Category: Dining

Canton Fare: Top 30 Cantonese restaurants in Hong Kong

Branded as Asia’s World City, Hong Kong is undeniably one of the world’s most well-versed and diverse dining scenes, from French to Japanese to Mediterranean cuisines, any gourmand would be spoilt for choice. But if you’re hankering for classic Cantonese flavours, there’s no better place than this city to get your fix. From barbecue roast meats and Peking duck to slow braised abalone and fresh-out-the-water seafood, these are, in no particular order, the best Cantonese restaurants the city has to offer.

1. T’ang Court
Coveted three-star Michelin restaurant T’ang Court embodies a truly lavish grand dining experience in the heart of Kowloon’s shopping district. Serving authentic Cantonese flavours in the comfort of its luxurious royal red dining hall.

Must-try: Baked stuffed crab shell with crab meat and onion / Stir-fried fresh lobster with spring onion,red onion,shallot / Baked oyster with port wine
Price: $$$ – $,$$$
Location: The Langham Hotel, Tsim Sha Tsui
Contact: +852 2132 7898

2. Lung King Heen
One of the world’s first Chinese restaurant to be have been awarded a three-Michelin star over a decade ago, Lung King Heen continues to enjoy its stature and fame earning a loyal following for its elegant dining space, breathtaking views of the iconic Victoria Harbour and a sumptuous selection of Cantonese and premium seafood dishes.

Must-try: Roast Peking duck / Crispy scallops with Fresh Pear, Prawn Paste and Yunnan Ham
Price: $,$$$
Location: Four Seasons Hotel, Sheung Wan
Contact:+852 3196 8882

3. Spring Moon
Housed within the luxurious Peninsula hotel, Spring Moon embodies a deluxe 1920s Shanghai aesthetic that sets the tone for a truly opulent dining experience. Featuring both beloved classics and novel creations on menu, including its own acclaimed secret XO sauce, patrons are sure to enjoy basking in the ambiance and flavours of what this one-Michelin Star dining space has to offer.

Must-try: Baked barbecued pork puff / Steamed lobster and shrimp dumpling with lobster bisque
Price: $$$ – $,$$$
Location: The Peninsula, TST
Contact: +852 26966760

4. Man Wah
Nestled on the 25th floor of the Mandarin Oriental, Man Wah has been serving time-honoured Cantonese cuisine since 1968, albeit now in a refined and modern makeover. With a revitalised dining space and a spread of the city’s skyline and Victoria Harbour in the backdrop, an afternoon here is highlighted by the refined flavours of its dim sum selection while the evenings offer a slew of succulent interpretations of classic Cantonese staples.

Must-try: Barbecued Iberian pork loin with longan honey
Price: $$$ – $,$$$
Location: Mandarin Oriental, Central
Contact: +852 2825 4003 

5. Tin Lung Heen
Perched on the 102nd floor of the tallest building in Hong Kong, the grand two-Michelin Star pavilion Tin Lung Heen, aptly named ‘Sky Dragon’ in Cantonese , offers nothing less than the most sumptuous selection of fresh seafood.

Must-try: Simmered fresh abalone with sea salt / Pan-fried lobster in X.O. chili sauce served with lobster soup
Price: $$$ – $,$$$
Location: ICC Building, Kowloon
Contact: +852 22632270

6. Yan Toh Heen
Steeped in rich Chinese heritage, elegant one-Michelin Star jade-theme cuisinary Yan Toh Heen infuses its expertise of classic Cantonese dishes with a modern touch that elevate the Canton fare experience with a breathtaking view of Victoria Harbour in the backdrop within Kowloon’s luxurious InterContinental Hotel.

Must-try: Signature Peking duck / Golden stuffed crab shell with crabmeat / Wok-fried lobster with crabmeat roe and fresh milk
Price: $$$ – $,$$$
Location: InterContinental Hotel, Tsim Sha Tsui
Contact: +852 2313 2243

7. Mott 32
Dressed to impress, this Central-set contemporary Cantonese cuisinary puts the finesse in every centimetre of the establishment. From its theatric entrance to its chic dimly lit dining space to its indulgent dim sum offerings featuring Cantonese staples rendered in a wholly contemporary interpretation.

Must-try: Iberico char siu pork / 42-day applewood-roasted Peking duck
Price: $,$$$
Location: Central
Contact: +852 2885 8688

8. Golden Leaf
Offering a menu steeped in Guangdong and Cantonese flavours, Conrad Hotel’s Golden Leaf delivers a sumptuous traditional selection of finely executed Cantonese staples and premium artisinal teas to have served along side its many offerings on menu.

Must-try: Braised whole abalone in oyster sauce / Chinese wine baked sea whelk with diced seafood, abalone and chicken.
Price: $$$
Location: Conrad Hong Kong, Admiralty
Contact: +852 2822 8870

9. Man Ho
At Man Ho, its luxurious Chinese garden-inspired appeal sets the tone for its equally luxurious dining experience. Here, patrons are spoiled for choice with an extensive selection of home-made dim sum and live seafood, all cooked and served with premium ingredients; and its wide selection of locally-sourced tea and wines from around the world on offer makes for a truly sumptuous affair.

Must-try: Baked whole dried South African abalone puff with wild mushrooms.
Price: $,$$$
Location: Pacific Place, Admiralty
Contact: +852 2810 8366

10. Luk Yu Tea House
 Oscillating from inclinations of modern and contemporary trends, the long-standing three-storey traditional Cantonese-style diner Luk Yu Tea House remains charmingly old-school both in decor and in staple offerings. It regularly sees its loyal following of local customers and tourists eagerly crowd to experience its no-frills service.

