OCTOBER 2019: As our city’s vibrant restaurant scene continues to evolve at a rapid pace, we’ve made more than a few additions to our list this time around. Most notably, the new-in-town French cuisine maestros at Louise have stormed in to take the coveted top spot, and we’ve also welcomed to the pack visionary French-Japanese fusion eatery à nu retrouvez-vous, and laidback Vietnamese spot Chôm Chôm.
Welcome to the Time Out EAT List, for which we’ve been busy scouring the streets and alleys to bring you the very best restaurants in Hong Kong. As usual, this line-up has been compiled by our ravenous food and drinks editors who aren’t just on the hunt for a delectable bite – although taste certainly doesn’t count for nothing – but also consider the buzziness of the atmosphere, the price (for those on a tight budget, check out our dedicated cheap eats list), and the relevance of the concept in our ever-changing metropolis.
From long-time favourites to newbies, we've sorted everything, from restaurants in some of Hong Kong’s best hotels to the city's most delectable street eats. In short, this is whatever serves the best food in Hong Kong right now. Let’s dig in!
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Looking for more recent openings? Check out our pick of Hong Kong's best new restaurants.
Best restaurants in Hong Kong
When Julien Royer announced his intentions to open his first venue outside of Singapore in Hong Kong, fresh off his flagship restaurant Odette being crowned Asia’s best in early 2019, he promised a more down-to-earth experience. Not just for diners – who in today’s fast-paced, focus-deficient world are demanding a less stuffy and formal brand of fine dining – but for himself as well. Louise was meant to be a tribute to his upbringing, a chance to champion heritage recipes born out of his nostalgia for family meals on the farm in Cantal, France. It’s all that and more. Dining at Louise does feel like dining at a family member’s house, if your family owned a plantation and this was French Indochina. The food is hearty and approachable, the wine list long and exceptional, and the design, devised by architect André Fu, at once subtropical, opulent and playful. Fu turned the Grade II historic building at PMQ previously occupied by Aberdeen Street Social into a fictional private home. The ground-floor bar and casual dining space, which serves drinks and light bites all day and night, is awash in jungle green, false bird-of-paradise carpet and paintings that depict vaguely familiar island scenery. The second-floor dining room, where you’ll sit down to lunch or dinner, features a warm colour scheme infused with splashes of goldenrod and bone white. Rattan plays a big role, too – in the seating, in the geometric patterns adorning the ceiling, in the wicker-like weave of the carpet.
Lauded as one of the best restaurants in Asia, The Chairman has been popular ever since it opened nearly 10 years ago. Why? Suppliers who offer the best seasonal produce – and it’s mostly organic at that – and no MSG. If there’s one thing you must try it’s the pigeon with longjing tea and chrysanthemum, a classic dish that’s never left the menu.
Dubbed the ‘king of truffles’, chef Umberto Bombana whips up rustic, truffle laden Italian dishes while embodying the essence of Italian hospitality through his venues’ exceptional service. Expect things like homemade Cavatelli shellfish ragout and sea urchin, Tajima short rib and beef tenderloin with a red wine, plum sauce and whipped potato.
This fine dining Italian resto is named after the breadsticks that are also served at the tables. Grissini is an impressive restaurant, and after undergoing a big refurbishment in autumn 2019, the place looks grander and more inviting than ever. This is among the most pleasant Italian dining experiences in Hong Kong, with sophisticated décor and an amazing zillion-dollar view, as well as an impressive wine cellar. Chef de cuisine Marcello Scognamiglio presents an array of pastas, meats and seafood dishes, all to delicious effect.
The latest venue from the 298HK group (298 Nikuya, Porker) shifts the focus from yakiniku to yakitori. Based on name alone, it should be obvious what you're getting yourself into: lots of grilled chicken, from livers and hearts to smoky, crispy skin, thighs and wings. Apart from the bird, the restaurant offers a few succulent cuts of pork belly and Japanese beef as well. And there's a decent selection of sake, shochu and highballs to wash it all down.
