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Ask an Indian friend where to find the best Indian food in Hong Kong and the prompt answer will be: “At our house.” It is not feasible, though, to show up at a friend’s home, let alone unannounced, whenever we crave Indian food. Within the bustling cityscape of Tsim Sha Tsui, the thriving local Indian community has unabashedly and generously shared its culinary heritage with those of us who can’t get enough of the country’s spice-infused favourites. A standout among all of these establishments is the Gaylord Indian Restaurant, which has been operating since 1972.



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“We have kept our menu true to its Indian roots while also adapting to the change of times in food trends,” says owner and general manager Rajeev Bhasin. “It makes my heart full when I see frequent customers now have grandkids that they also bring here. I hope we’ll have another 50 years to celebrate with them.”


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Like its palatable offerings, Gaylord’s interior design makes a lasting impression. A wall of art and gold photo frames and a golden Ganesha greet diners, beckoning the way into what is seemingly a two-room design. The restaurant proudly displays a dazzling new façade via peacock teal and bright orange upholstered booths and chairs that contrast with the salmon-pink walls. Envisioned to be a place with a lot of colours, the overall effect pays tribute to both India’s history and modern culture. The previously wood-carved pillar partitions now breathe new life, dangling as accents to the already exceptional ceilings. It is with this consideration of detail that diners will encounter the intimacy of Gaylord’s India with a touch of Hong Kong influence. The space is, indeed, a veritable feast for the eyes and any Instagram feed.


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Of course, it’s the food that is the real star here, where authentic recipes have been tweaked to perfection for a one-of-a-kind Indian dining experience. Indian cuisine is, after all, among the world’s most enticing due to its vibrant colours and unusual spices. It has alternatives that suit every palate and diet and is distinctive while still being diversified. Such is the wonder of the 50th-anniversary tasting menu created by guest Master Chef Sanjeev Kapoor, which is unassumingly divided into categories like Relish, Amuse Bouche, Appetisers, Tandoori &amp; Kabab Course, Main Course and Dessert.



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Chilli Pineapple Sambal and Poppadum paired with Prawn Balchao Puri with Solkadhi [note: the menu online says Mushroom] make a great introduction to this spice-centred show. The soft, hollow dough balls are stuffed with prawns sprinkled with Goan spices and ooze with kokum-flavoured coconut milk. Vegetable Samosa, the ubiquitous Indian street snack that is a Gaylord classic, makes a cameo, its fried coned pastry filled with spiced potatoes and green peas.


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The harmony of both flavour and fragrance continues with Lemongrass Paneer Malai Tikka. Chunks of tandoor-grilled homemade cottage cheese with a hint of lemongrass and cream complement the stuffed kidney-bean cakes blended with aromatic spices of Rajma Bean Galouti Kabab, which come atop masala-baked bread.



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Like many Indian dishes, the renditions at Gaylord often come in pairs. Truffle Dum Jackfruit, subtly spiced and slowly cooked with coconut milk and truffle cream, is accompanied by Saffron Basmati Pulao Rice. Another flavourful favourite pairing is Shaam Savera with Smoked Pepper Makhani and Baby Beetroot and Walnut Raita. A signature main of the celebrity chef, the creamy balls are rolled in spinach purée and presented on a bed of smoked pepper sauce. Also of note are saucy Indian staples like black dal, which Kapoor elevates in Lalla Mussa Dal. The 36-hour slow-cooked green and black lentil dish, enlivened with a blend of aromatic herbs, is best enjoyed with freshly baked naan stuffed with ricotta cheese and truffle pâté.


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To satisfy anyone’s sweet tooth, Baked Jaggery Yogurt with Peach and Walnut ends this degustation demonstration with a wow. If that still isn’t enough, then make sure to save a little space for the cardamom- and saffron-infused homemade ice cream, Kesar Kulfi – one of the original offerings from the restaurant’s launch just over 50 years ago.



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<a href="http://www.mayfare.com.hk/gaylord-overview.php" target="_blank" rel="noreferrer noopener">GAYLORD INDIAN RESTAURANT,</a> 5/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2376 1001



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Photos: Gay Lord Indian Restaurant

Spice Fixing – The inventive dishes at the Gaylord Indian Restaurant keep getting better

Both chefs and food lovers would agree that a dish must be relished and people should be able to appreciate the food’s different flavours, and wines have often been a trusted way to bring out a dish’s optimal taste. Case in point, many tasting menus created by fine dining restaurants will serve a glass of white or red that would complement the dish on the plate.



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While you can pair food with a drink from your personal wine collection or the one you newly bought from the store, some of these connoisseur-picked food and wine combinations will certainly impress your taste buds.


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Peking Duck and Pinot Noir



Food enthusiasts have different opinions when picking a wine bottle that matches perfectly with this popular Chinese dish, but the most common pick has always been Pinot Noir. This is because Peking Ducks have a rich salty and savoury taste to them due to the hoisin sauce that is added to the crispy duck meat. So, a wine like Pinot Noir which has a relatively high amount of acidity to it balances out the roasted duck’s intense flavours, making this one of the most favoured food and wine combinations.


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Shellfish and Japanese Koshu Wine



This wine variety that originates from Japan has subtle notes of fruitiness allowing people to feel the refreshing taste of white grapes and apples in each sip with the Koshu wine being produced at a specific altitude and temperature. Such flavours, in combination with its low acidity, make this white wine variety a perfect drink to pair with shellfish dishes, which are often cooked with a thick layer of butter, as the food and the wine balance each other out. To enjoy the best of this wine pairing, you may want to try the Michelin-starred restaurant Arcane’s Lightly Cured Hokkaido Scallops with a glass of the Grace Wine Gris de Koshu 2021 which Chef Shane Osborn has featured in Arcane’s limited-edition menu in collaboration with CulinArt 1862 that is exclusively only available on the 17th and 18th of May.


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Raclette and Burgundy Chardonnay



Another food and wine pairing that has been recommended by top chefs for the light texture of the wine to balance out the heaviness of the dish is the Raclette paired with a glass or more of Burgundy Chardonnay. For those unfamiliar, the Raclette is a classic French dish that is made by melting the Raclette cheese and eaten in combination with boiled potatoes, meat, pickles and spices. With the dish obviously being packed with calories and rich in flavours, a French wine like Bourgogne blanc has citrus notes and a subtle saltiness that make it go well with something heavy like a traditional Raclette.


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Wagyu Steak and Rioja Red Wine



Red wines have often been voted as the best wine to be paired with steaks, and apparently, there is a scientific reason for it. Red wines have a substance called tannins, particularly strong in the younger wines, which has a molecular structure that helps to melt fats, thus when paired with a dish like steak, it brings out the taste to the fullest by cutting into this thick layer of meat. True to this technique is Chef Stanley Wong’s recommended pairing – Binchotan-Grilled Australian Wagyu Striploin with Finca La Emperatriz Las Cenizas 2018 which can also be enjoyed at CulinArt 1862’s six-course tasting menu that has been created alongside Arcane.

