https://www.scmp.com/rss/323966/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary and The Envoy, and chef Vicky Cheng. The 29th-floor lounge serves cocktails, while the restaurant above has a 10-course seasonal tasting menu paired with cocktails or wine. Cheng elevates French cuisine with Chinese elements and seasonal ingredients. The dishes are beautifully plated, and taste as good as they look. Recent items have included wild amberjack with Gillardeau oyster and sesame;... https://www.scmp.com/magazines/100-top-tables/article/3126961/vea-restaurant-elevating-french-cuisine-chinese-elements?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126961/vea-restaurant-elevating-french-cuisine-chinese-elements?utm_source=rss_feed Tue, 30 Mar 2021 04:00:21 +0000 Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. She presents “edible stories”, an eight-course dinner menu of fusion dishes using Chinese ingredients executed with French flair. Dishes are seasonal; recent plates include Ode to Mushroom, a winter fresh and dried mushroom tart with pea sprouts and herbs, and Ode to Chicken and Abalone, abalone rice with yellow chicken. For dessert, Ode to Walnut is a walnut and sesame soufflé with... https://www.scmp.com/magazines/100-top-tables/article/3126958/tate-dining-room-chinese-ingredients-executed-french-flair?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126958/tate-dining-room-chinese-ingredients-executed-french-flair?utm_source=rss_feed Tue, 30 Mar 2021 03:30:11 +0000 Tucked away in a quiet residential street, this gem of a restaurant serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori – of Tokyo’s Mandarin Oriental and Restaurant Joël Robuchon – offers a nine-course tasting menu with seasonal dishes like black abalone with home-made tagliolini and kimo sauce and Hokkaido scallops with chestnut jus poulet. For dessert, try the tonka-flavoured... https://www.scmp.com/magazines/100-top-tables/article/3126954/takumi-daisuke-mori-where-chefs-fine-culinary-skills-are?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126954/takumi-daisuke-mori-where-chefs-fine-culinary-skills-are?utm_source=rss_feed Tue, 30 Mar 2021 03:00:12 +0000 This two-Michelin-starred fine-dining restaurant serves French and Japanese cuisine with Asian ingredients. Chef Hideaki Sato presents an eight-course tasting menu with beautifully presented dishes made with seasonal ingredients. The menu can be paired with premium teas, wines or sake. Top items are Brittany blue lobster with lobster essence, garlic parsley butter and spicy tomato sauce, French black pork with Chinese cabbage and charcoal-grilled Nozaki beef rib eye smoked with hoba leaf.... https://www.scmp.com/magazines/100-top-tables/article/3126952/ta-vie-exquisite-two-michelin-starred-french-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126952/ta-vie-exquisite-two-michelin-starred-french-japanese?utm_source=rss_feed Tue, 30 Mar 2021 02:30:15 +0000 K11 Musea houses a fine dining vegetarian/vegan restaurant offering Korean temple food. The interior is contemporary, reflecting temple design and motifs, with natural light from the large windows that overlook the harbour. Chef Gu Jin Kwang focuses on eco-friendly vegan food using naturally cultivated ingredients with a modern twist. There are set menus and à la carte. Starters include grilled deodeok with Korean spicy sauce and pan-fried yam with honey. For mains, there is lotus root layer... https://www.scmp.com/magazines/100-top-tables/article/3126950/soil-soul-korean-temple-style-vegetarian-cuisine-k11-musea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126950/soil-soul-korean-temple-style-vegetarian-cuisine-k11-musea?utm_source=rss_feed Tue, 30 Mar 2021 02:00:19 +0000 Located on the top floor of Landmark Prince’s, Sevva recently underwent an extensive facelift with new decking on the terrace and fresh decor in the Harbourside dining room, which now has a 20-foot installation, a floral dome with 100,000 silk flowers and 36 chandeliers with crystals. The vertical garden that connects Harbourside with the Bankside dining areas has plush couches and mirrors, and is the perfect spot for coffee or afternoon tea. The Asian/Western menu features diners’ favourites... https://www.scmp.com/magazines/100-top-tables/article/3126949/sevva-soaring-city-views-top-floor-landmark-princes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126949/sevva-soaring-city-views-top-floor-landmark-princes?utm_source=rss_feed Tue, 30 Mar 2021 01:30:09 +0000 The decor is a salute to the regal yet flamboyant attitude of the postcolonial era of Pakistan and India, with red leather banquettes, wood trimmings and artwork on the walls. Chef Palash Mitra, previously with one-Michelin-starred Gymkhana in London, highlights tandoor and Punjabi street food on the menu with signatures such as tandoori lobster, lamb chops with roasted onion, samosa chaat, and chicken tikka with spiced tomato and butter. End your meal with something sweet, like the carrot... https://www.scmp.com/magazines/100-top-tables/article/3126948/new-punjab-club-postcolonial-splendour-and-reimagined?