Travel Reference
In-Depth Information
noon-3pm & 6-11pm; Wan Chai, exit B2)
The star of the recent crop of new tapas restaurants to open in Hong Kong, this tiny, trendy
spot is packed from open to close. But the long wait (the restaurant doesn't take reserva-
tions) is worth it for exquisite, playful small plates by much-buzzed-about young British
chef Jason Atherton.
Molecular gastronomy techniques are on display in dishes like crispy fish skin with dol-
lops of foamy cod mousse and the house sangria with powdered raspberry. Others, like a re-
cent special of beef cheeks on toast with anchovy butter are pure luxe comfort food.
CANTONESE
KIN'S KITCHEN
noon-3pm & 6-11pm; Wan Chai, exit A2)
Opened by art critic turned restaurateur Lau Kin-wai, this understated restaurant touts its
Cantonese classics with a modern spin. The owner, looking quite the
bon vivant
with silver
hair and rosy cheeks, is sometimes seen discussing the delicious smoked chicken with cus-
tomers.
CANTONESE
CHE'S CANTONESE RESTAURANT
HK$180-800; 11am-3pm & 6-11pm; Wan Chai, exit C)
This Cantonese restaurant, favoured by suits, serves home-style dishes and a small but de-
lectable selection of dim sum. The crispy barbecued pork bun is a clever take on the
char
siu bao
. The decor is simple but tables are a tad too close for comfort.
SHANGHAINESE
LIU YUAN PAVILION
HK$200-600; noon-3pm & 6-11pm; Wan Chai, exit C)
This pretty restaurant in airy yellows makes superb Shanghainese classics, including tasty
Shanghainese pastries. It has a loyal following among the local Shanghainese community,
so do book ahead.
CHINESE
YIN YANG
chef's menu dinners HK$580-2000; noon-2.30pm Sun, dinner by reservation; Wan Chai, exit B2)
