https://www.scmp.com/rss/323554/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 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 No holiday season in Hong Kong is complete without the big family gatherings that accompany every Lunar New Year celebration. This year, Sheraton Hong Kong Tung Chung has got you covered from all sides, whether its enjoying the cornucopian poon choi on offer at Yue or devouring a live backyard barbecue at the Tung Chung Kitchen of the Four Points by Sheraton Hong Kong Tung Chung hotel. If you and your family are looking forward to enjoying traditional dishes, contemporary Cantonese restaurant... https://www.scmp.com/magazines/good-eating/article/3203564/good-eating-edit-lunar-new-year-sheraton-tung-chung-hotels-feast-hong-kong-sumptuous-poon-choi-yue?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3203564/good-eating-edit-lunar-new-year-sheraton-tung-chung-hotels-feast-hong-kong-sumptuous-poon-choi-yue?utm_source=rss_feed Tue, 20 Dec 2022 04:00:20 +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 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 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 Hearkening back to the chinoiserie period of China’s trade history – when the East was viewed through a romanticised, rose-tinted lens – Palace Garden is the new crown jewel of the Grand Lisboa Palace Resort Macau, an opulently designed restaurant serving exceptional Cantonese cuisine. A magnificent fusion of East and West, Palace Garden takes its inspiration from imperial gardens, each element designed to evoke a feeling of grand nobility befitting of the elegant banquet-style dishes. Past the... https://www.scmp.com/magazines/good-eating/article/3173943/good-eating-edit-new-palace-garden-grand-lisboa-palace-resort?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3173943/good-eating-edit-new-palace-garden-grand-lisboa-palace-resort?utm_source=rss_feed Wed, 13 Apr 2022 02:00:24 +0000 Tucked inside Royal Park Hotel along the Shing Mun River in Sha Tin, Hong Kong, is the latest and much-anticipated Japanese restaurant YAMA, helmed by renowned chef Kaoru Mitsuhashi formerly of the Michelin-starred Ginza Sushi I. What stands out about YAMA? It’s an izakaya offering washoku-style cuisine fusing traditional techniques with a modern twist. Not only does the restaurant offer a calm, Zen-like atmosphere with the use of minimalist natural stone that lines the space, but the food is... https://www.scmp.com/magazines/good-eating/article/3142079/good-eating-edit-yama-royal-park-hotel-hong-kong-new-izakaya?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3142079/good-eating-edit-yama-royal-park-hotel-hong-kong-new-izakaya?utm_source=rss_feed Tue, 27 Jul 2021 02:00:12 +0000 The South of France has a unique gastronomic profile. The region borders Spain to the south and Italy farther north, and is influenced by the Mediterranean Sea. This has a huge influence on the southern region of France, with more use of olive oil and a culture of seafood while retaining its French finesse. We visited Nissa la Bella on one of those rare but fantastically fine autumn evenings in Hong Kong when the humidity is low and the temperature hovers around 20 degrees Celsius. Taking... https://www.scmp.com/magazines/good-eating/article/3113366/gastronomic-delights-south-france-nissa-la-bella-sheung-wan?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113366/gastronomic-delights-south-france-nissa-la-bella-sheung-wan?utm_source=rss_feed Sun, 13 Dec 2020 04:30:10 +0000 There’s no denying the love affair that Chinese cuisine has with crabs. And while the city has many restaurants joining the fanfare when crab season hits town, there is only one entirely dedicated to the delectable crustacean. Taking on the challenge is Sexy Crab. The small restaurant has tiled floors and no tablecloths, and the only reference to sexiness is its purple neon lights and some suggestive slogans on the walls. However, we loved the quirky titles for dishes and drinks such as Pillow... https://www.scmp.com/magazines/good-eating/article/3113364/why-sexy-crab-k11-musea-will-kick-your-love-affair-tempting?