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126948/new-punjab-club-postcolonial-splendour-and-reimagined?utm_source=rss_feed Tue, 30 Mar 2021 01:00:11 +0000 Mingoo Kang, behind the two-Michelin-starred Mingles in Seoul, brings his contemporary Korean cuisine to Hong Kong, offering an eight-course tasting sharing menu that reflects his cooking style. Diners can pair dishes with Korean wines and soju. Recent dishes include bugak, an assortment of Korean chips such as fish skin and tofu, and dubu wanja, a modern take on traditional Korean meatballs made from tofu, crab and zucchini with anchovy in a crab stock and a pine-nut sauce. The samgye... https://www.scmp.com/magazines/100-top-tables/article/3126940/hansik-goo-modern-korean-cuisine-comes-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126940/hansik-goo-modern-korean-cuisine-comes-hong-kong?utm_source=rss_feed Mon, 29 Mar 2021 04:00:13 +0000 Haku comes from the Japanese phrase “haku rai hin”. It means things from abroad, which best describes the food: Japanese with Mediterranean influences, guided by seasonal ingredients. New head chef Rob Jacob Drennan, known for his cutting-edge fusion, comes from three-Michelin-starred restaurant Maaemo in Oslo. Tasting menus range between six and 11 courses. Recent signatures include Kagoshima pork belly glazed with tare over white oak binchotan charcoal. For dessert, there is burnt milk: milk... https://www.scmp.com/magazines/100-top-tables/article/3126935/haku-cutting-edge-japanese-fusion-head-chef-rob-jacob?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126935/haku-cutting-edge-japanese-fusion-head-chef-rob-jacob?utm_source=rss_feed Mon, 29 Mar 2021 03:30:12 +0000 Chaat reimagines Indian street food for the fine dining table, resulting in a delectable feast at reasonable prices. Recommended starters include sharing plates of baked lamb samosas with spiced lamb in cones with a yogurt dip, and raj kachori, crispy lentils stuffed with green peas with sweet and tangy chutney. The tandoori paneer tikka garnished with chestnut and tomato and tandoori lamb chops with pistachio and mint chutney are also winners. The Bengali prawn curry with kasundi (mustard... https://www.scmp.com/magazines/100-top-tables/article/3126932/chaat-delectable-indian-fine-dining-reasonable-prices?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126932/chaat-delectable-indian-fine-dining-reasonable-prices?utm_source=rss_feed Mon, 29 Mar 2021 03:00:15 +0000 Perched on top of One Peking, the spectacular harbour view through floor-to-ceiling windows complements the uber-chic decor. There are cosy tables for two near the windows, with booths for groups farther back. The menu features creative Italian and Japanese dishes such as oyster platter, grilled foie gras with soba and brandy soy sauce, and grilled beef tenderloin with butter soy sauce. The sushi platters feature innovative sushi and sushi rolls. The bar – Aqua Spirit – is a popular meeting... https://www.scmp.com/magazines/100-top-tables/article/3126927/aqua-creative-italian-and-japanese-dishes-paired-uber-chic?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126927/aqua-creative-italian-and-japanese-dishes-paired-uber-chic?utm_source=rss_feed Mon, 29 Mar 2021 02:30:06 +0000 Demon chef Alvin Leung’s restaurant, Bo Innovation explores Hong Kong’s culinary history with a modern twist. Leung is known as a judge on MasterChef Canada but is famous for his interpretation of Chinese cuisine, which he calls X-treme cuisine. Leung offers several set menus, and his ideas keep evolving. His most recent creations are on his Big Red Hong Kong Wedding tasting menu, such as Son of a Scallop: Hokkaido scallop, shiso plum, lotus root, “lui yee hung”; Rich Abalone: butter-poached... https://www.scmp.com/magazines/100-top-tables/article/3126930/bo-innovation-ever-evolving-x-treme-cuisine-demon-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126930/bo-innovation-ever-evolving-x-treme-cuisine-demon-chef?utm_source=rss_feed Mon, 29 Mar 2021 02:00:09 +0000 Chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine. In fact, “Ando” means “doing” in Spanish and “comfort” in Japanese. The decor is minimal and in dark hues, with the spotlight on the brightly lit open kitchen. There are two set dinner menus of seven or eight courses. Dishes are seasonal; recent items have included Like Home, featuring abalone, hanaho menegi, celery and hijiki seaweed, while Departure is a selection of raw... https://www.scmp.com/magazines/100-top-tables/article/3126926/ando-new-style-japanese-cuisine-argentinian-flavours?