Following on from the birth of Hong Kong’s twin panda babies and the arrival of two pandas from Sichuan this October, head to Chinese restaurant Nam Fong at the hotel to try the panda steamed assorted mushroom bun (HKD88/3pcs), a cutesy dim sum shaped like a chubby panda that’s filled with umami-strong mushroom.  On the sweet side, there’s the panda glutinous dumpling with egg custard (HKD88/3pcs). Both items are only available during lunchtime.

Le Méridien’s all-day restaurant Southside Bistro has launched a new dessert, the Panda Le Scoop vanilla ice cream with matcha cream and fruit (HKD70), to celebrate the fluffy occasion. The dessert is available from now until Nov. 30. 

If your fancy is Japanese food, Umami on the hotel’s ground floor is sharing a new kids’ menu item featuring a panda rice ball with tamago and kanikama, deep-fried chestnut sweet potato cake, Inaniwa udon, and juice for HKD210.

Le Méridien Hong Kong, Cyberport, 100 Cyberport Road, Cyberport, 2980 7788

The post Le Meridien celebrating arrival of Ocean Park’s new fluffy friends with panda-themed eats appeared first on Foodie.

The restaurant was first opened by NIGO in 2010 in Tokyo’s ever-quirky Harajuku district as a tribute to the area’s former celebrated curry shop GHEE, where the fashion designer used to work part-time. The brand has since expanded to the cool-cat residential district of Nakameguro. Both branches offer fusions of Japanese and Indian curries, and a special curry rice flavour is launched every week.

CURRY UP is as well known for its minimalist, industrial aesthetic as it is for its delectable curries, with the restaurant’s name christened by NIGO’s long-time friend Pharrell Williams. 

CURRY UP, Shop 116, G/F, The Repulse Bay, 109 Repulse Bay Road, Repulse Bay

The post Tokyo hotspot CURRY UP by Japanese fashion legend NIGO opens in Repulse Bay appeared first on Foodie.

I admit that hotel dining is not my typical preference for a meal in Hong Kong. I side with the homely touch of an independent restaurant or neighbourhood joint. However, Man Ho delivers on the type of home comforts I seek out in Hong Kong; the food does the talking here, although it is a marvel enjoy a meal sitting amongst crystal chandeliers. 

Before our first dish arrived at the table, we picked at the seaweed cashew nuts (HKD40). They’re nothing noteworthy, but they satiate the palate before the big plates appear.

The first dish is the magnificent roasted goose with aged dried radish (HKD368), a dish I had eagerly anticipated tasting for days prior after scoping the menu for Cantonese classics. The radish paste, paired up with dried tangerine peel, helps to draw out the salty and smoky flavours of the bird. The dish is served alongside an extra helping of dried radish paste and plum sauce.

The goose skin itself is perfectly crisp and holds a burst of fat that melts on the tongue. The meat is soft and cooked on the bone for maximum umami flavour.

Steamed sliced bean curd with preserved vegetables, ginkgo, spring onion, dried bean curd, green and red pepper (HKD288) is the vegetable dish we ordered. Whilst a lengthy name to a dish, each element of this vegetable plate is essential in evoking a peppery and sweet touch. I particularly enjoyed the ginkgo, spring onion, and dried bean curd, which offer textural contrast to the steamed bean curd. A work of art.

I still dream of the deep-fried Australian Wagyu beef cheek (HKD388), days after finishing the meat with a friend. The premium beef is coated with a thin layer of cornmeal breading, and where the deep-fried element is concerned, each bite oozes beefy juices on the tongue.

The beef cheek is made even better with a sweet-smoky black pepper sauce that takes on the traditional Cantonese steakhouse recipes of searing beef cuts with a sweet, peppery sauce.

Stuffed but ready to end our meal, we finished with the Sichuan dan dan noodles with spicy minced beef (HKD108). The broth is milky with an undertone of Sichuan oil. It is also buttery and salty, but not overpowering. Each sip has a strong bone-broth flavour, and this is helped along with the spicy minced beef on top to further amplify the dish’s earthy tones. These noodles are an instant hit in my book.

Our verdict of Man Ho Chinese Restaurant

As a fan of more upscale Cantonese cuisine, Man Ho Chinese Restaurant in Admiralty hits it out of the park, with every dish elevating a classic childhood, dai pai dong, or home-kitchen favourite. The bean-curd dish is artistic and shows how chef Jayson strives for perfect presentation. I would return just for the deep-fried Wagyu, a bite of beef that would be difficult to recreate elsewhere. 

Man Ho Chinese Restaurant, 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Man Ho Chinese Restaurant review: Cantonese classics amped up with quality ingredients, cooking appeared first on Foodie.

Five-star Tsim Sha Tsui hotel Kowloon Shangri-La is tackling this food-waste problem head-on by launching the city’s first-ever Buffet-Box in partnership with food-saving app CHOMP.

Purchased via CHOMP, diners can now pick up a Buffet-Box (HKD88) at the hotel’s awesome Café Kool buffet restaurant, with each box loaded up with quality Asian, Western, and Indian dishes. The box is available during the lunch (12:30–2:30PM) and dinner (6:30–9:30PM) sessions and can be ordered via the app 30 minutes before Café Kool opens (12PM and 6PM).

The Buffet-Box comes in four varieties – meat, seafood, vegetarian, or halal – and there are hot and cold options for each. The box itself is a biodegradable container made by locally founded low-impact packaging brand Sustainabl., making it all the more appealing to eco-conscious diners.

Café Kool, M/F, Kowloon-Shangri-La, 64 Mody Road, Tsim Sha Tsui East, 2733 8753, book here

The post Kowloon Shangri-La partners with CHOMP app to offer first-ever Buffet-Box tackling food waste appeared first on Foodie.

But don’t you worry! We’ve trawled through Hong Kong to scope out the city’s best sports bars for watching live sporting events, paired with great food, beer, cocktails, and company.

The best sports bars in Hong Kong

Wan Chai Stadium

Smack dab in the middle of the Wan Chai bar strip, Wan Chai Stadium is a top choice for watching live sports in Hong Kong. From rugby to football, F1 to golf, the British-style pub boasts seven TVs, with two 100-inch screens, to project every live sports game before they shut at 3AM.

Wan Chai Stadium, Shop A3, G/F, Hay Wah Building, 72–76 Lockhart Road, Wan Chai, 3579 4466

The Globe

Hong Kong’s original gastropub in Central is very sports friendly, hosting mostly football and rugby matches at the spacious venue. Bookings are compulsory for The Globe’s sofa area with its sizable flat-screen TV, whilst it’s also recommended to sit in front of the projectors and big TVs in the main dining area. 

The Globe, G/F, Garley Building, 45–53A Graham Street, Central, 2543 1941, book here

Top House

Front and centre in Tsim Sha Tsui East along the harbour, Top House ranks as a suitable venue for watching live sporting events in south Kowloon. When the weather permits, the pub’s wide selection of international draught and bottled beers complements watching your favourite team play on the outdoor patio in front of the big outdoor screens.

Top House, Shop 14–15, LG/F, Wing On Plaza, 62 Mody Road, Tsim Sha Tsui East, 5175 9053

Forbes 36 Sports Bar

With six large TV screens and a surround-sound system wrapping the bar, Kennedy Town favourite Forbes 36 Sports Bar is a well-suited pick for watching sports on Hong Kong Island. They close their doors at 2AM, ideal if your teams are playing late.

Forbes 36 Sports Bar, 56 Forbes Street, Kennedy Town, WhatsApp 9845 5472

The Blind Pig

Located just off Sai Wan Ho, The Blind Pig matches a meaty gastropub menu with fresh draught beer and sports. The neighbourhood bar shows football, rugby, golf, and MMA on their three large TVs. The doors shut at 10PM, so be aware of timings if you’re intent on watching games starting later in Hong Kong’s time zone.

The Blind Pig, Shop B12–14A, G/F, Site B, SOHO east, 45 Tai Hong Street, Lei King Wan, Sai Wan Ho, 2707 0002, book here

Centrico

Centrico is can be found on the corner of Lockhart and Luard Roads, welcoming all to watch live sports at their buzzy bar. Multiple flat-screen TVs line the bar, along with comfortable seating and bar snacks to enjoy the games. They close nightly at 4AM, meaning you can zoom in on almost every sports game hosted in other time zones.

Centrico, G/F, Wan Chai Central Building, 89 Lockhart Road, Wan Chai, 2383 8209, book here

The Spot Bar

Located just around the corner from The Globe on Staunton Street, The Spot Bar shows American football, football, rugby, and F1 games on their 65-inch screen. The bar is cosy enough to ensure everyone is afforded a good view. They have draught beer and house cocktails to drink whilst watching your favourite teams. 

The Spot Bar, 32A Staunton Street, Soho, Central, 2416 5588/2530 2877, book here

The post The best sports bars in Hong Kong for live football, rugby, F1, and more appeared first on Foodie.

The news comes as a shock after the fast-food chain sold more than one million McGriddles following the launch of the Japanese burger in Hong Kong on Jul. 27, with fans queuing on the McDonald’s app from 4AM.

The Facebook post reads, “Thank you for your love. McGriddles, a very popular person from Japan, needs a long holiday and will be sold out by the end of September. 

But don’t worry, this is just a temporary farewell. McGriddles will come back again!”

It has not been confirmed when McGriddles will return to to Hong Kong. We will update you accordingly when we have the news to share!

The post McGriddles to stop selling in Hong Kong from Sep. 30, with no return date confirmed appeared first on Foodie.

Every corner of the cha chaan teng is stylised to a Hong Kong distant to our modern state; tri-colour umbrellas dot the outside, a red Hong Kong minibus is implanted in the middle of the restaurant with cushioned booth seating, and a portion of the eatery is set in the style of a typical Hong Kong kitchen, with an old British TV show playing on a bulby set.

Beyond the many paintings, graffiti, and signs decorating the restaurant in the spirit of reminiscence, the food at Cafe Match Box holds its own. Ginger pork liver macaroni in broth (HKD62), chicken pie with cream of spinach soup (HKD48), and salted ox-tongue sandwich (HKD32) are signatures at the restaurant. 

An all-day full English breakfast (HKD108) can be had here too, truly embracing the 1980s spirit of old Hong Kong.

Cafe Match Box, Shop C & D, G/F, Fashion Walk, 57 Paterson Street, Causeway Bay, 2868 0363

The post Cafe Match Box pairs 1980s Hong Kong with cha chaan teng flavours in Causeway Bay appeared first on Foodie.

As Cantonese is the dominant cuisine in Hong Kong, there’s no shortage of reputable Cantonese eateries in the city. This list places a spotlight on the cream of the Cantonese crop, the fine-dining restaurants to book when you’re searching for impeccable local flavours and don’t mind splashing out.

Hong Kong’s top fine-dining Cantonese restaurants 

The Chairman Restaurant

Perhaps THE most difficult reservation to clinch in Hong Kong – it’s already fully booked until the end of 2024 – The Chairman is a Michelin-starred Cantonese restaurant that topped Asia’s 50 Best Restaurants list in 2021 and now sits pretty at number 4. The vibe might not be as fancy and the plating not as Instagram-perfect as others on this list, but these debatable shortcomings don’t stop locals and tourists from flocking here for a taste of owner Danny Yip and chef Kwok Keung Tung’s innovative flavour combinations, including the one-and-only steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles. To get the full experience, the price tag is around HKD1,380 per diner.

