2019 Asia’s 50 Best Restaurants

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As you may have heard, the 2019 list of Asia’s 50 Best Restaurants has been presented and Hong Kong has managed to secure nine spots! Here are the restaurants that you need to try out if you haven’t already.

2019 Asia's 50 Best Restaurants
Belon, AUSTRALIAN QUAIL WITH GIROLLE MUSHROOMS AND ROASTED LETTUCE (image credit to Belon’s website)

The Chairman (No. 11)

Executive Chef: Kwok Keung Tung

The Chairman’s aspiration is to continue the legacy of Cantonese Cuisine by using locally sourced ingredients, products from local condiment stores and seafood from local fishermen. Importantly, their cooking style is fundamentally built on tradition and they aim to bring out the original flavours of the ingredients rather than showing off or overplaying. In short, each dish is highly thought out so that they all exhibit the unique taste of The Chairman.

Must Try: Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chicken Oil and Flat Rice Noodles No.18 Kau U Fong, Central

8 ½ Otto e Mezzo Bombana (No. 12)

Executive Chef: Umberto Bombana

In January 2010, Umberto Bombana opened 8 ½ Otto e Mezzo Bombana to delight the gourmet palate with his unique, sophisticated yet contemporary culinary creations. Located in the heart of Central, the project of the Italian maestro fast became the hottest high-end fine dining spot in town. Subsequently, he has managed to keep its popularity for years after the opening. 8 ½ Otto e Mezzo Bombana is the first Three Michelin Starred Italian restaurant outsideof Italy, serving only the best Italian cuisine using the freshest ingredients.

Must Try: Homemade Cavatelli Shellfish Ragout and Sea Urchin

Shop 202, Landmark Alexandra, 18 Chater Road, Central

Belon (No. 15)

Executive Chef: Daniel Calvert

Belon is a Neo-Parisian Bistro showcasing French-rooted yet locally influenced cooking created with the best available ingredients in the form of well-executed basics made from scratch. Reminiscent of the dynamic food scene found in Paris’s 11th Arrondissement, the chefs at Belon present a refreshing genre of French cuisine in a paired-down Soho space that allows the restaurant’s sincere approach to food to shine. Above all, Belon was awarded one star in the 2019 Michelin Guide.

Must Try: Whole Roasted Chicken with “Petits Pois À La Française”

41 Elgin Street, Soho

Amber (No. 21)

Executive Chef: Richard Ekkebus

Internationally acclaimed as one of the world’s best restaurants and with two Michelin Stars, Amber at the Landmark Mandarin Oriental has fiercely guarded it’s status under the culinary leadership of Dutch Executive Chef, Richard Ekkebus. Ekkebus honed his craft with French culinary legends including Alain Passard and Pierre Gagnaire. Meanwhile, at Amber, he has developed a contemporary cooking style that puts the spotlight on pristine seasonal produce.

*Please note that Amber is currently undergoing renovation but will be open towards the end of Spring 2019.

Must Try: Miyazaki Wagyu Beef Strip Loin

The Landmark, 15 Queen’s Road, Central

Vea (No. 34)

Executive Chef: Vicky Cheng

Featuring 25 counter seats that run along the length of our open kitchen, guests are provided with an intimate dining experience. Chef Vicky Cheng embraces his Asian roots and heritage. Furthermore, in an inventive approach, he combines French gastronomic techniques of great precision and finesse, with emphasis on the use of fresh, authentic and seasonal products from around the world. The tasting menu centres around a unique culinary philosophy – when ingredients exude a nostalgic appeal to local Hong Kong diners, flavours and presentations may be a new discovery to foreign palates.

Must Try: Roasted Sea Cucumber

30/F, The Wellington, 198 Wellington Street, Central

Neighborhood (No. 37)

Executive Chef: David Lai

Found in a little courtyard, this French-Italian restaurant is the latest from restauranteur, David Lai, serving food that resonates simplicity and style. Lai learned his trade on the west coast, cooking in a number of restaurants across San Francisco before heading back home to play a part in opening Spoon by Alain Ducasse. With Neighborhood, Lai has created an intimate, pan-European escape with focus on both seafood and local produce. Additionally, the menu changes weekly, sometimes even daily, so it’s very much a case of “you’ll find out when you get there” when it comes to the menu.

61-63 Hollywood Road, Central

Lung King Heen (No. 38)

Executive Chef: Chan Yan Tak

Lung King Heen in the Four Seasons hotel was the first Chinese restaurant to be awarded three Michelin stars. Further, a result of its combination of ground-breakingly good food and spectacular views of the Victoria Harbour. Born in Kowloon, Executive Chef Chan Yan Tak has worked for the Four Seasons Hotel group since 2004. Starting as chef de partie at The Regent and working up to executive chef, becoming the first Chinese chef in history to be awarded the coveted three stars.

Must Try: Steamed Lobster with Scalloped Dumpling

Four Seasons Hotel, 8 Finance Street, Central

Seventh Son (No. 44)

Executive Chef: Chan Kwok Wai

Seventh Son offers an extensive choice of Cantonese dishes, including many that are difficult to find elsewhere. A meal may start with dim sum and continue with classics. Moreover, as crispy pork belly, deep-fried frog legs with garlic and chilli, or stuffed duck. The suckling pig is said to be among the best in Hong Kong. Traditional Cantonese cuisine is made to be shared, and Seventh Son is popular among groups. The smooth and well-oiled service ensures that every customer is looked after with individual attention.

Must Try: Suckling Pig

3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Road, Wan Chai

Ta Vie (No. 50)

Executive Chef: Hideaki Sato

In French, Ta Vie translates as ‘your life’; in Japanese, it means ‘journey’. The combination of the two words and the French-Japanese sensibility sum up chef Hideaki Sato’s cuisine. Sato was born in Nagano prefecture and started cooking in French restaurants before switching over to Japanese cuisine. He worked at the three-Michelin-star Nihonryori RyuGin in Tokyo, then moved to Hong Kong to open the two-star Tenku RyuGin.

Must Try: Almond Ice Cream with Meringue, Fresh Strawberry, Scent of Sakura Blossom, Covered with Fragile Candy Glass

2/F, The Pottinger, 74 Queen’s Road, Central (main entrance located at 21 Stanley Street)

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