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1. I want to have supernatural that I can use my brain 100%

2.When I become an animal, I want to be cat. Because I like cat and cat is so cute. Also,cat can sleep 16hours per day:D
3.If I have millions of dollars I will bought apple stocks and I'll keep until I become adult.

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1. What kind of supernatural power do you want to have?

2. You wake up tomorrow, you become an animal. What animal would you like to be? and why?

3. If you were given millions of dollars, what would you do?

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1. mind control.
2.bird   I want to fly.
3.I'm going to buy Bitcoin.

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l want  the supernatural power is time control

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l want  the supernatural power is time control

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an animal is a rabbit because rabbit is fast
pick up the money l `ii spend half of it

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1. invisibility
2.Eagle, i want to fly around the world
3. Im going to donate all the money to the homeless shelter

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1. I want  to have teleport
2. bird/ I'm curious about how it feels to fly
3. traveling around the world

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1. I want to control fire
2. I want to change to a killer whale because killer whales are strong.
3. I will save it in to the bank

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2.killer whale l want to live by ocean

3.l will give it to my parent

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1.i want to be bird because bird can fly
2.i want get look future and i will buy good bitcoin
3.if i have 1millions of dollars i will buy my house

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Find the restaurants in Hong Kong which received Micheline Stars.
Post it on your log.

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Belon
Chaat
Hansik Goo
I M Teppanyaki Wine
Mono
Sventh Son
SUshi Wadatsumi
Whey
Yong Fu

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Two New 2-Star Restaurants: Octavium,Yan Toh Heen
Nine New 1-Star Restaurants:Belon,Hansik Goo's,I M Teppanyaki & Wine

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Hansik Goo is a modern Korean restaurant that aspires to deliver a bold interpretation of the diverse Korean culinary culture. From home-cooked fare, royal inspired cuisine to innovative creations that chef Mingoo is loved for, the menu offers authentic Korean flavours with a creative flair.

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http://www.hansikgoo.hk/

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Hansik Goo is a modern Korean restaurant that aspires to deliver a bold interpretation of the diverse Korean culinary culture. From home-cooked fare, royal inspired cuisine to innovative creations that chef Mingoo is loved for, the menu offers authentic Korean flavours with a creative flair.

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3 stared

8½ Otto e Mezzo Bombana

Caprice

Forum

L’Atelier de Joël Robuchon

Lung King Heen

Sushi Shikon

T’ang Court

https://www.afoodieworld.com/foodie/11-restaurants-get-new-stars-in-michelin-2022

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Header image: Michelin International Director Gwendal Poullennec
Yesterday, the Hong Kong and Macau Michelin stars and recommendations for 2022 were announced via live stream, for the second year in a row. The International Director of the Michelin Guides paid his respects to the restaurant industry in Hong Kong and Macau for its resilience and dynamism after yet another turbulent year.

"Their ability to innovate despite the circumstances makes this community a special one. And to see the emerging talent and trends coming out of the region in the face of such obstacles should give hope to those around the world that great things are to come, something truly worth celebrating."

- Gwendal Poullennec, Michelin International Director

There are a total of 71 restaurants in Hong Kong that currently hold stars, up from 69 last year. All three-starred restaurants in Hong Kong from last year's guide kept their trio of stars.

In Hong Kong, 11 restaurants have received new stars, with Cantonese fine diner Yan Toh Heen and Italian eatery Octavium being awarded two Michelin stars for the first time. BELON was awarded one star, as was Hansik Goo with its "elevated Korean cuisine". Other one-star newcomers include IM Teppanyaki & Wine, known for its theatrical cooking and elaborate wine list, Sushi Wadatsumi (known previously as Ginza Iwa), Barry Quek's Singaporean-flavoured European restaurant Whey, elevated Indian street-food specialist CHAAT, MONO with its bold and colourful Venezuelan-inspired flavours, Cantonese stalwart Seventh Son and Yong Fu, the first outpost of the Shanghai-based one-Michelin-starred restaurant of the same name.

