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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.

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.

If you’re well-versed in Chinese geography, you already know that Jiangnan, literally meaning south of the river, refers to the region beneath China’s Yangtze River including cities such as Shanghai, Hangzhou, Nanjing and Shaoxing amongst other neighbouring provinces. But what do you know of its cuisine and the heritage behind it?

Well, let’s look at history. According to an abundance of fourth century stories; including one about a Chinese official abandoning his post to go home for his favourite Jiangnanese dish, you could say that Jiangnan cuisine is missed by all who enjoy it -- emperors included.

Today, the regional cuisine is just as loved for its delicate balance of lighter flavours that harmonise gracefully with the seasons and landscape, and closely associated with hong shao, a slow red braising technique that produces dark and rich gravies, as well as plenty of pickling, drunken and rice dishes.

[caption id="attachment_155944" align="alignnone" width="1200"] Old Bailey in the Centre for Heritage and Arts, Tai Kwun.[/caption]

Enter Hong Kong’s very own Jiangnan eatery Old Bailey; a JIA Group restaurant which swept the city with its fresh and unique stance on this regional Chinese cuisine since opening in Tai Kwun last year. This season, they continue to champion the culinary philosophy of Jiangnan with Executive Chef Wong Kwan Man, a native from Yangzhou (the old gastronomic capital of the region), at the helm to launch a series of new seasonal menus, a la carte dishes, cocktails and mooncakes.

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A New Season for Jiangnan Cuisine

Three new tasting menus offer a seasonal taste of Jiangnan, including a 10-course option (HK$500) for vegetarians. The 'Green Taste of Jiangnan’ experience combines a selection of vegetarian versions of Old Bailey’s signatures such as steamed veggie Xiaolongbao, Sweet and sour bean curd, and a Village-style Hangzhou sautéed green chilli with aubergine. While a classic ‘Taste of Jiangnan’, which is a 9-course menu (HK$600), includes favourites such as spicy Mala xiaolongbao, a Red-braised lion's head (don't worry no actual lions were involved in the making of this pork meatball), along with Osmanthus-flavoured Jinhua ham with crispy bean curd sheet and mantou. A more extensive route can be found in ‘An Exquisite Taste of Jiangnan’ where a comprehensive 10-course meal (HK$800) offers premium dishes of Longjing tea-smoked pigeon and the ever-popular hand-pulled noodles covered with Hairy crab roe. Both meat-filled tasting menus can be complemented by curated wine pairings for HK$450 and HK$500 respectively.

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For those that prefer to go a la carte, newly added highlights like the refreshing Marinated Japanese yam complemented by preserved plum or the season’s first steamed mud crab, served whole and meaty with 15-years-aged huadiao wine are excellent choices. The whole Ten treasure duck, an elevated rendition of the Shanghainese eight treasure duck, also comes highly recommended and is available either braised or deep-fried with salt and pepper but must be pre-ordered 24 hours in advance. We’d also suggest a traditional serving of hand-pulled noodles with Clams and chilli, a Jiangnan delight to complete the meal.

Tai Kwun-inspired Cocktails

In honour of the historic and cultural arts hub its situated in, Old Bailey introduces its new cocktail menu with eight Tai Kwun-inspired drinks for the season. We recommend the Big station, a literal translation of Tai Kwun, which adds spicy herbaceous tones to a classic gin-based white lady cocktail, or Brick walls, an homage to the the prison yard walls, that also uses gin with bergamot black tea, cold brew coffee, tonic water, grapefruit zest. Meanwhile, the Guard house 1858 negroni-style cocktail uses a floral foundation of white peony and elderflower mixed with Lillet blanc, Cedars classic, Suze and aged mandarin peel, to represent the guard house building that became the first halfway house, named Bauhinia House back then, for female rehabilitation in 1984.

[caption id="attachment_155951" align="alignnone" width="1200"] Old Bailey's (left) savoury and (right) sweet Shanghai-style mooncakes.[/caption]

Handmade Shanghai-style Mooncakes

With Mid-Autumn looming, Old Bailey is offering authentic Shanghai-style treats to mark the festive tradition of mooncake gifting and eating. The handmade mooncakes are available in limited quantities and offer sweet and savoury filling options. Each flakey, buttery short-crust style pastry wraps around sweet red bean paste or a more dark, peppery pork flavour. Old Bailey's gift box will present 6 mooncakes (HK$238) and will be available for pre-orders starting 22 July 2019 on their dedicated form, which can be accessed here.

The post Old Bailey’s Jiangnan Cuisine Takes the Seasonal Spotlight with New Dishes & Mooncakes 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.

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The post Where to Find Hong Kong’s Best Hairy Crab appeared first on Prestige Online - Hong Kong.