https://www.scmp.com/rss/505188/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Close to the casinos but just far enough away to provide a relaxing escape, Zi Yat Heen’s interior is elegant with everything you’d expect of a Four Seasons restaurant, with lantern-like chandeliers and a floor-to-ceiling wine cellar dressing up the neutral colour palette. Executive chef Cheung Chi-choi offers traditional Cantonese cuisine with an occasional creative twist. The à la carte and set menus focus on fresh seafood and high-quality ingredients from around the world – from traditional... https://www.scmp.com/magazines/100-top-tables/article/3074886/grandeur-meets-fine-gastronomic-delights-zi-yat-heen-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074886/grandeur-meets-fine-gastronomic-delights-zi-yat-heen-macau?utm_source=rss_feed Wed, 25 Mar 2020 03:15:10 +0000 Yí, located on the 21st floor Skybridge at Morpheus Macau, is known for its design by Zaha Hadid Architects. On offer are innovative regional Chinese cuisines on tasting menus that change daily. Chef Angelo Wong, previously at Howard’s Gourmet, and chef Wilson Fam, previously with Jade Garden, create dishes daily after visiting the markets. They put new spins on traditional dishes such as honey-roasted Wagyu beef char siew and oven roasted lemongrass baby pigeon. There are tea sommeliers to pair... https://www.scmp.com/magazines/100-top-tables/article/3074880/why-macaus-stunning-zaha-hadid-architects-designed-yi?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074880/why-macaus-stunning-zaha-hadid-architects-designed-yi?utm_source=rss_feed Wed, 25 Mar 2020 03:00:15 +0000 This Japanese fine-dining restaurant specialises in kaiseki sets prepared by executive chef Akira Hayashi. The Zen gardenlike space boasts views across the Cotai Strip. Dishes are creatively presented, such as sashimi served under an ice dome and a single black bean decorated with gold flakes. Japanese favourites include sushi and sashimi, and grilled yellowtail with taro, seasonal fish and eel. The highlight is the kaiseki ryõri sets – this is the only restaurant in Macau that specialises in... https://www.scmp.com/magazines/100-top-tables/article/3074878/why-yamazatos-dedication-kyoto-cuisine-makes-trip-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074878/why-yamazatos-dedication-kyoto-cuisine-makes-trip-macau?utm_source=rss_feed Wed, 25 Mar 2020 02:45:08 +0000 Executive chef Fabrice Vulin presents seasonal menus that encapsulate France’s best ingredients. Dishes are a modern take on classic French cuisine with starters such as Kristal caviar with crab risotto and sea bass carpaccio, farmhouse hen egg with spinach cream, black truffle and crunchy wild mushroom. The winter menu mains include dry-aged beef tenderloin by Alexandre Polmard, and hot stones Mediterranean sea bass with mussels, shrimp and white wine sauce. The dessert list features rum baba... https://www.scmp.com/magazines/100-top-tables/article/3074869/sharp-culinary-techniques-and-revelatory-dining-adventure?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074869/sharp-culinary-techniques-and-revelatory-dining-adventure?utm_source=rss_feed Wed, 25 Mar 2020 02:15:06 +0000 On the third floor of the Grand Lisboa, this modern steakhouse features quality beef from around the world such as Wagyu, Kagoshima and US prime. Other meat choices are Dutch veal and Iberico pork chop. Non-meat dishes include an executive salad buffet and fish and lobsters in the tanks. There’s also a sushi bar offering a selection of sashimi and sushi. The interior is in dark wood, leather and marble, and a floor-to-ceiling wine cellar and cabinets display the best meat cuts as you enter.... https://www.scmp.com/magazines/100-top-tables/article/3074866/kitchen-macaus-cool-modern-steakhouse-and-sushi-bar?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074866/kitchen-macaus-cool-modern-steakhouse-and-sushi-bar?utm_source=rss_feed Wed, 25 Mar 2020 02:00:10 +0000 Tracey Furniss Tracey Furniss Having retained three Michelin stars for seven consecutive years, this eatery does not disappoint diners. The 8 serves fine Cantonese and Huiyang fare, using the freshest ingredients, top cooking techniques and artistic presentation. It is famous for dim sum specialities such crystal blue shrimp shaped like goldfish and puff pastry with river shrimp shaped like a purse. Chef Joseph Tse also serves delicious mains, like double-boiled sea whelk with abalone, silky fowl, wolf berry and red date,... https://www.scmp.com/magazines/100-top-tables/article/3074864/three-michelin-star-8-brings-auspicious-chinese-symbolism?