Celebrity Life

The most important meal of the day is no longer breakfast, it's brunch.

Some might say that the best way to start your weekend is with a hike, others (myself included) prefer to brunch. There's just something about a long leisurely lunch that sets the tone for the rest of your weekend and well, I'm all for it. So when these newly launched brunches started to crop up around the city, I felt it was my duty to gather the list of the best in Hong Kong to inspire a little brunching action. My advice... go hungry.

Tate Dining Room

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Much like her previous single-ingredient menus, Chef Vicky Lau of Tate Dining Room has launched a new lunch menu focusing on one item. An Ode to Rice features eight dishes centred on the Asian grain which ranges from Japanese koshihikari rice and Vietnamese com tam broken rice, to Taiwanese black rice and Thai jasmine rice. Highlights include a cold scallop and oyster congee appetiser, Hong Kong-style steamed rice roll with shrimp and a Chinese glutinous rice with lavender pigeon.

Available: Saturdays from 12:00 pm to 2:30 pm

Price: HK$780 per person; additional HK$480 for 3-glass wine pairing; additional HK$780 for 6-glass of wine pairing (+10% service)

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

Ying Jee Club

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Although not exactly a brunch package, it's still worth weekend lunchig at Ying Jee Club. Order a la carte and enjoy dim sum such as Whole abalone puff with chicken, Australian M9 wagyu beef puff, and Duck spring roll, along with signature dishes like Crispy salted chicken, Steamed king prawn with egg white and crab coral and Pan-fried crab claw with shrimp paste. Then add on the drinks package and sip on continuous pours of Delamotte Brut Champagne and say cheers to a decadent weekend.

Available: Saturdays and Sundays from 11:30 am to 3:00 pm

Price: Additional HK$388 per person for 2 hours of free-flow Delamotte Brut Champagne, white or red wine and soft drinks with any food order (+10% service)

Ying Jee Club, 1 Connaught Road Central, Central, Hong Kong; +852 2801 6882

Écriture

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If it's contemporary French fine dining that takes your fancy, then the new six-course weekend menu at Écriture will surely fit the bill. The menu, designed by Chef Maxime Gilbert, features some classic dishes made with France's artisanal produce including the Brittany red mullet tartare with fresh sugar snap peas and pickled cucumber and roasted Aveyron Blanc de Blancs lamb gigot, with neck confit and charlotte potatoes gratin.

Available: Saturdays and Sundays from 12:00 pm to 2:00 pm

Price: HK$788 per person; additional HK$280 per person for 3-glass wine pairing (+10% service)

Écriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong; 

Lobster Bar and Grill

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With Executive Chef Cary Docherty, whom you may remember from Gough's on Gough, behind the new brunch it's safe to say that your Sunday roast is officially sorted. The spread features some great cuts of meat including beef rib, pork loin, leg of lamb, and a vegetarian option of celeriac steak. Meanwhile, Chef Docherty's yorkshire puddings are also out to impress and are best served dripping with gravy. Other highlights include the Crab on toast and Lobster bisque to whet your appetite at the start, before finishing with an indulgent Tarte tartin or Sticky toffee pudding.

Available: Sundays from 12:00 pm to 2:30 pm

Price: HK$598 per person (supplements required for some dishes) with unlimited Bloody Mary cocktails; additional HK$200 for Veuve Clicquot Brut Champagne, house red and white wines (+10% service)

Lobster Bar and Grill, Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong; +852 2820 8560

MO Bar

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What you thought was the perfect cocktail spot in Central, is now also a fine brunch location. The MO Bar's brunch comes with either Belvedere vodka cocktails or Moët & Chandon Champagne and a feast of starters, mains, sides and desserts. Think Tuna tartare, Dungeness crab cakes with eggs benedict, Roasted black cod and much more, while desserts offer tempting items such as Clementine gingerbread spheres and Pear & tonka bean mille-feuilles. Plus an After Brunch experience will take you through to the evening with a DJ spinning tunes for you and your friends.

Available: Saturdays and Sundays from 12:30 pm to 3:00 pm; After Brunch from 3:00 pm to 7:00 pm

Price: HK$598 per person for the Belvedere Brunch; HK$688 for the Vintage Brunch with free flow of Moët & Chandon Grand Vintage 2012; HK$418 for After-brunch (+10% service)

Silencio

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The Jazzakaya Brunch at Silencio mixes live jazz with a Japanese-inspired menu. It begins with unlimited starters including fresh seafood, sashimi, maki rolls, deep-fried tempura and grilled yakitori before a choice of main courses is served. Choose from a Crispy rice sushi donut, a stack of mochi pancakes with maple syrup, a fried wagyu rice or signature wagyu sando made with Miyazaki A4 tenderloin.

