Celebrity Life

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a list of the best dishes we tried this spring.

From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks.

Man Wah

The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the refined classics that encapsulate Man Wah’s legacy are: deep-fried matsutake mushroom pudding (guo-ja), the Cantonese version of an ancient delicacy dating back to the Qing Dynasty; braised pork belly with taro, based on a family recipe that pays homage to the disappearing art of Hakka village cuisine; and deep-fried and braised prawn, rice cake and salted threadfin fish, which is now given a more cosmopolitan revamp with the use of Korean rice cakes instead of noodles. Chef Wong’s creations are served in the new dark-azure dining room, which features gold details, a Chinese embroidered art panel and contemporary millennial-chic elements. -- Marta Colombo, Features Editor

Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central; +852 2825 4003

Kinship

After appointing celebrated Venezuelan-born and New York-trained Nelson Gonzalez as new head chef, the charming neighbourhood restaurant Kinship has introduced an eclectic new menu — an exciting take on the ever-popular new world cuisine. Inspired by Mediterranean, South American and Asian influences, among others, some of the best dishes - and personal favourite - from the new menu include the fresh and tangy crispy soft-shell crab with cornmeal crust, chargrilled spring-onion salad and traditional Venezuelan guasacaca green sauce, home-made cavatelli with Hokkaido scallops, bacon, English peas, tarragon and lemon butter, and, for dessert, pavlova with poached strawberries, shortbread crumble, caramelised pistachio, basil, and Chantilly cream. Riding the tide of the growing success of rustic-elegant and trendy urban eateries, Kinship’s new menu offers an Insta-worthy culinary trip around the world’s food capitals. -- Marta Colombo, Features Editor

Kinship, 3/F LL Tower, 2 Shelley St, Central; +852 2520 0899

LPM Restaurant & Bar

International - super chic - establishment LPM, which focuses on the flavours of the French Riviera and its influences from the nearby region of Liguria in Northwestern Italy, never fails to impress with its simple and yet indulgent and sophisticated dishes. This season, new additions include fresh creations such as Fresh Beans and Artichoke Salad, and Fusilli Puttanesca with Tuna. -- Marta Colombo, Features Editor

LPM Restaurant & Bar, 23-29 Stanley Street Shop 1, 1/F, H, Queen's, Central; +852 2887 1113

Belon

Whatever half-whispered rumours there may have been about a crisis in Belon’s identity -- engendered by the departure of long-time chef Daniel Calvert in 2020 -- were swiftly quashed this month, following an illuminating excursion to Black Sheep Restaurants’ eminent neo-Parisian eatery. Clearly, Head Chef Matthew Kirkley is settling into his new digs (well-insulated from the surrounding cacophony of Elgin Street) with aplomb; and much like the restaurant’s sinuous brocaded spaces, has turned the page definitively on the ghosts of Belon past.

A tremendous polish in the presentation and assembly of each item on the menu is palpable: so much so, that I frequently found myself savouring certain, almost-parochial dishes as if it were my first time encountering them. A ‘niçoise’ of hamachi: raised to glorious new heights by forensic attention to detail and a lightness in technique, allowing every single component ingredient (i.e. dressing, vegetables, protein) to find its mark. Or, how about tartlet foie gras: a wallop of a morsel, rippling with richness and texture, that shows just how cool old-school preparations can still be -- when left to hands possessing sufficient skill and conviction. Frankly, I think we can safely assume Kirkley has a surplus of both. -- Randy Lai, Contributing Editor

Belon, 1/F, 1-5 Elgin Street, Central; +852 2152 2872

Salisterra

Salisterra, the new dining concept located on the 49th floor of The Upper House, celebrates the flavours and traditions of the Mediterranean and draws inspiration from the coastal cuisines of France and Italy. Conceptualised by London-based chef Jun Tanaka, the menu takes a seasonal and fresh approach with dishes that honour the best products from the region. Some of our favourite dishes include a revisited Langoustine Ravioli and Panzanella from the summer repertoire of the Italian peninsula, and a buttery Salt Crust Patagonian Toothfish. Salisterra’s large and diverse space, designed by famed architect André Fu, mixes bold and warm terracotta orange and dusty turquoise with The Upper House’s quintessential elegance. -- Marta Colombo, Features Editor

Salisterra, The Upper House, Pacific Place 88, Queensway, Admiralty; +852 3968 1106

Holt's Café

The majestic Holt’s Café at Rosewood Hong Kong has unveiled a new Sunday Brunch menu. The sumptuous selection features a variety of dishes inspired by world cuisine and Hong Kong classics. The feast starts with a seafood selection of oysters, king crab and king prawn, served with lemon mignonette and cocktail sauce, and continues with a free flow of Western and local small plates. Some of the best dishes we tried include Holt’s Café signature dishes, such as Premium Char Siu Rice with premium BBQ pork and Steak Frites Rib Eye with Bearnaise. For an unforgettable Sunday, the banquet ends with a series of masterful creations by the hotel’s executive pastry chef. -- Marta Colombo, Features Editor

Holt's Café, Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

Cassio

Cassio, Central’s long-lasting nightlife hub, has recently been redesigned and revamped by HERVET Manufacturier, the Paris-based luxury furniture design company co-founded by former-Daft Punk creative director Cédric Hervet and his cousin Nicolas. For evening dining, Catalan chef Salva Benedicto conceptualised a menu of classic tapas made with authentic ingredients, which cement the venue’s reputation for authentic Spanish cuisine. Cassio’s new layout and design combines chic atmosphere with neo-classic décor to create a lifestyle lounge that caters to an eclectic clientele of locals and — once they return to the city — visitors. -- Stephanie Ip, Managing Editor

Cassio, 2/F LKF Tower, 33 Whyndham Street, Central; +852 3792 0129

Roji

Roji, Central's latest contemporary izakaya, recently opened its doors in an unassuming Lan Kwai Fong alley that evokes its name, which comes from the Japanese term "rojiura" or "backstreet." The late-night casual eatery and bar brings to Hong Kong the trendy atmosphere of some of Ginza's celebrated establishments serving a Japanese-inspired menu of sharing plates. Some of the best dishes we ate include the fragrant and tender King Crab Legs peppered with a thick blend of parsley and shiso leaves, a side of lemon wedge and mayo; the Torotaku, a fun, bite-size take on negitoro with pickled yellow daikon and Roji’s crispy Chicken Katsu. From the bar, we absolutely loved the fresh Saketini with gin, bergamot, floral akvavit, dill and cucumber lime. To add to the charm, Roji's playlist will make your night one to remember. -- Marta Colombo, Features Editor

Roji, G/F, 20A D'Aguilar St, Lan Kwai Fong, Central

Ki No Bi x Censu pairing at Sake Central

Kyoto craft gin Ki No Bi has launched a special pop-up at Sake Central this month with experiences that will fool us into thinking we're actually in Kyoto. At the House of Ki No Bi, not only will you be able to sample the six elements that make up the artisanal gin through the online 6Elements masterclass with Bar Buonasera's Ayako Miyake; you could also book yourself in for an eight-course tasting menu, crafted by former Fukuro head chef Shun Sato, with drinks thoughtfully paired by Sake Central's co-founder Elliot Faber.

This is an exciting sneak peek into Sato's upcoming restaurant, Censu, which is slated to open in June. Every dish was stellar, but one in particular left an imprint in our minds — the hamachi, served in a whey tomato ponzu and paired with a delicious Tsukino Katsura sake that's made with the same Fushimi waters used at The Kyoto Distillery where Ki No Bi is made. -- Stephanie Ip, Managing Editor

The pairing is available only at Sake Central from now until May 31st, 2021.