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074864/three-michelin-star-8-brings-auspicious-chinese-symbolism?utm_source=rss_feed Wed, 25 Mar 2020 01:45:15 +0000 An extension of chef Shinji Kanesaka’s premium sushi specialist in Tokyo, this one-Michelin star restaurant introduces diners to Japanese culture and art as defined by “kata” and “do”. To chef Kanesaka, perfection is a state of continuous improvement, and his team uses the finest ingredients to craft Edo-style sushi. The decor is minimalist and tranquil, offering a cosy setting for an indulgent omakase meal. Diners can savour a sushi edomae set and omakase specials, which include sashimi, sushi... https://www.scmp.com/magazines/100-top-tables/article/3074860/macaus-one-michelin-star-shinji-kanesaka-promises?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074860/macaus-one-michelin-star-shinji-kanesaka-promises?utm_source=rss_feed Wed, 25 Mar 2020 01:30:05 +0000 The stunning interior features a crystal chandelier cascading from the central dome and beautifully carved replicas of Bordeaux chateaux. There is also an impressive wine cellar boasting 17,000 labels, and a panoramic view of the city. Each dish is artistically presented using fresh ingredients, such as Impérial caviar and king crab with crustacean jelly and cauliflower cream, crispy soft-boiled egg with caviar and smoked salmon, Challans duck breast and foie gras duo with grapes and candied... https://www.scmp.com/magazines/100-top-tables/article/3074858/top-macau-dining-destination-robuchon-au-dome-delivers?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074858/top-macau-dining-destination-robuchon-au-dome-delivers?utm_source=rss_feed Wed, 25 Mar 2020 01:15:10 +0000 Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window, but for privacy there are nine elegant rooms, some with a sofa area, and bathrooms. Culinary maestro chef Lam Yuk-ming is at the helm with signature dishes of abalone and bird’s nest delicacies such as braised whole Yoshihama abalone. Others include live premium dried seafood, barbecue specialities and meats... https://www.scmp.com/magazines/100-top-tables/article/3074857/why-pearl-dragons-masterful-cantonese-offerings-set?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074857/why-pearl-dragons-masterful-cantonese-offerings-set?utm_source=rss_feed Wed, 25 Mar 2020 01:00:17 +0000 The business environment has been difficult in Hong Kong, but people still have to eat and executives still want to work on deals. That means business dining will continue to be vital to restaurants’ own bottom lines. Of course, competition is also tougher than ever. The smorgasbord of options in terms of diversity and variety for power lunches and corporate banquets has never been greater. From hotel restaurants to private kitchens, classic Chinese institutions to Michelin-star modern fine... https://www.scmp.com/magazines/style/leisure/article/3076719/power-lunches-corporate-banquets-why-business-dining?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3076719/power-lunches-corporate-banquets-why-business-dining?utm_source=rss_feed Tue, 24 Mar 2020 12:00:11 +0000 If a twist on tradition is what you are after, then Ying Jee Club is a great choice. The restaurant serves a modern take on fine Chinese cuisine, bringing Cantonese dining to a new level. Tastefully placed qilin statues and jade-tipped chopsticks on beige marble table tops create an air of refined opulence. The dishes are beautifully presented, and only the best ingredients pass through the hands of the chefs. Abalone is made perfectly tender and the bird’s nest has incredible texture. Our... https://www.scmp.com/magazines/100-top-tables/article/3073846/ying-jee-club-delightful-modern-spin-traditional-chinese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073846/ying-jee-club-delightful-modern-spin-traditional-chinese?utm_source=rss_feed Tue, 24 Mar 2020 04:15:10 +0000 Following its renovation, Yan Toh Heen’s ambience is one of the best in town. Combined with its spectacular views of the harbour and its jade design concept, the interior matches the opulent fare. Executive chef Lau Yiu-fai has more than 30 years’ experience and is known for his avant-garde approach to Cantonese cuisine by using produce from countries such as New Zealand and Japan. Signature dishes include wok-fried Wagyu with green peppers, mushrooms and garlic, and crispy fried rice with crab... https://www.scmp.com/magazines/100-top-tables/article/3073845/how-newly-refurbished-yan-toh-heen-restaurant-reinventing?