Bleu De France: Belon shifts the epicentre of Hong Kong’s French food a little closer to the 10th arrondissement

There are grand French fine dining rooms, and then there is Belon. The path it has travelled has taken many detours. When the restaurant opened, its goal was to be a French bistro, not a Michelin starred establishment, however, it quickly developed a following.

Cut to 2020, Chef de Cuisine Jacob Zuidervliet and the rest of the gastronomic geniuses behind Belon’s highly praised reputation extended the rustic luxe interior design, the ingredient provenance, and the preparation-focused dishes that have graced the pages of many publications and social media to a dining destination accessed via Elgin Street in SoHo.

Given the hip neighbourhood locale, Belon still exudes a surprisingly exuberating fine-dining aesthetic with plaster artwork revealing a history of the fleur-de-lis motif. At the same time, it pegs itself as a homey, unhurried restaurant with an easygoing vibe – courtesy of the ’90s and early noughties hip-hop music in the background – that hides the greater ambitions of the chefs.

“I like to think that we are introducing guests to something they would expect in the grand restaurants of France, both in terms of culinary execution and service in our intimate SoHo dining room,” says Chef Jacob, “We are focused on building a restaurant experience where there is no sleight of hand or showmanship; it is about providing solid, friendly service and food that is prepared with excellence and presented in a way that is sincere to its origin.”

*Dungeness Crab with White Asparagus and Caviar*

With month-on-month menu updates, the cascading a la carte supports this endless dedication, smoothly flowing from apéro or predinner, to a tasting menu and latenight drinks while featuring distinctive and modern French staples.

The team stretches the limits of a tiny kitchen, working the wood-fired oven over time. Precision is the driving force to their efficiency and everything must be timed so that the heat levels can quickly adjust.

A case in point is Cervelas en Brioche, smooth pork sausage cooked inside brioche dough, the chef’s personal favourite from his vast list of creations. The commitment to quality, though, starts long before anything is fired up. “It is a deceptively simple dish when it is served, but the amount of time, practice and technique that goes into preparing it is staggering. It is an excellent representation of our style of food, simple-looking but complex in flavour and technique.”

Though French, Belon brings inventive Asian touches to a playful menu. On our visit, we begin with the unabashedly French starters of Smoked Saba (mackerel) with Shishito Pepper and Yellow Courgette; Dungeness Crab with White Asparagus and Caviar; and Canadian Spot Prawn with Ravioli and Champagne Sauce.

A medley of mains comes right after: the bistro inspired Kinmedai with Cassoulet and Lardo di Colonnata; Hokkaido Scallop with Morel Farci and Sauce Hollandaise; and Quercy Lamb Saddle with Walnut and Swiss Chard.

These are the temptations that will make first-timers and regulars return for more. However, the true highlights of Belon’s taste test come in the form of Whole Roasted Chicken with Petits Pois à la Française; and Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule.

*Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule*

We close with an assortment of decadent desserts such as Gâteau Basque with Sherry and Foie Gras; Rhum Baba with Mango; Honey and Passion Fruit Millefeuille; and Black Truffle Gâteau Marjolaine. A portfolio of wines and other tipples complete the culinary escapade.

A faultless dinner recommendation, Belon is infused with a deep indigo hue and understated floral arrangements, while hints of underwater geometries of fish scales, coral and sponges recall found pieces from an abandoned shipwreck that serve as inspiration for its name and the dishes. More than good food and beyond a gateway to French cuisine, this restaurant proves that it is possible to give the level of attention palates deserve.

Belon, 1/F, 1-5 Elgin Street, SoHo, Central, Hong Kong. Tel: +852 2152 2872

Text: Joseff Musa Photos: Belon Video: Jack Fontanilla

Thai & Mighty: Nuanced Niras presents powerful and exquisite fine dining from Asia’s number-one chef

You might not find the go-to Pad Thai on the menu at Niras, but you will be rewarded with the finest seafood, meat and seasonal vegetables enlivened by Thai herbs, spices, paste and sauces. This is inventive modern Thai gastronomy. and while the ingredients are all locally sourced, the core essence comes from the heart of Thai cooking.

Niras is Thai for poetry that celebrates travel, adventure and romance; fittingly enough as this is the first time Thai culinary pioneer Thitid ‘Ton’ Tassanakajohn and his team have left their native land. Chef Ton is the creative culinary mastermind behind Le Du and Nusara in Bangkok, which secured first and third spots respectively in Asia’s 50 Best Restaurants 2023 rankings to reiterate his status as one of the most successful chefs in the region. After earning a degree in Economics and working in the banking industry for a short period of time, Chef Ton swapped his corporate suit and tie for his chef apron and uniform. And the rest, as they say, is history.