The Best Food and Wine Pairings: Which wine goes well with which dish?

Dim Sums have become a favourite for many people because they are extremely flavourful and the choices when it comes to picking a dim sum are endless. Besides, there is nothing more mouth-watering and comforting than a steaming hot tray of this classic Chinese dish on any given day but they are particularly great to eat on a chilly or rainy day. Considering the random rain showers that we are seeing in Hong Kong in the last couple of days, we have put together the best restaurants to eat dim sums in the city.


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Awarded a one-Michelin star for three years in a row, the Chinese cuisine Man Ho is one restaurant where you can find Hong Kong’s best dim sums that have found a place in almost every foodie’s heart. The eatery is known for being popular among ex-pats for adding a Western approach to this otherwise oriental dish that is made with thoroughly hand-picked produce from the city’s local markets under the guidance of its Dim Sum Head Chef Leung Wing Pan. The highly-recommended dumplings here include the Baked whole-dried South African abalone puff with wild mushrooms and Steamed minced cod fish and shrimp dumpling with soy sauce.


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Given the popularity of dim sums, most people have savoured the dish at least once in their lives but if you want to try something different while enjoying the rush of flavours that you experience when biting on a piece of dim sum, then you should try the ones from Bino ‘N’ Booze. The hot pot restaurant offers two soup bases that have alcohol mixed in them – The Signature Red Wine Oxtail and Tomato Soup and The Pig Tripe and Chicken in Beer Soup. When combined with the carefully hand-rolled dumplings, the dumplings melt right in your mouth to give a unique yet comforting taste. The must-try here are the Abalone and Black Truffle Dumplings and the Drunken Chicken Dumplings.


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If this happens to be your first time trying a dim sum or you simply liked to be spoiled with so many choices then your go-to restaurant for dim sums should be Fox Glove. Offering nearly 30 options varying from seafood and meat to vegetable dumplings, this speakeasy restaurant allows you to try different and as many dim sums as you like. The newest addition is the Sichuan Peppercorn Xiao Long Bao which is inspired by the Shainghanese dumplings sold at a highly-raved street stall in Shanghai.


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Perfect for meat lovers and vegans, Mott 32’s newly-updated Dim Sum menu puts taste at the forefront. In addition to the restaurant’s already existing steamed dim sum platters, its executive chef Lee Man Sing has collaborated with the plant-based food company Plant Sifu to launch a set of plant-based dim sum dishes that are only available until June 30. As expected from this contemporary Chinese restaurant, every ingredient is carefully picked from different parts of the world thus giving a contemporary twist to the traditional Chinese dish.


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Seafood lovers can always count on D.H.K. Seafood Restaurant to devour pescatarian dim sums. What makes their dim sum or any other dish stand out is their cooking style which is a very traditional Guangdong way of cooking. You should definitely try one of their newest creations Plant-based Pork Siu Mai, Plant-based Pork &amp; Shrimp Dumpling Soup and Plant-based Pork &amp; Shrimp Bean Curd Roll in Broth.

The Best Dim Sum Spots in Hong Kong: Restaurants Serving The Tastiest Dim Sums

Tucked away below Central’s traffic horns and meandering pedestrians – along what has become the go-to canteen of people in stilettos and navy suits – is Artifact, a newly opened upscale chef’s table Japanese restaurant uniting the different variations of caviar with fine dishes. Paired harmoniously with jet-fresh ingredients flown directly from Japan, this whole caviar experience is savoured at a deep-blue upholstered 14-seat dining counter and ultra-sleek contemporary speakeasy bar set within a casual basement food hall. These diverse concepts converge in the creative mind of Chef Sato Kiyoshi, whose vision has brought eccentric Japanese cuisine to the energetic epicentre of Hong Kong – in the depths of BaseHall 02 in Jardine House.
It is the quality of food and ingredients presented in a delectable style that sets Artifact apart from the hundreds of other Japanese restaurants scattered around the city. In true Japanese fashion, calling in an artisanal expert like Chef Kiyoshi was an important puzzle piece in its realisation. Scrimping on quality is never an option for the head chef, who says of his edible masterpieces: “It’s a combination of texture, foundation, ingredients and balance. For me, a perfect dish is always driven by a feeling or an inspiration.”
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The speakeasy bar offers separate and interchangeable menus; it is only at the chef’s table that a single menu is strictly adhered to, omakase-style. However, with an intricacy based upon ‘shun’ – the Japanese philosophy of seasonality – the menu adapts constantly to fold in the finest produce on the market. “We are an ingredients-focussed restaurant, so the menu changes according to what is the best for the season,” says Kiyoshi. “From the first menu to the next one, for instance, we changed chocolate and coffee dessert to milk and ginger, and wagyu to tenderloin.” It is often said that we eat with our eyes first. At Artifact, the food looks just as good as it tastes and all the dishes are pretty spectacular. And so, the caviar chronicle begins. With a name defined as a handmade object or the remains of one, Artifact takes pride in the craftwork that goes into the construction of each tasting menu – both for its four-course lunch and eight-course dinner.
<h5>Also Read:&nbsp;<a href="https://www.gafencushop.com/omakase-code/" target="_blank" rel="noopener">Omakase Code: Understanding is the key to enjoying Hong Kong’s hottest Japanese food fad</a></h5>
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The four-course set embraces appetisers of Miso Cheese with Baerii Caviar, and Namerou, Goma and Kaluga Caviar, followed by a choice of entrée between Polmard Beef with Kaki Potato and Obsiblue Prawn with Ginger Orange Ponzu and Oyster. For the main course, there are options of Hokkaido Pork, Carrot and Wakami; Toothfish, Kabocha and Razor Clams; or Wagyu with Maitake and Soy, along with a traditional Tamago Kake Gohan (Japanese egg and rice) to accompany the meal and a seasonal dessert to wrap it up.
Caviar is central to the dinner journey, where the dégustation menu includes highlights such as Namerou and Goma with Kaluga; Takoyaki and Rakkyo with Ossetra; and Carabineros with Smoked Miso Cream and Baerii. Kinmedai, Kabu and Yuzu is another wonderful course. If the caviar rush becomes too much, a carefully curated wine list spans an international selection of Champagnes, rosés, whites and reds to cool racing minds and calm overworked taste buds.

