Celebrity Life

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Ying Jee Club

If the Steamed king prawn with egg white and crab coral isn't reason enough to visit Ying Jee Club, then I don't know what is. Perhaps it's also the restaurant's exquisite interior or the menu which encapsulates Cantonese cuisine in such a refined yet contemporary manner. But for me, it really is something worth coming back for, time and time again. This seemingly simple dish involves a labour-intensive and meticulous process which takes three chefs several hours to create. The king prawn is shaped and prepared for a crunchy bite, while the braised egg whites, crab meat and crab roe add deeper flavours and texture as a whole.

Test Kitchen

Get yourself to one of the pop-up dinners at Test Kitchen and you will be escorted on a culinary journey that takes on a unique, and really rather cool, format. Most recently, I joined a tasting for their Edible Tales which spotlighted chocolate. But instead of the more sweet and sticky connotations that it conjures, I found complex and intriguing plates of food that highlighted its rich, savoury, and sometimes bitter flavours. One such dish is this chocolate spice-marinated prime short rib with chimichuri, scorched shishito peppers and a chocolate stout jus courtesy of Chef Ray Choi, whom you may remember from his stints at Tate Dining Room, Mandarin Grill and L'Atelier de Joël Robuchon.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun

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Ichu Peru

A recent lunch led me back to H Queen's modern Peruvian restaurant, Ichu Peru, and I was once again reminded of how good the ceviche is here. On this occasion, the Ceviche Clasico I ordered used firm pieces of snapper, bathed in a beautifully bright and zesty leche de tigre with a slight kick. It also featured chewy Peruvian choclo and crunchy red onions, topped with crisps of sweet potato. The cool dish is ideal for hot summer days, while the mix of textures make every bite a little more fun, too.

Ichu Peru, 3/F, H Queen's, 80 Queen's Road Central, Central; +852 2477 7717

Bedu

There is one restaurant that pulls me in from being a critic of lamb to a fan, and that eatery is the contemporary Middle Eastern restaurant Bedu. The Rack of lamb, which is exceptionally executed, sits atop a pool of sharp and flavourful labneh and za'atar oil, before it's topped with jewels of pomegranate for crunch. I have also ordered the lamb for delivery to my home, which is just as tender, succulent and perfectly pink as if I was dining in the restaurant.

Bedu, 40 Gough Street Central, Central; +852 2320 4450

Ask for Alonzo

Rustic comforts can be found at Mediterranean Italian restaurant Ask for Alonzo, which opened its second location in Tai Hang earlier this year. I visited the cosy trattoria, which offers family recipes on their menu, recently and ordered my new favourite combination -- handmade burrata with parma ham, tomatoes and rocket. Creamy soft cheese, with rich savoury ham, and zingy pieces of fresh tomato to cut through, this is Italian summer on my plate.

Ask for Alonzo, 11 Lin Fa Kung Street West, Tai Hang; +852 3101 8045

The post The Top 5 Dishes We Ate in April 2020 appeared first on Prestige Online - Hong Kong.

Whether it’s an extravagant fine dining restaurant or a humble street side hawker stall, we are perpetually on the quest for delectable foods — whatever the occasion. So, for the ultimate insider scoop, who better to personally recommend the best eats around the world than top chefs who’ve seen and tasted it all. We go right to the source as international culinary legends reveal where they eat and what they order when the aprons come off.

Chef Devon Hou began her culinary career at Amber under the wing of Richard Ekkebus, then as a sous chef to Vicky Lau starting up Tate Dining Room, before moving overseas to London's Goring Hotel. Her journey then led her to a unique F&B opportunity unlike any other. Her role as Head Chef at Test Kitchen is beyond collaborations with the well known culinary celebrities. It's also thematic pop-up dinner series of her own and constant exploration with flavours and cooking techniques. We chat up the chef and find out where she eats when she's away from her kitchen and in someone else's dining room.

