Best Bites is a roundup of the excellent dishes we had inside the final week: Those which renewed our love for established venues, caught our consideration at a brand new opening, or freshly impressed upon us the creativity and talent of Hong Kong’s gifted cooks. From informal road snacks to meticulously ready tasting menus, these are the perfect dishes to attempt in Hong Kong, and the plates we’d advocate you make a particular journey for.
The finest dishes we supped on and savoured this week:
The Cheesecake Factory
The dish: Fettucini Alfredo (HK$168 / with rooster, HK$206)
Come for the brilliant pink lighting of a Wan Chai moist market, keep for parts that might feed a small military — sure, it may solely be The Cheesecake Factory. Like dim sum for gweilos, the large platings are sometimes the type finest shared, household fashion, however on this significantly peckish Saturday afternoon, it was a complete steaming platter of rooster alfredo, only for me. One color, one flavour, two textures during. Perfetto! — Nathan Erickson, Editor-in-Chief
The Cheesecake Factory, Shop G102, G/F, Gateway Arcade, Harbour City, 25 Canton Rd, Tsim Sha Tsui, Hong Kong, +852 2791 6628
The dish: Squid Ink Paella (HK$300/ medium; HK$450/ giant)
In case you hadn’t heard, Bayfare Social has simply welcomed new chef de delicacies Jorge Gutierrez, a Spanish native that’s bringing all of the tried-and-true Spanish recipes to the colourful gastropub along with his arrival. Of which incorporates this indulgent Squid Ink Paella, which chef Gutierrez factors out is a really genuine, no-frills make that’s trustworthy in its flavours and conventional in its creation — from the including of a really flavourful sofrito to the signature crispy socarrat base. A surprising creation that arrives to the desk in a scorching saucer-size pan, a single jet-black spoonful is wealthy in umami, delicately accompaniment by the candy and smokey char of contemporary octopus. Teeny-tiny dollops of aioli swirl in-between the crunchy grains for a tasty, moreish mouthful of the understandably Mediterranean favorite. — Lorria Sahmet, Editor
Bayfare Social, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 3891 8732
Bibi & Baba
The dish: Chap Chye (HK$58)
To say I’m a little bit of a choosy eater can be an understatement. For me, it’s strictly no rice, no noodles, no pink meat, no dairy and no enjoyable (apparently I exhibit very “red flag” behaviours. I dunno). Anyway, Bibi & Baba occurs to be one in every of my favorite eating places, however after I went this week, I found they’d taken their Assam Fish — my favorite dish of theirs — off the menu. So, with my inflexible consuming guidelines, I ordered the one different factor I may: the Chap Chye.
Despite the funky title, Bibi & Baba’s Chap Chye is basically a Chinese stir-fry veggie dish. For HK$58, the plate of slow-braised cabbage was fairly hefty, which was a superb factor as a result of that was all I had for dinner that night time. Consisting of cabbage (after all) and an assortment of different greens with glass noodles, the marginally savoury sauce is paying homage to the Lo Han Jai (Buddha’s Delight for you English audio system) we sometimes eat throughout Chinese New Year. If you want a palate cleanser between your Nasi Lemak and Nonya Laksa at Bibi & Baba, or if you happen to’re a fussy eater like me, then the Chap Chye is for you. — Charmaine Ng, Editor
Bibi & Baba, 1-7 Ship Street, Wan Chai, +852 2555 0628