WHAT’S ALL THE FUSS?

香港最新的人氣餐廳

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Hong Kong’s hottest new restaurants

Sushi Tsubomi Hype meter: 9/10

The omakase (‘chef’s choice’ sets) trend continues at Sushi Tsubomi, which brings the umami of fatty tuna from Tokyo’s Tsukiji Market to Causeway Bay. For the finest dining experience, go for the Sakura set; its highlight is toro with caviar. Two striking circular sushi bars also help to make this harbour-side restaurant one of the hottest spots in town. facebook.com/sushitsubomi

Wolfgang’s Steakhouse Hype meter: 8/10

The Hong Kong outpost of this venerable New York steakhouse chain specialises in US prime beef that’s been dry-aged for an average of 28 days, and lobsters that weigh in at three pounds (1.4 kilograms). Located in Central, the restaurant has that lively yet formal steakhouse ambience – white tablecloths, dark wood – that’s great for work meetings. wolfgangssteakhouse.hk

Gough’s on Gough Hype meter: 7/10

British design meets sophisticated cuisine at the first restaurant run by furniture brand Timothy Oulton. The menu is impressively inventive, with dishes like dashi custard topped with sea urchin and steak tartar with piccalilli. But it’s the interior that really stands out: a graphically patterned floor, a dramatic winding staircase, shiny details everywhere – a magnificent showcase of the designer’s aesthetic. goughsongough.com 鮨蕾

大熱指數:9/10

在位於銅鑼灣的鮨蕾,你可享用由廚師決定的菜式。那裡的海產每天由東京築地市場新鮮送到,讓客人可嚐到最肥美可口的吞拿魚。不妨品嚐「櫻」套餐感受頂級餐膳滋味,吞拿魚魚腩伴魚子醬是精妙所在。餐廳設有兩座奪目的圓形壽司吧檯,加上坐擁維港美景,難怪它成為城中的潮流食府。facebook.com/sushitsubomi

Wolfgang’s Steakhouse大熱指數:8/10

紐約知名扒房Wolfgang’s Steakhouse進駐香港中環,主打28天乾式熟成美國頂級牛肉及重1.4公斤的龍蝦。此外,餐廳裝潢亦盡力模仿紐約旗艦店隆重但不失活潑的氛圍,採用白色的桌布和深色的木材,最適合進行商務聚會。wolfgangssteakhouse.hk

Gough’s on Gough大熱指數:7/10

崇尚英倫風的老饕絕對會鍾情這間由家具品牌Timothy Oulton首次管理及營運的餐廳。樓高兩層的餐廳獻上精緻的創新菜式,例如綴上海膽的蒸蛋和韃靼牛扒伴酸辣醃菜。餐廳的裝潢更令人歎為觀止,飾上漂亮花紋的地板、奪目的旋轉樓梯、滿目閃亮璀璨的裝飾細節,處處展現出設計師的美學功架。這可是客人好好打扮用餐的絕佳藉口。goughsongough.com

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