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.

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.

Some of the best restaurants to indulge in the prized catch.

The post Most decadent lobster dishes in Singapore appeared first on The Peak Magazine.

Some of the best restaurants to indulge in the prized catch.

For more stories like this, visit www.thepeakmagazine.com.sg.

The head chef of The Black Swan has a new menu that hits the spot.

The post Chef Alysia Chan scores with focus on responsibly sourced ingredients and attempt at minimising food waste appeared first on The Peak Magazine.

The head chef of The Black Swan has a new menu that hits the spot.

For more stories like this, visit www.thepeakmagazine.com.sg.

In a city with endless new restaurant openings, this summer sees a surge in eateries of all kinds popping up around town: from casual concepts by well-established chefs like Shane Osborn of Arcane, to Michelin-starred chef Julien Royer’s first Hong Kong venture, to The Landmark Mandarin Oriental’s new sommelier-led casual neo-bistro. There’s no better time than the fun summer months to check out all the newcomers. Here are 13 new Hong Kong restaurants to add to your upcoming reservations list.

L'Envol

[caption id="attachment_148939" align="alignnone" width="1890"] Roasted Brittany John Dory cooked in stone pot, L'Envol.[/caption]

The St. Regis Hong Kong has been making quite the buzz since its opening. Adding to the hurrah is its new restaurant, L’Envol, by Chef Olivier Elzer. Everything about this place embodies French fine dining, from its contemporary salon interiors to the painstakingly detailed dishes, to the incredibly impressive cheese and wine room: a cave with over 25 different varieties of French cheese!

L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive; Wan Chai; +852 2138 6818 [inline_related_article article_id="148928"]

Louise

[caption id="attachment_149296" align="alignnone" width="1280"] Angel hair with Kristal caviar, black truffle and kombucha, Louise.[/caption]

At the top of the list of Asia’s 50 Best Restaurants is Singapore's two-Michelin-starred Odette, so you can imagine our excitement when its chef, Julien Royer, decided to expand to this part of the world with Louise. Taking over Aberdeen Street Social at PMQ, the new restaurant serves a fresh take on traditional French cuisine in a casual setting.

Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300  [inline_related_article article_id="145462"]

SOMM

[caption id="attachment_149212" align="alignnone" width="3543"] Bar seating area, SOMM.[/caption]

Backed by a passionate team of sommeliers led by the hotel’s wine director, John Chan, SOMM is proud to house Hong Kong's widest range of wine and sake by the glass (over 1,000 to be exact), making it a popular spot to pop in for a quality pour. Serving breakfast, lunch and dinner, SOMM’s European-style cuisine features predominately Japanese ingredients designed to pair with its bottles, reversing the order for a change to really focus on its drinks list.
SOMM, Landmark Mandarin Oriental, 15 Queen’s Road Central, Central; +852 2132 0188

Castellana

[caption id="attachment_149201" align="alignnone" width="4993"] Lake fish soup, Castellana.[/caption]

If you don't spend much time in Causeway Bay, it's time to make trip for a change of scenery at Castellana. The Piedmontese fine-dining restaurant focuses on classic dishes and ingredients from Northern Italy, particularly outstanding wine and truffles. Truffles are served table side and guests are encouraged to shave as much as they wish on their dishes.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028[inline_related_article article_id="148930"]

Cornerstone

[caption id="attachment_149200" align="alignnone" width="1333"] Tagliatelle with semolina, smoked sausage, mushrooms and peas, Cornerstone.[/caption]

Little brother to French fine diner Arcane, The Final Table chef Shane Osborn’s new restaurant takes a more relaxed and casual approach. Conveniently located on Hollywood Road, Cornerstone is an all-day dining spot serving elevated comfort food like smoked salmon on malt bread, Wagyu bavette and fresh homemade pastas.

Cornerstone, 49 Hollywood Road, Central

Kinship

[caption id="attachment_149207" align="alignnone" width="7078"] Smoked Faroe Islands salmon, Kinship.[/caption]

Celebrating the lasting bonds of family and friendship (hence the name of the restaurant), former executive chefs of Lily and Bloom, Chris Grare, and Gough’s on Gough, Arron Rhodes, join forces to create their first co-venture restaurant, Kinship. The farm-to-table concept focuses on sustainability, sourceing from local suppliers in Hong Kong as much as possible. 

