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Thai Pai Dong is one of the latest restaurants to join the Ferry Point area in Jordan. Within a month of opening, this eatery has already become widely popular and regularly has crowds waiting outside its doors before they open for service. Though small in size, this restaurant is decked out in retro decor like vintage posters, train tickets, and an eye-catching LED sign on its façade. With so many Instagrammable spots throughout the venue, Thai Pai Dong breathes new life into this sleepy residential area. Even though I visited on a weeknight before dinner service began, there was already a queue outside the restaurant and I waited for 40 minutes before entering.Lots of Thai Pai Dong’s customers (myself included) willingly queue up to try the restaurant’s Wagyu beef boat noodles ($98). If that dish sounds familiar to you, it’s because Thai Pai Dong’s head chef used to work in the Wan Chai location of Samsen, another popular Thai eatery in Hong Kong that’s become famous for this noodle dish. Thai Pai Dong’s version sees the noodles served in a rich broth made with beef blood and various aromatics, giving it a deep colour and loads of flavour. Each bowl of boat noodles comes with delectable toppings like Australian Wagyu beef slices, beef balls, water spinach, and pork cracklings. Customers can choose between fresh rice noodles or egg noodles as a base; I opted for the first type, which was a good
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You’ve got to have a unique concept to stand out in Sheung Wan’s restaurant scene. Hoping to grab the attention of diners is Pasteako, an Italian steakhouse taking over Gustaci’s former venue in PMQ. This restaurant gets its name from mashing up the two dishes it offers: pasta and steak. More specifically, Pasteako specialises in handmade pasta that can be enjoyed free-flow, and 21-day dry-aged steak cuts like American sirloin and ribeye, as well as Australian M5 Wagyu. This restaurant’s dinner set menu includes an appetiser, a steak cut and pasta of choice, and a dessert from $388 and up – which is an absolute steal if you consider Pasteako’s location.
The restaurant’s interior is full of retro Italian flair, with red and white checkerboard floors, leather sofas, and black-and-white framed photos setting the mood. Before being shown to your table, you’ll get to choose a steak knife from a large display cabinet that provides information about eight different knives from countries like Italy, Japan, Germany, Turkey, Persia, and Mongolia. Unless you’re keen on reading about each knife, we think closing your eyes and randomly picking one will suffice.
Deciding what to eat here is a no-brainer, as this restaurant only offers concise set menus. Start by selecting your desired pasta shape and sauce, then choose your steak cut from options like striploin and ribeye, or upgrade to premium M5 Wagyu for a
Who would have thought that a shop bearing the name ‘electric company’ (路易奇電力公司) would actually be a yakiniku restaurant from Taiwan? Yakiniku Luigi is one of Taiwan’s top 10 Japanese yakiniku restaurants. It was established by Leo Wu Jun-jie, founder of hospitality group Luigi Restaurant Company, known for eateries such as The Other Floor by Luigi and Luigi’s Laundry Company. Currently, the yakiniku restaurant boasts more than 10 branches across Taiwan, each venue renowned for its high quality Japanese A5 wagyu offerings. Luigi’s first overseas branch is located in Wan Chai along Lockhart Road. The restaurant features a minimalist industrial design with a grey and white colour scheme.. With seating for just 28 diners, the venue provides ample space, including an open kitchen where diners can observe Luigi’s skilled staff expertly slicing cuts of meat by hand. We visited Luigi for dinner on a weekday, and there weren’t many guests dining at the restaurant, so we were able to comfortably enjoy our meal on a spacious table.
Luigi’s menu is spread across two pages, offering diners a choice of three yakiniku sets, with over 80 percent of the selections featuring premium cuts of A5 Wagyu beef directly imported from Japan. The restaurant’s yakiniku sets consist of 10 to 12 courses priced at $958, $1,278, and $1,758, respectively; and Luigi’s adept staff skillfully grill your dishes right at your table. Customers who prefer to enjoy their items without assistance from the staff can
Popular Incheon-based cafe, Sips;;lban, has opened its first location in Hong Kong at Harbour City. Pronounced as sip-sil-bahn, the cafe gets its name from the Korean idiom which literally translates to ‘ten spoons, one rice’. Referring to how ten spoons of rice make up a whole bowl of rice, the idiom alludes to how every bit of effort counts to get something done. The cafe’s venue is decorated with retro-inspired furniture and incorporates beachy elements to create a relaxing atmosphere, making it an ideal spot to kick back and grab a meal with your friends. We visited Sips;;lban at noon on a weekend, which to our surprise wasn’t completely full, and we were able to get a table in a photogenic corner. This Korean cafe is well known for their cakes and bingsu (Korean shaved ice), but their menu also offers a variety of savoury dishes too. We begin with a range of appetisers and entrees, such as the sous-vide chicken thigh salad ($92) which came in a generous portion. The whole chicken thigh was tender and flavourful, and the salad came mixed beforehand in a vinaigrette, making for fuss-free eating. Sips;;lban has four gimbap (rice with various ingredients, wrapped in dried seaweed) variations on their menu, and we opt for the recommended option which was the beef gimbap ($88). Aside from being filled to the brim with eight kinds of ingredients like carrots, pickled radish, as well as beef; we like how delicate these gimbap tasted.
