Westwood Carvery: Home Away from Home

Westwood Carvery is a one of Hong Kong’s best Prime Rib houses tucked away in the streets on Lan Kwai Fong on Wo On Lane run by a husband and wife team. This cozy family owned restaurant has been around for 6 years and is still growing strong. Their consistency in delivering mouth-watering food and attention to service has made them a mainstay in the Hong Kong dining arena. They recently expanded and now occupy two floors. The ground floor is perfect for walk-ins and the upstairs area is best for more private affairs, long dinner chats and book outs.

Westwood Carvery does specialise in prime rib but also have a full menu filled with savory delights such as Avocado Wontons, Sea Urchin Pasta and even seafood dishes like Clams or Mussels in White Wine Butter Sauce.

Photo 13-10-2016, 6 18 56 PM.jpgBerry Lemonade

Photo 13-10-2016, 6 23 43 PM.jpgFried Calamari with Mushroom Garlic Aioli $148

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Fresh Mussels with White Wine Butter Sauce $248
Tip: Dip your bread in the sauce. If you run out of bread LICK THE PLATE

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Home Made Beef Barley Vegetable Soup $58

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Westwood Carvery Salad $188
Yes, you read it correctly – it’s a salad. Definitely a meal on its own!

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Slow Roasted Beef Short Ribs $568
Definitely a sharing dish

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Sea Urchin Pasta (Seasonal)
Obviously my favorite as a uni fanatic

With so much to choose from the menu patrons don’t have to worry about getting bored! They also have a great international wine list to choose from for those of you who like to enjoy your meal with a glass of vino of two.

I highly recommend Westwood Carvery for dinner gatherings, family dinners or even if you feel like you need to indulge and enjoy comfort food. The homey atmosphere is what lures me back every time.

If you don’t have time to dine out or if you’re feeling lazy you can dine in and order delivery directly on their website www.westwoodcarvery.com

Westwood Carvery
G/F, 2 Wo On Lane
Lan Kwai Fong, Central
2869 8111

Le Rêve: New French-Japanese Fine Dining in Causeway Bay

Causeway Bay Yiu Wa Street welcomes yet another new gem to their rolodex of restaurants. Le Rêve is located on the 10th floor of the Zing! building which is also home to the preeminent beer pong bar, Zerve.

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Le Rêve is a pairing of French cooking with Japanese ingredients. Expect beautifully plated dishes and an abundance of robust flavors as the restaurant is led by Chef Ryogo Ozawa who mastered his culinary flair at the 3 Michelin Starred L’Assiette Champenoise in Reims. Prepare for Instagram worthy dishes to come!

 

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Main dining room

Photo 1-11-2016, 1 00 29 PM.jpgBut first, coffee…

Photo 1-11-2016, 1 06 06 PM.jpgWarm and delicious raisin filled nutty bread served in a bag, not in a basket.

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Green asparagus with pumpkin and beetroot sauce

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This is no ordinary soup. It was a creamy soup with BACON in it with crunchy biscuits on top to add different textures and flavors.

Photo 1-11-2016, 1 24 46 PM.jpgKagoshima Wagyu paired with vegetables

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Lobster Linguine with Tomato Sauce
The sauce bursts with a dominant lobster aroma and the creaminess to the pasta is quite filling.

Photo 1-11-2016, 1 40 21 PM.jpgBamboo Charcoal Matcha Tart

Food: Everything was thoughtfully and beautifully plated. A lot of thought went into the table ware for presentation. Each dish was unique in its own way. The most memorable was the Brandade which is an emulsion of salt cod and olive oil eaten in the winter months with bread or potatoes. However, Chef Ozawa made it into an egg like texture with the fish at the bottom instead and then layered it with potato mash and a frothy milk egg foam. It was a delicately put together appetizer and was absolutely heavenly. Unfortunately, I forgot to take a photo of it because I was bedazzled by the nitrogen effects and quickly devoured it. (Oops!) Guess you’ll just have to go and try it for yourselves!

Lobster linguine was definitely a show stopper. I wasn’t expecting such a large portion! But happy it was hefty (for me at least). The fresh lobster meat was a refreshing pairing when mixed together with the zestful lobster/tomato sauce.

