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Special Edition 2019 The Gourmet Guide 2019
Editor’s Message
Create your dream tasting menu with over 60 dishes
from the city’s best restaurants, pop up bars, live music,
over 50 artisans producers & more
BY BJÖRN FRANTZÉN A culinary hub of the world
Whilst we have, in Hong Kong, always buds of local gourmands. From further afield,
prided ourselves on our Cantonese roots, we now eagerly look forward every year to such
the opening up of the mainland has meant major epicurean events as Le French GourMay,
that these days, all the eight main strands of the Made in Italy Festival, and Oktoberfest,
Chinese cooking are represented in Hong Kong while countries like Australia, Argentina,
in a glorious fashion, resulting in a constant Chile, Greece, and more, are also making their
renewal and further enrichment of the local presence felt!
foodie scene. We may not grow our own food here, but
On top of the convenience of a modern we enjoy easy access to some of the best
metropolis that is complete with a host of ingredients from all over the world. Food and
infrastructural facilities, Hong Kong is one of wine go hand in hand, and local connoisseurs
the easiest places in the world to do business. have never shied away from even the most
Hence, we have benefited from an incessant expensive vintages, while the recent whisky
inflow of distinguished overseas chefs who have comeback has also won many fans, old and
brought with them their inimitable brand of new.
culinary skills, fresh exotic flavors and Michelin This new edition of The Gourmet Guide is
stars! jam-packed with a mouth-watering array of
Traditionally, we have blissfully embraced some of the best in food and wine offerings.
Taiwanese delicacies, as well as the spicy Bon appetit!
dishes of Singapore, Malaysia and the Indian
sub-continent. Japan is a perennial favorite,
while Thailand, Vietnam, Korea and others have
all made an indelible impression in the taste
Enjoy responsibly Andy Ng
Features Editor
2019 • The Gourmet Guide 1
Gourmet Guide 2019
Satisfy Your Cravings for Authentic
Contents Malaysia & Singapore Cuisine All Day!
4 What's hot
14 Chef Interview
18 International
28 European Mee Siam
Nasi Lemak
40 American
46 Asian
60 Wine
Penang Assam Laksa Cereal Prawns
"Gourmet Guide" is published by The Standard in March 2019
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2 The Gourmet Guide • 2019
What's Hot
Tasty bites Mouth-watering exclusive dishes
One thing has been noted for sure about Hongkongers: their love of good food! For this
reason, Taste of Hong Kong presented by HSBC is featuring a list of premium exhibitors
Taste of Hong Kong presented by HSBC is back that cater to even the most picky of foodies. This year, visitors can take their pick from
with new creations and visionary chefs the likes of festival newcomers such as Old Bailey, Artemis & Apollo, John Anthony, and
Francis, as well as a collaborative project from Bibo, Silencio and The Ocean.
The 2019 edition of Taste of Hong Kong
has teamed up with renowned Hong Kong
photographer Tommy Fung, who runs the
popular Instagram account @surrealhk, to Old Bailey
bring the festival’s chef portraits to life in a An addictive dim sum from the Jiangnan region, the Buddha Jumps
playful, humorous manner while showcasing Over the Wall Xiao Long Bao is Old Bailey’s take on this traditional soup
local culture and attractions in a comedic way. dumpling. Filled with premium Iberico pork providing rich flavour and
The current line-up of chefs - from Artemis natural sweetness, the flavour profile is elevated through the spice-
& Apollo, Chom Chom, The Flying Elk, Francis, packed addition of Sichuan peppercorns and a myriad other spices.
HAKU, Old Bailey, John Anthony, Hoi King
Heen, Pici, Sausage Commitment and Zuma -
are photographed in an artistic, surrealist and
Artemis & Apollo
never-before-seen approach.
The Greek restaurant offers Taste of Hong Kong guests Souvlaki:
marinated pork wrapped in pita bread, brushed in Greek olive oil and
sprinkled with sea salt. It is heated over a wood fire, creating a smoky
charred crust on the outside and a soft, fluffy interior.
John Anthony
The modern Cantonese restaurant offers Lobster Har Gow, a
romantic twist on the classic dish, with a light pink skin made by
adding rosé wine to the dumpling skin dough. The filling comes
from a traditional recipe, but mixes in lobster meat for an additional
lavish touch.
Francis
Offering guests Middle Eastern fare, Francis presents Horias
Grilled Pita. Horias is a well-known street food in the Levant region,
consisting of a meat kebab grilled in pita bread. Francis uses minced
beef with onion, chilli and baharat spice. Pitas are made in-house
and served with a Middle Eastern staple, tahini, and fresh tomato.
Bibo x Silencio x The Ocean
Six Hands Collaboration Dish shoes off the complement and contrast
of the flavours and textures that arise from the myriad of culinary
influences of the three restaurants. The lightly smoked meat of tender
pigeon atop its perfectly cooked stuffed wild rice is complemented by
delicate hand-made pork head terrine sliced into a veil-like transparency.
The dish also incorporates umami inducing components in the form of a
rich oyster cream made of whole oysters and crispy squid ink nori chip.
Taste of Hong Kong presented by HSBC
https://hongkong.tastefestivals.com/
4 The Gourmet Guide • 2019 2019 • The Gourmet Guide 5
What's Hot
Classic with a twist Festivals of love and gastronomy to
Nespsresso has teamed up with BASAO
arrive at Macau Fisherman’s Wharf!
Tea to co-brew a special ‘Yin-Yang’ – The amorous spirit of Valentine’s Day is still lingering at Macau Fisherman’s Wharf, as
a quintessential Hong Kong beverage a plethora of romantic festivities has just been announced during its Spring Reception.
creation. Throughout 2019, this hotspot will be brimming with love-related activities topped with
Tea has long been the dominant beverage in Chinese plenty of culinary offerings.
culture, and credited with the beneficial effects of
cleansing the system and appeasing the soul. Hong Kong
Just a sneaky peek, Fisherman’s Wharf has invited 3-Michelin star
has created a hybrid in the form of Yin-Yang – a classic
chefs from Hong Kong to create the unique taste of Macau. Stay tuned,
beverage at Hong Kong cha chaan tengs that is a unique
as their identities will be soon unveiled!
blend of intense coffee, black tea and milk.
Sharing the same values of innovation and creating The 2nd Lights Night Market
surprising and pleasurable experiences, Nespresso and The 2nd Lights Night Market will be returning to the Fisherman’s
BASAO Tea have come together to redefine the taste of Wharf!
