gafencu Shop

Ad Category Above Title [D:1440×400 M:1440×400]

gafencu  app

Ad Category Sidebar [D:300×300 M:300×300]

Ad Video Category Above Title


<figure class="wp-block-video"><video autoplay controls loop src="https://www.gafencushop.com/wp-content.bak/uploads/2023/2312/2312_GMHK_Aqua.mp4"></video></figure>



<p>The majority of us will, of course, prioritise the food when choosing a place for dinner. For some, though, the locale plays an equally important role in the overall dining experience; hence these restaurants frequently become attractions unto themselves. In the bustling city of Hong Kong, where culinary experiences abound, Aqua stands tall as an iconic destination – letting diners not only savour artistic dishes but also drink in exceptional sceneries. </p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>At this awe-inspiring 17th-floor haven nestled almost atop H Zentre on the tip of Tsim Sha Tsui, diners are immersed in the unparalleled elegance of Italian cuisine, with its rich heritage and sophisticated flavours, while simultaneously meandering into the captivating realm of Japanese gastronomy, where tradition and innovation harmoniously coexist.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-1024x576.jpg" alt="" class="wp-image-79495" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Main-Dining-Room-2-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Aqua &#8211; Main Dining Room</figcaption></figure></div>


<p>Aqua recently made waves in gastronomic circles with the announcement of a new Executive Chef, Ilaria Zamperlin. With her arrival, the storied Hong Kong culinary landmark embarks on a new chapter, blending Italian and Japanese cuisines under the watchful eyes of separate master chefs. As the first female chef to helm the Italian kitchen, Zamperlin brings her architectural background and two decades of culinary expertise to Aqua with the promise of a compelling dining experience.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>“I think that cooking is very much like architecture; it’s all about laying down the perfect foundation,” she says. “At school, I would study different designs and prepare a series of sketches just for one project. I still do that with cooking. Precision and attention to detail are very important because my kitchen needs to replicate the same dishes every day. We need to make sure the foundations of the dish are there every time.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-1024x576.jpg" alt="" class="wp-image-79485" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/12/Confit-suckling-pig-carrots-tropea-red-onion-puree-and-balsamic-glazed-pear-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Confit Suckling Pig, Carrots &amp; Tropea Red Onion Puree and Balsamic Glazed Pear</figcaption></figure></div>


<p>Known for her ‘elevated Italian simplicity’, the chef has introduced a collection of Italian dishes on a new à la carte menu that moves from Rome to Tokyo. Among the many edible arts are appetisers of sweet Alaskan king crab dressed with caviar and green apple, and Sicilian red prawn carpaccio married with sea urchin and egg yolk emulsion.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-1024x576.jpg" alt="" class="wp-image-79486" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce-800x450.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/12/Dover-sole-mugniaia-style-carrot-puree-crispy-leeks-lemon-and-caper-sauce.jpg 1729w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Dover Sole Mugniaia Style, Carrot Puree, Crispy Leeks, Lemon and Caper Sauce</figcaption></figure></div>


<p>Pasta highlights include Braised duck ravioli and the Sicilian classic Tortelli ‘norma’, stuffed with creamy eggplant and served with the holy tricolour of Italy’s flag expressed through basil, aged ricotta and date tomato confit. Awash with deep flavours of the sea is the vibrant Champagne and lobster bisque risotto served tableside with baby squid, scallops and red prawns. A main of Dover sole, prepared in the mugnaia manner, is accompanied by crispy leeks, carrot purée and an enticing sauce of lemon and capers.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-1024x575.jpg" alt="" class="wp-image-79491" width="768" height="431" srcset="https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-1024x575.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil-800x450.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/12/Tortelli-norma-with-eggplant-aged-ricotta-sauce-confit-date-tomatoes-and-basil.jpg 1484w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Tortelli &#8216;Norma&#8217; with Eggplant, Aged Ricotta Sauce, Confit Date Tomatoes and Basil</figcaption></figure></div>


<p>With new creations like seared squid with prawn tempura roll; salmon, yellowtail, tuna and cream cheese roll with caviar; and homemade Abalone isoyaki with sea grape and tiger prawn sushi, Aqua’s Japanese kitchen, led by Executive Chef Iwahashi Tastuya, also offers a refreshing take on seafood.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>The intimate low-lighting and laid-back atmosphere of the restaurant calls out for cocktails and thankfully, Aqua Spirit’s glamorous rooftop bar is happy to supply. There’s also something about the mirrored glass foyer, embellished with modern light fixtures, that feels very titillating, and the dining hall, full of pomp, buzzes with energy until closing. All these factors are reflected in this new Aqua menu.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-1024x576.jpg" alt="" class="wp-image-79507" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/12/aqua-Garden-Terrace-evening-1-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Aqua &#8211; Garden Terrace</figcaption></figure></div>


<p>“The ingredients, the shape, the texture – honestly, there are so many components that go into one dish,” expounds Zamperlin. “For me, sparking curiosity is key when it comes to making the perfect dish. Sometimes, it can be a simple recipe, but the aroma of fresh ingredients and the presentation can spark intrigue and surprise from the moment it touches the table to the first bite, leading to satisfaction.”</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Boundaries fade away on a gastronomic journey that transcends borders and cultures. Seamlessly blending Eastern and Western, Aqua allows diners the freedom to curate their own culinary adventure, where each bite tells a story of harmonious fusion.</p>



<div style="height:75px" aria-hidden="true" class="wp-block-spacer"></div>



<p class="has-black-color has-text-color"><em>Aqua, 17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong. Tel: +852 3427 2288. </em><a href="http://aqua.com.hk"><strong>aqua.com.hk</strong></a></p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3691.5402904951175!2d114.17080561209421!3d22.29539737960543!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x340400f2ee763a2f%3A0x1bdb753e677131f!2saqua!5e0!3m2!1sen!2shk!4v1701675378331!5m2!1sen!2shk" width="400" height="300" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>


Sparkling Water: An Architect of flavours, Chef Ilaria Zamperlin showcases her passion for culinary artistry


