Three new Chinese restaurants bring authentic regional dishes laced with the finest ingredients to the hungriest palates of Hong Kong.
One of the great things about living in Hong Kong the exposure to the breadth of regional Chinese cuisines. In fact, if your idea of Chinese food is the chef’s special fried rice and yum cha as a hangover cure, you’re missing out. Chinese cuisine is as varied as the country of its origin and dates back thousands of years. Influenced by history, climate, access to produce, trade routes, and ethnicity, there’s really no such thing as “Chinese food”, which makes it all the more alluring when you have a hunger that knows no bounds.
While Cantonese cuisine, the culinary style of southern China, including Hong Kong, is the most recognised fare internationally, it’s only one of the eight prized Chinese cuisines, the others being Anhui, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhenjiang. Fortunately, in Hong Kong, we’re spoiled for choice when it comes to Chinese cuisines, and three new restaurants offer a modern take on these timeless dishes.
Mr Ming’s Chinese Dining
Recently opened at a new location at K11 MUSEA, Mr Ming’s is the latest concept from Ming Fat House, the creative minds behind Foxglove, Dr. Fern’s Gin Parlour, and Frank’s Library, and Pak Loh Chiu Chow Restaurant, and offers all dining with a focus on favourite Chiu Chow and Cantonese dishes.
The chic new eatery offers a range of Chiu Chow marinated, special Shantou, poultry, seafood, and dim sum dishes, so pretty much something for everyone. In the kitchen is executive chef Hui Mei Tak, who has been crowned one of the ten best chefs in China, so you know you’re in for a treat. Look out for the likes of deep fried duck with mashed taro; Eight treasure sticky rice; soyed French foie gras with egg; and steamed whole crab with pork patty and conpoy.
Please note this restaurant has since closed
Another newbie is Moon Yue, a contemporary Cantonese restaurant that’s just opened atop the CUBUS skyscraper in Causeway Bay. Serving up traditional Cantonese classics with a modern pan-Asian twist, the new eatery marries exquisite views with authentic Chinese cuisine amidst moody and sexy interiors accented with gold and dark timber.
Must-trys from Moon Yue’s extensive menu include the lobster served two ways – fried with salted egg yolk, and stir-fried with milk in a traditional Shunde-style; double boiled seafood soup with watermelon; crispy chicken, a Hong Kong favourite served in two styles; and vegan BBQ pork with honey sauce, for those off the hog.
Another new opening for FWD House 1881 and joining ODEA and the anticipated Steak Room, The Queen presents traditional Chinese cuisine in a nostalgic yet elegant style that rather suits its colonial-era location at the former Marine police Headquarters. At The Queen you’ll find a wide selection of dim sum, seafood delicacies, classic Chinese fare, and Chuan – similar to Sichuan – dishes prepared by head chef Ki Pak Chan, formerly of the Wynn Macau’s Michelin-starred Wing Lei restaurant.
You’ll be wise to head to The Queen for the steamed Shanghainese dumplings in spicy soup; black truffle crispy chicken with chives; Sichuan style lobster with tofu; and the handmade scallop soft puffs, many of which are prepared by “The Spice Master” chef Lee Chi Kwong.
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