Archive for the ‘Hong Kong’ Category

Gaddi’s Restaurant, Peninsula Hotel – Hong Kong

Sunday, November 27th, 2011

By Carole Chung

1/F, The Peninsula Hong Kong, 19-21 Salisbury Road, Kowloon, Tsim Sha Tsui
Tel. (852) 2920 2888
Credit Cards: Yes
Corkage Fee:$400

Gaddi’s opened in 1953 and has maintained its reputation as an elegant and superb restaurant, even in the face of newer restaurants appearing on the scene. It is decorated with beautiful French crystal chandeliers, a luxurious Tai Ping carpet, and a Chinese coromandel screen dating from 1670 which, compliments the gourmet French cuisine and magnificent wine list. A private dining room provides an excellent space for special occasions.
A sample menu appears below. It is for your reference only as dishes may occasionally change.


Hong Kong International Wine & Spirits Fair, 3 – 5 November 2011 – Hong Kong

Wednesday, October 5th, 2011

Yellow Door Kitchen – Hong Kong

Tuesday, March 1st, 2011

By Carole Chung

Hong KongYellow Door Kitchen is at the Yellow Sign at Bottom Right Corner

6 / F, Cheung Hing Commercial Building, 37 Cochrane Street, Central.
Nearest MTR exist:D2 Central MTR Station
Nearest car park:The Centre
Tel. 2858 6555
Opening hours
Lunch: 12:00 – 2:30 Monday to Friday
(closed on public holidays)
Dinner: From 6:30 pm- 11:00 pm,
Monday to Saturday
Set Dinner includes:
8 starters, 6 main courses, Dim Sum & Dessert
for $298 each.
Plus 10% service charge

Yellow Door Kitchen was awarded the Bib Gourmand from the Michelin Guide 2011.  The restaurant has a good representative tasting menu of Sichuan & Shanghainese cuisines of which a partial list is below. Good luck on finding Yellow Door as it is in a very difficult to find location; when you do stumble upon the place you will have a culinary reward, as this is one of Hong Kong’s best private-kitchen restaurants along with Da Ping Huo, serving fantastic food in pleasant surroundings.

Balsam pear w/ sesame oil, Balsam pear w / sesame oil,
Pickled cucumbers, Pickled cucumbers,
Ox tendon w/ chili sauce, Ox tendon w / chili sauce,
Bean curb with Sichuan sauce, Bean curb with Sichuan sauce,
Chinese cabbage w/ mustard sauce, Chinese cabbage w / mustard sauce,
Fried diced rib with cumin, Fried diced rib with cumin,
Small silver fish w/ minced pepper, Small silver fish w / minced pepper

Main Dishes
Stir-fried beef w/ ground preserved bean, Stir-fried beef w / ground preserved bean,
Shanghai chop-suey, Shanghai chop-suey,
Stir-fried seasonal vegetable, Stir-fried seasonal vegetable,
Deep-fried eel w/ sweet & sour sauce, Deep-fried eel w / sweet & sour sauce,
Seafood soup, Seafood soup,
Braised stuffed duck, Braised stuffed duck,

Dim Sum & Dessert Dim Sum & Dessert

Steamed bun w/ filling of minced meat & preserved vegetable Steamed bun w / filling of minced meat & preserved vegetable
Sichuan “Dan Dan” noodle Sichuan “Dan Dan” noodle
Meat dumpling w/ red sauce Meat dumpling w / red sauce

Sweet tea of finely ground almond Sweet tea of finely ground almond

Yung Kee – Hong Kong

Tuesday, November 9th, 2010

By Carole Chung

Cathay Pacific Promotion (Image credit: Cathay pacific Airlines)

Yung KeeYung Kee, Central, Hong Kong
32-40 Wellington St, Hong Kong
852/2522 1624
Opening Hours: 11am-11:30pm
Credit cards: Yes
Prices: Moderate-Expensive

A great deal of confusion has been brewing in the wake of announcements about Yung Kee’s share squabble, and Carole Chung paid a visit to find out if the food was still intact, or had it changed. She filed this report:

Even now there is a lot of interest in this old Cantonese restaurant, as you can see by the Cathay Pacific Airlines Promotion above earlier this year, and the bestowing of a Michelin star. However, in some respects it is trading on its reputation and a family feud over holdings does not help the situation; it is still famous for roasted goose and century eggs, although in many ways the experience is a let down, and there are other restaurants to choose from when it comes to roasted goose. As in the past, the ground floor is filled with office workers grabbing a bite, floors 1-3 are for more civilized dining, and the 4th floor is a member club where the finest goose is served to VIP’s. Generally, nothing much has changed; the hostesses are rude, the waiters brusque and the place is still packed.

