taking the shell off, is memorable and luxurious.One of the seasonal seafood in Japan right now is Torigai 鳥貝. The Japanese cockle was really fresh, with Chef Zinc telling us these arrived just before they opened on the night. He removed the bottom part, before serving the body to us with a bit of shoyu and wasabi. The freshness was apparent with the muscle quickly contracted when getting hit, and its sweetness and umami were truly unbeatable.The bottom part of the Torigai 鳥貝 was not just being discarded. Chef Zinc put it in a cup and added plenty of menegi in. Pouring some hot broth, each seep of the soup brought a comfortable, warming feeling to the stomach, satisfying not just on the palate in terms of flavors but also the wellness of the body. An example of showcasing the ingredients to their best. Amazing.Taking a tartlet shell from the kitchen, Chef Zinc retrieved three boxes from the fridge, which contained Kobashira 小柱, the adductor muscle of round clam, candied mandarin, and sweet peas. With some lemon sour cream underneath, he carefully put together the ingredients in the tartlet, then sprinkled with some salt flakes on top. Complex in taste and texture, a fusion course with western techniques.Next Chef Zinc showed us the Seki-Aji 関池魚, a specialty Japanese horse mackerel from Oita. Meticulously cutting on the surface to allow the shoyu to seep in, the sushi was phenomenal, with the fish having a slightly firmer texture versus the other horse mackerel we had tried, but still being soft on the bite. The chef had added a bit of young ginger too to subtly add to its taste.The second sake serving was くどき上手Jr.のヒ蜜 The Nectar 純米大吟釀 ($200). One of Chef Zinc’s personal favorites, with a stronger fruity note, showing a much more apparent tropical fruit and ripe characters than the first sake. A perfect match with sushi and dishes with richer taste.The salad was another example of Chef Zinc’s mastery in flavors. Using Hotaru-Ika 蛍烏賊 from Toyama, he toasted some of the firefly squid before grinding them to make a dressing with olive oil, replacing the original recipe using anchovy. The flavors were very similar but better, with more savory taste and less salty. Together with shredded puntarelle and firefly squid, the salad was really delicious.When we arrived Chef Zinc was busy preparing a Threadfin and he used it to prepare the next sushi. The fish was caught in local waters, weighing over five-catty. Even though the fish is supposed to be off-season now, this one still had rich fatty oil and full of flavors. No doubt also helped by the chef cleverly searing the skin lightly to vitalize the fatty layer underneath to make it even stronger in taste.Taking the lid off the Chawanmushi 茶碗蒸 revealed the beautiful orangish Bafun-Uni 馬糞雲丹. The sea urchin from Hokkaido was sweet in taste, mixing well with the silky soft egg custard, which had been added with a bit of chrysanthemum and yuzu to give extra fragrance. The sea urchin was shipped in brine, only having very short shelf life, but able to avoid preservatives to keep original taste.Next came Kasugo 春子鯛. The young seabream had very tender texture, best in quality in the spring season, as the larger seabream would be having roes so a lot of fat and nutrients would be channeled there, making the flesh less delicious. Chef Zinc had marinated it on Sakura leaf and then adding a bit of Sakura petals in the sushi to bring forward the taste of spring even further.The third sake serving was くどき上手 白ばくれん 山田穗55 超辛口 吟釀 生詰 ($160). This series of sake had a crisp and more subtle aromas, using the special rice 山田穗 to brew, and was ideal to pair with food of stronger flavors.When the sous chef heated some kombu broth, I had been wondering what food would be cooked there. It was the famous Karen Kaki 華漣牡蠣 from Nagasaki, plump and with a sweet taste. Chef Zinc also used a spring wild vegetable called Gyoja Ninniku 行者葫 to prepare the sauce and some tempura on the side. The Siberian onion did not taste like leek but similar to spring onion with better sweetness.Chef Zinc then showed us the box of Aomori Shiro-Uni 白雲丹 from the famous brand 大千. The white sea urchin has lighter color than the Bafun-Uni tasted earlier, but much bigger in size. The skill in kneading the sushi with the very soft sea urchin was a test of the chef, but not any problem for Chef Zinc. Seasoned with some rock salt, it was truly delicious, with great umami taste.The chef then went