Less than a year old, Japanese restaurant HAKU has already garnered a stream of accolades, including finding its way onto Tatler’s ‘Top 20 Best Restaurants in Hong Kong’ of 2017.
The restaurant is the result of collaboration between Hideaki Matsuo – of the three Michelin-starred Kashiwaya and a Relais & Chateaux grand chef from Japan – and Agustin Balbi, a 30-year-old Argentinian who was also voted as Hong Kong’s best new chef of 2016.
Located in Tsim Sha Tsui’s Ocean Terminal, the soothing interiors offer a respite from the city while the taster menu (HK$1,380 plus 10% per person) takes diners on a delicious culinary tour of Japan, from the king crab found in the north west to the tomatoes grown in the south.
Gough's on Gough
The debut restaurant from British furniture designer Timothy Oulton, located on Gough Street in Central, champions British cuisine with a modern, refined menu.
As you would expect, the decor is almost reason enough to visit, from a giant deep sea diver at the entrance to a wall filled with feathers (or oyster shells, or leather – depending on the time of day).
The food is impeccable: the tasting menu (HK$988 per person or HK$1,438 per person with wine pairings) is an absolute delight, starting with duck, plum and foie gras, progressing through such delicacies as scallop and Icelandic cod, while knowledgeable, attentive and friendly waiters ensure you feel pampered and satisfied.
Bar at street level: Every day from 5pm
Lunch: Every day from 12-2.30pm
Dinner: Every day from 6,30pm
15 Gough St, Central
Reservations: +852 2473 9066; firstname.lastname@example.org; goughsongough.com
A regular on the world’s best restaurant lists; Hutong’s atmospheric décor offers a fabulous setting reminiscent of an old kung fu movie, while the sensational harbour views are arguably the best in Hong Kong.
The menu offers delicacies from Northern Chinese cuisine and until the end of April the restaurant has a special “7 Chillies” taster menu available, which is an absolute must.
Highlights include the sliced squid with Sichuan green peppercorn and soy sauce, Hokkaido scallops with pickled Hainan yellow chilli and Yu-Shiang tiger prawns. The full “7 Chillies” tasting menu (HK$928 per person) is only available until the end of April – do not miss out.
Lunch: Monday to Saturday; 12pm – 2.30pm; Dinner: Monday to Sunday: 6pm – 11pm;
Feng Wei Brunch: Sunday 12pm – 3.30pm
28/F, 1 Peking Rd, Tsim Sha Tsui;
+852 3428 8342; hutong.com.hk