Yin-Yang and blend a harmonious brew that is set to meet Last year’s event had proven to be an overwhelming
connoisseurs’ discerning taste. Through this collaboration, success, offering family rides, stage shows, and most
the new Yin-Yang highlights the beauty of coffee and tea importantly, almost 100 food and retail stalls. Highlighted
culture and the unparalleled craftsmanship that goes into items from the previous market include the gooey ‘Cheese
crafting each cup. Fondue Tower’, ‘Charcoal Grilled Chicken Burger’,
Nespresso Master Origin Colombia, the selected coffee ‘Portuguese-style White Wine Mussel’ and classic Fujian
base of the featured Yin-Yang blend, contains Arabica dish ‘Buddha’s Temptation’. A refreshing ‘Sakura and Lime
that adopts a late-harvest technique. In the high forests Soda’ and ‘Oolong Tea’ definitely keep one’s spirit up.
and rolling hills of Colombia, the typical harvest time was and delicate fruity aftertaste.
pushed to the limit – each coffee cherry was left to mature “Tea has always been the traditional drink in Chinese
on the branch much later, risking fermentation, until it was culture as well as in many Asian countries. However, over
International Cultural & Food Festival
exactly the right shade of deep purple to be picked. the past decade, the coffee culture in Hong Kong and
Also making a come-back, the International Cultural
To match with this fruity and vivacious cup, BASAO Asia has blossomed, with local consumers becoming
& Food Festival 2019 will be dazzling gourmets with all
has carefully selected the Traditional Smoky Bohea Tea increasingly interested in discovering coffee’s distinct,
kinds of enticing cuisine.
to create the contemporary blend. An exceptionally rare flavourful and complex variations,” comments Lai Ching
During last year’s festival, the numerous stalls were
smoked tea from the highlands of northern Fujian in Kok, Country Manager of Nespresso Hong Kong & Macau.
divided into 6 sizable zones, each featuring local, fusion,
China, the Bohea Tea is made using the ancient technique “Today, Hong Kong coffee drinkers are becoming more
Southeast Asian, and other fares. The daily highlights,
of withering by fire and smoke. As a result, unlike the sophisticated in their choices as they seek quality coffee
on the other hand, promoted rarely-seen international
traditional version, the co-branded Yin-Yang features an and unique experiences. At Nespresso, we are pleased
dishes, such as those from South Africa and
intense pine wood aroma at the first sip, leading on to a to offer these new coffee moments that pay tribute to the
Portuguese-speaking countries. As usual, this
bright and vibrant coffee aroma, and finally a long-lasting Chinese tradition.”
will be a rare occasion where you indulge
in scrumptious international cuisines at an
irresistible bargain.
6 The Gourmet Guide • 2019 2019 • The Gourmet Guide 7
What's Hot
A decadent night out
Founded twenty years ago, Ole Restaurant nestled at the heart of Central has
become something of an institution whenever one thinks Spanish.
Over the last two decades, owner
Carmelo Lopez has won many culinary
fans with his dedication to delivering
the modest and authentic flavours of
Spain. The secret formula boils down to
a combination of quality ingredients and
meticulous preparation, on top of his
mastery of the spirit of Spanish cuisine.
“Good food does not need excessive
packaging,” he says. “Neither do we
necessarily follow dining trends that come
and go.”
His many loyal patrons seem to
see eye to eye with him as they indulge
in the gastronomic fare in the homey
comfort and classic Latin ambience of the
restaurant. Its décor has remained virtually
unchanged since opening, having drawn
from the casual style of traditional Spanish
bistro, with archways dividing the dining
room, and ornate walls that showcase
paintings, pottery and artefacts by Spanish
artists. There is even a wrought iron spiral
staircase that gives it a 3D dimension.
On top of its signature dishes like Another gamey dish is Quail in Chocolate Sauce with with goodness whilst retaining the smoothness and
Roast Suckling Pig, or Paella, Ole keeps its Green Apple Mash. The quail may be small, but that tenderness of the seafood.
loyal patrons coming back for its seasonal doesn’t simplify the preparations. After de-boning and For desserts, Chef Antonio has come up with a
specialties. Take the Iberico Lamb cleaning, it is marinated inside out and slightly sautéed. delightful duo: homemade cheesecake that is served
Shoulder with Mortar Potatoes for instance, The oil from the quail is kept and used to fry vegetables with an unsweetened fig jam; or Turron Fondant which
it’s comfort food par excellence in a pan, while apple cider vinegar, white wine and is a marzipan lava cake that oozes a smooth and warm
making use of grain-fed Iberico brandy are then added and fried off. With different parts fudge of almond marzipan.
lamb that is marinated simply with cooked to perfection, hot chocolate is added to the From your first sip of the refreshingly cool Sangria
salt and pepper. The lamb shoulder sauce to give it a slight bitterness, while the green apple to the serenading by a Filipino duet at the end of an
is then put in a vacuum bag mash neutralizes the heavy flavour of game. unforgettable dinner, you’re in for a decadent evening at
together with garlic and herbs, and With Ole’s heavy accent on seafood, you shouldn’t Ole.
slow-cooked for 12 hours at 80C. miss their traditional fishermen-style seafood soup
It is then plunged into iced water Caldeirada Gallega. After cooking first with vegetables,
Ole Spanish Restaurant & Wine Bar
below 5C, before roasting at 250C. potatoes, sweet peppers, chilli and saffron, Atlantic cod
The resultant meat is tender without 1/F, Shun Ho Tower,
is added, followed by clams, octopus and red shrimp
24-30 Ice House Street, Central
losing its texture and full of aroma. immediately after the heat is turned off, and are left
2523 8624
with the lid on for five minutes. The soup bubbles
8 The Gourmet Guide • 2019 2019 • The Gourmet Guide 9
What's Hot
RAMEN CUBISM Sichuan Lab
A specialty, Japanese culinary artform. An authentic, experimental sensation.
Bursting onto Hong Kong’s dining scene is Sichuan Simplistic and stylishly designed, the interior of
Lab, helmed by Kenny Chan, an internationally- Sichuan Lab is characterised by dark wood, eye-catching
RAMEN CUBISM introduces famed noodle broths Chef Hayashi’s ever-popular, crispy, golden Matsu
recognised veteran chef. Through harnessing his 50 glass containers of spices and chilies in different Scoville
from Japan by ramen noodle champion Hayashi Takao, Hayashi’s Dumplings with a signature chili sauce dip,
years of culinary experience, he has incorporated Heat Units (SHU) from around the world, and a wall-
whose flagship restaurant ‘Original Ramen Style Hayashi’ presented with a Hong Kong twist.
modern creativity into authentic Sichuan cuisine, to-ceiling back-lit wine shelf housed behind the bar.
is renowned for lengthy daily queues of up to 100 patient Hand-picked craft beer from COEDO, including
creating unique flavours that are truly unforgettable. Besides the main dining area, guests will also be able
customers at Tsukamoto Station in Osaka. rich-tasting Shikkoku Black Lager, is ideal for tempering
A reference to tradition is echoed in the restaurant’s to enjoy their meal at the private rooms, indulging in an
His partner Chef Matsumura is equally renowned spiciness of The Sky Bird – Spicy White Soup; everyday
Chinese name, literally bearing the meaning of “River innovative and exceptional Sichuan culinary experience
as a ramen master and recipe developer, having brew Ruri, for The Earth Bird – Clear Broth Ramen; and
Flows Across Sichuan” and symbolising the transmission found nowhere else.
established eight playfully-named noodle brands fruity-flavoured Shiro, perfect for The Sky Bird – White
of heritage from generation to generation. In English,
including Human Beings Everybody Noodles, ranked Soup.
the name Sichuan Lab embodies the innovative and
among Osaka’s favourite restaurants on Tripadvisor, and
meticulous approach of the restaurant - from food
the newly opened The Most Hopeful Ramen Bar in the
preparation to interior design, everything is executed with
World.
vigilant attention to detail while reflecting the concept of
Complete with slow cooked, melt in your mouth
“Connecting East and West, Transcending Generations.”
pork belly, three chicken ramen signatures include rich-
Guests can savour more than hot and spicy flavours
flavoured The Earth Bird – Clear Broth; silky The Sky
at Sichuan Lab. Chilies, peppers and peppercorns
Bird – White Soup, simmered with chicken; and vibrant,
combined with the three signature ingredients of ginger,
aromatic options enriched with secret spices –The Sky
garlic and scallions will create an incredibly wide variety
Bird – Spicy White Soup, limited to 200 servings a day.
of dishes. Sichuan’s famous “seven tastes” of sweet,
Chef Matsumura’s The Sea – Soy Soup is also
sour, peppery, hot and spicy, bitter, fragrant, and salty
launched with a RAMAN CUBISM twist for Hong RAMEN CUBISM
will be mixed together with an array of sophisticated Sichuan Lab
Kong, highlighting broth made with shellfish, nine Basement, Yuen Yick Building,
‘eight flavours’, resulting in unique dishes that each have Ground Floor, 28 Tai Wo Street, Wan Chai
premium Japanese soy sauces and bonito (skipjack) – No. 27-29 Wellington Street, Central
their own style and leading to the famous expression - 3126 6633
complemented by a thick 3cm slice of tasty, top quality, 2399 0811
ramencubism@gmail.com “Hundred tastes in a hundred dishes.” lhotelgroup.com/sichuan-lab
stewed pork.
