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<figure class="wp-block-video"><video autoplay controls src="https://www.gafencushop.com/wp-content.bak/uploads/2026/2609/2609_GMHK_MingCourt.mp4"></video></figure>



<p>Enter Ming Court, and you get drafted into a full-on, perfectly choreographed Cantonese show. The Cordis Hong Kong’s Chinese fine-dining room hums with quiet confidence. Executive Chef Li Yuet-faat, the man behind the magic, knows exactly how to conjure impeccable Cantonese dishes. In his nimble hands, simple ingredients are transformed into unmistakable flavours through purity, precision and wok hei, the breath of the wok.</p>



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<p>He says: “Cantonese cooking does not require heavy use of sauces to hide flavours. Instead, it is about bringing out the natural, fresh taste of the ingredients using precise cooking skills and wok heat (high-heat stir-frying).” That mindset is all over the menu like a signature on a masterpiece.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-1024x768.jpg" alt="" class="wp-image-92369" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-1024x768.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1-800x600.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/09/Egg-Yolk-Custard-Charcoal-Bun-with-Whiskey-1.jpg 1515w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Whiskey‑infused Charcoal Bun with Egg Yolk Custard</figcaption></figure></div>


<p>Then there’s Ming Cellar, which is where the evening gets dangerous, in the best way. Over 300 wine labels from more than 100 regions might seem over the top until you realise the point isn’t variety for its own sake. It’s curation. The sommelier offers intimate daily tastings, because why settle for your usual pours when someone can guide you towards a pairing that makes you stop mid-bite?</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-1024x690.jpg" alt="" class="wp-image-92371" width="768" height="518" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-1024x690.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-416x280.jpg 416w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-768x517.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-1536x1035.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-2048x1380.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-200x135.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Crispy-Skin-Chicken-Roasted-800x539.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Roasted Crispy‑Skin Chicken</figcaption></figure></div>


<p>Since Ming Court aims for aura as well as exceptional flavour, you can also step into the Lalique private room inspired by the famed French crystal brand’s Iconics Rose Nebula collection. This is a truly iconic dining table that makes you sit up straighter and suddenly remember you’re capable of being impressed. The pairing here isn’t just wine and food; it’s also atmosphere and artistry.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-1024x766.jpg" alt="" class="wp-image-92367" width="768" height="575" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-1024x766.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-374x280.jpg 374w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-768x575.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-1536x1149.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-2048x1532.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Crab-Bun-Egg-Crab-Roe-Deep-Fried-800x598.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Crispy Deep-Fried Soft-Shell Crab with Crab Roe and Egg, Served with Bun</figcaption></figure></div>


<p>Chef Li explains how teamwork between the kitchen and the sommeliers informs the wine pairing at Ming Court. Cantonese food is all about umami and texture, so they don’t simply match seafood with white wine because that’s the norm. Highlighting their more nuanced philosophy, he reveals: “We try using lighter red wine to bring out the seafood’s freshness.” In other words, they don’t follow rules; they understand them.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-1024x741.jpg" alt="" class="wp-image-92372" width="768" height="556" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-1024x741.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-387x280.jpg 387w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-768x556.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-1536x1112.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-200x145.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup-800x579.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/09/Eight-Treasure-Soup.jpg 2039w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Eight-Treasure-Soup</figcaption></figure></div>


<p>Now, the heart of it: the Ming Court Dégustation Menu, which we have on one rainy Saturday. As its grand billing suggests, this is a guided tasting of signature creations and cherished classics, crafted from top-quality local and global ingredients.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-1024x788.jpg" alt="" class="wp-image-92362" width="768" height="591" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-1024x788.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-364x280.jpg 364w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-768x591.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-1536x1182.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-2048x1575.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-200x154.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Supreme-Pork-Loin-Honey-Barbecued-800x615.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Supreme Honey-Glazed Barbecued Pork Loin</figcaption></figure></div>


<p>The amuse-bouche arrives as a small, bright and undeniably deliberate union of drunken notes and decadence: Magnolia Lab Roselle liqueur and foie gras terrine with passion fruit. Then comes a duo of honey-barbecued supreme pork loin and sliced suckling pig with black-truffle paste and pineapple.</p>



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<p>Chef Li’s example of innovation built on tradition hits home right here. He notes how they keep the classic suckling-pig roasting technique for that crispy perfection, then modernise the experience with sweet pineapple and earthy black truffle. That’s exactly what you taste: classic craft, upgraded imagination.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-1024x717.jpg" alt="" class="wp-image-92370" width="768" height="538" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-1024x717.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-400x280.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-768x537.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-1536x1075.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-2048x1433.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-200x140.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Sliced-Suckling-Pig-Black-Truffle-Pineapple-Roasted-800x560.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Sliced roasted suckling pig with pineapple and black truffle paste</figcaption></figure></div>


<p>The menu then turns rich and comforting. There’s stuffed crab shell, deep-fried with creamy depth and a sweet seafood pop, followed by Eight Treasure soup. This broth of abalone, fish maw, chicken, shiitake, bamboo pith, black fungus, layers of dried tangerine peel and ginger character lands like a warm, luxurious hug.</p>



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<p>And the “okay wow” dish? Chinese spiny lobster from Sai Kung and crab roe are melded with braised elegance. Striking a chord with even the most seasoned of lobster lovers, this presentation reminds you there’s a difference between eating seafood and experiencing seafood.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1.jpg" alt="" class="wp-image-92366" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Soft-Shell-Lobster-Mushroom-with-XO-Sauce-Stir-Fried-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Stir‑Fried Soft‑Shell Lobster with Mushrooms in XO Sauce</figcaption></figure></div>


<p>Served in a clay pot, the meaty main of A5 Wagyu is a showcase of soy sauce-driven, pan-seared finesse, while chilled mango, pomelo, coconut and sago cream deliver a textural, sweet-smooth finish that makes you feel like the chef carefully orchestrated your exit.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot.jpg" alt="" class="wp-image-92365" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/09/Wagyu-Beef-Cheek-15-Year-Aged-Dried-Tangerine-Peel-Braised-in-a-Clay-Pot-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Clay‑Pot‑Braised Wagyu Beef Cheek with 15‑Year‑Old Dried Tangerine Peel</figcaption></figure></div>


<p>Maestro Li shares that success means consistent quality and frequently returning guests because that’s the real reward: trust built over time. So come to the Mong Kok Ming Court hungry and curious. And if you think Cantonese dining can’t be both traditional and thrilling, well, their wok hei will humble you fast.</p>



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<p><em><strong>Ming Cour</strong>t</em>,<em> Level 6, Cordis Hong Kong, 555 Shanghai Street, Mong Kok, Hong Kong. <strong>Tel: </strong>3552 3300. cordishotels.com</em></p>



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<p>Photos: Cordis Hotel Hong Kong</p>


Court of Appeal: Wok-fired wonders and daring wines paired in the Rose room make Ming Court supreme

Sicily Artistry: Tosca di Angelo’s soulful tasting menu plays out to a chorus of approval


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<p>The moment we enter Man Ho Chinese Restaurant, a wash of calm elegance engulfs us, hushing any idle chatter. While this aura of refinement raises the tone of the dining room, we lower ours. The fountain near the entrance, decorated with lotus sculptures, is straight out of a classical Chinese garden. Quietly auspicious, it’s almost like it’s there to deliver a blessing before the first dim-sum rolls by.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-1024x666.jpg" alt="" class="wp-image-91787" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Main-Entrance.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Man Ho &#8211; Main Entrance</figcaption></figure></div>


