LAI BUN FU | HONG KONG

The hidden 'kitchen' in the 18 On Lan Street, is quite a quiet space for the expats and business people around Central. A decent fine dining environment perfectly merged into the old-fashion of westernised Asian city. The dishes are dedicated by the mixed food materials from different places with a luxury background. 

Master Chef is a local-local, but with an experienced chef background worldwide; while I found the familiar cuisine style there as I was in Shanghai - a typical colony city style, like a hot pot, you can put everything inside and as time going, the taste comes out perfectly matched; and finally it grows to its own.

KAM KEE CAFE | HONG KONG

Traditional old Hongkong-style Cafe reopened in Sai Wan, is attracting a group of people who are always running after the classic and qualified dining place. I love the old poster hanging there, 20/30's fashion is saying a lot of that-year stories, which are absolutely fantastic to the young generation like us. Actually, our grand-generation could have more romantic than us :D

THE AMAZING PORK DUMPLING SKIN | PUTIEN | HONG KONG

The culture behind a category of regional cuisine brings more magic and attraction, and as eater, I am very glad to be educated. Take Chinese cuisine as example, we have so many categories based in different regions, from Northeast China (Dongbei cuisine), Beijing's to south parts like Shanghai, Sichuan, Teochow (Chaozhou), Cantonese... can say every individual city/town has its unique flavor and the way of cooking, which brings out a large diverse of local culture and history. And that's the big big part which makes me proud of so much.

The new opening Putien, has a focus on Teochow cuisine brought back by the founder originated in Fujian province of China, but developed his successful restaurant business in Singapore. So, it's quite interesting that Putien has a line of very traditional and authentic Teochow dishes, but also included some Singaporean's style and Southeast Asian elements. Among all, the very-tradition of Pork Dumpling Skin features Putien brand and is exactly what I appreciate a lot in terms of the insistence of good and traditional food behind the hands of chef.

AMAZING CH-INGAPOREAN CUISINE | PARADISE DYNASTY | HONG KONG

Talking about signature food in Southeast China, you won't miss steamed dumpling (Xiao Long Bao) which is not only appearing everywhere in China, but also the world. In Hong Kong, you might think about Din Tai Fung while mentioning Xiao Long Bao, but what about something new? Rainbow Xiao Long Bao, must be fresh to you, and alined with it, a rich selection of Singaporean, Shanghainese, Cantonese, Sichuanese culinary dishes are offered by Paradise Dynasty flagship restaurant in Lee Theatre, Causeway Bay.

HEE KEE CRAB GENERAL | HONG KONG

Canal Road (underneath the bridge), is an iconic place in Hong Kong, and that night I went there for my first experience of 'Chili Crab underneath the bridge' in Hee Kee Crab General, which is one of the oldest and the most famous Chili Crab restaurant. I have not been to other chili crab restaurants in the same area while this one gives me a good impression by its clean and cheerful dining environment once I step into it (actually the restaurant is at the basement). To me, tiny and clean is the first and probably the most important condition when I judge a Chinese restaurant, because I know most of Chinese dishes go through a complicated cooking process including a lot oil, sauces and other materials, which is much more easier to get everywhere a mass comparing to the western ones. Thus, I take the dining environment very seriously.

Ser Wong Fun 蛇王芬

Chinese cuisine lives without season flavors, especially chili season, when we have so many festivals, the seasonal signature foods never stop. In Central, under famous western dining block (Soho), Ser Wong Fun attracts both travelers and locals. It's a traditional Cantonese restaurant, running for quite long time, and now is in charged by the third generation. By reading its Chinese name, what's you should order there is too obvious - Snake Soup.

Loong Toh Yuen 隆濤院

Loong Toh Yuen, hidden in Hullett House, 1881 Heritage, in Tsim Sha Tsui. A re-packaged Chinese-Cantonese restaurant serves traditional Cantonese All-You-Can-Eat Dim Sum Delight during lunch time, 7 days. It really costs some time for me to find this restaurant, to be honest, I just go around over 3 times, trying to locate it by Google Map and myself without disturbing others. Failed, finally, I went across the long dark lane, reached the backyard (quite Beijing old building style, Si-He-Yuan), pointed by restaurant staff by recognizing my searching-something face, and find the door.