Opening hours Payment method Opening hours
Sun-Thu, 1100 to 2300 Cash, Octopus, Alipay and WeChat Pay Mon-Fri, 1200 to 2300
Fri-Sat, 1100 to 2400 Sat-Sun & public holidays, 1100 to 2330
10 The Gourmet Guide • 2019 2019 • The Gourmet Guide 11
What's Hot
HAKU Hoi King Heen
Innovative Japanese cuisine. Traditional Cantonese fare.
Hong Kong’s renowned fine-dining restaurant for Vegetarian Chicken with Taro and Mushrooms and
traditional Cantonese food has brought back executive Steamed Winter-Melon with Mushrooms and Bamboo
Inspired by Chef Hideaki Matsuo of 3-Michelin- of which will be flown in daily from Japan, based on the
chef Leung Fai Hung’s crowd-pleasing 40th anniversary Piths.
starred Osaka restaurant Kashiwaya and led on the recommendations of Chef Matsuo.
menu. Regular menu items include the signature Smoked
ground by Japanese-trained Argentinian native executive The Winter dinner menu includes Squid / karasumi,
As part of the celebration of Chef Leung’s 40 strong Vegetarian Goose Wrapped in Bean Curd Sheet, Double-
chef Agustin Balbi, HAKU brings forth a bounty of new Beef / parsnip, Rice / abalone while the lunch menu has
years in Hoi King Heen’s kitchen, he has designed a boiled Fish Maw Soup with Chinese mushrooms and
and exciting flavours. Uni / bread, and Almonds /foie. Both menus include
menu that pays homage to his fruitful career with the Cabbage and Crispy Roasted Chicken. Round off your
With sustainability now at the core of its philosophy, dessert / sweet end, and the dinner menu has the option
restaurant and popular signature creations over the meal with Chilled Hawthorn Rolls, Steamed Dumplings
HAKU has undergone a valuable shift in its menu- for an additional wine list pairing by the in-house group
years. with Sesame and Peanut, Deep-fried Milk Rolls or
creation and sourcing methods. For example, the sommelier Wallace Lo.
In response to overwhelming feedback from Homemade Almond Cream.
signature Tuna / Kristal Caviar / Polmard Beef has been
customers to bring back some of his most loved dishes
extracted from the new menu to be replaced by a new
throughout the years, Chef Leung has made four of
dish to highlight the importance of restaurants to take
these dishes available once again for guests to enjoy on
small actions to address larger global issues (in this
the winter menu.
case, overfishing of endangered species). HAKU is now
Perfect to savour during colder winter months,
also fermenting its own in-house miso, paying homage to
dishes include soothing Double-boiled Sea Conch Soup
this ancient and traditional element of Japanese cuisine.
with Tofu Chrysanthemum, Steamed Spotted Garoupa
“Kappo” literally means “to cut”, “to cook”
with Salty Fish and Preserved Meat, Steamed Chicken
applying the five primary cooking techniques: grilling,
Fillets with Shrimp Paste (available in either half or whole
steaming, frying, simmering, and raw preparations in
HAKU bird portions), and Sauteed Fox Nuts with Crab Meat. Hoi King Heen
an open interactive kitchen. Chef Balbi extracts the
Shop OT G04B, Ground Floor, Ocean Hoi King Heen has also taken strides to bring Level B2, InterContinental Grand Stanford Hong
essence of this age-old cooking style and adds his
Terminal, Harbour City, Tsim Sha Tsui healthier Cantonese dishes with its vegetarian menu, Kong, 70 Mody Road, Tsimshatsui East, Kowloon
own innovative twist to each dish. He will prepare the
2115 9965 that includes Braised Bean Curd with Eggplant, Braised 2731 2883
freshest seasonal and highest quality ingredients, most
dine@haku.com.hk www.hongkong.intercontinental.com
Opening hours Average price
Opening hours Payment method
Lunch: 1200 to 1500 HK$250-$800 per head
Mon-Sat, 1130 to 1430, 1800 to 2230 Cash, Credit cards
Dinner: 1800 till late Payment method
Sun & public holidays, 1030 to 1430, 1800 to 2230
Cash, Credit cards
12 The Gourmet Guide • 2019 2019 • The Gourmet Guide 13
CHEF interview
Pursuing perfection
in simplicity
With over 17 years of experience under his belt, Moroccan chef Faycal El
Moujahid is devoted to the pursuance of gastronomic perfection across the globe.
Chef El Moujahid’s love of food
Chef
started at a young age when he would
Faycal El Moujahid
be playing amongst pots and pans.
Exposed to the Mediterranean food-
loving culture, he has nurtured an
unbridled interest in the culinary
world.
His career has spanned many
Michelin-starred restaurants and
luxury hotels across the world,
including the luxury Les Jardins De
La Medina Hotel in Morocco, the
Address Hotel & Resort in Dubai, and
The Galaxy Macao Hotel and Casino
in Macau. He has been with Hotel At AVA Restaurant Slash Bar that
Panorama since January 2018 as an is perched on the 38th floor of Hotel
Executive Sous Chef. Panorama and commands a stunning
Constantly seeking perfection 270-degree view of the harbor, Chef
in every detail, Chef Faycal firmly Faycal recommends a number of his
believes that simplicity is the key. signature dishes that have patrons
“People often link simplicity with a returning for more, time and time again.
lack of effort, when it is, in fact, one Inspired by his love of seafood, he
of hardest things to achieve,” he says. has brought a new twist to his Sepia Ink
“My culinary philosophy is based Risotto which innovatively combines
on simplicity, complementarity of Arborio risotto with sea urchin, yuzu
ingredients, and balance in flavors.” caviar, salmon roe and crispy Parmesan
A firm believer that seasonal and chips.
fresh ingredients make the dish, Chef Another highlight is their Lamb
Faycal is always on the lookout for Racks, the childhood favourite of Chef
what is available in the market. “While Faycal. By adopting the slow cook
we source fruits and vegetables method, he preserves the tenderness
from local markets, we of the lamb while keeping the skin on,
bring in fresh, authentic which is not often seen in Western
ingredients from all restaurants. This is then served with
over the world in sheep curd, grilled eggplant puree, and
order to come topped with fava beans and rosemary
up with the right jus.
combination that “My working experience across the
produces the globe has sharpened my palate and
f l a vo r j u st t h e sensitivity to distinctive flavors,” he
way I want it.” says. “I have an irrepressible passion
for good food, and my reward is simple
– to see guests returning.”
14 The Gourmet Guide • 2019 2019 • The Gourmet Guide 15
CHEF interview
Global Discovery Tour
Award-winning chef returns to native Holland in search of inspiration.
