Best Bites and Sips: 8 Dishes we loved this month

Best Bites and Sips is a roundup of the outstanding dishes we had within the last week: Those which 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:

Wah Heung Chicken（華香雞）

The dish: Tempeh Sauce Braised Eel with Rice Set (HK$76 with a cold drink)

I’m done gatekeeping. This is my go-to spot in the Wanchai-CWB area, and I’ve been going here for months but finally sharing now.

Although their signature is the chicken, the dish I am going to talk about for this edition of Best Bites is their Tempeh Sauce Braised Eel with Rice.

After eating many meals of different variations of chicken rice and beef rice here, I decided to go for something different. Eel rice. To the best of my knowledge, I’ve really only had Japanese-styled eel rice so I’m not too knowledgable on Chinese styled eel rice. (So take that as a disclaimer for my inexperience and an invitation to introduce me to more good Chinese-styled eel rice spots). But my experience of eating the eel rice at Wah Hueng has opened my palate to a whole new experience. The eel submerged in the perfect amount of Tempeh sauce and surrounded by onions and cooked with ginger, each bite left me wanting more. Most times after finishing a meal here I feel like I could go for round two. And that’s not a knock on the portion sizes, I’m usually filled after eating here – I just feel like I could always eat more here.

With a drink or soup the total runs about HK$76 – A great bang for buck of taste, nutrition, and portion size. I could easily eat here most days of the week and not get bored of the taste. — Ryan Putranto, Multimedia Editor

368-374, Lockhart Rd, Wan Chai

Bazaar at Mandarin Oriental, Shenzhen

The Dish: Sukiyaki from RIN (RMB$888)

Before heading to MO bar for their time-limited cocktails, I tried out RIN on the 77th floor, which also offers high-up views of the Shenzhen skyline. The fine-dining Japanese restaurant has a private room for each guest and offers a range of Japanese dishes including teppanyaki, sushi, tempura, and sukiyaki. We opted for the Sukiyaki Set for two, which they generously served. They caramelised two A4-sized wagyu beef cuts, then filled up their homemade stock and a selection of seasonal vegetables and other toppings. I would highly recommend groups of friends or families to book out a private room to enjoy before heading down to the bar for some excitement. – Janice Leung, Social Media Manager

皇岗路5001号, Fu Tian, Shen Zhen, Guang Dong, China

Win’s Indonesian Restaurant

The dish: Nasi Ayam Bakar Lunch Set (HK$55)

Causeway Bay is packed with Indonesian restaurants, but for me, Win’s Indonesian Restaurant is the best in Hong Kong, period. Every time I need a reminder of home, Win’s is my go-to. It’s delicious, authentic, and great value for your money. Normally, I go for Nasi Ikan Goreng (Fried Fish with Rice), but I wasn’t hungry enough to eat an entire fish for lunch, so I went with Ayam Bakar instead.

The chicken was well-seasoned with spices and kecap manis (sweet soy sauce) then grilled to a char, giving a satisfying crunch when I bit into it. On the side, you get some urap (steamed vegetables with spiced, grated coconut) to balance out the meal. Of course, you can’t miss the sambal. I’m weak when it comes to spice, but the sambal at Win’s is just too good to pass. Every single meal I’ve had at Win’s has been W after W, making it my top recommendation for authentic Indonesian food. — Johanna Muliani, Editorial Assistant 

G/F, 19 Irving St, Causeway Bay

Caligari

The dish: Premium Spices Curry with Pork Cutlet ($158HKD with free karaage during soft opening when you follow their IG)

Caligari is pretty consistent in Japan, and so when I heard it was opening in Hong Kong, I had to try it. The menu is simple with three main offerings: Caligari Curry, Premium Spices Curry, and the Akiba Combo which is pretty much what you get if you are really hungry (it has chicken, eggplant, egg, potato, cheese, and both aforementioned curries on top).

