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<p>Tucked away in the vibrant neighbourhood of Sheung Wan lies one of the dining world’s best-kept secrets: Honjo. With its innovative spirit and a twist on traditional tastes, Honjo’s modern Japanese cuisine has captured the hearts (and stomachs) of locals and visitors alike – or, as their tasting menus highlight, Dreamers and Travellers. So if you are a foodie ready for an edible adventure, buckle your taste buds – things are about to get deliciously progressive.</p>



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<p>With the arrival of Executive Chef Sandro Montero’s new à la carte menu, Honjo takes diners on a spectacular culinary journey that pays homage to Japanese techniques while incorporating rich, global flavours. You may be wondering what in the world a South American chef is doing serving Japanese cuisine in Hong Kong, but never fear – Montero brings some serious flair to the dining scene that you won’t want to miss.</p>



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<p>The Peruvian culinary wizard’s almost 20 years of experience has taken him from the colourful streets of Lima to Brazil, Indonesia and beyond, armed with a fascinating take on Nikkei cuisine – Peruvian-Japanese fusion – that masterfully blends familiar tastes with unexpected elements. “My transition from Peruvian and Nikkei cuisine to Japanese dining at Honjo has been an exciting challenge,” shares the globetrotting chef, who landed in Hong Kong in October last year. “I believe my diverse background allows me to create culinary experiences that surprise and delight.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1024x819.jpg" alt="" class="wp-image-85394" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-2048x1638.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Eel-3-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>He certainly delivers on this assertion. Honjo’s menu is a tantalising tapestry of gastronomical delights. From the very first bite of the unagi – a sweet, smoky fried eel sushi that’s dressed to impress with parmesan spicy sauce and a luscious tobiko mix – to a delicate hamachi salad drizzled with vibrant yuzu, your taste buds will be doing a happy little dance!</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1024x819.jpg" alt="" class="wp-image-85393" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-2048x1639.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Chicken-1-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>For those with a penchant for deep-sea delicacies, plump oysters luxuriate in a zesty yuzu, ponzu and sriracha dressing that won’t fail to leave you dreaming of ocean breezes and sandy shores. Who needs a beach when you can travel to Japan via Thailand and back with just a few mouthwatering bites? Lobster maki, meanwhile, is a truly extravagant roll, perfectly sous vide and topped with tempura asparagus and creamy mayo mentaiko sauce, that makes you question all past sushi experiences.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1024x819.jpg" alt="" class="wp-image-85396" width="768" height="614" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1024x819.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-350x280.jpg 350w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-768x614.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-1536x1229.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-2048x1638.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-200x160.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Lobster-2-800x640.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>If you’re into group outings, diving into one of Honjo’s tasting menus is highly recommended. Whether The Dreamer or The Traveller, each weaves a captivating culinary narrative through evolving seasonal dishes that shout creativity and passion. Inventive sake and wine pairings heighten the drama. “The inspiration behind the menus is capturing the journeys we take in life,” shares Montero. “Each experience is designed to encourage guests to return time and time again.”</p>


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<p>A chef is only as good as their team, and Chef Sandro is clearly a master of his art. “The team is the backbone of our kitchen, and every one of their contributions has shaped the vision for Honjo,” he elaborates. It shows, too – their harmonious work ethic and respect for ingredients breathe life into every dish, and a culture of joy and discipline is championed on each plate.</p>



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<p>Stepping into Honjo is like entering a vibrant dreamscape of colours and textures that nod to Japanese aesthetics. It’s not just dining; it’s an event with themed rooms that allow you to escape the mundane. You find yourself daydreaming about the next dish – a comforting, sweet-savoury bowl of seafood kamameshi, perhaps, cooked in an iron pot that will surely warm the heart and fill the soul.</p>



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<p>Whether you are a sushi novice or a raw-fish aficionado, Honjo’s modern Japanese cuisine offers a sensational experience that promises not only satisfaction but also surprises galore. Prepare your palate for an unforgettable journey – you might just find your new happy place in this delightful blend of tradition and innovation.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="819" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-819x1024.jpg" alt="" class="wp-image-85400 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-819x1024.jpg 819w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-224x280.jpg 224w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-768x960.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-1229x1536.jpg 1229w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-1638x2048.jpg 1638w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-200x250.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-800x1000.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/02/Honjo_Seafood-kamameshi-2-scaled.jpg 2048w" sizes="(max-width: 819px) 100vw, 819px" /></figure></div>



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<p><em>Honjo. 1/F,&nbsp; 77-91 Queen’s Road West, Sheung Wan, Hong Kong</em></p>



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<p><em>Photos: Honjo  Video: Jack Fontanilla</em></p>


Nikkei Indulgence: A Peruvian-Japanese fusion master weaves culinary originality within the dreamscapes of Honjo


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<p>Clarence has become a new culinary beacon under the guidance of Executive Chef Christophe Schmitt, a fresh arrival from acclaimed Michelin-starred restaurants in France. As he unveils his inaugural dinner menu, the excitement is palpable. DeSchmitt seems utterly thrilled to dive into the vibrant melting pot that is Hong Kong. “My journey in Asia is not just a professional shift; it’s about rediscovering my love for food through fresh perspectives,” he shares.</p>
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<p>With chic décor combined with 25th-floor views that dazzle over bustling streets, the atmosphere removes any notion of pretentiousness while maintaining a refined aura. “It’s essential to create a space that feels both inviting and sophisticated,” notes the chef. And this restaurant achieves just that.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1024x683.jpg" alt="" class="wp-image-85051" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-2-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Dinner opens with the beef tartare served in bone marrow topped with a side of baguette toast. This dish is a jazz concert of textures and flavours, where the robust richness of the marrow encounters the delicate nuances of tender raw beef, all while a crispy crostini adds a relay of crunch. Schmitt remarks: “I wanted to modernise classic dishes. This tartare honours French traditions but introduces different textures for a surprising and fresh experience.”</p>



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<p>Should you be seeking meat-less delight, look no further than beetroot and fresh goat cheese ravioli, a play of sweetness enveloped in divine pasta. The accompanying beetroot juice lends a colourful vibrance while ginger and lime pull everything into balance, revealing a dish that is as beautiful as it is delicious. Schmitt’s personal favourites infiltrate the menu; this ravioli harkens back to his admiration for artisanal goat’s cheese discovered in the South of France.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1024x683.jpg" alt="" class="wp-image-85056" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-1536x1025.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-113-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>For those who find joy in the ocean’s gifts, smoked salmon with potato waffle dances over the palate, and BBQ octopus with potato foam delivers succulent tenderness that imparts warmth and satisfaction without crossing into heaviness. Clarence encourages patrons to embrace the camaraderie of shared dining; each dish has been crafted not only to tantalise the senses but also to foster moments of togetherness – the intent is for diners to savour flavours while creating memories alongside family and friends.</p>



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<p>Transitioning into mains, beef fillet and foie gras pithivier stands as a beacon of indulgence. The dish teams luxurious beef and foie gras encased in flaky pastry with a truffle vinaigrette salad. It’s a decadent juxtaposition of textures designed to transcend through freshness. Schmitt reflects on this creation, noting the artistry of the pastry craft: “Each element must blend into a harmonious experience.”</p>
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<p>Seafood aficionados will rejoice in skate wing cooked on the bone, where brown butter and spices add a depth that feels comforting. Paired with an endive and Comté salad, the freshness of the greens cuts through the richness of the fish – a perfect dance of flavours with each bite yielding a new sensory revelation.</p>



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<p>End your meal with the chef’s playful take on dessert. Croffle with salted caramel and Normandy milk ice cream steals the show, marrying the crispy delights of croissant-cum-waffle into one daring vessel of sweetness. And if your heart longs for warmth, hot chocolate moelleux, with its molten chocolate centre served with sumptuous ice cream, promises sweet surrender.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1024x683.jpg" alt="" class="wp-image-85052" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-2048x1366.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/01/Clarence-12-1-800x534.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Beyond the dishes lies a dining philosophy that emphasises seasonality and local ingredients, and Schmitt passionately invokes the necessity of this connection. The use of Japanese sea urchin, for instance, reflects his adaptability to local produce while maintaining the finesse of his French roots. “This balance highlights how local Asian ingredients can reinvent classic dishes,” he explains.</p>



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<p>Clarence’s carefully curated and affordably priced dinner menu offers an exceptional experience, reinforcing the new chef’s vision of a dining journey where every detail has been examined.</p>
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<p>True enough, Clarence is a testament to the magic unleashed when French tradition interlaces with the vibrant essence of Asia. Bon appétit!</p>



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<p><em><strong>Clarence</strong>, 25/F, H Code, 45 Pottinger Street, Central, Hong Kong</em></p>



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<p><em>&nbsp;Photos: Clarence &nbsp; Video: Jack Fontanilla &nbsp;</em></p>


Clarence De Lune: A new Michelin-starred chef lights up fresh French dining amid dazzling night views


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<p>In the realm of gastronomy, there are chefs, and then there are culinary storytellers – those who, through their craft, weave together the flavours of their past, their journeys and their passion. Veteran chef Donovan Cooke, the creative genius behind the culinary magic at his new venture, Causeway Bay-based Donovan, is undoubtedly one such storyteller. His modern European menu has quickly captured the attention of the city’s foodies, making it a must-go-to restaurant for anybody looking for great food in the bustling heart of Hong Kong.</p>



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<p>“The inspiration for the restaurant is basically being here in Hong Kong. I’m in the middle of the world with some of the best ingredients from around the world, and I have an opportunity to use and showcase the best of the ingredients following the seasons – and not so much following the seasons,” the chef laughs as he explains his ethos. “However, we are trying to maintain sustainability, and at the same time evolve classical combinations – which I’ve been doing for 40 years – in a more modern way.”</p>


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<p>The roving Briton has been an instrumental figurehead in the fine- dining scene of wherever he has landed. At a young age, he was seasoned and nurtured in traditional French cuisine by the legendary, then-two-Michelin-starred Marco Pierre White at Harveys in London.</p>



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<p>Embarking on his curious global journey, he headed first to France and then Australia, where his footprint was recognised by multiple accolades. Melbourne newspaper The Age’s Good Food Guide named him Chef of the Year in 2003 and 2004. He also made appearances on the reality TV show MasterChef Australia and co-authored the award-winning cookbook, Marriages. His dedication to innovation and new culinary excellence then won the hearts of local socialites and celebrities during a six-year stint at the helm of Derby Restaurant and Bar at the Hong Kong Jockey Club.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-683x1024.jpg" alt="" class="wp-image-81035" width="512" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-scaled.jpg 1707w" sizes="(max-width: 512px) 100vw, 512px" /></figure></div>


<p>With each step, he absorbed new techniques, flavours and inspirations, enriching his culinary palate and ultimately bringing him to a Hong Kong homecoming late last year. His self-titled restaurant artfully combines his own heritage with a global perspective – a testament to his eclectic journey, offering diners an experience that transcends borders.</p>



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<p>“I want to showcase a vast array of dishes here in my new restaurant, and the best way to do that is to do a Japanese-style tasting menu,” he says. “It’s a journey of eight to 10-12 courses, starting with refreshing light and then moving on to a richer main course. In the past, when I did à la carte, people just go for the things that they’re safe or that they know, so I decided to do it omakase-style because I want people to taste lots of different things that they normally wouldn’t order.”</p>



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<p>The dinner-tasting menu at the time of our review kicks off with an artistic ensemble of appetisers such as truffle macaron; parmesan tart with onions and flowers; chicken liver parfait, apple and prune; and the house signature soy-sauce brioche. These are followed by seared tuna belly decorated with spiced tartare, celeriac, truffle dashi and shiso; and the heady combination of the spiced roasted blue lobster with foie gras, fig, port wine, chocolate and coffee.</p>



<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-683x1024.jpg" alt="" class="wp-image-81037 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
<p>One of his standout dishes is smoked olive oil confit salmon, seasoned with leek, razor clam, bone broth, salmon roe and chive oil. It’s a culinary masterpiece that captures the essence of Chef Donovan on a plate.</p>
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<p>A meat lover’s dream comes in the form of Pyrenees milk-fed baby lamb with girolles, gnocchi and thyme jus, and the cooked to a mouth-watering medium-rare, pepper-crusted wagyu 9+ sirloin atop onions, bone marrow and Bordelaise sauce.</p>
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<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-683x1024.jpg" alt="" class="wp-image-81041 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
<p>Desserts of spiced roasted pineapple with pain d’épices ice cream and tonka bean panna cotta with rhubarb, honeycomb and Stone’s ginger wine jelly form a perfect palate cleanser to this savoury culinary adventure.</p>
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<p>Amid the elegant ambience and the warm embrace of European hospitality, Donovan is a testament to the power of roots, the influence of loved ones and the fusion of global experiences into tantalising dishes that have earned the well-travelled chef countless plaudits for his unparalleled contributions to gastronomy.</p>
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<p>Donovan, 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong</p>



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<p>Photos: DONOVAN Video: Jack Fontanilla</p>


Don Appétit: Savouring the flavours of celebrated chef Donovan Cooke’s life’s work