Now, by bringing his renowned modern and inventive cooking to Hong Kong, he aims to redefine Thai cuisine from fiery street food to refined, powerful and layered expressions of beloved flavours.

“While I must admit that Hong Kong has one of the best culinary offerings amongst the top cities in the world, it is missing a Thai fine-dining element,” says Chef Ton. “I want to fill that gap because I believe what we do here at Niras is a good introduction to what Thai food in an upscaled style is all about.”

Green and glass are the key interior statements of a chic yet relaxed restaurant where white tablecloths are eschewed in favour of sleek marble and granite tables. Witty framed artworks, created in collaboration with an artist from northern Thailand, also balance the refinement of Chef Ton’s culinary delights – one depicts a drunken Mickey Mouse in the shape of the Michelin mascot; another is a figure inspired by The Simpsons, Baht Sin Son.

A large oval bar is the focal point upon entering Niras. Given that Chef Ton is also a certified sommelier, wine pairings and beverages play a significant role in the dining experience. Whenever he is in town, the acclaimed chef is also the face of his own restaurant – often spotted serving food and talking to guests.

The tasting menu is a plated set of four or six courses. At one moment, you are being served River Prawn with Rice and Tom Yum and Duck with Potato in Massaman Curry, and the next, a fresh, palate-cleansing presentation of Beetroot Sorbet with Tiger Prawn alongside different types of seaweed.

Subtle and sophisticated, the tastes of each individual ingredient in every dish stand out in their own right rather than becoming one overpowering flavour. Case in point, the two follow-ups of Grouper with Thai Kale in Choo Chee Curry and Oyster with Pork Blood and Northern Spice.

The Hong Kong parade of Le Du’s iconic signature dishes is rounded off by Beef with Fennel and Holy Basil and Crab with Mushroom and Homemade Sriracha. The tasting menu, which casts Thai cuisine in an exquisite new light, changes regularly to reflect the local availability of seasonal ingredients. As if there are not enough reinventions, the divine Niras version of the all-time favourite Thai dessert Mango Sticky Rice appears as a final flourish – the perfect ending to the modern and polished Thai gastronomic experience.

Niras is the spot for locals who want their Thai flavour fix in a ritzy setting. Drawing in an eclectic crowd of creatives, foodies and wine connoisseurs as well as more casual diners, since opening in June, it has become the place to be for inspirational and social exchanges over bold, aromatic dishes and refreshing lime-infused gin and tonics. Chef Ton’s vision for Niras is full of character, from the food he serves to the art on his walls.

Niras, Shop 704, 7/F, K11 MUSEA Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: +852 3905 3022.

Photos: Niras Video: Jack Fontanilla

Tapas Territory: The Spanish mains shine at Bayfare Social, where dining is a lively moving feast

Spanish food is a vibrant testament to the country’s diverse heritage. Hong Kongers just can’t seem to get enough of this spirited cuisine, as countless new concepts have come to join the fray, injecting the landscape with a fresh, youthful spirit. At Bayfare Social, the tapas-inspired neighbourhood bar-cum gastro market that is a part of Rosewood’s throng of restaurants, it is easy to overeat. Trays of flavourful and colourful dishes are continually carried about by servers. It has the same impact and effect as sushi served on a conveyor belt, mobile churrasco and dim-sum carts. Ensconced in tall chairs at the gleaming marble dining counters, you will continue to gather morsels and much more to munch on.

As far as culinary traditions go, Spain has plenty to offer. Known for being outgoing and sociable by nature, Spaniards have a deep affinity for centring joyous occasions around a table full of food. Many would agree that a celebratory feast is an integral part of Mediterranean culture. Safe to say, there are no restrictions here, besides perhaps your budget.

Yet, even with that particular concern, Head Chef Jor ge Ver a Gutiérrez’s offerings are as authentic as they can get without spending above one’s allotted budget. He says: “We assure our customers that the high quality of Spanish food we serve is value for money. People can really take a breather here, relax and enjoy the Spanish vibe.”

Gutiérrez has developed a dining experience unlike any other in his lively restaurant – as much about the food as it is an immersion into the simple, thoughtful, self-effacing temperament of his homeland. In their efforts to build a food commune in a bustling city location, let alone in a hotel adjacent to a shopping mall, Gutierrez and his team just happened to have also created the finest place to eat Spanish food.

This vibrant enclave is emphasised by the use of dangling ferns and wild leaves on the ceiling and the strategic placement of separate open preparation counters dedicated to wines, mains and other gastronomic offerings. It also plays with balance, from the traditional brown clay pot displays and the Machuca tiles to the edgy geometric accents and the quirky yet nostalgic menu.

