0 Love It
Save it

The top 50 restaurant dishes in Hong Kong 2015

The most delicious dishes we’ve tasted this year, from newly anointed Michelin-starred restaurants to humble cha chaan tengs

1

Mekong River Prawns in Clay Pot (An Nam)

This elegant Vietnamese establishment has been busy expanding this year. With new locations in Yuen Long and Kowloon Tong, there are new dishes for excited diners to try. We enjoy the jumbo river prawns baked with Vietnamese herbs and glass noodles served in a clay pot. Similar to a hot pot, the bubbling fragrant sauce and prawn are fresh and warming.

Read more
Causeway Bay
3
Dark beer ribs with spätzle (Berliner)

Dark beer ribs with spätzle (Berliner)

Purveyors of sausages, beer and all foods German, there is no better place in town to chow down on some authentic Teutonic grub. We favour the dark beer ribs, in a luxuriously thick sauce that's soaked up by chewy spätzle. A hearty dish that has us craving for more. $189.

Various locations inc, shop G01B, G/F, D'Deck, Discovery Bay, 2987 8203; berliner.com.hk.

4

Chicken naan-za (Bindaas)

This new kid on the Aberdeen Street block is staking its claim as one of the most authentic Indian joints in town. Naan-zas are a Mumbai street food staple where a naan is used as the base for an Indian version of pizza, using chicken, peppers and amul cheese. This ingredient-packed dish will have you drooling on the table. $118.

Read more
Central
5

Picanha (Braza Churrascaria)

The Brazilians have a saying that ‘a good picanha is like a beautiful woman’ – a good piece of meat with some fat on the side. Objectifying the human body aside, it’s exactly how we would describe this perfect cut of beef. The meat, from the rump of a cow, is pink and tender with an aromatic piece of fat attached. It’s all juicy down to the last bite. Available at the buffet for $388.

Read more
Central
6

Kentucky San (Bread & Beast)

What's so great about a sandwich? Everything, when you walk into Bread & Beast. Most of the items on offer are pretty top-notch but we adore the Kentucky San. Crispy fried chicken is sandwiched between toasted panini, the curry mayo and pickles has us chomping our way to heaven. $68

Read more
Wan Chai
7

Matcha tart (Ce La Vi)

We can’t stop raving about the desserts at Cé La Vi and here we go again. The perfect full stop to a meal, the tart‘s bittersweet, paper-thin topside gives way to a lusciously decadent molten green tea filling. It sits above an inviting crunchy base and we love everything about it. $118.

Read more
Central
8

Uni Tostada (Chino)

These guys just missed the cut-off date for our best dishes of 2014 list, but we haven’t forgotten the quality of their fare these last 12 months. In fact, we’re still dreaming about the sweet uni and scallop tostada. Sitting atop a crispy toasted tortilla, seasoned with red miso and garnished with salsa and nori, this dish embodies what Chino is all about – the appreciation of fresh Japanese ingredients served casually, Mexican street-style. $78.

Read more
Kennedy Town
9

Lobster Rice (Coast Seafood & Grill)

One of the most reliable places for anything concerning surf and turf, Coast Seafood & Grill can dish up an impressive seafood tower and a mean steak. However, the lobster rice is what’s really worth your money. Served paella-style, half a lobster is immersed into a pan of rice cooked in a rich lobster broth. You can taste the crustacean till the last bite.

 $295. Shops C&D, G/F, Florida Mansion, 9-11 Cleveland St, Causeway Bay, 2576 8650; kingparrot.com.

11

Baja lobster (El Loco Gringo)

The tacos here are among the most authentic in Hong Kong. The soft taco shell is made from pure corn flour imported straight from Mexico, and the delicious fried lobster, with its accompanying mango and cucumber, adds just the right kink of freshness to this normally humble comfort food. $80.

Read more
Sai Ying Pun
12
Piri piri chicken (Flaming Frango)

Piri piri chicken (Flaming Frango)

ese grilled chicken joint. Flaming Frango has eased our pain this year. A bit more high-end than the aforementioned famous fast food chain, Frango’s homemade piri piri sauce is simply the bomb. No longer is a decent spicy, chargrilled chicken the stuff of nostalgic memories.