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113364/why-sexy-crab-k11-musea-will-kick-your-love-affair-tempting?utm_source=rss_feed Sun, 13 Dec 2020 04:00:19 +0000 Yong Fu is so new that the restaurant sign is still covered with red paper – the result of its owner not being able to be present for an opening ceremony because of Covid-19. But it’s been quietly attracting a lot of food lovers who are not averse to paying premium prices for a premium meal. The premise offers a main dining room with four or five tables, and a whole floor dedicated to six private rooms of varying sizes. While we know Zhejiang cuisine for its sometimes overpowering flavours, Yong... https://www.scmp.com/magazines/good-eating/article/3113355/why-yung-fu-probably-has-best-crab-dishes-youve-ever-tasted?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113355/why-yung-fu-probably-has-best-crab-dishes-youve-ever-tasted?utm_source=rss_feed Sun, 13 Dec 2020 03:30:10 +0000 The small bistro in a side street of Causeway Bay is long and narrow, squeezing in 20 seats. Helming the kitchen is chef Jeff Chan, who was part of the opening team at Amber before moving to the now closed St George, under Philippe Orrico at 1881, and more recently at chef Yannick Alleno’s short-lived restaurant Terrior Parisien. Chan offers French bistro dishes for lunch such as duck leg confit with mashed potatoes (HK$118), beef rib-eye with herb butter and goose-oil fries (HK$138), and morel... https://www.scmp.com/magazines/good-eating/article/3113362/bistro-les-papilles-small-french-bistro-larger-life-fare?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113362/bistro-les-papilles-small-french-bistro-larger-life-fare?utm_source=rss_feed Sun, 13 Dec 2020 03:00:17 +0000 This neighbourhood Italian restaurant is hidden away on the third floor of a new building on Electric Road. The interior is spacious, done in earthy tones with industrial fixtures. There is an outdoor alfresco area which will be popular for drinks and snacks. The dishes are Sicilian, and the restaurant’s name comes from Mount Etna, a volcano on Sicily’s east coast. For us, the dishes were hit and miss. The start was promising with the fried portobello and oyster mushrooms (HK$88), which were... https://www.scmp.com/magazines/good-eating/article/3113358/etna-embark-sicilian-journey-neighbourhood-italian-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113358/etna-embark-sicilian-journey-neighbourhood-italian-restaurant?utm_source=rss_feed Sun, 13 Dec 2020 02:30:12 +0000 The buzz over Bibi and Baba probably has raised expectations about this restaurant. The layout maintains what was at Ham & Sherry, with the open kitchen in the middle. Bar seating was a little odd for Peranakan food, given that it is mainly a sharing cuisine; tables were small, not helped by the plastic dividers necessary for social distancing. From a modest menu, we chose the kueh pai tee (HK$78), the otah (HK$88), and the ngor hiang (HK$78). The kueh pai tee, little pastry “top hats” filled... https://www.scmp.com/magazines/good-eating/article/3113351/bibi-and-baba-wan-chai-modest-menu-packed-delicious-malaysian?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113351/bibi-and-baba-wan-chai-modest-menu-packed-delicious-malaysian?utm_source=rss_feed Sun, 13 Dec 2020 02:00:21 +0000 The short road that is Minden Avenue is strewn with Japanese restaurants, the latest being this Kyushu-style omakase restaurant, next door to its sister restaurant, the popular Kido yakitori. Sushi Hakucho bills itself as affordable omakase, with dinner menus ranging from HK$980 to HK$1,580. We tried the latter with its generous 20 courses. What is different about this omakase restaurant is that chef Harada Makoto uses fish from his hometown of Kyushu, and so it serves up some unique sushi... https://www.scmp.com/magazines/good-eating/article/3113347/sushi-hakucho-why-kyushu-style-omakase-restaurant-holds-its?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113347/sushi-hakucho-why-kyushu-style-omakase-restaurant-holds-its?utm_source=rss_feed Sat, 12 Dec 2020 04:15:10 +0000 Chako is a new neighbourhood Japanese restaurant serving aburi oshi sushi and yakitori, hidden away on the second floor of J Residence, in what was the original spot of Bo Innovation. The alfresco area is almost as big as the indoor area. Inside, you can sit at the counter or dine at a table. We loved the yakitori, which chef Suzuki grills using binchotan – white charcoal created from ubame oak that burns without smoke or scent. We started our meal with a dish of warm, spicy edamame and... https://www.scmp.com/magazines/good-eating/article/3113343/chako-chef-suzuki-serves-memorable-japanese-dishes-wan-chai?