Ho Lee Fook chef Jowett Yu with his roasted wagyu short ribs. Photo: Jonathan Wong

Hong Kong’s best signature dishes: sea urchin, wagyu ribs, flower crab and special strawberry dessert

Richard Ekkebus, of Amber, may be taking his bestseller off the menu, but the majority of city restaurants let the customers decide whether a great dish should still be served or not

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Ho Lee Fook chef Jowett Yu with his roasted wagyu short ribs. Photo: Jonathan Wong
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