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unbelievable horrible service！
2016-08-08 5143 views
we arrived at 6:45 pm with a table reserved！they arranged a tiny mini table for 7 people while they have a big one left！we want to change but they said they canot！eventually 5 ladies occupied that huge table at 8pm while we have to busy in this small one！ thanks god we are so slim and we make it！my friend dropped his chopsticks in the ground！ the polite waiter came to ask do you need one！yeah-_-#not one pair！also the waitress mixed still water in my glass with sparkling water…I guess this is som
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we arrived at 6:45 pm with a table reserved！they arranged a tiny mini table for 7 people while they have a big one left！we want to change but they said they canot！eventually 5 ladies occupied that huge table at 8pm while we have to busy in this small one！ thanks god we are so slim and we make it！
my friend dropped his chopsticks in the ground！ the polite waiter came to ask do you need one！yeah-_-#not one pair！
also the waitress mixed still water in my glass with sparkling water
…I guess this is some new creations，maybe cock-water？btw the beef is nice！
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Fabulous food and excellent service
    2016-04-30 7866 views
    We arrived at the restaurant just after 8.30pm. We struggled to find the restaurant as the taxi dropped us off at the top of Elgin Street, so a handy tip- head down the hill towards Hollywood road. The wall is covered in golden lucky cats, maybe almost 100 or so as you descend down the stairs into the restaurant. We had to wait a while for a table so we sat outside and ordered a couple of cocktails. The Sichuan spiced sour and a Pocari sweato, The spiced sour is very well balanced and a delight
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    We arrived at the restaurant just after 8.30pm. We struggled to find the restaurant as the taxi dropped us off at the top of Elgin Street, so a handy tip- head down the hill towards Hollywood road.
    The wall is covered in golden lucky cats, maybe almost 100 or so as you descend down the stairs into the restaurant. We had to wait a while for a table so we sat outside and ordered a couple of cocktails. The Sichuan spiced sour and a Pocari sweato, The spiced sour is very well balanced and a delight for the tastebuds with just the perfect level of Sichuan warmth. The Pocari sweato is somewhere between a negroni and a gin and tonic, served in a bubble tea cup and the perfect drink for anybody who appreciates a good g&t, very refreshing.
    We were seated almost an hour later, we didn’t mind to wait as we had heard lots of good reviews and you could see the place was packed out with people having a good time. The atmosphere was electric. We had a cosy table at the back of the restaurant. We were told we had 1 hour and a half at the table which is understandable as they were so busy.
    Our waiter brought the menus and he offered to guide us through, which for us was the best option as this was our first time dining here. If I remember correctly, I believe his name was James. He recommended that we choose a dish from each section of the menu. It is divided into Snacks, Raw, Vegetables, Roast meats and Not a small plate. All the dishes come as and when they are ready so they are all designed to share.
    We started with the Prawn toast. I genuinely don’t think I have the words to do this dish justice. It was huge! A doorstop of juicy prawns, minced with onions, dressed with cabbage, bonito flakes, bulldog sauce and kewpie mayonnaise. Personally I’d say- ditch the chop sticks and use your fingers, it’s a little messy but worth it.
    Steak tartare- I appreciate a good steak tartare, its usually my go to dish on any menu as it really all depends on the best quality ingredients. This was by far the best steak tartare I’ve had in a casual dining restaurant. James told us that it was seasoned with fish sauce, a very interesting choice but balanced the dish perfectly. The cassava crackers are just the ideal texture, not too thick but light and crispy. We wolfed these down maybe too quickly, but more just appeared on the table before we had chance to ask.
    Next up was the green beans, my partner chose these and in all honesty I am not a huge fan of green beans. The texture to me is strange, reluctantly I gave this dish a go. To my sheer delight the 27 years on the earth of hating green beans was now over! They were a little spicy with crunchy pieces of pickled turnip and spicy tofu pieces.
    Alongside the beans came the pork char siu. Living in HK, I’ve had my fair share of bad char siu. This was perfect. The texture, the sweet taste and it was perfectly cooked. I suppose this dish was the closest thing to anything traditional on the menu.
    Finally- Clams and Shanghai noodles, this was our last dish and a real finale to our dining experience. I have never been to New Zealand but after these clams I feel compelled to visit. This dish is outstanding, a XO sauce butter base with shiso and nori seaweed strips sprinkled over the top, it offers so many different textures for your palate. The clams were so fresh, they must fly these in every day.
    If you are looking for traditional Chinese food, Ho Lee Fook isn’t for you. The dishes are an eclectic mix of influences from all around Asia, using some traditional methods with simply the freshest ingredients. This kind of dining also comes with a higher price tag but I truly believe that when it comes to dining experiences, you get what you pay for.
    Having just wolfed down 5 dishes we opted for a lighter dessert option, the custard apple sorbet and blackcurrant granita. This dish is big on flavour, laced with kaffir lime leaves throughout, it was the perfect end to our first Ho Lee Fook dining experience.
    The service here is up there with the best. You do not have to ask for anything, the staff are friendly and informative without imposing on your night. For me is it rare to find great service in this city, these guys have both personality and knowledge of their products, Most importantly they genuinely care about their customers.
    So this place isn’t cheap, but as mentioned earlier you really do get what you pay for.
    The décor in Ho Lee Fook is standout for me, its quite a small basement space and there are lots of tables so it’s a little tight but this adds to the atmosphere. The lights are dimmed and the music is loud, Which is perhaps not the best environment for dining with children or older members of the family. Whoever does their music is a genius! Hip Hop is my guilty pleasure.
    I will definitely be visiting Ho Lee Fook again, hopefully next time in a group as they only take bookings for groups. One last thing, as we left I noticed that every member of staff we passed said thank you and goodbye, a very personal touch to make everybody feel truly appreciated.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2016-03-25
    Waiting Time
    60 Minutes (Dine In)
    Type of Meal
    Dinner
    Recommended Dishes
    • Cloudy  Bay  clams  with  Shanghai  noodles
    Level1
    1
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    同女朋友試下試下特別野
    2016-04-28 4451 views
    本人一向都好少食FUSION菜,不過呢今次聽聞有間中菜開左年幾D口卑一直都唔錯,所以決定一試!!琴日就同女朋友去試一試~大約7点幾到左右我地2個人坐就先睇下個菜單，之後有個外籍侍應介紹左大廚事日精選~最後因為得兩個人叫左炸雞翼,餃子,WAGYU SHORT RIBS ,三樣野第一係炸雞翼配蝦醤炸得唔錯唔會太乾,同理佢地個蝦醤辣辣地再加上有新鮮青檸汁又幾好食！第二係餃子餃子一客五顆，咬落去一d都唔實,多菜少肉,再加上沙茶醬油，十分野味第三係WAGYU SHORT RIBS賣相好好!好大份 食落去唔會太乾 外脆內嫩，加上墨西哥醬同泡菜汁京蔥 唔錯唔錯今次口利福之行唔錯~十分飽 下次去再試下其他菜
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    本人一向都好少食FUSION菜,不過呢今次聽聞有間中菜開左年幾D口卑一直都唔錯,所以決定一試!!
    琴日就同女朋友去試一試~大約7点幾到左右
    我地2個人坐就先睇下個菜單，之後有個外籍侍應介紹左大廚事日精選~最後因為得兩個人叫左炸雞翼,餃子,WAGYU SHORT RIBS ,三樣野
    第一係炸雞翼配蝦醤
    炸得唔錯唔會太乾,同理佢地個蝦醤辣辣地再加上有新鮮青檸汁又幾好食！
    第二係餃子
    餃子一客五顆，咬落去一d都唔實,多菜少肉,再加上沙茶醬油，十分野味
    第三係WAGYU SHORT RIBS
    賣相好好!好大份 食落去唔會太乾 外脆內嫩，加上墨西哥醬同泡菜汁京蔥 唔錯唔錯

    今次口利福之行唔錯~十分飽 下次去再試下其他菜
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2016-04-27
    Dining Method
    Dine In
    Spending Per Head
    $450 (Dinner)
    Level2
    17
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    Marketing is the key to success
    2015-12-31 6578 views
    From yesterday’s dining experience, I believe I should use English to express so that everyone could understand.It was a birthday dinner, and we have book a table at 7pm. By 7pm most of the us have arrived except one was stuck at work.At around 7:15 one of the waiter come by and told us we have to return the table by 9pm. My friend who organize this event politely replied, she did talk with the receptionist Ricalyn to extend the returning time to 9:30, and Ricalyn said they can accomodate. This
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    From yesterday’s dining experience, I believe I should use English to express so that everyone could understand.
    It was a birthday dinner, and we have book a table at 7pm.
    By 7pm most of the us have arrived except one was stuck at work.
    At around 7:15 one of the waiter come by and told us we have to return the table by 9pm. My friend who organize this event politely replied, she did talk with the receptionist Ricalyn to extend the returning time to 9:30, and Ricalyn said they can accomodate. This waiter immediately shown a very unpleasant expression and repeat once again that we will have to return the table by 9pm.
    And few moment later, there is another waiter (I believe is a more senior person or incharge) come over and tell us we will have to return the table to them by 9pm. So we have repeat ourself once more on the agreement between Ricalyn and my friend. Then this waiter told us Ricalyn does not have the right to promise us anything. Come on, as a customer, we won’t understand how your restaurant works, does it mean we will have to ask for the manager on everything we book or order?