For an evening of fine dining…

[caption id="attachment_199406" align="alignnone" width="1000"] Prawns warmed in starfruit juice with herbs, Dewakan[/caption]

I had a very memorable dinner in Dewakan in Kuala Lumpur, Malaysia. The way the chef fuses Malaysian ingredients together impressed me the most, a close second [impressive element] would be the stunning night views.

Dewakan, Level 48, Skyviews Naza Tower, 10 Persiaran KLCC, Platinum Park, Kuala Lumpur; +017 697 8820

For a cheeky cheat meal…

[caption id="attachment_199405" align="alignnone" width="1280"] The Honest Burger, Honest Burgers[/caption]

Honest Burgers reminds me of the time I lived and worked in London. After a busy week of way too many hours, I would always enjoy having a burger with a milkshake to fill up my stomach and lighten up my mood.

Honest Burgers, several locations across the United Kingdom

For a romantic date night…

[caption id="attachment_199407" align="alignnone" width="964"] The Red prawn hot dog with Josper grilled prawn head is a must-order at Pica Pica[/caption]

It's no secret that I’m a tapas lover. Pica Pica is a tapas bar in Sheung Wan with an open-kitchen. I love the rich variety of food and sherry wine pairing for a date-night in a relaxing and good atmosphere.

Pica Pica, 317 - 321 Des Voeux Road Central, Sheung Wan; +852 2811 9880

For getting friends and family together…

[caption id="attachment_199411" align="alignnone" width="1200"] Fried mantis shrimp with garlic, Dragon King[/caption]

Dragon King is a frequented Chinese dim sum restaurant for family gatherings and dinners for every festivity. At least for my family.

Dragon King, several locations including:

Dragon King Causeway Bay, 12/F, World Trade Centre, 280 Gloucester Road, Causeway Bay; +852 2895 2288

For a healthy detox…

[caption id="attachment_199414" align="alignnone" width="960"] The Impossible Burger, Green Common[/caption]

Green Common, several locations including:

Green Common Wan Chai, 2/F, QRE Plaza, 202 Queen's Road East, Wan Chai; +852 3586 1968

For happy hour tipples…

Kozy is a Japanese teppanyaki place in Causeway Bay. The thing I like most about it is, both of the Japanese chefs are always there; maintaining the consistency and high quality of the food at a reasonable price. They open until late so this is absolutely my first choice of restaurant for happy-hour.

Kozy Okonomiyaki Teppanyaki, 9/F, Circle Plaza, 499 Hennessy Road, Causeway Bay; +852 2591 1281

The post Where Chefs Eat: Devon Hou of Test Kitchen appeared first on Prestige Online - Hong Kong.

There is never a dull moment in Hong Kong’s dining scene. But what Vincent Mui realised was as vivacious as the F&B world is, and there was a hole in the industry he wanted to fill. So in 2015, the entrepreneur opened up Test Kitchen – a concept that literally brought the most talented culinary influencers right into the heart of the city.

Though only open for a few short years, his establishment has become one of the most watched (and booked) by foodies locally and abroad. With the likes of critically acclaimed chefs such as celebrity chef and Top Chef contender Kwame Onwuachi (USA), Ray Adriansyah of Locavore (Indonesia), Ben Spalding of The Fat Duck (United Kingdom), Andrew Walsh of Cure (Singapore), to upcoming pop-up crossover with Pablo Lagrange from Argentina, Test Kitchen has been the place to experience and experiment with international cuisines. We chat with Vincent to find out more about the business, along with his triumphs and challenges.

Name: Vincent Mui
Profession: Restaurateur
Industry: Food & Beverage, specifically pop-ups and events
Start up since: March 2015
Company size: Small

[caption id="attachment_190512" align="alignnone" width="1280"] Founder Vincent Mui and Head Chef Devon Hou[/caption]

Tell us about your business. What do you do?
Test Kitchen is a unique dining movement that invites chefs around the world (and occasionally from within Hong Kong) to cook the food they love and share their stories in four of five night pop-up dinners, usually running twice a month. Hong Kong diners are knowledgeable and open-minded about new tastes and experiences; they want to get to know our chefs and understand what drives them and their food.
Our beautiful two-storey street-level shop is located in Sai Ying Pun where we host our pop-up dinners. We also curate private events, including anything from sit-down dinners to cocktail parties. A new sector we are recently focusing on is Catering. We want to extend our culinary team to showcase their brilliant work outside the four walls of Test Kitchen.