$260. 36B Staunton St, Central, 2899 2244; fb.com/flamingfrango.

13

Beef ribs (Ganguya)

Good meat isn’t hard to find in Hong Kong, but when a restaurant touts a secret sauce, you know it’s going to be a winner. The beef ribs at Ganguya are grilled just the right amount of pink, while a magnificent marinade – ingredients ‘classified’ – elevates the dish with an aromatic bouquet. Fragrant and fruity, the flavours are enticing and the ribs scoffed before you even realise. $150.

Read more
Tin Hau
14

Kawahagi with liver (Godenya)

It's not every day that you can sample kawahagi, aka file fish sashimi in Hong Kong, so when you do it's an extra special treat. The texture of this angler-type fish is like a sweeter and less chewy version of red snapper. Bits of monk fish liver, deep fried enoki mushrooms, garlic and parsley lend the dish exceptional depth and a pleasing oral texture. Available in the set menu, $1,000.

Read more
Central
15

Goat's cheese cheesecake (Ham & Sherry)

Goat's cheese is a polarising ingredient, a love-it or hate-it product that even some seasoned cheese fanatics shy away from. Though, if they were to get one taste of this esoteric cheese cake they'd be instantly converted. The smooth cake filling is drizzled with honey and pistachio dust, leading to a sweetness balanced by the tartness of the goat's cheese. 

$68.

Read more
Wan Chai
16

Low country boil (Holy Crab)

Time to get down and dirty Southern-style! Settle down on one of Holy Crab's long benches and dig your hands into this bucket of goodies as andouille sausages, corn and, of course, crab is thrown together and cooked with your choice of spices. Get messy. It's all part of the fun. Available during brunch $398.

Read more
Central
17
Mieng tuna (Issaya Siamese Club)

Mieng tuna (Issaya Siamese Club)

Tartares are easy to like – fresh meat mixed with herbs and spices satisfies an appetite but is easy on the palate. The one at Issaya gets our vote this year because not only is it marinated with coconut, ginger, peanut and betel leaf to provide an Asian twist, it's also gorgeously presented. $118.

18
Deep-fried fine de claire oyster (Jade Dragon Studio City)

Deep-fried fine de claire oyster (Jade Dragon Studio City)

Host to one of the of the most star-studded openings in the history of Macau, Studio City's Jade Dragon features an amazing deep-fried fine de claire oyster. Crunchy, light batter on the ouside gives way to the most aromatic and juicy of oyster on the inside. It's no surprise every bite is worth savouring. MOP300

19
Uni crab hotpot (Koko)

Uni crab hotpot (Koko)

Famous Japanese ex-footballer and fashion icon Hidetoshi Nakata partnered up with Kee Club to open this social dining spot. An appearance by the handsome man himself and the impressive sake collection aside, the hearty hotpot is a star in itself. Dig into the saucy, soupy rice and breathe in its rich aroma for a most fullsome meal.

$268. 5/F, Carfield Bldg, 77 Wyndham St, Central, 2109 1777; kokohk.com.

20

Pommes Dauphine (Atelier Vivanda)

Apart from the steak, what's really a cut above at L'Atelier Vivanda are the pommes dauphine. The fried potato balls are unlike any we've ever sampled in this city. Their delicate skin is paper thin and melts on the tongue, crumbling away into the soft texture of the potatoes inside. Available on the set menu, $298.

Read more
Wan Chai
21

Pommes Dauphine (Atelier Vivanda)

Apart from the steak, what's really a cut above at L'Atelier Vivanda are the pommes dauphine. The fried potato balls are unlike any we've ever sampled in this city. Their delicate skin is paper thin and melts on the tongue, crumbling away into the soft texture of the potatoes inside. Available on the set menu, $298.

