Formed in 2003 by Conroy Chan and a group of Hong Kong’s top extreme sports figures, X-Fed is a non-profit organisation that aims to promote action sports in Hong Kong. It sponsors or organizes events, including Victoria Jam for skateboarders and Reef Wakefest contest for wakeboarders.
Hong Kong needs more homey, cheery spaces like Café Eos I. You know, places where you don’t get stared at or kicked out if you spend a minute too long on your meal, and where you aren’t forced to share tables with strangers.
Outside this coffee shop-slash-restaurant sits a small wooden table, proudly flanked by floral-patterned chairs—CE’s thoughtful interpretation of alfresco dining. Inside, pastel green and yellow stripes line the walls and ceilings, and a tiny raised platform at the back gives way to an open kitchen.
The weather’s cooling down (albeit slightly) so we’ve decided that it’s time for hotpot season once again. A spicy oasis amid Tin Hau’s durian-smelling dessert shops, Top Grade is a local joint that’s a tiny bit more upscale than your average unhygienic house of bubbling broth. But the meal still came in at about $140 per person, which we found eminently reasonable for the heaping plates of top-quality meat, wontons, tofu, noodles, veggies and fish skins that kept arriving at the crowded table.
Vincent Luk, a former Hong Kong modern ballroom dance champion holds group (maximum six people) or private lessons in a wide range of dances: ballroom, Latin, disco freestyle, rock’n’roll and Country and Western Dancing for beginners, party-goers, brides and grooms, dance sport competitors and dance examination candidates. Private and group classes are $600-$680 per hour. He also offers off-campus classes for $680-$800 per hour.
Tsing Fung Street is home to multiple Chinese dessert joints, which serve up all manner of soups with sweet dumplings, mango puddings and shaved ice. But Mitsukiya, with its enigmatic, curtain-covered entrance, is a horse of a different color. On the left side of this long, narrow Japanese dessert parlor, tables and stools are plastered with funky retro decals and vintage advertisement posters line the walls. To the right, a raised platform is covered by a tatami mat; patrons sit cross-legged or recline on cushions alongside a row of low tables.
Director/photographer Genevieve Spizzirri, a graphic designer and custom photographer, ensures every photograph looks beautiful by providing the creative work in the editing and presentation process. She also does photojournalism for weddings and any other special occasions at clients’ request.
This small restaurant-bar is an ideal sundowner spot for a streetside drink. We tried a multi-course menu, starting with raw oysters and whelks, followed by a thinly sliced Hokkaido scallop and salmon tartare sprinkled with sea salt and truffle oil that was truly a delight to our palette. Then came an exquisitely marinated Thai-style salad loaded to heaping with prawns, which was followed by a cute pastry filled with a juicy, aromatic bite of escargot served in a Chinese spoon.
This small restaurant-bar is an ideal sundowner spot for a streetside drink. We tried a multi-course menu, starting with raw oysters and whelks, followed by a thinly sliced Hokkaido scallop and salmon tartare sprinkled with sea salt and truffle oil that was truly a delight to our palette. Then came an exquisitely marinated Thai-style salad loaded to heaping with prawns, which was followed by a cute pastry filled with a juicy, aromatic bite of escargot served in a Chinese spoon. The mains were a bit unorthodox: yummy seafood risotto full of caviar and the crunch of flying fish roe, studded with cubes of chunky, meaty tuna. The service is personal and attentive.
“Chuen” is Cantonese for the “Chuan” in Sichuan, and also rhymes with the word for “skewers,” making it an apt name for this resto, which serves Sichuan-style BBQ. This little smart-casual neighborhood eatery, dressed up in woods and appetizing (or cautionary) reds, is patronized by the local residents and Korean businessmen out for a late-night drink. They don’t serve any carbohydrates—just cuts of meat and vegetables, dusted with chilies and spices. Feel free to request a preferred level of spiciness.
It’s been three months since Shin opened in Tai Hang, and still if you don’t book ahead, you’re going to be seated in the “other room,” away from the sushi counter where all the action is. It’s a conventional sushi bar interior with pale wood, somewhat bright lighting, and costly fresh wasabi roots on display, just like at Kenjo. And if you were a Kenjo-regular, you’ll be greeted with the same captivating smiles of the same three handsome, young itamae-san (“counter-front”– i.e., chefs) manning the sushi bar.
This popular sushi bar is decorated in pale wood, with somewhat bright lighting, and costly fresh wasabi roots on display. We ordered the omakase (“up to you, chef”) menu, together with appetizers of chilled, raw corn, which packed a delicious sugary crunch, and eel bones deep-fried to brittle, crispy perfection. The sashimi and sushi then came continuously until we said stop. The highlights: melt-in-your-mouth conger eel; jet-fresh scallops that had our not-that-into-scallops dining companion waxing poetic about their texture; maguro-zuke, lean scarlet slabs of tuna marinated with soy. This is quality seafood, with informal but dutiful and entertaining service, ensuring a thoroughly enjoyable dining experience.
