I Know A Place: Stephanie Chai, founder of TheLuxeNomad.com
As someone who lived in Singapore, it's a pleasant surprise to see Hong Kong really step up in F&B and, in my opinion, eclipse the Lion City. There's something for all wallets in Central.
I recently tried Harlan Goldstein's (5/F Grand Progress Building, 15-16 Lan Kwai Fong, tel: 2521 8638) and the food was amazing. One of the star dishes is his free range roasted Australian yellow chicken, slow-cooked to perfection. Also, order the raspberry chocolate mousse, easily the best dessert I've had all year. Do note that the music is a little loud.
Hong Kong has always been synonymous with partying so I like to explore the bar scene. One of my favourites at the moment is (32 Wyndham Street, Central, tel: 2565 5268). The Ribston Apple cocktail with a touch of cinnamon is just too easy to drink — not that strong, perfect for lightweights such as myself. And places such as (Shama Soho, 9-11 Staunton Street, SoHo, tel: 2857 2586) are great — you just have to muscle your way in.
For a quick bite, I really like (72 Po Hing Fong, Sheung Wan, tel: 6716 7005). It's a little tough to find — or maybe I'm just bad with small roads. Great eggs benedict with parma ham.
For late night munchies, I used to be a loyal customer of the hot dog stand outside Drop — but it's now a kebab shop. Now that I am more grown up — and falling asleep before it's time to actually go to Drop — I pop by (15 Wellington Street, Central, tel: 2525 6338) for some Cantonese cuisine with a sprinkling of MSG.
I also quite like the bar (L7, 31 Hollywood Road, Central, tel: 2336 8812). Located on a rooftop, one needs to find out the password — it changes weekly — in order to enter the building. Somehow it makes going a bit more exciting. They serve some yummy little dishes of Westernised Chinese food with a good choice of cocktails. But the main reason to go is it feels like you're visiting a friend's rooftop. The vibe is casual and relaxed.
I have been meaning to try (Basement, Standard Chartered Building, 4-4A Des Voeux Road, Central, tel: 2885 8688) and it just so happened a friend held a private dinner there. The Kurobuta pork and quail egg siu mai with truffle on top literally melts in your mouth. The apple-roasted duck is no ordinary duck. They have a special fridge to replicate the Beijing weather and temperature so the chefs could prepare the ducks under same conditions. The result is succulent duck meat with crisp skin.
