https://www.scmp.com/rss/323551/feed Sit back, relax and take a bite out of Hong Kong with Good Eating magazine – your authoritative guide to fine dining in Asia’s culinary capital en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Hongkongers’ voracious appetite for Japanese fare is well known, with hundreds of eateries in the city jostling to satisfy diners’ palates – and keep them coming back for more. Standing out from the crowd can be a challenge with such stiff competition, but Ozakaya aims to do just that with an izakaya concept that straddles the line between casual and fine dining. Ozakaya ticks all the boxes for a Japanese restaurant of note: fresh ingredients flown in straight from Japan, a 12-seat counter where... https://www.scmp.com/magazines/good-eating/article/3206507/ozakaya-restaurant-review-experimental-kansai-cuisine-osaka-holds-its-own-crowded-market-buzzy?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206507/ozakaya-restaurant-review-experimental-kansai-cuisine-osaka-holds-its-own-crowded-market-buzzy?utm_source=rss_feed Fri, 17 Mar 2023 02:00:11 +0000 If Lemna wasn’t evidence enough, Hong Kong’s cafe/bar trend shows no sign of abating. Another new entry in this genre is In Depth, which occupies the space formerly belonging to tiki bar Honi Honi on Wellington Street. The new venue, which also offers shisha, is unrecognisable. The cosy beach hut vibe has been replaced by a sadly sterile – and what feels like low-effort – brutalism. It’s all bland grey concrete walls and floors. The establishment’s Instagram account spins this as a way to “bring... https://www.scmp.com/magazines/good-eating/article/3206244/depth-bar-review-ever-fancied-unbalanced-cocktails-amid-drab-grey-concrete-walls-full-lan-kwai-fong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206244/depth-bar-review-ever-fancied-unbalanced-cocktails-amid-drab-grey-concrete-walls-full-lan-kwai-fong?utm_source=rss_feed Fri, 10 Mar 2023 02:00:11 +0000 Even the city’s most esteemed restaurants have suffered deeply during the trials of recent years, and many of us are still mourning once-beloved Covid casualties. One of the most popular restaurants to go on an indefinite hiatus was Yuè at the City Garden Hotel in North Point. The Michelin-recommended restaurant was a favourite for its many innovative twists on traditional Cantonese cuisine. For those who miss this popular haunt, fret not. Yuè chef Lai Ching-shing has taken the reins at Jade, in... https://www.scmp.com/magazines/good-eating/article/3206500/jade-restaurant-review-former-yue-chef-continues-shine-fullerton-ocean-park-hotel-hong-kongs?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206500/jade-restaurant-review-former-yue-chef-continues-shine-fullerton-ocean-park-hotel-hong-kongs?utm_source=rss_feed Fri, 03 Mar 2023 02:00:19 +0000 The rise and fall of The Butchers Club is a curious story. After opening on Wan Chai’s Landale Street in 2014, the meat masters quickly established a reputation for serving the best burgers in town, which led to many accolades and them featuring in the Hong Kong Michelin guide for a number of years. The brand opened branches around town and even expanded into the mainland with the bold aim of holding 15 branches there by 2018. Fast forward to 2022 though and there is a solitary Butchers Club... https://www.scmp.com/magazines/good-eating/article/3206399/butchers-club-grille-restaurant-review-hong-kongs-fallen-meat-and-burger-masters-opened-new-surf-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206399/butchers-club-grille-restaurant-review-hong-kongs-fallen-meat-and-burger-masters-opened-new-surf-and?utm_source=rss_feed Fri, 24 Feb 2023 02:00:13 +0000 Regulars to the Hong Kong Cultural Centre may have noticed a new addition to the waterfront venue – Lemna of the Alchemist, another in that long line of cafe/bar combos that are increasingly popular in the city. The concept extends the Alchemist group’s niche of pairing cultural events (screenings, talks, exhibitions), food and drinks that started when it opened its original travel-themed cafe on Poplar Street 10 years ago. It’s proven a winning concept as the group now has venues across the... https://www.scmp.com/magazines/good-eating/article/3206245/lemna-alchemist-bar-review-asian-inspired-cocktails-meet-culture-new-cafe/bar-along-tsim-sha-tsui?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206245/lemna-alchemist-bar-review-asian-inspired-cocktails-meet-culture-new-cafe/bar-along-tsim-sha-tsui?utm_source=rss_feed Fri, 17 Feb 2023 02:00:09 +0000 Whether you’re a farm-to-table-fascinated foodie, or simply a sustainably minded citizen of the world, fossil fuels aren’t the flavour of the day. Which makes Towngas’ decision to celebrate 160 years of supplying much of Hong Kong’s energy by opening an ESG-themed restaurant a pretty smart PR win. Proudly perched above the utility firm’s Causeway Bay flagship store, half of CulinArt 1862 is set aside for the private chef’s table concept, where a “multi-course, contemporary Western kaiseki... https://www.scmp.com/magazines/good-eating/article/3206403/culinart-1862-restaurant-review-towngas-sustainable-eatery-serves-contemporary-western-kaiseki-thats?