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113343/chako-chef-suzuki-serves-memorable-japanese-dishes-wan-chai?utm_source=rss_feed Sat, 12 Dec 2020 03:45:15 +0000 The original Baan Thai (it means Thai House) is on Wyndham Street but a second outlet has opened in Shek Tong Tsui, taking over the premises previously home to BlackSalt Tavern. The branch in Central made a name for itself with straightforward and authentic Thai dishes. Expect more of the same here since the chefs are Thai, helping to maintain the authenticity of the cooking. We started with portions of fried fish cakes (HK$98) and grilled pork neck (HK$118). There was nothing outstanding about... https://www.scmp.com/magazines/good-eating/article/3113321/baan-thai-house-authentic-and-delectably-straightforward-thai?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113321/baan-thai-house-authentic-and-delectably-straightforward-thai?utm_source=rss_feed Sat, 12 Dec 2020 03:15:10 +0000 Located in the spot Bread Street Kitchen once occupied, Fiamma is the second outlet for chef Enrico Bartolini in Hong Kong. Unlike his first, fine dining Spiga in Central, this restaurant offers homestyle Italian fare. With indoor and alfresco dining options, the spacious restaurant has cosy banquette seating, and the space is dressed in royal blue and oak with vintage wall tiles. Pendant ceiling lights dominate the centre of the room. We started our meal with burrata cheese with Taggiasca... https://www.scmp.com/magazines/good-eating/article/3106311/fiamma-hong-kongs-peak-galleria-enjoy-chef-enrico-bartolinis?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106311/fiamma-hong-kongs-peak-galleria-enjoy-chef-enrico-bartolinis?utm_source=rss_feed Mon, 26 Oct 2020 03:30:12 +0000 Chef Augustin Balbi combines his Argentinian heritage with his experience of living in Japan to produce his new-style cuisine at Ando. The former The Ocean and Haku chef says this time his cuisine is personal, it is about his journey. There are two set dinner menus, the seven-course Presentacion, (HK$1,288, add HK$1,088 for wine pairing) and the eight-course Experiencia (HK$1,688, add HK$1,288 for wine pairing). We tried some signatures from both menus starting with Like Home – abalone, hanaho... https://www.scmp.com/magazines/good-eating/article/3106312/ando-japan-meets-argentina-delightfully-different-eatery?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106312/ando-japan-meets-argentina-delightfully-different-eatery?utm_source=rss_feed Mon, 26 Oct 2020 03:00:24 +0000 Jet black interiors with a huge, grey marble feature wall. An immense bar shelf that is skilfully hidden behind a sliding installation. These descriptions would describe a trendy bar or sleek club. However, the sleek surrounds are actually home to Moon Yue, one of Causeway Bay’s newest addresses for Chinese cuisine. The set menus are quite reasonable – the lunch menu starts at HK$128, while a six-course dinner menu is priced at HK$388. We are hosted to an eight-course signature menu (HK$588) and... https://www.scmp.com/magazines/good-eating/article/3106308/moon-yue-causeway-bay-top-notch-chinese-cuisine-sleek?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106308/moon-yue-causeway-bay-top-notch-chinese-cuisine-sleek?utm_source=rss_feed Mon, 26 Oct 2020 02:30:12 +0000 Environmental vegetarianism and veganism are gaining traction around the world. The breeding of livestock accounts for 18 per cent of greenhouse gas emissions and with the polar ice caps melting at alarming rates, it’s no wonder that people are looking for meat alternatives. At the helm at Soil to Soul is certified specialist Gu Jin-kwang, who focuses on eco-friendly, vegan food philosophy using naturally cultivated ingredients, which is a modern interpretation of Korean temple-style