For more filling options, be sure to try out
Check out our experience at Dong Baek below:
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Busan's popular barbecue restaurant, Dong Baek, has finally opened its first location in Hong Kong. To avoid long queues, we made online reservations and arrived at 6pm on a Monday. The seating process went smoothly, and the staff informed us that we had two hours to enjoy our meal. As we entered the restaurant, we noticed that Dong Baek's dining area was well-lit and comprised of spacious booths separated by wooden screens. The dining environment seamlessly combined traditional Korean elements with a modern design style, creating a cosy and comfortable space. Dong Baek offers a high-quality Korean barbecue experience featuring carefully selected ingredients from around the world and unique cuts of meat. With no time to waste, we eagerly ordered a variety of barbecued meats and entrees. Our barbecue grill was divided into two sides: one with a kimchi omelette batter and the other with corn and shredded cheese. Both sides could be replenished throughout the meal. Additionally, we were served a delightful assortment of homemade Korean pickles, including radish, kimchi, bean sprouts, spinach, baby Chinese cabbage, and mashed pumpkin. These delectable pickles were available for an additional $40.We tried Dong Baek's signature flower pork belly ($188/half portion) prepared in thin slices, which cooked quickly and had a flavourful, slightly swee
Over the last few years, celebrity chef Ken Lau, from local food and beverage group Lubuds with over three decades of culinary experience, has consistently opened several restaurants. These include the French fusion venue Pano in West Kowloon, the Italian fine dining restaurant Palco Ristorante, and the Italian-Japanese fusion eatery Pleka. Joining this collection of sister restaurants is Penna, a homestyle Italian restaurant that offers a warm and comforting environment in Tai Koo's Cityplaza.We had made a reservation for an early dinner at Penna on a Sunday evening. Fortunately, there weren’t many customers, so we were able to enjoy our meal comfortably. Penna’s menu is concise and offers a decent selection of appetizers, snacks, side dishes, soups, pastas, risottos, meat and seafood dishes, desserts, and plenty of authentic Italian delicacies. Before placing our order, a waiter brought us a plate of Italian crispy flatbreads, olive oil, and balsamic vinegar. For starters, we decided to try the deep-fried beef tripe ($118), which is braised before coated in an ultra-thin batter and fried until it turns golden brown. The fried tripe has a subtle aromatic flavour that pairs wonderfully with Penna’s homemade tartare sauce. After that, we ordered a portion of Italian escargot ($98 for six pieces), generously coated in garlic, onions, herbs, butter, and brandy before being baked. The escargots were delightfully chewy and full of flavour; we couldn’t help but order a portion of b
Cafe-bar Barcode is back! After a short absence, the bar has relocated from its previous home on Glenealy Street to a brand-new location on Cochrane Street underneath the Mid-Levels Escalator. The new cafe space offers ample indoor seating, doing away with the small outdoor porch compared to the old venue. Inside, Barcode maintains its signature colour scheme of white, complemented by blue accents on their sofas, and sheer cream-coloured curtains. Their large windows allow plenty of natural sunlight to flood in, creating a relaxed atmosphere that transports you away from the bustling city. The brains behind the cafe-bar is tea-cocktail connoisseur and Tell Camellia’s co-founder Gagan Gurung. Barcode still adheres to their previous philosophy of merging bar, coffee, and dessert cultures. However, unlike their previous location where the bar was concealed, the new venue integrates the cafe and bar areas into a single space.Barcode’s food menu offers a modest variety of options. In the morning, diners can enjoy a small selection of pastries, while during the day they can choose from entrees such as sandwiches, pastas, and burgers. As for the cafe’s coffee selection, their specialty lies in espressos and offer a medium-dark roasted espresso blend that combines Colombian, Latin American, and Ethiopian coffee beans. We ordered a New Black ($55), which sees a thick layer of cream dusted with cocoa powder, placed over brewed coffee. We recommend not stirring the drink initially to fu
The quiet stretch of Oi Kwan Road has lit up recently with the arrival of a neon sign showing two monkeys. Depicted in chef uniforms and wielding strands of noodle and slabs of beef, these novel creatures are the mascots of Mashi No Mashi, the first wagyu tsukemen restaurant in town. This new spot boasts serious street cred, being co-opened by the same team behind neighbouring Wagyumafia (aka the creators of the world’s most expensive beef sandwich) as well as La Rambla and Elephant Grounds.
