Wineshark Mystery Restaurant - Sunset Grill

This steakhouse is located at the rooftop of Sheraton Tung Chung Hotel. Apart from the dining room, there is also an outdoor balcony looking out to the airport and Tung Mun in the distance. While we drive on the day, there is also a shuttle from Tung Chung to the hotel.

The dim lighting, dark brown leather sofa and wooden floor created an atmosphere reminded me of the traditional American steakhouse. With the open kitchen on one end, and full-height windows on another side providing a nice view to accompany diners.

We started with Chicken Caesar Salad ($175). The chopped Romaine was mixed with tender grilled chicken pieces and a delicious dressing, with some anchovy and Pancetta added to supplement with a salty and savoury taste. The croutons provide a complementary crunchy texture. A nice Caesar salad.

My wife went for the Daily Soup ($105), which was a creamy pumpkin soup, with the sweetness of the pumpkin enhancing the flavours of the vegetable broth. A hearty soup which could easily fill one’s stomach to full.

The other appetizer was Pan-fried Crab Cake ($238). The jumbo lump crab cake had a beautiful, breaded crust, with the crab meat delicate in taste. Together with some mango salsa and a tamarind dressing, the acidity provided the balance to make this a good dish.

For the main, as the restaurant was promoting some aged striploin, I decided to go for 48Hrs Talisker Whisky Striploin ($528), while my wife had 14Days Coffee & Cacao Striploin ($528). The steak was grilled to a nice medium rare, not too fatty to our liking, with good flavours. I personally preferred the coffee than the whisky, with a better match of taste. We could also choose the sauce and sides as well. A good deal based on this price.

Coming to dessert, Dalgona Tiramisu ($95), featuring a whipped coffee foam on top, with only a small section using the traditional cocoa powder to cover. Rich in coffee and mascarpone flavours, it is sweet but not indulgent, a good way to finish the meal with satisfaction.

Service was good, with the staff attentive, courteous and friendly. Together with beverages, the bill on the night, after a 10% discount from Bonvoy membership, is $1,779 which was very good value for money. With nice environment, a nice piece of steak, it is a good spot for dinner, albeit a bit far from town.

Wineshark Mystery Restaurant - Falcone

After going to Water Parade, we returned to IFC to have lunch, and decided to try out Falcone, a Napolean pizza restaurant. The yellow signage of red characters certainly is eye-catching. They also have another outlet at The Peak.

Seated at the comfortable sofa in the dining area, the décor here is neat, with a fun and casual vibe, using some bright colours in the furniture. Even the staff uniform has a cute design reminding me of ice-cream parlour.

After a refreshing BioPlose Pink Grapefruit ($68), the staff served us Insalata Mista ($208). The salad had plenty of lettuce dressed in a anchovy vinaigrette with nice combination of savoury and acidity. Together with caper breadcrumbs and grated pecorino, it was simple but good in taste.

Next came Diavola Pizza ($268). A standard 12-inch size, the pizza had a crisp crust on the edge, a thin dough with tomato paste. The toppings included fior di latte, a fresh Italian cheese of mild taste, salame piccante, a spicy cured Italian salami, and some black olives. The pizza was delicious.

The Linguine al Granchio e Gamberi ($308) was honestly a bit too much after the pizza. The pasta was al dente in texture though, cooked with prawns, crab and tomato, plus a thick sauce with chilli and vino branco. The pasta was nicely seasoned and flavourful.

Service was good, though I was surprised and a bit upset when I saw another table served with mussels when I was told it was not available during my order. Since we were already midway through, I did not ask them to explain. The bill on the day was $1,024. Nice pizza.

Wineshark Mystery Restaurant - Akira Back

Today we came to Akira Back, under the famous Korean chef and restaurateur of the same name, which was recently opened in the iconic The Henderson at Admiralty, for its fusion Korean Japanese cuisine. Stepping out of the elevator, the artistic design of the chocolate-brown entrance, and the contrasting white marble floor already drew a gasp of awe.

We were seated at a table on the window side, looking down to the building lobby one floor below. The décor here is truly sensational, with every single element, from the ceiling, lighting, and wall panels to tabletop and tiles on the floor, all creating a special ambience which is comfortable and chic at the same time.