cuisine. We... https://www.scmp.com/magazines/good-eating/article/3106302/how-tsim-sha-tsui-restaurant-soil-soul-proves-vegan-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106302/how-tsim-sha-tsui-restaurant-soil-soul-proves-vegan-cuisine?utm_source=rss_feed Mon, 26 Oct 2020 02:00:23 +0000 This is the second outlet for Nove, which opened in Central last year. Nove at the Fringe is located in the former home of M At The Fringe. The interior is nostalgic, set in this 120-year-old building – how could it not be? Designer Albert Kwan – who also designed China Tang and China Club – adds his special touches with Chinese artwork spread across one side of the restaurant and large red lanterns dangling from the high ceiling in the centre of the dining room. There are booths to one side of... https://www.scmp.com/magazines/good-eating/article/3106300/nove-fringe-delicious-take-cha-chaan-teng-fare-and-other-hong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106300/nove-fringe-delicious-take-cha-chaan-teng-fare-and-other-hong?utm_source=rss_feed Sun, 25 Oct 2020 03:30:19 +0000 Inspired by the beauty of opera and the show-stopping flavours of artisanal produce, Aria by executive chef Andrea Zamboni brings a contemporary rendition of authentic Italian cuisine. Using the best quality seasonal ingredients, the dishes are a modern twist on family-style Italian fare with traditional classics and secret family recipes. The venue is where Cé La Vi once stood, so there are stunning views and outdoor seating, too. We start with an off-menu item, Parma ham and melon sherbet... https://www.scmp.com/magazines/good-eating/article/3106298/aria-lan-kwai-fong-authentic-italian-style-night-out-hong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106298/aria-lan-kwai-fong-authentic-italian-style-night-out-hong?utm_source=rss_feed Sun, 25 Oct 2020 03:00:12 +0000 Fans of Glasshouse in IFC now have another must-visit destination in Kowloon: Glasshouse Greenery. The all-day dining destination offers homely Asian cuisine with a Western twist, for instance, the sweet and sour pork burger (HK$138). It came with bell pepper, sweet and sour sauce, and crispy fries and, although we enjoyed it, there is a reason why the popular dish is usually served with rice. The Peking duck pizza (HK$158) with barbecue Peking duck, leeks, mozzarella and cucumber was delicious.... https://www.scmp.com/magazines/good-eating/article/3106297/glasshouse-greenery-new-kowloon-restaurant-offers-asian?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106297/glasshouse-greenery-new-kowloon-restaurant-offers-asian?utm_source=rss_feed Sun, 25 Oct 2020 02:30:06 +0000 Cobo House has reopened in a new and exciting location, and in the kitchen are two new chefs bringing the concept to life. Those who have visited the previous venue in Shek Tong Tsui will remember the delicately plated dishes and the beautiful desserts. But the new location means a revitalised concept that is just as novel as you would expect from a place bearing the name. Chefs Ray Choi and Devon Hou are executive head chefs of Cobo House, and both have experience in some of the best kitchens... https://www.scmp.com/magazines/good-eating/article/3106294/cobo-house-new-and-exciting-concept-k11-musea?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106294/cobo-house-new-and-exciting-concept-k11-musea?utm_source=rss_feed Sun, 25 Oct 2020 02:00:12 +0000 Will Meyrick has opened his second eatery in Hong Kong at Elements, after his first restaurant, Mama San in Central. The Bali-based Scottish chef showcases the best of modern Southeast Asian street food at Monsoon. The flavours are authentic, and instead of purely focusing on Balinese fare, like his previous restaurant, he offers a mix of Indonesian, Thai, Vietnamese, Malaysian and Singapore dishes, and the ones we tried did not disappoint. We started with Thai chicken and pork satay (HK$118 for... https://www.scmp.com/magazines/good-eating/article/3106286/monsoon-elements-mall-why-will-meyricks-second-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3106286/monsoon-elements-mall-why-will-meyricks-second-hong-kong?utm_source=rss_feed Sat, 24 Oct 2020 03:30:13 +0000 FARE Contemporary vegetarian AMBIENCE The teal storefront with dusty rose walls and butterscotch seats give off a hip and modern vibe. The no-tablecloth set-up invites diners for a casual meal any time of day. COST Canapés start at HK$68; the most expensive main course is HK$168. The portions are great for sharing. WHO TO BRING Herbivore friends and anyone you want to convince that vegetarian food is delicious. TURN-ONS We started our evening with the flower bouquet, a wrap with pickled... https://www.scmp.com/magazines/good-eating/article/3091511/miss-lee-fine-vegetarian-fare-and-top-notch-smoothies-casual?