The Chairman, 3/F, The Wellington, 198 Wellington Street, Central, 2555 2202, WhatsApp 5501 5102

Hong Kong Cuisine 1983

Hong Cuisine 1983 is the deserving winner of our Foodie Forks 2024 Best Chinese Restaurant award, crowned by us owing to chef Silas Li’s progressive East-meets-West approach to Cantonese cuisine, merging French techniques with Chinese ingredients and recipes. If you order the dinner tasting menu (HKD2,180), be sure to supplement with a few of chef Silas’ à-la-carte signatures, including the trio of baked mini crab shells (HKD460), caramelised sweet-and-sour pork with crispy pork lard (HKD380), and crispy chicken (HKD680), which must be pre-ordered at least a day in advance. The chef’s Frenchified desserts can’t be missed; we’re big fans of the mango mousse with coconut sauce, mango sauce, pomelo, sago, meringue, and frozen pomelo drops (HKD150) for an elevated take on the classic mango pomelo sago pudding.

Hong Kong Cuisine 1983, 1/F, Elegance Court, 2–4 Tsoi Tak Street, Happy Valley, 2893 3788, WhatsApp 9029 2093, book here

T’ang Court

The first of the three-Michelin-starred Cantonese establishments to grace our list, T’ang Court at The Langham hotel has been going strong for over three decades, which might explain its plush but somewhat dating-looking burgundy- and gold-toned decor. Chef Wong Chi Fai crafts Cantonese culinary masterpieces here. The stir-fried lobster with spring onion, red onion, and shallot (HKD1,380), baked stuffed crab shell with crabmeat, onion, and cream sauce (HKD360), and stir-fried diced Wagyu beef with spring onion and wasabi (HKD680) are our top recommendations – or you can go the whole hog and order the tasting menu (HKD3,280 pp).

T’ang Court, 1/F & 2/F, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, 2132 7898, book here

WING

Chef Vicky Cheng has come up trumps with his second opening following Chinese-French fine-diner VEA (located just one floor upstairs). At WING, the chef offers a more classic Cantonese touch through his own personal interpretations of traditional recipes. Chef Vicky chooses his ingredients fresh each morning, using them to craft a refined seasonal tasting menus (HKD1,980 pp/HKD2,980 pp) that currently features dishes including smoked eggplant with house-made sour sauce, fragrant Alaskan chilli crab with crispy cheung fun, and dry-aged baby pigeon smoked over sugar cane.

WING, 29/F, The Wellington, 198 Wellington Street, Central, 2711 0063, book here

The Legacy House

Another stunning Cantonese fine-diner housed within a luxury hotel, Rosewood Hong Kong’s The Legacy House is one to bookmark if you want to impress that special someone; it offers the winning trifecta of exceptional Cantonese cuisine, sophisticated interiors, and sweeping harbour views. The Michelin-starred restaurant’s dinner tasting menus (from HKD1,680 pp) showcase an abundance of luxurious under-the-sea ingredients, from abalone and fish maw to spotted garoupa and sea cucumber. Chef Li Chi Wai’s stir-fried fish noodle with dried sole, bean sprout, and mushroom (HKD320) is a go-to for its bouncy texture and umami flavours. For carnivores, the roasted goose (HKD338/HKD568) is a popular choice.

The Legacy House, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here

Duddell’s

Duddell’s is a stylish spot that encompasses a Michelin-starred Cantonese restaurant, more laid-back salon-style dining area with attached garden terrace, members-only lounge, and showroom for art exhibitions and cultural talks. On the fine-dining side, the dinner tasting menu (HKD1,588 pp) presents a flourish of seasonal delights by chef Chan Yau-Leung, with an emphasis on local sourcing. The fried shredded shrimp with fresh crabmeat, Chinese ham, egg, and bean sprout (HKD468) is a showpiece of the chef’s knife skills. The sensational barbecued pork selection (HKD368) comes with two varieties: traditional honey-glazed and a spicy version marinated with Sichuan peppercorn and chilli. Duddell’s free-flow dim sum weekend brunch (HKD638 pp) is legendary.

