Wineshark Mystery Restaurant - Hong Kong Cuisine 1983 壹玖捌叁

Hong Kong Cuisine 1983 壹玖捌叁

Date: 28 March 2026

Overview

Tonight, we visited Tsoi Tak Street in Happy Valley to experience a restaurant that reinterprets Chinese cuisine through modern Western techniques. The result was an elegant and innovative dining experience with flavours designed to delight.

Upon walking up the steps, the staff warmly guided us to our table. The ambience was comfortable and spacious, enhanced by beautiful bird murals on the walls. We chose the Tasting Menu (HK$1,380 per person) and paired it with a bottle of Pazo Señorans 2023 Albariño (HK$600).

Courses

First Course – Three Small Bites

The opening course featured three creative starters. Prepared tableside, Chef Chi Ngai sprayed soymilk mousse into liquid nitrogen to create texture, piped in egg white mixed with Yunnan ham, and torched it into a delicate meringue. A final touch of caviar added a savoury note.

The second bite was a deep-fried quail egg with a perfectly runny yolk, injected with smoked chicken soy sauce and topped with caviar.

The final snack was a Sichuan-style spicy toro tartare, presented like a sandwich between crunchy brioche toasts. A dried chilli dressing on the side allowed guests to adjust the spice level. All three bites were inventive and delicious.

Second Course – Soup

The soup was served in a wine glass, featuring a traditional winter melon soup with dried tangerine and duck leg, topped with Chinese mushroom foam. A piece of crispy salmon skin accompanied the soup, along with dried tangerine mayonnaise for dipping.

Third Course

A visually stunning dish, this course featured an eggshell filled with layers of steamed egg white, fresh crab meat in Hua Diao wine sauce, lily root foam, and homemade crab essence oil. A deep-fried crab served as both garnish and edible accompaniment. This was my favourite dish of the evening.

Fourth Course

A refined East-meets-West creation, this dish combined marinated eel and French foie gras rolled together. Apple gel helped lighten the richness, while a crispy potato ball topped with ginger mousse added warmth and balance.

Additional Course

We ordered an extra dish of mixed clams in a rich salmon roe clam sauce (HK$228). While Western in presentation, the spring onion and ginger paste beneath brought out traditional Cantonese flavours.

Fifth Course

Steamed fish maw was served with Japanese sea urchin on top and scallop mousse stuffed inside. A conpoy caviar sauce delivered deep umami, complemented by lotus seed purée on the side.

Sixth Course

This dish leaned more traditional, featuring sweet and sour crispy star grouper topped with roasted pine nuts. Grilled pineapple and pineapple gel added acidity and freshness.

Seventh Course

A roulade made from tender chicken and sea cucumber was served with abalone sauce. Crispy chicken skin added texture, while warm celeriac mousse provided an elegant herbal finish.

Eighth Course

Thin slices of braised beef tongue were prepared with a Chinese-style onion beef sauce, reminiscent of classic “Chinese Western” flavours from childhood. The dish was served with steamed rice and topped with a crispy egg yolk.

Ninth Course – Dessert

The passion fruit soufflé was perfectly risen, dusted with icing sugar, and accompanied by vanilla ice cream and passion fruit sauce, offering a bright and balanced finish.

Petits Fours

Chestnut chocolate and coconut mango layered pudding rounded off the meal, both leaning towards Western-style desserts and equally enjoyable.

Service & Conclusion

Service was attentive and friendly, with staff eager to explain each dish. Chef Chi Ngai personally visited our table several times to prepare dishes and check in with us. The total bill came to HK$4,004. Considering the overall experience and food quality, I would rate this restaurant 75 points (Excellent) and would happily return.

 

Wineshark Wine Tasting - Chateau La Mission Haut-Brion

Château La Mission Haut-Brion 

Château La Mission Haut-Brion is a historic Bordeaux estate located in the heart of the Pessac‑Léognan appellation, renowned for its exceptional terroir and deeply spiritual heritage.  

Historical Overview

·       1540: Founded by Arnaud de Lestonnac, closely linked from the outset to Château Haut‑Brion through family ties. 

·       17th–18th centuries: Developed under religious ownership, notably the Lazarist priests, who expanded vineyards, improved wine quality, and built the estate chapel. 

·       1755: Gained high reputation after being praised by the Duke of Richelieu, who regularly served the wine.  

