Page 109 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
SE A FOOD

AMBROSIA
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Shop 2802, 28/F, iSquare, 63
Nathan Road, Tsim Sha Tsui,
Hong Kong
TEL: +852 2368 6901
www.ambrosia-oysterbar.com

Located on the 28th floor of a
shopping mall, Ambrosia may have
striking views of Victoria Harbour
but the décor leans towards the
dated and slightly garish. But
taste the food, and you’ll want
to instantly plan your next visit.
Oysters are Ambrosia’s forte, and
an order of four no.1 size mollusks
from Ireland, France, Spain and Ambrosia impresses
South Africa—though varieties with its extensive oyster
extend to New Zealand, Australia selection
and the USA too—attests to that.
Served with a knowledgeable
introduction by the staff, on a bed
of shaved ice only adorned with KANIZEN FISH SCHOOL
a slice of lemon, each bivalve is
flawlessly shucked and beautifully 8 8 7 9 6 8 7 8
fresh, the flavours and textures
ranging from salty and smooth G/F, 3 Thomson Road, Wan Chai, 100 Third Street, Sai Ying Pun,
to sweet and plump. Pan-fried Hong Kong Sheung Wan, Hong Kong
Each bivalve is
Cornish crab cakes with an TEL: +852 2866 1618 TEL: +852 2361 2966
accompanying honey mustard flawlessly shucked www.kanizen.hk www.fishschool.hk
dressing and salmon roe are the
and beautifully
perfect follow-up to offset their Tucked away down a lesser- Hidden in a narrow alleyway
brininess. A bouillabaisse is marked fresh, the flavours traversed Wan Chai street, this off Third Street in Sai Ying Pun,
as a signature dish, and rightfully stylishly appointed restaurant is Fish School offers a plethora of
so—the fish and light tomato broth and textures dedicated to the art of enjoying sustainably sourced seafood
make for a stew so aromatic we end crabs in their many permutations. items served in a dimly-lit space
ranging from salty
up wiping the entire plate clean. Two tanks of Taraba, Horsehair that mimics underwater dining.
To accompany the seafood is an and smooth to and Matsuba crabs greet diners, Large tanks proudly display the
impressive wine list or, should you and it is these crustaceans, flown catches of the day; and most
sweet and plump
be so inclined, a good selection in fresh from Japan three times dishes on the menu are generously
of affordable cocktails. Service is a week, that grace the tables portioned and best enjoyed
expert and attentive—one more later. Set menus dominate with a when shared among the table.
reason to glance over the not-so- mixed crab set, uni and crab set, One of the classic Fish School
impressive ambience, and lure you or Taraba-focused set on offer, signatures is the raw marinated
back time and again. each including crab prepared as crab, served with sea urchin atop
sashimi, tempura, shabu shabu, a bed of rice; the raw shellfish is
congee and more. It is the quality satisfying with its rich ingredients
BOSTONIAN SEAFOOD AND GRILL of the sweet and juicy Taraba crabs and delicate balance of flavours.
and the more distinctly flavoured Fragrant and fresh, the “drunken”
7 Horsehair crabs that shines—while prawn tartare is a fine example of
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generous toppings of rich, buttery simply prepared seafood done
Lower Lobby level, The Langham Hong Kong, sea urchin as part of the uni and right. The fragrant burnt coconut
8 Peking Road, Tsim Sha Tsui, Hong Kong crab set go down a treat, too. We ice cream steals the show in the
TEL: +852 2132 7898 enjoyed the delectably runny yolk mango dessert, leaving you wanting
www.langhamhotels.com/hongkong of egg tempura in one bite before more. Although not extensive,
the refined flavour of the horsehair the carefully curated selection of
For years, the Bostonian was the go-to for well-to-do families and crab it tops. Another highlight is the wines pair nicely with the cuisine;
corporate types wanting American-style surf and turf in Tsim Sha Tsui. Taraba crab leg sashimi with uni and ocean-inspired cocktails such as
As competition increased and tastes changed, so has this cavernous bright, briny caviar, which offers the Wet Market Martini (gin mare,
institution, which has undergone a transformation. Gone are the cerise a triumvirate of complementary kelp-infused vermouth, seaweed)
walls, bright lights and art deco touches, to be replaced by industrial flavours and textures. The service are available for those looking for
fittings and contemporary art in a bid to attract a younger crowd. Think deserves recognition—not a something different. A selection
shipyard timber, bare brick, brass and copper detailing and exposed moment goes by without a fresh of small dishes to share is more
lightbulbs turned down low. The menu remains focused on steak and plate, a hot towel or a tea and sake than enough to leave you feeling
sustainable seafood, but with modern updates. Oysters come tempura- top-up. For a satiating and superior satiated. Staff are
style. Beetroot-cured salmon is dressed in pomegranate molasses. crab dinner, this is high on courteous, attentive,
Thankfully for regulars, classics remain, including lobster thermidor, our list. Make sure to and more than
seafood platters and USDA Prime beef. The wine list has good depth and bring an appetite, happy to make
reach, featuring more than 250 labels, with ratings from top wine critics as the set menus suggestions when
listed where relevant. are substantial. prompted.

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