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126926/ando-new-style-japanese-cuisine-argentinian-flavours?utm_source=rss_feed Mon, 29 Mar 2021 01:30:13 +0000 Set in the two-storey Armoury Building at Tai Kwun, this eatery has a bar on the ground floor while fine Thai cuisine, for which David Thompson is famous, is served upstairs. The colonial-style, softly lit dining room has high ceilings with colourful modern artwork illuminated by spotlights. There is plenty of natural wood, from the floorboards and beams to the tables. A balcony overlooks the parade ground. For dinner, there are à la carte or set menus with dishes like stir-fried tiger prawns... https://www.scmp.com/magazines/100-top-tables/article/3126924/aaharn-modern-thai-restaurant-set-colonial-grandeur?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3126924/aaharn-modern-thai-restaurant-set-colonial-grandeur?utm_source=rss_feed Mon, 29 Mar 2021 01:00:16 +0000 Hong Kong has gone through a tough two years, with civil unrest in 2019 followed by the global pandemic, and the city’s F&B industry is among the most hard-hit in the world. Despite all the turmoil, Chaat opened at the Rosewood Hong Kong to much acclaim. Even with dining restrictions imposed by the government that allowed only two diners to a table, plus a 6pm shutdown and rigid distancing requirements, the restaurant was fully booked for months in advance. At the helm is chef Manav Tuli, who... https://www.scmp.com/magazines/100-top-tables/article/3125942/rising-star-chef-manav-tuli-elevated-indian-street-food?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3125942/rising-star-chef-manav-tuli-elevated-indian-street-food?utm_source=rss_feed Fri, 19 Mar 2021 02:30:08 +0000 This two-storey bar-restaurant is the brainchild of Charlene Dawes, managing director of Tastings Group; Antonio Lai, of Quinary, Origin and The Envoy; and chef Vicky Cheng. The 29th-floor lounge serves cocktails while the restaurant above offers a 10-course seasonal tasting menu. Diners sit on high stools at a counter that looks onto an open kitchen. There is also a private room. The seasonal contemporary dishes are beautifully plated and taste just as good. Chinese ingredients are used with... https://www.scmp.com/magazines/100-top-tables/article/3074803/cocktail-bar-and-spectacular-10-course-tasting-menus-vea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074803/cocktail-bar-and-spectacular-10-course-tasting-menus-vea?utm_source=rss_feed Sun, 22 Mar 2020 06:30:07 +0000 Chef Vicky Lau has garnered multiple culinary awards for her avant-garde cuisine at Tate since it opened in 2012. She presents “edible stories” – an eight-course dinner menu of modern fusion dishes using Chinese ingredients executed with French flair. The dishes are seasonal and recent plates include Ode to Langoustine, with carrot, red bean curd sauce and pineapple, and Ode to Conch, with seaweed jelly, cauliflower purée and conch. For dessert, Ode to Chestnut is a chestnut sago soufflé with... https://www.scmp.com/magazines/100-top-tables/article/3074801/tate-dining-room-tells-edible-stories-chinese-ingredients?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074801/tate-dining-room-tells-edible-stories-chinese-ingredients?utm_source=rss_feed Sun, 22 Mar 2020 06:15:14 +0000 This two-Michelin star fine dining restaurant serves French and Japanese cuisine with Asian ingredients. Chef Hideaki Sato, who opened Ta Vie (“your life” in French, “journey” in Japanese), presents an eight-course tasting menu with dishes of simple seasonal ingredients. The menu can be paired with premium teas, wines or sake, and features monkfish liver “sea foie gras” with Japanese soft leeks and mustard dressing; deep-fried Lung Guang chicken wing stuffed with black truffle rice, pea sprout... https://www.scmp.com/magazines/100-top-tables/article/3074799/embark-revealing-culinary-journey-two-michelin-star-ta-vie?