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What's HotHong Kong secures 8 entries on the2020 list of Asia’s 50 Best RestaurantsHong Kong is placed second (with 8 entries) among the twelve countries and territoriesincluded in the latest list of Asia’s 50 Best Restaurants, closely followed by Singaporeand Thailand (both with 7 entries), while Japan tops the league with 12 entries.Chef Daniel CalvertBelon Restaurant8The 2020 list of Asia’s 50 Best Restaurants wasannounced in a virtual event streamed throughoutthe region. Now in its eighth edition, the 2020 listsees Odette in Singapore secure the No. 1 spot for asecond year.The top honour for Hong Kong goes to TheChairman which rises nine places to No. 2. Otherreturning favourites include Belon (No. 4); Vea (soaring22 places to No. 12); Neighborhood (No. 19); SeventhSon (No. 25); Amber (No. 31); 81/2 Otto e MezzoBombana (No. 32); and Lung King Heen (No. 33).Belon, SoHo’s neo-Parisian bistro, has continuedits climb from No. 40 in 2018 to its latest position atNo. 4. Helmed by Chef Daniel Calvert, the restauranthas consistently delighted Hong Kong’s diners withits thoughtful yet unfussy renditions of classic Frenchdishes.Amber is also the recipient of the SustainableRestaurant Award in recognition of Chef RichardEkkebus’s efforts to introduce a progressive, dairy-freemenu, explore new ways to minimize waste and limitthe restaurant’s carbon footprint.“Our aim, in a city of over-consumption and overindulgence, has been to lead the path in a form ofsustainable luxury without exhausting our naturalresources,” says Ekkebus. “And this has been provedfeasible.”“If we want to protect our planet, its naturalresources and safeguard it for the generations tocome, immediate action by every single restaurant,bar, hotel is urgently needed,” he adds.Across the bridge in Macau, Sichuan Moon inWynn Palace is the recipient of the Highest New EntryAward with its impressive debut on the list at No. 23.It is helmed by Chef Andre Chiang after closing hismuch-lauded Restaurant Andre in Singapore.The only other winner in Macau is Wing LeiPalace, climbing 14 places to No. 22.Chef Richard EkkebusMainland China counts two Shanghai-based restaurants on thelist. Ultraviolet by Paul Pairet lands at No. 41, while Fu He Hui risesnine places to No. 20.Mume (No. 18) retains the title of The Best Restaurant inTaiwan, while JL Studio enters the list at no. 26, together with Raw(no. 36) and Shoun RyuGin (No. 43).The Best Restaurant in Japan title has been retained by Den(No. 3) for a third successive year. Other Japan restaurants withinthe top 10 include Tokyo-based Florliege (No. 7) and Narisawa (No.9), as well as La Cime (No. 10).The list of Asia’s 50 Best Restaurants is compiled from thevotes of the Asia’s 50 Best Restaurants Academy, an influentialgroup of over 300 leaders in the restaurant industry across Asia,each selected for their expert opinion of Asia’s restaurant scene.The panel in each region is made up of food writers and critics,chefs, restaurateurs and highly regarded ‘gastronomes’, with a50/50 gender balance in the Academy. There is no pre-determinedchecklist of criteria, but there are strict voting rules.Amber Restaurant9

What's HotK11 MUSEAshowcasing artisanal craftsmanship in gastronomyOpened since August 2019, K11 MUSEA is designed to enrich consumers’ dailylives through the power of creativity, culture and innovation – a combination that alsoembraces the immersive experience of gastronomy.A brainchild of entrepreneur Adrian Cheng of the New WorldGroup, K11 MUSEA is the latest cultural-retail destination at VictoriaDockside on the Tsimshatsui waterfront that is designed to incubatecreative talents and promote cultural dialogue. A major component isits alluring array of multicultural gastronomic offerings that combineheritage and tradition with modern dining concepts.Mr. Ming’s Chinese DiningAn avid fan of Chinese art, a poet, a collector ofhistorical artifacts and a lover of food and wine, theowner shares his collection of secret recipes, artwork,coins and boutique wines in the restaurant. Its signaturedishes include Roasted Peking Duck and