Not until I arrived at the door of Chiu Tang, the new Chiuchow restaurant in Central, for a Saturday lunch tasting did I realize Island Tang has shut for good and Chiu Tang actually took up its place. From my distant memory I think Island Tang was quite decent, so the closure was a surprise to me, but then I have heard good things about the original Chiu Tang branch in Wanchai and I was curious how this new branch will fare with a more central location.
Admittedly, I normally would not fancy much of a vegetarian special menu, but I do like Chef Peggy’s cooking and her innovative take on meatless dishes, and enjoyed quite a few relaxing afternoons at her Grassroot Pantry restaurant on Hollywood Road. So I thought I would give it a shot when she collaborated with Chef Nate of Rhoda for an one-night only crossover event at the restaurant.
I kicked off the relaxing long weekend in a terrific fashion, lunching at The Lounge of Four Seasons Hong Kong before jetting off in the evening. They were running a special menu featuring Kaluga caviar til late February and I was there for a sneak preview.
The week already went off to a good start when I attended the celebration dinner reception at Otto e Mezzo Bombana on Monday evening, when Chef Bombana shared the joy with us for winning the “Lifetime Achievement Award” given by the Asia’s 50 Best Restaurants team this year.
Another Sunday, another Sunday brunch, this time at Mercedes Me in Central. We have been here before a few times in the evening before and loved the relaxed atmosphere and well-planned dishes, so I expected the same for their weekend brunch.
Being in the mood for something quick and casual, I thought we should pay a return visit to the newish trattoria in our neighborhood last Monday. Ciak at Cityplaza is the sister restaurant of the one (with the same name) at Central's Landmark, which has a Michelin star under its belt, taking over the space which used to be the McDonald’s about 6 months ago inside this popular shopping mall in the area.
Seems like we have been going around checking out various Sunday brunch offerings in town lately (though it wasn’t our intention per se), but last weekend we did it again, this time at Potato Head in Sai Ying Pun. I have been back a few times already since they opened in the middle of last year, either for the proper sit-down meals at the trendy Kaum restaurant or just for a quick coffee and pastry at the café corner near the entrance.
What was usually a relatively quiet day at Caprice during the Chinese New Year weekend has turned into a near full-house this year. We knew because we have been doing the same thing for the past few years, coming to the restaurant for start our new year with a sumptuous lunch. That has become our little holiday tradition of sorts.
With a prior engagement conveniently landed on February 14 this year, it was great that we managed to have a Friday date night recently for a preview of the Valentine’s Day Menu at Dining at Murasaki, a new contemporary Japanese restaurant in Causeway Bay.
Ozone may not be the first venue people had in mind when they talk about dining outlets at Ritz Carlton Hong Kong; after all with two Michelin-starred restaurants (Tosca and Tin Lung Heen) and the ever-changing and glamorous afternoon tea at the lounge all under the same roof, it's easy for people to think of Ozone as more a spot for drinking rather than eating. But I have to say, for the few occasions I came here to eat I was pleasantly surprised by the quality of dishes and the overall dining experience. Kudos to Chef Rafael’s team inside the Ozone kitchen.
While being a perfect day to stay outdoors to enjoy the gorgeous sunny day on a Sunday afternoon, I opted to spend time on top of Mandarin Oriental Hong Kong to check out the new Sunday brunch menu at Pierre with a group of food-loving friends. It’s been years since I last ate at this Michelin-starred restaurant (and never during the day before) and with their new Sunday brunch offering only introduced in mid-January, I was curious to try what’s on offer and see how the place now stacks up against other restaurants of similar calibre.