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073845/how-newly-refurbished-yan-toh-heen-restaurant-reinventing?utm_source=rss_feed Tue, 24 Mar 2020 04:00:14 +0000 This is the Chinese restaurant with the highest view of Hong Kong. Perched on the 102nd floor of the city’s tallest building, diners can enjoy the view beyond the harbour to the outlying islands, which is spectacular. Diners feel like celebrities as they process along a catwalk-like dark hall before reaching the airy dining room. What is served on the plates is just as impressive. The barbecued Iberian pork with honey is legendary and has received many accolades. Steamed crab claw with egg... https://www.scmp.com/magazines/100-top-tables/article/3065215/tin-lung-heen-stunning-views-floor-102-and-menu-match?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065215/tin-lung-heen-stunning-views-floor-102-and-menu-match?utm_source=rss_feed Tue, 24 Mar 2020 03:45:09 +0000 Taizhou cuisine may not be as popular as some other Chinese regional styles, but Xin Rong Ji has put it on the map. The brand has locations in key cities in China such as Beijing, Shanghai, Hangzhou, Shenzhen and Hong Kong. The Beijing branch received the coveted three Michelin stars in the 2020 guide. Fish is the name of the game in Taizhou cuisine and the wild-caught yellow croaker is legendary and will set you back a pretty penny. Roast duck is also a favourite here with the crisp breast... https://www.scmp.com/magazines/100-top-tables/article/3073844/how-xin-rong-ji-has-put-taizhou-cuisine-map?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3073844/how-xin-rong-ji-has-put-taizhou-cuisine-map?utm_source=rss_feed Tue, 24 Mar 2020 03:30:06 +0000 Heritage buildings offer a glimpse of the past, and the architecture of Tai Kwun brings back the ambience of yesteryear. Located in the 170-year-old East Wing of the former Police Headquarters, The Chinese Library feels spacious, helped by high ceilings. The walls are jade in colour with ornate mirrors, and the table tops are black and white marble. There is a great cocktail list thanks to the Statement bar being next door. The regional menu features some Western elements such as New Zealand... https://www.scmp.com/magazines/100-top-tables/article/3065209/sample-regional-dishes-history-filled-rooms-chinese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065209/sample-regional-dishes-history-filled-rooms-chinese?utm_source=rss_feed Tue, 24 Mar 2020 03:15:12 +0000 When it comes to a taste of nostalgic decadence, nothing can beat The Chairman. This respected restaurant started delivering traditional yet opulent dishes before Chinese fine dining became a trend, and its standards have never wavered. Signatures include steamed fresh flowery crab with aged Shaoxing wine, and fragrant chicken oil and flat rice noodles. The Chairman is famous for serving dishes that are either long-forgotten or have been cast aside due to their labour-intensive preparation. A... https://www.scmp.com/magazines/100-top-tables/article/3065201/why-chairman-boss-when-it-comes-nostalgic-chinese-dishes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065201/why-chairman-boss-when-it-comes-nostalgic-chinese-dishes?utm_source=rss_feed Tue, 24 Mar 2020 03:00:07 +0000 T’ang Court has three Michelin stars, and its service and dining experience cannot be faulted. This popular eatery presents refined Cantonese cuisine amid understated elegance with gorgeous burgundy drapes decorating the main dining room. Chef Wong Chi-fai has been with the restaurant for more than 19 years and has created marvellous dishes. Gems on the menu include baked oysters with port wine, sautéed prawns and crab roe accompanied by golden fried pork and crabmeat puffs, stir-fried diced... https://www.scmp.com/magazines/100-top-tables/article/3065193/why-tang-court-wears-its-three-michelin-stars-pride?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065193/why-tang-court-wears-its-three-michelin-stars-pride?utm_source=rss_feed Tue, 24 Mar 2020 02:45:15 +0000 Step into the one-Michelin star Summer Palace for a decadent Cantonese dining experience. It feels like you are stepping into the hotel’s iconic Chinese painting, The Great Motherland of China. The extensive menu is packed with Cantonese seasonal favourites. Expert chefs work with superior ingredients. Delectable favourites include pan-fried beef ribs with goose liver pate and braised abalone with rice. The à la carte menu features double-boiled soups such as sea whelk consommé with ginseng,... https://www.scmp.com/magazines/100-top-tables/article/3065183/indulge-dishes-fit-royalty-michelin-star-summer-palace?