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Seventeen going on eighteen
Ahleeso is busy going through her birthday month at full speed, being wined and dined just about nightly. Since they were kind enough to take time to help me celebrate my birthday earlier this year, it...
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Stuffed in the East
Foursheets and I were crossing the harbor on a mission today, so I came up with the idea of lunching at Nine One. I have paid them three visits since their opening, but have never found occasion to do...
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Three white tees in the 'hood
Having been away for the last 6 years, S is finally back in Hong Kong on a stopover for her work trip. The last time I saw her, she was trying to keep up with Geruhage and his son in a gyoza-eating...
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A shroomy Friday
It's been a while since I last saw the Mushroom Supplier, so I was pretty glad when he extended an invitation to join them for dinner at Man Ho Chinese Restaurant (萬豪金殿). Chef Jayson Tang has been...
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Dry aged piece of ass
S hasn't been in town for 6 years so, naturally, there is a long list of places she wants to hit. She rattled off the names of a few places, and I made the executive decision to book us a table at Wing...
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From Sai Wan Ho to Central
After a happy dinner last week hosted by the Mushroom Supplier, we received word that the Tea Supplier - who was a few seats away from me - was inviting us to dinner at Hop Sze (合時小廚). I was somewhat...
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2024 Mooncake roundup
I wasn't feeling particularly festive this year, and I couldn't travel to be with the Parental Units for a family reunion this Mid-Autumn, so I didn't buy many mooncakes this season. Foursheets has...
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Chili in Wanchai
I don't dip my toes - or more accurately, my tongue - into Sichuan cuisine very often, thanks to not having a high tolerance for heat. The rare exception has made for a pair of meals at Deng G (鄧記)...
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The usual good stuff
We have a friend in town for the first time in 8 years, and a mutual friend who dined with us last month while he was in town insisted that we must take this friend to Noble Imperial (尚御潮滷居). This...
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Spicy Bordeaux
The Compatriot is in town on a short stopover and had time for one dinner. I rattled off the names of a few restaurants but the one that seem to have caught his attention was Mián (紅棉), as it's more...
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Six years on
I haven't seen the Hungry Tourist for more than 6 years, as that was the last time he came to Hong Kong. He's back in town for a few days scouting out locations for his next tour, and this offered me a...
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Lunch with the ladies
An invitation was extended by PR8 to taste the new, seasonal menu at Andō. It has been a few months since I last paid Goldfinger a visit, so I thought I could take time out of my very free schedule to...
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Kosher in Ningbo
The Hungry Tourist is working his way through restaurants on his next tour, and one of the places that I've recommended to him is Yong Fu (甬府). While it's not Cantonese and therefore not "local", in my...
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A golden shower
We received a proposal from the couple in the Tiny Urban Kitchen. As Mr. CSO's birthday is just a day earlier than Foursheets', they wondered if we would be interested in doing a joint celebration....
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Hanwooooo in Hong Kong
We've known for some time that Born and Bred was coming to Hong Kong. 30K had been having discussions about this since at least 2019, although that obviously got derailed thanks to the pandemic. There...
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Birthday in the Valley
It's that time of the year again, and we needed to find a place to pop open a bottle. This year Foursheets decided that she would want to go a little casual and didn't want to eat so much, so we...
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Last call at Nine One
Mr. Christmas is back in town for a short few days, and I relished the opportunity to catch up with him. As he was making his way around different parts of southern China, I knew that Cantonese food...
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No flowers for fourth anniversary
Four years ago at the height of the Covid-19 pandemic, the two of us exchanged our vows to be with each other for the rest of our lives, in the company of just two witnesses and a lawyer. Tonight we...
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Still no ocean view
It's been some time since we last had a proper catch up with The Bombay East Indian Girl, and days after stepping away from the kitchen at my favorite opening of the year, we agreed to meet up for an...
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Krug x Flower
This is the tenth anniversary of Champagne Krug's single ingredient program, and as Olivier Krug likes to recount, it all started in Hong Kong with chefs like Uwe Opocensky at the Krug Room. I knew...
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