Must-try: Siu Mai / Crispy deep fried chicken
Price: $$$
Location: Central
Contact: +852 2523 5464

11. Celestial Court
Set in the heart of Kowloon and on the first level of Sheraton Hotel, Celestial Court offers a comforting sense of home. Steeped in classic Cantonese staples, the traditional flavours of Hong Kong are well executed here and remains a popular spot for both locals and visitors.
Must-try: Deep-fried shrimps with salty egg yolk / Baked stuff chicken with black truffle
Price: $$$ – $,$$$
Location: Sheraton Hotel, Tsim Sha Tsui
Contact: +852 2369 1111

12. Above and Beyond
With sweeping views of Hong Kong’s skyline in the backdrop of this sleek and modern dining space, Above and Beyond —as its name suggests— does just that when it comes to executing locally-favoured staples by combining western techniques with classic Cantonese flavours.

Must-try: Wok-fried lobster, egg white and black truffle, king prawn with preserved plum sauce / Stir fried Australian m-9 wagyu beef cubes with brown garlic.
Price: $$$ – $,$$$ 
Location: Hotel Icon, TST
Price: +852 3400 1318

13. Ming Court
Set amidst Hong Kong’s dynamic district of Wan Chai, the one-Star Michelin Ming Court charms its diners with its elegantly simple appeal and its impressive collection of wines encased behind a full-sized glass cellar. Unlike its minimalist decor, its menu does not fall short of selection, featuring dishes cooked with top quality ingredients and seafood shipped fresh daily.

Must-try: Crispy Chicken / Steamed scallops stuffed with minced shrimp and crab roe / Fried Iberico Pork Loin with Caramelised Black Vinegar Sauce
Price: $$$ – $,$$$
Location: Wan Chai
Contact: +852 2878 1212

14. Forum
Famed for its Ah Yat abalone, Forum is one of the city’s most famed Chinese restaurants that continues its Cantonese fare through traditional techniques and refined execution. Its more popular offerings lean towards its braised dishes and dried seafood that is worth a taste.

Must-try:Slow-cooked Ah Yat abalone / Braised oxtail / Crispy fried chicken
Price: $$$ – $,$$$
Location: Sino Plaza, Causeway Bay
Contact: +852 2869 8282

15. Duddell’s
Billed as Central’s cultural and social destination, one-Michelin star Duddell’s serves as a hot spot for those with an appetite for both fine Cantonese food and contemporary art. Fitted with stylish interiors and a modern aesthetic diners can enjoy a taste of culture through its decor and menu.

Must-try: Poached Miyazaki A4 wagyu beef, hot and sour broth / Crispy salted chicken
Price: $$$ – $,$$$
Location: Central
Contact: + 852 2525 9191

16. Fook Lam Moon
Over seven decades and one Michelin star under its belt, Wan Chai-set Fook Lam Moon is held among the top in several guidebooks for its consistency of serving high quality Cantonese dishes. Diners can expect succulent barbeque roasts and a slew of fresh seasonal ingredients and seafood that is sure to satisfy any discerning gourmand.

Must-try: Whole barbecued suckling pig (prior-booking needed)
Price: $$$ – $,$$$
Location: Wan Chai
Contact: +852 2866 0663

17. Rùn
Elegant and sophisticated at first glance, the one-Michelin Star Rùn delights any discerning palate with an elevated Cantonese fare that highlights seasonal ingredients from around the world that are meticulously prepared and plated with a modern flair that complements its use of traditional techniques.

Must-try: Steamed spotted garoupa fillet / Wok-fried crab claw, dried shrimp, layered beancurd sheet
Price: $$$ – $,$$$
Location St. Regis Hotel, Wan Chai
Contact: +852 2138 6808

18. The Legacy House
Nestled on the fifth floor of the Rosewood Hotel, this dimly lit harbour side pavillion serves refined Cantonese cuisine that honours family heritage and the city’s heritage and roots to Guangdong province with a backdrop of the city’s skyline.

Must-try: Wok-Fried Lion Fish, Chinese Chive, Mushroom
Price: $$$
Location: Rosewood Hotel, Tsim Sha Tsui
Contact: +852 3891 8732

19. Sing Yin
A perfect recess to a day’s shopping spree in the upscale west-Kowloon mall Elements is a meal at Cantonese cuisinary Sing Yin. With a dynamic and vibrant modern aesthetic and floor-to-ceiling views of the iconic Victoria Harbour to set the tone to an equally contemporary take on Cantonese fare with close focus on its impressive selection of fresh seafood.

Must-try: Sweet and sour pork with strawberries
Price: $,$$$
Location: W Hong Kong, West Kowloon 
Contact: +852 3717 2848

20. Yat Tung Heen
Local gourmands need no introduction to this highly acclaimed Chinese restaurant. Well known for its slow-cooked soups and classic Cantonese staples such as dim sum, barbeque roast meats, and stir-fries. One-Michelin Star Yat Tung Heen serves an authentic offering of the city’s flavours.

Must-try: Signature Honey-glazed Barbecued Pork / Chilled Tomatoes Marinated with Preserved Plum Juice / Grilled Scallops with Teriyaki Sauce
Price: $$$ – $,$$$
Location: Eaton HK, Jordan
Contact: +852 2710 1093 +852 2710 1094

21. Ying Jee Club
Amid the hustle and bustle of Central’s busy streets is the recess that two-Michelin star fine-dining cuisinary Ying Jee Club offers with a sensational dining experience in the comfort of its tasteful and modern interiors and top quality ingredients that recreate classic Cantonese flavours with a finesse the elevate the cuisine to new heights.

Must-try: Pan-fried crab claw with shrimp mousse, crispy conpoy and caviar / Wok-fried Kagoshima A4 wagyu beef with scallion soy sauce 
Price: $$$ –  $,$$$
Location: Nexxus Building, Central
Contact:+852 2801 6882

 

22. Mián
Replacing Guo Fu Lou, MIÁN is the latest addition of newly opened restaurants in the city this year. Located adjacent to The Murray’s hotel entrance, the restaurant menu takes inspirations from the rich heritage of its settings, featuring local produce and range of fresh seafood on offer, carefully prepared and elegantly presented. From traditional dim sums to premium Cantonese dishes alongside flavours from Beijing and Sichuan.

