Eat Drink Hong Kong

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2121
UG/F 21 D’Aguilar Street,
Central,
Hong Kong
Tel: 2804 6669

65 Wyndham Street
Central
Hong Kong
Tel 2804 6333
Fax 284 6833

Room 101 Tak Woo House
1-3 Wo On Lane
Central
Hong Kong
Tel 2522 3437

33 D’Aguilar Street
Lan Kwai Fong
Hong Kong
Tel 2521 2010
Fax 2521 2098

G/F Shop F, 27-39 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2521 8714
Fax 2537 8290

4/F Ho Lee Commercial Building
38-44 D’Aguilar Street
Central
Hong Kong
Tel 2104 7200

4/F California Entertainment Building
34-36 D’Aguilar Street
Central
Hong Kong
Tel 2877 9779
Fax 2523 0479

1A 14 Wo On Lane
Central
Hong Kong
Tel 3105 2936

G/F Shop A, 77 Wyndham Street
Central
Hong Kong
Tel 2526 5551
Fax 2526 5559

G/F Shop A, 77 Wyndham Street
Central
Hong Kong
Tel 2526 5551
Fax 2526 5559

3/F Ho Lee Commercial Building
38-44 D’Aguilar Street
Central
Hong Kong
Tel 2869 6006

3/F 27-37 D’Aguilar Street
Lankwaifong
Central
Hong Kong
Tel 2525 2577
Fax 2525 2925

7 Lan Kwai Fong
Central
Hong Kong
Tel 2868 3666

6/F Wellington Place
2-8 Wellington Street
Central
Hong Kong
Tel 2801 7227

20/F Century Square
1-13 D’Aguilar Street
LanKwaiFong
Central
Hong Kong
Tel 2810 8168

29/F Hotel LKF
Lan Kwai Fong
Central
Hong Kong
Tel 3518 9330

G/F Wo On Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2167 7244

2/F 1 Lan Kwai Fong
Central
Hong Kong
Tel 2801 5885

Baci is one of those restaurants that has been around for so long that it is almost embarrassing to admit that I’d never been there. I was forced to confront the situation a few days ago when a friend asked me if I’d been over to try out the new menu. After thinking for a few moments I had to confess that I hadn’t even tried the old menu.

So I set out the other evening to rectify the issue. I had hoped to talk my friend into coming with me but we couldn’t find a mutually agreeable date before she flew out. So undeterred I went alone.

I got there just after seven and the bar already had a considerable number of people who had stopped by a for an after work drink. I went straight through to the dining area. The restaurant is on the 2nd and 3rd floors (Baci Pizza is on the 1st). The decor is sleek and chic with gold and mirrored walls and simple but comfortable furniture.

I was shown to a table on the second floor. Neither of the floors are big, on my floor there were only seven tables offering seating for a maximum of 18 people. I settled into my chair and ordered a glass of fruity Vale Viognier ($78). The bread basket arrived and I delved into the menu.

Although a few favourites have been retained the majority of the items boast a ‘new’ symbol next to them. They all sounded good.

For starters I was tempted to order the Crab salad with carrots and mango ($108) but in the end I plumped for the Carpaccio Arcobaleno ($118). This is very thinly sliced pieces of smoked salmon, tuna and swordfish with extra virgin olive oil and arugula leaves. I was pleased. The fish was tasty and melted in the mouth. It didn’t last long and soon I was mopping up the olive oil with the remains of the bread basket.

For the main course I’d narrowed my choices down to home made ravioli stuffed with duck and goose liver ($198) and roasted lamb loin in porcini mushroom sauce ($228). I opted for the lamb.

The dish took rather longer to arrive than I would have expected. I put this down to the chefs pursuit of excellence, for when it did arrive it proved to be well worth waiting for. The lamb, rolled in rosemary and breadcrumbs, was both tender and succulent. Served with deliciously creamy creamed potatoes and, of course, the mushroom sauce. In light of this it seemed silly to worry about a few extra minutes wait.

For dessert I ordered baked custard tart with pine nuts and also asked for coffee to be served with the dessert. It was another long wait. This time, after the dish had arrived, I couldn’t help thinking that perhaps I should have opted for the home made ice cream. The tart was pleasant enough but had I known I was going to wait twenty minutes for it I might have thought again.

