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Seoul Food
Korean Fried Chicken continues to dominate the scene, and Chibee (7/F, Circle Plaza, 499 Hennessy Rd., Causeway Bay, 2838-5777) is one of the latest to capitalize on the craze. This CWB KFC joint offers its poultry in different flavors: from normal soy sauce garlic to iffy-sounding basil pesto cream. Snacks like tteokbokki (Korean rice cake), ramen and kimchi fries round out the menu.


	And because pretty much everything Korean is “in” these days, we also have Edition (37 Peel St., Central, 2336-6695), a comfort food venue dishing out things like bulgogi sliders, red-hot spicy chicken wings, and yes, more kimchi fries.

Say Cheese
Splurge on pizza, pasta and lots and lots of formaggio at Babbo (5/F, Plaza 2000, 2-4 Russell St., Causeway Bay, 2608-1288), a new casual Italian diner in Causeway Bay. One highlight: the Caesar salads are topped with generous heaps of fluffy Grana Padano, which are shaved tableside for maximum Instagram impact.

Kitchen Confidential
Chef-slash-restaurateur Margaret Xu has moved her private kitchen, Yin Yang (House 117, Ting Kau Village, Ting Kau), from Wan Chai’s Ship Street to a secluded beach in Ting Kau Village. Now a done-up village house with a front yard covered in fragrant plants and fruit trees, a kitchen brimming with high-end stainless steel appliances, and a back room housing a custom-built terracotta oven and other equipment reminiscent of ancient China, it’s an understatement to say that the new Yin Yang is an immersive dining experience. The place is a bit tricky to get to, although I’d argue that’s part of the fun. Margaret offers three scrumptious tasting menus ranging from $880 to $2,000 per head. Her dishes are nominally Cantonese—they are based on traditional recipes and ingredients—but she does like to put her own spin on everything, and play with awesome flavor combinations and textural contrasts that are not necessarily a typical representation of Cantonese cuisine. Sea urchin and tofu are enhanced with a dash of black truffle; a baked chicken is accompanied with sand ginger oil made from actual sand ginger slices, rather than the more common powder. Lobsters are poached in a cold plum wine bath, and snappers are cooked whole in a clear peppercorn broth. This is private dining on a whole other level.


Chibee, Babbo, Yin Yang

Seoul Food

Say Cheese