BBQ IbericoPork.TIRPSETIRPSE is the French word for ‘spirit’ spelledbackwards. Its original branch was the fastest restaurantto be awarded a Michelin star – within two months ofits opening in Tokyo in 2015. It has also been nameda Diners Club World Best 50 Restaurant in 2017. Itscontemporary French-Japanese fusion cuisine boastssignature dishes like Guinea Fowl with carrot and girolle;Branchiostegus with clam and yuzu; and Guinness IceCream.Artisan LoungeLocated at the hub of the Opera Theatre at K11 MUSEA, ArtisanLounge offers an all-day afternoon tea experience with its elegant barand bespoke boutique for premium teas, handcrafted confectioneriesand high-quality souvenirs. Its executive lunch menu is inspired bycraftsmanship – the Barbecued Iberico Pork is, for example, fromthe famous ‘Fan Guan’ at the Hong Kong Golf & Tennis Academy.GinzaFirst opened in 1981 at New World Center where K11 MUSEAnow stands, Ginza has made a triumphal return to the absolutedelight of local foodies. Its signature dishes include Eel Rice, GrilledSilver Cod and Turtle Soup.Lilium by GitoneFounded by local artist Terence Lee and wife Clara Chong,the restaurant is an open platform for artisans, offering a uniqueArt x Dining experience. Its signature dishes include Classic ItaliaProchetta; Smoked Hanwoo Beef & Cep Sauce; and Platter of Fivecomprising Lobster Salad Tartlet, Salmon with Spicy Sauce Tartlet,Drunken Abalones with Urchin and Scallop, and Creamy CrabTartlet.Shu K & K BarThis bar offers guests a sumptuous space to gatherand explore a tantalising world of flavours.Their imaginative cocktails and light barbites complement the fire of Sichuancuisine, with inspirations drawnfrom the Spice Road. Its signaturedishes include Kung Pao Prawns,Grilled Beef Ribs, and BaijuOpera Cocktail.Tominokoji YamagishiThis Michelin-starredOmakase restaurant hails fromKyoto, offering cuisine based onthe spirit of hospitality of tea ceremonymeals. Its dishes reflect the changes ofthe seasons and appeal to diners’ five senses. Itspecializes in Sushi, and seating is limited to 15 persons.YumMeeIE Sushi & TeppanyakiMeaning ‘home’ in Japanese, IE aims to make diners feel at home.Its signature dishes include Seared Sole with Black Truffle and MorelMushroom butter sauce; A5 Hida Wagyu Chateubriand with Herbinfused sea salt; Crispy Roll with Cod Milt and 24-month Parma Ham;and Torched Spiny Lobster with Nyohou Strawberry and Black Truffle.You can also nip out to the balcony for an exclusive harbour view.10Its 3,000- sq. ft. dining chamber accommodates more than100 patrons, offering a pan-Asian collection of noodles. Sigaturedishes include Kuala Lumpur Lobster Seafood Prawn Noodles,Kyoto King Crab Soy Sauce Ramen, and Bangkok Boat Noodle.Yung’s BistroThis is the Michelin-starred Yung Kee’s first venture outsideof Central, offering classic Cantonese cuisine with a moderntouch. Signature dishes include Roasted Whole Goose Leg andWhite Rabbit Candies Custard.11

What's HotInnovative Chinese fareThe essence ofChinese delicaciesLocated in the five-star deluxe hotel The Legend Palace onMacau Fisherman’s Wharf, The Grand Palace is a Chinesefine dining restaurant serving innovative twists on Chinesecuisines and handmade dim sum dishes. It offers 10 secludeddining rooms that are ideal for special occasion celebrations,exclusive gatherings and meetings.Executive Chef Johnny SinThe Legend Palace features a novel menu ofgroundbreaking dim sum found nowhere else.There is the Stewed Wagyu Pastry sprinkledwith golden powder that is tastefully crispy onthe outside and overflows with the tangy flavorof Wagyu beef as you bite into it. The HokkaidoMilk Bun, on the other hand, is extremely smoothand milky. If you are going along with kids, thelittle ones will most definitely fall in love with theCuttlefish Dumplings in the shape of adorablecuttlefish and served in a rich fish soup.The restaurant also serves up high-endChinese cuisine made from the finest, premiumingredients. Boiled for hours till soft and tender,the Braised Fish Maw is ultra-fresh and smoothas silk; whilst the Stir-fried Foie Gras withScallions is the perfect fusion between the