Tell me about your best and worst day at work?
My best day at work is when both the guests and our team are really happy with how the event turned out. That can be nailing the dinner service on the first night of the pop-up to finishing a private dinner or catering event where we’ve surpassed all our clients' expectations.

My worst day at work is when the unexpected happens -- a stove breaks down or the oven doesn’t quite work -- you need to scramble to get things resolved immediately.

What do you do when you’re not at work?
I love to drive and every weekend I go out for a spin with my friends, come rain or shine. When I drive, there’s nothing on my mind other than the steering wheel, the 3 pedals, the shifter and the next corner.

Looking back now, what would you have done differently?
I actually have no regrets! I’m one of those people who believes that everything happens for a reason. So whether they are mistakes or good decisions, there’s always something to take from it. What matters most is that you are better than you were yesterday.

[caption id="attachment_190518" align="alignnone" width="1280"] Guest chef Pablo Lagrange adding the finishing touches to his dish[/caption]

What is a normal work day like?
Every day I take 30 minutes to think and strategise about what I need to do for the day ahead… and then I get on with it! There are so many elements, everything from liaising with new chefs we're bringing in to cook or dealing with local producers, to working on or finessing private events, or arranging wine pairings that will accompany our menus. There's never a quiet moment!

What advice would you give to someone looking to start up?
Follow your heart, and don’t be afraid of the unknown. My experience has shown that we all come across many different perspectives throughout our journey, and they can all teach us something.

What would you be doing if you weren’t doing what you do now?
I'd likely be working in a regular full-service restaurant. I think my love for this industry will always mean I'm in a place where good food is served and I am empowered to make guests feel good.

[caption id="attachment_190523" align="alignnone" width="1600"] Chef Krzysztof Czerwinski and Chef Phillipa Armitage-Mattin preparing for their four-hands collaboration[/caption]

As a child, what did you aspire to be?
I always wanted to become a race car driver. Maybe one day I'll be in the position to go racing and build a team from scratch!

What has been your biggest hurdle?
Striking a balance between pushing the culinary boundaries to meeting diners’ expectation, with culinary teams coming over to Test Kitchen from all around the world.

How did you overcome it?
Through time and maintaining a constant conversation between guests and chefs.

Why Hong Kong?
I’m born and raised in Hong Kong, my closest family is here, and this is my home. Hong Kong is also obviously an international city and a melting pot of all cuisines. I love how you can get a bowl of beef brisket noodles in a 60 year-old establishment, then go right next door to a hip coffee shop that could literally be straight out of Melbourne.

[caption id="attachment_190525" align="alignnone" width="1280"] A mackerel dish presented at a pop-up dinner[/caption]

If you were to invest in another start up, which would it be?
Technology. I’m the least tech guy going, but I’m fascinated by what it can do, and what it does for the world. It'd be great to be part of it and learn their business and trade by investment.

How hands-on are you?
Very -- and I love it. Especially the push during dinner service, the buzz of working with everyone, creating an event, be it a popup dinner series with an overseas team, a private dinner party for 10 or catering a wedding for 200 guests.

What are your goals for 2020? And in the near future?
To expand Test Kitchen's private events and catering sector, while continuing to invite brilliant international and local chefs to our kitchen, as well as find a way to contribute more to Hong Kong society.

How do you define success? Do you consider yourself being successful?
To be a good husband, father and son. To create a business that I can pour my love into that is both profitable and benefiting those who are involved -- and hopefully being able to inspire a few people along the journey.

The post Startup Life: Vincent Mui of Test Kitchen on His Unique Dining Movement appeared first on Prestige Online - Hong Kong.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials – these one-off opportunities are not to be missed.