Only one new restaurant won the Michelin Green Star this year, in recognition of restaurants committed to sustainable gastronomy. It was awarded to Amber, the two-Michelin-starred restaurant by Chef Richard Ekkebus. Chef Ekkebus became the president of the Food Made Good HK consultancy last year and is tireless in his pursuit of doing better for the environment and encouraging others to do the same. Amber joins Foodie Forks 2019 Editors' Choice Best New Restaurant winner Roganic and IFTM Educational Restaurant in Macau as the only holders of this important star.

In total, Hong Kong has:

2022 Michelin-starred restaurants, Hong Kong
(exceptional cuisine, worth a special journey) (excellent cooking, worth a detour) (high-quality cooking, worth a stop) (excellent and sustainable)
2022 Michelin-starred restaurants, Macau

15 Macau restaurants were awarded stars in the 2022 Michelin Guide. Macau has:
(exceptional cuisine, worth a special journey)

The Eight

Jade Dragon

Robuchon au Dôme

(excellent cooking, worth a detour)

Alain Ducasse at Morpheus

Feng Wei Ju

Mizumi

Sichuan Moon

Wing Lei

(high-quality cooking, worth a stop) (excellent and sustainable)
IFTM Educational Restaurant
For more F&B news like this, like Foodie on Facebook

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11 Restaurants in Hong Kong Are Awarded New Michelin Stars in 2022

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Header image: Michelin International Director Gwendal Poullennec Yesterday, the Hong Kong and Macau Michelin stars and recommendations for 2022 were announced via live stream, for the second year in a row. The International Director of the Michelin Guides paid his respects to the restaurant industry in Hong Kong and Macau for its resilience and dynamism after yet another turbulent year.

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홍콩 미슐랭 스타 맛집

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홍콩 미슐랭 스타 맛집

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8½ Otto e Mezzo
Bombana
Caprice
Forum
L’Atelier de Joël Robuchon
Lung King Heen
Sushi Shikon
T’ang Court

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One of the many casualties of our times, the popularity of hotpot has sure taken a beating owing to COVID; any pleasant, social, sharing activity is just not the done thing. And so, with the receding levels of doom, it is with much pleasure that we revisited Sichuan Lab in Wanchai to try their relaunched hotpot menu. Chef Wong is always looking to balance the traditional and contemporary and has expanded the restaurant's hotpot offerings, which now include a focus on drunken items as well as a new soup base.

Hotpot is quite a busy exercise. Given any free time, you should be preparing your personal dipping bowl using the 12 condiment jars (which include the "world's best" pepper from Kampot in Cambodia, various chilli options and some fresh herbs), the delicious house-made soy sauce and the chilli, shrimp and sesame oils. The only complaint here is that table space starts to become an issue.

We followed an insider tip and ordered the sliced local pork with garlic soy ($68) to start, and we recommend you do the same. It's worth keeping the plate aside (if you can find room on the table) after you've finished this dish of locally raised Ibérico pork to see if you can replicate the sweet, garlicky sauce for your hotpot.

Before the main event, each hotpot diner will receive two non-alcoholic concoctions to get started. The lychee oolong is spiked with a potent chilli powder, and we could feel it warming more than just our palate. In contrast, the lighter shot is a refreshing peach jasmine.

When ordering the hotpot base, we had a dilemma. We could either choose the new, Instagrammable soup base or split the pot and order our old favourites. Two seemed better than one, so we went with the double flavours ($248) - choosing a medium-level Sichuan spicy base split with a classic mandarin fish with pickled vegetables. Of the two, we preferred the fragrant fish base, especially when we added a Sichuan peppercorn or two from the other side. It was a little spicy and salty, but balanced by the sour, pickled Chinese greens.

Looking back, it is with some regret that we didn't order the new hotpot base - the 33 spice and chicken hotpot ($298 for ½ chicken or $398 for whole chicken) - which let's you choose a cognac, rum or Chinese wine base to accompany your braised chicken that is then doused in dramatic flames. For herbs and spices bragging rights, Colonel Sanders has nothing on this dish.

Once the hotpot base is decided, you need to order your preferred extras. For two people, we were recommended to choose four or five additional items. We ordered five, and it was more than enough. The deluxe beef platter ($488) is a good choice, containing four different types of quality beef (Kagoshima A5 Wagyu, marbled beef, hand-cut beef and local beef chuck) and is enough for 3-4 people to try each variety.

