What better way to escape the feverish hustle and bustle than to treat yourself to these amazing dishes at Hong Kong’s most renowned dining hotspots? Featured in LKF Summer Vibes tasting menus, these four dishes are highly recommended must-trys – and here’s why:
Bulgogi Bao Buns
Through trial and error, Chef Kun Young Pak (Philip) has come a long way to perfect CÉ LA VI’s homemade bao buns. “I’m American-Korean. I grew up eating bulgogi and love the texture of the bao bun,” Phil tells FeedMe Guru. “Customers will be in for a treat of crunchiness and sweetness altogether.”
The Korean beef is marinated in bulgogi sauce for two days, pan-seared, served in bao buns together with negi (spring onion) salad and drizzled delicately in black garlic dressing. Bite into the soft, spongy bao, which is densely packed with bubbles of yeasty pockets, and catch the trickle of succulent bulgogi beef juice.
Immerse yourself in serenity at LKF’s dining hotspot as you marvel at CÉ LA VI’s romantic decor and roof garden.
Check out Chef Philip’s homemade bulgogi bao buns here and don’t forget to also try the signature matcha lava tart.
Foie Gras Bikini
FoFo by El Willy is the fanciest, most innovative and upscale of Alex Fargas’ restaurants and the one that provides the fullest expression of his dreamscape vision of Spanish food.
Typically made as a sandwich with foie gras, chilli tomato, cheese and ham, Chef Fargas does not reproduce or translate the traditional dish; he builds a fantasy version of it. The foie gras is sandwiched between FoFo’s sweet “crunchy bread” with homemade chilli tomatoes. Fresh popcorn is then blended to make a savoury powder that is sprinkled onto the bikini for an extra burst of flavour.
The culinary masterpiece is a crackling skin yielding to a soft and buttery middle. As you savour the foie gras that melts in your mouth, you will bite into the sweet crunch that clings to the tangy chilli jam.
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Beer Fish in Panang Sauce
It goes a long way in saying that the greatness of a country’s cuisine can be measured by its humblest dishes. At Café Siam, Chef Lo (Nutkham Phairot) humbly demonstrates his passion and skill at the culinary arts.
A sea bass, coated in Panang curry sauce and coconut milk, emerges from the oven armoured and shining, under the bright leaves of kaffir lime and Thai chilli. The highlight of the dish is not the fish itself but an interesting choice of ingredient: Singha beer. “The key is to add the beer last when the fish is done,” explains Chef Lo. Revel in the inseparable Panang/coconut combo as a subtle beer flavour lingers on your palate.
Café Siam’s Thai-style grilled beef, on the same Summer Vibes menu, should also not be ignored. With just enough fresh peppercorn and chilli to make you start taking shallow breaths, this dish presents bite-sized beef cubes packed with lime juice, sweet onions and savoury fish sauce.
Take our word for it and treat yourself to a gastronomic journey of the flavours of Thailand in Café Siam’s full exclusive tasting menu here.
Dulce de Leche Cheesecake
“A good cheesecake starts with what’s inside the cheesecake,” Chef Saruulgerel Enkh-Amgalan (Eggi) tells FeedMe Guru. “And our key ingredient is dulce de leche, a traditional Argentinian sweet condiment.”
Setting off the whole flavour and background of the cheesecake, Gaucho presents a dulce de leche cheesecake like no other. What sets this dessert apart from others is the cake centre, which is individually cooked in order to prevent overcooking and create a much smoother texture. Marshmallow fluff is caramelised on a serving plate with a blowtorch, and the same is also done to a small ladle of salted caramel, which is placed beside the cheesecake.
The restaurant is sleek like an Armani runway show, dimly lit by chandeliers, covered in faux cowhide and marbled floors. Gaucho is true to its Argentinian roots, which is hard to come by.
Give into your sugary temptations and have a taste of Chef Eggi’s exquisite dulce de leche cheesecake here now.