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The ambience is chic and bustling, catering to smart mid-towners in need of a Japanese fix. The act of sitting around a counter enhances the Artifact experience, as Kiyoshi elaborates: “We aim to offer the best dining experience as we can with the counter dining setting. It gives me and my team more opportunities to interact with customers. Diners can also see what’s brewing behind the kitchen and the preparation that goes into each dish.”
The truth of these words is evident as human connections extend from those relaxed at the counter enjoying their food to everyone labouring diligently within to create it. In a city like Hong Kong, where life whizzes by at almost twice the speed of a watch’s tick, Artifact stands apart because warmth, style and artfulness abound throughout the entire place. It lives in the buzzy dining room, the service, the interiors and, above all, in the sumptuous, well-considered meals. It is a scene and a dining room you want to lean into, linger over and – without question – indulge in.
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Artifact, Shop 5 and 7, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong. +852 6468 8762. <a href="https://artifactbar.com/" target="_blank" rel="noopener">artifactbar.com</a>
(Text: Joseff Musa Photos: Artifact)

The Roe Down: Handcrafted with feeling, Artifact presents artistic yet approachable caviar-infused Japanese cuisine

As a tradition introduced in 19th century Britain, the afternoon tea experience has become wildly popular all over the world for allowing people to enjoy a decadent dining experience in which they get to taste a range of palatable sweet and savoury delicacies presented ardently on a tiered plate stand alongside beverages of their choice. Much like many other happening cities in the world, Hong Kong is also home to a selection of afternoon tea experiences that cannot be missed, and we have listed some here.
Japanese-Inspired “Betsu Bara” Afternoon Tea
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Fittingly named the ‘Betsu Bara’ afternoon tea, a Japanese phrase meaning ‘separate stomach’, this tea experience at the Hyatt Centric Victoria Harbour, in collaboration with Luna Cake, offers a range of sweet and savoury delicacies. Some bite-sized dishes include Salmon Tamagoyaki, Unagi Taco, Matcha Opera Cake, Yuzu Chocolate Sphere, and many more. In addition to this, there are all-you-can-eat buffets serving ice creams and some beloved desserts from Japan such as Dorayaki, Taiyaki and Soufflé Pancake.
Where: The Farmhouse, Hyatt Centric Victoria Harbour 
When: Until June 25, 2023 (on weekends and public holidays) 
Price: HK$688 for two people 
Click <a href="https://www.tablecheck.com/en/hyatt-centric-victoria-harbour-the-farmhouse/reserve/message" target="_blank" rel="noopener">here</a> to make your reservation.
The Peninsula Afternoon Tea On The Harbour
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For its latest afternoon tea iteration, Peninsula has partnered with the Star Ferry to offer a truly unique high tea experience that takes you on a luxury cruise ride accompanied by live music. As splendid as this is its selection of sweet and savoury offerings like Citrus jelly and vanilla cheesecake; Mont-blanc, Chocolate cream on a sesame biscuit; Tuna Niçoise on focaccia; and Green asparagus and cheddar quiche.
Where: World Star Ferry or The Lobby, The Peninsula 
When: Until July 2, 2023 (on weekends and public holidays) 
Price: HK$650 for one person 
Click <a href="https://gift.peninsula.com/hongkong/phk/the-peninsula-star-ferry-experience" target="_blank" rel="noopener">here</a> to make your reservation.
Häagen-Dazs™ x Madame Fù“The Afternoon Tea of Afternoon Teas”
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Madame Fù has joined forces with the beloved and globally popular ice cream brand Häagen-Dazs for its latest afternoon tea experience. It is a truly decadent experience that matches the colourfulness of Spring with its picks of desserts and savouries. This afternoon tea from Madame Fù boasts many mouth-watering dishes including Purple Sweet Potato Choux, Matcha Alfajores with Red Bean Dulce de Leche, Spinach and Mozzarella Stuffed Button Mushrooms and others.
Where: Madame Fù 
When: April and May 2023 (weekdays and weekends) 
Price: HK$338 for one person and HK$550 for two people 
Click <a href="https://www.madamefu.com.hk/_files/ugd/b3550e_f93ee28239a34db69b642f4d44f63559.pdf" target="_blank" rel="noopener">here</a> to take a look at the full menu.
Mandarin Afternoon Tea
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Dubbed the most famous afternoon tea experience in Hong Kong, the Mandarin Oriental is known to feature a spectrum of flavorful and easily-loved delicacies. Perfect for both people who love sweet and savoury dishes, the Mandarin afternoon tea has the best picks of scones, sandwiches and desserts on its menu. Hong Kong’s Mandarin Oriental also has its own exclusive tea consisting of oolong tea leaves, vanilla, lavender and other ingredients that is truly a flavour bomb. This much-appreciated afternoon tea set is also available for takeaway from The Mandarin Cake Shop.
Where: Clipper Lounge, Mandarin Oriental 
When: Weekdays and weekends 
Price: HK$428 for one person and HK$828 for two people 
Click <a href="https://www.sevenrooms.com/reservations/clipperloungemohkg/mo-com?venues=cafecausettemohkg,clipperloungemohkg" target="_blank" rel="noopener">here</a> to make a reservation.
Refined Afternoon Tea and Savoury Bites
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Taking all the steps to elevate the traditional afternoon tea experience to something more modern, the afternoon tea set at Rosewood Hong Kong is both a feast to the eyes and mouth for how visually appealing and tasty each dish on the menu is. It is complete with an iconic range of traditional finger sandwiches, pastries, chocolates and caviars that are sure to leave any person full and satisfied.
Where: The Butterfly Room, Rosewood Hong Kong 
When: Weekdays and weekends 
Price: Starting at HK$548 for one person 
Click <a href="https://www.sevenrooms.com/reservations/butterflyroomhk?venues=rwhkgbluhousefoodhall,rwhkgbluhousedr,asayakitchen,chaathk,henryrosewood,holtscafehk,butterflyroomhk,legacyhousehk,bayfaresocial" target="_blank" rel="noopener">here</a> to make a reservation.
<h5>Also Read:&nbsp;<a href="https://www.gafencushop.com/best-restaurants-kennedy-town/" target="_blank" rel="noopener">Where to eat in Kennedy Town? The Best Gastronomy in the area</a></h5>

The Most Delightful and Luxurious Afternoon Tea Experiences in Hong Kong

Kennedy Town is a happening place with both locals and foreigners residing in the area, so it is not surprising that you can stumble upon a restaurant on almost every street in the area, and it goes without saying that there are so many different cuisines to pick from. To make things simple for your next dinner outing, we have put together the best restaurants in Kennedy Town.
Dough Bros
<img decoding="async" loading="lazy" class="aligncenter wp-image-70604 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Dough-Bros-e1680236586418.jpg" alt="best restaurants Kennedy Town" width="750" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Dough-Bros-e1680236586418.jpg 750w, https://www.gafencushop.com/wp-content/uploads/2023/03/Dough-Bros-e1680236586418-450x450.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Dough-Bros-e1680236586418-100x100.jpg 100w, https://www.gafencushop.com/wp-content/uploads/2023/03/Dough-Bros-e1680236586418-600x600.jpg 600w" sizes="(max-width: 750px) 100vw, 750px" />
Almost every foodie in Hong Kong will pick Dough Bros as the restaurant to go to if you are looking for tasty and freshly baked pizzas. Made right after you order, the pizzas which are straight out of the oven, first impress your olfactory senses with the flavours of the sauces and the smell of the warm dough hitting your nose. The best part, each pizza comes with a dipping sauce so every bite of the pizza – even the crusts – taste heavenly until the last bite. If you are a sweet tooth you may want to opt for one of their doughnuts that are loaded with cream fillings.&nbsp;More details are <a href="https://www.doughbroshk.com/" target="_blank" rel="noopener">here</a>.&nbsp;
Sheung Hei
<img decoding="async" loading="lazy" class="aligncenter wp-image-70606 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Sheung-Hei-e1680236639387.jpg" alt="best restaurants Kennedy Town" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Sheung-Hei-e1680236639387.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/Sheung-Hei-e1680236639387-450x253.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Sheung-Hei-e1680236639387-600x338.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
What are the tell-tale signs that an eatery serves the best food? It has people queuing in front of it. Cantonese restaurant Sheung Hei falls under this category too with locals and sometimes foreigners seen waiting to dine at the spot. Most people come here to try Sheung Hei’s Michelin-recommended Claypot rice which is cooked with a charcoal stove that gives the dish its unique smoky flavour. The other delicacies to try here are the Pan-Fried Prawns with Soy Sauce, the Peking Ribs and more.
Clay Oven
<img decoding="async" loading="lazy" class="aligncenter wp-image-70610 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856.jpg" alt="best restaurants Kennedy Town" width="768" height="503" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-450x295.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-600x393.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-428x280.jpg 428w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-120x79.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-500x327.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-200x131.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/03/Clay-Oven-1-e1680236804856-400x262.jpg 400w" sizes="(max-width: 768px) 100vw, 768px" />
Clay Oven gives the vibes of a traditional home in India with its predominantly brown-coloured interior decorated with indo-style paintings. Even the serving vessels mimic the silverware seen in the subcontinent. Much like getting the set up to the point, Clay Oven also delivers diverse flavours from India through its foods. There are a variety of popularly-loved delicacies like biriyanis, tikkas and many more. P.S.: When ordering, remember to inform your spice level. More details are <a href="https://theclayoven.com.hk/" target="_blank" rel="noopener">here</a>.&nbsp;
Smash’d
<img decoding="async" loading="lazy" class="aligncenter wp-image-70608 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Smashd.jpg" alt="best restaurants Kennedy Town" width="742" height="597" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd.jpg 742w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-450x362.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-600x483.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-348x280.jpg 348w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-120x97.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-500x402.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-177x142.jpg 177w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-200x161.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/03/Smashd-400x322.jpg 400w" sizes="(max-width: 742px) 100vw, 742px" />
With a confined and cosy setting, Smash’d is a resto-bar that is particularly known for its burgers which are made with organic beef, but of course, their other dishes are as great too, and so is their service. The staff think way ahead of you and provide you with anything you will definitely want during your meal. Ordered a wings platter? They will give you a cup full of tissues and a sanitised wet wipe. Also, their regularly-ordered and loved dish is the Classic Smash’d Cheese Burger. If you like blue cheese, you may want to try Le Fromage Burger. More details are <a href="https://www.smashd.hk/" target="_blank" rel="noopener">here</a>.
Shoreditch
<img decoding="async" loading="lazy" class="aligncenter wp-image-70607 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Shoreditch-e1680236879976.jpg" alt="best restaurants Kennedy Town" width="750" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Shoreditch-e1680236879976.jpg 750w, https://www.gafencushop.com/wp-content/uploads/2023/03/Shoreditch-e1680236879976-450x450.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Shoreditch-e1680236879976-100x100.jpg 100w, https://www.gafencushop.com/wp-content/uploads/2023/03/Shoreditch-e1680236879976-600x600.jpg 600w" sizes="(max-width: 750px) 100vw, 750px" />
Shoreditch is always buzzing with crowds with both locals and ex-pats coming here for the lively atmosphere and the mouth-watering food. In order to give this award-winning modern British restaurant its authenticity, its chef, Eddie, went to the top restaurants in the UK to bring to Hong Kong, the best dishes served there. Some of the commonly-appreciated foods at this resto-bar are its Tomahawk steak and selection of traditional roasts that are only available during lunchtime.&nbsp;More details are <a href="https://www.shoreditch.hk/" target="_blank" rel="noopener">here</a>.
<h5>Also Read:&nbsp;<a href="//www.gafencushop.com/steaks-of-buenos-aires-polo-club/" target="_blank" rel="noopener">Steaks don’t come any finer than Buenos Aires Polo Club</a></h5>
Blend &amp; Grind
<img decoding="async" loading="lazy" class="aligncenter wp-image-70602 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Blend-Grind-e1680236917549.jpg" alt="best restaurants Kennedy Town" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Blend-Grind-e1680236917549.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/Blend-Grind-e1680236917549-450x300.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Blend-Grind-e1680236917549-600x400.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Initially opened by fitness enthusiast Jonny Rees as a smoothie spot, especially for athletes and health buffs, Blend &amp; Grind has now extended its business menu-wise and geographically. Today, their menu provides you with a wide range of options in terms of food and drinks. Blend &amp; Grind is particularly talked about for its variety of Espresso martinis. Moreover, the eatery also has a pet-friendly space in the front for pet owners who want their pawed children near them.&nbsp;More details are <a href="https://www.blendandgrind.com/kennedy-town" target="_blank" rel="noopener">here</a>.
Alvy’s
<img decoding="async" loading="lazy" class="aligncenter wp-image-70601 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Alvys.jpg" alt="best restaurants Kennedy Town" width="635" height="530" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys.jpg 635w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-450x376.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-600x501.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-335x280.jpg 335w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-120x100.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-500x417.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-200x167.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/03/Alvys-400x334.jpg 400w" sizes="(max-width: 635px) 100vw, 635px" />
A restaurant that will make you feel like you are eating in Manhattan, Alvy’s has quite a rustic vibe to it and serves the best range of craft beers and pizzas in the town. A perfect diner for large groups, Alvy’s boasts more than 20 bourbon varieties and 14 different craft beers on tap. So, if you are looking for a place to go for drinks and dinner with friends, then this ought to be your first pick.&nbsp;More details are <a href="https://www.alvys.hk/" target="_blank" rel="noopener">here</a>.
Pici Pasta Bar
<img decoding="async" loading="lazy" class="aligncenter wp-image-70605 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/Pici-e1680237082613.jpg" alt="best restaurants Kennedy Town" width="768" height="746" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/Pici-e1680237082613.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/Pici-e1680237082613-450x437.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/Pici-e1680237082613-600x583.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
For all those Pasta fans out there, Pici is a literal haven given their varying kinds of pasta that are all equally amazing. Their food dominates in terms of quality because they use fresh portions of pasta that are handmade every day. For that authentic Italian experience, it is recommended that you pair your pasta with a glass of wine. Their menu changes on a monthly basis, and there is even a special Easter menu that will be served from April 5 to 10, 2023.&nbsp;More details are <a href="https://pici.hk/" target="_blank" rel="noopener">here</a>.
<h5>Also Read:&nbsp;<a href="//www.gafencushop.com/dining-6-expensive-delicacies-local-hongkong/" target="_blank" rel="noopener">Six most expensive local delicacies in Hong Kong</a></h5>

Where to eat in Kennedy Town? The Best Gastronomy in the area

Amor Agora – Delivering an authentic dining experience to Hong Kong

<img decoding="async" loading="lazy" class="aligncenter wp-image-70435 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa3-e1679715040201.jpg" alt="omakase code" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa3-e1679715040201.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa3-e1679715040201-450x300.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa3-e1679715040201-600x400.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Roughly translating as “I’ll leave it up to you”, Omakase is a distinctly Japanese style of food preparation, one where a skilled chef is entrusted to create a bespoke culinary experience for would-be diners. The only restriction is that it has to be attuned to their particular preferences and use solely the finest available ingredients.
It’s a style of dining that has become increasingly popular over recent years. This has seen it both move beyond Japan and find favour in restaurants serving a somewhat different fare to the sushi solely on offer in first-generation Omakase establishments.
<img decoding="async" loading="lazy" class="aligncenter wp-image-70434 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa2-e1679715104622.jpg" alt="omakase code" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa2-e1679715104622.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa2-e1679715104622-450x338.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa2-e1679715104622-600x450.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Despite this broadening of the initial concept, the appeal of Omakase is still most clearly apparent in those sushi and sashimi restaurants where a bond of trust characterises the key customer-chef relationship. Put simply, the customer must have faith in the chef’s ability to create a unique and delicious meal, while the chef, in turn, must believe the diners in question are sufficiently discerning to appreciate his culinary artistry. This is why, for the optimum Omakase experience there should be no more than six-to-eight diners, all of them close enough to the chef to freely interact as he goes about his work.
Given that sashimi and sushi are the two most popular Japanese dishes, any chef skilled enough to prepare them Omakase style will seldom find himself surplus to requirements. Such individuals, after all, will have to have a keen mastery of an array of knife skills, as well as a deep understanding of how to truly present premium ingredients at their very best.
<img decoding="async" loading="lazy" class="aligncenter wp-image-70436 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa5-e1679715162480.jpg" alt="omakase code" width="768" height="422" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa5-e1679715162480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa5-e1679715162480-450x247.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa5-e1679715162480-600x330.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
The comparative rarity of such culinary craftsmen, however, appears to have been no obstacle to Omakase’s conquest of Hong Kong, with the city now home to a growing number of such establishments. Typically specialising in the cuisine of one particular part of Japan, whether Tokyo, Kyoto or Osaka, the chefs at all these restaurants are undoubtedly highly skilled and widely experienced when it comes to faithfully recreating their home country’s most-desired dishes.
<img decoding="async" loading="lazy" class="aligncenter wp-image-70437 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa6-e1679715217329.jpg" alt="omakase code" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa6-e1679715217329.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa6-e1679715217329-450x253.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa6-e1679715217329-600x338.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Given the number of such establishments now competing for your custom, it’s well worth taking a little time to choose the one most likely to meet your needs. As a first step, try and assess the reputation of every prospective restaurant by reading the related reviews. It is also important to determine the likely per-diner cost of each establishment, particularly as dining in Omakase style in Hong Kong can prove prohibitively expensive.
Another factor to consider when choosing just where to dine is the specific type of cuisine on offer. While many restaurants focus solely on traditional Japanese cuisine, others have more of modern fusion menus or may have chosen to cater more to local tastes.
<img decoding="async" loading="lazy" class="aligncenter wp-image-70438 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa7-e1679715267355.jpg" alt="omakase code" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa7-e1679715267355.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa7-e1679715267355-450x253.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa7-e1679715267355-600x338.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Finally, it is important to consider the ambience of each particular restaurant. Many Omakase restaurants are intimate and offer a distinctly personal dining experience, something that may not appeal to everyone.
Once you have chosen, booked and arrived at your favoured Omakase restaurant, it is then important to clearly communicate your preferences to the chef. Let him know what type of food you enjoy, as well as any dietary restrictions he should be aware of. Without this level of transparency on your part, it is unlikely your needs and expectations will be entirely met.
<img decoding="async" loading="lazy" class="aligncenter wp-image-70439 size-full" src="//www.gafencushop.com/wp-content/uploads/2023/03/aaaaa8-e1679715333610.jpg" alt="omakase code" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa8-e1679715333610.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa8-e1679715333610-450x253.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/03/aaaaa8-e1679715333610-600x338.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" />
Bearing all of these factors in mind, you are more than equipped to fully immerse yourself in the finest Omakase experience Hong Kong has on offer. All you have to do now is choose just which one…
Read the full version of the article in the March 2023 issue (pg: 116) to discover the best Omakase establishments in Hong Kong. Available on the Gafencu app on Android and Apple.&nbsp; &nbsp;

Omakase Code: Understanding is the key to enjoying Hong Kong’s hottest Japanese food fad

