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  • Apr

    01

  • Apr

    04

Family Easter

Tott's and Roof Terrace

On Easter Sunday, 4 April, guests and their families can indulge in a range of buffet selections at ...

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  • Mar

    16

  • Mar

    20

3-Star Chef

Mandarin Grill + Bar, The

Jordi Roca of the three Michelin-starred restaurant El Celler de Can Roca in Spain brings his culina...

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  • Apr

    04

  • Apr

    30

The Pawn's Rooftop Brunch

Pawn, The

Celebrate Easter Sunday at The Pawn with a fiery rooftop brunch buffet. Starting Easter Sunday, 4 Ap...

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Openings & Closings

Tajimaya Teppanyaki Restaurant

33 Hillwood Road, Tsim Sha Tsui

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Al Dente

21 Prat Avenue, Tsim Sha Tsui

Restaurant Listing

simplylife BREAD AND WINE

Podium 1, ifc Mall, Central

Restaurant Listing

Ivy Restaurant & Bar (Closed)

119 Ivy Street, Tai Kok Tsui

Restaurant Listing

Mamma Mia Caffé (Closed)

24 Gilman's Bazaar, Central

Restaurant Listing

Thai Mary (Closed)

City Golf Club, 8 Wui Cheung Road, Jordan

Restaurant Listing

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Your Opinion Counts

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Ming Court

Ming Court

This month begins my 2009 quest, or perhaps it is more a culinary resolution, to feature more Chinese restaurants on the website, from the inexpensive to fine dining. One of the first to be highlighted is Ming Court, an award-winning restaurant that was recently given a Michelin star.

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Coast Bistro & Bar

After making a booking at Australian restaurant, Coast Bistro & Bar, I began to ask myself, what is Australian cuisine? As a food writer and an Australian surely this would be easy to answer, it wasn't. A quick Facebook quiz revealed comments such as "meat pies", "hamburgers with beetroot", "beer battered fish and chips", and "I didn't know we had a cuisine!". All fair-dinkum responses, but at the level of contemporary Australian cuisine, which the restaurant claims to serve, I had hoped for something more.

Restaurant Highlight - Nam Fong

Tucked in HK Island’s hi-tech community lies a hidden gem amongst the Cantonese cuisine scene. Nam Fong, a contemporary Cantonese restaurant located on the third floor of the Le Méridien Cyberport is one of HK’s best-kept secrets delivering robust Cantonese flavours at its purest.
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Sous Vide Part 3

When researching my articles on Sous Vide I came across articles that were of the opinion that sous vide was unsafe for two main reasons. One, the temperatures that the food is cooked at is not high enough to destroy harmful bacteria and, two, harmful chemicals in the plastic bags used to cook the food could leach into the food.

All About - Curry Leaves

My parents successfully grow whatever they plant…stepping into their garden is like being in an abundant farmer's market. From tomatoes bursting with sunshine-driven flavour, to exotic herbs and edible flowers. On my last trip back a new addition was a curry tree. I brought back some of the leaves and fell in love with this aromatic leaf the first time I made a potato curry with the leaf as the lead seasoning.
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Gary Danko

Multiple award-winning chef Gary Danko is recognised as one of America’s most talented and respected chefs. His many achievements include a coveted James Beard Award, and a Michelin star for restaurant GARY DANKO in San Francisco.

Michelin Chefs Discuss Chinese New Year Cuisine

Chinese New Year is marked by gathering with family and friends for gastronomic indulgences, but not just any delicious dish will do. Dishes are often chosen for their symbolic meanings that results from the language itself, for example the word for 'fish' also sounds like the word for 'wish' and 'abundance'.
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Secret Recipes by Award-Winning Chefs of The Royal Garden

We are firmly entrenched in the era of the celebrity chef and the spinoffs that result, such as TV shows and cookbooks, the latter being a big money earner for chefs.

Book Review - Never Skip Dessert

Two key things I look at when considering cookbooks to buy are the images and the recipes. The images should ideally be full page, and they must stimulate my mind, body and senses, literally making my mouth water with a simultaneous desire to get into the kitchen. The recipes need to be accessible and when tried should work. Never Skip Dessert by pastry chef Gregoire Michaud, meets both these criteria. And, I am not even that big a fan of desserts! Inline with the current trend of leading pastry chefs, Michaud takes many classic dessert recipes and revitalises their taste and presentation. Many of the recipes also use ingredients that one doesn't normally associate with desserts. In all senses it is a modern dessert cookbook for the modern home chef.
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New Opening - Rocksalt

Rocksalt on Stanley Market Street Promenade is the newest venture by Chiram Strategic Group. Inspired by the beach area, the restaurant serves the freshest and finest seafood from around the world in a clean, modern and contemporary setting. The wine list has a full selection of best quality wine from both the old and new world. The ambiance is very relaxing and calming with a lovely view of the beach and is right beside Stanley Market.

BLT Burger

I love a good burger, and I don't mean the type that passes for a burger at the leading fast-food chains, I mean a real burger. A burger that is almost too big to bite into, with a juicy, tasty filling, using quality ingredients, made with TLC.
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Decadent Dining - Cuisine Cuisine at ifc

Award-winning restaurant, Cuisine Cuisine at ifc, another Miramar Group restaurant, offers guests the best of Canton in elegant and contemporary surrounds with impeccable service. Diners are always impressed by the surprising combination of traditional and nouvelle Cantonese cuisine along with one of the best wine selections in Hong Kong.

International Dining - Shanghai

On a recent trip to Shanghai I decided to dine at three hotel restaurants that are relatively new that have Hong Kong connections. Each offers the diner a different experience and each is a restaurant that I would return to again. I highlight those dishes that I found memorable and give you some details on the chefs behind them, as well as a few details on each hotel.
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Behind the Kitchen Doors: Episode 27

Kate McGettigan, managing director of Coast restaurant/bar, has her first memories of the food industry are of growing up in a pub in Sydney. On her last visit to Hong Kong she 'just fell in love with the place' and brought over old mate and exec chef Aaron Kearney, who showed me a bizarre but beautiful approach to food. Bizarre, in that the kitchen has more high-tech equipment than any I've seen before save maybe two: Bo, of course, and Amber. But this is a family-owned operation and for such, especially in rent-mad SoHo, it is quite a feat.

International Dining - Sepia

Recently I have been questioning the Hong Kong dining scene, feeling that the standard of food has slipped and many new openings have been serving food that is average at best. Was I just jaded from several years of constant reviewing or was the quality and inspiration waning?
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