Bo Innovation Hong Kong

According to the new edition of the Michelin Guide Hong Kong & Macau, it seems that the culinary scene has shifted. Out with the French, and in with the modern Chinese. Two major examples of restaurants affected were Bo Innovation by “Devil chef” Alvin Leung, said to be ‘experimental Chinese’, and winning its third star; while … Continue reading


DiverXo is quite unique to Spain’s upscale gastronomy. The reason for this is of the Spanish-Asian (but more Chinese) fusion cuisine that it boasts. Spanish and Chinese cuisine? Something rather similar to what I want to do, but someone else beat me to it. The small kitchen is led by David Muñoz, whose background ranges from stints … Continue reading

Yi Long Court 逸龍閣 at The Peninsula Hotel Shanghai

Having filled myself with Shanghainese food during my stay in Shanghai, I accepted an invitation to dine in The Peninsula’s very own Cantonese fine dining restaurant, Yi Long Court 逸龍閣. The kitchen is led by award-winning Michelin Star Chef Tang Chi Keung, formerly of The Peninsula Tokyo as well as Chinese Executive Chef of The … Continue reading

Old Jesse 老吉士酒家

As you step into the perpetually crowded dining room, you feel as if you’ve come across a rowdy scene between locals, and expats. Here, expect a loud dining scene, filled with laughs, chopsticks tapping against the porcelain dishes. Located on a quaint street, it’s small, hot and crowded unless you can nab a table upstairs … Continue reading

Spicy Joint 辛香汇

Spicy Joint is not for the faint of the tongue. Take the name of the restaurant to heart. It’s Spicy…very spicy. So spicy it numbs your mouth and you stand there trying to speak but the words just do not come out right. There must be an explanation for all the fuss over Spicy Joint, … Continue reading

Tim’s Kitchen

Located on Sheung Wan’s Jervois road, this private-kitchen has made an international name for itself (along with 2-Michelin stars). Chef Tim Lai, former head chef of Hang Seng Bank, opened this very busy classical Cantonese restaurant; a style which is very hard to find in its most traditional form and very tasty as well.  I … Continue reading

Mirama – A taste of home

Having not returned to Asia, especially Hong Kong, in 4 months can be proven to be particularly difficult on the mind but also on the stomach. Being mainly on a French diet, I thought it would be a good idea to get some Cantonese into my system. Mirama proved to be the place – a … Continue reading

How can you leave Hong Kong without having Dim Sum 點心?

Dim sum 點心 is a Cantonese term that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to “drink tea” (yum cha, 飲茶). The word yum cha, is also the name of Adeline Grattard’s restaurant in Paris, which is fitting … Continue reading

Tsui Wah 翠華餐廳

Happy New Year!!!! I hope you all had a wonderful countdown with family and friends and wishing you all a prosperous 2011! As always, the only thing I want to talk about is…food.A trip to Hong Kong would not be complete without joining the locals (and I mean all locals – from celebrities, business tycoons … Continue reading

Chuk Yuen Seafood Restaurant 竹園

Chuk Yuen Seafood Restaurant 竹園 has been around for a very long time, with a second branch in Tsim Sha Tsui on Kowloon side. My parents have been going to this restaurant for more than 20 years and I probably have been going since I was 5. This is a local seafood restaurant that serves … Continue reading