Okra Bar bought a beguiling and occasionally bewildering array of new ingredients from chef Max Levy in an omakase menu that puts a contemporary spin on sushi.
Koko is a class Wyndham Street Izakaya with sake and umami at every turn, before Ophelia is an eye opener in Wan Chai
Nadaman at the Island Shangri-La serves up lunchtime classics to a largely Japanese clientele.
Gin Sai in Wan Chai combines a number of Japanese specialities in one spot. Even if a tempura made me laugh, the frying is the standout technique on offer.
Zuma Hong Kong is a stayer and still a player 8 years on, with consistently great produce and execution across a special menu for cherry blossom season
Nobu Hong Kong is running a spring omakase menu that is a seasonal showcase of all that is best in contemporary Japanese cuisine.
“A culinary journey from Tokyo to Saigon” is the latest restaurant spin to hit Hong Kong, running throughout March at both Viet Kitchen in Central and Shiki Zen in Causeway Bay.
From the cocktail menu, a spam-infused tequila – or ‘spamarita’ – leaves you in no doubt that Jinjuu is proudly Korean, fond of culinary mash-ups and happy not to take itself too seriously, thanks to affable chef Judy Joo at the helm. The new Lan Kwai Fong spot, the restaurant’s second incarnation after one in London’s Soho, occupies doubtless …
You’d be forgiven for thinking I’m paid a retainer to publicise Repulse Bay. I’m not, but a vast amount of new restaurants have opened up at The Pulse in the past six months. Shoku is one I’d walked past but not tried until a recent commission for Tasting Kitchen magazine took me there to write about …