Sake Central, S109-S113, 1/F Block A, PMQ, 35 Aberdeen Street, Central; +852 2656 6552

Sushi Yonjugo

Helmed by Chef Milton Lau, who trained in the 10 restaurants in Japan, Sushi Yonjuogo serves Edomae-style sushi with a contemporary twist. The 9-seater omakase restaurant, located in the heart of SoHo behind a traditional light oak timber door, showcases the chef's craftsmanship and personable approach through an impressive selection of memorable small plates. Sushi Yonjugo takes diners on an immersive and intimate culinary journey through Japan's prefectures and diverse terrains, with a focus on showcasing a wide range of fresh products and techniques. We loved the overall experience, which, albeit for a couple of hours, truly took us to Japan. Some of the best dishes we tried include the Dancing Shrimp Sushi, taken directly from the fish tank and turned into a juicy(moving)nigiri in front of our eyes, the combination of Hokkaido White Uni and Bafun Uni, which created an umami explosion in our mouths, and the Sliced Okinawa Akamachi Red Snapper. -- Marta Colombo, Features Editor

Sushi Yonjugo, Staunton Street, Soho, Central; +852 3689 1045

Mr and Mrs Fox

Mr and Mrs Fox is almost like a rediscovered gem in the Quarry Bay neighbourhood. Since it revamped its interiors, the restaurant is now looking brighter, cheerier, with a whole lot of new contemporary art on the walls, soothing greenery all around and a brand new menu to tempt the tastebuds. It's the perfect spot for a bit of brunch — available only on the weekends with appetizers and desserts for sharing and a choice of your own main, plus free-flow deals at happy prices. We loved the generous Egg Benedict and the juicy whole Spanish Chicken. Pro tip: call in advance to secure a spot next to the Instagram-worthy bookcase on the second-floor foyer. -- Stephanie Ip, Managing Editor

Mr and Mrs Fox, 23 Tong Chong Street, Quarry Bay; +852 2697 8500

The post The Best Dishes We Ate in Hong Kong This Spring appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and best dishes we tried this month and that are worth tracking down to try.

DiVino

To celebrate the season of tartufo nero di Norcia, the delicious Central Italian black truffle often overshadowed by its Northern counterpart in Alba, DiVino has launched a degustation menu. The intensely pungent and fruity truffles are featured in dishes such as 18-month-old Carnaroli Risotto with burrata di Andria and the Blanc D’Aquitaine veal Tartare. Guests are also encouraged to perfect their connoisseur palates and can choose how best to pair the presented wines with the selected black- truffle dishes.

DiVino Wine Bar & Restaurant, 73 Wyndham St, Central; +852 2167 8883

TATE Dining Room

TATE Dining Room, which was recently awarded its second Michelin star, is offering a new single-ingredient dining experience. Following the successful series An Ode to Eggs, An Ode to Rice, An Ode to Tofu and An Ode to Tea, chef-patron Vicky Lau now shines the spotlight on one of Asia’s favourite condiments and preservatives: soy sauce. The limited six-course menu elevates the staple ingredient to new heights, with creations such as Sauce of Foie Gras & Soy, Broth of Beef & Soy (featuring coveted Mayura wagyu beef) and Caramelised Soy Sauce with Coffee.

TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

208 - Duecento Otto

208, the Italian neighbourhood restaurant that's been a Hong Kong favourite for ten years, has recently launched a revamped concept that celebrates the authenticity of the country's bold regional flavours. With new access to the best ingredients from all over the peninsula, the kitchen team, helmed by Chef Zeno Bevilacqua, serves traditional recipes to create comforting dishes with elevated presentations. Some of the best dishes - and personal favourites - include the Raw Italian Red Prawns from Sicily with Burrata from Andria, the homemade Spaghetti alla Chitarra with miniature beef meatballs in a slow-cooked tomato sauce, an iconic dish from Abruzzo, and the Baked Seabass, fresh from the Mediterannean and cooked to perfection in the oven.

208, 208 Hollywood Road, Shueng Wan; +852 2549 0208

The Aubrey

Eccentric Japanese izakaya The Aubrey has recently opened at the Mandarin Oriental Hong Kong. Located on the 25th floor, the space features three bar experiences, a drawing room and a curio lounge, and is inspired by Japanism, the 19th-century European movement influenced by Japanese art after the country’s opening to foreign trade in 1853. To complete the immersive experience, chef Yukihito Tomiyama has designed a traditional menu that celebrates fresh ingredients and authentic techniques, such as Edomae sushi-making. The selection includes elevated bentos served in handmade wooden boxes, a tempura menu and delights from the robata grill. In addition, The Aubrey is also an exciting destination for cocktail lovers, with an omakase experience in which bartenders take guests on a unique journey across Japanese spirits and flavours.

The Aubrey, Mandarin Oriental, 5 Connaught Rd Central, Central; +852 2522 0111

Maki Hiki Lounge by Honi Honi

The newly-launched Maka Hiki Lounge by Honi Honi House, Asia’s first tiki bar, at Upper House Hong Kong, offers tropical-inspired experience like no other. The concept, a sophisticated take on tiki culture, serves special cocktails and bar bites in a trendy and relaxing environment. Some of the highlights include the Jamaican Jerk Chicken Skewers, Lobster Roll, Poké Miso Cones and Cod Fish Acras.

Maki Hiki Lounge by Honi Honi, The Upper House, Pacific Place, 88 Queensway; +852 9836 7462

Petrus

Chef Uwe Opocensky's arrival at the Island Shangri-La, together with newly joined head chef Romain Dupeyre, has brought a whole new culinary direction for Petrus that is mighty refreshing and exciting. The fare is undisputedly contemporary, and each dish presents the distinctive style that Opocensky is known for: food that is progressive but is presented as they are, with classic flavours that anyone can understand and savour. The simplicity of the Red Prawn — a staple on the menu now — completely wowed us over. Perfectly grilled and served with an umami-rich Chinese shrimp paste, the Spanish red prawn is grilled just right, and served with perfectly charred bread to mop up all the juices.

Restaurant Petrus, 56/F, Island Shangri-La, Supreme Court Road, Central

L'Envol

Crowned with its second Michelin star for the first time since its opening two years ago, we couldn't be happier to be back at L'Envol at the St. Regis Hong Kong to sample what Chef Olivier Elzer has to offer. The Allure set lunch menu comes with choices between 3-, 4- and 5-course menus, with choices of hot and cold starters, mains and desserts. The Brittany blue lobster cooked "à la nage" with an uni emulsion and lemon zest, will forever be a crowd favourite, but we were particularly blown away by the roasted frog legs with a creamy tarragon Pastis custard and tomato butter sauce. The food and service, as always, is immaculate.

L'Envol, St. Regis Hong Kong, 1 Harbour Drive, Wanchai

Aria

Aria offers a unique modern twist to family-style Italian cuisine, but with the ingredients used by executive chef Andrea Zamboni, it's very much elevated traditional cuisine with a touch of extravagance. We loved the Tribute to Chiccho Cerea Scrambled Eggs, Poached Quail Egg, Potato Mousseline, Baeri Caviar and Ikura. It was as much a performance as it was a delectable dish, as Chef Zambini shaves Alba truffle generously atop the soft swirl of eggs and creamy potato. Served like a parfait, this is a treat that's absolutely worth digging into.