<p class="has-text-align-left">A brand-new American steakhouse called New York Cut has debuted in H Queen&#8217;s on Central. With an excellent selection of premium beef from eight different nations in Europe, America, and Asia, the restaurant specializes in serving up premium steak dishes. New York Cut is committed to upholding the best standards in beef quality, cuts, rearing practices, and aging processes. It imports beef from the United States, Italy, Spain, Argentina, Australia, the United Kingdom, Japan, and South Korea.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-1024x563.jpg" alt="" class="wp-image-78340" width="768" height="422" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-1024x563.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-509x280.jpg 509w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-768x423.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-1536x845.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-2048x1127.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-200x110.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1189-800x440.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>New York Cut takes a contemporary and light-hearted approach to redefining the classic upscale steakhouse concept. The main dining space and bar have an excellent collection of art pieces with a New York theme that guests can admire. Each piece captures the rich cultural diversity and artistic legacy of the city. The restaurant&#8217;s unique steaks, which are expertly sourced from all over the world and have rich marbling, soft textures, and juicy delights, are the centrepiece of the menu. Every steak has a distinct flavour character, and the chef offers nine different secret sauce options in addition to making sure each steak is cooked to perfection.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-1024x683.jpg" alt="" class="wp-image-78336" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_1023-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>In addition to its signature steaks, the steak house also offers a range of other main course dishes, including grilled whole live cod, roasted lamb chops, pan-seared pork tomahawk, and a classic grilled whole spring chicken. These specialty dishes showcase the culinary expertise of the chefs, ensuring that both steak enthusiasts and those with other preferences can enjoy an exceptional dining experience.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-1024x683.jpg" alt="" class="wp-image-78334" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0987-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A variety of traditional American desserts are also available at the restaurant, including the velvety and rich &#8220;Black Hand&#8221; Tiramisu, the moist and fudgy Marilyn Brownie served with the famed Japanese CREMIA Ice Cream, the delicious New York Cheesecake served with homemade raspberry sorbet, and the fluffy Souffle with homemade mango sorbet that is the restaurant&#8217;s signature dish.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-1024x576.jpg" alt="" class="wp-image-78342" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0826_1-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>New York Cut is dedicated to giving its customers an outstanding eating experience. The beef used in the restaurant comes from a number of nations, including Argentina, South Korea, Australia, California, Italy, Spain, and the United Kingdom. The restaurant stands out from other steakhouses because of its dedication to quality and creativity.</p>



<div style="height:75px" aria-hidden="true" class="wp-block-spacer"></div>



<p><strong>New York Cut</strong>, 2/F, H Queen’s, 80 Queen&#8217;s Road Central, Hong Kong.  Tel: +852 2555 0666</p>


Experience Classic New York Dining with A Curated Selection of Premium Beef from Eight Nations at New York Cut – Central’s Premier American Steakhouse


<figure class="wp-block-video"><video autoplay controls loop src="https://www.igafencu.com/video/2311/2311_GMHK_11ones.mp4"></video></figure>



<p>Upscale Italian and French food becomes the food of the angels at 1111 Ones, the Central restaurant that checks off all the requirements for a pleasurable modern European dining experience – superb cuisine, chic and opulent interiors, top-notch beverages and more – then daringly elevates them to a higher plane.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Named for an angel number that celebrates new beginnings in life’s journey, 1111 Ones draws on the vision and direction of Chef Chris Chan, a culinary specialist with more than two decades of expertise and a prestigious background at a two-Michelin-starred restaurant. The unhurried interiors are reminiscent of the much-photographed Antelope Canyon in Arizona. Undulating waves of the high vaulted ceiling and warm, rusty colour tones are further highlighted by a wooden floor, straightforward wooden chairs and tables and accents of grey rock formations.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1024x683.jpeg" alt="" class="wp-image-78155" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1024x683.jpeg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-420x280.jpeg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-768x512.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1536x1024.jpeg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-2048x1365.jpeg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-200x133.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-800x533.jpeg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A bar with a marble countertop grounds the area, and its line-up of Italian liqueurs waiting to be served is another of the many unique touches in this dining room. All of these elements made the restaurant an overall winner of the 2022 International Restaurant &amp; Bar Design Awards.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>“It is said that those who continuously see this angel-number sequence will have great things coming their way. We are dedicated to providing a tranquil environment with divine food, where guests can forget about their life qualms and truly feel at peace,” proclaims Chef Chan.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1024x683.jpeg" alt="" class="wp-image-78156" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1024x683.jpeg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-420x280.jpeg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-768x512.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1536x1024.jpeg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-2048x1366.jpeg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-200x133.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-800x533.jpeg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Just as the interior features aim to seduce the old and new guard, the menu also succeeds in pleasing both. A fresh ingredients plate presenting the key elements of the tasting menu is provided before diners start their culinary trip so the mind can be primed for the gastronomic offerings ahead.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Chan personally selected the French Oscietra caviar for the first course. The second appetiser sees toro – the fatty underbelly of Japanese bluefin tuna – uniting with Hokkaido sea urchin and the fresh tomato consommé jelly.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1024x683.jpg" alt="" class="wp-image-78148" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The next dish features monkfish liver, cooked using the same technique as foie gras to achieve a similar texture and flavour. Morel is another luxurious creation, with the prized scented French mushrooms prepared in a method borrowed from Asian-style kitchens. It is stuffed with cuttlefish paste and served with squid on the side.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Amadai urokoyaki – tilefish grilled with its scales intact – is a standout among the main courses. The flavour of the fish is enhanced by the crispy scales and further highlighted by the accompanying onion chutney. African yellow croaker fish maw is another prominent dish, presented on top of a French-style lobster soup and rice crispies, giving the combination of tastes a distinctive twist.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-768x1024.jpg" alt="" class="wp-image-78152" width="576" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-768x1024.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-210x280.jpg 210w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-1152x1536.jpg 1152w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-1536x2048.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-200x267.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-800x1067.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-scaled.jpg 1920w" sizes="(max-width: 576px) 100vw, 576px" /></figure></div>


<p>The meat main of Hida beef – a supreme wagyu from Japan’s Gifu prefecture – is served with fresh parsnip and asparagus as well as a purée of pumpkin and black garlic. Alternatively, the Spanish deep-sea red treasure of carabinero is grilled on binchotan (Japanese white charcoal), presented with tom yum- infused puntine and augmented by roasted straw mushrooms, dried lime slices and Thai basil emulsion.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1024x683.jpg" alt="" class="wp-image-78151" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Desserts, of course, are not to be missed. The beetroot sweet is served with Granny Smith apple chunks and jam and topped by a French-style baked meringue. The second dessert melds chestnut and chrysanthemum – rich chestnut paste wrapped around vanilla mousse and served with smooth and sweet chrysanthemum ice cream and tangy dried fruit.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1024x683.jpg" alt="" class="wp-image-78149" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The chef will offer guests a yuzu sake jelly that resembles a Daruma doll at the conclusion of the meal, in a nod to the angel number.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>While those of us who venture here for a rare night of dizzying culinary bliss will return back to earth to our go-to comfort food, whenever we sit down to a European meal, we will be reminded of 1111 Ones and all we have been missing.</p>



<div style="height:50px" aria-hidden="true" class="wp-block-spacer"></div>



<p class="has-text-align-center"><strong>1111 Ones Restaurant &amp; Lounge</strong>, 11/F, 18 On Lan Street, Central, Hong Kong. Tel: +852 2910 1128, <a href="http://1111ones.com"><em>1111ones.com</em></a></p>



<iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3691.9295812819946!2d114.15429437594564!3d22.280657179700718!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3404011207647ce3%3A0x270987864a2bc0e8!2s1111%20ONES%20Restaurant%20and%20Lounge!5e0!3m2!1sen!2shk!4v1699342113564!5m2!1sen!2shk" width="400" height="300" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>



<div style="height:76px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Text: Joseff Musa Photos: 1111 Ones Video: Jack Fontanilla</p>


Ones to Remember: Award-Winning Interiors and Divine Dishes Ensure a Blissful Evening at 1111 Ones


<figure class="wp-block-video"><video autoplay controls src="https://www.igafencu.com/video/2310/2310_GMHK_Sushiharu.mp4"></video></figure>



<p>As Asians, we tend to gravitate to a bowl of piping hot rice to satisfy our hunger at any time of the day. But there’s the undeniable draw of something more, for which sushi, Japan’s heart of culinary offerings, sparks an entirely new love affair. The presence of countless establishments paying homage to the intricacies and revelations of Japan’s heart of culinary offerings underscores the Hong Kong craving for raw fish atop vinegared rice.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="576" src="https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1024x576.jpg" alt="" class="wp-image-77727" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-800x450.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Taking over the hinoki wood dining counter of just exactly eight seats, Chef Hirokuni Shiga is flexing his faultless sense of taste at the intimate setting of Sushi Haru, at the top of Wyndham Street in Central. This humble master of Edomae sushi began his career at his family’s kappo-style restaurant and it wasn’t until he was in his early 20s that, at the invitation of his father’s friend, he had his first encounter with omakase sushi. He began an apprenticeship, and from then on, his imaginative culinary creations have captivated diners.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>”What I think makes us stand out is that I am able to incorporate everything I have learned in kappo and kaiseki dining into the dishes I serve,” says Shiga, who doesn’t shy from sharing his own story from behind the counter. “For example, depending on the piece of fish I am serving, I use different types of rice and details like this help to shape the guest’s experience.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1024x683.jpg" alt="" class="wp-image-77720" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Both Hong Kong and Japan are known for wearing their history as a badge of honour. Although it may seem that tradition and modernity are forever in flux, Sushi Haru manages to pay homage to the past while expressing a contemporary vibe. The Zen aesthetic is further enhanced by a display of minimal-themed, charcoal- based framed drawings and a grey and brown colour combination – the only two hues evident throughout the restaurant.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>But of course, there’s the sushi, the main star of the show, as well as the chef showing off his knife skills while finely slicing a selection of seafood. His kitchen balances flavour and subtlety without coming off at all gimmicky and then splashes of vivid, varied colour are served dish after dish. Think akami (lean red tuna), shiromi (white fish), nimono (simmered fish), kai (shellfish), ika (squid), tako (octopus), ebi (shrimp), kani (crab) and gyoran (fish roe).</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1024x504.jpg" alt="" class="wp-image-77725" width="768" height="378" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1024x504.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-569x280.jpg 569w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-768x378.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1536x756.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-2048x1007.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-200x98.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-800x394.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>But of all these sensational toppings, it’s the hikarimono (silver-skinned fish) that Shiga names as his personal favourite. “I am most proud of our kohada [gizzard shad] and kasugo [young sea bream] because, although they are the most labour- intensive, the hard work can be tasted in the result,” he says. “Oftentimes, in the world of sushi, a true test of a sushi chef is in how they prepare kohada.”</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>There’s also good news for newcomers to East Asia who have yet to master chopsticks. “You can eat with your fingers or you can use chopsticks,” he adds, smiling. The dexterous chef also beguiles his audience with his step-by-step method of assembling a perfectly shaped sushi, which involves gently pressing the fish onto the rice.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1024x683.jpg" alt="" class="wp-image-77718" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>In between exquisite bites, sake and beer add a smooth, subtle sweetness to the night’s bouquet of flavours. Shiga, who is often caught raising a glass or two with his audience, also brings a citrusy kick via a fruit-infused sake to the table.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>“Sushi, if you are to just look at it, is not too complicated, but the amount of care that is put into it should always be reflected on the faces of your guests,” he emphasises. “That is when you know you have succeeded.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1024x683.jpg" alt="" class="wp-image-77722" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The looks of joyous satisfaction around the table as our omakase feast concludes is a testament to both Sushi Haru and Chef Hirokuni Shiga’s triumph. Rice will always be appealing anywhere on this side of the world, but Sushi Haru truly goes far beyond satisfying a craving.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p><strong>Sushi Haru</strong>, Mezzanine, 33 Wyndham Street, Central, Hong Kong. Tel: 2111 1450</p>



<div style="height:75px" aria-hidden="true" class="wp-block-spacer"></div>



<p><em>Photos: Jack Fontanilla / Sushi Haru Video: Jack Fontanilla</em></p>


Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase


<figure class="wp-block-video"><video controls src="https://www.igafencu.com/video/2305/2305_GMHK_Gaylord.mp4"></video></figure>



<p>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.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>“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.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://www.gafencushop.com/wp-content/uploads/2023/05/GL100029-1024x683.jpg" alt="indian restaurant gaylord" class="wp-image-74424"/></figure></div>