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206403/culinart-1862-restaurant-review-towngas-sustainable-eatery-serves-contemporary-western-kaiseki-thats?utm_source=rss_feed Fri, 10 Feb 2023 02:00:08 +0000 Dinner and a show. It’s a traditional phrase used to describe a good night out, but what if dinner is the show? Dinner theatre might not be anything new, but there does appear to be a growing trend in Hong Kong where the focus is on more than just what’s on the plates. Fully invested in this concept is Jing, a private dining area next to Auntie Āyi in Pacific Place. The circular room is illuminated by projectors to give diners an immersive experience with the current theme exploring Chinese... https://www.scmp.com/magazines/good-eating/article/3206391/jing-restaurant-review-experience-chinese-cuisine-and-culture-tandem-eight-course-menu-accompanied?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206391/jing-restaurant-review-experience-chinese-cuisine-and-culture-tandem-eight-course-menu-accompanied?utm_source=rss_feed Fri, 03 Feb 2023 02:00:10 +0000 When government restrictions hit the bar scene, The Pontiac – the city’s most upscale dive bar – pivoted from beers and cocktails to coffee and sandwiches as a means to survive. What was once a temporary pop-up has now become permanent reality with the Ponty Café opening next door to its sister establishment. Of course, it wouldn’t be a Pontiac concept without the involvement of Beckaly Franks who has helped craft the menus alongside Ezra Star, now fully involved with the bar Mostly Harmless.... https://www.scmp.com/magazines/good-eating/article/3206388/ponty-cafe-restaurant-review-hong-kongs-most-upscale-dive-bar-pontiacs-sister-coffee-shop-serves?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206388/ponty-cafe-restaurant-review-hong-kongs-most-upscale-dive-bar-pontiacs-sister-coffee-shop-serves?utm_source=rss_feed Fri, 27 Jan 2023 02:00:11 +0000 When Central cocktail bar J Boroski quietly shuttered, Dining Concepts’ next move was to expand on arguably its greatest Ashley Sutton success, Iron Fairies. New sister venue The Mixing Room does away with the erstwhile speakeasy’s polarising bespoke cocktail surveys, in exchange for extending Sutton’s aesthetic concept, as laid out by the celebrated interior designer’s children’s book trilogy of the same name. Where Iron Fairies focuses on the figurines that have become that bar’s signature,... https://www.scmp.com/magazines/good-eating/article/3206275/mixing-room-bar-review-iron-fairies-whimsy-continues-new-ashley-sutton-designed-sister-venue?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206275/mixing-room-bar-review-iron-fairies-whimsy-continues-new-ashley-sutton-designed-sister-venue?utm_source=rss_feed Fri, 20 Jan 2023 02:00:10 +0000 Black Sheep Restaurants are as original as a Chinese tech company. Their list of concepts takes heavy inspiration from elsewhere and feels more like an assortment of market segments to be exploited – Sri Lankan cuisine! Greek! Lebanese! – rather than a collection of restaurants born from genuine passion. It’s smart business, though, and with 30 ventures and counting, the group has grown from plucky underdog to one of the biggest players in the city. Magistracy Dining Room is the latest... https://www.scmp.com/magazines/good-eating/article/3206271/magistracy-dining-room-restaurant-review-timeless-london-fine-dine-plays-it-safe-historic-tai-kwun?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3206271/magistracy-dining-room-restaurant-review-timeless-london-fine-dine-plays-it-safe-historic-tai-kwun?utm_source=rss_feed Fri, 13 Jan 2023 02:00:20 +0000 In Hong Kong, the greatest challenge in seeking out exceptional Chinese cuisine may be in the sheer volume of excellent choices, rather than finding them in a dearth of quality as it might be elsewhere in the world. Having said that, traditional Cantonese flavours are often overlooked in favour of marketable members of the “eight great Chinese cuisines”. Or they were, anyway – but today a new generation of young chefs and hip eateries are reimagining classic regional dishes with modern flair. So... https://www.scmp.com/magazines/style/leisure/article/3204410/hong-kongs-7-best-restaurants-modern-cantonese-cuisine-chef-saito-chows-imaginative-offerings?