The best food we ate in Hong Kong in spring 2021

Hong Kong is one of the most exciting culinary capitals in the world, where good food is more than plentiful. With that in mind, we’ve put together a list of the best dishes we’ve tried this spring.

From New World cuisine, to fine Cantonese, southern Italy and more, here are our top picks.

Man wah

Man-Wah-Michelin-starred restaurant

The recent reopening of the famous Man Wah at Mandarin Oriental Hong Kong, after renovations, heralds an exciting new era in Cantonese gastronomy. Located on the 25th floor of the hotel and run by Executive Chinese Chef Wong Wing-Keung, the restaurant continues to honor local cuisine and traditions in a renewed environment. Some of the fine classics that epitomize Man Wah’s heritage include: Fried Matsutake Mushroom Pudding (guo-ja), the Cantonese version of an ancient dish from the Qing Dynasty; Taro-braised pork belly, based on a family recipe that pays homage to the endangered art of Hakka village cooking; and the fried and braised shrimp, rice cake and salted spun fish, which is now revisited more cosmopolitan with the use of Korean rice cakes instead of noodles. Chef Wong’s creations are served in the new Azure Blue Dining Room, which features gold detailing, an embroidered Chinese art panel, and contemporary millennial chic elements. – Marta Colombo, Feature editor

Man wah, 25 / F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central; +852 2825 4003


Best dishes

After naming Venezuela-born and New York-educated Nelson Gonzalez as the new chef, charming neighborhood restaurant Kinship presented an eclectic new menu – an exciting take on the ever-popular New World cuisine. Inspired by Mediterranean, South American and Asian influences, among others, some of the best dishes – and favorites – on the new menu include the fresh and tangy crispy soft shell crab with a cornmeal crust, scallion salad grilled and a traditional Venezuelan guasacaca. green sauce, house cavatelli with Hokkaido scallops, bacon, English peas, tarragon and lemon butter and, for dessert, poached strawberry pavlova, shortbread crumble, caramelized pistachio, basil and whipped cream. Riding on the growing success of rustic, stylish and trendy urban restaurants, Kinship’s new menu offers an Insta-worthy culinary journey to the culinary capitals of the world. Marta Colombo, Feature editor

Kinship, 3 / F LL Tower, 2 Shelley St, Central; +852 2520 0899

LPM restaurant and bar

The international establishment – super chic – LPM, which focuses on the flavors of the French Riviera and its influences from the neighboring region of Liguria in northwestern Italy, never fails to impress with its simple but gourmet and sophisticated dishes. This season, new additions include fresh creations like the fresh bean and artichoke salad and the tuna fusilli puttanesca. Marta Colombo, Feature editor

LPM & Ba Restaurantr, 23-29 Stanley Street Shop 1, 1 / F, H, Queen’s, Central; +852 2887 1113


Whatever half-whispered rumors of Belon’s identity crisis – spawned by the departure of longtime chef Daniel Calvert in 2020 – were quickly quashed this month, following an enlightening excursion into the eminent neo-Parisian restaurant from Black Sheep Restaurants. . Obviously, chef Matthew Kirkley settles into his new digs (well insulated from the surrounding cacophony of Elgin Street) with aplomb; and just like the sinuous brocade spaces of the restaurant, has turned the page definitely on the ghosts of Belon’s past.

An excellent polish in the presentation and assembly of each item on the menu is palpable: so much so that I have often found myself savoring certain almost parochial dishes as if it were the first time I had encountered them. A hamachi ‘niçoise’: elevated to glorious new heights by forensic attention to detail and lightness in technique, allowing each component ingredient (i.e. dressing, veg, protein) to find its own right. Mark. Or, how about the tartlet foie gras: a bite-sized piece, rippling in richness and texture, that shows just how cool old-fashioned preparations can still be – when left in hands with enough skill and conviction. Frankly, I think we can assume that Kirkley has a surplus of both. – Randy Lai, Contributing editor

Belon, 1 / F, 1-5 Elgin Street, Central; +852 2152 2872


Salisterra, the new restaurant concept located on the 49th floor of the Upper House, celebrates the flavors and traditions of the Mediterranean and draws its inspiration from the coastal cuisines of France and Italy. Conceptualized by London chef Jun Tanaka, the menu takes a seasonal and fresh approach with dishes that showcase the region’s best produce. Some of our favorites include a revisited lobster ravioli and Panzanella from the Italian peninsula’s summer repertoire, and a Patagonian toothfish in a salt crust in butter. The vast and diverse space of Salisterra, designed by famous architect André Fu, blends bold and warm terracotta orange and dusty turquoise with the quintessential elegance of the Upper House. Marta Colombo, Feature editor

Salisterra, The Upper House, Pacific Place 88, Queensway, Admiralty; +852 3968 1106

