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The Best Dishes We Ate in Hong Kong in Spring 2021


From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks.
Man Wah
Man-Wah-Restaurant-Michelin-Star-Dining
The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the refined classics that encapsulate Man Wah’s legacy are: deep-fried matsutake mushroom pudding (guo-ja), the Cantonese version of an ancient delicacy dating back to the Qing Dynasty; braised pork belly with taro, based on a family recipe that pays homage to the disappearing art of Hakka village cuisine; and deep-fried and braised prawn, rice cake and salted threadfin fish, which is now given a more cosmopolitan revamp with the use of Korean rice cakes instead of noodles. Chef Won ....

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The best bar in Asia right now is a Mexican-inspired bar in Hong Kong with a 41-page menu and a 200-bottle collection of agave spirits


The best bar in Asia right now is a Mexican-inspired bar in Hong Kong with a 41-page menu and a 200-bottle collection of agave spirits
Katie Warren
© Asia s 50 Best Bars
The best bar in Asia right now is a Mexican-inspired bar in Hong Kong with a 41-page menu and a 200-bottle collection of agave spirits
Coa, a Mexican-inspired cocktail bar in Hong Kong, has been named Asia s best bar by Asia s 50 Best Bars 2021.
The bar has a 41-page cocktail menu and a 200-bottle collection of agave spirits.
Cocktail bars in Singapore and Tokyo rounded out the top three best bars in Asia. ....

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Hong Kong Restaurant News: Roji Opens in Lan Kwai Fong, A Shochu Pairing Menu At Zoku, And More


Shochu is arguably Japan s best kept alcoholic secret. Unlike sake, this category of spirit is not brewed, but rather distilled mainly using rice, barley, sweet potato, and in some cases, even black sugar. In an effort to increase awareness of the category locally, the Japanese prefecture of Kagoshima has partnered with Mizunara s liquor distribution arm to arrange a shochu pairing menu at The Hari s resident Japanese restaurant, Zoku. 
Responsible for curating the drinks pairings is Shochu Meister, Yoshie Kakimoto, who has matched dishes like Kagoshima yellowtail prepared three ways with a Daiyame shochu highball; “flying fish” ceviche paired with Samurai No Mon ....

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