    After the very unpleasant start, we finally have everyone here and start our dinner. We did order their set dinner which costing HKD420 per person + 10%
    Set Dinner
    Hokkaido scallops, snowpeas, pickled enoki, shiso, salmon roe - very normal dish
    Fried chicken mid wings with shrimp sambal - heavily salted
    Mom’s “mostly cabbage, a little bit of pork” dumplings, sacha soy dressing - quite good
    Fried cauliflower, Brussels sprouts, maple bacon chilli jam - heavily salted
    Stir-fried cabbage with caramelized onion jam, salted chilli, black vinegar - very oily
    Kurobuta pork char-siu - quite good and tender
    Steam kingfish with chive - over cook and meat become quite chewie
    Grilled calamari, squid ink onion jam, XO sauce, shishito peppers, spiced pumpkin seeds - quite good
    DIY pork Sang Choi Bao, cucumber kimchi, chilli bean paste, garlic stem, mixed herbs - quite spicy and heavily salted
    Mix your own steamed rice, seaweed, toasted sesame, pork floss, sesame oil - we have to fill ourself up with this
    “Breakfast 2.0” Horlicks ice cream, cornflake honeyjoy, oats, dried longan, cocoa coffee crumbs - just like a breakfast
    HK style a la mode, Kit Kat brownie, marshmallows, salted caramel, popcorn

    Reading from the menu, it looks like very reasonable priced with giving you a good taste on their varieties. But as soon as they start to present, we know it is completely wrong.

    Firstly, we all think most items were heavily seasoned, it taste quite salty and we have to drink a lot of water after each dish.

    And secondly the portion of each dish were so little, and no one feel comfortably full after we completed the set.

    So how little actually is? We have 9 people and ordered 9 sets of dinner, from the set we share 12 chicken wings, 10 dumplings, 7 pieces of fish, each person with 1 tablespoon of cauliflower, 1 tablespoon of Scallops, 2 pieces of char-siu. Slightly bigger portion with the cabbage, calamari and Sang Choi Bao.
    Maybe it is a tasting menu, so we got a long list with a smaller portion on each dish, but can someone explain why we ordered 9 sets of dinner but only comes with 7 pieces of fish? Are we suppose to split our fish into 0.777777 of a piece to share…??? This is completely wrong.

    Following with the dessert, maybe they know we have brought our own cake to celebrate, so the portion was so small. The below portion are suppose to be share between 5 of us, that is smaller than my breakfast portion.
    Dessert
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     Marketing, marketing, marketing. After all, I will have to give a compliment on their marketing strategy. They have successfully create attention and people lining up to try out this restaurant with mid range food quality, price high, service are poor. We have 9 people but got served in a table which can accommodate 6 or max. 7 only.

    When we walk out of the restaurant there were no one there waiting for our table, so why we got rush so badly.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2015-12-28
      Dining Method
      Dine In
      Spending Per Head
      $670 (Dinner)
      Celebration
      Birthday
      Level1
      4
      0
      YUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
      2015-08-31 6898 views
      I felt compelled to write a restaurant review not because the food is soooooooo great like most people say, but because i just had some of the worst Chinese food I have ever had in my life. This was the first time my wife and I visited the restaurant and yeah, the decor was nice, staff were friednly, helpful, but the food.... absolutely horrible!!! We ordered four dishes in total: (1) cabbage dumplings; (2) asparagus and brocolli mix veggies; (3) Chinese BBQ Pork; and (4) Prawn noodles.(1) The c
      Read full review
      I felt compelled to write a restaurant review not because the food is soooooooo great like most people say, but because i just had some of the worst Chinese food I have ever had in my life. 

      This was the first time my wife and I visited the restaurant and yeah, the decor was nice, staff were friednly, helpful, but the food.... absolutely horrible!!! 

      We ordered four dishes in total: (1) cabbage dumplings; (2) asparagus and brocolli mix veggies; (3) Chinese BBQ Pork; and (4) Prawn noodles.

      (1) The cabbage dumplings were fine, not horrible but certainly far from outstanding. It is simply 餃子 in a mixture of chilli oil and soya sauce. There's a Chinese name for it but don't know how to type it. The dumplings were fine. Its filled primarily by cabbage (which it stated in its menu!), i never knew this could be a selling point but it appears to be the case.

      (2) The veggies were extremley salty. It was simply a mixture of snow peas, asparagus and brocolli with lots and lots and lots of salt!

      (4) Before I get to the BBQ Pork, I want to touch on the prawn noodles as it had very similar qualities to the veggies, SALTY!!!! Guys upstairs, if you taste buds are dead, i suggest you move yourself out of the restaurant business and into something else, being able to taste whatever it is that you are making helps being a chef!!! 

      (3) BBQ Pork - these BBQ Pork were the worst i have ever had!!! Whoever said HLF has good BBQ pork should be shot or hanged!! From the taste and texture of the BBQ Pork, i can taste that they steamed or microwaved the meat then BBQ it for a while to make what looks like Chinese BBQ Pork. One bite into it and you can throw the whole plate out which is close to what we did. If you want good BBQ Pork, I suggest you go try Fu Shing in Wanchai. Not the S*** they serve at this place.

      All in all, it was a horrible experience. My wife and I ended up having a beef brisket noodles at the little shop across from HLF. HKD52 bucks, much better than the crap HLF serves...

      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2015-08-31
        Dining Method
        Dine In
        Spending Per Head
        $350 (Dinner)
        Recommended Dishes
        • Nothing
        Level4
        180
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        Much more than a funny name
        2015-04-03 13453 views
        I'd only been in Hong Kong for a short time, just wandering around, exploring and trying to get my bearings, when I stumbled across a restaurant in trendy Soho's Elgin Street. I actually did one of those comical double-take moments, you know the one, you catch a glance before your head snaps back to double check you've actually seen what you thought you saw. Now, maybe it's just because I'm Australian, but when I see a place called Ho Lee Fook, I'm pissing myself laughing.... This is what happen
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         I'd only been in Hong Kong for a short time, just wandering around, exploring and trying to get my bearings, when I stumbled across a restaurant in trendy Soho's Elgin Street. I actually did one of those comical double-take moments, you know the one, you catch a glance before your head snaps back to double check you've actually seen what you thought you saw. Now, maybe it's just because I'm Australian, but when I see a place called Ho Lee Fook, I'm pissing myself laughing.... This is what happened, and then of course, I took some photos to share with my friends on Facebook.

        Behind a very funny name is a very serious dude, Chef Jowett Yu, a young chef who's achieved a lot. A native from Taiwan, Yu spent most of his formative years in Canada before moving to Sydney in 2005, where he worked for legendary chef Tetsuya Wakada in arguably Australia's best restaurant of the last decade - Tetsuya's. Not satisfied with working for one the world's best Asian chefs, Jowett went on to further success with Sydney's Mr. Wong and Ms. G’s - Mr. Wong's picking up the Australian Gourmet Traveller's best new restaurant of 2013.

        It took me a couple of months, but I finally found my way back to Ho Lee Fook, this time with the express intent of satisfying my desire for some kick-ass Asian fusion. We'd tried to make a booking for the restaurant, but as with many in Hong Kong, Ho Lee Fook had a no reservations policy, so it was get along and wait for a table.... Of course, we hate waiting for anything, so, with careful planning, we found ourselves standing at the top of the stairs that led down to the main dining room and scored the last available... With a promise that we would be out by 8pm.
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         As we made our way down the stairs, we had a good look into the glass enclosed kitchen where the main action for the restaurant took place. I also had a little bit of a chuckle at the wall of those golden maneki-neko cats that wave at you, also known as beckoning cats and generally believed to bring good luck to the owner. With so many beckoning us into the restaurant, it was no wonder Ho Lee Fook was one of the more popular spots in Soho. I just hoped that much luck translated into a great meal.

        We were at once put at ease in the cave-like confines of Ho Lee Fook, with it's low light and striking pieces of colourful street scene illustrations by Jonathan Jay Lee around the walls. It felt great to be seated. It also helped that the completely packed dining room was filled with people just interested in having a great meal and a fantastic time. In a night of contrasts, we were presented with a blood red menu that held a great selection of options that were designed specifically for sharing. We love the concept of share dining, but it often leads to minor disputes about who gets that last bit, especially when sharing food as amazing as Ho Lee Fook's.

        One of the first dishes we choose when it is on a menu is the beef tartare and here we had no hesitation in ordering the Yunnan style steak tartare with hot and sour flavours, fresh herbs and an irresistible crunch. Simple presentation belied the complex flavours from the high quality beef covered with herbs and chilli, along with some toasted shallots. There were a couple of large toasties to scoop the tartare and each bite was a textural and taste sensation. A little bit of egg yolk was present to give some sweetness and every couple of bites there was a little heat from one of the chilli slices.
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         Sticking with raw foods, our next dish was the delectable Hokkaido scallops, which came presented in a neat little salad of two different coloured salmon roe, shallots, pickled enoki and snowpea. We loved the colouring and presentation of the dish, but the real highlight was the sweetness of the scallops and the contrast of the slightly salty roe.
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         Our time in Hong Kong has been filled with dumplings, and if you're a regular follower of my Instagram account, you probably know know how many dumplings I've chowed down on over the last few months. I'm ready to admit though, that the house specialty of 'Mom's mostly cabbage, a little bit of pork' dumplings were something special. They were extremely well constructed with a lovely dough, looked beautiful and were filled with high quality ingredients. Probably what elevated them though was the stunning sacha soy sauce, which had sweetness and heat in equal measures. Most definitely the first thing we will order next time we're in.
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         When we ordered the Kurobuta pork char-siu, were were offered either fatty or lean pork. Unbelievably, we asked for the pork to come out lean, which turned out to be a big mistake! Not because the Kurobuta pork was bad, no, quite the opposite. The pork was so amazingly good without the added sweet pork fat, we could only imagine how mind blowing it would have been if we'd only ordered the fatty version. The pork was simply delicious and the sweet and sticky sauce a sensational match, while the dumplings were a highlight, the pork was THE highlight.
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         Our last savoury dish of the night was my least favourite and one I wouldn't order again. The DIY pork san choi bao or minced pork lettuce wraps, were fun to put together but there was something about the blend of pork, cucumber, kimchi and chilli bean paste that didn't sit well with me. I have to say I'm not a big fan of kimchi anyway, so it probably detracted a little from my enjoyment. On the other hand, SC quite liked them and ended up eating most of the big bowl of pork.
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         Not eating all of the pork san choi bao left plenty of room for dessert, so I went for the very refreshing sounding mandarin granita with smooth mascarpone sorbet, chewy maple-candied kumquat and crunchy sablee biscuit. Presented in a glass, the mandarin granita was superb and refreshing, but what it hid was a creamy centre of mascarpone sorbet that was so delicious, it was worth the multiple 'brain-freeze' that hit me while digging for 'gold'. It was a mixed pot for me though, I hated the candied kumquat as much as I loved the granita and mascarpone. Remove the kumquat and it would have been the perfect dessert on a hot Hong Kong evening.
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         Aside from a funny name, Ho Lee Fook is a pretty serious restaurant and with the name also meaning 'good fortune for your mouth', it delivers on all fronts. A sweet underground location that makes you feel welcome at the same time as having that X factor vibe, it's a cool spot to eat a meal while not feeling like it's trying to be at all pretentious.

