Feast, Hotel East, HK

The buffet of this restaurant has been quite consistent over the years.  The appetizer/salad and dessert bars were really tempting for its quality food and choices.  The mains pan fried fish filet and turkey rolls were quite nice too. I'm quite surprised with their cookie and ice cream.  Haven't tried many dishes and got so full in the recent years.

 

Sugar, East Hotel, HK

This place has changed pretty much from the first time I came here.  It wasn't that much of decoration, but it is still nice coming here for a drink to have a breath-taking view to the Eastern harbour.  This place is named after the origin of Swire group in sugar business.

Green, Hotel Icon, HK

The restaurants of this hotel have been quite a talk of the town.  Tried a 4 course dinner from Green on the ground floor.  Choose a smoked salmon salad, beef goulash soup, beef tenderloin and apple tartin.  The dinner set came with free flow of wine or mocktail.  Got a pineapple guava drink but it's much too sweet.  The first 3 courses of the meal were quite impressive but the apple tartin was a bit disappointing that it's a bit too dried out.  Overall, it was still a very pleasant dinner set.

 

Skye, French restaurant, Hotel Park Lane by Pullman, Causeway Bay, HK

This French restaurant served a 3 course lunch set at around HK$400.  I chose a Nicoise salad, beef filet and a fruit salad with sorbet.  I couldn't say the salad is a salad.  As seen, there were 2 tiny veggie on 4 tiny tuna slices with capers and sauce.  The main course was also very small.  The dessert wasn't too big as I had a very close up to take the photo.   All the dishes weren't bad though.  My business friends told me this is a fine dining and Michelin graded....etc.  Once again, I told them my dining experiences over the years in various places in Southern France and Paris, from local to high end restaurants that I really don't consider fine dining means "tiny".  This kind of so-called fine dining is just a HK-style fine dining.

 

Nadaman, Island Shangrila, HK

Learned that this renowned Kaiseki restaurant has a branch in Shangrila HK.  Didn't go in for a try but good visiting this old friend as a passer-by. 

 

A "no no no" meal service, at Poolside bar, St. Regis HK

This could be the first hotel that I couldn't eat well.  I tried to ask the pool attendant to put the salad dressing on the side for a quinoa on green salad.  Back and forth, he checked with the kitchen and relayed the "no" reply and asked me to choose their Caesar salad in Balsamic vinegar.  I gave him a straight answer "how could Romaine letter go with balsamic vinegar and it's still called Caesar salad?".  The menu is a bit too brief with only 10 items available and some of them aren't not suitable as a poolside casual meal, e.g. beef filet, salmon steak.  The other items are such "wagyu beef burger, spring rolls, spaghetti Bolognese...".  Supposed when the pricing is about HK$300-500 for one dish, we could have expected something more for catering to the clients' preference and yet I just asked for a salad dressing on the side.  

 

Cielo, Crowne Plaza Kowloon East, Tseung Kwan O, HK

Interesting to have a panoramic city view with all the high rise buildings surrounding, even though the restaurant is on a rooftop of the hotel.  Chose a Surf n Turf platter for 2 (at HK$900) with a half lobster, rib eye steak, fish filet and 2 lamb chops.  The portion is a bit small and the lobster and fish filet weren't fresh enough.  There was a salad and dessert bar but only a few choices for each station.  Yet, it wasn't re-filled until I asked them to check on it.  The place could be nice for a drink and a view.

 

紫粵軒 (Tze Yuet Heen), Crowne Plaza Kowloon East, Tseung Kwan O, HK

The dishes were quite at high price, dim sum at around HK$68-88, a boiled veggie at HK$108 and the steam stir fried rice in lotus leaves at $248.  Fortunately, those were made with some selected ingredients and in good cooking skill.

 

Man Ho Heen, JW Marriott BKK

All the dishes looked very nice and the dessert was served in dry ice.  One of the things I still don't disagree is water-boiling most of the ingredients making the food lose their original flavour.  The chef of this restaurant made this "water or oil boiling" step even a bit longer.  I find a disgrace to the food.