
Holly Graham
Holly Graham is Time Out's former Hong Kong Contributor.
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Holly Graham is Time Out's former Hong Kong Contributor.
The best hotels in Hong Kong are spread all over the city but staying Kowloon-sideĀ gives you fantastic access to some cheap sleeps, great markets and excellent eats too. Snooty Hong Kong Islanders may call Kowloon āthe dark sideāĀ but we know Time Out Hong KongĀ readers arenāt as ignorant as all that. See the light and look forward to aĀ stay in some of the best hotels anywhere in the city.
With Valentineās Day coming up, itās time to plan our the perfect romantic night out. If youāre looking to change it up from the usual Valentineās Day dinner affair, here are some great romantic spots to treat your partner for the specialĀ holiday.Ā Want to stay in? Why not enjoy a sexy movie at home or get frisky around the city?
FromĀ high-end steakhousesĀ to mouthwatering cheap eats,Ā it's no secret that Hongkongers love eating.Ā AndĀ these days, anyone who has a camera and knows one local noodle joint in a quasi hipster neighbourhood isĀ a self-proclaimed foodie. Which is why we've rounded up the top ten foodie stereotypes we see in Hong Kong.
Heading to Austriaās capital but donāt know what to do, see and eat? Take a waltz around Europeās ācity of dreamsā to help you on your hols. Itās steeped in history, itās home to some of Europeās best restaurants, cafĆ©s and bars and itās only a direct 12-hour flight away from Hong Kong. Vienna is a cultural experience like no other, boasting modern and ancient art, iconic food and drink and so many attractions that it takes days to see even half of them. Follow us on a whirlwind tour of Vienna... Ā
Caso nĆ£o se recorde, a Time Out Ć© de Lisboa mas Ć© tambĆ©m deĀ mais de uma centena de cidades espalhadas pelo mundoĀ ā o que significa que Ć©, provavelmente, a maior e melhor rede global de especialistas locais. Nesta lista,Ā Holly Graham, antiga editora de Comer & Beber na Time Out Hong Kong,Ā guia-o pelas cinco coisas que tem de fazerĀ em Hong Kong. A lista completa, feita por Olivia Lai e outros editores da Time Out, contempla 51 propostas, desde os melhores restaurantes Ć s atracƧƵes que nĆ£o pode mesmo perder. Mas, se for para uma escapadinha rĆ”pida, nĆ£o se preocupe: temos as dicas perfeitas para si. Recomendado: As mais estranhas atracƧƵes de Hong Kong
The Optimist is a drink that defines my outlook in life ā keep it simple. Itās helped me connect with people across the drinks industry. Iām aĀ big fan of simple cocktails because theyāre easy to make wherever you are and donāt require a lot of mise en place to be successfully executed.On a visit to Tokyo, I was overwhelmed by the amount of detail that Japanese bartenders put into their work. A recently opened bar that I visited, Mixology Salon in Tokyo, does a mean negroni. Working at an Italian restaurant like 8 1ā2 Otto e Mezzo Bombana, we serve negronis all the time but at Mixology Salon, I ordered a green tea negroni, made with green tea-infused gin, Campari and vermouth. It was a delightful drink with a fine balance of flavour and the green tea added great herbal notes.Iāve tried to create something thatās as interesting to taste with The Optimist while not overcomplicating things. Itās inspired by the daiquiri and itās designed to be straightforward and easy to make at any bar or at home ā a lot my guests admit they give it a shot themselves! I created the cocktail as my entry for the Bacardi Legacy Global Cocktail Competition in 2015 and it helped me represent Hong Kong and Macau at the global finals in Sydney, Australia. A simple to make-anytime drink, personally, Iād recommend it for lunch or as an early evening aperitif. MAKE IT YOURSELFIngredients:60ml Bacardi Superior10ml ginger syrup10ml honey water22.5ml lime juiceYellow chartreuseHandful of basil leavesInstruct
Sick of chocolate eggs this Easter? Time to go back to basics and go for some goodĀ old fashion eggs benedict. Itās the perfect option for a brunch over the long Easter weekend. So, if you're past pancakes, waning with waffles or 'ad enough of avos, grab a cup of coffee and hunker down with some of the best benes in town.
Couple Renee Dancel andĀ and Walaiphan Hanyut (aka Lek) first met in Hong Kong more than a year ago. Dancel dreamedĀ of being a lawyer but having grown up in Manila helping her mum in the familyās fast food restaurant, the food industry was in her blood from day one. Lek, hailing from Phrae in northern Thailand, also found culinary inspiration cooking with her mother from a young age.Ā The pair first met at Thai restaurant Chachawan in late 2015 where Lek was a commis chef and Dancel was a floor supervisor. Dancel fell in love with Lek almost immediately but says of her partner: āShe was hesitant at first and too kind to tell me she didnāt like me. But my persistence paid off!āKrua Walaiphan came about after the couple became official and realised they shared the same dream of opening a restaurant one day. Understandably, working as a couple has its challenges, though. āSometimes I donāt want to work with Renee as sheās too tough and straightforward,ā teases Lek. āJokes aside, we make sure to help each other out in the kitchen and on the floor.ā Both agree that communication and treating each other like colleagues, not partners, is key. Having struggled to get where they are, the pair are keen to inspire other women with their journey. āAs ethnic minority female entrepreneurs without any strong financial backing, we hope to inspire women to believe in themselves and dare to dream,ā declares Dancel. āBe strong enough to face criticism and donāt let it stop you from doing what you
Craft beer brewery Gweilo is going from strength to strength. From humble bedroom beginnings, the company is now set to open Hong Kongās largest craft brewery in the summer. Located in Fo Tan, the US$5 million, 7,000sq ft facility should churn out enough beer to meet the high demand the local brewery is now enjoying.Originally founded by husband- and-wife duo Ian and Emily Jebbitt and their friend Joe Gould, Gweilo is now joined by one of the biggest names in the American craft brewing business ā Matt Walsh.The California native started out home brewing as a teen, inspired after sampling some craft beers before a gig. Walsh muses: āIt was illegal to drink at that age but it just added to the fun.ā Initially choosing to pursue a career in the navy, he left after several years and got his first professional brewing break working for AleSmith in San Diego.A long stint at Karl Strauss Brewing Company followed duringĀ which Walsh would quickly clean and fill kegs in order to take on other work. āHaving an aptitude for this type of bottom-rung work helped me advance rapidly and I eventually became head brewer,ā he says. Walsh worked at several other breweries and most recently helped open Modern Times, also based in San Diego.Despite his many successes in California, Walsh was keen to move to Asia. He discovered Gweilo through an advert on an online brewing job platform and met with the team, saying: āI learned about Gweiloās successes and goals and decided itād be a great opportuni
It was more about evolution than revolution throughout 2017 in terms of food trends in our city. Hongkongersā growing preference for vegetarian dining continued, as did a desire for more sustainable eating. Will 2018 maintain this holding pattern or are we in for things new and daring? We speak to those in the know.And if youāre skint this Christmas after too many parties and too many presents, donāt forget to check our guide to the best cheap eats in Hong Kong.
Even beef burger lovers need a change sometimes. So if you're vegan, vegetarian, or just taking a break from animal proteins, these veggie burgers will keep your tummy and tastebuds happy. If it's all a bit too healthy, you can always add fries, or go nuts with loaded fries!
This small joint tucked away down a cul-de-sac in Causeway Bay is a simple space, in Japanese minimalist fashion, serving a range of desserts including kakigori made from ice imported from Hokkaido. The superior quality of the water there makes for cleaner tasting and silky smooth ice ā perfect when piled with cream, syrup, fruits and mochi. The enticing flavours include tiramisu, sakura and warabi mochi and more. The strawberries and cream kakigori is pretty in pink and the heavenly combination of fluffy ice and sweet, smooth cream is delightful. Prices start from $50.