It was a shame the delays marred what would otherwise have been a very pleasant meal indeed. I prefer to think these are just minor issues that are associated with the kitchen staff getting used to preparing a whole new menu and before long everything will be running smoothly.

I drank my coffee slowly and began to mentally compose the report I would later e-mail to my friend.

M/F, LKF Tower
33 Wyndham Street
Central
Hong Kong
Tel 3579 2929

4/F The Plaza
21 D’Aguilar Street
Lan Kwai Fong
Hong Kong
Tel 2804 6009

57-59 Wyndham Street
Central
Hong Kong
Tel 2868 0613

2-3/F & 5/F Wellington Plaza
2-8 Wellington Street
Central
Hong Kong
Tel 2526 8298

Shop A, Winner Building
27-39 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2804 6611
Fax 2801 4010

16 Arbuthnot Road
Central
Hong Kong
Tel 2868 0625

17-19 Lan Kwai Fong
Central
Hong Kong
Tel 2523 6281

3/F On Hing Building
1-9 On Hing Terrace
Central
Hong Kong
Tel 2973 0918

2/F Grand Progress Building
15-16 Lan Kwai Fong
Central
Hong Kong
Tel 2147 9000

G/F 31 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2523 7436

1/F 63 Wyndham Street
Central
Hong Kong
Tel 2530 0968

2/F 28 Stanley Street
Central
Hong Kong
Tel 3175 2448

4B Wing Wah Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2840 0639

1/F Shiu King Court
4-8 Arbuthnot Road
Central
Hong Kong
Tel 2537 6887

G/F 17 Lan Kwai Fong
Central
Hong Kong
Tel 2523 3528

Bulldogs Bar and Grill, Lan Kwai Fong’s newest watering hole bills itself a British/Autralian pub and is the only traditional style tavern in Lan Kwai Fong. On the menu is classic pub grub in the form of burgers and pastas, plus a range of finger foods that includes tortilla chips, chicken strips and potato skins. You can also order a ‘Dog Platter’ which is a selection of all the finger foods. We were there so soon after the doors opened that the full menu hadn’t been implemented yet so expect more to come in the very near future

The burgers, a huge beef patty with a choice of toppings, are served with salad and chips (though some people call them French fries). The pastas are similarly generous. I tested the portions out on my son, a growing lad with the kind of appetite that only teenagers are capable of. He wolfed more than his fair share of potato skins, a Bulldog Burger - topped with mushrooms and a slice of jack cheese - and chips before announcing he was full.

There are two bars. The main bar and dining area stretches right the way through the building from the entrance on Lan Kwai Fong. Beyond this is the Birdwatchers Bar, a balcony bar that overlooks D’Aguilar Street, named no doubt for the dedicated ornithologists who like to keep an eye on who is swanning up and down the road. There are several TV screens in the bar areas, so expect Saturday nights in the footy season to be boisterous affairs. The dining area is located between the Birdwatchers Bar and a big red telephone box, away from the TVs.

The range of draught beers includes their own signature beer, Bulldog Brew, plus Fosters, Newcastle Brown Ale, Beamish, Strongbow Cider and Boddingtons. Of the bottled variety there are ten to choose from, including San Miguel imported from the Philippines, Corona, Asahi and Molsen plus all the usual suspects.

Basement, 27-29 Wellington Street
Central
Hong Kong
Tel 2869 9990
Fax 2869 9997

1/F California Tower
30-32 D’Aguilar Street
Lan Kwai Fong
Hong Kong
Tel 2526 3880
Fax 2147 3456

57 Wyndham Street
Central
Hong Kong
Tel 2526 7993
Fax 2525 6733

2 Arbuthnot Road
Central
Hong Kong

LG/F LKF Tower
33 Wyndham Street
Central
Hong Kong
Tel 2121 8969

G/F 20-22 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2525 6628
Fax 2521 6188

G/F Arbuthnot House
10 Arbuthnot Road
Central
Hong Kong
Tel 2801 6768

G/F The Greenville
2 Glenealy
Central
Hong Kong
Tel 2525 8805

17-22 Lan Kwai Fong
Central
Hong Kong
Tel 2536 0968
Fax 2536 0131

Fridays were special days when I was a kid. We used to get off school fifteen minutes earlier so we’d go and play footy in the park for a while. There were no mobile phones back then, some of us didn’t even have land lines yet, but so long as we were home before dad, nobody minded.