As I was driving on the day, instead of trying out their wine selection, I ordered a mocktail to start, picking Spumoni ($138). Made with Lyre’s red bitter, grapefruit, Fever-Tree tonic, and saline, it is a refreshing beverage, with the different components harmonized in taste. My wife had a simple Ginger Ale ($48) as well.

We had two appetizers. AB Tuna Pizza ($168) had a thin crisp crust at the bottom, spread with umami aioli and some micro shiso, drizzled with white truffle oil, before coated with a layer of tuna hammered to paper thin, plus rings of onion, tomato, and green pepper to decorate. The contrast in taste and texture was interesting, also delicious.

The other appetizer was Truffle Bomb ($238). On the smoked potato truffle foam were three beautifully deep-fried croquette balls, with raw marinated sweet shrimp jang, sea urchin, and caviar on top, decorated with some chopped spring onion, giving complex savoury and umami taste to the croquettes, further enhanced by flavours of truffle in the foam.

For the main, Filet Tobanyaki ($488) was served on a sizzling hot stone plate, with an umami soy sauce poured on top of the prime filet and mixed mushrooms. The filet was of great quality, very tender and juicy, while the mushrooms got a good bite on texture and complementing with its earthy taste.

The Bibimbap ($258) is the traditional anchor food in stone bowl, with different sauteed vegetables, mixed with gochujang, the signature Korean fermented chili sauce, with a twist of using job’s tear instead of rice, to take advantage of the grain’s chewy texture and earthy taste. Both delicious and healthy.

We had also ordered the signature Brother From Another Mother ($268). Strangely it only came after we had finished the bibimbap. The roll got its name as it featured two types of eels. Wrapped inside the roll were the freshwater eel unagi kabayaki, with sea eel anago tempura on top, plus some shaved foie gras torchon, and paired with ponzu aioli. Creative but not my favourite.

For dessert I had Chocolate in a Cup ($118). Served in a coffee cup was Nutella together with vanilla bean ice-cream and a banana foam, and a chocolate film on top with the restaurant’s logos. Rich and flavourful. My wife had Yuzu Shiso ($108) featuring confit citrus fruit, lime madeleine, yuko yuzu sorbet, and green shiso cream. Refreshing and nice.

Service was good, with the staff attentive and friendly, eager to help. Food quality was very good and delicious, with the dining environment impeccable. The bill on the night is $2,112. On checking my receipt, I found the restaurant charged me $168 for the Tuna Pizza but according to the menu it should be $148. Something the restaurant needed to investigate and correct, but we were very happy about the overall experience. No wonder it had become a hot spot in town.

Wineshark Mystery Restaurant - Yurakucho 有楽町

This Japanese izakaya bar is located on Wyndham Street in Central. With the approach of Halloween, the neighbourhood has become busy, but surprisingly, we are the only table on the night, even till when we finished dinner.

We are seated at the dining area with a robatayaki open kitchen at the back. The place has dim lighting, using dark wooden furniture, with different Japanese cultural decors like posters and lanterns to recreate an izakaya atmosphere.

After ordering our drinks of Lychee Soda ($65) and Large Sapporo Beer ($78), the meal started with Snow Crab Handroll ($58). The crab meat is mixed with tobiko and spicy mayo, and with sushi rice, wrapped in a crisp nori sheet. Decent in taste.

Next, we have a number of skewers. Yaki-Tofu ($68 for two) is a dried tofu that has been grilled to golden brown, brushed with special sauce during the process to infuse with taste, then sprinkled with some bonito flakes on serving. The texture is good but a bit salty.

The Sweet Potato ($76 for two) included two pieces of the vegetables, not uniformly grilled to the same degree so each piece ended up showing different colours. The taste is nice though, having good sweetness and also not dried out.

Tebasaki are Chicken Wings ($96 for two), with a crisp skin, juicy and moist flesh. Seasoned with shichimi powder and sesame helps to bridge the lighter taste of the meat with flavours. Quite nicely done.

The final skewer was Sunagimo, which are Chicken Gizzard ($76 for two). With a bouncy and nice bite, the gizzard was seasoned well, and also did not feel dry from the grilling. This was my favourite among the four.

Trying their robatayaki, we had Whole Squid ($158). The marinade is decent, with a bit of grated ginger on the side as condiment, the squid is quite tender and not rubbery. It was only lukewarm in temperature however so affected the enjoyment.

