Purveyors of sausages, beer and all foods German, there is no better place in town to chow down on some authentic Teutonic grub. We favour the dark beer ribs, in a luxuriously thick sauce that's soaked up by chewy spätzle. A hearty dish that has us craving for more. $189.
Various locations inc, shop G01B, G/F, D'Deck, Discovery Bay, 2987 8203; berliner.com.hk.
One of the most reliable places for anything concerning surf and turf, Coast Seafood & Grill can dish up an impressive seafood tower and a mean steak. However, the lobster rice is what’s really worth your money. Served paella-style, half a lobster is immersed into a pan of rice cooked in a rich lobster broth. You can taste the crustacean till the last bite.
$295. Shops C&D, G/F, Florida Mansion, 9-11 Cleveland St, Causeway Bay, 2576 8650; kingparrot.com.
Portuguese grilled chicken joint. Flaming Frango has eased our pain this year. A bit more high-end than the aforementioned famous fast food chain, Frango’s homemade piri piri sauce is simply the bomb. No longer is a decent spicy, chargrilled chicken the stuff of nostalgic memories.
$260. 36B Staunton St, Central, 2899 2244; fb.com/flamingfrango.
Good meat isn’t hard to find in Hong Kong, but when a restaurant touts a secret sauce, you know it’s going to be a winner. The beef ribs at Ganguya are grilled just the right amount of pink, while a magnificent marinade – ingredients ‘classified’ – elevates the dish with an aromatic bouquet. Fragrant and fruity, the flavours are enticing and the ribs scoffed before you even realise. $150.
Goat's cheese is a polarising ingredient, a love-it or hate-it product that even some seasoned cheese fanatics shy away from. Though, if they were to get one taste of this esoteric cheese cake they'd be instantly converted. The smooth cake filling is drizzled with honey and pistachio dust, leading to a sweetness balanced by the tartness of the goat's cheese. $68.
$268. 5/F, Carfield Bldg, 77 Wyndham St, Central, 2109 1777; kokohk.com.
Apart from the steak, what's really a cut above at L'Atelier Vivanda are the pommes dauphine. The fried potato balls are unlike any we've ever sampled in this city. Their delicate skin is paper thin and melts on the tongue, crumbling away into the soft texture of the potatoes inside. Available on the set menu, $298.
Chef Patrick Goubier is no newbie to this city and we've particularly savoured the reappearance of the foie gras trio at his new establishment. Tweaked from his old recipe, the dish has foie gras cooked three different ways – as a terrine, pan-seared and sandwiched between a profiterole, and as an ice cream. All three are divine. $218.
A cake-high stack of exceptionally thin pancakes interspersed with layers of cream – mille crêpe are always an indulgent treat. Lady M tops the lot in our fair city, using no less than 20 razor thin pancakes to construct theirs. The Earl Grey version is crafted perfectly – fragrant without being over powering.
$780. Shop 2096A, 2/F, IFC Mall, 8 Finance St, Central, 2865 1099;ladymhk.com.
A modern French bistro owned by wine retailer Winebeast. The fact that the wines are offered at retail prices ought to be enough to encourage you to visit. However, oenophiles will be happy to know that many delectable dishes, including the scrumptious roasted pigeon, pair exceptionally well with practically any tipple here.
$308. Various locations inc 15 McGregor St, Wan Chai, 2782 6689; wine-beast.com. Photo courtesy of Le Bistro Winebeast.
The yuzu duck breast is our star recommendation at the second project by the illustrious Esther Sham. More than an inch thick, the texture is tender and succulent. The citrus tones cut through the rich skin, while the shreds of daikon – cooked in mirin wine on the side – provide an alternative from the meat. Even and very well rounded. $260.
Munchies serves up some of the tastiest goodies in town. Its cookies, doughnuts and, in particular, its ice cream sandwiches are all delectable – and all are 100 percent organic, GMO-free and handcrafted. No wonder the Earl Grey cookie is so soft and flavourful!
