Hong Kong Best Restaurants Right Now Yous Should Try
Below List of Hong Kong Best Restaurants Right Now Yous Should Try from cntraveler.com .
Our short list for five meals not to miss when
you're in HK, be it dim sum at a two-Michelin-star spot or a clever
twist on Chinese comfort food. Things to do in Hong Kong
image by cntraveler.com
Elegant Cantonese
With
its Ilse Crawford–designed, Art Deco–inspired interiors, seriously
pretty tableware (the teapots alone!), and dim sum that tastes as good
as it looks, the three-year-old restaurant/bar/gallery space Duddell’s is still the buzziest room in town. No wonder it picked up two Michelin stars.
Surf-to-Table Seafood
The latest opening from Yenn Wong (Duddell’s, 208 Duecento Otto, Ham & Sherry) and David Lai (On Lot 10, Neighborhood) is Fish School,
hidden down an alley in the Sai Ying Pun neighborhood, just west of
Sheung Wan. Don’t be fooled by those glowing fish tanks; this is not
your clichéd Chinatown seafood joint. Here, the menu is built around
impeccably fresh, thoughtfully sourced fish and shellfish (much of it
caught locally), including a pristine marinated raw crab with sea urchin
and sticky rice.
Creative Chinese
With a menu as playful as its name, the cheeky SoHo newcomer Ho Lee Fook
is an homage to the cha chaan tengs (teahouses) of mid-century Hong
Kong, offering twists on Chinese comfort food—roast short ribs with
shallot kimchi and jalapeño puree; drunken clams in beer and Shaoxing
wine—from Taiwanese-born chef Jowett Yu.
New-Wave Dim Sum
Is this the next Duddell’s? Tucked in the basement of Central’s Standard Chartered Bank Building, Mott 32
has earned raves for its chic, low-lit dining room designed by Joyce
Wang and well-executed dim sum like black cod and snow pea sprout
dumplings, as well as crispy Peking duck and a knockout char siu (made
with jamón Ibérico, no less).
Next-Level Japanese
From the team behind the ragingly popular yakitori joint Yardbird, the refined izakaya Rōnin seats just 14 at a gleaming keyaki-wood counter. C
hef
Matt Abergel (a native of Calgary, of all places) comes up with
thrilling riffs on sushi-grade fish—sardines with pickled tomato and
eggplant; saba mackerel with fresh persimmon—and Japanese bar food like
braised Kagoshima beef with maitake mushrooms, topped with an egg yolk.
That and a wall lined with obscure Japanese whiskeys should keep you
very happy for the night.