<p>Then the space opens up. Cue huge wood-framed moon gates, cloisonné panels depicting spring and autumn, and chandeliers constructed from thousands of morning-glory glasses cascading in tinted Champagne gold.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-1024x674.jpg" alt="" class="wp-image-91789" width="768" height="506" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-1024x674.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-426x280.jpg 426w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-768x505.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-1536x1010.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-2048x1347.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-200x132.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/0a-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Egg-with-Lobster-Dried-Fish-Roe-and-Saffron-800x526.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Steamed Egg with Lobster, Dried Fish Roe and Saffron</figcaption></figure></div>


<p>The fine-dining quality of the Cantonese food matches the theatrics. Jayson Tang, the JW Marriott Hotel Hong Kong’s Executive Chinese Chef, says his philosophy is “refining the rustic, perfecting the delicate”. This is visible in everything the kitchen does – from the way ingredients are treated like royalty to how humble dim-sum concepts become dainty masterpieces without losing their soul.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-1024x666.jpg" alt="" class="wp-image-91788" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/1a-JW-Marriott-Hotel-HK-Man-Ho-Pan-Fried-Crab-Claw-with-Spring-Onions-in-Ginger-Foam.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Pan-Fried Crab Claw with Spring Onions in Ginger Foam</figcaption></figure></div>


<p>“Each morning, I personally inspect all incoming produce [and] if anything falls short of our standards, I would rather remove the dish from the menu than compromise on quality,” notes the chef, explaining how this ethos controls the whole process, from start to finish.</p>



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<p>First to arrive at our table is Steamed Minced Garoupa and Shrimp Dumpling, a goldfish-shaped marvel. It looks playful, but it doesn’t taste like a gimmick. The garoupa is marinated in homemade Japanese soy sauce, then carefully blended with mushrooms, scallion whites and sesame oil. When it’s wrapped in its starchy skin and hits the steamer, you get that clean, plush seafood sweetness – soft, fragrant and unmistakably Cantonese in spirit.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-1024x666.jpg" alt="" class="wp-image-91782" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/1-JW-Marriott-Hotel-HK-Man-Ho-Steamed-Minced-Garoupa-and-Shrimp-Dumpling.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Minced Garoupa and Shrimp Dumpling</figcaption></figure></div>


<p>Then comes the house signature Barbecued Pork using mui tau (pork collar) marinated in homemade honey sauce and roasted three times. The result is tender, succulent and deeply fragrant.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-1024x666.jpg" alt="" class="wp-image-91783" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/3-JW-Marriott-Hotel-HK-Man-Ho-Signature-Barbecued-Pork.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Signature Barbecued Pork</figcaption></figure></div>


<p>Sweet-savoury balance lands like a confident handshake. If you go for Shredded Duck Meat Soup with Shredded Fish Maw, Chicken and Fungus, a modern take on the winter-warming snake-soup tradition, you’ll understand why diners regularly return. It’s fragrant, layered and soothing without being boring. The shreds of duck meat, chicken, fish maw, mushrooms, bamboo pith and fungus create a broth that tastes composed, like every ingredient has its own job and shows up to work on time.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-1024x666.jpg" alt="" class="wp-image-91793" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Shredded-Duck-Meat-Soup.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Shredded Duck Meat Soup</figcaption></figure></div>


<p>“Above all, a dish must first be exceptionally delicious,” says Chef Tang, describing how he tells the story of his cuisine through technique. Yes, narrative matters, but only if the flavour earns the right to speak.</p>



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<p>His seafood specialties, on the other hand, are fancy but also seriously engineered. Braised New Zealand Abalone is an example of patience becoming pleasure. It’s wild, sustainably caught, cleaned, braised for three days, then dry-braised with abalone sauce for smoky umami depth.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-1024x666.jpg" alt="" class="wp-image-91784" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/4-JW-Marriott-Hotel-HK-Man-Ho-Baked-Whole-Dried-South-African-Abalone-Puff.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Baked Whole Dried South African Abalone</figcaption></figure></div>


<p>And then there’s Deep-Fried Fish Maw Stuffed with Shrimp Mousse in Chicken and Rice Stock with Caviar. Crispy outside, luxurious inside. The caviar’s briny pearls swim in a Chinese broth, giving you a warm, savoury hit that feels daring without tasting confused.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-1024x666.jpg" alt="" class="wp-image-91785" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/5-JW-Marriott-Hotel-HK-Man-Ho-Deep-fried-Fish-Maw-Stuffed-with-Shrimp-Mousse.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Deep-fried Fish Maw Stuffed with Shrimp Mousse</figcaption></figure></div>


<p>Chef Tang explains his logic about integrating Western ingredients like caviar into Chinese technique: “Caviar is typically served chilled, but I chose to pair it with a hot Chinese rice-congee stock. The heat coaxes out the rich fish oils and intensifies the caviar’s umami notes.” That’s not luck – that’s culinary nerve.</p>



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<p>Our final dish is Roasted Goose with Aged Dried Radish. The radish is aged in stages: three, 12 and 25 years, then stir-fried with shallots, preserved plums and tangerine peel. It tastes complex and naturally sweet in a way that makes you pause mid-conversation. That’s what timeless means at Man Ho.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-1024x666.jpg" alt="" class="wp-image-91786" width="768" height="500" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-1024x666.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-430x280.jpg 430w, https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-768x500.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-200x130.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish-800x521.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/07/6-JW-Marriott-Hotel-HK-Man-Ho-Roasted-Goose-with-Aged-Dried-Radish.jpg 1180w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Roasted Goose with Aged Dried Radish</figcaption></figure></div>


<p>The JW Marriott’s Chinese restaurant is Michelin-level for a reason: it’s not just refined. It’s consistent, it’s disciplined, and it treats flavour like a craft that deserves respect. You come for one dinner, then you catch yourself planning the next one before the bill arrives. And good luck leaving the table without ordering an extra something “just to try”. This place will make you try, and then make you addicted.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-1024x683.jpg" alt="" class="wp-image-91791" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/07/JW-Marriott-Hotel-HK-Man-Ho-Handcrafted-Dim-Sum-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Handcrafted Dim Sum</figcaption></figure></div>


<p>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: JW Marriott Hotel Hong Kong</p>


Chinese Blessing: Man Ho daringly perfects the delicate in an auspicious classical setting


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<p>Some restaurants try to be fancy like it’s a personality. Others aim to be cosy like it’s a trend. Salon Lanson, located within Lanson Place Causeway Bay, achieves something rarer: it makes you feel like you’re both dressed up and allowed to relax. Elegance is expected when stepping into this French-influenced all-day dining space, but you leave convinced the culinary team is chasing a bigger idea: elevated comfort food that still respects the craft.</p>


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<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="722" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-1024x722.jpg" alt="" class="wp-image-91513" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-1024x722.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-397x280.jpg 397w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-768x541.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-1536x1082.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-2048x1443.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-200x141.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Lanson-Place-Causeway-Bay_Breakfast-Buffet_1-800x564.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Lanson-Place-Causeway-Bay_Breakfast-Buffet</figcaption></figure></div>


<p>Executive Chef Leo Chow, who has cooked under pressure in serious kitchens, talks about his dishes the way people might delight in sharing their family recipes: with precision, but also heart. His training wasn’t about making food look expensive, but crafting it with perfection, even when the dining room is full and the night is moving fast.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-1024x708.jpg" alt="" class="wp-image-91506" width="768" height="531" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-1024x708.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-405x280.jpg 405w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-768x531.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-1536x1063.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-2048x1417.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-200x138.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Otoro-Tartare-800x553.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Otoro-Tartare</figcaption></figure></div>


