TBLS Kitchen Studio (已結業)

We dined at Tbls last night in a group of 6, after having booked about 6 weeks ago. Where can one begin to describe the worst of this experience? Perhaps the difficulty in finding a restaurant with no signs whatsoever, an adventure which seemed rather exciting at first ,then annoying and then, in light of what came later, pretentious? Or maybe, it was just the total amateurish nature of the dishes. Six courses with 2 amuses-bouche, explained with a flourish by our rather loud maitre de, that in

We made the reservation 3 days before and were told the restaurant was full booked. However, the lady volunteered to put us on their waiting list. The day before our dinner, she called us to confirm our booking as there was apparently, a last minute cancellation. My impression on the venue & ambience: - It looks much smaller than what's showing on the website and much more simple - There are at least 6-8 people working in the open kitchen and one would wonder why as the restaurant is not big- W

First of all, I didn't know what was all the rage about this place, honestly, sadness, pure sadness.....only set menu, and yes, priced at $680 per head.... yep...can hear all the WTF going on...... This place 9 out of 10 times, its fully booked, even on weekdays. Our table of four on got confirmed after someone last minute cancellation.This private kitchen already situated in a not so new building - 31 Hollywood Road, 1st impression, not good, the elevator is like 100 years old, the button on th

I was the last min fill-in for the dinner last nite but I have heard from my friends saying that you have to make reservation 2-month in advance to secure a table. As I read the comments from Openrice, I reckoned that their food quality is going downside whilst the price is hiking record high!!! $620/head for a 6-course meal…does it worth? I tried not to have high expectation on food but sorry to say that it’s disappointing…the food wasn’t impressive at all except for the 2 desserts. Even t

Went there on a Saturday night having booked it 2 months ahead of time - it was definitely worth the wait. The head chef's food philosophy is to combine "simple, solid comfort food" with "haute-quality ingredients, preparation, and presentation so that my guests can enjoy their most familiar dishes in an exciting new way". It is something he has achieved very well with making simple everyday dishes special again. Guests only have the options of selecting the Tasting Menu where every course is pe

Let's start from what I've remembered of this place.Food from start to finish was well-executed except for one odd game dish - rabbit. I'm a bit conventional, but serving game in a hot summer day was just not my thing, so I asked them for a substitution, ended up I got a veggie risotto, fair enough. Here's the ultimate question, is this a place to recommend? This maybe a place for many foodies / connoisseurs to explore and for an adventure, but it is just NOT the place for me. Here's why 1) well

This is my second time at TBLS and the first was last year where I was very impressed with the menu which was delicious which my Birthday group enjoyed too. I was invited to another Birthday party this month for the British Menu, I saw the menu beforehand and was pretty much underwhelmed because it just looks like school dinners and I was half expecting Spam on the menu. I wish restaurants would not serve 'Foam' on their dishes, It smacks of ponciness and it's just there to try and impress the m

A friend made reservation 2 months ago....asked me last week to go trying, when I head about this booking, 2 feelings: 1. Very high expectation, must be something can't be missed in life 2. Very high pressure, cannot change mind on the date and time, cannot invite even 1 more friend..I know some great restaurants in the world require over a year in advance booking, and people will fly to that place when the table is available...kind of splurge lifestyle for Billionaires. Sorry, I'm not a billion

We were on standby for a week before getting a Saturday evening booking. It is a small place that can take no more than 30 guests at one sitting. The open kitchen gives a wonderful sense of the dedication of the team. Outdoor seating was wonderful but then we had good weather in March.This place is popular for good reasons. The food is excellent and the approach is delicious rather than strange. Chefs at this skill level could have done anything they want. Some would go molecular, which to me is

I have eaten at this restaurant before when it first opened, notably the food was better than average and the presentation was good and back then the service was OK despite being new.....however........ This time I tried to make a booking on a Saturday in May2011. Before i could even tell her the number of people that were coming, she told me sorry all Saturdays are fully booked up until June. So without further questions I hung up as i was amazed that this place was completely fully booked

Thanks to my friend who gave me her booking for TBLS, since I heard you need to make reservations at least one month beforehand to secure a table, and this dinner was to celebrate one year anniversary since my boy and I met each other. It was definitely one of the most memorable dinner we have shared and I look forward to dining at TBLS again very soon.We were seated at the corner of the restaurant. Served with water and wine, then our journey of this delightful meal embarked. It is a 6-course d

We had to book 2 months ahead for our table, and all this time I was wondering what the wait was all about. Turns out the place is small, fits about 20 people and they only have 1 seating each night. But I think in hindsight, mostly because the food is damn good.The monthly menus are structured and themed. We were so lucky as December's was "Best of 2010", which means we got a taste of all the previous menus.The set course starts with amuse bouche, soup and salad, a plate of carbs, something fro

TBLS is easily my new favourite restaurant in town! Chef Que changes the menu every month.. and this is not an easy task at all as it requires A LOT of thought. That's why without fail, I come every month to savour Chef Que's brilliant creations. - MUST BOOK IN ADVANCE. especially for tables as TBLS is always FULL. you have a bigger chance of getting seats for 2 at the counter though.. which i think are the Best seats in the house because you can actually watch them cook and prepare the food rig

I had dinner here with some colleagues as a "closing" dinner after a big week -- one of my colleagues knew the chef. Atmosphere: I liked it, open kitchen, open terrace, very simple and unadorned, but with a nice crowd of people, mainly locals. Food: very innovative little dishes like a "chicken sandwich" and soup, where the serving was dainty but the food was clearly prepared with so much attention to detail. Highlight was the asparagus with a slow cooked poached salmon. Homemade foie gras

So I've been wanting to come to TBLS for some time now and due to a last minute invite from a friend I got my chance tonight. If you didn't know Chef Que Vinh Dang is a Vietnamese American chef who has most notably worked in New York City for Rocco DiSpirito at Union Pacific and Geoffrey Zakarian at Town. From what I read he came to Hong Kong and got frustrated with the restaurant scene here and decided to open up TBLS on his own dime. His style from what I can tell is basically reinterpreting o