Page 89 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
CREATIVE CHINESE

HO LEE FOOK LITTLE BAO
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G/F, 1-5 Elgin Street, Central, G/F, 66 Staunton Street, Central,
Hong Kong Hong Kong
TEL: +852 2810 0860 TEL: +852 21940202
www.holeefookhk.tumblr.com www.little-bao.com
Like its tongue-in-cheek name, The brainchild of Asia’s Best
Ho Lee Fook—which means Female Chef of 2017, May Chow’s
“good fortune for your mouth” Little Bao is a hipster haven serving
in Cantonese—is an irreverent East-meets-West dishes including
mash-up between a Chinese signature ‘baos’ (fluffy white
restaurant and a grungy buns) stuffed with Asian fillings
underground club. Taiwan-born including Sichuan fried chicken
head chef Jowett Yu was raised and slow-braised pork belly. The
in Vancouver and trained in mini ice cream baos—ice cream
Sydney, and brings a multicultural drizzled with condensed milk and
modernity to his Hong Kong cha sandwiched between golden fried
chaan teng-inspired menu. But the buns—are massive crowd pleasers
food stops short of veering into Mott 32 offers a myriad of and the subject of many Instagram
the fusion-or-confusion grey zone. dramatic seating options posts, but don’t overlook dishes
Mom’s “mostly cabbage, a little such as crispy fried brussels
bit of pork” dumplings is homely sprouts sprouts with fish sauce
and comforting, and the flavours caramel, chili, peanut, lime and
of the Cantonese siu mei (roast HOI KING HEEN fried shallots. The no-reservations
meats) that Yu found fame for in policy and bar-only seating—facing
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his Sydney restaurant Mr Wong are 7 the open kitchen or the wall—
left unadulterated. The young wait means it’s best to come in groups
staff talk through the menu like they Level Basement Two, InterContinental Grand Stanford Hong Kong, 70 Mody no bigger than two or three. Dishes
wrote it, and their confidence sways Road, Tsim Sha Tsui, Hong Kong are prepared in front of diners,
you to quaff premium sake out of TEL: +852 2731 2883 generously portioned and created
wine glasses because, why not? www.hongkong.intercontinental.com for sharing, but don’t even think
Conversations in the basement about cutting those baos in half
dining room can get pretty shouty, The InterContinental Grand Stanford’s Chinese restaurant has long been a (the menu advises against it). The
as the playlist of 70s rock and hip- favourite of gourmands in the know. Chef Leung Fai-hung’s deep knowledge staff, clad in Little Bao t-shirts,
hop is as loud as its décor—think of traditional Cantonese cuisine and willingness to explore new techniques are like its clientele: mostly young,
golden Lucky Cats and mah- mean that the menu covers everything from the classics to the avant- hip and easy on the eyes. Rely on
jong tiles, dreamt up by equally garde. Staples such as roast suckling pig and tonic soups are done as if they them for recommending anything
irreverent Hong Kong lifestyle and wrote the textbook themselves, although on occasion, even essentials like from drinks alternatives (such as
design company G.O.D. Putting a the char siu (barbecued pork) can be a little dry. While many of the new Japanese craft beer,
modern spin on well-loved classics creations have won awards, they can seem a little too experimental for the fusion cocktails and
is often a divisive endeavour, but uninitiated. The wine list offers a number of flashy, high-end labels, as well fruity iced teas and
Ho Lee Fook proves that if you get as lesser-known and reasonably priced choices, about which the service lemonades) to what’s
the basics right, you might just be team is equipped to answer basic queries. The basement location and currently rotating
able to get away with taking a few conservative décor is made up for with its expansiveness, making it a good on the eclectic
cheeky risks. spot for family gatherings. playlist.

MOTT 32 TYCOON TANN

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Standard Chartered Bank Building, 4-4a Des Voeux Road, Central , 74 Wellington Street, Central, Hong Kong
Hong Kong TEL: +852 3125 3228
TEL: +852 2885 8688 www.tycoontann.com
www.mott32.com
If you have always rushed past Tycoon Tann thinking it’s just another dark
Prepare to be transported into another world when you descend Mott 32’s wood-panelled cocktail bar playing on Oriental kitsch, don’t. For tucked
dramatic spiralling staircase into a stylishly appointed industrial dining away its upper floors is an expectedly fine dining experience. Given Tycoon
room, envisioned by award-winning designer Joyce Wang. Contemporary Tann’s modern, minimalist décor with touches of Chinoiserie, you might
Chinese cuisine fills the pages of the menu, although guidance from servers expect the new fangled Asian fusion fare. But executive chef Wong Wai-man
should be sought—while offerings are divided by ingredients, portion has decided to keep flavours traditional, and any inventive twists confined
sizes can vary. Whet your appetite with the crunchy marinated jellyfish to the presentation of the dishes instead. You see this play out in the platter
and cucumber with black fungus; or opt for the fragrant cold free-range of starters, which includes a conical beaker of marinated tomatoes sat amid
chicken with black truffle. The tender applewood-roasted 42-day Peking a billowing cloud of dry ice, but you forgive the gimmickry when you bite into
duck, served with thin pancakes and accoutrements, has a good meat-to- the winsome honey-slicked charcoal-grilled Hungarian pork cha siu that has
fat ratio with a subtle smoky flavour. Desserts are equally intriguing, with just the right among of marbling. It’s not hard to see why their signatures are
creations that blend flavours from the east and west. For drinks, there is popular the Peking duck comes with a colourful platter of accompaniments
a good variety of wines from both old and new worlds, but the premium variously sourced from Japan, Taiwan and Korea, and trying them out in
tea selection is also worthy of consideration. Servers are friendly and different permutations makes for fun, if brief, dinner entertainment. The staff
knowledgeable, although it may take a while to catch their attention. are welcoming and attentive, if a little nervous about getting things right.

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