        Staff in Ho Lee Fook had that edgy, uber cool look about them that fortunately didn't translate into attitude and were really friendly and helpful throughout the night. It was interesting watching them strut around the restaurant but at the same time, notice that there was purpose in their movements.

        I've walked by Ho Lee Fook a heap of times since our meal and always pay special attention to it, noting that there is always a queue of people standing around waiting to get in. Here is my tip, get in about 6"30pm - I know it's early for dinner by Hong Kong standards, but usually there is no wait at that time and surprisingly, Ho Lee Fook is already pumping....
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         The upstairs kitchen - you can see the action from the street
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         I wish my mum made dumplings like this
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         SC's green tea cake dessert
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         Our fortune cookies - SC and I definitely picked each others!!
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         Jonathan Jay Lee
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         Jonathan Jay Lee
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         Jonathan Jay Lee

        Other Info. : Its all really good - but the BBQ pork is sensational as are the dumplings
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          DETAILED RATING
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          Date of Visit
          2015-03-20
          Waiting Time
          5 Minutes (Dine In)
          Spending Per Head
          $400.00 (Dinner)
          Level1
          1
          0
          great food and atmosphere
          2015-03-18 9927 views
          I only popped in for dessert.  I shared three desserts, the ice cream, the green tea cake and the shaved ice with cumquats.  All of which were amazing. I recommend sharing desserts as they make their dishes with unique appearance and flavour.The shaved ice with cumquats has a crunchy texture from the ice, with a soft jelly with the chewie cumquats.Be mindful that there can be a wait to enter the restaurant, so, plan and book ahead.  The foods really are very aesthetic, with young folk taking pho
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          I only popped in for dessert.  I shared three desserts, the ice cream, the green tea cake and the shaved ice with cumquats.  All of which were amazing. 

          I recommend sharing desserts as they make their dishes with unique appearance and flavour.

          The shaved ice with cumquats has a crunchy texture from the ice, with a soft jelly with the chewie cumquats.

          Be mindful that there can be a wait to enter the restaurant, so, plan and book ahead.  The foods really are very aesthetic, with young folk taking photos of their food.
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            Date of Visit
            2015-03-15
            Waiting Time
            10 Minutes (Dine In)
            Level2
            14
            0
            Ho Lee Fook!
            2015-03-10 9435 views
            I've been wanting to give this place a shot for a while since there's been so much buzz about this playfully-named restaurant. I never quite mustered the patience since they usually have a long line, and only take reservations for a party of five or more but I finally found the determination to come here when my family from out-of-town insisted on it. Turns out, the wait actually wasn't too bad. 15-20 minutes for a Monday night.In short, yes, the food was good. But with prices like that, one is
            Read full review
            I've been wanting to give this place a shot for a while since there's been so much buzz about this playfully-named restaurant. I never quite mustered the patience since they usually have a long line, and only take reservations for a party of five or more but I finally found the determination to come here when my family from out-of-town insisted on it. Turns out, the wait actually wasn't too bad. 15-20 minutes for a Monday night.
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             In short, yes, the food was good. But with prices like that, one is definitely paying more for the experience of dining at a restaurant called "Ho Lee Fook" than the actual quality of the food. They have many interesting choices on the menu, and prices did not seem exorbitant... But when the food arrived, Ho Lee Fook... the portions are tiny. Honestly, $68 for a small bowl of Lu Rou Fan?? And this was categorized under "not a small plate"! How deceptive. 
            Wagyu Steak Tartare
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             My favourite dish of the night was the Wagyu Steak Tartare. It was served with what I assume was deepfried beancurd skins. The tartare was flavourful, and had just the right amount of sour and spiciness. Eaten together with the crispy beancurd skin, the "gooey" and crispy textures complemented each other very well. 

            Another dish that I surprisingly liked was the very simple Stir-fried Asparagus, Broccoli, Sugar Snap Peas, Garlic. Shaoxing. It looks like any regular Chinese vegetable dish, but to have so many different vegetables all perfectly cooked so that none were under or overdone is quite a feat. The vegetables were sweet, fresh, and tender and went very well with the simple sauce. 
            Grilled Pork Belly
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            Mom's ''Mostly Cabbage, a Little bit of Pork'' Dumplings
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             Other items we ordered were the Mom's "Mostly Cabbage, a Little bit of Pork" Dumplings. This dish was average, and severely overpriced. You can get much better dumplings for less than half the price anywhere else in Hong Kong. Same can be said about the Grilled Pork Belly. Again, pretty average. Some parts of the meat were a little dry. Not something I would order again.

            In short, too expensive! People who know Chinese cuisine well would know where else to get better food for lower prices. Ho Lee Fook feels very much like a restaurant for expats or tourists who want to have Chinese food, but prefer to dine in an upscale and contemporary environment, rather than a dingy street-side stall (where all locals know that's where the best food's at). 

            While the decor was very contemporary and edgy, it was't very practical. Since the dining area is in the basement, it was cold and poorly lit. And in an enclosed area like that, sounds were bouncing off the concrete walls, making it extrmely loud. I could barely hear my family and boyfriend though they were right in front of/ beside me. Service was fine, nothing to complain or rave about. Although if I'm really nitpicking, it's impossible to identify who was a server. Some were wearing black t-shirts and pants, one lady was wearing a blazer, a couple were just wearing jeans and a top... we had to be careful not to to misidentify the servers to avoid offending anyone.