<p>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.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2023/05/GL100104-683x1024.jpg" alt="indian restaurant gaylord" class="wp-image-74429"/></figure></div>


<p>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.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>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.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://www.gafencushop.com/wp-content/uploads/2023/05/GL100115-1024x683.jpg" alt="indian restaurant gaylord" class="wp-image-74430"/></figure></div>


<p>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.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>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.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://www.gafencushop.com/wp-content/uploads/2023/05/GL100057-1024x683.jpg" alt="indian restaurant gaylord" class="wp-image-74428"/></figure></div>


<p>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.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p><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</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p><em>Photos: Gay Lord Indian Restaurant</em></p>


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

<p><div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-68594-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="//www.gafencushop.com/wp-content/uploads/2022/11/2211_GMHK_Auor.mp4?_=1" /><a href="//www.gafencushop.com/wp-content/uploads/2022/11/2211_GMHK_Auor.mp4">//www.gafencushop.com/wp-content/uploads/2022/11/2211_GMHK_Auor.mp4</a></video></div></p>
<p>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.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-68597" src="//www.gafencushop.com/wp-content/uploads/2022/11/AUOR-Chef-Edward-Voon_.jpg" alt="" width="466" height="621"></p>
<p>Arguably, the very apotheosis of his avowed ambition to sate appetites in his own inimitable style is <strong>Auor</strong> (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.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-68596" src="//www.gafencushop.com/wp-content/uploads/2022/11/AUOR-Main-Dinign-Room.jpg" alt="" width="700" height="467"></p>
<p>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.”</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-68601" src="//www.gafencushop.com/wp-content/uploads/2022/11/Oscietra-caviar-petuna-trout-crustacean-green-chilly.jpg" alt="" width="466" height="621"></p>
<p>Awakening the palette with a sensual, fresh and vibrant overture, The Six Rounds experience commences with smoky<strong> Petuna Ocean Trout</strong>, 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.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-68602" src="//www.gafencushop.com/wp-content/uploads/2022/11/Ezo-Abalone-“Xiang-Zao-Lu”-Somen-Shiso-Bouillabaisse-Jelly.jpg" alt="" width="466" height="621"></p>
<p>The first of these is a moderately magnificent mollusc, the undoubted hero of the eminently edible <strong>Ezo Abalone</strong>, 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.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-68603" src="//www.gafencushop.com/wp-content/uploads/2022/11/Tandoori-Crab-Au-Gratin.jpg" alt="" width="700" height="525"></p>
<p>Equally impressive is the <strong>Tandoori Crab Au Gratin</strong>, 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.</p>
<p><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"></p>
<p>The delectably tender <strong>Australian Kiwami Wagyu</strong>, 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.</p>
<p><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"></p>
<p>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.”</p>
<p>&nbsp;</p>
<p><a href="http://auor.com.hk"><strong>Auor</strong></a>. 4/F, no. 88 Gloucester Road, Wan Chai<br />
(852) 2866 4888 <a href="http://auor.com.hk"><em>auor.com.hk</em></a></p>
<p>&nbsp;</p>
<p><em>(Text: Roberliza Eugenio Photos: Auor)</em></p>

