The first restaurant to open at lifestyle destination FORTY-FIVE when it made its grand debut in early 2023, this upscale Shanghainese eatery showcases the winning fine-dining trifecta of expertly prepared cuisine, drop-dead views from its 44th-floor location, and a tasteful interior design that pays tribute to the glamour of Belle Époque Shanghai.

Chef Chen Tian Long is the perfect man for the job, crafting an expansive menu of Shanghainese dishes brushed by influences from the neighbouring provinces of Jiangsu and Zhejiang. For the seven years that chef Chen oversaw the kitchen of Shanghainese stalwart Jardin de Jade, the restaurant retained its Michelin star. 

One of the eight great cuisines of China, Shanghainese cooking is not as subtle as Cantonese or Chiu Chow nor is it as in-your-face as Sichuan or Hunan. It has a distinct savoury-meets-sweet flavour profile, employing both soy sauce and sugar to great effect.

We visited The Merchants to try the newly unveiled weekend brunch menu (HKD580 pp), which is notable for its unlimited servings of a wide array of appetisers, dim sum, soup, mains, rice and noodles, and dessert. However, many of the bites featured on this menu are also available à la carte, so we’ll note these prices where appropriate.

Our table was wall-to-wall covered with dishes by the time all our orders had been placed, and whilst there were no disappointments, some dishes stood out more than others.

The appetiser winners were the chilled shredded chicken with green bean noodles and sesame sauce and marinated beef shank and tripe with five-spice soy sauce (HKD138 à la carte), a study in contrast.

The shredded sesame chicken is a Shanghainese staple, here elevated with super slippery, thick, and chewy noodles and a rich, nutty, salty sauce with a hint of sweetness enveloping the chicken and noodles.

The marinated beef, on the other hand, is an explosion of fiery, meaty flavour. We loved the textural variance between the tender shank and slightly chewy tripe.

In terms of dim sum at a Shanghainese restaurant, xiao long bao (HKD118/4pcs à la carte) is a given. The Merchants’ xiao long bao is a killer rendition featuring a delicate skin and plenty of savoury soup. At brunch, these dumplings are taken up a notch with a version made with huadiao wine, upping the aroma and depth of flavour.

Our first main, the braised meatball in sweet soy sauce (HKD228 à la carte), was our ultimate dish of the tasting. A classic Shanghainese recipe that’s often referred to as “lion’s head meatball,” this meatball has a supremely soft, almost fluffy texture and a traditional sweet sauce that also manages to achieve an intense umami. Bravo, chef Chen!

We took a turn to Sichuan with our next main, the deep-fried spicy and salted chicken with garlic (HKD298 à la carte), whose garlicky, chilli-laden aroma hit our nostrils before the plate landed on the table. This is an addictive dish, where the fried chicken remains both crispy and juicy.

You could also opt for the brunch-only main of salt-cured Yunnan pork, morel mushroom, white cabbage, and peas claypot rice, which is simultaneously earthy, salty, and slightly sweet – delicate and delicious.

We stuck to Shanghainese tradition with the dessert of glutinous pearls in osmanthus sweet soup with rice wine (HKD58). This soothing, aromatic soup has a unique flavour from the inclusion of fermented rice that never fails to satisfy.

Our verdict of The Merchants

We felt a sense of relaxation as soon as we walked into The Merchants’ elegant dining room, and the views only increased that sense of calm. Chef Chen’s refined Shanghainese menu is vast and diverse, yet each dish is thoughtfully designed and well executed. There are plenty of classics to please purists alongside more creative recipes to keep things modern and interesting. 

The Merchants, 43–45/F, FORTY-FIVE, Gloucester Tower, LANDMARK, Central, 2155 4141, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post The Merchants review: refined Shanghainese fare meets stunning views in Central appeared first on Foodie.

It has great restaurants, a clean beach, accessible transportation options, and the closest thing to a Mediterranean paradise within city limits – Sai Kung’s remote beaches offer better views, but are a pain to visit.

Housed inside a century-old building that once embraced visitors within the former The Repulse Bay Hotel, The Verandah used to represent the spirit of what Repulse Bay originally was created for – a haven for the wealthy. Today, it affords luxury for everyone.

The Verandah was a part of the former hotel and rebuilt in 1986 to serve continental cuisine. As that part of history does not relate to a current Hong Kong, new chef Jordi Vallès Claverol has joined the restaurant to bring a Mediterranean touch to the food, something Hong Kong can relate to.