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065183/indulge-dishes-fit-royalty-michelin-star-summer-palace?utm_source=rss_feed Tue, 24 Mar 2020 02:30:12 +0000 Spring Moon is home to fine Cantonese cuisine with a reputation to match the grand hotel it is in. The kitchen is helmed by chef Lam Yuk-ming, who has two decades of experience at Michelin-starred establishments in Hong Kong and Macau. With the new chef comes an amazing chef’s table experience. There is an option where chef Lam will take diners on a tour of Hong Kong’s culinary heritage and create a bespoke menu from ingredients gathered on the day and served in the opulence of Spring Moon.... https://www.scmp.com/magazines/100-top-tables/article/3065178/chefs-table-no-other-reputed-spring-moon-peninsula-hong?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065178/chefs-table-no-other-reputed-spring-moon-peninsula-hong?utm_source=rss_feed Tue, 24 Mar 2020 02:15:08 +0000 Shang Palace in Kowloon Shangri-La is one of those institutions that has a loyal following and promises to deliver exceptional cuisine every time. The dining room has high ceilings in hues of vermilion and gold. Guests can enjoy the luxury of white table cloths and exquisite utensils and tableware. Helming the kitchen is executive Chinese chef Cheung Long-yin who was classically trained in Cantonese cuisine and has more than 33 years of experience. His signature dishes include Cantonese-style... https://www.scmp.com/magazines/100-top-tables/article/3065176/shang-palace-kowloon-shangri-la-opulent-chinese-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065176/shang-palace-kowloon-shangri-la-opulent-chinese-cuisine?utm_source=rss_feed Tue, 24 Mar 2020 02:00:13 +0000 This sleek Soho wine bar offers premium Burgundy wines and Japanese whiskies. There are more than 2,000 wines, with rare vintages and older large-format bottles guests can enjoy by the glass, such as the 2016 Meursault from Chateau de Meursault, and a 2017 Clos de Jeu from Chateau de Marsannay. The elevated cuisine by former Fook Lam Moon chef Ming Wong offers bar bites, à la carte and tasting menus. Menus are seasonal and recent dishes include lamb stew with Chinese mushrooms and Chinese-style... https://www.scmp.com/magazines/100-top-tables/article/3065171/fine-wines-japanese-whiskies-and-seasonal-cuisine-chic?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065171/fine-wines-japanese-whiskies-and-seasonal-cuisine-chic?utm_source=rss_feed Tue, 24 Mar 2020 01:45:08 +0000 One Harbour Road is one of those trusted eateries where you are guaranteed a great meal. High ceilings and grand columns add to the opulence of the main dining room and combined with large windows with unobstructed harbour views, make this a perfect dining experience. For something unique, book a chef’s table – a rare find in Chinese dining – and watch dishes being prepared in a private room inside the kitchen. The seasonal menus showcase premium ingredients from around China. Must-tries include... https://www.scmp.com/magazines/100-top-tables/article/3065167/one-harbour-road-rare-chinese-restaurant-chefs-table?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065167/one-harbour-road-rare-chinese-restaurant-chefs-table?utm_source=rss_feed Tue, 24 Mar 2020 01:30:15 +0000 From the group that brought you Duddell’s and Chachawan, Old Bailey sets new standards in Jiangsu dining in Hong Kong. Nestled in the JC Contemporary building in Tai Kwun, Old Bailey’s modern space – designed by Swiss architects Herzog & de Meuron – has views of Central from its floor-to-ceiling windows. The presentation of dishes such as the Longjing tea-smoked pigeon is gorgeous. The dish comes covered in a dramatic copper birdcage lid; plumes of smoke are released when the lid is lifted. Mala... https://www.scmp.com/magazines/100-top-tables/article/3065158/fine-jiangsu-dining-takes-spotlight-old-bailey?