The restaurant is attractively decorated with lots of pretty knick-knacks and artworks. There are comfortable booths that seat up to four along one side of the main room, as well as larger tables for groups and two-tops tucked away here and there.Thursday, 22 November, 2012, 9:57am
This is one of those dishes born out of necessity, as one of the many ways to use over-fermented kimchi that's too pungent to eat on its own. If you only have relatively 'fresh' kimchi and have the time to plan before making this dish, leave the kimchi at room temperature for a day or so.19 Jul 2012 - 12:00am
1/F-2/F, 500 Jaffe Road, Causeway Bay Tel: 2836 3877 Open: 11.30am-3pm, 5.30pm-4.30am Cuisine: Korean
Price: about HK$215 without drinks or the service charge.12 Jul 2012 - 12:00am
I am fond of dogs, but I have become dismayed by supposed Hong Kong dog lovers and their lack of appreciation of the fact that the majority of Hong Kong dwellings are inappropriate environments for dogs.8 Jul 2012 - 12:00am
3/F H8, 8 Hau Fook Street Tsim Sha Tsui Tel: 2369 8008 Open: 11am-2.30pm, 6pm-10.30pm Cuisine: Korean
Price: about HK$300 without drinks or the service charge.5 Jul 2012 - 12:00am
G/F Golden Dragon Building, 41-43 Tang Lung Street, Causeway Bay Tel: 2591 1821 Open: noon-3pm, 6pm-midnight Cuisine: Japanese, specialising in DIY horumon-yaki (barbecued offal)
Price: about HK$175 without drinks or the service charge.
Ambience: the small tables are very close together, and the gas grill takes up much of the tabletop.21 Jun 2012 - 12:00am
Heatstroke in dogs is especially common in the summer months, although it can occur at any time, as Hong Kong's temperature rarely drops too low.10 Jun 2012 - 12:00am
The North American cuisine I miss most is Mexican. While I love the traditional dishes, I also appreciate the modern fusion food sold at taco trucks in many United States cities, which mix Mexican ingredients with those of other cultures.27 May 2012 - 12:00am
Ah Yat Harbour View Restaurant
29/F iSQUARE, 63 Nathan Road, Tsim Sha Tsui. Tel: 2328 0983. Signature dishes: chilled fresh abalone slices, house-made pork roulade, fish maw and corn soup, braised mushrooms and goose web in hotpot. $$$$$
Celebrity Cuisine3 May 2012 - 12:00am
I once overheard a conversation between two French men. One of them had just returned from Japan and was telling his companion that he had been served cold noodles. 'Tres bizarre!' said the other.
I actually love cold - or room-temperature - noodles; they're remarkably refreshing when it's sweltering outside.
Bibim naengmyeon (pictured)29 Apr 2012 - 12:00am
3/F Plaza 2000, 2-4 Russell Street, Causeway Bay Tel: 2891 5090 Open: 11.30am-11.30pm Cuisine: Korean
Price: about HK$200 without drinks and the service charge.
Ambience: the restaurant has comfortable booths that are set well apart. Decor is modern with pale wood tables (with the usual recessed barbecue grill) and accents.5 Apr 2012 - 12:00am
Ah Yat Harbour View Restaurant
29/F iSquare, 63 Nathan Road, Tsim Sha Tsui. Tel: 2328 0983. Signature dishes: chilled fresh abalone slices, house-made pork roulade, fish maw and corn soup, braised mushrooms and goose web in hotpot, Ah Yat fried rice, lettuce and clams with prawn paste. $$$$$
Celebrity Cuisine15 Mar 2012 - 12:00am
Hong Kong's love for all things Korean continues undiminished, but it appears tastes are becoming more sophisticated. At one time, dining out on Korean cuisine invariably meant sampling barbecue dishes, but nowadays diners are more willing to explore the diversity of the nation's cuisine.15 Mar 2012 - 12:00am
Unit B, G/F Astoria Building 24-38 Ashley Road Tsim Sha Tsui Tel: 2730 5577
Grub: Korean fast food
Vibe: It looks like a typical fast-food restaurant. It's bright and clean. The colour scheme is mostly white, with a pale-green finish and some slashes of red.11 Mar 2012 - 12:00am
You can use this batter to make large pancakes (which are cut into wedges after cooking) or small, individual ones. If you like, substitute finely chopped seafood or other types of minced meat for the pork. The recipe is based on one in Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.
150 grams cabbage kimchi, drained1 Mar 2012 - 12:00am