Our lunch began hiding from the blistering heat and blue sky in the airconditioned verandah porch of the restaurant. The chicken liver and foie gras pate (HKD118, 4 pcs) came first to the table, whetting our palate and teasing us for umami flavours expected later in the meal. A little exhibition for the main course.

With a mix of Spain, France, and Italy on the menu, the restaurant’s culinary direction is wholly represented in the southern European region, namely with the strong burrata pugliese (HKD288).

Featuring a plump, savory bubble of burrata with fresh tomatoes and a healthy topping of pesto, the starter was pleasant on the palate with a refreshing fusing of acidity from the tomatoes, cream from the burrata, and a nuttyness from the pesto. 

The addition of Italian beef ham was the cherry on top for a well-rounded dish. The beef added a salty depth to the dish that did not counter the cheese, but amplified the texture of the burrata.

The first of two main courses we enjoyed for lunch was the slow cooked short rib and foie gras (HKD488). The dish clearly evinces a blending of the restaurant’s 20th century continental cuisine with the now-modern Mediterranean touch.

Whilst the mashed potato of the dish was elegant, beef chunk buttery and slightly salty, and piquillo pepper tangy adding balance, I was let down by plating of the dish. The sauce, whilst offering great umami depth, was left out underneath a heat lamp in the kitchen and congealed, leaving a less-than-appealing look. 

To add to that, a chunk of grilled lettuce was added to the side of the beef. Cabbage would be a more welcoming side dish to complement the soft textures of the main attractions, rather than the crunch of the lettuce which doesn’t soak up much sauce.

The second main course dish came with the spinach and ricotta canneloni (HKD210), a recommended vegetarian dish on the menu joining many other dishes catering to those refraining from meat.

Perfectly al dente, the three canneloni pieces are pleasant on the palate with warm mushroom, truffle, and spinach additions to the pasta. It is a pretty plate if you are visiting here for an Instagram shoot.

The meal finished off very strong with the vanilla creamy flan (HKD98), ridiculously lush with a creamy texture and robust vanilla flavour.

Our verdict of The Verandah (Repulse Bay)

Repulse Bay weekend trips just got that much better with the launch of a new Mediterranean menu at an esteemed Hong Kong restaurant, now enjoying its second life, but still honoring its former age. 

We recommend enjoying their new dishes over the old ones to add a touch of European essence to your weekend trip to the southside.

The Verandah, 1/F, The Repulse Bay, 109 Repulse Bay Road, Repulse Bay, 2292 2822, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post The Verandah: Repulse Bay’s landmark restaurant enjoys a Mediterranean makeover appeared first on Foodie.

Formerly a takeaway stand in Wan Chai with an outpost at Central’s BaseHall, Bengal Brothers’ current face is a newish boozy canteen complete with twists on the classics and funky cocktails to match. 

Co-founder Vidur Yadav wants his restaurant brand to exist within the middle point of Hong Kong’s Indian food scene, a step above the eateries stationed inside Chungking Mansions, but more approachable than Michelin’s favourite spots around town.

I was ready to let Bengal Brothers fire me up with flavours not commonly produced at my favourite Indian restaurants, armed with a spicy mango margarita (HKD88) cocktail to wet the palate.

Dinner at the Wan Chai eatery began with the Prince’s papri chaat (HKD98), which pays spirit to the late musician with a mess of yoghurt, mint chutney, pomegranate, and crispy Indian crackers.

As any chaat should be, it is wet, saucy, minty, tangy, and brings a great texture to the palate. The chutney sauce is not overwhelming, but rather addictive, making you dig for more on the plate. 

A dish where tradition is thrown out the window for a taste of modern India is the keema Lay’s masala (HKD148), a funky plate that sees a spiced minced lamb sauce drizzled over Lay’s Magic Masala crisps, with chutneys dribbled on too.

Few Indian restaurants in Hong Kong prioritise finger-food dishes, and this is one to order. It is a dish to pick and nibble at whilst sipping on the sweet cocktails, mixing in with a hit of spice, salt, and lamb goodness.