Grand Hyatt Steakhouse Burgers

When: now until 29 February
Price: Pompous Burger HK$580; American Dream HK$480 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/American-Dream1MB.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/Pompous-burger1MB.jpg" right-caption="American Dream Burger, Grand Hyatt Steakhouse " left-caption="Pompous Burger, Grand Hyatt Steakhouse"]
Chef Fernando Gojan is elevating the humble burger by packing over-the-top indulgent ingredients into two new creations available exclusively until the end of February. The colossal burgers are constructed with 100% Australian M7 wagyu beef composed of brisket, short rib and chuck for the ultimate balance of flavour and texture. The rightfully named Pompous Burger is served with a generous spread of truffle sauce, pan-fried foie gras and melted Comte cheese sandwiched between a lightly toasted truffle bun. For seafood lovers, The American Dream comes with a sustainable butter-poached lobster tail, apple wood smoked bacon, American cheddar, crisp lettuce and tomato slices. All burgers are served with a side of thick cut chips and truffle mayo.
Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Giando Winter Vegetarian Menu

When: now until mid March
Price: HK$798 +10%

[caption id="attachment_188106" align="alignnone" width="800"] Fusillone con Cime di Rapa e Crusco, Giando Italian Restaurant and Bar[/caption]

Inspired to encourage healthier eating at the start of the year, Chef Gianni Caprioli has introduced his new Vegetarian menu to raise awareness in well-being and sustainability. His six-course menu showcases the season’s finest ingredients from Hong Kong, Italy and beyond. Expect fresh mouth-watering dishes like the Chicory salad with burrata, pear and walnuts; Fusilli with turnip tips and Crusco peppers; Carnaroli risotto with radicchio and braised onions; and Savoy cabbage paired with hazelnuts and black truffles. To further promote eco-conscious eating, the ingredients found in Chef Caprioli’s menu are also available for guests to purchase at his gourmet market, Mercato by Giando located at Fenwick Pier.
Giando Italian Restaurant and Bar, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai; +852 2511 8912

Nobu Nikkei Peruvian Experience

When: now until 31 March
Price: dishes range from HK$120 to HK$500 +10%

[caption id="attachment_188107" align="alignnone" width="800"] Seafood ceviche roll, Nobu[/caption]

Each season for the year of 2020, Nobu will be presenting 4 separate dining experiences to marry the restaurant’s Japanese roots with Peruvian cuisine to commemorate chef Nobu Matsuhisa’s first adventures outside of Japan. To kick off the campaign, the first experience highlights the Andes Mountain in the Puna region, which is shaped by ingredients such as bitter potatoes, lamb, river fish, broad beans and quinoa. The six dishes from this menu are available a la carte style so guests can pick and choose according to their preference, while also still enjoying the classic Nobu menu as well. Dishes like the King crab empanadas (HK$220), Seafood ceviche roll (HK$165) and Smoked wagyu steak (HK$500) are our recommended dishes.
Nobu, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Roganic x Locavore

When: 12 & 13 February
Price: HK$1,780 + optional HK$680 for wine and non-alcoholic pairing + 10%

[caption id="attachment_188108" align="alignnone" width="800"] Selat Solo, Locavore[/caption]

Sharing the same ingredients-driven and eco-conscious values as Roganic Hong Kong is Bali’s Locavore (winner of Indonesia’s Best Restaurant and Sustainable Restaurant Award by Asia’s 50 Best Restaurants 2019). Chefs Olivier Marlow and Ray Adriansyah join forces for two nights only to create a special menu dedicated to both restaurants’ commitment to sustainability and support for the local communities. The 11-course degustation menu is a harmonious fusion of modern flavours found in Indonesia, Hong Kong and Europe.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Chef Pablo Lagrange Pop-up at Test Kitchen

When: 13 to 16 February
Price: HK$1,080 + optional HK$480 for wine pairing

[caption id="attachment_188111" align="alignnone" width="3000"] Ceviche by Pablo Lagrange[/caption]