The newest addition to Lan Kwai Fong, Fang Fang has a broad pan-Asian menu thatās rich and diverse. With experienced names from Hong Kong and abroad heading the bar and kitchen, both food and drinks consistently deliver. Occupying the former Casa Lisboa spot in LKF Tower, Fang Fang is a spacious, chic space with touches of Asian flair. Thereās one of those now compulsory half-baked fictional backstories (thanks Mrs Pound, Foxglove et al) claiming the restaurant is named after a mysterious Chinese opera singer, but thatās of little interest compared to whoās running the show. The kitchen is helmed by chef Kent Lee Chin-heng, formerly of Hakkasan Mumbai and Londonās Kai Mayfair, while the bar is managed by Gagan Gurung, who earned a stellar reputation during his time at Zuma. Quite the formidable pair when it comes to contemporary Asian cuisine and cocktails, then. Settling in for a drink first, we start with an Omikuji Girl, a mix of chilli tequila, barley sochu, yuzu, cardamom, shiso and five spice powder that comes served in a cup shaped like a female doll. A fragrant and spicy lass, the well-balanced ingredients and aesthetic appeal make for a fine combination. The Trai Dat, is an even cuter drink served in a panda-shaped vessel. The adorable cup is filled with turmeric gin, coconut milk, pineapple, lemon and ginger. The result is a tropical drink much like a pina colada with a Thai twist. Another winner. Moving from bar to dinner table, we start with five spice squid and c
This museumĀ details the history of our sister SAR and, located in Mount Fortress, itās conveniently close to the ruins of St Paulās, allowing you to tick off two tourist attractions at once. The museum is the perfect place to educate yourself on Macanese history and culture.Ā
New sky-high Japanese cocktail hotspot Bar De Luxe comes courtesy of legendary bartender Hidetsugu Ueno, the man behind Tokyoās famous Bar High Five, a venue thatās consistently rated among the worldās best. This Hong Kong outpost is helmed by the iconās proteĢgeĢ, Yuriko Naganuma, who mastered her craft under Ueno and another of Japanās most decorated bartenders, Takao Mori. The bar is part of Attire House, which touts itself as a gentlemenās haven that also provides tailoring and grooming services. And in the watering hole, the teal walls and magnificent bar, which is carved from Japanese walnut, scream opulence. Floor-to-ceiling windows open up to a fab view of Centralās apartment blocks too. Thereās a lack of ambient lighting and music, which isnāt ideal but this experience, at least, is in keeping with quality Japanese cocktail venues of the same ilk. Taking a seat at the bar, we choose The Hidden Gem ($168). This blend of Nikka From The Barrel whisky, Japanese yomogi (mugwort) herb liqueur, Averna Amaro and sugarcane syrup is gloriously golden brown. While the herb liqueur is medicinal at the front, itās rounded out on a spiced note. The silkiness of the whisky is complementedby the caramel notes of the Averna Amaro, making for a smooth, incredible sip. We also try The Plum Beauty ($168). It mixes Kirin Fuji Sanroku whisky, plum and ginger wine and cinnamon liqueur. The cinnamon is pleasant on the nose and the sharp plum kicks back delightfully. A masterclass in mixolog