In true Spanish dining style, the elaborate spread is sure to enliven every celebration. There is charcuterie, tapas and a variety of paella. Everything is as splashy as the restaurant itself and hits a level 10 on the flavour scale. The new brunch menu, for example, begins with a refreshing and decadent seafood platter with jet-fresh Boston lobster, oysters and tiger prawns. The juicy Hokkaido shellfish in Scallop Tiradito – a Peruvian-inspired preparation – are enhanced by Spanish-style escabeche dressing and avocado.

Even the lighter options make a bold impact. Starters are followed by traditional tapas of Ibérico Ham Croquetas with aioli, Padrón Peppers sprinkled with sea salt, and Chorizo a la Sidra, a classic appetiser of chorizo braised in cider.

Following this eminently intriguing preamble are the hearty mains. Cochinillo Asado, the chef’s famous crispy-skinned roasted Spanish suckling pig with fried potatoes and homemade pork sauce, is smartly paired with a pan of Seafood Paella laden with clams, prawns, squid and aioli.

The best finale to this exceptional weekend spread is an indulgent dessert, courtesy of the traditional Spanish treat of Churros dipped in chocolate or tart of the day.

In Spain, gathering with friends and family to share food is a way of life that keeps people connected and is regarded as beneficial to mental health. Without fail, at the core of each gathering is a delicious spread, a tradition that Bayfare Social is committed to upholding. It not only delivers an authentic Spanish dining experience to Hong Kong but also surprises and delights with innovative twists and a huge helping of national pride.

BAYFARE SOCIAL 5/F, Victoria Dockside, 18 Salisbury Road, Rosewood – Hong Kong, +852 3981 8732

Photos: Bayfare Social

Video: Jack Fontanilla

Spice Fixing – The inventive dishes at the Gaylord Indian Restaurant keep getting better

Ask an Indian friend where to find the best Indian food in Hong Kong and the prompt answer will be: “At our house.” It is not feasible, though, to show up at a friend’s home, let alone unannounced, whenever we crave Indian food. Within the bustling cityscape of Tsim Sha Tsui, the thriving local Indian community has unabashedly and generously shared its culinary heritage with those of us who can’t get enough of the country’s spice-infused favourites. A standout among all of these establishments is the Gaylord Indian Restaurant, which has been operating since 1972.

“We have kept our menu true to its Indian roots while also adapting to the change of times in food trends,” says owner and general manager Rajeev Bhasin. “It makes my heart full when I see frequent customers now have grandkids that they also bring here. I hope we’ll have another 50 years to celebrate with them.”

Like its palatable offerings, Gaylord’s interior design makes a lasting impression. A wall of art and gold photo frames and a golden Ganesha greet diners, beckoning the way into what is seemingly a two-room design. The restaurant proudly displays a dazzling new façade via peacock teal and bright orange upholstered booths and chairs that contrast with the salmon-pink walls. Envisioned to be a place with a lot of colours, the overall effect pays tribute to both India’s history and modern culture. The previously wood-carved pillar partitions now breathe new life, dangling as accents to the already exceptional ceilings. It is with this consideration of detail that diners will encounter the intimacy of Gaylord’s India with a touch of Hong Kong influence. The space is, indeed, a veritable feast for the eyes and any Instagram feed.

Of course, it’s the food that is the real star here, where authentic recipes have been tweaked to perfection for a one-of-a-kind Indian dining experience. Indian cuisine is, after all, among the world’s most enticing due to its vibrant colours and unusual spices. It has alternatives that suit every palate and diet and is distinctive while still being diversified. Such is the wonder of the 50th-anniversary tasting menu created by guest Master Chef Sanjeev Kapoor, which is unassumingly divided into categories like Relish, Amuse Bouche, Appetisers, Tandoori & Kabab Course, Main Course and Dessert.

Chilli Pineapple Sambal and Poppadum paired with Prawn Balchao Puri with Solkadhi [note: the menu online says Mushroom] make a great introduction to this spice-centred show. The soft, hollow dough balls are stuffed with prawns sprinkled with Goan spices and ooze with kokum-flavoured coconut milk. Vegetable Samosa, the ubiquitous Indian street snack that is a Gaylord classic, makes a cameo, its fried coned pastry filled with spiced potatoes and green peas.

The harmony of both flavour and fragrance continues with Lemongrass Paneer Malai Tikka. Chunks of tandoor-grilled homemade cottage cheese with a hint of lemongrass and cream complement the stuffed kidney-bean cakes blended with aromatic spices of Rajma Bean Galouti Kabab, which come atop masala-baked bread.