into the kitchen for some time, before coming back with some pan-fried Hotategai 帆立貝. The scallops were very large in size, wrapped in guanciale to supplement with savory flavors, with each bite offering pure joy and wonder. Together with a Kumquat Kanroni 甘露煮 and a sauce made from dried scallop, Parma ham and aged vinegar, another Western-style dish inserted to good effect.Taking a large slab of Akami 赤身, Chef Zinc carved out pieces of the lean tuna to make the sushi. He told us that the tuna was caught in Shizuoka, with the meat without going through any aging. The acidity of the flesh was appetizing, with the shoyu a perfect complement. Seeing how we liked them, Chef Zinc kindly served us another piece, seasoned with salt flakes instead, to bring a different taste.The fourth sake serving was くどき上手 赤ばくれん 超辛口 吟醸. Using a different rice to brew, compared with the last one, although both were super dry, this sake was less spicy, with a rounder palate and more umami notes, and I found that it might be easier to pair with food.Chef Zinc also took out a slab of beautifully marbled O-Toro 大とろ which could be easily mistaken for wagyu. Cutting thin slices of the fatty tuna, he took it back to the kitchen to prepare in sukiyaki style, then served with grilled eggplant, paired with a miso egg yolk sauce. The taste and texture were similar to wagyu, but also having an umami taste and less fibrous on the bite, fantastic.Seeing the Unagi 鰻 we knew that it was near the end of the meal. Chef Zinc had braised the eel to a wonderfully soft and melt-in-mouth texture, with another highlight being the use of sansho flowers as condiments, which is only available for a very short period in the year, and very expensive. Unlike the sansho peppers, the flowers had the same fragrance but not the spiciness.As we enjoyed the Seki-Aji 関池魚 very much, we asked Chef Zinc for an encore. He generously prepared a tail of the fish for us to share, making into four pieces of sushi. To be honest, we felt a bit uneasy eating so much in front of the other customers, but the fish was so good that I knew I would certainly regret if I did not. It was a lucky day and truly recommend trying it out when there is the chance.In the conversation Chef Zinc shared he had one of the best sakes tasted and knowing it was available I could not resist having my fifth sake serving. 十四代 龍之落子 大極上諸白 純米大吟釀 ($480) has nice fruit notes, a delicate sweetness, well-balanced and delicious. Definitely a must-try.Knowing we loved silver-skinned fish Chef Zinc asked whether we were interested to have Iwashi 鰯 as well. With the sardine season just about to start, he only ordered a small quantity to try out its quality, and we were lucky to be able to enjoy it. While it might not be very fat yet, it was flavorful, and we really look forward to the full season.The soup featured Sansai 山菜, with six seasonal spring wild vegetables, many of which were foreign and new to me. Two of these I recognized as Junsai 蓴菜 and Kogomi こごみ, which are watershield and ostrich ferns. The unique taste of the vegetables, mixing with the flavors of the broth made from toasted kombu, was harmonious. A healthy soup good for wellness and tastebuds.The circular Tamagoyaki 玉子焼, made according to the traditional style from a mixture of fish, shrimp and egg without any flour added, had a wonderful fluffy texture and permeating sweetness from the seafood. Paired with butter and some sugarcane syrup, it reminded me a lot of pancake, but with the flavors at an extra mile.The dessert was Hojicha 焙茶 Pannacotta, with the creamy and silky pannacotta just perfect at its sweetness level. The roasted tea flavors were appetizing as well, and the overall experience was smooth and comfortable. Perfect finale to a fantastic meal.But Chef Zinc told us he prepared a secret additional dessert as well. The homemade Milk Ice-Cream had been infused with smoke to give special flavors, surprisingly with some meaty, roasted animal fat fragrance. The creamy softness of the texture was also impeccable.Service is great, with Chef Zinc interacting with all the customers and paying attention to their needs. On the day, he noticed a customer having toothache and brewed a concoction for him to lessen the effect of inflammation. The bill on the night was $6,424. Great food with pleasant surprises every time, plus wonderful services, an unbeatable omakase experience that prompted me to return again and again.