Must-try: flash-fried sweet and sour pork with figs, and braised bitter melon ‘noodles’ in broth
Price: $$$ –  $,$$$
Location: The Murray, Central
Contact: +852 3563 6405

23. Celebrity Cuisine
Subtly hidden but not unknown to discerning gourmands and the well-heeled diners of the city, this speakeasy one-Michelin star establishment, although reserves just six tables, hosts a regular flow of loyal patrons eager to relish on one or a few of their many specialties.

Must-try: Bird’s nest-stuffed chicken wing / Whole superior abalone in oyster sauce, Baked chicken with Shaoxing wine / Signature fried rice.
Price: $$$ –  $,$$$
Location:Lan Kwai Fong, Central
Contact:+852 3650 0066

24. Imperial Treasure Fine Chinese Cuisine
Upholding its one-Michelin Star for the third consecutive year in a row, Imperial Treasure Fine Chinese Cuisine serves a wide variety of fresh seafood cooked in an equally diverse style of cooking techniques with an awe-inspiring panoramic view of Victoria Harbour in the background.
 
Must-try: braised pomelo peel with dried shrimp roe,
Price: $$$
Location: Tsim Sha Tsui
Contact: +852 2613 9800

25. Fu Ho
Locally renowned cuisinary and one-star Michelin Fu Ho is well known for serving traditional Canton flavours and luxuriously rare offerings, such as sea cucumber, shark’s fin and bird’s nest, for over a decade now. Their meticulously executed dishes range from a variety of delicious dim sum, hand-wrapping dishes and fresh seafood, all cooked with premium ingredients.

Must-try: Signature Ah Yung Abalone slow-braised in a secret sauce for up to 20 hours.
Price: $$$ –  $,$$$
Location: Mira Place, Tsim Sha Tsui
Contact: +852 2736 2228

26. One Harbour Road
Nestled on the eight floor of the Grand Hyatt Hotel in Wan Chai, One Harbour Road offers a slew of Cantonese-style dishes with unexpected twists with each one. Added with the elegant ambience of the dining hall, charming harbour view and the serene soundscape of the hotel’s water fountain, the restaurant provides for an enchanting interlude to the busy lives of Hong Kong’s gourmands.

Must-try: Wuxi-style Boston lobster that is spicy, tangy and sustainably sourced
Price: $$$ – $,$$$
Location: Grand Hyatt Hotel, Wan Chai
Contact:+852 2584 7722

27. Sun Tung Lok
From mouth-watering dim sum to barbeque roast meats, the two-Michelin Star Sun Tung Lok’s Canton fare goes hand-in-hand with finesse executed with every dish. Leaving the city’s most cultured palate with little room for criticism, especially with their highlighted range of seafood dishes and an exclusive abalone menu.

Must-try: Braised beef ribs in house gravy or Stuffed crab shell
Price: $$$ –  $,$$$
Location: Mira Place One, Tsim Sha Tsui
Contact:+852 2152 1417

28. Shang Palace

Soaring ceilings, sumptuous chandeliers and lacquered interiors create an impressive backdrop for this imperial palace-inspired one-star Michelin restaurant in which diners can expect a menu of re-interpreted classic recipes of dim sum and other Cantonese dishes that are nothing less than finely executed.

Must-try: Steamed grouper with egg white sauce / Sautéed giant green crab with peppercorns in clay pot / Braised bamboo pith stuffed with imperial bird’s nest
Price: $$$ – $,$$$
Location: Kowloon Shangri-La, Tsim Sha Tsui
Contact:+852 2733 8754

29. China Tang
 Serving classic Cantonese and Beijing flavours in a sumptuous modern setting, China Tang offers the city’s well-versed culinary experts a wide selection of fresh seafood to choose from, and an expansive wine selection that feature both new world and vintage wines that is sure to impress any gourmand.

Must-try: Braised e-fu Noodles with Scampi and Signature Barbecued Pork
Price: $,$$$
Location: Landmark, Central
Contact:+852 2522 2148

 

30. Kin’s Kitchen
Food critic-turned-restaurateur, this father-and-son establishment puts a close focus on the consistency and quality of fine Cantonese cuisine. Occupying over 5,000 sq.ft of dining space to serve its large following of loyal patrons, diners can expect a menu of classics executed with both traditional and modern techniques, from salt-baked chicken to sous vide pigeon.

Must-try: Barbque char siu pork / Soy sauce smoked chicken
Price: $$$
Location:  Wan Chai
Contact: +852 2571 0913

Five healthiest fish to eat and deliver to your doorstep

Whether you’re concerned about which fish is the cleanest type to eat or just looking to add a healthier option to your diet, you can skip the narrow range of seafood and depressing small-tanks at the supermarket and opt for a fish that will offer ample protein and Omega-3 without the fear mercury levels and other contaminants. Here, we’ve listed the healthiest fish types to eat and where to order to get them delivered straight to your doorstep.

  1. Albacore (Longfin) Tuna
    Found in Washington, Oregon and California coasts, this fish type have significantly lower mercury levels and are high in protein and an abundance of omega-3 fatty acids.
  2. Wild caught Alaskan Salmon
    A good source of omega-3 fatty acids, lean protein and are packed with vitamins and minerals, they are said to contain very low levels of mercury and heavy metals in their meat. Also known as pacific salmon, it is better for the health than its antibiotic- and hormone-fed farmed counterparts.

  3. Rainbow Trout
    Unlike wild Salmons, trouts caught in the lake are said to be high in contaminants. Farmed rainbow trouts, on the other hand, have been billed as more sustainable and contains low mercury levels. They also provide a higher amount of Omega-3 fatty acids.
  4. Arctic Char
    These cold-water fish, native to alpine lakes and arctic and subarctic coastal waters are found to have the least mercury level, alongside Salmon and Sardines and are similarly rich in omega-3 fatty acids and protein, though its flavor profile is milder which is appealing to many.
  5. Barramundi (Asian sea bass)
    A fish type that is native to Australia and Indo-pacific, it is packed with high levels of healthy fats, other nutrients, a meaty texture and a mild flavorful profile. It is usually raised in farms without any hormones, antibiotics or chemicals which is a healthier and sustainable choice for consuming fish.

