Andrew Tang

“GET THAT SPICE IN YOUR LIFE!”

“The one on the cover was the Grilled River Eel. I like that it’s sliced boneless and simmered with 10+ spices!!”

“I absolutely looooove the Chicken Liver Parfait with Scallion Focaccia. Just flavorful and the savory dish to kick off the meal.”

“Wild Pigeon & Duck Pithivier with Rouennaise Sauce brought gamey richness, encased in flaky pastry with a velvety blood sauce.”

“Double-boiled Garoupa Fillet Soup, Tomato, Coriander, so soothing that I want a second serving.”

“Probably my 6-7th time here at Above & Beyond at Hotel ICON as it is always a safe choice for Cantonese cuisine, but their new Golden Oyster x Wagyu Beef Feast ($1,088 pp) is a BLAST for winter umami.”

“The Showstopper of that night was the Wagyu Beef Bone Marrow Pie. … It’s decadent, comforting, and easily the MVP of the new menu.”

“Mains - you have to order the juicy poulet de Simone and remember to get the crunchy frites. … It’s good for a small group dinner or just a casual dinner with a friend!”

“The food menu is IMPRESSIVE I had to say, elevating classic bites with a creative twist. … I basically love most of the items on the bar menu - drop by from 5pm to 2am to indulge!”

“I am always a fan of 22 ships - with its iconic Spanish tapas, and now to a new, expansive home in the heart of SoHo.”

“It’s just the perfect no-fuss kind of place for brunch and dinner with palatable food. … I specially asked for Vol Au Vent as I see everyone was raving about it. It didn’t disappoint: flaky, buttery pastry cradling tender sweetbreads and morels.”

“PERFECT for me who just want to munch before dinner”

“I like Mina dishes in the way she layers Mediterranean memory over classical French technique. … The HIGHLIGHT of the savory courses is the Duck with Sour Cherry and Vine Leaves.”

“The off menu dish eggs and roe is basically like a crispy top with a crab chawanmushi. It was sooo goooood. We finished with the signature Longan Mochi with Coconut Ice Cream topped with fried kao-mao—the chewy-creamy-crunchy texture is unforgettable. Can’t believe even the desserts were good.”

“Havr you tried the L’Art de Vivre Sunday Brunch at Marmo Bistro yet?? Such a good deal!!!”

“Can’t believe we can do collab in a buffet setting too lol - definitely a world-class upgrade.”

“Not just about the view and ambience here but Sabatini at IFC is one of my go-to during white truffle season.”

“Chef Ronald Shao and his team have curated a winter menu that is both comforting and innovative.”

“My favorite was the Burrata Salad topped with edible butterfly crisps, and the Lobster en Papillote (the sauce was flavorful).”

“TALK ABOUT GUILTY PLEASURE — every bite feels like pure indulgence, a harmonious blend of creamy texture and briny depth that lingers on the palate.”

“I’ve been going to Fire Well Hotpot since my uni days back when they were in that quiet alley on Whitty Street, so visiting their current sai wan spot always feels nostalgic.”

“The clear standout of the afternoon was the Sichuan Dong Po Style Lamb Shank. … I think even those who don’t like lamb would fall in love with this dish!!”

“The Frozen Chicken Liver & Longan is a Gaa signature for a reason. The creamy, chilled liver shavings paired with the honey-like sweetness of Thai longan on a crisp base is a combination I’ll never forget.”

“BUT YOU HAVE TO KNOW their signature is actually the award-winning krapow. … Not a fine dining restaurant but would be my guilty pleasure in MK!”

“The crowdpleaser Pasta Mista is also my absolute favorite! … I can say it’s one of my favorite new restaurants this year (so far!!!)”

“The absolute MVP was the King Crab Tagliatelle. It was so incredibly rich and perfectly executed that it alone justifies a return visit to TUBER specifically for their pasta-only menu.”

“The soy sauce chicken was a relatively new addition in the menu and it’s an interesting twist to put turnip cake under it soaking up all the soy sauce for an explosion of taste.”

“It goes so well with the black truffle naan and cheese naan and the pistachio naan. Literally I was asking them not to take away the last bit of the curry.”