Much like its slightly older sister restaurant next door, Mashi No Mashi is cool and minimalistic, with counter seating that only runs 12 chairs deep. The service is equally simple, with an automated ticket machine near the entrance from which guests place their orders. There are only three noodles to choose from – the regular tsukemen ($80), wagyu tsukemen ($130) and the tokusei wagyu tsukemen ($160). We go for the most expensive option, which comes with around 150g of noodles topped with a slice of Kobe beef, bamboo shoots, cabbage, nori and half a soft-boiled egg. The main attraction, of course, is the meat, which is the same Ozaki beef used at Wagyumafia. The brisket is used here, chosen especially for its balanced fat-to-meat ratio. It’s served as a large, thin sheet and, torched to our requested medium, melts like warm butter on the tongue.
Tokusei wagyu tsukemen
If wagyu is the star though, then the dipping sauce is the soul. At Mashi No Mashi, the complex and layered base is made
Up until now, Meter Chan’s enjoyed a pretty solid track record in the restaurant business. He co-founded Butao King in 2010 during the early days of the Hakata ramen craze, and after parting ways with the noodle bar-turned-chain, became a pioneer of the tsukemen trend, opening Kakurega Ramen Factory in Sham Shui Po. These restaurants succeeded because they focused on one thing and did it well. It’s a proven formula that Chan adopts once again for his latest venture, Munakata Beef House, which is dedicated to Japanese beef rice.Nestled on a quiet stretch of Tai Kok Tsui, the intimate restaurant only accepts walk-ins and seats a mere handful of customers at a time. Ample effort has been made to give the space an authentic Japanese feel, from the minimalistic décor to the custom-built, plain-wood counter that wraps around the kitchen like a sushi bar.As for the beef rice, it’s served in a smart lacquered box (known as ‘jubako’ in Japanese) instead of a round bowl à la the more typical gyudon preparation. The main draw is the meat, of course, which is sourced from Munakata in Japan’s southerly Fukuoka Prefecture. You can order the round steak from the outer thigh ($168), the sirloin ($368) or a combination of the two ($268). Whichever cut you go for, it’s all served in 160g portions over rice with miso soup, Japanese pickles and a touch of wasabi on the side.We try the lean thigh cut, which is slow-cooked until tender then sliced into thin, 2mm pieces. It’s wonderfully robust and
There’s no beating around the bush. This Mong Kok noodle joint serves, you guessed it, boat noodles. The restaurant wouldn’t look out of place in Thailand with its retro designs and wooden furnishings. But the spotlight is on its signature dish, which comes in almost 10 variations. We recommend going for the Angus beef with pad thai noodles ($68), where the soup comes with a gorgeous beef flavour with a hint of spiciness. The beef itself is seriously tender and tasty to boot, accompanied by chewy beef balls and brisket.
香港米芝蓮2025名單出爐!香港有三間餐廳晉升為一星餐廳,其中一間是位於中環的法國餐廳 Ami,而幕後功臣之一正是行政總廚 Nicolas Boutin。他在台上致謝時表示:「I am back!Glad to be back」嗯,八年前,Nicolas 曾經為姊妹餐廳 Épure 摘下一星,並連續多年蟬聯米芝蓮一星榮譽。2023年 Nicolas 被委派掌舵集團旗下餐廳 Ami ,今天他不負眾望再摘一星。我們即時請來 Nicolas 分享得奬感受。
Photograph: Courtesy Michelin Guide
米芝蓮2025|八年前,你曾經為 Épure 摘下一星,今次和上次摘星的心情有沒有分別?
我的感受與以往相似,仍然充滿了感動。然而,這一次的體驗相比於八年前初次經歷時更具深度,畢竟我已不像當年般年輕。我對我們的團隊、老闆,以及支持我們的親朋好友感到無比的欣慰與感激。
米芝蓮2025|你已為集團兩間餐廳先後摘星,可否分享你的摘星秘技?