Auor, offering unfiltered chef Edward Voon Experience

<p><div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-67512-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2208/2208_GMHK_Interview_SandyKeung.mp4?_=2" /><a href="https://www.igafencu.com/video/2208/2208_GMHK_Interview_SandyKeung.mp4">https://www.igafencu.com/video/2208/2208_GMHK_Interview_SandyKeung.mp4</a></video></div></p>
<p>Chef-owner of seasonal-based restaurant TABLE, Sandy Keung not only puts consciousness in her cuisine, but is also leading the way for a healthier, more sustainable way of eating.</p>
<p><figure id="attachment_67533" aria-describedby="caption-attachment-67533" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-67533 size-full" src="//www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1.png" alt="people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 1" width="466" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1.png 466w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1-200x258.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1-217x280.png 217w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1-120x155.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-1-400x515.png 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-67533" class="wp-caption-text"><em>Sandy Keung in a Cara cutout pleated crepe jumpsuit by Alice + Olivia, courtesy of THE OUTNET</em></figcaption></figure></p>
<p><strong>Could you tell us about your background before opening TABLE by Sandy Keung?</strong></p>
<p>I grew up in Hong Kong but moved to New York for school. I was a trained accountant and a hedge fund manager. I moved to Vietnam to do investment for the hedge fund before moving back here after three years. I became CFO for a listed company before leaving finance to open TABLE by Sandy Keung.</p>
<p><strong>When did your passion for cooking begin?</strong><br />
When I was living in Ho Chi Minh, Vietnam, I had a large apartment with a gorgeous view and a beautiful kitchen. I would often entertain friends and colleagues and cook for them. I would get compliments for the dishes I prepared, and thought to myself, ‘perhaps this is something I could do as a profession’.</p>
<p><strong>What made you decide to take the plunge?</strong><br />
I started to really enjoy cooking. So, I decided to test the waters. If things didn’t work out, I always had my finance background to fall back on. I volunteered to work in a French restaurant in Ho Chi Minh to see if it was really something I could adopt as a profession. In 2014, I left my career and CFO position and started Table by Sandy Keung.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67534" src="//www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2.png" alt="people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 2" width="466" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2.png 466w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2-200x258.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2-217x280.png 217w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2-120x155.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-2-400x515.png 400w" sizes="(max-width: 466px) 100vw, 466px" /></p>
<p><strong>What is the concept behind the restaurant?</strong><br />
When I started Table by Sandy Keung, I never had it in mind to define the cuisine by geographic location. I thought that would be restrictive – and it wasn’t reflective of my own upbringing and background. So, I thought, ‘why don’t I just focus on the ingredients instead’?</p>
<p>I decided to start an ingredient-based cuisine where we take ingredients that are in season and apply the best treatment and cooking method for them. I realise that this is quite a Hong Kong approach. After all, we are a melting pot of different things.<br />
I think over the years people have gotten used to eating seasonal items from all over the world. To me, eating seasonally is also eating locally-sourced ingredients. I believe when you choose something that is in harmony with your environment, it contributes to your wellbeing – that is the true purpose of eating seasonally.</p>
<p>I guess as my culinary journey evolves, I’ve become more conscious about sustainability and going back to my roots – reflecting on what seasonality means, and what it means to eat seasonally. I explored traditional Chinese medicine (TCM) and the principles of man and nature in harmony. In TCM, we believe that besides eating certain things that will contribute to our general well-being, there are also certain parts of the body – internal organs – that match with that particular season. For example, in summer it’s actually best for us to nourish the heart, so we should eat something that is cooling to combat the heat and lower the blood pressure.</p>
<p><figure id="attachment_67532" aria-describedby="caption-attachment-67532" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-67532" src="//www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3.png" alt="people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 3" width="466" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3.png 466w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3-200x258.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3-217x280.png 217w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3-120x155.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-3-400x515.png 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-67532" class="wp-caption-text"><em>Sandy Keung in a Net Sustain one-sleeve cady maxi dress by ESSE Studios, courtesy of NET-A-PORTER</em></figcaption></figure></p>
<p><strong>What does this perspective mean for Table?</strong><br />
I’m taking Table a step further. Instead of just ‘Ingredient-based Cuisine’, I now define it as ‘Conscious Ingredient-based Cuisine’. It’s more than just the ingredients, we are more conscious of every step of the process involved, from intention to environment to the people. I realised that it is difficult to ask people to order a lot of vegetables, especially when you go to a seafood restaurant like mine. So, what I have started doing is incorporating seasonal local vegetables that Hongkongers have grown up with and are familiar with, such as bitter melon, winter melon and wax gourd (which are cooling for the body during the summer season) and added them into our daily soup or as part of an amuse bouche, so diners don’t really have a choice. [laughs]</p>
<p>This is not to say that we shouldn’t eat meat or seafood, but we do need ingredients that balance and nourish the right part of our body and mind, which is my way of gently pushing my guests to have a healthier and more balanced meal. Also, these are ingredients that you probably won’t see in a western restaurant. I like to think that this makes Table by Sandy Keung&#8217;s cuisine uniquely Hong Kong and uniquely Sandy’s.</p>
<blockquote>
<p style="text-align: center;"><strong><em>“When I started Table by Sandy Keung, I never had it in mind to define the cuisine by geographic location. I thought that would be restrictive – and not reflective of my own upbringing” background”</em></strong></p>
</blockquote>
<p><strong>Table by Sandy Keung </strong><strong>treats its shellfish via depuration. Why is this important?</strong><br />
Depuration is actually a popular process of using non-thermal techniques to purify seafood naturally. This basically provides the shellfish with a cleaner and more appropriate environment, with the right temperature, pH level and salinity. This way the shellfish can naturally filter their metabolic waste and accumulated pollutants – offering cleaner and safer seafood for eating.<br />
Considering that the city imports over 90 percent of live seafood from Europe, North America and other places far and near via “dry” shipping, for the time it takes the shellfish to arrive into the city, it is essential, in my opinion, that we do depuration upon arrival. Otherwise, it’s like not having a shower or going to the bathroom for three days.</p>
<p>Unfortunately, it is a process that isn’t well known in Hong Kong yet. Although they are used in modern swimming pools, such as those in hotels, or in high-end recreational fish aquariums, they aren&#8217;t used for food safety, which comes as a surprise to me since it is very common in Europe for water and shellfish treatment to improve food safety.</p>
<p><figure id="attachment_67531" aria-describedby="caption-attachment-67531" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-67531" src="//www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4.png" alt="people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu 4" width="466" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4.png 466w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4-200x258.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4-217x280.png 217w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4-120x155.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/08/people-interview-tablebysandykeung-conscious-eating-seasonal-dining-gafencu-4-400x515.png 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-67531" class="wp-caption-text"><em>Sandy Keung in a ruffled silk-organza blouse by ZIMMERMANN, courtesy of THE OUTNET; Babette organic cotton-blend twill wide-leg pants by Iris &amp; Ink, courtesy of THE OUTNET</em></figcaption></figure></p>
<p><strong>You also founded Good BBQ. Could you tell us more.</strong><br />
Good BBQ is a chain of siu mei restaurants (Hong Kong-style roast meat). I love siu mei and I would love to see this local favourite expand beyond our borders. We are actually opening a location in London in the near future which is very exciting, as I get to see this iconic Hong Kong dish reach other cities.</p>
<p>Do you have any advice for those planning to enter the F&amp;B industry?<br />
In any change you wish to make, ask yourself if this is something you can imagine yourself doing as a job. It’s one thing to enjoy doing something, it’s something entirely different when you have to do it for work. My advice is to try it out, before you decide.</p>
<p><strong>Is there any particular memory that reminds you of your purpose as a chef?</strong><br />
There was one occasion during the pandemic when dining out was under strict restrictions. One of our regular customers had wanted to cheer up his elderly mother for not having been out for a long time. He had wanted to treat her to our signature crab rice on a Sunday, but because we were closed. So, he had asked our manager if he could pick up the dish the day before and be given instructions on how to reheat it instead. Instead, I told him to ask the guest, if he was truly serious about coming in on a Sunday, I would come in to cook the dish for him to pick up on the day. I feel joy and am grateful being able to be an instrument for a son to show love to his mother, or for people to share happiness through my food.</p>
<p><strong>On a bad day, what is your go-to comfort food?</strong><br />
I like unwinding after a long day of service, especially after the Christmas rush, with some caviar. It’s like a little pat on the back for a hard day’s work.</p>
<p><strong>What dish best represents Hong Kong?</strong><br />
I think siu mei dishes like roasted goose, roast pork and barbeque rice are iconic staples of Hong Kong and perfectly represents the city.</p>
<p><strong>Thank you.</strong></p>
<p>&nbsp;</p>
<p><em>Interview by: Roberliza Eugenio; Photographer: Jack Law; Art Direction and Styling: Jhoshwa Ledesma; Videographer: Jackie Chan; Hair and Make up: Heti Tsang; Venue: Arclinea FSS and Officine Gullo Flagship Store @ESSERE</em></p>