<p>“By day, it feels bright and relaxed; by night, it becomes chic and intimate,” he says. “The restaurant strikes a graceful balance between luxury and welcoming ambience.” That matters because his menus match the room. A mood shift toward lighter dishes and brighter flavours introduced in early spring retains Salon Lanson’s comforting familiarity.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-798x1024.jpg" alt="" class="wp-image-91507" width="599" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-798x1024.jpg 798w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-218x280.jpg 218w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-768x985.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-1197x1536.jpg 1197w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-1596x2048.jpg 1596w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-200x257.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-800x1026.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/Capellini-Aglio-e-Olio-with-Razor-Clams-scaled.jpg 1996w" sizes="(max-width: 599px) 100vw, 599px" /><figcaption class="wp-element-caption">Capellini-Aglio-e-Olio-with-Razor-Clams</figcaption></figure></div>


<p>Chef Chow’s methodology is equal parts discipline and imagination. “I always start with seasonal produce to guarantee peak flavour and reliable sourcing,” he says. “My focus is on elevated comfort food – familiar, comforting flavours refined through fine-dining technique and elegant presentation.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-841x1024.jpg" alt="" class="wp-image-91508" width="631" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-841x1024.jpg 841w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-230x280.jpg 230w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-768x935.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-1262x1536.jpg 1262w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-1682x2048.jpg 1682w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-200x244.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Spanish-Octopus_A-800x974.jpg 800w" sizes="(max-width: 631px) 100vw, 631px" /><figcaption class="wp-element-caption">Grilled-Spanish-Octopus_A</figcaption></figure></div>


<p>The use of the word ‘elevated’ here is not pretending local ingredients are French, but honouring the produce, then dressing it properly. “Given Salon Lanson’s signature French-inspired elegance, my approach is grounded in classical French technique. Then I weave in influences from Hong Kong and the broader Asian culinary map,” he explains. “Subtle Asian accents elevate a traditional comfort dish, adding unexpected depth without overwhelming the core flavours.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-802x1024.jpg" alt="" class="wp-image-91499" width="602" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-802x1024.jpg 802w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-219x280.jpg 219w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-768x980.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-1203x1536.jpg 1203w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-1605x2048.jpg 1605w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-200x255.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-800x1021.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Red-Prawn-Salad-1-scaled.jpg 2006w" sizes="(max-width: 602px) 100vw, 602px" /><figcaption class="wp-element-caption">Grilled-Red-Prawn-Salad</figcaption></figure></div>


<p>And that’s an accurate summation of the lunch selections – comfort-forward, but with technique doing the heavy lifting. The Grilled Red Prawn Salad, for instance, leans into an Asian flavour logic of grilled sweetness, sesame notes and vivid dressing, while keeping the presentation polished and clean.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-1024x745.jpg" alt="" class="wp-image-91501" width="768" height="559" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-1024x745.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-385x280.jpg 385w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-768x559.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-1536x1117.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-2048x1490.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-200x145.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Pan-Fried-Read-Snapper_01-1-800x582.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Pan-Fried Read Snapper</figcaption></figure></div>


<p>Then there’s Pan-Fried Red Snapper, which comes with spring vegetables in a lemony, buttery white-wine sauce, and a white balsamic tomato salsa. Translation: fish that’s handled carefully, served with enough vibrancy to keep you awake, and finished with a tangy detail that feels like someone is saying, ‘Don’t fall asleep – the sun is shining.’</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-810x1024.jpg" alt="" class="wp-image-91503" width="608" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-810x1024.jpg 810w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-221x280.jpg 221w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-768x971.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-1214x1536.jpg 1214w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-1619x2048.jpg 1619w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-200x253.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-800x1012.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/Passion-Fruit-and-White-Chocolate-Cheesecake-1-scaled.jpg 2024w" sizes="(max-width: 608px) 100vw, 608px" /><figcaption class="wp-element-caption">Passion-Fruit-and-White-Chocolate-Cheesecake</figcaption></figure></div>


<p>Nowadays, every restaurant menu needs a ‘hardest dish’, and here it’s the house signature of Classic Beef Bourguignon, available at lunch and dinner. Chow calls it the biggest technical hurdle – balancing tender meat, a complex red-wine jus and plating that is homely, not stiff.</p>



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<p>If the lunchtime mains whisper refinement, the desserts are the season’s emotional support. Passion Fruit and White Chocolate Cheesecake offers a silky Japanese-style profile with passionfruit jelly and a finale of lemon sherbet plus homemade honeycomb. It’s sweet, sharp and a little playful, inviting the diner to have a jolly time.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-791x1024.jpg" alt="" class="wp-image-91512" width="593" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-791x1024.jpg 791w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-216x280.jpg 216w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-768x994.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-1187x1536.jpg 1187w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-1583x2048.jpg 1583w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-200x259.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-800x1035.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/Gremolata-Macadamia-Crusted-Grilled-King-Salmon-scaled.jpg 1978w" sizes="(max-width: 593px) 100vw, 593px" /><figcaption class="wp-element-caption">Gremolata &amp; Macadamia Crusted Grilled King Salmon</figcaption></figure></div>


<p>In the evening, a starter of Grilled Hokkaido Scallop arrives in a warm kombu broth, clear, gentle and intentionally focused. Grilled King Salmon, a main choice with gremolata and a macadamia crust, feels like a chef’s proclamation of ‘We can do rich, but we’ll do it with structure’. Accompaniments of kale, slow-cooked beetroot, and mustard seed and dill cream sauce impart depth without veering into heavy winter food.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-776x1024.jpg" alt="" class="wp-image-91511" width="582" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-776x1024.jpg 776w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-212x280.jpg 212w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-768x1013.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-1165x1536.jpg 1165w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-1553x2048.jpg 1553w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-200x264.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-800x1055.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/Grilled-Hokkaido-Scallop-scaled.jpg 1941w" sizes="(max-width: 582px) 100vw, 582px" /><figcaption class="wp-element-caption">Grilled Hokkaido Scallop</figcaption></figure></div>


<p>Dinnertime desserts maintain the theme, offering freshness as well as elegance. Vanilla Panna Cotta with pomegranate jelly is bright and visually dramatic, while Granny Smith Apple Galette is the classic French comfort move – puff pastry, cinnamon-butter apples and caramel glaze finished with vanilla ice cream – because sometimes the simplest joy is best.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-1024x723.jpg" alt="" class="wp-image-91518" width="768" height="542" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-1024x723.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-396x280.jpg 396w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-768x543.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-1536x1085.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-200x141.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical-800x565.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/06/z-New-Spring-Dinner-A-La-Carte-Menu-Vertical.jpg 1836w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Granny Smith Apple Galette</figcaption></figure></div>


<p>Salon Lanson doesn’t just change the menu according to the season; it changes how you feel while eating. It’s elegant, yes, but it’s also warm in the way that matters: food crafted with care, not just for a moment.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-1024x793.jpg" alt="" class="wp-image-91510" width="768" height="595" srcset="https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-1024x793.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-362x280.jpg 362w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-768x594.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-1536x1189.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-2048x1585.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-200x155.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/06/Vanilla-Panna-Cotta-800x619.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Vanilla-Panna-Cotta</figcaption></figure></div>


<p><strong>Salon Lanson</strong>, <em>1/F, Lanson Place Causeway Bay, 133 Leighton Road, Causeway Bay, Hong Kong. </em>   <em><strong>Tel:</strong> 3477 6888. lansonplace.com</em>.  <em><strong>Text: </strong>Joseff Musa&nbsp;&nbsp;&nbsp; <strong>Photos: </strong>Salon Lanson</em></p>


Warm Comfort: Amid a mood code of relaxed elegance, Salon Lanson shows down-to-earth elevated cuisine for spring-summer