Eastand West. For a lighter taste, try the vegetarianBraised Soymilk Millie with Semen Coicis thatmatches the delicious bean flavor with tofu.the grand palace2/F, Legend Palace Hotel, Macau Fisherman's Wharf,Avenida da Amizade(853) 8801 8008legendpalace.com.moThe restaurant boasts a spacious dining areaembedded in an elegant Chinese-style décor, completewith floor-to-ceiling windows for patrons to take in thepanoramic view of the Pearl River delta, whilst revellingin an unrivaled dining experience.Helmed by Executive Chef Johnny SinAs one of the most sought-after chefs in Macau,Chef Johnny Sin has curated a premium Omakasestyle Chinese cuisine dining experience for The LegendPalace. In Japanese, Omakase means ‘I will leave itto you’, which entails letting the chefs call the shots infood selection. For those of you who want to go beyonda la carte menu, Omakase allows plenty of room for thechefs to unleash their creativity in coming up with anunforgettable epicurean experience, just for you.Starting his culinary journey at the tender age ofsixteen, Chef Johnny has scaled the ladder to becomea multi-awards-winning masterchef. From individualawards to accolades in leadership, his culinary skillsand knowledge have been recognized by local andinternational industry practitioners alike.By immaculately infusing traditional Chinese gourmetwith western aesthetics, Chef Johnny seeks to weavememorable gastronomic experiences for guests, rangingfrom seasonal offerings, trailblazing dim sum to the chef’sown choice.12Opening hoursMon-Sun, 1100-1500, 1800-2300Signature dishSpicy and Sour Fish Maw Rich Bone SoupAverage price HK 300- 500Payment methodCash, Visa, Mastercard, AE, Union PayWine corkage fee HK 300 per bottle13

CHEF interviewPizza made fromorganic heritage grainA brand new all-day dining pizzeria & café brought to you by theteam behind Beef & Liberty has opened in Pacific Place.gExecutive Chef Karla MendozaSeating as many as 110, Emmer Pizzeria & Café featuresan iconic rotating steel pizza oven, a deli counter stocked fullof freshly-made salads, signature Emmer bread panini andpastries, and has alfresco seating options for an invigorateddining experience.‘Emmer’ takes its name from an ancient, organic heritagegrain eaten by hunter-gatherers for thousands of years beforeit was first cultivated in the Near East. At Emmer Pizzeria, thesame whole grain is hand-milled to preserve the antioxidantsand nutrients in the kernels and blended with rye andmeticulously-sourced Italian flour. The flour is mixed with waterand natural yeast and then left to ferment and rise over twodays, allowing the dough to develop complex air bubbles andtexture before being baked in the iconic rotating steel oven.Under the helm of Executive Chef and master pizzaiolaKarla Mendoza, Emmer serves up a spectacular pizza pie:11 inches of crisp-yet-chewy dough, baked to perfect goldenbrown - light inside, with just the right bite of crunch from thecrust.Apart from its signature pizzas, Emmer offers anall-day dining experience that includes a selection ofbreakfast items such as Emmer bread panini – rolledand baked from the same emmer pizza dough – housebaked pastries and cakes and locally roasted coffee fromHolistic HK.Lunch options include Emmer’s signature 11”pizzas, a weekly rotating menu of 6 fresh, seasonalvegetarian and vegan salads, 5 daily Emmer breadpanini, a signature lasagna, vegan, vegetarian soup andup to 2-3 types of daily blackboard specials.“Taste is at the heart of every we do here at Emmer,”explains William Bray, Managing Director of The GreaterChina Restaurants Company which owns Emmer. “Wedon’t use Emmer grains because they sound good, orjust because they are good for us. We choose thembecause they make every pizza naturally better, andnaturally tastier.”“We’re excited with Emmer as it’s something wehave been working on for some time,” he adds. “It’s theculmination of more than a decade of experience andobsession with great pizza and amazing ingredients.”Emmer is open for breakfast, lunch, happy hour anddinner every day with brunch serving on weekends.Emmer Pizzeriawww.emmerpizza.com1415