Available: Saturdays and Sundays from 12:00 pm to 4:00 pm

Price: HK$458 per person (supplements required for some dishes); additional $658 for Gold with Moet Imperial Brut NV, Champagne, France; additional HK$958 per guest for Black Moet Grand Vintage 2012, Champagne, France; additional HK$1,888 for Boujee Dom Perignon 2009, Champagne, France (+10% service)

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

La Rambla by Catalunya

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The new market-inspired brunch at La Rambla serves the best of gourmet Spanish cuisine from six sections -- light bites, tapas, seafood, butcher's corner, paella and sweets -- direct to your table. Must tries include the signature truffle bikini with jamon and cheese; cuts from the Tomahawk and Spanish Suckling Pig; Spanish Red Prawns from the seafood market; classic squid ink paella; and finally churros and a helado nitro sundae made at the table.

Available: Sundays from 12:00 pm to 3:00 pm

Price: HK$550 per person; additional HK$380 with unlimited pours of Veuve Clicquot Brut, Sangria, Beer, Chase Oak Smoked Bloody Mary, and selected liquor-based mixed drinks; additional HK$1,380 with premium offers such as Krug Grande Cuvee NV, Belvedere, Grey Goose and Don Julio Blanco (+10% service)

La Rambla by Catalunya, 3071-73 level 3, IFC Mall, Central, Hong Kong; +852 2661 1161

The post 7 New Brunches in Hong Kong to Indulge In This Weekend appeared first on Prestige Online - Hong Kong.

With a masters degree in fashion, Russian-born Londoner Liana Kazaryan had never imagined she would end up working with food, let alone become the Founder and Brand Director of superfood restaurant Avobar. Yet here she is, with two restaurant venues in London and Hong Kong.

Following a series of pop-ups, Avobar opened its first location in London before making its Hong Kong debut in 2019 in Tsim Sha Tsui's K11 Musea. The concept, as I'm sure you've guessed, is dedicated to the fruit fuelling a multibillion dollar industry: the avocado and offers an all-avocado menu. Having expanded from one food capital to another, Avobar is the health-conscious food business that also gets the popularity vote. Ahead, we catch up with Kazaryan to find out how she achieved that and how she plans to sustain it.

Name: Liana Kazaryan
Profession: Founder and Brand Director of Avobar
Industry: Food and beverage
Start up since: 2018

[caption id="attachment_206393" align="alignnone" width="1431"] Liana Kazaryan of Avobar | Photo: Jade Sarkhel[/caption]

Tell us about Avobar.
Avobar is an all day superfood restaurant with a menu inspired by the ultimate superfood -- the avocado! We are bringing vibrancy to healthy eating with our creative and nutritious dishes.

What’s behind the name?
The name reflects the ‘mono ingredient’ concept of the avocado bar, where each dish contains the hero ingredient in some way.

Tell me about your best and worst day at work?
Best days are those that flow. Guests are happy, the team is at their best, ideas click and everything seems to be working in synergy.
There are no worst days as long as we’re moving forward. I accept all challenges as a natural part of the process.

[caption id="attachment_206401" align="alignnone" width="1650"] Avo Beef Bun at Avobar Hong Kong[/caption]

What do you do when you’re not at work?
Eat some more! I love travelling; making time for friends and loved ones is important to me; and I try to squeeze in some ‘me’ time which sometimes means working out, other times listening to a fascinating podcast about anything from wellness to neuroscience, or getting lost in something creative that I’m into at that moment.

Looking back now, what would you have done differently?
I would go back to every time I ignored my intuition and followed it.

What is a normal work day like for you?
A normal day in London starts and finishes with communication with Hong Kong. I try to reserve the earliest and latest hours of the day for all the emails, phone calls and questions for Avobar in Hong Kong. The middle section varies day-to-day, which is what I love about my work: it is rarely monotonous.

[caption id="attachment_206402" align="alignnone" width="1411"] Avobar Hong Kong is located in K11 Musea[/caption]

What advice would you give to someone looking to start up?
I always say: it starts with self-awareness. Are you driven and passionate enough to be married to your project? If so, the rest is figure-out-able.

What would you be doing if you weren’t doing what you do now?
I would still have a start up, perhaps to do with fashion or property in an innovative way.

As a child, what did you aspire to be?
I fluctuated between a fashion designer and a dancer.

[caption id="attachment_206403" align="alignnone" width="1495"] The many benefits of avocados include boosting heart and digestive health[/caption]

What has been your biggest hurdle? How did you overcome it?
I have quite an empathetic nature, so learning that letting go of the people that do not fit or aren’t fully onboard with the company’s vision and values sooner rather than later is beneficial for both parties, took a minute.

How hands-on are you?
As the founder and brand director, I am involved in every aspect of Avobar operations. At the same time, I trust and give space to my team towards decision-making.