$20. 4 Shin Hing St, Sheung Wan; munchies.hk.
This renowned tea house from Kyoto opened to much buzz in Tsim Sha Tsui earlier this year. Long lines still stream out of the door most of the day, the cakes, ice cream and desserts – all tea flavoured – have everyone going gaga. To get a taste of all of Nakamura's famous ingredients, try the parfait. Though, if you ask us, everything is good here.
$98. 18/F, The One, 100 Nathan Rd, Tsim Sha Tsui, 2426 6111; tokichi.jp.
Philippe Orrico secured a Michelin star in the first year of opening of On Dining Kitchen. With this duck and foie gras pie, Orrico successfully pairs two decadent ingredients seamlessly. Combined with a rich broth, this is the end game for pies. $468.
This creative kitchen has been regaling the city with one innovative seasonal menu after another in 2015. Starring in its recent winter lineup is the muko-zuke, a luxurious cuttlefish casing wrapped around an uni core that results in an explosion of sweet sea flavours. Available in the set menu, $638.
One of Japan's favourite food chains expanded to Causeway Bay's trendy streets this year. Specialising in Japanese curry, Sama blends together Indian and Southeast Asian styles of cooking. We enjoy the tang of the tomato curry base and, paired with a hamburg steak or chicken, this hearty dish just hits the spot.
$90. Various locations inc 5 Caroline Hill Rd, Causeway Bay; 2766 0206; 51A Gough St, Central, 2191 8850; sama.com.hk.
This Korean eatery has been hugely popular. Apart from wallet-friendly prices, there are the expected classics like bibimbap and spicy chicken, but also quesadillas and banh mi which are given a Korean twist. The chicken banh mi has a soft bun alongside tender chicken and pickled vegetables which complement each other well.
$48.
Expect all things decadent at one of the city's most coveted restaurant and lounge spaces. New to the menu is the roasted chicken with pancetta, sweet peas and turnip. Succulent chicken is wrapped in crispy ham plated with a refreshing accompaniment of light vegetables. Sit back and enjoy the décor and take in the view at the same time. $400.
Taking udon to a whole new level, Shiki Zen uses a specially imported machine from Japan to make fresh noodles on site every day. The noodles come out thick and are cooked al dente. When paired with rich broth and generous slabs of wagyu beef the result is a bowl that'll cure any carb cravings.
$308. 29/F, Soundwill Plaza II – Midtown, 1 Tang Lung St, Causeway Bay, 2970 3218; fb.com/shikizen.hk.
This eatery in picturesque Repulse Bay features the biggest binchotan charcoal grill in Hong Kong. Sister to Kishoku, the beloved omakase specialist in Causeway Bay, we have a soft spot for the volcano sushi. Deep-fried futomaki rolls are topped with a tangy, spicy sauce that serenades the tastebuds with each bite.
$138. Shop 109, The Pulse, 28 Beach Rd, Repulse Bay, 2808 2333; shoku.hk.
Hideaki Sato – formerly chef at the two-Michelin-starred Tenku Ryugin – has seen his new venture receive a coveted star this year. While the whole menu is drool-worthy, the sweetcorn puffed mousse is light as air, with a pleasant sweetcorn finish, while the slightly acidic prawn jelly is another star attraction. Available in the set menu, $1,880.
Picking up where the previous chef, Hideaki Sato, left off, the quality of this star-studded restaurant hasn't faded one bit. Sous chef Hidemichi Seki is said to be so obsessed with eel that he had one put in an MRI machine to study the muscle striations. The detail shows in this dish where the fish is cut so perfectly the bite has an amazing bouncy texture.
Available in the set menu, $2,180. 101/F, International Commerce Ctr, 1 Austin Rd W, West Kowloon, 2302 0222; ryugin.com.hk.
