When you think of Causeway Bay – what with it being one of the busiest, most built-up areas in the world – you don’t imagine many areas of respite. But neighbouring Tai Hang belies the madness by being a surprisingly quiet and quaint pocket of Hong Kong Island – despite being only a stone’s throw away from the crowds of shoppers. It’s bursting with interesting food options – from Canto classics to European favourites – that stand up well compared to restaurants in much more expensive, food-savvy areas in the city.
In its heyday, the original Café Locomotive on Wun Sha Street was undisputed as Tai Hang’s best Vietnamese restaurant. But budding competition over the last few years has thrown the restaurant’s grand title into jeopardy. In our opinion though, it’s the original and remains the best with unfussy, simple Viet dishes done right.
Ever since opening Little Bao to much applause in 2013, chef May Chow has been a busy lady. With Second Draft, she’s joined forces with the guys from TAP: The Ale Project to create a new gastropub which successfully recreates that real local pub vibe. Apart from serving some cracking locally brewed beers on tap, the gastropub is also heavily influenced by local flavours when it comes to the grub and includes dishes like cashews with spicy ma la seasoning and dried oyster croquettes on the menu.
This dinky, simple dumpling joint has seating room but is more of a grab-and-go place. It serves a variety of fillings in boiled or fried dumplings. Choose from fillings such as beef, celery and cumin, and tomato and egg.
From the team behind Hollywood Road’s Three Monkeys. No expense has been spared on this knock-out Italian restaurant’s décor – sleek and sexy dark wood accents, metal surfaces and polished detailing, plus two comfortable balcony areas. Much improved since our original review, the food now follows suit in terms of decadence (no shortage of truffles on this menu), offering a decidely high-end take on simple Italian staples.
Started by three apprentices from sushi and sashimi mecca Kenjo, Sushi Shin isn’t unlike Kenjo’s: blonde wood, twinkly shop lighting and Japanese edible imports – such as perfectly symmetrical tomatoes, melons, and fresh wasabi branches – accent the minimal dining room. Well worth a look if you’re a fan of Kenjo as these guys do sushi and sashimi just as well, maybe even – dare we say it – better.
This upmarket, contemporary restaurant and bar – yes, despite the name it’s not the kind of dive bar that sells gelatinous drinks in syringes – in the Little Tai Hang Hotel serves up a Euro-centric menu of top-quality steaks, seafood and pasta dishes. Expect new and old world wines and hand-picked beers from Europe. Plus, the inventive cocktails with house-made syrups are a must try.
A delightfully unfussy, reasonably-priced resto that’s become a staple for repeat customers in Tai Hang. Gu Ma Ma offers Shandong and Shanghai-style dishes with a very comforting, home-cooked simplicity. Although, this doesn’t necessarily apply to the amazing selection of dumplings which come in some unusual flavour combinations.
This is an intimate restaurant that seats a mere 10 diners and holds the title of being the first dedicated Indian eatery to take up residence in Tai Hang. Named after Mumbai’s bustling thief market, Chor Bazare feels much more inviting and comforting than its namesake. The service is warm and the price tags are incredibly budget-friendly – particularly given the robust portions. And the food? Absolutely spot on. Bit of a gem this place.
To some, teppanyaki may conjure up images of acrobatically tossed fried rice and onion volcanoes, where dinner is a spectacle to behold. Don’t expect those types of gimmicks at IM Teppanyaki. There are no high-flying acrobatic dishes here. Instead, chef Lawrence Mok – formerly of the ICC’s excellent Inakaya – lets the food speak for itself, without a tacky, outdated show.
From North Point to Sham Shui Po, eat your away around Hong Kong’s many ’hoods.
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