The latest edition of HK Restaurant Week, organised in collaboration with online reservation platform DiningCity and China Construction Bank (Asia), brings us 10 days of affordable feasting. You can now enjoy set meals (at least three courses) at some of Hong Kong‘s top restaurants, for $118–198 for lunch and $298–398 for dinner, from now until Sunday, 6 August.
Ivan the Kozak
We found strong tradition and homestyle Slavic flavours at Ivan the Kozak, a little nook a few storeys above Wyndham Street. From the classic, soul-warming borscht soup, made from vegetables and pork, to the sumptuous and succulent pork ribs, which were marinated in vodka and honey as per a historic recipe and then set afire tableside to burn off the biting alcoholic edge, we felt like we were spending an afternoon tasting the hearty dishes that only a loving babushka or baba can provide. Last but not least, we sampled a slice of chocolate-drizzled Ukrainian Napoleon cake, which the more food-savvy amongst us may recognise as a millefeuille. The Russian variation is dramatically topped with a dusting of pastry crumbs, symbolising the snow of Russia that assisted in the defeat of Napoleon, though ours was a bit more modest.
Pork ribs marinated in honey and vodka
Ukrainian Napoleon cake
1/F, Parekh House, 63 Wyndham Street, Central, 2851 1193
Known mostly for its drinks, Cassio offers delicious regional Spanish dishes, from chorizo, egg confit and fried whitebait to fideuà with clams and squid made using a traditional recipe from the coast of Valencia. With a kitchen filled with chefs trained in London‘s one-Michelin-starred Barrafina, quality is guaranteed. We got to sample the Ibérico pluma with polenta and black truffle sauce, and it was instantly clear why this pork cut is held in such high regard, often compared to quality cuts of beef. Lastly, we savoured some churros, those popular fried dough sticks covered in sugar and dipped in chocolate sauce and cream. Despite being served portions that seemed a bit smaller than what you might expect, the dishes were surprisingly filling and will leave you satisfied without having to think about how to burn off the calories. The distinctive dishes also make for a perfect sharing meal; everyone will have a favourite, but they probably won‘t choose the same.
Chorizo, egg confit and fried whitebait
Fideuà with clams and squid
2/F, LKF Tower, 33 Wyndham Street, Central, 3792 0129
G7 Private Dining
Another venture by Chef Eddy (who’s known for his creative innovations at Chez Ed), G7 Private Dining specialises in contemporary Italian cuisine. A secretive dining space tucked away on a discreet corner of Glenealy, it’s no secret that its menu for Restaurant Week is a good one. Guests can enjoy a three-course dinner from a range of options for $398 (excluding service charge) or top up $128 for wine pairings. Some of our favourite dishes were the super-fresh buffalo burrata cheese with smoked onion, tomato jam and date-infused balsamic vinegar from the appetisers, the John Stone Irish dry-aged rib-eye with bone marrow melt, sage and oregano jus from the mains and both the dessert options: Greek yoghurt sorbet with lemon shortbread and red wine cherry jam and and the Sweet and Savoury Trio (tiramisu, daily cheese selection, shortbread and sorbet). The crusty herb-infused bread served before the meal deserves a shout-out too.
Buffalo burrata cheese with smoked onion, tomato jam and date-infused balsamic vinegar
John Stone Irish dry-aged rib-eye with bone marrow melt, sage and oregano jus
7 Glenealy, Central, 2810 6626
Hutong is Aqua Restaurant Group’s sophisticated take on traditional Chinese cuisine, set amidst stunning interiors featuring panoramic views of Victoria Harbour. For the Restaurant Week lunch menu ($198), diners start with a selection of dim sum. The steamed matsutake mushroom bao was a standout – a soft bun that was beautifully crisp on the exterior, containing just the right amount of delicious diced matsutake mushroom filling. The taste of lamb can often be overpowering, but in Hutong’s lamb and spring onion dumplings, it was pleasantly balanced by the dumpling dough and Hutong’s fiery chilli paste. For mains, chilli lovers will enjoy the zesty kick of the ma la spicy prawns and the numbing burn of the assorted mushrooms, aubergine and tofu in a Sichuan chilli pepper broth. Alternatively, the braised Mandarin fish fillet in sweet-and-sour sauce was also a solid option. There were also a couple of truffle-scented offerings on the menu if that’s your thing – black truffle chicken fried with Yunnan mushroom and black truffle fried noodles with vegetables and black fungus. Desserts are excellent: we liked the crispy glutinous rice dumplings with chocolate – a delightful combination of fried fluffy dough with a pop of chocolatey goodness – but you also can‘t go wrong with the homemade tofu panna cotta or oolong ice cream. All in all, this is an unbeatable deal given Hutong’s usual prices, the quality of the food and those breathtaking harbour views.
28/F, 1 Peking Road, TST, 3428 8342