Chef-owner of Table by Sandy Keung on conscious seasonal cuisine

<p>There’s no shortage of fine dining options in Hong Kong. But there’s also a brisk trade in exorbitantly priced delicacies – morsels that carry status by virtue of their scarcity and cost, or boast an impressive list of health benefits. Some of the most prized – and occasionally the downright weird – are put under the griller here.</p>
<p><strong>Cocaine of the Sea&nbsp;</strong></p>
<p>&nbsp;<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67313" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw.png" alt="dining-5-expensive-delicacies-local-hongkong-fishmaw" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-fishmaw-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>To find high-end fish maw, one need look no further than the many dried seafood outlets on the streets of Hong Kong’s Sheung Wan district. Fish maw is actually the swim bladder, a gas-filled organ located near the gills of fish – providing the buoyancy they need to maintain their depth in water. In truth, you can get a tasty serve of fish maw with a plate of Chinese vegetables and a bowl of steamed rice for under HK$100 at any number of cha chaan tengs dotted around the city – but for fish maw at the very top of the price spectrum, the cost is a good deal higher.</p>
<p>The most expensive fish maw is found in the Gulf of Mexico and is sourced from totoaba – a type of drum fish. Totoaba bladder is, in fact, so valuable it has been nicknamed the ‘cocaine of the sea’. It can reportedly fetch as much as US$129,000 (HK$1.01 million) per kg on the black market. There are, however, a couple of catches. The first is that international trade in totoaba maw is banned. The second is that totoaba is becoming increasingly rare due to overfishing, with grave concerns that it is being hunted to extinction. Fortunately there are plenty of more readily available sources of fish maw on the market if that’s your fancy.</p>
<p><strong>Himalayan Viagra</strong></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67314" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps.png" alt="dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-gafencu-cordyceps-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Caterpillar fungus (a species of Cordyceps), is another in-demand delicacy with an extravagant price tag. It is prized for its aphrodisiac properties – which is why it is commonly referred to as Himalayan Viagra.</p>
<p>The life cycle by which the caterpillar fungus comes into is like something out of a B-grade horror movie, along the lines of The Invasion of the Body Snatchers. Caterpillar fungus is found on the Tibetan Plateau. It is here that it invades the bodies of caterpillars of the Thitarodes moth. The caterpillars are born underground, ingest a kind of fungus, which infects takes over the host’s tissue. These unfortunate caterpillars never metamorphosize. Their bodies are taken over by the caterpillar fungus, which then shoots out hardened plant roots.<br />
In addition to its aphrodisiac properties, the caterpillar fungus is also believed to be a cure-all valued for its power to treat back and knee pains, reduce stress and coughing and even treat anemia by boosting haemaglobin levels – but it’s worth noting that these claims do not have a basis in science.</p>
<p>Especially popular as a Chinese medicine, caterpillar fungus sells for as high as 880,000 RMB (HK$1.03 million) per kg and is usually served up double-boiled in soup for maximum impact. Given the price, you would certainly want to get maximum bang for your buck.</p>
<p><strong>For the Birds</strong></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67310" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3.png" alt="dining-5-expensive-delicacies-local-hongkong-birdsnest (3)" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-birdsnest-3-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Another very popular dish commonly served up on special occasions in Hong Kong is bird’s nest soup. The key ingredient here is actually the saliva of the a particular species of bird – the swift – which uses its saliva to bind its nest together and is prized for its all-round medicinal benefits, especially to the skin, the lungs and the digestive system. The substance extracted from the abandoned nests are highly expensive due to their rarity and difficulty of retrieval – as the swift nests high up on cliff faces and caves in Malaysia and Indonesia.</p>
<p>Consuming the saliva of another creature may turn off some diners but at least no birds were killed in the process, though the extraction process can be dangerous with those hired to collect the bird’s nest from their precarious resting places. Prices for the precious substance generally starts at around HK$175,000 per kg. As the name suggests, it is usually double-boiled in a soup of gelatinous strands.</p>
<p><strong>Mushroom Madness</strong></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67312" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane.png" alt="dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkongdining-5-expensive-delicacies-local-hongkong-lionsmane-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Mushrooms are a central part of much of traditional Chinese cooking – and are usually affordably prices and easily purchased in any number of wet markets around Hong Kong. But there are exceptions to this rule. With some mushrooms only available to those ready to part with a fair wad of cash.</p>
<p>The priciest of these exotic fungal delicacies is the Hericium Erinaceus. Also called lion’s mane and/or monkey’s head mushroom due to its characteristics shape, this rare and delicate fungus grows wild in the northeast Chinese province of Heilongjiang. It typically prospers in the trunk or hollow of a hardwood tree in the deep recesses of a forest. The fresh mushroom is more costly than the dried version and weights in at around 350 RMB per 500g, although it’s usually sold in half kilo lots. It is praised for boosting blood circulation and reducing cholesterol.<br />
More expensive still is the matsutake mushroom. Commonly known as the ‘king of fungi’, this mushroom can only thrive in pristine forests free of human influence and grows wild in a number of provinces in northern China. It takes up to five years to grow to fruition and must be picked and consumed within 48 hours – making it a challenge to get it from forest to table.</p>
<p>The dried version is pricier than the fresh version and can fetch up to 2000 RMB per 500g. It usually steamed or served up in a soup but should be cooked at or below 90 degree Celsius to preserve its cancer-fighting properties.</p>
<p><strong>Dried Abalone</strong></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67308" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone.png" alt="dining-5-expensive-delicacies-local-hongkong-abalone" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-abalone-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Often gracing the tables of special occasion dining in Hong Kong and mainland China. these delicacies are often served up on special occasions. Abalone is a staple at multi-course meals in Chinese restaurants around Asia. Strict controls on the number of licences available push up the price of these tasty – if somewhat rubbery – gastropod mollusks. High in selenium, which is good to boost stamina, abalone can sell for up to HK$35,000 per kg.</p>
<p><strong>Sea Cucumbers</strong></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67316" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber.png" alt="dining-5-expensive-delicacies-local-hongkong-seacucumber" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-5-expensive-delicacies-local-hongkong-seacucumber-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Despite the name, sea cucumbers, are in fact marine animals. These slug-shaped seafloor dwellers were once popular at banquets in China but have fallen somewhat out of fashion in recent years. Although they can still fetch a price as high as 20,000 RMB per kg, driven up by how long these critters take to mature. It is believed that the recovery of post-operative patients can be speeded up eating braised sea cucumber in porridge.</p>
<p>&nbsp;</p>