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<p>There’s something about eating above the city, like you’ve officially upgraded from ‘person with a dining reservation’ to ‘main character with skyline access’. That’s exactly the vibe at Terrace Boulud, the contemporary brasserie perched on Landmark Prince’s rooftop in Central and brought to life by Michelin-multi-honoured French chef Daniel Boulud under the Mandarin Oriental umbrella.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-1024x640.jpg" alt="" class="wp-image-91116" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/1-Sole-Champagne-dover-sole-fennel-shiitake-champagne-clam-sauce-caviar-1.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Sole Champagne &#8211; dover sole, fennel, shiitake, champagne clam sauce, caviar</figcaption></figure></div>


<p>Terrace Boulud is built around a philosophy with actual structure – that rare ingredient in the world of fine dining that usually appears only when someone needs to justify the pricing. The menu follows four culinary muses: La Tradition, La Saison, Le Potager and Le Voyage. Translation? You’re being served French heritage; seasonality with precision; a deep respect for vegetables and produce; and global influences shaped by travel and discovery.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-1024x640.jpg" alt="" class="wp-image-91118" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/2-Loup-de-Mer-Poireau-Crispy-Sea-Bass-Leeks-Red-Wine-Sauce-3.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Loup de Mer Poireau &#8211; Crispy Sea Bass, Leeks, Red Wine Sauce</figcaption></figure></div>


<p>Then, there’s a fifth muse: Hong Kong itself, expressed through a handful of DB x MO Dim Sum selections that place French technique in conversation with Cantonese tradition. That pairing could either become a confusing mash-up or a genius ‘why didn’t anyone do this earlier?’ moment. Luckily, it’s the second one.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-1024x640.jpg" alt="" class="wp-image-91119" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/3-Homard-Artichaut-Poached-Lobster-Artichoke-Yuzu-Gel-Thai-Basil.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Homard Artichaut &#8211; Poached Lobster, Artichoke, Yuzu Gel, Thai Basil.</figcaption></figure></div>


<p>You’ll find Hong Kong-inspired har gow (shrimp dumplings) with ginger and scallion XO dip listed alongside pork collar and truffle xiaolongbao (soup dumplings) that nod to Lyon – Boulud’s birthplace – and Shanghai. For those who like their food with a side of identity crisis, there’s also a New York riff, pastrami, cabbage and sweet mustard bao (steamed bun), reminding that cuisine travels too, accumulating stories along the way.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-1024x640.jpg" alt="" class="wp-image-91121" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/4a-DB-x-MO-Dim-Sum-1-copy.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">DB x MO Dim Sum</figcaption></figure></div>


<p>Chef Boulud explains the adaptation isn’t about abandoning identity, it’s about negotiating respectfully. Then he adds the real key: experience. “Having spent five years in China with Maison Boulud, I developed a deep appreciation for the nuances of the region’s tastes and culinary culture.” That matters because when a chef says “local dialogue”, you want it to come from actual understanding, not just a marketing department with a flyer.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-1024x640.jpg" alt="" class="wp-image-91122" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/5-Boeuf-Celeri-beef-tenderloin-braised-short-rib-celery-bordelaise-sauce-1.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Boeuf Celeri &#8211; beef tenderloin, braised short rib, celery, bordelaise sauce</figcaption></figure></div>


<p>Among the à la carte anchors are pork, quail and foie gras Pâté en Croûte, veal cheek and sweetbread Vol-au-Vent, and Poulet, roasted chicken with truffle mash and morel, plus seafood offerings from the raw bar and grill. These are dishes that have earned their place in the French canon, and at Terrace Boulud, they don’t merely exist for nostalgia. They’re executed with confidence, balancing richness with clarity, and letting flavours speak instead of shouting.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-1024x640.jpg" alt="" class="wp-image-91123" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/6-Grilled-Octopus-Crispy-Potato-Aioli-Piquillos-Chorizo-2.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Grilled Octopus, Crispy Potato Aioli Piquillos Chorizo</figcaption></figure></div>


<p>You can taste the French brasserie roots; you can also taste the ambition. But it all lands because the cooking remains seasonal and precise. The classics feel alive – as if they’re designed for people who actually want to enjoy their dinner, not just take photos of it while whispering “this is so cultured” under their breath.The chef also emphasises his sources of inspiration for a menu that feels curated, guided and flexible rather than a rigid spreadsheet trying to be sophisticated. That creative foundation keeps things coherent, even when the ideas evolve.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-791x1024.jpg" alt="" class="wp-image-91125" width="593" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-791x1024.jpg 791w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-216x280.jpg 216w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-768x994.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-1187x1536.jpg 1187w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-1583x2048.jpg 1583w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-200x259.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-800x1035.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/7-Glace-A-Ltalienne-Pistachio-forest-berry-2-scaled.jpg 1978w" sizes="(max-width: 593px) 100vw, 593px" /><figcaption class="wp-element-caption">Glace-A-L&#8217;talienne &#8211; Pistachio-forest-berry</figcaption></figure></div>


<p>Opening a fine-dining establishment in Hong Kong comes with both opportunity and pressure. The clientele are discerning, the ingredients are incredible, and expectations are high, sometimes unreasonably so. Chef Boulud acknowledges that balancing act.</p>



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<p>“The challenge lies in balancing our French culinary heritage with the creativity and flavours that Hong Kong diners expect, but that is exactly what makes this project so inspiring,” he states. This is the confidence you want from an overseas chef who is contributing to a cultural ecosystem rather than treating it like a backdrop.</p>



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<p>Even the design dials into Chef Boulud’s ethos. Wood and carved murals reflecting lush countryside frame interior stretches of seating with the cityscape beckoning on the terrace outside. “It’s an ambience,” he says, “combining sophistication, warmth and a sense of journey, making every visit feel like a carefully curated experience.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-1024x640.jpg" alt="" class="wp-image-91126" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/05/8-TB-Terrace.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Terrace Boulud Terrace</figcaption></figure></div>


<p>Terrace Boulud is elegant, playful and deliberate. After a meal here, you depart with the feeling that you’ve been fed both a glorious dinner and a philosophy. Which, in this city, might be the most French thing of all.</p>



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<p><em><strong>Terrace Boulud</strong></em>,<em> 25/F, Landmark Prince’s, 10 Chater Road, Central. <strong>Tel:</strong> 2522 0111. <strong>mandarinoriental.com</strong></em></p>



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<p><em>Photos: Terrace Boulud</em></p>


French Ascent: Daniel Boulud’s high-up Hong Kong debut elevates brasserie classics with a Chinese twist or two


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<p>If comfort food had a passport, Hillside at Kimpton Tsim Sha Tsui would be its international visa, stamped, approved and ready to take diners on a flavourful journey. Imagine fun and wit meeting the warm embrace of your favourite childhood meal, but with a sophisticated, global twist. That’s Hillside in a nutshell, an all-day dining spot where every bite feels like a hug from an old friend, but one who’s travelled the world and brought back souvenirs… of flavour, of course.</p>


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<p>Perched on the 12th floor (because why not dine with a view?), Hillside kicks off each morning with a multicultural breakfast spread. Think crispy crêpes, spicy sambal and fresh tropical fruits. Kimpton Executive Chef Logan Hester, the maestro behind Hillside’s global comfort canvas, shares: “I like to bring in elements from different cultures to create a breakfast that’s both familiar and exciting.” Come lunchtime, there’s the playful Crab Cake Poppers, little bites that are basically seafood fireworks, and Honey Mustard Burnt Ends that are so tender, they practically melt in your mouth. For those craving a spicy kick, ‘Tom Yum’ Prawn Wontons are a spicy, herbaceous squeeze from Thailand, while Grilled Cabbage Caesar redefines the classic salad with smoky, charred and crunchy napa.</p>


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<p>As the day progresses, Hillside transforms into a culinary playground for sharing. Pho Spiced Wagyu Beef Rib is a slow-cooked, spice-laden masterpiece. Seafood lovers will swoon over Khao Soi Lobster, where a Boston lobster gets cosy in a Thai red curry, and Pork Pad Kra Pao turns street food into a sit-down affair without losing its cred. For vegetarians seeking a little love, Mushroom Ragu pasta offers a plant-based punch of umami. Hester emphasises: “Creating dishes that evoke emotion involves understanding ingredients and respecting their natural flavours. That’s the core of my philosophy.”</p>