“食物方面非常有質素，我最喜歡嘅係無肉蘇格蘭流心蛋配松露蛋黃醬，外脆入面熱騰騰，我朋友隔咗一陣先食都仲係好好食。”

“It’s an umami bomb that melts on your tongue. … I AM GOING BACK SOON!!”

“For the mains, I really like the straw-smoked brined pigeon, where it is poached in a rich Chinese master stock, smoked with rice straw, and served over DANGEROUSLY addictive three-color sticky rice.”

“The HIGHLIGHT is the impeccably roasted Tokusan Tenderloin Steak, with a flawless rose-pink center. Last but not least the sweet corn rice was so gooood”

“The menu is a rollercoaster of flavors, kicking off with an Amuse Bouche from both chefs (love that pomme souffle with caviar - a crispy, airy potato delight topped with caviar, one of chef Frédéric signatures!!).”

“Dedica is a hidden harbour-view gem and is very reasonably priced (for that view!!!).”

“My favorite had to be the 12-Year Barbecue Fish Maw. … Will definitely go back again and again.”

“I still love their char siu and their soup (especially the Double-boiled Pork Lung Soup with Fish Maw in Almond Milk!).”

“Oh and on carbs, don’t miss the Kimchi Pork Cheung Fun, basically crispy rice rolls with spicy kimchi and XO sauce.”

“Gough Street is already one of my go-to streets in Central, but Maison Natsukashii adds a layer of nostalgic warmth that is hard to find elsewhere (love that Japanese vibe).”

“The soup course was my favourite —a very rich, Buddha Jumps Over the Wall with premium fish maw, sea cucumber, and abalone.”

“My FAVORITE though would always be their signature sliders with a secret sauce that are impossible to resist. It’s really juicy and the only complaint was that it left me craving for more lol.”

“Haven’t been to Okinawa for a while but WHAAAT I can get my Okinawa fix in ARBOR!! … And don’t MISS OUT that small cup of creamy, intense Finnish fish soup. SOO GOOD.”

“The menu stays true to its 2020 “Asia’s Best Pizzeria title, with 36-hour naturally leavened pizzas that strike the perfect balance between airy and crisp.”

“Censu is one of those rare spots that never seems to tire. … The Uni Tofu, not sure if they change the receipe, just gets even better.”

“I m not CRAZY about lamb but Mt. Yotei (羊蹄山) in CWB is a must visit and really offers high quality lamb! … DO GIVE IT A TRY - HKD 600-800 pp.”

“My favorite from lunch was the 50-year Chenpi fish maw soup with lamb head and hoof. It’s an old-school, labor-intensive broth with crystal-clear depth and silky collagen richness.”

“Five Foot Road continues to stand as a premier destination for anyone seeking the true, multifaceted heritage of Sichuan dining. If you haven’t been, you just have to!”

“I tried the White Shoyu, a crystal-clear masterpiece enriched with white truffle oil and black truffle paste for an incredible, lingering aroma.”

“Then came the Gyeran-Jjim which was one of my fave…silky egg curd with snow crab and zucchini, finished with garlic lime aioli and a crab sabayon bisque”

“My favourite was the soul-warming Double-Boiled Fresh Fish Maw Soup. … Would love to go back to try the dim sum too!”

“I always like Kumogaku as most of you know! … From the Tuna to the final Kanpyou roll, it was such a delight!”

“But our favorite of the night was probably the Yakimeshi Rice, a Japanese fried rice crowned with a soft onsen egg, garlic soy, and a whisper of gold flakes. We were craving for something warm and carbs and that’s just the perfect dish to end the night. … Best come with a group of friends and just enjoy the fun vibes!”

“I really like the Shizuoka ebi-imo Taro croquette (Crunchy yet tender inside), topped with uni and black truffle. The kombu sauce that came along with it was excellent.”

“Ship Street has many gems, but stepping into Associazione Chianti feels like a warm, rustic escape straight to the heart of Florence. … I’ll definitely be back for a Super Tuscan night soon!”

“If you want to experience how everyday Thai food culture can be masterfully elevated without losing its soulful, comforting essence, Wana Yook in BKK is undoubtedly THE CHOICE. … I will go back and I urge everyone to try!”

“My favorite was the Casarecce, a lighter, refreshing combination of sweetcorn and pistachio pesto that brings a lovely natural sweetness to the table.”

“Everything here is SIMPLE but flavorsome. … Steki Tou Ilia Lamb Chops is the highlight of the meal for me.”

“But guys, my jaw actually dropped for the Flying Buddha Crispy Skin Chicken! … It is succulent, savory, and my favorite dish out of everything!”

“LOVE the Signature Boat Noodles with Wagyu Round - A rich, spicy soup paired with melt-in-your-mouth Australian Wagyu, braised shank, and house-made beef balls.”

“My favorite was actually the braised E-Fu Noodles with Lobster in a silky Parmesan cheese sauce. And for those who love sago pudding, I think this was one of the best I had.”

“OH WOW, it was incredible. I only had one sip, but I’d come back just for that!”

“It’s also a place perfect for gathering or dates - the romantic, harbor-view atmosphere said it all. … The absolute star of the night was the magnificent Bistecca Alla Fiorentina.”

“From my first visit, it was obvious CieL was destined for the global acclaim. The vision is bold, the execution is world-class, and the hospitality truly heartfelt.”

“The standout was the wild mushroom stuffed pigeon leg—it was burst with hot, aromatic juices.”

“My favorite was the Pigeon Supreme from Brittany. The heart of the breast was roasted to plump perfection and served with a tonka bean sauce that added sweet, nutty flavor.”

“OK - ultimate favorite Milky Matcha Pudding: That housemade mochi base is not entirely mochi like but enough to get me excited. … Go and try if you are around that area.”

“Aji at MGM COTAI always beats my expectation!!!! … Trust me and you need to come and try!!”

“The standout was chef vicky’s signature Sea Cucumber Spring Roll, transformed by Chef Fu’s rich Dongpo sauce from the classic Dongpo pork!”

“LOVE LOVE LOVE these special series - really blending multiple culinary cultures with French influences and showcasing Chef Vicky’s creativity!! … The Summer Roll was sooo refreshing - I think that was one of my favorite.”

“but I definitely prefer the Double Boiled Matsutake and Conch Soup with Conpoy that brings umami together.”

“Never fed up with its Grissini and tiramisu. I like that its quality is always consistent and a safe choice for dates or celebration.”

“the restaurant balances tradition and innovation, and I can say it’s one of my best meals recently!! … For those who love classics, the Uni, Mussels & Chistorra Paella is a SHOWSTOPPER.”

“A total standout for me was the Fukuoka Mackerel with Tofu Toast; the rich mackerel is balanced by Kyoto cotton tofu that’s been soaked in white miso for two days.”

“I will just come back here for lunch just to satisfy my laksa craving. … Swing by Uncle Quek for a satisfying and affordable lunch—you won’t be disappointed!”

“Trust me and get the Burrata & Truffle Honey Bruschetta, the oxtail croquettes and you can thank me later. … An option in CWB that doesn’t break your bank for quality pasta!”

“PROBABLY ONE OF MY FAVORITE NEW RESTOS! … It really is just that good.”

“Among the new menu, I LOVE the Atlantic John Dory. Definitely a masterpiece”

“Chouchou is an absolute gem with an elegant Art Nouveau vibe that feels exactly like a hidden Parisian brasserie tucked away from the city bustle. … My favorite was actually the Foie Gras au Torchon.”

“Perfect spot for HH or just a cozy dinner in CWB.”

“The appetizers were standout too - including the scallop tart, and the capsicum salad. The capsicum salad was very refreshing with yuba and citrus soy.”

“UNDERRATED omakase in MACAU!! Li 念is a hidden gem that showcases Macau’s first local female omakase chef.”

“Another late post but it was an incredible evening with MING PAVILION x HEY MING RESTAURANT collaboration! … Totally worth the splurge!”

“My favorite was the Salt-Baked Chicken with giblets (蔥燒酒香鹽焗雞，連雞雜) — wine-and-salt aroma throughout, unbelievably juicy. … I’m so going back for lunch and dinner!”

