quality seems to have dropped since last visit though but still good #WEWinHK
Because when I just graduated almost 14 years ago, it was very fad but I couldnโt afford it on my grad trip which was also my first trip to HK. I was a poor student. I recalled I had to walk away after seeing the menu price. Since I started working, I have dined at it several times. Canโt explain the psych behind but it is something that I like to do whenever I come to HK. #WEWinHK
really love the interesting concept here and all the dishes. The charcoal custard bun tastes as good as it looks... the truffle shiitake mushroom bun is very โtruffleโ and the diced mushrooms offer a nice texture. Their buns are very fluffy which I love. The Sichuan fried chicken and mango in egg shell was interesting. And the pork belly slider was so soft and melts in the mouth. Highly recommended โ #WEWinHK
omg I miss this so much.. my favourite condensed milk toast #WEWinHK #breakfast
Sounds not bad an idea. #WEWinHK
love the sakura ebi pasta and the duck confit.. and the truffle fries is so addictive.
wow! I mean mentaiko and cheese never goes wrong together. They are similar in flavour profile and yet different. The melted cheese was gooey and was delectable with the generous little mentaiko that pops in the mouth. I just wished it came in a smaller portion with a smaller price.
Still the best Prata ever. #betterthanPrada #sundayvibes
Elegant and delicate desserts to end the set meal.
