Page 110 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
SEAFOOD

LOBSTER BAR & GRILL OYSTER & WINE BAR RECH BY
ALAIN DUCASSE
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6/F, Island Shangri-La Hong Kong, 18/F, Sheraton Hong Kong Hotel & Towers,
Pacific Place, Supreme Court Road, 20 Nathan Road, Tsim Sha Tsui, Hong Kong Lobby Level, InterContinental
Admiralty, Hong Kong TEL: +852 2369 1111 Hong Kong, 18 Salisbury Road, Tsim
TEL: +852 2820 8560 www.sheratonhongkonghotel.com Sha Tsui, Hong Kong
www.shangri-la.com/island TEL: +852 2313 2323
Oyster & Wine Bar is doing something right, with frequent diners populating www.hongkong-ic.
The Lobster Bar & Grill’s menu tables every night. A friendly rapport between regular patrons and staff intercontinental.com
offers few surprises—but lends the restaurant an appealing vibe. While the ceilings are not high, the wall
with seafood this good, who’s of windows and the height of the tables ensure a near-perfect framing of the Always a paragon of French
complaining? Tried-and-trusted Hong Kong skyline from the 18th floor location. Seafood is the speciality and, finesse, this Hong Kong outpost
classics like lobster bisque, as the restaurant’s name suggests, the oysters—and the wine—are not to be of the Alain Ducasse empire
crab cakes and sea bass with missed, with around 15 types of oyster each night, flown in from as far afield experienced an evolution at the
meuniere sauce do not require any as New Zealand, South Korea, Ireland, and the US and ranging in flavour from beginning of 2017, transforming
unnecessary bells and whistles; creamy through briny. The wine list boats over 800 wine labels, many chosen it from the modish Spoon to the
simply premium ingredients, to complement the bivalves. Crabs, lobsters and sustainable seafood are sophisticated Rech. Drawing its
cooked excellently. The restaurant’s also on the menu, as well as a good selection of meats, though there’s little focus closer to the fruits of the
lounge-style décor adds further to for the vegetarian. The impressive wine list spans terroir and varietal with sea, the restaurant has been done
the ambience of old-school charm extended tasting notes to help in decision-making, but if in any doubt—food up in beachy, sun-bleached tones
that the Island Shangri-La does or wine-related—knowledgeable staff are never far away. with a luxurious overcoat. Little
so well, with traditional armchairs, love seats facing the harbour are
patterned wallpaper and the the most highly coveted, where you
sounds of a live jazz band from 8pm. feel as though you could be dining
The wine list is admirably extensive right on the waters. A concise
in terms of origin, price and serving menu of seafood dishes makes
size, with helpful tasting notes easy work of ordering. Preparations
given in the menu; sadly, the same are carefully considered and
cannot be said for the service on the unfussy—the grenobloise-style
night we visit, with dishes arriving skate wing is glorious with its cloak
at our table without introduction of browned butter, lemon, parsley
or explanation, meaning we have and caper, and the signature
to keep calling waiters back to Ducasse ‘cookpot’ of tiny spelt
ask what certain elements are. from Provence comes with a flurry
Nevertheless, the superb quality of golden girolles and crisp shards
of the ingredients matched with of fresh almonds. A serious wine
the pleasantly relaxed atmosphere programme curated by Rech’s
make this a reliable choice for any With this view, Rech two sommeliers means you can
seafood lover. by Alain Ducasse is the always find something delicious
perfect date night option to pair, while service is polished
yet personable.

SOUTH EAST ASIAN

AN NAM (CAUSEWAY BAY) AN NAM (KOWLOON TONG)

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4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong Shop L1-20, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, Hong Kong
TEL: +852 2787 3922 TEL: +852 2866 2803
www.annam.com.hk www.annam.com.hk
An Nam, located inside Lee Gardens shopping mall in Causeway Bay, Similar to its sister establishment in Causeway Bay, Festival Walk’s An Nam
is a snazzy take on traditional, pan-Vietnamese cuisine. The menu not has an expansive menu with abundant options for starters, seafood mains
only offers an excellent example of the most well-known national dish, and carbs. The interior, too, takes on the similar tones of patterned floor
pho; but also more regional dishes such as banh xeo, a type of crispy tiles and turquoise tones throughout. The spacious booth seating are the
pancake filled with shrimp, pork and bean sprouts, which is very popular most coveted for larger parties, and given the popularity of Festival Walk on
in Danang and Hoi An; the staple of bun cha (chargrilled pork), which weekends, require advanced bookings. Light appetisers such as steamed
can be found on every street corner of Hanoi; as well as their signature rice flan in Hue style, and spring rolls are popular items at this branch.
steamed rice flan in Hue style. The An Nam crispy chicken is as crispy as However, we’re fans of the seafood dishes, particularly ones involving crab
advertised outside, with juicy meat, and perfectly complemented by a such as wok-fried tamarind crab and steamed coconut crab. The latter
red fermented beancurd sauce. From the south, the yellow curry beef makes use of coconut water in the cooking process, which lends sweetness
brisket served with French bread is a delicious and hearty dish. An Nam to the meaty crustacean; we also appreciate that the shells are cracked to
is also open every day from 3pm-5pm for an afternoon tea set, offering facilitate easier eating. Both dishes are large in portion and are best shared
both savoury snacks such as shrimp toasts; and sweet treats such as among the table. Noodles are well-executed, especially a steamy pho,
coffee panna cotta. A perfect pit-stop while exploring the shops of and the green mango chargrilled pork salad is a fine balance of sweetness,
Lee Garden. tartness, and complex textures.

108 | T .DINING 2018