“Chef Park never disappoints, and this new menu is very refined!”

“DV is still my go-to for Italian fine dining along the Bund in Shanghai. Really love Chef Leonardo dishes - and he is really bringing vitality to the kitchen.”

“My favorite would be the Chef Alvin’s silky Steamed Egg with Crab Meat and Caviar, a very interesting texture and luxurious umami bomb”

“My absolute favorite was the Hot Tomato-Braised Salmon. It’s Norwegian salmon simmered in 100% cherry tomato sauce, paired with crispy potato cubes.”

“I thought I’m coming for pasta but NOOOO they are actually doing something different, a three-course journey of soulful plates. … This was probably my favorite.”

“I love this sauce so much that I wanna pack it home lol. My favorite skewers were the heart of the tongue and tip of the tongue.”

“Sushi Ono offers an accessible omakase experience without compromising on artistry. … For sushi, I liked the sardine roll and the Hokkaido Uni.”

“it is easily THE SPOT for afternoon tea. … The showstopping Spanish Red Prawn Rice is served in a sizzling Staub cast-iron pot”

“I returned to Yuan a months ago, Hong Kong’s first modern Chinese vegetarian fine-dining destination, and I have to say—this 12-course Winter Tasting Menu ($1,288) (maybe Spring now lol)is incredibly nourishing and even more refined than my first visit.”

“If you’re tired of the same old “crowd-pleaser” tapas, you need to find your way to El Vaso De Oro. … Get there before the secret fully gets out!”

“It’s not overly casual like bar snacks, but smaller bites that are elegant and good for sharing. … It’s PACKED on the day I visited so definitely reserve before you go.”

“I already booked another dinner in March (just how much I love it!). … Wok-fried spicy beef tongue is an absolute must-order!!”

“The sweet potato skewer was a surprise delight —soft, salty-sweet perfection.”

“For this quality, I had no complaints and it did give us the luxury without breaking the bank.”

“My favorite was the Canadian Geoduck with Ginger-Scallion Noodles. I wish there was more - I need moreeeeee.”

“I usually went for their pasta but I’m surprised that their pizza was actually VERY GOOD.”

“Chef Shane Osborn transformed these high quality pearls into five courses of LUXURY.”

“Yakitori Yamato is packed even on a weekday and it’s a sanctuary in the heart of Wan Chai to enjoy the high quality skewers. Maybe I haven’t been back for a while - it’s a really good deal now.”

“Oh and they have tempura and robatayaki as well - the Hokkaido uni tempura was much better than I expected. Definitely better quality than average izakaya.”

“The highlight for me was the space - wall-to-ceiling windows with a really nice view over Central, plus wooden accents and traditional Korean art. … SOOO good for after-work drinks (especially the honeycomb makgeolli).”

“I really like their Échiré Lemon Pound Cake, well basically anything Échiré butter”

“Every bite delivers a silky, shifting contrast of textures that makes it an unforgettable homage to historical Chinese gastronomy.”

“I tried the $2,680 set, and I think it’s an interesting attempt. … My favorite was probably the Matsuba Crab Shumai; it was stuffed with hand-picked crab meat and finished with bottarga and salted egg yolk.”

“The Drunken Prawn is a must try - a bold starter that marries the sweetness of red prawns with the aromatic depth of Shaoxing wine. … I remember it was a weekday and it was PACKED at 7 pm already”

“I don’t exactly remember each and every dish but I vividly remember I love the skirt, flat iron and outside skirt, and neck chain. … Can’t wait to come back again to challenge another 2x courses at one night!”

“The 14-day Aged Rice Duck à l’Orange, served with aged tangerine peel and timut pepper, was a BOMB … Always a yes for me coming back to Epure and it’s a reminder that I should come back more.”

“But not gonna lie - their lamb racks here were GOOD.”

“Overall, this hidden gem was absolutely worth the detour, simply for the experience alone.”

“Pairing each juicy bite with a fluffy, fermented rice cake made of rice and lees was HEAVENLY.”