Aria, 24/F, California Tower, 30-36 D'Aguilar St, Central; +852 2804 1116

The post Best Dishes We Ate in Hong Kong in February 2021 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Castellana

In a new seasonal menu, titled 'Castellana Tour of Italy', a series of dishes are presented to celebrate Piedmont cuisine in a new light; many of which combine top ingredients sourced from around the world. On this occasion, we sampled Tagliatelle ai ricci di mare which puts together homemade tagliatelle, cooked perfectly al dente, with Japanese sea urchin enhanced by a squeeze of fresh lime and spicy olive oil, cherry tomatoes and basil. The result is luscious and creamy, but not overly rich: an indulgent pasta dish that was enjoyable to the last bite.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 3188 5028

Arbor

It's always a joy to revisit two-Michelin-starred restaurant Arbor and savour chef Eric Räty's innovative cuisine. This season brought with it a wealth of dishes that once again, honours the natural flavours of its produce. Case in point is the Roasted Brittany pigeon. In a wonderfully flavourful dish, the breast meat is crusted with Okinawan sugar and Sichuan peppercorns. It's then paired with an assortment of mushrooms which include a peppered onion chutney-stuffed morel, meaty maitake and its puree, seaweed soy chutney with truffle, and a pigeon jus infused with fermented enoki mushroom juice. It's also served with a pigeon leg on-the-bone and pickled burdock.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong; +852 3185 8388

Petrus

If you have yet to visit one-Michelin-starred Restaurant Petrus at Island Shangri-La since Chef Uwe Opocensky joined, now is the time to do so. The seasonal menu, also driven by Head Chef Bjoern Alexander, is ripe with the very best ingredients of the season and focuses on organic produce too. The new favourite is the Lobster aged in bone marrow on rice served with a broad bean chawanmushi. Warming and moreish, the dish holds a balance of savoury and sweet notes from the seafood with touches of freshness and texture throughout.

Petrus, Level 56, Pacific Place, Supreme Court Road, Central, Hong Kong; +852 2820 8590

Somm

The Landmark Mandarin Oriental's wine and sake led restaurant does it again with their classic menu accented with modernity. Take the beef tartare; the popular appetiser that uses fresh beef with both crunchy and creamy components. At Somm, the beef used is the free-range and grass-fed Polmard heritage cattle, known for its deep and rich flavours. It's paired with the piquancy of shishito peppers, which add a slight kick, before it's grounded with velvety shiso mayonnaise. It's best enjoyed on top of sourdough shavings for added crunch.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Hong Kong; +852 2132 0033

Tin Lung Heen

During a recent lunch at The Ritz-Carlton's two-Michelin-starred Cantonese restaurant Tin Lung Heen, we enjoyed the dim sum and barbecued Iberian pork with honey signatures. However, the highlight this time was the unassuming double boiled soup. Filled with the rich essence of chicken and nourishing fish maw, the soul-soothing soup receives the maximum extraction of flavour from the sweet and aromatic baby coconut. A must order if you enjoy soups, and one worth going up to the 102nd floor for.

Tin Lung Heen, Level 102, The Ritz-Carlton, International Commerce Centre (ICC), 1 Austin Road West, Kowloon, Hong Kong; +852 2263 2270

The post The Top 5 Dishes We Ate in May 2020 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Sushi Zo

This LA-born Japanese restaurant is another of Tai Kwun's recent openings to hit Hong Kong's lively dining scene. Having found success in Tokyo and Bangkok, along with some coveted Michelin stars in Los Angeles and New York, Sushi Zo is another Japanese omakase concept to join a plethora of others. But is it a welcome addition? Well, try the otoro and we think you'll find the answer. Caught fresh from the seas off Nagasaki, this nigiri uses unctuous fatty tuna which is seared, ever so slightly, and topped with Australian winter truffle. The layer of nutty earthiness it adds is one thing, but the way it finishes clean in your mouth is another. It's an excellent, and really rather clever, piece of sushi.

Sushi Zo, LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong; +852 2884 0114

The Legacy House

If you read our Rosewood Hong Kong hotel review, then you'll know that we loved most of the food at their Chinese restaurant The Legacy House. In fact, we've been meaning to return as we can't stop thinking about one particular dish: stewed water bamboo shoots with conpoy, dried shrimp and Chinese celery. Seemingly simple, the dish plays with the textures of finely shredded bamboo shoots, firm and meaty dried shrimps, and crunchy slices of celtuce. But it's the fish broth itself that will stun you: Rich, flavourful and almost creamy, you won't want to miss one drop of this beauty.

The Legacy House, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 3891 8732

La Rambla by Catalunya

There are many reasons to visit sleek Spanish restaurant La Rambla by Catalunya in ifc mall -- weekend brunch and the new terrace for alfresco cocktails, amongst them -- but there's also one more reason: the eel & foie dish. Here, soft and meaty smoked eel is enveloped in thin and perfectly al dente pillows of homemade ravioli before being served with creamy carbonara and pan-fried foie gras. It's part of the Chef’s Table degustation experience in which the menu evolves from season to season. My advice? Go now before it's taken off the menu!

La Rambla by Catalunya, 3071-73 Level 3, ifc mall, Central, Hong Kong; +852 2661 1161

Nectar

Chef Peggy Chan's newest venture, Nectar, has officially opened its doors (it's in the same space that Grassroots Pantry was in) and offers progressive plant-based cuisine to Hong Kong's discerning diners. And with dishes such as a vegan cheese course and purslane (a type of succulent) fettuccine, it's no wonder we're all a little intrigued. One particular dish I would recommend to try is the 'faux gras', that's right -- faux not foie -- gras cream combined with local organic figs, crunchy water bamboo and tangy sorrel leaves. Made from raw cashews, tahini, raw cacao butter, miso and a little bit of brandy and truffle oil for fragrance, the faux gras is just as luscious and buttery as the real deal. Plus, no ducks were harmed in the making of this dish.

Nectar, G/F, Centrestage, 108 Hollywood Rd, Sheung Wan, Hong Kong; +852 2873 3353

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Sichuan Lab

Yes, some of the dishes at Sichuan Lab are indeed fiery, but others focus more on region's variety of flavour -- be it peppery, salty, bitter, sweet or sour. One such dish is the pan-fried pork dumplings filled with pepper. With this dish, chef Chan Kai Tak uses the Cambodian 'king of pepper', otherwise known as the Kampot pepper, which is extremely rare thanks to the difficulty in harvesting mature peppercorns and ia often exorbitantly priced. It's combined with juicy cuts of Sichuan cured pork, wrapped in pastry and topped with sesame seeds -- a refreshing and less mouth-numbing way to enjoy Sichuan cuisine.

Sichuan Lab, G/F, Lodgewood by L’hotel Wan Chai Hong Kong, 28 Tai Wo Street, Wan Chai, Hong Kong; +852 3126 6633

Old Bailey

Not that we needed another excuse to order a bowl of noodles at Jiangnan restaurant Old Bailey, but here it is -- the clams hand-pulled noodles with chilli. This comforting and traditional serving of noodles is dressed in a slightly sweet and savoury chilli sauce which adds a good spice kick to the delicate strands of noodles. It's then topped with the sweet and briny morsels of seafood to add flavour and bite to the whole dish. If you like seafood and noodles, then there is no doubt that this is the dish for you.

Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711

Meats

If you haven't been yet, then you might like to know that Meats is a restaurant that offers, you guessed it, meats. But it's not just any old meat. From rotisserie chicken to grilled hanger steak, pork ribs to lamb shoulder, Meats promises juicy, tender meat across the board. In fact, they also introduce special cuts on the restaurant’s board daily, which is a great opportunity to taste a range of different kinds. We opted for the Iberian porchetta, which was cooked to perfection and sliced to serve with crunchy pork cracking and a delightfully herbaceous green salsa that perfectly cut through all the rich meat.