·       1792: Confiscated during the French Revolution and sold to private ownership, reflecting the estate’s growing value. 

·       19th century: Modernised by the Chiapella family, earning international recognition, including a gold medal at the 1862 London Exhibition.  

·       1919–1930s: Entered the modern era under the Woltner family, pioneering temperature‑controlled fermentation and producing both red and white wines.  

·       1983–present: Acquired by the Dillon family (Domaine Clarence Dillon), leading to major renovations, technical upgrades, and respectful restoration of the estate’s religious and architectural heritage.  

The Terroir and Vineyard

The vineyard spans 29 hectares, sharing the famed gravelly soils of Château Haut‑Brion. These well‑drained soils over clay, sand, and limestone give the wines their power, elegance, and complexity. Sustainable practices and biodiversity preservation are central to vineyard management. 

Winemaking Philosophy

Grapes are hand‑harvested, carefully sorted, and vinified with precise temperature control. Blending is a meticulous, collaborative process, followed by 18–20 months of barrel ageing, ensuring balance, depth, and longevity. 

The Wines

·       Red wine: Complex, full‑bodied, and richly aromatic, with notes of smoke, tobacco, roasted coffee, and fresh red fruit.  

·       White wine: Produced in smaller quantities, continuing a tradition dating back to the early 20th century. 

Chateau La Mission Haut-Brion 2004

Date of Tasting: 4 April 2026

Price: HK$1,752 

Wineshark Score: 93

Appearance: Bright and clear, the wine is of medium ruby colour, with fading rims and legs.

Nose: Clean, with medium (+) intensity aromas, showing black fruit of blackberry, blackcurrant, red fruit of plum, pungent spice of liquorice, kernel notes of coffee, mineral notes of graphite, sweet spice of clove, maturity notes of savoury and forest floor. The wine is developing.

Palate: Dry with medium acidity, the wine has medium (+), ripe and velvety tannin, full body and medium (+) intensity of flavours, showing black fruit of blackberry, blackcurrant, red fruit of plum, sweet spice of nutmeg, oak notes of tobacco box. The wine has a medium (+) finish.  

Conclusion: Very good quality Pessac Leognan with an intense nose showing good complexity in aromas. While exhibiting plenty of black fruit and plum, there is also a nice coffee side note with also good development characters. The palate is robust, with good acidity and tannin supporting rich and intense flavours, with also a nice long finish. It is ready to drink now and can maintain for another 2-3 years.

 

Chateau Laville Haut-Brion 1999

Tasting Date: 9 June 2013

Price: HK$1,280

Wineshark Score: 90

Appearance: Bright and clear, it is of medium intensity gold color, with legs.

Nose: Clean, with medium (+) intensity aromas showing floral notes of honeysuckle, stone fruit of apricot and peach, dairy notes of cream, maturity notes of honey, animal notes of lanolin and wax, oak notes of some oxidation notes of sherry aromas when first opened. The wine is developing. 

Palate: Dry with medium acidity, the wine has medium alcohol and a medium body, with medium (+) intensity flavors of floral notes of honeysuckle, green fruit of ripe pear, oak notes of smoke, dairy notes of butter, maturity notes of honey. The wine has a long finish. 

Conclusion: Good quality Pessac-Leognan white wine with an intense nose of reasonable complexity, though initially it did show some sherry notes of oxidation, which was gradually gone after leaving it to air for a while. The palate is in balance, with a good structure and also showing intense flavors. The most noticeable is the exceptionally long finish. Overall it is enjoyable, but personally I feel a bit hollow on the nose and palate, a bit disappointed given its prestige status. Ready to drink now and has potential to age for another 2-3 years. 

Wineshark Mystery Restaurant - Migas

Migas

Date: 25 Mar 2026

Overview

Located at H Queen’s in Central, Migas offers Spanish–Mediterranean cuisine in a casual and lively setting, complemented by good music and expert mixology.

The restaurant features dim lighting with vibrant colours. Bar seating includes a large sofa with small tables for a cozy drinks experience, while dining tables are arranged to the side for guests looking for a proper meal.

Food

We started with the House-made Sausages ($68), which were flavourful and well-textured. Served with cheese, pickled chilies, and olives, they made a solid starter and paired nicely with drinks.

The Tuna Rillette ($148) was seasoned and slowly cooked confit-style in oil inside a glass jar. Topped with white anchovy, caper, and olive, it was an excellent spread with toasted focaccia. We also ordered extra toast ($10) to finish the dish.

The Steak Tartare ($258) was unfortunately too salty, with minced beef mixed with cured anchovies. While the poached egg yolk helped smooth the texture and slightly reduce the saltiness, pairing it with potato chips did little to offset the overall sodium level.

For mains, the Smoked Paprika Octopus Brochette ($218) stood out. The tentacles were tender and easy to cut and chew, served with grilled vegetables, saffron rouille, and squid ink aioli.

The Lamb Tagine ($428) featured braised lamb shank with spicy Merguez sausages, served with rice pilaf. The rich sauce paired perfectly with the rice, the lamb was fall-off-the-bone tender, and the sausages added a pleasant level of spiciness.

Service & Overall Impression

Service was decent overall, though it was sometimes difficult to get attention as we were seated in a remote area of the restaurant.

The total bill for the evening was $1,392. Considering the overall experience and food quality, I would rate Migas at 63 points — decent, but skippable.

Wineshark Mystery Restaurant - Ah Chun Shandong Dumpling 阿純山東餃子

Ah Chun Shandong Dumpling 阿純山東餃子

Date: 3 April 2026

Overview

Ah Chun Shandong Dumpling serves authentic Shandong-style dumplings in a simple, no‑frills setting. During the long Easter holidays, I took my wife to Prince Edward to revisit this small eatery and see whether it still maintained its charm. Having been awarded the Michelin Bib Gourmand every year since 2013, this marks its 13th consecutive year receiving the honour.

Ambience

We arrived at Lai Chi Kok Road at around 2:00 p.m. There were not many customers at the time, and we were seated comfortably at a four‑seater booth. The décor has remained unchanged since our last visit, with green wall frames and mirrors creating the illusion of window views. Overall, the setup is simple and functional, with no unnecessary frills.

Food

We ordered the Leek and Pork Dumplings ($52 for 10 pieces) and Qingdao Cuttlefish Dumplings ($58 for 8 pieces). All dumplings are handmade using fresh ingredients, and even the dough is kneaded in-house, as visible from the open kitchen.

Each dumpling was generously sized and well filled. The leek and pork dumplings were juicy, well seasoned without being overpowering, and full of flavour. The cuttlefish dumplings featured distinctive inky skins, while the filling delivered a pleasant crunch from small pieces of cuttlefish. Both dishes were excellent.

We also tried the Stir‑Fried Spicy Shredded Potato ($58), a popular Shandong dish. The shredded potatoes retained a satisfying crunch, with a well-balanced combination of sourness and spiciness. Prepared to order and served steaming hot from high‑heat stir‑frying, it was another highlight.

The Stir‑Fried Mutton with Cumin ($88) was equally enjoyable. Shredded mutton was stir‑fried with onion, generous coriander, and cumin. The mutton was flavourful without being musky, delivering the signature cumin aroma while remaining mild rather than spicy. A simple yet very satisfying dish.

Overall Experience

Together with two soy milk drinks ($10 each), the total bill came to $276. The friendly interactions among the staff and the warm atmosphere of a small family-run business added to the dining experience. Considering the overall food quality and experience, I would rate Ah Chun Shandong Dumpling 73 points (Good) and recommend it as a place worth trying.

 

Wineshark Mystery Restaurant - Murasaki 紫美

Knowing this Japanese sushi restaurant has become such a popular spot in town with extreme difficulty in securing a booking. Managed to secure booking for lunch, we pre-arranged to have dinner Omakase Menu ($2,000 each) served. At the appointed time, we came to Sheung Wan Hollywood Road.

Seated at the hinoki counter, we patiently waited for the other customers to arrive, before the lunch duly started. To pair with food, I have a bottle of Frederic Savart E’cueil Trepail Blanc de Blancs Premier Cru NV ($1,880). A blend of Chardonnay from E’cueil and Trepail, it is a crisp champagne versatile to match with most of the food on the day.

The first course was Awabi 鮑, with the chef cutting the black abalone into thin slices and serving together with a congee mixed with the abalone liver. With a bit of deep-fried nori to add flavours, it highlighted the original delicious taste of the abalone to the full extent. 