When it comes to the mains, the flavours are just as bold and hard-hitting, most importantly with the chicken tikka deluxe (HKD188), which brings a buttery, lemony, and peppery sauce to the smoked chicken tikka sizzling on the plate. The bird is smothered in this intense sauce, as it should be! Eat this dish slowly because it is intense, punching hard with hints of anchovy, lemon, cumin, and salt.

Armed with a flaky paratha (HKD48) with garlic butter in one hand and a spoon in the other, the final dish we enjoyed for dinner was the emperor paneer lababdar (HKD178). This paneer curry is aromatic with a mix of cumin, garlic, tomato, mint, bell pepper, and cream, plus chunks of India’s ubiquitous paneer cheese. This is a finger-licking dish you will want to order again and again.

Our verdict of Bengal Brothers

Bengal Brothers hits the mark in a space designed to celebrate the traditions of Indian cuisine, but with a heavy focus on how to bring the food into 2025 via the new trends embraced on the subcontinent here brought to Hong Kong. Each dish is alive, without overpowering the palate. 

Bengal Brothers, Shop D, G/F, Man Hee Mansion, 6 Johnston Road, Wan Chai, 9245 8774, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Bengal Brothers review: Indian food shaking up tradition with lively flavours in Wan Chai appeared first on Foodie.

Ruên’s kitchen is run by two Thai chefs. Chef Bill was born and raised in Bangkok and gained his early culinary experience helping his mum to run a street-food stall. He has over 30 years of experience in Hong Kong working for well-known Thai restaurant brands including Greyhound Café and Mango Tree.

Joining Bill in the kitchen is the equally capable chef Aom, who has called Hong Kong home for nearly two decades and was formerly the head chef of Nara Thai Cuisine.

The dishes at Ruên are hearty in portion and ideal for sharing, making for wallet-friendly dining. We also appreciate the house-made condiments on offer, which lend a layer of authenticity. 

We straddled the two Southeast Asian nations with our starter orders as a way to gauge the prowess of the chefs. First to arrive was the tod man khao pod (HKD128). Though we wished the flavours of the red curry paste and kaffir lime in this traditional Thai recipe were more prominent, these deep-fried fritters plump with the natural sweetness of corn and crabmeat are nevertheless surefire comfort-food winners. The homemade neon-red sweet chilli sauce on the side offers a pleasant complementary tang.

From the grill section of the menu came the nhue yang takrai (HKD138), a Vietnamese DIY affair of chargrilled beef sirloin, sliced thinly and wrapped around sticks of lemongrass, thin rice noodles, lettuce leaves and herbs for wrapping, and a duo of spicy sauces (one chilli-based and one peanutty). The beef, infused with the delicate flavour of lemongrass, is delicious but extremely rich, so the greens are definitely needed for balance.

The star of our mains was the ped yang sod ma khawn (HKD168), a Thai riff on roast duck that delivers a juicy, savoury, slightly gamy bird accompanied by a sweet-and-sour tamarind sauce (our sauce was ice-cold, but we’re not sure if that was the point). The skin was not as crispy as we had hoped, but the taste of the duck, heady with lemongrass and five-spice, made up for that shortcoming.

The gaeng kua meuk yat mu (HKD148) is new to Ruên’s menu, a dish inspired by Bangkok hawker fare. It sounds sensational on paper – baby squid stuffed with spiced minced pork in a red curry sauce – but we found the flavour of the curry overwhelmingly sweet and one-note, lacking the hallmark fiery vibrancy of the Thai curries we adore.

For dessert, the khao niao mamuang (HKD98), featuring a trio of sticky rice balls made with taro, butterfly pea, and coconut milk, fresh mango, and homemade coconut syrup, will satisfy mango sticky rice fans. However, our dessert pick goes to the humble coconut ice cream (HKD68), also homemade, to end the meal on a sugary high.

Our verdict of Ruên

On our Sunday lunchtime visit, Ruên was bustling with groups, couples, and families enjoying the eatery’s lively ambience, friendly service, and reasonably priced Thai and Vietnamese dishes. Ruên might not be the most authentic restaurant in town, but it’s a well-liked spot by locals and tourists for good reason. The eatery sits in that delicate range between cheap and cheerful and off-the-charts expensive that seems so difficult to achieve in Hong Kong. 

Ruên, Shop G38–G39 & G45–G48, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 2205 6018, WhatsApp 4414 8006, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Ruên review: a solid Tsim Sha Tsui spot for economical Thai & Vietnamese fare appeared first on Foodie.