Meats, G/F 28 – 30, Staunton Street, Soho, Central, Hong Kong; +852 2711 1812

Avobar

Avocados are the golden fruit of global trade thanks to a Millennial obsession with avocado toast, so it's no wonder that avocado-themed restaurants like Avobar (originally from London) have hit our food capital, too. Another new concept in the cultural-retail destination K11 Musea, Avobar's menu is full of toasts, buns, pancakes, salads and even cocktails that feature the nutrient-dense superfood. During the soft opening, we enjoyed a dish that is exclusive to Hong Kong -- the pasilla chilli and mushroom risotto with miso zuke cod -- which combines into a creamy and umami-rich dish that, amazingly, still feels healthy to eat.

Avobar, Shop B201-4, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong

The post The Top 8 Dishes We Ate in September 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Honjo

[caption id="attachment_162107" align="alignnone" width="7677"] The Wagyu is dressed in chorizo oil and asahi ponzu.[/caption]

Pirata Group has done it again with the opening of their new modern-Japanese restaurant, Honjo, where dark and moody interiors are jazzed up with eccentric details and a buzzy vibe -- it's no wonder the restaurant is already packed with guest bookings. There are lots of fresh takes on classic Japanese flavours, but our star dish of the night was 'The Wagyu'. This dish is so fragrant that you can smell it even before the waiter puts it on the table. The wagyu meat is singed ever so slightly for a smoky flavour while it bathes in chorizo oil for a little heat. Asahi ponzu lifts the palate, while crispy quinoa and chives are sprinkled for texture. Simply sensational.

Honjo, 1/F, Hollywood Centre, Queen's Road West, Sheung Wan, Hong Kong; +852 2663 3772

Rùn

[caption id="attachment_162095" align="alignnone" width="1998"] Braised white bitter melon with Ibérico pork and fish broth.[/caption]

The St. Regis Hong Kong's Chinese restaurant has a modern interior inspired by the architecture of a traditional Chinese tea pavilion. It's elegant yet relaxed -- just like the cuisine that acclaimed Chinese chef Hung Chi-Kwong puts forward. A great example of this is a seasonal dish that makes use of fresh white bitter melon stewed with Ibérico pork in fish broth. It's a clever dish where everything has a purpose: The pork and broth serve as a rich foundation of flavour, melon cuts through with a bite of bitterness, green peas brighten it up and a sprinkling of sakura shrimp is added for a touch of smokiness to round it all off.

Rùn, 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong; +852 2138 6888

Ecriture x Chef's Table

[caption id="attachment_162078" align="alignnone" width="2048"] Scottish langoustine and sweetbread lasagna.[/caption]

At a recent chef collaboration between chef Maxime Gilbert of Écriture and ex-Caprice chef Vincent Thierry of Chef’s Table at Lebua in Bangkok, we were lucky enough to taste a few signatures from the two star chefs. One such stunning dish was chef Thierry's Scottish langoustine and sweetbread lasagna. The rich and creamy sweetbread was paired with a tomato and fennel confit, fennel flower, and topped with a gorgeous parsley-printed lasagna sheet and a light shellfish emulsion. It's a dish we've been thinking about since we last tasted it, so now we'll have to go to Bangkok to enjoy it once more.

Écriture, 26/F H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2795 5996

Chef's Table at Lebua, Floor 61, Tower Club at Lebua, 1055 Si Lom, Silom, Bang Rak, Bangkok 10500, Thailand; +66 2 624 9555

Gough's on Gough

[caption id="attachment_162101" align="alignnone" width="5792"] 'Hong Kong rarebit'.[/caption]

When it comes to the best British fare in Hong Kong, chef Cary Docherty immediately comes to mind. What's new is that Gough's on Gough is now serving delectable dishes from a no-fuss snacking menu for a quick bite. On the ground floor of the restaurant is Piranha Bar, which has just introduced some seriously delicious finger food. Here, the classic Welsh rarebit gets a Hong Kong-style makeover. It may not be the most visually attractive plate on the menu, but the big flavour more than makes up for it. Made with a savoury sauce of melted cheese laced with fish and oyster sauces that's then poured over slices of warm toasted bread, it's soft and chewy but still has a pleasant bit of crispy crunch.

Gough's on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Zest by Konishi

[caption id="attachment_161957" align="alignnone" width="5700"] The Green Garden.[/caption]

Taking over the space that was once ON Dining, new French-Japanese restaurant Zest by Konishi has officially opened with chef Mitsuru Konishi -- whom you may remember from Wan Chai’s Wagyu Takumi -- at the helm. His return brings his trademark playful cuisine to the forefront with dishes like a sprightly salad named The Green Garden. This dish uses 20 different herbs and vegetables, many of which are sourced from Hong Kong organic farms, including celery root purée, fennel jelly, baby carrots, edamame, black olive crumble and crispy quinoa. It's all dressed in fragrant shiso paste, lemon, marigold flowers, micro herbs and more, before a bright and clear extraction of Australian romaine tomatoes and cherry tomatoes is added to the mix.

Zest By Konishi, 28 & 29/F, 18 On Lan Street, Central, Hong Kong; +852 2715 0878

Porterhouse

[caption id="attachment_162094" align="alignnone" width="2000"] Spanish ‘Los Norteños’ steak.[/caption]

The California Tower steakhouse has been offering Hong Kong's largest collection of Porterhouse steaks for some time now, but it was a recent 'Porterhouse Monday' half-price steak promotion that brought us back. We opted for the Spanish ‘Los Norteños’ which makes use of the grass-fed Iberian beef called Rubia Gallega, aged for 60 days. The result is a deeply flavoured steak with earthy and almost nutty notes, as well as a very soft and fine texture that your knife can cut through easily. The large steak was accompanied by a selection of salts, mustard and a red wine jus which coated the triple-cooked fries nicely, too.

Porterhouse, 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Hong Kong; +852 2522 6366

TMK

[caption id="attachment_162102" align="alignnone" width="8688"] Tuna Hotdog.[/caption]

Sushi rolls meet punk rock and Cali vibes at TMK. The unapologetically loud temakeria is another of Pirata Group's newest openings and presents a casual Japanese concept that delivers a refreshing take on sushi rolls with a slight Western influence. The Tuna Hotdog is the reinvented version of a traditional roll, with a crispy deep-fried rice "bun" holding fresh cubes of tuna sashimi doused in spicy mayo sauce and topped with furikake and chives. Be prepared to wash that down with sake as the restaurant's "Drinks on Me" concept means guests can buy a round for the whole house for an easy HK$290.

TMK, Hollywood Centre, 77 - 91 Queen's Road West, Sheung Wan, Hong Kong; +852 2662 2269 

Uma Nota

[caption id="attachment_162103" align="alignnone" width="8000"] Churrasco Tuesday's meat platter.[/caption]

Mark your calendars, because Tuesdays just got a little more exciting for the carnivores among us with Uma Nota's Churrasco menu. The gaucho Brazilian platter comes with a sizzling grill plate piled high with flame-licked beef, chipotle chicken pork ribs and grilled veggies, accompanied by a side of salad. The greatest part of all this succulent meaty goodness is the surprising tenderness and juiciness of the meat and its unique spice rub that adds a burst of flavour. The meal is designed to be shared and with all the items already preset for you, you'll get to sample a bit of everything and not have to ponder what to order.