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065158/fine-jiangsu-dining-takes-spotlight-old-bailey?utm_source=rss_feed Tue, 24 Mar 2020 01:15:12 +0000 Mott 32 is a concept born in Hong Kong but is making its mark around the world with outposts in Vancouver, Las Vegas and Singapore, and another one opening in Bangkok soon. Named after the address of the first Chinese grocery store in New York, the restaurant’s concept is elevating Chinese cuisine with ingredients from across the globe. Menu favourites include the applewood-roasted Peking duck, fire-roasted suckling pig and barbecued prime Iberico pork with honey. Starters include fried frog’s... https://www.scmp.com/magazines/100-top-tables/article/3065147/hong-kong-born-dining-concept-mott-32-elevating-cantonese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3065147/hong-kong-born-dining-concept-mott-32-elevating-cantonese?utm_source=rss_feed Tue, 24 Mar 2020 01:00:08 +0000 Macau’s highest Chinese restaurant is set on the 51st floor of The Ritz-Carlton and boasts attention to detail from the food to decor, which is a subtle nod to Macau’s Chinese and Portuguese heritage. Chef Jackie Ho offers a degustation set menu with wine pairing, which is a great way to impress business associates. There is also à la carte featuring barbecued meats, bird’s nest, dried and live seafood, soups, meats and poultry. The suckling pig and roasted pork belly are good choices, as is the... https://www.scmp.com/magazines/100-top-tables/article/3074854/luxurious-pleasures-plate-highly-reputed-lai-heen?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074854/luxurious-pleasures-plate-highly-reputed-lai-heen?utm_source=rss_feed Mon, 23 Mar 2020 02:15:18 +0000 There is a private lift from Nüwa hotel at City of Dreams to Jade Dragon. The decor is understated, with curved walls flowing into each section of the restaurant, and open kitchens revealed through interior windows. Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities such as free-range chicken and suckling pig, abalone choices such as whole Yoshihama and South African abalone with goose web, and seafood – Alaskan king crab, prawns and grouper. Dim sum is good,... https://www.scmp.com/magazines/100-top-tables/article/3074853/cantonese-masterpieces-macaus-celebrated-jade-dragon?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074853/cantonese-masterpieces-macaus-celebrated-jade-dragon?utm_source=rss_feed Mon, 23 Mar 2020 02:00:13 +0000 Located in the Conrad Macao, this high-end restaurant offers fare from different regions of China such as Shanghai, Sichuan, Beijing and the south, with a good selection for each. Stepping through the majestic temple doors, diners will be transported back to old China with the traditional yet elegant decor – also, each of the eight private rooms represents a dynasty such as Qin, Han and Sui. There are tasting menus and à la carte with barbecue, live seafood, bird’s nest, abalone, fish maw, meat,... https://www.scmp.com/magazines/100-top-tables/article/3074848/sample-memorable-dishes-different-regions-china-dynasty-8?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074848/sample-memorable-dishes-different-regions-china-dynasty-8?utm_source=rss_feed Mon, 23 Mar 2020 01:30:12 +0000 Chef Henrique Sá Pessoa, of two-Michelin star Alma fame, has made his mark on the restaurant scene in Macau with his unique dining concept. Nestled in Sands Cotai Central shopping complex, Chiado offers a balance between innovative dining and the spirit of authenticity. For example, the Calçada de Bacalhau is a traditional salted cod dish in Portugal, but Chiado’s version has a rich and silky texture with a pudding-like quality. Another must-try is the 24-hour slow-cooked suckling pork. The... https://www.scmp.com/magazines/100-top-tables/article/3074846/chiado-authentic-innovative-and-impressive-throwback?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074846/chiado-authentic-innovative-and-impressive-throwback?utm_source=rss_feed Mon, 23 Mar 2020 01:15:08 +0000 With two Michelin stars after just over a year of opening, Alain Ducasse pays homage to traditional French fare, giving it contemporary flair. The ambience is plush, with a magnificent crystal chandelier resembling a waterfall, and a walk-in glass cupboard displaying Ducasse’s own vintage tableware, and other items. The private cellar room allows guests to choose from 1,200 labels and design a menu around their choices. Recent à la carte items have included delicate crab broth with hibiscus... https://www.scmp.com/magazines/100-top-tables/article/3074839/contemporary-french-menu-complemented-private-wine-cellar?