At 35 Robinson Road, sitting beside the Lau Pa Sat hawker centre heaving with tourists, the new-ish QT Singapore exhibits this pickled history in a quiet luxury fashion. The small luxury hotel-beloved hotel chain opened their Singapore hotel in September 2024, their first outside Australia and New Zealand. 

The hotel retains its protected exterior, originally constructed 130 years ago with the opening of Eastern Extension Telegraph Company’s Singapore offices, a company responsible for bridging the U.K. with India and other nations in submarine communication.

In standard Singapore fashion, the property has seen hands changed multiple times, renamed to the Cable and Wireless Building in the early 20th century, becoming the Telecommunications Authority of Singapore in 1995, Ogilvy Centre in 2001, Sofitel So Singapore in 2014, Hotel Telegraph in 2022, and finally QT Singapore come late 2024. 

The 134-room hotel features a 24-hour gym, a rooftop pool and bar, and a restaurant and bar pairing with Cygnet by Sean Connelly and Cygnet Bar. 

For a three-day trip in May to Singapore from Hong Kong, I stayed in the QT Balcony Suite, an 80-square meter space filled with modern design motifs and curated to cool you down, both physically and mentally from a day out in the city. 

Alongside a king bed, expect a sizeable bathtub, rain shower, and an elegant vanity. Their lounge area is positioned at the foot of the bed with a grand TV that can be controlled by a bedside iPad, with a Bose speaker, Nespresso machine, and Dyson hair dryer and Corrale hair straightener coming with the room to keep you at peace with your favourite brands.

The bed itself is lush, a soft embrace to soothe your body and rock you to sleep after a day hitting Singapore’s concrete streets. Make sure to keep your airconditioning on to dry the room and remove the possibility of damp pillows.

I like the addition of the overheard electronic fan in the suite, respecting the older traditions in Singapore to cool down. For your mandatory one-hour-plus phone time session planned in between afternoons and evenings during any holiday, especially in Singapore with the sometimes unbearable heat, the balcony suite is great for lounging about, whether it is the balcony or indoors.

Above the rooms and suites, QT’s rooftop bar and pool is engulfed by neighbouring finance centres with the sun peeking through to shine on the water. It may not be the cherry on top of a relaxing cake-like hotel, with plenty of sweet layers to explore, but it does bring tranquility to the hotel amidst the city chaos.

Downstairs, Cygnet by Sean Connolly and Cygnet Bar serve guests and outsiders, with the former led by famed Kiwi chef. The steakhouse is snazzy, confident, and meaty. With exception for breakfast, the all-day dining space specialises in tender meat and steakhouse-adjacent classics, such as steak frites, spaghetti vongole, crab linguini, oysters, and prawn cocktail. 

The adjacent bar stocks funky cocktails inspired by authors contained within the New York Public Library and drinks familiar in the City. Their cocktails eere on the sweet side with herbal and sour touches. I recommend The Devil Wears Prada for a fruity, vanilla-strong gin drink. 

The service is polite and staff friendly; drinks take a while to craft with their unique ingredients, but they are worth the wait.

QT Singapore is a 10-minute walk to Maxwell Food Centre and Amoy Street Food Centre, and next door to Lau Pa Sat for a feed of Singaporean, Indian, Malay, Cantonese, or Indonesian food. Chinatown nearby also features a crowd of Western restaurants, wine bars, and pubs if you are feeling fancy on your weekend trip.

Beyond a visit to Marina Bay Sands and Gardens by the Bay, the neighbourhood around QT lacks a real pulse that other spots in Singapore offer. Treat the hotel and your room as a base to hide from the loud lights and sounds of the city and to relax during a weekend roaming around the Lion City.

QT Singapore, 35 Robinson Road, Singapore, 068876, +65 6701 6800, book here, rooms start at HKD2,410/SGD396

The post QT Singapore review: a boutique hotel experience that will elevate your Singapore weekender appeared first on Foodie.

Like all the members of the Flat Iron portfolio, Picanhas’ space is casual and welcoming, with a wood-fired Josper grill imported from Spain taking pride of place in the open kitchen fronted by long counter seating. This beast is manned by seasoned chef Billy Otis, most recently an executive chef for the Black Sheep Restaurants group.