Helmed by head chef Arron Rhodes, a man who has worked at Michelin starred establishments and ones that have made the Worldās 50 Best list, the venue is British furniture maestro Timothy Oultonās first-ever restaurant.Itās hard to miss on, you guessed it, Gough Street, what with the 1940s diving suit inside a tank of piranhas that sits by the entrance. Given Oultonās involvement, itās no surprise that the restaurant area is replete with vintage touches. The most fabulous is a wall completely covered in white feathers, which looks heavenly.Weāre seated in a booth and examine the menu, which is heavy on modern British cuisine with nods to chef Rhodesā experience working in southeast Asia and Peru, and our hopes are high.For starters, we opt for Peruvian corn and beef tartar. The sweetness of the corn is boosted by a chicha morada infusion while the citrus notes from the leche de tigre jazz up the accompanying warm avocado. Toastiness comes in the form of popped kaniwa grains. The creamy, tender tartar is presented in a crunchy, cigar-shaped pastry and the piccalilli on the side adds a sweet and sour kick. A great start.For mains, we begin with the handmade gnocchi, which is perfectly al dente. The saltiness of the six-month matured comte cheese sauce cuts through the earthiness of the fresh herbs also present, as do the vinegary pickled potatoes. Next to arrive is the fish of the day: wild Scottish salmon served with Cornish mussels, a light curry and coconut emulsion and sweet
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åå°åŗ¦čé¤å»³New Punjab Clubęåéå¹äøä¹ ļ¼Black Sheep Restaurantséåå·²ē¶åäøäøåļ¼éäŗę大å©é¤å»³Osteria MarziaćOsteria MarziaęÆē¹¼å£å©ē¦åCarboneå¾ļ¼éå第16éé¤å»³ļ¼ééåø¶ęå¼é¢Øę ēé¤å»³ļ¼ä½ę¼ęčæęēæ»ę°éēč¬åé åŗå°äøļ¼ē±ęē±äø»å» Luca Marinellięčµćé¤å»³čØčØä»„ęø ę°ę°“čč²ēŗäø»čŖæļ¼é äøęęØčØčØļ¼éęę éļ¼ēŗé¤å»³å¢ę·»ęå¼é»å³ļ¼ē½č²ē竹製é¢ęæę“令人ę³čµ·č¹äøēē²ęæļ¼ēé čŖęµ·é¢Øę ¼ćęåęåę”ēč«éę¼ęøęåØå¤©č±ēå·Øååå½¢åēļ¼ä»„åé£äŗåÆä»„ęå°č”ęÆēč½å°å¤§ēŖļ¼ä»¤ę“åé¤å»³ę°£ę°ęå¦ē½®čŗ«ę大å©č¬åÆ«ęćå¦ęč¦å½ē話ļ¼ēØēŗč¦ŗå¾ę¼éåå°ę¹ę¾ē½®50ååŗ§ä½ęé»ę čæ«ćę許ęåå°Black Sheep Restaurantséåęäøēé¤å»³ę±ęęęļ¼ę¢ē¶é¤å»³ę“é«ēč£ę½¢åęåēä¹éåøøęę°“ęŗļ¼é£ē©ä¹ę該äøéÆå§ļ¼äøéå¾åÆęļ¼é£ē©ę¹é¢å»ęŖå¦ēę³ćęåäø¦é覺å¾é£ē©ę°“ęŗéåøøå·®ļ¼åŖäøéęÆč¼åå·®ļ¼ę儽ęå£ćęå仄Hamachi Crudo with Cherry Tomato, Olive and Basil ($178)ęé é£ļ¼é°¤éč ©ē¶å¾®å¾®ééļ¼åēåäøļ¼č質鮮嫩ļ¼é äøē¾ åčēé¦å³ļ¼č½ēŗé°¤éęé®®ļ¼å³éä¹äøéÆćäøéē¶ęåēå°ē¢äøēå°čéč±ē“ļ¼äøē¦å¤±ē¬ļ¼éē¶č±ē“å¾ē¹å„ļ¼ä½å„½åč·é¤å»³ęé»ę ¼ę ¼äøå „ćäø»čę¹é¢ļ¼ęåé»äŗChitarra Pasta with Boston Lobster ($248)åTuna Maremma withPanzanella Salad ($388)ļ¼åč ēčŖå®¶ę製Chitarraę大å©éŗµļ¼éŗµę¢å¬äøē éęå½ę§ļ¼äøéé¾č¦å°±č¼ēŗéč²ļ¼é®®å³äøč¶³ä¹é¤ļ¼čč³Ŗåę¬ ē½å½ćč³ę¼å¾č ļ¼č³£ēøäøē®ē²¾ē·»ļ¼å°åęæéč ©ę¾åØé®®é·éŗµå ē²ę²å¾äøļ¼å¹øå„½åęæéč ©ę²¹čé½åä½å¾å¾åå»ļ¼åäøå»ę覺ååØåēę²¹ļ¼ēé¦č„ē¾ļ¼å „å£å³åćåÆęÆę令人失ęēęÆé®®é·éŗµå ē²ę²å¾ļ¼éŗµå å®å Øę²ęčå£ęļ¼čäøč»åč被麵å ęå£å¾ļ¼å°čéå³é½čæ«åŗä¾ļ¼äø¦čéåęæéę¬čŗ«ēé®®ēļ¼ę仄ęååŖåäŗäøé»é»čå·²ćęå¾ęå仄äøęÆCoffee Gelato Fiordilatte ($88)ä½ēµćéē¶ęåäøåå°åå”ēåę²ę太大å儽ļ¼äøéēēéēåå”č±é¦å³ęæé確實éåøøåøå¼ļ¼é äøé¦ę»č»ē¶æēéŖē³ļ¼ä»¤äŗŗé£ä»„ęęļ¼ę³äøå°éååå”ēåęęÆę精彩äøē°ćēø½ę¬Osteria Marziaēé£ē©ę°“ęŗåå·®ļ¼ä»„éåå¹é¢ä¾čŖŖļ¼ęåęęäøåēµ±äøå ¼å ·ę°“ęŗēé£ē©č³Ŗē“ ļ¼čēęå §ęåę該äøęåä¾äŗć
Alvin Leung, arguably one of Hong Kongās most famous chefs ā heās one of three judges on the popular reality cooking show MasterChef Canada - has opened a new casual tapas restaurant in Wan Chai. He's also the brains behind three Michelin starred Bo Innovation and one starred MIC Kitchen.Located in the Brim 28 complex, close to Leungās Korean concept Bib N Hops, Plato86 touts itself as traditional Spanish cuisine with modern touches and contemporary presentation. The restaurant is large and airy with white tables and chairs, complete with outdoor seating, giving the eatery an overall Mediterranean vibe.We pitch up at a booth and tick off our tapas, starting with octopus crudo ($128), served with mojo verde, Piedmont pepper sauce and purĆ©ed sweet potato. The octopus is wonderfully tender, well complemented by the