FLIGHT FOOD
GRABBING A BITE AT HONG KONG INTERNATIONAL AIRPORT DOESN’T MEAN A CARDBOARD SANDWICH: IT MEANS SOMETHING DELICIOUS. BY PHIL HEARD
WITH AROUND 50 FOOD OUTLETS before and after security, Hong Kong International Airport is a foodie’s
paradise. It doesn’t just offer the usual homogeneous
airport outlets: it’s home to gourmet, international and
local flavours that have helped cement Hong Kong’s
well-earned reputation as a food destination.
Among these are some culinary big-hitters.
Duddell’s has brought its Michelin-starred take on
dim sum and Cantonese flavours from Central to the
main airside food court. Open from 6am-midnight, it
offers everything from har gau dumplings to two-day
marinated goose, roasted onsite to crispy perfection.
Another relatively new opening is Sushi & Sake Taka, sister brand of Sushi Saito, the triple-Michelinstarred Tokyo restaurant with a double-starred Hong Kong outlet at the Four Seasons Hotel, owned by legendary chef Takashi Saito. Getting a table in town can be something of a challenge, but now a ticket and a boarding pass mean you can sample the signature Edomae sushi, sashimi, rolls and tempura dishes,
made with ingredients flown in daily from Tokyo – all
without the three-month wait.
Joining Gordon Ramsay’s Plane Food To Go, and increasing the celebrity chef count, is Wolfgang Puck Kitchen, the US super-chef’s first Hong Kong
opening. It takes its cues from his Californian-casual
repertoire, perfected at Spago in LA’s Beverly Hills, combined with all-day fine-dining – as well as a grab
and-go counter if you’re in a rush to get into town.
For Hongkongers eager to savour a last taste of home – or visitors who can’t wait to sink their teeth into classic local flavours – two Tai Hing branches
serve up the best in barbecued meats, while Maxim’s Jade Garden offers authentic Cantonese dim sum
for the perfect yum cha welcome.