Why is Hong Kong an important market for you and Avobar?
Hong Kong is notorious for its food scene and it is indeed incredibly vibrant, so it was always an exciting prospect to enter this market. People here are open and enthusiastic about new and original ideas and we feel lucky to have been welcomed so warmly.

[caption id="attachment_206404" align="alignnone" width="1653"] The Orange salmon is just one of many Instagram-friendly dishes at Avobar[/caption]

If you were to invest in another start up, which would it be?
Whatever offers to help people in an innovative way.

How do you define success? Do you consider yourself successful?
A sense of purpose and fulfilment is certainly a part of the definition of success for me. Feeling like you came out from the process a changed person, as well as having contributed to other people’s lives in any positive way is also a part of the definition. Every day feels different, but I do consider myself successful when I check in with my definition of success.

What are your goals for 2020? And in the near future?
2020 has already revealed itself as the year for adaptation and flexibility. We are taking this onboard and diversifying into creative projects at Avobar that I am very excited to share when the time is right. A collaboration with a well-known and well-loved brand close to (Hong Kong) home is coming in the summer.

The post Startup Life: Liana Kazaryan of Avobar on Superfood Success appeared first on Prestige Online - Hong Kong.

Due to the coronavirus pandemic, which has led to imposed restaurant restrictions and enforced social distancing, many Hong Kong eateries have been hit hard. The result of which has caused some restaurants to shut their doors indefinitely.

However, much like its people, Hong Kong remains resilient and in an effort to keep their business and the food and beverage industry alive, these restaurants -- many for the first time -- are now turning their attention to delivery and takeaway options.

Offering simplified versions of their full menus, these restaurants aim to provide a taste of culinary indulgence along with the chance to support the F&B industry during these challenging times. Ahead, we've gathered some of Hong Kong's top restaurants, which range from Michelin-starred establishments to the city's most sought-after venues, that are now offering takeaways to be picked up or delivered direct to your home or office.

The post The Top 10 Takeaway Options in Hong Kong to Enjoy at Home appeared first on Prestige Online - Hong Kong.

It’s recently come full circle for German-born chef Uwe Opocensky and his 15 years in Hong Kong. His stellar reputation at Mandarin Oriental, Hong Kong for more than nine years saw him overseeing all culinary operations at the hotel, where he made a deep impact with his menus at Mandarin Grill + Bar, and as the launch chef of The Krug Room – with his super-imaginative take on fine dining.
After his Mandarin stint, Opocensky became executive chef of Beef & Liberty restaurants, redefining the gourmet burger purveyor’s menus in Hong Kong and mainland China; while in this position he also launched his own cosy Sheung Wan restaurant called Uwe. Then, in September, he returned to the hotel world, to become executive chef at the Island Shangri-La.
But it’s not only been a return to the hotel industry, Opocensky explains at the Admiralty hotel. “I started my career in Hong Kong at the Aberdeen Marina Club, which is managed by Shangri-La, so from that point of view it’s a full circle – as the group owner [Robert Kuok] said when he saw me here, ‘Welcome back home!’
“In life, I think you figure out things you’re good at and what you prefer to do – and hotels is more my field,” says Opocensky. “It’s a field I know pretty well and I feel comfortable to be back in it. There are obviously a lot of challenges in the market at the moment, but the hotel group is embarking on an evolution towards where they see hospitality heading and I’m very excited to be part of this."

Although Opocensky visits each of the Island Shangri-La’s eight food operations – including the coffee shop (Café Too), Japanese (Nadaman), Cantonese (Summer Palace) and western (Lobster Bar & Grill) restaurants – once or twice a day, since coming on board in September, a significant focus has been on honing one of Hong Kong’s grand dames of classic French dining: Restaurant Petrus.
So what exactly is Opocensky’s vision for the restaurant with him now at its helm? “Petrus has a classical approach and I want to take this further, with a commitment to quality,” he says. “We’ll always be steeped in French cuisine, which is in the restaurant’s nature; focus will remain on seasonality – and I want to bring in really unique ingredients and experiences, but in as simple a manner as possible, so that people don’t see how much work we’ve put into dishes but let the ingredients shine.