CHEF interviewChef Tsang Chiu KingMichelin-starred Ming Courtopens in WanchaiGourmands can look forward to fine Cantonese cuisine, plus a new bar,tea-based cocktails and an interactive Chef’s Table experience.Opened recently at Great Eagle Centre, next tothe Hong Kong Convention & Exhibition Centre, MingCourt, Wanchai is part of Langham Hospitality Group’scollection of award-winning Cantonese restaurants whichhave been awarded Michelin stars both in Hong Kongand Shanghai.The restaurant is helmed by Culinary Director TsangChiu King who led Ming Court at the former LanghamPlace Hotel (now Cordis, Hong Kong) achieve twoMichelin stars. Also working alongside Chef Tsang in thekitchen is Executive Chef, Chan Hon Cheong, who first16worked together with Chef Tsang, his mentor, at the startof his culinary career back in 1991.“At the new Ming Court in Wanchai, we arepresenting a more interactive and contemporary diningexperience,” says Howard Lam, Global Director ofChinese Cuisine, Langham Hospitality Group. “Dinerscan expect sake pairing menus, choose to dine morecasually over the bar for lunch, enjoy pre-dinner drinksand tapas, or celebrate with a specially curated menu atthe Chef’s table.”One of the key highlights is the restaurant’sinteractive, multisensory Chef’sTable experience designed for8-10 guests in the private diningroom. With a large window lookinginto the kitchen, guests can enjoylive cooking demonstrations byMing Court’s experienced culinaryteam, as well as introductions toingredients and dishes. Seasonalpairings and tailor-made menus arealso available.“I have specially curated the menu where we refreshthe popular award-winning classics,” says Chef Tsang.“In keeping the favourites, we have also introducednew dishes that diners can look forward to, whetherit’s delicate handmade dim sum, celebratory seasonalmenus featuring the best globally sourced produce, orfun-to-eat Chinese tapas.”To celebrate the restaurant’s opening, Chef Tsanghas come up with new specialities, such as SautéedTiger Prawn Slices with Asparagus; Steamed Scallopsstuffed with Minced Shrimp and Crab Roe; and BraisedWinter Melon, Carrot and White Fungus in SuperiorBroth – an intricately prepared vegetarian option that’sreminiscent of the smooth texture of bird’s nest.Guests can also take advantage of the set lunchmenu, which starts with a Soup of the Day followedby the Dim Sum Trio; Steamed Garoupa Fillet withBean Curd in Supreme Soy Sauce, accompanied withseasonal vegetables; and Fried Rice with Shrimps,wrapped in Lotus Leaf. The set lunch concludes with adessert of Chilled 3.6 Milk Pudding with peach resin andbrown sugar in ginger sauce.Meanwhile, the new bar at Ming Court, Wanchaiserves Chinese tapas, such as Suckling Pig with MincedShrimp and Foie Gras Paste, Pan-Seared Scallops withGinger and Spring Onion, and Deep-Fried Pumpkinand Pork Jowl Strips in Black Truffle Sauce. These funbites are perfect for pairing with the bar’s refined rangeof whiskies, spirits and specially designed tea-basedcocktails, like the Pimm’s Forest, which blends Chineseblack tea with classic English Pimm’s No. 1, elderflowersyrup and lemon juice; and the Oolong Tea VodkaCooler, crafted with vodka, Chinese five spices withoolong tea.Offering a more casual counter seating, guests canenjoy the Ming Court bar three-course set lunch menu,priced at HK 198 which includes a choice of soup, maindish accompanied by a mini fried rice and a dessert.Beautifully accented with Oriental motifs, therestaurant’s elegant and contemporary interiors arethe work of award-winning interior designer SteveLeung, while Alia Juma, the design director of JUMA, isresponsible for the new sustainable wardrobe collectionfor the restaurant’s staff, featuring mandarin collars,pankou buttons and fluid fabrics with dark floral prints.In paying homage to the important role that foodplays in bringing family and friends together in Chineseculture, the restaurant is thoughtfully decorated withartworks of people from all walks of life. Complementingthe soft tones and minimalistic design of Ming Court,Wanchai, these images reflect the restaurant’s aspirationin becoming the top choice for convivial gatherings.17

European

EuropeanL’Atelier de Joël RobuchonLe Salon de Thé de Joël RobuchonSavour authentic French haute cuisine in a contemporary setting trail-blazed by thelegendary French chef Joël Robuchon.Relish exquisite French afternoon tea at Le Salon de Thé de Joël Robuchon.Le Salon de Thé de Joël Robuchon at ElementsPrivate Room in Le JardinAwarded three stars for the ninth consecutive year bythe Michelin Guide Hong Kong and Macau since 2012,L’Atelier de Joël Robuchon first made its Asian debut inTokyo back in 2003. Guests have a choice of innovativeFrench classics served tapas-style at L’Atelier; or gourmetFrench cuisine at Le Jardin.Featuring the signature lush red velvet seatingcomplemented by dark wood furniture, the décor of theL’Atelier restaurant series is contemporary and chic, andthe restaurant space is divided in two areas according tothe innovative concept as devised by Maestro Robuchon.Le Jardin boasts an elegant interior design and looksout to a quaint rooftop garden, along with three privaterooms that can host up to 10 guests, whereas L’Atelier isdesigned with a circular bar enveloping an open kitchen,allowing customers to witness all the action, from foodpreparation to the plating of dishes.Looking at the specialties, L’Atelier offers a plethoraof great French classics in innovative tapas-style portions,each with its own irresistible appeal. La Caille, forinstance, is an exquisite free-range quail and foie grasserved with mashed potato, while the Sologne ImperialCaviar is meticulously placed over a crispy poached egg.Opening HoursLunch: 12:00 noon - 2:30 p.m. (Last Order)Dinner: 6:30 p.m. - 10:30 p.m. (Last Order)Payment Method Cash, credit cards20Seafood lovers will also have a field day there withthe delectable Sea Urchin in Lobster Jelly, toppedwith cauliflower cream, and the Crispy LangoustinePapillote with Basil. Vegetarians will undoubtedly fall forLa Betterave – beetroot and apple salad with avocado,served with green mustard sorbet.Le Caviar Imperial a surprise of Sologne Imperial caviarL’Atelier and Le JardinShop 401, Landmark Atrium 4F, Central2166 9000www.robuchon.hkSignature DishesSea urchin in lobster jelly /Crispy langoustine papillote with basil /La Caille / L’œuf de Poule / La BetteraveLe Salon de Thé de Joël Robuchon is a French teasalon that offers an excellent selection of sandwiches,bakery products, crêpes, pastries and cakes, coffee andtea for dine-in or takeaway. Established by French iconicchef Joël Robuchon, it is renowned for serving refinedand elegant afternoon tea, croissants, as well as macaronsin a contemporary, chic décor that features lush red velvetseating complemented by dark wood furniture.The Afternoon Tea Set for Two encompasses a finebalance of delectable savouries and pastries delicatelyplaced on a 3-tier stand. Starting from the top, you’ll begreeted with the appetizing homemade scones of the daywith Devonshire clotted cream and homemade strawberryjam. The middle tier is packed with lip-smackingsavouries, including Foie Gras with Caramelized Apple,King Crab and Tomato Mille Feuille, and Mini Croissantswith nice and crispy pastry crumbs and a firm textureinside.Next come the meticulously designed pastries thatwill have you polish off every last crumb. The MangoMousse Cake and Blueberry Cheese Mousse are soft andcreamy, while the Exotic Bonbons ooze the lusciousnessof passion fruits. The Pineapple and Coconut Delight is aOpening HoursMon-Sun 8:00 – 22:00Payment MethodCash, credit cardsbrilliant fusion of the two fruits, but a top favourite has tobe Chocolate Financier with Passion Fruit – an absolutetreat for the eyes and bound with the solid flavours ofchocolate, perfectly blended with the slightly tart passionfruit. Simply sensational!Afternoon tea set for twoLe Salon de Thé de Joël Robuchon- Shop 315 & 334, Landmark Atrium 3/F, Central- Shop 2045A, Podium Level 2, InternationalFinance Centre (ifc mall), 8 Finance Street, Central- Shop 1020B, Firs

Classic French Tea Salon in Hong Kong www.robuchon.hk Tel: 852 2351 6678 Shop 1020B, First Floor, Elements, 1 Austin Road West, KLN, HK Tel: 852 2234 7422