Shane Osborn’s meat free Monday menu is six courses of the most inventive, beautifully-plated and delicious food I have had in a very long time in Hong Kong. With not an animal in sight.
Björn Frantzén and team are a very welcome addition to the Hong Kong restaurant scene. Genuinely new, genuinely different, genuinely delicious.
Excellent Mexican plates come from Edgar Navarro who shows yet another reason why his fantastic country is unfairly maligned by the loofa-faced gibbon in the White House.
After eleven years living in Hong Kong, coupled with the city´s penchant for hotel dining, it dawned on me that I´d never previously eaten at the J W Marriott in Pacific Place. That´s now changed and, with the Flint Grill and Bar doing its thing, it´s fair to say I´ll be heading back again. As with …
Hooters: you can´t help but leave with a pretty bad taste in the mouth.
Spiga replaces Lupa and Enrico Bartolini replaces Mario Batali. Some undoubted strong points but a couple of slightly strange dishes make for a dinner of two halves.
Their plastic tubs and foil trays full of food reveal much about their background, stories and struggles living in one of the world’s richest and most expensive cities.
Okra Bar bought a beguiling and occasionally bewildering array of new ingredients from chef Max Levy in an omakase menu that puts a contemporary spin on sushi.
Commissary mashes up the Deep South with Southern California and a bit of Mexico to good effect in Pacific Place