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074839/contemporary-french-menu-complemented-private-wine-cellar?utm_source=rss_feed Mon, 23 Mar 2020 01:00:15 +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 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 Steak lovers will enjoy dining at this restaurant with its gourmet menu, top wines and panoramic harbour views. Diners can start off at the salad bar, or with Boston lobster bisque. On the must-have list are Alaskan king crab legs and duck foie gras, but the steaks are the showstoppers. The selection includes Japanese A5 Miyazaki Wagyu, USDA prime long bone-in rib-eye and New York strip. Sauces and sides are also extensive, from black pepper with Cognac to classic barbecue sauces and... https://www.scmp.com/magazines/100-top-tables/article/3074819/steak-house-winebar-grill-gourmet-menu-packed-showstoppers?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074819/steak-house-winebar-grill-gourmet-menu-packed-showstoppers?utm_source=rss_feed Sun, 22 Mar 2020 04:00:13 +0000 This popular steakhouse at Sheraton Hong Kong Hotel & Towers has a contemporary New York look with floor-to-ceiling windows running the length of the restaurant. The decor incorporates a wine corridor that showcases the restaurant’s extensive wine list, and there is a bar, too. Classic menu highlights are soup and salads, and starters of jumbo shrimp cocktail and lump crab cake. Mains include prime steaks such as New York strip and porterhouse; other mains are pork chops, Wagyu, ocean platters... https://www.scmp.com/magazines/100-top-tables/article/3074785/new-york-new-york-mortons-steakhouse-channels-iconic-look?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074785/new-york-new-york-mortons-steakhouse-channels-iconic-look?utm_source=rss_feed Sun, 22 Mar 2020 03:45:05 +0000 The Terence Conran-designed Mandarin Grill has a minimalist look with a cool colour palette, putting the focus on executive chef Robin Zavou’s creativity. The finest seasonal organic ingredients are used to interpret grill classics. The grill menu features Italian Gruppo Vercelli veal rack and Tasmanian Robbins Island wet-aged, grain-fed Wagyu tenderloin. Other mains are oven-roasted whole red partridge and pearl barley onion risotto. Starters include a variety of oysters and steamed abalone... https://www.scmp.com/magazines/100-top-tables/article/3074782/oysters-abalone-and-fine-meat-mandarin-grill-bar?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074782/oysters-abalone-and-fine-meat-mandarin-grill-bar?utm_source=rss_feed Sun, 22 Mar 2020 03:30:12 +0000 Rosewood Hong Kong’s American grill, barbecue and steakhouse has live-fire ovens, charcoal grills and meat lockers in the butcher’s shop area. Chef de cuisine Nathan Green’s menu focuses on premium cuts such as flank, rib eye, strip loin and tenderloin. There are also Southern-style snacks, starters, soups, seafood, pastas, sides and desserts. Starters include artichoke soup, barbecue pork belly and oysters. For mains, steak cuts are from Brandt Beef in California, Snake River Farms in Idaho and... https://www.scmp.com/magazines/100-top-tables/article/3074780/henry-captures-true-essence-all-american-grill?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074780/henry-captures-true-essence-all-american-grill?utm_source=rss_feed Sun, 22 Mar 2020 03:15:10 +0000 The setting befits a steakhouse with its dark woods, leather seats and heavy drapery. The menu offers prime cuts of USDA Black Angus, Wagyu and artisanal dry-aged beef, bison tenderloin and bone-in rib-eye. Other dishes include rack of lamb, roasted cornfed spring chicken and Patagonian toothfish. The duck fat potato fries and macaroni and cheese are popular sides. For starters, there’s seafood, including oysters, and a salad bar. Save room for classic desserts like rum baba, cheesecake,... https://www.scmp.com/magazines/100-top-tables/article/3074777/big-beef-why-grand-hyatt-steakhouse-meat-lovers-dream?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074777/big-beef-why-grand-hyatt-steakhouse-meat-lovers-dream?utm_source=rss_feed Sun, 22 Mar 2020 03:00:16 +0000 One of the world’s greatest sushi masters, chef Mitsuhiro Araki, moved to Hong Kong last year to open The Araki in Tsim Sha Tsui – the only Japanese restaurant in Hong Kong with the master chef present throughout the year. Araki achieved three Michelin stars in his restaurants in Tokyo and London. In Hong Kong, he offers an 18-course omakase menu; Araki and his team prepare dishes in front of diners seated around the 12-seat counter. We enjoyed steamed abalone with shirako, bird’s nest and fish... https://www.scmp.com/magazines/100-top-tables/article/3074708/araki-only-japanese-restaurant-hong-kong-where-master-chef?