The restaurant’s name is a giveaway for the menu focus: the picanha. This steak cut, also known as the rump cap or top sirloin, is a favourite in Latin America for its winning combination of fattiness and tenderness. 

At Picanhas’, the meat is directly sourced from trusted farms and prepared using traditional Brazilian techniques, first cooked sous-vide to amp up the juiciness and flavour. The beef is then grilled over high heat, sliced thinly, and drizzled generously with chimichurri, a traditional zesty Latin American sauce starring parsley, garlic, olive oil, and vinegar. 

Booking a table at Picanhas’ for dinner means you get the full selection of picanha offerings: the 200 days grain-fed Black Angus picanha (HKD228), dry-aged Black Angus picanha (HKD268), and Australian Wagyu M9+ picanha (HKD348). 

It’s likely not a surprise that the Wagyu stole the show for us with its buttery richness. The chimichurri with its vinegar tang is the perfect foil to this meaty wallop. Garlicky triple-cooked duck-fat chips with Malbec aioli for dipping come on the side. Talk about indulgence!

It’s not all steak at Picanhas’. To start, we were impressed with the duo of empanadas (HKD88), one featuring a spinach and provoleta cheese filling and the other packed with slow-cooked beef, offcuts of the picanhas. The spinach and cheese filling is subtly earthy, but we preferred the savoury beef version with its hint of chilli and vinegar. Picanhas’ golden brown empanada pastry is more doughy than flaky, so these bad boys are quite filling in their own right.

A simpler carb-free starter option comes with the pork chorizo sausage skewers (HKD98), which are hearty and slightly smoky.

Although we think it would be a crime to dine at Picanhas’ and not order a steak main, two burgers remain from the restaurant’s Flat Iron Burger days, including the plant-based eggplant milanesa (HKD128).

To finish, the ultra-sugary cinnamon-coated churros (HKD88) are a must. Unlike many churros we’ve sampled in Hong Kong, these retain a very fluffy interior.

The drink portion of the menu continues the accessible theme. Malbec wine by the glass is priced from HKD68, white wine by the glass from HKD58, beer from HKD38, and cocktails from HKD88.

For even better value, check out Picanhas’ for lunch. The set lunch will set you back a very tidy HKD158 and includes a choice of main (grain-fed Black Angus picanha, pan-seared salmon, or a burger supplement) with green salad, fries, churros, and a non-alcoholic drink.

Our verdict of Picanhas’

The Flat Iron team have nailed delicious affordability, a much-needed segment that’s sorely lacking in Hong Kong’s dining landscape. Picanhas’ is a welcome addition to the group’s meaty portfolio.

Picanhas’, Shop A, G/F, 27–29 Elgin Street, Soho, Central, 5348 0985, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Picanhas’ review: affordable Latin American steakhouse by the Flat Iron team appeared first on Foodie.

The restaurant is owner Shoji Tsugawa’s third in Hong Kong, with the Japanese-Korean taking on the best of A5 black Wagyu in two omakase menus priced at HKD490 and HKD790 per person. The former is called Don’t Think “Yasu” and holds 14 plates, whilst the latter has 17. We opted for the 17-course menu – Don’t Think “Sho” – because our eyes are hungrier than our stomach!

The set menu begins with what came to be my favourite dish of the evening, the fresh Wagyu tartare, which carries a pickled and crunchy texture with the additions of wasabi sauce and pickled radish, and the goma goma K-salad. The salad is refreshing, acting as a palate cleanser with its touches of sesame oil, chilli powder, and Korean-style dressing.

Where one Korean element comes into play alongside the grilling of the restaurant’s premium meat is the service; the staff come to your table to grill the Wagyu in front of your eyes, serving with care and advising on which sauces and seasonings to use in order to amplify the flavours.

My favourite cuts of this meaty section of the set menu are the prime tongue, which melts on the tongue as soon as you start chomping, misuji briand, which pairs nicely with the spicy seasoning and carries a bite to it, and togarashi with its juicy texture. 

Beyond the meat, this menu contains two grilled sides, three “Korean dishes,” and two rice and dessert plates.

In the grilled sides section, the Japanese sweet potato offers respite from the salty but tasty onslaught of Wagyu. I wish the Korean rice cake in this section had been more grilled, as the carbohydrate was slightly too bouncy for my liking. 