Like many Indian dishes, the renditions at Gaylord often come in pairs. Truffle Dum Jackfruit, subtly spiced and slowly cooked with coconut milk and truffle cream, is accompanied by Saffron Basmati Pulao Rice. Another flavourful favourite pairing is Shaam Savera with Smoked Pepper Makhani and Baby Beetroot and Walnut Raita. A signature main of the celebrity chef, the creamy balls are rolled in spinach purée and presented on a bed of smoked pepper sauce. Also of note are saucy Indian staples like black dal, which Kapoor elevates in Lalla Mussa Dal. The 36-hour slow-cooked green and black lentil dish, enlivened with a blend of aromatic herbs, is best enjoyed with freshly baked naan stuffed with ricotta cheese and truffle pâté.

To satisfy anyone’s sweet tooth, Baked Jaggery Yogurt with Peach and Walnut ends this degustation demonstration with a wow. If that still isn’t enough, then make sure to save a little space for the cardamom- and saffron-infused homemade ice cream, Kesar Kulfi – one of the original offerings from the restaurant’s launch just over 50 years ago.

GAYLORD INDIAN RESTAURANT, 5/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2376 1001

Photos: Gay Lord Indian Restaurant

The Best Food and Wine Pairings: Which wine goes well with which dish?

Both chefs and food lovers would agree that a dish must be relished and people should be able to appreciate the food’s different flavours, and wines have often been a trusted way to bring out a dish’s optimal taste. Case in point, many tasting menus created by fine dining restaurants will serve a glass of white or red that would complement the dish on the plate.

While you can pair food with a drink from your personal wine collection or the one you newly bought from the store, some of these connoisseur-picked food and wine combinations will certainly impress your taste buds.

Peking Duck and Pinot Noir

Food enthusiasts have different opinions when picking a wine bottle that matches perfectly with this popular Chinese dish, but the most common pick has always been Pinot Noir. This is because Peking Ducks have a rich salty and savoury taste to them due to the hoisin sauce that is added to the crispy duck meat. So, a wine like Pinot Noir which has a relatively high amount of acidity to it balances out the roasted duck’s intense flavours, making this one of the most favoured food and wine combinations.

Shellfish and Japanese Koshu Wine

This wine variety that originates from Japan has subtle notes of fruitiness allowing people to feel the refreshing taste of white grapes and apples in each sip with the Koshu wine being produced at a specific altitude and temperature. Such flavours, in combination with its low acidity, make this white wine variety a perfect drink to pair with shellfish dishes, which are often cooked with a thick layer of butter, as the food and the wine balance each other out. To enjoy the best of this wine pairing, you may want to try the Michelin-starred restaurant Arcane’s Lightly Cured Hokkaido Scallops with a glass of the Grace Wine Gris de Koshu 2021 which Chef Shane Osborn has featured in Arcane’s limited-edition menu in collaboration with CulinArt 1862 that is exclusively only available on the 17th and 18th of May.

Raclette and Burgundy Chardonnay

Another food and wine pairing that has been recommended by top chefs for the light texture of the wine to balance out the heaviness of the dish is the Raclette paired with a glass or more of Burgundy Chardonnay. For those unfamiliar, the Raclette is a classic French dish that is made by melting the Raclette cheese and eaten in combination with boiled potatoes, meat, pickles and spices. With the dish obviously being packed with calories and rich in flavours, a French wine like Bourgogne blanc has citrus notes and a subtle saltiness that make it go well with something heavy like a traditional Raclette.

Wagyu Steak and Rioja Red Wine

Red wines have often been voted as the best wine to be paired with steaks, and apparently, there is a scientific reason for it. Red wines have a substance called tannins, particularly strong in the younger wines, which has a molecular structure that helps to melt fats, thus when paired with a dish like steak, it brings out the taste to the fullest by cutting into this thick layer of meat. True to this technique is Chef Stanley Wong’s recommended pairing – Binchotan-Grilled Australian Wagyu Striploin with Finca La Emperatriz Las Cenizas 2018 which can also be enjoyed at CulinArt 1862’s six-course tasting menu that has been created alongside Arcane.

The Best Dim Sum Spots in Hong Kong: Restaurants Serving The Tastiest Dim Sums

Dim Sums have become a favourite for many people because they are extremely flavourful and the choices when it comes to picking a dim sum are endless. Besides, there is nothing more mouth-watering and comforting than a steaming hot tray of this classic Chinese dish on any given day but they are particularly great to eat on a chilly or rainy day. Considering the random rain showers that we are seeing in Hong Kong in the last couple of days, we have put together the best restaurants to eat dim sums in the city.

