The Motherlode of Dining: The best places to take mum for Mother’s Day

If you’ve already bought the perfect gift for Mother’s Day, how about stepping your gift-giving game up a notch, and spoiling mum a little more with a festive brunch or dinner. Come this Sunday, the offerings in Hong Kong for Mother’s Day treats are plentiful, meaning there’s a dish out there to tickle the taste buds of every type of matriarch. 


Mothers Day

You won’t find a Mother’s Day lunch more ‘high’-end than on the 26th floor of two Michelin-starred French restaurant Ecriture. The delicious offerings of French nouvelle cuisine such as blue lobster and pigeon come compliments with a flower and glass of chamapgne for mummsy.

Where: 26th floor, H Queens, 80 Queen’s Road Central, Hong Kong
When: Sunday, 12 May 
Contact: 2795 5996 /


Mothers Day

If mum happens to have a sweet tooth, TokyoLima is the place for her to spend this Mother’s Day as the Peruvian-Japanese fusion restaurant will be offering a “Mama’s Desert Station” chock full of decadent desserts such cupcake towers, croquembouche and a macaron tres sabores tower.

Where: G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong
When: Sunday, 12 May and Monday, 13 May 12pm – 3pm
Contact: 2811 1152 /

Fang Fang

Mothers Day

Offering a very special two-day brunch menu for moms this Mother’s Day is modern Chinese restaurant Fang Fang, chow down with your favourite lady with bites such as truffle mushroom dumplings and deep-fried tofu cubes. Then wash it down with a bevvy or two, before diving into the yummy mains such as slow-cooked short ribs and crispy aromatic duck.

Where: 8/F LKF Tower, 33 Wyndham Street, Central, Hong Kong, Central
When: Sunday, 12 May and Monday, 13 May 12pm – 3pm
Contact: 2983-9083 / 

The Drunken Pot

For mums who like a little spice in their bellies, a reservation at trendy hotpot hotspot The Drunken Pot is in order. Paying tribute to mothers throughout the history of time, the restaurant has rolled out the theme of the ‘Last Empress’ and created exciting new dishes such as the “The ChrysantheMUM Pot for The QUEEN”, which consists of egg white toppings and edible flowers. Indeed a dinner for an empress, it will be a sure way to show your mother just how royal you believe her to be. 

Where: 8 Observatory Rd, Tsim Sha Tsui
When: The ChrysantheMUM Pot for The QUEEN” (HK$288), can be ordered a la carte or in a set from 1 to 31 May
Contact: 2321 9038 /

John Anthony

Mothers Day

Known for serving some of the finest dim sum in Hong Kong, this Mother’s Day, John Anthony of Maximal Concepts will also treat your beloved mums to a complimentary glass of sparkling rosé with the purchase of the pretty pink lobster har gow special. Those quick enough to secure seats (limited to the first 30 bookings) will also receive a beautiful bespoke bouquet from ANDRSN flowers, ensuring that this Mother’s Day outing is not only tasty but florally flourished.

Where: Basement Level, Lee Garden Three, 1 Sunning Road, Causeway Bay, HK
When: Sunday, May 12
Contact: 2898 3788 /

Among Asia’s 50 Best Restaurants 2018, nine eateries from Hong Kong stood out

With the results now in for Asia’s 50 Best Restaurants Awards 2018 sponsored by S.Pellegrino and Acqua Panna, it seems as though Bangkok-based Gaggan – “a progressive Indian restaurant” – surprised pretty much no-one by taking the top prize for the fourth time in a row. Closer to home, though, competition was a little more intense, with nine eateries jostling to take the Hong Kong Top Nosh Slot…

Number nine on the Hong Kong list (number 46 overall) was Caprice, the Four Seasons’ contemporary French restaurant. Headed by Chef Guillaume Galliot, it beguiled judges with its selection of bold French dishes, including beef-oyster tartare and caviar, crab laksa with confit egg, leeks, coriander, hazelnut and sudachi lime, and roasted pigeon with confit legs, beetroot and port wine sauce. Its award-winning desserts were also acknowledged as enhancing the French experience, with the restaurant’s very own Nicolas Lambert hailed as 2018’s Best Pastry Chef in Asia. (Read full interview with Chef Nicolas here.)

Standout dish: Beef-oyster tartare and caviar

Flower Crab from Ronin

Ronin, number eight in Hong Kong (number 41 overall), won due to its informal Japanese pub-style appeal, thanks to its twin specialties of seafood and Japanese whiskey. Chef Matt Abergel was particularly commended for a number of his standout dishes, most notably crab shells with crab meat, mitsuba (wild parsley) and iwashi sardine and clams with kimchi, kabu and sake. The drinks selection also won plaudits for its choice of more than 100 Japanese whiskies, not to mention umeshu, shochu and sake.

