Page 113 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
SPANISH

TIVO ZAFRAN
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33 Praya, Kennedy Town, Western District, Hong Kong Basement, 43-55 Wyndham Street, Central, Hong Kong
TEL: +852 2543 1238 TEL: +852 2116 8855
kt.tivo.com.hk www.zafran.com.hk
When Aqua group co-founder David Yeo opened the Kennedy Town branch Zafran is pitched as a tapas bar, Spanish restaurant and DJ lounge, and so if
of Tivo in 2014, he had envisioned it being a neighbourhood hotspot that those three descriptors are your thing, then head on down—literally. Located
could offer something for everyone. When you arrive at the restaurant, in an underground space on bustling Wyndham Street, this is often the venue
it’s good to see little nods to the Hong Kong in this quickly gentrifying of choice for hungry party-hounds looking for something a bit more upscale
district—the vibrant red wet market lampshades appear cheerfully among to line their stomachs before a night traversing the Lan Kwai Fong circuit, or
the industrial-themed interiors. The seating is not the most comfortable, couples looking for some live jazz music with their tapas. The suckling pig is
but then the youthful clientele don’t seem to truly mind—they come here a classic Spanish offering, and here it’s one of the restaurant’s signatures;
for the menu of zingy cocktails (try the KT Ding Ding, a sweet-and-sour mix served on a wooden cutting board, it comes accompanied with a deliciously
of gin, cherry brandy, cointreau, benedictine, grenadine, pineapple juice, sticky sauce to match. To offset the rich meat, the vegetable paella
lemon juice and bitters) and trendy small plates. You can’t go much wrong is a solid option, coming to the table in a billow of aromatic steam.
with truffle and parmesan fries, which soak up the drink nicely, and the Little Topped with colourful red peppers, soft artichokes and verdant
Italy selection proves popular with crowdpleasers such as a prosciutto and asparagus, it’s a good centrepiece to accompany a satellite of small
forest mushrooms pizza or bottarga spaghetti, which has a chilli kick. The dishes. The wine list offers a sizeable selection of Spanish wines.
venue is most packed during weekends when families come down for a Staff try their best to attend to diners in the slightly awkward
casual brunch. space, a bigger challenge when the live music gets going.

STEAKHOUSE

BEEFBAR BLT STEAK
Blue is a slice of
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2/F, Club Lusitano, 16 Ice House Shop G62, G/F, Ocean Terminal,
Street, Central, Hong Kong Tsim Sha Tsui, Hong Kong
TEL: +852 2110 8853 TEL: +852 2730 3508
www.beefbar.hk www.diningconcepts.com
The steakhouse within Central’s Housed along the waterfront
Club Lusitano is a rare find of sidewalk of Ocean Terminal, the
a restaurant within its genre. Hong Kong outpost of the New York
Unlike traditional steakhouses, steakhouse hosts one of the city’s
the décor is contemporary and best spots to catch the night views
urban, exuding decent levels of of Victoria Harbour—a spectacular
comfort, especially if you’re placed backdrop against which to enjoy
at a table near the window where a premium selection of American
natural light pours in during the and Australian prime steaks at
day. The menu covers an extensive reasonable price tags. With a
range of raw bar favourites, from crispy, smoky crust topped with
tartare to ceviche. The amberjack the restaurant’s signature herb BLUE
carpaccio and sea urchin dish, butter, the American USDA rib-eye
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are abundant at Beefbar, from rare perfection as requested,
a rich selection of mini burgers further elevated by the buttery 108 Hollywood Road, Sheung Wan, Hong Kong
to charcuterie, as well as one of shallot-red wine sauce that TEL: +852 2613 9286
the most vibrant selection of highlights the sweetness and www.bluebutcher.com
meat cuts for grilled steaks, from smokiness of the steak. The
American to Australian, Japanese menu’s vast array of appetisers, As part-butchery and meat specialist, Blue continues to satisfy diners with
Kobe to Korean short horn beef. salads and side dishes are no its meat-forward menu. Highlights include the Instagram-worthy Rubia
The Australian wagyu bone-in strip secondary players, with the short- Gallega smoked beef fat candle, and roasted bone marrow, although it
and Black Angus short ribs are rib and pickled jalapeno bao bun; should be noted that appetisers are generally larger and more suited for
well executed and remain the all- crabcake with a smoked piquillo- sharing. For a non-meat option, the coal-roasted beetroot salad is hearty
time favourites here, best served paprika aioli sauce; and irresistible and balanced with feta and a pistachio vinaigrette. For mains, items under
with a range of sauces and one truffle fries as clear standouts. the butcher’s cuts rarely disappoint; the juicy Blue burger is also much-
of the city’s best creamy mash Of course, no steak is complete loved, served with caramelised onions, sharp cheddar, kosher pickle, secret
and side dishes. Save room for without the perfectly paired sauce, and fries. Seating is well-spaced and we’re fans of the window-side
desserts such as the soufflé, which vino; the friendly staff is eager to view, but note that lighting is kept dim at night and overhead tunes can be,
is light and creamy but best shared offer recommendations from a at times, overwhelming. There is a well-curated wine list consisting of labels
between two. Beefbar’s cocktail wide-ranging wine list featuring from both old and new world producers, and the signature cocktails are
programme is exciting with creative extensive cellar selections equally impressive—the Apple-Pie Moonshine deserves a taste. The friendly
finds, and wine pairing is best with and by-the-glass whites, reds servers are knowledgeable and attentive, making Blue an ideal location for a
sommelier’s sound suggestions. and champagnes. celebration or intimate dinner for two.

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