Misc. Hong Kong Eats and Drinks

Vegetarian restaurant in Po Lin Monastery at Lantau Island 

Lime Fanta at Lantau Island.

Eggs benedict at Classified in Central.

Omelet at Classified in Central.

Ramen at Hide-Chan in Central.

Hiyashi chuka at Hide-Chan in Central.

Roast pigeon and Char Siu in Causeway Bay.

Sichuan-style green beens in Causeway Bay.

Japanese lunch set in North Point.

Japanese lunch set with grilled mackerel in North Point.

Sweet and sour pork and a fish and broccoli dish in Stanley.

Korean banchan in Tsim Sha Tsui. 

Bibimbap in Tsim Sha Tsui. 

Kung Pao chicken in North Point. 

Fish in chili sauce in North Point.

Mu Shu pork in North Point.

Misc. Macau Eats and Drinks

Clams in white wine sauce.

Broccoli au gratin with enough cheese. 

Spicy seafood stew with clams, shrimps, squid and cod.

White chocolate and strawberry ChocoLixir from Godiva in the Venetian Macau Resort.

Egg tart from Lord Stow's Bakery in the Venetian Macau Resort.

Nogizaka Uoshin

Oolong + lemon highball

Squid in a bitter soy-ish sauce

Nokkesushi: 8pcs of kappa maki topped with (from the back) kani (crab meat), uni (sea urchin), ikura (salmon roe) and negitoro (minced, fatty tuna).

Tempura smelt

Nogizaka Uoshin

9-6-32 Akasaka

Minatu-ku, Tokyo

Notes:

After a glass of champagne at Orangé, B and I headed for Nogizaka Uoshin. The latter in fact implies that it is a chain of izakayas, owned by the Uoshin group. This one was specialized in fish and seafood. Before our visit I had seen pictures of the nokkesushi around the net, which looked incredibly tempting. And I was not let down - apparently too much of a good thing, is not necessarily bad. At 1500 yen not a bad deal either. I was not overly impressed with the squid but very much enjoyed the smelt tempura. It all went well with our large highball and the lively atmosphere in the smoky izakaya. Recommended.