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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.

Michelin Guide Hong Kong Macau 2020 Gala Dinner

December was a big month for fine dining, especially with the announcement of Michelin Guide Hong Kong Macau 2020 in the same month. This year, the Gala Dinner featured a glorious meal and offered a seven-course menu centred around "Sustainability Through Motion". It shone a light on sustainability, fair-trade food and other eco-friendly measures. The evening kicked off with a dish created by none other than Alain Ducasse, who served Chilled blue lobster, rich nage and gold caviar, a dish from two Michelin starred Alain Ducasse at Morpheus. Not only was the dish rich and sumptuous, but the blue lobster was also sustainably sourced from Brittany, while the caviar was from a Chinese producer -- allowing us to enjoy the dish on a sustainable level, too.

Alain Ducasse at Morpheus, Level 3, Morpheus City of Dreams, Macau; +853 8868 3432

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Zuicho

New Japanese restaurant Zuicho offers refined kappo cuisine. For those not yet familiar with kappo, it means to cut and cook with fire, and is presented as a multi-course meal that is left up to the chef. Located in the former Sushi Shikon space (which has now moved to the Landmark Mandarin Oriental), Zuicho is helmed by Head Chef Fumio Suzuki who spent his years honing his skills in Japanese haute cuisine, or kaiseki, and it's evident in his presentation. The Pen shell clam with chrysanthemum, mitsuba seaweed sauce and shiso flower dish was a sight for sore eyes; simply elegant but with incredible flavour too. Smokiness from grilling the seafood comes through slightly, while the sauce releases umami accented by the aromatic shiso flowers.

Zuicho, The Mercer Central, G/F 29 Jervois Street, Sheung Wan; +852 2156 1883

Associazione Chianti

Black Sheep Restaurants group does it again with one of its new restaurants: Associazione Chianti. Located in Wan Chai's already happening Ship Street, guests who enter the Tuscan trattoria will notice the butchery at the front, which sets a rustic and relaxed tone throughout the restaurant. During our first visit, we sampled a fair few premium steaks, along with hearty pastas and of course Chianti, but what stood out the most was the Bistecca alla Fiorentina. Dry aged in-house and seasoned with a dry rub of Chianti aromatics, it's cut thickly and perfect for sharing. The result is a tender, flavourful meat that will satisfy all carnivorous cravings. It also goes very well with the rich salsa di manzo, made with Chianti and peppercorn sauce.

Associazione Chianti, 15 Ship Street, Wan Chai; +852 3619 3360

Hue

Located in the recently renovated Hong Kong Museum of Art in Tsim Sha Tsui, modern Australian restaurant Hue is a refreshing addition to our city's concentrated dining scene. Firstly, it's huge. The 5,000 sq. ft. restaurant is on the museum's first floor and offers a stellar panoramic view of Victoria Harbour. Secondly, the menu is brief, but bodes well as one assumes that dishes will receive more focus and thus executed to a higher quality. Thankfully, this is absolutely true here, and the Carabinero prawns with smoked herring butter sauce is a great example of this. The fresh umami-packed prawn pairs fantastically with the savoury and buttery sauce, while its whiskers are battered and deep fried for texture.

Hue, 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui; + 852 3500 5888

Kappo Rin

The Landmark Mandarin Oriental transformed their seventh floor with a fair few restaurant openings this year and during the last couple of months of 2019, this included Sushi Shikon's sister restaurant Kappo Rin. Another kappo to join Hong Kong's roster, this 8-seat restaurant is opened in collaboration with Master Chef Yoshitake of Ginza’s three Michelin starred Sushi Yoshitake and offers beautifully presented traditional and seasonal Japanese dishes. During our visit, this included a rice dish that will remain in our food memories for a long time -- Rice with golden eye snapper and salmon caviar. The fish was softly cooked and the salmon roe added incredible flavour to the rice. Karasumi, or salted mullet roe, was also grated on top to add an extra touch of umami and luxury.

Kappo Rin, 7/F The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2643 6800

Amber

Awarded two Michelin stars for the twelfth year in a row, it's safe to say that Amber continues to hit the mark in the world of fine dining. However, this year saw chef Richard Ekkebus take Amber to a new level of progressive cuisine, and thus the two Michelin stars do well in affirming his direction and creativity. Since the revamp, we've enjoyed many items on the new menu. One such dish is dessert; the Bitter chocolate, with smokey bourbon barrel, Michter’s and crispy buckwheat puffs. Contrary to expectations, the dessert was not overly rich or potent. In fact, it was flawlessly balanced in flavour. A small spray of whisky beforehand lends an exquisite aroma and gloss, while textural plays make the dish fun to eat. A wonderful ending to the meal that I would enjoy again, and again.

Amber, 7/F The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2132 0066

Honjo

Modern Japanese restaurant Honjo has fast become a popular haunt for dinner thanks to its fun, eclectic and tasty cuisine. Now, they've stepped it up a notch with a brunch experience too. We realise that it's not technically one top dish, but with plenty of fantastic options, we couldn't decide. Dishes such as the Wagyu tataki in chorizo oil and deep fried chicken with black Okinawan sugar are the number one crowd pleasers, but overall, the brunch experience is well executed. This also includes the sushi, sashimi and maki stations, which feature an assorted collection crafted by Executive Chef Miguel Huelamo.