Standout dish: Flower crab, Hokkaido uni, mitsuba

Belon, led by Chef Daniel Calvert, takes the Hong Kong seven (40) slot. Describing itself as a “dynamic neo-Parisian bistro with an eye on the classics”, Belon impressed with its fusion of local Hong Kong bistro-style French cooking techniques. From an entrée of pork and pistachio terrine with Dijon mustard to a main course of pigeon pithivier with fig and amaretto, the chef sums up the experience as “inherently excellent”. Thankfully, the judges agreed.

Standout dish: Pigeon pithivier with fig and amaretto

Neighborhood, the Hong Kong number six (32), made its debut on the list this year, thanks to its widely-praised French-Italian fare. A new offering from David Lai, that serial restaurateur, Neighborhood is blatantly minimimalist, with the food apparently left to do all the talking. Thankfully its unique combination of flavours, at once delicious and down-to-earth, clearly spoke to the judges. To keep things interesting, Lai is continually changing the menu, with recent highlights including wild boar garganelli, bone marrow and kale risotto, and bouchot mussels in green curry.

Standout dish: Local chicken rice, aged yellow wine sauce

Baked abalone puff from Lung King Heen

It came as a bit of a shock to the Four Season’s team that its authentic Canto restaurant, Lung King Heen, dropped five places to number 24 overall this year. It can take some comfort, however, from the fact that it is rated as the fifth best place to eat in Hong Kong. This, of course, is largely down to the sterling work of Chef Chan Yan-tak, who continues to provide the very finest Cantonese cuisine, including barbecued suckling pig, braised goose webs with Chinese mushrooms in casserole and crispy scallops with fresh pea.

Standout dishes: Baked whole abalone puff with diced chicken

While Lung King Heen fell this year, another Hong Kong Cantonese restaurant, The Chairman, impressed by rising 25 places to take the number 22 spot overall (number four in Hong Kong). Clearly more than pleased with the restaurant’s performance, owner Danny Yip said: “We didn’t expect anything – we were actually surprised we were on the list again.”

Standout dish: Steamed flowery crab with aged Chinese wine and rice noodles

Ta Vie was another noshery clearly on the up, surging from no. 33 last year, to no. 16 this year, while also being voted into the Hong Kong Top Three. With a name that means ‘your life’ in French and ‘journey’ in Japanese, it’s an apt epithet for an establishment that blends the very best from two countries that, between them, epitomise the finest European and Asian culinary traditions, all under the skillful supervision of Chef Hideaki Sato. Particularly commended here are the homemade pasta with fresh Aonori seaweed sauce and uni and the sweet-corn puffed mousse with shrimp and shrimp jelly.

Standout dish: Civet braised abalone with abalone shell

Baby lamb from Aveyron

Nobody expects anything but the very best from award-winning chef Umberto Bombana, a man rightly hailed as the King of White Truffles, so it was something of a surprise that his critically-acclaimed three-Michelin star establishment 8½ Otto e Mezzo Bombana dropped from fourth place overall last year to 13th this year (number two in Hong Kong). It has rightly won plaudits for a tasting menu that starts with confit abalone carpaccio, continues with black truffle risotto, blue lobster and baby lamb, before concluding with limoncello soufflé, grand cru chocolate five styles or marinated wild strawberries.

Miyazaki Wagyu beef strip loin from Amber

Standout dish: Baby lamb from Aveyron, aromatic herbs, black olive, barley and vegetables

While Amber, The Landmark, Mandarin Oriental’s French restaurant, dropped four places this year, down to seventh on the list overall, it is still the most highly-ranked Hong Kong eatery, as well as – for a stunning eighth consecutive year – the best restaurant in China. Revealing the secret of its success, chef-director Richard Ekkebus said: “We are a genuinely collective force, with our best days still ahead of us.” In another claim to fame, Amber’s signature dish – Miyazaki Wagyu beef strip loin with dulse and red cabbage slaw with oxalis, horseradish and pepper berry emulsion – is often cited as the most Instagrammed dish in Hong Kong.

Standout dish: Miyazaki Wagyu beef strip loin


Text: Suchetana Mukhopadhyay
Image Courtesy: Asia’s 50 Best Restaurants Awards 2018 sponsored by S.Pellegrino and Acqua Panna, Four Seasons Hong Kong