Test Kitchen may just be one of the coolest places to dine in Hong Kong. The culinary platform is a hub that attracts culinary talents from all across the world to exhibit food expressions and experiences. This month, Test Kitchen will be hosting Chef Pablo Lagrange, alumnus of celebrated restaurants such as NOMA, Mugaritz and Tickets, for four nights to offer Hong Kong some of the most intriguing flavours hailed from South America. Chef Lagrange’s inspiration comes from the cuisine profiles he’s experienced while cooking in Istanbul, Lyon, Barcelona, Argentina, Copenhagen and more. For this four-night pop-up, he will be presenting diners with an innovative Argentinian-inspired menu featuring some of his signature dishes like the Quince and clementine ceviche, Classic empanadas, Slow braised brisket, and Black banana with shrimp sauce.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628 

La Rambla by Catalunya x Estimar Barcelona

When: 15 February
Price: HK$1,480 + 10%

[caption id="attachment_188288" align="alignnone" width="2022"] Lobster avocado roll, La Rambla by Catalunya[/caption]

This one night only menu calls all seafood lovers. Chef Ferran of La Rambla by Catalunya is welcoming friend and fellow chef Rafa Zafra of Estimar Barcelona to Hong Kong to share their love for the sea. Chef Zafra's Hong Kong debut will come with his Andalusian inspired cuisine and cooking techniques to best showcase the freshest seafood found across Asia and Europe in a series of unique dishes that will complement with Chef Ferran's creative and modern creations.

La Rambla by Catalunya, Level 3, ifc mall, 8 Finance Street, Central; +852 2661 1161

VEA x Mingles Four-hands Menu

When: 25 February
Price: HK$2,880 + optional HK$580 for wine or cocktail pairing + 10%

[caption id="attachment_188113" align="alignnone" width="768"] Braised daikon, a classic dish from Chef Cheng of VEA[/caption]

Foodies may remember Chef Kang Ming-goo from his previous four-hands menus in Hong Kong. Now, the celebrated chef of two Michelin starred Mingles in Seoul returns for a one night only collaboration with local celebrity chef Vicky Cheng of one Michelin-starred VEA. Chef Kang will be lending his Japanese, Spanish and French cooking styles intertwined with Korean cuisine to Chef Cheng’s Chinese French innovations to create a harmonious mix of different flavours to the table. The modern cuisine chefs will each be creating dishes that blend together, while also co-creating two new collaborative dishes for the first time.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 6839

The post The Top 7 Special Menus You Can’t Miss This February appeared first on Prestige Online - Hong Kong.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials — these one-off opportunities are not to be missed.

Arbor x La Cime Four Hands Menu

When: 7 to 9 November

Price: Nine-course dinner HK$2,988 + 10% (7-9 November); Four-course lunch at HK$988 + 10% (8-9 November)

Chef Eric Räty of Arbor has earned quite the reputation for his inventive menus and love for collaborating with culinary legends. Following the success of his previous collaboration with Osaka's La Cime in October last year, Arbor welcomes back chef Yusuke Takada for another joint degustation menu. In this four hands menu, the spotlight is on the flavourful riches of Fukuoka. Following a personal visit to the local farms, the two chefs carefully selected some of the finest ingredients of the region including Asari clams, Minokotobuki sake, Matsu Kinoko mushrooms, Sazae sea snails and more.

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central; +852 3185 8388

Guest Chef David Tamburini of La Scala at Whisk

When: 7 & 8 November

Price: HK$998 + 10%; Wine pairing + HK$388 + 10%

Right on the heels of the 10^th anniversary four hands menu last month, Whisk welcomes fine dining prodigy and Michelin-strared chef David Tamburini of Bangkok’s La Scala for another dining pop-up. Inspired by the colourful expressions of autumn in Italy, each of the six plates are brand new inventions that play on minimalism. Diners can expect classics such as Hokkaido scallops, cured duck breast, Patagonian cod and Kagoshima wagyu beef.

