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Four Hong Kong restaurants reviewed

31 Jan 2018 by Craig Bright
Terroir Parisien

Terroir Parisien

Opened in August 2017 in the high-end Prince’s Building in Central district, Terroir Parisien is the first Hong Kong restaurant of Yannick Alleno, whose restaurant Alleno Paris in France has accumulated three Michelin stars.

That said, his Hong Kong debut outing is less of an ultra-fine-dining affair and more of a cheerful bistro-style eatery. Expect staples such as onion soup and oven-roasted Camembert for starters, and hearty sea scallops cooked over simmered rice pilaf and spring lamb shoulder “navarin” for mains.

As is befitting the establishment, service is efficient but also friendly and somewhat casual, and at HK$1,500 (US$192) for a three-course meal for two with house wine and coffee, it’s a fine choice for a semi-formal but impressive dinner.

Restaurant review: Terroir Parisien

Hours: Open every day for lunch 11.30am-2.30pm, for dinner 6-10.30pm
Location: Shop M20-M24, Mezzanine Floor, Prince’s Building, 10 Chater Road, Central
Contact: (+852) 2522 9990; yannick-alleno.com

Kishoku Japanese restaurant in Hong Kong

Kishoku

While it’s been around for the better part of five years, Japanese restaurant Kishoku on Yiu Wa Street in the bustling Causeway Bay retail district knows how to mix it up. Despite having made a name for itself as an authentic omakase restaurant, Kishoku has ventured into other cuisines as part of special menus.

One such menu is its Winter Hotpot Dinner set meal, which we sampled. Comprising six courses for between HK$880 (US$113) and HK$1,080 (US$138), depending on the type of hot pot chosen, the restaurant offers up a medley of meat and seafood dishes presented in a distinctly autumnal style. The Wagyu beef hotpot in particular is a highlight, though even the chilled miso toru (tuna) that you get as an appetiser is delicate and full of flavour.

The set is best accompanied by a gin and tonic prepared using the restaurant’s own signature infused gins, developed together with mixologist Antonio Lai who’s behind popular cocktail bars Origin and Quinary. While this doesn’t come as part of the set, it’s worth trying if you’re a gin lover.

Restaurant review: Kishoku, Hong Kong

Hours: 12pm-3pm; 6pm-11pm
Location: 5th floor, Bigfoot Centre, 38 Yiu Wa Street, Causeway Bay, Hong Kong
Contact: (+852) 2893 0333; kishoku.hk

Tiffin Seafood station hi res

Tiffin

One of the nine F&B offerings located at the Grand Hyatt Hong Kong in Wan Chai district, Tiffin has been serving up an international buffet since 1989, but in October last year the restaurant reopened following a five-month refurbishment.

Retaining much of its former classic European aesthetic, the revamped restaurant also still has live jazz throughout the evening service. However a notable difference is the expansion of the chocolatier counter situated just outside the restaurant, which now acts as a sort of café area with tables and chairs.

New to the buffet is the selection of freshly shucked oysters – there are six kinds in total – along with mussels, prawns and escargot. However, the star of the buffet is arguably the beef Wellington, which is beautifully pink on the inside and wrapped in a soft filo pastry. On the drinks side, Tiffin has partnered with an independent tea brand to create 10 bespoke teas for the restaurant, presented in a wooden “treasure box”.

Dinner buffet comes to HK$728 (US$93) per adult, plus a 10 per cent service charge, with a free-flow drinks package able to be added on for HK$218 (US$28) per person.

Restaurant review: Tiffin, Grand Hyatt Hong Kong

Hours: Lunch 12-2.30pm, Mon-Sat (Sunday brunch: 11am-2.30pm); Afternoon tea 3.30pm-5.30pm; Dinner: 6.30pm-10pm
Location: Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Contact: (+852) 2584 7722; hongkong.grand.hyatt.com

Fang Fang prawn

Fang Fang

Opened last summer in the heart of Hong Kong’s bustling nightlife district, Lan Kwai Fong, Fang Fang is a contemporary Asian restaurant driven by head chef Kent Lee, the former executive chef of Michelin-starred Hakkasan, who in the past has cooked for the likes of President Obama.

The venue is divided into two sections, a bar with seating and a restaurant with live music, each exuding an Asian-inspired design aesthetic, from its black “dragonscale” walls to the subtle lion door knockers adorning the leather armchairs.

Most recently, Fang Fang has launched a new dim sum menu with particular highlights including  crisp, garlicky spring rolls as well as the scallop and prawn dumplings and succulent siu mai. The drinks are also worth a visit in themselves, each being based on the five elements of traditional Chinese philosophy (metal, wood, earth, fire and water). Be sure to try the fiery “Omikuji Girl” cocktail.

Small bites from HK$98 (US$12.5) to HK$198 (US$25); mains from HK$165 (US$21) up; drinks from HK$110 (US$14) up.

Restaurant review: Fang Fang, Hong Kong

Hours: Lunch: 12pm-3pm Mon-Fri; brunch: 12pm-3pm Sunday; Dinner: 6pm-11pm Mon-Thurs, 6pm-11.30pm Fri & Sat, 6pm-10.30pm Sunday; Bar: 5pm till late every day
Location: 
8/F LKF Tower, 33 Wyndham Street, Central
Contact:
 +852 2983 9083; fangfang.com.hk

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