Awarded a one-Michelin star for three years in a row, the Chinese cuisine Man Ho is one restaurant where you can find Hong Kong’s best dim sums that have found a place in almost every foodie’s heart. The eatery is known for being popular among ex-pats for adding a Western approach to this otherwise oriental dish that is made with thoroughly hand-picked produce from the city’s local markets under the guidance of its Dim Sum Head Chef Leung Wing Pan. The highly-recommended dumplings here include the Baked whole-dried South African abalone puff with wild mushrooms and Steamed minced cod fish and shrimp dumpling with soy sauce.

Given the popularity of dim sums, most people have savoured the dish at least once in their lives but if you want to try something different while enjoying the rush of flavours that you experience when biting on a piece of dim sum, then you should try the ones from Bino ‘N’ Booze. The hot pot restaurant offers two soup bases that have alcohol mixed in them – The Signature Red Wine Oxtail and Tomato Soup and The Pig Tripe and Chicken in Beer Soup. When combined with the carefully hand-rolled dumplings, the dumplings melt right in your mouth to give a unique yet comforting taste. The must-try here are the Abalone and Black Truffle Dumplings and the Drunken Chicken Dumplings.

If this happens to be your first time trying a dim sum or you simply liked to be spoiled with so many choices then your go-to restaurant for dim sums should be Fox Glove. Offering nearly 30 options varying from seafood and meat to vegetable dumplings, this speakeasy restaurant allows you to try different and as many dim sums as you like. The newest addition is the Sichuan Peppercorn Xiao Long Bao which is inspired by the Shainghanese dumplings sold at a highly-raved street stall in Shanghai.

Perfect for meat lovers and vegans, Mott 32’s newly-updated Dim Sum menu puts taste at the forefront. In addition to the restaurant’s already existing steamed dim sum platters, its executive chef Lee Man Sing has collaborated with the plant-based food company Plant Sifu to launch a set of plant-based dim sum dishes that are only available until June 30. As expected from this contemporary Chinese restaurant, every ingredient is carefully picked from different parts of the world thus giving a contemporary twist to the traditional Chinese dish.

Seafood lovers can always count on D.H.K. Seafood Restaurant to devour pescatarian dim sums. What makes their dim sum or any other dish stand out is their cooking style which is a very traditional Guangdong way of cooking. You should definitely try one of their newest creations Plant-based Pork Siu Mai, Plant-based Pork & Shrimp Dumpling Soup and Plant-based Pork & Shrimp Bean Curd Roll in Broth.

The Roe Down: Handcrafted with feeling, Artifact presents artistic yet approachable caviar-infused Japanese cuisine

Tucked away below Central’s traffic horns and meandering pedestrians – along what has become the go-to canteen of people in stilettos and navy suits – is Artifact, a newly opened upscale chef’s table Japanese restaurant uniting the different variations of caviar with fine dishes. Paired harmoniously with jet-fresh ingredients flown directly from Japan, this whole caviar experience is savoured at a deep-blue upholstered 14-seat dining counter and ultra-sleek contemporary speakeasy bar set within a casual basement food hall. These diverse concepts converge in the creative mind of Chef Sato Kiyoshi, whose vision has brought eccentric Japanese cuisine to the energetic epicentre of Hong Kong – in the depths of BaseHall 02 in Jardine House.

It is the quality of food and ingredients presented in a delectable style that sets Artifact apart from the hundreds of other Japanese restaurants scattered around the city. In true Japanese fashion, calling in an artisanal expert like Chef Kiyoshi was an important puzzle piece in its realisation. Scrimping on quality is never an option for the head chef, who says of his edible masterpieces: “It’s a combination of texture, foundation, ingredients and balance. For me, a perfect dish is always driven by a feeling or an inspiration.”

The speakeasy bar offers separate and interchangeable menus; it is only at the chef’s table that a single menu is strictly adhered to, omakase-style. However, with an intricacy based upon ‘shun’ – the Japanese philosophy of seasonality – the menu adapts constantly to fold in the finest produce on the market. “We are an ingredients-focussed restaurant, so the menu changes according to what is the best for the season,” says Kiyoshi. “From the first menu to the next one, for instance, we changed chocolate and coffee dessert to milk and ginger, and wagyu to tenderloin.” It is often said that we eat with our eyes first. At Artifact, the food looks just as good as it tastes and all the dishes are pretty spectacular. And so, the caviar chronicle begins. With a name defined as a handmade object or the remains of one, Artifact takes pride in the craftwork that goes into the construction of each tasting menu – both for its four-course lunch and eight-course dinner.

