Tom C. Lau

Tom C. Lau

Author at The Hedonist Magazine

“When an animal lives the life it deserves, it gives back in the quality of their meat.” The Bistro of Beautiful Birds, Poultry Paradise, Heaven of the chickens, or any other surreal and intangible name and description, you name it; the modern French bistro, Le Coq Rico is it, all

hortus [latin]: garden Hortus NYC, located in NoMad Manhattan of NYC, is a newly opened restaurant with an interesting concept to reinvent modern Asian cuisine in New American style for dining, infusing local and seasonal ingredients with fresh and contemporary flavors. Hortus, meaning garden in Latin, is the idea behind

yakitori – a Japanese type of skewered chicken Located in Greenwich Village, Toriko NY serves a carefully arranged upscale yakitori multicourse omakase menu, one that is full of surprises. Yakitori, grilled skewered chicken and its parts are popular and typical izakaya food that is often paired with beer, but the

reynard/renard: standard word for fox in French. Reynard, a restaurant located on the ground level of the Wythe Hotel in Williamsburg, New York, features and serves seasonal and locally sourced American fare. Opened back in 2012, the 100-seat dining location is not the typical ‘just another hotel restaurant.’ It all

Pinch Chinese, located on Prince Street in downtown Manhattan, is a restaurant known for its soup dumplings, small plates, and plenty of Sichuan and other Chinese mains. With a black-framed storefront facade, it might seem minimal but the amount of glass allows for passerby to catch enough of what’s happening

mezze: an appetizer in the Mediterranean Almayass, the first Lebanese-Armenian restaurant in Manhattan, was founded in Beirut, Lebanon in 1996. It all began when the owners, who are members of the Alexandrian family, introduced their Lebanese-Armenian home recipes and specialties to people in Beirut, Lebanon. Almayass has gone on and

“Artistic conception of Chinese cuisine” Cool summer day with a soft breeze Dadong, translating from Chinese to “big Dong” in English, is a reference to the highly acclaimed reputation of Dong Zhenxiang, the Beijing-born chef and founder of DaDong. Already with many chain branches in China, the first U.S. restaurant

sen; one thousand, sakana; fish From Japanese to English, Sen Sakana simply translates into “one thousand fish,” referring to the 1,000 or so different species that are said to swim in the Peruvian waters. The vast number of species can also symbolize the immense amount of possibilities, cultures and flavors

craving; a powerful desire for something Crave Fishbar, locations in Midtown and Upper West Side of New York City, is a sustainable, eco-conscious restaurant and bar where you can satisfy your cravings ranging from food to desserts to drinks. To make sure your cravings are satisfied in the best way,

“Kick back, eat well and stay awhile” Sometimes you just have to kick back, eat well and stay awhile. If that’s the motto you believe in and live by, SUGARCANE raw bar grill is the place for you. Located in Dumbo of Brooklyn, SUGARCANE does not only serve globally inspired small