HAPPY PAR­ADISE

T.Dining by Hong Kong Tatler - - Cantonese -

A sin­gle dish can oc­ca­sion­ally be enough to make it worth­while to go to a restau­rant. In the case of Happy Par­adise, a con­tem­po­rary Hong Kongstyle diner by award-win­ning chef May Chow and Aussie trans­plant John Javier, it is the deboned slow-cooked chicken, swim­ming in a lux­u­ri­ous broth of shi­take mush­room, gluti­nous rice wine and Shaox­ing wine, topped with a scat­ter­ing of chrysan­the­mum flower petals. It’s a desert is­land dish, and an ex­am­ple of how Chow and Javier have mined clas­sic and for­got­ten Can­tonese recipes and given it a twist of their own, putting them at the fore­front of mod­ern Chi­nese cook­ing in Hong Kong. The drinks list is also dif­fer­ent, with wines sec­ondary to the ex­otic cock­tail list, which in­cludes easy op­tions like the Bi­son Lemon Tea made with vodka, and more chal­leng­ing Durian Painkiller, made with, for some, the gag-in­duc­ing fruit. The retro-in­spired in­te­ri­ors, with its mo­saic tiles and sur­round neon light­ing, may not be to ev­ery­one’s taste ei­ther, but the place, like the mu­sic and flam­boy­ant crowd, is up­beat and fun.

Happy Par­adise’s scal­lop roll

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