Lei Garden Restaurant 利苑酒家 @ West Kowloon, Hong Kong

Success doesn't always come easy, at least for the founder of Lei Garden, Mr. Chan Shu Kit. The once financially loss making restaurant has successfully transformed itself to become one of Hong Kong most reputable fine dining restaurant, with 10 branches all over Hong Kong, 2 in China, 1 in Macau and 2 in Singapore. We came here with high expectations and we were not disappointed. 

The combination of great service, elegant table setting and delicious cooking are the reasons why Lei Garden is still in business after 39 years. Its Mong Kok outlet was recently awarded two Michelin Stars, with the other 9 outlets being awarded 1 Michelin Star each. That's a whopping 11 Michelin Stars! 

Crispy Roasted Pork - Save the Char Siu for another day, Lei Garden is all about Siu Yok. This dish itself is worth a star. 

Steamed Beef Balls - Once you have properly stoked your appetite, dig into the beef balls, a platoon of delightfully fresh minced beef coupled with some fragrant scallions.

Pan Fried Turnip Cakes - Swipe these lovely square shaped turnip cakes with some chili sauce to take it up a few notches. 

Stir Fry Kailan - Simple hearty vegetables dotted with some shallots.

Braised Garoupa with Ginger and Scallions - Continue your parade with some piping hot Garoupa fish imbued with rich flavors.

Steamed Shanghai Xiao Long Pao - These packages were juicy, filled with lean pork meat. The soup was absolutely delicious!

Steamed flour rolls with green onions -  Meet the silky Chee Cheong Fun, it's so smooth that it might just slip through your chopsticks!

Lobster Broth Hand Made Noodles Soup - Pile of noodles flooded with a rich lobster broth. Just when we think it couldn't get any better. 

Crystal Dumplings - Steaming hot packets filled with diced vegetables, herbs and meat.

Salted Egg Custard Buns - A deceptively simple dish of sweet and savory.

Baked Mini Egg Tarts - These egg tarts were much eggier and less creamy than the English tarts.

Custard Layer Cake - Gallop away with some exceptionally flavorful warm custard layer cakes.  

VERDICT: TOTALLY SMITTEN

Smitten Dishes:

Crispy Roasted Pork

Steamed Shanghai Xiao Long Pao

Lobster Broth Hand Made Noodles Soup

Lei Garden Restaurant @ West Kowloon

Address: Shop Nos 2068-70, 2nd Level, Elements, No. 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong

Telephone: 852 2196 8133

Operating Hours: Mon to Sun - 1130am - 3pm, 6pm - 1130pm

The Square @ Central, Hong Kong

The Square at Central is always packed for lunch and dinner. It is one of Hong Kong's most popular Chinese restaurant, with one Michelin star under its belt. 

The restaurant was spacious and the service was quick and casual.

Marinated suckling pig knuckles (HK$48) - Chinese people love their pig knuckles, nothing can come between them, well, except for the secret chef's seasoning sauce. =)

Pan fried turnip cakes with X.O. chili sauce (HK$45) - Turnip cakes are an integral part of dim sum. These square shaped turnip cakes had a light charred, with a melting soft texture. 

Steamed flour rolls with barbecued pork (HK$32) - These freshly steamed flour rolls a.k.a Chee Cheong Fun were smooth, thin and soft with the right amount of elasticity. 

Stir Fried flour roll with X.O. Chilli sauce (HK$45) - Steamed Chee Cheong Fun can be rather monotonous. But when fried Chee Cheong Fun comes into picture, our view becomes better. These stir fried chee cheong fun were extremely aromatic, thanks to the well absorbed X.O. chili sauce.

Assortment of Cantonese BBQ specialties (HK$128) - The BBQ pork had a perfect fat to meat ratio, while the chicken was creamy accompanied by the crispy skin.

Siu Yok - The cracker thin crust of the pork skin was glorious!

Citrus Deep Fried Prawns -  A surprising combo of crunchy prawns and zesty sauce. 

Sauteed mushroom with green house sprouts (HK$80) - The vegetables were fresh and crunchy, topped with tender sauteed mushroom and abalone sauce.

Fried noodles with shredded pork and bean sprouts (HK$108) - The noodles were thin and crispy, drizzled with the right amount of tasty gravy and bean sprouts.

Baked Egg Tarts (HK$20) - The crumbly, soft and moist egg tarts were heavenly.

Bean curd pudding in wooden bucket (HK$58) - The made to order bean curd was the highlight of my meal. The bean curd was smooth and creamy, while the crystallized sugar added a different dimension to this sweet delight.

Verdict : TOTALLY SMITTEN

Smitten Dishes:

Pan fried turnip cakes with X.O. chilli sauce

Baked Egg Tarts

Bean curd pudding in wooden bucket

The Square @ Central

Address: Shop 410, 4/F Exchange Square Podium, Central

Phone: +852 2525 1163

Website: www.maximschinese.com.hk

Gramecy Tavern @ New York

Background - Before Michael Anthony, Gramercy Tavern was run by chef Tom Colicchio (one of Top Chef judge). Initially, many food critics were skeptical about the new chef ability to fill the big shoes, but chef Anthony was more than up for the job, his culinary skills and understanding of seasonal & local ingredients have set him on par, if not beyond chef Colicchio.

Surroundings - The Pottery Barn style decor coupled with some bright flower arrangements and paintings set a welcoming note to all the customers at Gramecy Tavern. The restaurant offers diners both casual and elegant dining rooms.