 

Where to order: 

Seafood Society

Website: seafoodsociety.com

Contact: +852 2563 0001

Aussie Meat 

Website: aussiemeat.hk

Contact: +852 8191 3100

South Stream Market

Website: southstreammarket.com

Contact: +852 2563 0001

​Pacific Gourmet

Website: pacificgourmet.com.hk

Contact: +852 2898 0221

Suchic: The chicest sushi and wagyu at Central’s Silencio

Typically, izakayas – Japan’s singular take on the more informal form of hostelry – are seen as smoky, rowdy drinking dens, places where the food takes a back seat to the serious business of boozing. Many, however, now boast more of a 21st century ethos, something that one intrepid Hong Kong restaurant is looking to capitalise on by offering a vibrant range of delicious and delicate Nipponese dishes. The establishment in question of course, is Silencio, one of the best-kept secrets on the sixth floor of Central’s LKF Tower.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio Chef Sato Kiyoshi

Having first opened its doors two years ago, it is now under new management in the form of recently-arrived Executive Chef Sato Kiyoshi, a Japanese-born culinary whizz who earnt his spurs with stints in Australia, London, Singapore as well as back in his homeland. Acknowledging the impact his international experiences have had on his personal style, he says: “Thankfully, I had the opportunity to work under some true masters, and I think their passion for experimenting with flavours and improvising with ingredients made a strong impression on me. Their creative spirit and culinary flair is something I strive to recreate for all the diners who come to Silencio.”

gafencu japanese izakaya sushi and wagyu at Central’s Silencio seasonal otoshi

Eager to see this philosophy in action, we began our tasting with a beautifully plated amuse bouche – Seasonal Otoshi. Here, set atop a bed of seaweed, could be found three spherical raw seafood bites with scallop and multiple cuts of tuna. The former was, undoubtedly, the most unusual of these and came with green apple and topped with a subtle apple dashi jelly as a refreshingly tangy palate cleanser.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio tuna trio

Then it was on to the first appetiser – Tuna Trio. As the name suggests, this take on nigiri sushi saw three cuts of tuna – a sliver each of a lean akami, a medium-fat chutoro and a fatty otoro – layered atop each other on a bed of rice. A deft balancing act, each mouthful allowed for comprehensive appreciation for the myriad flavours of this much-coveted fish dish. A dash of soy sauce the sole accompaniment, it imparted delightful umami notes to each biteful.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio Aki – Pomard beef tartare

Staying with the cold course motif, next to arrive was the Aki – Pomard beef tartare topped with medallions of pear and radish, all served with an intriguing black rice cracker. A veritable study in textures, the subtle meatiness of the beef was, in turn, enhanced with the sweetness of the pear and juiciness of the radish, with the accompanying creamy hollandaise sauce imparting a touch of richness to proceedings.
Then, with more than a hint of flourish, Chef Sato served up the most visually stunning plate of the session – Sakura. Taking its cue from the eponymous flower that is so well loved by the Japanese, the dish featured flowering petals of pink, purple and white radish, all laid upon squared cubes of tuna. Underpinning this was a unique sauce, comprising nori seaweed oil and a paste reduced from last year’s crushed cherry blossom petals. Undeniably tart, this ceviche-esque dish once again showcased the chef’s indisputable knack for integrating strong flavours into surprisingly nuanced plates.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio wagyu

The final savoury course then took its turn on the table in the form of Wagyu, a decadent steak dish featuring perfectly-cooked slivers of medium-rare beef presented amid a white garlic cream and a dense black garlic jus. Brimming with rich umami flavours, the dual garlic sauces nevertheless allowed the melt-in-your-mouth morsels of beef to shine through, with the accompanying chives and makomotake – a type of fungal root – bringing an added layer of crunchiness.

gafencu japanese izakaya sushi and wagyu at Central’s Silencio hokkaido dessert
To round off our tasting, Chef Sato once again dipped into the rich cuisine-related traditions of his homeland serving up the distinctly snowy winter-themed dessert, Hokkaido. Startlingly monochromatic, this all-white treat forefronted brown butter ice cream atop a Hokkaido milk cream base, all topped with crunchy dehydrated milk crackers. Comprising a veritable torrent of textures, this deliciously creamy concoction once again showcased the chef’s signature style pairing visually arresting plating with a riot of flavours. All, of course, balanced to perfection.

Foodie Finds: Six secreted-away culinary gems in Hong Kong

In a city largely dominated by Italian, French and Japanese cuisines, a much more understated mix of the city’s cultural melting pop offers a vibrant gourmet experience for adventurous gourmands. For those hankering for a trip out of town and for new flavours feast on, look no further than your own backyard with these exotic cuisines you might not have tried before.  