Also Read: Omakase Code: Understanding is the key to enjoying Hong Kong’s hottest Japanese food fad

The four-course set embraces appetisers of Miso Cheese with Baerii Caviar, and Namerou, Goma and Kaluga Caviar, followed by a choice of entrée between Polmard Beef with Kaki Potato and Obsiblue Prawn with Ginger Orange Ponzu and Oyster. For the main course, there are options of Hokkaido Pork, Carrot and Wakami; Toothfish, Kabocha and Razor Clams; or Wagyu with Maitake and Soy, along with a traditional Tamago Kake Gohan (Japanese egg and rice) to accompany the meal and a seasonal dessert to wrap it up.

Caviar is central to the dinner journey, where the dégustation menu includes highlights such as Namerou and Goma with Kaluga; Takoyaki and Rakkyo with Ossetra; and Carabineros with Smoked Miso Cream and Baerii. Kinmedai, Kabu and Yuzu is another wonderful course. If the caviar rush becomes too much, a carefully curated wine list spans an international selection of Champagnes, rosés, whites and reds to cool racing minds and calm overworked taste buds.

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The ambience is chic and bustling, catering to smart mid-towners in need of a Japanese fix. The act of sitting around a counter enhances the Artifact experience, as Kiyoshi elaborates: “We aim to offer the best dining experience as we can with the counter dining setting. It gives me and my team more opportunities to interact with customers. Diners can also see what’s brewing behind the kitchen and the preparation that goes into each dish.”

The truth of these words is evident as human connections extend from those relaxed at the counter enjoying their food to everyone labouring diligently within to create it. In a city like Hong Kong, where life whizzes by at almost twice the speed of a watch’s tick, Artifact stands apart because warmth, style and artfulness abound throughout the entire place. It lives in the buzzy dining room, the service, the interiors and, above all, in the sumptuous, well-considered meals. It is a scene and a dining room you want to lean into, linger over and – without question – indulge in.

Artifact, Shop 5 and 7, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong. +852 6468 8762. artifactbar.com

(Text: Joseff Musa Photos: Artifact)

The Most Delightful and Luxurious Afternoon Tea Experiences in Hong Kong

As a tradition introduced in 19th century Britain, the afternoon tea experience has become wildly popular all over the world for allowing people to enjoy a decadent dining experience in which they get to taste a range of palatable sweet and savoury delicacies presented ardently on a tiered plate stand alongside beverages of their choice. Much like many other happening cities in the world, Hong Kong is also home to a selection of afternoon tea experiences that cannot be missed, and we have listed some here.

Japanese-Inspired “Betsu Bara” Afternoon Tea

Fittingly named the ‘Betsu Bara’ afternoon tea, a Japanese phrase meaning ‘separate stomach’, this tea experience at the Hyatt Centric Victoria Harbour, in collaboration with Luna Cake, offers a range of sweet and savoury delicacies. Some bite-sized dishes include Salmon Tamagoyaki, Unagi Taco, Matcha Opera Cake, Yuzu Chocolate Sphere, and many more. In addition to this, there are all-you-can-eat buffets serving ice creams and some beloved desserts from Japan such as Dorayaki, Taiyaki and Soufflé Pancake.

Where: The Farmhouse, Hyatt Centric Victoria Harbour
When: Until June 25, 2023 (on weekends and public holidays)
Price: HK$688 for two people
Click here to make your reservation.

The Peninsula Afternoon Tea On The Harbour

For its latest afternoon tea iteration, Peninsula has partnered with the Star Ferry to offer a truly unique high tea experience that takes you on a luxury cruise ride accompanied by live music. As splendid as this is its selection of sweet and savoury offerings like Citrus jelly and vanilla cheesecake; Mont-blanc, Chocolate cream on a sesame biscuit; Tuna Niçoise on focaccia; and Green asparagus and cheddar quiche.

Where: World Star Ferry or The Lobby, The Peninsula
When: Until July 2, 2023 (on weekends and public holidays)
Price: HK$650 for one person
Click here to make your reservation.

Häagen-Dazs™ x Madame Fù“The Afternoon Tea of Afternoon Teas”

Madame Fù has joined forces with the beloved and globally popular ice cream brand Häagen-Dazs for its latest afternoon tea experience. It is a truly decadent experience that matches the colourfulness of Spring with its picks of desserts and savouries. This afternoon tea from Madame Fù boasts many mouth-watering dishes including Purple Sweet Potato Choux, Matcha Alfajores with Red Bean Dulce de Leche, Spinach and Mozzarella Stuffed Button Mushrooms and others.

Where: Madame Fù
When: April and May 2023 (weekdays and weekends)
Price: HK$338 for one person and HK$550 for two people
Click here to take a look at the full menu.

