Best Bites is a roundup of the outstanding dishes we had within the last month, those which renewed our love for established venues, caught our attention at a new opening, or impressed on us again the creativity and skill of Hong Kong’s talented chefs. From casual street bites to meticulously prepared tasting menu dishes, these are the plates we’d recommend you make a special trip for.

 

Asaya Kitchen

The dish: Poached persimmon with tofu lemon posset

With chef Renaud Marin’s new post at Asaya Kitchen (he previously wowed us with his brilliant bistro renditions at Cochin), the native French chef has proven that his talents can extend far beyond butter- and fat-drenched cooking and into the realms of the light, restorative cuisine that forms one of the cornerstones of Rosewood’s Asaya wellness concept. In a spread of health-conscious dishes that ranged the gamut from tomato tartare to mushroom tea soba and citrus-laced cuttlefish salad, I found Asaya’s desserts to be a strong highlight of the menu. I couldn’t help going for spoonful after spoonful of the Middle Eastern-inspired desserts, from rose petal rice pudding dusted in frozen dried lychee, to this poached persimmon tofu lemon posset, topped with a colourful array of nuts and dried fruits. –Leslie Yeh, Dining Editor

Asaya Kitchen, 6/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732

 

Restaurant Petrus

The dish: Beef Calotte with cauliflower and truffle

Anyone who’s been a fan of chef Uwe Opocensky over the years will have already made their way to Restaurant Petrus, where the celebrated chef has landed at his new home at the Island Shangri-La. I finally had the chance to try the new menu on a recent tasting, and was pleased to find that Opocensky has found a way of upholding the heritage legacy of Petrus while inserting his own culinary philosophy and contemporary twist into the menu.

Out of many highlights of the menu, including an incredible bresaola-inspired beetroot dish, I found myself delighted over the beef course — and not just for its inherently Instagrammable qualities. The calotte, or ribeye cap, was succulent and tender with a good amount of marbling — the excellent cut paired with light-as-air pommes soufflées and the adorable cut-out of a cow moulded from cauliflower and truffle purée. It’s pretty as a picture, and tastes even better. –LY

Restaurant Petrus, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, Hong Kong, +852 2820 8590

 

Hue

Best Bites - Nov 2019 - Hue

The dish: Buffalo ricotta dumplings

I like the idea of gnocchi, but I’ve been let down on many occasions where the traditional potato dumplings end up tasting more like chewy erasers than pasta. These buffalo ricotta dumplings (HK$290) at Hue, however, do not disappoint. Served at Woolly Pig group’s sunny new Australian eatery at the Museum of Art waterfront, Hue’s ricotta dumplings are large, airy and impossibly pillowy, filled with creamy buffalo ricotta cheese. These savoury marshmallows are tossed with brown butter sauce and smoked hazelnuts, all resting on a bright green bed of broccolini and silky spinach puree (which helps to justify the calories somewhat). It’s a comforting, yet paradoxically light dish that’s perfect for a hot winter day just like we get sometimes here in the middle of December. –EL
Hue, 1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3500 5888

 

Café Gray Deluxe

The dish: Garganelli skillet grilled seafood

Few restaurants in Hong Kong have so consistently maintained the lofty synergy — pun intended — betwixt design and cuisine as Café Gray has. Nearly a decade on, the Upper House’s flagship restaurant is still prime territory for power brunching: showing no signs of sluggishness in its preferred art form of modern, ingredient-led, healthy(ish) hotel cooking. Upon touchdown, lunchier dishes like this Garganelli (HK$480) reverberate with the same elusive energy of your surroundings: generous ladles of scallop, tiger prawns and fluke make an impassioned argument for ‘elevated staples’; whereas the noodles — in this case, a sauce-absorbing garganelli made using semolina — remind you there’s always flavour to be mined from the most overlooked foodstuffs. –Randy Lai, Watches Editor

Café Gray Deluxe, 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 3968 1106

 

Cornerstone

Best Bites - Nov 2019 - Cornerstone
Image credit: Dishtag

The dish: Steak sandwich

We live in a world where everybody and their mothers seem to be serving steak sandwiches or Japanese sandos, whether targeted at the fanciest, most discerning diners or for the everyman alike. Over at Shane Osborn’s Cornerstone, the ubiquitous steak bap has been polished and perfected by hitting all the components to achieve something greater than the sum of its parts: Using gorgeously seared wagyu bavette from Rangers Valley clamped in a soft, lightly toasted ciabatta, every bite gives you the perfect bread to meat ratio. Your teeth can sink into every pillowy bite and you’re never tugging at any stubborn sinew common with lesser sandos around town. A spread of sweet charred onion, punchy mustard and fresh arugula offsets the unctuous salt and fat of the meat. If you’re not already dining here for the Cornerstone Express lunch menu, this sandwich makes for a satisfying midday pick-me-up on any day of the week (or, just order one to share). –EL
Cornerstone, 49 Hollywood Road, Central, Hong Kong

Sevva

The dish: Taiwanese beef noodle bowl

Winter isn’t just coming — it’s here. As you feel the chill in your bones, the one thing I would recommend (besides putting on your coat, naturally) is to jet over to the newly revamped Sevva in Central, plonk yourself down on one of their ergonomic and comfortably plush seats, order a steaming bowl of Taiwanese beef noodles (HK$300) and proceed to slurp to your heart’s content. Acclaimed by notable foodies as one of the best versions in the city, the broth exhibits a depth and clarity of flavour, with a tangle of noodles topped with two slices of tender and gelatinous Wagyu beef shank. Not only does the beef noodle hit the spot, it comes with a handful of condiments to complement its flavour, including pickled radish and mung bean sprouts to refresh the palate between bites. –Aydee Tie, Head of Marketing

Sevva, 25/F, Landmark Prince’s, 10 Chater Road, Central, Hong Kong, +852 2537 1388

 

Man Hing Greater China Club

The dish: Pan-fried Japanese scallop with hairy crab roe

Scooting over to Man Hing at the tail-end of hairy crab season, I had the chance to sink my teeth into some of the creative dishes imagined by the chefs incorporating the prized crustacean. One of the highlights of the menu was undoubtedly the pan-fried Japanese scallop with hairy crab roe (HK$178 for non-members). The plump bivalve was perfectly cooked with a gorgeous golden-brown sear, burrowed under a heaping spoonful of creamy, buttery and sweet hairy crab roe. For an added stroke of genius, the whole scallop was served on a puffy squid ink cracker to add an element of crunch and make for a delicious vehicle for scooping. –LY 

Greater China Club, Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Hong Kong, +852 2743 8055

 

Zest by Konishi

Best Bites - Nov 2019 - Zest by Konishi

The dish: Braised Iberico pork ribs

Ever since the demise of SoHo izakaya Koko, Kee Club’s sister establishment formerly on Wyndham Street (now Kytaly Hong Kong), I’ve been mourning the loss of what was once my favourite Asian-inspired ribs in town. Now, I think I’m finally ready to move on: Sticky, tangy and off-the-bone tender, chef Mitsuru Konishi’s braised Iberico pork ribs (HK$260) at Zest by Konishi have the ideal balance of melt-in-your-mouth fat and juicy meat, are generously glazed with a sesame barbecue sauce and sprinkled with peanuts and spring onion. They’re just the thing you want to wash down with an icy beer or a dry glass of wine while relaxing on the stunning 29th floor terrace on a sunny afternoon. –EL
The Lounge at  Zest by Konishi, 29/F, 18 On Lan Street, Central, Hong Kong, +852 2715 0878

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.