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3204410/hong-kongs-7-best-restaurants-modern-cantonese-cuisine-chef-saito-chows-imaginative-offerings?utm_source=rss_feed Sun, 25 Dec 2022 04:00:17 +0000 Though Wagyu literally translates to “Japanese beef”, the globally revered label for the meat comes from any one of four specific breeds of cattle. Wagyu’s signature is its intricately and abundantly fat-marbled cuts that result in an unparalleled richness and astonishing buttery mouthfeel. Hongkongers have a fervent love for Japanese cuisine, so it is small wonder that the city is teeming with places to enjoy Wagyu. These are our favourite places to indulge in some juicy cuts. The ‘Rolls-Royce... https://www.scmp.com/magazines/style/news-trends/article/3204413/7-best-restaurants-eat-wagyu-beef-hong-kong-top-tokyo-chains-and-80s-nostalgic-sleek-us-steakhouses?utm_source=rss_feed https://www.scmp.com/magazines/style/news-trends/article/3204413/7-best-restaurants-eat-wagyu-beef-hong-kong-top-tokyo-chains-and-80s-nostalgic-sleek-us-steakhouses?utm_source=rss_feed Sat, 24 Dec 2022 04:00:13 +0000 If this issue of Good Eating wasn’t proof enough, Hongkongers can’t get enough of Wagyu beef. But the more crowded the marketplace, the harder it is to stand out. So what’s a restaurant to do? Enter Ushidoki, here to offer not just Odagyu Wagyu but Wagyu kaiseki. The most intricate of Japanese culinary traditions, the full multi-course kaiseki meal is a rare find in Hong Kong, and open to significant criticism if not done properly. Fortunately, farm-to-table Japanese dining group AP Place Hong... https://www.scmp.com/magazines/good-eating/article/3202108/ushidoki-restaurant-review-multi-course-kaiseki-meal-wagyu-its-highlight-hong-kongs-central?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3202108/ushidoki-restaurant-review-multi-course-kaiseki-meal-wagyu-its-highlight-hong-kongs-central?utm_source=rss_feed Fri, 23 Dec 2022 03:00:11 +0000 From the hip-hop vinyl spinning at Frank’s Italian American in Central to the wide variety of throwback genres played at Wan Chai’s Kuromaru, to Potato Head’s open-secret music room in Sai Ying Pun, fine tipples and tunes are increasingly a thing in the Hong Kong bar scene. CNY Bar is men’s lifestyle group Stinky Gentlemen’s take on this burgeoning trend (the bar’s name is a play on the romanisation of the group’s Cantonese name). When we first enter the 12th-floor establishment, we’re... https://www.scmp.com/magazines/good-eating/article/3198881/cny-bar-review-signature-drinks-inspired-classic-rock-or-pop-track-and-served-coasters-imitating?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3198881/cny-bar-review-signature-drinks-inspired-classic-rock-or-pop-track-and-served-coasters-imitating?utm_source=rss_feed Fri, 16 Dec 2022 03:00:10 +0000 Le Quinze Vins feels like something of a Hong Kong institution these days. Originally founded in the 5th arrondissement of Paris in 2010, the first Hong Kong outpost opened four years later in Wan Chai. Eight years on, the company is flourishing with another wine bar in Central and now Terroirs, its first proper restaurant – having celebrated French wines in Hong Kong, the team are looking to shift their focus onto French cuisine. To that end, Terroirs offers a range of typical French comfort... https://www.scmp.com/magazines/good-eating/article/3195927/terroirs-lqv-restaurant-review-typical-french-comfort-food-and-incredible-wine-list-cosy-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195927/terroirs-lqv-restaurant-review-typical-french-comfort-food-and-incredible-wine-list-cosy-and?utm_source=rss_feed Fri, 09 Dec 2022 03:00:14 +0000 Intrepid eaters can be forgiven for feeling slightly stuck in a rut of late. Without quarantine-free travel and easy access to exotic destinations and dishes, there’s been a certain lack of opportunity to set diners’ pulses racing. Home-grown celebrity chef Alvin Leung, aka “the demon chef”, is hoping to change that. Leung helped put Hong Kong on the culinary map with his experimental combination of molecular gastronomy and Chinese traditions – not to mention the colourful presentation of... https://www.scmp.com/magazines/good-eating/article/3195715/bo-innovation-restaurant-review-art-inspired-menus-and-kitsch-blend-demon-chef-alvin-leungs-two?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195715/bo-innovation-restaurant-review-art-inspired-menus-and-kitsch-blend-demon-chef-alvin-leungs-two?utm_source=rss_feed Fri, 02 Dec 2022 03:00:13 +0000 ZS Hospitality have been churning out the hits lately. Whey was one of the most innovative openings of last year, its modern European cuisine spiced with Singaporean influences justly earning a Michelin star. Other stand-outs in the company’s portfolio include Hansik Goo (also recipient of a Michelin star), Testina and Ying Jee Club (two stars for its re-created Cantonese classics). That leaves new opening Plaa with a lot to live up to. The venture is a contemporary seafood-centric restaurant... https://www.scmp.com/magazines/good-eating/article/3195679/plaa-restaurant-review-modern-seafood-centric-fare-thats-french-presentation-and-thai-flavour-served?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195679/plaa-restaurant-review-modern-seafood-centric-fare-thats-french-presentation-and-thai-flavour-served?utm_source=rss_feed Fri, 18 Nov 2022 03:00:17 +0000 This new Soho eatery is a fresh incarnation of JIA group’s earlier Italian offering, 208 Duecento Otto. Rather than taking inspiration from its address, this time Ramato is named after the famed ramato tomato from Italy’s Puglia region (odd, then, that the restaurant has opted for Sardinia’s camone tomato for its burrata). Like its predecessor, Ramato offers rustic Italian home cooking, with favourites like bruschetta, warm octopus salad, pasta, baked sea bass, grilled Wagyu, tiramisu and... https://www.scmp.com/magazines/good-eating/article/3195668/ramato-restaurant-review-chef-matteo-caripolis-rustic-italian-home-cooking-style-hits-spot-without?