dining-5-expensive-delicacies-local-hongkong-sharksfin-600x337

Six most expensive local delicacies in Hong Kong

<p><div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-65839-3" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2204/2204_GMHK_Clarence.mp4?_=3" /><a href="https://www.igafencu.com/video/2204/2204_GMHK_Clarence.mp4">https://www.igafencu.com/video/2204/2204_GMHK_Clarence.mp4</a></video></div></p>
<p>Chef Olivier Elzer has already made waves with L’Envol, his two-Michelin-starred establishment at The St Regis Hong Kong. Now, he embarks on a new culinary journey with <strong>Clarence</strong>, a more casual French-dining concept located on the 25th floor of Central’s H Code. While the former embraces the strictest tenets of fine dining, his latest outing – which is helmed by his protégé, Chef Simon So – offers innovative takes on French classics tempered by Asian techniques and traditions.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65907" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior.png" alt="gafencu taste french fine dining Clerance interior" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-interior-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>&nbsp;</p>
<p><em><strong>Also Read: <a href="//www.gafencushop.com/fusion-japanese-italian-pazzi-isshokenmai-hongkong-dining/" target="_blank" rel="noopener">Japanese-Italian on your mind? Read our review of&nbsp;Pazzi Isshokenmai</a></strong></em></p>
<p>This amalgamation is no accident. “With Envol, I know my guests come to sample true French fine dining, so the scope I have to experiment is rather limited. So, with Clarence, I wanted to really explore and create my own culinary concept – one that’s been informed by my own experiences across the world, and particularly in Asia,” explains Elzer.</p>
<p>The award-winning chef, whose impressive 27-year CV includes tenuring with famed chef Joël Robuchon and a collection of 23 Michelin stars, has lived in the Far East for the past 13 years.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65906" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-chef-olivier-elzer.png" alt="gafencu taste french fine dining Clerance chef olivier elzer" width="366" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-chef-olivier-elzer.png 366w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-chef-olivier-elzer-200x273.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-chef-olivier-elzer-205x280.png 205w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-chef-olivier-elzer-120x164.png 120w" sizes="(max-width: 366px) 100vw, 366px" /></p>
<p>Hence, the Clarence menu is punctuated with a sashimi-inspired raw bar, as well as such techniques as teppan (iron plate) grilling, steaming and charcoal smoking. Perhaps the most inventive of the listings are ‘Yakifrenchy’ dishes that utilise the Japanese robata grill to cook and flavour traditional French fare like frog legs and escargot. Chef Elzer’s diverse vision also encompasses the layout of the restaurant, which comprises three disparate areas – the wine cellar, the casual dining room and the bar.</p>
<p>&nbsp;</p>
<p><em><strong>Also Read:&nbsp;<a href="//www.gafencushop.com/caviar-etiquette-done-right-gafencu-hong-kong/">Caviar etiquette done right</a></strong></em></p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65904" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4.png" alt="gafencu taste french fine dining Clerance 4" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-4-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Eager to begin our own tasting, we start with a cold appetiser of <em>Black Prawns / Tonka Bean / Lemon Peel</em>. Beautifully plated on a bed of ice, the crustaceans are accentuated by tart sprinkles of lemon zest, while hints of vanilla emerge through the legume shavings. Creamy and crunchy in equal measure, this delicate portion serves as the perfect opening act.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65903" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3.png" alt="gafencu taste french fine dining Clerance 3" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-3-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Next, we sample an array of skewers from the Yakifrenchy section of the menu. <em>Ratatouille / Pesto</em> sees such vegetables as courgettes and bell peppers grilled then basted in a rich pesto cream. A second vegetable skewer of Eggplant / Escabeche has generous slices of aubergine marinated in assorted spices then topped with beautifully caramelised onions. Juicy and sweet, this is one dish whose diminutive proportions belie its filling nature. The next two en brochettes are reinterpretations of French standards and perhaps our favourites of the selection on hand – the umami-laden <em>Burgundy Snails / Garlic Parsley</em> and the super succulent <em>Frog Legs / Pastis / Tomato</em>.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65902" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2.png" alt="gafencu taste french fine dining Clerance 2" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-2-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Then, twin portions of <em>Cooked Octopus / Uni Foam / Fresh Tomato / Lime</em> hove into view. Constructed much like a savoury trifle, each layer of this dish reveals new ingredients and flavours. A sliver of tender cooked octopus rests atop a rich sea-urchin foam that heightens the dish’s oceanic accents. Underneath it all lies a bed of cubed tomatoes tossed in lime and more mollusc slices. The result is an ever-evolving creation where each mouthful yields different dynamics and nuances.</p>
<p><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65901" src="//www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1.png" alt="gafencu taste french fine dining Clerance 1" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/04/gafencu-taste-french-fine-dining-Clerance-1-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Rounding out our visit to Clarence is a main course of <em>Skate Wing / Teppan / Brown Butter / Spices</em>. “This was inspired by an old French classic where the fish is paired with a burnt butter sauce, but it often overwhelmed the palate, so it’s dwindled in popularity,” says Elzer. “My vision with this dish is to use the oft-overlooked French skate wing and then to soften the effect of the butter, while infusing it with an array of spices to temper and complement the inherent tastiness of the fish.”</p>
<p>Grilled over a teppan and coated with spices, the delicate flesh of the skate wing can be paired, in turn, with roasted lemon or the decadent brown-butter sauce. Displaying the creative chef’s East-meets-West inspirations to their most satisfying effect, it’s a fantastic course for sharing with loved ones and a great example of sea-to-table dining.</p>
<p><em><a href="http://clerancehk.com" target="_blank" rel="noopener"><strong>Clarence</strong></a>. 25/F, H Code, 45 Pottinger Street, Central. (852) 3568 1397. </em><a href="http://clerancehk.com" target="_blank" rel="noopener"><em>clerancehk.com</em></a></p>
<p><em>(Text: Tenzing Thoundup)</em></p>
<p><em><strong>Also Read: <a href="//www.gafencushop.com/eat-safe-at-home-restaurant-takeaway-options-during-covid-19/" target="_blank" rel="noopener">Support your neighbourhood restaurants &#8211; popular takeaway menus right now</a></strong></em></p>


gafencu taste french fine dining Clerance 600x337

Clarence: Reviewing the new modern French fine dining, because dinner is back on!