            All in all, it was an experience but I probably wouldn't return unless friends or family visit Hong Kong and make me take them here again. 
            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              DETAILED RATING
              Taste
              Decor
              Service
              Hygiene
              Value
              Date of Visit
              2015-03-09
              Dining Method
              Dine In
              Spending Per Head
              $200
              Recommended Dishes
              Wagyu Steak Tartare
              Level4
              587
              74
              Holy F**king Awesome...NOT
              2015-02-01 11285 views
              With a name like Ho Lee Fook, I've been wanting to try for a while now so I came here to celebrate a friend's birthday since they only take reservations for 6+ ppl. Unfortunately we did not have a good experience here. Firstly, they screwed up our reservations as they thought we were coming on the following day. Luckily there was still a table available but we just had to return the table early to them. The table they gave our party of 6 though was very weird as it was a large square-ish one whe
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               With a name like Ho Lee Fook, I've been wanting to try for a while now so I came here to celebrate a friend's birthday since they only take reservations for 6+ ppl. Unfortunately we did not have a good experience here. Firstly, they screwed up our reservations as they thought we were coming on the following day. Luckily there was still a table available but we just had to return the table early to them. The table they gave our party of 6 though was very weird as it was a large square-ish one where 3 of us sat on one side while the others sat on the opposite side but the distance between us was like 3-4 ft long so we couldn't talk to each other especially with the loud music which defeats the purpose of gathering with friends. Towards the end we kept getting rushed even though we haven't finished eating yet let alone cut the cake because the other party arrived already, so they had to kick us to a smaller table so we can eat our friend's birthday cake in a hurry. Kudos to the service manager who tried to rectify the situation by comping our drinks and cake cutting fee but sometimes what's done is done especially since we were there to celebrate an occasion. I've since heard from others that they had the same experience even though the restaurant had called to confirm days earlier so perhaps a better reservation system could solve this service issue.
              609 views
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              341 views
              1 likes
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               Cooler ($88) - oolong infused vodka, apple and maple syrup. It looked like a bubble tea drink and tasted like a fruit tea which was decent. [3.7/5]
              Cooler
              181 views
              3 likes
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               Gimlet ($98) - lemongrass infused gin and lime. It was not a bad drink per say but it was only half full so certainly not worth the price for the amount of liquor you get. [3.5/5]
              Gimlet
              224 views
              3 likes
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               Hamachi ($168) - cucumber, lemon jam, horseradish and puffed buckwheat. It was a very refreshing dish as a starter with its acidic flavors. [4/5]
              Hamachi
              348 views
              3 likes
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               Mom's "mostly cabbage, a little bit of pork" Dumplings ($88) - sacha soy dressing. The dumplings were pretty good but also not as amazing as it was hyped up to be. [3.8/5]
              Mom's ''mostly cabbage, a little bit of pork'' Dumplings
              373 views
              3 likes
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               Fried Cauliflower ($88) - brussels sprouts and maple bacon chili jam. This dish took me by surprise with its contrasting textures and complex flavors! [4.3/5]
              Fried Cauliflower
              329 views
              4 likes
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               Roast Platter ($358) - with roast goose, soy chicken and Kurobuta char siu. The soy chicken was the best with its soft and moist meat while the other two was disappointing. The char siu was over-seasoned and salty without any charcoal aroma while we were given a cut of the goose in turkey style so we had pieces of lean meat as big as our hands - not sure how we were supposed to eat that with chopsticks. The skin was also not crispy enough as well. There are better places for roast items elsewhere. [3/5]
              Roast Platter
              359 views
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               Grilled Pork Belly ($158) - red cabbage salad, roasted chili and almond salsa. Not bad but nothing special either as it was not a memorable dish. [3.5/5]
              Grilled Pork Belly
              212 views
              3 likes
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               Roast Wagyu Short Ribs ($448) - jalapeno puree, green shallot kimchi and soy glaze. Hands down the best dish we had that night! The short ribs were crispy, tender and bouncy while the jalapeno puree was a show stealer as it definitely made the dish. [4.5/5]
              Roast Wagyu Short Ribs
              498 views
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               Kimchi Fried Rice ($118) - edamame and crispy lap cheong. #FAIL. The fried rice was spicy yet overly salty (to the point where my face was cringing) which was too bad because I quite like the crispy lap cheong. [2/5]
              Kimchi Fried Rice
              441 views
              4 likes
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               Verdict - the food in general was decent with a few hits and misses while the service could use improvement. The environment was also very crowded and noisy so it's not a place I would go if I wanted to talk with my friends. At the end of our meal, we each got a fortune cookie which to be honest I haven't seen in a long time. Most legit Chinese restaurants in the bay area don't serve this anymore so it was fun to see this American invention in Hong Kong actually. At least I got a good fortune from my fortune cookie - "Super Lucky - you may meet benefactor."
              318 views
              1 likes
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              321 views
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              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              DETAILED RATING
              Taste
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              Dining Method
              Dine In
              Recommended Dishes
              Hamachi
              Mom's ''mostly cabbage, a little bit of pork'' Dumplings
              Fried Cauliflower
              Roast Wagyu Short Ribs
              Level2
              20
              0
              Hipster Chinese Restaurant
              2015-01-12 9505 views
              Located at Soho, this Chinese fusion restaurant has always been in my to-eat list since the day I saw the name - Ho Lee Fook. Yes, you did not read it wrongly. It is definitely a marketing strategy to attract attention. Every single decoration in the restaurant is chic, stylish and modern.The restaurant has two floors. The first floor is the kitchen, whereby you can see the chefs in action. The second floor, which is the basement, is the dining area. You would be greeted by a wall of golden pros
              Read full review
              Located at Soho, this Chinese fusion restaurant has always been in my to-eat list since the day I saw the name - Ho Lee Fook. Yes, you did not read it wrongly. It is definitely a marketing strategy to attract attention. Every single decoration in the restaurant is chic, stylish and modern.
              407 views
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               The restaurant has two floors. The first floor is the kitchen, whereby you can see the chefs in action. The second floor, which is the basement, is the dining area. You would be greeted by a wall of golden prosperity cats, that will be waving their hands at you. And once you reach the basement, it would be a dimly-lit environment, with funky songs playing in the background. I didn’t really pay attention to the song selection.
              524 views
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              552 views
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               So, I went there for a Christmas eve dinner. And we ordered quite a number of dishes that night, but they were mostly roast dishes. I would come back for their other fusion dishes for my next visit.
              343 views
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              2817 views
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               So first up, the soy chicken. I heard many positive reviews about their soy sauce chicken, so I went with a high expectation. To me, this dish was pretty normal for the price paid. Soy sauce tasted pretty good on its own, but it didn’t infuse much into the flesh. No doubt that the meat, even the breast, was tender.
              Soy Chicken
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               The Kurobuta pork charsiu. The charsiu was surprisingly good - sweet, fragrant and juicy meat. Enough said. Something that is pretty different from the normal Maxim’s standard, or I would say, incomparable. 
              Kurobuta pork charsiu
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               Next up will be roasted goose. We ordered the lower quarter, and this plate of roasted goose had crunchy skin, flavourful and tender meat and priced reasonably as compared to their competitors nearby. Everything I expected from this dish, they had it here. Of course not forgetting the sweet-sour plum dipping sauce which enhanced the flavour of the goose.
              Roasted goose
              433 views
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               We also ordered Lu Rou Fan with 5-grained rice. I ordered this dish because of the famous Taiwanese-born head chef here. So I wana see how far he can execute this simple dish. Look at that chunks of meaty goodness, very well-cooked and seasoned. But to me, a good lu rou fan, is when the sauce evenly coats each grain of rice. This bowl somehow missed it. This is no doubt a healthier version and I really like the flavour.
              Lu Rou Fan with 5-grained rice
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               Here comes the highlight of the night, and also the restaurant’s signature dish. The roast wagyu short ribs with jalapeno puree, green shallot, kimchi, and soy glaze. You must not leave the restaurant without ordering this dish. It had big size, big flavours. And also big bucks, but of course this dish was big enough to share among 4-5 people. The meat was really tender, and by having a spread of jalapeno sauce on it and top it with the scallion kimchi that would enhance the umami taste, bring out the heat and of course add texture to the whole dish.
              Roast wagyu short ribs
              428 views
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               To me, this restaurant is great for gathering and party. The food can be shared among friends and family, because the portion is considerably big. But also keep in mind that, this place has a higher price range. To me, it lives up its expectation, and I would come back and try something different next time.

              Side note: I did not get to order the Breakfast 2.0 dessert, because their fridge was broken that night. I guess that means a second visit for me in future.