Yakiniku Sho’s steamed egg is a pleasant dish to share on the table, offsetting the denser textures of the meat. It is fluffy and sweet from an infusion of Kewpie mayonnaise – all in all, a very pleasant dish.

The ever-Korean spicy tofu hotpot brings out a Hallyu touch to the menu with a hint of much-needed spice and sour on the table.

Two hours into the meal (and after all that beef), I could not finish the one-bite cold noodle and bite-sized rice with raw egg; there was no more space left in my stomach, after having enjoyed the Wagyu platter and Korean dishes. It would be more fitting to directly follow the main beefy act of the menu with the simple sea salt caramel soft-serve ice cream.

As classic as it gets, the soft serve was much needed to send us on our merry, sugary way. There always seems to be space for dessert!

Our verdict of Yakiniku Sho

I enjoyed my meal at Yakiniku Sho and understand and appreciate the concept, fusing the worlds of Japan and Korean food. Whilst I expected more fusion in the flavours, with the Wagyu beef perhaps employing Korean seasonings and sauces or the side dishes blending piquant and salty flavours, the Japanese Wagyu here is special and the specifically Korean dishes are great add-ons.

I would caution, however, to come hungry and prepare to eat continuously for two hours throughout the 17-course menu. It is great value, but only when you set your mind to eat, eat, eat.

Yakiniku Sho, Shop 3, G/F, The Centrium, 60 Wyndham Street, Central, 2327 2233, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Yakiniku Sho review: Japan meets Korea at Central’s newest teppanyaki hotspot appeared first on Foodie.

As the cuisine shows great maturity with Hong Kongers’ palates, restaurants like Primo Posto are making a bet to present Milanese cooking with confidence. Former chef of the WING team Gabriele Fusi leads the kitchen here.

Forget the red sauce menus seen around town – Primo Posto’s laser focuses on the meaty and cheesy profile of Milan and Italy’s northern regions. Think veal, polenta, gorgonzola, pancetta, Parmesan, risotto, and tripe.

The general manager greeted me with warmth, with his right-hand man filling up the room with a dash of warm European hospitality. The pair bring the first dish, vitello tonnato (HKD168), to the table for our initial, and familiar, step into the world of moreish Milan.

With a piquant tuna sauce and capers draped over the slow-cooked veal rump, the tonnato lights up the palate with a refreshing combination of sourness from the tuna and umami from the bouncy veal meat.

Up next came the fegatini (HKD128). This plate features five slices of pan-fried brioche topped with chicken liver pâté and Campari jelly. I typically enjoy pâté with a cherry accent, however, this bitter touch to the gelatine topping is refreshing, evoking a more meaty, bony taste, yet I would appreciate a slightly sweet aftertaste to balance all the flavours.

Those intent on studying Milan’s cuisine must order Primo’s pumpkin gnocchi (HKD178), a tall bowl holding plump gnocchi bites swimming in a Parmesan cream base with sage and pine nuts amongst the mix. Each bite of the pasta is aromatic, pungent on the nose, and strong on the tongue. 

The signature of the restaurant and the cuisine represented therein is the cotoletta alla Milanese (HKD568), a classic bone-in veal chop served Milanese style. Breaded and served with a comfortably plump thickness, the veal chop is a must-order here.

The staff suggested we squeeze lemon onto the meat to balance the buttery and salty flavour of the veal. The texture of the breadcrumbs is pleasing to the palate, complemented by the medium-rare touch of the chop. 

After stuffing ourselves with the meaty mains, a meal at Primo Posto must end with a slice of tiramisu (HKD98), scooped tableside. More intense in flavour than your typical tiramisu, the dessert is creamy, aromatic with its heavy chocolate dusting, and slightly bitter from the injection of caffeine.

Our verdict of Primo Posto

Landing with a bang in Central, I am a fan of this new Milanese restaurant, which brings the city’s romance, style, and cuisine to Hong Kong. The service is top-notch, cocktails well-polished, meat strong, and menu confident. Primo Posto is a restaurant to see and be seen.

Primo Posto, G/F, 9 Shin Hing Street, Central, WhatsApp 9655 8851, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

This review is brought to Foodie in partnership with Primo Posto.

The post Primo Posto review: new Milanese restaurant arrives in Central with a meaty punch appeared first on Foodie.

