The bbq pork is indeed excellent! We liked the nice mix of lean and fattiness. What are the other versions you like in town?
It seemed to be somewhat quiet when we were there for dinner, so it didn’t quite reconcile with the good quality. Perhaps its because of the building its in.
Anyone recognizes the dish in the cover image here?
ETA: this is a dish served here that is beloved by Lau. I remember eating the leftover of this dish for breakfast at the hotel the next day without the distraction of the toddler and boy was it so gourmet for microwave breakfast.
I did miss this dish in a recent trip. I asked about it but felt its probably a bit spendy since I was just by myself. Needed to have a whole crab so it worked out to be about $1000. I’d love to try that at another time with a bigger group though.
It is quite pricey - the portion’s meant for 4 persons (two, if you’re very hungry or have big appetites). But I love this dish so much, I actually loathed to share it with anyone.
I think the fancified version of the dimsum were decent, but they weren’t necessarily better than the ordinary versions, but they were certainly more expensive!
Lack of clients due to the political situation and high rent, Fu Sing Causeway Bay closed its door since September, unfortunately. The Wanchai branch continues.
I’ve heard 1/3 of the restaurants in Hong Kong would close down. Michelin has noted that 8 awarded restaurants on the guide book have closed down this year.
That is mighty sad. The unrest and dissatisfaction with the status quo runs much deeper than I would have surmised.
We are skipping our 2020 Hong Kong trip and spending CNY in Taiwan instead. Will be interesting to see how the Taiwan elections swing, and the effect on their increasingly frosty relationship with the PRC.
Almost didn’t have the foresight to plan in advance for a New Year dinner, and were fortunate to book at the MitsuiTaipei (Dunhua) location for CNY eve pretty much at the last second.
A client hosted us at this restaurant when we were mere newlyweds 15 years ago. Very good food with great presentation and service. Our hostess opened our eyes that Shizo (Perilla) leaf is not just a garnish, but is a great wrap as well. We started growing shizo plants for a few years thereafter, they grow like weeds.
As it turns out, this group developed the Addiction Aquatic Development, the large fish market I’d posted about previously.
Same here, I’m doing away with my annual HK food trip this year and most probably next year as well. The first time we’re doing so in more than 3 decades.
I can understand the Hongkongers wanting to fight for democracy, but there is so much anger there nowadays. Not a place for a holiday at the moment.