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3091511/miss-lee-fine-vegetarian-fare-and-top-notch-smoothies-casual?utm_source=rss_feed Thu, 02 Jul 2020 07:50:58 +0000 FARE Tuscan trattoria AMBIENCE You cannot miss the bright red-and-gold signage beckoning you in when walking along Ship Street. There is a deli at the door and the restaurant is inside. The red theme continues in the banquettes along the white-tiled walls, which hold a few shelves filled with bottles of wine. The tables are rustic wood and the back wall is made up of windows showing the hanging dry- and wet-aged meat. COST Steak from HK$588 for two to HK$1,298 for four. WHO TO BRING Friends,... https://www.scmp.com/magazines/good-eating/article/3091514/italian-excellence-fine-tuscan-meals-associazione-chianti?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3091514/italian-excellence-fine-tuscan-meals-associazione-chianti?utm_source=rss_feed Thu, 02 Jul 2020 06:33:35 +0000 FARE Argentinian steakhouse AMBIENCE Cosy and relaxed, with a loft-inspired design concept – exposed brick walls, pendant lamps with metal shades, rough white walls and warm wood. COST From HK$68 to HK$258 for starters, sides and pasta; from HK$198 to HK$1,098 for meat. WHO TO BRING Friends and family; leave the vegetarians at home. TURN-ONS Go for the meat and bring a hearty appetite. We tried the sausage platter, and while the rich, earthy (but not overpowering) blood sausage was easily the... https://www.scmp.com/magazines/good-eating/article/3089700/tango-argentinian-steak-house-carnivores-paradise-sausage?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089700/tango-argentinian-steak-house-carnivores-paradise-sausage?utm_source=rss_feed Mon, 29 Jun 2020 02:00:07 +0000 Located where Madam S’Ate recently stood, District 8 is a Parisian-style steakhouse brasserie that offers premium cuts of steak from the best quality free-range farms in Australia. There is a full bar offering signature and classic cocktails, and a range of wines and spirits. From the all-day à la carte menu, we tried the pork and pistachio terrine served with house-pickled vegetables and salad (HK$135), which went well with their home-made bread and a glass of wine – a perfect start. Next we... https://www.scmp.com/magazines/good-eating/article/3089582/why-parisian-style-brasserie-district-eight-best-place-lazy?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089582/why-parisian-style-brasserie-district-eight-best-place-lazy?utm_source=rss_feed Sat, 27 Jun 2020 03:00:15 +0000 FARE Contemporary Cantonese AMBIENCE The two-storey restaurant is a hideaway in the midst of Central. The discreet entrance opens up to an elegant interior with an emerald green backdrop and wooden floors, marble tabletops and pops of gold. It feels calm even when it is full of diners. COST Eight-course tasting menu HK$1,480, six-course HK$1,080. WHO TO BRING Guests to impress. TURN-ONS The starter of chilled sliced whelk with jellyfish and caviar and pan-fried Kagoshima A4 Wagyu beef in premium... https://www.scmp.com/magazines/good-eating/article/3089576/ying-jee-club-hong-kongs-central-district-posh-cantonese-fare?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089576/ying-jee-club-hong-kongs-central-district-posh-cantonese-fare?utm_source=rss_feed Sat, 27 Jun 2020 02:30:13 +0000 Japanese culture is famous for its meticulous attention to detail and when this kind of discipline is applied to other world-famous cuisines, the results are outstanding. That’s why many home-grown French restaurants in Tokyo have received several accolades. One such eatery is Tirpse, which received a Michelin star within two months of opening. Located on the second floor of the swanky K11 Musea, the decor at Tirpse’s Hong Kong address incorporates wood elements with black marble and copper... https://www.scmp.com/magazines/good-eating/article/3089573/esprit-and-exquisite-french-dining-meet-michelin-star-tirpse?