This high-end Japanese restaurant is headed by chef Ryota Kanesawa, formerly of Zuma and the Michelin-starred La Frasca restaurant in Italy. The centerpiece here is the chef’s counter, from where Kanesawa and his team prepare and serve seasonal sashimi and sushi, as well as sophisticated cooked dishes.
Wyndham Street. It’s a bit of a mixed bag. The likes of Hooters rubs shoulders with establishments of more class such as Stockton and Ori-gin. Joining them is New Punjab Club, a restaurant that focuses on dishes from the Punjab region of India and Pakistan, which centres around tandoor oven cooking rather than thick curries.Styled with intricate rattan details, patterned walls and Indian and Pakistani artwork, the atmosphere is of a mid-20th century post-colonial Punjab gentlemen’s club. Helming the kitchen is chef Palash Mitra, formally of one Michelin-starred Gymkhana in London.As we peruse the menu, to the sounds of a quirky playlist, a cheeky chappy waiter wheels over the gin and tonic cart with a wry grin – we weren't planning to drink. He's not having it. Once we’re done whetting our whistles with these mellow apéritifs (the drinks start from $138), we order a samosa chaat ($98) and tandoori machli ($218) – cobia fish with tomato chutney. The samosa chaat is comforting, smoky and creamy all at once, the smashed samosas are smothered in a tamarind glaze and yoghurt, with satisfying pop provided by pomegranate seeds. It's also pleasantly spicy, something of a rarity among similar restaurants in Hong Kong. The oily fish is simply delicious, coated in a thick and fatty charred skin that hides buttery meat. The chutney is a little bitter, so we steer clear of it and let the fish shine on its own. For mains, we go for the murgh tikka angar ($248) – yoghurt and spice mar
This izakaya is helmed by chef Shun Sato, a Sendai native who’s worked in Tokyo’s famous Tsukiji Market, Sydney restaurants BlancHaru and Yoshii and, more recently here in Hong Kong, Belon and Ho Lee Fook. Signature dishes include the likes of seasonal sashimi, grilled octopus on potato confit with ginger soy and A4 wagyu sukiyaki. In typical izakaya fashion, quality whisky highballs are the tipple of choice.
The sleek yet minimal interior of Belon is intentional, allowing the dishes to really do the talking. Helmed by British chef Daniel Calvert, dishes include a wonderfully fresh oyster tartare, chickpea falafel with hummus, pigeon pie, whole roasted chicken and many more.
Chef Guillaume Galliot whisks guests into the world of French gastronomy using the finest ingredients to create the most sensuous flavours. On the menu are dishes like Alaskan king crab with oysters, prawn jelly and caviar. The restaurant has a fantastic French artisanal cheese collection and, naturally, an extensive wine list focusing mostly on Bordeaux and Burgundy.
Hailed as one of the oldest and greatest Cantonese restaurants in the city, Ser Wong Fun not only impresses food lovers with its exquisite selection of traditional cuisine and snake soup, but its clay pot rice is equally delicious. The pig liver sausage and chicken clay pot rice is definitely a must-try during the cold winter months.