Mandarin Afternoon Tea

Dubbed the most famous afternoon tea experience in Hong Kong, the Mandarin Oriental is known to feature a spectrum of flavorful and easily-loved delicacies. Perfect for both people who love sweet and savoury dishes, the Mandarin afternoon tea has the best picks of scones, sandwiches and desserts on its menu. Hong Kong’s Mandarin Oriental also has its own exclusive tea consisting of oolong tea leaves, vanilla, lavender and other ingredients that is truly a flavour bomb. This much-appreciated afternoon tea set is also available for takeaway from The Mandarin Cake Shop.

Where: Clipper Lounge, Mandarin Oriental
When: Weekdays and weekends
Price: HK$428 for one person and HK$828 for two people
Click here to make a reservation.

Refined Afternoon Tea and Savoury Bites

Taking all the steps to elevate the traditional afternoon tea experience to something more modern, the afternoon tea set at Rosewood Hong Kong is both a feast to the eyes and mouth for how visually appealing and tasty each dish on the menu is. It is complete with an iconic range of traditional finger sandwiches, pastries, chocolates and caviars that are sure to leave any person full and satisfied.

Where: The Butterfly Room, Rosewood Hong Kong
When: Weekdays and weekends
Price: Starting at HK$548 for one person
Click here to make a reservation.

Also Read: Where to eat in Kennedy Town? The Best Gastronomy in the area

Where to eat in Kennedy Town? The Best Gastronomy in the area

Kennedy Town is a happening place with both locals and foreigners residing in the area, so it is not surprising that you can stumble upon a restaurant on almost every street in the area, and it goes without saying that there are so many different cuisines to pick from. To make things simple for your next dinner outing, we have put together the best restaurants in Kennedy Town.

Dough Bros

Almost every foodie in Hong Kong will pick Dough Bros as the restaurant to go to if you are looking for tasty and freshly baked pizzas. Made right after you order, the pizzas which are straight out of the oven, first impress your olfactory senses with the flavours of the sauces and the smell of the warm dough hitting your nose. The best part, each pizza comes with a dipping sauce so every bite of the pizza – even the crusts – taste heavenly until the last bite. If you are a sweet tooth you may want to opt for one of their doughnuts that are loaded with cream fillings. More details are here.

Sheung Hei

What are the tell-tale signs that an eatery serves the best food? It has people queuing in front of it. Cantonese restaurant Sheung Hei falls under this category too with locals and sometimes foreigners seen waiting to dine at the spot. Most people come here to try Sheung Hei’s Michelin-recommended Claypot rice which is cooked with a charcoal stove that gives the dish its unique smoky flavour. The other delicacies to try here are the Pan-Fried Prawns with Soy Sauce, the Peking Ribs and more.

Clay Oven

Clay Oven gives the vibes of a traditional home in India with its predominantly brown-coloured interior decorated with indo-style paintings. Even the serving vessels mimic the silverware seen in the subcontinent. Much like getting the set up to the point, Clay Oven also delivers diverse flavours from India through its foods. There are a variety of popularly-loved delicacies like biriyanis, tikkas and many more. P.S.: When ordering, remember to inform your spice level. More details are here.

Smash’d

With a confined and cosy setting, Smash’d is a resto-bar that is particularly known for its burgers which are made with organic beef, but of course, their other dishes are as great too, and so is their service. The staff think way ahead of you and provide you with anything you will definitely want during your meal. Ordered a wings platter? They will give you a cup full of tissues and a sanitised wet wipe. Also, their regularly-ordered and loved dish is the Classic Smash’d Cheese Burger. If you like blue cheese, you may want to try Le Fromage Burger. More details are here.

Shoreditch

Shoreditch is always buzzing with crowds with both locals and ex-pats coming here for the lively atmosphere and the mouth-watering food. In order to give this award-winning modern British restaurant its authenticity, its chef, Eddie, went to the top restaurants in the UK to bring to Hong Kong, the best dishes served there. Some of the commonly-appreciated foods at this resto-bar are its Tomahawk steak and selection of traditional roasts that are only available during lunchtime. More details are here.

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Blend & Grind

Initially opened by fitness enthusiast Jonny Rees as a smoothie spot, especially for athletes and health buffs, Blend & Grind has now extended its business menu-wise and geographically. Today, their menu provides you with a wide range of options in terms of food and drinks. Blend & Grind is particularly talked about for its variety of Espresso martinis. Moreover, the eatery also has a pet-friendly space in the front for pet owners who want their pawed children near them. More details are here.

