Best bars and restaurants in Kwun Tong
BriKetenia is helmed by French chef David Ibarboure, who had previous stints at the Mandarin Oriental’s Pierre, among other fab restaurants. BriKtenia dishes up top notch French basque-inspired grub using quality ingredients with a price tag to match. Expect dishes with modern touches like foie gras with beetroot and orange.
Chef Wong Wing Chee aims to stimulate every sense with his contemporary Cantonese dishes. Whether it’s a sea cucumber the size of your arm, a tower of shellfish, or abalone air-freighted live from New Zealand, the seafood is always fresh and so are the ideas. For the quality and innovation on show in this smart dining room, it’s worth paying for the seafood’s airfare.
Who doesn’t love a hot pot? The meal you have to work for. First, you make your own dipping sauce, then you cook your own food. But the real work is done by the chefs at Hot Pot Boy, who produce quality broths such as the lip-numbing Sichuan pepper and fish-head stocks. Good quality imported meat and fish is lovingly prepared, ready for the pot. Prices range depending on how expensive your tastes are so choose carefully.
This hip Japanese eatery features corrugated metal walls and lightbulbs hanging from ropes, giving Kokon2 an industrial feel in keeping with the larger Kwun Tong aesthetic. The food doesn’t disappoint – there’s a great range of sushi rolls and sashimi platters, all using super fresh fish sourced from Japan. It’s fairly pricey, but there’s quality ramen and a cheaper lunch menu if you’re on a budget.
Lei Garden serves consistently good Cantonese fare using quality, fresh ingredients that’s earned the multi-branched restaurant Michelin-stars all over town, including one at this branch. The menu is massive, but try the crispiest duck in town and pre-order the chicken baked in sea salt in casserole. Seafood dishes are equally as tasty but are fairly pricey.
A Kwun Tong stalwart that’s stuck fast despite the changes in the area, this restaurant has been serving authentic Indonesian fare for over 20 years. There’s nothing pretentious about classics like chicken satay skewers served up simply, in a cosy setting. The great value menu has earned them a recommendation in the Michelin guide too.
One Michelin-starred MIC Kitchen is the decorated ‘Demon Chef’ Alvin Leung’s modern comfort food offering. The afternoon tea menu offers reasonably priced classics like the MIC club sandwich and fish and chips - with updated twists. The rest of the menu is more akin to his signature X-treme Chinese style seen at Bo Innovation, with an expert blend of Chinese and Western ingredients using innovative techniques.
Moreish and Malt serves up casual dining paired with craft beers from the same team behind Kowloon East Kitchen. As you would expect, they do a good, American-style brunch. The dinner menu features a bit of Mexican, some Asian influences and more American staples and for drinks there’s local brews plus imported draft beers, a selection of whiskies and decent cocktails - try the lychee martini. Best bet is to grab a couple of beers and a sharing platter and settle in.
Moonzen is a big part of Hong Kong’s craft beer revolution. The husband and wife team open up the brewery on Friday nights between 6-9.30pm for beer tastings and brewery tours and its classic brews have epic names such as Thunder God pale ale, Jade Emperor IPA and Moon Goddess chocolate stout.
Tucked away in the back of an old factory building, Oldish has a unique, junk-shop charm. There’s old stuff on the walls and old stuff for sale in the warehouse next to the large open kitchen and dining area. Luckily, the food is fresh. You can get an all day breakfast or access to the unlimited salad bar at lunchtime for around $100. There's decent coffee and fancier Western food and pizza on offer as well.
Fancy trying Sheung Wan’s best eats?
Not to be overshadowed by neighbouring Central, the quieter streets of Sheung Wan are home to some of Hong Kong's best restaurants and some ace cafés and coffee shops. From dim sum to burgers, no tummy is left rumbling.