Fusion of Chinese and Western cuisines brings a new taste experience.

Tonight, I dined at a Western restaurant on Ship Street in Wan Chai, where the chef incorporated Chinese ingredients into Western dishes, creating a fusion of Chinese and Western flavors that offered a fresh culinary experience. The restaurant has two floors, and even if you're seated upstairs, the staff provides attentive service. 🔸 Pan-Seared Octopus Tentacles The octopus has a perfect texture—soft yet chewy. The exterior is crispy and aromatic, while the inside is savory. The kale is crisp, with a sweet note from honey and a spicy kick from black pepper, making it flavorful without being bland. 🔸 Signature Carbonara Pasta The chef used Chinese-style cured meat and Jinhua ham to complement the pasta—ingredients typically found in Chinese cuisine. The cured meat and Jinhua ham deliver a strong savory flavor. The sauce is rich and creamy, and the pasta is perfectly cooked with a texture that holds the sauce well. 🔸 Typhoon Shelter Pork Chop The thick Spanish pork chop is tender and juicy, which is quite rare. The Typhoon Shelter-style fried garlic is a common element in Chinese dishes. 👍🏻 I appreciate the chef's meticulousness in covering one side of the pork chop with fried garlic while adding honey mustard sauce to balance the garlic's saltiness. The flavor is just right—not overly strong—and the side dishes are sweet and refreshing. 📍 Flagship (Wan Chai) Ground Floor, 35 Ship Street, Wan Chai