For those that eat a lot of Japanese curries, this is a decent portion and has the flavour most come to love from JP curries – not overly spicey and a bit on the sweet side. I went with the pork cutlet option but there’s also chicken, octopus, and wagyu available. For this curry, it does have a premium price tag, but I remember reading that all ingredients are flown in from Japan, so that could be the reason for the price. Overall, hits the spot, and it was my best bite because I haven’t had time for personal travel, and missed some Japanese curry. The curry did come out on the warm side, but I was so hungry it didn’t matter. They are still on the soft opening phase, so I suspect they are still working out the kinks. I will return and try the Akiba Combo. — Ambrose Leung, Editor-in-Chief

Shop F, 2/F, Entertainment Building, 30 Queen’s Road Central, Central

Roganic x Seroja

The dish: Roti paung with Johorean milk butter (part of the $1,980 four-hands collaboration)

The first time I had Chef Kevin Wong’s roti paung was at another four hands at Whey last year. It really says something when a simple bread accompaniment remains so indelibly etched in your mind. So when I heard that Chef Wong of one-Michelin-starred Singaporean restaurant Seroja was going to be in town again for another four hands, this time with Roganic, I have to admit the roti was uppermost on my mind.

While the whole meal was excellent, the innocuous bread was as delicious as I remembered. Presented like a seven-petal flower, it allowed us to tear off petal by petal for small-sized bites. The bread was soft and pillowy and was complemented by shaved Johorean milk butter that was creamy and aesthetically pleasing as well. We had to ask for seconds! – Winnie Chung, Food editor-at-large

Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay

Chatpoint

The Dish: Crispy Nugget with Minced Pork (HK$63)

I love chicken and pork so deliciously pairing them together with rice gives me a dopamine rush.

Eating in Chatpoint for the first time, I ordered the Crispy Nugget with Minced Pork. The chicken was well deep-fried as each bite leaves you with a joyful expression, thanks to its crispy outer texture and tender meat.
On top of that, the braised minced pork balances the deep-fried taste of the chicken with its saucy dressing. Don’t forget the nicely cooked rice. Rice is always nice. – Samson Jr C De Guzman, Assistant Multimedia Editor

臺坊 Chatpoint, Shop A, G/F, Hong Kong Building, 137-147 Lockhart Road, Wan Chai

Uoya Zen

The dish: Bluefin Tuna Sashimi (Market Price)

After lunch, my friends and I were walking down Wellington Street when a man waved us down and asked if we wanted to watch a live Blue Fin Tuna cutting demonstration. All of us sashimi lovers, we eagerly made our way inside the small shop.

I haven’t witnessed anything like this outside of fish markets in Japan so seeing the gargantuan 250kg fish in the heart of Central was a huge shock. Everyone crowded around the fish, vying for the best view, and following opening speeches, the butcher unsheathed his tuna knife and went to work. Not a single piece from head to tail was wasted with pieces methodically allocated to be sold on the spot and shipped to restaurants.

After eating as many free samples as was socially acceptable, my friends and I split a massive Bluefin Tuna Cheek which was sold at a discounted price of HK$1000. Parts of it were cut into Sashimi slices and the bones were later cooked into a delicious stew. The sashimi cut was tender and fatty, melting in the mouth instantly with enviable bursts of umami.

I’d highly recommend stopping by Uoya Zen for the occasional quick meal or takeout in Central. They sell high-quality sashimi at a fraction of the cost of upscale Japanese restaurants with standing tables and sake to choose from. A generous Negitoro Don (minced tuna bowl) goes for HK$88. – Aaron Chow, Editor

108 Wellington St, Central

MO BAR at Mandarin Oriental Shenzhen

The Drink: Walker Sour served in Baccarat Vega Martini (RMB$158)

In welcoming the arrival of Spring, the world-renowned hotel group Mandarin Oriental collaborates with Baccarat to launch “Ripples of Spring,” which offers a selection of custom-made cocktails served in Baccarat’s dazzling crystal barware. As I enter the penthouse bar on the 79th floor of the five-star hotel in Shenzhen, the panoramic views remind me of my last visit to the MO bar in Tokyo. I had the opportunity to try all four cocktails, and it’s safe to say that the “Walker Sour” was my favourite. The sweetness from the vanilla ice cream and the sourness from the lime were perfectly balanced. The creaminess from the egg white combined smoothly with the whisky and syrup, making it a perfect dessert cocktail. While the collaboration continues from 1st March to 31st March, there’s no better way to spend a Saturday night than with their exclusive cocktails. – Janice Leung, Social Media Manager

79th floor, 皇岗路5001号, Fu Tian, Shen Zhen, Guang Dong, China