Page 85 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
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RHODA SAMSEN SECOND DRAFT
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345 Des Voeux Road West, Sai Ying Pun, Western Distric, Hong Kong 68 Stone Nullah Lane, Ground G/F, 98 Tung Lo Wan Road, Tai
TEL: +852 2177 5050 Floor, Wan Chai, Hong Kong Hang, Causeway Bay, Hong Kong
www.rhoda.hk TEL: +852 2234 0001 TEL: +852 2656 0232
www.facebook.com/ www.facebook.com/seconddraft
For those in the yet to be fully gentrified Shek Tong Tsui samsenhk
neighbourhood, Rhoda provides a glimpse of what it High ceilings, quaint and quirky
could look like once cool, hip restaurants start moving Chef Adam Cliff’s cosy interiors invoking vintage Hong
further west. It is opened by restaurant group JIA 35-seater serves retro chic Kong makes you forget that
(responsible for many other popular hotspots Bangkok Thai-Chinese shophouse this spacious local gastropub
ranging from the artsy enclave Duddell’s, to the realness together with his gasp- is housed in the luxurious Little
more casual 22 Ships and Chachawan); and like inducing renditions of Thai street Tai Hang development. A joint
the majority of their restaurants, Rhoda has classics. His deft and dedicated concept between Young Masters
invested heavily on its interior design. The touch, finesse and fiery woks give Brewery and award-winning chef
front bar and open chef’s counter are the the stir-fried dishes and mixed May Chow means an impressive
main focal points, as is the man behind the chef’s counter, the requisitely Thai salads their bold, perfectly selection of local craft beer on
bearded and tattooed Nate Green. He cooks hearty dishes here, with plenty layered flavour combinations. tap, beer-inspired cocktails and
of smoked and roasted meats, the smells of which permeate throughout the Practically every item on the menu a fun, first-rate fusion menu with
open-design restaurant. The concept is casual sharing plates, but make no is crowd-pleasingly scrumptious, dishes such as mapo burrata—
mistake, the pricing is definitely high-end. especially the signature wagyu using soft and mild mozzarella as
beef boat noodles—the only dish the canvas for the Sichuan pork
that gets the masses happily mince—and inked croquettes filled
slurping down a complex pig’s with dried oysters. The signature
blood broth enriched with spices. flower crab pasta marries the
The wok-fried rice is a great classic Shanghainese flavour
noodle alternative; it’s savoury profile of Shaoxing wine, egg yolk
and toasty from the heat, and and a drizzle of vintage vinegar
amply punctuated with chunks of on thick, chewy noodles. Draft
succulent crabmeat. The eatery is beers are served in three sizes
walk-in only and extremely popular (200ml, 330ml and 450ml), with
with the neighbourhood, which tasting shots suggested by the
means that there is usually a line, intuitive barmen before orders.
even on weekdays. Our suggestion The venue attracts locals from
is to come 20 to 30 minutes prior the neighbourhood, young and
to opening hour, put your name old, as well as hip pilgrims from
down, head over to Stone Nullah Central. Wooden booths are
Tavern right across the street comfortably retro, while the
for a drink at the bar and wait for spacious horseshoe-shaped bar
them to phone you when a table is offers patrons the chance to
available. Save room for the warm socialise while elbow-bending with
pandanas coconut dumplings, pints in hand. Service may have
Second Draft’s mapo delicate, herbal rice balls tinted a slight hiccups sometimes, but the
burrata is fusion food leaf green, filled with crushed nuts young staff are affable and try their
done right floating in a sweet coconut sauce best to be attentive with friendly,
balanced with a touch of salt. disarming smiles.

RONIN STOCKTON

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G/F, 8 On Wo Lane, Sheung Wan, Hong Kong 1/F, 32 Wyndham Street, Central, Hong Kong
TEL: +852 2547 5263 TEL: +852 2565 5268
www.roninhk.com www.stockton.com.hk
Ronin’s the kind of place that could be situated in any style capital of the Just past the rowdiest stretch of Wyndham Street is an almost pitch-
world, but thanks to its engaged staff and serious food and drink programme black building entrance leading to Stockton. You won’t get lost—just
it never veers into pretension. The contemporary, Japanese-inflected follow the good-looking crowd on a Friday night. The speakeasy vibes
seafood-forward menu is served without frippery, and its roll call of esoteric continue inside the bar, where low slung sofas in buttery leather, velvety
Japanese flavourings and garnishes is an intriguing proposition. Staff exude banquettes, untreated brick walls and a well-stocked bar are just visible in the
that inimitable laid back confidence and you can be assured that every candlelight. The name of the bar is taken from the middle name of American
person on the floor knows the (daily changing) menu enough to be able author Hunter S. Thompson, and the cocktails are inspired by various
to tell you whether or not an ingredient is local or flown in from Japan, or if literary figures known, for better or worse, for their drinking habits. The list
there’s a particularly intriguing sake you should be pairing with your appetiser. covers a whole spectrum of flavours, although like their muses, some of the
Flavours are sharply defined and carefully considered, so that a dish of drinks can be off-balance, especially on sweetness levels. Nonetheless, the
bonito sashimi might be matched with piquant curls of pickled wood-ear collection of liquors—in particular, whiskies from the now-defunct Karuizawa
fungus, peppery mizuna and golden flakes of roasted garlic, or a skewer distillery—is designed to impress. The food menu is extensive and well-
of chargrilled pike mackerel has its rich oily flesh tempered with delicate executed, considering it is served until late into the night – think gastropub-
dollops of mugi miso mixed with parsley and onion. Come for the incredible meets-diner and a lot of piping hot, deep-fried things. After your third drink, it
cooking, stay for the good vibes. will be exactly what you need.

T .DINING 2018 | 83