sauces with some crunch and sweetness from sliced and sauteed red onion. Next is the broken egg potato tarta ($35) and itās disappointing. Though the egg is runny and the potatoes fluffy, they're drowned in olive oil, making for a rather soggy dish.For mains, the Valencian paella ($165) with chicken, chorizo and saffron is the perfect size for two. The paella is one of the more authentic offerings weāve had in town, with a satisfying silky oiliness from the robust chorizo but a little lacking in chicken. We finish up with some sad, floppy churros ($70). Served with a rich dark chocolate sauce, the churros themselves are undercookedĀ on the inside and fall apart.Conside
With the likes of Kale relocating to Causeway Bay and the sad closure of Home: Eat To Live, Central and Sheung Wan are suddenly down decent vegetarian options. Doing its bit to fill the gap is Veggi Monster, a brand new hole-in-the-wall vegan joint tucked off of Wing Lok Street.Ā The menu is small ā just a couple of burgers and wraps plus desserts and daily salads. We order the Burger in Black ($78), a sizeable organic black bean and quinoa burger topped with melted non-dairy cheese, portobello mushrooms, truffle sauce, kale and tomato sandwiched between a charcoal bun. The bun is fluffy but solid enough to confidently cradle the fillings. The patty has an overpowering flavour that crowds out the truffle sauce, but the playful textures and crunch provided by the kale mean we donāt miss our beef. Itās a decent veggie burger ā not the best weāve had and though it leaves us with unattractive black bits in our teeth, it does the job. We also grab a wrap ($55) filled with lionās mane mushroom, quinoa, mixed greens, almond slices, tomato and vegan salad sauce. Decidedly average, whatever āvegan salad sauceā is, itās way too fruity and the mushrooms are a little squeaky on our teeth. Though it makes for a serviceable snack, we plan to stick with the burgers in the future.Ā Veggi Monster wonāt be giving the crew at Mana many sleepless nights but taken as a tiny, reasonably-priced operation for grabbing a healthy bite on the go, itās good enough. Oh, and they sell metal straws with cl
Yannick AlleĢno, a man with six Michelin stars under his belt, has brought to Centralās Princeās Building a branch of his French bistro, Terroir Parisien. Given AlleĢnoās reputation, our expectations are high ā too high, as it turns out. The menu, stuffed with various different sets and happy hours, is filled with classic French dishes but, despite being touted as the quintessential Parisian bistro, Terroirās decor is surprisingly modern and unremarkable. Once we finish deciphering the overloaded menu, we order onion soup with comteĢ cheese and croutons ($118) to start. Aware we are sharing, the staff, though skittish, are friendly and ask if weād like the serving split in two. Once the scalding dish cools, we sip on the rich broth. Itās a little too beefy, despite a satisfying stringiness from the cheese, and we wish there was more tartness from the onions. For our mains, we order sea scallops cooked over a simmered rice pilaf in an aromatic broth with fresh herbs ($288) and Christian Parraās black pudding and soft potato pureĢe cooked French style ($248). The hefty price tags reflect the large portions, which come served in Staub skillets. Thereās something horribly dated about the presentation of both dishes and not in a quaint way. The scallops are off-puttingly topped with diced carrot ā making them look like devilled eggs ā and any flavour the bivalves may bare is drowned out by the aromatic rice. Itās not awful but we want scallops, not a plate of stock saturated rice