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<p>Let’s not forget the grill section, because what’s a comfort-food experience without a little fire? Both the Wagyu Striploin Bavette and BBQ Lamb Ribs are glazed with a sticky, sweet-spicy char siu-like marinade. “Grilling adds a smoky depth that elevates comfort foods into something special,” notes the chef. “It’s about balancing heat and flavour to bring out the best in each ingredient.”</p>


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<p>And just when you think Hillside can’t get any more charming, the desserts swoop in. Matcha Crème Brûlée balances bitterness and sweetness with a satisfying crack revealing velvety custard. Chocolate Basque Cheesecake is a fiery, fudgy love letter topped with jasmine Chantilly, a modern classic with a poetic twist.</p>


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<p>American Hester, who spent five years working in Vietnam and previously helmed Chôm Chôm, focuses on fundamentals. “Vietnam taught me that flavour is layered with intention, letting ingredients speak for themselves rather than over-designing the plate,” he remarks. “Skill comes with time, but attitude defines your trajectory.”</p>


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<p>Offering sound advice to aspiring chefs, he continues: “Take pride in your craft, invest in knowledge, and don’t confuse burnout with ambition. I have found my path by chasing challenge and investing in adventure and that’s not without a lot of risk.” He adds, with a wink: “When I’m on my deathbed, I would hate to look back and think ‘well, that was boring’.”</p>


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<p>Hester’s approach to leading the team highlights clarity, respect and a dash of empathy, because, let’s face it, even chefs need a little TLC, especially when dealing with a soufflé that just refuses to rise. “Leadership is about understanding people as well as food,” he says. “Empathy, decisiveness and integrity are what make a chef a true leader. The best cooks don’t always make the best leaders, but the best leaders understand their team and connect with guests on a human level.”</p>



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<p>His five-year goal? “Developing Hillside into a hallmark Hong Kong operation, one chapter at a time. From heritage-driven suppliers to sustainable fermentation programmes, we’re dreaming big and taking steady steps toward those dreams.”</p>



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<p>Hillside is a gastronomic summit where flavours from Vietnam, Thailand, the US and beyond come together. As the chef concludes, “This is the hill I’d die on – because it’s delicious.” And it might be everyone’s new favourite spot for a global comfort cuddle; no passport required.</p>



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<p><em><strong>Hillside </strong>12/F</em>, <em>Kimpton Tsim Sha Tsui, 11 Middle Road, Tsim Sha Tsui</em>. <em><strong>Tel: </strong>3919 6828. <strong>kimptonhongkong.com</strong></em></p>



<p>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: Kimpton Tsim Sha Tsui</p>


Comfort & Joy: Hillside meanders through Vietnam and Thailand to peak in a soulful cuddle of global flavours


<p>Newly landed at the Hyatt Centric in North Point, One Duck Lane flies onto the gourmand’s radar as a culinary playground with a serious pedigree. With its elegant yet relaxed vibe, it’s perfect whether you’re out with family, celebrating a special occasion, or just treating yourself after a busy day. Once you taste the signature dishes, you’ll be planning your next visit faster than you can say “Peking Duck”.</p>



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<p>Let’s start with the star of the show: Signature Roasted Peking Duck. This is the Hyatt’s legendary secret recipe, where ducks are raised for 45 days, air-dried for 72 hours, then roasted in an oven that’s almost as famous as the dish itself. The result? Crispy, golden skin that crunches beautifully with each bite, giving way to tender, juicy meat. Watching the chef carve it tableside is a culinary ballet, where every slice is a masterpiece. And if you want to push the experience even further, you can add Foie Gras Parfait with Truffle Sauce; yes, a modern twist that’s decadence on a plate.</p>


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<p>Chef Jack Chan, a culinary maestro with more than 30 years’ experience, puts his heart into elevating Chinese classics. “I value Chinese culinary heritage immensely, but I also love challenging myself with new techniques and ingredients to bring out the best in each dish,” he says. His approach is a perfect blend of respect for tradition and hunger for innovation.</p>


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<p>For example, Cumin Lamb Rack is a fiery delight: Mongolian lamb pan-fried with cumin and chilli peppers delivers a punch of flavour that’s both bold and balanced. For the chilled appetiser of ‘Yin Yang’ Chicken, slices of silky meat are stacked in a yin-yang formation and coated with a spicy Sichuan peanut sauce that wakes up your palate. A visual and culinary marvel, this dish is proof that presentation can be as compelling as taste.</p>


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<p>Seafood lovers aren’t left out. One Duck Lane’s seasonal seafood dishes are sublime. Savour Western Australian Lobster steamed to tender perfection, or Leopard Garoupa with Rattan Pepper, a fish that’s fresh, flaky and bursting with flavour. Then there’s Pan-fried Scallop and Duck Foie Gras on Crispy Rice, a combination so rich and delicate, it’s like a culinary love story in every bite.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-1024x626.jpg" alt="" class="wp-image-90629" width="768" height="470" srcset="https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-1024x626.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-458x280.jpg 458w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-768x470.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-1536x939.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-2048x1253.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-200x122.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/03/4-3-800x489.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Dim-sum connoisseurs won’t want to miss Steamed Garoupa Dumpling. In a playful take on tradition, fish and shrimp are nestled within a delicate dumpling boat floating atop a mossy spinach-coloured egg white. It’s charming, delightful, and perfect for sharing. For something heartier, Black Pepper Wagyu Beef Puff combines the richness of wagyu with flaky pastry – a classic snack enriched.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1.jpg" alt="" class="wp-image-90634" width="768" height="492" srcset="https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1-437x280.jpg 437w, https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1-768x492.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1-200x128.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/03/5-odl_steamed-garoupa-dumpling-steamed-egg-white-h_55024859804_l-copy-1-800x513.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Chan’s philosophy shines through every dish. “Innovation is vital,” he expounds. “Celebrate heritage but be passionate about creating something new.” His journey began in dried seafood shops with his father, and over the years, he’s mastered the art of balancing the old with the new.</p>


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<p>Of course, no modern Chinese meal is complete without cocktails. One Duck Lane’s mixologists have created drinks that are as inventive as the dishes. Mala Punch, for instance, blends Sichuan peppercorn heat with chamomile tequila, pineapple and lime; it’s bold, refreshing and just a little bit daring. Or try The Peking Sour, a vibrant mix of Baijiu, Osmanthus wine and Aperol that transports your taste buds straight to northern China, with a splash of sunny Italy for good measure.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l.jpg" alt="" class="wp-image-90636" width="768" height="522" srcset="https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l-412x280.jpg 412w, https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l-768x522.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l-200x136.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/03/9-one-duck-lane_open-kitchen_chefs-table-1_54979155019_l-800x544.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The dining space is like stepping into a contemporary Chinese mansion. High ceilings, lush textures and subtle nods to heritage, such as bamboo steamer pendant lights handcrafted by local artisans, all create a setting that’s both refined and welcoming. The Tea Chamber, a private dining room, feels like a family’s grand banquet hall, with playful artworks and witty quotes that add a touch of humour.</p>


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<p>Every detail of One Duck Lane, from the artistic lighting to the intricate marble inlay, reflects the chef’s belief that good food is also about creating memories. So, if your craving is for Chinese, come for an experience that’s modern, memorable and utterly delicious. It’s a celebration of elevated, innovative Chinese culinary artistry, served with a side of harbour views. Indeed, if food is the universal language, then One Duck Lane is quacking fluently in the dialect of excellence.</p>