The dessert concept was creatively put together but the flavor can be improved upon as the tart charcoal shell was hard to break and eat into.

Service: Bravo on such a great service team! We were given the utmost attention throughout our whole meal. The servers were highly knowledgeable

Ambiance: Quiet and relaxing. Their washroom is fully equipped with toiletries that you may want to use. Thoughtful indeed. There’s also a swing outside on the terrace for those of you who are looking for an outdoor setting.

Price: My lobster linguine lunch came to around HK$250 and my boyfriends Wagyu lunch came to around HK$400.

Overall: I thoroughly enjoyed the experience and give the place a 9/10. I think there’s always room for improvement no matter which restaurant you go to in the world. I heard their cocktails are a must-try so I’m looking forward to my next visit already.

Le Rêve
10/F Zing!, 38 Yiu Wa Street, Causeway Bay
Tel: 2866 1010
www.lereve.com.hk

Facebook: www.facebook.com/lerevehongkong

Artisan Room launches Coffee-Tea-Bar in collaboration with Chan Yee Jai

Can’t get through the day without your tea and coffee? Well I’ve got a treat for you! Had the pleasure of previewing Artisan Room’s newly launched “Coffee-Tea-Bar” collaboration with Century-Old Chan Yee Jai to offer handcrafted snacks paired with their coffee and tea themed concoctions. The Coffee-Tea-Bar concept is available from 5:30pm to 10pm during weekdays and 12pm to 10pm during weekends. Expect a selection of their house signature coffee and tea infused in their cocktails and mocktails curated by their barista.

Matcha Mule HK$108
Matcha Infused Vodka / Yuzu / Honey Syrup / Fresh Lime Juice / J. Gasco Ginger Beer


The verdict:
The yuzu component makes it a refreshing cocktail but don’t expect there to be a massive Matcha punch – it’s only lightly sprinkled on the top to make it more aesthetically pleasing.

Grey Clover HK$98 
Gin / Earl Grey infused Cocchi Americano Vermouth / Cacao Nibs syrup / Fresh Raspberry / Fresh Lemon Juice / Egg White / made with LØV Organic Tea, a sister brand of the renowned French Kusmi Tea

The verdict:
This one is great for the ladies – girly and has a sweet after taste. Earl grey flavor could be a tad more intense for it to stand out more.

Other cocktail selections include: Oriental Artisan (HK$108) Pu-Erh tea infused Tequila Blanco / Chen-Pi syrup / Fresh Pineapple Juice / Fresh Lime Juice / Rosemary Salt

For more details on their cocktail and mocktail list please visit their website.

Chan Yee Jai Snack Selection 

This creative merriment of modern day coffee & tea cocktails paired with a taste of Chinese heritage with Chain Yee Jai’s bite is a must try combination. Chan Yee Jai is a local snack brand established in 1927 renowned for its handmade products fashion with exceptional skills, to offer a series of their handcrafted treats. Patrons can choose from their snack list that consists of Deep-fried Dough in Oyster Sauce (HK$18), Beef Balls with Fruit Juice (HK$35), Beef Jerky with Duck Liver (HK$35) and more.


Not a fan of daring Chinese snacks? No worries, Artisan Room offers a house selection: Assorted Popcorn imported from Scotland (gingerbread, salted caramel) (HK$48), Georgian Sulguni Cheese (HK$58) order it in its original form or smoked, 24-month aged Parma Ham (HK$105) or Tuna stuffed in Cherry Peppers (HK$105).

Highly recommend the smoked Georgian Sulguni Cheese – opt for the SMOKED version. It’s like crack and goes flawlessly with their concoctions.

A special treat for you: Patrons who spend HK$100 or above on the Coffee-Tea-Bar drinks and bites on Sunday to Thursday will receive a free house snack. Snack selection changes every day and this offer is valid from now until November 30, 2016.

Artisan Room has a lovely alfresco area which is perfect for the upcoming autumn weather. Gather up your friends and enjoy an afternoon at this quaint venue on South Lane.