On Fridays being home before dad was not a problem. On Fridays dad used to stop off at the chippy on the way home. I can never forget the blast of cold air accompanied by the warm smell of well wrapped fish and chips as he opened the front door. Mum already had the plates warming in the kitchen.

This was where the weekend began, dad was home, there was no school tomorrow and there was a plate of fish and chips warming my knees as we watched the telly. We were only allowed to have dinner in front of the telly on Fridays.

A few years later the chippy would be the last place I stopped at after a Friday night out. On a student budget a piece of cod was just a bit too expensive so I would often have a saveloy with chips.

I had my first saveloy in over twenty years the other evening. After college I moved to London. Saveloys were rare in London chippies so they slipped from my diet altogether.

This most recent saveloy I discovered, appropriately, in The Chippy. But whereas in England ‘the chippy’ is a generic term for a place that sells fish and chips, in Hong Kong it is at 51 Wellington Street. Though the entrance is around the corner on Pottinger behind all the fancy dress stalls.

It does a good job of looking like an authentic chippy. Plain white walls with just a touch of blue here and there. The menu is chalked up on a blackboard at one end and there are some tables squeezed into a narrow space between the counter and the outside wall.

I ordered the classic cod and chips ($95) to accompany my saveloy ($35 as a side order) and a bottle of Newcastle Brown Ale ($45). There are plenty of other things on the menu; pies, pasties, Cumberland sausage, battered sausage or chicken. They can all be served with either chips or mash and with a choice of mushy peas, beans or salad. The fish options include cod, haddock and sole.

My piece of fish was firm, flaky and fresh, and cooked in a light, crispy batter. The chips were hand cut and actually tasted of potatoes rather than the oil they were cooked in.

Apart from a few places that sold banana fritters I don’t recall much else in the line of dessert from the chippies of my youth. The Chippy have addressed this by offering the iconic Scottish delicacy, the deep fried Mars Bar ($45). Here it is served with a scoop of vanilla ice cream.

The Mars bar itself is sweet and gooey but you knew that anyway. The sweetness tends to overwhelm the taste of the batter. The batters main job, it seems, is merely to seal it in long enough to melt but not leak. Although mine was still a little firm in the middle.

The problem with Mars bars generally is that they are fine for the first few bites then I get bored with them. The same can be said for the deep fried variety, they need to be shared.

G/F 7 Lan Kwai Fong
Central
Hong Kong
Tel 2525 6700

2/F On Hing Terrace
Lan Kwai Fong
Central
Hong Kong
Tel 2868 3111

G/F On Hing Building
1 On Hing Terrace
Central
Hong Kong
Tel 2286 0333
Fax 2286 0318

3/F Cosmos Building
8-11 Lan Kwai Fong
Central
Hong Kong

10/F Cosmos Building
8-11 Lan Kwai Fong
Central
Hong Kong
Tel 2536 9773

G/F 8 Wing Wah Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2523 6911
Fax 2523 6911

G/F 6 Lan Kwai Fong
Central
Hong Kong

14 Wo On Lane
Central
Hong Kong
Tel 2810 7368

1/F (café) & 6/F (wholesale)
California Entertainment Building
34-36 D’Aguilar Street
Central
Hong Kong
Tel 3167 7022

2/F 48 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2845 5533

Shop ^, G/F Winner Building
17 Wing Wah Lane
Central
Tel 2525 8116

G&LG/F 2 Arbuthnot Road
Central
Hong Kong
Tel 2523 0998

26 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2877 1610
Fax 2877 6384

15 Wing Wah Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2525 3528
Fax 2525 2875

7/F LKF Tower
33 Wyndham Street
Central
Hong Kong
Tel 2526 2366

G/F 73 Wyndham Street
Central
Hong Kong
Tel 2167 8883
Fax 2167 7333

2 Lan Kwai Fong
Central
Hong Kong
Tel 2523 3123

G/F Lan Kwai Fong
Tel 2186 1888

G/F 6 Lan Kwai Fong
Central
Hong Kong
Tel 2536 9623

UG/F The Centrium
60 Wyndham Street
Central
Hong Kong
Tel 3110 1222

5B, U G/F Cheung Fai Building
45-47 Cochrane Street
Central
Hong Kong
Tel 2581 2128

