Review | Restaurant review: The Sky Boss takes flavours to new heights

The Boss in the Peter Building in Central is a place I visit often, mostly for celebratory meals or when I want to entertain out-of-town guests. The food is delicious, the service is competent (if not exactly friendly) and it’s conveniently located.

Sky Boss – the new sister restaurant in the ICC – has the same menu, but has the advantage of a great view. Of course, you pay for that, although not as much as expected – we compared the two menus, and for the dishes we ordered, most were 15 per cent more expensive, although one was 25 per cent more. There was no minimum charge for having a prime table by the window, and they also didn’t ask for corkage for the wine we brought.

Pigeon egg with salt and pepper (HK$138 for four) was an excellent starter. Pigeon egg is more delicate than chicken egg, and the yolk, although fully cooked, was soft and smooth.

Baked crab with vermicelli and house-made sauce in casserole (HK$668) – one of our favourite dishes at The Boss, was just as good as we remembered. The crab shells were full of sweet meat, and the fine strands of mung bean noodles absorbed the peppery sauce without turning to mush.

Deep-fried chicken pieces with house-made shrimp sauce (HK$290 for half) is one dish we always order. This version was well cooked so the small pieces of meat were succulent with a crusty exterior, but the flavour was milder.