Artisan Room
8/12 South Lane, Shek Tong Tsui
Hong Kong

For reservations: 2656 3198
www.facebook.com/artisanroomhk

 

 

 

 

 

 

 

The Continental: An Exquisite Lunch Affair

“Where should I eat?” or “what should I eat”? might be the most frequently asked question of the day for me. The restaurant turnover rate in Hong Kong is abnormally high. Which is why I always have a hard time pondering where to eat. Of course, many times it depends on which district you are in. When I’m in Admiralty and need to find a restaurant for lunch meetings I like to make my way to The Continental.

The Continental is situated on the top of Admiralty at the Pacific Place quad. Its interior is spacious, airy and the ceiling to floor windows allow the natural sunlight to hit every corner of the space. We were welcomed by their friendly and attentive team. We sat down and enjoyed the scenery for a bit then dove right into the menu!

The-Continental-3.jpg *Photo Wallpaper* Magazine

While I was drooling over the menu and contemplating which dish to choose – the waiter came over with a platter of bread and a savory sauce. The sauce is made from dehydrated black olives, then grounded with olive oil and made into their homemade black olive dipping sauce!

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Tiger Prawns
Tandoori scented Kataifi wrapped Prawns with Crushed Avocado & Mango Salsa

This is not my main dish this is just the appetizer! Each of these are as big as my fists! (I’ve got small hands… but still!) An impressive appetizer! So beautifully put together and tastes so refreshing! The prawn was cooked ever so slightly so that it was sashimi like in the middle and lightly seared on the outside. I knew I wouldn’t be able to finish my main AND have room for dessert so I only had two pieces.


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Hanger Steak
Grilled Hanger Steak with Roasted Plums, English Stilton,
Charred Scallions & Horseradish Gremolata

I normally have steak plain with salt & pepper so this was a treat. Beautifully plated and very flavorful – the roasted plums gave it a sweet aroma yet balanced very nicely with the stilton. This portion was perfect for a petite girl like me but not sure if it would fill up a gentlemen. But that’s why there’s a delectable option of desserts to choose from!

 

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Creamsicle $125
Orange scented Cheesecake with Frozen Vanilla Mousse, Orange Sorbet & Candied Citrus Zest

I have a major sweet tooth so when it comes to dessert I always make extra space. This was not included in the set menu but looked too good to turn down!

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The Continental’s set lunch is definitely a winner! With an assortment of tantalizing options – it’s hard to say no! I’ll definitely be back again!

Set Lunch Prices
2-courses @ HK$295
3-courses @ HK$395

The Continental
Unit 406, L4 Pacific Place
88 Queenway, Hong Kong
www.thecontinentalhongkong.com

Opening Hours
Lunch 12 noon – 2:30pm
Afternoon Tea 3:00pm – 5:00pm
Dinner 6:00pm – 10:30pm
Brunch 11:00am – 2:30pm, Sat & Sun

For Reservations +852 2704 5211 or dine@thecontinentalhongkong.com

Kennedy Town’s Hidden Gem – Mangiare: Italian Street Food

I love discovering hidden gems in Hong Kong. It’s one of the best things about this city. There’s always new places to be explored. However, I can’t take credit for this paragon. My dear friend stumbled across this mysterious unbranded black door on Cadogan Street in Kennedy Town. Naturally, I was ecstatic to try this place out with some close friends. They were still in soft opening phase. Upon arrival, I wasn’t sure if I was at the right place as it the black wooden door was closed and there was no signage. But I knew it was the right place when I could smell the mouth-watering fragrances seeping through the cracks of the door.

I walked it and was greeted by the friendly staff. It’s cozy setting with minimal seating – very homey indeed. The dopey and excited floor staff quickly ran through the daily specials. All their ingredients are flown in fresh from Italy. Even their bread loafs! MUST TRY!

We started off with the fresh Italian tomatoes with a thick layer of Italian cheese. My oh my was this flavorful! The tomatoes were fresh from Italy! So juicy and sweet – paired deliciously with the melted milky cheese on top.  IMG_3783.JPG

Next up was the cold dish appetizer – octopus and potato salad. This photo does NOT do this dish justice. It looks simple but this was my favorite dish! The octopus was cooked ever so slightly so that it was like seared sashimi – tender on the inside and lightly crispy on the outside.

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This was the highlight of the evening! Lobster with pasta and salami! The Chef mixed a different types of pasta with the lobster and then melted chorizo on top until it turned into a liquid which acted as the sauce. It was my first time trying such a dish! Was fantastic! This was everyone elses favorite. But for those of you who can’t eat spicy food watch out! This one is a killer!

