S O N I A 🔪 B L A D E

MAXIMUM ZAB ENERGY. 🐅🔥 @mamatigerhk Major menu revamp from Mama Tiger brings an array of Thai street soul—we’re talking salads, charcoal grilled skewers, and deep curries on top of their signature carbs. Fair warning: the heat is non-negotiable and hits heavy in all the new dishes. Order a young coconut to cool down—you’ll need it. 🥥 📍MAMA TIGER, Sheung Wan

Lyndhurst Terrace just traded its Italian soul for Vietnamese grit, and honestly, @lele.hongkong holds up. 🥢

Filtered BKK spots that prioritize substance over hype - vetted and approved by us. @puponfai @noi_samrub_bar @charmkok @somabangkok @maemungkornofficial @aether_bkk

Double date at @prohibition_hk 💕 Nothing says “double date success” like a table full of USDA Prime cuts and enough sides to make us forget we actually have to share. The 1920s speakeasy decor is moody enough to hide the fact that we’re all entering a food coma, but elegant enough to keep the “date” part alive. 🍸 📍PROHIBITION GRILL, Ocean Park Marriot

Never too cheesy. @roucou.hk

48h in Tuscany. @r.oy @lukelo @tofimi @foodandtravelhk

Not gatekeeping the best corner seat in TST anymore. @jijabyvickylau @kimptontsimshatsui

Farewell TST, hello Island side! 🥂✨ Checking in for one last dinner at @ankoma_hk intimate Hart Avenue spot before they trade their 8-seater counter for a bigger, bolder home on the Island. The food was absolute fire—solid as always. Even with our “Young Chef of the Year” @frankiewsws being away during our visit, the team didn’t skip a beat. That’s the true sign of a powerhouse kitchen: when the soul of the food remains consistent and absolutely delicious even when the main man is off 😆 I’m so incredibly proud of how far this team has come. It feels like watching a local indie hit finally move to the big stage! Can’t wait to see what they cook up in the new space—my palate is already ready for the new menu. ✨ ▪️Uni | Ika | Sudachi ▪️Matsuba Crab | Crab Miso | Pink Radish ▪️Confit Oyster | Wasabi | Lime | Crispy Oyster Croustade ▪️Smoked Spanish Mackerel | Burdock | Eggplant | Aioli ▪️Abalone | Udon | Fermented Tsuyu | Sea Grapes ▪️Grouper | Fish Mousse | Stir Fry King | Vadouvan Clam Sauce ▪️Lava Stone Grilled Butter Aged Lobster Tail | Sakura-Ebi Kabocha Sauce| Homemade Chilli Oil | Oden Daikon | Oxalis ▫️Roasted Racan Pigeon | Grilled Viscera and Thighs | Mushroom | Plum | Raspberry | Yakitori Pigeon Jus ▫️M9 Wagyu | Beef Tartare | Potato Pavé | Gyudon Seasonal Vegetables | Black Truffle Beef Jus See you on the other side of the tunnel, Ankôma! 📍 Ankôma, TST (Last Call!)

In search of the GOAT in BKK. (Greatest Omelette of All Time) @sritrat @somabangkok @herehaifoods @puponfai @samlor.bkk @maemungkornofficial

Puffed, fermented, creamed, and simmered. This is 50 shapes of rice starring @yiofarm at @ando.hkg . The menu at Andō is taking a deep dive into local heritage with its new Yi O Rice-led tasting menu. This 8-course journey isn’t just about a staple grain; it’s a tribute to the rare, sun-dried rice grown right here on Lantau Island. This is a rare chance to taste the terroir of Hong Kong in a fine-dining setting.🌾✨ From crispy rice spheres to the iconic Arroz Caldoso with lobster and XO sauce, Chef Agustin Balbi explores every texture—fermented, puffed, and creamed. To complete the experience, there’s a rice-centric drink pairing curated by @carlito.gorgor featuring everything from sparkling sake to 2007 @dongqu_shaoxingwine Shaoxing wine. 📍ANDO, Central

From the steam-filled chaos of a dim sum parlor to the permanent ink and poolside pulses of a high-octane hotel debut, March in Hong Kong continued to be relentless and unapologetically fun. It was good to party with you all.

You don’t have to take a 5 hour flight for a perfect chirashi, it’s right here in Central. @kinmokusei_hk