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 few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Bibo

[caption id="attachment_172075" align="alignnone" width="1200"] Image credit: Dishtag[/caption]

Taking inspiration from his native Singapore, Chef Nicholas Chew's new menu features the marriage of French technique and Singaporean cuisine. More specifically, it offers dishes influenced by the aromatic and rich flavours of Peranakan food; prepared and presented in a refined fashion that is typical of French fare. Take the Cold poached abalone dish, which is sliced and served atop bouncy udon tossed with classic assam pedas (or literally 'sour spicy' in Malay) seafood sauce and chorizo. It's a blend of flavours that is uplifting, tangy, and full of umami, which really helped to whet our appetite for the degustation experience to come.

Bibo, 163 Hollywood Road, Sheung Wan;  +852 2956 3188

TokyoLima

The popular Nikkei restaurant has been quite successful in refreshing their menu, and our tastebuds, every season. This autumn, they've introduced the Henko collection which offers some punchy new dishes to sample. For us, the clear winner is the Ceviche mixto. A Peruvian classic and a seafood lover’s dream dish, this refreshing ceviche is jam packed with ingredients. Think textural layers of Iberian octopus, fresh prawn, seared scallop and crispy squid marinated beautifully with a vibrant leche de tigre, or tiger’s milk. So good, you might just drink up the rest of the sauce by the spoonful.

TokyoLima, G/F, 18-20 Lyndhurst Terrace, Central; +852 2811 1152

Écriture

For those of you that are up for some wild game, hunt down the dishes on Écriture's 'Furs, Feathers, Iode" menu. Chef Maxime has once again crafted some creative dishes that not only feature wild game, but also some fantastic autumnal flavours. One such dish is the Partridge, which takes on the bird whole and oven-roasts it until golden. It's then carved by the table for a nice serving of dining theatrics. The light textured meat is then smoked gently with herbs to take on flavour and fragrance, before it's presented alongside porcini en papillote and brightened by sweet muscat grapes.

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

Carbone

If it ain't broke, don't fix it. A saying that we would happily apply to the Spicy vodka rigatoni at Carbone. As they celebrate their fifth anniversary this year, a special celebratory lunch took us back to the Italian-American restaurant to enjoy the cult classic dishes once more. It's bright, creamy and satisfyingly spicy. At Carbone, the chunky rigatoni is smothered in sauce, which actually has no vodka in it, despite its name. It's a belly-warming pasta dish that we keep going back for and we think you will too.

Carbone, 9/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong; +852 2593 2593

Ying Jee Club

Comforting Cantonese cuisine gets a sophisticated makeover at two Michelin-starred Ying Jee Club, which Executive Chef Siu Hin Chi -- formerly of Duddell's -- is responsible for. Here, in their elegant and stylish dining room, signature dishes such as Steamed king prawn with egg white and crab coral tastes as exquisite as it looks. The intensely-flavoured, creamy coral and sweet crab meat pairs flawlessly with the lighter tasting fresh prawn and soft steamed egg white. It's no wonder it became a firm favourite and signature on the menu.

Ying Jee Club, Shop G05, 107-108, Nexxus Building, 41 Connaught Road, Central, Hong Kong; +852 2801 6882

Roganic

Thanks to the change in season, a revisit to Roganic was due. Not that we needed an excuse to eat British chef Simon Rogan's food again, but the new tasting menu and dishes did not disappoint. Case in point is the Berkswell pudding. This creative interpretation of an English bread and butter pudding is love at first bite. Savoury, with subtle notes of sweetness, the pudding is layered with birch sap syrup before it's topped with plenty of aged Berkswell cheese. It's a rich, buttery snack that we definitely want more of.

Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong; +852 2817 8383

Kakure

Ginza-style restaurant Kakure has all the Japanese sub-cuisines from sushi to sukiyaki, but the champion dish here is offered at their teppanyaki live grill bar. The prized Hida Wagyu from Japan's Gifu prefecture is a speciality here and as soon as you take your first bite, it's clear as to why. The succulent A5-certified premium beef is not only charred to perfection, but it also strikes a wonderful balance between flavour, juiciness and tender texture. The cubes are presented straight off the grill and guests are open to season their meat with salt, pepper, garlic, shallots or wasabi.

Kakure, Shop M20-24, M/F, Prince's Building, 10 Chater Road, Central; +852 2522 9990

The post The Top 7 Dishes We Ate in October 2019 appeared first on Prestige Online - Hong Kong.

Weekends in Hong Kong are all about the brunches, especially the bottomless brunches -- those that not only top up your glass of bubbly but keep your plate and belly full. So whether you’re after a seafood feast, fine Italian cuisine or endless orders of dumplings, we’ve rounded up our picks for the best bottomless brunches to take your weekends to the next level.

Tosca

With chef Angelo Aglianó at the helm of Michelin-starred Tosca at the Ritz-Carlton, it’s no wonder that the new weekend lunch now spotlights seafood. His Sicilian background spent by the Mediterranean seaside translates to some exquisite frutti di mare dishes along with extravagant seasonal highlights to choose from. Veering away from the buffet-style brunches, Tosca offers guests a choice for each course -- from antipasti (starters) to primi piatti (pastas and risotto) and secondi piatti (main course) to dessert -- on top of free-flow champagne options. Make sure to try the Boston lobster salad with fresh burrata, mezzi paccheri pasta with Sicilian red shrimp, and seared line-caught sea bass, finished with a rich and smooth traditional tiramisu.