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<p>Those who have found themselves caught between two or more worlds know that matters of identity are never easy to explain. However, at Cruise Restaurant &amp; Bar perched on the North Point waterfront it is all pretty straightforward. For both local foodies and astute tourists, this gorgeous location with a large outdoor terrace and panoramic views of Victoria Harbour puts a novel twist on rooftop dining. Chef de Cuisine Adisak Choksamritphon envisions the restaurant as a workshop or “studio” where various Asian cuisines can be explored and enjoyed in an upscale, modern setting.</p>



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<p>Fun, unique and never one to take itself too seriously, Cruise has an independent attitude and upbeat music after dark. During the day, it is relaxed and informal. Delicious modern Asian food, inventive cocktails and breathtaking views provide the ideal environment for mingling.</p>


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<p>“The idea of Cruise came about because of our location overlooking the city’s iconic harbour, which has historically been a key ‘lifeline’ in connecting local cultures and global communities,” explains Chef Choksamritphon. “In this regard, our food offers a modern and flavourful take on Asian cuisine to celebrate the diversity and cosmopolitan nature of Hong Kong’s foodie scene.”</p>



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<p>Asian cuisine has far deeper roots than one may think, with influences from cultures all around the world. As presented here, it is consistently flavourful, sophisticated and tells the tale of at least a thousand distinct towns as well as a thousand more forgotten traditions. A native of Thailand but calling Hong Kong his second home for more than two decades, Chef Choksamritphon is best known for his contemporary takes on classics. In developing the Cruise menu, he made some adjustments to favourite recipes in order to suit local tastes. He achieves this by playing with sourness and saltiness, and fully honing in on his Thai roots.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-1024x576.jpg" alt="" class="wp-image-80652" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/50954584708_99b0e70245_o-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>He assures: “We are guided by Hyatt’s ‘Food; Thoughtfully-sourced. Carefully served’ philosophy, and do our best to practice ethical sourcing, using organic and sustainable ingredients wherever possible. I also like to think of our approach as being similar to home cooking &#8211; I aim to use items that are of the best quality, and use only natural ingredients, like spices, to enhance the flavours of my dishes.”</p>



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<p> Creating dishes packed with flavour, executed with flair and served with a generous dose of spice, he offers carb-loaded comfort food – a pick-me-up to enjoy when having a bad day, or to fill you up while and after drinking. Enter the ‘Sharing is Caring’ section of the à la carte menu. On a huge hot plate, Westholme M4/M5 Australian wagyu Tomahawk steak rests on a bed of sizzling gochujang butter with dipping sauces and okra tempura on the side.</p>


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<p>In a similar vein, grilled M6 Striploin comes with shishito peppers, green chilli salsa and yakiniku dipping sauce. Another crowd favourite for sharing is chilli lobster Singapore-style, incorporating tomato, chilli, ginger and egg. The homemade roti makes a good sauce scraper, ensuring each smattering of spice is appreciated and devoured.</p>


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<p>For those favouring milder spice infusions, wok- fried sea bass makes a perfect choice. Green mango, Thai basil and tamarind help to elevate and balance the crispness of the fleshy fried fish.</p>



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<p>“We always have special menus and events at Cruise, so guests can come any day of the week and have a great time,” enthuses the chef. “We have promotions like Lobster Night on Wednesdays and Tomahawk Night on Thursdays, and have just launched a new Hot Pot Night on Tuesdays. We also regularly bring in special guest chefs and mixologists for pop-ups.”</p>


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<p>As a city built by immigrants, Hong Kong is ultimately a major hub for cultural diversity, and its cuisine followed suit. In that way, it shares a similar profile to the divine melting pot that is Cruise – sailing grandly through the multicultural hustle and bustle that marks the city’s eclectic dining scene.</p>



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<p>Cruise, 23/F, Hyatt Centric Victoria Harbour Hong Kong, North Point <a href="http://bit.ly/cruiserestaurantandbar"><strong>b<em>it.ly/cruiserestaurantandbar</em></strong></a></p>



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<p>Photos: Cruise Restaurant &amp; Bar Video: Jack Fontanilla</p>


Asian Persuasion: Topped only by the harbour view, Cruise steers diners through a modern melting pot of cuisines


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<p>The hubbub of laughter and feasting echoes against wood- block and salmon-pink painted walls and zellige tiles. Fine, dainty lamps suspended from the ceiling and no-fuss green wooden stools at the bar, while doing little to absorb the thrum, add lustre. Just these elements alone conjure an inviting haven for a long, slow nightcap after a long, frantic day.</p>