American Express Icon Award Chef Richard Ekkebus, Culinary
Director of The Landmark Mandarin
techniques and global culinary
t r e n d s . A l o n g t h e w a y, w e ’ l l
Inaugural winner, Japanese chef Seiji Yamamoto.
Oriental, Hong Kong, is on a three- chronicle our journey and use these
A new addition to the Asia’s 50 Best Restaurants based on specific projects and achievements, or on an month global tour while Amber, discoveries to shape the new Amber
2019 awards programme, the AE Icon Award celebrates individual’s overall influence and cumulative success. the hotel’s two Michelin-starred menu.”
individuals who have made an outstanding contribution The panel in each region is made up of food writers restaurant, undergoes an extensive The first pop-up was at RIJKS,
to the restaurant industry worthy of international and critics, chefs, restaurateurs and highly regarded renovation. the Michelin-starred restaurant
recognition, whether over their career to date or in recent ‘gastronomes’. Members list their choices in order of P r i o r t o t h e r e s t a u r a n t ’s at the iconic Rijksmuseum
years, leading them to reach the status of culinary icons. preference, based on their best restaurant experiences reopening late Spring 2019, in Amsterdam. The two-day
The award, voted for by the 300-plus members of of the previous 18 months. Ekkebus and his team will host a collaboration with Executive Chef
the Asia’s 50 Best Restaurants 2019 Academy, can be Chef Yamamoto is no stranger to success. Already series of pop-ups across Europe, Joris Bijdendijk was especially
the recipient of multiple honours – including 3-Michelin North Africa and Asia, including significant for Dutch-born Ekkebus.
stars – his restaurant Nihonryori RyuGin also placed Amsterdam, Marrakech, Aachen, “This return to my birthplace will
Culinary Director
No. 41 on The World’s 50 Best Restaurants 2018 list. Tokyo and Taipei. Ekkebus and his mark the first time I have cooked
Richard Ekkebus
Extending his culinary influence in Asia, Yamamoto culinary team hope that the pop- in my homeland in 33 years,” said
opened Tenku RyuGin in Hong Kong in 2012 at the ups will allow them to examine Ekkebus. “Aside from that, I have
International Commerce Centre in Kowloon, which sustainable practices, exchange the unique opportunity of cooking in
demonstrate their culinary creativity.
debuted on the Asia’s 50 Best Restaurants list in 2014. ideas with other renowned chefs the historic Rijksmuseum, one of the
“Amber has always prided
Accepting the honour, Yamamoto said: “Japanese and offer them inspiration for most culturally significant buildings
itself on being a forward-thinking
cuisine is a way of celebrating the richness of our Amber’s reopening. in Netherlands.”
restaurant and having an
culture and the beauty of our natural environment. I “Our intention is to visit local Another highlight was the
international perspective,” explained
am very grateful that the members of the Asia’s 50 Best markets, discuss best practices pop up at Villa Louise in Aachen,
Ekkebus. “This tour will provide
Restaurants Academy have recognised my efforts and and find inspiration in new Germany. A historical building dating
inspiration for the team as we
honoured me with this prestigious award. I will continue ingredients,” explained Ekkebus. back to the 19th century, Villa Louis
prepare to reopen Amber with a
to innovate and introduce Japanese culture and culinary “We’ll be travelling to a variety of has welcomed celebrated chefs --
new menu, design and innovative
traditions to diners from around the world.” regions to broaden our exposure such as Frédéric Anton, Rasmus
approach to fine dining.”
to new flavours, innovative cooking Kofoed and Virgilio Martinez -- to
16 The Gourmet Guide • 2019 2019 • The Gourmet Guide 17International
International
J’s Bar Bistro
Yesteryear luxury and classic European style.
C
M
Y
Offering tapas, yakitori and a selection of specialty Hazelnut, J’s Salted Egg Macaron and hotel’s signature CM
cheeses, J’s Bar Bistro is now also giving guests a Sesame Butterfly Cookies. MY
chance to enjoy the Nature Wonderland Afternoon Tea Nature Wonderland Afternoon Tea Set is available
CY
Set. Partnering with APIVITA, a natural cosmetic brand, daily from 3pm to 5:30pm, and includes a choice of
the new tea set will be available until March 31, 2019. floral tea – Rose Roselle Tea or White Lily Jasmine CMY
Guests can get a complimentary gift pack from Tea, illy coffee, fine French Monbana hot chocolate or K
APIVITA by patronizing one tea set, while stocks last. Dammann Tea. Diners also have the option to upgrade
The gift pack includes four pieces of APIVITA’s popular drink choices to a glass of house champagne at an
face masks, Foam Cleanser Face & Eye with Olive additional cost.
& Lavender, Caring Lavender Gentle Shower Gel for
Sensitive Skin, Caring Lavender Moisturizing & Relaxing
Body Oil as well as 2pcs of $50 cash coupons.
A delightful combination of colourful savouries and
sweets, the tea set includes Garlic Shrimp with Pumpkin
Puree on Vol Au Vent, Black Truffle Egg Salad with Mini
Burger, Lobster Bisque Favor Crème Brulee, Fresh Tuna
Tatare Waffle with Cucumber Mousse, Crab Meat and
Avocado Sandwich ‘Bon-Bon’.
Of course, afternoon tea isn’t complete without a set
J’s Bar Bistro
of sweet treats. The Nature Wonderland Afternoon Tea
2/F The Royal Garden, 69 Mody Road,
Set includes eye-catching Fresh Pomegranate Cream
Tsimshatsui East, Kowloon
Cake, Natural Honey Cupcake with Lavender Cream,
2733 2088
Baked Alaska, popular Caramel Chocolate Cake with www.rghk.com.hk
Opening hours Payment method
Mon-Fri, 1200 to 0100 Cash, Credit cards
Sat, Sun & public holidays, 1500 to 0100
Happy Hour, daily, 1600 to 2000
20 The Gourmet Guide • 2019International
Tastings Group Aulis
A collection of some of Hong Kong’s most acclaimed bars. Intimate interactions in a development kitchen.
A leader in pioneering the modern cocktail Ori-gin
experience – led by executive mixologist Antonio Lai – A quirky take on an old-school classic, My Renowned British chef, Simon Rogan, launched bread from Ireland not commonly served in Hong Kong
Tastings Group has some interesting concoctions across Milkshake… is a fun and whimsical cocktail that uses Aulis as his first international restaurant venture, bringing is paired with homemade cultured butter.
their award-winning venues. milk chocolate re-distilled Tanqueray gin, black sesame a taste of two-Michelin-starred L’Enclume to Hong Kong. This season, dessert includes a refreshing British-
Quinary redistilled Tanqueray gin, homemade clove syrup, white Aulis Hong Kong invites guests to surrender inspired homemade Stout Ice Cream with chestnut,
15th on Asia’s 50 Best Bars and 40th on World’s crème de cacao, egg white and Angostura aromatic their senses to the creativity of the chefs. Expect the molasses and burnt milk crisp, with the added touch of
50 Best Bars, the home of multisensory mixology bitters, finished off with chocolate dipped wafer and unexpected; an evening of fast-paced dynamism, a signature Pink Lady Apples Apple Tart to end the Aulis
takes inspiration from the “Seven Necessities to begin rainbow sprinkles. entertaining theatrics and intimate interactions, as chefs Hong Kong experience.