Uma Nota, 38 Peel Street, Central, Hong Kong; +852 2889 7576

The post The Top 8 Dishes We Ate in August 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Bedu

[caption id="attachment_156361" align="alignnone" width="5760"] Crispy salmon pita[/caption]

A lunchtime favourite of ours, Bedu is a charming little spot tucked away in the quieter corner of Central on Gough Street. A light summery meal that fills you up without bringing you down is the grilled salmon with salad. Slightly charred cubes of medium-cooked fish lie on top of zesty, vinaigrette-coated greens drizzled with yoghurt dressing. In between bites, you’ll find surprising flavours and textures like the pomegranate seeds and walnut bits. Alternatively, you can also enjoy this over a bed of rice or tucked into a warm pita pocket. Wash all that down with an ice-cold spiced pineapple and ginger beer and you’re set to tackle the rest of the day.

Bedu, 40 Gough Street, Central; +852 2320 4450

Cé La Vi

[caption id="attachment_155978" align="alignnone" width="1308"] Beef rendang[/caption]

American chef Conor Beach worked at several Hong Kong restaurants, including Repulse Bay's Balinese restaurant TRi (now closed), before arriving at modern Asian restaurant Cé La Vi. Lucky for us, it means he brings some of the most vivid Indonesian flavours to the forefront of their menu. Our favourite was the incredibly tender and slightly charred beef rendang, made with prime Wagyu meat slow-cooked in spicy coconut sauce, pickled vegetables, lemongrass and fried shallots.

Cé La Vi, 24/F California Tower, 30-32 D'Aguilar Street, Central, Hong Kong; +852 3700 2300

Cornerstone

[caption id="attachment_155996" align="alignnone" width="1245"] Tagliatelle with mushrooms, smoked sausage and fresh green peas[/caption]

If you haven't checked out the new restaurant Cornerstone, by Netflix's favourite Australian chef, Shane Osborn, they you need to do it soon. The casual dining spot isn't all that spacious and fills up quickly in the evenings. But if you do manage to grab yourself a table (lunchtime is less crowded), make sure you order yourself the impeccably executed al dente tagliatelle with mushrooms, smoked sausage and fresh green peas. It's the comfort food of dreams: hearty, creamy and dusted in cheese -- you can thank us later.

Cornerstone, G/F Hilltop Plaza, 49 Hollywood Road, Soho, Central, Hong Kong

Fumi

[caption id="attachment_156004" align="alignnone" width="1377"] Brunch at Fumi[/caption]

So, Fumi's bigger and better sushi brunch isn't exactly one dish, but if it's high-quality fresh fish and meats from Japan you're after -- then you'll be more than happy here. Think Kuroge Wagyu tartare, charcoal-grilled Kagoshima Kurobuta Pork, Nangoku Genki chicken, sea prawn tempura, seasonal sashimi and as many sweet and meaty Hokkaido red king crab legs as you can crack into. Plus, more premium main course dishes to choose from and a shared Japanese dessert platter that will surely mean you need to be rolled home.

Fumi, 6/F, California Tower, Lan Kwai Fong, 30 - 36 D'Aguilar Street, Central Hong Kong; +852 2328 3302

Kashiwaya

[caption id="attachment_155991" align="alignnone" width="1340"] Shrimp and vegetable jelly with stewed octopus and sea urchin[/caption]

As the only overseas branch of the Michelin three-starred restaurant Kashiwaya in Osaka, Kashiwaya Hong Kong is something of a gem. They, too, have received two stars from the Michelin Guide since 2017 and continue to offer Japan's haute cuisine -- otherwise known as kaiseki -- to its guests. In a recent tasting, we were lucky enough to try a seasonal tasting menu that featured a beautiful sakizuke (or appetiser) of shrimp and vegetable jelly with stewed octopus topped with sea urchin, Japanese gourd and okura.

Kashiwaya, 8/F, 18 On Lan Street, Central, Hong Kong; +852 2520 5218

La Petite Maison

[caption id="attachment_155970" align="alignnone" width="2362"] Warm prawns with olive oil[/caption]

La Petite Maison has been open for almost a year in Hong Kong, but there's one classic dish we keep going back for: warm prawns with olive oil. One bite of this simple dish instantly transports you to summery Niçe, basking in the sun and dining alfresco with these fresh prawns, halved and dressed in lemon, basil, sea salt and of course quality olive oil -- the ultimate representation of Niçoise cuisine in summer, if ever there was one.

La Petite Maison, 1/F H Queen's, 23-29 Stanley Street, Central, Hong Kong; +852 2887 1113

La Rambla

[caption id="attachment_156317" align="alignnone" width="533"] Carabineros & jamon[/caption]

With sweeping views of the harbour, La Rambla serves up modern interpretations of Spanish dishes. Recently, executive chef Ferran Tadeo has introduced a new dining concept where guests can get up close and personal with the rare premium ingredients and watch as each dish is prepared before their eyes at the chef's table. The star of the show from the seven-course menu is the carabineros & jamon. Freshly flown in are the Josper-grilled 3XL carabineros with Iberico fat roasted in garlic purée and parsley oil; the supersize crustacean boasts the sweet flavours of the sea, and the juicy prawn head tomalley is a true umami treat.

La Rambla, Level 3, IFC Mall, 8 Finance Street, Central; +852 2661 1161

Ramen Cubism

[caption id="attachment_156328" align="alignnone" width="6101"] Twin Shio ramen[/caption]

What’s better than a bowl of ramen? Two bowls. That’s why Ramen Cubism’s Twin Shio limited ramen bowl is sold out daily in Hong Kong and Osaka. The figure-8 bowl holds its famous hot noodles on one side and a cold version on the other. The broth is blended from shellfish, scallops, clams, Hokkaido squid and scallops, and is topped with a 10cm-thick slab of roast pork belly. Single hot or cold servings are also available, but of course, two bowls are better than one.

Ramen Cubism, 27 Wellington Street, Central; +852 2399 0811

Somm

[caption id="attachment_156331" align="alignnone" width="1000"] Grilled Japanese pork BBQ sauce with Hakata cabbage salad[/caption]

The Landmark Mandarin Oriental’s new French neo-bistro is good for any time of day, be it breakfast or dinner, and it's best enjoyed with a tipple on the side. Led by the hotel’s team of sommeliers, the menu lends itself to complement the wine-driven dining experience with over 1,000 bottles to choose from and 100 wines and sake available by glass. It's hard to single out one favourite dish here as all are equally tasty. For meat lovers, we recommend the grilled Japanese pork with BBQ sauce and Hakata cabbage salad, which is lusciously rich in flavour with just the right amount of acidity in the greens and sauce to balance out the fat.

Somm, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central; +852 2132 0055

Zuma

[caption id="attachment_156330" align="alignnone" width="2720"] Tomato salad with roasted eggplant and ginger dressing[/caption]

When it comes to brunch, contemporary izakaya Zuma is almost an institution, but there’s more to just unlimited food and free-flow booze here. We tried their new summer menu and found that their à la carte dishes are just as impressive as the buffet they’re known for. The simple tomato salad with roasted eggplant and ginger dressing is a refreshing start to the meal to whet your appetite for what’s to come. The tangy dressing gives way to really showcase the sweetness of the slightly char-grilled fruit.

Zuma, Level 5 & 6, Landmark Atrium, 15 Queen’s Road Central, Central; +852 3657 6388

The post The Top 10 Dishes We Ate in July 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Okinawa Corn at Amber

The new and revamped Amber caused quite the stir in the culinary world -- and for good reason. Gone are the heavy gluten and dairy products that are often associated with fine dining and in their place, a cleaner and more concentrated approach to flavours. One such example is the Okinawa corn, which is cold-pressed into a naturally sweet and creamy custard enriched with Taiyouran egg yolk. It’s then topped with layers of seawater foam, Schrencki caviar, and a thin corn tuile with the zest of the Japanese citrus sudachi. It’s rich and deep in flavour, but remains fresh with all the different elements and textures combining for one of the most sumptuous spoonfuls you’re likely to have ever had.

