Hubert Burda Media

Six of the Best Dishes We Ate in November

Our delicious discoveries of the month.

Hong Kong is one of the world’s most exciting culinary capitals where good food is abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.


Filet & Lobster Oscar at Morton’s

For their 40th anniversary, Morton’s The Steakhouse debuted two new indulgent dishes to celebrate their special milestone. This included a rather decadent 40th anniversary ruby red velvet cake along with, the filet & lobster oscar — Morton’s take on the New York classic of surf and turf. Served to the table like a tower; the oscar was set up with perfectly cooked spears of green asparagus at its foundation, before a tender eight ounce filet steak was placed atop. The crowning moment however, belongs to the succulent Boston lobster, which perks up the whole dish with the satisfyingly sweet taste of seafood. The whole dish was then dressed in a rich béarnaise sauce that brought both meats together.

Morton’s, 4/F, The Sheraton Hong Kong, 20 Nathan Road, Tsim Sha Tsui; +852 2732 2343


Tagliolini Alba Truffle at Town by Bryan Nagao

Chef Nagao’s restaurant serves a unique cuisine — one that merges Hawaiian influences from his childhood, Asian flavours he’s experienced in his career, and technical French training. Though his menu is always a delightful surprise, our favourite dish is a simple yet classic one which relies heavily on the freshest of ingredients and precision cooking — the taglioni with Alba truffles. The homemade noodles arrived atthe table perfectly al dente, and came with a more than generous helping of truffle shavings that blanket over the top of our dish.

Town by Bryan Nagao, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 2568 8708


Tasmanian Trout at Junon

Earlier this month, Junon — the Parisian style bistro that combines live music with fine-dining, brought on new Culinary Director Chef Bruno Ménard. And with him, a new seasonal menu that focuses on the best autumnal ingredients they can get their hands on. We tasted a few warming dishes, including the runner ups of chestnut soup with foie gras, butternut squash and celery, as well as the wagyu beef tenderloin with black truffle jam and beetroot couscous. But the clear winner and surprising item on the menu was the lightly cooked Tasmanian trout, a fish you rarely see on the menu in Hong Kong. The dish itself is a colourful feast for the eyes with bright chlorophyll jelly, wasabi and vegetables decorating the plate, in addition to the pink trout which was tender and delicately nutty in flavour.

Junon, Wu Chung House, 213 Queen’s Road E, Wan Chai; +852 2808 0882


Mokutan’s Chicken Yakitori 

Hidden away from the swarm of Tsim Sha Tsui, is the new Japanese Izakaya, Mokutan. With a choice of either an omakase or a la carte menu, this new hole-in-the-wall gem is most visited for their chicken yakitori — from crowd pleasers like minced chicken sticks and wings, to liver, heart and kidneys for the adventurous. To select just one bite is like being asked who your favourite parent is. Our gold medal winner is therefore shared between the crispy chicken skin and the tender chicken tail — both release a burst of rich flavours, while a dead-on mastery of texture and juice proportion is what keeps us coming back for more.

Mokutan, Shop 2, 8 Kimberly Street, Tsim Sha Tsui; +852 2708 2009


Wild Fallow Deer at ON Dining

At Prestige, we’re always up for a good game. And well, that’s exactly what we found on the seasonal menu at one-Michelin-starred ON Dining this month. Marking the arrival of wild meats, we found a list of items rarely seen in Hong Kong including pheasant, wild duck, hare and the one that caught our eye — deer. A festive-tasting meat, the wild fallow deer tenderloin was firm and earthy. It was also the first dish of the season to get us in the mood for Christmas. Served and complemented with a creamy cep mushroom risotto, the dish was then further enhanced by sweet comice pear and a silky sauce grand veneur.

ON Dining Kitchen & Lounge, 29/Floor, 18 On Lan Street, Central; +852 2174 8100


Shelter Crab Cheesy Cheung Fun at Bread & Beast | Kong

The sandwicheries’ new evening concept holds its Hong Kong roots close to its heart — which is a major driving force and inspiration behind its casual fusion menu. The playful dishes all celebrate traditional dishes native to the city, but are influenced by the owners’ world exposure. If interbreeding two completely different concepts together sounds odd, it is — but it is a pleasant surprise to find such opposing flavours complement so seamlessly in a single dish. Namely, the shelter crab cheesy cheung fun — and yes, it is as awesome as it sounds. The crispy spice crumbs, butter-fried lump crab, X.O sauce, warm melty cheese over a Hong Kong street food staple is a killer combination not to be missed.

Bread & Beast | Kong, 3 Swatow Street, Wan Chai; +852 2237 1868


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