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Priding itself on bringing more than a hint of the French Riviera to Hong Kong, LPM offers a famously warm welcome to any and all would-be diners who make their way to its upscale – yet distinctly friendly &#8211; Central locale. Clearly keen to emphasise the absolute freshness of all the produce deemed worthy of inclusion in any of its irrefutably fine fare, many of the ingredients-to-be are among the first things you’ll spot once you step inside – all lovingly showcased in a series of see through containers atop the marbled prep counter.
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Beyond that, a light colour palette prevails throughout the interior, one that extends to the crockery, table linen and soft furnishings. All of this is deliciously – yet unobtrusively – soundtracked by a fine selection of jazz with a distinctly&nbsp;Mediterranean feel. All in all, it’s hard to summon a more authentic locale, whether for lunch, brunch or a leisurely dinner.
<img decoding="async" loading="lazy" class="aligncenter wp-image-69801" src="//www.gafencushop.com/wp-content/uploads/2023/02/LPM-Interior-11x.jpg" alt="" width="768" height="515">
At the heart of all this Gallic gourmandry is Adriano Catttaneo, the establishment’s recently appointed Global Executive Chef. Clearly keen to make his mark, he views his reimagined brunch selection as a potential game-changer within the ever-competitive Hong Kong restaurant community. Thankfully, it is an assertion more than borne out by the quality of his able fusion of the best French-Mediterranean cuisine and several reinvented Italian flagship dishes.
<img decoding="async" loading="lazy" class="aligncenter wp-image-69802" src="//www.gafencushop.com/wp-content/uploads/2023/02/LPM-Restaurant-_-Bar-Appoints-Adriano-Cattaneo-as-Global-Executive-Chef-1x.jpg" alt="" width="500" height="750">
Summing up what he sees as the eatery’s USP, he says: “What really makes us stand out is our unique approach to the concept of sharing. Beyond that, we’re all about lightness, something that is as evident in our dishes as in our overall ambience.”
As a testament to this, several delectably light dishes comprise the opening salvo of our sampling experience. Of particular note here is the Vegetable Terrine &#8211; an elegant composition of layered eggplant, zucchini, basil pesto, tomato fondue and mozzarella, all exquisitely wrapped in a fetching array of red Romano peppers.
<img decoding="async" loading="lazy" class="aligncenter wp-image-69795" src="//www.gafencushop.com/wp-content/uploads/2023/02/Vegetable-Terrine.jpg" alt="" width="768" height="512">
It would, however, be remiss not to also give a shout-out to the Artichoke&nbsp;Salad, which alluringly marries a sliced globe artichoke heart with dried cherry tomatoes. The artful addition of basil leaves and basil oil takes things up a notch or two, while the final transcendent touch comes courtesy of a truly flawless truffle vinaigrette. How to follow such succulent sensations? Well, the Turbot with Fish Soup and Artichoke is certainly up to the challenge. Comprising a whole grilled turbot served in an intensely flavoured saffron fish soup, the dish comes lovingly garnished with fondue, charred baby artichoke, basil leaves and saffron mayo. An equally superb fish course is the Grilled Red Mullet, Sauce Vierge with Coriander, a dish replete with premium ingredients, most notably the mullet fillets, simply served on a bed of minty guacamole and coriander puree.

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Next to the table is the King Crab and Tomato Tart, a sublime combination of king crab, creamy avocado, crunchy green apple, buttery gem lettuce, and herbaceous basil with a topping of tomato and chives. This is followed by one of Cattaneo’s signature seafood offerings &#8211; Langoustine Risotto with Mushrooms. While the sea-sweet, deliciously delicate&nbsp;lobster deservedly takes top billing here, its appeal is effortlessly enhanced by the subtle flavouring of the accompanying mushroom duxelles.

<div id="gallery-1284" class="ngg-gallery">[{"id" : "69814","image" : "https://www.gafencushop.com/wp-content/gallery/taste-feb-2023-x2/Langoustine-Risotto-with-Mushrooms-1.jpg","caption" : "Langoustine Risotto with Mushrooms 1"},{"id" : "69817","image" : "https://www.gafencushop.com/wp-content/gallery/taste-feb-2023-x2/King-Crab-and-Tomato-Tart-3.jpg","caption" : "King Crab and Tomato Tart 3"}]</div>
The main course then reaches an appropriately hearty climax with the arrival of an eminently carnivore-friendly Osso Bucco. Here the melt-in-the-mouth braised veal shin has been cooked to perfection and comes with an A-team supporting cast of premium fresh seasonal vegetables and a carrot and spring onion garnish,
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After such a splendid repast, there is really only one thing left to do – dive into the dessert. Once again, LPM doesn’t disappoint, with its mouthwatering Mont Blanc featuring a melee of blackcurrant compote meringue, chestnut cream and, emphasising its hint of truly luxurious indulgence, a sprinkle of gold leaf.
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From start to finish, entree to exit, the under-new management LPM is a pure joy to experience.
<a href="https://lpmrestaurants.com/hongkong/" target="_blank" rel="noopener">LPM Restaurant &amp; Bar</a>, H Queens 23-29 Stanley Street, Hong Kong
+852 3568 6834
(Text: Joseff Musa; Photos: LPM)