Since opening in Wan Chai back in 2016, Samsen has gained droves of loyal fans and a stellar reputation for serving up some of the best damn Thai fare in Hong Kong, especially when it comes to those legendary boat noodles. In this new venture, head chef Adam Cliff boldly does away with the brand’s famous headliner to focus on the northern-Thai staple of Khao Soi. As questionable as his decision may at first seem, the chef’s sense of adventure here – and elsewhere on the new menu – pays delicious dividends that leave the Sheung Wan outpost well-poised to match the success of its older sister. The interior stays faithful to the Wan Chai flagship with distressed concrete walls rising from a weathered tile floor behind a shopfront which can be opened to introduce that all-important al fresco vibe to the dining experience. At this branch, however, there is an increased use of bright hues sloshed over the sticker-speckled walls and, notably, space is significantly larger to make for an experience that is less likely to see you rubbing elbows with hungry strangers than at the original. Like the colour on the walls, the new menu prides itself on being “bold”. Upon a preliminary scan, it is apparent that Chef Adam Cliff is letting his imagination run free with the experimentation on Thai flavours in a range of truly exciting culinary creations. Particularly flavourful titbits include the Grilled Chicken and Wing Bean Salad ($118), the dish treats the taste buds to a spicy, aromatic sy
Following the success of the art-themed restaurant Bibo and award-winning The Ocean by Olivier Bellin, dining group Le Comptoir raises the bar yet again with Ecriture at H Queen’s. A French fine-dining venue named after renowned Korean artist Park Seo-Bo’s groundbreaking abstract expressionist series, Ecriture attempts to emulate Park through bold colours and designs that rely heavily on shapes and lines. With the restaurant’s open kitchen in the centre and floor-to-ceiling windows, diners can experience stunning views to go with the French culinary art.
Repulse Bay gets a taste of Southeast Asian beach culture this July, when Sip Song opens up in The Pulse. A play on words, Sip Song means 12 in Thai, but the ‘sip’ part also refers to the obvious in this scenario: sipping on drinks by the beach. In any event, the kitchen team intends to highlight some deeper cuts from the Thai culinary repertoire. That includes kai look keuy, deep-fried hard-boiled eggs served with dried chillies, crispy shallots and a sweet-and-sour tamarind sauce, as well as steamed whole fish served in a broth brimming with chilli and lime.
In a fast-paced city like Hong Kong, the “out with the old and in with the new” syndrome seems almost like a natural-as-you-like daily mantra. But when the “old” is a legendary establishment like Club JJ’s at the Grand Hyatt, then the “new” better be good enough to fill its shoes. Thankfully the Grand Hyatt Steakhouse manages to do just that. Taking over the former JJ’s and Thai & Grill space, the new restaurant is outfitted with a classic Hollywood movie set in mind. Dark woods, leather banquettes and heavy drapery make the backbone of the interior. The main dining room overlooks the hotel mezzanine level while several smaller areas (including two private rooms) offer a more intimate dining experience. A towering art deco statue stands centre stage of the main bar, surrounded by oil paintings, tulip lights and a long salad station. It’s grand, but not garish. And in a refreshing move, the sound system streams 70s rock classics (imagine The Rolling Stones and Fleetwood Mac with your beef) instead of looping The Best of Sinatra. With the food, the menu is simple – no fanciful, foamy dishes or fusion touches – just straight-up, stripped-down, classic American steakhouse cuisine. To start, the seafood platter ($850 for two) heaps together half a Maine lobster, cracked king crab legs, clams, mussels, prawns and an assortment of oysters lazing on the half shell (including Fine de Claire, Coffin Bay and Belon on the night we visited). Short of a slightly over-boiled lobster, everyt
Famed for its Chinese wedding banquets and elevated Cantonese classic dishes, this renowned restaurant has been serving the city’s most discerning foodies for many years - no small feat in Hong Kong’s competitive food and beverage industry - and earning its stripes as one of the finest kitchens in town.
Following the launch of its development kitchen, Aulis, in Causeway Bay, renowned British chef Simon Rogan unveils his second restaurant here on our shores with the opening of Roganic. Much like the original Roganic in London, which currently holds one Michelin star, the Hong Kong outpost aims to be a farm-to-table destination for urban-dwellers by offering fresh ingredients and natural wines in a contemporary space.
Even after nearly seven years in the business, Yardbird attracts diners by the hordes, thanks to being the kind of super hip izakaya/yakitori venue that not even Tokyo denizens would roll their eyes at. The chicken here is treated no differently than the finest piece of toro, that is, with love and care. And it returns the favour by donating literally every part of its body including the thigh, wing, neck, liver, tail or skin.
