Delicious Californian dining at Wolfgang Puck in Hong Kong International Airport

Wolfgang Puck is better known for his fine dining restaurant Spago in Beverly Hills, than his casual cuisine at international airports in Sydney, Cancun, Singapore, Los Angeles and across the United States. Regardless of whether he is dishing up for the Hollywood elite or the weary traveller, his food is good. In Hong Kong, he serves Californian-inspired fare using quality ingredients. We tuck into appetisers of crab cake (HK$168) with pesto aioli and tomato relish, tuna poke (HK$148) with avocado, sweet soy and wonton – a good start.

The smoked salmon pizza (HK$218) with dill, crème fraîche, red onions, salmon roe and chives, could be stepped up a notch by adding Osetra caviar to it, just ask the server. Otherwise, there are other more down-to-earth pizzas such as roasted vegetable (HK$168) which includes goat’s cheese, and Margherita (HK$168) with tomatoes, mozzarella and basil. The sea bass (HK$218) with pea purée is cooked perfectly, and we love the crispy skin. The rib-eye roast (HK$399) melts in the mouth, and comes with horseradish crème fraîche, herb butter and jus, and the roasted half-chicken (HK$218) was tender with crispy skin, and comes with potato and jus. Sides include ginger brown rice, mashed potatoes, fries, mixed vegetables and mac and cheese, (HK$38 each). The desserts are really good, too. We love the red velvet cake with cream cheese frosting and the lemon cheesecake with strawberry coulis (HK$98 each).

There is also a breakfast menu – the avocado toast (HK$98), with egg, cherry tomato vinaigrette, pickled onions and feta cheese, is a winner. There is a wine list and cocktails with names such as The Jetsetter and Aviation at HK$92.

Wolfgang Puck Kitchen, Arrivals Hall Terminal 1, Hong Kong International Airport, 2119 2220