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195668/ramato-restaurant-review-chef-matteo-caripolis-rustic-italian-home-cooking-style-hits-spot-without?utm_source=rss_feed Fri, 11 Nov 2022 03:00:09 +0000 New openings at the ultra-glitzy Rosewood always feel like an occasion. Hits like the perennially popular Chaat and Henry have set the bar high. This paired with Hong Kong’s enduring love for Italian cuisine meant that the opening of BluHouse was accompanied by significant buzz. However, the stakes are equally high. The huge wealth of Italian options already available to diners, from neighbourhood casual to high-end five-star, mean BluHouse has to go the extra mile to stand apart. Not even... https://www.scmp.com/magazines/good-eating/article/3195652/bluhouse-restaurant-review-chef-giovanni-galeota-updates-classic-italian-cuisine-innovative-ways?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195652/bluhouse-restaurant-review-chef-giovanni-galeota-updates-classic-italian-cuisine-innovative-ways?utm_source=rss_feed Fri, 04 Nov 2022 03:00:15 +0000 Ezra Star – whose claim to fame is winning industry awards Tales of the Cocktail’s best bar gong for Boston’s Drink – and Daniel Eun (of OBP and 11 Westside, closer to home) teamed up to open Mostly Harmless earlier this year, just before Covid’s cresting fifth wave nudged the bar industry into another pandemic coma. Months later, the establishment remains the city’s premier nightlife opening of 2022. As Hong Kong’s world-class establishments continue to covet awards of their own and light up... https://www.scmp.com/magazines/good-eating/article/3195645/mostly-harmless-bar-review-ode-grass-roots-mixology-pays-homage-19th-century-drink-making-through?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195645/mostly-harmless-bar-review-ode-grass-roots-mixology-pays-homage-19th-century-drink-making-through?utm_source=rss_feed Fri, 28 Oct 2022 03:00:15 +0000 The German word heimat translates into “hometown” in English – a fitting name for chef Peter Find’s first restaurant in Hong Kong. The latest addition to LKF Tower, Heimat’s menu is mainly influenced by the former Ritz-Carlton executive chef’s childhood memories of his native Germany. Don’t expect the usual bratwurst and sauerkraut from the six-course set menu (HK$1,280, plus HK$480-680 for wine pairing). Find has definitely elevated his homeland’s cuisine here – although some mainstream... https://www.scmp.com/magazines/good-eating/article/3195631/heimat-restaurant-review-chef-peter-finds-first-restaurant-hong-kong-highlights-his-hometown-german?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195631/heimat-restaurant-review-chef-peter-finds-first-restaurant-hong-kong-highlights-his-hometown-german?utm_source=rss_feed Fri, 21 Oct 2022 03:00:12 +0000 Not all Japanese cuisine is created equal. From the casual bento to an exclusive omakase, to the overwhelming onslaught of a multi-course kaiseki meal, the country’s culinary offerings have always defied lazy pigeonholing. So here, at the higher end of things and from the space that used to be Michelin-starred Kashiwaya, comes Nagamoto. Helmed by head chef Teruhiko Nagamoto, the restaurant specialises in shun cuisine, which describes ingredients that are at the peak of their freshness and... https://www.scmp.com/magazines/good-eating/article/3195574/nagamoto-restaurant-review-serving-shun-cuisine-delivered?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195574/nagamoto-restaurant-review-serving-shun-cuisine-delivered?utm_source=rss_feed Fri, 14 Oct 2022 03:00:07 +0000 Tapas bars started taking root in Hong Kong about a decade ago with places like Mesa 15 and Tapeo, but Spanish fine dining establishments have been rare. Agora, then, which opened its doors at Tai Kwun in May, has been a long time coming. The restaurant marks the second collaboration between the JIA Group and chef Antonio Oviedo, aka the dude behind Wan Chai’s storming 22 Ships. A cosy space which seats only 24, including bar seating and a private room, the restaurant offers Oviedo’s... https://www.scmp.com/magazines/good-eating/article/3195002/agora-restaurant-review-modern-spanish-cuisine-interpreted?