Best Bites and Sips is a roundup of the outstanding dishes we had within the last month: those that renewed our love for established venues, caught our attention at a new opening, or freshly impressed upon us the creativity and skill of Hong Kong’s talented chefs and mixologists. From casual street snacks to meticulously prepared cocktail creations, these are the best dishes and drinks to try in Hong Kong and abroad — the ones we’d recommend you make a special trip for.
The dish: Marbled Smoked Cobia (MOP$150)
Stopped by Grill 58 last time I was in Macau. While they’re known for their dry-aged steak, they had a special menu themed on smoked, cured and aged and one of the dishes was “Marbled Cured Cobia” made with spirulina, lovage cream, crème fraiche, and buttermilk crumpets. This delicately plated dish had a yin-yang look to it but the colours were quite welcoming. I tend to stay away from smoked fished as I grew up eating so much of it in the Maritimes but this had a less moist and soft texture and was thicker like a cross between sashimi and just a little bit of jerky. I really enjoyed this this as the far from the fish went well with the saltiness while being tamed with the cream. — Ambrose Leung, Editor-in-chief
MGM Cotai, Av. da Nave Desportiva, Macao
The dish: Ceviche Clasico (part of the Summer Spectacular menu, HK$170 a la carte)
When Pirata Group held the limited Summer Spectacular menus, I took that chance to try out Japanese-Peruvian cuisine at TokyoLima. It was interesting to see familiar Japanese ingredients with others I didn’t know about.
When I read the description for the Ceviche Clasico, I was like, “What the hell is tiger’s milk?” I looked it up, and I was immediately intrigued — lime juice, onions, chilli, and cilantro. Sounds good to me! The waitstaff also explained that it is believed to make you feel like a tiger, hence the name.
The hamachi tasted fresh and I was surprised by how well it went with the sweet potato and sweet corn. They added a nice sweetness that really completed the dish. There was also chanca, a Peruvian toasted corn snack, that added a really nice crunch. The rest of the meal was just as delicious but this appetiser really stood out to me, sealing its spot as one of my Best Bites. — Johanna Muliani, Editorial Assistant
G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central, Hong Kong
Fish Bar
The dish: Oasis Giant Grouper Fish & Chips (HK$320)
Ah, the classic fish and chips. I ordered this because I’m curious if Fish Bar at JW Marriott will have theirs differently. And I was right to do that. Right from the get-go, the biggest difference you’ll notice is the use of giant grouper for the dish instead of a regular fish. The result is less soggy fish, more compact, and easier to eat. You could also taste the fish meat much easier, juicier, yet tender at the same time.
The batter is also just right. It’s crispy but not too soggy so it holds the fish together without being too thick or overpowering. The fries, on the other hand, were also served fresh, still pipping hot actually. Crunchy and a good balance to the savoury fish and tartare sauce. — Jianne Soriano, Digital Writer
7/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 2810 8366
Drunken Fish (渝痴漁醉)
The dish: Grilled Fish, Spicy Flavour (HK$118 per person, prices vary on time of day)
Sometimes, you just need to eat a lot of food. Drunken Fish had my back when I needed just that.
The Grilled Fish comes in a huge pot for sharing (minimum of 2 people) with an entire fish. Additionally, you can add hotpot items like fish balls, vegetables, noodles, meat, and drinks from the self-service counter at no additional cost. Obviously, at this price, they’re just your standard frozen items, but it’s good enough.
To be honest, I wanted to get the Pickled Vegetables (酸菜) flavour. I accidentally ordered the Spicy one instead due to my lack of Cantonese skills. Still, it was just as delicious and perfect for those looking for a kick. The fish had a nice firmness and there was plenty of meat to go around. There was a wide selection of hotpot items which I enjoyed, and the vegetables and noodles soaked up the broth wonderfully. I was stuffed by the end of the meal, which was just what I needed. — Johanna Muliani, Editorial Assistant
Shop R1, 8/F, Island Beverley, 1 Great George Street, Causeway Bay, Hong Kong
The dish: Gong Bao Xia Qiu (HK$368)
Sweet, spicy. tangy, and savoury. An unforgettable flavour profile that leaves your mouth numb, but also salivating for more. Gong Bao Xia Qiu, translated to Kung Pao Prawn Ball, features these large golden prawns drizzled in their sticky Kung Pao sauce. Mixed with cashews and garnished with spring onions, the combo proves to be undeniably delicious. As with most dishes at the Grand Majestic Sichuan, I highly recommend you have it with rice. — Ryan Putranto, Multimedia Editor
Alexandra House, Shop 301, 3rd Floor, 18 Chater Rd, Central, Hong Kong
New Korean BBQ Restaurant (Wan Chai)
The dish: Chicken Lunch Rice Set (HK$73)
I’ll be going to Korea soon so I decided to prepare my palette by eating at New Korean BBQ Restaurant in Wan Chai – really long name but trust me.
From the name implies, it’s what they serve but for lunch time they do something different by offering rice lunch sets with a variety of meat to choose from. I decided to get the Chicken Lunch Rice Set.
The set includes a savory radish soup that’s not too hot. It opens up your taste buds to the steamed marinated chicken that is soft to the bite. It is nicely paired with a bowl of rice and sides that are randomly chosen, I was lucky to get kimchi and boiled choi sum as they complement well with each other. To finish the whole set off, green pudding with milk – a good finish to such a well-balanced meal.
It’s hard to find good Korean food here in Hong Kong so I’m glad that this place exists, go come and eat here! — Samson Jr De Guzman, Assistant Multimedia Editor
2/F, 175 Lockhart Road,, Wan Chai, Hong Kong
The dish: Crispy Sea Cucumber with Shrimp Mousse, Tofu Icecream (HK$388 for lunch menu)
Jee, a new contemporary Cantonese restaurant led by Chef Oliver Li and Siu Hin-chi of the two-Michelin-starred Ying Jee Club, has officially opened in Central. Combining a passion for Cantonese dining and decades of experience at fine dining establishments including L’Atelier de Joël Robuchon and L’Envol, Chef Oliver Li envisions a fresh direction for Cantonese cuisine with immaculate presentation and refined flavours. Unafraid to push boundaries, each dish draws new parallels and pairings drawing from the chefs’ bountiful experiences.
Stopping by for lunch, the menu was innovative and dynamic, integrating Moutai Sauce for the Crispy Silky Fowl dish and replacing rice with fried Orzo, a type of short-cut pasta. The highlights for me were the Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce and an off-menu Tofu ice cream which delivered a sensational fusion of textures with crunchy bits stuck on top and bird’s nest snuck underneath. — Aaron Chow, Editor
2/F, 8 Lyndhurst Terrace, Central, Hong Kong
The information in this article is accurate as of the date of publication.