Char-grilled Norway Lobster with spinach in sweet ponzu sauce-> Nice. If I were at home, I would've sucked the lobster head dry, but it's kind of hard to do that gracefully with fork and knife, so I didn't. And oh, I think "Norway Lobster" is basically Scampi.
(Above) Gindara Meuniere with olive puree and pinot noir bernaise(Below) Pan-seared Wagyu Sirloin with horseradish and Jerusalem Artichoke puree
A niceee fusion restaurant in Tsim Sha Tsui (this time, we made a reservation)
Okayyy...I said I didn't really care for fusion food, but this one is good. Fine, I take back what I said. But let me just say this: MOST fusion food sucks. Some of them are good. Okay?
Anyhoot, it's nice to be in a restaurant in Hong Kong where the service are not somewhat hurried. The food is good, too, butI think I ate too much wagyu lately (most wagyu in Hong Kong restaurants are in fact, from Australia, not Japan. Japanese wagyu are just too expensive for frequent consumption). We had a great time, the restaurant was quite relaxed and the crowd are hip and fashionable (Red Louboutins galore. Clickety-clack). Apparently, the place is quite exclusive. Reservation is hard to get, unless you've got excellent connections like my friend Chelsie, who made the reservation. Mmh goi sai, Chelsie!