Read more
Wan Chai
22

Bacon con queso (La Paloma)

The second restaurant in Hong Kong by chef Guillermo Trullas Moreno – affectionately known as chef Willy – La Paloma is wallet-friendly and down-to-earth. Of special note is the signature bacon con queso – pillowy bite-sized pieces of bread wrapped in ham which ooze gooey cheese. $75

Read more
Sai Ying Pun
23

Foie gras trio (La Table de Patrick)

Chef Patrick Goubier is no newbie to this city and we've particularly savoured the reappearance of the foie gras trio at his new establishment. Tweaked from his old recipe, the dish has foie gras cooked three different ways – as a terrine, pan-seared and sandwiched between a profiterole, and as an ice cream. All three are divine. $218.

Read more
Central
24

Earl Grey mille crêpe (Lady M)

A cake-high stack of exceptionally thin pancakes interspersed with layers of cream – mille crêpe are always an indulgent treat. Lady M tops the lot in our fair city, using no less than 20 razor thin pancakes to construct theirs. The Earl Grey version is crafted perfectly – fragrant without being over powering. 

$780. Shop 2096A, 2/F, IFC Mall, 8 Finance St, Central, 2865 1099;ladymhk.com.

25
Roasted pigeon (Le Bistro Winebeast)

Roasted pigeon (Le Bistro Winebeast)

A modern French bistro owned by wine retailer Winebeast. The fact that the wines are offered at retail prices ought to be enough to encourage you to visit. However, oenophiles will be happy to know that many delectable dishes, including the scrumptious roasted pigeon, pair exceptionally well with practically any tipple here.

$308. Various locations inc 15 McGregor St, Wan Chai, 2782 6689; wine-beast.com. Photo courtesy of Le Bistro Winebeast.

26

Yuzu duck breast (Maison Es)

The yuzu duck breast is our star recommendation at the second project by the illustrious Esther Sham. More than an inch thick, the texture is tender and succulent. The citrus tones cut through the rich skin, while the shreds of daikon – cooked in mirin wine on the side – provide an alternative from the meat. Even and very well rounded. $260. 

Read more
Wan Chai
27

Sea urchin (Mercedes Me)

This colourful entrée is the most publicised dish at Maximal Concepts' newest restaurant. Served on a fragile cracker, the uni comes surmounting an oyster leaf and topped with ponzu foam. With fig on the side, the combination exists in harmony, teasing out the sweet sea flavours of the uni before ending on refreshing notes of foilage and fruit. $210. 

Read more
Central
28
Earl Grey cookie (Munchies)

Earl Grey cookie (Munchies)

Munchies serves up some of the tastiest goodies in town. Its cookies, doughnuts and, in particular, its ice cream sandwiches are all delectable – and all are 100 percent organic, GMO-free and handcrafted. No wonder the Earl Grey cookie is so soft and flavourful!

$20. 4 Shin Hing St, Sheung Wan; munchies.hk.

29
Parfait (Nakamura Tokichi)

Parfait (Nakamura Tokichi)

This renowned tea house from Kyoto opened to much buzz in Tsim Sha Tsui earlier this year. Long lines still stream out of the door most of the day, the cakes, ice cream and desserts – all tea flavoured – have everyone going gaga. To get a taste of all of Nakamura's famous ingredients, try the parfait. Though, if you ask us, everything is good here.

$98. 18/F, The One, 100 Nathan Rd, Tsim Sha Tsui, 2426 6111; tokichi.jp.

30

Wild duck and foie gras pie (ON Dining Kitchen)

Philippe Orrico secured a Michelin star in the first year of opening of On Dining Kitchen. With this duck and foie gras pie, Orrico successfully pairs two decadent ingredients seamlessly. Combined with a rich broth, this is the end game for pies. $468.

Read more
Central
31

Muko-zuke (Saam)

This creative kitchen has been regaling the city with one innovative seasonal menu after another in 2015. Starring in its recent winter lineup is the muko-zuke, a luxurious cuttlefish casing wrapped around an uni core that results in an explosion of sweet sea flavours. Available in the set menu, $638. 

Read more
Central
32
Tomato soup curry (Sama)

Tomato soup curry (Sama)

One of Japan's favourite food chains expanded to Causeway Bay's trendy streets this year. Specialising in Japanese curry, Sama blends together Indian and Southeast Asian styles of cooking. We enjoy the tang of the tomato curry base and, paired with a hamburg steak or chicken, this hearty dish just hits the spot.