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074799/embark-revealing-culinary-journey-two-michelin-star-ta-vie?utm_source=rss_feed Sun, 22 Mar 2020 06:00:09 +0000 Located on the top floor of Landmark Prince’s, Sevva has undergone a facelift with new decking on the terrace, while the Harbourside dining room now features a 20-foot installation, a floral dome with 100,000 silk flowers and 36 custom-made chandeliers. The vertical garden connecting Harbourside with the Bankside dining area remains, with mirrors on the ceiling for a more spacious look. The Asian/Western menu features old favourites such as the city’s best dosa, while new dishes by award-winning... https://www.scmp.com/magazines/100-top-tables/article/3074797/new-dishes-award-winning-australian-chef-chase-kojima-and?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074797/new-dishes-award-winning-australian-chef-chase-kojima-and?utm_source=rss_feed Sun, 22 Mar 2020 05:45:07 +0000 With no sign on the door, Ronin is a popular venue with only 14 seats at a long wooden counter. The menu is focused on seafood, and varies daily depending on the fresh ingredients available in the markets. Dishes are divided into three sections – Raw, Smaller and Bigger – with signatures such as unagi, kinome, chirashi, rice featuring sushi rice blended with kinome, sansho and pickled cucumber slices, and topped with lightly-seared fillets of eel. Vegan and gluten-free options are also available... https://www.scmp.com/magazines/100-top-tables/article/3074795/ronin-over-100-japanese-whiskies-and-stellar-seafood?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074795/ronin-over-100-japanese-whiskies-and-stellar-seafood?utm_source=rss_feed Sun, 22 Mar 2020 05:30:15 +0000 The decor here is a salute to the regal and flamboyant postcolonial era of Pakistan and India, with red leather banquettes and artworks. Chef Palash Mitra, previously with the one-Michelin star Gymkhana in London, highlights tandoor and Punjabi street food on the menu, with signatures such as Mogewala paneer – spiced fresh cheese, masalewali chanp – lamb chops with ember-roasted onion, keema pau – spiced mutton with milk buns and potatoes, and samosa chaat – smashed samosas with crispy noodles... https://www.scmp.com/magazines/100-top-tables/article/3074794/street-snacks-tandoor-indian-food-gets-delicious-makeover?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074794/street-snacks-tandoor-indian-food-gets-delicious-makeover?utm_source=rss_feed Sun, 22 Mar 2020 05:15:10 +0000 Haku is the first word of the Japanese phrase “haku rai hin”, meaning “things from abroad”. This describes the Japanese-centric food with influences from across the world. Ingredients are seasonal, and chef Agustin Balbi creates innovative dishes under the guidance of Hideaki Matsuo of three-Michelin star restaurant Kashiwaya. The tranquil eatery is dimly lit, a contrast to the mall. The best seats are by the counter where the chefs interact with the guests. Only tasting menus are served; for... https://www.scmp.com/magazines/100-top-tables/article/3074792/japanese-fusion-haku-thrills-crowd?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074792/japanese-fusion-haku-thrills-crowd?utm_source=rss_feed Sun, 22 Mar 2020 05:00:20 +0000 “Demon chef” Alvin Leung’s restaurant explores Hong Kong’s culinary history with a modern twist. Leung is widely known as a judge on MasterChef Canada, but made his name with his innovative take on Chinese fare, which he calls “X-treme cuisine”. Bo Innovation is on most celebrity chefs’ must-visit list when in Hong Kong. His signature Chef Blue Menu includes lobster with caviar, Chinese bonito vinegar, fermented shrimp oil and crispy noodles, white tilefish with barley, spring onions, ginger and... https://www.scmp.com/magazines/100-top-tables/article/3074791/how-demon-chef-alvin-leung-redefines-chinese-dining-bo?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074791/how-demon-chef-alvin-leung-redefines-chinese-dining-bo?utm_source=rss_feed Sun, 22 Mar 2020 04:45:10 +0000 Perched at the top of One Peking, the restaurant has a spectacular harbour view through floor-to-ceiling windows and uber-chic decor. There are tables for two near the windows, while booths are set farther back. The creative Italian and Japanese dishes include an oyster platter with six types of roe; smoked whole lobster with seafood mousse parcels, ricotta and caviar; and vegan plates of avocado, cucumber maki and seasonal asparagus with tomato and hazelnut pesto. Sushi platters feature... https://www.scmp.com/magazines/100-top-tables/article/3074790/best-italian-and-japanese-cuisine-aqua?