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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.

Ying Jee Club

If the Steamed king prawn with egg white and crab coral isn't reason enough to visit Ying Jee Club, then I don't know what is. Perhaps it's also the restaurant's exquisite interior or the menu which encapsulates Cantonese cuisine in such a refined yet contemporary manner. But for me, it really is something worth coming back for, time and time again. This seemingly simple dish involves a labour-intensive and meticulous process which takes three chefs several hours to create. The king prawn is shaped and prepared for a crunchy bite, while the braised egg whites, crab meat and crab roe add deeper flavours and texture as a whole.

Test Kitchen

Get yourself to one of the pop-up dinners at Test Kitchen and you will be escorted on a culinary journey that takes on a unique, and really rather cool, format. Most recently, I joined a tasting for their Edible Tales which spotlighted chocolate. But instead of the more sweet and sticky connotations that it conjures, I found complex and intriguing plates of food that highlighted its rich, savoury, and sometimes bitter flavours. One such dish is this chocolate spice-marinated prime short rib with chimichuri, scorched shishito peppers and a chocolate stout jus courtesy of Chef Ray Choi, whom you may remember from his stints at Tate Dining Room, Mandarin Grill and L'Atelier de Joël Robuchon.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun

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Ichu Peru

A recent lunch led me back to H Queen's modern Peruvian restaurant, Ichu Peru, and I was once again reminded of how good the ceviche is here. On this occasion, the Ceviche Clasico I ordered used firm pieces of snapper, bathed in a beautifully bright and zesty leche de tigre with a slight kick. It also featured chewy Peruvian choclo and crunchy red onions, topped with crisps of sweet potato. The cool dish is ideal for hot summer days, while the mix of textures make every bite a little more fun, too.

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

Bedu

There is one restaurant that pulls me in from being a critic of lamb to a fan, and that eatery is the contemporary Middle Eastern restaurant Bedu. The Rack of lamb, which is exceptionally executed, sits atop a pool of sharp and flavourful labneh and za'atar oil, before it's topped with jewels of pomegranate for crunch. I have also ordered the lamb for delivery to my home, which is just as tender, succulent and perfectly pink as if I was dining in the restaurant.

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

Ask for Alonzo

Rustic comforts can be found at Mediterranean Italian restaurant Ask for Alonzo, which opened its second location in Tai Hang earlier this year. I visited the cosy trattoria, which offers family recipes on their menu, recently and ordered my new favourite combination -- handmade burrata with parma ham, tomatoes and rocket. Creamy soft cheese, with rich savoury ham, and zingy pieces of fresh tomato to cut through, this is Italian summer on my plate.

Ask for Alonzo, 11 Lin Fa Kung Street West, Tai Hang; +852 3101 8045

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

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials -- these one-off opportunities are not to be missed.

Room 309 x Jouer Atelier

When: Now through 14 September

Price: HK$250 + 10%

Tucked away within The Pottinger, Room 309 is a modern speakeasy helmed by Hong Kong’s most celebrated mixologist, Antonio Lai. To get us in the festive mood (with Mid-Autumn right around the corner), Jouer Atelier joins 309 for a special cocktail-macaron pairing experience. The pairing takes inspiration from the holiday and includes a cocktail served in a traditional paper lantern, with a dim sum steamer holding a white lotus, custard and date jam macaron. Reservations are a must as Room 309 limits servings to only 10 per day.

Room 309, The Pottinger, 74 Queen’s Road Central, Central, Hong Kong; +852 2308 3188

Giuseppe Zanoti Fall/Winter 2019 Afternoon Tea

When: Now through 15 September

Price: HK$418; additional glass of Veuve Clicquot Brut HK$270 + 10%

Inspired by the ethos of Giuseppe Zanoti’s Fall/Winter collection, Urban Beauty, Executive Pastry Chef Richard Long of The Ritz-Carlton reinterprets the aesthetics in an afternoon tea set. Enjoy six sweet delights and four savoury bites created to mirror the brand’s graphic and geometric elements, along with textured and exotic themes in the form of delectable finger food and exquisite desserts.

Café 103, Level 103, The Ritz-Carlton, West Kowloon; +852 2263 2270

Pirata Anniversary 4 Hands Dinner

When: 2 & 3 September at Madame Ching, 4 & 5 September at TokyoLima

Price: HK$350 + 10%

The guys at Pirata Group are celebrating their fifth anniversary with a series of festivities including a special four hands dinner by two of their top chefs: chef Son Pham of Madame Ching and chef Stephan Joubery of TokyoLima. The menu boasts signature dishes such as Kabocha – Mi – Hummas and Ccharred cabbage, home cured sashimi, pork neck katsu in a curry tomato sauce, and ponzu honey duck with pickled shallots. Each chef will take turns as guests in the other’s restaurant, bringing the carefully curated meal to both eateries.

