yummy things we ate in HK 🥢
1. roast goose and steamed chicken w scallion oil
2. wonton noodle soup brisket tendon goji veg in broth
3. char siu pork buns
4. beef balls
5. hk egg waffle
6. prawn wonton soup
7. scallop steamed w soy and vermicelli
8. the best scrambled eggs on fluffy white bread
9. homemade fish ball noodle soup
10. fried fish sandwich w ketchup
11. fluffy crunchy pineapple bun w butter and milk tea
12. stuffed fried peppers
13. siu mai hargow and scallop dumplings
14. hot milk and cold milk ginger pudding
15. sourdough egg tart
16. yuzu tea
17. baked sago custard w red bean and more egg tarts
18. jujube and mulberry tcm tea to nourish blood
19. turnip cakes and fried rice rolls w hoisin/sesame
20. hk peanut butter french toast
A little glimpse into the stories, flavours, and inspirations behind our first Sheffy Series collaboration with @frozencola
Rooted in memories of Hong Kong-style duck feasts and shaped by a love for bold, instinctive cooking, this menu brings together open-fire Basque cooking and comforting Chinese/Taiwanese flavours alongside Yona.
Personal, playful, and made to be shared.
And yes… the scotch egg really is that good.
Grab your seat at the table
Tickets linked in our Bio
the best hikes end with a seafood restaurant 🦐
high junk peak had such beautiful views of clear water bay and the trail takes you all the way down to po toi o fishing village where we had mantis shrimp fried w lots of crispy garlic steamed scallop with vermicelli steamed abalone w soy fried rice w nori + roe and a coconut 💋 honestly a dream day
celebration cakes from 2026 so far 🌀😵💫🌀
mango float beach cake for Lucy
addison rae ube coconut summer roll cake for Grace
serbian reforma torta for David
btw everyone who ate my nian gao has gotten a new job or promotion this year so far
multiple renditions of sheep cake
castle cake for Zian
Introducing our SHEFFY SERIES
w/ Yona’s Kitchen × Frozen Cola
We’re cooking the kind of food we love to eat in winter —
standing by the fire, hands warm,
slow plates coming out as they’re ready.
No rush, no strict structure,
just a long lunch that unfolds naturally.
Our take on French × Chinese flavours,
shaped by how we both cook —
a little nostalgic, a little bold,
all over open flame.
Smoke. Fat. Acid. Heat.
Dishes you’ll wish you didn’t have to share.
We’ll be by the fire all afternoon,
sending out plates, topping up glasses,
keeping it close, relaxed, and intimate.
If you’ve eaten with us before, you know the vibe.
If you haven’t — this is the one to start with.
— Yona & Diana
Limited seats
Long lunching ONLY
Tickets linked in our Bio
ONLYS
Xoxo
mount zero olive oil castle cake, rosemary honey syrup, whipped ricotta cream, fig compote, orange and choc orange swiss meringue buttercream, dark chocolate sea salt towers topped with bows and star sprinkles 🎀
birthday cake for my beautiful bestie zian !! 🏰
outfit ID?? its @_frisson_knits_ duh !! 🐑
made a cutie lamb cake with her own lil buttercream hooded cardigan for the studio sale last weekend
burnt miso chocolate pound cake with vanilla and black sesame cardigan buttercream 🎀
⋆ ˚｡⋆୨୧˚ the best holiday ⭐️ made nian gao 年糕 (chinese new year year cake) and turned leftovers into cookies so my friends and family could get a promotion this year ˚୨୧⋆˚｡⋆
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