Hexa’s Instagram-ready dim sum is out of the ordinary
- Black shrimp dumplings with gold dust and 48-hour slow-cooked beef ribs are among the delectables at this Ocean Terminal restaurant
Positioned at the apex of Ocean Terminal building, HEXA boasts unique panoramas of Victoria Harbour: drink in the views from the gorgeous terrace while enjoying some of the finest Cantonese cuisine in town. The kitchen is helmed by Harry Hung, former sous chef at the Mandarin Oriental Hong Kong, and his skills are on full display.
The very Instagrammable steamed shrimp dumplings in bamboo charcoal wrapping are an eye-catching black with gold dust garnish. The Wagyu beef with black pepper pastry is a wonderful bite of spiciness encased in a flaky shell. Signatures include the 48-hour slow-cooked beef ribs and smoked chicken with Longjing tea leaves.
Shop OTE 101, G/F, Ocean Terminal
Harbour City
3-27 Canton Road, Tsim Sha Tsui
2577 1668
Daily: 11.30am-2.30pm, 6pm-10.30pm
Wagyu beef with black pepper in puff pastry
48-hour slow-cooked beef ribs
Smoked chicken with Longjing tea leaves
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