From a top British toque to a Louisiana sushi guru, international talent is giving the city’s culinary scene a whole new flavor. Here's how to spend a full day sampling the best.
Buoyed by the success of expat restaurateurs like Alvin Leung of Michelin-starred Bo Innovation and Yardbird’s Matt Abergel, Hong Kong’s newly arrived chefs are infusing their restaurants with an international outlook that feels right at home in this multicultural city. Here’s how to sample their best cooking in a day.
Whether you prefer to beat jet lag with caffeine or cocktails, Winstons Coffee, a new corner spot on Queens Road West from a group of British expats, has your fix. After dark, a post-work crowd spills onto the sidewalk to sip espresso martinis. The next morning, they’re back outside the takeaway window for flawless flat whites and bacon baps. winstonscoffee.com.
Englishman Robin Zavou is now heading the Michelin-starred Mandarin Grill & Bar, a restaurant at the Mandarin Oriental hotel. With him at the helm, the power lunchers dine on such marvels as chicken soup disguised as tea—a rice-paper sachet filled with aromatic herbs slowly dissolves as consommé is poured from a kettle. mandarinoriental.com; prix fixe from $153
You’ll find Okra Kitchen, the casual izakaya spin-off of acclaimed Beijing restaurant Okra 1949, in the nightlife district of Sai Ying Pun. Inside a 19th-century building, Japan-obsessed Louisiana native Max Levy crafts small plates that combine the Deep South and Far East, like chicken-fried cobia with Crystal hot sauce. okra.kitchen; entrées $14–$33.
After dinner, head to Cobo House by 2am: Dessert Bar, the first venture outside Singapore for pastry chef Janice Wong. She serves signature sweets like “chocolate H2O” (a mousse cake made with Evian instead of milk) and “gai daan zai,” egg waffles filled with candy and ice cream; salted egg (another Chinese delicacy) adds a hint of savoriness. fb.com/cobohousehk.
The Pontiac, former Oregonian Beckaly Franks’s year-old spot, pays homage to the classic American dive bar. The party picks up at night when the staff pours Franks’s frozen Heisenberg cocktail, with gin and blue curaçao, as well as bourbons and mezcals rarely found in Hong Kong. fb.com/thepontiac.