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195002/agora-restaurant-review-modern-spanish-cuisine-interpreted?utm_source=rss_feed Fri, 07 Oct 2022 03:00:10 +0000 The first thing to say about 1111 Ones? You shouldn’t be thrown off by the name. Why? It shares the building where it’s located with esteemed restaurants such as Mono and Ryota Kappou Modern. At the helm is Hong Kong-raised chef Will Leung, who vows to showcase seasonal, sustainable seafood and premium hand-picked vegetables. And each dish is intricately plated and borrows inspiration from award-winning landscape photographer Kelvin Yuen’s photos. The interiors were designed by Myron Kwan, who... https://www.scmp.com/magazines/good-eating/article/3183628/1111-ones-restaurant-and-lounge-review-love-hong-kong-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3183628/1111-ones-restaurant-and-lounge-review-love-hong-kong-cuisine?utm_source=rss_feed Fri, 29 Jul 2022 03:00:12 +0000 What do you get when you cross the aromas of yakiniku with the attentiveness of omakase? The result is an exclusive and attentive dining experience that will not break the bank. At some of the most exclusive omakase sushi places in town, a meal can set you back several thousand dollars. But if sushi isn’t your thing or you want the attentiveness of omakase with cooked food, then Ushio is for you. Situated at the top of Central’s Wellington Street, the latest establishment by 1957 & Co. delivers... https://www.scmp.com/magazines/good-eating/article/3183383/ushio-restaurant-review-exclusive-and-attentive-japanese?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3183383/ushio-restaurant-review-exclusive-and-attentive-japanese?utm_source=rss_feed Fri, 15 Jul 2022 03:00:19 +0000 FARE Cantonese technique and execution – but with extremely innovative touches. AMBIENCE The premises of The Chairman are small, but you’ll be glad just to get a table. COST Small plates can cost up to HK$220 per dish, to a lot of seafood at market prices. Be prepared to spend around HK$1,000 per head to get the full experience. WHO TO BRING Anyone who loves classic Cantonese fare. 6 Hong Kong restaurants to revisit for their new chefs and revamped menus TURN-ONS The style at The Chairman... https://www.scmp.com/magazines/good-eating/article/3181926/chairman-review-traditional-cantonese-technique-meets-modern?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3181926/chairman-review-traditional-cantonese-technique-meets-modern?utm_source=rss_feed Fri, 24 Jun 2022 03:00:13 +0000 FARE Upscale Chinese cuisine with colonial flair. AMBIENCE Housed inside the historic Woo Cheong Pawn Shop building, the decor from the wallpaper to tableware is decked out in gorgeous chinoiserie. COST All dim sum portions are under the HK$100 mark, while dishes for dinner can set you back around HK$600. WHO TO BRING Every angle is a picture so anyone who loves posting on social media will love it too. Where to eat in Hong Kong in June, from Agora to Yat Tung Heen TURN-ONS We started our hosted... https://www.scmp.com/magazines/good-eating/article/3181915/woo-cheong-tea-house-review-innovative-turn-dim-sum-colonial?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3181915/woo-cheong-tea-house-review-innovative-turn-dim-sum-colonial?utm_source=rss_feed Fri, 17 Jun 2022 03:00:16 +0000 FARE The pinnacle of refined Chinese cuisine. AMBIENCE Calming jadeite green hues, complimented with beige tones and marbled surfaces, exude tranquillity. The ruyi knot motifs are the only hints that this is a Chinese restaurant. COST There is only a 13-course seasonal menu, at HK$1,780 per person. WHO TO BRING Anyone who appreciates a bit of finesse. Where to eat in Hong Kong in June, from Agora to Yat Tung Heen TURN-ONS Wing’s approach to Chinese cuisine is not so much a mix of influences like... https://www.scmp.com/magazines/good-eating/article/3180099/wing-review-chinese-cuisine-its-apex-hong-kongs-wellington?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3180099/wing-review-chinese-cuisine-its-apex-hong-kongs-wellington?utm_source=rss_feed Thu, 02 Jun 2022 03:05:18 +0000 FARE A reinterpretation of robust, banquet-style Chinese cuisine. AMBIENCE With ceramic mahjong tiles and a huge golden ingot at the front door, this establishment plays on being kitsch and on interpretations of Chinatown in the mass media. COST Starters and appetisers are under HK$200 but there are quite a few market price items, so be prepared to spend over HK$800 per person, or more if you’re drinking. 100 Top Tables 2022: the complete winners list revealed WHO TO BRING A second or third date... https://www.scmp.com/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed Fri, 20 May 2022 04:00:24 +0000 FARE A retelling of Chinese cuisine. AMBIENCE A self-described time capsule to the past, Auntie Āyi has dim interiors that are reminiscent of the dark lounges of the 60s and 70s COST Starters hover around the HK$100 mark while the signature sesame chicken sets you back HK$688. WHO TO BRING Anyone who likes to try new and exciting cuisine with a dollop of nostalgia. 4 new restaurants in Hong Kong to try now, reviewed TURN-ONS We started our evening with the 8 Immortals Drunken Platter, the... https://www.scmp.com/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed Fri, 13 May 2022 02:00:24 +0000 FARE Traditional Chinese cuisine with innovative twists. AMBIENCE The space that used to be French Window has been given a complete facelift. Shades of green suggest a modern version of Beijing’s Summer Palace gardens. COST The degustation menu is HK$1,288 per person. WHO TO BRING Out of town guests you might want to impress with refined Cantonese cuisine and an awesome view. Where to eat in Hong Kong in May, from Wagyu and wine to Parisian bread TURN-ONS Chef Saito Chau vows to instil new... https://www.scmp.com/magazines/good-eating/article/3176495/chinesology-review-classic-cantonese-cuisine-gets-inventive?