Of course, not-easy journey didn't bother my sense on those details. I love the simple design of the whole building, meanwhile decorated with a lot Chinese elements, bamboo, water and peony (or camellia? I'm absolutely not familiar to flowers, anyone pls correct me). Full white painted wall is decorated by only one tiny corner of Chinese painting flower or bamboo bird cage - a little Zen.

百樂潮州酒樓 Pak Loh Chiu Chow Restaurant

It has been over 2 years since my parents came to Hong Kong last time; that is my start in HK, and this time is kinda end of student life in HK. Before sending parents back home, how can I let them miss the precious chance to experience Chiu Chow cuisine? For who want to taste as more as possible but have limited stomach, Pak Loh in Mongkok East offers a tasting menu including Chile red wine, Chiu Chow Gongfu Tea, appetizer, soup, main-course and dessert.

想要多試幾道正宗潮州小菜，卻又怕胃量不足吃得太飽？旺角東的百樂潮州酒樓新推出“西式品味菜單”正巧解決這個難題。一人份的菜單從前菜到甜品，從招牌小菜中點選，更有潮州功夫茶及智利紅酒相伴，吃罷整套胃納也所剩無幾。

桂寶雞窩米線

相識之間的聚會總是更添一份樂趣，那晚是寒流抵港的第一晚，但位於九龍城中的桂寶雞窩米線樓上VIP包廂中，大家圍桌而聚實在暖和！同屬西貢勝記老闆的桂寶，看名字好似普通米線舖，實則供應特色雞煲，價格更是人頭百蚊上下，全日免加一，實在難得。

鍋居火鍋專賣店

秋風起，食火鍋。鍋居火鍋專門店走的是傳統火鍋路線，位於深水埗價格頗親民，但食材一點不馬虎，加上多達12種不同鍋底，這個冬日輪番吃大抵也不覺得厭。店面不算大，只得入門左右手的開闊空間容得下4桌圓桌或是長桌，可供大夥人聚餐，入面則是狹長通道外加傳統4人座；店面光猛裝飾略帶中國風。

百樂潮州

百樂潮州的品牌也有歷史，這晚blogger 活動來到旺角新世紀廣場5F的百樂潮州酒樓，週五的晚上生意可以用一個“旺”字來形容，不小的大堂人聲鼎沸。酒樓的裝修較新，環境也亮堂，潔白的桌布配上古色古香的仿木質間隔，穿著黑白色制服的侍應與整體環境也很相稱，給人以乾淨整潔，效率與規整的感覺。

相聚御名軒

又是一個blogger相聚夜，這晚放佐工來到天后電器街的御名軒，老派粵式酒樓的佈置，黑色馬甲白色襯衫的伯伯、大姐是餐廳中忙碌身影的真身，大堂明亮，過來幫襯晚式的也大多是附近的熟客。這晚要來個再傳統不過的粵式飯局，當然也要多謝兩位PR朋友帶來的美酒，助興之餘也讓人忍不住貪杯。

地庫藏“龍”

龍苑，以“龍”字為首，古色古香的霸氣與尊貴來的霸道又溫柔，餐廳藏於尖沙咀假日酒店地庫。規整的裝飾與餐廳規劃，圓中帶方無處不在，中國的水墨，中國的瓷器，中國的筷子，脫離餐牌上的寫意，在眼前的是一碟花生腰果，鹹淡相宜，邊吃邊聊，差點忘了停口。

