I have been in Hong Kong this week as seen on my Instagram account, and people have been asking the same question: Is there any new restaurant that I should try next time I go there? I’ve updated my list once again for all of you to enjoy!
WHERE TO EAT
Where to eat is probably the most difficult decision a visitor to Hong Kong has to make. With a limited number of days and an abundance of choice, every meal must count. While many would agree that it is hard to have a bad meal here, planning ahead is always a good idea. Over the past few years trendy choices have been establishments such as 8 1⁄2 Otto e Mezzo for anything with white truffles, Mott 32 for peking duck and iberico roast pork, Carbone for its spicy rigatoni and tableside service of caesar salad and banana flambe, Ho Lee Fook’s wagyu short ribs, Ronin’s kagoshima beef, and Yardbird’s corn tempura, chicken liver pate, and assorted yakitori. And then, of course, there is the famed lobster pasta at Cafe Landmark that has become a must-eat to tick off for many gastronomes, a plate of fritto misti, a pizza and a glass of barbera at Ciak, anything at Lei Garden (but double orders, please, of the best lechon kawali-style pork, ever!), dim sum at Fook Lam Moon, roast goose on a bed of tofu done chiu chow stye at Pak Loh, and Shanghainese specialty dishes at Snow Garden, with even more compelling reasons to go during Shanghai crab season.
Savory dishes from Mott 32 and Lei Garden
The dining area at Cafe Landmark (left) and Yardbird's corn tempura
Add to those a few of our newfound favorites and you won’t live to regret any meal.
At the Mak Mak in Landmark, modern Thai specialties are served behind a hidden door in a fun and highly conceptualized setting. For contemporary French cuisine the must-go to these days is Serge et Le Phoque in Wan Chai that was opened by Fred Peneau, the former business partner of Paris’ Inaki Aizpitarte at Le Chateaubriand, and his chef partner Christophe Pele. While in the neigborhood, make sure to swing by Le Garcon Saigon for the vibrant and fresh flavor of Vietnamese cuisine in a hip, fun setting.
Modern and innovative Chinese from Guangzhou from Howard’s Gourmet in Central has been the talk of the town since it opened in early January. Its signature dishes, the pan-fried fish filet with herbs, crispy sea cucumber, and sweet and sour noodles, are served in an opulent atmosphere that is perfect for group dining.
The interiors at Foxglove and Howard's Gourmet
If you are looking for a more casual meal, Chino, a funky Mexican eatery in Kennedy Town, offers inventive tacos and tostadas with Asian influences. Also fun is Little Bao, known for its popular pork belly, fish tempura, and ice cream sandwich buns. New from British chef Tom Aikens is The Fat Pig that offers a pork-centric, nose-to-tail menu using different cooking methods that showcase Aikens’s versatility and creativity. If you are in the mood for a fresh plate of oysters and a glass of wine without having to dress up, look no further. Walrus serves French seafood specialties from a tiny spot on Staunton Street along with delicious bottled cocktails from the owner’s popular night spot, The Woods. Also popular for an evening out is the high-design bar Foxglove on Duddell Street. A modern speakeasy specializing in whisky, it is located behind a fake umbrella shop, Fox Shop. Inside, the interiors are inspired by first-class airplanes and train cars
Chef Tom Aikens, founder of The Fat Pig and The Pawn (left) and champagne and oysters from Walrus
It has two Michelin stars and is also on Asia’s 50 Best list, but these accolades are not the reason you should make your way here ,for the charm of Ta Vie extends way beyond its bag of awards. Chef Hideaki Sato’s French—Japanese cuisine is a delight for all the senses . His dishes are masterfully conceived and exquisitely executed but for as sophisticated as they are, their flavor profiles are still accessible and familiar.
Elevating cocktails into a culinary art form, this experiential concept bar offers more than just drinks from its subterranean space along Hollywood Road. Equipped with an eight-seat prix-fixe bar to complement its lounge space, guests are treated to a four-course menu of cocktails, comprising an appetizer, a main, a dessert, and a digestif of choice, each served with a culinary pairing that is changed every two months. The theatrical journey of unique tastes and flavors is made special by the sleek and stylish glass and serve ware.
The Woods' sleek serve ware in action
Weekend brunch at the restaurant of British chef Tom Aikens is set in a landmark heritage building in Wan Chai and offers a brunch set with a free-flow option in addition to its weekend menu. The new set comprises a platter of starters to share along with a choice of main courses, including popular choices such as the avocado toast, coronation chicken salad, and the lobster macaroni and cheese. Also available is a roast sirloin steak served with Yorkshire pudding and a full English breakfast with homemade sausages, black pudding, bacon, fried egg, baked beans, grilled tomatoes, and mushrooms. Dessert is served on the buffet, and a special children’s menu and play area is available.
A spectacular dish from The Pawn (left) and its roomy interiors
At Vea, spread over the 29th and 30th floors of a Wellington Street skyscraper, the lauded chef Vicky Cheng and bar champion Antonio Lai are giving Hong Kong diners and visitors a unique dining experience. Cheng’s modern French cuisine focuses on local ingredients and serves diners degustation-style, side by side with Lai’s inventive signature cocktails.
The meal begins with a series of tasty amuse-bouche, including a delightful crisp chicken skin topped with chicken liver mousse and fried rosemary. Soon after, gorgeously plated dishes like the now widely photographed tuna tartare with hokkaido uni, espelette, and burnt cucumber jelly make their appearance. Served with cocktails like the dashi cucumber cocktail made with lemon and vodka or the shitake whisky consomme, Lai’s creations incorporate flavors and textures that complement those found in each dish. For those who prefer a wine-pairing option, a selection of fine vintages from small boutique estates like a premier cru Chablis Montmain from Domaine Louis Michel et Fils that pairs perfectly with the langoustine, salsify, fennel, and custard apples is available.
At the end of the meal comes a number of desserts, including the stellar carbonized milk jam, served with puffed quinoa and shaved frozen duck egg and a tangy strawberry-beetroot and rosemary yogurt. An interesting selection of mignardises like the Japanese condensed milk mochi and ginger milk macarons are served in stacked Chinese tiffin-type baskets and are definitely worthy of one last bite.