Opening Image: Simon Rogan outside his Michelin- starred Roganic Hong Kong.
Top (Left to right) Homemade pasta served with a tomato sauce and mussels at Pici; Interiors at Écriture; tomahawk steak at Henry.
Bottom: Dishes from Écriture’s Furs, Feathers and Iode menu
ÉCRITURE
“Chef Maxime Gilbert’s two-Michelin-starred restaurant has to be one of the best in Hong Kong. I’ve had the pleasure of dining here twice, and it has been incredible both times. Classic techniques with some Japanese influences and Maxime’s contemporary touch make it a must in Hong Kong.”
PICI
“An amazing neighbourhood restaurant where the pasta is handmade and rolled daily, serving up a truly authentic taste of Italy. Paired with a nice glass of Italian wine and a relaxed atmosphere, this is a great place to unwind and just enjoy fantastic cooking. Their tiramisu is not to be missed as well.”
ZAGIN SOBA
“Since travelling to Hong Kong regularly I’ve become a bit of a ramen lover, and this is one of my favourite spots. They are a little different as they use a chicken-based stock, which results in a really umami and creamy broth paired with slightly chewy noodles and melt-in-the-mouth pork. Delicious.”
HENRY
“Another great reason to visit the Rosewood Hong Kong is Henry. Chef Mario Tolentino serves up Southern US-style steaks with incredible sides packed with flavour that you won’t find anywhere else. He has an amazing meat locker with a vast variety of aged meats – it gives you the meat sweats just looking at it.”
Above and below:
Ode to Chinoiserie by Vicky Lau, and interiors at Tate Dining Room,
TATE DINING ROOM
“We have done some amazing collaborations with chef Vicky Lau, and I have dined in her restaurant a few times. Her food is a marriage of French and Chinese executed in such a precise, elegant way, and most importantly it’s absolutely delicious.”
THE CHAIRMAN
“I had one of the best meals in Hong Kong at The Chairman. Danny Yip’s contemporary and inventive take on classic Cantonese cuisine is in a league of its own. His philosophy of using the best local ingredients is something that resonates with me, and I have nothing but respect for the amazing achievements that head his way.”
THE DIPLOMAT
“Diplomat is a sharp and classy speakeasy headed up by John Nugent. He reimagines classic cocktails and their history with his personal touch. It is my go-to when I’m in the mood for something a bit classier yet relaxed.”
COA
“Coa’s ranking in the world’s – and Asia’s – best bars speaks for itself. Jay Khan’s traditional mezcal cocktails inspired by the flavours of Mexico results in a product that’s truly unique and inspiring. A must-try in Hong Kong.”
Rosewood Hong Kong
DR FERN’S GIN PARLOUR
“Gin is my tipple of choice, and I find the cocktails here some of the most exciting and interesting in the field. A speakeasy located in the Landmark Atrium serves up a huge variety of different gins – you’ll not be short of choice, whether you want something unique and different or classical.”
FOXGLOVE
“It’s actually the first cocktail bar I got taken to in Hong Kong and still one of my favourites. Live music with the low-arching ceilings gives you that classic and classy feel, all perfectly matched with fantastic whisky and cognac- led cocktails.”
DARKSIDE
“The Rosewood is my favourite building in Hong Kong. It’s absolutely stunning, and has a cool New York sort of look about it, and that’s perfectly matched at DarkSide. A sophisticated jazz bar headed by Arkadiusz Rybak serving up reimagined classic cocktails and some of the best bar nibbles in town.”