老字號的滋味【北角鳳城酒樓】

清明時節雨紛紛，亦是我廈門小游歸來后的手信派送日，沒想到被受手信的長輩領去“見識”了一回北角赫赫有名的老字號【鳳城酒樓】真是開心的呱呱叫~

鳳城酒樓說實話之前一直以為是連鎖酒樓，且記得在openrice上時不時有看到一些負面評論，這日問過才知，原來那些芸芸都不能算是正宗的鳳城，只有北角的這間頗有歷史的老店才配得上這個名號。這日清明，酒樓的生意好到爆棚，訂了位也要等位，walk-in的更是只有搭台的份，下午茶時間段一直保持滿座狀態，知道近四五點才有漸漸空閒的樣子，實在厲害！酒樓最近有翻新過，看起來光猛整潔不少，許多與只隔一條街的大舞臺一樣的老香港風情依然保留，大大的喜字，精雕細刻的天花牆角，銅色包裹的立柱，每一樣都耐人尋味，相比這家酒樓的老客戶一定能道出一連串“當年”的故事來！粉底黑子，豎著書寫的餐紙，家鄉名菜，饒有風味，簡單八個字道出餐廳的意義來。

【舊博精選】棗子樹下的齋味 | 棗子樹 | SHANGHAI

棗子樹位於奉賢路上 雖然說是被美琪和伊勢丹層層包圍住了 極不起眼 

但正所謂好味道不怕巷子深 這家以素菜為主打的菜館生意可是格外的好

一行6人雖說已是提早到達參觀 可還是因為桌子安排的問題 排隊等了好長時間才得以府內享用美食

不過一幫老友 也正好趁著排隊等位的機會聊天 也不覺得有多難熬

入內后背安排在比較靠大堂正中的位置 正巧坐在一部大型冷氣機正下方 分外清涼

周圍也都是些形形色色的人 有一家子來的 也有小年輕一對的 看來現在的人也是相當注重飲食上的清淡啊~ 不過實際證明 即使是素菜也油分不少 一點都不差于吃個川菜來著~

老克勒餐廳【來佬餐館】

對於來佬餐廳自己也頗有幾分眼緣，每次路徑中環都會看到那塊大大的綠色招牌，但比起隔壁的鏞記，不容置疑的少了幾分氣勢，顯得有些灰灰暗暗。不知從何時開始流行All-You-Can-Eat模式的點心放題，無論是點心專營店還是高級粵式餐廳都在不同時間段推出點心放題的promotion，平面媒體也給足面子，雜誌大幅報導宣傳，餐廳也沒閒著，忙於FB上搞marketing，這日便來了loyal dining試試下午茶的放題。

真系費佐錢了【聯邦皇宮大酒樓】

其實自己自從大半年前斷斷續續開始在網絡上分享自己的飲食經驗甚少有特別給過哪一件餐廳差評的，這次【聯邦】真是有幸成為少數中的一員。前排有網上睇到食評家的撰文提及聯邦皇宮適逢40周年紀念特別推出懷舊點心以犒勞一般忠實顧客多年來的幫襯，老實說，要論忠實顧客，我是遠遠不及，完全就是第一次幫襯；懷舊港式點心反倒是我幫襯的原因，來到香港這邊吃過的點心也算是不少，創新派的、傳統派的、酒樓的、坊間24小時點心專賣店的都有，但論以傳統懷舊為特色的點心還真是未有機會接觸，正巧睇到聯邦于facebook 上的宣傳有多款自己確實從未見到過的點心，當下便拉著廣州的好友去“懷舊”！

這日下午2時多抵達位於彌敦道上的聯邦，地理位置算是賺盡優勢，依著大馬路而開，生意不算差，再加之餐廳的定位屬於中下位，下午茶時間更有誘人的優惠，故一如來便被安排去4樓的餐廳還要在門口取號等位，好彩，也等不了幾耐便有的入內；餐廳的佈置與出面幾個叫得出名的酒樓無差，看似富麗堂皇的內部裝飾充滿酒樓風格（並非懷舊酒樓），為何說是“看似”，實因酒樓開業有段年數，無論是頭先搭乘的電梯還是室內的各處細節都輕易看得出陳舊；侍應也統一處於middle-age 的年齡段，典型的服務方式——街坊熱情中帶有幾分不耐煩與隨性，我們也不介意。