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Ah, Valentineās Day. That greeting card holiday that singletons criticiseĀ as a grossly commercialised mockery of loveĀ while couples frantically try to rekindle their original spark, oftenĀ to be disappointed.Ā But rather than be alone on this holiday, might as well set Tinder on fire, right? What have you got to lose?Ā Here are the types youāre most likely to see... Totes emojiHereās hoping you donāt match with that one idiot who can only chat in emojis. Pokey tongue, wink face, praise hands, anyone? If you swipe right for aĀ person whoās bio is made up of emojis that ambiguously hint at their hobbies, the results are your own fault.Ā Mr/Ms āIām just here to make friendsāLots of people claim theyāre on Tinder solely to make friends and meet new people. Yeah, right. Whoāre they trying to kid? But if you legitimately are, stop wasting everyoneās time. Most people are here because theyāre... DTFObviously the real reason most people are on Tinder. If youāre not familiar with this acronym, best get yourself on Urban Dic⦠tionary. It definitely doesnāt stand for xiaolongbao purveyor Din Tai Fung, just in case you were wondering. Although the baos there are quite sexy. XXXLB, anyone?Ā NSA/FWBDTFers are usually looking for no strings attached (NSA) or friends with benefits (FWB) and, actually, theyāre the least unnerving of the reprobates on Tinder. At least they typicallyĀ suggest meeting for drinks so you can lay eyes on each other before you decide if you want to get a room. But, itās
With Valentineās just around the corner, itās time to start consideringĀ our cityās steamiest spots.1. Peak Gardens The Peak is one of Hong Kongās top tourist havens but that doesnāt mean itās impossible to find a quiet spot for a bit of slap and tickle. Take the Peak Gardens, for example. Not only is it green and romantic, thereāre plenty of bushes to get busy in.2. The toilets at Ozone Bars, more often than not, are the first port of call when it comes to getting laid, and Hong Kongās highest bar at the top of the ICC comes with added benefits. Not only is the Ritz-Carlton bar swanky, if you get jiggy in Ozoneās toilets, itās probably the closest you can get to the mile high club in Hong Kong without boarding a flight. Discuss your cock tales over cocktails and clink a cheeky cheers to that.Ā 3. Lamma PowerĀ Station Beach Arguably one of the most picturesque beaches Hong Kong has to offer (if looming power station chimneys belching smog into the air gets you going), Lamma Power Station Beach is our top pick for sun, sea, sand and sex. What with all the rubbish washing ashore, you might even find a condom floating about. Bonus!4. Ngong Ping 360 The Ngong Ping cable car is an experience in itself but the 360 version, complete with a glass bottom, offers 360-degree views as you climb through the mountains to meet the Big Buddha. If youāre fortunate enough to find yourself and your object of desire alone, youāve got 10 minutes to putĀ ass to the glass and get rocking. Just make sur
Thereās no such thing as a free lunch, but how about free ice cream after lunch? Boston ice cream imports Emack and Bolioās are opening a new store on Wan Chaiās Lee Tung Avenue and are giving the first 300 customers a free scoop this Friday November 10. In exchange for your free scoop, youāll have to follow them on Instagram or Facebook, so bring your smartphone and ready your elbows for some serious shoving from 2pm this Friday. 2pm, Friday November 10.Ā Shops G09 & G10L,Ā Lee Tung Ave,Ā 200 Queen's Rd East,Ā Wan Chai.