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074708/araki-only-japanese-restaurant-hong-kong-where-master-chef?utm_source=rss_feed Sun, 22 Mar 2020 02:45:16 +0000 This sophisticated Argentinian steakhouse has decor reminiscent of the private members clubs of the 1900s, the height of the nation’s affluence. Decked in wood and leather, equestrian antiques and paintings, it also includes a collection of steak knives in one of the private rooms. The menu showcases asado-style grilled Argentine pure Black Angus steaks with cuts including tenderloin, rib-eye and T-bone, cooked from blue to well done. Starters include empanadas, wood-smoked bacon, chorizo... https://www.scmp.com/magazines/100-top-tables/article/3074595/buenos-aires-polo-club-highlights-asado-style-grilled?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074595/buenos-aires-polo-club-highlights-asado-style-grilled?utm_source=rss_feed Sun, 22 Mar 2020 02:45:12 +0000 The view from the 101st floor of the ICC Tower is impressive, and so is the kaiseki at RyuGin, the Hong Kong branch of the award-winning restaurant in Tokyo. The dining area is minimalist, putting the focus on the food and the panoramic view. Seasonal or customised set menus (booked a month in advance) are available. Dishes are new interpretations of classics using seasonal ingredients. Overseeing the kitchen is chef de cuisine Hidemichi Seki, who has been there since the restaurant opened in... https://www.scmp.com/magazines/100-top-tables/article/3074705/tenku-ryugin-old-dishes-new-interpretations?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074705/tenku-ryugin-old-dishes-new-interpretations?utm_source=rss_feed Sun, 22 Mar 2020 02:30:09 +0000 Opened in 2018, Sushiyoshi Hong Kong is a branch of its two-Michelin star Osaka namesake, which launched 30 years ago. Chef-owner Hiroki Nakanoue is known for his innovative take on traditional edomae-style sushi. He infuses Western and Asian influences into his dishes, such as waffle with scallop tartare. The Hong Kong outlet is helmed by chef Sugawara, whose 17-21 course omakase menu comprises signatures from Osaka such as Syphon dashi and Botan shrimp carpaccio, as well as surprise creations... https://www.scmp.com/magazines/100-top-tables/article/3074702/sushiyoshi-hong-kong-where-east-and-west-meet-style?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074702/sushiyoshi-hong-kong-where-east-and-west-meet-style?utm_source=rss_feed Sun, 22 Mar 2020 02:15:15 +0000 Established in Ginza Tokyo in 2013, Sushi Tokami has a Michelin star and is famous for its tuna dishes. The owner is also the founder of Yamasachi, a shop dedicated to tuna that was originally opened in Tsukiji Market. The Hong Kong branch has two rooms, with 10 and eight seats respectively. The omakase menu features tuna bone collagen soup and maguro tossaki with meat from near the head of the tuna, which makes it a rare dish. The Tanada rice, from Niigata, is cooked in a traditional Japanese... https://www.scmp.com/magazines/100-top-tables/article/3074700/why-tuna-star-menu-tokyo-spin-sushi-tokami?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074700/why-tuna-star-menu-tokyo-spin-sushi-tokami?utm_source=rss_feed Sun, 22 Mar 2020 02:00:11 +0000 After opening in 2012 at the Mercer hotel in Sheung Wan, Sushi Shikon moved to its new home at the Landmark Mandarin last year. Retaining its three-Michelin star status since 2014, this traditional Edomae sushi restaurant is influenced by Ginza tastes and flavours; it is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin star Tokyo eatery. The Hong Kong outlet has eight seats at the sushi counter and the private room, with six around a counter with their own chef. The menu is... https://www.scmp.com/magazines/100-top-tables/article/3074302/prestigious-location-and-delectable-dishes-why-three?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074302/prestigious-location-and-delectable-dishes-why-three?utm_source=rss_feed Sun, 22 Mar 2020 01:45:06 +0000 Eating at Sushi Saito Hong Kong takes planning – the reservation hotline only operates on the first day of every month from 10am to 2pm. With 16 seats, there are two dinner seatings nightly. Arrive on time, because chef Ikuya Kobayashi, protégé of chef Takashi Saito, the founder of Sushi Saito Tokyo, starts serving promptly at 6pm. Joël Robuchon described the Tokyo restaurant as the “best sushi restaurant in the world” and Saito goes to great lengths to source the best catch from Toyosu Market... https://www.scmp.com/magazines/100-top-tables/article/3074696/want-dine-exclusive-sushi-saito-plan-ahead-and-be-punctual?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074696/want-dine-exclusive-sushi-saito-plan-ahead-and-be-punctual?utm_source=rss_feed Sun, 22 Mar 2020 01:30:14 +0000