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<p>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: One Duck Lane</p>


Duck Sittings: Harbourside One Duck Lane presents quacking Chinese classics with contemporary panache


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<p>You know the drill when heading up The Peak: you take the tram that feels like it’s about to tip over backward, you get to the top, and suddenly you are staring at one of the most ridiculous city views on earth – Victoria Harbour sparkling like it’s trying to outshine the tourists taking selfies. And now, in The Peak Tower, they’ve dropped a spot that’s basically saying, ‘Yeah, the view is great, but wait till you taste Shanghai dumplings in our chill surroundings.’</p>



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<p>Petit Jardin is the cool younger sibling of Jardin de Jade, the iconic Shanghai restaurant brand whose first Hong Kong outpost, in Wan Chai, has long attracted sophisticates who savour xiao long bao like it’s fine art. The new Peak arrival grasps that heritage, dials down the white-tablecloth stiffness, and turns it into a bastion of contemporary casual dining with a Jiangnan twist, blending Huaiyang delicacy and Shanghainese soul.</p>



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<p>The first thing that hits you as you step inside is the stylish décor. A bespoke design of curvy lines and colourful mosaics hiding little symbols like rice grains and river fish is artsy but not pretentious. It transports you into a modern Jiangnan garden – but one with an Instagram filter and harbour views. The mosaic wall at the entrance is genius. It’s shaped like a giant xiao long bao with the character 品 (taste/appreciate) hidden within, plus a cheeky ‘I&nbsp;Love Xiao Long Bao’.</p>



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<p>We start with the Signature Cold Appetiser Platter – five little bites that wake up your mouth like a gentle alarm clock. Drunken chicken soaked in Shaoxing wine (boozy but elegant); vegetarian ‘abalone’ that’s somehow convincing; black-and-white fungus for that crunchy texture; marinated tomatoes with preserved plum (tangy-sweet perfection); and Sichuan-style cucumber that bites back just enough. In the appetiser equivalent of foreplay, it teases you for what&#8217;s next.</p>


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<p>Which, in our case, is the Signature Jiangnan Gua Bao Platter, replete with soft, pillowy buns you stuff yourself. There’s rich, sticky twice-cooked pork, stir-fried beef with leeks, shredded chicken and cucumber, plus pickled cabbage, sesame sauce and radish to mix and match like you’re building your own edible Lego set. Every bite is a flavour party: sweet, savoury, crunchy, soft. It’s casual luxury in a bun.</p>


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<p>The star, though, is Shanghai Juicy Trio Assorted Xiao Long Bao. There’s original (the classic pork-soup explosion), vegetarian (a fresh medley of mushrooms, wood ear, baby corn and carrots), and mala (numbing spice). With thin skins and juicy insides, the colours white, green and red are a dim-sum traffic light that says ‘go, go, go’.</p>


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<p>We also try Stir-fried Rice Cake with Pork and Vegetable, a lighter take on the usual heavy-soy versions that lets the natural sweetness of the ingredients shine. Mapo Tofu with Snapper Fillet, featuring tender fish in a spicy sauce over springy shrimp-roe noodles, is fusion without trying too hard.</p>


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<p>Drinks lean into Chinese-inspired creativity. The Rosé Bloom cocktail, headlined by Mei Kuei Lu (Chinese rose liqueur), is a dreamy pink mix of apple, lemon, rose syrup and bubbles. The lavender-scented Cloud Dream looks like a piece of the sky fell in your glass. Going non-alcoholic? Wellness meets wow in Osmanthus Pear with salty milk foam.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="1024" height="768" src="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H.jpg" alt="" class="wp-image-90283" srcset="https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/02/Petit-Jardin_Chinese-inspired-Cocktails-Creative-Beverages_中式雞尾酒及創意特調_H-800x600.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<p>Petit Jardin takes tradition, adds playfulness, pairs it with killer views, and serves it with a side of ‘relax, you’re on holiday’. You leave full, happy and maybe a little tipsy from the third floral cocktail. If you’re up The Peak, skip the overpriced tourist traps and head here. Your taste buds (and your Instagram) will thank you.</p>



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<p>And beyond the food and views, Petit Jardin offers a sanctuary where you can unwind after the crowds and chaos of the city below. It’s a place to linger, sip, and soak in the tranquility of the garden-like atmosphere, all while enjoying the luxurious comfort that makes every visit memorable. Whether it’s a casual lunch or a relaxed dinner, the restaurant’s ambiance invites you to slow down and savor the moment.</p>



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<p><em>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: Petit Jardim</em></p>


Bao Wow: Petit Jardin beds down up high with exquisite dumplings, innovative cocktails and breathtaking vistas


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<p>Sun and sea breeze, the scent of freshly baked bread and vibrant plates of pasta and pizza beckon you to unwind at La Baia. This all-day dining oasis on the Kai Tak Sports Park waterfront is all about creating a laid-back, family-friendly atmosphere that makes every meal feel like a holiday.</p>



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<p>At your first few steps into La Baia, you will be transported: walls are painted with ocean hues; cosy banquettes invite lingering conversations; and the gentle sway of a woven fabric installation overhead mimics the waves. The interior is a coastal dream of curved lines, natural materials like wood and stone, and lush greenery that bring the seaside indoors. As day turns to dusk, the space glows with bamboo-inspired pendant lamps, casting a golden, island-vacation vibe that instantly relaxes you.</p>


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<p>Chef Sidhu Lakhveer Singh, the culinary maestro behind La Baia, shares his passion: “We cook as if feeding our own family – small batches, no shortcuts, olive oil poured generously.” It’s this genuine approach that shines through in every dish. With more than a decade of experience in European kitchens, Chef Sidhu’s philosophy is simple: “Less is more, if the less is perfect.” His signature dishes are honest, flavourful and rooted in tradition, yet approachable for modern diners.</p>


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<p>The menu is a celebration of Italy’s heart and soul, with a Mediterranean twist. Starters like Calamari Fritti come with zesty lemon aioli, and Salmon Tartare is a fresh medley of avocado and pickled fennel, perfect for sharing and kicking off the meal with style. The hearty, house-made pastas are a revelation. Sea Urchin Aglio e Olio Linguine, coated in a rich sea-urchin emulsion and garlic confit, is decadent without being overwhelming, a true umami bomb that highlights the chef’s mastery of seafood.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b.jpg" alt="" class="wp-image-89819" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Selection-b-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>He explains, “Every Tuesday and Friday, I wake up early to pick the best ingredients from wet markets. Tomatoes that smell like summer? They go straight into tonight’s sauce.” This dedication to freshness and seasonality ensures each dish is vibrant and authentic. Imported essentials like Parmesan and anchovies are complemented by locally sourced vegetables and herbs, creating a menu that is both authentic and sustainable.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-822x1024.jpg" alt="" class="wp-image-89825" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Lunch-Burrata-Salad-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Pizza fans will be delighted with La Baia’s Neapolitan-style pies, crafted from Italian ‘00’ flour and fermented for 24 hours. Diavolo Calabrese, topped with spicy Italian salami and a hint of spicy honey, is a fiery delight, while Tropicana, with ham and pineapple, adds a sweet tropical twist. Chef Sidhu emphasises, “Our dough is all about craftsmanship – slow fermentation, careful baking – to achieve that perfect chewy crust.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-822x1024.jpg" alt="" class="wp-image-89822" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Roasted-Chicken-copy-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>For mains, Herb Roast Chicken, dry-aged for three days, is a standout, served with lemon-rosemary sauce and creamy Parmigiano polenta. Beef Short Ribs, so tender they fall off the bone, come with roasted baby carrots and a rich sauce. And don’t miss the Grilled Octopus: succulent, smoky and paired with pickled red onions for a tangy contrast.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries.jpg" alt="" class="wp-image-89823" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Main-Ribeye-Steak-with-Fries-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>La Baia also caters to the lively, family-oriented crowd with weekend brunches. From Eggs Benedict on sourdough to a juicy Steak &amp; Eggs, the menu is flexible and fun. Want to elevate your brunch? Opt for a refreshing Spritz or a classic Bellini. The relaxed pace and pet-friendly outdoor patio make it perfect for leisurely mornings with loved ones, furry friends included.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-822x1024.jpg" alt="" class="wp-image-89824" width="617" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-822x1024.jpg 822w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-768x957.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-1233x1536.jpg 1233w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-1644x2048.jpg 1644w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-200x249.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Brunch-A-La-Carte-Selection-with-Brunch-Cocktails-Bellini-Paloma-2-800x997.jpg 800w" sizes="(max-width: 617px) 100vw, 617px" /></figure></div>