Then comes Ebi Furai Maki Roll ($108). The deep-fried prawn was used to prepare a maki roll, and on the surface the roll was coated with tobiko, giving a fun poppy texture. Taste was ok, but the presentation was a bit lacklustre though.

Finally, we had Slow Braised Pork Ramen ($128). With soy dashi, the ramen was of appropriate bite, with large pieces of braised pork soft bone, bamboo shoot pieces, and soft-boiled egg. The hot soup was comfortable to the stomach.

There was not much service, as we had to order through QR code, and throughout the night the staff did not come to check in with us, despite there are no other customer. The bill on the night is $1,063 which was expensive considering the food we had. Not my place.

Wineshark Mystery Restaurant - Sushi Zinc (2025-10)

Seeing increasingly more media coverage of Chef Zinc, in recognition to what he did to promote the local seafood and produce, as well as his amazing food, I can also feel the pride as a regular patron. Today we return to this Shau Kei Wan secret haven to see what he has prepared for us.

Occupying our usual spot on the 10-seat sushi counter, we were greeted by Chef Zinc and his team warmly. As I brought a bottle of wine to share with him, I did not order any sake. With the arrival of a couple of more guests, the dinner promptly started.

First is the prized Uchiura Bay Kuro-Hokkigai with Yunnan Termites Mushroom. Chef Zinc first used the mushroom to prepare a broth to lightly poach the surf clam, making some cuts for easy bite, before serving together with the shredded mushroom. The combined bouncy and soft texture of the two was very pleasant, and the broth was sweet with umami.

Second is the seasonal Kobako-Gani Chawanmushi. Chef Zinc toasted the shell of female snow crab to make a bisque from the extract, then added sauteed crab miso to whisked egg to make a silky soft steamed custard. On the surface, the orange-brown sauce was made from crab roe, rich in flavours with also a touch of acidity from wild kabosu to freshen. In the middle is crab meat roll wrapped in kombu, seasoned by very fragrant local fennel flower.

Third is a dish Chef Zinc showcased in the earlier Red Hot Chef competition. Featuring a two-catty Lamma Island caught Star Snapper, Chef Zinc wrapped the fillet with its skin to make a roll, then steamed under a lower temperature to maintain a moist and soft texture. He further used the fish bones and soy sauce to prepare a sauce, the fish innards to make fish oil, then splashed back on the steamed fish in Cantonese style, to further enhance the flavours. On top are a couple of local garlic scape to give a mild garlic fragrance.

Next begins a series of sushi, starting with Pacific Ocean Perch caught near Po Toi Island. Having aged for two weeks and seasoned with a bit of yuzu and sea salt, the fish has a sweet taste and very tender texture.

The second sushi featured Chef Zinc’s favourite fish: Hirame. The 6-catty local flounder was huge in size, with a delicate mild taste and a supple, firm bite on texture. Nowadays many restaurants are offering farmed ones, so wild version of this size is rarely seen. It is a real treat.

The third sushi brings us back to Japan, featuring Kawahagi from Oita. Using its liver to make a paste, then adding plenty of finely chopped scallions, the umami and savoury of the thread-sail filefish was amazing. One of our favourites in the evening.

The fourth sushi features Toro-Sawara from Mie. The special Japanese Spanish mackerel is caught on lines individually, with exceptional fatty level, rich in taste like fatty tuna. After searing briefly on charcoal, the skin has become crispy. Season with a bit of sea salt, the fish oil enriches the flavours tremendously.

Taking a break on the sushi, Chef Zinc’s brought us the seasonal Matsutake. Flown in from Yunnan on the same day of harvest, the prized mushroom is prepared in tempura style, without any seasoning, to enjoy the original taste. Bursting with juice, depending on preference one can also add a touch of salt or citrus to enhance the flavours.

Then comes another of Chef Zinc’s signature, Shirako Risotto. Cooking cod milt for extended period to remove the unpleasant taste, it is then grinded to a thick paste and cook with matsutake mushroom, before adding in arborio to prepare this wonderful risotto. Some fresh Ganba Fungus, rated as the pinnacle of Yunnan fungus, are put on top, which supplements a beautiful unique fragrance. Truly fantastic.