The mixed mushrooms in tofu pouches ($48 for 4), also known as lucky bags (福袋), are stuffed full of mushroom and chive, and they take some time to fully heat through. Perfect for soaking up the soup and sauce, these are a hotpot must-order. They are low-maintenance too - one of the few items we didn't lose in the hotpot whilst cooking.

New to the Sichuan Lab hotpot line-up are four drunken items. We ordered what turned out to look disconcertingly like a meat martini - the drunken beef chuck ($98) - which is presented like a rose in a large martini glass. We're not 100% sold on this look, and in this case, we preferred the non-drunken version of beef chuck, but much of this is personal preference.

We ordered an extra serving of osmanthus fish fillet ($148), without realising one comes with the fish soup base. Quick and easy to cook, we like that it's served with Chinese cabbage under the fish for an additional vegetable fix. Speaking of veg, the seasonal vegetable basket ($128) is huge! If you have some time to relax, definitely order it to enjoy a leisurely cooking and eating session whilst getting in your greens.

Here's a bonus for craft beer lovers - the restaurant has two taps of local craft beer. You can choose from a H.K. Lovecraft King in Yellow, a Helles lager, or their smoky Space Rock Rauchbier, and these are both excellent hotpot choices. Having a local beer on tap is more risky for a restaurant than the usual macro beer, and we are happy to see and support it.

Verdict

We left Sichuan Lab full and happy - the staff were exceptionally knowledgeable about each of the (very many) ingredients we consumed, the hotpot soups were flavourful and the ingredients fresh - but we nevertheless felt a tinge of remorse. There was an all-you-can-eat dim sum lunch deal ($168/person) being enjoyed by other diners at the time. Then there's the new hotpot base and the hundreds of other options we didn't get to try - there are just so many choices. It might take some time to adjust to this vibrant, social way of eating again, which feels intense right now.

If you're ready for hotpot, you can enjoy it at Sichuan Lab every day during lunchtime until 3:30pm and for dinner starting from 6pm. The restaurant will stay open daily until 10 or 11pm, depending on the regulations at the time. Time to get social!

📍 28 Tai Wo Street, Wanchai, 9821 1066 (WhatsApp) This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author's. For more reviews like this, like Foodie on Facebook or follow us on Instagram

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Sichuan Lab Relaunches Their Hotpot Range with Added Drunkenness

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One of the many casualties of our times, the popularity of hotpot has sure taken a beating owing to COVID; any pleasant, social, sharing activity is just not the done thing. And so, with the receding levels of doom, it is with much pleasure that we revisited Sichuan Lab in Wanchai to try their relaunched hotpot menu.

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The MICHELIN Guide Hong Kong Macau Star selection was announced on January 19, together with new Bib Gourmands this year. The 2022 edition highlights a total of 86 starred-restaurants in Hong Kong and Macau, among which 11 restaurants-two new 2-Star restaurants and nine new 1-Star restaurants-have received new distinctions.

From colourful Latin American fare to refined Indian street food, read on to find out what impressed the MICHELIN inspectors.

What the inspectors say: Having moved to a new location has not deterred gourmands from flocking here, as the kitchen team remains the same, and rest assured that the fish, mostly wild-caught in Japan, is as good as always.

What the inspectors say: The first outpost of this Shanghai-based brand in Hong Kong. Fish from the East China Sea and local produce are used to create authentic Ningbo flavours, and most signatures from the parent branch are available here.
Read the official announcement of the MICHELIN Guide Hong Kong Macau 2021 here Hero image: Raj Kachori from Chaat (Courtesy of Chaat)

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11 Newly Awarded MICHELIN-Starred Restaurants in Hong Kong - What Michelin Inspectors Said

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The MICHELIN Guide Hong Kong Macau Star selection was announced on January 19, together with new Bib Gourmands this year. The 2022 edition highlights a total of 86 starred-restaurants in Hong Kong and Macau, among which 11 restaurants-two new 2-Star restaurants and nine new 1-Star restaurants-have received new distinctions.