$90. Various locations inc 5 Caroline Hill Rd, Causeway Bay; 2766 0206; 51A Gough St, Central, 2191 8850; sama.com.hk.

33

Chicken banh mi (Seoul Bros)

This Korean eatery has been hugely popular. Apart from wallet-friendly prices, there are the expected classics like bibimbap and spicy chicken, but also quesadillas and banh mi which are given a Korean twist. The chicken banh mi has a soft bun alongside tender chicken and pickled vegetables which complement each other well.

$48. 

Read more
Central
34

Roasted chicken with pancetta, sweet peas and turnip (Sevva)

Expect all things decadent at one of the city's most coveted restaurant and lounge spaces. New to the menu is the roasted chicken with pancetta, sweet peas and turnip. Succulent chicken is wrapped in crispy ham plated with a refreshing accompaniment of light vegetables. Sit back and enjoy the décor and take in the view at the same time. $400. 

Read more
Central
35
Wagyu udon (Shiki Zen)

Wagyu udon (Shiki Zen)

Taking udon to a whole new level, Shiki Zen uses a specially imported machine from Japan to make fresh noodles on site every day. The noodles come out thick and are cooked al dente. When paired with rich broth and generous slabs of wagyu beef the result is a bowl that'll cure any carb cravings.

$308. 29/F, Soundwill Plaza II – Midtown, 1 Tang Lung St, Causeway Bay, 2970 3218; fb.com/shikizen.hk.

36

Volcano Sushi (Shoku)

This eatery in picturesque Repulse Bay features the biggest binchotan charcoal grill in Hong Kong. Sister to Kishoku, the beloved omakase specialist in Causeway Bay, we have a soft spot for the volcano sushi. Deep-fried futomaki rolls are topped with a tangy, spicy sauce that serenades the tastebuds with each bite.

$138. Shop 109, The Pulse, 28 Beach Rd, Repulse Bay, 2808 2333; shoku.hk.

37

Sweetcorn puffed mousse (Ta Vie)

Hideaki Sato – formerly chef at the two-Michelin-starred Tenku Ryugin – has seen his new venture receive a coveted star this year. While the whole menu is drool-worthy, the sweetcorn puffed mousse is light as air, with a pleasant sweetcorn finish, while the slightly acidic prawn jelly is another star attraction. Available in the set menu$1,880. 

Read more
Central
38
Eel (Tenku Ryugin)

Eel (Tenku Ryugin)

Picking up where the previous chef, Hideaki Sato, left off, the quality of this star-studded restaurant hasn't faded one bit. Sous chef Hidemichi Seki is said to be so obsessed with eel that he had one put in an MRI machine to study the muscle striations. The detail shows in this dish where the fish is cut so perfectly the bite has an amazing bouncy texture.

Available in the set menu, $2,180. 101/F, International Commerce Ctr, 1 Austin Rd W, West Kowloon, 2302 0222; ryugin.com.hk.

39

Korean-style lamb shoulder (The Drunken Duck)

This addition to the Enoteca Group is an unassuming and tasty fusion gastropub that combines Asian and Western flavours. Skip the signature Tsing Tao marinated duck, which falls a little flat, and opt for the Korean-style shoulder of lamb. It's a play on a traditional pork belly bossam, but instead of pork it utilises a lighter, less fatty lamb alternative that's still tender. Best of both worlds.

$199. 

Read more
Central
40

Lobster tortellini (The Ocean)

One of the most beautiful of the many restaurants at The Pulse, what's on the plates here exceeds the appearance of the decor. Among many stellar menu items, we're partial to the lobster tortellini, where melt-in-your-mouth textured lobster lies on top of foie gras-filled tortellini, served alongside figs. Perfection on a plate.

$588.