The Chilled Zucchini Soup will pique you appetite for some Fried Oysters and fortify your palate before digging into the main event

The Sea Scallops was a success with Champagne Grapes, Basil and Lemon Oil, hinging on the natural sea flavor of the Scallops

Veal Loin & Deckle served with Heirloom Beans and Shiitake Mushrooms are worth selfish hogging!!!!

The Warm Chocolate Bread Pudding mingles perfectly with the Cacao Nib Ice Cream, leading to a luxurious texture

A Chocolate Macaroon has all the cult appeal, but serious chef like Nancy Olson knows that for filling, nothing beats a fat slab of Peanut Butter Semifreddo! This is the Best macaroon everrrr~

Overall - This is probably the best restaurant I have tasted so far during my stay in New York. The food here are straightforward, using only the freshest ingredients. Both Danny Meyer and Michael Anthony have certainly make their mark in the culinary world.

Verdict : TOTALLY SMITTEN

Per Se @ Columbus Circle, New York

When you acknowledge as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection become clear; to make people happy. That’s what cooking is all about. ~ Thomas Keller

Background - Per Se opens its door in 16 Feb 2004 and it has since become one of New York most reputable and sought after restaurant, with a 3 Michelin Star rating. One will not miss to mentioned its sister restaurant - The French Laundry, in Yountville, California, which I'm looking forward to try this Dec.

Surroundings - The restaurant setting was very formal with plush upholstery, fire place and wine cellar around the waiting area. Jackets are required for both lunch and dinner. What caught my eyes were the enormous picture windows, showcasing the impressive view of Central Park and Columbus Circle. The view is picture perfect, if you are lucky, you might catch Donald Trump stepping out from the Trump Tower.

Menu - Per Se only offers a 9 course Chef’s tasting menu and a vegetable tasting menu that changes everyday, costing US$ 275 (service included) per person and a 5 course menu during lunch for US$ 175 (service included) per pax. There are no a la carte menu, so be prepared to savor all the Chef selections.

Its such a beautiful day in New York

Thomas Keller signature dish - Amuse Bouche

Tiny sesame cone filled with creme fraiche and topped with salmon tartare

Chilled Summer Melon Soup - The soup was flavorful and silky. The combination of olives oil gives a very beautiful finishing.

Herb Roasted Four Story Hill Farm’s Poussin

Black Mission Figs, Fennel Bulb Batons and Celery Branch Salad with Aged Balsamic Vinegar.

Potato Crusted Florida Frog’s Leg

Cauliflower Florettes, Parsley Shoots and Garlic “Royale”

Portuguese Cuttlefish “Poêlé”

Aji Dulce Peppers, Caramelized Globe Artichokes and Garden Mint with Rouille

The Creamy Herb Roasted Four Story Hill Farm’s Poussin

Black Mission Figs, Fennel Bulb Batons and Celery Branch Salad with Aged Balsamic Vinegar.

M & M’s

Pretzel Chips, Candied Peanuts and Madagascar Vanilla Mousse with Mast Brothers’ Chocolate Ice Cream

The meal ended with an assortments of mignardises, truffles, macaroons and cookies packed to-go.

I do agree with some reviews that the food here is less exciting for the price you pay for. But I must say every dish is delicious with each ingredients harmonizing flawless when being served. Saucing and seasoning is light, therefore the main ingredients of the dish is usually not hidden or ovwerwhelmed.The presentation was simple and elegant and the wait staffs were hyper attentive and down to earth. When I asked for some sea salt, they brought me two different types to suit my taste buds. If you feel like splurging (or even better, someone else is paying for it) and ready to spend at least 2 to 3 hours for lunch, Per Se is worth every penny. Please keep in mind that, there are only 16 tables available in the main dining room, booking 1- 2 month ahead is advisable.

Verdict : Totally Smitten

Jean Georges @ New York

How can you say no to a 3 Michelin stars restaurant that charges US$29 for a two course pre fix menu and US$8 for desserts? You can’t.

Background - Jean Georges is one of the four restaurant in New York that has a 3 michelin star rating. Even though Chef Jean Georges was born in Alsace, French, he spent most of his professional career in Asia, hence creating an artful and often whimsical French - Asian fusion cuisine.

Surroundings - The lunch atmosphere was less formal compared to Per Se, it was lively with diners chit-chatting and waiters trooping silently to and fro. Needless to say, the service was impeccable, the waiters were acute and the dishes were served and taken away coherently. Even though the dining room wasn’t exactly spacious, the high ceilings and huge windows panels gave a warm and intimate feeling.

The Cibatta Bread texture was perfect - hard on the outside and soft inside.

Amuse Bouch

Sea Trout Sashimi Draped in Trout Eggs, Lemon, Dill and Horseradish. I'm totally in love with the presentation of this dish. The trout sashimi was fresh but the horseradish overpowered the dish. What a pity.

Tomato salad garnish with some diced yellow bell pepper, cucumber and olives.

This gotta be the Best Dish! Foie Gras Brulee, Rhubard Huice, Pineapple Raisins and Sichuan Peppercorn! The ingredients and technique used in this dish is impeccable. Kudos~

Beautifully Roasted Halibut coupled with aromatic Spice Broth and Spring Vegetables.

Skate with Chateau Chalon Sauce - Simple yet Delicioussss

Macarons Baby!

Sweet treats~~~~

Chocolate Theme - Jean Georges Chocolate Cake topped with Vanilla Bean Ice Cream with caramelized Honey Ganache, Amaranth Seeds and Hibiscus Steusel!

Rhubard Theme - Warm Honey Rhubard Tart served together with Crystallized Rose Petals, Strawberry Rhubard Soup, Mango, Passion Fruit and Yuzu.

VERDICT : TOTALLY SMITTEN