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<p>Occupying a three-storey walk-up in the bustling SoHo district of Central, Maison Libanaise stands as a culinary oasis, offering a captivating escape to the vibrant flavours and rich traditions of Lebanon. With its warm ambience, friendly service and an extensive menu that showcases the best of the country’s cuisine, it has become a go-to destination for food enthusiasts seeking an authentic Middle Eastern experience – transporting diners to the streets of Beirut, or as Chef Teya Mikhael would have it, her childhood memory lane.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1024x576.jpg" alt="" class="wp-image-80308" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-2048x1153.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“My recipes are very home-inspired rather than restaurant-inspired,” she says. “We try to provide a real home experience. It’s a female-dominant kitchen, just like it is back home. It’s all mothers and ladies who give out dishes with so much love and so much beauty.” The exuberant chef bursts into laughter: “But I am not a mom – yet!”</p>



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<p>Stepping inside Maison Libanaise is to be greeted by an inviting, cosy atmosphere, reminiscent of a traditional Lebanese home. It makes for an intimate experience – though perhaps a little too snug at times, depending on the size of the dining crowd. Just as personal is the service. Chef Mikhael chats to diners like she would to friends, sharing her personal recommendations from the drinks list which runs from Middle Eastern-inspired contemporary cocktails to largely familiar and beautiful wines.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1024x576.jpg" alt="" class="wp-image-80311" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“Lebanon has a really big wine scene with over 60 to 70 wineries’” she says. “Here, we have the biggest Lebanese wine list, which we really try to emphasise. The Lebanese way is best spent with wine in hand, over long and leisurely meals shared with friends and family. It’s so ingrained in me that I try to sneak a couple of bottles home whenever I can,” she adds, with a cheeky wink.</p>



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<p>But what has seen the restaurant boom is the food – with guests returning many times to explore the broad menu designed around a charcoal and wood grill. Spices are sourced directly from Lebanon, with sumac, in particular, standing out. Enhancing the natural flavours of the food it is cooked with, deep- red sumac features in almost every dish in this vibrant restaurant. There are specific seasons for sumac berries and the tart, acidic spice is prepared and used in the traditional way. Like pomegranate molasses, which the culinary team also applies liberally, it is at the heart of Lebanese cuisine.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-1024x576.jpg" alt="" class="wp-image-80307" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07-800x450.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_07.jpg 1148w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The new a la carte menu is inspired by dishes the chef made with her mother and grandmother when she was growing up. Each dish is an edible memoir of cherished recipes from her childhood in Lebanon, carefully curated and reimagined from her unique perspective. Exhibit A: Sujuk Bel Banadoura, a symphony of spicy, tangy and sweet notes showcasing grilled beef sausages with matbucha (Moroccan tomato salad) and pomegranate molasses.</p>



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<p>Another crowd favourite, Hummus Araydis is a testament to the chef’s creative spirit, marrying her love for hummus with the fond memories of prawns she orders at her favourite beachside haunt. In this dish, the creamy chickpea purée dances with chives, coriander, lemon and chilli, and is crowned with prawns sautéed in Aleppo chilli oil.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1024x576.jpg" alt="" class="wp-image-80306" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-2048x1153.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Of course, Lebanese cuisine is entirely about the shared table, a balance of flavours and dishes, and the moment of bringing people together. The Mashewe Mshakal platter does just that, embracing beef kafta, beef skewers, shish taouk (chicken kebab), lamb chops and vegetable skewers accompanied with hearth-baked pita bread, sumac-roasted tomato, grilled onion and the holy trinity of harissa, toum and tahini (red chilli-, garlic- and sesame-based relishes) for dipping.</p>



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<p>Maison Libanaise is all about celebration, food and fun, and as home to three layers of indoor and outdoor drinking and dining salons, the merry hubbub will only intensify.</p>



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<p>Maison Libanaise, 10 Shelley Street, SoHo, Central. Tel: 2111 2284. <a href="http://maisonlibanaise.com.hk"><em><strong>maisonlibanaise.com.hk</strong></em></a></p>



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<p>Photos: Maison Libanaise Video: Jack Fontanilla</p>


Hummus Hurrah: A home away from Beirut, Maison Libanaise brings epicurean joy to the heart of Hong Kong


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<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>



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<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>


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<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>



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<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>


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<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>


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<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>


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<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>



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<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>


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<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>



