Three new Hong Kong restaurants you have to try in September: Cantonese, Jiangnan and Nordic cuisines at their best
Out of all the new restaurants we tried last month, these are the ones we will be revisiting soonest
The new Tai Kwun arts and culture complex in Central is home to two of the best restaurants we reviewed last month, while the third comes to us via Sweden.
Madame Fu
You can tell us until you turn blue in the face that the dining room at Madame Fu is millennial pink. We’ll call it for what it is: Pepto Bismol pink. But we didn’t let that distract us from what was a delicious meal.
The only dish we disliked was a too-acidic jellyfish salad. Everything else – from crispy pork belly and charred tiger skin peppers to the lamb rack with minced pork and chilli sauce, then desserts – was delicious.
Find the full review here
Old Bailey
This is the newest offering by the Jia Group. It joins a diverse set that also includes Duddell’s (Cantonese cuisine), Mak Mak and Chachawan (both serving Thai), and modern tapas bar 22 Ships.
Old Bailey serves well-executed Jiangnan cuisine – think Liangxi crispy eel, Iberico pork shengjianbao, and a delicate supreme Hangzhou duck soup with hand-pounded fish balls.
Find the full review here
The Flying Elk
As at the chef’s other establishments, The Flying Elk specialises in modern Nordic dishes that are creative and delicious. We especially loved the medium-sized dishes (there are no “large” plates) of roasted scallop with scrambled eggs, Hokkaido scallops with a crisp potato nest, truffles and cep powder, and smoked venison sirloin.
Find the full review here