<p>Chef Sidhu’s advice? “Slow down, taste everything, and enjoy the moment.” His team shares his passion, starting each shift with a tasting to ensure every dish meets their high standards. “Happiness is seeing a three-year-old clap for gnocchi and grandparents asking for the recipe,” he says with a smile.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1.jpg" alt="" class="wp-image-89826" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/01/La-Baia-Pizza-Selection-1-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Looking ahead, the chef envisions La Baia as an extension of the neighbourhood’s living room. He plans to stay connected with the Kai Tak community, offering early mornings for espresso and late nights for limoncello. His goal? To keep the kitchen lively and the spirit of family alive for generations to come.</p>



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<p><em><strong>La Baia </strong>DC-010, G/F, Dining Cove, Harbour Front, Kai Tak Sports Park, 38-39 Shing Kai Road, Kowloon City. </em><strong>Tel: </strong><em>2253 6686</em></p>



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<p><em>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: La Baia</em></p>


Dough to Dusk: Pizza on the crest of a Kai Tak wave – La Baia’s laid-back Italian vibe delights


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<p>Perched 38 storeys above the bustling streets of Hong Kong within the Zaha Hadid-designed marvel that is The Henderson, newly opened Peridot promises to be a gem in the city’s ever-evolving culinary and cocktail scene. From its bold, surreal interior to its groundbreaking terroir-inspired cocktails and pioneering plant-based haute cuisine, this sky-high destination redefines what a modern gastronomic experience can be.</p>



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<p>Far from your usual upscale bar and lounge, Peridot appears as a luminous emerald nestled among the clouds. The dreamy green space merges cutting-edge design, innovation and sustainability. Reflecting the ‘natural futurism’ design spirit of Toronto-based Studio Paolo Ferrari, it’s a sanctuary glowing with glass accents, sculptural marble surfaces and more than 20,000 handcrafted lights that dance in harmony with its vibrant green colour palette. Standing at the heart of it all, a striking light-green grand piano anchors the room with elegance and a touch of artistic flair.</p>



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<p>Central to Peridot’s allure is a revolutionary global-terroir cocktail programme curated by Director of Beverage François Cavelier, which carefully considers the unique environmental influences of geography, soil and climate underpinning each spirit and liquor selected. The bar team’s debut chapter transports cocktail connoisseurs to Kagoshima, Japan, where premium shochu is famously distilled from sweet potatoes flourishing in mineral-rich soils around Sakurajima volcano.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-1024x604.jpg" alt="" class="wp-image-89443" width="768" height="453" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-1024x604.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-475x280.jpg 475w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-768x453.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-200x118.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy-800x472.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-3-copy.jpg 1366w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Imagine sipping The 3 a.m. Whisky, a late-night concoction featuring Kanosuke single malt whisky, black apple decoction and yuzu chocolate – it whispers stories of volcanic soil and artisanal craft. Or indulge in Nude Study, a citrus and pepper-flavoured portrait of Akayane yuzushu and Ketel One vodka. For the adventurous, Durian’s Consent infuses the prized Malaysian Musang King fruit with a playful blend of shochu and rum, exemplifying the fearless innovation that defines Peridot’s mixology.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-1024x576.jpg" alt="" class="wp-image-89444" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final-800x450.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/12/Untitled-final.jpg 1366w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“The terroir concept allows us to tell stories through spirits, connecting drinkers to the land and the producers,” says Cavelier. “It’s about celebrating the environment’s influence on flavour, creating a deeper appreciation for each sip.”</p>



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<p>Complementing the cocktails is the fermentation-forward haute cuisine of vegan specialist Lisandro Illa. While emphasising sustainability and health, the chef proves that plant-based cuisine can be just as indulgent and complex as that starring meat and seafood. A veteran of Copenhagen legend Noma, Illa practises patience alongside meticulous craftsmanship. Many dishes take more than 48 hours to perfect, transforming humble ingredients into extraordinary creations.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars.jpg" alt="" class="wp-image-89459" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/00a-Peridot-Earth-and-Sea-Caviars-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The bar menu features inventive bites like Earth and Sea Caviars, Golden Sparassis Crispa Mushroom Fries, and the signature Fleshy Fruits Cold Cuts, a multisensory experience of nut-based cheese and fruit-derived charcuterie. Lunchtime heralds a three- or four-course tasting menu, each showcasing the Argentinian’s dedication to innovation and mindful eating.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries.jpg" alt="" class="wp-image-89454" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/5a-Peridot-Golden-Sparassis-Crispa-Mushroom-Fries-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“My experience at Noma opened my eyes to the potential of fermentation and plant-based cuisine,” explains Illa. “Fermentation unlocks deep flavours and health benefits. It’s like alchemy – turning simple plants into something magical.”</p>


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<p>He elaborates: “I see Peridot as a platform to showcase how rich, complex and satisfying this style of cooking can be. My goal is to show that plant-based food is not only nourishing but exciting and delicious for everyone. Happiness for me comes from creating dishes that surprise and delight. It’s about pushing boundaries and inspiring change in the culinary scene.”</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh.jpg" alt="" class="wp-image-89455" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000-Peridot-Asado-Mushroom-with-Chimichurri-Forest-and-Chorizo-Tempeh-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The chef sums up his recipe for success as “contributing something meaningful – showing the world that plant-based haute cuisine is a force to be reckoned with”. Looking ahead, he envisions Peridot competing for international awards and collaborating globally, continually evolving as a pioneer in sustainable gastronomy.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy.jpg" alt="" class="wp-image-89456" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/12/0000000-Peridot-Kombu-Pasta-with-Tofu-Knots-Ravioli-filled-Almond-Ricotta-copy-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Certainly, the future of hospitality shines brightly here – a polished emerald in the sky, waiting to be uncovered.</p>


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<p><em><strong>Peridot </strong>Summit 38, 38/F, The Henderson, 2 Murray Road, Central. <strong>Tel:</strong> 9722 8388. <strong>peridothk.com</strong></em></p>



<p><em>Photos: Peridot</em></p>


GEM In The Sky: Vegetable, mineral … Peridot perfects the artful crafts of terroir-based mixology and elegant green grazing


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<p>Grissini isn’t just about its namesake breadsticks, though those iconic, freshly baked, crisp sticks certainly steal the show. It’s a place where the soul of Italy’s southern regions comes alive through every plate, every aroma and every warm smile from the passionate team. Grand Hyatt’s celebrated restaurant presents a refined yet unpretentious escape to Campania, where Naples-born Chef de Cuisine Valerio Giuseppe Mandile weaves tradition with a dash of creativity, crafting dishes that are as memorable as they are delicious.</p>


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<p>Walking into Grissini feels like stepping into a welcoming Italian home, with its convivial atmosphere and inviting décor. Floor-to-ceiling windows flood the space with natural light during the day and frame Hong Kong’s stunning skyline at night – the perfect backdrop for an intimate celebration or a casual dinner. The dining philosophy is simple: “Everything starts with traditional Italian flavours,” says Chef Valerio. “These have always been and will always be the main characters in every plate. How we present them is a matter of experience and imagination.”</p>