[caption id="attachment_204590" align="alignnone" width="1427"] Uwe Opocensky[/caption]

“A plate of food is an expression of what you are as a restaurant. I’ve introduced a lot of new cooking techniques – fermentation and others – to the restaurant, so I’m glad and lucky that the kitchen team here adapted to these very well.” Opocensky’s 33 years of experience have exposed him to some innovative styles that he can draw from in a way that best befits Petrus; the most edgy he was involved in was kitchen time at both Heston Blumenthal’s The Fat Duck in the UK and Ferran Adria’s El Bulli in Spain: two the world’s most influential contemporary nerve centres in recent culinary history.
At the time of writing, lunch menus presented options of two to four courses, with two selections in each course; dinner comprises three to five courses, with three listings to select from in each. Each course option also has at least three meticulously prepared components. Menu descriptions are brief, allowing the notably warm waiting staff to elucidate more fully. and with most courses served tableside from a serving trolley, it’s often Opocensky himself or Chef de Cuisine Bjoern Panek (who previously also worked at Uwe) who add not only a touch of culinary theatre to the proceedings but also elaborate on the dish ideas and sources of the often very special ingredients.
Take the dish simply called Beetroot, for example. The vegetable itself is grown in Hong Kong and is the second harvest of seeds from a producer called Row 7, the brainchild of US chef Dan Barber, multi-awarded for his two Blue Hill restaurants, who collaborated with vegetable breeding and seed specialists. Opocensky serves it three ways: first as a northern- Italian-inspired sliced, cured, smoked and air-dried bresaola, with slices arranged so that it appears like a rose, atop a thin layer of soft goat’s cheese; accompanying this are charred wild pepper leaves (foraged in Hong Kong) suggested as small wraps in which to contain the beetroot, as well as melba toast with beetroot purée, salad leaves and herbs, and a side salad smattered with freeze-dried beetroot powder.
On the dinner menu is the dish known as Prawn – of course, there’s so much more to it. “We have a beautiful red prawn from Spain,” the chef explains. “We grill the heads and keep the rest raw. On the side we serve a [prawn] garum, which is an old way of fermenting – it was invented by the Romans; we do this in-house in a whisky barrel and it takes about six weeks at 58.6 degrees [Celsius] – we have to be very precise.

[caption id="attachment_204591" align="alignnone" width="1475"] Opocensky's minimalist dish called Prawn[/caption]

“Another ingredient that’s all about simplicity is in our Potato dish. It’s a Hokkaido potato, which took me seven years of knocking on a farmer’s door with a bottle of sake to get it into Hong Kong. I got it for the first time last year – in Japan, it can take a really long time to secure ingredients; I’m going back soon to see him, to make sure we have a supply for next year.
“It’s all about relationships. I’ve got an organic farmer in the UK who went to Japan to get a special kind of deer – sika deer – and brought it back to organically rear it in the UK; and we take all six that he produces each year.” I try this and the meat is sweet – neither as dense in texture nor as robust in gamey flavour as some venison; Opocensky serves it with tart red cabbage based on his grandmother’s recipe (“though she might not like what I’ve done with it,” he says with a laugh), and a creamy savoy cabbage.
While Opocensky may be known for modern ingredient-led cuisine, via some whimsical experimentation at The Krug Room, his foundations were in a very traditional domestic repertoire. “I got into cooking through my grandmother and mother,” he recalls. “In Germany it’s a very big family tradition at Christmas time to bake cookies – kids would often be around while this went on at home to get a few sweet tastes during the process, but my family had other ideas for me – they thought I should help to make them, and from that point really I’ve never looked back. Since then my life has always been around the kitchen. And from when I was about 12 or 13, after learning more cooking from my mother, I was crystal clear that that’s where my future would lie.”
We live in an age where chefs are expected to come out of the kitchen and interact with the diners, which Opocensky embraces, but we’re also accustomed to seeing critical comments appear on social media. “There’s a lot of debate about how chefs should act towards criticism and anything else,” says the chef. “I think it’s better to hear criticism – or that someone’s really enjoyed something – face to face, rather than read it on social media when it’s already too late to react to praise or negative feedback.
“In life, nothing is perfect. In the kitchen and in service, we get a one- time chance to get it right. But sometimes, we can slip – a customer and chefs or waiters have to accept that. If something isn’t perfect in the kitchen I won’t let it go out and that might mean someone needs to wait; we’ll say, “Sorry, we just need a little more finishing on your dish, you’ll just have to wait another 10 minutes please ...” and we’ll have immediate feedback from the table – which is better than, say, a diner waiting with no explanation who might post about this on social media. It’s all part of hospitality – dealing with people’s emotions at the time.”
While it may be early days for Opocensky, one very strong vote of confidence already secured for his morphing Petrus was the awarding of a Michelin star in December’s new Hong Kong and Macau guide for 2020. Expect more such accolades to follow.

The post Chef Uwe Opocensky’s Epicurean Elevation at Restaurant Petrus and Throughout Island Shangri-La appeared first on Prestige Online - Hong Kong.

With a whole host of restaurants and cocktail bars in Hong Kong under their group --including Michelin-starred restaurant Duddell's, popular Bali import Kaum at Potato Head, Italian staple 208 Duecento Otto and much more -- JIA has a lot to offer.