La Terrasse French Restaurant – Hong Kong

Sunday, August 22nd, 2010

Contributed by Carole Chung

la terrasselogoveauxheadThe beginnings of Tête de veau (image credit La Terrasse)

La Terrasse
G/F, No.19 Old Bailey Street, Mid-levels, Central, Hong Kong
(852) 2147 2225
Credit Cards: Yes
12:00pm to 2:30pm
Monday to Friday
6:30pm to 10:30pm
Monday to Thursday
6:30 to 11:00pm
Friday & Saturday
Closed on Sunday

La Terrasse is strictly French and I love it! The menu created by Chef Rene-Etienne Bedu is à la française to the core and unwavering. Even though service can be good at times it also can be a bit brash, but with the likes of Tête de veau with sauce gribiche appearing as one of the specials, so difficult to find in Asia, how can I resist? I also adore sitting in the charming terrace in the rear of this casual bistro in Soho for lunch. The menu:


Red Tuna Tartare  $118

Cauliflower Cream Soup $85

Smoked Herring with Asparagus $118

Tomato & Buffalo Mozzarella $118

Pan-fried Scallops with Morel Mushrooms $138

Baked Escargots with Garlic & Parsley in shell  $138

Pan-fried Foie Gras with green Apple & Calvados sauce $185

Chef Rene’s Duck liver Terrine  with fig Preserve $175


Dover Sole Meuniere $228

Grilled Pepper crusted Red Tuna $228

Sauteed King Prawn. Tomato & Piment Despelette  $278

Seabass Fillet ‘Provencale’ with Black Truffle Risotto  $238

Ningaloo Wagyu Sirloin (Australia) with Shallot Confit  $268

Lamb Fillet with Ratatouille & Creamy garlic Sauce  $238

Challans Free Range Chicken with butter lemon sauce $228

Premium Australian Sirloin Steak with Pepper sauce $248

Traditional French Duck Leg Confit  $228

+ daily specials


Assiette de Fromage $98
French cheese platter


Floating Island $78

Warm chocolate Moelleux with tonka bean $89

Vanilla Bourbon Crème brûlée $75

Fine Apple & Almond tart $89

Trio de chef  $98

Dark Chocolate Mousse  $65

+ 10% Service Charge

Hong Kong International Wine & Spirits Fair 4-6 November 2010 – Hong Kong

Tuesday, August 17th, 2010


Hong Kong’s star soars over the world of wine

Hong Kong’s increasingly high profile as a wine hub within the world’s most vibrant economic region will ensure that the global wine industry’s focus will be firmly on the HKTDC Hong Kong Wine & Spirits Fair 2010, which takes place at the downtown location of the Hong Kong Convention and Exhibition Centre from 4-6 November, 2010

Since the elimination of duty on wine and beers by the Hong Kong Government in 2008, local wine-related business has experienced robust growth. Total wine imports into Hong Kong increased by 80% in 2008 and by a further 40% in 2009, reaching a value of US$500 million. In addition, the city is now the second largest centre for wine auctions in the world, having overtaken London, and is now behind only New York.

The SAR is well poised to take advantage of the growing demand for wine in the Chinese mainland. In February, Hong Kong and the mainland signed a co-operation agreement covering customs facilitation measures to ease the passage of wine entering the mainland through Hong Kong. This will enhance co-operation on wine-related matters and strengthen Hong Kong’s position as a regional wine-trading hub. Figures for the first five months of 2010 show that 33% of wine exports from Hong Kong were destined for the mainland.

Australia is to be the 2010 fair’s Partner Country, becoming the first New World wine-producing country to enjoy this honour. Australian wine will be spotlighted in a series of events including the Vino Syrah/Shiraz Forum. In addition, Argentina, France, Italy and Spain have also committed to staging group pavilions.

Last year’s show saw the inaugural Cathay Pacific Hong Kong International Wine & Spirit Competition, which returns this year after a very successful debut. In 2009, some 1,300 wines from around the world were judged by a pan-Asian panel. The competition, which was the world’s first authentically Asian wine competition, is again organised in conjunction with London’s renowned International Wine & Spirit Competition.

