WHERE TO EAT NOW

DestinAsian - - THE GUIDE -

Toky­oLima

Con­tem­po­rary Nikkei cui­sine takes cen­ter stage at Toky­oLima, helmed by Peru­vian chef Ar­turo Me­len­dez and the lat­est of­fer­ing from the Pi­rata Group. Ar­rive early to sa­vor a cock­tail by mixol­o­gist Is­abella Van­noni in the stand­alone bar—the smoky ne­groni is a must—be­fore mak­ing your way into the cozy, aqua-green din­ing room that’s dressed in bronze and aged leather. Stand­outs on the menu in­clude hamachi and maguro tuna with shoyu cit­rus; the ad­dic­tive “ki-mo-chi” fried chicken; and the sig­na­ture La Causa, or prawn tem­pura atop del­i­cate beet­root puree, charred av­o­cado, and shrimp tartare ( toky­olima.hk).

Bathers

Make the most of a day in Lan­tau with a meal at the new­est beach­front bistro in the ter­ri­tory. Part Bri­tish gas­tropub, part chic beach club, Bathers is lo­cated on Lower Che­ung Sha Wan, one of the is­land’s most beau­ti­ful coastal lo­cales. Bri­tish chef Toby Bar­rett spe­cial­izes in sea­sonal com­fort food—beer-bat­tered bar­racuda; salt-and­pep­per squid; and grilled lob­ster with ba­con and

gre­mo­lata— com­pli­mented by a se­lec­tion of surfin­spired cock­tails such as the rum-laced Lan­tau Slushie, the per­fect af­ter­noon cooler after a few hours of hik­ing or sight­see­ing ( bathers.com.hk).

Sec­ond Street Com­fort Food & Bar

If you’ve built up an ap­petite ex­plor­ing Sai Ying Pun, one of Hong Kong Is­land’s most eclec­tic neigh­bor­hoods, head to Sec­ond Street for a meal at its chic name­sake bistro, where you can ex­pect gen­er­ous por­tions from a menu of wal­let-friendly dishes (served at both lunch and din­ner) and some great happy hour deals. Look out for the likes of Dutch beef cro­quettes with tra­di­tional mus­tard mayo; mush­room and truf­fle flat­bread; and, at 10 ounces, one of the city’s best beef burg­ers, served on Turk­ish bread ( fb.com/ sec­ond­streethongkong).

Fang Fang

Hakkasan Mum­bai and Kai May­fair alum­nus chef Kent Lee show­cases his ap­proach to panAsian fare at this months-old eatery in Lan Kwai Fong. An un­der­stated in­te­rior—re­plete with a fea­ture wall sug­ges­tive of dragon scales and minia­ture li­on­faced door knock­ers on ev­ery chair—sets the scene for de­lights such as roasted duck with caviar and home­made crepes; stir-fried pa­neer glazed in Sichuan chili bean sauce; and soft-shell crab with curry leaf. Match your dishes with cock­tails themed after the five el­e­ments of Chi­nese phi­los­o­phy: wa­ter, wood, earth, fire, and metal ( fang­fang.com.hk).

Happy Par­adise

May Chow—crowned Asia’s Best Fe­male Chef ear­lier this year—is the lat­est restau­ra­teur to at­tempt a rein­ven­tion of the hum­ble Hong Kong neigh­bor­hood din­ers known as cha chaan teng. Bathed in neon with retro fur­nish­ings and a blar­ing ’80s sound­track, her funky SoHo eatery pref­aces din­ner with cre­ative cock­tails like the Drunken Plums: a heady mix of Man­zanilla sherry, dry Lon­don gin, and Shaox­ing rice wine. Must-tries here are the Happy Par­adise Che­ung Fun, a play­ful take on steamed rice rolls made from pounded scal­lop puree; the jas­mine tea–smoked pi­geon; and the soul-sooth­ing char siu silky egg rice. Purists will balk at the price, but it’s a bold take on Hong Kong’s past ( fb.com/hap­py­par­adis­ehk).

Gough’s on Gough

Over in Noho, Timothy Oul­ton has opened its first res­tau­rant be­side the fur­ni­ture brand’s twos­tory con­cept store on Gough Street. Here, head chef Ar­ron Rhodes show­cases his re­fined Bri­tish cui­sine, which has to com­pete with so­phis­ti­cated in­te­ri­ors that in­clude a large pi­ranha-filled aquar­ium, leather-clad chairs, check­ered mar­ble floors, and a back­lit Ital­ian moon­stone cock­tail bar where drinks are in­spired by Win­ston Churchill (the clar­i­fied tea punch is a party in your mouth). Both the à la carte and the ninecourse tast­ing menus fea­ture el­e­gant ren­di­tions of clas­sic bistro dishes, from grass-fed Aus­tralian steak tartare with pic­calilli and an­chovy mayo to Scot­tish brown crab and charred cu­cum­ber salad gar­nished with slices of green ap­ple, sea­weed, and a dol­lop of ewe’s-milk ri­cotta ( gough­songough.com).

ragu breast,beef Grilled­chicken mush­room­risotto at spaghetti,and Bar. Com­fortFood & Se­condStreet roomatToky­oLima. Above:The­din­ing

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.