陽澄金黃蟹宴，于我，蟹並不是重點【博藝會】

秋風起，蟹膏蟹黃也在各蟹仔蟹妹們的肚子里蠢蠢欲動，今日有幸收到Ufood邀請，參加博藝會舉辦的陽澄金黃蟹宴，一般活躍在線上線下的食友們帶著各自大小“加尚”（攝影器材）勢必要將那晚的蟹兒們一隻不漏的記錄在案！踩著週五晚的Happy Hour 時間點到場，被博藝會碩大的Dining Area 震懾到（一出電梯，便是富麗堂皇的婚宴接待處。。。一下子沒了方向），此次試食活動安排兩桌食友，到場時人來的不多，還未開席，標準簡單的宴會廳佈置，不算富麗堂皇，但也稍加裝飾，餐桌亦闊落乾淨，整個安排中上水準，一疊食大閘蟹必備的薑醋早已備好，只等人齊開席；趁著空閒便到處晃悠，廁所一圈外加走道一圈，博藝會，給人以規模式的標準化印象，該有的都有（普通酒樓的優缺點）；

此次主題為陽澄金黃蟹宴，門口堆成小山的蟹仔們五花大綁乖乖的塗著泡泡任人影響，倒是很有氣派，湊近了聽，能夠聽到蟹兒們超有生命力的“噗噗噗”聲；多添一句，上海媽媽入菜場購買秋季大閘蟹，望聞問切之中取到兩樣，便是望與問，望的是蟹的肥漲度，問則是“噗噗噗”，爲了挑中有生命力的好蟹，吐泡泡是一大衡量標準，且吐的泡泡還要是晶瑩的！

小巷中搵緊海南雞飯—— 滿泰小廚

這日傍晚時分夕陽剛開始起身落山，我們便已在一片西曬的暖陽中搭遊艇返西貢碼頭，落船大家還是一股抑制不住的興奮熱情，又是集體影像又是傾解，磨蹭許久才算去；我哋一行四人當然也是不肯這麼早就乖乖返屋企，於是在某位“靚仔”的推薦和指引下走入一條狹長，有些小昏暗的小巷搵傳說中的海南雞飯！

舊式早茶好享受！—— keep on 長洲篇（不知名茶樓）

一晚上又是玩骰子又是聊八卦還要過了午夜點集體“觀賞”《午夜凶鈴》，真是驚心動魄又次頭怪腦一整夜，睡夠6小時，一行人一大早整理行裝準備踏上返回喧鬧城市之途，當然要走也要最後一次填飽肚子啦！

長洲島上雖說一家挨著一家菜館都是炒菜與海鮮，但獨具香港特色的茶樓也不少，除了海傍街上有一家頗有人氣的傳統茶樓（一早上就人聲鼎沸，如同晚市一樣，食客大多都選擇坐在海灣線上，一桌人飲茶聊天食點心吹海風），還有一家地理位置稍顯偏遠且因為少了露天座位而略有些遜色的傳統茶樓鋪，為途方便我們也就選擇了這家人氣一般的小店，不想到門面雖不大，入內之後裝修等等也都平平，但樓高卻足達三層，店內無論是顧客亦或是服務員都好似長洲本地的居民，讓我們瞬間有種自己也是土生土長離島居民的錯覺！

對我這個外來人來說，要說起飲茶、點心，基本都會想到市區里的那些酒樓如出一轍的服務模式，以及看似精緻卻已經沒什麼特色的或是古味的點心品種；于長洲的老式茶樓里，走來走去倒茶下單的都是地地道道的本地人，他們樸實的穿著，大嗓門大幅度的動作，無一不透著離島人民樸實直爽的生活狀態；再者，店內點心一律需要顧客下樓自取的模式也讓我真正體驗一把舊時茶樓的《風趣》（當然下樓上樓這類體力活是用不著姑娘家親力親為的啦~）