Amber, The Landmark, 15 Queen's Road Central, Central; +852 2132 0188

Roasted Hong Kong Yellow Chicken at Louise

Chef Julien Royer, of Asia’s 50 Best Restaurants winner Odette, has officially opened his newest venture: French restaurant Louise. The traditional dishes are based on nostalgia and the type of home cooking that Royer himself was brought up on. Surprisingly, Hong Kong diners may also find a little nostalgia in one particular dish: the roasted Hong Kong yellow chicken with Niigata rice ‘en cocotte’. Not dissimilar to Cantonese-style poached chicken, this dish is elevated with tender pieces of local chicken that are roasted in the oven. It’s served with Japanese rice mixed with chicken fat, making for a perfectly glossy and fragrant accompaniment topped with crispy chicken skin, chives, spring onion and another indulgent option of black truffle shavings.

Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300

Chicken Liver Mousse at Kinship

Another new restaurant hitting the streets of Hong Kong this month is one borne out of friendship -- or Kinship. The concept is created by chefs and good friends, Chris Grare (formerly of Lily & Bloom) and Arron Rhodes (who you may remember from Gough’s on Gough). Its laid-back casual setting makes for a good neighbourhood hangout and offers what has been described to us as “New World cuisine”. Here, the chicken liver mousse is a must-order from the menu. Inspired by Chef Chris’ childhood, the incredibly lush savoury pâté is served with sweet rehydrated raisin relish, grated horseradish and two large oat crackers made in house.

Kinship, 3/F LL Tower, 2 Shelley Street, Central; +852 2520 0899

Marinated Geoduck & Jade Flower at The Chinese Library

Showcasing incredible knife skills like no other, The Chinese Library’s new Dao Yi dishes are a sight for sore eyes. However, one dish that also excited our tastebuds was the marinated geoduck & jade flower. Based on the cold Sichuan dishes and flavours that we so love, this dish layers thin slices of marinated geoduck clam atop delicately carved celtuce dressed in sesame oil. It’s a refreshing appetiser dish with crisp textures throughout, making Hong Kong summer slightly more bearable again.

The Chinese Library,  Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central; +852 2848 3088

Tacos at Taqueria Super Macho

The new Mexican restaurant by Black Sheep offers a range of undressed tacos in soft tortillas so that you can build-your-own with as many condiments, salsas and vegetables as you please. Unable to pick just one taco to make the list, we decided to choose three. First up is the fish al pastor, which uses Vietnamese sole instead of the traditional pork in achiote chilli, and is best paired with pineapple and crispy bacon. Next is the smoky chilli-spiced adobo marinated steak tenderloin, which is full of flavour with onions and cilantro too. We rounded things off with the crispy battered shrimp taco, which is packed with cabbage slaw with a squeeze of fresh lime -- it crunches with every bite.

Taqueria Super Macho, 33-35 Bridges Street, Central; +852 2333 0111

The post The Top 5 Dishes We Ate in June 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Red Shrimp Gratin at Roots

Chef-owner Stephanie Wong’s ever-evolving menu at Roots is put in place to highlight the season’s best produce. So for spring, she invented several new dishes that did just that. The red shrimp gratin that we enjoyed made use of whiskered velvet shrimps, which are only in season a few months at a time, and are baked and served with aromatic herb butter featuring chervil, tarragon and parsley. You can eat the shrimps whole, crispy shell and all, to get the full flavour of the seafood. Delicate and delicious, we can’t wait to see what she has up her sleeve next season too.

Roots, 7 Sun Street, Wan Chai; +852 2623 9983

Braised Yoshihama Abalone at Ah Yung’s Kitchen

Abalone, with its Mandarin name resembling the same words for “guaranteed abundance”, has long held auspicious meaning in Chinese culture. This has also propelled it to become a highly valued seafood, especially in refined Cantonese cuisine. We headed to Ah Yung’s Kitchen, located in L’hotel and operated by abalone expert Yung Yeung Kwong, because of course, abalone is on the menu. We opted for the signature Yoshihama abalone and was not disappointed. Prepared for over 18 hours, the abalone is braised with chicken and pork belly ribs for flavour and results in meaty abalone which is meant to be eaten with a knife and fork. It’s smothered in a rich and luscious abalone sauce and best enjoyed steaming hot.

Ah Yung’s Kitchen, L'hotel Causeway Bay Harbour View, 18 King's Road, Causeway Bay; +852 3553 2633

“Pablo” A Coffee-cured Hamachi at Silencio

Touted Hong Kong’s first and only contemporary Japanese izakaya (which is usually found in informal settings) with live jazz and gold walls, there really is nothing casual about Silencio and our meal there began in a similar vein. The coffee-cured hamachi named “Pablo” was served as a new-style sashimi and comes with smoky theatrics to set the mood. Wrapped in kombu with sansho and coffee, the Japanese yellowtail is cured for 24 hours before it’s smoked with ground coffee to infuse a slight bitterness. It’s a well-balanced dish with thick slices of buttery hamachi complemented by wasabi yoghurt, fragrant chive oil and topped with watercress purée, pickled red onion and pomelo to cut through the omega-rich fish.

Silencio, 6/F LKF Tower, 33 Wyndham Street, Central; +852 2480 6569

Seared Hokkaido Scallop on Truffle Mash at Trattoria del Pescatore

The seafood specialty Italian restaurant serves up the freshest catches from the coastline of Italy, Hong Kong and Japan. This May, Trattoria del Pescatore celebrates its first anniversary here in Hong Kong, with Head Chef Andrea Bortolotti of its Milan location in town for a special degustation menu. The star of the show that stole the spotlight from the six-course menu was the sashimi-grade scallops. The succulent meat was a bursting mix of sweetness and brininess and was delicately cooked to give it a slight char on the exterior while maintaining its juice and bouncy texture from within.

Trattoria del Pescatore, 11 Po Yan Street, Sheung Wan; +852 2559 3339

Memphis Pork Ribs at Big Sur

It’s barbecue season and despite the rain, there’s nothing quite like getting stuck into a rack of baby back pork ribs. At barbecue and beer restaurant Big Sur, they recently launched a new all-day menu which features the impressive 21-ounce Memphis pork ribs. It’s a generous portion of ribs, spice-rubbed and smocked in hickory for a mildly sweet and bold savoury flavour. The ribs are juicy and packed with flavour already, but are then finished with a tangy BBQ sauce, which keeps you going back for more. You can also opt for the beef rips, but we think pork is the winner. It’s served with coleslaw or hand cut potatoes, but we recommend the sweet potato fries which are oven-baked for a slight caramelised exterior and fluffy interior.

Big Sur, G/F, 22 Staunton Street, Soho, Central; +852 2529 3001

The post The Top 5 Dishes We Ate in May 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Pez Limón at Ichu Peru

As the heat turns up in Hong Kong, we naturally turn to cooler and more refreshing dishes -- and there’s nothing quite like a ceviche that screams summer. At one of Ichu’s first-ever four-hand collaborations, we sampled dishes created by their very own Chef Sang Jeong and Chef Emanuel Alvarado from Crab Market in Dubai, and found an intensely bright, zesty ceviche that did just the job. Using fresh yellowtail bathed in a punchy leche de tigre with yuzu, the sharp and spicy flavours are sprinkled with a little sweetness from large Peruvian corn (or choclo) and sweet potato crisps. It makes us wonder what they have in store for their second four-hands menu with Chef Ferran Tadeo of La Rambla from 5–8 May too.

