Broth by André Chiang at Mizumi Review

When my old gourmet friend from Macau mentioned "Hong" to me, he felt a little sad, saying that it had the taste of a sunset aristocrat. I would rather believe that despite the misfortunes of the great era, Hong will always adhere to the pride in its heart and never neglect the selection of ingredients and the watch of craftsmanship. When I walked into "Hong" at night, the chef could still recognize me. The menu that night was rich and varied, including the familiar Hokkaido red hairy crab. The chef's gestures were still orderly, with a certain "mechanized" precision. The steamed crab legs were carefully deboned by the chef and made into cooked food. The ingredients and temperature of the five sushis are impeccable. The fifth sushi is also made into a shape similar to sea urchin rice. I think that many details are exaggerated and showy. I can only say that this is the epitome of many details. Every bite is impeccable. For example, each edge of the sashimi is carefully and imperceptibly smeared with Japanese grapefruit peel. If you gobble up this fragrance, how can you detect it? During the special period, I was separated from my family. I don’t know how Mr. Fujikawa maintained his very self-healing smile. Friends in the food circle at the same table praised his craftsmanship. He just smiled at us and left silently. After experiencing the era of large-scale population migration, every Chinese knows the taste of homesickness and separation. I believe that this delicate Japanese craftsman will never experience less, but I didn’t say a word to him this time. Except for the smile that can be understood by each other under the mask, I kindly thought that being a pure craftsman and having a lifetime of emotional sustenance is probably the medicine for their souls to not be lonely or wandering!

The menu is prepared according to the ingredients of the day. The seafood is freshly airlifted. I really love the sea urchin roe rice. People with obsessive-compulsive disorder need to choose carefully. The feeling of the roe exploding in the mouth is so interesting. The sashimi platter is a must-try. It melts in the mouth and the plating is also very beautiful. The tempura and teppanyaki are both good, but the chef didn't communicate much. I guess I didn't understand, but I still smiled. I also ate a lot of seasonal fruits, such as Shizuoka Hami melon, which is really different.

On the first floor of Wynn Palace, I made a reservation in advance to avoid a wasted trip. Actually, it was not necessary because there were not many people, maybe it had something to do with the weather! The set meal was at least over 1,000 yuan per person, and you must add an order. The waiters and chefs were very confident and proud of their products. Watching them hand over the artworks respectfully, their attitude was very good, and they answered all questions. Even if they didn't know Chinese, they would patiently wait for the translation software.

There are two in Macau. I went to the one in Wynn Palace. There are no major dress requirements for ladies, but men are not allowed to wear flip flops and shorts. I can only say that this is the most satisfying Japanese food and teppanyaki I have ever eaten. The Japanese chef made teppanyaki on the spot. The crab meat and sea urchin salad is the most recommended. The tomatoes are really delicious. The beef is very tender. I can't finish a whole plate of beef. Sea urchin is my favorite. Every dish is a surprise.

Start with sashimi sushi, then tempura, and finally a teppanyaki, and of course, dessert. Chef Hideki Fujikaw is super thoughtful to cut the toga into ten thin slices and then stack them back together and place them on top of the sushi rice for a soft texture. ☺️

The food at the Japanese restaurant "Hong" is exquisite and vivid. The flavor is the unique Kaiseki cuisine of Kyoto, Japan. The most important thing about Japanese cuisine is the ingredients, which are fresh and of high quality. Kaiseki cuisine is extremely exquisite and is regarded as a work of art. Both the tableware and the placement of food are very demanding, but the amount of food is small but enough to fill you up. The beef is tender and smooth when it is scooped out of the hot pot with paper. The sea urchin grilled lobster is so delicious, and the fresh, sweet, fragrant and salty flavors bloom between the lips and teeth in turn. The boiled abalone is very tasty and has a bouncy texture.