Opened by former Four Seasons Executive Pastry Chef, Grégoire Michaud, Bakehouse offers all sorts of oven-fresh treats, from naturally leavened sourdoughs to buttery, flakey croissants and other pastries. Dine-in options are also available.
One of the most exciting restaurants at H Queen’s is Arbor, a French fine-dining restaurant with chefs Nicolas Boutin and Eric Räty at the helm. Serving innovative dishes in a forest themed surroundings, Arbor makes for a perfect tranquil getaway in the heart of Central. You can also wind down with a brunch every weekend as well before heading over to the art galleries downstairs.
With branches all over the world including London, Miami, Dubai and Abu Dhabi, acclaimed restaurant La Petite Maison finally arrives at our shores and is opening up their first location in Asia at H Queen’s. Expect inspired yet simple interpretation of French Mediterranean cuisine with quality dishes and authentic flavours.
A new Vietnamese eatery on the border of Central and Sheung Wan, Co Thanh dishes up authentic dishes that challenge the palate and send the senses to Saigon. Ever since word got out about Co Thanh there’s been significant buzz due to the link to Nyguen Thi Thanh. Her popular Ho Chi Minh City food stall, The Lunch Lady, was featured on Anthony Bourdain’s TV show No Reservations, earning her international foodie fame. It’s her only apprentice, Brian Woo, who’s behind this spot on Kau U Fong. The restaurant feels like a sleeker version of a hole-in-the-wall Vietnamese eatery – all bare concrete, hand painted signs, plastic stools and fold out tables. We got started with pork spring rolls that were generously meaty, wrapped in a crisp, golden brown casing with a wonderfully garlic-laden nuoc cham sauce for dipping. Our banh mi came packed with homemade pâté, cold cuts including lean pork, Vietnamese ham, pork shank and skin, pork head and ears terrine, pickles, coriander, spring onions and Vietnamese chili peppers. The toasted hunk of bread was a little too crunchy but balanced out the almost rubbery texture of the Vietnamese cold cuts with a fiery kick from the chilis. It was a solid and authentic banh mi, but there are better ones being dished up elsewhere at places like Le Petit Saigon. Moving on to soup noodles, the bun nam variety was made with a fermented fish and shrimp paste broth, topped with prawns, squid, roasted pork belly, pineapple, okra, aubergine and chives. The
Locals and tourist alike flock to Wai Kee for their pig liver and beef noodle. Aside from their signature dish, you can pick any noodle - macaroni, vermicelli, instant - and pair it with ham, egg or sausage, or all together. If you fancy something sweeter, go for the kaya French toast. Be prepared to queue up though!
The team that brought Sushi Saito and Yakiniku Jumbo to our shores opens yet another high-end concept. The venue is set to be one of the most exclusive restaurants in town with only nine seats at the chef’s table, where guests – at last those lucky enough to get a reservation – can enjoy a kaiseki meal centred around premium Japanese wagyu.
The art deco style of this Peninsula restaurant gives it a super-classy atmosphere and complements the top quality dim sum on the menu, like the steamed shrimp dumplings with bamboo shoots. Also enjoy authentic Cantonese dishes such as the pan-fried garoupa fillet and the superior bird’s nest and shredded bean curd soup. There’s nothing quite like Spring Moon when it comes to grandeur and taste.
A mix between fine art exhibitions and fine dining, this expansive Central venue leaves most of its appeal to mystery. Boasting a spacious terrace and elegant interiors, Duddell’s specialises in traditional Cantonese cuisine to contrast with its cosmopolitan décor. The menu consists of comforting Cantonese staples such as baked abalone, crispy suckling pig, fried lobster and kumquat puffs, many with innovative twists. They also serve great Chinese-inspired cocktails at their trendy ‘Salon’ bar.
This private Cantonese kitchen is open to the public but requires advance booking and most dishes need to be ordered in advance too. Dishes include flower crab with aged Shaoxing wine, fragrant chicken oil and flat rice noodles as well as smoked Chinese bacon, pomelo skin and jujube and coconut milk pudding.