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

Jalan

Featuring Malaysian street food injected with modernity, Jalan is a vibrant restaurant that combines Chinese, Indian and Malay influences on its menu. Meaning ‘street’ in Malay, guests can expect dishes such as Beef rendang samosas, Coconut roasted prawn curry, Roti canai, and Pandan custard doughnuts. But our top dish has to be the most moreish: the Laksa fried chicken. Infused with Peranakan coconut curry paste, the succulent chicken thigh meat is packed with flavour, before it is fried until crispy. The sauce is tangy, and more so an Assam laksa, but works really well to provide a brightness before a deeper heat begins to warm up. If you haven't tried Jalan yet, we would strongly suggest to explore the exotic flavours of Malaysia in a modern and tropical setting on Soho's Peel Street.

Jalan, 42 Peel Street, Central; +852 2386 2216

The post The Top 8 Dishes We Ate in December 2019 appeared first on Prestige Online - Hong Kong.

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Usher in the new decade by indulging a little.

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The post Where to go for brunch appeared first on The Peak Magazine.

As brunch hour draws near, settle down at these restaurants and cafes for formidable grub backdropped with design-forward environs.

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

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.

Bibo

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Taking inspiration from his native Singapore, Chef Nicholas Chew's new menu features the marriage of French technique and Singaporean cuisine. More specifically, it offers dishes influenced by the aromatic and rich flavours of Peranakan food; prepared and presented in a refined fashion that is typical of French fare. Take the Cold poached abalone dish, which is sliced and served atop bouncy udon tossed with classic assam pedas (or literally 'sour spicy' in Malay) seafood sauce and chorizo. It's a blend of flavours that is uplifting, tangy, and full of umami, which really helped to whet our appetite for the degustation experience to come.

Bibo, 163 Hollywood Road, Sheung Wan;  +852 2956 3188

TokyoLima

The popular Nikkei restaurant has been quite successful in refreshing their menu, and our tastebuds, every season. This autumn, they've introduced the Henko collection which offers some punchy new dishes to sample. For us, the clear winner is the Ceviche mixto. A Peruvian classic and a seafood lover’s dream dish, this refreshing ceviche is jam packed with ingredients. Think textural layers of Iberian octopus, fresh prawn, seared scallop and crispy squid marinated beautifully with a vibrant leche de tigre, or tiger’s milk. So good, you might just drink up the rest of the sauce by the spoonful.

TokyoLima, G/F, 18-20 Lyndhurst Terrace, Central; +852 2811 1152

Écriture

For those of you that are up for some wild game, hunt down the dishes on Écriture's 'Furs, Feathers, Iode" menu. Chef Maxime has once again crafted some creative dishes that not only feature wild game, but also some fantastic autumnal flavours. One such dish is the Partridge, which takes on the bird whole and oven-roasts it until golden. It's then carved by the table for a nice serving of dining theatrics. The light textured meat is then smoked gently with herbs to take on flavour and fragrance, before it's presented alongside porcini en papillote and brightened by sweet muscat grapes.

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

Carbone

If it ain't broke, don't fix it. A saying that we would happily apply to the Spicy vodka rigatoni at Carbone. As they celebrate their fifth anniversary this year, a special celebratory lunch took us back to the Italian-American restaurant to enjoy the cult classic dishes once more. It's bright, creamy and satisfyingly spicy. At Carbone, the chunky rigatoni is smothered in sauce, which actually has no vodka in it, despite its name. It's a belly-warming pasta dish that we keep going back for and we think you will too.

Carbone, 9/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong; +852 2593 2593

Ying Jee Club

Comforting Cantonese cuisine gets a sophisticated makeover at two Michelin-starred Ying Jee Club, which Executive Chef Siu Hin Chi -- formerly of Duddell's -- is responsible for. Here, in their elegant and stylish dining room, signature dishes such as Steamed king prawn with egg white and crab coral tastes as exquisite as it looks. The intensely-flavoured, creamy coral and sweet crab meat pairs flawlessly with the lighter tasting fresh prawn and soft steamed egg white. It's no wonder it became a firm favourite and signature on the menu.

Ying Jee Club, Shop G05, 107-108, Nexxus Building, 41 Connaught Road, Central, Hong Kong; +852 2801 6882

Roganic

Thanks to the change in season, a revisit to Roganic was due. Not that we needed an excuse to eat British chef Simon Rogan's food again, but the new tasting menu and dishes did not disappoint. Case in point is the Berkswell pudding. This creative interpretation of an English bread and butter pudding is love at first bite. Savoury, with subtle notes of sweetness, the pudding is layered with birch sap syrup before it's topped with plenty of aged Berkswell cheese. It's a rich, buttery snack that we definitely want more of.

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

Kakure

Ginza-style restaurant Kakure has all the Japanese sub-cuisines from sushi to sukiyaki, but the champion dish here is offered at their teppanyaki live grill bar. The prized Hida Wagyu from Japan's Gifu prefecture is a speciality here and as soon as you take your first bite, it's clear as to why. The succulent A5-certified premium beef is not only charred to perfection, but it also strikes a wonderful balance between flavour, juiciness and tender texture. The cubes are presented straight off the grill and guests are open to season their meat with salt, pepper, garlic, shallots or wasabi.

Kakure, Shop M20-24, M/F, Prince's Building, 10 Chater Road, Central; +852 2522 9990

The post The Top 7 Dishes We Ate in October 2019 appeared first on Prestige Online - Hong Kong.