Hong Kong Best Restaurants Right Now Yous Should Try

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.

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.