YardbirdĀ is serving up its final feast at the Bridges Street location this Saturday, November 11. After more than six years in the business, Yardbird has attracted diners by the hordes, thanks to being the kind ofĀ super hip izakaya/yakitori venue that not even Tokyo denizens would roll their eyes at.Ā 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. Yardbird 2.0 is expected to have around 95 seats in total with a much bigger kitchen and plans to expand the menu once the team are all settled in. Founder Lindsay Jang says: "Iām so excited to have a bigger space for our team. Weāll finally have space for a freezer āĀ itās crazy that weāve been functioning without one for all this time ā an office, a staff room,Ā a private dining area and more. We'll also have a later license so weāll be serving food and drinks past midnight which will serve the industry." Head in and get your fix, as it'll be a few weeks before Yardbird reopens at its new home on 154-158 Wing Lok Street at the end of this month. We predict lines outside the new venue, but hopefully the bigger space will mean shorter waiting times.Ā
Forget whisky dens. Agave-forward drinking programmes are so now in Hong Kong. Hot on the heels of 11 Westside came Los Sotano, joining the year-old Mezcalito and stalwarts such as Brickhouse. And now, say hi to new kid on the block Coa. The brains behind this new bar ā taking over the old Neo space on Shin Hing Street in Sheung Wan ā is Jay Khan, a man with quite the CV. Heās won several awards, tended bars from Melbourne to Macau, is the Remy Cointreau ambassador and was at the helm of Hong Kong bars Foxglove and DrĀ Fernās Gin Parlour. But now itās time for him to do his own thang. Coa ā named after the agave harvesting machete ā is set to serve a unique cocktail programme, featuring fermented drinks such as tepache ā made with pineapple skin and cinnamon ā artisanal cocktails and Mexican liquors such as agave spirits tequila and mezcal. Ā A man and his agave Ā Ā Ā Ā Khan, whoās currently upping his knowledge in Oaxaca, Mexico, tells us, āIn a nutshell, itās a craft cocktail bar focusing on agave spirits and Mexican inspired drinking culture, in a rustic, industrial setting. So weāre going to have things like tepache which is traditionally made with pineapple, but weāll have flavours such as watermelon, mint and a few more flavours depending on seasonal ingredients. We are also going to serve our mezcal exactly the way they do in Oaxaca, in a jicara ā a small bowl-like vessel, with sal de gusano (worm salt) or chapulines (grasshoppers)ā. No more tequila slammers, then! Co
Hong Kong's rapidly expanding Pirata Group has given us a sneak peek of its new meatball pop-up Balls. Yes, we've all had a giggle at the name. Bet you have too. Any innuendos from here on out may or may not be intentional, your call. Hot on the heels of the groups' brand new opening Meats and joining the stable of solid eateries including Pirata, TokyoLima, Pici and The Optimist, this no-reservations meatball-centric restaurant will only be open for 100 days on Wan Chai's Star Street.Ā With a colourful, retro pop themed interior, this 40 seater also has outdoorĀ terrace seating. The pop-up sees Pirata Group chefs serve up their own meatball recipes, alongside starters and desserts. Tasty balls include TokyoLima chef Arturo Melendez's recipe Bolas Latinas with Peruvian aji panka red peppers and chef Alfredo Rodriguez's of The Optimist fishballs with squid and prawns on fragrant pilaf rice. Meats' chef Paddy McDermott is serving upĀ MEATSballsĀ of rotisserie chicken with blue cheese and jalapeno relish and Pirataās meatballsĀ get theĀ sub treatment in the Big Sub, topped with melted fontina cheese by chef Stefano Rossi. Pici's chef Andrea Viglione is rolling out Ste Palle! āhomemade tagliatelleĀ with pork and beef meatballs slathered in a spicy arrabbiata sauce. Falafel balls Free Balling ā a sneak peak of Pirata Group's next project Last up is the vegetarian Free Balling ā falafel, hummus and mint yoghurt sandwiched in warm pita bread ā a preview of Pirata Group's 'top secret' new
Old Fashioned Week hits Hong Kong this Thursday November 2, celebrating one of our favourite cocktails. Much like Negroni Week, bartenders will be serving up their twist on the classic old fashioned in 23 venues across the cities. Sip on the likes of the Old Cubanos at The Old Man - Havana Club Seleccion De Maestro, PX sherry, chocolate, Angostura and orange bitters and sugar cane syrup or Fang Fang's Asian old fashioned with Monkey Shoulder whisky, 8 year old Chinese wine, three-month barrel aged plum wine and Angostura bitters. For a list of participating venuesĀ and drinks,Ā visitĀ old-fashioned-week.com. November 2-11