Another hot dish is Grilled Kinki. The channel rockfish has been marinated in shochu before searing on charcoal, to give a crisp surface while keeping the flesh moist. It is very tender, with an amazing taste of fish oil. The sauce is made from fish bones, hard clam and scallions, seasoned with a touch of sansho, rich in wonderful umami. On the side the lemon balm leaf gives the citrus fragrance to freshen the overall experience.

Finishing some dishes with rich flavours, Chef Zinc brings us Pickled Yunnan Golden Ear Fungus to serve as palate cleanser, the fungus is cooked with lemon and honey, infused with a mellow acidity and helps to remove the unpleasant taste of the fungus. The interesting gelatine texture is also memorable.

The second round of sushi starts from Bafun Uni, with multiple layers of sea urchin put on top of the roll. While the sea urchin is not in season, they are sweet in taste, with a melt-in-the-mouth texture and still very good and enjoyable, testimony to Chef Zinc’s effort to only pick the best quality ingredients.

The sixth sushi features Buri from Oita, with the matured yellowtail very large in size, weighing almost 15kg. Chef Zinc uses half of the belly to prepare the sushi, while the remaining he puts to age for later use. The sear on the skin gives a nice crispness, with some shichimi sprinkled to add an extra layer of spiciness to season.

The seventh sushi is Akami, with the lean cut coming from a large tuna weighing over 200kg. After marinating in shoyu briefly to infuse the meat with umami, the texture is very soft, with the perfect level of saltiness which made it unstoppable. It is great that I got to enjoy two pieces this evening thanks to Chef Zinc.

The eighth sushi continues to come from the same tuna, but this time using the fatty cut of O-Toro. On the bite all the guests are amazed because it is so tasty, first because Chef Zinc smoked the fatty tuna with hay beforehand, and then using smoked minced garlic, replacing wasabi, as the condiment. A genius approach showcasing his talent.

Finishing my bottle of wine, I decide to order an additional serving of sake, picking 大山 特別純米 ひやおろし. Brewed by 加藤嘉八郎酒造, this limited autumn sake has crisp acidity, perfect to match seasonal fish such as sardines with its good fattiness.

The Tamagoyaki has also specially upgraded, adding the stir-fried Yunnan black truffle and shiitake to the egg mixture before making the Japanese egg omelette, creating an extra dimension coming from the mushroom. With plenty of shaved Yunnan black truffles on top to further enhance the fragrance.

The Soup is prepared using Shiro Mirugai, with the white geoduck provided great umami taste to the clear soup, with some white miso to enhance the flavours. There are also fresh Yunnan Bamboo Pith with good texture and hints of sake aromas. Very sweet in taste, the crunchy texture of geoduck and bamboo pith supplements each other impeccably.

Filling there are some rooms left in our stomach, we ask Chef Zinc for additional sushi. He duly prepares two for us, the first being local Brown-Spotted Grouper. While it might not be as flavourful compared with the perch or star snapper, the texture is amazing. A few drops of kabosu juice help to elevate the freshness.

The other additional one is specially reserved for us: Engawa. Chef Zinc lightly cut the prized skirt of the local flounder to make it easy to chew, and then marinate in a special shoyu with herbs, before lightly sears to vitalize the fish oil. Very delicious, it is one of the best pieces on the night, and we thank Chef Zinc for keeping this especially for us.

Coming to dessert, Chef Zinc has prepared three different ones for us. The first one is his signature Tiramisu, but instead of coffee, he uses hojicha as the ingredients with mascarpone. Together with some shaved chocolate and hazelnuts it is nicely done, not too sweet, and did not feel heavy.

The second dessert is Annou-Imo Monaka. Mixing the special sweet potato grown on Tanegashima at Kagoshima with vanilla seeds, together with freshly made mochi, it is then put inside the crunchy monaka shell. Chef Zinc jokingly called them mooncakes, and the reduced sweetness level, with the combination of different texture, is memorable.

The last dessert is Shiitake Panna Cotta. Leveraging the background in Italian cuisine, Chef Zinc used dried shiitake mushroom to add to the milk, before chilling them to form the shape. The addition of some salt helps to elevate the taste further, showing an interesting hazelnut white chocolate flavour.  

Service is great as always, and the whole dinner is pure wonder and enjoyment. The bill on the night is $6,270. We continue to be amazed by the creativity of Chef Zinc, his use of local ingredients plus Yunnan fungus featured today, I also have deep admiration on his meticulous attention in preparing different sauce and condiment. My highest recommendation.