L P Eminence – The Taste of French Riviera in Hong Kong

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Chef Wai Chung Kwan has just one clear objective in mind for A Lux, his upscale Italian / French restaurant, which nestles behind distinctive steel and glass doors just by the grand English-pillared staircase on Duddell Street in the heart of Central.
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In essence, regardless of whether they are enjoying a quick lunch or a more leisurely dinner, he wants to transform the way his ever-growing number of famously loyal patrons engage with Italian and French cuisine. Expanding on this, he says: “My mission is to bring a truly authentic pasta experience to Hong Kong”.
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A man of his word, the menu he offers within the 60-seat restaurant majors on pasta dishes, all served on distinctive wide and shallow ceramic&nbsp;platters. Adding to the ambiance is a series of thoughtfully chosen oil on canvas artworks, all help to bring a modish Mediterranean feel to the restaurant’s distinctly downtown Hong Kong setting.
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And then there is its interior. All swathed in green and blush pink velvet, gilded gold-plated metals and light and seamless wood parquet. While the windows are bare, they are fetchingly accented with lamp posts and an etched water fountain. The lighting overall meanwhile, remains artfully subdued, bestowing glamour and a sense of having suddenly been relocated to somewhere rather special. Sharing the intent behind this, Chef Chung says: “When anyone enters, I want them to feel they have left Hong Kong far behind them”.
<img decoding="async" loading="lazy" class="aligncenter wp-image-69380" src="//www.gafencushop.com/wp-content/uploads/2023/01/A-lux-環境-environment-4.jpg" alt="" width="768" height="512">
In terms of the food itself, to woo his patrons into trying something new, Chung has personally crafted a tasting menu of “secret” handmade pasta. Available as a tempting alternative to the restaurant’s more conventional set lunch and dinner menus, this mystery pasta changes from day to day.
<figure id="attachment_69382" aria-describedby="caption-attachment-69382" style="width: 500px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-69382" src="//www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese.jpg" alt="" width="500" height="749" srcset="https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese.jpg 1313w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-450x674.jpg 450w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-600x899.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-768x1151.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-500x749.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-800x1199.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/01/8.-意大利薯糰伴蘆筍、巴馬火腿及芝士-Gnocchi-asparagus-parma-ham-and-cheese-1200x1799.jpg 1200w" sizes="(max-width: 500px) 100vw, 500px" /><figcaption id="caption-attachment-69382" class="wp-caption-text">Gnocchi, asparagus, Parma ham and a cheese salad</figcaption></figure>
This begins with Gnocchi, asparagus, Parma ham and a cheese salad. The Gnocchi proves the perfect foil for its vegetable, meat and dairy companions, with the salty notes and slight oily aroma of the ham bestowing&nbsp;a pleasantly lingering aftertaste. This was then followed with Tortellini and ham broth. Here, just the smallest bite into the Tortellini is enough to release its rich filling, which delivers an eminently satisfying cavalcade of competing flavours.
<figure id="attachment_69383" aria-describedby="caption-attachment-69383" style="width: 500px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-69383" src="//www.gafencushop.com/wp-content/uploads/2023/01/6.-意式雲吞伴意大利風乾火腿高湯-Tortellini-and-ham-broth.jpg" alt="" width="500" height="750"><figcaption id="caption-attachment-69383" class="wp-caption-text">Tortellini and ham broth</figcaption></figure>
With his keen mastery of how to perfectly blend ingredients, textures and tastes, even the chef’s pasta – a foodstuff often merely deployed to provide bulk – is truly remarkable, perfectly chewy and never relegated to a supporting role in any dish. Indeed, once you’ve been spoilt by Chef Chung’s handmade pasta, you may never again settle for shop-bought.
<figure id="attachment_69384" aria-describedby="caption-attachment-69384" style="width: 500px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-69384" src="//www.gafencushop.com/wp-content/uploads/2023/01/2.-西班牙紅蝦弦線意粉-Chitarra-carabineros-prawn-tomato-and-basil.jpg" alt="" width="500" height="749"><figcaption id="caption-attachment-69384" class="wp-caption-text">Chitarra, carabineros prawn, tomato and basil</figcaption></figure>
It was then on to the mains, with much anticipated Chitarra, carabineros prawn, tomato and basil opening the proceedings. A distinctly square-surfaced take on pasta, Chitarra also 
boasts a complex flavour and an enchanting synergy with the accompanying sauce. Chef Chung confesses the chittara owes much of its chewiness to his discrete addition of just the right amount of durum wheat flour.
<figure id="attachment_69385" aria-describedby="caption-attachment-69385" style="width: 768px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-69385" src="//www.gafencushop.com/wp-content/uploads/2023/01/3.-松露蘑菇特寬麵-Pappardelle-mushroom-ragout-and-truffle-cream.jpg" alt="" width="768" height="512"><figcaption id="caption-attachment-69385" class="wp-caption-text">Pappardelle, mushroom ragout and truffle cream</figcaption></figure>
Next to the table is Pappardelle, mushroom ragout and truffle cream. The freshly made pappardelle boasts a rich egg flavour. This is soon&nbsp;followed by another standout-Fettuccine, wagyu&nbsp;beef cheek and shaved truffle.
<figure id="attachment_69386" aria-describedby="caption-attachment-69386" style="width: 500px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-69386" src="//www.gafencushop.com/wp-content/uploads/2023/01/4.-澳洲和牛牛頰肉闊條麵-Fettuccine-wagyu-beef-cheek-and-shaved-truffle-.jpg" alt="" width="500" height="750"><figcaption id="caption-attachment-69386" class="wp-caption-text">Fettuccine, wagyu&nbsp;beef cheek and shaved truffle</figcaption></figure>
Reassuringly flat and thick, the fettuccini has a passing resemblance to the tagliatelle favoured in northern Italy. Chef Chung is insistent that only the finest Australian A5 Wagyu beef cheek can truly embody his individual take on this alluring culinary creation. Its inclusion, together with the rich gravy and the premium handmade fettuccine, make for a heady combination, one that forms a rare treat for the palate. And that’s before you even begin to engage with the fresh black diamond truffle slices that both garnish and crown this singular yet multi-sensory indulgence.
If you hanker for fine Italian and French cuisine, seamlessly segueing between the experimental and the traditional, then A Lux has to make your must eat list, factoring in the attentive craftsmanship of Chef Chung, the superb service and the immensely relaxing and welcoming vibe.
&nbsp;
<a href="https://www.instagram.com/aluxhk">A Lux</a>, Level M2, 13 Baskerville House, Duddell Street, Central.
+852 2663 9938
&nbsp;
(Text: Joseff Musa Photos: A &#8211; Lux)

Pasta Master – A Lux’s Chef Chung

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You are never too far away from a decent steak restaurant in Hong Kong. There is, however, only one such establishment that offers a guaranteed respite from the city life, complete with modishly dimmed vintage chandeliers and a superabundance of gold-framed equestrian artworks &#8211; The Buenos Aires Polo Club. Where else?
<figure id="attachment_68796" aria-describedby="caption-attachment-68796" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-68796" src="//www.gafencushop.com/wp-content/uploads/2022/12/BuenosAiresPoloClub_MainDiningRoom.jpg" alt="" width="700" height="467"><figcaption id="caption-attachment-68796" class="wp-caption-text">Main Dining Room</figcaption></figure>
With it s exclusive polo club ambiance enhanced by its strategic scarcity of external windows, the restaurant’s singular passion for grilling is aromatically announced as soon as you cross its threshold, with its sizzling dishes ubiquitously prepared in the kitchen facilities cannily set right by the entranceway.&nbsp;Asked just why its cuisine is quite so&nbsp;appealing, Head Chef Patrick Shimada says “What makes our steaks and dishes unique is our commitment to preparing the old school way &#8211; over open fire.”
<figure id="attachment_68807" aria-describedby="caption-attachment-68807" style="width: 500px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-68807" src="//www.gafencushop.com/wp-content/uploads/2022/12/Chef-Photos.jpg" alt="" width="500" height="750"><figcaption id="caption-attachment-68807" class="wp-caption-text">Head Chef Patrick Shimada</figcaption></figure>
&nbsp;As an apt testament to this, within the restaurant’s all-curved wood and genuine leather swathed interior, an extensive Argentinian-inspired menu is served over no-fuss white and silver ceramics, skillets and wooden board, with Scallop Ceviche, Chimichurris and Spinach and Provolone Empanadas comprising the opening salvo. Seated in the green room, with new-age jazz tinkling in the background, elegant threepiece- suited serving hosts pair every plate with a glass of club martini.
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With culinary and cultural concerns both taking centre stage, Chef Shimada prides himself on crafting a truly contemporary oasis, one where tradition and gastronomic greatness seamlessly blend to create the eatery’s General Pico Black Angus, deliciously grilled traditional Asado (barbecue) style. Tender and lean with a pleasing minerally aftertaste, this is a carnivore heaven.
<figure id="attachment_68799" aria-describedby="caption-attachment-68799" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-68799" src="//www.gafencushop.com/wp-content/uploads/2022/12/Buenos-Aires-Polo-Club_GENERAL-PICO-BLACK-ANGUS_18OZ-CHATEAUBRIAND.jpg" alt="" width="700" height="467"><figcaption id="caption-attachment-68799" class="wp-caption-text">From left: Truffle Fries Provenzal, General Pico Black Angus, Creamed Spinach, Grilled Bone Marrow</figcaption></figure>
Meanwhile, the following Tenderloin El Camino is simply in a league of its own. Wrapped in cheesecloth and infused with herbs and rock salt before being subjected to roasting coals, it is carved immediately in front of the dining table.
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Sometimes just one word won’t suffice to sum up something particularly sumptuous and that’s a maxim that certainly applies to the restaurant’s wide range of Chef Selected Cuts, with such classic main stays as Polo Club Tomahawk, Gold Tenderloin and Bone-in Ribeye El Dorado, all available and all imported from the United States, with the kind of rich marbling only corn-fed cattle can produce. As if that wasn’t indulgent enough, the Truffle Fries Provenzal, cooked in duck fat, takes things to a whole new level of delicious.
<figure id="attachment_68803" aria-describedby="caption-attachment-68803" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-68803" src="//www.gafencushop.com/wp-content/uploads/2022/12/Buenos-Aires-Polo-Club_Group-Shot_01.jpg" alt="" width="700" height="467"><figcaption id="caption-attachment-68803" class="wp-caption-text">From left: Wedge Salad, Truffle Fries Provenzal, Polo Club Tomahawk, Creamed Spinach</figcaption></figure>
The sheer flaming majesty of the menu items on offer isn’t however, solely restricted to the main course. Indeed, it’s just about possible that the best has been saved for the last, in the form of the dessert serving of the truly marvellous, mouthwatering Malvaviscos. Essentially marshmallows stuffed with dulce de leche ice cream and roasted by the dining table over an open flame, they couldn’t come more highly recommended and could almost give the impression that you’ve been transported to some bonfire-lit feast back on the Argentinian pampas. It’s&nbsp;a comparison Chef Shimada is keen to nurture given that his own passion for grilling dates back to his childhood years, with fond memories of himself and his father cooking over an open fire.
<figure id="attachment_68802" aria-describedby="caption-attachment-68802" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-68802" src="//www.gafencushop.com/wp-content/uploads/2022/12/MALVAVISCOS_02.jpg" alt="" width="700" height="467"><figcaption id="caption-attachment-68802" class="wp-caption-text">Malvaviscos</figcaption></figure>
All in all, the Buenos Aires Polo Club, as handsome a steakhouse as you are likely to find in downtown Hong Kong, undeniably pays due homage to Argentina’s vibrant grilling culture and the love of the Sport of Kings, while also being the ideal spot to sate your curiosity as to just what constituted an early 1900’s members-only dining establishment. With a menu that is unashamedly focused on unabashed freshness and showcasing the finest traditional Argentinian cuisine, it’s everything you could hope for from a steak house. And so much more.
&nbsp;
<a href="https://www.bapoloclub.com/">Buenos Aires Polo Club</a>. 7/F, 33 Wyndham Street, Central
+852 2321 8681 <a href="https://www.bapoloclub.com/">www.bapoloclub.com</a>
&nbsp;
Text: Joseff Musa Photos: Buenos Aires Polo Club

