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Restaurant: OZONE
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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Sky-high dinning with my wife. We had Salmon Ceviche, Beef Maki Duo, Octopus Maki, Huevo Onsen as our starters.   Salmon Ceviche was outstanding, tasted with cachaca, passionfruit, lime cilantro and quinoa, very fruity and fresh, that’s definitely a right choice of appetizer.   Huevo Onsen was tasty, tastes like a delicate custard, the crispy pancetta, potatoes and shichimi oil also level-up their textures.   Octopus Make & Beef Make Duo were good too.The main courses were Roasted Cod Fish with
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Sky-high dinning with my wife. 

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We had Salmon Ceviche, Beef Maki Duo, Octopus Maki, Huevo Onsen as our starters.   Salmon Ceviche was outstanding, tasted with cachaca, passionfruit, lime cilantro and quinoa, very fruity and fresh, that’s definitely a right choice of appetizer.   Huevo Onsen was tasty, tastes like a delicate custard, the crispy pancetta, potatoes and shichimi oil also level-up their textures.   Octopus Make & Beef Make Duo were good too.

Salmon Ceviche, Beff Maki Duo, Octopus Maki
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Huevo Onsen
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The main courses were Roasted Cod Fish with yuzu, lime and coriander and Grilled Picanha Steak with chimichurri sauce, okra and corn on the cob, sauteed quinoa with vegetables.  The Cod Fish was really fresh and sweetness in the meat, feels like melts in my mouth.  The steak was tender.  The side dishes were perfectly pair with the main courses.  
Roasted Cod Fish with yuzu, lime and coriander, sauteed quinoa with vegetables
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Grilled Picanha Steak with chimichurri sauce, okra and corn on the cob
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Desserts were divine, both of them are a summer dessert, not overly sweet.  I like the roasted pineapple with vanilla, rum and coconut ice cream very much, it was really deep, rich flavor, that's perfectly balanced by the ice cream.  Banana fritters was good, but we are not very interested in fried food.
the roasted pineapple with vanilla, rum and coconut ice cream & Banana fritters
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All staff were professional, polite, delightful and eager to help.   The waitress who in charge of our table knows the menu very well and describe each dish in details, i.e., where it comes from, how it’s prepared, how it’s supposed to be eaten.   She was nice and sincere,  her manner was good an quiet. 
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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
Decor
Service
Hygiene
Value
Date of Visit
2022-10-09
Dining Method
Dine In
Spending Per Head
$750 (Dinner)
Recommended Dishes
Salmon Ceviche, Beff Maki Duo, Octopus Maki
Huevo Onsen
Roasted Cod Fish with yuzu, lime and coriander, sauteed quinoa with vegetables
Grilled Picanha Steak with chimichurri sauce, okra and corn on the cob
the roasted pineapple with vanilla, rum and coconut ice cream & Banana fritters