That Food Cray

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That Food Cray

Best food, most fun. Harro everyone. I’m extremely new to this whole blogging scene so bare with me as I slowly piece things together and experiment with ideas.

I’ve always been on some sort of social networking platform (from Asian Avenue to Facebook) but i’ve never committed fully to a blog. Telling you a little about myself is probably a good way to start. So here we go! My name is Nicole. I was born and raised in Calgary and have since returned to the mother land, now residing in Hong Kong. I grew up in a semi-traditional household as both my parents

immigrated to Canada quite young but still kept their roots intact. My dad is a crazy good cook and my parents were previous restaurant owners. I remember involuntarily sacrificing my summer holidays grindin’ at the restaurant (aka child labour). Apparently, my nimble fingers were the essential tools to wonton wrapping, spring roll rolling and dumpling folding. I don’t follow many food blogs mainly because theres too much reading involved. So basically That Food Cray !!! is exactly how I would want to see a food blog run. Wouldn’t you rather SEE pictures/videos of food than read about food? I don’t want to bore with a novel about how my hamburger tasted. I’m hoping That Food Cray !!! will stand out from the rest visually, creatively, and above all else not create a pretentious foodie platform. Hoping to leave with a happy ending… aka foodgasm.

-Nicole

19/03/2026

New brunch menu alert 🚨 !
Your favourite neighbourhood trattoria is now serving a weekend brunch that’s almost too good to be true.

Step 1️⃣ Choose your free-flow — mocktails or champagne & wine
Step 2️⃣ Dive into unlimited starters (with a few extra add-ons)
Step 3️⃣ Pick your main course
Step 4️⃣ Save room for a dessert of your choice

09/03/2026

Spent 24 hours in Macau with — pretty sure I spent half that time eating! 🍽️ Swipe through for the highlights:
🌶️ Lunch at Five Foot Road
🍣 Dinner and grand opening of Sushiyoshi
🥢 Lunch at Imperial Court

23/02/2026

Happy to be back at .hkg for their special single-ingredient menu celebrating local Hong Kong YI-O Rice (). Every dish and pairing incorporated rice in some way — through texture, flavor, or form. The Arroz Caldoso remains my favorite, but I was also impressed by new creations like the pigeon with blueberry purée. Ando is always such a treat and will forever hold a special place in my heart. 🤍

19/02/2026

They say the Year of the Fire Horse is a rough ride for Rabbits. Giddy up. 🐎🔥🐇

Kung hei fat choi 🧧🧧🧧

12/02/2026

💯% worth the trip. I went from Hong Kong to Macau just for dinner at Sushi Kissho by Miyakawa — and it did not disappoint. This was my second visit, but this time I got to meet the legendary sushi master Masaaki Miyakawa himself — one of only six Japan-based chefs to earn the rare honor of three Michelin stars.

Every piece 🍣 was perfection, crafted by a team with nearly a century of combined experience, all trained under Miyakawa’s guidance. Leading the kitchen is Hironori Satake, who started his sushi journey at just 19 and has led Sushi Kissho to its first Michelin star ⭐ within a year of opening.

08/02/2026

Coming in hot 🌶️ here’s a list of recs to save for your next Chengdu trip.

This city was high up on my list and it’s come away as my new favorite in China. 🇨🇳

Chill vibes, incredible food, great energy, and so much to see and do.

Here are some family-friendly picks from our crew of 16 (with 7 little ones under 4!):

📍 Upper House Chengdu
📍 Qianshendu Hotel Spa 浅深（成都店）
📍 Mi Xun Teahouse (at the Upper House Chengdu)
📍 Panda Valley
📍 People’s Park
📍 Head spa + ear picking @ 笙笙予耳采耳•头疗spa
📍 Taikoo Li
📍 Jinli Old Street
📍 Chen’s Mapo Tofu
📍 Jincheng Impression Hot Pot
📍 Yunnan cuisine @ 山丛山•云南菜（太古里•总店）
📍 Skewers @ 贰醒•私房小院烧烤（太古里店）
📍 Eastern Suburb Memory
📍 Super Neobio indoor playground

30/12/2025

Holiday dump 🎄🤶

18/12/2025

First time at .hk, but definitely not my last. 🤤 Run by Hong Kong native Chef , who blends classic French techniques with his Swiss-Italian heritage. The Wagyu short rib ravioli stole the show for me—silky black truffle mashed potato wrapped in freshly made, yin-yang-inspired pasta. Each dish was spot-on, and the wine pairing was perfectly executed. Swipe through 👉 to see everything we ate.

22/11/2025

Save these 11 bars that also serve delicious snacks in Hong Kong! 🥂🍸🍹🍔🥪🍧
📍 Bar Leone, 11-15 Bridges St, Central
📍 GOKAN, 30 Ice House St, Central
📍 Sugar King, 59B Peel St, Central
📍 Montana, Shop A, G/F, 108 Hollywood Rd, Central
📍 MIUS, 29 Gough St, Central
📍 The Savory Project, 4 Staunton Street, Soho, Central
📍 Green Room, Level 49 The Upper House Pacific Place, 88 Queensway, Admiralty
📍 Rootdown, Shop 16-19 G/F, Two Artlane, 1 Chung Ching St, Sai Ying Pun
📍 Bourke’s, G/F, 46 Peel St, Central
📍 The Green Door, G/F, 97 Wellington St, Central
📍 The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central

12/11/2025

10 things I love about 😍

📍 Shop 402 - 403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong

03/11/2025

Date night ! came through to prepare a one-off omakase menu at his new restaurant , featuring dishes that don’t normally appear on his menu.

The evening started with a beautiful assortment of bites, followed by delicious seasonal Japanese dishes. The highlights included the A4 ribeye miso and an anago (conger eel) tempura clay pot rice served alongside banchan.

• Hassun - tofu kimchi, cuttle fish, pine nut + onion donut, botan ebi
• Shima aji - shish*to pepper, yuzu ponzu, herb oil
• Abalone - scallop mousse, clam ginan sauce
• Crispy nodoguro - saffron beurre blanc
• A4 ribeye miso - zucchini flower, red wine jus
• Anago tempura clay pot rice with banchan
• AB truffle - cherry ganache, rosemary crumble

📍 Akira Back, 5/F The Henderson, 2 Murray Rd, Central

30/10/2025

Huge congrats to Ardy Ferguson for winning the Award 2025! 🌟 This rising star from Hong Kong, mentored by culinary legend , impressed the judges in Milan with his “Archipelago Celebration” dish—crispy roasted duck with Nasi Tumpeng and sate padang sauce, blending his Indonesian roots with his Canadian upbringing and journey in Hong Kong. Ardy’s dish was served on a custom hand-carved wooden platter with a bespoke knife made in Indonesia. I got an exclusive taste during the media preview and was confident he’d take home the win! 🏆

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