Greyhound Cafe @ Harbour City 海港城 (Hong Kong)

There was such a hype when Thailand's Greyhound Cafe opened its first overseas outlet a few months ago at the IFC Mall, Hong Kong. Bookings were required a few days in advance for lunch and dinner. I have been there twice and both during off-peak hours because I have heard mixed reviews on its service during other times. My experiences at the IFC Mall outlet was not quite memorable on the service as well as food. Of course given the fact that both my visits were during the first few months of opening, things may have improved by now. I guess a revisit is required? Oh wait, this post is not about the IFC outlet but the recently opened Harbour City branch across the Victoria Harbour. Since this visit was an invitation by Harbour City, it would be quite difficult to accurately judge its service (which was great of course) or even perhaps the food. What I can say and do want to share is that my experience at this outlet was more enjoyable for various reasons. One being the wider selection of items only available at this outlet and the another being how I can actually have a complete conversation with my friends without yelling at the top of my lungs!

Pulled "Meat" Burger @ Mandarin Oriental (Hong Kong)

When it comes to technicality, pulled burgers are often referred as pulled-pork burgers commonly found in the Midwest of the States. As the name suggests, pork is often the main ingredient. However, with a touch of creativity, fundamental concepts can be modified into new creation. We often describe culinary as an adventure and it is, chef continuously think of new approaches to improve or create interesting dishes based on familiar items. Chef at Cafe Causette at the Mandarin Oriental Hong Kong is preparing to offer a few of his versions of the familiar pulled "meat" burgers. No just pork anymore! As part the early bird tasting offer, between the 12 - 25 March 2012, you can try out the 5 mini Pulled "Meat" Burgers for a mere HKD88!! Cast your vote for your favourite flavor and the winning two (2) will be placed on the menu starting in April 2012!!! (don't worry, the final version will be full sized, not mini burgers!) ... Tried it already? Now cast your vote here > http://on.fb.me/zc0V2G 

Linguini Fini (Hong Kong)

Mochachocolata tried it, HK Epicurus experienced it, Dorothy is about to review it after her many visits. Many reviewed it on Openrice.com and I expect plenty more to come as well for this newly opened New York-Italian lofty restaurant named Linguini Fini. Reviews so far are mixed but it is only normal because we all have preferences when it comes to taste and we are all entitled to our own opinions as well. The key is once again in sharing in a way that truly expresses one's experience for others to enjoy or simply to provide information for readers. My approach has always been to share my experiences / adventures as factually informative as possible so readers can be their own judge. My first visit to Linguini Fini was a pleasant one thanks to the warm hospitality of the restaurant in letting me try out a great number of dishes beyond which my already expandable stomach can handle. There were hits and misses on my first visit (and Dorothy's 10th visits), but there are a few things this "lofty joint" truly stand out among similar establishment in my opinion.

Whitehead Club - BBQ (Hong Kong)

A much overdue post on my first BBQ of 2011. Of course we are talking about HK style BBQ! It took place back in April on a very relaxed afternoon along the coast somewhere in Hong Kong. It is quite rare to find such a place in HK nowadays where a group of us can sit next to the coast, welcoming the cool breeze from the sea while getting the necessary warmth from the BBQ fire. It is hard not to admit that many in Hong Kong are quite spoiled in a sense, here at Whitehead Club, you only need to arrive with your wallet and the rest are being taken care off. There is no need to start the fire, no need to bring food or drinks because they have all that you need, just name it. (well almost everything.) To be honest, while convenient  such convenience makes the whole experience a bit boring, took out the so-called fun part when it comes to HK style BBQ. Therefore, to make things more interesting, we ordered an entire pig for roasting!

The Mirror (Hong Kong)

A former apprentice to Alain Ducasse, Jeremy Biasiol is now the man behind The Mirror and I dare say it is quite an exciting restaurant which I would love to return soon if I can get a table that is. It is rather unfair to relate Jeremy with Alain Ducasse because he now has his own styles and approaches to traditional French cuisine. I think I can only say he was strongly inspired by Alain to become who he is right now. Looking at him behind the open kitchen in this rather homey and cozy setting, one can see his passion and dedication in cooking. He checks on his guests every now and then to control the pacing. I was observing him after my starter and he thought I was waiting impatiently so he looked at me and called onto the wait-staff by saying  快脆 (Faai3 ceoi3) in Cantonese which translates to "hurry up!" to serve us the mains. He even came out at the end of the night to chat with all guests and ask for comments and feedback. A very nice touch indeed!

Pied à Terre - Michelin 2** (London)

This post signifies a pleasant end of my week long stay here in London. We ended our trip with an exceptional meal at Pied à Terre, a Michelin 2** restaurant with Shane Osborne behind the kitchen. It was this meal that made me pondered a long while on the purpose and meaning of being starred by Michelin Guide. Is the star(s) for the restaurant? for the chef? or for diners? I have heard stories that some chefs strive to get an extra star by trying to achieve the so-called perfection in food and food presentation. In my opinion, what is perfect and great food presentation often translates to great food wastage. I have also heard stories that Michelin starred chefs overstressed themselves with the pressures in maintaining such starred standard years after years. The most notable and unfortunate example is Bernard Loiseau who killed himself due to the stress in maintaining the 3-star status its restaurant La Cute d'Or upheld for many years.

Roast Restaurant (London)

This post should have been right after my Borough Market post but I was too excited about the picnic @ Greenwich post that I had it jump the queue! Anyhow, after my pre-lunch at Monmouth Coffee, we headed over to Roast Restaurant located right in the Borough Market. The decor / atmosphere was rather contemporary compared with the environment of the Borough Market. It was nice but a bit too fancy in a very humble marketplace in my opinion.