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3176495/chinesology-review-classic-cantonese-cuisine-gets-inventive?utm_source=rss_feed Fri, 06 May 2022 02:00:15 +0000 We’ve been busy checking out the latest crop of new and revamped restaurants to keep our readers alerted to the town’s latest dining adventures. We checked out the new addition to the JIA Group family – Estro; the newly refurbished and revamped Yung Kee; Bacchus, with its 800-label wine list; Kushiro in The Peninsula hotel and the latest spicy Sichuan addition to Times Square, Chuan. 15 new restaurants to try in Hong Kong this month Estro 2/F, 1 Duddell Street, Central To say the people of Hong... https://www.scmp.com/magazines/style/leisure/article/3159814/5-new-hong-kong-restaurants-reviewed-high-end-italian-estro?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3159814/5-new-hong-kong-restaurants-reviewed-high-end-italian-estro?utm_source=rss_feed Sun, 19 Dec 2021 05:00:30 +0000 FARE Sophisticated Italian cuisine AMBIENCE High-corniced ceilings with beautifully panelled dove grey walls. The decor looks like it’s taken from the fantastical world of Bridgerton. The art on the walls itself is worth staring at while you wait for your meal. COST A two-course set lunch starts at HK$480 while a set dinner will set you back by HK$1,480. WHO TO BRING Anyone who appreciates the finer things in life. TURN-ONS We kick off our four-course set lunch (HK$680) with the fresh burrata... https://www.scmp.com/magazines/good-eating/article/3142115/giacomo-ristorante-and-caffe-review-sophisticated-italian?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3142115/giacomo-ristorante-and-caffe-review-sophisticated-italian?utm_source=rss_feed Tue, 27 Jul 2021 02:10:03 +0000 FARE Classic Italian AMBIENCE The dining area itself is not large, with only about 10 tables and a bar. There is a lounge area just outside the restaurant where you can choose to eat as well. The restaurant decor is tasteful and cosy. COST Antipasti range between HK$128 to HK$230; pasta is priced from HK$218 to HK$328; and the most expensive mains are about HK$500. WHO TO BRING Significant others or close friends. TURN-ONS The Wagyu beef carpaccio with Hari sauce ($228) was a great choice to... https://www.scmp.com/magazines/good-eating/article/3142110/lucciola-restaurant-bar-review-quintessential-italian-fare?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3142110/lucciola-restaurant-bar-review-quintessential-italian-fare?utm_source=rss_feed Mon, 26 Jul 2021 02:10:07 +0000 FARE Modern Middle Eastern AMBIENCE Located in Sheung Wan at the bottom of the steps that scale Shin Hing Street, Bedu is a relaxed space with understated decor of dark wood and pale marble. Tables line the edges but anyone wishing to be close to the action can sit at the bar surrounding the kitchen and observe chef Corey Riches working his magic. COST Small plates start from as little as HK$15 while mains go up to HK$210. An “Ask the Chef” selection of favourites is priced at HK$390 per... https://www.scmp.com/magazines/good-eating/article/3142099/bedu-restaurant-review-unfussy-middle-eastern-street-food?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3142099/bedu-restaurant-review-unfussy-middle-eastern-street-food?utm_source=rss_feed Fri, 23 Jul 2021 02:10:16 +0000 FARE Inspired by traditional tavernas, Artemis & Apollo specialises in signature Greek dishes. AMBIENCE From the jars of sun-dried tomatoes and Kechribari Retsina wine lining the white walls to the Greek-inspired art and decor, the place has an unhurried, laid-back vibe that’s perfect for long weekend lunches. COST The menu is designed for sharing, with prices ranging from HK$58 for a cold meze dish to HK$688 for a kilogram of lamb chops. WHO TO BRING As many friends as restaurant regulations... https://www.scmp.com/magazines/good-eating/article/3141830/artemis-apollo-restaurant-review-classic-greek-cuisine-wan?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3141830/artemis-apollo-restaurant-review-classic-greek-cuisine-wan?utm_source=rss_feed Thu, 22 Jul 2021 02:10:19 +0000 FARE Food from the French Riviera. AMBIENCE Lofty ceilings, wide open French windows; the only thing that is missing is the beach and you’d be transported to Nice. COST The cheapest starter is HK$88 while mains go up to HK$478. WHO TO BRING Friends, family and anyone else with whom you’d want to share a leisurely chat. TURN-ONS For our hosted meal, the chef started us with socca, which is oven-baked chickpea pizza. The olive oil and legume work together wonderfully in a pancake form, making it a... https://www.scmp.com/magazines/good-eating/article/3141328/nissa-la-bella-review-taste-french-riviera-rustic-sheung-wan?