Red object — Restaurant in Hong Kong Island

I have tried the dry noodles with chicken fillets and cheese. The chicken was served in small, tender and juicy cubes, with crispy and smoky skin. It matched perfectly with the molten cheese.

The Sheunghai noodles, boasting a pleasing al dente texture, were served with various toppings, including garlic flakes, seaseme seeds, spring onions and bonito flakes. The dish was elevated by the tantalizing Mala sauce. Improvements could be made, such as enhancing the complexity of the sauce, or, reducing the overall saltiness of the dish.

That said, the novel combination of ingredients made the experience...

I have been a regular at this restaurant for many, many years, but my last visit will absolutely be my final one, all because of one server.

The older gentleman with the perpetual long face provides consistently terrible service. He is snobby, unhelpful, and makes you feel like you are a burden. I've encountered him on numerous visits over the years, and his attitude is always the same. I kept hoping it was just an off day, but it's clearly his standard demeanor.

A good server can make a meal enjoyable, but this one alone is enough to drive away loyal customers. I've finally given up. If you...

Red object specialises in making tomato soup, which is very tomatoey, very thick and a bit sour. Ordered 3 types of pork with Shanghai noodles. It tastes average. The noodles are too thin and you will get too much soup in a bite. It will be better to order the thicker and boarder noodles. The pork is just average. The pork chop tastes bland, soft bone is a bit dry and i think the sliced pork...