Whether you’re looking for a quick bite during lunch hour or a formal dinner with family and friends, we’ve got you covered in our monthly #legendeats round-up of Hong Kong’s tastiest dishes.
Return of Lemak at Basehall
Craving Malaysian food? Chef Barry Quek’s Return of Lemak is the perfect lunch or dinner option. We highly recommend the Nasi Lemak, which is made with coconut milk rice, fried crispy anchovies, toasted peanuts, cucumbers and a spicy homemade sambal sauce.
Return of Lemak, BaseHall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
Roti Tori at Basehall
Brought to you by the team at Yardbird, Rotitori’s juicy rotisserie chicken is marinated with kombu salt, shio koji, and sake, resulting in a perfectly crispy skin. Choose from a quarter, half or whole chicken to feed the entire gang. Don’t forget the sauces – they’ve got the Flagrant Harbour hot sauce, chimichurri, yuzu honey mustard, or the miso onion gravy.
Roti Tori, BaseHall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
Maison Mumm RSRV Champagne x Arcane tasting menu
We recently dropped by the one-star Michelin restaurant, Arcane, to experience the new tasting menu in collaboration with RSRV Champagne. Chef Shane Osborn and Michael Smith carefully curated a menu of their best hits, including the lightly grilled toothfish with fennel salad, cucumber, spring onion and vadouvan velouté’ paired with Maison Mumm RSRV’s Lalou 2006 champagne.
Arcane, 3/F, 18 On Lan Street, Central, Hong Kong, +852 2728 0178
The Continental
We also visited The Continental at Pacific Place to celebrate Swire Restaurants’ fifth anniversary and loved the oven-roasted black cod paired with cauliflower couscous and miso carrot sauce.
Don’t miss Swire Restaurants’ fifth-anniversary promo – from now until 31 December 2020, download the Rewards app to get 20 percent off dine-in offers on food items at The Continental, MR & MRS FOX, Plat du Jour Pacific Place, Plat du Jour Quarry Bay and PUBLIC Restaurant.
The Continental, Unit 406, L4 Pacific Place, 88 Queensway, Hong Kong, +852 2704 5211
Hansik Goo
Two-Michelin-star chef Mingoo Kang of Seoul’s Mingles recently opened Hansik Goo in collaboration with restaurant group ZS Hospitality in Hong Kong. Kang offers unique twists on traditional Korean cuisine and an eight-course tasting menu for HK$780. Enjoy dishes including Yukhoe, a Korean-style Australian Wagyu beef tartare served with Korean pear, ginseng chicken soup, Samgye risotto and more.
Hansik Goo, 2/F, 8 Lyndhurst Terrace, Central, Hong Kong, +852 2798 8768
Castellena
Italian restaurant, Castellana, recently unveiled its new seasonal menu, dubbed ‘Castellana Tour of Italy.’ Serving up dishes inspired by the cuisine of Piedmont in northern Italy, two of the standout dishes included the tagliatelle ai ricci di mare (homemade tagliatelle paired with Hokkaido sea urchin) and the carbonara ‘Au Koque’ (homemade tagliolini with ‘Au Koque’ carbonara sauce and Vigezzo Valley cured ham).
Castellena, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, +852 3188 5028
Kind Kitchen
Vegan luncheon meat (aka. ‘spam’) finally became a reality thanks to OmniFoods – the creators of OmniPork, the versatile plant-based minced pork product.
Compared with traditional ‘spam’, OmniPork Luncheon meat contains 40 percent less calories and 49 percent less fat – plus 62 percent less sodium so you can indulge guilt-free. Available at Kind Kitchen, choose from a delicious OmniLuncheon and Eggless Toast or the Omni K-Ramen topped with two crispy slices of ‘spam’. OmniPork Luncheon will be available for retail purchase from July 2020 onwards.
Kind Kitchen, Shop 1, 1/F, Nan Fung Place, 173 Des Voeux Road Central, Central, +852 2110 0055
Yung’s Bistro
Yung Kee’s younger counterpart at K11 MUSEA, Yung’s Bistro, is all about preserving authentic Cantonese cuisine while reinventing the dining experience in a fresh and contemporary way. Not only does the restaurant have its own bar and sprawling, 2,000 square foot terrace, standout dishes include deep-fried shrimp ball with fermented bean curd and roasted whole goose leg on a charcoal stove – the way they used to be served to special guests during celebrations.
We especially loved the steamed egg with mini crab roe, which is painstakingly made by hand-picking the crab roe from approximately 10 mini crabs, resulting in a rich and creamy umami flavour that pairs perfectly with the fluffy white rice.
Yung’s Bistro, Shop 701, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, +852 23213800
See also: BaseHall opens at Jardine House
