The 2017 Michelin Guide for Hong Kong Macau may be the 9th edition but that doesn’t mean there’s a lack of hot new restaurants to check out. In fact, our anonymous inspectors have sussed out 14 establishments worthy of their first stars or promoted to the next higher rating. Read on to find out what they have to say.
Dry aged beef at Beefbar. Image credit: Beefbar HK's facebook page
Gone are the days when restaurants had idiosyncratic names – now it’s all about telling everyone what you do. Rare cuts of prime beef sourced from around the world are what this Monte Carlo based group, with branches around the world, offers. The room’s design may use plenty of marble and leather but the style is more contemporary than masculine. The kitchen has a similarly light touch, which makes this steakhouse really stand out. 2F, Club Lusitano, 16 Ice House Street
Épure
Avert your eyes as you approach or you’ll be distracted by the temptations of the patisserie by the entrance – this elegant and strikingly decorated French restaurant deserves your full attention. To best experience the contemporary French cuisine, order the 6 or 8 course Chef’s Inspiration Menu and let the kitchen decide what you’re eating. Expect creative dishes like vol-au-vent with langoustine and a terrific Grand Marnier soufflé. Shop 403, Level 4, Ocean Centre Harbour City
IM Teppanyaki & Wine
Less a meal, more a full multi-sensory experience. Sit at the teppanyaki bar, admire the cooking show and enjoy contemporary Japanese flavours that make great use of prime ingredients like lobster and premium quality Wagyu. You also get to hear all about owner-chef Lawrence Mok’s extraordinary triathlon experiences straight from his own mouth while he prepares your food. There is a private room available for small groups. 134 Tung Lo Wan Road, Tai Hang
The interiors of Spring Moon
Spring Moon
Oriental rugs, sepia prints of colonial life, teak floors and art deco styled stained glass all summon the spirit of a 1920s Shanghainese dining room here at The Peninsula hotel. Specialities are bird’s nest soup, wok-fried lobster, and roasted Peking duck. The tea bar offers over 25 regularly-changing teas and staff, many of whom are sent to China for training, are hugely knowledgeable and happy to make recommendations. 1F, The Peninsula Hotel.
Sushi Tokami
The owner-chef not only runs the original Tokami in Tokyo but is also the founder of a speciality tuna supplier in Tsukiji market, so the quality of the ingredients that he gets flown in daily to his Hong Kong branch is a given. For the Edomae sushi he uses Tanada rice from Niigata, cooked with red vinegar from sake lees in a traditional claypot, to accompany the various cuts of tuna which comes from Oma, Aomori and Uchiura Bay. Shop 216A, Level 2, Ocean Centre, Harbour City
Yat Tung Heen
One to be filed under ‘hidden gems’, this Cantonese restaurant makes the best of its hotel basement location through warm tones and soft lighting. The kitchen keeps things traditional in order to highlight the natural flavours of the season’s produce. Regulars love the roasted meats and double-boiled soups but other signature dishes include fried chicken with ginger and mandarin peel, and double-boiled pig’s lung with fish maw in almond soup. B2F, Eaton Hotel.
Oriental rugs, sepia prints of colonial life, teak floors and art deco styled stained glass all summon the spirit of a 1920s Shanghainese dining room here at The Peninsula hotel. Specialities are bird’s nest soup, wok-fried lobster, and roasted Peking duck. The tea bar offers over 25 regularly-changing teas and staff, many of whom are sent to China for training, are hugely knowledgeable and happy to make recommendations. 1F, The Peninsula Hotel.
Sushi Tokami
The owner-chef not only runs the original Tokami in Tokyo but is also the founder of a speciality tuna supplier in Tsukiji market, so the quality of the ingredients that he gets flown in daily to his Hong Kong branch is a given. For the Edomae sushi he uses Tanada rice from Niigata, cooked with red vinegar from sake lees in a traditional claypot, to accompany the various cuts of tuna which comes from Oma, Aomori and Uchiura Bay. Shop 216A, Level 2, Ocean Centre, Harbour City
Yat Tung Heen
One to be filed under ‘hidden gems’, this Cantonese restaurant makes the best of its hotel basement location through warm tones and soft lighting. The kitchen keeps things traditional in order to highlight the natural flavours of the season’s produce. Regulars love the roasted meats and double-boiled soups but other signature dishes include fried chicken with ginger and mandarin peel, and double-boiled pig’s lung with fish maw in almond soup. B2F, Eaton Hotel.
The interiors of Vea
VEA (pictured in banner above)
This is where culinary theatrics raise counter dining to new heights. The 8 course menu offers skilfully executed and innovative dishes that use lots of modern techniques, from sous-vide to smoke guns. Service is slick and smooth and wine matches are well chosen; even the cocktail pairings are worth considering. The name is an amalgam of the two owners’ names: Vicky, the chef, ‘et’ Antonio, who runs the cocktail bar on the floor below. 30F, The Wellington, 198 Wellington Street.
