image

Hong Kong restaurant reviews

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

PUBLISHED : Monday, 03 September, 2018, 7:31pm
UPDATED : Monday, 03 September, 2018, 7:43pm

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

This is the second Hong Kong restaurant by Swedish chef Björn Frantzén, whose Frantzén’s Kitchen in Sheung Wan has been impressing diners since last year (he also has a three-Michelin-star establishment, Frantzén, in Sweden).

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