 

1. Club Rangoon (Burmese)
Authentic culinary traditions of Burma set in a dim, plushly-furnished diner wher diners are offered a profusion of South and South East flavours. Its Burmese style coconut noodles, in particular, is a hearty bowl of chicken curry and coconut soup, topped with sesame and chilli oil with egg noodles.
Must-try: Ohn No Khout Swel
Location: Central
Contact: +852 2503 3077

2. Kaum by Potato Head (Balinese)
An ode to the rich traditions and cultural heritage of the Indonesian archipelago. Foodies are spoilt for choice with the myriad of exotic delicacies, extensive selection of sambals and unique cocktails that depict the native flavours of Bali.
Must-try: Babi Guling (pit roasted suckling pig)
Location: Sai Ying Pun
Contact: +852 2858 6066

3. AZIZA (Eygptian)
With no shortage of vegetarian options and richly flavoured grilled meats, this family-run Aziza offers a range of hot and cold appetisers, and wide selection of hummus. The warm ambiance of this 60-seat capacity eatery is one that the entire family will enjoy.
Must-try: Aziza homade couscous
Location: Kennedy Town / Sai Ying Pun
Contact: +852 3462 2844 / +852 2886 4889

4. 11 Westside (Mexican)
Featuring authentic Latin-American dishes prepared with imported Mexican ingredients, this modern and chic dining space presents a flare of fresh flavours worth trying. The highlight is their guacamole, served tableside with fresh, lime, red onion, cilantro and, of course, crispy tortilla chips.
Must-try: Guacamole
Location: Kennedy Town
Contact: +852 9300 8068 (whatsapp chat)

5. Manakamana (Nepalese)
In a modest diner along the bustling Temple Street, expect to find a fusion of Indian and Western cuisines mixed into a variety of Nepalese dishes on the menu. This family-run establishment offers popular delicacies such as momo dumplings and panipuri.
Must-try: Panipuri
Location: Jordan
Contact: +852 2385 8293

6. Junel’s Restobar (Filipino)
Eschewing the sophisticated decors and fine-dining presentations, in a discreet alleyway along On Ning Lane, diners can expect to find the odd but familiar Asian flavours Filipino cuisine delivers through a hearty selection of soups, stews and fried delicacies that are sure to win hearts over.
Must-try: Sizzling pork sisig
Location: Sai Ying Pun
Contact: +852 5182 8725

Order these sensational premium caviar at your next soirée…

The finer things in life sometimes come in small packages. Particularly, tins of pea-sized, black pearls that pop in your mouth with an incomparable sensational flavour. Caviar, served on toast or topped on a dish (savoury or sweet), offer a fine-dining experience that will impress friends and guests at your next soiree. Curious which one to pick and where to order them? Read on…

Serving caviar at your next soiree_ The Do's and Don'ts dinner party at home gafencu dining (4)

Iranian Beluga 
Billed as the best caviar in the world, Iranian Beluga are the most sought-after type. Sourced from the Caspian Sea that boarders Iran, Russia and three other countries, and is known the world over for being the natural habitat of sturgeons. Said to take 18 years to harvest, these mouth-watering mild tang and buttery flavours of this large but delicate pale silver grey roes are the rarest caviar in the world.

Russian Ossetra 
Second to Beluga, are the Ossetra . Facing the threat of extinction, due to dwindling population in the Caspian Sea around Russia, it is among the most expensive and prized of caviar. These medium-sized, light brown sturgeon eggs are among the most coveted in the world, taking between 18 to 20 years before harvest. Its distinguishable nutty flavour imparts a sumptuously rich texture with a note of hazelnut infused within.

Russian Sevrunga 
Another celebrated type of caviar is the Sevrunga from the Sterlet sturgeon, native to the Caspian sea. These grey-hued roes take eight years to mature, and features a silky smooth texture, strong oceanic tang and subtle long-lasting after taste. Its price is relatively lower than Beluga and Ossetra but doesn’t fall short in taste and quality, serving as a good entry-level for enthusiastic caviar aficionados.

gafencu dining Serve the most sumptuous caviars at your next dinner party (5)

Chinese Kaluga 
A rising star in the world of caviar, the Kaluga is glossy light to deep brown or golden hued. It takes eight years to harvest, featuring flavour notes of earthy, buttery and mildly salty residual flavour that delights the palate. China has emerged as the leading producer of over 60 percent of world’s production of caviar, stepping up to meet the demand of consumers due to the dwindling production in Russia and Iran, according to European Market Observatory for Fisheries and Aquaculture Products.

Where to buy caviar for home delivery

Caviar King
Caviar King offers fine Russian caviar that are sustainably farmed and exclusively sourced through suppliers located on the Caspian Sea in Russia. They stock between 50g to 500g tinned caviar.
Price: HK$6,800 to HK$31,800 per 500g
Where to order: caviarking.com

gafencu dining Serve the most sumptuous caviars at your next dinner party royal caviar club
Image: Royal Caviar Club

Royal Caviar Club
Royal Caviar Club stocks roes produced by traditional methods that contain very little salt and no preservatives. Their roes are packaged in various weights, ranging between 30g and 500g — providing a great retail option for those interested to sample a taste.
Price: HK$7,800 to HK30,00 per 500g
Where to order: royalcaviarclub.com

 

Nomad Caviar
Nomad Caviar is a farm-to-table store that provides a selection of high quality sturgeon eggs that are relatively more affordable. Their products are directly sourced from sustainable farms and delivered directly to your home. They stock only 500g tins in their catalogue.
Price: HK$4,688 to HK$12,388 per 500g
Where to order: nomadcaviar.com

 

Four premium healthy meal plans that deliver right to your door step

Eating the right food is undoubtedly a contributing factor to keeping up a healthy lifestyle. In fact, according to Harvard Health Publishing, on top of exercise, a clean and balanced diet plays a major role in weight loss (not low-fat diets) and overall good health. But, as many Hongkongers are familiar, clean, whole food meals that meet specific needs are, if not impossible, difficult to source from neighbourhood diners and popular delivery apps such as Food Panda and Deliveroo, and finding the time to cook at home while balancing a busy schedule is, for most individuals, not practical. To help, we’ve shortlisted four premium healthy meal plans that not only cater to specific dietary and nutritional needs, but also deliver flavour-packed dishes right to your doorstep. 

gafencu dining well-being health fitness premium healthy meal plan delivery services eatology
Image: Eatology

Eatology
Whether the mood calls for a Mediterranean diet or an Asian keto meal plan that keeps you at a caloric deficit, Eatology’s tailor-made programmes are said to suit their customers’ nutritional needs, body types and tastes. Their range of menus are professionally-designed by certified nutritionists, dieticians and award-winning chefs to ensure that each menu is catered to the specific needs of each client. 
Price: From HK$1,840 / week

gafencu dining well-being health fitness premium healthy meal plan delivery services crave healthy food
Image: Crave Healthy Food

Crave Healthy Food
Offering up 100-percent organic meals with a blend of diverse flavours, Crave Healthy Food curates healthy meal plans to suit the lifestyles and preferences of their discerning clients. An initial consultation with their nutritionist allows customers direct input into the process, giving them a say in the types of dishes that suit their particular diet, whether they are following a F-45 Challenge or an allergy-specific dietary restriction. 
Price: From HK$1,750 / week

gafencu dining well-being health fitness premium healthy meal plan delivery services nosh
Image: Nosh

Nosh
Prioritising the quality of each ingredient that goes into every dish, Nosh’s healthy meal plans claim to put a highlight on premium and sustainable ingredients and materials (they even use biodegradable delivery packages). Whether customers are looking to lose weight or are seeking a plant-based option, the website’s weekly menus of either two or three meals per day offers up everything from Mexican to Indian cuisine, giving customers the flexibility to satisfy their cravings every week, guilt-free. 
Price: From HK$1,140/ week

gafencu dining well-being health fitness premium healthy meal plan delivery services nutrition kitchen
Image: Nutrition Kitchen

Nutrition Kitchen
No matter where you are in your fitness level, Nutrition Kitchen boasts a diverse selection of flavours and dietary-specific programmes that add a much-needed flair to the often bland chicken-breasts-and-vegetable diets that many fitness enthusiasts and body builders have been led to believe is the best way to go. Designed by body composition experts, their services offer balanced macro nutrient diets with a wide range of cuisines and specifications, from low-crab to high protein meals.
Price: From HK$ 1,185 /week

 

 

A Cut Above: Tosca di Angelo is no leaning tower of pizza

It’s admittedly hard not to immediately be wowed when stepping into Tosca di Angelo, the one Michelin-starred Italian fine-dining establishment that resides on the 102nd floor of Kowloon’s International Commerce Centre and forms part of the ever-stately Ritz-Carlton, Hong Kong. Upon entering the  restaurant, its floor-to-ceiling windows offer sweeping views across the city’s iconic skyline – and it’s perched some 450m high – making it quite a sight.

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo chef Angelo Agliano

Back 10 years ago, when it first opened its doors, it held the record for being the highest Italian restaurant in the world. Whether that’s still the case or not, given it has held onto its Michelin star for eight years running, you might be forgiven for assuming the view is but a sideshow to the majesty of the culinary creations found within, all of which are prepared under the auspices of Chef Angelo Agliano.

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo interior

Having helmed the restaurant for three years, he sums up his vision for Tosca di Angelo thus: “I come from Sicily, but I’ve had experience across the world, including Japan, Taiwan and Hong Kong. So, I want to serve dishes that reveal these international accents, but whose souls are unequivocally Italian, albeit with a fine-dining twist.”

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo_Fassona Beef Carpaccio

Eager to see Chef Agliano’s philosophy in practice, we made haste to explore our first tasting course – Fassona Beef Carpaccio with Light Mustard, Artichoke and Arugula. Here, the slivers of meat – exceptionally lean beef from the prized Fassona cattle of Italy’s Piedmont region – were surprisingly delicate yet full of flavour. Accompanied by aged parmesan cheese shavings and crunchy artichokes (for added texture), the meatiness of the dish has been deftly enhanced by a beef jelly that takes three days to condense. 

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Mezzi Paccheri Pasta with Sicilian Red Shrimps and Basil Pesto Sauce

Next to arrive was the Mezzi Paccheri with Sicilian Red Shrimp and Basil Pesto Sauce, one of the restaurant’s signature dishes. Crowned with two jumbo Sicilian red shrimps, this pasta dish is all creamy goodness and umami delight, with its strong oceanic accents somewhat tempered by the refreshing pesto sauce. Within each paccheri (large ring-shaped pasta, served al dente) lay smaller morsels of red shrimp, ensuring that every bite yielded notes of the sea.

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo risotto

Prior to the arrival of the next course – Risotto “Acquerello” with Hokkaido Sea Urchin, Sundried Tomatoes and Black Truffle – we had been told that no less an authority than the late French gastronomic giant Joel Robouchon had deemed Agliano’s risotto to be the best he’d ever tried. That high praise seemed, if anything, inadequate if our experience was anything to go by. Decadently laced with fresh Hokkaido sea urchin and a heaped mound of black truffle shavings, the creamy risotto almost melted in the mouth. In a bid to cut through its richness, the judicious addition of tangy sun-dried tomatoes imparted a delightful tanginess to the proceedings. In short, it was extravagance on a plate.

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Red Star Grouper in Matalotta Fish Soup with Olives, Capers and Cherry Tomatoes

Then it was on to the secondi – Red Star Grouper in Matalotta Fish Soup with Olive, Capers and Cherry Tomato. It’s a dish particularly close to Agliano’s heart and one said to be an homage to the hearty fish stews of his Sicilian childhood. In deference to local tastes, however, it does come burnished with bamboo-steamed red grouper, long the favoured fish of the city’s discerning diners. Breaking with the convention of using freshly-caught grouper – “Fresh fish are too tense, they need a few days in the fridge for the flesh to relax and become supple,” explains the chef – the soft texture of this three-day-chilled fillet has been enhanced with a quintessential Sicilian fish soup, replete with a tangy combination of capers and cherry tomatoes.

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Traditional Tiramisu with Coffee Granita

Finally, with scarcely any room left, we rounded off our tasting with some Traditional Tiramisu with Coffee Granita. A decidedly modern take on that most classic of Italian desserts, the cake’s coffee-soaked sponge was replaced with a fresh espresso granita served on the side. It’s an innovative approach and one that grants different nuances to each mouthful, once again showcasing Chef Angelo’s unique ability to blend classic traditions with contemporary techniques, producing dishes with truly mouth-watering – but undeniably Italian – flavours that will continue to charm and captivate the city’s epicureans.