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<p>Mandile emphasises the importance of fresh, high-quality ingredients throughout his cooking. “Everything begins with the choice of ingredients – they hold the key to an incredible dish,” he shares. “We can find cheaper options, but focusing solely on costs means losing sight of what truly matters – offering a memorable experience. Selecting the best produce, and respecting its natural qualities, is what elevates our dishes.”</p>


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<p>As the year draws to a close, the chef ushers in a culinary journey to the foot of Italy. Grissini’s limited-time seasonal menu highlights the bold flavours of Calabria – the peninsula’s southernmost region – through three dishes starring the fruits of the sea, and an enchanting dessert embracing fruit and chocolate. A delicate melding of freshness and acidity, marinated swordfish carpaccio dressed with bergamot, mandarin oil and sea herbs awakens the palate. For the pasta course, artisanal linguine is tossed with succulent red prawns and nduja, a spicy, spreadable salami that adds a fiery kick.</p>


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<figure class="aligncenter size-full is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal.jpg" alt="" class="wp-image-88510" width="768" height="576" srcset="https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-373x280.jpg 373w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-768x576.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-200x150.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/11/opt-Grand-Hyatt-Hong-Kong-Grissini-roman-clay-pot-chicken-horizontal-800x600.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The main of seared red mullet, beautifully paired with a light, delicate prawn mousse, offers a perfect balance of richness and finesse. Kaki (persimmon) espuma, pomegranate jelly, chestnut and dark chocolate sorbet concludes this Calabrian adventure in a sweet explosion of textures and taste.</p>


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<p>Mandile’s approach to seasonal menus is rooted in tradition and creativity. “We start with classic flavours and then add our personal touch, inspired by the ingredients and the moment,” he explains. His dedication to simplicity, authenticity and innovation allows the ingredients’ true essence to shine.</p>


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<p>Speaking of another seasonal pleasure now available at Grissini, he says: “When I incorporate white truffles into dishes, I keep preparations straightforward. Their flavours are so complex and fragile that the best way to enjoy them is with minimal manipulation – sometimes just a shaving or two,” he adds, smiling</p>



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<p>.Wine pairing is another art form at Grissini, expertly curated by Head Sommelier Alex Wai. “He promotes unique Italian bottles, and his pairings often surprise me with how perfectly they complement our dishes. The complexity of the wine and the richness of the food dance harmoniously on the palate, elevating the entire experience.”</p>


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<p>For Mandile, success isn’t solely measured by accolades or reviews; it’s also about the diners. “Nothing beats seeing returning customers,” he says. “Their loyalty is proof that we’re offering something special. Their positive feedback is what keeps me motivated and inspired to keep improving. And to all our guests and my team, I want to say thank you. You’re the real reason I love what I do.”</p>


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<p>You’re not just enjoying a meal as you settle into the cosy elegance of Grissini, with its warm ambience and breathtaking views; you’re experiencing Italy’s vibrant traditions. This 36-year grande signora of Hong Kong’s fine-dining scene promises an exemplary culinary escape that lingers long after the last bite.</p>



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<p><em>Grissini 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai. Tel: 2584 7722. </em></p>



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<p><em>hongkong.grand.hyattrestaurants.com</em></p>



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<p><em>Photos: Grissini</em></p>


Daily Bread: Traditional southern Italian flavours rise in the hands of Grissini Chef Valerio Mandile


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<p>Ten Flavours of Hong Kong, the ambitious tasting menu launched by Chinesology, is a halal-friendly tribute to the city’s vibrant, multifaceted food heritage told through 10 meticulously crafted dishes, each echoing a different facet of Hong Kong’s culinary soul.</p>


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<p>The restaurant in IFC Mall has quickly become a beacon of modern Chinese culinary artistry, and its interiors whisper stories of tradition and contemporary elegance. High ceilings, shimmering mirrors and lush marble accents create an environment that’s as much a sanctuary for the senses as it is a showcase of culinary craftsmanship. Chef Saito Chau, the mastermind behind this culinary voyage, speaks passionately of his inspiration. He says: “With Ten Flavours, we wanted to encapsulate that diversity in a way that honours tradition but also invites new interpretations.”</p>


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<p>The menu is a symphony of flavours, carefully curated with the support of beloved local brands and farms. From the legendary Lee Kum Kee’s centuries-old soy sauces to Tin Hong Chicken’s halal-certified poultry from the Kam Tin valley, each ingredient salutes Hong Kong’s resourcefulness and local pride.</p>


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<p>Take, for example, the opening act of Chilled King Prawn with Seaweed and Lee Kum Kee Soy Sauce. Here, Chau reimagines traditional Chiu Chow flavours with a modern twist: succulent prawns are marinated in naturally fermented soy sauce, paired with kudzu rice transformed into delicate ‘caviar’, and infused with Tieguanyin sparkling tea.</p>


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<p>Deep Fried King Crab Claw showcases Hong Kong’s famous Typhoon Shelter cooking method – stir-frying with garlic and chilli to preserve the crustacean’s natural sweetness. The palate-refreshing Homemade Sorbet with Vita Lemon Tea Flavour follows, a homage to the city’s iconic beverage culture.</p>


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<p>The narrative continues with the likes of Braised Lee Hoong Kee Premium Dried Abalone with Stone Grains, starring sea snails sourced from South Africa and stewed in a house-secret, flavour-rich sauce in an ode to Hong Kong’s love affair with dried seafood and treasured ingredients. Smoked Tin Hong Chicken with Rock Oolong Tea Leaf, meanwhile, showcases the first halal-certified chicken in Hong Kong; the bird is air-dried and smoked with fragrant Fujian tea leaves, resulting in a dish that’s both nostalgic and novel.</p>



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<p>“Balancing tradition with innovation is a challenge, but it’s what makes this journey exciting,” reflects Chau. “We respect the ingredients and techniques passed down through generations, but we’re not afraid to push boundaries, using sous-vide, molecular plating and contemporary presentations to make each dish a story in itself.”</p>


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<p>Part of what makes this experience special is the collaboration with local brands that embody Hong Kong’s culinary resilience. Lee Kum Kee sauces lend depth, Tin Hong Chicken instils freshness, and Nestlé’s condensed milk adds a touch of sweetness to the elegant Longan and Gum Tragacanth Panna Cotta, the first of two desserts.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-1024x640.jpg" alt="" class="wp-image-88080" width="768" height="480" srcset="https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-1024x640.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-448x280.jpg 448w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-480x300.jpg 480w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-768x480.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-200x125.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯-800x500.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2025/09/opt-Chinesology-Cantonese-Odyssey-Weekend-Brunch-Double-Boiled-Almond-Soup-with-Seasonal-Squash-杏汁肆菓湯.jpg 1280w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>When asked about the philosophy behind the menu, Chau emphasises respect for ingredients, for history and for cultural identity. “Our goal was to create a halal menu that feels authentic, yet accessible. Each dish is a story, a reflection of Hong Kong’s resilience and creativity,” he explains.</p>


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<p>The gifted Chau shares his vision of future projects: “We want to continue exploring fusion – blending local ingredients with global techniques, and developing immersive dining experiences that tell the story of Hong Kong’s culinary evolution. Sustainability and local sourcing will be at the core of these endeavours.”</p>


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<p>Without a doubt, the one-of-a-kind Ten Flavours menu fosters cultural understanding through the universal language of good food. As the chef eloquently puts it, “Food is a bridge. It unites us, tells our stories, and keeps our heritage alive.” And at Chinesology, that story is as rich, diverse and vibrant as Hong Kong itself.</p>


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