Steaks don’t come any finer than Buenos Aires Polo Club

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For some, preparing food is a simple necessity, a daily obligation to be joylessly observed. For others, it is far more of a journey, with curating fine cuisine and creating fantastic fusion fare, an ongoing learning experience and an essential part of a lifelong love affair. There is no doubt that Singapore-born chef Edward Voon falls very much into the latter category.
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Arguably, the very apotheosis of his avowed ambition to sate appetites in his own inimitable style is Auor (pronounced ‘hour’), his new international fine dining establishment. For Voon, who more than distinguished himself as the culinary tour-de-force behind Le Pan, his latest venture is all about delivering a fine fusion of the very best Asian dishes with all the exquisite nuances of French haute cuisine.
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Offering two menus, The Six Rounds (HK$1,680) and Menu Dégustation (HK$1,980), a six- and eight-plate fare of innovative dishes, each pays homage to a particular Asian cuisine style highlighting flavours from Thailand, India, Malaysia and, especially, Singapore, Voon’s home country. Outlining his mission/menu, he says: “Auor’s flavour profile is unique to me and close to my heart. It’s based on my travels, my taste and my experience of trying to understand people and discover cultures. It is a testament to my journey to date.”
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Awakening the palette with a sensual, fresh and vibrant overture, The Six Rounds experience commences with smoky Petuna Ocean Trout, encased in sushi vinegar jelly and pickled green chili while generously topped with a serving of Oscietra caviar. This proves an invigorating mix of fulsome flavours, perfectly preparing the palate for the rich and savoury notes of the dishes set to soon follow.
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The first of these is a moderately magnificent mollusc, the undoubted hero of the eminently edible Ezo Abalone, a classically understated cold noodle dish. Served ‘drunken’ atop a bed of cold ‘Xiang Zao Lu’ somen (thin wheat flour noodles in Chinese rice wine), it’s&nbsp;a flavour combination that packs a perhaps unexpectedly hefty punch. This is largely down to its sensationally savory broth, which artfully combines fragrant shiso leaves with the finest quality bonito flakes. Clearly prepared days in advance, it’s a flavour combination that owes much to its leisurely infusion.
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Equally impressive is the Tandoori Crab Au Gratin, one of the undoubted highlights of the eight-plate menu. Although all but aglow with rich and fragrant Indian spices, this is ably balanced by the Comté cheese gratin and a sumptuous sprinkling of crispy bites of crumbled tandoor-baked chicken skin. A simply sensational fusion of fine east-meets-west cuisine, it is a dish that effortlessly orchestrates the rich mineral notes of Pacific crab meat, lobster stock, fragrant spices and creamy cheese.
<img decoding="async" loading="lazy" class="aligncenter wp-image-68604" src="//www.gafencushop.com/wp-content/uploads/2022/11/Kiwami-wagyu-striploin-tamarind-puree-poivre-noir.jpg" alt="" width="466" height="621">
The delectably tender Australian Kiwami Wagyu, meanwhile, also proved a truly satisfying melt-in-your-mouth serving, as well as the one most likely to delight the more meat-minded diner. A reimagining of Singaporean Black Pepper Crab, the intriguing incorporation of the peppery roughness and fruity aroma of Sarawak black pepper glaze, a Singaporean staple, made this very much a love letter to Chef Voon’s homeland. The red wine sauce – poured tableside – unites the complex tantalising flavours of the beef and the sweet tamarind black pepper glaze, melding them gorgeously with the puree, to complete the dish’s final flourish.
<img decoding="async" loading="lazy" class="aligncenter wp-image-68600" src="//www.gafencushop.com/wp-content/uploads/2022/11/20220628-Auor-Interior-11-0390.jpg" alt="" width="700" height="467">
Expanding upon his unique philosophy, Voon says: “I want my customers to walk out of this restaurant knowing that the food was cooked by Edward from his heart – I think that is very important. I want them to feel that every dish that comes out, comes from my inner soul to the table. It’s like heart-to-table rather than farm-to table.”
&nbsp;
<a href="http://auor.com.hk">Auor</a>. 4/F, no. 88 Gloucester Road, Wan Chai 
(852) 2866 4888 <a href="http://auor.com.hk">auor.com.hk</a>
&nbsp;
(Text: Roberliza Eugenio Photos: Auor)

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