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Hong Kong Travel - Dining out in Hong Kong |
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The Culinary Capital of Asia
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| One thing to understand about Cantonese fare is its underlying concept of yin and yang. In Taoist culture, a balance between the two creates healthiness, and this carries over into eating. Vegetables are seen as "yin" (which pertains to female and cool energy), whereas meat is considered "yang" (which pertains to male and warm energy), while rice and noodles are seen as neutral. Therefore, most Cantonese meals will have equal parts yin, yang, and neutral to achieve the right healthy balance. | |||
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The Balcony - at The Cityview Hotel Complemented with a backdrop of gracious service, this restaurant’s simple interior is reminiscent of classic Chinese décor. The Balcony provides diners with traditional homemade Cantonese delicacies; an exceptional dining experience. | |||
| Penthouse Restaurant – Perched on top of The Nathan Hotel, Penthouse Restaurant inspires a gustatory pleasure with a blend of modern, traditional Cantonese cuisine under our renowned Master Chef specializing in a wide selection of exquisite Dim Sum, a la carte and set menus. With its scrimptions Cantonese cuisine, privacy and exhilarating dining ambiance, Penthouse Restaurant offers the finest culinary style to Chinese food lovers. | |||
 The Michelin-starred Nobu chain just opened a Hong Kong restaurant in
December 2006. Chef Nobu Matsuhisa, the pioneer of Japanese haute cuisine
ever since his first Nobu opened back in 1994, has set up shop within the Intercontinental Hotel on the Kowloon side, with stunning views directly
overlooking Victoria Bay. Nobu's newest restaurant in his mini-empire (the
15th worldwide location) features all the refinement and omakase (from the
heart) that diners have come to expect. The inventive Japanese dishes
offered at his other outposts are all here, although future plans may
include Chinese tastes. His black cod with miso, yellowtail with jalapeño,
tiradito Nobu style, and lobster with pepper sauce are as fantastic as
always.
Bo, or as it's commonly known, "Bo Innovation," is an astounding new restaurant run by an iconoclastic acoustic engineer-cum-chef, Alvin Leung Jr. This 50-seat spot on Ice House Street near Lan Kwai Fong features truly atypical cuisine that is heavy on the wow factor. Intimate, with a slightly minimalist decor of black, gold, and wood, Bo is hot. I enjoyed Leung's unique take on the traditional lap mei fan (basically assorted dried meats, especially liver, and rice) which he turned into a delicate dollop of pork-sausage ice cream! (Yes, you read that correctly.) "I'm creating modern Chinese -- but I'm not fusing anything! There's a purpose in every dish," states Leung emphatically. A serious student of molecular gastronomy who wears his hair long in gray blue-streaked locks, Leung is well-known for his over-the-top personality and innovative dishes. Opia, nestled in the swank Jia Hotel in Causeway Bay, is appointed in dense and powerful tones of red, mauve, blue, and black that complement the elegant cuisine. Ex-Melbourne executive chef Dan Clouston, a student of über-Aussie Teague Ezard, dishes out fabulous oyster shooters, fascinating exotic salads flown in from Australia, crispy pork hocks, tender lamb dishes, and great Thai spiced rolls. It also offers a great pre-or after-dinner scene for sipping some Dom, Krug, or Cristal. |
