Best Bites and Sips: 9 Dishes we loved this month

The dish: Angel hair pasta with Royal Caviar Club sturgeon caviar (part of the $1,480 chef’s menu)

Who doesn’t enjoy a good angel hair pasta? Certainly not me. A recent visit to Ankoma, a relatively new Japanese-French fusion place in the buzzing Hart Avenue triangle in Tsim Sha Tsui to try out the new chef Frankie Wong’s new menu.

Chef Wong worked in the now-closed Ecriture where he acquired some deft French touches. The angel hair pasta mixed with a subtle wakame tsukudani (seafood) stock a topped by a generous spoon of sturgeon caviar was as good as it gets.

Mixed together, the saltiness of the caviar and the fragrant umami from the tsukudani were perfect foils for each other; each mouthful was a delightful symphony of flavours. To achieve this, there had to be enough caviar – and this was a good portion, and at no extra cost to the tasting menu. — Winnie Chung, Food Editor-at-Large

The dish: Saeng Seon Gui, a Grilled Gochujang Seasonal Fish 
(Part of their HK$1,480 tasting menu)

Hansik Goo has always been on my list of places to eat as Korean fine-dining is not as common in Hong Kong. After learning that Chef Park was promoted to the position of head chef, along with a new tasting menu, I secured a reservation to try their new dishes. While all the dishes were delicious, I couldn’t stop thinking about the “Saeng Seon Gui (Grilled Gochujang Seasonal Fish)”. Gochujang is typically used in stews, tteokbokki, and stoned pot rices, but this dish was exceptional. The fish was marinated with gochujang sauce and other condiments, resulting in a flavorful and juicy experience, with the skin grilled to a crisp and crunchy texture. If there’s one thing I could wish for, it would be to have this as an add-on option so that I could enjoy it once again. — Janice Leung, Social Media Manager

The dish: Butter Chicken Masala (HK$62)

Wait what there’s an authentic Indian restaurant that caters to the taste of Hong Kong locals all the way in Po Lam?

Choosing from a wide array of options, I opted for the classic Butter Chicken Masala with rice.

The curry base is well balanced in thickness and flavour while retaining a bit of spice for that kick. Soft chicken breast that’s been boiled well to give that umami taste. And a generous portion of rice to top it off.

Definitely my go to dish every time I come back here, maybe I’ll order biryani at the side too. — Samson De Guzman, Assistant Multimedia Editor

The dish: SOMMkind of Brunch (HK$778)

Not particularly a dish but I loved everything about SOMM’s brunch. I always knew that it was popular and now, I know why. It deserves the hype it gets. I was surprised at the amount of sharing plates they are and while they don’t look that much, they’re enough to make you full. The highlight is probably the homemade pieces of bread: sourdough, croissant, and brioche feuillet square. I normally don’t eat raw food either but found the Royal Oyster with sudachi ponzu, green apple, and kohlrabi really flavourful. It didn’t taste too salty or like it was just plucked from the ocean. The thick slices of smoked Tasmanian salmon also hit the right spot and go perfectly with the fluffy blinis (wish there was more!).

For the main course, I particularly liked the Kins egg English muffin even if it’s messy to eat because of the flavourful hollandaise sauce. The yellow chicken is also really good because it’s crunchy while the Albuera sauce adds an extra kick. They’re also very generous with the dessert! The portion of the banana pancakes is an appetiser itself. The signature Albinao chocolate souffle is cooked perfectly and warms you up. A little too chocolatey but you can tell it’s great quality chocolate. — Jianne Soriano, Digital Writer

The dish: The Spicy Rooster (HK$118), La Croque Vita (HK$128)

The sandwiches at Croque aren’t really for those looking for “just a quick bite” because of how filling they can be. I mean, it’s a proper lunch which makes up for its price. However with each bite, you can definitely taste the high-quality ingredients. La Croque Vita is a great choice if you’re looking for everything in between. It has cheese, pesto, and roasted pistachio and the flavours blend in well. I loved The Spicy Rooster for the extra kick it gives but not to the point of feeling too spicy. The combination of roasted chicken and smoked bacon is also really good on top of cheddar and spicy Caesar sauce. Make sure to get fries with the sandwiches as well. — Jianne Soriano, Digital Writer

The Dish: Angus Beef Rice with Raw Egg Yolk (HK$90)

It seems like walking around Causeway Bay, there’s good food everywhere. KIKANBO is no exception. Recently I got to try the newly opened ramen spot and my experience was very satisfying (especially on the colder days of the last month!).

