What did I do to deserve my Teochew bros?! These gentlemen are the best - always looking out for me and each other. So to say I enjoyed our dinner (after what seemed like years) at @imperialtreasuresg Cantonese Cuisine at @greatworldcity is an understatement. It was our Ah Tee @szeliang888 who organised it and the man went all out, booking us the large private room and even planning the awe-inspiring menu. To pair with the Cantonese cuisine, everyone brought bottles of distinction. Besides @the_caviar_king’s Dom Perignon (it’s yet-to-be released to the public), the red wines from Leon and Szeliang were significant in their own right. It has to be said though, all of us were floored by Szeliang’s Pio Cesare (1970’s such a great vintage). Dinner was off to a spectacular start with individual bowls of Scottish Bamboo Clam in Chinese Wine Broth. While the soup was aromatic and rich, it didn’t overpower the fresh, springy clam. The Roasted Suckling Pig arrived to excited “waaaahs” and was met with paparazzi action. However, as gorgeous as it looked, the three ways it was prepared and served during the course of that evening, impressed even more. We enjoyed its masterfully roasted skin first. Presented on fluffy steamed pancakes with a bit of “hoisin” sauce, each fat-free square shattered easily (no tugging or chewing needed) as it was incredibly crispy. Because the second way of serving the Suckling Pig took time to prepare, we were served a flawlessly executed fish course next. The large Coral Trout and pot of #paofan arrived separately but were arranged together in a bowl by our server. I found the Trout very fresh and cooked to perfection, and the broth, immensely delicious. Then came an item I recognised from having stalked Szeliang’s Instagram Stories - the Chicken in Scallion Oil. Loved the intense fragrance and tenderness of the poultry. But the highlight was what came after when plain rice was thrown in to be thoroughly mixed with the leftover pieces of chicken, scallions, garlic and oil. The result was an extremely aromatic and tasty carb. A huge platter with the Roasted Suckling Piglet… ⬇️Continued in Comments⬇️

“We don’t remember days, we remember moments.” - Cesare Pavese 竹編藤椅、木窗、磨石子地板，老宅咖啡廳錯置人們對時間的想像：我們不記得日子(明天禮拜一ಥ_ಥ)，只記得今天下午美好的時刻(嗚嗚) #彰化孔劉 #穩定飛行模式 #台灣 #Taiwan #台湾 - 📍Stable Fly 穩定飛行模式 彰化市永樂街44巷2號 Thur.-Mon. 10:30-22:00(Sun.-21:00) 踏進彰化巷弄裡的老宅咖啡廳， @stable_fly 在50歲的軀體裡住入年輕的靈魂，四層樓的建物進駐了咖啡廳、 @dingrang_ya 頂讓甜點還有小百貨市集，每一個空間單位都獨立而有趣，集結彰化的文創能量、開創更多的可能，包含香菜歐蕾 #香菜歐蕾 #彰化 #Changhua #彰化景點 #ChanghuaTravel #彰化咖啡廳 #彰化下午茶 #彰化美食 #ChanghuaFood #老宅 #老宅咖啡#style #ootd #instadaily #dailyoutfit #網美 #網美集散地 #網美景點 #ig打卡熱點 #popdaily #gay #travelphotography #攝影 #写真 #旅行写真

銅鑼灣利園二期、有新餐廳意大利菜 4,800 平方尺、餐廳相當大、上層設有酒吧區; 下層為用餐區及表演舞台, 相當闊落。設計元素以紅磚牆壁和經典的意大利海報為主 大廚安排、大廚曾在 Grappa’s 和 Domani 任職的大廚 Cosimo Taddei 專程由他的故鄉佛羅倫 斯回港, 為新餐廳增添多款令人興奮的新菜式。 餐廳仲會有表演音樂、愛好者每周可現場欣賞到來自本地及海外者的演出。 從爵士, 藍調, 騷靈, 搖滾和流行音樂等等表演都會再次重現在 Grappa’s Cellar 的表演台上。如這疫情期間、暫時沒有表演🤭 🍕🧡Pizza Mortadella e Pistacchio Mortadella ham, pistachio, burrata cheese pizza這款配搭布、拉塔芝士和開心果仁、一齊食非常夾 🧡🥗Insalata Cesare Fresh romanie lettuce, crispy pancetta bacon, parmesan cheese, croutons, anchovies with Grappa's own caesar dressing 沙律的配搭、蔬菜味道新鮮 💛Linguine all’Aragosta Linguine with fresh lobster, tomato, grappa and cream cheese 新鮮龍蝦扁意粉 💛Spaghetti Aglio Olio, Peperoncino e Gamberi Spaghetti, garlic, chilli and prawns 香蒜辣椒意大理意粉、辣辣地都幾特別 🎉Rosticciana e Caponata Grilled US pork spare ribs with sweet and sour eggplant, caponata-style 烤得好香豬肋骨好肉質鮮嫩好淋 💛甜點: Dolce Pizza 🍕🍫 Nutella and mascarpone cheese pizza with hazelnut and raspberries 第一次食pizza底甜品🥰 推出的"Happy Hour" 是相當吸引 星期一至星期五(下午3點至晚上7點半) 每人在酒水消費滿hkd100, 可以享用意大利Snacks專區(由下午5點-7點)是自助式的是有過10款的 可以同朋友傾吓計飲吓嘢、真是非常超值🤩、 @grappascellar Grappa’s Cellar 地址: 銅鑼灣利園二期 LG08 號舖. 電話 3529-1872 #TwiggyLi #TwiggyLi1227 #Hk #hkig #sweet #fds #happy #warm #fashion #travel #Travelhk #travel #ootd #hongkong #Tea #Teahk #hkTea #hkfoodie #foodiehk #foodie #foods #hkfoods #Foodie