1/F 17 Lan Kwai Fong
Central
Hong Kong
Tel 2543 0081

G & B/F 16 Arbuthnot Road
Central
Hong Kong
Tel 2868 0626

G/F 25 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2114 0555
Fax 2114 0566

G/F 16 Arbuthnot Road
Central
Hong Kong
Tel 2868 0625

8/F Lan Kwai Fong Tower
33 Wyndham Street
Central
Hong Kong

4/F Ho Lee Commercial Building
38-44 D’Aguilar Street
Central
Hong Kong
Tel 3102 2255

4/F California Tower
30-32 D’Aguilar Street
Central
Hong Kong
Tel 2522 6580

3/F California Entertainment Building
34-36 D’Aguilar Street
Central
Hong Kong
Tel 2523 0238
Fax 2523 0668

2/F LKF Tower
33 Wyndham Street
Central
Hong Kong
Tel 2521 6600

I haven’t heard of too many Scandinavian restaurants. Even on summer trips to Iceland some years ago I’d tended to live on service station hotdogs and whatever I could carry in my backpack. So until Finds opened at the top of Lan Kwai Fong a few weeks ago, all I knew of Scandinavian cuisine were pickled herrings, Danish bacon, hakarl and Brenniv’n.

Those last two are Icelandic specialities. Hakarl is shark meat that has been buried in the volcanic sand for several months and Brenniv’n is a kind of schnapps that is affectionately known as ‘black death’ to the Icelanders. Neither of them are on the menu though the manager did hint that they were looking into the possibility of importing Brenniv’n.

The restaurant takes its name from the initial letters of the five Scandinavian countries; Finland, Iceland, Norway, Denmark and Sweden. This is no doubt a more practical solution to finding a name that would be meaningful in all five very different languages, most of which have a generous helping of those unusual characters and squiggly bits from the dusty end of the font where most languages never go, and that are unpronounceable to people who weren’t born there. The menu, I was relieved to note, is in English.

It is not a huge menu but almost everything on it was tempting. Each dish is given a brief explanation. In the description for turnip soup with gingerbread ($65), for example, we are told how the Vikings used to make pork shaped gingerbread as a sacrifice to the gods and that turnips are one of the oldest farmed vegetables in Scandinavia.

For starter I ordered a dark cep broth with poached egg and crushed bacon ($85). The menu tells me that from late August the forests of Scandinavia are filled with wild mushrooms. The cep is a rich, fleshy mushroom which gives the dark brown broth a delicious flavour. It is served with a selection of bread and crispbread.

While the soup echoes traditional forest fare, the decor of the restaurant is sleek and modern. Predominantly white with a large curvaceous bar, and windows that open onto a balcony area overlooking Lan Kwai Fong. They seem to have done away with walls altogether and what supporting pillars there are have been textured to look like blocks of snow. The result is cool and sophisticated but never lets go of the Scandinavian love of simplicity and open space.

The main course was served on a large rectangular panoramic plate. Fillet of pikeperch sauteed with horseradish, lemon crushed potato and roasted cabbage sauce ($210). Since the region is blessed with a lot of rivers it only seems reasonable to expect freshwater fish to figure highly on the menu. A pikeperch is a species of perch that masquerades as a pike, presumably to avoid predation. The flesh is white, very light and succulent and quite delicious.

The cooler climate of Scandinavia isn’t suitable for larger fruits so berries are a key component of most of the desserts. One of the rarest is the Arctic cloudberry. The cloudberry is found only in the marshy areas of Lapland which covers the northernmost parts of Norway and Finland. It is represented here in the cloudberry baba with bourbon vanilla ice cream ($85). The berry itself has a similar shape to a raspberry but is pale orange or yellow in colour and has a wonderfully sharp and tangy flavour.

