Ser Wong Fun (Hong Kong)

When we visited Hong Kong back in January it was in the middle of winter and a perfect season for eating snakes. It may not sound exciting but snake soup is a true winter delicacy is Southern China.

Along with a few local friends we headed to Ser Wong Fun at Central, it is only around the block from the Lan Kwai Fong district.

The snake soup was … interesting but the shredded meat did only taste like chicken breast. The true surprise was the rice dish cooked in clay pots with Chinese sausages – real comfort food for winter.

Details:
Ser Wong Fun
30 Cochrane Street
Hong Kong

MIC Kitchen (Hong Kong)

I had the opportunity to catch up with my best friend for lunch – the most relaxing moment during my short stay. MIC Kitchen was only a short stroll away from his office in the industrial area in Kwun Tong.

The menu is less ‘molecular gastronomy’ than its sister restaurant Bo Innovation. However, the dishes were solid with a few fusion surprises: the hint of edamame in the corn chowder; the Har Mi floss in the scallop risotto; the kimchi mayo in the burger… All presented with the right balance.

Details:
MIC Kitchen
The Restaurant Space
G/F, AIA Kowloon Tower,
Landmark East,
100 How Ming Street
Kwun Tong, Kowloon
http://mickitchen.com.hk/

Bo Innovation (Hong Kong)

We decided to take a leisurely lunch the day before the Big Panic (aka wedding reception) while in Hong Kong. I booked ahead for a table at Bo Innovation for a Friday lunch.

The HK$388 was good value and the waiting staff recommends a mix of entrees to be shared yum cha style – great suggestion. Dim sum dishes like prawn dumplings and spring rolls were given an interesting twist with the likes of caviar, pistachio and black truffle. The pigeon in the main course was tender and the shitake mushroom cake was the star.

Details:
Bo Innovation
Shop 13, 2/f,J Residence
60 Johnston Road
Wan Chai, Hong Kong
http://www.boinnovation.com/

Hana Sakazuki (Hong Kong)

Before we left Hong Kong, our friends took us to Hana Sakazuki which is very popular fine dining Japanese restaurant on island. Omakase was the order of the day.

The restaurant sources very high quality seafood and that was reflected in our meal. Uni (sea urchin) sushi was excellent. Our favourite was the progression of texture and flavours of toro sashimi. I also liked the choice of rice, udon or soba noodles at the end of the meal. And the super attentive service from the chef and waiting staff made the meal very enjoyable.

Details:
Hana Sakazuki 花盃
2/F, China Tai Ping Tower
8 Sunning Road
Causeway Bay
Hong Kong
http://www.hanasakazuki.com

Ah Yat Harbour View Restaurant (Hong Kong)

My friends treated me to Ah Yat Harbour View restaurant during my visit in Hong Kong. Attracted by the fame from his treatment of dried abalone, we went for a set menu consisting of the reputed abalone as well as other classic Cantonese delicacies.

The Ah Yat abalone has a unique tenderness on the inside accompanied by intense seafood flavours – unrivaled by other kind of seafood dishes. The shark fin soup (environmental issues notwithstanding) and fish maw were also very enjoyable. Coincide with the hairy crab season, we added a crab roe noodle dish which was a great treat.

Details:
Ah Yat Harbour View Restaurant
29th Floor, iSquare
63 Nathan Road
Tsim Sha Tsui
Hong Kong

Tai Ping Koon (Hong Kong)

A half day transit in Hong Kong gave me time for a quick dinner. I went to Tai Ping Koon for a true mix of east and west.

The restaurant requires booking well in advance and is reputed for the chicken wings and roast pigeon served in the famous ‘Swiss’ sauce (apparently a misinterpretation with the ‘sweet’ soya sauce in the 1800s). The sauce was well balanced between sweet and savory – perfect for nice big tender chicken wings. Don’t forget to order the extra large soufflé for dessert – just for the presentation even if you don’t have room.

Details:
Tai Ping Koon
19-21 Mau Lam Street,
Yau Ma Tei,
Kowloon,
Hong Kong
http://taipingkoon.com