And thanks to their latest initiative, JIA Everywhere, this can now be enjoyed in the comfort of your own home. The new initiative will bring customers a range of cuisines with tailored dining experiences from their venues. Think customised delivery, catering sets, meal box delivery, and even “Chefs at Home”. Ahead, we break down what's available and what the best bites to order today are.

Meal Box Menus for Home or Office

[caption id="attachment_202142" align="alignnone" width="746"] Organic mapo bean curd in spicy sauce from Old Bailey[/caption]

Whether you're working from home or at the office, lunch dilemmas are settled easily with JIA Group's new series of gourmet meal boxes that are incredible value for money. Delivered directly from some of our favourite restaurants including 208 Duecento Otto, Chachawan, Duddell’s, Mak Mak, Meen & Rice, Old Bailey, and Kaum at Potato Head, lunchtimes are certainly looking up.

Highlights from the offering include: Jiangnan restaurant Old Bailey's choice of five different combinations with dishes such as Wok-fried gongbao prawn, Crispy chicken, and a vegetarian Organic mapo bean curd in spicy sauce; 208 Duecento Otto's authentic Italian pastas and pizzas including Pappardelle wagyu bolognese, Napolitana Pizza and more; and one-Michelin-starred Cantonese restaurant Duddell’s menu options, with Dim sum platters, Soya chicken with rice and Braised vermicelli with minced A4 Wagyu, that change every two weeks.

Orders: must be made 12 hours in advance (post 6pm orders will be processed the next day); made online www.jiacatering.com/mealbox or WhatsApp at +852 5723 5668

Pick up: small orders (1 or 2 meal boxes) from the restaurant

Deliveries: require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories

Bespoke Catering and Customised Delivery

[caption id="attachment_202139" align="alignnone" width="776"] Barbeque pork rice from Meen & Rice[/caption]

Since events and occasions have recently acquired a more private and indoor format, it has become apparent that we need suitable catering options to entertain. Thankfully, JIA Group's tailored-made packages will suit events of all sizes and for any occasion. Bespoke catering also includes the expertise of event specialists to create and map out the entire food and service experience. The group can choose larger meal sets suited for gatherings of four people or more, which could include sharing options such as Meen & Rice's set of Cantonese barbecued pork, Honey pepper fried chicken wings, Stir-fried beef noodles, Hokkien fried rice, and much more.

For a more personalised approach, in which you can mix and match menus according to your preference, customised delivery will allow you to order from each of your favourite restaurants. So you may like to start with an appetising Tom ka gai (Coconut chicken soup) or Yum ma muong (green mango salad) from Mak Mak, before indulging in a little all-day dim sum from Duddell's and finishing with their Crispy salted chicken.

Orders: require a 48-hour advance payment; made online at www.jiacatering.com/delivery.

Bespoke catering and customised deliveries: require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories

Chefs at Home

[caption id="attachment_202138" align="alignnone" width="778"] Chef Ricardo Chaneton of Mono[/caption]

Imagine Chef Ricardo Chaneton from contemporary French restaurant Mono or one-Michelin-starred Duddell's chef Li Man-Lung cooking up a storm in your kitchen at home. Well that could soon be a reality with JIA Everywhere's exclusive catering experience. All you have to do is choose from JIA's portfolio of talented chefs, cuisines and restaurants and let JIA handle the rest. The chosen chef will arrive to prepare in advance and after dinner is served, the team will leave the kitchen in its original state.

Bookings: require submission of an online form at www.jiacatering.com/chefs; confirmation will occur within 48 hours after submission

Stereo by Mono

[caption id="attachment_201832" align="alignnone" width="735"] Stereo by Mono set: Arepas with confit carabinero, avocado, South American-style roasted chicken, steamed manioc and chimichurri, house-made mole sauce and alfajor with dulce de leche[/caption]

Another great JIA Everywhere initiative to take advantage of is the delivery service from contemporary French restaurant Mono. Led by Chef Ricardo Chaneton, the new spin-off concept presents family-style dining for groups of three to four people. While guests dining at MONO enjoy a singular ingredients-driven tasting menu, Stereo by Mono offers five choices of take-out sets made to share at home. Inspired by Chef Ricardo’s multicultural experiences, the sets will include both contemporary French and Latin American-inspired set menus.

From the three French menus, the four-course meal options include dishes such as Stuffed French quail with mushrooms and petit pois, boeuf bourguignon with tagliatelle, and a veal blanquette. All of which come with freshly baked madeleines to finish. Meanwhile, the two choices of Latin American-inspired sets offer dishes like South American-style whole roasted chicken, steamed manioc and chimichurri and a house-made mole sauce. All menus are subject to the availability of fresh ingredients.