The second one was Aori-Ika 障泥烏賊 Sushi. Meticulously cut on the bigfin reef squid to form groove to hold the shoyu from sliding off, the sweetness and soft texture of the squid was impressive, with a bit of ginger elevating the flavours.

The third piece was Ishigaki-Dai 石垣鯛 Sushi. The spotted knifejaw was of top-notch quality, having marinated briefly in shoyu to infuse the meat with savoury taste but not salty, rich in umami and flavours.

The fourth course featured Unagi 鰻. The grilled Japanese eel was thick and meaty, with the skin having nice char while keeping the flesh moist and juicy. The sauce was also not too strong to mask all the flavours, and the chef cleverly used shredded ginger and cucumber to help balance the fat of the eel.

The fifth piece was Madai 真鯛 Sushi. The red seabream had been wrapped inside kombu to marinate, to soften the texture of the flesh while enhancing the umami flavours, resulting in more tenderness while keeping its signature firmer texture. Wonderful taste.

The sixth piece was Sayori 針魚 Sushi. Seeing the chef prepares the Japanese halfbeak already got my mouth watering, with the shiny and glittering skin showing how unbelievably fresh. It was probably the best halfbeak I had ever tried. Simply amazing.

A small nabe was set up for the seventh course, which featured Fugu 河豚. In shabu shabu style, we got to simmer the pufferfish briefly in dashi, with delicate taste. By adjusting the time, we also got to enjoy different textures of the pufferfish. Paired with an Ankimo 鮟肝 paste added a rich fragrance from the monkfish liver.

We also ordered an additional Taraba-gani 鱈場蟹 ($450 each). The red king crab leg was grilled over charcoal, with the meat wrapped in softened Karasumi 唐墨. The homemade salted mullet roe added savoury and umami to the sweetness of crab meat, a treat in flavours not to be missed.

Before going to the next stage of the menu, we were served a small piece of Pear, with some yuzu shavings on top to freshen, helping us to cleanse our palate for the second half.

Coming to the eighth and ninth piece, the chef had used Maguro 鮪, caught in the famous Oma area in Aomori, and had been aged for 8 days. With new shari using red vinegar, the Chu-Toro 中とろ was wonderful in flavours, medium in fattiness and very tender in texture.

The other piece was Akami Zuke 赤身, with the lean tuna having marinated in shoyu, silky smooth on the texture, and the richness in taste with the red flesh and savoury of the soy sauce was perfectly integrated. 

The tenth course was an interesting one. Instead of seafood, the chef had prepared Pigeon, aged for three days, with its leg deep-fried in tempura style, and smoked breast grilled on charcoal, keeping the flesh pink, with light seasoning to showcase the flavours without a strong gamey note.

The eleventh piece was Botan-Ebi 牡丹蝦 Sushi. The spot shrimp had great texture, soft and sticky, with its sweetness above and beyond the typical shrimp. Having soaked in Chinese Huadiao, with a spray before serving, helps to intensify the savoury note.

The twelfth piece was Nodoguro 喉黒 Sushi. Its skin had been lightly charred to vitalize the fish oil through the heat, so that the fatty deepwater blackthroat seaperch could showcase its amazing flavours. 

The thirteenth piece was Hokkaido Bafun-Uni 馬糞雲丹 Sushi. The sea urchin was sweet, without any weird taste, and the chef had made a gunkan roll to serve, taking the steps to lightly toast the nori sheet before using to ensure its crispness, again demonstrating his attention to details. 

The fourteenth course was Shark’s Fin Ramen, with the chef using pig bones to prepare a rich and delicious broth, and together with the ramen noodles which had wonderful texture, was simply unstoppable. The shark’s fin also added a bit of crunchy bite on top.

The Tamagoyaki 玉子焼 was soft and fluffy, with the egg mixed with plenty of seafood before baking to the omelette. 

With space for a few more pieces, I had an additional Kohada 小鰭 Sushi ($100) and Kanpyo Roll 干瓢巻 ($100). The gizzard shad had a nice silvery sheen and I liked the marinade not too sour in taste. 

The dried gourd was also nice, and I requested to have plenty of wasabi in the roll as well, completing the meal with great satisfaction. Dessert was some plump and ripe Strawberry to finish.

Service was very good, with the staff friendly and knowledgeable. The atmosphere was comfortable but interactions with the chef was rather limited. The bill on the day was $7,678. Considering the overall experience, I would rate this restaurant an Exceptional 85 points. Must try!