I rounded the meal off with a coffee and sat back to listen to the music which has been exceptional all evening ranging from the classic Getz/Gilberto to the Penguin Cafe Orchestra.

Finds is open Mondays to Saturdays from noon till late

Basement, California Entertainment Building
34-36 D’Aguilar Street
Central
Hong Kong
Tel 2523 2002

1/F 34-36 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2801 4946
Fax 2804 6560

2 Lower Albert Road
Central
Hong Kong
Tel 2521 7251

G/F 75 Wyndham Street
Central
Hong Kong
Tel 2522 2628

G/F 14 Wo On Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2121 8703
Fax 2121 8704

G/F 71, Wyndham Street
Central
Hong Kong
Tel 2167 8181

3/F The Plaza LKF
21 D’Aguilar Street
Central
Hong Kong
Tel 2526 7712

G/F 13 Wing Wah Lane
Lan Kwai Fong
Central
Hong Kong
Tel 2877 2971
Fax 2511 1723

There are a number of restaurants around town that over the years have become so familiar that I tend to forget about them. Or at least forget to talk about them. Good Luck Thai is one in particular. I’ve lost count of the number of times I have eaten here, whether it be lunch or after an evening in the Fong, it’s a restaurant that rarely disappoints.

They must be doing something right or I wouldn’t keep going back, so I decided it is time to put something into words.

The restaurant is in Wing Wah Lane which, for those that are unfamiliar with the area, is a sort of appendix to Lan Kwai Fong. It’s a rowdy little alleyway, packed with interesting eateries. At the entrance to the lane jovial touts try to encourage you to dine at their place. Good Luck Thai is on the left just around the corner

Like the alleyway itself it is often rowdy, particularly at night time. I decided to go along early to beat the crowds but even at 6.30 there were a number of people already there. There is seating inside and out, I took a table just on the inside, ordered a beer and settled down.

The decor is basic and functional and a brief glance at the menu tells you that the emphasis here is on value for money. Yum Talay ($75) is one of the more expensive items on the menu. I decided it would make a nice starter.

Yum Talay is a spicy seafood salad dressed in fresh lime juice. The menu does offer other, more familiar, starters such as fish or prawn cakes and spring rolls and if you are in a group then a selection of these would be a good choice. The yum talay would be considered a main dish but one that I guessed, incorrectly, would be quite light.

The seafood consisted mostly of squid, prawns and mussels. It was a generous serving and came garnished with a full compliment of chilies. If you prefer a milder version be sure to let your waitress know when you order.

There is a Malaysian restaurant just across the alleyway that is owned by the same company and because of it’s proximity Good luck Thai is able to offer the option of Indian bread with your curry. Being a great lover of nan bread I ordered two ($20 each) to go with a green pork curry ($48).

I’ve had the green curries here before, they are particularly rich and creamy and come in portions that could easily be shared amongst a group of four. The pork was lean and tender and the nan and the curry sauce seemed almost as if they were made for each other.

During the course of the meal the evening staff started their shift but although the number of customers had grown it was still early and they filled in the time chattering and catching up on the days gossip. The waitress was still chattering away when she came to collect my plates and, forgetting to switch back to english, asked me in Thai if I enjoyed my meal. I replied in Thai (it is one of the few things I can say) which earned me a big smile.

I ordered Tak Goh ($20) for dessert. These are little cakes of sago and corn topped with a thick layer of coconut cream and wrapped in banana leaf trays.

As I left more and more people were flowing into the lane looking for good and inexpensive places to eat. It wouldn’t be long before Good Luck Thai and all the other restaurants would be doing brisk business. I wandered off into the Fong in search of another beer.

1/F Cheung Fai Building
45-47 Cochrane Street
Central
Hong Kong
Tel 2581 0321

1/F Yu Wing Building
64-66 Wellington Street
Central
Hong Kong
Tel 2522 6098
Fax 2522 5607

Gunga Din is probably one of the longest surviving restaurants along Wyndham Street. “Twenty years and counting” quipped Gunga, the original owner and manager, when my companion asked. My guest had been a regular at Gunga’s when he worked in the area some years ago. And Gunga still recognised him!

