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.
When it comes to French fine dining, Gaddi’s hits all the right notes. Exceptional service, stunning interiors and a luxurious atmosphere lit up with an air of romance. Then there’s the cuisine worthy of a Michelin star. Here, Chef Albin Gobil flexes his culinary prowess and creates dishes that really wowed us during a recent tasting. One such dish was the Blue Brittany lobster with young carrots and smoked ricotta which was prepared beautifully. But the real stunner was the red wine and lobster sauce it was served with; rich, velvety and full of umami which intensifies the sweetness and flavour of the seafood.
Gaddi’s, 1F, The Peninsula Hotel, Salisbury Road, Tsim Sha Tsui;+852 2696 6763
Culinary collaborations have really stepped up their game in recent years; bringing fashion and beauty into the mix to spark creativity. Now, if its fine Cantonese cuisine and crystals you’re after, then you’ll find it all at Ming Court, who have joined French crystal brand Lalique to present a year-long collaboration menu. Named Nature Sauvage, the dishes are all inspired by nature which are also reflected in the glassware it is presented on. Our favourite item was the chilled Yoshihama dried abalone in jian nan chun Chinese liquor topped with Oscietra caviar, underneath, preserved plum jelly lightens the dish with its bright flavour and releases a tartness to awaken your appetite, and served in an elegant Lalique Champs-Élysées crystal bowl.
Ming Court, 6/F, Cordis Hong Kong, 555 Shanghai Street, Mong Kok; +852 3552 3028
To start the new year, Silencio has finally answered to the brunching needs of Hong Kong. Expect to pair your bottomless champagne and sake with contemporary izakaya style favourites you may recall from past visits for dinner. The bar is flooded with fresh raw seafood, seasonal sashimi and maki rolls, yakitori skewers and more. But don’t fill up here as the highlight of the meal lies in the choice of mains. Made only available for brunch (at least for now), is the Empire State – a “sushi donut” — a deep-fried crispy rice topped with raw salmon, tuna, scallop, ikura, avocado and a soft-poached egg for a yolky sauce to bind it all together. If you’d like, a supplemental option for fresh uni can be added to the dish.
Silencio, 6/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central; +852 2480 6569
La Rambla by Catalunya
For creative tapas, one dining destination seems to crop up numerous times thanks to Executive Chef Ferran Tadeo innovative take on the classics. The Churros & Caviar is a luxurious rendition of the traditional fried dough pastry. Inside the crispy snack is a dill-infused sour cream before it’s topped with savoury pops of caviar. It’s a fun tapas to eat; mixing textures, along with sweet and savoury flavours for one bite of pure indulgence.
La Rambla, 8 Finance Street 3071-73 Level 3, ifc Mall, Central; +852 2661 1161
What’s Chinese New Year without a little overeating. One Michelin-starred Cantonese restaurant Duddell’s put together an edit of special dishes auspiciously named to bring luck and fortune to the new year. The Stuffed pigeon with wild fungus was the star of the show. The easy-to-dry-out protein was roasted to perfection — retaining its succulent juices while still achieving a crispy skin exterior. Filled inside the delicate bird is a chopped medley of a variety of mushrooms to add texture and a slight earthiness to balance out the gamey flavours. The pigeon is served on top of a traditional deep fried potato/taro basket for a little extra crunch which also represents the bird’s golden nest.
Duddell’s, Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191
Though some may endorse the trendy Veganuary diet to start the year off, Meats chose to launch a brand new menu to feed the rest of us carnivores. Known for its no-fuss traditional and conventional cuts, the new items see similar smoking techniques we’ve grown to love. The standout dish you must order here is the Barbecued beef ribs – smoked, grilled and slow-cooked from the day before, the meat is tender, juicy, and beautifully marinated with homemade tangy barbecue sauce to bring out the meatiness without overshadowing its original beef flavours.
Meats, 28 – 30 Staunton Street, Central; +852 2711 1812
Awarded its first Michelin star this year, it’s no wonder that The St. Regis’ Chinese restaurant Rùn has become a new favourite in Hong Kong. If you’ve yet to visit, you may well want to do so soon. Humble chef Hung Chi-Kwong has really shown his creativeness in Cantonese classics and this deep-fried Wagyu beef puff with black pepper sauce certainly confirms that. Start with this and you’ll find handwoven puff pastry, which is both light and flaky, filled with a deep beef and peppery flavour. After this, you’ll be pleased to know that it’s just the beginning of a great meal.
Rùn, 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai; +852 2138 6808
Already a popular haunt for late night eaters in SoHo, Fukuro is an izakaya with a fun and energetic vibe, and an equally lively menu. Chef Shun Sato knocks the proverbial ball out of the park with his concise list of dishes that are executed incredibly well, but there’s one dish that has seared itself in our food memories forever. The plump noodles of the Yaki udon are not only bouncy and chewy but they’re slathered in an intensely flavoured miso butter before its topped with a beautiful mound of sweet snow crab and thin nori strips. Now, when can we go back?
Fukuro, 1-5 Elgin Street, SoHo; +852 2333 8841