The restaurant is named after co-founder Marc Hofmann’s father, whom Marc describes as a true bon vivant. This larger-than-life nature is at the heart of Jean-Pierre. The candlelit space is decked out in classic French bistro style with dark mahogany furniture, red velvet banquettes, and knick-knacks collected by Jean-Pierre himself.

For those who enjoy being in the spotlight, the eatery offers a raised round table right in the centre of the dining room, dubbed “La Table de Jean-Pierre,” which seats up to nine diners. If tabletop dancing were allowed at Jean-Pierre, this would be the perfect place.

Jean-Pierre’s bar area, striking with its curved marble bartop, deserves a visit in its own right. As expected, the extensive regional wine selection is all French and includes Hong Kong’s first Languedoc wine on tap, serving as the bistro’s table wine.

Mixologist Suraj Gurung has devised the French-inspired cocktail menu on show, of which the cornichon martini (HKD128) is already a bestseller. Drinks can also be sipped on Jean-Pierre’s small open-air terrace à la Paris.

Then there’s the playlist, a fun mix of catchy English tunes from the 80s sung in French, and the waitstaff, white-aproned and black bow-tied, who are so charmingly French that they seem like caricatures. Take all of the above and you have the French version of Black Sheep’s Italian-American powerhouse Carbone – the vibes here are electric. 

Like all good bistros, Jean-Pierre’s à-la-carte menu is traditional and precise. It allows for the ingredients and execution to shine; there are no smoke and mirrors to hide behind.

Young chef John Troupis takes charge of the kitchen, under the watchful eye of executive head chef Matthew Kirkely, who has mentored John for the past five years at Black Sheep’s BELON and Magistracy Dining Room.

It seems de rigeur to come to Jean-Pierre with a group to do justice to the menu. The oeuf mimosa (HKD8) is a must to whet the palate. Beloved by French grandmothers the world over, this nostalgic Frenchified devilled egg is addictively tangy and mustardy, with a lingering hint of bacon on the tongue. We bet you can’t eat just one of these eggies!

We also adored the starters of steak tartare (HKD198), pâté de foie de volaille (HK128), and escargots de Bourgogne (HKD128). 

Like all the dishes we tried at Jean-Pierre, chef John’s tartare is perfectly seasoned, veering towards the salty side (a plus in our book), with just the right amounts of spice and tang. Mix in that egg yolk to attain a luscious consistency to the hand-chopped Aquitaine beef collar.

Perhaps our favourite dish of the entire meal was the chicken liver and duck foie gras mousse, slathered generously on hefty slices of toasted baguette. The pâte’s texture is so creamy it’s akin to whipped cream, albeit much richer. We can only imagine how much butter goes into the sinfully scrumptious recipe, but we’re not complaining.

The snails are petite in size and very tender in texture, soaking up all that buttery and garlicky parsley sauce. As they do it in Burgundy, the addition of Pernod adds a pleasing anise-like layer of flavour.

For the mains, it’s a toss-up between two dishes for us. You can go big with the poulet de Simone (HKD888 for 2) – a gleaming, golden, and juicy roasted three-yellow chicken stuffed with mushrooms duxelles, tarragon, and spinach – or more homestyle with the boeuf bourguignon (HKD308).

The slow-braised beef cheek used in the bourguignon is as tender as can be. The meat is enriched with plenty of Pinot Noir, but it’s the humble carrots, mushrooms, and pearl onions that are the very worthy runners-up here. This comforting dish impresses with its well-executed simplicity.

The sides are as indulgent as expected, from the haricots verts almondine (HKD108), or almond-flecked green beans bathed in butter, to the gratin dauphinois (HK98), that classic French potato casserole.

The “Pierre Koffman” frites (HKD68) were the quickest side to disappear from our table, fries courtesy of the renowned French chef that have a distinctive crunch and savoury flavour.

It’s the chocolate-laced desserts that wow at Jean-Pierre. The profiteroles au chocolat (HKD108) are prepared à la minute with choux pastry sandwiched with Messina’s divine freshly churned vanilla gelato and a tableside drizzle of 70% dark chocolate sauce. Pure bliss!

For chocoholics, the mousse au chocolat (HKD108) is the way to go. Each massive scoop of mousse, crafted with 80% dark chocolate, is served tableside from a big bowl. The mousse is silky and decadent, but not overly sweet. What takes it over the edge is the flurry of fat fleur de sel flakes sprinkled atop, achieving that ideal balance of sweet and savoury that tickles our taste buds.