Cocktail Reception

The guest international judge for the second edition of HKIWSC will be Tim Atkin MW, the multi-award-winning wine writer. New for this year is an additional wine-and-food-pairing trophy for Best Wine with Sashimi, joining the four existing wine/food awards for Best Wine with Dim Sum, Kung Pao Chicken, Braised Abalone and Peking Duck respectively. A black-tie dinner will be held on the first evening of the fair, which also provides the occasion for the awards presentation ceremony.

The Wine Industry Conference is an integral part of the show. Also taking place during the show is the Asian Top Sommelier Summit, for which Gérard Basset from the UK, World’s Best Sommelier 2010, is one of the guest speakers. The fair also incorporates a series of public forums, wine-tasting sessions and master classes.

The Wine Gallery features a showcase display of Shiraz wines from around the world. Also on view are winning entries from the HKIWSC and entrants in the Most Beloved Wine contest.

The popular voting game, the Most Beloved Wine & Spirits, features two categories – white wine and red wine – and is open for voting by trade buyers and public visitors.

The 2009 edition attracted almost 12,000 trade buyers from 62 countries and regions. Among them was Mr Stéphane Boutiton, Associate, Vinomania, of France. Speaking at the show, he said: “Hong Kong is the place to be for business; the city offers a good platform to grow business in Asia and even worldwide. This fair is very professional and I am pleased to see so many young wine lovers here.” He was at the fair to find partners in Asia to open franchise wine bars & restaurants.

Mr Gianander Dua, Director of Hops Marketing in India, was visiting the fair for the second-year running. “There is an expansion in the variety of wine products on display this time with new exhibitors from countries like India and Korea,” he said. “I’ve found some good Italian products as well as Korean and Hungarian wines. I cannot find a better fair elsewhere in the region.”

Ms Lin Abbott, Founder & Vice President, Australia China Food and Beverage Association Inc., Australia, was at the show with 45 companies including wine importers and restaurant operators from Sydney and Melbourne seeking to explore business opportunities. “The fair is very well organised and offers us a great chance to taste wines from different countries such as Spain, Italy, India, Korea and Japan,” she said, adding that it had been a very rewarding experience.

Hong Kong Again Ranked World’s Freest Economy
Hong Kong remains the world’s freest economy, for the 13th year in a row, according to the findings of the Fraser Institute of Canada’s Economic Freedom of the World: 2009 Annual Report.
The report ranks 141 economies on policies that support economic freedom. Hong Kong has been holding the top place since the annual survey was started, and it pays tribute to the city’s commitment to free trade and open markets, and the elimination of barriers to trade and investment.
The findings take into account the size of government; legal structure and security of property rights; access to sound money; freedom to trade internationally; and regulation of credit, labour and business. With the highest overall score of 8.97 out of 10, the city was also ranked first for freedom of international trade, scored 9.6.
All these factors make Hong Kong very attractive to companies around the world that invest in or trade with the SAR.
The Fraser Institute is an independent economics and public policy think-tank; it first published the report in 1996. The 2009 report ranked Singapore and New Zealand in second and third places, respectively. The institute’s findings are consistent with the 2010 Index of Economic Freedom, published by The Heritage Foundation, a Washington-based think-tank, and The Wall Street Journal, in which Hong Kong has topped for 16 consecutive years.


Hong Kong Food Expo, Aug 12-16 2010 – Hong Kong

Sunday, May 30th, 2010


Hong Kong Food Expo

Hong Kong Convention & Exhibition Centre (HKCEC)
Hong Kong, China (Hong Kong S.A.R.)
Start Date:
End Date:

Coverage Area:
25,820 Square Meter

Hong Kong Food Expo is the leading part of this technology forum. It showcases all kinds of food processing and packaging machines, materials, systems and products under one roof. This is the unique opportunity to meet senior buyers & decision makers from all facets of the user industry.

