Page 93 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

HONG KONG RESTAURANTS
REGIONAL CHINESE

MODERN SHANGHAI
6
7
6
7
Shop 1058, Level 1, Yoho Mall,
9 Yuen Lung Street, Yuen Long,
Hong Kong
TEL: +852 2602 2218
www.modernshanghai.com.hk

Earth tones, dark woods and brick
walls make Modern Shanghai a
chic Chinese dining spot at Yoho
Mall in Yuen Long. One has to keep
in mind though that the restaurant
is usually bustling during peak
lunch and dinner hours, so the
dining area tends to be quite noisy.
There’s an open kitchen where
For spice lovers, you can observe chefs working on
Hutong’s chilli-laden their specialties. The restaurant
dishes will hit the mark offers a wide selection of regional
Chinese dishes, seafood, noodles
and dim sum, and for the most
part, most of the dishes are well
HUTONG DONG LAI SHUN executed and portions for the
mains are good for sharing. For
7 8 7 9 8 8 6 6 starters, try the chef’s special
pan-fried xiao long bao, which has
28/F, One Peking, Tsim Sha Tsui, Basement 2, The Royal Garden, a crispy bun and well-seasoned
Hong Kong 69 Mody Road, Tsim Sha Tsui, soup with tender meat. A great
TEL: +852 3428 8342 Hong Kong dish to try is the restaurant’s
www.hutong.com.hk TEL: +852 2733 2020 version of a Hangzhou favourite,
www.rghk.com.hk It should be sautéed shrimps with Longjing
There are some restaurants that tea leaves. The sweetness of the
a crime to visit
seem custom made to celebrate This basement restaurant at The tea leaves gives the fresh shrimps
special occasions—and Hutong, Royal Garden in Tsim Sha Tsui East Sha Tin 18 and a boost of flavour. Finish off the
with its knockout harbour views, is popular with both visitors and meal with fresh mango pudding,
not try their
stunning décor and distinctive tourists alike, offering specialities which is a great mix of tangy and
menu of Northern Chinese cuisine from Huaiyang and Beijing near Peking duck sweet. Service time is incredibly
is one of them. Located on the 28th the eastern coasts of China, with good, the dishes were served
floor of One Peking Road in Tsim an emphasis mutton dishes that in record time, however service
Sha Tsui, the restaurant’s design take inspiration from the north. needs improvement, as the staff
is elaborately detailed, with red On any given night, it’s a buzzing was curt and seemed like they
lanterns, ornate antique furniture affair as half of the tables indulge were in a rush to get diners out the
and hanging birdcages all adding to in steaming hot pot meals while door. If going with a large group,
the atmosphere; nevertheless, the the other half dig indulgently into arrive before 1pm or 7pm to
iconic glittering view remains the shared plates. On the hot pot side, avoid queueing.
real star, showcased in its full glory choose from a list of enticing soup
through floor-to-ceiling windows. bases (you can’t go wrong with the
The menu excites too, featuring Sichuan Spicy), and a piping pot of SHA TIN 18
many Chinese dishes you will broth will be brought to the centre
7
8
8
not find elsewhere, all presented of the table, into which you get to 6
beautifully. The majority of dishes toss fresh cuts of mutton and beef
hit the mark, with beautifully fresh slices, handmade meatballs, hand- 18 Chak Cheung Street, Sha Tin, Hong Kong
razor clams in Chinese rose wine cut noodles and more. On the TEL: +852 3723 1234
and decadent crispy glutinous regular dining side, expect colourful www.hongkongshatin.regency.hyatt.com
rice dumplings with gooey rich presentations and a dizzying menu
chocolate centres clear winners. of mostly classic dishes that play It should be a crime to visit Sha Tin 18 and not try their Peking duck.
The wine list is extensive, with on the refined, mildly sweet and Carved tableside, it is served three ways, with separate plates of delicate
Chinese aged varieties for the vinegar-based seasoning for which breast meat, gamey leg meat and skin, and perfectly crisp skin; factor in
more adventurous, although it the Huaiyang region is known. Add accompaniments of fluffy thin pancakes and punchy garlic and soya bean
veers on the pricier side (there are to that, Beijing- and northern- sauces, and you have a show-stopping dish that is famous for all the right
no bottles under $500). Service style offerings like dumplings and reasons. Nevertheless, the rest of a menu—a weighty tome featuring both
is excellent, with attentive staff mutton satay—and we say best of Dongguan specialities and more familiar classic Chinese cuisine—acquits
showing a clear understanding of luck trying to narrow down your itself excellently, with well-cooked proteins and finely balanced flavours
the menu; with many spicy dishes options. No matter how full you evident throughout. We are particularly impressed by the desserts, which
on offer, they are happy to advise might meal at the end of your include velvety homemade ice creams in creative Asian-inspired flavours
and accommodate to your heat mains, you must save room for the like Jasmine milk tea and Chinese wine chocolate. Sha Tin 18’s design is
preference. Hutong is packed most Chinese desserts — and the deep- contemporary and spacious, with open kitchens to watch the chefs at work,
nights, offers two sittings for dinner fried sesame dumplings filled with but fairly unremarkable—other than the fact that it is positively Arctic in
– opt for the later round to avoid salted egg yolk, which taste as temperature. However, for superb Chinese cuisine and a standout Peking
having to cut your meal short. decadent as they sound. duck, plus the bonus of very reasonable prices, Sha Tin 18 is hard to beat.

T .DINING 2018 | 91