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.

Also Read: Steaks don’t come any finer than Buenos Aires Polo Club

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.

Spoil Your Dad With These Mouth-Watering Father’s Day Menus

Father’s Day is just around the corner and what better way to celebrate than by treating your dad to a delicious meal. Whether he’s a steak lover or a seafood aficionado, Hong Kong’s restaurant scene offers plenty of culinary options to choose from. So, without further ado, let’s dive into the mouth-watering options that will make this Father’s Day one to remember.

A Lux

A Lux has taken its iconic Buon Fine Settimana weekend brunch and reimagined it for Father’s Day. The four-course menu includes unlimited Antipastos, one of these al dente pasta dishes – Parmesan Risotto with Lobster Ragout; Penne with Beef Cheek and Mushroom Cream; Abalone Spinosini with Garlic and Chilli (add HK$88); or Carabineros Prawn Spaghetti (add HK$108), and a main course from the following options: Roasted U.S. Ribeye with Gravy; Sea bass and Clams with Spinach and Butter Sauce; Japanese Chicken Saltimbocca; Grilled Australian M8 Wagyu Beef (add HK$368); or Beef Wellington. This decadent meal will be followed by the staff bringing a dessert trolley consisting of a plethora of sweet treats from which you can pick all your favourite ones. For HK$788, guests can enjoy Siberian Sturgeon Caviar, unlimited Roasted U.S. Ribeye and 90 minutes of free flow of non-alcoholic drinks in addition to the aforementioned four-course meal. Another variation of the brunch menu, which is priced at HK$888, comes with a free flow of top-notch champagnes and wines that dads will undoubtedly appreciate.

Where: Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong
When: June 17 and 18 (12:00 PM to 3:00 PM)
How much: Starting at HK$588 per person.
For reservations: info@a-lux.hk, (852) 2663 9938 or click here.

Carver

Whether your dad loves a good steak or never misses choosing the seafood options at any restaurant he goes to, this special six-course Father’s Day menu called Family Degustation Menu at Carver will certainly be to his liking. This one-day brunch feast features a prime Australian Striploin steak, that is juicy and rich in flavours, served with beer fries and truffle gravy. Also on the menu are the Black Cod Fillet with salmon roe and Champagne butter sauce, Lobster Spaghetti; and Canadian Pork Chop paired with mashed potato and apple meat. Additionally, there is a remarkable selection of appetisers, salads and a soup. To perfectly complement all the luscious dishes on the menu, people can choose from red and white wine options to treat their taste palettes.

Where: Carver, 1/F, Crowne Plaza Hong Kong Causeway Bay
When: June 18
How much: HK$748 per person
For reservations: carver@cphongkong.com or (852) 5978 5971

Francis

Another restaurant to go to this weekend to devour a meal that is filling for your stomach and heart is Francis. The gourmet-class sumptuous Middle Eastern dishes here will take you on a culinary journey transcending your entire family to the colourful and exotic streets of Tel Aviv. With a wide variety of dishes like meze, shakshuka, kafta and more to be savoured, these a-la-carte dishes are perfect for families to bond as they share the dishes. Accompanying them are the main course options consisting of Seafood Couscous; Mughrabi Chicken Parm; and Steak & Eggs. And to further elevate the gastronomical experience, Francis brings to the table a collection of wines from the Meditterian region that were thoroughly selected by exceptional connoisseurs.

Where: Francis, 4 & 6 St. Francis Street, Wan Chai
When: Weekends (11:30 AM to 4:00 PM)
How much: Prices vary based on the dish
No reservations are required.

Man Ho

An equally impressive option for fathers who are a fan of the local Cantonese cuisine is Man Ho which will be serving two spesh 8-course menus consisting of some of the best culinary delights of the region. If you visit the fine dining area in the afternoon, the restaurant will bring plates of mouth-watering delicacies such as dim sums, Crispy Roasted Suckling Pig, Deep fried Lobster Claw with Shrimp Mousse, and Double-boiled Conch with Maca and Bamboo Pith. For the night, the Cantonese restaurant has prepared a dinner menu using only the most high-end ingredients in the market, significantly making all the dishes highly delectable. The dinner menu will have the following – Chilled Lobster Fillet and Salmon Roe with Mayonnaise; Double boiled Kanto Sea Cucumber Soup with Conch and Maca; Braised South African Dried Abalone with Goose Web; Braised Tiger Prawn with Cognac and Seaweed Sauce.