I started off my meal with the Premium A4 Wagyu Karashibi Gyukotsu Ramen. Starting off with the broth, it was very flavourful and very umami. With a lingering after taste that leaves you wanting more. Then the ramen dipped with the broth added that extra touch; the texture absorbed with the delicious broth and balancing out the flavours… so good. All of this combined with very high quality A4 Wagyu beef made this bowl very satisfying.

If you know me personally, you would think to yourself, “this wouldn’t be enough to satiate you”. So I followed up the ramen with the Angus Beef Rice with Raw Egg Yolk. One of my go to dishes, this was super comforting and you can never go wrong with beef, egg, rice, and soy sauce. — Ryan Putranto, Multimedia Editor

The dish: Catch of the day (market price)

Recently, I had the opportunity to dine at Qura Bar, Regent Hong Kong’s latest venue. Don’t be fooled by its name — Qura serves more than just cocktails and its impressive collection of spirits, which deserves an article on its own. Its bistro-style dining is not to be missed, serving cosy dishes in the home of “The Curator,” the concept that brings the entire venue together.

Our table got several mouthwatering dishes, but my absolute favourite was the sole for the Catch of the day, served with a brown butter, parsley, and lemon sauce and sauteed green beans on the side. I love fish, so when this dish was served, I was over the moon. The fish was perfectly tender with a firmness that makes it easy to eat with a knife and fork. Bathed in the sauce, the harmony of flavours had me reaching for more. Personally, I loved the meat near the tail-end, which had crispy and slightly burnt edges, enhancing its taste. The presentation also solidified the concept of it being home-cooked food, which I really enjoyed. — Johanna Muliani, Editorial Assistant

The drink: River (HK$180)

DarkSide has become a go-to spot for me on the Kowloon side. With live music, great service, and overall immaculate vibes, it’s a great place to unwind and catch up with friends in an intimate setting. The bar is currently serving an eight-drink seasonal menu titled “Yin Yang,” with four drinks counterbalanced on the dark and light sides. Glassware comes by way of the local glassblowing workshop Soekjing Studio and ceramics are made by Tung Yao Production. The menu unfolds in a specially crafted box accompanied by a spinning wheel of fortune for those who dread making decisions.

Falling on the yin side, which features lighter cocktails, is River. Having tried a number of the drinks, I found this one to be particularly refreshing. Served in a highball glass adorned with wave patterns, the drink consists of Grey Goose vodka, lotus sake, aloe vera, cucumber, and violet. Found in a wonderful shade of pale blue and topped with a lotus leaf, the drink captures the essence of a pristine river. — Aaron Chow, Editor

Hong Kong has no shortage of rooftop bars, but Cruise is definitely one that’s slept on. Located on the 23rd floor of Hyatt Centric, the restaurant and bar offers sweeping views of Victoria Harbour away from the bustle of Central or Causeway Bay. For my time at Cruise, the restaurant was hosting a collaboration with Neon Pidgeon, a World’s 50 Best izakaya-style Japanese restaurant and bar in Singapore. The food and drinks on the set menu were fun and delicious, culminating in the “Breakfast For Dessert” featuring Soy and Oat Milk Panna Cotta, Miso Granola, and Umeshu Strawberries. From the themed neon decor to the music and menu curation, everything was meticulously coordinated, allowing diners to feel at ease. I’d recommend booking a spot on the terrace on a weekend. — Aaron Chow, Editor