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3141328/nissa-la-bella-review-taste-french-riviera-rustic-sheung-wan?utm_source=rss_feed Wed, 21 Jul 2021 03:47:08 +0000 FARE Acme, which means “to be the best”, offers traditional Middle Eastern fare with contemporary plating. It is the latest dining venture from the Baked Group, best known for their sourdough pastries and sandwiches. AMBIENCE The restaurant seats 34, with most counter seats facing the kitchen area and only three actual tables. Designed by Sean Dix, known for his work on restaurants such as Yardbird, Crown Super Deluxe and Hotal Colombo, the restaurant is comfortable and cosy. COST The cost is... https://www.scmp.com/magazines/good-eating/article/3141323/acme-restaurant-review-baked-groups-latest-dining-venture?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3141323/acme-restaurant-review-baked-groups-latest-dining-venture?utm_source=rss_feed Tue, 20 Jul 2021 03:23:06 +0000 FARE Designed by celebrity chef Jun Tanaka, Salisterra’s menu is populated by flavours of the Mediterranean, inspired by the coastal cuisines of France and Italy. AMBIENCE Perched on the 49th floor of The Upper House, the interiors are designed by none other than André Fu. Earth tones combine with elegant bronze embellishments, threading the colours of coastal towns into the subconscious. COST All menu items are sharing plates, with vegetables starting at HK$95 and the most expensive main is the... https://www.scmp.com/magazines/good-eating/article/3141317/salisterra-review-upper-houses-top-floor-restaurant-offers?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3141317/salisterra-review-upper-houses-top-floor-restaurant-offers?utm_source=rss_feed Mon, 19 Jul 2021 02:00:18 +0000 Kennedy Town has been in a state of permanent revolution for years now. Ever since it was announced that the MTR’s Island Line was to extend to the area, the formerly sleepy neighbourhood has seen a slew of restaurants come and go. Grain, the latest arrival, will hope to have the staying power of established local favourites like Catch On and Mama Malouf. The restaurant has taken over the spot formerly occupied by Little Creatures, and the layout remains similar, with beer tanks at the front and... https://www.scmp.com/magazines/good-eating/article/3140026/grain-review-gweilo-beer-and-woolly-pig-hk-team-new-kennedy?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3140026/grain-review-gweilo-beer-and-woolly-pig-hk-team-new-kennedy?utm_source=rss_feed Thu, 08 Jul 2021 02:00:16 +0000 Zoku, which means “clan” in Japanese, is led by chef de cuisine Phillip Pak, who has worked alongside the legendary Nobu Matsuhisa. Pak uses seasonal Japanese produce and reimagines classics for the modern palate, and we’re excited to see what the Nobu alum will bring to Hong Kong’s dining scene. We started our meal with softshell crab tempura (HK$188), and were quite surprised by the sheer size of the shellfish: a palm-sized tempura crab sits in a bath of sweet soy and scallions and the tangy... https://www.scmp.com/magazines/good-eating/article/3140001/zoku-restaurant-review-nobu-trained-chef-phillip-pak-brings?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3140001/zoku-restaurant-review-nobu-trained-chef-phillip-pak-brings?utm_source=rss_feed Wed, 07 Jul 2021 02:00:08 +0000 While you may not be able to travel to Singapore, chef Francis Chong Wui-choong is here to take your taste buds on a journey with his Singaporean-Malaysian offerings. The former president of the Society of Chinese Cuisine Chefs has launched Can Lah at the IFC, offering the self-titled “Singmakase”, a selection of Singaporean-Malaysian dishes based on the best seasonal ingredients available. We started our meal with black Nyonya kuih pie tee (HK$88) which is a Peranakan or Nonya snack. The diner... https://www.scmp.com/magazines/good-eating/article/3139623/can-lah-restaurant-review-top-notch-singaporean-malaysian?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3139623/can-lah-restaurant-review-top-notch-singaporean-malaysian?utm_source=rss_feed Tue, 06 Jul 2021 02:00:25 +0000 Chiu Chow food has a special place in the heart of Hongkongers with its combination of delicious seafood and starches. And Moon Lok, which is the latest offering from the Pak Loh Chiu Chow restaurant group, knows what it is doing when it comes to one of the city’s favourite regional cuisines. The bottle green tablecloths along with wood, leather and brass textures lend a contemporary atmosphere to the restaurant. We start our meal with a small Chiuchow assorted soyed platter (HK$118) which has... https://www.scmp.com/magazines/good-eating/article/3139608/moon-lok-chiu-chow-review-hongkongers-love-teochew-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3139608/moon-lok-chiu-chow-review-hongkongers-love-teochew-cuisine?utm_source=rss_feed Mon, 05 Jul 2021 02:00:15 +0000 Wedged on the ground floor of Hong Kong’s Standard Chartered Bank Building is Odds. You enter through a lounge space and walk on through the sliding doors at the back, which gets you to the dining area with a sushi bar on the left and a teppanyaki counter on the right. The concept is odd to say the least and we’re here to find out if this motley crew of ideas work together. We begin the meal with some creative starters such as the smoked fatty tuna in Shikoku egg and soy sauce (HK$428), and... https://www.scmp.com/magazines/good-eating/article/3138776/odds-restaurant-review-japanese-fine-dining-lands-hong-kongs?