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089573/esprit-and-exquisite-french-dining-meet-michelin-star-tirpse?utm_source=rss_feed Sat, 27 Jun 2020 02:00:06 +0000 FARE Italian steakhouse AMBIENCE Rustic and warm, with lots of wood, open kitchen and window seats looking over Lan Kwai Fong. COST HK$1,500 for two with drinks. WHO TO BRING Friends, business crowd or a date. TURN-ONS Our favourite starters were the melt-in-the-mouth grilled foie gras with figs, marmalade, aged balsamic and brioche – always a winning combination; and the spiced octopus with crispy potato, aji panca, olive aioli, cherry tomatoes and chorizo – the spice, chorizo flavours and... https://www.scmp.com/magazines/good-eating/article/3089560/italian-steakhouse-bistecca-lan-kwai-fong-porcini-risotto-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089560/italian-steakhouse-bistecca-lan-kwai-fong-porcini-risotto-and?utm_source=rss_feed Fri, 26 Jun 2020 03:00:16 +0000 FARE Contemporary Chinese cuisine at one of Hong Kong’s most popular dining destinations, widely known for its Peking duck. AMBIENCE Cosy, dimly lit underground venue with plenty of booths and tables. It also features private dining rooms, making it perfect for both large gatherings and intimate date nights. COST Be prepared to pay around HK$3,500 for dinner for two, including a bottle of wine. WHO TO BRING A few friends for special celebrations, or that special someone you’ve been trying to... https://www.scmp.com/magazines/good-eating/article/3089555/iberico-pork-char-siu-peking-duck-mott-32s-chinese-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089555/iberico-pork-char-siu-peking-duck-mott-32s-chinese-cuisine?utm_source=rss_feed Fri, 26 Jun 2020 02:30:11 +0000 Set on the harbourfront with a large terrace perfect for enjoying cocktails while watching the sun set over the islands, this new eatery is in the spot that Maze Grill occupied. We started with an Alaska sour (HK$118) – a refreshing white rum, sage, coconut, chartreuse yellow and lime cocktail before settling into what was to become a delicious feast. We began with sharing plates of Yorkshire asparagus, gently poached with four-day cured eggs and a mustard and shallot dressing, followed by... https://www.scmp.com/magazines/good-eating/article/3089552/harbourside-grill-delicious-cocktails-and-surf-and-turf?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3089552/harbourside-grill-delicious-cocktails-and-surf-and-turf?utm_source=rss_feed Fri, 26 Jun 2020 02:00:11 +0000 If you need to warm up in Hong Kong this festive season, but want a change from the regular drinks, here are five cocktails that certainly deviate from the norm – tastewise as well as in appearance. White Truffle Waltz What: Mixes Campari and umeshu plum wine with Bulldog Gin fat-washed with truffle, Carpano Antica Formula Vermouth and orange bitters Are mocktails the new cocktails – and can you taste the difference? Where: Aqua Potency: 3/5 Japan What: A combination of redistilled and... https://www.scmp.com/magazines/style/leisure/article/3039572/winter-coming-5-cocktails-try-hong-kong-festive-season?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3039572/winter-coming-5-cocktails-try-hong-kong-festive-season?utm_source=rss_feed Fri, 29 Nov 2019 04:00:15 +0000 Dawn to Dusk What: London Dry Gin, yellow Chartreuse, goji liqueur, jasmine, ginger, redistilled oolong tea, citric acid, apple, elderflower and cold brew butterfly pea tea Where: VEA Lounge Potency: 2/5 3 sexy new cocktails that give new meaning to happy hour No Rules What: Widges gin, cypress, mango and lanolin Where: Dark Side Potency: 2/5 6 Singapore speakeasies for cocktails with a punch Trader Vic’s Masterpiece What: Appleton Estate 12-year-old rum, Clément Select Barrel rhum, Angostura... https://www.scmp.com/magazines/style/travel-food/article/3014790/3-cocktails-kick-will-take-edge-summer?utm_source=rss_feed https://www.scmp.com/magazines/style/travel-food/article/3014790/3-cocktails-kick-will-take-edge-summer?utm_source=rss_feed Mon, 17 Jun 2019 18:00:10 +0000 Elevating the humble apple into a spectacular dessert is what two Hong Kong chefs have accomplished with flair. “Everyone is familiar with apples and almost everyone has their own preference of a good apple pie or apple slice, whether sweet, sour or crunchy with glaze,” says pastry chef Gary Wong of Ignis by Linx. “Working with apples is interesting because of their versatility; they can be cooked or served raw. Their texture can be soft or crunchy, sweet or sour, a protagonist or a... https://www.scmp.com/magazines/style/leisure/article/3005403/can-you-guess-which-fruit-star-these-sinful-luxe-desserts?