Travel Reference
In-Depth Information
An elegant sushi bar with clean lines and pine wood like you'd find in Tokyo, which is
where the chef/owner used to work. If you're not too hungry, there's a fairly reasonable
lunch set for under HK$200. The two chef's menus (from HK$800) at dinner comprise
sushi or sashimi and some hot side dishes.
Happy Valley
DAI PAI DONG, CANTONESE
GI KEE SEAFOOD RESTAURANT
Happy Valley;meals from HK$100; 5.30-10pm; 1 from Des Voeux Rd Central)
Reserve a table or expect to queue for a plastic stool at this
dai pai dong
perched above a
wet market. Chan Chung-fai, the man in the kitchen who turns out tantalising dishes such as
chicken with fried garlic, is an award-winning cordon bleu chef with a huge fan following
that includes the likes of Zhang Ziyi and Jackie Chan.
CHA CHAAN TANG
CHEONG KEE
Valley;meals from HK$30; 1 from Des Voeux Rd Central)
One of Hong Kong's most venerable
cha chaan tang
(tea cafes), scrappy little Cheong Kee
is beloved for its ultra-thick toast drenched in condensed milk and peanut butter. Milk tea is
silky-sweet, while local comfort foods like pork chop noodles and
char siu
with egg are
well above average. Its above the wet market.
Island East
DAI PAI DONG, CANTONESE
TUNG PO SEAFOOD RESTAURANT
HK$80-200; 5.30pm-midnight; North Point, exit A1)
Atop the Java Rd wet market, Tung Po has revolutionised
dai pai dong
cooking. Beer is
served in chilled porcelain bowls, to be downed bandit style. The young staff strut around in
rubber boots, serving Cantonese dishes with a twist. Book ahead (reservations 2.30pm to
5.30pm) or go before 7pm.
Must-tries here include the crispy, garlicky wind-sand chicken, the sinus-clearing wasabi
cucumber salad, the lotus-leaf rice and the midnight-black squid-ink pasta.
