Hubert Burda Media

Editor’s Picks: Favourite Hong Kong Winter Eats

When the temperature drops, our bellies respond with these requests.

Shabu-Shabu

Authentic and elegant Inagiku is Fashion Writer Zaneta Cheng’s go-to for shabu-shabu. The faultless service is what really makes the experience – attentive to your cooking needs without being obtrusive – “and the udon at the end is so damn good.”

 

Grilled Cheese

Deputy Editor Alice Franklin prefers her winter warmers to be handheld – preferably with a glass of wine to put in her other hand. Speakeasy 001 serves the meanest cheese toastie in town, with slabs of gruyere sandwiched in between slices of fluffy bread, perfectly grilled so it’s crispy on the outside and gooey on the inside.

 

Photo: FeedMeGuru

Green Curry

Society Editor P.Ramakrishnan is willing to take a break from depleting the office chocolate repository to head to Pacific Place for green curry chicken at Pearl Shek’s Apinara restaurant, which is Thailand’s famed Nara Thai Cuisine’s first outpost in the city.

 

Double-Boiled Soup

The double-boiled chicken soup with fish maw in baby coconut at the Ritz-Carlton, Hong Kong’s Chinese restaurant Tin Lung Heen tops Editorial Director Christina Ko’s list of ways to get warm – and the collagen boost you get from consuming that fish maw is just one plus. After preparing the soup in a coconut using the traditional double-boil method, the chef actually removes the chicken used and serves it instead with meat from a brand new bird, so you aren’t consuming the tough stuff that’s been overcooked and sapped of all nutrients.

 

Boeuf Bourguignon

Editor at Large Jon Wall is a sucker for French bistro fare, and when he’s not cooking up his own choucroute at home (with a deviant Riesling, and no doubt pouring as much in his mouth as into the pot) he’ll head down to Bouchon Bistro Francais, down the road from Prestige Towers, for a hearty plate of Boeuf Bourguignon.

 

Photo: instagram.com/essietanxx

Hotpot

The editor of our watch magazine Tic Talk, Anna Cummins, digs group gatherings around a huge, spicy dry hotpot with lotus root and chilli at Palace Restaurant & Bar.

 

Korean Barbecue

When she wants it hot and smoky, Associate Fashion Editor Sheena Khemaney heads down to Arirang for plates of spicy marinated pork and marinated chicken, cooked to charred perfection. A side of HaeMool BooChoo Juhn – seafood and chive pancakes – doesn’t hurt, either.

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