Sunday, 8 January 2017

Tono Daikiya

Japanese buffet heaven


Sashimi selection


Usually I shy away from buffet restaurants, the reason is simple, there is a high chance the quality of the cooking, as well as the ingredients, are no where near as good as cook to order dishes, and most buffet dishes would be pre-done so the freshness can be very questionable. However, a close friend of mine strongly suggested Tono Diakiya, a Japanese restaurant that offer premium buffet experience in Hong Kong, all you can eat, as well as drink (beer, house wine and sake) for £30 is something I am more happy to give it a go. The selection of food is massive, ranging from sushi to plenty of hot dishes, such as pan fried beef and baked scallops.

The Chairman

Refined Cantonese cuisine 


Steamed Fresh Flowery Crab with Aged ShaoXing Wine,
Fragrant Chicken Oil & Flat Rice Noodles


Listed in the 50 best Asian restaurants for 3 years running, The Chairman is one of the few Hong Kong restaurants specializing in Cantonese cuisine featured in the list. It has not been a must visit list for me, as funny enough, I have yet to find a very solid high end Cantonese restaurants. I couldn't agree anymore with the motto of The Chairman regarding "as long as the ingredients are fresh, the sauces are outstanding, simple cooking will rule". Cantonese cooking doesn't need to be complex or fancy plating to make it exquisite and special. In the usual fine dining fashion, the restaurant offer a numbers of tasting menu, as well as a standard a la carte.

Zhejiang Heen

Huaiyang cuisine


Braised pork legs


Located in Wan Chai, Zhejiang Heen is a Chinese restaurant that specializing in Huaiyang cuisine with a Michelin star for 3 years running. Some interesting dishes which are hard to find in many restaurants, such as the "braised duck stuffed with 8 treasures" and "black glutinous rice with pumpkin and 8 delights" would require advance order. Zhejiang Heen also does a 4 course set lunch menu which is pretty great value for money for a Michelin starred "proper" restaurant where you can sit down, take your time, without worrying to be getting kicked out by waiters when you are done with your meal.

M&C Duck

Peaking duck, modern style


Spicy beef, Sichuan style


For most people in the Western world, peaking duck is mistaken as fried duck from Chinese takeaway. Peaking Duck is in fact a classic luxury dish from Northern China, roasted and served with only skin. There are plenty of modern innovation, such as the choice of dressing and garnishes etc. The Hong Kong restaurant group, Maxims, has launched M&C Duck in Tsim Sha Tsui, Hong Kong, to offer value for money Peaking duck, along with some popular regional classic dishes such as the spicy beef from Sichuan but at a much reduced spices level, which has more appeal to a wider demographic. 

Sister Wah

Beef brisket legend


Signature dishes at Sister Wah


Besides the usual restaurants, if you really want to dine like a local, one of the must do things while you are in Hong Kong is to try out the traditional fast food shops. You will be offered table service, but expect to share your table with strangers, and leave the place and pay the bill as soon as you have finished your food. Sister Wah is a fast food shop in Tin Hau and serves beef brisket in soup as its signature dish, it is a very popular venue for the locals and it is common to see long queues at lunch hours thanks to its famous beef brisket, which landed Sister Wah a Michelin Bid Gourmand.