對我而言,並不存在任何秘技,而是經驗的逐步積累和對職業的堅持。我在這個行業已經耕耘近40年,並且感到非常幸運,能夠從學徒訓練的階段起,就在一些頂尖餐廳工作。在這些餐廳,我學會並應用了許多基本要素,如一致性、嚴謹性、組織能力、靈活性、創造力,以及對工作的熱情,並始終保持積極的心態和幽默感。
米芝蓮2025|要成為米芝蓮餐廳最大挑戰是什麼?你又是如何克服?
最大的挑戰無疑在於確保每一道菜的品質和一致性。這一過程涉及到食材的優質選擇、精湛的準備技巧、獨特的風味組合、無盡的創造力以及合理的性價比。為此,我時刻關注每一個細節,以確保在每一次服務中都能超越顧客的期望。在疫情期間開設 Ami 絕非易事,但我們的堅持終於獲得了回報。正如俗語所說: 「從你在的地方開始,用你擁有的東西,做你能做的事。」我們非常榮幸獲得米芝蓮的認可,這是對我們團隊在烹飪和服務上不懈努力的最好證明。
米芝蓮2025|坊間有個說法,獲得米芝蓮「星級」或推介的餐廳,就如收到「死亡之吻」。你怎樣看這個說法?
對於大多數廚師而言,成為米芝蓮星廚是他們心中的一個夢想。然而,我們必須對這個榮譽的各個層面進行深入的思考與考量。對於每一家企業或餐廳而言,這一殊榮既可能帶來美好的機遇,也可能引發艱難的挑戰。
米芝蓮2025|奪星後,Ami會有什麼新計劃或新嘗試?
在短期內,我們不會有太大的變化。首先,我們需要努力控制自己的興奮與情緒,並將之轉化為持久的熱情,以確保一切運作都與這顆星的標準相符。此外,我們希望將這份榮耀作為我們持續提升顧客用餐體驗的動力。
Ami 地址:中環遮打道16-20號歷山大廈3樓302號舖
「2025年亞太區50最佳薄餅」(50 Top Pizza Asia-Pacific 2025)名單出爐,今年有四間香港 pizza 餐廳打入亞太區50最佳薄餅 50 Top Pizza,位於中環 Fiata By Salvatore Fiata 排名最高第三位、 Baci 第23位、 Little Napoli 第32位及 Vesu Pizza Bar 第44位。
50 Top Pizza 是什麼?
亞太區50最佳薄餅 50 Top Pizza 在全球和區內均享負盛譽名,被譽為意大利薄餅界的米芝蓮指南。薄餅在意大利是社交聚會中不可或缺的一部分,此排名由一班意大利美食記者於2017年創立,匯聚亞太區頂尖薄餅名店,以薄餅品質為首要評選條件,繼而考量服務、氛圍,以及酒品、啤酒及其他飲品選項,旨在發掘並表揚最頂級的意大利薄餅。「2025年亞太區50最佳薄餅」(50 Top Pizza Asia-Pacific 2025)由「意大利薄餅檢察員」負責評估,並每年發布排名。
香港最佳 Pizza
位於香港中環蘇豪、由主廚 Salvatore Fiata (Sasà)主理的 Fiata 榮獲2025年 50 Top Pizza 亞太區第三位,為香港排名最高的pizza 餐廳。自2024年起,Fiata 已高踞 50 Top Pizza 亞太區第四位以及全球第22位殊榮。Fiata 的薄餅美味關鍵在於優質麵團及配料,所有食材均從意大利進口。Sasà 主廚習慣早起,天未亮便開始製作麵團,每個 Fiata 薄餅上的配料不會超過三到四種。招牌薄餅是那不勒斯的經典—Provola e Pepe,這款薄餅類似瑪格麗特薄餅,但帶有煙燻味。
Photograph: Courtesy Vesu Pizza Bar
首次上榜香港餐廳 Vesu Pizza Bar
Aqua Restaurant Group 餐飲集團旗下的意式薄餅吧 Vesu Pizza Bar 提供創新風味的美食,開業未滿一年便首次上榜2025亞太區50最佳薄餅。餐廳為慶祝是次入圍,特意推出五款全新薄餅,包括蘆筍 Pizza Primavera、意式肉腸配開心果醬 Pizza Mortazza 等。
Little Napoli 今年繼續上榜排第32位
亞太區 50 Top Pizza 完整名單