General Enquiry

The Hong Kong International Tea Fair and International Conference & Exhibition of the Modernization of Chinese Medicine & Health Products shows will be held concurrently with this exhibition.
Sponsorship Enquiry

Show is for bakers, snacks & sweet manufacturers & person belongs to food industry, Consultants, Convenience Retailers, Departmental Stores Managers, Dieticians, Nutritionists, Food Technologists, Architects, Designers, Engineers, E-Retailers. Restaurant Management, Bakery, Confectionery Manufacturers, Airline, Institutional Catering Management etc. are targeted visitors.
Visitor Registration

Profile include – Bakery Products, Beverage (alcoholic), Beverage (non-alcoholic), health drink, coffee, Biscuits, Snacks & Confectionery, Canned, Frozen & Preserved Food, Convenient & Instant Food, Dairy Products, Fruit & Vegetables, Health, Green & Organic Food, Meat & Poultry, Rice, Noodle & Pasta, Sauces & Seasonings, Seafood, Sugar & Sweets, Trade Associations & Services, Food Processing Machinery & Equipment are targeted exhibit.

Show Opening Hours:
10:00am – 10:00pm
10:00am – 06:00pm
Public Timing:
10:00am – 10:00pm
10:00am – 06:00pm

Lung King Heen, Cantonese Restaurant – Hong Kong

Sunday, February 7th, 2010
Lung King Heen, Hong Kong (image credit: Four Seasons Hotel Hong Kong) Contributed by: Carole Chung
8 Finance Street, Central (in the Four Seasons Hotel)
Tel. 852-3196-8880
Credit Cards: Yes
Prices: Moderate-Expensive

Lung King Heen exudes elegance and uses mature cooking techniques to present to diners the finest Cantonese cuisine obtainable, the menu has specialties that lean toward seafood and dim sum using mainly local ingredients, and it is obviously the reason it has been voted #1 Best Food in Hong Kong and was bestowed three stars by the Michelin Guide. If this isn’t sufficient, while dining you have a magnificent view of Victoria Harbour. Enough said!

The menu follows:


Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham
Braised Superior Bird’s Nest Stuffed in Bamboo Piths
Braised Superior Bird’s Nest with Shredded Fish Maw
Braised Superior Bird’s Nest with Crab Meat
Braised Superior Bird’s Nest with Shredded Abalone and Conpoy
Double-Boiled Superior Bird’s Nest
Bird’s Nest Broth with Shredded Chicken and Yunnan Ham
Braised Superior Bird’s Nest with Minced Chicken

Braised Whole Yoshihama Abalone in Supreme Oyster Sauce
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Braised Sliced Abalone with Fish Maw
Braised Sliced Abalone with Goose Web
Braised Fish Maw with Goose Web
Braised Fish Maw in Supreme Chicken Broth
Braised Sea Cucumber with Minced Pork in Abalone Sauce
Wok-Fried Sea Cucumber with Spring Onions
Braised Goose Web and Chinese Mushroom Casserole
Braised Superior Fish Maw in Abalone Sauce

Live Seafood Selection – Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab, Pacific Grouper, Pink Grouper, Star Grouper, Tiger Grouper
Baked Stuffed Sea Whelk with Diced Abalone, Sea Whelk and Minced Pork
Steamed Lobster and Egg Whites in Hua Diao Wine
Fried Lobster in Soy Sauce
Simmered Lobster in Supreme Broth
Sichuan-Style Braised Prawns with String Beans
Baked Stuffed Crab Shell with Onions and Fresh Crab Meat
Crispy Crab Claw with Shrimp Paste
Wok-Fried Prawns with Dried Chili and Shallots
Scrambled Eggs with Caviar and Crab Meat
Crispy Scallops with Fresh Pear
Chilean Sea Bass Fillet with Ginger and Spring Onions
Wok-Seared Fillet of Star Grouper in Soy Sauce
Crispy and Spiced Salt Star Garoupa Brisket with Sweet and Sour Sauce
Sautéed Star Grouper Fillet with Seasonal Vegetables
Steamed Scallops and Tofu with Crab Roe
Crispy Star Garoupa Fillet Rolls with Milk Custard
Steamed Garoupa Fillet with Yunnan Ham and Chinese Mushrooms
Sautéed Scallops in X.O. Chili Sauce
Steamed Prawns with Garlic and Vermicelli

Braised Superior Shark’s Fin Soup with Fresh Whole Abalone
Braised Superior Shark’s Fin and Lobster Served with Supreme Broth
Braised Supreme Shark’s Fin Soup
Double-Boiled Supreme Shark’s Fin Soup with Chicken and Bamboo Piths
Double-Boiled Supreme Shark’s Fin Soup with Yunnan Ham and Brassica
Braised Supreme Shark’s Fin Soup with Bird’s Nest
Superior Chicken Soup with Hoi Fu Shark’s Fin and Fish Maw
Braised Hoi Fu Shark’s Fin Stuffed in Bamboo Piths
Braised Hoi Fu Shark’s Fin Soup with Crab Cream and Gold Leaf
Braised Shark’s Fin Soup with Crab Meat
Braised Shark’s Fin Soup with Fish Maw and Shredded Chicken
Hot and Sour Shark’s Fin Soup with Assorted Seafood

