Best Bites and Sips: 11 dishes we loved this month (October 2024)

Best Bites and Sips is a roundup of the outstanding dishes we had within the last month: those that renewed our love for established venues, caught our attention at a new opening, or freshly impressed upon us the creativity and skill of Hong Kong’s talented chefs and mixologists. From casual street snacks to meticulously prepared cocktail creations, these are the best dishes and drinks to try in Hong Kong and abroad — the ones we’d recommend you make a special trip for.

The best dishes and drinks we supped on and savoured this month:

Cornerstone

Celestial Court Chinese Restaurant

The dish: Sea Urchin and Chinese Cured Meat Clay Pot Rice (HK$888 for 6-course tasting menu)

I recently had the privilege to be one of the first to try the latest menu from Marriott Bonvoy’s “Taste of Wonders” campaign. This year, Marriott invited four top Chinese chefs from their properties including Chef Jacky from YUE, Chef Jayson from Man Ho (JW Marriott), Chef Jack from Celestial Court Chinese Restaurant, and Chef Leong from Man Ho (Skycity Marriott), to put together a Cantonese 6-course tasting menu set at an auspicious price of HK$888 per person and available until November 30. Each dish was a celebration of the delicacy, freshness, and warmth of Cantonese cuisine through the lens and mastery of the seasoned and innovative chefs.

After a long day, Chef Jayson Tang’s Double-Boiled Abalone Soup with Preserved Citrus and Jewel Orchids was comfort you could taste. Light and silky, the double-boiled soups extract nutrients from the ingredients for extra flavour and better absorption of the health benefits. The preserved citrus and jewel orchids soothe the throat while the dried conpoy and abalone nourish the liver. Another highlight was one of Chef Jack Chan’s signature dishes at Celestial Court, the Braised Beef Rib and Sarcodon Aspratus Mushrooms with Five Spices Sauce which was perfectly cooked and seasoned.

My favourite dish of the night was Chef Leong’s interpretation of a traditional Sai Kung dish. In the ’60s sea urchins were not yet regarded as a premium ingredient. With Sai Kung brimming with urchins, fishermen often prepared the urchin’s gonads (uni) by frying it with rice. As a street food enthusiast, Chef Leong chose to do a spin on clay pot rice. Raw rice is cooked to fluffy perfection with cured pork sausage and duck liver sausage. A truly massive fresh uni is added just before serving, sitting in the middle of the plate-like an egg on Japanese Omurice. A homemade sweet soy sauce is poured over top as a finishing touch. It was my first time having sea urchin in clay pot rice and am happy to report that it’s a delicious match. — Aaron Chow, Editor

Celestial Court Chinese Restaurant, 2/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Rd, Tsim Sha Tsui, Hong Kong

Salisterra

The dish: Spring Chicken (HK$288)

Who doesn’t love a good roast chicken? This dish really hits the spot when you’re craving for some chicken. A whole chicken is marinated with yoghurt and spices and then served with a delicious red pepper sauce, making it perfect for sharing. The meat is perfectly tender, which makes it easy to eat with a knife and fork. The marinade creates a flavourful exterior while the sauce adds a little bit of heat to accompany each bite. While my entire meal at Salisterra was delicious, this dish was definitely the highlight for me. — Johanna Muliani, Editorial Assistant

49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Tequila on Davis

The dish: Nachos (Regular: HK$98, Large: HK$138)

If you’re looking for a classic dish at a Mexican restaurant, you can’t go wrong with cheesy nachos.
The creamy flavor of the melted cheese, the refreshing flavor of the guacamole and sour cream, combined with the crunchy crispy corn chips offer a rich and satisfying flavor experience. I just can’t stop!
And of course, these cheesy nachos also pair perfectly with the fantastic cocktails often found at Mexican eateries. I really enjoyed the time spent with friends by the seaside of Kennedy Town. Believe me, nachos are the perfect snack to complement your evening. – Viola Zhang, Media Intern

G/F, 1 Davis Street, Kennedy Town, Western District

Ocean Empire Food Shop

The dish: Century Egg Congee (HK$31)

I was craving for something hot that will soothe my stomach and this was definitely it. Ocean Empire serves a plethora of congee with different variations that includes fish, pork as well as complimentary dishes like fried noodles and steamed rice rolls.

I ordered the Century Egg Congee on it’s own. There are also Chinese doughnuts, a bit of pork as well as green onions and nuts mixed together. It has a creamy and thick texture which I prefer in a congee. It also has a homey taste thanks to all the ingredients working in tandem with each other. If all old people food were more like this I would eat it more – maybe I’m just getting older. – Samson Jr C De Guzman, Assistant Multimedia Editor

Shop B, G/F, Tung Fong Building, 151-155 Johnston Road, Wan Chai, Hong Kong

Da Vincenzo

The dish: Cinghiale e Funghi (HK$178)

I first came across this restaurant on profdrpizza’s page, which rated Da Vincenzo as the best pizza in Kowloon. The place was surprisingly small, but it felt very homey. The menu was much bigger than I expected, with almost 20 pizza options on top of the appetisers and pasta. In the end, I went with the special menu, Cinghiale e Funghi pizza, to share with my boyfriend.