 

Tosca di Angelo. 102/Fl, The Ritz-Carlton, Hong Kong, 1 Austin Rd West, Tsim Sha Tsui. (852) 2263 2270. www.ritzcarlton.com

Wonton Wants: A guide to the city’s best-loved wonton noodle soup restaurants

From pan-fried versions to steamed avatars, dumplings are one of the most iconic and beloved dishes of Chinese cuisine. The Cantonese wonton, though, is a rather more unique offering that can be found throughout the city. Be they stuffed with crunchy shrimps, pork or vegetables, these hearty morsels hold a special place in Hongkongers’ hearts as being the epitome of comfort food. While they can be found on practically every street corner, only a handful merit recognition for their homey flavours and original recipes. Below are a few wonton noodle soup restaurants that top this list. 

The city's coveted wonton shops to try gafencu dining (2)
Image: Ho Hung Kee

Ho Hung Kee
One of the longest-standing wonton noodle soup restaurants in Hong Kong (founded in 1946), it has earned many accolades and even nabbed a coveted Michelin star during its seventy years of operation. Though its portions are on the smaller side,  their flavour-packed wontons filled with fresh crunchy shrimps pack a mighty punch, lovingly topped with al dente noodles in a lightly seasoned broth.
Price: HK$39 per bowl
Location: Causeway Bay

The city's coveted wonton shops to try gafencu dining mak's noodle
Image: Mak’s Noodle

Mak’s Noodle
A household name among local gourmands, this Central-set eatery is known to many as the grandfather of wonton noodle soup restaurants. Although first-timers may be deterred by the shockingly small servings, the establishment’s signature broth and delicious fish-and-shrimp wontons have seen it find favour across the board.
Price: HK$45 per bowl
Location: Central

The city's coveted wonton shops to try gafencu dining flickr
Image: chee hong via flickr

Lau Sam Kee
Whether it is wonton noodles in soup or wonton lo mein (where the noodles and a dipping soup are served separately), this eatery cooks up both to perfection. Set in the heart of Kowloon’s street food Mecca of Sham Shui Po, its wontons are made with a deliciously savoury pork and shrimp filling. The highlight, however, is the accompanying noodles. Being one of the few remaining places that makes their noodles by hand using the traditional method of Jook-Sing (bamboo hitting), Lam Sau Kee’s signature bouncy egg noodle is definitely a unique cultural treat.
Price: HK$34 per bowl
Location: Sham Shui Po

The city's coveted wonton shops to try gafencu dining

Mak Man Kee
Across its half-century legacy, this most eminent of wonton noodle soup restaurants has risen from humble beginnings as a street food cart to become one of Kowloon’s crowning culinary gems. Located on Parkes Street, Mak Man Kee is known for flavour-packed broths punctuated with wontons that are filled with shrimp, pork and Jinhua ham (a dry-cured ham). Each petite-sized bowl comes brimming with egg noodles and generously-sized wonton. 
Price: HK$36 per bowl
Location: Jordan

The city's coveted wonton shops to try gafencu dining flickr (2)
Image: city foodsters via flickr

Yuen Hing Long Noodle House
The delicious wontons served at this old-timey shop not only imparts a delightful shot of nostalgia, but also aims to satiate your appetite with nary a dash of MSG to be found. Located on Queen’s Road West, the wonton noodles here are served with an MSG-free pork bone broth that imparts a hint of sweetness to proceedings. Tucked between a pharmacy and a narrow alleyway, it’s easy to miss if you don’t watch your step. 
Price: HK$28 per bowl
Location: Shek Tong Tsui

 

Five guilt-free desserts to add to your diet

With the Chinese New Year celebrations out of the way, it’s time to shed the weight of the Lunar New Year festivities. Unfortunately for many, that would mean skipping out on sugary treats, but who says that you can’t make your cake and eat it too? The trick to shredding the numbers on the weight scale is choosing healthier alternatives to the typical fat and refined-sugar laden desserts. Here are some guilt-free picks to satisfy your sweet tooth cravings as you continue on your way towards your fitness goals. 

Five guilt-free desserts to add to your diet gafencu magazine myeurekalife x baking maniac wtf brownies

Flourless WTF (walnut, tahini, fudge) brownies

After sinking your teeth in these sugar-free fudgy chocolate brownies by MyEurekaLife and Baking Maniac, you might never turn back. With ingredients specially catered to health-conscious customers, the recipe composes a nutritionally dense gluten-, dairy-, and sugar-free ingredients that makes up a healthy treat that is both rich in flavour and healthy. In place of refined sugar, flour and vegetable oils,  dates, ghee, tahini and nuts are used. 

Price: $270/ 6pc
Location: Wong Chuk Hang
Contact: (852) 6699 8093

Five guilt-free desserts to add to your diet gafencu magazine sweetpea cafe earl grey tea chiffon cake

Gluten-free double earl grey chiffon cake

Those hankering for a healthy alternative to calorie-heavy chiffon cakes can find their saving grace at Sheung Wan based SweetPea Cafe. Their menu comprises gluten-, vegan- and sugar-free cakes, muffins, cookies and pastries and even offer a selection of Keto baked goodies. Specifically, their signature double earl grey chiffon cakes that are quick to be cleared off the shelves are baked fresh daily using coconut cream and coconut butter to substitute milk, and organic and edible essential oils for flavouring. 
Price: From $95/ slice
Location: Sheung Wan
Contact: (852) 3689 7269

Five guilt-free desserts to add to your diet gafencu magazine bake to basics cookies