              Rating: 8.0/10

              Price: $$$

              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              DETAILED RATING
              Taste
              Decor
              Service
              Hygiene
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              Date of Visit
              2014-12-24
              Dining Method
              Dine In
              Recommended Dishes
              Roasted goose
              Roast wagyu short ribs
              Level3
              56
              17
              Oh my *!
              2015-01-08 3694 views
              8.5/10 plates emptied! Oh my *! As soon as you step in the restaurant, you’ll see barbeque meat hanging on the walls replicating the design from local cha chaan tengs (茶餐廳), and a wall of flashy golden money cats (招財貓) waving at you in their mischievous smiles. Ho Lee Fook has become one of Carly’s favorite hangout spot now. What more can I say? Spectacular food, vibrant and upbeat ambience, pioneering Chinese X Western fusion food menu, reasonably priced, fun and helpful staff. We nearly scrapp
              Read full review
              8.5/10 plates emptied! [Written by Carly]
              Oh my *! As soon as you step in the restaurant, you’ll see barbeque meat hanging on the walls replicating the design from local cha chaan tengs (茶餐廳), and a wall of flashy golden money cats (招財貓) waving at you in their mischievous smiles. Ho Lee Fook has become one of Carly’s favorite hangout spot now. What more can I say? Spectacular food, vibrant and upbeat ambience, pioneering Chinese X Western fusion food menu, reasonably priced, fun and helpful staff. We nearly scrapped everything from the menu, dining with 9 people, ordered 14 items, tried possibly all the notable dishes from Ho Lee Fook and to my surprise, each dish had its own sparkle to it as in a very unique character which embellishes so much style over substance. First off, I will have to say that I might be biased as I do have a strong liking for heavy flavors.
              Ho Lee Fook, Oh my *, this IS the place to be and the food will NOT let you down.
              Quoting the chef of Ho Lee Fook, Jowett Yu, “I love honest food and decor”; very innovative yet down-to-earth chef whose inspirations come from local cha chann teng, American bold upbeat street style, and gimmicky character pushing standards to another era for fusion cusine. I grew up in North America whereas my roots lie deep in this international city Hong Kong. Dining at Ho Lee Fook gave me the same thrill, feeling connected with my former past as I try hard to read their menu under the very dim reddish golden tone of houselight and trendy hiphop rap music.
              口利福，在food blogger與飲食界火速冒起的廣東餐館，一聽名字，就知道絕對非等閒之輩—一間玩味十足的餐廳。他們的叉燒早就聞名已久，誠然，我卻沒有太大期望。
              生日來了一趟之後，就愛上了這個中西合壁的匯聚點。食物有很大驚喜，環境佈置也甚有格調，服務照顧周到。一開始不太清楚菜餚的份量，侍應給了些意見，建議不夠吃的話之後可追加。不得不提，還有這裡有名的Breakfast 2.0, break down and build up，將你夢寐以求的甜品和水果結合，讓你吃完還想吃更多。
              位處於香港的蘇豪區，卻彷如置身於北美某一處的唐人街，華麗創新，味道非凡，價錢公道。適合一大班朋友聚會，在新派的中餐館喝一杯清酒，攀談暢飲，還有美國嘻哈Hiphop音樂墊住個底，這一頓生日飯，不亦樂乎。
              甫進門，就見到一行行吊掛在玻璃前的出爐燒味，還有一幅牆滿佈的金色招財貓向你微笑招手。口利福的大廚Jowett Yu與G.O.D老闆份屬好友，餐館的室內設計盡見其一貫風格，新潮但又保持傳統中式的復古風。深灰石地板，暗紅帶黃的燈光，深啡木色餐桌和木椅，紅紅綠綠的餐牌，我的肚子早已準備就緒，要開動了！
              “Prawn toast X okonomiyaki”
              $108
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               “Prawn toast X okonomiyaki” kewpie mayonnaise, bulldog sauce, shaved cabbage, aonori HKD108
              It’s not common for you to find prawn toast in Hong Kong anymore but this used to be one of the most fingerlicking cha chaan teng food. This combination of pan fried batter and crispy prawn toast was heavenly good and made the perfect appetizer to start off the meal as the abundant mayo and bulldog sauce (Japanese favorite tonkatsu sauce that goes well with breaded pork cutlet). The toast was exceptionally thick, crunchy and golden crispy and the intense sweet and savory flavor of bulldog sauce made this so fingerlicking good.
              蝦多士，無錯，是一道帶有日式風格的蝦多士。今時今日的香港，已經很難找到地方吃蝦多士。厚多士烘得金黃鬆脆之餘，喜歡街頭小吃的我，立刻愛上了口利福這個看似簡單卻又極其可口的前菜。重點是鋪滿面的木魚碎，濃郁可口，味道帶酸甜的日式bulldog醬汁，一般都是用來送炸豬排飯吃的，和這款蝦多士可說是一拍即合。
              Fusion就是這樣的一回事，把不同地方的特色食品元素結合，又出奇地美味有驚喜。
              Wagyu Steak Tartare, Yunnan Style
              $148
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               Wagyu Steak Tartare, Yunnan Style, hot and sour, herbs HKD148
              Had a lot of steak tartares in life and the flavor for this one did come out quite bold as the spicy and acidic sauce was quite stunning as soon as you have one spoon of the steak tartare to go with crisps on the side. Not my personal favorite as the taste was rather too intense, but people who love a heavy taste of raw beef to begin with. This might your dish!
              生牛肉他他吃得多，但調味這樣濃的卻是第一次試。個人不是特別喜歡，因為偏辣的雲南酸辣汁蓋過了生牛肉應有的鮮甜，但作為前菜，確是頗開胃的。上碟時，還配有炸得薄脆的蝦片，口感上，讓人一試難忘。
              Shredded chicken salad, lettuce hearts, beansprouts, Sichuan pepper, strange flavor dressing
              $88
              124 views
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               Shredded chicken salad, lettuce hearts, beansprouts, Sichuan pepper, strange flavor dressing HKD88
              Strange flavor dressing was not as profound as the steak tartare but the meaty shredded chicken was silky enough to make this a hearty salad. Hints of Sichuan pepper was added to enhance the spice level. I definitely though Chef Jowett has a strong liking for spicy food.
              怪味雞的醬汁味道沒有生牛肉他他這樣濃，但四川辣椒的香味是有吃到的。吃到第三道菜的時候，已經開始覺得大廚放的調味都頗重手。白雪雪的雞絲吃上口很滑嫩，啖啖肉。
              Stir-fried asparagus, broccoli, sugar snap peas, garlic, Shaoxing
              $98
              105 views
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               Stir-fried asparagus, broccoli, sugar snap peas, garlic, Shaoxing HKD98
              You could see the oil glaze and smell the garlicky flavor of this stir-fried mixed veggie dish. Loved the crispy and natural sweet sugar snap peas which added extra textural complexity to the palate for a seemingly ordinary dish.
              普通的一道炒雜菜，炒出來沒有一般大排檔的鑊氣，一上碟就見到薄薄的油光，所以吃上吃很美味。最喜歡是炒起身卻仍是爽脆清甜的蜜糖豆，盡顯大廚的炒功。
              Fried cauliflower, Brussels sprouts, maple bacon chilli jam
              $88
              195 views
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               Fried cauliflower, Brussels sprouts, maple bacon chilli jam HKD88
              Maple bacon chilli jam! Because you only have this at Ho Lee Fook, the sweet and savoury flavor on a stir-fried veggie dish was rather exhilarating, the bite-size cauliflower absorbed the sweetness and spiciness and you could even taste the hint of savory ham flavor on plain vegetables.
              椰菜花和椰菜苗是我最喜歡的蔬菜之一，配上自家製創新的楓蜜煙肉辣椒醬，煙肉的咸香、蜜糖的甜，與點點的微辣，結集成一籃子的享受。非常惹味的一道炒菜，一上桌就聞到香噴噴，吃的時候，醬料平均地炒到每一棵椰菜花和椰菜苗上，下飯一流！
              Soy Chicken (half)
              $168
              162 views
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               Soy Chicken (half) HKD168
              Not bad. The soy sauce glaze was well-marinated into the chicken skin without being too salty. The chicken was tender, soft and moist. Without being as heavy tasting as the other appetizers, the overall quality of the barbeque meat was decent and tummy filling.
              豉油雞沒有過份的鹹，還有微微的甜，形合大眾對一般豉油雞的要求。口利福的雞都很嫩口，雞味還算是可以，只因甜豉油的調味沒有蓋過風頭。燒味質量方面，算是不俗。
              Kurobuta pork Char-siu
              $168
              250 views
              1 likes
              0 comments
               Kurobuta pork Char-siu HKD168
              Kurobuta pork being the heritage breed of pork that offers more intense meat flavor and succulent moist, it is considered to be premium over your regular supermarket chop. I have nothing to complain about the texture of the char siu as it was very soft and moist, pink-hued and beautifully marbled, flavor-wise it would have been even better if they honey glaze can be crunchier on the edges as they roast the pork skin for a bit longer.
              來口利福就一定要一嘗他們的叉燒。選用了日本黑毛豬，可見豬肉的紋路非常均勻，粉紅嫩口，肥瘦適中，比一般的豬肉嫩口多汁得多。食客可以自選叉燒的肥瘦，形合個人口味。略嫌叉燒外皮燒得不夠香脆，叉燒醬多點蜜糖味會更加好，但口感上這叉燒是「無得輸」吧。
              Grilled pork belly, red cabbage salad, roasted chilli and almond salsa
              $158
              190 views
              1 likes
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               Grilled pork belly, red cabbage salad, roasted chilli and almond salsa HKD158
              The chilli and almond salsa was a refreshing collaboration for grilled pork belly but I would have preferred a braised version of pork belly as the grilled pork belly did come out a bit too dry and lean. Think I am too used to fatty melting-good pork belly from ramen or authentic Cantonese cuisine restaurants, this pork belly did not quite match my expectations. The heavy flavoring of the salsa did not compensate the shortfall of dryness of the pork belly.
              有點辣的豬腩肉可惜烤得太乾，吃上口有點柴身。那麼多道主菜中比較遜色的一碟，下一次光顧會嘗試其他主菜。廣東菜一般會把豬腩肉炆至腍身和起膠質的狀態，放入口中就會立刻溶掉，可見煮法和豬種也很影響食物的味道和口感。
              Prawn lo mein with shellfish oil, grilled shallot, crispy garlic
              $108
              254 views
              1 likes
              0 comments
               Prawn lo mein with shellfish oil, grilled shallot, crispy garlic HKD108
              The grilled shallot flavor was rather outstanding and was well complimented with the shellfish oil which turned this rather ordinary lo mein into another impeccable modification of Ho Lee Fook’s fusion dish. The shellfish oil elevated the seafood freshness, grilled shallot added a mild natural sweetness of onion, and of course garlic as one of the most commonly used herbs in Canto cuisine. This was simply delightful to munch on as you get that oil and goodness all in one bite.
              一上桌，看似平凡的蝦球撈粗麵就香氣四濺，味道上亦甚有驚喜。用心的菜式是這樣被發掘的，加入大廚個人的一兩項心思，再普通的麵食也可以給你不一樣的體驗。貝殼類的香油把蝦的鮮味昇華了，而且點點的油香平均地沾滿了每一條粗麵，海鮮的鮮和蔥蒜的香都能夠品嘗到口利福大廚的功架。Shallot是一種平常家中煮菜也會用到的乾蔥之一，長長圓身的紫色乾蔥，味道會比一般洋蔥濃和清甜一點。證明一道菜只要配料用對了，再平凡的食物也可以帶給你驚喜。
              Roast Wagyu short ribs, jalapeno puree, green shallot kimchi, soy glaze
              $448
              374 views
              4 likes
              0 comments
               Roast Wagyu short ribs, jalapeno puree, green shallot kimchi, soy glaze HKD448
              Everyone would recommend you this dish at Ho Lee Fook for its boldness, flavor, and creativity that elevates one’s experience of enjoying wagyu beef to another dimension. The beef was both supple and tender, nicely marbled; the slight savory soy glaze was well-marinated into the beef. Jalapeno puree and the shallot kimchi gave the beef a kick of spiciness emulsion for the flavor, making this a rather profound palate experience, and heightening the meaty experience of juicy short ribs which is a must-try if you ever visit Ho Lee Fook. Chef Jowett undoubtedly does good beef.
              首選推介！欣賞這和牛肋骨的創意，賣相，和味道。一大碟的和牛，肉和骨分開了，好像有二食的功能。一片片厚肥瘦適中，鬆軟多汁的牛肉，看見肉紋的緊緻綿密，連著骨附近的肉很有咬感嚼頭。加上鋪滿面的韓式泡菜絲和蔥絲，提高了豉油醬汁的咸香，亦有一定程度的辣感。不喜歡一大堆蔥絲的話，也不打緊，因為伴碟的還有磨得軟滑，濃稠適中的墨西哥青辣椒醬汁，另類的辣度和刺激，增加了牛肉的調味和口感。
              Kimchi fried rice with edamame and crispy lap cheong
              $118
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               Kimchi fried rice with edamame and crispy lap cheong HKD118
              Not a fan of fried rice ever in my life but this kimchi fried rice blew my mind! The edamame was exceptionally fresh crispy even after cooked and stir fried, fiery spicy kimchi made this fried rice more than enjoyable as the hot savors explodes on your palate, bits of lap cheong spiced up the mild sweetness and accentuated the smokey savory pork flavor. I had two bowls just to get more of that edamame too!
              鑊氣十足，口感層次極其豐富的一道炒飯！由細到大，從不喜愛炒飯但口利福這碟看似簡單的炒飯讓我改觀了。色、香、味俱全的形容最貼切不過。一粒粒的珍珠米炒得分明，香口。配上炸得香脆的臘腸，炒得爽脆的枝豆，微辣的泡菜碎，紅紅綠綠的，非常惹味，肚子已開始吃到飽飽的，但我還是一口氣吃掉了兩碗！
              Mandarin granite, Breakfast 2.0, Matcha Cake
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               “Breakfast 2.0” Horlicks ice cream, cornflake honeyjoy, oats, dried longan, cocoa coffee crumbs HKD78
              It definitely takes some fine art skills to create inspirational desserts by adding the exact kind of components combining with profound culinary skills. I am not surprised that some people spend a lifetime to master pastries and desserts. Ho Lee Fook’s dessert menu is considered to be astonishingly innovative, flavor-wise it was not mind-blowing but rather decent. Highlight of the night - Breakfast 2.0 combines all your favorite items in one bowl of delish delights. Loved the horlick ice cream and crispy honey-coated cornflakes, dried longan gave a milder sweetness rather than a usual raspberry/summer fruit choice. The horlick ice cream was not too rich so the other ingredients of honeyjoy or coffee crumbs gets you to the gateway of the sweetness heaven, leaving you feeling guilty yet craving for more.
              眾人的甜品首選！Breakfast 2.0把你最喜愛的香料和甜品都結集起來，一個人已經可以吃掉一碗。不太濃味但奶香十足的好立克雪糕、蜜糖粟米片、大大粒新鮮酸甜的紅苺、朱古力餅碎、少許的龍眼乾 —一匙Breakfast 2.0甚有早餐的玩味，又極其美味可口。這款口利福自創的甜品成為大家的心頭口，是實至名歸的。
              Matcha cake, chocolate ganache, liquid hazelnut praline, toasted milk, strawberry HKD78
              Not going to recommend this matcha cake as the green tea flavor was slightly bitter and did not blend too well with the slightly overly sugary dark chocolate ganache. Cake was considered dry and the toasted milk did not save the flavor or texture of this dessert. There are many better matcha desserts in Hong Kong such as Via Tokyo and Cha-no-wan which are hard to beat.
              相反，綠茶蛋糕則有點遜色，綠茶味不夠濃，做不到回甘，而且沒有蛋香還有點偏乾。黑朱古力醬甜得來卻有點太苦，不知道是故意的還是意外。在香港做綠茶甜食做得份外出色的有太多，這樣比較起來，就顯得口利褔這款甜品質量不夠高。想吃綠茶味濃的甜品，還是去Via Tokyo或Sweet House Cha Cha吧。
              Mandarin granite, mascarpone sorbet, maple-candied kumquat, sablée biscuit HKD78
              Cup full of surprises as the complexity of the texture and flavor of mandarin sweet, citrusy sorbet, and aromatic biscuit makes this dessert unique. I would have preferred to add a bit or orange, lime or lemon to this dessert so it gives a right zesty kick but appreciated the effort and originality of this dessert. Not a particular fan of tangy citrusy sweets as the kumquat gave a subtle bitterness which was not very appealing.
