HK Magazine Archive

New Year, New Restaurants: Artful Chinese Dishes and Carefully Cut Sushi

PUBLISHED : Friday, 22 January, 2016, 11:47am
UPDATED : Wednesday, 19 October, 2016, 4:55pm

Greater China Club
Boasting artfully prepared traditional Chinese dishes in a setting reminiscent of the glamorous “roaring” 1920s, the latest dining destination at the buzzing D2 Place is drawing in the crowds, and for good reason. Although the rooftop patio is only open to members, the Greater China Club leaves the keys at the door, with non-member food prices a slight cut above member prices but well within reason for this elevated standard of cooking. Executed by chef Chan Wai-teng—formerly of three-Michelin-starred The Eight in Macau—dish after dish impresses, from stewed diced beef shin served Sichuan-style to fatty Iberico pork char-siu and a sensational abalone starter emerging from billows of dried ice. The club is now taking bookings for their Chinese New Year banquet (starting from $4,888 for six): a gastronomic parade of the kitchen’s signature hits. 

With sushi-yas proliferating the city like cha chaan tengs these days, it takes some clever cooking and knife-handling skills to stand out from the pack. With a new head chef, Kishoku has found a winning formula to keep diners coming back, introducing more uncommon ingredients like junsai lily buds and cod milt (that’s sperm, for the uninitiated) in a reinvented omakase menu. A handful of inventive appetizers and hot dishes draw attention beyond sashimi, including the aforementioned cod milt in a squid ink sauce (don’t knock it before you try it) and fresh Kobe snow crabs dipped in ginger vinegar. Of course, the fish inevitably steals the show: White filefish shines in a marinade made from its own liver, and the signature toro sashimi is the highlight of the meal, melting lusciously between crisp sheets of premium Maruyama nori seaweed. Lunch sets range from $220-338 with options such as sashimi rice bowls, chirashi, grilled wagyu beef and assorted tempura, with appetizers and dessert included. The lunch omakase is $880 per person.  

Taste of Hong Kong
One of the largest food festivals to hit Hong Kong is gearing up for its inaugural run in March, and the line-up is looking pretty tasty. Food fanatics, take note: Taste of Hong Kong will host 12 of Hong Kong’s best restaurants in a four-day lineup of eating and drinking from Mar 10-13. Who are the iron chefs hitting the Central Harbourfront kitchen stadium? Heavyweights include Aberdeen Street Social, Amber, Arcane, Chino, Duddell’s, Serge et le Phoque, Tin Lung Heen, Tosca, Yardbird and Ronin, with other outlets and stalls to be revealed in upcoming weeks. The Michelin-star-studded lineup (eight in total between the restaurants) will dish up live cooking demos, interactive masterclasses, artisanal food tastings and of course, signature dishes washed down with glassfuls of champagne and wine.