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.
This LA-born Japanese restaurant is another of Tai Kwun’s recent openings to hit Hong Kong’s lively dining scene. Having found success in Tokyo and Bangkok, along with some coveted Michelin stars in Los Angeles and New York, Sushi Zo is another Japanese omakase concept to join a plethora of others. But is it a welcome addition? Well, try the otoro and we think you’ll find the answer. Caught fresh from the seas off Nagasaki, this nigiri uses unctuous fatty tuna which is seared, ever so slightly, and topped with Australian winter truffle. The layer of nutty earthiness it adds is one thing, but the way it finishes clean in your mouth is another. It’s an excellent, and really rather clever, piece of sushi.
Sushi Zo, LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong; +852 2884 0114
The Legacy House
If you read our Rosewood Hong Kong hotel review, then you’ll know that we loved most of the food at their Chinese restaurant The Legacy House. In fact, we’ve been meaning to return as we can’t stop thinking about one particular dish: stewed water bamboo shoots with conpoy, dried shrimp and Chinese celery. Seemingly simple, the dish plays with the textures of finely shredded bamboo shoots, firm and meaty dried shrimps, and crunchy slices of celtuce. But it’s the fish broth itself that will stun you: Rich, flavourful and almost creamy, you won’t want to miss one drop of this beauty.
The Legacy House, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 3891 8732
La Rambla by Catalunya
There are many reasons to visit sleek Spanish restaurant La Rambla by Catalunya in ifc mall — weekend brunch and the new terrace for alfresco cocktails, amongst them — but there’s also one more reason: the eel & foie dish. Here, soft and meaty smoked eel is enveloped in thin and perfectly al dente pillows of homemade ravioli before being served with creamy carbonara and pan-fried foie gras. It’s part of the Chef’s Table degustation experience in which the menu evolves from season to season. My advice? Go now before it’s taken off the menu!
La Rambla by Catalunya, 3071-73 Level 3, ifc mall, Central, Hong Kong; +852 2661 1161
Chef Peggy Chan’s newest venture, Nectar, has officially opened its doors (it’s in the same space that Grassroots Pantry was in) and offers progressive plant-based cuisine to Hong Kong’s discerning diners. And with dishes such as a vegan cheese course and purslane (a type of succulent) fettuccine, it’s no wonder we’re all a little intrigued. One particular dish I would recommend to try is the ‘faux gras’, that’s right — faux not foie — gras cream combined with local organic figs, crunchy water bamboo and tangy sorrel leaves. Made from raw cashews, tahini, raw cacao butter, miso and a little bit of brandy and truffle oil for fragrance, the faux gras is just as luscious and buttery as the real deal. Plus, no ducks were harmed in the making of this dish.
Nectar, G/F, Centrestage, 108 Hollywood Rd, Sheung Wan, Hong Kong; +852 2873 3353
Yes, some of the dishes at Sichuan Lab are indeed fiery, but others focus more on region’s variety of flavour — be it peppery, salty, bitter, sweet or sour. One such dish is the pan-fried pork dumplings filled with pepper. With this dish, chef Chan Kai Tak uses the Cambodian ‘king of pepper’, otherwise known as the Kampot pepper, which is extremely rare thanks to the difficulty in harvesting mature peppercorns and ia often exorbitantly priced. It’s combined with juicy cuts of Sichuan cured pork, wrapped in pastry and topped with sesame seeds — a refreshing and less mouth-numbing way to enjoy Sichuan cuisine.
Sichuan Lab, G/F, Lodgewood by L’hotel Wan Chai Hong Kong, 28 Tai Wo Street, Wan Chai, Hong Kong; +852 3126 6633
Not that we needed another excuse to order a bowl of noodles at Jiangnan restaurant Old Bailey, but here it is — the clams hand-pulled noodles with chilli. This comforting and traditional serving of noodles is dressed in a slightly sweet and savoury chilli sauce which adds a good spice kick to the delicate strands of noodles. It’s then topped with the sweet and briny morsels of seafood to add flavour and bite to the whole dish. If you like seafood and noodles, then there is no doubt that this is the dish for you.
Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711
If you haven’t been yet, then you might like to know that Meats is a restaurant that offers, you guessed it, meats. But it’s not just any old meat. From rotisserie chicken to grilled hanger steak, pork ribs to lamb shoulder, Meats promises juicy, tender meat across the board. In fact, they also introduce special cuts on the restaurant’s board daily, which is a great opportunity to taste a range of different kinds. We opted for the Iberian porchetta, which was cooked to perfection and sliced to serve with crunchy pork cracking and a delightfully herbaceous green salsa that perfectly cut through all the rich meat.
Avocados are the golden fruit of global trade thanks to a Millennial obsession with avocado toast, so it’s no wonder that avocado-themed restaurants like Avobar (originally from London) have hit our food capital, too. Another new concept in the cultural-retail destination K11 Musea, Avobar’s menu is full of toasts, buns, pancakes, salads and even cocktails that feature the nutrient-dense superfood. During the soft opening, we enjoyed a dish that is exclusive to Hong Kong — the pasilla chilli and mushroom risotto with miso zuke cod — which combines into a creamy and umami-rich dish that, amazingly, still feels healthy to eat.
Avobar, Shop B201-4, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong