Kwun Tong

The service was excellent; they quickly cleared the table. The environment wasn't large, but it was comfortable. They had a wide variety of Wagyu beef, the best being the Wellington steak, freshly baked, crispy on the outside and tender on the inside, coated in black truffle sauce. The stir-fried lobster tail was very flavorful, the baked scallops with puff pastry were delicious, the steamed oysters with garlic were decent, the king crab was sweet, the bread crab cake was a little bland, the foie gras was good, and the sushi was fresh. For dessert, they had freshly made soufflé, which was slightly sweet, and they also had durian puree that you could add as needed. The black tea was fragrant and mellow, with a good strength and no bitterness. The ice cream unfortunately lacked matcha flavor, but there was plenty of fruit. I will definitely come again.