a day” in Chinese culture -- firewood, grain, oil, salt, VEA Lounge utilize the world’s most advanced kitchen equipment
sauce, vinegar and tea. Foh Maa Yan 火麻仁 features A drink as enticing as its name implies, Burnt Butter to create highly progressive dishes personalized to the
a Michter’s Rye whiskey infused with torched coffee is served in a classic Martini glass, created with burnt tastes of only 12 guests at a time. The ever-evolving 10
beans, hemp seed syrup, grated Tonka bean, cream, butter fat-washed Chivas whiskey, re-distilled Kahlua, course creative menu (with up to 15 course servings)
Thai tea foam and “bubble” biscuits with crushed pistachio oil, lemon juice, pear syrup, egg white and offers guests the opportunity to immerse themselves in
hazelnuts – adding a rich and nutty element to the ultra- dehydrated cucumber skin powder. Rogan’s unique culinary vision first-hand.
smooth cocktail. With the goal of maintaining long-term relationships
with farms in the New Territories, Aulis Hong Kong’s
The Envoy Tastings Group current experience highlights seasonal local ingredients
Must-try libations include Mori-Mori, named after the Quinary 56-58 Hollywood Road Central combined with Rogan’s savoir faire. A dish that reflects Aulis
Japanese phrase for “lots of vitality,” and that is the wish The Envoy 3/F, The Pottinger Hong Kong, his dedication to local ingredients is the Grilled Salad,
of this refreshingly herbaceous and blooming offering. 74 Queen’s Road Central, Central Shop 8, UG/F, Sino Plaza,
which uses vegetables from local farms grilled over 255 Gloucester Road, Causeway Bay
Mori-Mori is an amalgamation of fennel slow-cooked Ori-gin G/F, 48 Wyndham Street, Central
cherry-wood embers, resulting in a beautifully charred 2817 8383
Beefeater gin, St. Germain, Kyoho Murasaki, grapefruit VEA Lounge 29/F, The Wellington,
and smoky flavour. Homemade Soda Bread, a traditional www.roganic.com.hk/aulis
juice, simple syrup, fresh fennel and red grapes. 198 Wellington Street, Central
Contact Opening hours Payment method Opening hours Average price
Quinary 2851 3223 Quinary Mon-Sat 1700 to 0100, Sunday closed Cash, Credit cards Wed-Sun only (Mon-Tue closed) Current Soft Opening Food Menu: HK$1480 + 10%
Ori-gin 2668 5583 Ori-gin Mon-Thu 1700 to 0100, Fri-Sat 1700 to 0200 Dinner Commencement at 1930 (1 serving only) Current Wine Pairing: HK$680 + 10%
The Envoy 2850 4022 The Envoy Sun-Thu 1200 to 0100, Fri-Sat 1200 to 0200 Payment method Current Non-Alcoholic Cocktail Pairing: HK$380 + 10%
VEA Lounge 2711 0063 VEA Lounge Mon-Wed 1700 to 0100, Thu-Sat 1700 to 0200 Cash, Credit cards
22 The Gourmet Guide • 2019 2019 • The Gourmet Guide 23International
The Peninsula Hong Kong The Place
BVLGARI FIOREVER & THE PENINSULA Afternoon Tea. All-day dining in the heart of Kowloon
This co-presented Afternoon Tea is the latest chapter Completing the set are a pair of zesty citrus
in a more than 20-year long relationship that stretches chocolates and The Peninsula’s famous freshly baked,
back to BVLGARI’s debut at The Peninsula Arcade. A buttery raisin scones served with velvety clotted cream
Situated inside Cordis, Hong Kong – an upscale, The 8,000 square foot space is styled by the award-
whimsical combination of the Italian word for flower, and heavenly organic strawberry jam.
42-story hotel rising above Mong Kok – The Place offers winning team at Stickman Design of Dubai and Hong
FIORE and the English word FOREVER, “FIOREVER” Guests at this unique afternoon tea experience may
dining options throughout the day, including a variety Kong, featuring an interior design and decor in tones
has now become an inseparable element of the enjoy shopping privilege BVLGARI Boutique in The
of popular buffers, a classic all-day a la carte menu, a of light oak, herringbone patterns and pops of lime and
magnificent Roman jeweler. Peninsula Arcade with a surprise giveaway.
wellness afternoon tea, plus grab and go choices. white, conveying a bright and inviting atmosphere for
Translating the lustrous sophistication of the The Afternoon Tea is served daily from 2pm to
Among these is the “Beef Festival” buffet, on offer diners.
BVLGARI jewellery collection into edible form, The 6pm. The Lobby Strings band provides the perfect
until March 31, 2019. The Place serves an array of beef-
Peninsula’s culinary team have created a three-tiered accompaniment, playing classical music from 12pm to
centric dishes designed to bring meat lovers an array of
tea set that is as tempting as it is indulgent. 6:30 pm every day, except Mondays.
flavourful beef delicacies around the world.
The set includes tiramisu tart with espresso jelly,
Indulge with an array of hearty beef creations at a
mini pan d’oro with clementine, panna cotta with mango
live station featuring Grilled Beef Chopped Salad with
and almond biscottini with crema di cioccolato.Guests
Sourdough Bread, and savour the succulent dishes
will discover a selection of exquisite desserts capturing
using different cuts of beef and cooking styles, including
the freshness of floral blossom and the Roman passion
Beef Wellington, Robatayaki Wagyu Beef, and Korean
for life.
