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.

Honjo

[caption id="attachment_162107" align="alignnone" width="7677"] The Wagyu is dressed in chorizo oil and asahi ponzu.[/caption]

Pirata Group has done it again with the opening of their new modern-Japanese restaurant, Honjo, where dark and moody interiors are jazzed up with eccentric details and a buzzy vibe -- it's no wonder the restaurant is already packed with guest bookings. There are lots of fresh takes on classic Japanese flavours, but our star dish of the night was 'The Wagyu'. This dish is so fragrant that you can smell it even before the waiter puts it on the table. The wagyu meat is singed ever so slightly for a smoky flavour while it bathes in chorizo oil for a little heat. Asahi ponzu lifts the palate, while crispy quinoa and chives are sprinkled for texture. Simply sensational.

Honjo, 1/F, Hollywood Centre, Queen's Road West, Sheung Wan, Hong Kong; +852 2663 3772

Rùn

[caption id="attachment_162095" align="alignnone" width="1998"] Braised white bitter melon with Ibérico pork and fish broth.[/caption]

The St. Regis Hong Kong's Chinese restaurant has a modern interior inspired by the architecture of a traditional Chinese tea pavilion. It's elegant yet relaxed -- just like the cuisine that acclaimed Chinese chef Hung Chi-Kwong puts forward. A great example of this is a seasonal dish that makes use of fresh white bitter melon stewed with Ibérico pork in fish broth. It's a clever dish where everything has a purpose: The pork and broth serve as a rich foundation of flavour, melon cuts through with a bite of bitterness, green peas brighten it up and a sprinkling of sakura shrimp is added for a touch of smokiness to round it all off.

Rùn, 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong; +852 2138 6888

Ecriture x Chef's Table

[caption id="attachment_162078" align="alignnone" width="2048"] Scottish langoustine and sweetbread lasagna.[/caption]

At a recent chef collaboration between chef Maxime Gilbert of Écriture and ex-Caprice chef Vincent Thierry of Chef’s Table at Lebua in Bangkok, we were lucky enough to taste a few signatures from the two star chefs. One such stunning dish was chef Thierry's Scottish langoustine and sweetbread lasagna. The rich and creamy sweetbread was paired with a tomato and fennel confit, fennel flower, and topped with a gorgeous parsley-printed lasagna sheet and a light shellfish emulsion. It's a dish we've been thinking about since we last tasted it, so now we'll have to go to Bangkok to enjoy it once more.

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

Chef's Table at Lebua, Floor 61, Tower Club at Lebua, 1055 Si Lom, Silom, Bang Rak, Bangkok 10500, Thailand; +66 2 624 9555

Gough's on Gough

[caption id="attachment_162101" align="alignnone" width="5792"] 'Hong Kong rarebit'.[/caption]

When it comes to the best British fare in Hong Kong, chef Cary Docherty immediately comes to mind. What's new is that Gough's on Gough is now serving delectable dishes from a no-fuss snacking menu for a quick bite. On the ground floor of the restaurant is Piranha Bar, which has just introduced some seriously delicious finger food. Here, the classic Welsh rarebit gets a Hong Kong-style makeover. It may not be the most visually attractive plate on the menu, but the big flavour more than makes up for it. Made with a savoury sauce of melted cheese laced with fish and oyster sauces that's then poured over slices of warm toasted bread, it's soft and chewy but still has a pleasant bit of crispy crunch.

Gough's on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Zest by Konishi

[caption id="attachment_161957" align="alignnone" width="5700"] The Green Garden.[/caption]

Taking over the space that was once ON Dining, new French-Japanese restaurant Zest by Konishi has officially opened with chef Mitsuru Konishi -- whom you may remember from Wan Chai’s Wagyu Takumi -- at the helm. His return brings his trademark playful cuisine to the forefront with dishes like a sprightly salad named The Green Garden. This dish uses 20 different herbs and vegetables, many of which are sourced from Hong Kong organic farms, including celery root purée, fennel jelly, baby carrots, edamame, black olive crumble and crispy quinoa. It's all dressed in fragrant shiso paste, lemon, marigold flowers, micro herbs and more, before a bright and clear extraction of Australian romaine tomatoes and cherry tomatoes is added to the mix.

Zest By Konishi, 28 & 29/F, 18 On Lan Street, Central, Hong Kong; +852 2715 0878

Porterhouse

[caption id="attachment_162094" align="alignnone" width="2000"] Spanish ‘Los Norteños’ steak.[/caption]

The California Tower steakhouse has been offering Hong Kong's largest collection of Porterhouse steaks for some time now, but it was a recent 'Porterhouse Monday' half-price steak promotion that brought us back. We opted for the Spanish ‘Los Norteños’ which makes use of the grass-fed Iberian beef called Rubia Gallega, aged for 60 days. The result is a deeply flavoured steak with earthy and almost nutty notes, as well as a very soft and fine texture that your knife can cut through easily. The large steak was accompanied by a selection of salts, mustard and a red wine jus which coated the triple-cooked fries nicely, too.

Porterhouse, 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Hong Kong; +852 2522 6366

TMK

[caption id="attachment_162102" align="alignnone" width="8688"] Tuna Hotdog.[/caption]

Sushi rolls meet punk rock and Cali vibes at TMK. The unapologetically loud temakeria is another of Pirata Group's newest openings and presents a casual Japanese concept that delivers a refreshing take on sushi rolls with a slight Western influence. The Tuna Hotdog is the reinvented version of a traditional roll, with a crispy deep-fried rice "bun" holding fresh cubes of tuna sashimi doused in spicy mayo sauce and topped with furikake and chives. Be prepared to wash that down with sake as the restaurant's "Drinks on Me" concept means guests can buy a round for the whole house for an easy HK$290.

TMK, Hollywood Centre, 77 - 91 Queen's Road West, Sheung Wan, Hong Kong; +852 2662 2269 

Uma Nota

[caption id="attachment_162103" align="alignnone" width="8000"] Churrasco Tuesday's meat platter.[/caption]

Mark your calendars, because Tuesdays just got a little more exciting for the carnivores among us with Uma Nota's Churrasco menu. The gaucho Brazilian platter comes with a sizzling grill plate piled high with flame-licked beef, chipotle chicken pork ribs and grilled veggies, accompanied by a side of salad. The greatest part of all this succulent meaty goodness is the surprising tenderness and juiciness of the meat and its unique spice rub that adds a burst of flavour. The meal is designed to be shared and with all the items already preset for you, you'll get to sample a bit of everything and not have to ponder what to order.

Uma Nota, 38 Peel Street, Central, Hong Kong; +852 2889 7576

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