Updated: Dec 7, 2019
Admittedly, I've been getting lazy with the restaurant write-ups with everything going on, so here I'm compiling a list of the FIVE best dishes I've had this year so far. Not in order.
1. Truffle Pudding at Roganic | Causeway Bay
I had my first Simon Rogan experience when he landed in Hong Kong earlier this year with Aulis, and I've been completely enamored by his food ever since. When Roganic HK opened a month later, I jumped at the opportunity to try the 10-course menu filled with delicious and downright quirky creations that work in harmony with excellent natural wines. The truffle pudding is basically a bite-sized piece of pastry heaven, a brilliant take on traditional bread and butter pudding. The 'pudding' is made with a flaky croissant, layered with truffle custard and finished with a small dollop of truffle sauce and a microherb grown in-house in an Evogro. Word of warning - the menu is constantly changing. With the pace those chefs are coming up with new creations, dishes will come and go fast ;)
Price: HK$980 for the 10-course "long-taster", HK$680 for the 8-ourse "short-taster"
Reservation: 852 2817 8383 / https://www.roganic.com.hk/reservations/book
Location: UG/F, Sino Plaza, 255 Gloucester Rd, Causeway Bay
2. Risotto "Acquarello" at Tosca di Angelo | Tsim Sha Tsui
This was the dish I had recently during a preview of the "new and improved" Tosca at The Ritz-Carlton Hong Kong. I remember my first experience at Tosca was back in 2015 trying ex-chef Pino Lavarra's snail and burrata risotto - the risotto that quite possibly sparked my love for risottos, a dish I felt at best impartial towards before that. Now, Tosca has welcomed new Italian chef Angelo Agliano to the helm (previously of local Italian favourite Locanda dell'Angelo), and he's introduced a series of seasonal dishes inspired by his upbringing in Sicily. One of them was the risotto created with fresh Sicilian red prawns (my favourite seafood ever) and Italian chives. The starchy rice was just perfectly textured and al dente, and the broth rich with flavour, making for a risotto bellissimo.
Price: Click here for sample menu
Reservation: 852 2263 2270 / https://www.bookarestaurant.com/widget/details/Tosca/4349
Location: 102/F The Ritz-Carlton Hong Kong, Tsim Sha Tsui
3. Beef Wellington at Gough's on Gough | Sheung Wan/Central
Nothing is worth getting out of bed for on a Sunday morning on four hours of sleep and an aggressive hangover. Nothing, that is, except for the beef wellington Sunday roast brunch at Gough's on Gough. I've been hearing whispers about the new talent at Gough's on Gough, Executive Chef Cary Docherty, who came over to head up Gough's in Hong Kong from 3 AA Rosette-awarded Little Social - and the rumours check out. The tender beef had a perfect, rosy centre, and was accompanied by the most exquisite buttery truffle mash. This coupled with the gorgeous surrounding decor by Timothy Oulton, and I was experiencing the best of all worlds. Good news - you can also order the wellington on a regular day from the a la carte! While you're at it, don't forget the crab toast (with an extra order of Oscietra caviar).
Price: HK$498 per person for Sunday Roast Menu, +HK$218 per person for Beef Wellington (for 2 pax), +HK$498 for pan-fried foie gras and shaved Perigord trufle, +10% service charge. Click HERE for full Sunday Roast menu.
Reservation: 852 2473 9066
Location: 15 Gough Street, Central, Hong Kong
4. Sicilian Red Prawn Pasta at 8 1/2 Otto e Mezzo Bombana | Central
Yet another affirmation of my love for Sicilian red prawns, this southern Italian style handmade Cavatelli with red prawns is honestly THE best-tasting pasta dish I've had in a while. The Michelin 3-star 8 1/2 Otto e Mezzo was just last week awarded the 12th position on Asia's 50 Best Restaurants 2019, and well deserved at that. I could not believe how good this sauce was, made with Datterino tomatoes and a zesty hint of citrus. Make sure to try the truffle tagliolini if you haven't had any of their pastas yet, as well as the lamb ragu, both our go-to pasta dishes here every time.
Reservations: 852 2537 8859
Location: Shop 202, 18 Chater Rd, Central
5. Double-boiled Chicken Soup at Redhouse | Central
As far as comfort food goes, nothing makes me feel all warm inside like a good bowl of Chinese soup. I grew up to appreciate the multiple healing benefits of Chinese soups, and Redhouse’s chicken and coconut version just really hit the spot. I’m used to more bland(?) renditions of double-boiled soup in local restaurants, but this one had a lot of flavours going through it. The soup is simmered with black silkie chicken, a popular type of chicken used for Chinese soup stocks, as it’s believed to improve blood circulation and revitalize energy levels. Other ingredients include fish maw, wolfberries and cordyceps flower.
Price: HK$168 per bowl
Reservations: 852 2344 2366
Location: 23/F, California Tower, 32 D'aguilar Street, Central, Hong Kong
For more on my food adventures around Hong Kong, follow me at @furellie.
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