Barbecued Suckling Pig
Roasted Goose with Plum Sauce
Barbecued Pork with Honey
Roasted Chicken Liver with Honey
Poached Chicken Served with Diced Abalone and Conpoy
Marinated Fragrant Chicken in Soy Sauce
Roasted Chicken Liver with Honey
Crispy Eel with Honey and Osmanthus
Crispy Roasted Pigeon
Marinated Sliced Squid with Cucumber in Fish Sauce
Marinated Sliced Abalone and Red Jellyfish with Asparagus
Marinated Ginger with Preserved Egg
Marinated Gluten in Plum Sauce
Marinated Pork Knuckle in Soy Sauce
Diced Beef Shin with Red Jellyfish
Mixed Hot Peppers with Black Bean and Chili Soya Sauce
Sliced Roasted Pork Neck with Garlic

Steamed Goose Liver in Abalone Sauce with Goose Web, Fish Maw or Fresh South African Abalone
Crispy Frogs’ Legs with Spicy Salt
Simmered King Prawn in Crystal Sauce
Braised Air-Dried Seafood Casserole with Shark’s Fin Marrow
Simmered Abalone Rolls with Dried Seafood, Minced Pork, Conpoy, Mushroom and Caviar
Pan-Seared Scallops stuffed with Shrimp Paste
Wok-Fried Wagyu Beef Cubes with Morel Mushrooms
Braised Seasonal Vegetables with Bird’s Nest and Scallops
Scrambled Eggs with Hoi Fu Shark’s Fin and Crab Meat
Crispy Tofu with Shrimp Paste and Chinese Sausage
Braised Frogs’ Legs with Shrimp Roe and Gluten
Wok-Fried Frogs’ Legs with Eggplant, Onion and Black Pepper

Wok-Fried Diced Beef Tenderloin with Garlic, Spring Onions and Black Pepper
Wok-Fried Japanese Pork in X.O. Chili Sauce
Traditional Stewed Beef Brisket Casserole
Braised Seasonal Bitter Squash stuffed with Minced Pork in Black Bean Sauce
Wok-Fried Lamb Shin with Chili, Spices and Scallions
Sichuan Style Sautéed Beef Tenderloin Strips with Vegetables
Crispy Pork Ribs in Sweet Wasabi Sauce
Crispy Japanese Pork in Marinated Red Bean Curd Crust with Pancakes
Stir-Fried Minced Beef and Vegetables with Lettuce Wrap
Dong Po-Style Braised Pork Belly
Japanese Pork with Yam Vermicelli in Supreme Broth
Braised Pork Ribs in Wuxi Sauce
Sichuan-Style Braised Lamb Chops

Roasted Peking Duck (for Dinner Only)
Fortune Chicken (24-Hour Advance Notice Required)
Crispy Chicken Served Peking-Duck Style
Lung King Heen Roasted Chicken
Poached Chicken Fillet with Yunnan Ham and Vegetables in Abalone Sauce
Sauteéd Roasted Goose Strips with Bitter Melon and Young Ginger
Crispy Chicken Fillets with Sesame in Lemon Sauce
Baked Chicken with Seasame, Ginger and Spring Onion
Stir-Fried Minced Pigeon with Lettuce Wraps
Pipa-Style Barbecued Duck with Garlic
Wok-Fried Pigeon Fillet with Black Beans and Onions
Braised Duck with Preserved Plums

Wok-Fried Spring Beans with Preserved Vegetables
Sautéed Zucchini with Assorted Mushrooms
Sautéed Gluten with Green Peppers and Onions in Vegetarian X.O. Chili Sauce
Poached Baby Cabbage with Qi Zi Herb in Soup
Fried Multi-Grain Rice with Gluten and Vegetables in Vegetarian Oyster Sauce
Fried Five Grain Noodles with Assorted Vegetables
Sautéed Vegetables, Mushrooms and Fungus in Pumpkin
Crispy Avocado Rolls with Mushrooms
Steamed Beancurd and Gluten in Black Bean Sauce
Stir-Fried Shredded Vegetables with Bean Sprouts
Stir-Fried Minced Vegetables and Pine Nuts with Lettuce Wraps
Crispy Beancurd Sheet Rolls with Vegetables
Sautéed Diced Vegetables with Cashew Nuts in Chili Sauce
Braised Fresh Beancurd Sheet with Bird’s Nest and Enoki Mushrooms
Braised Seasonal Vegetables with Maitake Mushrooms
Crispy Taro Dumplings with Vegetables and Herb Mayonnaise