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All in all we have a fabulous evening out. Their menu changes daily so you need to check out their chalk board upon arrival. I can’t wait to go back to try their other dishes!

For those of you who live in Kennedy Town this will definitely become a neighborhood go to spot!

Mangiare
G/F 44-55 Cadogan Street
Kennedy Town, Hong Kong
Phone: +852 23363375
info@mangiarehk.com
www.mangiarehk.com

Table – Ingredient Based Cuisine 淨化海鮮

Our friends at Sushi Man were celebrating their first year anniversary and invited us to join along. We booked a table for 14pax at a restaurant called, Table – Ingredient Based Cuisine 淨化海鮮, situated in Sheung Wan of The Pemberton. We arrived at the guest of honor asked us to sit down, relax and enjoy! We were told that we would be having the western ‘omakase’ tasting menu. (For those of you who don’t know what omakase means. It’s a Japanese term – a type of meal consisting of dishes selected by the chef.) Being the foodie that I am, I was highly intrigued and couldn’t wait to see what was going to be served!

Quail Egg in Kim Chi Sauce

If you know me well, you’ll know that I’m allergic to spice but this was not spicy at all! It was nice small starter to kick off the evening.

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Oysters wrapped in Beef Carpaccio in Lardo Cudo

I’m normally not a fan of raw beef, but I’m CRAZY for oysters and just look at that presentation! I had to get over my fear or raw beef and give a go. To my surprise, it was perfectly matched together. The beef carpaccio was tastefully paired with the oyster and was not overbearing. I could still taste the sweetest of the oyster.

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Sea Urchin on a bed of Beef Carpaccio with Gold Flakes

Look at this beauty! I’m addicted to UNI – so naturally, when I saw this dish I was salivating in my seat waiting to dive into it.

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Fresh Raw Crab in Korean Sauce

This is a raw delicacy that is only eaten with the freshest of crabs. Thankfully, at Table they serve depurated seafood. This means that all of their seafood is purified in a tank of clean seawater that removes microbial contaminants leaving you with seafood at its best. This dish was easily gone in 60 seconds.

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Scottish Razor Clam with Tomato Sauce & Pine Nuts

Cooked to perfection! The texture is similar to extremely tender beef tendon. It was my first time having razor clam cooked like this. The sourness of the tomato sauce and shaved pine nuts add a delightful depth to the taste. #MindBlown

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Spanish Red Prawn with Lardo Jelly Sauce with Yuzu Salad

I’ve had Spanish Red Prawns many times but not quite cooked like this. Chef Sandy’s creativity for food pairing and flavors are so fanciful.

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Foie Gras on slices of Apple & Caramel Glaze topped with Candy Floss

I don’t eat foie gras but I took a photo anyway because, come on, that looks beautiful.

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Baby Abalone in Yuzu Sauce

Because I skipped the foie gras dish Chef Sandy made this gem for me instead! The baby abalone was tender but I wish there would have been a stronger yuzu kick to it.

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Norway Langoustine 

As you can imagine, I was getting tipsy and quite full by this course.

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Lobster Machiatto Soup

This was super creative. When the server said it was a machiatto I thought right away coffee at this hour!? I won’t be able to sleep tonight. But as I listened on, he explained that it was lobster broth but frothed at very high heat to make it look like coffee. This was absolutely divine.

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Hand Shredded Crab Meat with Golden Poached Egg Yolk topped with Espresso Powder

Can we all just take a moment and look at that EGG YOLK!?

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Prime Sirloin Steak with Kale Salad on Pink Himalayan Rock Salt 

This was finally the last dish. I’m not complaining about the food I’m just saying I’m a tiny person and I can’t possible fit THAT much food in me. But I’m a massive carnivore and had to reach for at least a sliver to satisfy my meat cravings.

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I’ve been a picky eater for many years now. Chef Sandy kept us on our toes all night and dish and dish was better than the last. The floor team were highly knowledgable and knew all the details of all the dishes, ingredients and how it was cooked. It’s rare to find a restaurant in Hong Kong that ticks all my boxes. I give this place my stamp of approval. Highly recommended for group dinners, corporate dinners or romantic date nights!