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074790/best-italian-and-japanese-cuisine-aqua?utm_source=rss_feed Sun, 22 Mar 2020 04:30:08 +0000 Although Amber opened 15 years ago, the restaurant was revamped last year, with a new direction from chef Richard Ekkebus. Offering prix-fixe menus only, the light modern cuisine features delicate dishes that are dairy- and gluten-free with reduced salt and sugar, in line with the global demand for healthier options. The menu includes ingredients from Japan – with inspiration from across the globe. The menu is seasonal; highlights include caviar from Petrossian Paris, served on ice with Russian... https://www.scmp.com/magazines/100-top-tables/article/3074788/amber-leads-healthy-eating-trend-dairy-free-and-gluten?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074788/amber-leads-healthy-eating-trend-dairy-free-and-gluten?utm_source=rss_feed Sun, 22 Mar 2020 04:15:16 +0000 Located in the two-storey Armoury Building in Tai Kwun, there is a bar on the ground floor and fine Thai cuisine upstairs, which David Thompson is famous for. The dimly lit colonial-style dining room has high ceilings with colourful modern artworks illuminated by spotlights. There is plenty of natural wood, from the floorboards and beams to the tables. A balcony overlooks the former parade ground. For dinner, there is à la carte or a set menu with dishes such as yellow red snapper curry with... https://www.scmp.com/magazines/100-top-tables/article/3064980/modern-thai-dishes-surprise-curry-lovers-aaharn?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064980/modern-thai-dishes-surprise-curry-lovers-aaharn?utm_source=rss_feed Wed, 18 Mar 2020 05:15:08 +0000 Located on the two floors once occupied by ON Dining Kitchen & Lounge, Zest by Konishi offers French/Japanese fine dining on the 28th floor, and Japanese cuisine on the 29th, where there is also a bar and lounge. Natural light through large floor-to-ceiling windows floods the space, and there’s a long open kitchen where you can see chef Mitsuru Konishi and his team in action. There is also a patio for drinks. Konishi has an à la carte menu with dishes such as Iwate Wagyu tenderloin and... https://www.scmp.com/magazines/100-top-tables/article/3064976/watch-chef-mitsuri-konishi-action-zest-konishi?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064976/watch-chef-mitsuri-konishi-action-zest-konishi?utm_source=rss_feed Wed, 18 Mar 2020 04:45:06 +0000 Tucked away in a quiet residential street, this gem of a restaurant serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori, who previously worked at the Mandarin Oriental Tokyo and Restaurant Joël Robuchon in Tokyo, offers seasonal dinner sets with dishes such as barigoule and topinambours, and signatures of blue lobster and abalone pasta. The 10-course omakase dinner menu includes... https://www.scmp.com/magazines/100-top-tables/article/3064973/takumi-daisuke-mori-french/japanese-cuisine-teppan-style?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064973/takumi-daisuke-mori-french/japanese-cuisine-teppan-style?utm_source=rss_feed Wed, 18 Mar 2020 04:30:11 +0000 This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary, Origin and The Envoy, and chef Vicky Cheng. The 29th-floor lounge serves cocktails and the restaurant above an eight-course seasonal tasting menu paired with cocktails or wine. Diners sit on high stools at a counter that looks onto an open kitchen. There is a private room. The seasonal contemporary dishes are beautifully plated and taste just as good. Chinese ingredients are... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001348/vea-restaurant?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001348/vea-restaurant?utm_source=rss_feed Thu, 21 Mar 2019 03:30:08 +0000 Chef Vicky Lau has won multiple culinary awards for her creative cuisine since Tate opened in 2012. Lau presents Edible Stories, an eight-course dinner menu of modern fusion dishes using Chinese ingredients executed with French flair. Dishes are seasonal. Recent plates include Ode to Abalone (red abalone carpaccio with marinated celtuce and fresh herb salad), Ode to Kumquat (warm sea scallop with aged kumquat Grenobloise-style sauce, and a dessert) and Ode to Red Fruit (crispy yogurt meringue... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001347/vicky-laus-odes?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001347/vicky-laus-odes?utm_source=rss_feed Thu, 21 Mar 2019 03:15:04 +0000 Hidden in a quiet residential street, this gem of a restaurant serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori, who previously worked in Tokyo at the Mandarin Oriental and Restaurant Joël Robuchon, offers lunch and dinner sets with signatures such as Wagyu tenderloin and slow-cooked blue lobster along with seasonal dishes. The dinner menu is a 10-course omakase... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001346/tucked-away?