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<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>



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<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>



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


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<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>



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<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>


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<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>



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<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>


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<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>



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<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>


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<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>



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<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>


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<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>


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<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>


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<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>



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<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>



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<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>



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<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


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<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>



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<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>


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<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>


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<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>



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<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>


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<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>



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<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>


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<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>



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<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>



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<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">
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<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>
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<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>
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<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

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<p>Most eateries that feed the legendary epicurean appetites of Hong Kong’s urbanites are concentrated in high-density residential and business hubs like Central, Wanchai and Causeway Bay. It’s a daring spirit indeed who opts to eschew these hotspots in favour of a more off-the-beaten-path locale, but such is the case of one new Italian restaurant – Casa Cucina &amp; Bar – that has popped up in a less frequented stretch of Sai Ying Pun.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58719" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare Casa Executive Chef &amp; Owner_Portrait Anthony Cheung 2" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Casa-Executive-Chef-Owner_Portrait-Anthony-Cheung-2-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /></a></p>
<p>Nestled on the corner of Connaught Road and Western Street, this highway-fronting three-storey venue was, by the admission of chef-owner Anthony Cheung, something of a gamble. “I originally wanted to open an eight-seat pasta bar, but in the end, the amazing rent of this location was just too tempting to resist,” he explains. Despite its capacious footprint, however, there’s something distinctly homely and welcoming about Casa’s interiors, where warm pinks, beige and orange embrace the 66 seats.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58726" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare_Casa_Interior_Ground Floor - Bar" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>The food is also wonderfully hearty and accessible, focusing more on small family-style sharing platters rather than hefty mains and carbohydrates. “I want diners to experience Italy in my dishes,” says Cheung, “but I want to do it with my own unique style, with an emphasis on high-quality produce and a dash of Hong Kong mixed in as well.”</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58724" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare scallop carpacio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-scallop-carpacio-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Eager to see his philosophy in practice, we begin our tasting with a cold appetiser, Scallop Carpaccio. A refreshing opening act, the creaminess of the thick slivers of raw scallop is enhanced with crunchy bites of seaweed and fried garlic. Cutting through the oceanic accents is a dash of pineapple juice, which imparts a hint of sweetness.<br />
Next up is Duck Ragu Pappadelle, a Casa signature. The poultry is painstakingly braised in its own jus, while the perfectly al dente pasta enjoys a special richness thanks to the judicious addition of chicken liver parfait and cocoa powder. Soul satisfying without being overwhelmingly heavy, this is truly comfort food at its finest.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58723" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare lamb rack hovers" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Then, a platter of Lamb Rack hovers into view, featuring three perfectly cooked ribs atop a bed of Cajun-spiced potato wedges. The New Zealand grass-fed lamb’s melt-in-your-mouth factor is, apparently, the result of careful preparation in the oven. It is the accompanying Madeira- and green peppercorn-infused sauce, though, lifts the flavour profile of the entire plate, bequeathing it with a memorable tingly spiciness.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58720" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare cod acqua pazza" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Chef Cheung then shifts the focus back to the ocean with Cod Acqua Pazza – literally ‘cod in crazy water’. His particular iteration of the traditional fish stew, long a staple in coastal Italy, sees the fish in question braised alongside clams in a tangy blend of clam juice, tomatoes and olives. In keeping with the rustic nature of the dish, the accompanying slices of bread can be then dipped into the soup after the seafood has been consumed.</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58721" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare Desserts - Tofu Panna Cotta (fresh tofu, vanilla bean, red sugar, light soy sauce)" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Although our appetites are already well and truly satiated, we manage to make room for the concluding course, Tofu Panna Cotta. Here, the traditional panna cotta is coated with red sugar – a staple topping for Hong Kong’s iconic ‘tofu fa’ dessert – and a splash of soy flavour, which meld to impart an umami-filled caramel sauce. Deceptively simple, it is perhaps this singular dish that best showcases Chef Cheung’s personal style and culinary vision, harmoniously fusing flavours from both East and West for a memorable dessert that’s far greater than the sum of its parts.</p>
<p>&nbsp;</p>
<p><em>Casa Cucina &amp; Bar<br />
Shops 8 &amp; 9, 158A Connaught Road West, Sai Ying Pun.<br />
</em><em>(852) 2887 9666<br />
<a href="http://casacucina.hk" target="_blank" rel="noopener"><span style="text-decoration: underline;"><strong>casacucina.hk</strong></span></a></em></p>


gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare

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