Kinship, 3/F, 2 – 4 Shelley Street, Central; +852 2520 0899

The Leah

[caption id="attachment_149328" align="alignnone" width="6243"] Chicken and leek pie, The Leah.[/caption]

After his global tour with One Star House Party, British chef James Sharman returns to Hong Kong with new British restaurant The Leah. The style of food served here is based on the chef’s personal experiences more than his training or a single type of cuisine. He describes it as super hearty, unfussy, good British food, done right. Look out for simple classics like chicken and leek pie, or Scotch egg and solders as well as reimagined dishes of scallops, leeks and black pudding.

The Leah, 3/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay; +852 2337 7651  [inline_related_article article_id="149326"]

Le Pain Quotidien

[caption id="attachment_149488" align="alignnone" width="5700"] Interiors of Le Pain Quotidien, Tsim Sha Tsui.[/caption]

The simple task of searching for a quality Western bakery in Hong Kong is more daunting than one would think. Good bread is hard to come by, but few and far between, there are a few notable spots to get a rustic loaf or a cheeky pastry. Happily, Le Pain Quotidien has just opened its fourth branch in Tsim Sha Tsui, adding to the existing branches in Wan Chai, Admiralty and Elements.

Le Pain Quotidien, Shop G3, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui; +852 2352 4588

Nhau

[caption id="attachment_149350" align="alignnone" width="6720"] 40n fish sauce dry aged striploin, Nhau.[/caption]

Just a stone’s throw away from Man Mo Temple, Nhau is Chef Que Vinh Dang’s first Vietnamese concept -- a cumulation of heritage, culinary experience and passion for innovation. Don’t expect your everyday bowl of pho though, because at Nhau, they serve a modern take on Vietnamese flavours using French cooking techniques like the popular banh mi rice tacos and 40n fish sauce dry aged striploin.

Nhau, 12 Circular Pathway, Central; +852 3612 4568 [inline_related_article article_id="142750"]

Rajasthan Rifles

[caption id="attachment_149221" align="alignnone" width="1280"] Dinner spread, Rajasthan Rifles.[/caption]

Good news for residents of The Peak: Black Sheep Restaurants has opened its first establishment in the area. Under the culinary direction of Executive Chef Palahs Mitra of Michelin-starred New Punjab Club, Rajasthan Rifles is the place to find hearty Anglo-Indian fare such as soola salmon served on a sizzle plate, smoky plates of goat seekh kebab and classic comforts like butter chicken.

Rajasthan Rifles, G/F, The Peak Galleria, 118 Peak Road, The Peak; +852 2388 9974

Sip Song

[caption id="attachment_149211" align="alignnone" width="900"] Jungle curry clams, New Zealand Cloudy Bay clams, Thai wild ginger, green pepper corns, Sip Song.[/caption]

The Pulse strip is a nice place to cool off from the summer heat down by Repulse Bay Beach. And now with the opening of Sip Song -- Thai Eatery & Bar, weekenders can enjoy Southern Thai comforts from their coast at ours. Menu highlights include jungle curry clams, whole steamed mullet fish, hanger steak and banana roti pancake.

Sip Song, Shop 114 & 115, The Pulse, 28 Beach Road, Repulse Bay; +852 2328 8285

Tapa Room

[caption id="attachment_149489" align="alignnone" width="5400"] Barcelona-style grilled red prawns, Tapa Room.[/caption]

For some wholesome Spanish fare and a couple of cocktails, Tapa Room is a friendly neighbourhood joint that offers just that. Home cook turned chef, Kora Wong heads up the kitchen where she whips up classics like tortilla de patata, Iberico ham croquets, foie gras bikinis, and a killer piri piri whole roasted chicken.

Tapa Room, Gloucester Hotel, 217 – 218 Gloucester Road, Wan Chai; +852 2881 8877

The post 12 New Hong Kong Restaurants to Try This Summer appeared first on Prestige Online - Hong Kong.

There’s nothing quite like ripping through some freshly baked naan and dipping it into a piping hot curry -- or is there? Thanks to the city’s widespread Indian community, we have what seems like a long spice-route of restaurants offering a variety of curries to sample. But it’s not just happening in Kowloon: In fact, many of the best can be found island-side too. From regional renditions to seasonal specialities and reimagined classics, here are our picks of the best Indian curries to try and where to find them on Hong Kong Island.