Barbecued Beef Short Ribs, alongside global beef
For lovers of savoury treats, moreish morsels can be
favourites such as Sichuan Beef Tenderloin, Wagyu Beef
found on the second tier in the form of an egg-shaped
Rendang, Taiwanese Beef Noodle Soup, and Thai-style
Polenta custard with butter-fried sweetcorn and egg-
Oxtail Stew with Lemongrass and Ginger, to satisfy the
yolk mayonnaise, Smoked salmon with lemon pearls The Peninsula Hong Kong taste buds of every beef lover. The Place @ Cordis
and sour cream, Prosciutto Parma ham with butter
5/F, The Peninsula Hong Kong, As a memorable finale, the dessert counter 555 Shanghai Street, Mongkok, Kowloon
choux, crispy quinoa and vinegar pearls as well as the Salisbury Road, Kowloon showcases delightful milk based desserts such as 3552 3028
classic dill-marinated cucumber with ricotta cheese 2696 6772 Hokkaido Milk Roulade and Assorted Panna Cotta. cdhkg.restaurants@cordishotels.com
sandwiches. diningphk@peninsula.com
Opening hours
Opening hours Average price
Breakfast: Daily 0700 to 1100 Tea: Daily 1400 to 1800 (First-come, first-served basis)
Lunch buffet, Daily, 1200 to 1430 HK$278-658 per head
Lunch: Daily 1130 to 1430 *A minimum charge of $350 applies to each guest
Dinner buffet, Daily, 1830 to 2145 Payment method
Dinner: Sun-Thu 1830 to 2230, Fri-Sat 1830 to 2330 Drinks: Sun-Thu 2300 to 2330, Fri-Sat 2300 to 2430
Cash, Credit cards
Payment method Cash, Credit cards
24 The Gourmet Guide • 2019 2019 • The Gourmet Guide 25International
The Peninsula Hong Kong
J’s Bar Bistro
5/F, The Peninsula Hong Kong, Salisbury Road, Kowloon
2/F The Royal Garden, 69 Mody Road, 2696 6772
Tsimshatsui East, Kowloon
diningphk@peninsula.com
2733 2088
Opening hours Breakfast: Daily 0700 to 1100
www.rghk.com.hk Lunch: Daily 1130 to 1430
Opening hours Mon-Fri, 1200 to 0100 Tea: Daily 1400 to 1800 (First-come, first-served basis)
Sat, Sun & public holidays, 1500 to 0100 *A minimum charge of $350 applies to each guest
Happy Hour, daily, 1600 to 2000 Dinner: Sun-Thu 1830 to 2230, Fri-Sat 1830 to 2330
Payment method Cash, Credit cards Drinks: Sun-Thu 2300 to 2330, Fri-Sat 2300 to 2430
Payment method Cash, Credit cards
Tastings Group The Place @ Cordis
555 Shanghai Street, Mongkok, Kowloon
Quinary 56-58 Hollywood Road Central 3552 3028
2851 3223 cdhkg.restaurants@cordishotels.com
Opening hours Lunch buffet, Daily, 1200 to 1430
The Envoy 3/F, The Pottinger Hong Kong,
Dinner buffet, Daily, 1830 to 2145
74 Queen’s Road Central, Central Average price HK$278-658 per head
2850 4022 Payment method Cash, Credit cards
Ori-gin G/F, 48 Wyndham Street, Central
2668 5583
VEA Lounge 29/F, The Wellington,
198 Wellington Street, Central
2711 0063
CAFÉ KOOL
Opening hours Mezzanine Level, Kowloon Shangri-La, Hong Kong, 64 Mody Road, Tsim Sha Tsui
Quinary Mon-Sat 1700 to 0100, Sunday closed 2733 8753
Ori-gin Mon-Thu 1700 to 0100, Fri-Sat 1700 to 0200 www.shangri-la.com/hongkong/kowloonshangrila/dining/restaurants/cafe-kool
The Envoy Sun-Thu 1200 to 0100, Fri-Sat 1200 to 0200 cafekool.ksl@shangri-la.com
VEA Lounge Mon-Wed 1700 to 0100, Thu-Sat 1700 to 0200 Opening hours Mon-Sun, 0630 to 1000 (last order at 2130)
Lunch Buffet, Mon-Thu 1200 to 1430, Fri-Sun & public holidays 1200 to 1500
Dinner Buffet, Mon-Thu 1830 to 2130, Fri-Sun & public holidays 1800 to 2130
Average price HK$400 up per head
Payment method Cash, Visa, Master, AE, UnionPay
Aulis AVA Restaurant Slash Bar
Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay 38/F, Hotel Panorama, 8A Hart Avenue,
2817 8383 Tsim Sha Tsui, Kowloon
www.roganic.com.hk/aulis 3550 0262
Opening hours Wed-Sun only (Mon-Tue closed) www.hotelpanorama.com.hk
Dinner Commencement at 1930 (1 serving only) ava@hotelpanorama.com.hk
Average price Current Soft Opening Food Menu: HK$1480 + 10%
Current Wine Pairing: HK$680 + 10% Opening hours Mon-Thurs & Sun, 0630 to 2400
Current Non-Alcoholic Cocktail Pairing: HK$380 + 10% Fri-Sat, 0630 to 0100
Payment method Cash, Credit cards Payment method Cash, Visa, Master, AE, UnionPay
26 The Gourmet Guide • 2019 2019 • The Gourmet Guide 27European
European
Bread Street Kitchen & Bar
Gordon Ramsay scales new heights in Hong Kong.
C
M
Y
Bringing a whole new definition to destination dining or the Buffalo Chicken Burger that presents a pleasant
CM
at one of Hong Kong’s most popular landmarks – Victoria challenge to the taste buds.
Peak, Gordon Ramsay’s world-renowned Bread Street Complete the meal with a selection of British cheese, MY
Kitchen & Bar scales new heights as it opens at The or opt for the Strawberry Eton Mess, and you’re on cloud CY
Peak Galleria. nine! CMY
Helmed by Head Chef Gareth Packham who has With a relaxed atmosphere and décor that
K
honed his culinary skills at the Gordon Ramsay Group’s incorporates a mix of vintage and modern touches, the
Savoy Grill in London, this stylish yet casual restaurant family-friendly restaurant flows seamlessly outdoors
and bar plates up honest, contemporary British dishes where you can dine al fresco to your heart’s content and
that embrace seasonal local produce and European soak in the fresh mountain air at the same time.
influences.
Knowing the maestro’s inimitable style, diners can
expect unpretentiously simple yet meticulously prepared
British comfort fare with European influences in a
casual, welcoming hang-out.
Standout dishes include the signature Beef
Wellington and Shepherd’s Pie. While the Honey Glazed
Short Ribs is finger-lickingly yummy, the Fish & Chips
is a cut above the rest, and will change your perception Enjoy our spectacular views and savour our
of this ever-popular dish. Carnivores will have a field BREAD STREET KITCHEN & BAR all-new lunch selection
day with the fine selection at the grill, prepared to your Shop G02, The Peak Galleria, 118 Peak Road, Hong Kong
specification.
New favourites include a mouth-watering range of
2350 3888
reservations.bsk@diningconcepts.com
Tempt your taste buds with the best of British flavours
flat breads for those looking for a lighter lunch option, www.diningconcepts.com
Lunch from 12.00 noon, dinner from 6.00 pm
Opening hours Signature dish
Breakfast, 0800 to 1100 Beef Wellington/Shepherd’s Pie/
Lunch, 1130 to 1700 Fish & Chips/Honey Glazed Short Ribs
Dinner, 1730 to 2200 Payment method Shop OTE401, Level 4, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong
Average price HK$300 up per head Cash, AE, Visa, Mastercard
T +852 2765 0890 mazegrill@diningconcepts.com
30 The Gourmet Guide • 2019 www.diningconcepts.com mazegrillhkEuropean
La Parole
Astonishingly affordable luxury. LA PAROLE 2014-2018
EatSmart Restaurant
by the Department of Health
Based in the elegant old neighborhood of Sheung Australia and United Kingdom. Seafood of premium
Wan, La Parole has been awarded as the ‘EatSmart quality is flown in daily from Toyosu Market in Japan.
Restaurant’ by the Department of Health in the past La Parole is highly acclaimed for its incredible array
4 consecutive years. The restaurant will bring you an of signature dishes, including Pan Fried French Foie
unprecedented and exceptional dining experience by Gras with Fresh Fig ; Pan Fried Hokkaido Scallop and
merging the concept of high-end French cuisine and Maine Lobster, with Snow Bean Leek Sauce; French
Social Enterprise. Charolais Tenderloin ; Premium Grade of American
Indulge in opulent and extravagant gastronomic Black Angus Rib Eye ; Grilled Black Cod with Saikyo
wonders prepared by Mr. Benoit Gesrdorff, the Miso ; and Fresh Sea Fishes from Market.
consultant chef at La Parole. As one of the top chefs in
Europe, Chef Gesrdorff is the only 5-starred chef that
has been cooking for the King of Belgium by special
appointment for the King’s travel and catering for
banquets over the years. The Executive Chef and Head
Chef of La Parole has been trained in Benoit’s Michelin-
starred restaurants, L’ Essentiel and La Plage d’Amee.
Strictly pursuing culinary perfection, all dishes at La
Parole are prepared with top fresh & healthy ingredients.