Orders: payment must be settled and order placed 24 hours in advance (post 6pm orders will be processed the next day)

Pick up: Stereo by Mono sets from the restaurant

Deliveries: available from Monday to Saturday, 9am–6pm; require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories; no refunds or cancellations

The post JIA Group Launches Tailored Dining Experiences Delivered to Your Door appeared first on Prestige Online - Hong Kong.

Due to recent travel restrictions happening around the world, the eighth edition of Asia’s 50 Best Restaurants was not held in the Saga Prefecture of Japan, where the awards were originally to be hosted.

Instead, they were announced virtually on Facebook. The virtual edition of the prestigious awards ceremony, sponsored by S.Pellegrino & Acqua Panna, was the first of its kind in the history of 50 Best and as always, were put forward to recognise the achievements of chefs and their teams over the last 12 months.

This year, 7 new entries and 1 re-entry appeared on the list and awarded restaurants across 10 countries. Here in Hong Kong, 8 restaurants were awarded a place on Asia's 50 Best list, while 2 restaurants from Macau were recognised as well. At the top of the list and awarded both Singapore's and Asia's Best Restaurant for a second year is Odette. Helmed by Chef-Owner Julien Royer, the modern French restaurant, inspired by his grandmother, won the hearts of many once more.

[inline_related_article article_id="145462"]

Meanwhile in Hong Kong, Cantonese restaurant The Chairman jumped from 11th place to 2nd place -- taking the award for the best restaurant in China. The restaurant, loved by many in this city, takes on the traditional flavours of Chinese cuisine and celebrates it simply yet gloriously. Here, Chef-Owner Danny Yip looks to local suppliers and fishermen for their ingredients while ensuring as much organic produce as possible.

[caption id="attachment_199192" align="alignnone" width="938"] Flower Crab, The Chairman[/caption]

Other Hong Kong restaurants on the list include neo-Parisian bistro Belon which, under the culinary direction of Chef Daniel Calvert, jumped from 15th to 4th place; modern Asian-inspired French restaurant VEA, helmed by Chef Vicky Cheng, also made a giant leap taking them from 34th to 12th on the list;  David Lai's Neighborhood climbed up to 19th place; while Chinese restaurants Seventh Son and Lung King Heen, and Chef Umberto Bombana's 8½ Otto e Mezzo Bombana were amongst the top 50 restaurants, too.

A special sustainable mention was given to Amber which, thanks to Chef Richard Ekkebus' innovative culinary endeavours, presented them with the Sustainable Restaurant Award this year. Having reopened in May 2019 after a four-month hiatus, Ekkebus took out the heft in fine dining and replaced dairy, while cutting down on sugar and salt, with seasonal, sustainable produce and clean cooking.

[caption id="attachment_199210" align="alignnone" width="1140"] Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce, Amber[/caption]

Additional awards featured the Miele One to Watch, which was presented to Chef Prateek Sadh of Masque in Mumbai, India. Considered the country's most experimental kitchen, Masque is changing the perception of Indian food, plate by plate; The American Express Icon award was deservedly presented to famed kaiseki chef and author Yoshihiro Murata of Kikunoi Restaurant in Gion, Kyoto; The Inedit Damm Chef's Choice award was voted by his peers and presented to Yusuke Takada of Osaka's La Cime for all his good work; Asia's Best Pastry Chef crowned the lovely Natsuko Shoji of Été who continues to create her sweet cakes inspired by the world of fashion; and Asia's Best Female Chef spotlighted Cho Hee-sook of Seoul's Hansikgonggan for all her work in preserving traditional Korean cuisine.

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The full list of Asia’s 50 Best Restaurants of 2020:

1. Odette -- Singapore (Best Restaurant in Singapore and Asia)
2. The Chairman -- Hong Kong (Best Restaurant in China)
3. Den - Tokyo, Japan (Best Restaurant in Japan)
4. Belon -- Hong Kong
5. Burnt Ends -- Singapore
6. Sühring -- Bangkok, Thailand (Best restaurant in Thailand)
7. Florilege -- Tokyo, Japan
8. Le Du -- Bangkok, Thailand
9. Narisawa -- Tokyo, Japan
10. La Cime -- Osaka, Japan
11. Les Amis -- Singapore (Gin Mare's Art of Hospitality Award)
12. VEA -- Hong Kong
13. Indian Accent -- New Delhi, India (Best Restaurant in India)
14. Mingles -- Seoul, South Korea (Best Restaurant in Korea)
15. Gaa -- Bangkok, Thailand
16. Sorn -- Bangkok, Thailand (Highest Climber Award)
17. Il Ristorante Luca Fantin – Tokyo, Japan
18. Mume -- Taipei, Taiwan
19. Neighborhood -- Hong Kong
20. Fu He Hui -- Shanghai, China
21. Jaan by Kirk Westaway -- Singapore
22. Wing Lei Palace -- Macau
23. Sichuan Moon -- Macau (Highest New Entry)
24. Nihonryori RyuGin -- Tokyo, Japan
25. Seventh Son -- Hong Kong
26. JL Studio -- Taichung, Taiwan (New Entry)
27. TocToc -- Seoul, South Korea
28. Zén -- Singapore (New Entry)
29. Sazenka -- Tokyo, Japan
30. Ministry of Crab -- Colombo, Sri Lanka
31. Amber -- Hong Kong
32. 8½ Otto e Mezzo Bombana – Hong Kong
33. Lung King Heen -- Hong Kong
34. Hansikgonggan -- Seoul, South Korea (New Entry)
35. Ode -- Tokyo, Japan (New Entry)
36. Raw -- Taipei, Taiwan
37. Locavore -- Bali, Indonesia (Best Restaurant in Indonesia)
38. Paste -- Bangkok, Thailand
39. Bo.Lan -- Bangkok, Thailand
40. La Maison de la Nature Goh -- Fukuoka, Japan
41. Ultraviolet by Paul Pairet -- Shanghai, China
42. Corner House -- Singapore
43. Shoun RyuGin -- Taipei, Taiwan
44. Toyo Eatery -- Manila, Philippines (Best Restaurant in Philippines)
45. Bukhara -- New Delhi, India (Re-entry)
46. Sushi Saito -- Tokyo, Japan
47. 80/20 -- Bangkok, Thailand (New Entry)
48.  L'Effervescence -- Tokyo, Japan
49. Inua -- Tokyo, Japan (New Entry)
50. Nouri -- Singapore

The post Asia’s 50 Best Restaurants 2020: The Results Are In appeared first on Prestige Online - Hong Kong.

"When the moon hits your eye like a big pizza pie. That's amore."

Dean Martin had it right. Pizza is indeed amore. And it would seem the rest of Hong Kong agrees with me, what with the demand for a hot slice and new pizzerias popping up all over the city trying to fulfil that. Whether it's a thin or thick crust you fancy, a classic or fun and funky topping, Hong Kong has it all. So with a need to whittle it down, here it is, our list of the top six pizza places in Hong Kong to get the best dough.

The post Get a Slice of the Action at These 6 Pizzerias in Hong Kong appeared first on Prestige Online - Hong Kong.

Hong Kong's dining scene is, to put it simply, immense -- as is the colossal choice of restaurants offering Cantonese cuisine. But for those looking for a more exquisite and elegant experience, here is our list of the top restaurants offering high-end Cantonese fare in Hong Kong along with all the dishes we recommend to try.

The post 15 Best Fine Dining Cantonese Restaurants in Hong Kong appeared first on Prestige Online - Hong Kong.

Never one to shy away from new openings, the dining scene in Hong Kong continued to thrive in 2019. We witnessed the launch of some very exciting new concepts as well as restaurants that travelled from overseas to join our dynamic city. From contemporary French cuisine and a luxury smokehouse and grill, to a modern approach to Japanese sushi and even a wine-focused eatery -- we had it all, and then some. But if you're wondering which ones came up top, then read on for our top eight restaurant openings of 2019.

1. Cornerstone

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Shane Osborn, the Australian chef behind one Michelin-starred Arcane and Netflix’s Final Table contestant, did it again with his second establishment Cornerstone. Occupying a smaller 24-seat space on Hollywood Road, the modern bistro feels more relaxed but is every bit as fantastic. Offering all-day dining, the menu is short, concise and filled with items that showcase the season's best produce, in true Australian style. Simple, but refined, and extremely satisfying, the food hits all the right notes and dishes are updated regularly. Signatures include a Salmon with herb cream cheese, homemade malt bread and cornichons, as well as a hearty mushroom Tagliatelle with optional white truffle (when the season is right).
Cornerstone, 49 Hollywood Road, Central

2. Henry

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When former Rhoda chef Nathan Green left the Ritz-Carlton, we all waited in anticipation to find out where he might turn up next. Thankfully, fans of his work will be pleased to know he did not go far. For he is now the Chef de Cuisine of the American grill, smokehouse and butcher concept Henry. Located in yet another opening of the year, Rosewood Hong Kong, Henry offers a menu inspired by the flavours and ingredients of America’s southern states. From premium cuts and signature meats such as the 44 Farms Texas whisky and ash-aged beef, T-bone and porterhouse, to dishes including a Butcher’s shop terrine, Henry's burger and an indulgent Mac & cheese with devilled lobster.