<p><div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-65204-4" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2203/2203_GMHK_YungKee.mp4?_=4" /><a href="https://www.igafencu.com/video/2203/2203_GMHK_YungKee.mp4">https://www.igafencu.com/video/2203/2203_GMHK_YungKee.mp4</a></video></div></p>
<p>In a city where restaurants rise and fall according to the admittedly fickle tastes of its discerning diners, Yung Kee is a singular success story. Indeed, the Cantonese eatery is something of an institution, having recently celebrated its 80th anniversary. Despite being internationally renowned today, its roots, however, are humble to the extreme.</p>
<p><figure id="attachment_65211" aria-describedby="caption-attachment-65211" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-65211 size-full" src="//www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb.jpg" alt="yung kee 2022 80 year anniverary gafencu dining renovation" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65211" class="wp-caption-text">Newly renovated dining room at Yung Kee</figcaption></figure></p>
<p>Having begun as a dai pai dong in 1936, Yung Kee moved to a sturdier location in Wing Lok Street in 1942. Two years later, though, during Hong Kong’s occupation by the Japanese, the site was razed by US bombers and had to be rebuilt. Two decades on, Yung Kee finally found its forever home on Wellington Street, and to mark its landmark 80th year, the restaurant underwent significant renovations.</p>
<p><figure id="attachment_65213" aria-describedby="caption-attachment-65213" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65213" src="//www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner.jpg" alt="Yvonne Kam, Third-generation owner yung kee 2022 80 year anniverary gafencu dining " width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65213" class="wp-caption-text">Yvonne Kam, Third-generation owner of Yung Kee</figcaption></figure></p>
<p>“With the new refurbishment, we’ve ensured that each floor provides a different type of atmosphere to suit diners’ different needs,” says third-generation owner Yvonne Kam. “The ground floor is more for light dining, while the first floor has a ’50s / ’60s teahouse vibe. At the top is our formal dining area, replete with a stunning Dragon Phoenix Hall. We’ve even interspersed various pieces of memorabilia and artworks from Yung Kee’s past, so it’s almost like eating within a majestic living-history museum – one that has evolved alongside the city’s rapid culinary development.”</p>
<p>Multiple nods to the restaurant’s legacy are indeed to be found, from the painstakingly restored handcrafted Italian tiles that were fitted on the first floor in 1964 and the original signage that now graces the contemporary bar area, to the beautifully maintained gold-plated, traditional dragon and phoenix statues and custom-made art punctuating the second-floor grand hall.</p>
<p><figure id="attachment_65207" aria-describedby="caption-attachment-65207" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65207" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654.jpg" alt="dim sum yung kee 2022 80 year anniverary gafencu dining -1" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65207" class="wp-caption-text">Yung Kee steamed shrimp and scallop dumpling</figcaption></figure></p>
<p>Amid this august environment, we kick off our own tasting with a duo of signature dim-sum dishes – Steamed Shrimp and Scallop Dumpling and Supreme Soup Pork Dumpling. The former encompasses delightfully delicate oceanic flavours, while the latter features a single oversized dumpling brimming with soup and a soft pork stuffing.</p>
<p><figure id="attachment_65209" aria-describedby="caption-attachment-65209" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65209" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354.jpg" alt="yung kee 2022 80 year anniverary gafencu dining 1" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65209" class="wp-caption-text">Yung Kee Roasted Pigeon Legs and Stir-fried Pigeon Fillet</figcaption></figure></p>
<p>Next to arrive is Roasted Pigeon Legs and Stir-fried Pigeon Fillet, an updated combination of two disparate dishes. Here, the plump bird’s legs have been deboned then sewn up, so not one iota of flavour or moisture can escape. Roasted to perfection, each mouthful combines succulent meat with crispy skin. The fillets, meanwhile, are beautifully tender, with the accompanying asparagus slivers and lily bulb petals adding a welcome textural element.</p>
<p><figure id="attachment_65208" aria-describedby="caption-attachment-65208" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65208" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713.jpg" alt="yung kee 2022 80 year anniverary gafencu dining" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65208" class="wp-caption-text">Yung Kee Crispy Toast with Mixed Shrimps and Lobster Tail</figcaption></figure></p>
<p>Another new addition to the menu then hoves into view – Crispy Toast with Mixed Shrimps and Lobster Tail. An elevated interpretation of a dim-sum favourite (shrimp toast), this particular iteration sees the base layer of bread covered with a decadent lobster tail, which is then sprinkled with sakura shrimp for a dash of added texture. Crunchy yet subtly flavoured, this is a guaranteed hit for any shellfish aficionado.</p>
<p><figure id="attachment_65210" aria-describedby="caption-attachment-65210" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65210" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812.jpg" alt="yung kee 2022 80 year anniverary gafencu dining goose" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65210" class="wp-caption-text">Yung Kee Signature Charcoal Roasted Goose</figcaption></figure></p>
<p>Rounding out our delicious tasting is a return to that Yung Kee classic – Signature Charcoal Roasted Goose. “The secret behind our iconic roast goose is our Chinese charcoal grill,” explains Kam. “We have the last remaining one in the CBD area, as the government no longer issues new licences for them. By slow-roasting the goose in it, the meat retains a succulent flavour while simultaneously being given a uniquely fragrant smokiness.”</p>
<p>That’s not all, though. The bird in question is no ordinary goose. It’s a purebred black-maned Chinese goose, carefully chosen for its juicy flesh, which is then bathed in a secret marinade that locks in extra flavour. The result is an explosion of fat, meat and saltiness with every bite – a powerfully addictive combination that keeps you coming back for more. Small wonder, then, that this dish, more than any other at Yung Kee, has kept eager epicureans in thrall across the decades.</p>
<p><a href="http://yungkee.com.hk" target="_blank" rel="noopener"><strong>Yung Kee</strong></a>. 32-40 Wellington Street, Central.&nbsp;(852) 2522 1624. <a href="http://yungkee.com.hk" target="_blank" rel="noopener"><em>yungkee.com.hk</em></a></p>
<p>&nbsp;</p>
<h6><em>(Text: Tenzing Thoundup)</em></h6>


yung kee 2022 80 year anniverary gafencu dining interior

Tag: dining