Buenos Aires Polo Club: the cardinal sin of overcooked beef

Have you ever wanted to really like a restaurant, but just not been able to? That’s how I felt about the Buenos Aires Polo Club; one of the latest offerings from the Black Sheep group. I’d not really been involved in selecting the restaurant for our recent catch up with some of the girls study…

Vea: Breathtaking food, visually stunning

Vea It’s the favourite restaurant for a lot of people I know here in Hong Kong. It also seems to be the darling of the Michelin Guide, having secured a coveted Michelin Star in its first year of operation.  No mean feat! The fact that it’s taken over a year for me to get in…

Gaucho: Tasty Argentinian Steak

I’d normally think you’re onto a pretty good steak spot when the dining room chairs of a restaurant are made from cow hide. That’s exactly what I first observed when being shown to our table at Gaucho Hong Kong, an Argentinian steak restaurant in the heart of Honkers.  I was a little bit seduced by…

Belon: the Neo-Parisian bistro in Hong Kong

I love it when an Aussie chef does well overseas. It’s why I was excited and intrigued to learn that James Henry had shut down his well regarded Paris Bistro Bones to establish a new dining establishment here in Hong Kong.  It seemed like a strange move to relocate from the world’s most glamorous culinary…

Bizou; the Nordic American brasserie

What is American Cuisine? More to the point, what is the Hong Kong version of American Cuisine? Dining Concepts’ most recent new venture aims to answer that question; Bizou is the latest in a long line of restaurants from the group and they’ve pulled out all of the stops to give us an interpretation of American…

Frantzén’s Kitchen: A new Nordic King

For a city where restaurant openings are as common as the rising sun, I was surprised by the hype that surrounded the launch of Frantzen’s Kitchen. Perhaps intrigued was a better way of putting it, after all, the Nordic style had been tried by Chef Nurdin Topham’s NUR.  And while I rated NUR as one my…

Quartermaster: the accidental burger

I don’t know about you, but finding a reasonably priced and good quality steak in Hong Kong is pretty difficult.  Don’t get me wrong, you can find an amazing piece of beef here if you pay a premium, a premium that makes your eyes water at times. So, I was pretty intrigued when I found…

JinJuu: Contemporary Korean and oh-so-tasty

I have to say, I was pretty dubious when the girl suggested that we visit Jinjuu for our monthly lunch date. After all, our last couple of ‘long lunches’ had been at Michelin starred restaurants. I had no real reason to be suspect about the Korean fusion joint, the girl had recently been with workmates…

Commissary: A new taste in town

If someone asked you to describe what ‘Southern Californian’ cuisine was all about, could you? Up until recently, I don’t think I could have! Commissary is the restaurant that might just be able to open up the whole Southern Californian culinary scene; especially if the Culinary Director has anything to say about it.  Morgan McGlone…

Operetta: Italian? French? Japanese? or still finding its feet?

One of my favourite restaurants in Hong Kong was two Michelin starred Wagyu Takumi, which until recently was helmed by renowned Japanese Chef Mitsuru Konishi. I’d heard that Chef Konishi was involved as culinary director of the newly opened Operetta in Pacific Place, but was completely surprised when I learned that Chef Konishi had made…

Fish School: A cool spot with amazing fish

It seems to be list season; the 2017 Hong Kong & Macau Michelin guide was just released, as was the Tatler Top 20.  Just two of the many restaurant guides and lists that are available in HK, they’re probably two of the main guides I use when looking for a lovely dining experience;  the other…

Ciao Chow: The best pizza in HK?

Apart from the quite generic Pizza Express, there’s a real shortage of great pizza places in Hong Kong.  Sure, I could name a couple of places that do alright pizza, but there’s not many places that could be classified as world class. That all changed when an interesting little place called Ciao Chow opened up…