Where: Man Ho, Level 3, JW Marriott Hotel Hong Kong
When: June 18 (11:30 AM to 3:00 PM for lunch and 6:00 PM to 10:00 PM for dinner)
How much: Lunch menu at HK$688 per person and dinner at HK$1288
For reservations: Click here (note: each booking should include a minimum of four people)

Yung Kee: A new look at the iconic Cantonese eatery

In a city where restaurants rise and fall according to the admittedly fickle tastes of its discerning diners, Yung Kee is a singular success story. Indeed, the Cantonese eatery is something of an institution, having recently celebrated its 80th anniversary. Despite being internationally renowned today, its roots, however, are humble to the extreme.

yung kee 2022 80 year anniverary gafencu dining renovation — Newly renovated dining room at Yung Kee

Having begun as a dai pai dong in 1936, Yung Kee moved to a sturdier location in Wing Lok Street in 1942. Two years later, though, during Hong Kong’s occupation by the Japanese, the site was razed by US bombers and had to be rebuilt. Two decades on, Yung Kee finally found its forever home on Wellington Street, and to mark its landmark 80th year, the restaurant underwent significant renovations.

Yvonne Kam, Third-generation owner yung kee 2022 80 year anniverary gafencu dining — Yvonne Kam, Third-generation owner of Yung Kee

“With the new refurbishment, we’ve ensured that each floor provides a different type of atmosphere to suit diners’ different needs,” says third-generation owner Yvonne Kam. “The ground floor is more for light dining, while the first floor has a ’50s / ’60s teahouse vibe. At the top is our formal dining area, replete with a stunning Dragon Phoenix Hall. We’ve even interspersed various pieces of memorabilia and artworks from Yung Kee’s past, so it’s almost like eating within a majestic living-history museum – one that has evolved alongside the city’s rapid culinary development.”

Multiple nods to the restaurant’s legacy are indeed to be found, from the painstakingly restored handcrafted Italian tiles that were fitted on the first floor in 1964 and the original signage that now graces the contemporary bar area, to the beautifully maintained gold-plated, traditional dragon and phoenix statues and custom-made art punctuating the second-floor grand hall.

dim sum yung kee 2022 80 year anniverary gafencu dining -1 — Yung Kee steamed shrimp and scallop dumpling

Amid this august environment, we kick off our own tasting with a duo of signature dim-sum dishes – Steamed Shrimp and Scallop Dumpling and Supreme Soup Pork Dumpling. The former encompasses delightfully delicate oceanic flavours, while the latter features a single oversized dumpling brimming with soup and a soft pork stuffing.

yung kee 2022 80 year anniverary gafencu dining 1 — Yung Kee Roasted Pigeon Legs and Stir-fried Pigeon Fillet

Next to arrive is Roasted Pigeon Legs and Stir-fried Pigeon Fillet, an updated combination of two disparate dishes. Here, the plump bird’s legs have been deboned then sewn up, so not one iota of flavour or moisture can escape. Roasted to perfection, each mouthful combines succulent meat with crispy skin. The fillets, meanwhile, are beautifully tender, with the accompanying asparagus slivers and lily bulb petals adding a welcome textural element.

yung kee 2022 80 year anniverary gafencu dining — Yung Kee Crispy Toast with Mixed Shrimps and Lobster Tail

Another new addition to the menu then hoves into view – Crispy Toast with Mixed Shrimps and Lobster Tail. An elevated interpretation of a dim-sum favourite (shrimp toast), this particular iteration sees the base layer of bread covered with a decadent lobster tail, which is then sprinkled with sakura shrimp for a dash of added texture. Crunchy yet subtly flavoured, this is a guaranteed hit for any shellfish aficionado.

yung kee 2022 80 year anniverary gafencu dining goose — Yung Kee Signature Charcoal Roasted Goose

Rounding out our delicious tasting is a return to that Yung Kee classic – Signature Charcoal Roasted Goose. “The secret behind our iconic roast goose is our Chinese charcoal grill,” explains Kam. “We have the last remaining one in the CBD area, as the government no longer issues new licences for them. By slow-roasting the goose in it, the meat retains a succulent flavour while simultaneously being given a uniquely fragrant smokiness.”