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001346/tucked-away?utm_source=rss_feed Thu, 21 Mar 2019 03:00:14 +0000 This two Michelin-star fine-dining restaurant, with a name meaning “your life” in French, and “journey” in Japanese, serves French and Japanese cuisine with Asian ingredients. Chef Hideaki Sato offers an eight-course tasting menu of beautifully presented dishes with pure, simple and seasonal ingredients. The menu can be paired with premium teas, wines or sake. Recent menu items include “civet” braised abalone covered with abalone shell, roasted French Challans duck breast with... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001345/ta-vie-central?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001345/ta-vie-central?utm_source=rss_feed Thu, 21 Mar 2019 02:45:07 +0000 Located on the top floor of the Landmark Prince’s building, Sevva comprises an alfresco bar and restaurant that showcase stunning 360-degree views of the city. Inside the restaurant are two areas: the Bankside, which faces the HSBC building, and Harbourside, with spectacular views. Both sides can be used for private functions for up to 110 people. The menu is a collection of founder Bonnae Gokson’s favourite dishes ranging from Asian spicy fare, pasta and risottos to signature... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001343/sevva-offers?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001343/sevva-offers?utm_source=rss_feed Thu, 21 Mar 2019 02:30:13 +0000 With no sign on the door, Ronin is a trendy but small venue with only 14 seats at a long wooden bar. The focus here is on seafood, and the one-page menu varies daily depending on which fresh ingredients are available at the markets. Dishes are divided into three sections – Raw, Smaller and Bigger – with signatures such as unagi, kinome, chirashi, rice featuring sushi rice blended with kinome and pickled cucumber slices, and topped with lightly-seared fillets of eel. Vegetarian... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001342/ronin-small?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001342/ronin-small?utm_source=rss_feed Thu, 21 Mar 2019 02:15:09 +0000 The decor is a salute to the regal flamboyance of the liberated post-colonial era of Pakistan and India – think red leather banquettes, wood trim and artwork on the walls. Chef Palash Mitra, who was previously with one Michelin-star Gymkhana in London, highlights tandoori and Punjabi street food on the menu. Top dishes include Mogewala paneer (spiced fresh cheese), corn raita, masalewali champ (lamb chops), kheema pau (spiced mutton with milk bun and potatoes) and samosa chaat.... https://www.scmp.com/presented/magazines/topics/100-top-tables-east/west/article/3001341/new-punjab-club-highlights?utm_source=rss_feed https://www.scmp.com/presented/magazines/topics/100-top-tables-east/west/article/3001341/new-punjab-club-highlights?utm_source=rss_feed Thu, 21 Mar 2019 02:00:14 +0000 Offering traditional Indian recipes with a global touch, executive chef Valice Francis uses international cooking techniques for dishes such as sous-vide burra short rib, which is finished off in a tandoor, or clay oven. The result is a menu of tasty dishes. Recommended starters are roasted sweet potatoes with fried flour crisps, yoghurt, mint and tamarind chutney and garlic pepper crab. Mains include lamb chops with spicy saffron flavoured gravy and aubergine cooked two styles, fried and... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001339/indian-cuisine?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001339/indian-cuisine?utm_source=rss_feed Thu, 21 Mar 2019 01:45:12 +0000 “Demon chef” Alvin Leung’s restaurant has retained three Michelin stars for six consecutive years. Leung is well known as a judge on Masterchef Canada but made his name with his innovative take on Chinese cooking, which he refers to as “X-treme” cuisine. Bo Innovation is on most celebrity chefs’ must-visit list. Leung’s signature Blue Menu – The Hong Kong Story includes dishes like dim sum X-treme featuring caviar, taro, smoked quail egg and X-treme xiaolongbao, and green eggs... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001338/bo-innovation?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001338/bo-innovation?utm_source=rss_feed Thu, 21 Mar 2019 01:30:18 +0000 Perched on top of One Peking, the spectacular harbour view through floor-to-ceiling windows complements the uber-chic decor. There are cosy tables for two near the windows and booths for groups further back. The menu features creative Italian and Japanese dishes with signatures such as burrata with basil-infused watermelon, or Parma ham, basil and seared squid on celeriac purée. The innovative sushi platters feature sushi rolls. The bar – aquaspirit – is a popular meeting... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001337/aqua-one-peking?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001337/aqua-one-peking?utm_source=rss_feed Thu, 21 Mar 2019 01:15:11 +0000 David Thompson’s eatery is located in the two-storey Armoury Building at Tai Kwun, upstairs from his bar, where Thai fine dining is served. The high-ceilinged colonial-style dining room has modern artwork lit by spotlight. There is lots of natural wood, from floorboards and beams to tables. A balcony overlooks the parade ground. There are à la carte and set menus. Dishes such as steamed red curry of lobster with young coconut and Thai basil and deep-fried pomfret with chilli,... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001335/aaharn-hollywood?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-east/west/article/3001335/aaharn-hollywood?utm_source=rss_feed Thu, 21 Mar 2019 01:00:07 +0000 Tucked away in a quiet residential street, this gem of a restaurant, previously known as Wagyu Takumi, serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills. Mori, who previously worked at the Mandarin Oriental Tokyo and Restaurant Joël Robuchon in Tokyo, offers lunch and dinner sets with signatures such as wagyu tenderloin with shallot purée, garlic confit and sucrine lettuce, and slow-cooked... https://www.scmp.com/magazines/100-top-tables/article/2136343/see-chef-action-takumi-daisuke-mori?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136343/see-chef-action-takumi-daisuke-mori?utm_source=rss_feed Fri, 16 Mar 2018 10:02:24 +0000 The name of the restaurant, meaning “Your Life” in French and “Journey” in Japanese, expresses the idea of diners meeting and interacting here before continuing their journey. Chef Hideaki Sato’s philosophy on food is pure, simple and seasonal. He presents an eight-course dinner menu, focusing on French and Japanese cuisines with Asian ingredients. There are dishes such as crab house sandwich featuring Zuwai crab salad with crispy buckwheat crepe, cauliflower and cod milt, braised abalone,... https://www.scmp.com/magazines/100-top-tables/article/2136341/embark-gastronomic-journey-ta-vie?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136341/embark-gastronomic-journey-ta-vie?utm_source=rss_feed Fri, 16 Mar 2018 10:02:22 +0000 Located on the top floor of the Landmark Prince’s building, SEVVA has an alfresco bar and restaurant showcasing stunning 360-degree views of the city. Inside, there are two areas: Bankside and Harbourside, both of which can be used for private functions for up to 110 people.  The menu is a collection of founder Bonnae Gokson’s favourite dishes ranging from Asian spicy fare, pasta and risotto to signature classics such as Pasta Named Desire, featuring king prawn, caviar, crab roe and spaghetti... https://www.scmp.com/magazines/100-top-tables/article/2136339/sevva-showcases-bonnae-goksons-culinary-magic?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136339/sevva-showcases-bonnae-goksons-culinary-magic?utm_source=rss_feed Fri, 16 Mar 2018 10:02:20 +0000 With no sign on the door, Ronin is an izakaya-style dining venue. It is a small, trendy restaurant with only 14 seats at a long wooden bar. The focus here is on fish, seafood and Japanese spirits, with more than 100 whisky varieties. The one-page menu varies daily, depending on the fresh ingredients available at the markets. Dishes are divided into three sections – Raw, Smaller and Bigger – with signatures such as unagi, kinome, chirashi, rice featuring sushi, rice blended with kinome, sansho,... https://www.scmp.com/magazines/100-top-tables/article/2136336/ronin-sets-high-standard-izakaya-style-dining?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136336/ronin-sets-high-standard-izakaya-style-dining?utm_source=rss_feed Fri, 16 Mar 2018 10:02:18 +0000 A restaurant where visiting celebrity chefs flock to, three Michelin-starred Bo Innovation is the brainchild of chef Alvin Leung, also known as the “demon chef”, the creator of X-treme Chinese cuisine. Leung takes taste buds on a journey with his innovative take on Chinese fare. His menu has seasonal changes, but signatures are constant like his famous molecular xiao long bao featuring on The Hong Kong Story blue menu, along with caviar with crispy taro and smoked quail egg. Cocktails have an... https://www.scmp.com/magazines/100-top-tables/article/2136334/x-treme-chinese-cuisine-creator-gives-dishes-special-twist?