Duddell’s, 3/F & 4/F, 1 Duddell Street, Central, 2525 9191, book here

Forum Restaurant

Three-Michelin-starred Forum is possibly the priciest Cantonese restaurant in town, founded nearly five decades ago by master chef Yeung Koon-yat, whose signature abalone dishes are now world-famous. Today, executive chef Adam Wong is the man whipping up the braised Ah Yat abalone with dried seafood (HKD2,980), roasted pork belly with Tai O shrimp paste (HKD330), deep-fried crispy chicken (HKD680), baked bird’s nest in crab shell (HKD720), and more signature dishes. A wide range of set and banquet menus can be ordered too, including several Ah Yat abalone premium menus (from HK27,288 per table of 12).

Forum Restaurant, 1/F, Sino Plaza. 255–257 Gloucester Road, Causeway Bay, 2869 8282, WhatsApp 6061 1682, book here 

Ming Court (Cordis)

Cordis hotel’s Ming Court has recorded an astounding 16 years as a Michelin-starred restaurant, in no small part owing to the expertise of chef Li Yuet Faat. The chef is dedicated to showcasing Cantonese cuisine at its most authentic, utilising premium local ingredients and time-honoured culinary techniques. For example, the lobster is sourced in Sai Kung, whilst the air-dried seafood comes from Lamma Island. Chef Yuet Faat’s standout dish is the barbecued supreme pork loin (HKD338) made with Hong Kong heritage pork. Another winning BBQ option comes in the form of the grilled eel with Chinese angelica (HKD288). Ming Court’s six-course Michelin degustation dinner (HKD1,456 pp) is an ideal way to sample the restaurant’s most lauded dishes.

Ming Court, 6/F, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok, 3552 3300, book here

Chinesology

This swanky Cantonese hotspot at ifc mall is celebrating its second anniversary this year, with culinary director Saito Chau continuing his revival of “glorious Chinese cuisine.” At Chinesology, classic Cantonese flavours are innovated by chef Saito, and he brings a sense of artistry to the plate. Be sure to order the minced stonefish soup with fish maw and tangerine peel (HKD198), chilled jumbo razor clam with chilli sauce (HKD328), and smoked free-range chicken with osmanthus and oolong (HKD398/HKD788). You can instead opt for one of the seasonal tasting menus (from HKD788 pp) for a bit of everything. Chinesology’s drink programme is just as progressive as the food. Notably, the mixologists infuse Chinese herbs into their eye-catching cocktails, complemented by an extensive international wine list. 

Chinesology, Shop 3101, 3/F, ifc mall, 8 Finance Street, Central, 6809 2299, book here

Above & Beyond

Above & Beyond at Hotel ICON is a restaurant that we feel deserves more love. It’s worth travelling to eastern Tsim Sha Tsui for the eatery’s sky-high 360-degree harbour views and quality fine-dining Cantonese menu by chef Chi Ki Wong. The chef delivers authentic Cantonese flavours but mixes things up through the use of global ingredients and techniques, as in the stir-fried venison with lamb and fig (HKD328), an autumnal special, and the signature wok-fried lobster with egg white and black truffle (HKD368) and stir-fried pork tenderloin with balsamic vinegar and osmanthus-poached pear (HKD288). If you prefer a Cantonese tasting menu, the seafood set (HKD988 pp) is the way to go.

Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, 3400 1318, book here

Lai Ching Heen

Lai Ching Heen made a triumphant return to its original name when the Cantonese restaurant reopened at the rebranded Regent Hong Kong hotel in early 2023 (at the hotel’s formation incarnation as the InterContinental, it was known as Yan Toh Heen). Now crowned with two Michelin stars, the elegant interior is absolutely breathtaking, inspired by a jade jewellery box, and offers incredible views. Executive chef Lau Yiu Fai boasts more than 30 years of experience at the hotel, and it’s his prestigious dinner menu (HKD2,288 pp) that truly knocks our socks off. The Buddha Jumps over the Wall dish, starring double-boiled abalone, fish maw, sea cucumber, and conpoy, Kagoshima Wagyu combination, and steamed rock rice with garoupa fillet and preserved vegetables display the pinnacle of expertly prepared, high-quality ingredients.

Lai Ching Heen, G/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here

One Harbour Road

The Grand Hyatt hotel’s One Harbour Road’s high ceilings and bright and airy 1930s-style decor equate to serene elegance. In the signature set menu (HKD1,588 pp), chef Chan Hon-cheong, who is passionate about the use of local produce and sustainable seafood, whips up inventive dishes such as a duo of lobster featuring deep-fried Boston lobster claw with shrimp mousse and spicy pepper salt and braised lobster with minced pork, egg, and spicy sour sauce for a complementary contrast of flavours. Moving from meaty to plant based, the appetisers of crispy suckling pig with foie gras mousse and caviar (HKD368) and crispy black mushroom with osmanthus honey sauce (HKD138) are superb dishes to kick-start the palate.

One Harbour Road, 7/F & 8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, 2584 7722, book here

The post The best fine-dining Cantonese restaurants in Hong Kong for splurging on local flavours appeared first on Foodie.

Today, the Chinese seasoning sauce brand has teamed up with executive Chinese chef Jacky Chung Chi-Keung of Cantonese restaurant YUE at the Sheraton Tung Chung hotel to curate a limited-time set menu (HKD680 pp) showcasing Koon Chun’s exceptional sauces, including premium soy sauce, bean-based sauces, vinegar, and oyster sauce.

The menu – Timeless Taste of Old Hong Kong – also features high-quality local produce, such as honey, organic vegetables, and seafood, in classic Cantonese recipes.

Dish highlights include the barbecued honey-glazed Ibérico pork, made with Koon Chun’s signature hoisin sauce, ground bean sauce, and chee hou (fermented soybean) sauce, pan-seared leopard coral grouper featuring premium first-extract soy sauce, and steamed chicken skin with shrimp paste, which is served with a red vinegar dipping sauce.

Although no Koon Chun sauce is involved in its preparation, the dessert of salted lemon sorbet with marinated strawberry and jelly sounds especially enticing.

This special menu is up for ordering at YUE until Oct. 31. As a bonus, diners who book this tasting menu can register to take part in the Koon Chun Sauce Factory tour on Nov. 2 or 23.

YUE, 2/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island, 2535 0028, book here

The post YUE pays tribute to HK’s heritage with a menu starring sauces by century-old Koon Chun Sauce Factory appeared first on Foodie.

Every Saturday from 9PM till 11PM, Aqua is inviting diners to their Tsim Sha Tsui haunt for a free-flow nighttime brunch featuring a fusion of Japanese and Italian flavours, including appetisers of grilled edamame, sliced hamachi, margherita pizza, and aged beef carpaccio in unlimited portions.

Main courses to share include fusilloni with pumpkin, mushroom, and crispy sausage, fried lamb cutlet, and grilled salmon yuzu teriyaki. The special Aqua dessert platter ends the meal with a bang. 

The food-only package is priced at HKD688 per person, with four tiers of drink packages available, including the classic package of free-flow La Gioiosa Prosecco for HKD300, premium package of free-flow Veuve Clicquot Yellow Label champagne for HKD400, and top-tier package offering free-flow Dom Pérignon champagne for HKD1,900. All packages include sake, wine, beer, and juice.

Dance performances, singers, and DJs are expected every Saturday night to further wow diners at this glitzy affair. 

Aqua, 17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, 3427 2288, book here

The post Aqua Night Brunch is returning on Sep. 28 with free-flow food, drinks, and dancing every Saturday night appeared first on Foodie.