Since opening to the public at the end of last month, Tai Kwun has been hailed as a major success for Hong Kong’s art and culture community. But aside from the exhibitions, film screenings and theatre performances hosted within its historic walls, the former Central Police Station compound has also given us something else: a score of hip and sophisticated restaurants, among which stands Old Bailey.The latest restaurant by JIA Group (also responsible for the likes of Rhoda, Duddell’s and Tai Kwun's jail-cell watering hole, Behind Bars, among others), Old Bailey boasts the kind of bright and airy roominess and stunning skyscraper views elusive to many space-starved, ground-level eateries in Soho. The 3,000sq ft space is a polished, contemporary take on mid-century modern, punctuated in the right places with tasteful pieces of furniture inspired by the Ming Dynasty. In the bar and lounge area, guests can enjoy speciality brews and cakes by Teakha throughout the day, while the main dining room serves as the backdrop for Old Bailey’s Jiangnan menu.Dishes are based on traditional recipes, such as the homemade handkerchief pasta ($148), which is inspired by a rustic village dish. More like thin, floury pancakes, this ‘pasta’ is pan-fried until chewy, golden and blistered, and coarsely chopped and served with seasonal greens – brilliantly crisp, jade-green bok choy on the night that we visit. It’s surprisingly satisfying for something so simple. Another winner is the tea smoked pigeo
Tucked away at the end of Sai Ying Pun’s vibrant Fuk Sau Lane, Pondi is a delightful new addition to an already exciting alcove in this residential neighbourhood. Named after Pondicherry, the former French colony in India, Pondi's food is an electrifying combination of Indian home cooking and classic French cooking philosophies. The restaurant is a passion project of restaurateurs Taran Chadha – founder of the original award-winning BlackSalt – Camille Glass, and George Kwok. Guests can taste careful skill and passion in every bite in an inspiring and intensely enjoyable dining experience. The space sets the scene for epicurean bliss, with a thoughtfully decked out, candlelit alfresco terrace that opens onto the street and allows diners to relax while being immersed in the buzz of the neighbourhood. Inside, the kitchen bar seating is an intimate, modern nook where diners can chat away and look on as the chefs prepare dishes behind the counter. Upstairs there’s additional seating, but only reserved for private parties of 20 or more. The menu is kept refreshingly simple and caters to vegetarians and the gluten intolerant, as well as boasting more than enough to keep carnivores satisfied. A good lead-in is the hung yoghurt croquettes ($115), a dish that elevates the oft prosaic French nibble to new, tangy heights with tamarind and pickled onions. The parcels lie atop a base of smooth and mellow beetroot puree, which gently pulls the whole dish back down to earth in an exciting i
Star chefs Chris Grare (Lily & Bloom) and Arron Rhodes (Gough's on Gough) team up to open their first joint venture, Kinship. The two are set to servie rustic and soulful cuisine with a New World edge in a relaxed atmosphere centred on family and relationships. The relationship angle goes beyond dining, though. The chefs are working with a farm-to-table concept that places importance on forming sustainable relationships with local farms and suppliers. (Opens late May)
Similar to Dragonfly, Madame Fu is not simply a restaurant, but an experience, complete with a compelling backstory that centres on its namesake heroine. Playing up to the colonial stylings of the former Central Police Station compound, the venue channels an east-meets-west ethos that pays tribute to the fictional Madame Fu – a socialite who opened a grand salon in Shanghai in the 1930s after living in Paris. At a sprawling 8,000sq ft, the space encompasses the main dining room (the Grand Café), bar area, whisky lounge, private rooms and two open-air verandahs. Expect to enjoy modern Cantonese-focused Chinese fare here, as well as western desserts and afternoon tea sets.