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136334/x-treme-chinese-cuisine-creator-gives-dishes-special-twist?utm_source=rss_feed Fri, 16 Mar 2018 10:02:16 +0000 This ultra-chic restaurant has a fine harbour view on top of One Peking. There are cosy tables for two near the windows with booths for groups further back, and a corner private room with views.  The menu is Italian and Japanese with classic and innovative dishes.  We recommend the sushi platter, with choices including Botan prawn and sea urchin roll with ume sauce on ponzu jelly and fatty tuna sushi with caviar; and the sashimi grande selection featuring wagyu, abalone and tuna. The Italian... https://www.scmp.com/magazines/100-top-tables/article/2136330/innovation-name-game-aqua-italian-and-japanese-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136330/innovation-name-game-aqua-italian-and-japanese-restaurant?utm_source=rss_feed Fri, 16 Mar 2018 10:02:14 +0000 This beachside fine-dining eatery has evolved from being purely a seafood restaurant to one offering French Breton cuisine featuring the best of the sea and earth – a signature of chef Olivier Bellin. The restaurant is spacious with a bar, main dining area and private rooms, and windows overlooking Repulse Bay.   Menu items are seasonal on the à la carte, which features a caviar selection. We recommend the eight-course degustation menu with wine pairing. Dishes include poached duck liver with... https://www.scmp.com/magazines/100-top-tables/article/2136164/indulge-french-breton-cuisine-inspired-sea-and-earth-ocean?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/2136164/indulge-french-breton-cuisine-inspired-sea-and-earth-ocean?utm_source=rss_feed Fri, 16 Mar 2018 06:02:39 +0000 Tucked away in a quiet residential street is restaurant gem Wagyu Takumi, serving some of the best innovative French/Japanese cuisine in town. The teppan-style open kitchen shows off the new executive chef Daisuke Mori’s culinary skills. Mori, previously with Mandarin Oriental Tokyo and Restaurant Joël Robuchon in Tokyo, has changed the lunch and dinner sets to include signatures such as charcoal grilled tenderloin wagyu with shallot purée, garlic confit and sucrine lettuce and slow-cooked blue... https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073454/visit-wagyu-takumifor?utm_source=rss_feed https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073454/visit-wagyu-takumifor?utm_source=rss_feed Sat, 11 Mar 2017 01:31:38 +0000 With traditional décor and set by the sea, Tri offers contemporary Balinese cuisine. Diners can sit in woven pods close to the floor or at tables.The décor is earthy, made from materials such as bamboo. Besides the à la carte with dishes such as pan-fried coral trout, scallop, squid with asparagus and sambal dabu-dabu, there are two Taste of Bali Sharing Menus, the second for vegetarians. Dishes include gado gado and beef cheek rendang. Desserts of coklat kaya rasa, a spiced spekkuk cake with... https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073452/tri-offers-taste-bali?utm_source=rss_feed https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073452/tri-offers-taste-bali?utm_source=rss_feed Fri, 10 Mar 2017 12:30:18 +0000 This beachside eatery serves modern seafood dishes with Japanese influences. It includes a bar, restaurant and private rooms with windows overlooking the sea. Jellyfish aquariums are featured in the private rooms and by the bar, and tables are encased by shell-like booth seating. The menu changes seasonally. We recommend the eight-course degustation menu with dishes such as slow-cooked abalone,and king crab with rice sheet, chives and crispy yuba. The à la carte includes caviar and artisan... https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073440/ocean-makes-waves-modern?utm_source=rss_feed https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073440/ocean-makes-waves-modern?utm_source=rss_feed Fri, 10 Mar 2017 04:00:20 +0000 This two Michelin-star restaurant serves French and Japanese cuisine with Asian ingredients, and was opened by former Tenku Ryugin chef Hideaki Sato . “Ta Vie” means “your life” in French and “journey” in Japanese. Its tasting menu offers beautifully presented dishes of pure, simple and seasonal ingredients with pairings of premium teas, wines or sake. We sampled inventive dishes such as sweet corn puffed mousse with aburi botan shrimp in shrimp broth jelly paired with Japan yame gyokuro green... https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073415/ta-vie-presents-fusion?utm_source=rss_feed https://www.scmp.com/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073415/ta-vie-presents-fusion?utm_source=rss_feed Thu, 09 Mar 2017 01:02:30 +0000