Old Delhi Butter Chicken at Jashan

Bringing the traditions of Indian cuisine into the present for a more modern palate, Jashan now celebrates authentic flavours with a new twist. The menu has been revamped with dishes like the colourful margherita paneer tikka and spicy pizza samosas to keep things interesting. But if you’re a little unsure about these new inventive dishes, there’s no need to worry, because Jashan has already conquered the classics. Enter the Old Delhi butter chicken with hearty pieces of meat enriched with butter and drenched in creamy tomato gravy -- it really hits the spot. It’s a big winner in our books, plus the crispy garlic naan is one of the best we’ve had in the city.

Jashan, 1/F, Amber Lodge, 23 Hollywood Road, Central, Hong Kong; +852 3105 5300

Kadai Machli at New Punjab Club

A curated curry list would not be complete without Michelin-starred restaurant New Punjab Club. The lively Punjabi grillhouse has been serving up tantalising tandoor grill since swinging its doors open in 2017 and now, a new seasonal outlook presents us with a curry that is much lighter and summery to enjoy. Inspired by the Punjabi fishermen who cooked their fish on the river banks, the kadai machli is a fish curry, using the firm filets of grouper which is meaty enough to stand up to the intense heat and smoke of the tandoor ovens. Fragrant herbs and citrus tang are the predominant flavours in this curry, providing a much-needed break from the richer, creamier dishes. The baingan bhartha tandoor-roasted aubergine with ginger, and bhindi masala slow-cooked okra are also fantastic seasonal dishes to try.

New Punjab Club, World Wide Commercial Building, 34 Wyndham Street, Central, Hong Kong; +852 2368 1223

Chicken Tikka Labadar at Bombay Dreams

Another dreamy best-selling curry is offered by Indian restaurant institution Bombay Dreams. Their version of chicken tikka labadar is simmered in an onion and tomato gravy, which is rich, luscious and packed full of flavour. It’s an all-time favourite and restaurant manager Ashutosh Bisht tells us that people “living in Hong Kong and travelling from overseas have been coming in for this for years. They don’t even look at the menu!” The secret behind the tikka is the exact blend of spices put together while using the ripest tomatoes for the creamy sauce. Other delights can be found in the nalli gosht korma, a slow-cooked lamb shank and mirch baingan ka salan, the popular chilli curry of Hyderabad.

Bombay Dreams, 4/F, Carfield Building, 77 Wyndham Street, Central, Hong Kong; +852 2971 0001

Konkan Coast Fishcakes at BlackSalt Tavern

This Shek Tong Tsui hotspot is one for travelling taste buds. Creative dishes draw inspiration from across the Indian subcontinent -- namely Nepal, Bengal and Sri Lanka. We’ve already fallen in love with their steamed Kathmandu meatball momos, but when it comes to curry, it’s the Konkan Coast fishcakes that grab our attention with their intense seafood flavour and texture. Here, barramundi is hand-chopped and served with a baby octopus coconut curry, topped with a crunchy kale slaw and cashew nut aioli. Other standouts include the whole-roasted, smoked and slow-cooked poulet tikka masala and Bengali-inspired daab chingri thermidor with baked tiger prawns.

BlackSalt Tavern, One South Lane, Shek Tong Tsui, Hong Kong; +852 3702 1237

Chicken Tikka at The Chinnery

Offering quintessential British cuisine -- which of course means a good Indian curry -- The Chinnery’s signature chicken tikka is not to be missed. It's created by Chef de Cuisine Satpal Sharm, who hails from a small Indian village called Bandous in Himachal Pradesh, and uses the tender legs marinated in fragrant ginger, garlic, spices and yoghurt for 24 hours. Then it's charcoal-grilled in a tandoori oven for a deep and smoky flavour. The sauce is bursting with ripened tomatoes, butter, curry paste, fenugreek leaves and served with light and fluffy basmati rice. Other must-tries include the moreish lamb samosas and the madras cod with mustard, chilli, curry leaves, spices and coconut milk.

The Chinnery, 1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central, Hong Kong; +852 2825 4009

The post The Top 5 Indian Curries to Try on Hong Kong Island appeared first on Prestige Online - Hong Kong.