After all the “long time no see” greetings were out the way we ordered a couple of beers which arrived promptly along with fresh poppadoms. We settled down with the menu.

The restaurant had undergone a few changes since the last time either of us were there but I’m happy to report the food was as good as ever.

The Onion Pakora ($32) and Chicken Samosas ($35) that we ordered for starters went down well.

To follow we ordered Chicken Jalfrezi ($88). This is a dry spicy curry that is popular in both India and Pakistan and is made with green peppers and coarsely chopped onions.

We also ordered a Fish Tikka Masala ($115), which I hadn’t had before and was most impressed with. Large chunks of fish tikka in a rich masala sauce - for me this was the highlight of the meal.

For vegetables we ordered a classic Aloo Sag ($60), a potato and spinach curry which I frequently enjoyed for lunch many years ago. We mopped it all up with nan bread and washed it down with more beer before rounding off with the inevitable gulab jamun.

“Don’t leave it so long before you next visit”, said Gunga as we paid our bill and left. Somehow I don’t think we will.

Lower G/F 57-59 Wyndham Street
Central
Hong Kong
Tel 2523 1276
Fax 2523 1439

1/F Grand Progress Building
60-62 D’Aguilar Street
15-16 Lan Kwai Fong
Central
Hong Kong
Tel 2544 6198

Basement 2
3 Lan Kwai Fong
Central
Hong Kong
Tel 2810 9983

2/F Parekh House
63 Wyndham Street
Central
Hong Kong
Tel 2537 7060
Fax 2537 7030

I got into a bit of a mess. I like to think my chopstick technique is pretty good but peeling prawns just isn’t possible, so it was fingers to the fore.

These particular prawns were cooked in Hakka rice wine and served on a bed of steamed cucumber so they were particularly messy. But they were also really delicious and I wasn’t about to let decorum, or the threat of a stained shirt, put me off.

Hakka Ye Ye, as the name suggests, serves traditional Hakka cuisine but the restaurant itself is prim and modern. Only a few tastefully framed photographs on the wall hint of the past. It’s quite a small place and the lack of more elaborate decor allows it to seem more spacious.

The staff were friendly and efficient, tofu nibbles and tea were served the moment I sat down. They were also more than happy to explain the dishes. For a starter I’d had the the Ye Ye crispy pork nuggets ($42).

These were dumplings of minced pork mixed with dried squid and fried in a bean curd wrapper. Hakka Ye Ye does have a small wine list but the glass of Tsing Tao that I had was probably a much better accompaniment.

The main event were the prawns ($138) though drunken chicken had also been a contender. For vegetable I ordered stir fried mixed mushrooms with snow peas ($88) and white and red mixed rice.

All the dishes were generous servings, designed for sharing, so by the end of it I was really quite full. I had just enough room left for a bowl of pumpkin and sago.

It was a good meal. And considering it could have fed two of us excellent value as well.

Lower Basement
10 Glenealy
Central
Tel 2869 9098

B/F 10-12 Stanley Street
Central
Hong Kong
Tel 2810 1460

1/F Ho Lee Commercial Building
17-22 Lan Kwai Fong
Central
Hong Kong
Tel 2521 0868

2/F California Entertainment Building
34-36 D’Aguilar Street
Lan Kwai Fong
Hong Kong
Tel 2845 8477

Basement, Century Square
1-13 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong
Tel 2537 8083
Fax 2537 8135

This is a well established restaurant. There are two branches. One is in Knutsford Terrace, Tsim Sha Tsui, but the one that we went to is in Century Square in D’Aguilar Street.

It’s a large restaurant that is very popular with both locals and expatriates. The decor is a mix of both traditional and modern. It’s not a intimate place it’s a place to go with a group of friends.

The staff are friendly, helpful and bilingual. So is the menu and although we did have native speakers in our group we had no problem ordering everything in English.

The menu is really quite varied offering dishes from Shanghai, Sichuan and Taiwan. Our first dish was poached tomato with pomelo and vegetarian sharks fin ($40). I think we were all intrigued by the vegetarian sharks fin but after we’d had it I we agreed that it was probably least interesting part of the meal.