Ashley Sutton, the designer behind Dining Concepts venues Iron Fairies, Ophelia and J.Boroski once again collaborates with the food and beverage group on their new club Yojimbo on Pottinger Street ā occupying the space that formerly housed Boujis. Expect top notch drinks, international DJs and a variety of performances in this Japanese-inspired venue named after the classic 1961 Akira Kurosawa samurai movie Yojimbo Ā ā a favourite of Suttonās. Sutton has venues in Japan and Yojimbo pays homage to the underground bars of Tokyoās glitzy Ginza district and his love for their quirkiness. Much like these venues, Yojimbo offers different experiences around the club, from a cocktail lounge to dancefloor and performance stage on which geishas, samurai schoolgirls, Harajuku punks, Hannya girls and anime-inspired spirits will strut their stuff. Ā Alberto Aldave Ā Ā On the decks is DJ Aaron James ā a spinner who has opened for stars including Elton John and Eminem and DJād with the likes of Mark Ronson. Expect hip hop, trap, booty breaks, dancehall, electro rock and much more from Jamesā speakers. With club nights names such as Samurai Night Fever Saturdays ā ghetto funk, electro rock and future house and Discozilla Wednesdays ā glitchy disco beats and indie nu disco, it sounds like thereās plenty of dancing to be had. Behind the stick is Alberto Aldave ā previously of The Rivoli Bar at The Ritz London ā mixing Japanese-inspired cocktails. Expect Japanese whiskies and cocktails includi
The World's 50 Best Bars List 2017 was announced earlier this monthĀ withĀ Shangri-La'sĀ Lobster BarĀ ranking at 49. It's one of only two Hong Kong bars to make the cut, along with QuinaryĀ which currently ranks at number 10 on Asia's 50 Best Bars list. Lobster Bar's new bar manager Anne-Sophie Cros ā formerly of the awesome Bar Termini in London ā has created a new menu with head bartender Paolo De Venuto featuring 10 tasty new tipples influenced byĀ the past, present and future. Top picks include theĀ Taste of Ling (pictured above) ā a cocktail dedicated to a long-standing regular of the bar ā made with Beefeater gin, elderflower, ginger and vanilla. You can also try The TherapyĀ (pictured below),Ā made from a home-made horchata blend of cashew nuts, rice, sugar and water, spiked with Chivas Regal 12 plus mango and vetiver.Of course, classic cocktails are also on offer, along with a selection of premium spirits, aperitifs, wines, champagnes and craft beers, along with the bar's awesome snack selection. Head over and treat yourself to the best, because you're worth it... probably.Check out our pick of the best bars in Hong Kong for more bars to crawl. Ā
Craft beer Gweilo has gone from strength to strength. From humble bedroom beginnings, the craft brewers are set to open Hong Kongās largest craft brewery next summer. Located in Fo Tan, the US$5million, 7,000sq ft venue will be churning out enough beer to meet the high demand. Originally founded by husband and wife duo Ian and Emily Jebbitt, along with their friend Joe Gould, joining them will be one of the biggest names in the craft brewing business - Matt Walsh. Walsh, like the Gweilo team, began his craft beer journey by home brewing. After several years working in the Military and Department of Defence, he decided to turn his hobby into a career. His first brewing job was at AleSmith in San Diego, followed by a long stint at Karl Strauss Brewing Company where he eventually became head brewer. He was also the head brewer of Speakeasy and Lost Coast Brewery and most recently opened Modern Times before moving to Hong Kong. On working with Gweilo, Walsh says, āI leapt at the opportunity to join them and once again build a new brewery. I have always loved visiting Asia, so the opportunity to live and work here, along with the excitement of launching a new facility, were too much to pass upā. For more on Matt and move to Hong Kong, look out for our feature in the upcoming issue of Time Out Hong Kong, due out this December.
Progressive tapas joint 22 ShipsĀ does a mean toastie, and this month they're bargain toasties. To celebrate its fifth anniversary, 22 Ships will be dishing up its jamon, manchego and truffle toasties topped with a quail's egg for a bargain $5. Which is cheap for any morsel in Hong Kong, let alone something that normally costs $88. You can't go mental though ā orders are limited to one per table with any purchase.
2017's World's 50 Best Bars list was announced in London last night and two Hong Kong bars have held their spots. Legendary bartender Antonio Lai's Quinary moved up one place from last year's 41 to 40 and the Shangri-La's Lobster Bar slipped from 27 to 49.Ā Though we're glad the two bars remain some of the world's best, we're a bit gutted that there aren't more of Hong Kong's awesome watering holes featured. And Singapore has kicked our butt with a whopping six venues. Sigh.Ā Check out our very own list of Hong Kong's 50 best bars here. For a list of Asia's 50 Best Bars 2017, click here.