Mott 32’s Joyce Wang-designed interior is a sight to behold, the former bank vault reimagined as a storage facility for family heirlooms forgotten by wealthy Chinese immigrants. Items like a giant abacus and calligraphy pens act as clues to the larger political and social history of Hong Kong. The design is striking but the food, such as the excellent siu mai and Iberico char siu, is just as sure to please.
With lauded chef John Nguyen at the helm, this Hanoi-inspired bar and eatery brings the Vietnamese tradition of bia hoi (drinking beer with friends on a busy street corner) to Peel Street in the heart of Soho. The atmosphere here, especially come weekend, is buzzing, as patrons sit on roughly-fashioned seats – in true Hanoi style – on the establishment's patio, while wafts of the delicious food being cooked up in the kitchen seap out onto the street. The menu is full of traditional Vietnamese delights with a modern twist, and promises visitors an equally pleasant dining and drinking experience.
For six years now, Casa Lisboa has been a beacon of authentic Portuguese delights. Chef Edgar Alves knocks up some cracking dishes at this classy spot, including the house special, bacalhau, which is a traditional Portuguese dried salted codfish. It appears in many dishes but our favourite is a mains that pairs it with rustic potatoes. Time Out recommends: Bacalhau dried salted codfish with rustic potatoes, Cataplana stew, garlic octopus.
The Pirata Group is unveiling not one, but two new concepts in Sheung Wan this July. Of those two, Honjo is the bigger, more upscale outlet. But don’t take ‘bigger and more upscale’ to mean unapproachable. The interiors are supposed to represent the aspirational dreams of your everyday Japanese person (it’s a Japanese restaurant, hence the angle, although we’re pretty sure you can substitute almost any nationality for Japanese in this case). Expect an eclectic collection of curios from around the world spread across the 120-seat restaurant’s four themed dining rooms and sushi counter. As for the food, international influences will marry with Japanese techniques. Rest assured: there will be sushi. Opens late July.
A spin-off of Catalunya, La Rambla is a wilder sibling, offering more avant-garde Catalan and Mediterranean cuisine that plays daringly – and deliciously – with a multitude of different flavours and textures. Barcelona-born chef Ferran Tadeo counts the likes of Albert Adrià (el Bulli) and Sergi Arola (Arola) as his mentors, so expectations are high. The restaurant itself occupies a pleasant and modern space, with a 4200 square-foot deck outside on which diners can enjoy food and drinks whilst taking in arresting views across Victoria Harbour.
Chef Adam Cliff's take on Thai street food is a step above other such restaurants in Wan Chai, but without hurting the bank balance. On the whole the food remains true to its origins but with a few tweaks. The generous bowl of wagyu beef boat noodles with crunchy topping is a must-try, and the desserts are also impressive, using lots of fresh fruit and homemade ice creams. No reservations here, but you can head off for an aperitif and they'll call you when your table is ready.
Renowned for its namesake duck waffle which has already been sold on over a million plates, the famed and hip London restaurant Duck & Waffle made its debut in Hong Kong by running a successful pop-up at the Ritz-Carlton three years ago, and is now coming back to open its first overseas branch at Central’s IFC Mall, dedicated to serving up its signature all-day breakfasts curated by executive chef Daniel Barbosa. Stepping into Duck & Waffle, which boasts several eye-catching giant green ducks set in the main dining area coupled with the unique island-shaped bar design, one can immediately appreciate the place's spaciousness and convivial aura. The first thing we ordered is the classic Duck & Waffle ($230). With an oil-coated duck confit and a crispy fried duck egg placed on top of the waffle, the best way to taste it is to first remove the duck bones, poke the egg yolk, pour in the cinnamon syrup mixed with mustard seeds and cut it all the way down. As the duck is marinated two days ahead of time, slow-cooked with duck oil for ten hours, and then deep-fried for a quick finish before serving, the duck skin is exceptionally crunchy while the meat remains tender and moist, forming a rich and delightful bite with the lightly sweetened waffle. The Spiced Ox Cheek Doughnut ($135) is another signature dish of Duck & Waffle. Referencing the traditional Chinese buns, these crispy doughnuts are filled with juicy minced beef cheeks. Though a little bit spicy, we love how its greasiness
Yes, Tim Ho Wan may be a cliché go-to for tourists but it has become famous for good reason. One of the cheapest Michelin-starred restaurants in the world, the service is perfunctorily but the dim sum is gold-standard. We recommend visiting the Sham Shui Po outpost and ordering just about everything. No trip is complete without tucking into second – and perhaps third – helpings of the restaurant’s renowned baked cha siu bao.