Read more
Repulse Bay
41

Grilled octopus (The Optimist)

Founders Christian Talpo and Manuel Palacio believe their venture at 239 Hennessy Road – a bar and restaurant that serves barbecue 'asador' items – is rather optimistic. We're glad they didn't cave to scepticism though, else we wouldn't have tried their awesome octopus. Heavily charred, the texture is tender and subtle notes of paprika and garlic aromas elevate the entire dish to a level almost unmatched in the city.

$220. 

Read more
Wan Chai
42

Lady Gaga (The Walrus)

This oyster-centric establishment has a slew of innovative ways to savour a bivalve. Best of all is the Lady Gaga. Beautifully presented, the mollusc comes with a pink pickle jelly and chrysanthemum garnish. The texture of the jelly matches the oysters seamlessly, is spot on with the amount of acidity and leaves no bitter vegetable aftertaste either.

$48.64 

Read more
Central
43

Pork presa with a chimichurri sauce (Timon Seafood Tapas)

Wan Chai tapas bar Timón specialises in seafood, but it's actually the pork presa with a chimichurri sauce we're most impressed by. Dished up with a green garnish, the tender meat is covered in olive oil and the sauce is punchy without being overwhelming. Definitely a dish worth heading to Ship Street for.

$75. 

Read more
Wan Chai
44

Avocado (Twenty Six by Liberty)

Plated on a burnt avocado shell, smooth avocado is mixed with salmon roe, crunchy millet and curry powder. The collision of textures and the balance between salty and sweet works together with flawless synergy. Rounded off with a hint of spice from the curry, this dish has never let us down.

Available in set menu, $900. 

Read more
Central
45

Stuffed chicken wings (Tycoon Tann)

These babies have a lot of ingredients packed into one chicken wing. Stuffed with black truffles, pearl barley, Yunnan ham and foie gras, the wings are served golden-fried and the fragrance of black truffle is strong. What's unforgettable is the chewy texture of the barley amid all the rich ingredients.

Read more
Central
46
Wagyu steak uni bowl (Ura)

Wagyu steak uni bowl (Ura)

This venture by the Chang brothers, also owners of the Michelin-recommended Indonesian Restaurant 1968, has us pining for its wagyu steak and sea urchin bowl. Dished with nori sheets to wrap the rice, wagyu and uni, the meat is cooked magnificently alongside briny sea urchin. Surprisingly, the two balance each other out, resulting in a most dazzling main course.

$438. 2/F, The Wellington, 198 Wellington St, Central, 2111 9381; urajapan.com.

47

Egg and truffle (VEA)

This venture by Vicky Cheng, formerly of Liberty Private Works, and Antonio Lai, the bartender behind Origin, The Envoy and Quinary, has everyone talking around town. We favour the egg (that's really all it's called), which is wrapped in raviolo and served with a truffle-infused Chinese fried doughnut to soak up the sauce.

Available in set menu, $1,280. 

Read more
Central
48
Char-grilled cactus (Verde Mar)

Char-grilled cactus (Verde Mar)

The must-order at Verde Mar is the chargrilled cactus. Notable for its uniqueness, the texture and appearance is reminiscent of aloe vera and the taste is almost meaty. Novelty value aside, there's a satisfying density for your teeth to chomp through.

$96. 24 Tai Wong St E, Wan Chai, 2810 0888; verde-mar.com.

49
Saigon beef pho (Viet Kitchen)

Saigon beef pho (Viet Kitchen)

The mind behind popular happy-hour hangout Chôm Chôm – Peter Franklin – takes the helm at this modern Vietnamese experience in Central. Viet Kitchen knocks up a range of phos and the one that gets our seal of approval is the Saigon beef pho. Loaded with fresh herbs, this broth is the strongest we've had in Hong Kong.

G04 & 06 Nexxus Bldg, 41 Connaught Rd C, Central, 2806 2068; vietkitchenhk.com.

50

Kyoto yaki-shabu (Yakiniku Great)

This sizable, thin piece of steak is garnished with a little salt and cooked for you by the staff. The server has to time things perfectly and quickly pour sauce over the meat as soon as it's done. When you bite down on the folds of beef, the sauce acts as a conduit to the meat flavours within. A totally rich and satisfying triumph. $208 per piece. 

Read more
Sheung Wan

Comments

0 comments