Vegan marshmallow chunky chocolate chip cookie

Dessert lovers are spoiled for choice with the range of plant-based desserts available on Bake to Basics’ online bakery. Focusing on American-style comfort desserts including cookies, doughnuts and cinnamon rolls, all adjusted to be healthy, vegan and sugar-free. One of their latest creations is the vegan marshmallow chunky chocolate chip cookie with a cracker base and 70 percent chocolate filling- a deliciously sinless treat for a cheat day.
Price: From $105/3 pc
Contact: Online order only on their website (baketobasics.com)

Five guilt-free desserts to add to your diet gafencu magazine bien caramelise chocolate strawberry tart

Plant-based chocolate strawberry tart 

Plant-based French patisserie, Bien Caramélisé, treats the city with a slew of sophisticatedly crafted French pastries with a vegan twist. Their recipes substitute traditional baking ingredients such as eggs, dairy, white flour and refined sugar with a variety of flours and nutritionally better ingredients such as buckwheat, sorghum, chickpea flours,  Japanese starch kudzu and cacao butter and olive oil. A highlight at the bakery is the chocolate strawberry tart made with 70 percent single-origin chocolate from São Tomé, cashews and oats. The bakery also sources its fruits locally from neighbouring wet markets and organic farms in the city.   
Price: From $69 up/ piece
Location: Mong Kok
Contact: (852) 52395198

Five guilt-free desserts to add to your diet gafencu magazine moono macarons


100% vegan macaron 

Instagramers who are seeking a health-conscious option to beautifully baked desserts will be thrilled to visit the Japanese organic and 100 percent vegan pastry shop Moono. Beautifully presented and mouth-wateringly delectable, their chewy macarons are a treat for the mouth as well as the eyes as its aesthetically pleasing offerings vary in a range of flavours from sea-salted dark chocolate, pistachio and Early Grey, to more contemporary Japanese-influenced flavours such as black sesame and yuzu sea salt. 
Price: $175/ box of six pieces
Location: Sham Shui Po
Contact: (852) 6848 8375

Jee Whizz: Chef Siu makes Ying Jee Club a prime seasonal destination…

With the Chinese New Year celebrations coming to a close, restaurants and businesses across the city are preparing to reopen following a hectic festive celebration. One particular Michelin-starred restaurant, however, kept their doors open to usher in the new lunar year, serving traditional Lunar New Year features that are not only delicious but also brimming with symbolism and auspicious significance. 

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination Executive Chef - Chef Siu Hin Chi

Ying Jee Club, the Cantonese fine-dining establishment set in Central’s Nexxus Building, is helmed by Executive Chef Siu Hin Chi – who previously helped ensure another high-end cuisinery, T’ang Court, achieved two Michelin-star status, brought home a second star for Duddell’s in 2015 and even helped this particular eatery secure its first star just four months after it opened – the restaurant’s beloved menu was enhanced with a special Lunar New Year spread for the period between 12-18 February. 

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination restaurant

Summing up the dishes that comprised the exclusive menu, Chef Siu says: “The food we’ll be serving for the holiday majors on iconic festive flavours, further heightened by the finest ingredients. What’s more, each course had been specially renamed to signify good luck and fortune, all in the hope of bestowing blessings on our diners.”

Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination bird's nest broth

As part of our own tasting menu, we sampled five of the menu’s star turns, beginning with a bowl of Imperial Bird’s Nest Broth with Fish Maw, Conpoy and Chicken. Comfort food at its very finest, the hearty chicken broth was enhanced with complementing textures of gelatinous bird’s nest and crunchy fish maw, while the conpoy bequeathed a deliciously oceanic tinge to proceedings. Subtle yet palate-pleasing, the various ingredients blended together in a wholesome and wholly satisfying manner. 

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination suckling pig and goose liver pate

Next up was the Crispy Suckling Pig with Goose Liver Pate and Wok-fried Prawn with Salted Egg Yolk, the Chinese name of which equates to wishing diners a prosperous, gold-enriched home. All in all, the yolk-battered prawns were beautifully golden-hued – symbolising wealth and prosperity – and packed a major umami punch, while the crispy skin of the suckling pig was enhanced with the unusual addition of a small steamed bun and a layer of opulent pâté. Undeniably a feast for the eyes, this delicious dish blended two of Cantonese cuisine’s best-loved appetisers in a sinfully rich fashion.

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination braised mushroom

Another appetiser, Braised Mushroom with Shrimp Paste, Scallop and Crab Roe, then made its much-anticipated entrance. Here, the subtle taste of scallop and prawn enhanced the meaty, umami-laden flavours of the mushroom, with the crab roe imparting an added textural dimension. The glistening jade-hued – yet another lucky Chinese New Year colour – bakchoy was a welcome addition, adding a refreshing component to the plate. 

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination south africa abalone

Clearly keen to turn the luxury factor up several notches, Chef Siu further enticed our appetite with a heaped plate of Braised South Africa Abalone with Roasted Duck, Black Mushroom and Yunnan Ham. The generously portioned serving of abalone – that most coveted of edible molluscs – was braised in the requisite sauce prior to being sat atop a bed of thinly-sliced roasted duck and mushrooms. Guaranteed to appeal to festive-minded local diners, slivers of Yunnan ham imparted a sharp saltiness to this otherwise subtly nuanced concoction. 

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination lobster chestnut conpoy

The star of the show, though, was undeniably the Sautéed Lobster with Water Chestnut and Crispy Conpoy. Yet another study in how to perfectly balance flavours and textures, the sweet, crunchy water chestnuts and crispy conpoy shavings served to enhance each succulent morsel of lobster, while tantalising the taste buds with rich oceanic accents. As with preceding courses, this shellfish-led dish highlighted Chef Siu’s innate understanding of how to create a delicate equilibrium between the high-quality ingredients he chooses, with each contributing to the epicurean harmony that will leave patrons of Ying Jee Club yearning for more beyond the Chinese New Year festivities.

 

Ying Jee Club. Shop G05, 107-108, Nexxus Building, 41 Connaught Rd Central, Central. (852) 801 6882. www.yingjeeclub.com