Henry, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

3. L'Envol

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Hong Kong has many French fine dining options to choose from, but when the restaurant is led by seasoned chef Olivier Elzer, it's worth paying extra attention to. Recently awarded its first Michelin star, L'Envol offers innovative French gastronomy with curated tasting menus. During our first visit, we enjoyed beautifully presented dishes that were executed with precision and always remained balanced in flavour. The menu changes seasonally, but is always excellent, and is offered in an equally impressive restaurant which comes complete with its own French cheese cave.

L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive,  Wan Chai; +852 2138 6818

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4. Louise

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It was only a matter of time that celebrated chef Julien Royer of Odette, Asia's Best Restaurant 2019, would spread his culinary wings to our shores and he did so with Louise earlier this year. The concept is inspired by the traditional French cuisine that Royer was brought up on, and is now led by Executive chef Franckelie Laloum. The menu showcases honest cooking with a modern twist using the best (and local where possible) ingredients. Highlight dishes include the sautéed Hong Kong frog legs with parsley and garlic chips, Angel hair pasta with Kristal caviar, and the roasted Hong Kong yellow chicken with Nigata rice en cocotte.

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

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5. Mono

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If you were to guess the meaning of this restaurant's name, you probably wouldn't have thought it was connected to Mono-ha, the 1960s Japanese art movement. But this contemporary French restaurant is indeed inspired by the same essentialist approach. Hence, offering a single ingredients-driven tasting menu, which changes with the seasons. Furthermore, Petrus alum chef Ricardo Chaneton who also came from Mirazur; the World's Best Restaurant 2019, uses his background and memories to add South American nuances to his cuisine. The result of which is stunning. Think Ocean crudo with perfectly cooked seafood brightened with leche de tigre and a Miéral pigeon dish served with a deep and flavoursome 26-ingredient mole.

Mono, 5/F, 18 On Lan Street, Central; +852 2200 7000

6. Roganic

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Another new Hong Kong restaurant to be awarded its first Michelin star is overseas import Roganic. Hailing from London, acclaimed chef Simon Rogan has brought with him a restaurant that offers contemporary British cooking with the same farm-to-table concept as its sister. Having visited both restaurants, we got to know Rogan's cuisine quite well and found that his focus was always on letting the flavours of the ingredients speak for themselves. It's apparent in his exceptionally executed menu with seasonal dishes such as the leek, turnip and yellow chicken or Seaweed custard with beef tendon and pike perch.

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

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7. Somm

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As the new Amber and Sushi Shikon marked its place in The Landmark Mandarin Oriental this year, so did French neo-bistro Somm. Offering an incredibly diverse selection of over 1,600 champagnes, wines and sakes, the restaurant also serves up some really fantastic dishes too. A concise and seasonal menu currently includes items such as freshly shucked Ebisu winter oysters or signature dishes such as Japanese Pork Belly with BBQ Sauce & Hakata Cabbage. All dishes can be thoughtfully paired with the sommelier's choice or guests can experiment themselves, making it the ideal restaurant for both wine newcomers and connoisseurs alike.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2132 0055

8. The Araki

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One more restaurant coming in from the British isles is Mitsuhiro Araki's namesake The Araki, which opened recently in Tsim Sha Tsui's 1881 Heritage. Having previously been awarded three Michelin stars in both Tokyo and London, one wonders if the stars will follow. The concept remains the same in the Hong Kong outpost and offers Araki's renowned style of sushi which honours the origins of Edomae. It therefore makes use of local seafood such as fresh Hong Kong tiger prawns, mantis shrimp and clams. Paving the way for non-Japanese sushi masters. Expect more than the sushi you know, as that is certainly what we experienced here.

The Araki, Block, House 1881, G/F, Stable, 2A Canton Road, Tsim Sha Tsui; +852 3988 0000

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The post 8 of Our Favourite Hong Kong Restaurant Openings of 2019 appeared first on Prestige Online - Hong Kong.

Style / Ambiance: Set amidst multi-million-dollar yachts moored in the Aberdeen Marina Top Deck has quickly emerged as one of Hong Kong’s best restaurants and a not-to-be-missed dining destination. Whether you want to relax with friends, make an impression on someone special or throw a memorable party, Top Deck can provide an unforgettable dining experience.... View Article

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 Style / Ambiance: Whether it’s a family celebration, a marriage proposal or a relaxed gourmet meal you are seeking, this fine French dining room is certain to meet your needs. After arriving at the restaurant in a private lift, the candlelit space, decadent décor, rich blue and gold carpet and soft live music sets a... View Article

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Style / Ambiance: New, delicious, mouth-watering flavors from head chef Richard Ekkebus relished within the chic surroundings by preeminent interior designer Adam Tihany is Amber’s promise to its guests. This two-Michelin-star restaurant, with its amber hues, evening Parisian feel and welcoming staff, is a must-do eating experience. This is French gastromony meets Hong Kong’s culinary... View Article

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