Whisk, 5/F, The Mir Hong Kong, 118 Nathan Road, Tsim Sha Tsui; +852 2315 5999

Locavore x Test Kitchen

When: 7 to 10 November

Price: HK$1,080; Wine pairing + HK$480

Bali-based chef Eelke Plasmeijer of Asia’s 50 Best Locavore pays a visit to Hong Kong for a special four-day pop-up at the culinary laboratory – Test Kitchen. Cooking up contemporary Balinese cuisine with European influences, founder and chef Plasmeijer presents a nine-course menu featuring some of the most unusual and inventive dishes, while introducing Indonesia’s most celebrated flavours with a twist. Topping our list of most anticipated dishes includes Salt baked jicama and Pigeon with cacao citrus sauce and White coffee liquorice gelato.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628

Roganic Mushroom Menu

When: 12 & 13 November

Price: HK$980 + 10%

Roganic has made quite a name for itself in the industry when it comes to the farm-to-table concept. Plucking fresh ingredients straight from the farms of Hong Kong and adapting British flavours for the local palate has been a gift of chef Simon Rogan’s. In light of the cooling temperatures, a special tasting menu of 11-courses showcasing the earthy and versatile mushroom will be available for 2 nights only. Each dish demonstrates how the under-appreciated ingredient can be used to highlight its distinct flavour, aroma and texture. Guest favourites such as the Truffle pudding and homemade Mushroom, and miso parker house bread will make a return on the menu, while exclusive fungi creations like the Aerated cep cake and Hong Kong chicken will be presented for the first time.

Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Iconic Wine Dinner at Alain Ducasse at Morpheus Macau

When: 16 November

Price: MOP$28,888 + 10%

Wine buffs will be pleased to know that two-Michelin-starred haute cuisine restaurant Alain Ducasse at Morpheus is offering an extremely rare opportunity to sample five of the greatest vintages of all time. The seven course menu prepared by Executive Chef Pierre Marty is carefully crafted to enhance the limited bottles including the 1997 Richebourg, 1995 Grands-Échézeaux, 1990 Romanée-St.-Vivant, 1999 Vosne-Romanée 1er Cru Cuvée Duvault-Blochet and 2000 La Tâche. Every guest will also get a chance to win a bottle of 1997 Grands-Échézeaux on the evening at the lucky draw.

Alain Ducasse at Morpheus, Level 3, Morpheus, City of Dreams, Estr. Do Istmo, Macau; +853 8868 3432

Gems & Pearl – An Italian Culinary Journey at Tosca di Angelo

When: 21 & 22 November

Price: HK$1,998 + 10%

Starting this November, Tosca di Angelo will debut its Gems & Pearl Italian Culinary Journey, a five-part series inviting international culinary ambassadors to Hong Kong for exclusive one-off menus melding the talents of the East and West. To kick off the campaign, Valeria Piccini from two Michelin-starred Cain restaurant in Montemerano will be the first guest chef to present her native Tuscan cuisine of pasta, mushrooms, prime cuts of meat alongside Angelo’s classics tailored for the local palate.

Tosca di Angelo, Level 102, The Ritz-Carlton Hong Kong, 1 Austin Road, West Kowloon; +852 2263 2270

VEA x Florilège Pop-up

When: 22 November

Price: HK$2,880 + 10%; Cocktail or wine pairing +HK$780 +10%

Following the incredible popularity of its four-hand collaborations with Odette and JL Studio, VEA is inviting one of the region’s most prominent chefs for another crossover pop-up. This time, chef Vicky Cheng partners up with chef Hiroyasu Kawate from modern French restaurant Florilège of Tokyo. The one-night-only degustation menu features inventive French cuisine like Kawate’s signature Beef carpaccio with beetroot puree and host chef Vicky’s Fish maw and sea cucumber. The option for wine or cocktail pairing by mixologist Antonio Lai is also available as an addition to complement the nine-course meal.

VEA Restaurant & Lounge, 29& 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

The post The Top 7 Special Menus You Can’t Miss This November appeared first on Prestige Online - Hong Kong.

Where to go and what to eat.

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