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3005403/can-you-guess-which-fruit-star-these-sinful-luxe-desserts?utm_source=rss_feed Tue, 23 Apr 2019 18:00:09 +0000 We love this new neighbourhood grill and smoke house on Ship Street. It is the second venue from the team behind the restaurant Francis in Wan Chai, and we predict it will be just as popular. Mr Brown features a bar near the entrance that serves amazing cocktails – our favourite was Ashes to Ashes (HK$120), a sour whisky cocktail of Scotch, mescal, citrus, activated charcoal and hibiscus. The restaurant seats up to 60 and features dark wood, bricks and steel with dim lighting – we felt as if we... https://www.scmp.com/magazines/good-eating/article/3005199/goodness-grilled-and-smoked-meats-mr-brown?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005199/goodness-grilled-and-smoked-meats-mr-brown?utm_source=rss_feed Wed, 10 Apr 2019 04:30:11 +0000 The key to good Sichuan food always hinges on the unique mix of the spice base the chef uses in the kitchen. Some have a few variations for different items on the menu but little hole in the wall joints are known to ride on the success of this secret sauce on most of its dishes. The premises are quaint at Jing Alley with a section of booth seats along the right side of the dining area, but the partitions do little to muffle the sound of the dining room as the ceilings are low and any noise... https://www.scmp.com/magazines/good-eating/article/3005194/stylish-sichuan-food-jing-alley-if-you-can-take-heat?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005194/stylish-sichuan-food-jing-alley-if-you-can-take-heat?utm_source=rss_feed Wed, 10 Apr 2019 04:30:08 +0000 This Cantonese restaurant featuring Shunde cuisine is on the southside of Hong Kong Island, next door to Ocean Park. The culinary philosophy here is all about the source and sustainability of ingredients, to best protect the environment. Executive chefs Chow Fu-yup and Shunde You Jie-yi offer a variety of dim sums from childhood favourites such as steamed shrimp dumplings (HK$88) and deep-fried pork croquettes with dried shrimp (HK$63), to lavish options like steamed soup dumpling with abalone,... https://www.scmp.com/magazines/good-eating/article/3005193/canton-bistro-sustainable-ingredients-make-sumptuous-dishes?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005193/canton-bistro-sustainable-ingredients-make-sumptuous-dishes?utm_source=rss_feed Wed, 10 Apr 2019 04:15:04 +0000 Stable has morphed several times in the past few years, but its latest incarnation is a steak house. Now run by Lifestyle Federation, the menu is more focused than its predecessors. The setting is the same, though – a former stable in the old marine police station in Tsim Sha Tsui – and includes outdoor seating, which we opted for on a pleasant evening. We started with USDA prime beef tartare (HK210) with parsley, Dijon mustard and hand-cut tenderloin. As the tartare was very rich, the plate was... https://www.scmp.com/magazines/good-eating/article/3005191/rib-eye-rack-lamb-and-other-meat-lovers-delights-stable-steak?