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 Dining Out: Haku, Hong Kong. Finishing our meal at Haku with a dessert paying ode to the Japanese Green Apple with the apple being presented as an Apple Jam, Apple Sorbet, Apple Crumble and cooked in Sake Syrup. It is served with Daikon infused Apple Liquor. And finally, some petit fours to end the meal. @HakuHongKong @agux1988 #50BestTasteHunter #HakuHK #HongKong #ZeboyinHK  Dining Out: Haku, Hong Kong. It's seafood galore at Haku! How amazing does this Hokkaido Uni on Brioche look? The sweet, creamy & briny sea urchin goes so well with the buttery & crunchy brioche. This is my kind of toastie. There was also the umami-laden Lobster and Black Olives dish. Succulent lobster paired with cauliflower puree, lobster sauce, shio-konbu and black olives. Next up, Suzuki & Tomatoes, Japanese seabass is charcoal grilled and served with Fukuoka clams, Tomato sofrito, Jamon & Tomato water. @HakuHongKong @Agux1988 #50BestTasteHunter #HakuHK #HongKong #ZeboyinHK  Dining Out: Haku, Hong Kong. Vegetables with Yuzu Kosho. Haku brings in fresh produce from local organic farms in the New Territories. @hakuhongkong @agux1988 #50BestTasteHunter #HakuHK #HongKong #zeboyinhk
 Dining Out: Haku, Hong Kong. The last savoury courses for the meal and talk about saving best for last. Rice & Abalone was such a heartwarming dish as it was inspired by chef's grandmother's Arroz Caldoso he had growing up. Chef's version is made with Abalone with Kurokashiwa Chicken and Yumepirika Rice from Hokkaido. Iberico Pork & Seaweed uses premium dry-aged Iberico Pork cooked on the grill and served with Zucchini Canelon Roasted Eggplant, Lardo, Star Moss Seaweed and Plankton Sauce. @HakuHongKong @Agux1988 #HakuHK #HongKong #50BestTasteHunter #ZeboyinHK  Dining Out: Haku, Hong Kong. A trio of fresh sashimi presented in a lovely tray resembling Spring. . - Hamachi, Akegarashi, Menegi. - Sea Urchin, Wakame. - Yari Ika, Lardo, Hanaho. @hakuhongkong @agux1988 #HakuHK #HongKong #50BestTasteHunter #zeboyinhk  Dining Out: Haku, Hong Kong. I've heard so much about Haku and was bummed I didn't get a chance to dine here the last time. Last month, before getting onto our ferry to Macau for the Asia's 50 Best Restaurants Awards, I managed to squeeze in lunch at Haku. For our welcome snack, we were served a Squid Ink Tapioca Chip with Roasted Sweet Onion, Chevril & Spanish Foie Gras. This was followed by Chanwanmushi & Caviar - Ichiban Dashi, Yuzu, Daikon, Soft Rice Cake & Karasumi. Immediately after that, we had the Mochi with Dashi. This was great as I have always associate mochi as being something sweet. Having mochi served as a savoury was a refreshing change. @hakuhongkong @agux1988 #50BestTasteHunter #HakuHK #HongKong #zeboyinhk

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