Holt Cafe

The majestic Holt’s Café at Rosewood Hong Kong has unveiled a new Sunday brunch menu. The sumptuous selection includes a variety of dishes inspired by world cuisine and Hong Kong classics. The feast begins with a seafood selection of oysters, king crab, and king prawn, served with a lemon mignonette and cocktail sauce, and continues with a free flow of small Western and local platters. Some of the best dishes we’ve tried include Holt’s Café’s signature dishes, such as Char Siu Premium rice with premium BBQ pork and Steak Frites Rib Eye with béarnaise. For an unforgettable Sunday, the banquet ends with a series of masterful creations by the hotel’s pastry chef. Marta Colombo, Feature editor

Holt Cafe, Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732


Best dishes

Cassio, Central’s nightlife hub, was recently redesigned and revamped by HERVET Manufacturier, the Paris-based luxury furniture design company co-founded by former Daft Punk Creative Director Cédric Hervet and his cousin Nicolas. For dinner, Catalan chef Salva Benedicto conceptualized a menu of classic tapas prepared with authentic ingredients, which cement the venue’s reputation for authentic Spanish cuisine. Cassio’s new layout and design combines a chic vibe with neoclassical decor to create a lifestyle lounge that caters to an eclectic clientele of locals and – once back in town – visitors. Stephanie Ip, Editor-in-chief

Cassio, 2 / F LKF Tower, 33 Whyndham Street, Central; +852 3792 0129


Best dishes

Roji, Central’s latest contemporary izakaya, recently opened in a modest alleyway in Lan Kwai Fong that evokes his name, which comes from the Japanese term “rojiura” or “backstreet”. The casual late-night restaurant and bar brings to Hong Kong the trendy atmosphere of some of Ginza’s famous establishments serving a Japanese-inspired share menu of plates. Some of the best dishes we have eaten include the fragrant and tender king crab legs, sprinkled with a thick mixture of parsley and shiso leaves, a side of lemon wedge and mayonnaise; the Torotaku, a fun bite of negitoro with marinated yellow daikon and Roji’s crispy chicken Katsu. From the bar we absolutely loved the fresh saketini with gin, bergamot, floral akvavit, dill and lime cucumber. To add to the charm, Roji’s Reading List will make your evening unforgettable. Marta Colombo, Feature editor

Roji, G / F, 20A D’Aguilar St, Lan Kwai Fong, Center

Ki No Bi x Censu Twinning at Sake Central

Best dishes
Whey tomato ponzu hamachi

Kyoto Craft Gin Ki No Bi launched a special pop-up at Sake Central this month with experiences that will make us believe we are really in Kyoto. At Maison de Ki No Bi, not only will you be able to taste the six elements that make up artisanal gin thanks to the 6Elements online masterclass with Ayako Miyake from Bar Buonasera; you can also book an eight-course tasting menu, put together by former Fukuro chef Shun Sato, with drinks thoughtfully paired by Sake Central co-founder Elliot Faber.

Here’s an exciting look at Sato’s next restaurant, Censu, which is slated to open in June. Every dish was stellar, but one in particular left an imprint in our minds – the hamachi, served in a whey tomato ponzu and paired with delicious Tsukino Katsura sake made with the same Fushimi waters used at the Kyoto distillery where it is located. Ki No Bi. made. Stephanie Ip, Editor-in-chief

Pairing is only available at Sake Central from now through May 31, 2021.

Sake Central, S109-S113, 1 / F Block A, PMQ, 35 Aberdeen Street, Central; +852 2656 6552

Sushi Yonjugo

Led by Chef Milton Lau, trained in Japan’s 10 restaurants, Sushi Yonjuogo serves Edomae-style sushi with a contemporary twist. The 9-seat omakase restaurant, located in the heart of SoHo behind a traditional light oak wood door, showcases the chef’s craftsmanship and personal approach through an impressive selection of memorable small plates. Sushi Yonjugo takes diners on an immersive and intimate culinary journey through the prefectures of Japan and various terrains, with an emphasis on showcasing a wide range of fresh produce and techniques. We loved the overall experience which although for a few hours really took us to Japan. Some of the best dishes we tried included Dancing Shrimp Sushi, taken straight from the aquarium and turned into a juicy (moving) nigiri in front of our eyes, the combination of Hokkaido White Uni and Bafun Uni, which created a blast. umami in our mouths, and sliced ​​Okinawan Akamachi red snapper. Marta Colombo, Feature editor

Sushi Yonjugo, Staunton Street, Soho, Central; +852 3689 1045

Mr. and Mrs. Fox

Best dishes
Whole Spanish Chicken at Mr and Mrs Fox

Mr. and Mrs. Fox are almost like a rediscovered gem in the Quarry Bay neighborhood. Since revamping its interiors, the restaurant now looks brighter, more cheerful, with lots of new contemporary art on the walls, soothing greenery all around, and a whole new menu to tempt the taste buds. It’s the perfect place for a brunch – only available on weekends with appetizers and desserts to share and a choice of your main course, plus free offers at great prices. We loved the generous Egg Benedict and the juicy whole Spanish chicken. Pro tip: Call ahead for a spot next to the Instagram-worthy library in the second floor lobby. Stephanie Ip, Editor-in-chief

Mr. and Mrs. Fox, 23 Tong Chong Street, Quarry Bay; +852 2697 8500

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