This addition to the Enoteca Group is an unassuming and tasty fusion gastropub that combines Asian and Western flavours. Skip the signature Tsing Tao marinated duck, which falls a little flat, and opt for the Korean-style shoulder of lamb. It's a play on a traditional pork belly bossam, but instead of pork it utilises a lighter, less fatty lamb alternative that's still tender. Best of both worlds.
$199.
One of the most beautiful of the many restaurants at The Pulse, what's on the plates here exceeds the appearance of the decor. Among many stellar menu items, we're partial to the lobster tortellini, where melt-in-your-mouth textured lobster lies on top of foie gras-filled tortellini, served alongside figs. Perfection on a plate.
$588.
Founders Christian Talpo and Manuel Palacio believe their venture at 239 Hennessy Road – a bar and restaurant that serves barbecue 'asador' items – is rather optimistic. We're glad they didn't cave to scepticism though, else we wouldn't have tried their awesome octopus. Heavily charred, the texture is tender and subtle notes of paprika and garlic aromas elevate the entire dish to a level almost unmatched in the city.
$220.
This oyster-centric establishment has a slew of innovative ways to savour a bivalve. Best of all is the Lady Gaga. Beautifully presented, the mollusc comes with a pink pickle jelly and chrysanthemum garnish. The texture of the jelly matches the oysters seamlessly, is spot on with the amount of acidity and leaves no bitter vegetable aftertaste either.
$48.64
Wan Chai tapas bar Timón specialises in seafood, but it's actually the pork presa with a chimichurri sauce we're most impressed by. Dished up with a green garnish, the tender meat is covered in olive oil and the sauce is punchy without being overwhelming. Definitely a dish worth heading to Ship Street for.
$75.
Plated on a burnt avocado shell, smooth avocado is mixed with salmon roe, crunchy millet and curry powder. The collision of textures and the balance between salty and sweet works together with flawless synergy. Rounded off with a hint of spice from the curry, this dish has never let us down.
Available in set menu, $900.
These babies have a lot of ingredients packed into one chicken wing. Stuffed with black truffles, pearl barley, Yunnan ham and foie gras, the wings are served golden-fried and the fragrance of black truffle is strong. What's unforgettable is the chewy texture of the barley amid all the rich ingredients.
This venture by the Chang brothers, also owners of the Michelin-recommended Indonesian Restaurant 1968, has us pining for its wagyu steak and sea urchin bowl. Dished with nori sheets to wrap the rice, wagyu and uni, the meat is cooked magnificently alongside briny sea urchin. Surprisingly, the two balance each other out, resulting in a most dazzling main course.
$438. 2/F, The Wellington, 198 Wellington St, Central, 2111 9381; urajapan.com.
This venture by Vicky Cheng, formerly of Liberty Private Works, and Antonio Lai, the bartender behind Origin, The Envoy and Quinary, has everyone talking around town. We favour the egg (that's really all it's called), which is wrapped in raviolo and served with a truffle-infused Chinese fried doughnut to soak up the sauce.
Available in set menu, $1,280.
The must-order at Verde Mar is the chargrilled cactus. Notable for its uniqueness, the texture and appearance is reminiscent of aloe vera and the taste is almost meaty. Novelty value aside, there's a satisfying density for your teeth to chomp through.
$96. 24 Tai Wong St E, Wan Chai, 2810 0888; verde-mar.com.
The mind behind popular happy-hour hangout Chôm Chôm – Peter Franklin – takes the helm at this modern Vietnamese experience in Central. Viet Kitchen knocks up a range of phos and the one that gets our seal of approval is the Saigon beef pho. Loaded with fresh herbs, this broth is the strongest we've had in Hong Kong.
G04 & 06 Nexxus Bldg, 41 Connaught Rd C, Central, 2806 2068; vietkitchenhk.com.
This sizable, thin piece of steak is garnished with a little salt and cooked for you by the staff. The server has to time things perfectly and quickly pour sauce over the meat as soon as it's done. When you bite down on the folds of beef, the sauce acts as a conduit to the meat flavours within. A totally rich and satisfying triumph. $208 per piece.
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