Travel Reference
In-Depth Information
noon-2.30pm & 6.30-10pm Mon-Sat, 6.30-10pm Sun; 26, Sheung Wan, exit E2)
At On Lot 10, rustic French dishes are prepared with passion by chef-owner David Lai, who
helmed Alain Ducasse restaurants in Monaco and Hong Kong. The menu changes regularly
but has included truffled salt-baked bresse chicken, roasted Pyrenees lamb, and sweetbreads
cooked in more ways than you can dream of.
FUSION DIM SUM
MAN MO CAFÉ
noon-2.30pm & 6-10.30pm Tue-Sun; ; Central, exit D2)
At this welcoming place, chefs from culinary giants in Taiwan (Din Tai Fung) and France
(Robuchon) team up to create high-end fusion dim sum. Forget sweet-and-sour sauce. Silky
wontons swim in a rich bouillabaisse, Nutella oozes seductively from sesame-speckled
balls, and ratatouille is a decent dumpling. Portions are dainty, but well, this is hardly Panda
Express.
JAPANESE
YARDBIRD
meals HK$300; 6pm-l1.45pm Mon-Sat; 26)
Yardbird is a hipster's ode to the chicken. Every part of the cluck-cluck, from thigh to gizza-
rd, is seasoned, impaled with a stick then grilled,
yakitori
style. The resulting skewers are
flavourful with just the right consistency. The highly popular eatery doesn't take reserva-
tions, so sample the sakes at the convivial bar area while you wait for a table.
ASIAN FUSION
LITTLE BAO
HK$200-500; 6-11pm Mon-Sat; Central, exit D2)
A trendy diner that wows with its
bao
(Chinese buns) - snow-white orbs crammed with
juicy meat and slathered with a palette of Asian condiments. The signature pork-belly
bao
comes with hoisin ketchup, sesame dressing, and a leek and shiso salad. If spot-on flavours
and full-on sauces appeal, go early - it doesn't take reservations.
FRENCH
BISTRONOMIQUE
from HK$150/400; noon-2.30pm & 6-10pm Tue-Sun,6-10pm Mon; 5B, 5X from Central)