              這一杯橘子味甜品口感很多元化和富有層次感。柑橘味甚濃，冰沙有自然的果味，微甜。吃過一餐味道甚濃的晚飯，清新冰涼的甜品可以讓人精神一振。一匙下來，有柑橘冰沙，香滑奶味不太濃的忌廉雪葩，咸咸脆脆的餅碎在最底層。另一果味較濃和清新甘香的口利福自家製杯裝甜品。
              Expats would love this place, not so much for diners like my parents who crave for traditional luxurious seafood kind of Cantonese restaurant, but this is exactly why I love Ho Lee Fook. Another vibrant, upbeat choice for you to understand and experience what does it mean by modern style of Canto fusion cuisine. The Gang will come back for more – gonna have to try out their crispy skin chicken and mom’s dumplings! Another round of Breakfast 2.0 and sake to wake me up a little after all the comforting good food please. I was a bit eased to feel connected with my North American roots again.
              I always thought that fortune cookies were lame, but having that on a birthday in Hong Kong was a different thing – it wished me good fortune and luck in the coming year.
              Thank you, with all the good food, I am sure it is going to be another splendid year on my food journey.
              值得一提的是，口利福的大廚Jowett Yu的煮食靈感來自全世界四方八面，五湖四海。生於台灣，畢業於加拿大溫哥華的廚藝學校，在澳洲住過一段時間，贏過些廚藝獎項，喜歡穿著美國街頭品牌Stussy的服飾，你說，在口利福的餐牌上會有幾多種fusion菜？非常欣賞Jowett Yu大廚都食物的創意和誠意，在餐館的菜單上盡見其心思，在食物味道上亦見其功架。吉碟幫The Gang一行五人一定會再回來，不單是因為美味的食物，用心的製作，型格新潮的氣氛，口利福絕對值得一讚的。
              幸運曲奇，不單猜對了我那一夜的心情，還圓滿地滿足了我有點想念加拿大的思鄉情懷。
              *Book few days in advance 要打電話訂位
              *Only opened for dinner 只開晚市
              *Advance booking needed for crispy chicken 脆脆雞要提前預訂
              *Best to come with gang of more than 4 適合一行四人或更多人來用餐
              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              Post
              DETAILED RATING
              Taste
              Decor
              Service
              Hygiene
              Value
              Dining Method
              Dine In
              Spending Per Head
              $300 (Dinner)
              Recommended Dishes
              “Prawn toast X okonomiyaki”
              $ 108
              Fried cauliflower, Brussels sprouts, maple bacon chilli jam
              $ 88
              Soy Chicken (half)
              $ 168
              Kurobuta pork Char-siu
              $ 168
              Prawn lo mein with shellfish oil, grilled shallot, crispy garlic
              $ 108
              Roast Wagyu short ribs, jalapeno puree, green shallot kimchi, soy glaze
              $ 448
              Kimchi fried rice with edamame and crispy lap cheong
              $ 118
              Mandarin granite, Breakfast 2.0, Matcha Cake
              • Roast Wagyu Short Ribs
              • Kimchi Fried Rice
              • Breakfast 2.0
              • Fried cauliflower
              Level4
              178
              11
              Ho Lee FOOK
              2014-12-04 9070 views
              Ho Lee Fook has been garnering a LOT of buzz. Some love it, while others don't. I decided to go and see what all the fuss is about. Ho Lee Fook is part of the ever expanding and accomplished Black Sheep Restaurants group who also helms La Vache (post), Carbone (post), and Motorino (post). The restaurant is modern, cool and loud. As you walk in- theres a mahjong tiled open kitchen where Taiwanese born Chef Jowett Yu and his team are passionately cooking away. They're classic Chinese dishes with a
              Read full review
              Ho Lee Fook has been garnering a LOT of buzz. Some love it, while others don't. I decided to go and see what all the fuss is about. Ho Lee Fook is part of the ever expanding and accomplished Black Sheep Restaurants group who also helms La Vache (post), Carbone (post), and Motorino (post). The restaurant is modern, cool and loud. As you walk in- theres a mahjong tiled open kitchen where Taiwanese born Chef Jowett Yu and his team are passionately cooking away. They're classic Chinese dishes with a modern Western twist- East meets West, indeed. Lets see how it is!
              527 views
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               Wall of 'Lucky Cat's hang and greet us as you walk down the steps! Remember, WIFI is terrible down there. Ask for WIFI/Password- the staff happily gives it to you! The space is dark, loud, and lounge-like. It's laid back with a lot of simple black furniture against dark stone walls! Alright, enough about the decor. Lets FEAST!
              Cocktail
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               A nice cocktail for moi! <3 Saturday Girls Night!!!
              Raw: Hamachi, Cucumber, lemon jam, horseradish, puffed buckwheat
              $168
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               Hamachi, Cucumber, lemon jam, horseradish, puffed buckwheat $168. Really spicy!! I loved the fresh, tangy and spicy hamachi fish. The puffed buckwheat crackers popped absolutely lovely with the horseradish, lemon jam and smooth hamachi texture. Mmmmmm.
              Grilled Pork Belly, red cabbage salad, roasted chilli and almond salsa
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               Grilled pork belly, red cabbage salad, roasted chilli and almond salsa. This was yummy. The pork belly was nicely grilled, perfectly spicy, seasoned and delicious! The meat dishes rock.
              Chicken Salad and Cabbage
              $88
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               Shredded Chicken Salad, lettuce hearts, beansprouts, Sichuan pepper, strange flavour dressing $88. Nice, light and spicy! Liked the spicy dressing drenched on top!
              Roast Platter: Roast Goose, Soy Sauce Chicken and Kurobuta Pork Char Siu
              $358
              294 views
              2 likes
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               Roast Platter $358. Roast Goose, Soy Sauce Chicken and Kurobuta Pork Char Siu. THIS WAS a HUGEEEEEEEEE platter. The meats oozed oil, meat juices and delicious-ness. I loved the flavourful goose, chicken and fatty pork char siu. Wish I had a bigger stomach! Haha
              Lu Rou Fan
              $68
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               Taiwanese Style Lu Rou Fan, 5-Grain Rice, Pickled Daikons $68... LOVEEEEEE! I loveeee Lu Rou Fan, I always have. The Taiwanese in me.! It's honestly one of my favourite comfort foods to eat. This HLF one was packed with meaty, fatty pork pieces, sweet soy sauce and the nice crunch of the pickled daikons. I LOVED IT. Its a small bowl. So perhaps order more, if your going with a group!
              Roast wagyu short ribs, jalapeno puree, green shallot kimchi and a soy glaze
              $448
              364 views
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               This picture does this NO justice. Roast wagyu short ribs, jalapeno puree, green shallot kimchi and a soy glaze. $448. ITS HUGE! The wagyu short ribs can feed a party of 4-6. It's ginormous. The short ribs were very high quality meat- it was unbelievably moist, juicy and tender! I loved the spicy heat of the jalapenos and sauce, and had a tangy vinegar flavour that went perfectly with the soft tender wagyu short ribs. I only wished I had an extra stomach....SIGH! So good.
              Fried Cauliflower, Brussel Sprouts
              $88
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               Fried Cauliflower, brussel sprouts, maple bacon chilli jam $88. This was nice, fun and flavourful. We needed some veggies and this really did the trick. I liked the heat that the cauliflowers packed along with the sweet maple bacon (bits) chilli jam!
              Ho Lee Fook is GREAT for groups! I really liked it. Girls night- success!
              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
              • Recommend
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              5 Recommended
                Post
                DETAILED RATING
                Taste
                Decor
                Service
                Hygiene
                Value
                Date of Visit
                2014-12-03
                Dining Method
                Dine In
                Spending Per Head
                $400 (Dinner)
                Recommended Dishes
                Raw: Hamachi, Cucumber, lemon jam, horseradish, puffed buckwheat
                $ 168
                Grilled Pork Belly, red cabbage salad, roasted chilli and almond salsa
                Roast Platter: Roast Goose, Soy Sauce Chicken and Kurobuta Pork Char Siu
                $ 358
                Lu Rou Fan
                $ 68
                Roast wagyu short ribs, jalapeno puree, green shallot kimchi and a soy glaze
                $ 448
                Fried Cauliflower, Brussel Sprouts
                $ 88
                Level2
                27
                0
                Holy Eff! Truly "Blessing" in the Mouth?
                2014-09-14 9870 views
                Located in the basement of lower Elgin Street, this Chinese fusion restaurant welcomes you with a whole wall of golden fortune cats and mah-jong, both of which in the Chinese culture are believed to bring one with prosperity and luck.  What a good start on a Friday evening after a hell's day at work with the Wicked 2-faced Devil.You can be sure to get a peace of mind from bombarding group messages in your Whatsapp and work emails from your BB because mobile signal here wis very weak, especially
                Read full review
                Located in the basement of lower Elgin Street, this Chinese fusion restaurant welcomes you with a whole wall of golden fortune cats and mah-jong, both of which in the Chinese culture are believed to bring one with prosperity and luck.  What a good start on a Friday evening after a hell's day at work with the Wicked 2-faced Devil.
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                 You can be sure to get a peace of mind from bombarding group messages in your Whatsapp and work emails from your BB because mobile signal here wis very weak, especially towards the back where we were sitting.  The industrial, rustic and slightly orientally artsy decor of this Chinese restaurant was what made the ambience different from the usual noisy and bright family-friendly Chinese cuisines.
                280 views
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                 And...cheers to TGIF and a break from the Wicked 2-faced Devil, we had the mule, lemongrass mix and some kinda cold tea mix.
                Mule
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                Lemongrass mix
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                Cold tea
                92 views
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                 Apparently Missy Leona and I were still pretty stuffed from the lunch at Bread St Kitchen so we went easy on the ordering this time.  Many dishes here were spicy so if you're not a fan of it, you should confirm with the server while making your orders.  The two appetizers arrived first - Yunnan style wagyu steak tartare and shredded chicken salad.  Although I felt that having the wagyu beef completely raw defeated the purpose of having wagyu, I still highly recommend the dish which had a dynamic flavor from the sweet and sour marinate and herbs ($138).  The cracker was so crunchy and good that I could not resist from having more.  The shredded chicken salad was also a slight twist from the traditional dish.  Marinated with sesame sauce and slightly hot, lettuce heart was used as the base of this salad ($88).
                Yunnan style wagyu steak tartare
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                Shredded chicken salad
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                 Since we couldn't have the pork belly at Bread St Kitchen during lunch, I've ordered the grilled pork belly here to make up for it.  Thick-cut and tender, this dish was served with roasted chili and roasted almond ($128).  The soy chicken was another highly recommended dish.  Came in generous half chicken portion, this poultry dish was cooked to the right tenderness and flavor.  I don't usually go for the breast in Chinese chicken dishes but this was done so well that us three girls kept digging into it ($160).
                Grilled pork belly
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                Soy chicken
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                 A very satisfying dinner with good food and company at a good price - truly a "blessing."  Look, we even had fortune cookies.  Left the restaurant as a happy soul.
                Fortune cookie
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                (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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                1 Recommended
                  Post
                  DETAILED RATING
                  Taste
                  Decor
                  Service
                  Hygiene
                  Value
                  Date of Visit
                  2014-09-12
                  Dining Method
                  Dine In
                  Spending Per Head
                  $300 (Dinner)
                  Recommended Dishes
                  Yunnan style wagyu steak tartare
                  Soy chicken
                  Level4
                  7.9K
                  78
                  Desserts at Ho Lee Fook
                  2014-09-14 7703 views
                  I have always wanted to try this place because it is Chinese food with a Western twist.Came here twice.::FIRST VISIT:n the first visit I had the dessert BUT refused the glass of water because in one of the reviews that person got charged quite a bit for it.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Passion fruit sorbet, lime and coconut marshmallow, pomelo, roasted rice:This was refreshing especially the passion fruit sorbet which was balanced with the sweetness of the marshmallows that had a gorgeous coconut taste and
                  Read full review
                  I have always wanted to try this place because it is Chinese food with a Western twist.