While no MSG is used in the process of cooking, all fresh
ingredients are carefully selected. All meat is cautiously La Parole
selected by top butchers while beautifully marbled, 3 Floor, The Pemberton, 22-26 Bonham Strand,
tender steak and the entrecote meat in superior quality Sheung Wan 3 Floor, The Pemberton,
are provided by few reliable suppliers in America, 2436 4099
www.laparole.com.hk
22-26 Bonham Strand, Sheung Wan
Opening hours Signature dish
2436 4099
Mon-Sat, 1200 to 1500, 1800 to 2300 Pan Fried French Foie Gras with Fresh Fig / Pan Fried Hokkaido Scallop
Average price and Maine Lobster, with Snow Bean Leek Sauce / French Charolais www.laparole.com.hk
Lunch, HK$200-260; Dinner, HK$360-450 Tenderloin / Premium Grade of American Black Angus Rib Eye / Grilled
Payment method Visa, Master, AE, Union pay, Cash Black Cod with Saikyo Miso / Fresh Sea Fishes from Market
32 The Gourmet Guide • 2019European
Écriture Cucina
French-Japanese fine dining. Harbour-side Italian dining.
For authentic Italian fare with stunning views of the As if that’s not enticing enough, Cucina also
This 2-Michelin-star fine dining restaurant by Le Game pie, Common Teal, Persimmon and Cocoa dishes. Victoria Harbour, visit Cucina, led by Chef de Cuisine offers a Weekend Brunch with highlights including
Comptoir is named after a series of groundbreaking There is an additional Library of Flavours that has Caviar, Andrea Delzanno. complimentary seafood tower with oysters, lobsters,
paintings by celebrated Korean artist Park Seo Bo. Scallop, Akamutsu (very fine white meat fish), White Located at Marco Polo Hongkong Hotel in the heart crab legs, prawns, whelks and mussels; authentic Italian
Led by executive chef Maxime Gilbert, Écriture aims to Truffle, Ammo Strawberry and Chestnut dishes as well. of busy shopping district Tsim Sha Tsui, Cucina offers antipasti, cooked-to-order pastas and freshly-made
emulate Park’s bold expressionist style from the food Round off the gastronomic adventure with Écriture’s chef Andrea’s signature dishes from the a la carte menu, Crêpe Suzette. Promotional menus featuring seasonal
to the striking interior design, treating guests and food cake catalogue: Chocolate hazelnut, Écriture ‘Signature’, such as the Linguine with Sicilian Red Prawns with ingredients throughout the year – white truffle, white
lovers to spectacular views of the Hong Kong skyline Chiffon, Cheesecake and Millefeuille, available at 500g Fresh Cherry Tomatoes and Grilled Australian Wagyu asparagus, black truffle, porcini, artichokes – are also
coupled with exquisite French culinary art. or 1kg. Beef Tomahawk with Seasonal Vegetables, suitable for available.
Écriture is a space in which French cuisine is sharing.
elevated to new heights by uniting it with exceptional Cucina also offers a Be Fabulous Afternoon Tea
Japanese produce to explore the endless possibilities set that includes Marinated Gold Salmon with Caviar,
that occur when Western craftsmanship meets Eastern Duck Liver Macaron, Pink Tiramisu and surprise edible
philosophies. The East and the West have long held a ‘cosmetics’ like chocolate lipstick, black truffle powder
mutual fascination and respect for one another, and at and rose water perfume.
Écriture this comes together not only on the plate, but Italian style ‘Aperitivo’ is also served at Cucina’s
also in the effortlessly understated interiors. stylish bar and terrace between 5:30pm and 8:00pm
The a la carte menu is seasonal and guests are from Mondays to Fridays. Chef Andrea offers a selection
advised to call in ahead of time to ensure they have the of Italian charcuterie, excellent cheeses and desserts
best possible experience at Écriture. For lunch, there accompanied by a free-flow of fine wines, beer, spirits
Écriture Cucina
is the Calligraphy 3-course as well as the Calligraphy and cocktails, making Cucina an ideal place to chill out
5-course menu that allows for choices between Amaebi 26/F, H Queen’s, 80 Queen’s Road Central, Central Level 6, Marco Polo Hongkong Hotel,
2795 5996 with friends and colleagues after a busy work day. Harbour City, Tsim Sha Tsui
(spot prawn), Shiitake mushrooms, Uni, John Dory,
www.ecriture.hk 2113 0808
Opening hours Payment method
Opening hours Payment method
Mon-Sun, 1200 to 0100 Cash, Credit cards, Alipay, WeChat Pay
Mon-Sat, 1200 to 1430, 1830 to 2230 Cash, Credit cards
Average price
Closed on Sunday
HK$500 up per head
34 The Gourmet Guide • 2019 2019 • The Gourmet Guide 35European
CE LA VI Le Blanc
A new collection of signature dishes catered to Hong Kong tastebuds. Dine in Le Blanc for an authentic French indulgence in a private and
romantic ambience.
Group executive chef, Joey Sergentakis, presents is famed for its perfectly marbled beef and the premium
eight new a la carte creations available for lunch and bone-in steak is slow roasted for four hours, before Whether it’s for a special occasion or simply a alternative. To seal the juice within the meat, Le Blanc
dinner at CE LA VI’s stylish restaurant on the 25th floor adding a secret Asian-style, aromatic, garlic glaze, which relaxing night out, the candlelight at Le Blanc instantly chooses expensive aseptic pork to make medium-well
of California Tower. enhances the natural beef flavours. The dish is served puts you in the right mood for some outstanding culinary pork dish possible and hygienic enough to savor.
Ideal for sharing, the new appetizers are a mix of with a pop of colour - rosemary, roasted tomatoes, garlic delights. Finish with 9 choices of home-made desserts, such
rich and light dishes, bursting with distinctive tastes. The and shallots, the Instagrammable winner of the menu. The thoughtfully curated dinner menu starts with as Earl Grey Crème brulee, platter of 5 mixed cheeses
Black Truffle Marinated Tuna with Foie Gras Mousse is a selection of ten appetizers, enough to make you play with dried fruits, for a fulfilling evening.
compiled of three sizeable stacks of tuna tartare served Hamlet in terms of making a decision. Each with its
on crispy rice cakes with a layer of foie gras mousse. The own irresistible appeal, there is the Jambon Iberian,
tuna is marinated in black truffle vinegar to add a tart - which has gone through 36 months of drying, served
yet sweet - richness to the fish, perfectly accentuated by with melon, cheese, olives and gherkin ($178); smoked
the foie gras finish. scallop roll with crab mousse and orange caviar ($178);
On to the mains is the Steamed Garoupa in Tom or the signature Sauté Foie Gras with apples and grapes
Kloong Broth, influenced by Thai cooking. Topped with for that superb feel of the soft crumbly fat melting in your
shredded Thai basil, a large portion of fish sits in the mouth.