Our verdict of Jean-Pierre

Jean-Pierre bewitches and beguiles with its transportive decor, endearing staff, and well-priced, immaculate bistro menu. Though we wouldn’t recommend it for a quiet date night owing to the cacophonous noise levels, this restaurant truly is the ultimate spot for groups looking to eat well and let loose in style.

Jean-Pierre, G/F, 9 Bridges Street, Soho, Central, 2154 6101, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Jean-Pierre review: Black Sheep’s new French bistro is joie de vivre personified appeared first on Foodie.

Without any bells and whistles, the founders have recruited a charming Thai chef to oversee the open kitchen, and he’s got the restaurant’s authentic flavours spot on. Adding to Yaowarat’s low-key appeal are the good-natured Filipino wait staff, cool-cat decor, and rock-and-roll playlist, which all set the scene for success.

Quality Thai cuisine in Hong Kong often comes at much higher prices than its Chinese and Vietnamese counterparts, which befuddles us as we’ve had some of the greatest – and cheapest – meals of our life in Thailand. Yaowarat’s affordable prices mirror the famous street in Bangkok’s Chinatown for which it is named; the restaurant is certainly not as dirt cheap as Bangkok street food, but we’re dealing with Hong Kong’s soaring rental costs here.

The lunch menu in particular is extremely good value for money, priced at just HKD118 for a main dish with the soup of the day – that’s quite a bit less than the lunch menus offered at popular neighbouring Thai restaurants.

In terms of the à-la-carte selections, there’s a wide variety of good pickings from across Thailand. A must to start is the pork salad (HKD138), otherwise known as larb, a traditional rustic Isaan salad made of pork mince that’s loaded with fresh herbs, fish sauce, shallot, and lime.

We can’t get enough of this salad’s bold palate whack, and Yaowarat’s version is authentically spicy, tangy, and salty, perfect wrapped in the accompanying crisp cabbage leaves.

Yaowarat’s Hat Yai fried chicken (HKD148) has quickly garnered acclaim. A signature in the southern city of Hat Yai near the Malaysian border, the juicy and tender yellow chicken oozes with a rich umami flavour that’s made this recipe beloved throughout Thailand. 

The chef is hush-hush about his “secret” marinade recipe, but we’re told fish sauce is a major component. The skin is thin and crispy, and the topping of deep-fried shallot adds a hint of sweetness to both the bird and sticky rice served on the side. This is a definite rival for best fried chicken in town!

Difficult to come by in Hong Kong, khao soi is our favourite Thai noodle dish of all, eclipsing even Thailand’s more well-known boat noodles and pad thai; this northern Thai recipe featuring a rich and fragrant coconut-milk curry broth, melt-in-the-mouth braised chicken, and egg noodles is an explosion of vibrant flavour and texture.

Yaowarat’s khao soi gai (HKD158) is a solid rendition, albeit a bit oiler than we prefer. We especially enjoyed the noodles, which come in two forms: al dente and chewy versus deep-fried and crispy. If there’s any broth left after slurping up the noods, we suggest spooning it over some steamed rice (ah, the simple joys of life).

Our final dish was the stir-fried beef (HKD168), which most of us in the Thai know would refer to as pad kra pao, a staple recipe usually made with chicken or pork mince and an ample amount of pungent Thai holy basil.

The only dish we sampled at Yaowarat lacking in authentic heat (especially because it’s denoted on the menu with three chillies, indicating it should be super spicy), the USDA Prime beef chuck used makes this plate feel more premium.

We didn’t have room for the mango sticky rice (HKD108), one of only two desserts on the menu (the other is water chestnut with coconut sorbet for HKD88), but the staff were gracious enough to offer it to go. As expected, Yaowarat doesn’t disappoint with this iconic Thai dessert. 

Our verdict of Yaowarat

Yaowarat is an excellent addition to Hong Kong’s burgeoning Thai food scene. It’s headed by a Thai chef who knows his stuff, the prices are reasonable, the flavours are genuine, the space is aesthetically pleasing, and the staff are amiable and accommodating. What more could we ask for? 

Yaowarat, Shop C, G/F, CentreStage, 108 Hollywood Road, Central, 7010 9445, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.

The post Yaowarat review: Hollywood Road’s latest legit Thai contender appeared first on Foodie.