                  Came here twice.

                  ::FIRST VISIT::
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                   On the first visit I had the dessert BUT refused the glass of water because in one of the reviews that person got charged quite a bit for it.
                  ★☆★☆★☆★☆★☆★☆★☆★☆★☆★
                  Passion fruit sorbet, lime and coconut marshmallow, pomelo, roasted rice:
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                   This was refreshing especially the passion fruit sorbet which was balanced with the sweetness of the marshmallows that had a gorgeous coconut taste and a hint of lime.
                  You could visually see fine shreds of lime rind in the marshmallow and the texture of it was as light as egg white.
                  The roasted rice was crispy and gave a pretty dusting to the marshmallows with a roasted taste.
                  ★☆★☆★☆★☆★☆★☆★☆★☆★☆★

                  ::::::::::Second visit::::::::
                  ★☆★☆★☆★☆★☆★☆★☆★☆★☆★
                  Granny smith apple granita, calpis sorbet, mochi, koji jelly:
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                   I had this dessert on the second visit and asked for it without the calpis sorbet because I don't like Calpis.
                  I liked it because they used Granny Smith apples which are green and tart. 
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                   Another surprise was the jelly, it was pink with bits of rice in it and there were pieces of chewy mochi in it.
                  Compared to the first dessert I found it a bit too sweet.
                  ★☆★☆★☆★☆★☆★☆★☆★☆★☆★
                  When the bill I arrived, I got two fortune cookies which I did not get on my first visit.
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                   ★☆★☆★☆★☆★☆★☆★☆★☆★☆★
                  Fortune cookies are not Chinese but is a novelty snack invented overseas with a fortune slip in the middle when you crack the cracker in half!!
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                  49 views
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                  31 views
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                   ★☆★☆★☆★☆★☆★☆★☆★☆★☆★

                  ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
                  The bill: $1xx
                  Service: OK
                  Yummy factor: ok
                  Sweetness levels: OK
                  Napkins provided: yes
                  Toilets: yes
                  Noise levels: None
                  Glass of water provided: ???
                  English Menu: Yes
                  Air Conditioning: Yes
                  ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
                  Other Info. : The mobile phone signal is weak at this restaurant.
                  (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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                  3 Recommended
                    Post
                    DETAILED RATING
                    Taste
                    Decor
                    Service
                    Hygiene
                    Value
                    Dining Method
                    Dine In
                    Level4
                    1.2K
                    284
                    老外中菜
                    2014-08-24 4630 views
                    近年越來越多年輕一輩喜愛外出吃飯, 朋友聚會, 拍拖, 甚至是OT後自己一個, 一個星期在街外吃飯的次數起碼都會有三, 四次. 而選擇的菜色, 除了最受歡迎的日本菜之外, 幾乎大多是西餐意大利菜之類的外地菜色. 中菜嗎? 似乎又挑不起他們的興趣. 不過近日得知有間新開的中菜餐廳, 大廚居然是在外國長大做法國菜出身, 於澳洲衝出名堂的台灣人! 聽起來跟粵菜風牛馬不相及, 不過單單看餐廳名字就知玩味十足. 到底這裡的菜色會擦出什麼樣的火花? 食物是否又如名字一樣玩玩下? 好奇心滿瀉的宅女馬上約了幾個朋友一同來探探路!!這家位於中環伊利近街的口利福, 其實剛剛在六月底才正式營業. 老闆兼大廚JOWETT YU只是個八十後的台灣人, 但來頭甚猛. 年輕時曾分別在溫哥華及澳洲修習法國及日本菜, 之後便悉尼的摩登中菜館MRS. G'S 及MR WONG當大廚, 更在短短三年間替MR WONG奪得澳洲美食旅遊家最佳新餐廳的美譽, 用後生可畏來形容JOWETT YU就實在最適合不過了. 而他這次在香港開設的餐廳口利福, 如果用英文說起來就點像粗口, 不過原來中文解釋是希望為香港人帶來口福, 玩味背後帶
                    Read full review
                    近年越來越多年輕一輩喜愛外出吃飯, 朋友聚會, 拍拖, 甚至是OT後自己一個, 一個星期在街外吃飯的次數起碼都會有三, 四次. 而選擇的菜色, 除了最受歡迎的日本菜之外, 幾乎大多是西餐意大利菜之類的外地菜色. 中菜嗎? 似乎又挑不起他們的興趣. 不過近日得知有間新開的中菜餐廳, 大廚居然是在外國長大做法國菜出身, 於澳洲衝出名堂的台灣人! 聽起來跟粵菜風牛馬不相及, 不過單單看餐廳名字就知玩味十足. 到底這裡的菜色會擦出什麼樣的火花? 食物是否又如名字一樣玩玩下? 好奇心滿瀉的宅女馬上約了幾個朋友一同來探探路!!
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                     這家位於中環伊利近街的口利福, 其實剛剛在六月底才正式營業. 老闆兼大廚JOWETT YU只是個八十後的台灣人, 但來頭甚猛. 年輕時曾分別在溫哥華及澳洲修習法國及日本菜, 之後便悉尼的摩登中菜館MRS. G'S 及MR WONG當大廚, 更在短短三年間替MR WONG奪得澳洲美食旅遊家最佳新餐廳的美譽, 用後生可畏來形容JOWETT YU就實在最適合不過了. 而他這次在香港開設的餐廳口利福, 如果用英文說起來就點像粗口, 不過原來中文解釋是希望為香港人帶來口福, 玩味背後帶著這樣深遠的意義, 有趣.
                    415 views
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                     餐廳做的跟MR WONG一樣, 依然是新派中菜, 所以店內的裝潢也是配合著近年年輕人愛懷舊的心態. 由門口一幅麻雀矮牆開始, 直到走進地庫的餐廳看到滿佈著九龍皇帝的字跡, 內裡每個角落都充滿著五, 六十年代的舊式香港情懷, 但又不失西化味道, 兩者風格交錯著非常有趣, 就連餐具都全挑選G.O.D. 老香港設計系列, 難怪開業短短數月巳吸引到一班年輕及外籍的食客.
                    先看看餐牌, 全以英文上陣, 菜色種類以中菜館來說其實都幾少, 但勝在由頭盤, 小吃, 肉類, 菜蔬, 主菜以及甜品都有. 看菜色所用的配料有點西化, 不過其實做出來的大多以粵菜及台菜為主. 價格在中環地段來說比預期中便宜, 像頭盤都只是數十元一份, 主菜也是百多元而已.

