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.
Ying Jee Club
If the Steamed king prawn with egg white and crab coral isn’t reason enough to visit Ying Jee Club, then I don’t know what is. Perhaps it’s also the restaurant’s exquisite interior or the menu which encapsulates Cantonese cuisine in such a refined yet contemporary manner. But for me, it really is something worth coming back for, time and time again. This seemingly simple dish involves a labour-intensive and meticulous process which takes three chefs several hours to create. The king prawn is shaped and prepared for a crunchy bite, while the braised egg whites, crab meat and crab roe add deeper flavours and texture as a whole.
Get yourself to one of the pop-up dinners at Test Kitchen and you will be escorted on a culinary journey that takes on a unique, and really rather cool, format. Most recently, I joined a tasting for their Edible Tales which spotlighted chocolate. But instead of the more sweet and sticky connotations that it conjures, I found complex and intriguing plates of food that highlighted its rich, savoury, and sometimes bitter flavours. One such dish is this chocolate spice-marinated prime short rib with chimichuri, scorched shishito peppers and a chocolate stout jus courtesy of Chef Ray Choi, whom you may remember from his stints at Tate Dining Room, Mandarin Grill and L’Atelier de Joël Robuchon.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun
A recent lunch led me back to H Queen’s modern Peruvian restaurant, Ichu Peru, and I was once again reminded of how good the ceviche is here. On this occasion, the Ceviche Clasico I ordered used firm pieces of snapper, bathed in a beautifully bright and zesty leche de tigre with a slight kick. It also featured chewy Peruvian choclo and crunchy red onions, topped with crisps of sweet potato. The cool dish is ideal for hot summer days, while the mix of textures make every bite a little more fun, too.
Ichu Peru, 3/F, H Queen’s, 80 Queen’s Road Central, Central; +852 2477 7717
There is one restaurant that pulls me in from being a critic of lamb to a fan, and that eatery is the contemporary Middle Eastern restaurant Bedu. The Rack of lamb, which is exceptionally executed, sits atop a pool of sharp and flavourful labneh and za’atar oil, before it’s topped with jewels of pomegranate for crunch. I have also ordered the lamb for delivery to my home, which is just as tender, succulent and perfectly pink as if I was dining in the restaurant.
Bedu, 40 Gough Street Central, Central; +852 2320 4450
Ask for Alonzo
Rustic comforts can be found at Mediterranean Italian restaurant Ask for Alonzo, which opened its second location in Tai Hang earlier this year. I visited the cosy trattoria, which offers family recipes on their menu, recently and ordered my new favourite combination — handmade burrata with parma ham, tomatoes and rocket. Creamy soft cheese, with rich savoury ham, and zingy pieces of fresh tomato to cut through, this is Italian summer on my plate.
Ask for Alonzo, 11 Lin Fa Kung Street West, Tai Hang; +852 3101 8045