Shark’s Fin Soup with Beancurd and Crab Meat
Double-Boiled Sea Cucumber with Yunnan Ham and Chinese Mushrooms
Braised Seafood Soup with Crab Cream and Bamboo Piths
Hot and Sour Soup with Fillet of Grouper
Double-Boiled Shark’s Fin Marrow with Brassica
Braised Assorted Fungus in Soup
Braised Tofu Soup with Diced Roasted Goose
Minced Beef Soup with Egg Whites
Braised Fresh Crab Meat and Vegetables in Soup
Double-Boiled Chinese Mushrooms with Bamboo Piths and Brassica
Double-Boiled Fillet of Grouper with Yellow Fungus
Vegetable Soup with Bamboo Piths

Steamed Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Sliced Abalone with Noodles in Soup
Braised Egg Noodles with Shredded Fish Maw, Spring Onions and Abalone Sauce
Braised E-Fu Noodles with Fresh Crab Meat
Shrimp Wontons with Noodles in Soup
Home-Style Fried Noodles with Shredded Roasted Goose and Chicken
Fried Rice with Roasted Goose, Barbecued Pork, Shrimp, Taro and Preserved Vegetables
Fried Rice Vermicelli with Crab Meat and Scrambled Eggs
Fried Rice with Lobster and Seafood
Fried Rice Noodles with Sliced Beef in X.O. Chili Sauce
Hot and Sour Shredded Pork with Golden Noodles
Braised E-Fu Noodles with Conpoy and Enoki Mushrooms
Fried Rice with Conpoy and Smoked Salmon
Fried Rice Rolls in X.O. Chili Sauce
Fried Rice with Mushrooms, Egg Whites and Vegetables

Double-Boiled Superior Bird’s Nest, served with Almond Cream, Coconut Cream and Crystal Sugar
Double-Boiled Egg White Milk Custard with Bird’s Nest
Chilled Double-Boiled Hashma with Red Dates
Chilled Tofu Custard with Fresh Fruits
Chilled Mango and Sago Cream with Pomelo
Sweetened Almond Cream with Egg Whites
Sweetened Wheat Grain Cream with Taro
Chilled Sweetened Red Bean Cream with Lotus Seeds
Baked Milk Custard Tarlets
Baked Custard Puffs
Steamed Custard Buns with Salty Egg Yolk
Deep-Fried Glutinous Rice Sesame Dumplings flavoured with Green Tea
Chilled Coconut Pudding with Hashma and Longan
Lung King Heen Dessert Sampler
Seasonal Fruit Platter

Cococabana Restaurant, Deep Water Bay – Hong Kong

Friday, January 15th, 2010

Cococabana, Deep Water Bay, Hong KongContributed by Carole Chung (image credit: Carole Chung)

Cococabana Mediterranean Restaurant,
U/G Beach Building, Deep Water Bay, Island Road, Hong Kong
Tel. 2812 2226
Opening Hours:
Monday to Friday: 12 pm-3 PM, 6 pm -11 pm
Saturday,Sunday and Public Holiday: 12 pm-11pm
Credit Cards: Yes
Prices: Expensive

As in the south of France, this seaside restaurant is best for lunch in the summer where you can enjoy the outdoor deck above the beach. One of the pluses is the wine list that offers a large selection of well-priced rose wines from Provence–the perfect accompaniment with the seaside menu on a hot summer’s day. The restaurant is also open in the evening for dinner although, the ultimate experience is for lunch provided the weather is good.

Chinese Chef Receives 3 Michelin Stars – Hong Kong

Monday, December 8th, 2008

Chef Chan Yan-Tak of the Cantonese restaurant Lung King Heen (View of the Dragon) located in the Four Seasons Hotel, Hong Kong has just received three Michelin stars. This is the first time a three-star rating has been awarded to a Chinese chef.
Michelin inspectors carefully monitored Chan’s career. They inspected the restaurant 12 times before giving it three-star approval. “His Dim Sum were as light as clouds,” they said.