Whether you believe she bankrupted France’s treasury or she was just a victim of tragic circumstance, you can’t deny that one of Europe’s most famous historical monarchs, Marie Antoinette, had bags of style. Yes, so she’s mostly known for losing her head, at the hands of the guillotine, in 1793 after falling out of favour with, shall we say, pretty much the entire French population. But who cares? This queen is as much remembered for her lavish tastes and chic fashion sense as her untimely demise. So when a new restaurant opens up that seems to almost channel the spirit of the famous femme, both in its space and its Gallic culinary offerings that are fused with Asian innovations, you know you could be in for something a little special. Maison Es has done just that. The team behind this new Wan Chai eatery, in a cul-de-sac off Star Street, seems to take its inspiration from the 18th century French aristocracy – not least Marie Antoinette and Petit Trianon, her château retreat that oozes Rococo style and has become the pride of France, thanks to its exquisite architecture. Maison Es is petit Petit Trianon. A little haven of chic style that the historical queen would have been proud to dine in. Adorned with pink-flowered wallpaper and chandeliers, every detail is trimmed and decorated with flora and ribbons. Though the theme is undoubtedly girly, it’s not imposing – rather the interiors have the ambience of a quaint French garden rather than a pink boudoir The kitchens at Maison
Serving up quirky Chinese cuisine with pan-Asian and European influences, Ho Lee Fook boasts a trendy interior and excellent modern Canto fare that keeps the lines outside long, though it’s worth the wait. Try Mom’s ‘mostly cabbage, a little bit of pork’ dumplings with sacha soy dressing and the awesome cha siu pork. Wash it all down with one of the restaurant’s funky cocktails.
It’s more than 52 years old and that’s down to one simple thing: the pantyhose. The secret to Lan Fong Yuen’s signature milk tea has been straining the brew through, you guessed it, a pair of pantyhose for an extra smooth taste. It’s also one of the most well-known pork chop bun hotspots in the city. The signature chop is marinated and packed full of flavour, and the meat retains its tenderness within the crispy, fried exterior. A must visit for jyu paa bao enthusiasts.They also have a Tsim Sha Tsui branch.
Born in Potenza in southern Italy, Gianni Caprioli was private chef to Gianni Agnelli, patriarch of the Agnelli family, who own FIAT and are one of Italy’s richest families. A wealth of international experience to his name, Caprioli is now based here in Hong Kong. Giando represents the chef’s take on modern Italian cooking with ingredients sourced from among Italy’s best boutique wineries, artisan producers and small farms.
People come from all corners of Hong Kong for a helping of the Islamic ‘beef burgers’. They also come here for the lamb curry and beef brisket noodles. Cheap as chips and tasty as hell if you’re willing to wait for a table.
The team behind Uma Nota and Bedu are back with yet another exciting adventure for the taste buds. This new venture brings contemporary Malaysian food to Hong Kong, taking cues from Malaysian street stalls and coffee shops to offer a spicy selection of new and playful interpretations of local favourites to Soho!
VEA stands for Vicky et Antonio – chef Vicky Cheng, the visionary chef formerly of Liberty Private Works, and Antonio Lai, the legendary bartender behind The Envoy and decorated establishments Origin and Quinary. There’s only a tasting menu on offer at the one Michelin star venue and it is recommended to pair it with Lai's fantastic cocktails.
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