Ichu, 3/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2477 7717

Caviar and Uni Tart at Écriture

Everything tastes better with caviar, which is why the Écriture x Royal Caviar Club collaboration menu has been the talk of the town for weeks now. The five-course meal begins with the star of the show -- an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous amount of Cristal caviar (a Royal Caviar Club hybrid blend of pickled roe of mature 8-year-old sturgeon). Oh, and did we mention that it’s finished off with a light yet decadent beurre blanc sauce? Écriture sets a pretty high bar with this dish when comes to over-the-top indulgence.

Ecriture, 26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2795 5996 

Braised Daikon at VEA

Another chef collaboration took us to another Asia’s 50 Best restaurant -- VEA -- which also retained its Michelin star in 2019. This time, Chef Vicky Cheng’s partner was 2018’s best female chef in Asia, Bongkoch “Bee” Satongun of Paste in Bangkok. Together, they created a degustation menu which we were lucky enough to preview. There were some incredible dishes packed with flavour, but the one that struck a chord was the braised daikon. Here the mild-flavoured radish was brought to life in a one-and-a-half-year-old master stock before being fried crispy, while a perfectly cooked Taiyouran egg sits atop and is dressed with truffle.

VEA, 30/F, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

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Okinawa at Arbor

During the four-hands collaboration between Chef Eric Räty of Michelin-starred Arbor in Hong Kong and Chef-Owner Noboru Arai of two Michelin-starred Hommage in Tokyo, we were treated to inventive flavours that were also visual delights -- one of which was a dish featuring produce from Okinawa. As enjoyable for the eyes as it was pleasant for the palate, the distinct flavours and texture of sweet corn ice cream and the pop of savoury sea grapes were blended with the tropical tang of passion fruit for the perfect little meal teaser.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 3185 8388

Gancini Chocolate Cake from Salvatore Ferragamo Afternoon Tea at Mandarin Oriental Macau

It's not often that we attend repeat afternoon tea collaborations, but Salvatore Ferragamo's fashion inspired set is too delectable to miss. Curated by Mandarin Oriental Macau's Executive Pastry Chef Sebatien Bernis, the cake selection draws from the Italian house's classic pieces such as the Varina ballet flat, which is paired with Vara mousse cake and the Amo Flowerful fragrance which was turned into a fragrant panna cotta. Our favourite morsel was the Gancini chocolate cake inspired by Ferragamo's iconic Studio bag with Gancini pattern that hides a chocolate cake underneath. Guests were also gifted a complimentary souvenir from Salvatore Ferragamo at Once Central Mall. Now if that isn't worth crossing over to Macau for, we don't know what is.

Mandarin Oriental Macau, N.945, Avenida Dr. Sun Yat Sen, Macau; +853 8805 8888

Handmade Pasta at J Pot

We know what it sounds like, and we’re right there with you in wondering why the newest hotpot spot in Causeway Bay is offering handmade Italian pasta. It turns out that JPOT is a combination of Chinese hot pot traditions, the freshest ingredients (such as Hiyama Kuroge Wagyu) and some Western accents along the way. In a special preview for the tasting menu, we were able to sample just that -- freshly made fettuccine, cooked perfectly al dente and draped with a thin slice of Wagyu sashimi.

J Pot, 1/F, 535 Jaffe Road, Causeway Bay, Hong Kong; +852 2885 0533

The post The Top 6 Dishes We Ate in April 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Roast rib of Hereford beef at Gough’s on Gough

Sunday roasts -- one of Britain’s most celebrated traditions -- are few and far between in Hong Kong, let alone a good one. So when we got a call from one of our favourite modern British restaurants, we were more than happy to get our roast on. The roast rib of Hereford beef is one of the traditional options on the Sunday brunch menu and we were not disappointed; the beef is succulent and full of meaty flavour. It comes with all the gut-busting trimmings, too, including fluffy duck fat potatoes and crispy Yorkshire pudding bathed in a glistening beef gravy, along with sides of braised carrots, creamed spinach, cauliflower cheese and horseradish sauce.

Gough’s on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Foie gras monaka at Mizumi

During the Asia’s 50 Best Restaurants festivities, otherwise known as the ‘Oscars of the culinary world’, a series of events spotlighting participating guests were held throughout the week, one of which was a guest chef event at two-Michelin-starred Japanese restaurant Mizumi at Wynn Palace. The special lunch featured dishes from chef Zaiyu Hasegawa of the best restaurant in Japan -- Den (ranked No. 3), chef Hiroyasu Kawate of Florilège (No .5), chef Yusuke Takada of La Cime (No. 14) and chef-owner Takeshi Fukuyama of La Maison de La Nature Goh (No. 24). But the best dish for us was something that came in a small packet: The foie gras monaka, which usually sandwiches sweet red bean paste in a more traditional style dessert, is a wafer pastry filled with creamy foie gras, seasonal fruit and crunchy Japanese pickles -- an incredibly clever entrée that married savoury and sweet flavours along with creamy and crunchy textures -- and left us wanting more. 

Mizumi, North Esplanade, G/F Wynn Palace, Avenida da Nave Desportiva, Cotai, Coloane-Taipa, Macau; +853 8889 3663

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Steamed pigeon “au sang” at TATE Dining Room

Another collaborative chef event coinciding with Asia’s 50 Best Restaurants took us to TATE Dining Room in Hong Kong to celebrate the power of female chefs in Asia. The four-course lunch featured exceptional dishes created by chef Bee Satongun of Michelin-starred PASTE in Bangkok, chef Margarita Fores of Grace Park, chef Natsuko Shoji of Été and of course, chef Vicky Lau of Michelin-starred TATE Dining Room. Our favourite dish was the incredibly tender steamed pigeon “au sang” wrapped in delicate tofu skin, paired with fermented mustard green and grape confit. The dish was brought to life with a savoury Sichuan pigeon sauce which was packed with complex umami flavours, while a nourishing pigeon broth warmed both our bellies and souls.

TATE Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 2172

Yubu Bolognese at Mrs. Pound

There’s nothing quite like the street food in Asia and it seems Mrs. Pound, the hidden restaurant in Sheung Wan, agrees. Presenting a revamped menu full of street food inspired dishes, we went on over to try out a good selection that borrowed the culinary essence from Malaysia, Singapore, China, Korea and Japan, but took a fancy to one in particular. The Japanese-Italian inspired yuba Bolognese layers ribbons of the nutty flavoured, chewy bean curd skin in a hearty rage of tomato, basil and Impossible® meat; making a classic Italian dish feel a little less guilty to gorge on.

Mrs. Pound, 6 Pound Lane, Sheung Wan, Hong Kong; +852 3426 3949

Mala Ibérico pork xiao long bao at Old Bailey

This Jiangnan restaurant in Tai Kwun is a Prestige Online favourite for lunch, and for good reason. Since opening in June 2018, the restaurant has offered a bright and stylish interior with an outdoor terrace (overlooking the old Central Police Station), and continues to serve some of the best dim sum dishes in town. Our must-order item is the mala Ibérico pork xiao long bao. Tinted pink by beetroot, the Shanghainese dumpling’s pastry is exceptionally thin and delicately filled with sweet Ibérico pork and Sichuan peppercorns for a fragrant and slightly numbing combination, while the rich chicken bone broth provides the soup for that satisfying bite.

Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711

The post The Top 5 Dishes We Ate in March 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Squid Ink Paella at Pica Pica

[caption id="attachment_132202" align="alignnone" width="5647"] Squid Ink Paella Rice from Pica Pica[/caption]

This Spanish tapas bar is the new kid on the block, serving up a variety of tapas from different regions. Find classics such as the Spanish lazy omelet (an over-easy version of the original) as well as inventive dishes like the red prawn hot dot -- which we loved equally. But the ultimate must-order item on their menu is hands down the squid ink paella. The rice itself is made to perfection -- think individual chubby grains with an overload of flavour and texture, with slow-cooked 48-hour pork belly, and generous dollops of garlic aioli.

Pica Pica, G/F Kai Tak Commercial Building, 317–321 Des Voeux Road Central, Sheung Wan, Hong Kong; +852 2811 9880

Handmade Noodles With Pork Slices In Spicy Garlic Soy Sauce at Sichaun Lab

[caption id="attachment_132173" align="alignnone" width="1417"] Handmade Noodles with Pork in Garlic Soy Sauce at Sichuan Lab[/caption]

Turning up Hong Kong’s thermostat with one of China’s bold-flavoured cuisines is newly opened Sichuan Lab. But thankfully for us chilli novices, there is definitely more than Ma-la (or mouth-numbing flavours) on the menu. Some more innovative items include a 52℃ slow cooked smoked duck breast and a very interesting green peppercorn vanilla ice cream. But the best dish for us has to be the handmade noodles with thinly sliced pork in a garlic and soy sauce; bouncy and smothered in the aromatic savoury sauce — it's the perfect noodle dish for Hong Kong’s cooler climate right now.

Sichuan Lab, G/F, 28 Tai Wo Street, Wan Chai, Hong Kong; +852 3126 6633

Apple Tart with Juniper Ice Cream at Roganic

[caption id="attachment_132163" align="alignnone" width="3307"] Apple Tart with Juniper Ice Cream at Roganic[/caption]

British chef Simon Rogan’s new and first overseas venture, Roganic (adjacent to the chef’s development kitchen experience, Aulis), brings forth the modern dining movement with fresh local produce, natural wines, all the while designed with the local palate in mind. Saving the best ’til last, the most memorable dish of the evening was at Roganic’s dessert bar. Much like the other dishes, the Apple Tart was nothing less of a surprise and satisfaction — reinvented with sheets of apple spiralled on a buttery crust and interestingly complemented with Juniper ice cream, an ingredient seemly appropriate for this time of year.

Roganic, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong; +852 2817 8383

Honey-glazed Barbecue Pork at Tsui Hang Village

[caption id="attachment_132205" align="alignnone" width="2756"] Honey-glazed Barbecued Pork at Tsui Hang Village[/caption]

Celebrating their 40-year milestone, Tsui Hang Village is already a much-loved staple among locals for Cantonese cuisine. There were some exceptional dishes on our last visit, including a belly warming double-boiled abalone and fish soup in a mini papaya, but the most prized dish of them all has to be the char siu, or barbecue pork. Using pork shoulder, with the perfect ratio of 70% lean meat and 30% fat, the char siu was incredibly tender with charred and caramelised edges (the best bits!), sweetened by their signature honey soy sauce. It’s plated with a side of glazed yellow beans too which we couldn’t seem to stop eating.

Tsui Hang Village, Mira Place 1, 5/F, 132-134 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2376 2882

Octopus Al Pastor at Los Sotano

[caption id="attachment_132158" align="alignnone" width="1304"] Octopus Al Pastor at Los Sotano[/caption]

Tucked in the basement on LKF, is a hidden Mexican gem, Los Sotano. Commonly misunderstood as just a tequila bar (though it does have a tequila library housing over 100 varieties of the agave spirit), the menu at this alcove is authentic Mexican fare with an inventive twist. The dishes here are all very much instagrammable, with the table showstopper being the Octopus. The difficult-to-handle protein was marinated in a spice rub and grilled just right to retain its succulence without being undercooked. The spices in the dish were harmonised with fresh garden vegetables and decorated with edible flowers for a splash of colour on the plate.

Los Sotano, Basement, 21 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong; +852 2970 3887

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The post The Top 5 Dishes We Ate in February 2019 appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals where good food is abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Caviar shrimp toast at SHÈ

When contemporary Chinese restaurant SHÉ opened its doors, in the middle of Lane Crawford ifc mall, we thought it a little strange to go from the beauty section to restaurant. But thanks to its elegant interior and stunning view, you forget it all as you walk into the bright and airy space. The menu is just as impressive with its healthier take on Cantonese cuisine which included a rather delicious discovery in the form of Caviar shrimp toast. It arrives to the table in easy bites in which a large crispy prawn sits atop golden brown toast and is embellished with Russian caviar. It’s a decadent start to the meal and one I think we’ll be back for soon.

SHÈ, Portion A of Shop 3025-3026 & 3031-3066, Level 3, ifc mall, 8 Finance St, Central; +852 2110 0153

Sirloin roast beef and Yorkshire pudding at Statement

There’s nothing quite like the great British tradition of a roast dinner, and executing this impeccably is Statement, located in the former Central Police Station —Tai Kwun. Their Britannia Brunch is a fantastic offering in itself with a charcuterie, seafood platter, pudding and free-flow champagne, but the star of the show is most definitely the Roast sirloin, a tender slice of British beef, served with the crispiest Yorkshire pudding we’ve had so far this year, along with buttered heritage carrots and roast potatoes to complete the dish.

Statement, Police Headquarters, Tai Kwun, 10 Hollywood Road, Central; +852 2848 3000

Fresh burrata and watermelon salad at AHA

We found ourselves a nice break from the bustling crowds between Central and Sheung Wan at AHA. Occupying the quieter end of Wellington street, the restaurant and bar presents an all-day dining concept with some hearty dishes such as pasta, stews and steak on the menu. However, our surprising favourite was the Fresh burrata and watermelon salad — a welcome refresher to start our meal. The summery flavours of the compressed watermelon and heirloom tomatoes are accentuated by the basil, mint and white balsamic which complement the creamy burrata perfectly.

AHA, G/F, 198 Wellington Street, Central; +852 2881 1811

The Impossible Burger at PDT (Please Don’t Tell)

The guys at Impossible Foods are changing the world by reducing their environmental footprint and delivering plant-based meats that look and taste just as good (if not better) than real beef itself. Unlike other veggie-made meat replacements, Impossible Foods actually satisfies the cravings of meat lovers, and with over 100 outlets in Hong Kong and Macau to choose from, there's plenty of opportunity to try it. We’ve crowned PDT the Impossible winner for its burger, which is the most expensive of its kind in Hong Kong at HK$328. The “meat” looks, cooks, smells and tastes like a juicy burger patty, topped with gooey melted cheddar, crisp butter lettuce, tomatoes, dill pickles, red onions, and the speakeasy’s homemade mayo. It doesn’t take much convincing for us to save the world when it tastes this good.

PDT, The Landmark, 15 Queen’s Road Central, Central; +852 2132 0110

Braised Chicken with Jinhua Ham at 10 Shanghai

A limited edition Chinese New Year special, this rendition of the classic Huaiyan banquet dish by Shanghainese Chefs Chen and Wang is not to be missed. 10 Shanghai’s renewed version has all the ingredients carefully wrapped in green bean sheets so that all the elements of the dish can be enjoyed in every bite. The rolls are perfectly balanced between the saltiness of the thinly sliced cured ham and deboned wine-poached chicken, along with Chinese choi sum (green vegetable) for added texture and taste. The festive menu is available from now until 19 February 2019.

10 Shanghai, Shop 101, Lee Garden Two, 28 Yun Ping Road, Causeway Bay; +852 2338 5500

The post The Top 5 Dishes We Ate in January appeared first on Prestige Online - Hong Kong.