That’s not all, though. The bird in question is no ordinary goose. It’s a purebred black-maned Chinese goose, carefully chosen for its juicy flesh, which is then bathed in a secret marinade that locks in extra flavour. The result is an explosion of fat, meat and saltiness with every bite – a powerfully addictive combination that keeps you coming back for more. Small wonder, then, that this dish, more than any other at Yung Kee, has kept eager epicureans in thrall across the decades.

Yung Kee. 32-40 Wellington Street, Central. (852) 2522 1624. yungkee.com.hk

(Text: Tenzing Thoundup)

Fortune Villa: Canto cuisine in colonial setting with contemporary flair

It’s one of the paradoxes of Hong Kong that in the midst of all its towering skyscrapers, old-school British colonial buildings still manage to retain their unique charm and legacy. It is one such heritage site, the Old Marine Police Headquarters in Tsim Sha Tsui, that has been the latest to undergo a facelift, re-positioning itself from the former Hullett House to a brand-new hotel, House 1881. Housed within the posh interiors of this hotel is a new Cantonese restaurant, Fortune Villa, that has just opened its doors earlier this year.

Curious to find out just what sets this restaurant apart in a city that’s chock-a-block with Chinese cuisine, we headed off to House 1881 on a particularly rainy afternoon. While locating the restaurant turned out to be a bit off a hunt – what with the hotel’s service staff not being able to help us and a rather nondescript door opening into the restaurant – the interiors proved to be pleasant in a minimalistic way from the moment we stepped in. Replete with Chinese motifs in black lacquer against a stark white backdrop, Fortune Villa’s decor is traditional with just a hit of modernity, and what it lacks in terms of size, it makes up for it in style and simple elegance. What remained to be seen is if this approach translated to the menu as well.

The first dish we tried, the Steamed Shrimp Dumpling, was succulent and aromatic, but for a city that loves its dim sums, it may take a bit more to convert Hongkongers into a fan of this particular rendition of a very popular dish. The next item on the menu, the Baked Abalone Puff with Diced Chicken, turned out be quite a revelation. Although similar to a chicken pie in flavour and texture, the addition of the savoury abalone added a buttery goodness to the dish. The Drunken Foie Gras in Chinese Hua Diao Rice Wine proved to be another pleasant surprise, with the softness of the foie gras complementing the crunchiness of the toast in each bite. In contrast, the BB Pigeon in Rice Wine Sauce turned out to be a difficult dish to consume, with the bony bits of the pigeon somewhat distracting the diner from the juicy meat.

In fact, meat lovers can forgo the pigeon completely and opt for the Barbecued Iberico Pork Fillets with Honey Sauce instead. Essentially an interpretation of the popular Cantonese dish char siu pork, here the meat was tender, aromatic and served in convenient bite-sized portions. But while it was flavourful in its own right, it does need a bit more finesse before it can compete with some of the better renditions of this much-sought-after dish at other Chinese restaurants.

Moving on to desserts, then, the Yin-yang Sesame Rolls were as pleasing to look at as they were to consume. Made with both black and the somewhat rarer white sesame seeds, Fortune Villa’s version of this popular dessert is both finely layered and mildly sweet and works just fine even for those without a sweet tooth.

With so many Cantonese restaurants vying for attention, it’s no doubt difficult for yet another Chinese restaurant to make its mark in an already saturated market. It’s only fair to say that, being the newest kid on the block, Fortune Villa is still trying to find its niche. And once it does, it’ll be a restaurant to watch out for.

Text: Suchetana Mukhopadhyay

Tag: cantonese restaurant