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Archive for the May19 Category

ÉCRITURE BY CHEF MAXIME GILBERT UNVEILS A 5-COURSE CAVIAR MENU

ÉCRITURE BY CHEF MAXIME GILBERT UNVEILS A 5-COURSE CAVIAR MENU

New 5-Course Caviar Menu by Chef Maxime Gilbert

Le Comptoir’s 2 Michelin-Starred restaurant, ÉCRITURE partners with Royal Caviar Club (RCC) to launch an exclusive 5-course caviar menu available from now until mid-June 2019. For the special menu, Executive Chef and RCC Ambassador Maxime Gilbert has developed five innovative dishes that showcase the delicate flavours of caviar in unexpected and exciting new ways.

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J Pot Open in Causeway Bay

J Pot Open  in Causeway Bay

J POT by Gosango just open in Causeway Bay

J POT by Gosango reinterprets the timeless hotpot tradition with the freshest imported ingredients, touches of both eastern and western gastronomy, including fresh-made dumplings and housemade fresh pastas that will appeal to all diners.

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The Old Man founders Agung Prabowo, James Tamang and Roman Ghale open up a brand new chapter of The Old Man and the Sea

The Old Man founders Agung Prabowo, James Tamang and Roman Ghale open up a brand new chapter of The Old Man and the Sea

the sea by the old Man

The Old Man founders Agung Prabowo, James Tamang and Roman Ghale open up a brand new chapter of The Old Man and the Sea. Following a triumphant year of recognitions and awards for Soho cocktail bar The Old Man (#10 on World’s 50 Best Bars, #5 on Asia’s 50 Best Bars and winner of DMBA 2018’s Asia Bar and Bartender of the Year Awards), founders Agung Prabowo, James Tamang and Roman Ghale have unveiled their second venture, THE SEA.

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SPRING ARRIVES IN FULL BLOOM INSIDE THE WORLD’S ONLY, THE KRUG ROOM

SPRING ARRIVES IN FULL BLOOM INSIDE THE WORLD’S ONLY, THE KRUG ROOM

Spring Blooms at The Krug Room

One of Hong Kong’s best kept dining secrets, The Krug Room is a highly intimate space that seats up to 12 guests only. This spring, Chef Zavou takes inspiration from the season’s finest and most elusive ingredients to design a perfect pairing with the varying characteristics of Krug cuvees.

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Sensational Yakiniku Wagyu Vanne Opens in Causeway Bay

Sensational Yakiniku Wagyu Vanne Opens in Causeway Bay

Sensational Yakiniku Wagyu Vanne Opens in Causeway Bay

Wagyu Vanne by Gosango is the brainchild of Celebrity Chef Vanne Kuwahara, founder of Tokyo’s acclaimed “Yoroniku” restaurant Ebisu, a favourite among Japanese celebrities, and is his first Hong Kong restaurant concept.

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Ignis by Linx Launches a Design-Your-Own Three-Course Power Lunch Menu

Ignis by Linx Launches a Design-Your-Own Three-Course Power Lunch Menu

Ignis by Linx Launches a Design-Your-Own Lunch Menu

With its successful opening, hybrid entertainment venue Ignis by Linx has launched a new mix-and-match three-course lunch menu that’s both healthy and light. Available Monday to Friday from 12 pm to 3 pm, the new menu is priced at HK$158 + 10% per guest.

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KINSHIP new opening in May

KINSHIP new opening in May

Kinship, chef Chris Grare and Arron Rhodes first venture will open late May

KINSHIP is the brainchild of American and British Chefs Chris Grare and Arron Rhodes. Combining years of experience at the forefront of Hong Kong’s culinary scene, the two entrepreneurial chefs have joined forces to share their vision for soulful and rustic home-style cuisine with a new world edge.

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