1.The Pizza Bar On 38th(日本東京)2.RistoPizza By Napoli Sta Ca(日本東京)3.Fiata By Salvatore Fiata(中國香港)4.Massilia(泰國曼谷)5.SHOP225(澳洲墨爾本)及 Crosta(菲律賓馬卡蒂)6.Da Susy(印度古爾岡)7.A Mano(菲律賓馬卡蒂)及 Dante’s Pizzeria By Enis Baçova(紐西蘭奧克蘭)8.Bottega(中國北京)9.Spacca Napoli(南韓首爾)10.Pizzeria Braceria CESARI!!(日本名古屋)11.Margherí(越南胡志明市)12.48h Pizza E Gnocchi Bar(澳洲墨爾本)13.ANTO(新加坡)14.Il Caffè(阿聯酋杜拜)15.Pizzeria Marione(南韓首爾)16.La Tripletta(日本東京)17.Al Taglio(澳洲雪梨)18.Pizza Strada(日本東京)19.Pizzeria Da Tigre(日本大阪)20.Pizzeria Mazzie(泰國曼谷)21.L’OLI
繼日前來自美國蛋三文治店 Eggslut 香港銅鑼灣店宣布結業,同區的 Transformers: The Ark 變形金剛主題餐廳也突然在社交媒體宣布將於2月8日徹出香港搬遷深圳。變形金剛主題餐廳表示:「感謝香港朋友支持 Transformers The ARK。博派變形金剛在香港的任務將於2月8日完成,The ARK 飛船將前往世界各地承繼使命服務地球朋友。下一站:深圳市羅湖區益田假日廣場 L1-40 商舖,於5月1日繼續為地球朋友帶來斯比頓星人的特製美食。未來 The ARK 會飛往不同地方讓地球朋友走進變形金剛的世界。」消息一出令不少香港變形金剛迷感到不捨,紛紛留言表示對餐廳的喜愛和支持:「呢個係我香港唯一最愛嘅變形金剛餐廳難得有呢個主題」、「期待某年某月會再度回來香港」、「食物真係有水準,唔係一般快餐速食店,以後要食要返深圳先食到」。
2023年四月進駐銅鑼灣,Transformers:The Ark 變形金剛餐廳是全球首個以《變形金剛》為主題的餐廳。樓高兩層,餐廳以《變形金剛》系列 Autobot 博派使用的大型太空飛船方舟 The Ark 為設計靈感,餐廳外面打造巨型立體飛船,結合 3D 動畫與餐廳建築,裏裏外外都是打卡位,吸引了大批粉絲和遊客。食物方面主打漢堡、炸雞等快餐美食,如受歡迎的變形金剛造型安格斯漢堡和蟹肉牛油果漢堡等,更有兒童餐選擇,大家要把握最後機會跟香港店博派變形金剛打卡留念。
Transformers:The Ark 變形金剛餐廳前往 The Ark 變形金剛餐廳交通非常方便,餐廳位於時代廣場對面,從銅鑼灣港鐵站 A 步行約一分鐘便可到達。地址:銅鑼灣羅素街38號
香港廉政公署為慶祝今年踏入50週年,於11月15日在北角總部地下開設 ICAC Cafe,以廉署成立年份「一九七四」命名。咖啡廳將結合社區教育及「廉署咖啡」概念開放予公眾使用,大家可以一邊「飲咖啡」,一邊認識廉署工作及最新發展。
ICAC Cafe 一九七四咖啡廳,由保良局負責營運,店員以聘請殘疾康復學員為主。咖啡廳內放有不同展品,宣揚防貪信息。ICAC 咖啡最出名莫過於「齊啡」($22),咖啡選用來自雲南同「一帶一路」國家嘅優質咖啡豆,包括帶果味酒香的雲南咖啡、果香豐富的埃塞俄比亞咖啡,以及重果仁味的越南咖啡,再配合咖啡豆特質取名為「清廉」、「保密」及「誠果」,另提供奶啡($25)。除了咖啡之外,也有自家新鮮製洛神花茶、燕麥紅莓曲奇及燕麥朱古力曲奇。
ICAC 早前推出「一九七四」咖啡廳的宣傳片充滿電影感,重現70年代懷舊的情懷,參考電影《花樣年華》的拍攝風格,更邀請鄺美雲擔任女主角。ICAC Cafe 宣傳片借用梁朝偉的經典台詞「如果我有多一張船飛,你會唔會同我一齊走」,改為「如果有多一間 cafe,你會唔會同我一齊去?」,鄺美雲隨即在信紙上寫上「一九七四咖啡廳渣華道303號」,意味着 ICAC Cafe 在北角廉署總部隆重登場!
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ICAC Cafe「一九七四」咖啡廳地址:北角渣華道303號廉政公署大樓地下