With its eye-catching yet cosy contemporary decor, Daai Zaak is a fitting addition to boutique hotel Mira Moon. Sitting on the outskirts of Causeway Bay on Jaffe Road, the hotel’s design is based on a modern interpretation of the myths associated with the Chinese Mid-Autumn Festival.
At Daai Zaak, Cantonese influences are paramount, though there are Fujian flavours and techniques thrown in for good measure. Chef Wu Chun Pui, with over three decades of experience, leads the charge.
Diverse tasting menus means there’s something at every price point at the restaurant, ranging from the HEI lunch menu (HKD288 pp) to the all-day YAO menu (HKD880 pp). Daai Zaak also expertly caters to vegetarian and gluten-free diners with dedicated menus in each category.
For our lunchtime tasting, we sat firmly in the middle with the all-day YANG menu (HKD488 pp).
The trio of plant-based appetisers – smoked vegetarian goose, an ultra-crunchy pickled turnip with Sichuan green peppercorn oil, and a sweet-meets-sour marinated pear with roselle juice – awakens the palate with a variety of interesting flavours and tingling textures.
Our soup of the day was Dai Zaak’s signature braised shredded fish maw soup with sea cucumber and croaker, which is creamy, soothing, and, though nutritious, not at all medicinal tasting. Chef Wu’s complex mix of ingredients achieves a deep depth of flavour.
A flurry of mains follows the soup course. First up, the braised crab cream with scallop and vegetarian shark fin is another comforting recipe, naturally sweet from the corn and scallop and holding a gingery undertone. The texture of this dish veers towards the gelatinous, which you’ll either love or hate (we’re in the former camp).
In the slow-cooked Wagyu with homemade sauce, the chef uses a low and slow technique that’s not common in Chinese cooking. The result is a melt-in-the-mouth texture. The homemade sauce is a secret recipe, so whilst we don’t know every ingredient utilised, we can tell you that the taste is intensely beefy with hints of star anise and bay leaf. The deep-fried cheung fun on which the beef sits acts as a lovely neutral balance to the robust sauce, soaking up all the goodness.
A major player in Canto kitchens around town, the sweet-and-sour pork with fried dough sticks and pineapple is a quality rendition made with Ibérico pork. It’s tangier than many other recipes, which suits our love of strong flavours, though the pork wasn’t as crispy as other elite versions we’ve tried.
The sautéed seasonal vegetable with fermented rice sauce – sweet and tender choy sum for us – and fried rice with ginger, egg white, Yunnan ham, and green beans, delicately umami, are homestyle favourites ubiquitous at every Chinese table.
Our dessert of the day was made for the ‘gram: sesame ice cream in a lion shape, crafted in honour of Hong Kong’s iconic Lion Rock. The design and execution are fabulous, but the texture unfortunately falls flat, being more icy than creamy.
Our verdict of Daai Zaak
Though the portion sizes seem smaller than other Chinese restaurants of a similar calibre, we think the prices are very competitive at Daai Zaak. We also appreciate the attention paid to vegetarian and gluten-free dietary needs. This is a solid addition to Hong Kong’s Cantonese dining scene, with the warmth of the service and dedication of the chef shining through.
Daai Zaak, 3/F, Mira Moon Hong Kong, 388 Jaffe Road, Causeway Bay, 5695 8863, book here
| Order this: one of the all-day tasting menus Menu: Daai Zaak menus Price for two: HKD800–1,000 | Atmosphere: cosy and stylish Perfect for: reunion lunches and dinners and meals with out-of-town visitors, especially vegetarian and gluten-free diners who are keen to try authentic Cantonese cuisine |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
