Travel Reference
In-Depth Information
noon-9pm; Wan Chai, exit A3)
Hong Kong is in the midst of a love affair with Taiwanese
gua bao
, steamed bun 'sand-
wiches' wrapped, taco-style, around a variety of fillings. This ultra-casual new spot satisfies
demand with a short menu of creative
bao
(we like the original pork and peanut, or the Thai
fish with cabbage) and funky sides like taro fries with Sriracha mayo.
MALAYSIAN
SABAH
7.30am-midnight; Wan Chai, exit A1)
Sabah in the heart of Wan Chai serves Malaysian food tempered for the Hong Kong palate,
though that doesn't seem to keep the peeps from the Consulate General of Malaysia from
coming. The pièce de résistance is the fluffy
roti canai
, which is tossed, twirled and kneaded
before your eyes.
TEA CAFE
CAPITAL CAFE
Chai;meals HK$35-50; 7am-11pm; Wan Chai, exit A2)
Designed to resemble a vintage
cha chaan tang
(tea cafe), but cleaner and more gimmicky
than the real thing, this joint is the pet project of the owner of an eponymous Canto-pop re-
cord label that was famous in the '70s and '80s. It serves good old classics like toast with
fluffy scrambled eggs and iced red-bean drink, as well as fancier laced-with-black-truffle
versions.
CANTONESE, HOTPOT
MEGAN'S KITCHEN
Centre, Wan Chai;hotpot per person HK$200-300; noon-3pm & 6-11.30pm; Wan Chai, exit A3)
Broth choices like Thai-flavoured tom yum and 'lobster borsch' make for a modern twist on
the classic hotpot experience at Megan's, though standbys like spicy Sichuan soup are just
as good. The vast menu of items to dip runs the gamut from the standard (mushrooms, fish
slices, tofu) to the avant garde (don't miss the fabulous rainbow cuttlefish balls).
Like all hotpot restaurants, Megan's is best visited with a crowd of at least four. Subdi-
vided hotpots mean you can sample up to three broths, so the more the merrier. Call ahead
for reservations, especially on weekends.
TAPAS
22 SHIPS