Madame Ching, 5 Star Street, Wan Chai, Hong Kong; +852 2577 7227

TokyoLima, 18 – 20 Lyndhurst Terrace, Central, Hong Kong; +852 2811 1152  

Roganic Hong Kong x JAAN by Kirk Westaway

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When: 4 & 5 September

Price: HK$1,980; wine pairing HK$980 + 10%

In just six short months since the opening of Roganic and Aulis, chef Simon Rogan has proved to be a force to be reckoned with in the Hong Kong dining scene. This September, the celebrated chef is bringing more than just his inventive cooking to the table: He's teaming up with chef Kirk Westaway of JAAN in Singapore. The two British chefs are coming together for a second time in a four-hands collaboration, following the success of their first culinary partnership a few years back. Teaming up in Hong Kong this time, the two chefs will present a 10-course menu representative of their shared culinary ethos for experimental cuisine, showcasing the best of Britain’s seasonal offerings.

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

Tate Dining Room x Wing Lei Palace: A Taste of Autumn Stories

When: 4 & 5 September

Price: MOP 1,688; wine pairing MOP 1,000 + 10%

Chef Vicky Lau has made her name as one of Asia’s best female chefs with her tasting menu in the form of “edible stories” at Tate Dining Room. This September, she will focus on a special seasonal dinner in partnership with chef Tam Kwok Fung across the water at Wing Lei Palace in Macau. The 8-course meal merges the two chefs' culinary expertise in French-Chinese and traditional Chinese cuisine to express an autumnal narrative that showcases rare and seasonal ingredients.

Wing Lei Palace, Wynn Palace Macau, Macau; +852 8889 3663

Sühring Guest Chef at Mandarin Oriental

When: 12 & 13 September at The Krug Room, 14 September at Mandarin Grill & Bar

Price: HK$2,888 including a glass of Krug Grande Cuvée 167ème Edition; wine pairing HK$1,488 + 10%

The Sühring brothers of the eponymous two-Michelin-starred restaurant in Bangkok will be treating Hongkongers to a taste of their inventive German cuisine at Mandarin Oriental this month. Guests will experience an intimate 13-course dinner inspired by the brothers’ childhood memories, including beer garden specialties such as Leberkäse, the Swabian favourite Spätzle egg noodles with black truffles, and notable desserts like grandma’s secret-recipe eggnog.

Mandarin Oriental, 5 Connaught Road Central, Central, Hong Kong; +852 2825 4014

Pica Pica x Ichu Peru

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/DSC00443.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/DSC00469.jpg" right-caption="Chef Sang Jeong" left-caption="Chef Edgard Sanuy"]

When: 17 & 18 September

Price: Approximately HK$600

Following the success of their previous partnership earlier this year, chefs Edgard Sanuy and Sang Jeong from Pica Pica and Ichu Peru, respectively, are joining together again for a very special tapas menu. The two chefs will be showcasing four dishes, each representative of their culinary region of expertise, binding the vibrant flavours of Spain and Peru. Look forward to iconic plates like Iberico pork morcilla with baby squid in ink sauce, slow cooked Spanish Black Angus beef rib with romesco and pickled onions, Peruvian pita bread with soft shell crab and aji Amarillo and Octopus with leek purée and crispy leek. The tapas are designed to be ordered à la carte so guests have the option of selecting from the permanent menu as well.

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

Ephernité x Le Du

When: 20 & 21 September

Price: HK$1,788; wine pairing HK$380 + 10%

Congratulations are in order as The Mira Hong Kong turns 10 this season. To celebrate, Whisk invites farm to table concept Ephernité of Taipei and one-Michelin-star Thai/French restaurant Le Du of Bangkok for a special four-hands menu. Both chefs will each present four dishes, paying homage to the passage of time and reflecting upon meaningful milestones of their careers. The menu has been carefully designed to achieve a perfect balance and showcase the modern techniques of Asian and French cooking.

Whisk, 5/F, The Mira Hong Kong, 118 – 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999

La Rambla x Sucede

When: 24 & 25 September

Price: HK$1,600; wine pairing HK$668 + 10% (minimum of 4 people required)

You don’t need to travel all the way to Spain to try the cuisine of Michelin-starred restaurant Sucede. This month, chef Miguel Ángel Mayor pays Hong Kong a visit for the first time to guest chef at La Rambla and present his award-winning modern Valencian menu. Guests can expect seasonal signature dishes picked from various historical eras and inspired by traditional Roman-style banquets. Prepared to be wowed by fan favourites including Spanish sea cucumber with spinach and pork terrine, and beef loin with cured beef tongue and lentil caviar.

La Rambla, Level 3, ifc mall, 8 Finance Street, Central, Hong Kong; +852 2661 1161

Haku x La Maison de la Nature Goh

When: 28 September

Price: HK$2,180; wine pairing HK$680 + 10%

At the end of the month, chef Takeshi “Goh” Fukuyama will be welcomed by chef Agustin Balbi of Haku for a special 9-course degustation journey. This collaboration is unique in that both chefs share a background with international culinary training and a passion for the highest-quality ingredients from Japan. Destined to be a night of pure indulgence, the menu features delicate dishes such as saba and caviar, foie gras with persimmon, grilled octopus with konbu, wagyu, and Caldoso-style chicken with black truffle. A wine pairing option is also available to complement the meal.

Haku, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 2115 9965

The post The Top 10 Special Menus You Can’t Miss This September 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.

Ichu Peru will be the Peruvian Chef’s first foray into Asia - we find out what’s on the menu.

The post Chef Virgilio Martinez of Ichu Peru Brings the Soul of Lima to Hong Kong appeared first on Prestige Online - Hong Kong.