                    我們一行七人可以點多一點來試試
                    先來的是mom's ''mostly cabbage, a little bit of pork'' dumplings, sacha soy dressing (HK$88)
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                     多數長的菜名, 說穿了其實就是大廚媽媽的秘方餃子. 一碟有五隻, 體型都頗大件的. 看看餃子都算包得漂亮夠工整, 排得像花一樣浸在自家很的沙茶醬當中. 一口咬下去, 椰菜絲跟豬肉比例勻稱, 甚有咬口, 但皮就不算好薄, 本來食味是有點普通, 不過配著底下的沙茶醬更添咸香又帶點微辛, 味道即時升級.

                    Fried chicken mid wings with shrimp sambal (HK$88)
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                     其實宅女以前在街外吃飯一向很少會點雞翼, 皆因總覺得這種家裡也可以弄得好吃的東西要是出外花錢吃就太浪費了. 不過近年開始吃過好幾家餐廳所做的雞翼後, 發現其實這種平凡的食物, 只要調味得宜, 一樣可以創出一種獨特的美味. 這裡出品的雞翼同是一樣的道理, 把雞翼炸得表面通紅, 但內裡的肉質依然嫩滑不會乾身. 當然, 要炸得香口美味的雞翼其實不難, 所以這碟雞翼的亮點其實就是在於附上的叁峇蝦醬. 這個充滿著娘惹風味的醬汁, 咸鮮惹味, 沾在脆脆的雞皮上非常對味, 即時加分不少!

                    Fried Cauliflower, brussels sprout, maple bacon chili jam (HK$88)
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                     菜蔬類之中宅女最愛吃的就有椰菜花, 而近年的新寵就有球芽甘藍, 不過後者大多只會出現在一些西餐廳, 中菜幾乎難以找到其蹤影. 不過上來這一碟什菜就居然有齊宅女最愛的這兩種蔬菜! 椰菜花體型頗大舊, 配著炒得有點鬆散的球芽甘藍, 吃起來口感其實頗爽脆的, 加上混入的糖楓煙肉辣椒醬, 辣勁中帶點甜香, 同樣又是一個非常惹味的醬汁, 用來開開胃是不錯, 但其實這個汁用來拌飯更滋味!

                    DIY port San Choi Bao (HK$128)
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                     生菜包在泰菜或越南菜當中甚為普遍, 但其實中菜也不難找到這種菜色. 記得小時候宅女最愛吃的其中一道菜便是炒鴨鬆, 用來包生菜的確是一絕. 這裡上來的配料就以豬肉為主, 配上萵笋, 蒜苗及西蘭花的莖部全部切成碎粒上陣. 而旁邊亦有一小碗醃得紅噹噹的自家製小蘿蔔及青瓜片可以隨意加入同吃. 如果想食味再豐富一點, 不妨再加入些薄荷葉或芫茜等.
                    宅女對那些葉類的東西不太熱衷, 還是簡單一點, 放些豬肉粒, 青瓜片和醃蘿蔔在生菜內就好. 包起來大啖入口, 爽脆的菜葉內滿佈著混入了台式甜麵醬跟豆瓣醬的咸香, 非常惹味, 豬肉吃起來也頗有彈性, 青瓜的辣, 再加上醃蘿蔔的酸, 一個包內就能嚐到咸甜酸辣的味道, 層次分明且食味豐富, 驚喜度雖不致於很大, 但調味出色是肯定的.

                    Roast goose (half: HK$250) / Soy Chicken (half: HK$160) / Kurobuta pork char-siu (HK$160)
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                    252 views
                    3 likes
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                     粵菜之中怎能少得了燒味這一環? 這裡提供的就有燒味中最基本的三款包括燒鵝, 油雞跟叉燒. 只見燒鵝外皮燒得通紅帶點焦香, 咬下去皮都算薄身亦夠脆口, 鵝肉香軟不過就是少了一點脂香, 合格就是合格, 只是絕對有空間再做得更好; 而叉燒同樣亦是中規中距的水準, 入口肉質淋中帶嚼勁, 唯少了一份蜜味, 邊位烤焦的部份也做得不夠香口; 三款之中最令人滿意的要算是油雞了,雞皮吃起來甚為入味亦夠香, 中間的黃油脂適中, 而最令人欣賞的是底下的雞肉做得剛剛熟的程度, 肉質還是十分嫩滑, 吃罷一件巳令人回味不巳.

                    Crispy skin chicken (whole: HK$350)
                    114 views
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                     既然豉油雞做得那麼出色, 就再點來一客炸子雞試試. 上來一碟體型比預期中細小, 不過雞皮泛著一層薄薄的油光, 看起來十分吸引. 夾起一件入口, 雞皮的確非常薄身帶脆感, 中間的油脂就較少, 而底下的雞肉質地也算不錯, 但就明顯不及油雞的水準那麼高. 配著旁邊附上的淮鹽來吃, 即時更添一份咸香的惹味. 整體來說也算OK, 但以這個價格的話宅女是期望水準會更高的.

                    Roast Wagyu short ribs (HK$388)
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                    120 views
                    8 likes
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                     要數整個餐牌最貴的一道菜便是這個烤和牛肋骨了. 上來長長的一條肋骨旁邊放著早巳切成一件件的肋肉, 外皮烤得紅彤彤的也帶點微焦, 看起來倒有點像叉燒. 宅女本來預期的是肋肉中間會是呈現著嫩粉紅色澤, 但番一番這裡的肉中間好像有點熟透的樣子. 試吃一件, 邊位意外的十分香脆, 而中間的肉質又幾軟淋, 肉味亦夠香濃. 雖然真的是有點略熟, 但以這個程度來說肉質也能如此柔軟巳屬合格貨色了, 不過其實如果可以再做生一點相信會更好吃.

                    Prawn lo mein (HK$88)
                    80 views
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                     簡單的只加入魚油, 炸蒜跟烤過的蔥段, 上方再放幾顆蝦仁就完成了. 麵條用上扁身粗麵, 入口味道似乎有點淡, 個人覺得所有的調味都可以再下得重手一點, 而麵條吃起來是頗滑身, 唯不夠爽彈性亦欠奉, 幸好當中的蝦仁口感算幾爽, 補回些少分數. 不過整體來說這個實在是個亳無特色, 味道也不突出的一個拷麵.

                    Taiwanese style Lu Rou Fan (HK$48)
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                     身為台灣人的大廚除了創出一系列新派粵菜之外, 也不忘泡製出一些台灣的特色美食. 像這個魯肉飯便是最好的例子. 上來一碗份量不算多, 剛好夠一人享用. 只見飯上滿佈著厚厚的魯肉醬, 頂端還放了幾片醃蘿蔔, 賣相傳統得來又幾像樣. 不過番一番底下的飯, 原來的白米不見了, 改而用了五穀米, 感覺更健康之餘新鮮感亦滿分. 不過入口米粒比想像中軟淋, 不是平常很有咬口的那種, 如果不看的話其實吃起來跟普通白飯口感差不多. 不過值得一讚的是魯肉煮得非常入味, 吃起來十分濃郁, 配飯認真一流.

                    吃完所有主菜, 發現其實這個餐廳做的食物水準雖有參差, 但有一樣肯定的是他們所有自製的調味醬料都比其他餐廳來得出色! 無論是蝦醬或是辣椒醬, 他們調出來的味道都較坊間來得獨特, 亦非常到位. 宅女覺得這些醬料應該就是他們餐廳最值得來的賣點了.
                    213 views
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                     最後當然要來點甜的.
                    Matcha sponge cake (HK$78)
                    97 views
                    5 likes
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                     吃的雖然是中菜, 不過這裡的甜品就來得相當西化. 這個抹茶海棉蛋糕, 配上一球朱古力鮮奶油, 加上大量的榛子碎跟原粒士多啤梨, 賣相又的確幾精緻. 宅女喜愛朱古力, 當然先試試那個奶油了, 入口軟滑得來朱古力味甚香濃, 不過甜度較高, 最好配著底下的抹茶蛋糕來吃來做個平衡. 蛋糕質地不太乾, 滲出陣陣抹茶的香味, 加上士多啤梨的微酸, 三者帶出的味道互相交錯著, 層次豐富. 整體來說是不錯的.

                    Granny smith apple granita, Caplis sorbet, mochi, kijo jelly (HK$78)
                    91 views
                    8 likes
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                     用上Granny Smith澳洲青蘋果製成碎冰, 放在以Caplis可爾必思的雪葩上, 配搭真的有點新鮮. 前者吃起來冰感十足, 清新得來帶點微酸, 而後者有著招牌式的乳酸甜味, 兩者互相發揮著一股清新的酸甜味, 清一清口腔內的油膩感. 而底下還有些小粒粒麻糬跟啫喱, 更能增添多一份煙韌的口感.

                    埋單每人大約要三百多元, 不算便宜, 飽度大約七成左右.
                    說做的是新派中菜, 不過宅女個人角度來說, 這裡的似乎說是做給外國人吃的中菜還比較適合.
                    味道其實大致都算合格, 只是吃到的不是摩登中菜味, 而是西式中菜口味, 但味道又不太有驚喜. 值得欣賞應該是他們自調的醬汁, 不過如果單以這個做賣點就似乎有點弱勢了.
                    其實感覺以大廚的來頭, 做出來的應該是better than this, 期望日後有機會再來的話可以像餐廳名字一樣, 有著更多的玩味與驚喜.
                    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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                      DETAILED RATING
                      Taste
                      Decor
                      Service
                      Hygiene
                      Value
                      Dining Method
                      Dine In
                      Spending Per Head
                      $350