The pie featured mushrooms and wild boar salami, which piqued my interest. Each slice was perfectly balanced — the tangy tomato sauce countered the salty, gamey wild boar salami while the cheese and mushrooms were a nice touch for more texture and flavour. The crust had an impressive crunch without being too hard, which I really enjoyed. The soup and dessert weren’t much to write about, but I will definitely be coming back for the pizza. Next time, I’ll also be trying the pasta, which looked delicious. — Johanna Muliani, Editorial Assistant

G/F, 10 Pok Man Street, Tai Kok Tsui, Hong Kong

Caprice

The dish: Daily Wild Caught Fish with Paimpol Bean Fricassee and Shellfish Emulsion (part of the Refined Power Lunch $1,288)

First things first, Caprice’s three Michelin star rating is definitely well-deserved. The service is fantastic, the ambience is amazing, and the food is of great quality and presentation. Among all that I had, my main dish the Daily Wild Caught Fish with Paimpol Bean Fricassee and Shellfish Emulsion was my favourite. That day, it was cod fish, which also turns out to be among my favourite. It was super soft and it created an instant “melt in your mouth” feeling. I don’t think I’ve really gotten that much from fish. Despite its “simple”-looking sauce (complete with foam-y bits), it’s actually quite flavourful. The bean and shellfish add more texture so they’re best eaten with the fish. Delicate, soft, refreshing with every bite. — Jianne Soriano, Senior Digital Writer

Caprice, Four Seasons Hong Kong, 6/F, 8 Finance Street, Hong Kong, +852 3196 8882

Mott 32

The dish: Hairy Crab Roe Claypot Rice (HK$1480 per person for Hairy Crab Menu)

The start of autumn also marks the start of Hairy Crab season! My first hairy crab meal this year at Mott 32 was a feast to remember. In the seasonal menu, Group Executive Chef Lee Man Sing showcases 10 innovative ways to enjoy hairy crabs imported from Yangcheng Lake in Suzhou.

My second best bite of this month also happened to be seafood-based claypot rice. For this dish, instead of having the rice on the bottom and the sauce and ingredients on top, the chef decided to serve the rice as a carefully toasted rice ball surrounded by a moat of Hairy Crab Roe. The best part of the claypot rice is usually the toasted ends closest to the pan. With the rice ball, the toasted texture was present throughout, which I thought was genius. Aside from the claypot dish, everything else on the menu was scrumptious and came together beautifully with the recommended wine pairings. The Hairy Crab Menu will be officially available at Mott 32 from November 1st to 15th a-la-carte style and via an exclusive set menu. — Aaron Chow, Editor

Standard Chartered Bank Building, 4-4A Des Voeux Rd Central, Central, Hong Kong

Sushi Kumogaku

The dish: Crab meat Tempura (HK$1,580 for Sunday special lunch with two-hour free-flow Dom Pérignon 2013 package for HKD 1,688 per person)

What is the better way to spend your weekend than eating at one of the best omakase restaurants in town? Under the helm of Hong Kong’s very own Chef Kin, Sushi Kumogaku now offers a special Sunday lunch experience. Priced at HK$1580 per person, the curated menu offers a selection of “tsumami” dishes that you can pair with from their extensive beverage menu. From five seasonal raw and cooked dishes to 10 nigiri pieces, depending on the freshest ingredients available from Japan on the day. The highlight of the dish comes down to the crab meat tempura (subject to availability); the tempura batter itself was crisp and light, covered with nori. Every bite bursts with succulent crab goodness—it is the ultimate indulgence for crab lovers. — Janice Leung, Social Media Manager

8/F, Lower Block, H Code, 45 Pottinger St, Central, Hong Kong

Amelia

The dish: Prime Deluxe Unlimited Feast ($698 with +$328 option for Oyster, Lobster Tail, and Crab Legs)

Free flow of Alaskan King Crab Legs, Maine Lobster Tails and Hokkaido Senposhi Fresh Oysters, need I say more?

By the beautiful harbour city pier is Amelia Hong Kong, with an unforgettable AYCE experience. Although I’ve been to a few buffets, none are quite like Amelia’s offerings. With the quality and cooked-to-order setting, it is insured that food comes warm and fresh. In addition, I’ve never had an experience where they had all these offerings – free flow.

My personal favourite here was the Alaskan King Crab Leg. With legs that come out almost as big as my forearm, it served plenty of juicy flavourful crab meat. I can confidently say that this was the most “Alaskan King Crab Legs” that I have eaten in one sitting! — Ryan Putranto, Multimedia Editor

Shop OT G63, Ground Floor, Ocean Terminal, Harbour City, 3-27 Canton Rd, Tsim Sha Tsui, Hong Kong

Prince and the Peacock

The dish: Murgh Makhanwala – Braised chicken, tomato, butter (HK$198)

Quite possibly the best butter chicken I’ve had. Ever.

Located in the historic Magistracy, is Prince and the Peacock, serving up a royal Indian experience. From the furnishings, to the lighting, to the menu, it is clear that the restaurant values details and how it contributes to the overall dining experience.

One thing I really enjoyed about my experience at the Prince and the Peacock was the staff explaining each dish and the story behind it. The menu has a lot of lore behind the empires, kingdoms, tribes and how it influenced the culinary offerings of India. To the best of my knowledge, this was the first time I’ve seen a menu with a glossary. All this history in the dishes gave me more appreciation for the dish and the ability to pick out certain flavours and understand how they came to be.

And circling it back to the Murgh Makhanwala, my best bite of the restaurant. Braised with tomato, and heralded as the “Original” butter chicken, this was truly unlike any other butter chicken I’ve had (and I’ve had a lot). The flavours were rich yet light. The chicken soaked in curry simply dissolved from how tender it was. Pairing well with the butter naan or rice, I couldn’t get enough of this dish. — Ryan Putranto, Multimedia Editor

2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong