HONG KONG -- Here are the most memorable dishes we tried recently in Hong Kong.

Argentina Beef of Ando

Photo by JC Cailles Lo 

My first dining stop in Hong Kong was the multi-awarded restaurant Ando by Chef Agustin Ferrando Balbi. After almost a decade of not being able to step foot in this country, I made sure to visit a jaw-dropping concept. The Spanish-Japanese fine dining establishment is a 1-Michelin star restaurant, No. 37 on Asia’s 50 Best Restaurants list, and Tatler HK’s Restaurant of the Year for 2024.

I had the glorious Argentinian Angus beef sourced in a town called Cañuelas. The asado cut was slow-cooked for 12 hours and hands down, one of the most impressive cuts of beef I had in my life. Tender, most flavorful, remarkable. It was accompanied by celery lettuce, Salicornia plant, and a beef jus infused with Mirasol chili pepper.

Three Ages of Daikon Radish of VEA

Photo by JC Cailles Lo 

I cannot leave Hong Kong without visiting the first restaurant of superstar Chef Vicky Cheng, who was recently announced as a United Nations Ambassador for Gastronomy Tourism. The 1-Michelin star restaurant VEA has a refined Chinese X French philosophy, sourcing the finest Asian ingredients complemented with the culinary precision and techniques of the West.

I had the very fortunate opportunity to be served the chef’s viral dish, Three Ages of Daikon Radish, which was recently featured in "MasterChef Australia." Such a complex dish to make with very intricate components. Thin potato roulade incorporated with black truffles, braised daikon radish coins that were deep-fried, and an earthy rich Périgord sauce. Carefully assembled, it was pure perfection.

Lobster Champagne Curry of Chaat

Photo by JC Cailles Lo

Located in the breathtaking Rosewood Hotel is the 1-Michelin star Indian restaurant Chaat. Translated as “lick,” in English, it offers Indian street food and homemade comforting dishes elevated for a modern setting. Helmed by Chef Gaurav Kuthari, the restaurant also boasts a prime view of the Harbour with a stunning interior.

I had several shrimp curries in my life but never had a lobster curry until I visited the esteemed restaurant. It has the freshest lobster that is perfectly cooked, incorporated with a luxurious bubbly champagne, caramelized tomato sauce, and Kashmiri chili. One cannot help but have generous servings of spice-infused aged Basmati rice, Palak Paneer, and. cooling Pomegranate Raita together with this curry for an exceptional dining experience.

Suckling Pig, Minced Shrimp, and Caviar Appetizer of Cuisine Cuisine

Photo by JC Cailles Lo 

I made a great decision to stay at the Mira Hotel in the Tsim Sha Tsui area during my trip and discovered a dining gem. Cuisine Cuisine is a Michelin-recommended restaurant led by Chef Edwin Tang with an upscale modern Chinese concept and spacious emerald-themed dining areas. The menu revolves around Harmony, which translates to the unity between traditional and modern culinary interpretations, and the balance of flavor combinations.

The most impressive dish for me was the appetizer made of minced shrimp mousse encrusted with sesame seeds and topped with caviar. Underneath it is a thin and crispy slice of suckling pig skin. Can be consumed in one to two bites, this guarantees a symphony of flavors and textures in the mouth.

Nasi Ulam of Whey

Photo by JC Cailles Lo 

Last Year, Fine Dining Club Philippines collaborated with Cork Elite to bring 1-Michelin star restaurant Whey in Manila for a dining series. I missed this event and vowed to visit this restaurant the moment I got the chance to fly to Hong Kong. Chef Barry Quek is Singaporean and the menu showcases his roots together with his extensive culinary journey across Europe, Australia, and Asia.

If you think that a main dish of rice is not served in fine dining establishments then this might be a surprise. Nasi Ulam is a traditional Malay and Peranakan dish consisting of rice and vegetables served with an aromatic chili sambal as a side dish. The chef’s interpretation was made of Jasmine rice stir-fried with house-made scallop XO sauce. The rice came with a delicate flaky slice of Threadfin fish and my Asian palate rejoiced after the first bite of this ultra-comforting masterpiece.

(To be continued.)