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138776/odds-restaurant-review-japanese-fine-dining-lands-hong-kongs?utm_source=rss_feed Fri, 02 Jul 2021 02:00:11 +0000 Izakayas are usually small, inexpensive neighbourhood haunts that serve tasty dishes and snacks to go down with alcohol. While the term feels overused in Hong Kong, Roji strikes a chord as a true blue version of the Japanese watering hole tradition. If it weren’t for social distancing rules, the high communal table surrounded by barstools would invite diners to walk around and socialise. Highballs are the highlight of the drinks menu and the classic highball (HK$95) is a medley of Miyagikyo... https://www.scmp.com/magazines/good-eating/article/3138759/roji-review-authentic-japanese-izakaya-experience-central?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138759/roji-review-authentic-japanese-izakaya-experience-central?utm_source=rss_feed Thu, 01 Jul 2021 02:00:23 +0000 Fans of Michelin-starred VEA will be familiar with chef Vicky Cheng’s penchant for marrying Chinese ingredients and influences with French cuisine. And as a natural progression, he has now taken the plunge into Chinese cuisine with Wing, where he reinterprets familiar dishes with a twist in ingredients and modern presentation. Our chef’s menu was spread over 10 courses and desserts (HK$1,580). The house preserved pork belly wasn’t as salty as the traditional cured pork and brought out the extra... https://www.scmp.com/magazines/good-eating/article/3138704/wing-review-veas-vicky-cheng-reimagines-classic-chinese?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138704/wing-review-veas-vicky-cheng-reimagines-classic-chinese?utm_source=rss_feed Wed, 30 Jun 2021 02:00:21 +0000 While there are no official figures to be found, we wouldn’t be surprised if Hong Kong came up tops when it comes to the number of Japanese restaurants in any city outside of Japan. And the nine-seater omakase Sushi Yonjugo is the latest to join the fray. Tucked away at one end of Staunton Street, the restaurant specialises in Edomae-style sushi with the freshest ingredients flown in from Hokkaido, Kyushu, Okinawa and Kagoshima. Chef Milton Lau, who was previously with Kishoku in Causeway Bay,... https://www.scmp.com/magazines/good-eating/article/3138710/sushi-yonjugo-review-kishokus-milton-lau-leads-hong-kongs?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138710/sushi-yonjugo-review-kishokus-milton-lau-leads-hong-kongs?utm_source=rss_feed Tue, 29 Jun 2021 02:00:19 +0000 The problem with refining Southeast Asian cuisine is that parallels to budget-friendly options can so easily be drawn. So when Barry Quek, former chef of Beet who had the city abuzz with his near-perfect laksa at Basehall, takes on the challenge of crafting a contemporary twist on Singaporean and Malaysian cuisine, we’re all eyes. There was a choice of two set menus at Whey and we were treated to the 12-course long menu (HK$1,190). The pie tee and cherry tomatoes starters were good, but it was... https://www.scmp.com/magazines/good-eating/article/3138729/whey-review-new-modern-singaporean-and-malaysian-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138729/whey-review-new-modern-singaporean-and-malaysian-restaurant?utm_source=rss_feed Mon, 28 Jun 2021 02:00:21 +0000 “Casa” means “home” in Italian and the ambience reflects this with a concertina restaurant front that opens up to the outside, allowing diners with dogs to sit with their pets while enjoying a cocktail or two. There are three floors, with a staircase in the middle of the venue giving a homely vibe. Each floor has a different theme: the bar is downstairs, with a family kitchen and dining area on the first floor while the top floor offers a private dining experience. We started with a few... https://www.scmp.com/magazines/good-eating/article/3131600/casa-cucina-bar-family-style-italian-dining-and-homely-vibe?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3131600/casa-cucina-bar-family-style-italian-dining-and-homely-vibe?utm_source=rss_feed Sun, 02 May 2021 04:00:19 +0000 Although technically it is not a new restaurant, this well-loved neo-Parisian eatery has changed a lot since chef Daniel Calvert left and it moved to its new first-floor spot on Elgin Street. The design is by Joyce Wang Studio offering a more sophisticated ambience which matches the elevated cuisine. It has sculptural aesthetics and is done in deep, rich tones and textures. New chef Matthew Kirkley, from Chicago’s two-Michelin-starred L2O and San Francisco’s three-Michelin Coi, reimagines dishes... https://www.scmp.com/magazines/good-eating/article/3131598/belon-neo-parisian-sophistication-and-fine-french-dining-soho?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3131598/belon-neo-parisian-sophistication-and-fine-french-dining-soho?utm_source=rss_feed Sun, 02 May 2021 03:00:11 +0000