Alvy’s

A restaurant that will make you feel like you are eating in Manhattan, Alvy’s has quite a rustic vibe to it and serves the best range of craft beers and pizzas in the town. A perfect diner for large groups, Alvy’s boasts more than 20 bourbon varieties and 14 different craft beers on tap. So, if you are looking for a place to go for drinks and dinner with friends, then this ought to be your first pick. More details are here.

Pici Pasta Bar

For all those Pasta fans out there, Pici is a literal haven given their varying kinds of pasta that are all equally amazing. Their food dominates in terms of quality because they use fresh portions of pasta that are handmade every day. For that authentic Italian experience, it is recommended that you pair your pasta with a glass of wine. Their menu changes on a monthly basis, and there is even a special Easter menu that will be served from April 5 to 10, 2023. More details are here.

Amor Agora – Delivering an authentic dining experience to Hong Kong

Incorporating elements that feel like both a hymn to the past and of striking contemporary relevance, Chef Antonio Oviedo serves up a truly fabulous fusion of Spanish tasting menus. Very much to his credit, he ably combines prime Spanish seasonal ingredients with a range of innovative cooking techniques, all superbly served within the refined rustic-luxe space that comprises Agora, his Central-set bijou bistro.

As soon as you cross its threshold, the restaurant’s modern Mediterranean vibe is all but unmissable. Its ambience is further enhanced by its choice of beige velvet-covered chairs and padded walls, all of which finely complement its existing granite columns. Beyond that, the eatery’s minimalistic 24-seater space includes a private dining room that seats up to 10 guests, as well as two individual tables. Contemporary dashes of colour, meanwhile, come courtesy of the warm pin lights while a sea of red-marbled table tops soften the space, artfully counterpointing the brick accent walls and exposed ceiling.

Very much dominating the central space, however, is a communal table that runs the length of the entrance hall, providing just about the perfect harbour for those on a casual date night or looking to wash down their solo dinner with a glass of booze from their more than 20 Spanish appellations and over 90 Spanish labels. The venue’s long counter piece, however, serves as the main interior statement, with its shiny red lacquered front and marble countertop, to which Chef Antonio does all his impressive displays of peerless culinary expertise.

Explaining the thinking behind the look and feel of his establishment, the chef says: “My goal has always been to express my Spanish heritage by both showcasing our much-loved cuisine and creating a restaurant where the ambience is redolent of my country’s unique cultural heritage.”

In line with his avowed mission, he devised a tasting menu which, while largely authentically Spanish, is also bold enough to allow for a number of interesting digressions. Overall, he offers two seasonal chef’s degustation menus – the Menú Ágora and the Menú Gran Ágora.

As a titillating opener, the Verdial extra virgin olive oil, cultivated from firm and plump Gordal olives, immediately evokes one of the classic tapas bars of Madrid. This imaginative selection of appetisers is then completed by an ample serving of Choricero dried chili pepper – a dehydrated, non-spicy variety of Spanish red pepper and a classic seasoning of Basque cuisine – and Gamoneu, a fatty, lightly smoked Spanish cheese made from a combination of goat, cow and sheep’s milk.

Following this eminently intriguing preamble, is a recent addition to the menu – Vainas, a warming and savoury green bean soup with a touch of olive oil. This is ably followed by Rubia Gallega Tartare – the meat of a highly prized cattle breed, which is distinguished by its beautiful yet subtle marbling and its traditionally spicy, slightly briny flavour. Beautifully served with cured mujol roe, green peas purée, crispy wheat tart and tomato bread topped with Iberico ham, this proves a true treat. As does the Setas, a delightfully earthy bouquet of assorted wild mushrooms – all embellished with migas, chorizo and mushroom espuma.

Mar y Muntanya features Mediterranean Sea cucumber with teardrop peas, black pudding and a stew of pork, beef stomach and chickpeas. Accompanying this is Soccarat, a dish that forefronts the toasty, crispy and umami-rich bottom part of the paella alongside fresh carabinero and carabinero aioli. Another recent addition is the Lubina, Atlantic Sea bass served with ajada spiced mashed potato and goose barnacles. More of a confirmed favourite meanwhile, is the Venado Venison, served with potato chips, quince, glazed chestnut, sweet potato purée and venison bone jus.It’s best to end the whole dining experience with Flor de Azahar, a delightful dessert made with orange blossom, almond and saffron.It wraps the whole experience with a perfect confectionary ending. And just like the fine dining scene of Spain, Chef Antonio hopes Agora becomes one of those places that’s been around and stays around forever. “It has such a duality between palatability and beauty,” he says.

Agora, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central, Hong Kong, +852 3568 6834

(Text: Joseff Musa Photos: Agora)

Also Read: Chueca makes Spanish tapas more inventive

Category: Dining