Don’t miss the rice vermicelli rolls with morels, the delicate crystal dumplings filled with morels, vegetables and black truffle, the seasonal Shanghai-style steamed dumplings with hairy crab, or the crispy taro puffs with chicken and fois gras. Many customers come here for the dim sum – among the best and most imaginative in Hong Kong. Under a hanging centerpiece of glass orbs, this refined restaurant inside The Mira Hong Kong makes the most of seasonal ingredients to create memorable Cantonese cuisine with a modern twist. The place is fairly quiet on weekday nights, but very busy on weekends bookings recommended. There’s an excellent sake list to go with the food. These include roasted eel on crispy sushi rice, the intensely flavorful Brussel sprouts with homemade XO-sauce, marinated quail, and carabinero prawn soup with sweet, delicate Spanish prawns. Perch on backless bar stools at the sleek bar or at the tiny, high tables for couples, and order from the succinct menu of creative small dishes. This small izakaya (Japanese gastrobar) is pretty casual it’s the second outpost of chef Max Levy who’s behind OKRA Beijing – one of the best Japanese restaurants in the Chinese capital. Nearest transport: Prince Edward MTR, exit A.Kenwood Mansion, 15 Playing Field Road, Kowloon.Since the place is usually busy, come outside peak meal times or else join other diners at the packed tables. Three dishes is plenty for one person, and you get a mug of tea for free. Out of the 45 items on the menu, ones to go for include the fluffy, light barbecue pork buns, steamed vermicelli rolls with prawns, the nutty chiu chew dumplings, the steamed crystal prawn dumplings and the flavorful steamed minced beef meatballs. These guys earned their Michelin star in 2012, and though they didn’t keep it, the dim sum remains as good as ever and the service is welcoming and patient. This small, low-key dim sum joint usually has a queue of loyal locals snaking its way from the entrance. The set lunch menus (HK$550-800) and the a la carte menu are good ways to sample creative dishes such as Bo chicken rice with wood ear mushroom, scallop ceviche, pigeon with shiitake mushroom cake, and langoustine with black truffle, but it’s the multi-course dinner menus (HK$1980-2380) that are particularly memorable and whose presentation involves theatrical elements – it’s dinner and a show all in one! Add the wine pairing for an extra-special touch. The chef uses molecular gastronomy techniques and all the dishes are presented in a visually clever way, with accessories and utensils made by senior Hong Kong craftsmen. The triple-Michelin-starred ‘X-treme Chinese’ restaurant’s focus is a playful multi-dish interpretation of traditional Hong Kong dishes. Run by Alvin Cheung, the self-taught, self-styled “Demon Chef”, Bo Innovation is guaranteed to serve you the most remarkable meal you’ll have in Hong Kong. Four Seasons Hotel, 8 Finance Street, Central.The panoramic view of Victoria Harbour complements the food, service is wonderful, and the place is elegant without being stuffy. The 8-course weekday executive lunch is an excellent value (HK$560), but if you have something special to celebrate, it’s worth splurging on the chef’s tasting menu (HK$1980): the crispy suckling pig and braised abalone in oyster sauce are remarkable. The dim sum (available for lunch) are beautifully crafted after tasting the gold-dusted steamed lobster and scallop dumpling, or the barbecued pork bun with pine nuts, you may never look at dim sum in the same way again. Overseen by chef Chan Yan Tak, it specialises in authentic Cantonese cuisine, heavy on seafood, and the menu is defined by seasonal ingredients. The world’s first Chinese restaurant to be awarded three Michelin stars and ranking 10th in Asia’s Best Restaurants in 2016, Lung King Heen is found inside the Four Seasons Hong Kong.
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