It is not likely that anyone would disagree with the late celebrity chef, author and television host Anthony Bourdain, that Singapore, Hong Kong and Tokyo are food capitals with “a maximum amount of great stuff to eat in the smallest areas” in an interview with National Geographic.
From traditional Chinese roast goose to the best cuisine the Italian Peninsula has to offer, Hong Kong offers them all. Here are four restaurants that will certainly add credence to his argument.
Shop 101, Lee Garden Two,
28 Yun Ping Road, Causeway Bay
Situated in the middle of Causeway Bay, 10 Shanghai aims to recapture the feeling of opulence and decadence in the golden days of 1920s Shanghai. Its interior calls to mind a cocktail lounge, all polished wood wrapped with leather and velvet, chased with subtle gold filigree.
The presentation of its Huaiyang cuisine is just as grandiose. For instance, the smoked soft-boiled eggs with black truffle pearls are served in a glass hemisphere that is pumped full of fog, then whipped off with a flourish. And its jazz lounge stands out in the bar scene with its splendid cocktails.
Wind down in the evening with one of its Four Beauties — signature cocktails that are almost as beautiful as their namesakes.
Shop OTE301, Level 3, Ocean
Terminal, Harbour City, Tsim Sha Tsui Harbour City, in Hong Kong’s Tsim Sha Tsui district, plays host to over 70 food and beverage outlets, three of which are Michelin-starred.
Hailing from Milan, Paper Moon’s mission is to serve simple yet delicious Italian delights, such as the Pappardelle Paper Moon with smoked pancetta, amid an ambience of understated elegance.
When you have scraped up the last bits of burrata cheese and drained the last dregs of wine from your glass, head to the terrace to enjoy one of Paper Moon’s signature cocktails — the Rossini or White Beauty as you view A Symphony of Lights, the city’s daily light and sound show.
Yat Lok Restaurant
34-38 Stanley Street
The perennial long queue outside Yat Lok Restaurant on Stanley Street is an obvious clue to the quality of food it serves.
In fact, you might find some people with their luggage with them in the queue, as it is not uncommon for people on layovers to take the train from the airport, have lunch, then pack a whole roast goose — or two — into their luggage to bring home. While the most diehard of roast goose connoisseurs would argue that Yat Lok’s nowclosed Tai Po outlet was superior, the average person would be hard-pressed to find fault with the glorious poultry on Stanley Street. Served with rice or noodles, or even just on its own, the goose is deliciously oily, not greasy.
Lee Lo Mei
8 Lyndhurst Terrace, Central
This new establishment in the middle of Hong Kong’s Central district pays homage to the duality of Hong Kong’s simultaneously traditional and modern culture. Cantonese speakers will share a knowing smile at its name, which can either translate to “Lee’s delicious food”, or something significantly more profane.
On the second floor, legendary Hong Kong chefs Joe and Max Lee serve up Hong Kong street food with a modern twist, such as the golden prawns coated in salted egg yolk, cauliflower and black truffle, or chicken wings stuffed with abalone.
When you have finished your meal, head to the ground floor to savour the bar’s signature cocktails by an expert team of local bartenders.
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