HK$838 + 10% per person; available Saturdays and Sundays from 12:00pm to 2:30pm
+ HK$100 free-flow NV Veuve Clicquot Yellow Label Brut Champagne
+ HK$550 free-flow NV Ruinart Blanc de Blancs / Rosé
+ HK$2,050 free-flow 2008 Louis Roederer Cristal
+ HK$4,150 free-flow 2008 Louis Roederer Cristal Rosé

Tosca, Level 102, International Commerce Centre (ICC), 1 Austin Road, West Kowloon; +852 2263 2270

Bostonian Seafood & Grill

As if brunch couldn’t get any more indulgent, the Bostonian Seafood & Grill at The Langham does one better by launching a four-hour version with continuous pours of Perrier-Jouët Champagne. The brunch not only features a Caesar salad station, an impressive ham and cheese table, and signature hot dishes brought to your table, but it also begins triumphantly with the restaurant’s signature seafood tower packed with fresh oysters, Alaskan crab legs, prawns and jade whelks. Other highlights include the Boston baked lobster, seafood paella, whole roasted suckling pig, Black Angus beef tenderloin and so much more. An added bonus is the attended play area for children with activities and toys while you toast to one of Hong Kong’s longest brunches.

HK$588 + 10% per person (includes free-flow soft drinks and orange juice); available Sunday from 12:00pm to 4:00pm
+ HK$100 free-flow Perrier-Jouët Grand Brut N.V. Champagne, red and white wine, soft drinks and orange juice
+ HK$200 free-flow alcoholic drinks including Perrier-Jouët Blason Rosé N.V. Champagne, house white and red wine, soft drinks and orange juice

Bostonian Seafood & Grill, Lower Lobby Level, The Langham, 8 Peking Road, Tsim Sha Tsui; +852 2132 7898

Duddell’s

If you wish to dim sum to your heart’s content, then you have to visit Duddell’s weekend salon brunch. Served fresh and boundless to your table, you can fill your bellies with limitless yum cha favourites including classic dumplings, spicy wontons, steamed barbecued Iberico pork buns and even hot mains such as Peking duck and Kung po prawns at the ready. There are also free-flow drink options so you can sip on a glass of Veuve Clicquot Champagne, or mix it up with a bellini, mimosa, Aperol Spritz, bloody Mary, breakfast martini or espresso martini -- or all of them if you wish/can.

HK$550 + 10% per person (includes free-flow fresh juices and soft drinks); available Saturdays, Sundays and public holidays from 12:00pm to 3:00pm
+ HK$220 free-flow Veuve Clicquot Brut Yellow Label, cocktails, red and white wine, Tsing Tao and Peroni beer

Duddell’s, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Felix

Located on the 28th floor of The Peninsula, Felix’s Sunday brunch is a feast for the senses. Created by acclaimed Chef de Cuisine Juan Gomez, brunch comes with a stunning view and a live Latin band to boot. What’s more, the generous semi-buffet features live gourmet stations piled high with fresh seafood, cheeses, and desserts and offer breakfast egg specialities too. But it doesn’t stop there as the brunch also includes a main course of your choice. Think linguine marinara, seasonal mushroom risotto, a juicy Felix burger or even a beef Wellington to share. Those being good can enjoy the vegan or gluten-free options washed down with a fruit juice, while the rest of us indulge in some of the free-flow Champagne and cocktails.

HK$898 + 10% per person; available Sundays from 11:30am to 3:00pm
+ HK$152 free-flow juices and soft drinks
+ HK$172 free-flow signature cocktails, beer, red and white wine
+ HK$192 free-flow Peninsula Deutz Brut Champagne
+ HK$382 free-flow Ruinart Champagne Rosé / Blanc de Blancs

Felix, 28/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778

Bibo

At lively modern-French restaurant Bibo, brunch is served in steps: It’s as easy as choosing between a degustation of either 3 steps (1 entrée, 1 main dish and 1 dessert) or 5 steps (2 entrées, 1 main dish and 2 desserts). Start with the smoked scallops paired with cauliflower, haddock and coconut, pigeon with wild rice, mussels and peas and end with the sweet chocolate trio. This can also involve a wine pairing with your chosen steps or, of course, free-flow Champagne. So not only can you drink in the contemporary art with the likes of Banksy, Daniel Arsham and Jeff Koons on the wall, but you can also drink in unlimited glasses of bubbles to celebrate the weekend.

HK$438 for 3 Steps / HK$588 for 5 Steps + 10% per person; available Saturdays and Sundays from 12:00 pm to 2:00pm
+ HK$198 for 3 Steps wine pairing
+ HK$388 for 5 Steps wine pairing
+ HK$388 for free-flow Champagne

Bibo, G/F, 163 Hollywood Road, Sheung Wan; +852 2956 3188

The post The 5 Best Bottomless Brunches in Hong Kong appeared first on Prestige Online - Hong Kong.

Max shows us how the American Express Platinum lifestyle is all about experiences through entering his venues.

The post American Express Presents: Substance, Style and Max Dautresme appeared first on Prestige Online - Hong Kong.