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005191/rib-eye-rack-lamb-and-other-meat-lovers-delights-stable-steak?utm_source=rss_feed Wed, 10 Apr 2019 04:00:09 +0000 The Legacy House, Rosewood Hong Kong’s Chinese restaurant, offers refined Cantonese cuisine from Shunde district along with some famous Northern Chinese dishes including Peking duck and Shanghainese dumplings. The restaurant’s name pays homage to the Cheng family, owners of the Rosewood Hotels & Resorts, who hail from Shunde. Chinese executive chef for Rosewood Hong Kong Li Chi-wai, previously with MGM Macau, is also a native of the city, which is regarded as the cradle of Cantonese cuisine. We... https://www.scmp.com/magazines/good-eating/article/3005189/legacy-house-rosewood-delivers-genuine-taste-shunde-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005189/legacy-house-rosewood-delivers-genuine-taste-shunde-cuisine?utm_source=rss_feed Wed, 10 Apr 2019 03:30:13 +0000 One of California Tower’s newest restaurants, Redhouse is the sister restaurant of SHÈ, and also specialises in Chinese cuisine with a modern twist. We started our night with cocktails inspired by Chinese elements: Firewood (HK$98) made with apple, cinnamon, sous vide rum, sweet vermouth; and Salt (HK$108) with tequila sous vide, passion fruit liqueur, oyster leaves and elderflower syrup. Appetisers were Bombay duck with salt and pepper (HK$88) and stuffed aubergine in teriyaki sauce (HK$78).... https://www.scmp.com/magazines/good-eating/article/3005188/double-boiled-chicken-soup-and-other-comfort-foods-redhouse?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005188/double-boiled-chicken-soup-and-other-comfort-foods-redhouse?utm_source=rss_feed Wed, 10 Apr 2019 03:30:10 +0000 House 1881, or the former Marine Police Headquarters, is known for its previous whisky bar, Whisky@Stables, and its boutique hotel on the upper floors. Its five F&B outlets – including Cantonese restaurant Fortune Villa – have been revamped. The location is a bit hidden, even within the main building; – the restaurant is tucked away inside a hallway towards the back of the building. When you enter, the first thing you notice is that the main dining room is tight with fewer than 10 small tables,... https://www.scmp.com/magazines/good-eating/article/3005186/foie-gras-gets-chinese-twist-hua-diao-wine-fortune-villa?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005186/foie-gras-gets-chinese-twist-hua-diao-wine-fortune-villa?utm_source=rss_feed Wed, 10 Apr 2019 03:15:05 +0000 Prohibition is a new steakhouse on the south side of Hong Kong island. ­As the name suggests, it evokes 1920s America – a decade of economic prosperity and cultural dynamism, but also a time when alcohol was banned, which produced an underworld of secret bars, or “speakeasies”. The interior reflects the era with a mix of wood, metal and brick, leather booths and chairs and a curtained “secret” lounge next to the bar to enjoy cocktails. We liked the signature In the Dark martini (HK$148), a dry... https://www.scmp.com/magazines/good-eating/article/3005184/sweet-treats-and-great-steaks-prohibition-grill-house?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005184/sweet-treats-and-great-steaks-prohibition-grill-house?utm_source=rss_feed Wed, 10 Apr 2019 03:00:11 +0000 Marrying restaurants with lounges and clubs is a growing trend. One of the latest to open in Hong Kong is Ignis by Linx, in Lan Kwai Fong, where the club and dining spaces are connected by a spiral staircase – we entered on the second floor for a cocktail at the bar before dinner. Executive chef Mark Sin, formerly of Tom Aikens London, Mirabelle London and Bo Innovation in Hong Kong, creates modern European dishes that are made to be shared. We started with a delicious abalone tart with caviar,... https://www.scmp.com/magazines/good-eating/article/3005177/ignis-linxa-modern-european-dishes-are-made-be-shared?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005177/ignis-linxa-modern-european-dishes-are-made-be-shared?utm_source=rss_feed Wed, 10 Apr 2019 02:00:12 +0000 This new alfresco dining restaurant serves Vietnamese and Thai specialities and is the second branch after the first opened in Sai Wan Ho. The spacious indoor outdoor restaurant is a welcome addition to Tung Chung, and has fast become a favourite place to eat and drink with nearby residents — all the better to enjoy the wide choice of HK$58 cocktails. We started with the assorted mixed platter (HK$178) featuring chicken wings, chicken and crab spring rolls and prawn cakes, which came with... https://www.scmp.com/magazines/good-eating/article/3005190/savour-best-vietnamese-and-thai-mint-basil-alfresco-style?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3005190/savour-best-vietnamese-and-thai-mint-basil-alfresco-style?utm_source=rss_feed Mon, 08 Apr 2019 09:42:44 +0000