warm Thai broth of coconut milk and tomato. Vegetables After a fruit sorbet to cleanse your taste buds, the
within the dish include Thai eggplant, pea eggplant, sumptuous feast resumes with an array of tempting
mushroom, cherry tomato, okra and a subtle pineapple CE LA VI offers. For beef-lovers, munch on the Languedoc
25/F California Tower, 30-32 D’Aguilar Street, Le Blanc
kaffir lime dressing. braised Beef Angus ($338) or the US Prime milk-fed
The Slow Roasted Rangers Valley Beef Tomahawk is Lan Kwai Fong, Central rib eye ($388). Berkshire rack of Pork with truffle and 6th Floor, 83 Wanchai Road, Wanchai
3700 2300 grilled pineapple and port sauce is another succulent 3428 5824
recommended for tables of three or four. Rangers Valley
reservation-hk@celavi.com www.facebook.com/ALeBlancLtd
Opening hours Average price
Opening hours Average price
Mon-Sat, 1200 to 1500, 1830 to 0000 HK$500 up per head
Lunch, Daily, 1200 to 1500 HK$800-996 per head
Sun, 1830-0000 Payment method
Dinner, Daily, 1800 to 2300 Payment method
Signature dish Cash, Credit cards
Cash, Credit cards
Rack of Pork / Foie Gras / Seafood Plate
36 The Gourmet Guide • 2019 2019 • The Gourmet Guide 37European
BREAD STREET KITCHEN & BAR
Shop G02, The Peak Galleria, 118 Peak Road, Hong Kong
CE LA VI
2350 3888 25/F California Tower, 30-32 D’Aguilar Street,
reservations.bsk@diningconcepts.com Lan Kwai Fong, Central
www.diningconcepts.com 3700 2300
Opening hours Breakfast, 0800 to 1100 (Sat, Sun & public holidays) reservation-hk@celavi.com
Lunch, 1130 to 1700; Dinner, 1730 to 2200 Opening hours Lunch, Daily, 1200 to 1500
Average price HK$300 up per head Dinner, Daily, 1800 to 2300
Signature dish Beef Wellington/Shepherd’s Pie/ Average price HK$800-996 per head
Fish & Chips/Honey Glazed Short Ribs Payment method Cash, Credit cards
Payment method Cash, AE, Visa, Mastercard
La Parole
3 Floor, The Pemberton, 22-26 Bonham Strand, Sheung Wan
Le Blanc
2436 4099 6th Floor, 83 Wanchai Road, Wanchai
www.laparole.com.hk 3428 5824
Opening hours Mon-Sat, 1200 to 1500, 1800 to 2300 www.facebook.com/ALeBlancLtd
Average price Lunch, HK$200-260; Dinner, HK$360-450 Opening hours Mon-Sat, 1200 to 1500, 1830 to 0000
Payment method Visa, Master, AE, Union pay, Cash Sun, 1830-0000
Signature dish Pan Fried French Foie Gras with Fresh Fig / Pan Fried Hokkaido Scallop Signature dish Rack of Pork / Foie Gras / Seafood Plate
and Maine Lobster, with Snow Bean Leek Sauce / French Charolais Average price HK$500 up per head
Tenderloin / Premium Grade of American Black Angus Rib Eye / Grilled Payment method Cash, Credit cards`
Black Cod with Saikyo Miso / Fresh Sea Fishes from Market
Pici
Écriture G/F, No. 16 St. Francis Yard, Wanchai
26/F, H Queen’s, 80 Queen’s Road Central, Central 2755 5523
2795 5996 pici.hk
www.ecriture.hk info@pici.hk
Opening hours Mon-Sat, 1200 to 1430, 1830 to 2230 Opening hours Mon-Thurs, 1200 to 2230
Closed on Sunday Fri, 1200 to 2300
Payment method Cash, Credit cards Sat - Sun, 1130 to 2300
Average price HK$200 up per head
Payment method Cash, Visa, Master, AE
Scarlett Cafe & Wine Bar
Cucina Residence G Hong Kong, 2 Austin Avenue, TST, Kowloon
Level 6, Marco Polo Hongkong Hotel, Harbour City, 3565 6513
Tsim Sha Tsui www.randblab.com/scarlett-hk
2113 0808 mkg@gcphospitality.com
Opening hours Mon-Sun, 1200 to 0100 Opening hours Mon-Fri, 1500 to 0100
Average price HK$500 up per head Sat-Sun, 1100 to 0100
Payment method Cash, Credit cards, Alipay, WeChat Pay Signature dish Jos Mahrouse / Chicken Elmina / Samke Harra
Average price HK$200 up per head
Payment method Cash, Visa, Master, AE, UnionPay
38 The Gourmet Guide • 2019 2019 • The Gourmet Guide 39American
American
Bistro East Draft Land
Enliven your palate and savour tastes of Latin America and France. Hong Kong’s first “cocktails on tap” bar concept.
Located in the heart of Soho East in Sai Wan Ho, Dirty Banana and Confit Combo that are sure to whet Draft Land – first established in Taiwan – is a concept In keeping with the core values of convenience and
Bistro East has reopened under new ownership with a your appetite. by innovative beverage research and development sustainability, all snacks at Draft Land are designed for
brand new menu that brings modern French and Latin Bistro East is also big on celebrating occasions -- company Drinks Lab, and carries out the brand spirit easy consumption and do not require the use of cutlery.
American flavors to the table. over the Christmas, Chinese New Year seasons and even of “to be free” through the offering of everyday, fuss- Delicious and fuss-free bites include Parmesan Tornado
The new menu offers classic French bistro fare on Valentine’s Day, they have come up with specially- free cocktails. The Hong Kong branch is a collaboration Fries with the choice of Masala Spice or Seaweed
such as French Burgundy Snails, Confit Duck Leg and curated set menus designed to maximise your culinary between Taiwanese drink maestro Angus Zou and Hong Togarashi flavours, “Veget-a-Bowl” for a vegetarian bowl
Salad Nicoise, as well as Latin American favourites Beef enjoyment on these special events. Kong’s Antonio Lai of Tastings Group, as they seek to of okra, Thai eggplant, pickled onion and crispy potato
Tostadas, and a wide selection of classic steaks, which Look out for new menus soon to be available for simplify the bar-going experience down to the essentials, sprinkles, and Char-Siu Pork Neck tossed with “typhoon
come from grass-fed Black Angus cattle bred in farms in all the upcoming special events, public holidays and starting with serving everything on tap. shelter” garlic, chilli and pea shoots.
La Pampa, Argentina. The choice of steaks range from occasions! With the ability to pour and sample different flavours
Premium Rib Eye, Tenderloin to Outskirt. Other meant before picking a favourite drink, and the replacement of
available are the Roasted Pero-Pero Chicken (Half) and bartenders with engineering and consistency-focused
Baby Back Ribs. “Draftenders”, an innovative new drinking experience
“Diners in Hong Kong these days are becoming awaits guests at Draft Land Hong Kong.
more health conscious, and this is the reason why we Signature flavours include Angus Zou’s Silver Fizz,
serve grass-fed free range beef to our customers,” said which is a simple infusion of gin, dill and citrus. Made
Raaj Gurung, Executive Chef of Bistro East. to imitate the flavours of egg yolk and genever, the
Under Chef Raaj’s direction, guests need look no bright, refreshing aroma of orange translates in to the
further than the brand new tea set menu for a flavourful palate with a creamy pandan finish. Refreshing spirit-
Bistro East Draft Land
afternoon bite. The menu features savoury French free options include Hibiscus Fizz with honey, hibiscus,
Shop A, G/F, 55 Tai Hong Street, Site A, 63 Wyndham Street, Central
galettes, including Grilled Chicken and Bistro East pineapple and soda, and Ginger Lemonade made with
Soho East, Lei King Wan, Sai Wan Ho 2711 8809
Signature Galette, and sweet French crepes including ginger, lime and soda.
2699 9300 info@draftland.hk
Opening hours Average price Opening hours Average price
Mon-Fri, 1200 to 2300 HK$200-400 per head Mon-Thu, 1700 to 0100 HK$70-180 per head
Sat-Sun, 1200 to 2400 Payment method Fri-Sat, 1700 to 0200 Payment method
Cash, Credit cards Closed on Sundays Cash, Credit cards
42 The Gourmet Guide • 2019 2019 • The Gourmet Guide 43You can also read
