Sep 20, 2010
In vibrant Hong Kong all the regional flavours of China are represented. Cantonese food here is among the best in the world. Add to that some of the biggest restaurant names – Robuchon, Gagnaire, Ducasse, Japanese restaurants such as Zuma and Nobu, and Michelin three-star French restaurant Caprice – and you have a truly great meeting of East and West.
Even though Western-style restaurants in Hong Kong are very good, I make it a rule to go to Chinese restaurants when in town. Top of my list is Lung King Heen, the Michelin three-star in the Four Seasons. The food is always beautifully crafted with excellent produce backed up by breathtaking technique. New dishes of great invention sit alongside Cantonese classics. The roast suckling pig, pigeon and goose are a standout. Dishes such as wagyu beef stir-fried with morels marry new ingredients with skill. Try the lobster fried with sweet soy dressing. Even yum cha lunch is a beautiful experience.
Tim’s Kitchen is another place I love going to. It is BYO and there’s a good selection of tax-free French wines just around the corner. The menus for lunch and evening are quite different. At lunch (first in, first served), there’s a good-value menu of simple crisp pork spare ribs, scrambled eggs with crab, stewed grouper, bitter melon with black beans and beef or soy chicken. There is also a selection of noodle dishes and, if you like duck, pork or chicken with rice, a wholesome one-dish lunch. At night there are two sittings and you can order from eight-treasure duck, crisp-skin chicken, abalone options and the famous grouper and garlic dish. You must book.
Tim Ho Wun, the famous Michelin one-star yum cha joint, is worth the queue. Get there early and wait from 9.30am till it opens at 10am – this will get you one of the 20 seats inside. You will taste the best har gow going, and all the dumplings and especially the turnip cake and beef balls are truly delicious. It is crazily cheap and then you can fit another lunch in, the most important thing in Hong Kong. A local “must” is roast goose at the famous Yung Kee, although I prefer the goose at Lung King Heen in Central. While in Wellington Street, there are lots of good noodle joints and roast houses. It is also fun to walk up the market streets nearby and watch locals buying their daily produce.
We stayed at the Upper House, which has become one of our favourite hotels. Have a nightcap at Cafe Gray Deluxe bar on its top floor. It has an amazing view and even better cocktails. MO Bar and Blue Bar are other fun watering holes. Sevva on top of Prince’s Building is also a wonderful place to sit outside, drink and take in the view of Hong Kong.
Source Qantas The Australian Way October 2010
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