Tiffany Lo

Had enough of beer? Time to try super smooth sakes like the Junmai Daiginjo, hailed as the king of sakes thanks to its superior quality and its fragrant, rich flavour profile. Check out our selection of top grade sake to sip. Kanpai!

When you walk into Repulse Bay’s Tri, you walk through a world that’s modelled on rural Balinese life. It’s fitting, as the eatery at The Pulse mall claims to be Hong Kong’s first Balinese restaurant. Certainly, it takes as many natural elements from the Indonesian island as it can. Mini-huts made of bamboo and lotus pod chairs feature across the venue, set against surrounds that take their motifs from Bali’s natural environment and culture. Plus, at Tri, the wow factor doesn’t just end inside. Outside, there are stunning views of Repulse Bay and the sea. This is as much an island paradise as it is a restaurant. The Balinese themes don’t stop there. Naturally, the food takes elements from Balinese cuisine, particularly the summer special Taste of Bali menu that includes a range of fab authentic dishes to share. And the name, Tri, is based on the Balinese philosophy of ‘tri hita karana’, the three ‘causes of well-being’ – namely, the harmony between man, nature and divinity. And there’s yet another island theme. The chef’s name: Beach. Conor Beach, originally from the USA, heads this Southside restaurant, which opened at the end of last year, with aplomb. Executive chef Beach’s love of cooking began when he was just eight-years-old, in a busy family with his five siblings. From confectioneries to fresh pastas and barbecued meat, he would spend hours researching cooking techniques and trying his own dishes. Later on, he took up a career as a chef. By the time Tri opened, he br

Count Dracula would not like this restaurant, apart from, perhaps, its tavern-like rustic setting. If you’re a garlic lover, though, you may adore it. Mad For Garlic at Times Square serves Italian cuisine with Korean accents and the dishes, of course, are all about the pungent bulb. With our breath freshener at the ready, we start our garlic feast. We first order a garlic bread tower ($48) but it’s a bit of a letdown. Expecting a meter-long baguette mountain, we get more of a miniature loafy hill. It is a crispy baguette and it has been baked and it is filled with fresh garlic purée and there is paprika peppered on top but it’s nothing outstanding and disappears way too quick for $48. On to the mains, however, and the grilled chicken and mushroom risotto ($108) is better. The chicken pieces are topped with bacon bites, slices of garlic and cheese, which creates a symphony of flavours but, sadly, the meat itself is a little dry and the risotto could do with being creamier. This could have been a stellar dish but we nevertheless enjoy it. Fortunately, the ‘garlic foryou steak’ ($208) shows off the pungent bulb’s prowess. The 150g Australian tenderloin is cooked to perfection and is served with a whole preserved garlic on top. The dish is comforting and comes with a sweet jus that helps tie up the garlicky and beefy flavours really well. We especially like the preserved garlic itself, which is soft, sweet and full of flavour but doesn’t give off a heavy smell. This restaurant ha

成立於 2001 年的 Mad for Garlic，於韓國設有 38 間分店，香港店沿用韓國店的裝潢風格，以歐陸酒窖為設計靈感，感覺摩登。餐廳以嶄新的韓風意大利菜為主打，從頭盤至甜點近九成半菜式均以蒜頭入饌，為香港食客帶來獨特的韓意料理。 

Korea’s famous NeNe Chicken has just winged its way into Langham Place mall. The chain is a darling on the dining scene in South Korea and it’s already proving hugely popular Mong Kok. A specialist in both crispy KFC (Korean fried chicken) and the flavourful sauces that coat the birds, NeNe, literally meaning ‘yes, yes!’, has been rammed since it opened. So we flock to the restaurant. Inside, it looks like a fancy fast food eatery, but we’re not here for the interiors, so we tuck into the pane chicken ($208). An exclusive treat for us Hongkongers, it’s frickin’ finger lickin’ great. Pieces of crispy fried chicken with creamed tomato sauce on top are placed around a toasted bun that’s filled with melted cheese. You can dip the chook in the cheese or even stuff pieces of meat into the bun. It’s big, it’s satisfying and the flesh is a crispy, flavourful winner. Also, the boneless ‘freaking hot’ fried chicken ($168) is mind-blowingly spicy. The pieces are basted with super-hot sauce but, underneath, the meat is moist, succulent and devoid of grease. The spice lingers on the tongue for ages. It’s a shame there’s no pickled radish to alleviate the burn, though. NeNe is worshipped in Korea for a reason. The portions are huge, the chicken is near-perfect and the prices are fab. This ain’t the first KFC restaurant in HK, but it is already a beak ahead of the others.

Ever wanted to cook a beef wellington like Gordon Ramsay? Well, here comes your chance. From now until 10 November, Market Place by Jasons is giving away free cooking classes to 10 lucky customers each month in a lucky draw. Winners will learn to make this traditional English meat dish – tender beef slathered in a mushroom mixture and baked in pastry – at Ramsay's Bread Street Kitchen & Bar in Central. To be in with a shot of winning, all you need to do is shop at Marketplace by Jasons. For every $60 purchase, you'll receive a stamp for the Gordon Ramsay Gourmet Dinnerware Series redemption programme. The Turkish-made ivory ceramic set comes in a set of six pieces and is carefully crafted with a stereoscopic design. Upon successful redemption each month, your name will go into the lucky draw. With four separate draws, there are plenty of chances to win your way to culinary glory – and hopefully avoid your own kitchen nightmare. For more details, please visit marketplacebyjasons.com.