Travel Reference
In-Depth Information
Margaret Xu, the chef of Yin Yang, calls her cooking New Hong Kong. A former ad-agency
owner who taught herself how to cook, Margaret grows her own organic vegetables and
uses old-fashioned tools, such as stone-grinds and terracotta ovens, to create Hong Kong
classics with a clean, contemporary twist.
Yin Yang is housed in a three-storey 1930s heritage building. Dinner is a tasting menu,
but you'll have to book at least five days in advance. The website mentions a deposit, but
that's negotiable. There are takeaway options as well.
CHINESE
BO INNOVATION
set/tasting menu HK$288/780, dinner tasting menu HK$1380-2180; noon-2pm Mon-Fri, 7-10pm
Mon-Sat; Wan Chai, exit B2)
This self-identified 'X-Treme' restaurant takes classic Chinese dishes apart and reassembles
them in surprising ways using the sci-fi techniques of molecular gastronomy. The pork
dumpling is a wobbly blob of ginger-infused pork soup encased in a transparent wrapper
that explodes in the mouth. The 'Dead Garden' dish of various fungi with green onions and
avocados is characteristically surreal. The lift entrance is at 18 Ship St.
ITALIAN
GRISSINI
Grand Hyatt Hotel, 1 Harbour Rd, Wan Chai;set lunch HK$458, dinner mains from HK$260;
noon-2.30pm Sun-Fri, 7-10.30pm daily; ; Wan Chai, exit A1)
Fluffy, chewy and addictive, the foot-long grissini here are - appropriately - the best in
town. But leave room for the Milanese specialities and pair them with a bottle from the
1000-strong cellar. This stylish restaurant has floor-to-ceiling windows commanding views
of the harbour (and construction in progress).
MODERN EUROPEAN
MADAM SIXTY ATE
The Podium, J Senses, Wan Chai;set lunch/dinner from HK$188/498; noon-11pm; Wan Chai, exit
B2)
Hong Kong has chic eats aplenty, yet few are fun like Madame. The modern European
dishes here may not be the best in town, but they're evocatively named and playfully plated,
and when served against the restaurant's surrealist paintings, make dinner (or lunch) a very
pleasant experience.