Kashiwaya
The head chef worked for ten years at the much celebrated, original Kashiwaya restaurant in Osaka before being charged with opening their Hong Kong branch here in Central. It’s a predictably discreet, impeccably run operation with around 80% of the menu the same as the original. For the kaiseki cuisine, all the fiercely seasonal ingredients are flown in from Japan, including the soft water for the cooking of the rice.8/F, 18 On Lan Street
Ta Vie
After three years at Ryu Gin, Chef Sato Hideaki now displays his skills on the 2nd floor of the Pottinger Hotel. In an elegantly dressed restaurant he serves his own unique style of cuisine which fuses together Japanese and French techniques while using Asian ingredients. He serves an 8 course tasting menu, with most of the seafood coming directly from Tokyo. Along with French wine, Japanese wine and sake are three specially selected teas. 2F, The Pottinger Hotel
(pictured in banner above)This is where culinary theatrics raise counter dining to new heights. The 8 course menu offers skilfully executed and innovative dishes that use lots of modern techniques, from sous-vide to smoke guns. Service is slick and smooth and wine matches are well chosen; even the cocktail pairings are worth considering. The name is an amalgam of the two owners’ names: Vicky, the chef, ‘et’ Antonio, who runs the cocktail bar on the floor below. 30F, The Wellington, 198 Wellington Street.
Kashiwaya
The head chef worked for ten years at the much celebrated, original Kashiwaya restaurant in Osaka before being charged with opening their Hong Kong branch here in Central. It’s a predictably discreet, impeccably run operation with around 80% of the menu the same as the original. For the kaiseki cuisine, all the fiercely seasonal ingredients are flown in from Japan, including the soft water for the cooking of the rice.8/F, 18 On Lan Street
Ta Vie
After three years at Ryu Gin, Chef Sato Hideaki now displays his skills on the 2nd floor of the Pottinger Hotel. In an elegantly dressed restaurant he serves his own unique style of cuisine which fuses together Japanese and French techniques while using Asian ingredients. He serves an 8 course tasting menu, with most of the seafood coming directly from Tokyo. Along with French wine, Japanese wine and sake are three specially selected teas. 2F, The Pottinger Hotel
The food from Pearl Dragon
If you’re looking to impress then you can’t fail with this Cantonese restaurant on the top floor of the Ritz-Carlton hotel. The stunning room is richly decorated and supremely comfortable, as are the numerous private dining rooms which can be opened out and enlarged. The ambition of the kitchen is apparent in the Cantonese specialities – they are presented in a modern way and are a match for the sumptuous surroundings. 51F, The Ritz-Carlton.
Pearl Dragon
No expense has been spared at this elegant and luxurious Cantonese restaurant on the 2nd floor of Studio City. The menu offers a range of refined Cantonese dishes: soy-braised dishes from the lychee wood barbecue are a speciality. Other highlights are double-boiled chicken soup with matsutake and sea conch; stir-fried lobster with caviar; and seafood rice with fish maw and sea cucumber. The tea counter offers a choice of over 50 premium teas. Shop 2111, Level 2, Star Tower, Studio City Hotel
Ying
It’s not just the breathtaking views looking north to Macau that set this restaurant apart – the beautifully styled interior has been designed with taste and verve; the beaded curtains, which feature gold cranes and crystal trees, are particularly striking. The Cantonese dishes are prepared with contemporary twists and much flair. Try the deep-fried crispy chicken with lemon sauce, and lobster Cantonese style. 11F, Altira Hotel, Avenida de Kwong Tung
The interiors of Feng Wei Ju
Feng Wei Ju
A bright and shiny golden bar is the first thing you notice at this 5th floor restaurant at StarWorld. Gold is certainly used enthusiastically - so much so you may even need to keep your sunglasses on! There are three types of cuisine served: Sichuan, with dishes such as sautéed chicken with peanuts and red chili; Hunanese with specialities like steamed carp fish head; and handmade noodles, which you can watch being made in the open kitchen.5F, StarWorld Hotel.
Mizumi
The lucky colours of gold and red were incorporated into the latest redecoration – and it’s certainly a strikingly bright room now. Three consultants are involved: Chef Shimamiya from Sushi Zen in Hokkaido, Chef Yoshida from Ishigaki Yoshida in Tokyo and Kazuhito Motoyoshi from Tempura Motoyoshi in Tokyo. The fish comes from Tsukiji market in Tokyo; the beef from a private ranch on Ishigaki Island, south of Okinawa. Go for the ‘Taste of Mizumi’. GF, Wynn Hotel.
A bright and shiny golden bar is the first thing you notice at this 5th floor restaurant at StarWorld. Gold is certainly used enthusiastically - so much so you may even need to keep your sunglasses on! There are three types of cuisine served: Sichuan, with dishes such as sautéed chicken with peanuts and red chili; Hunanese with specialities like steamed carp fish head; and handmade noodles, which you can watch being made in the open kitchen.5F, StarWorld Hotel.
Mizumi
The lucky colours of gold and red were incorporated into the latest redecoration – and it’s certainly a strikingly bright room now. Three consultants are involved: Chef Shimamiya from Sushi Zen in Hokkaido, Chef Yoshida from Ishigaki Yoshida in Tokyo and Kazuhito Motoyoshi from Tempura Motoyoshi in Tokyo. The fish comes from Tsukiji market in Tokyo; the beef from a private ranch on Ishigaki Island, south of Okinawa. Go for the ‘Taste of Mizumi’. GF, Wynn Hotel.
