Ryota Kappou Modern — Restaurant in Hong Kong Island

Don't understand how they earned the star with this kind of service. I needed to ask for 2 times to get my cutlery. First time, they offered me a hot towel and turned away. There was dirt in the towel when I unfolded it. Can see from the photo clearly the cutlery was missing. For hot food, quality is above average. The pork is tender. The roasted chicken smells good. The super tendon is only so so and needed to add 100 for it. Not quite worth it. The rice are too soft and soaky. For the sashimi, it's just normal. The food are nicely plated. When we ordered, my friend was trying to order for all of us while I was chatting with the other friend. We picked a different main so that we could try and share. The manager was not listening at all. He crossed his arms and said we can't share food. There is only 1 lunch set menu and all we need to do is pick a main. I don't understand how difficult this could be to order. So, if you really wanna go this place, please remember You need a deposit to secure your seats No sharing food Keep an eye on the cleanliness of...

Another visit after a year and this new autumn menu tastes better than ever.

Surprisingly my favourite dish isn’t the super fresh sashimi of tuna akami and toro with well balanced fresh herbs or grilled akamutsu (Rosy Seabass) with fried paper thin rice waffle which added the much-needed texture to the oil rich fish. Even their signature beef tartare, ika and uni rice didn’t even come close. IMO, the highlight of the menu is a humble bowl of soup. A clean broth of stock with the seasonal crabs meat and titefish cover in a paste (my guess it’s cuttlefish). The soup not only showcased all the autumn ingredients but managed to extra all of their umami out and presented with chrysanthemum flower. I felt I have been transported into a Japanese tatami room looking at the autumn red leaves.

Of course, once you open your eyes, you are back in a Morden setting chef table looking at the talented chefs preparing your next dish. I guess it’s too much to ask for a garden courtyard setting...

Michelin 2021, so I decided to try, 2 weeks advance reservation, deposit needed! Arrived, reception and services all friendly as you would expected from a good restaurant. A bottle of Pouilly fume standby, since it’s Michelin so we went for signature lunch set to savour chef’s skill. Lunches are sets, 2 choices with upgrades options…… First dish, lobster salad, warm, small portion, each ingredient carries it’s own taste, yet blended in like a nice party, skilful! Next, bowl of wonder, it’s uni, wagyu, ika, caviar sit on a small bed of rice, mix up 4 stars, imagine the taste! Then dish size getting serious, a mixed sushi platter artfully set in tasting sequence….. last the main dish, omi wagyu sirloin! Set is a bit too big for our small appetite we could only accomplished 1/3 of the beef, a very satisfing meal. I guess restaurant needs to provide not only tasty dishes, but meticulous arrangement of taste blending, display and surprises in order to acquire Michelin level, well...