7 fabulous reasons to dine in Hong Kong’s Causeway Bay
Tian Tian Hainanese Chicken Rice’s daytime hawker ambience transforms into a buzzing restaurant at night while The Red Pepper keeps customers coming back to its Sichuan-style menu
Tian Tian Hainanese Chicken Rice’s signature dish. In the evening, this concept transforms into a buzzing restaurant.
Opening this year, the concept has a stylised ambience, with four Singapore imports, including the famous, Michelin-recommended hawker stall, Tian Tian Hainanese Chicken Rice. In the evening, this concept transforms into a buzzing restaurant, with dimmed lights, louder music, some truly inspired cocktail offerings and exclusive sake. While the delicious chicken rice draws crowds who often queue around the corner, the restaurant offers other wonderful dishes that justify a visit. Stand-outs include the jewel-like, marinated cherry tomatoes with Chinese plum; the decadent smoked egg with caviar; the inspired diced “Wagyu” with bell pepper in a rice cracker roll; the divine braised beef brisket and tendon in stone bowl, and the outstanding stir-fried sweetcorn with dried chillies.
The Red Pepper Restaurant
7 Lan Fong Road, Causeway Bay, 2577 3811, redpepper.com.hk
Fried prawns with sizzling chilli sauce keeps The Red Pepper restaurant busy in Causeway Bay. Photo: Felix Wong
A Hong Kong classic, The Red Pepper is a Sichuan-style restaurant that has been in its current location since 1975, largely because it continues to draw new and old customers to its fine food. The restaurant’s most famous signature dish is the fragrant sizzling prawns with chilli sauce, which were perfectly cooked with that signature Chinese cuisine bite, a sauce that balanced with Chinese leaf celery. Other fantastic options from the extensive menu include the diced chicken with pepper (dried and fresh chilli) and cashew nuts, and the dried-fried shredded beef with chilli.
The Dickens Bar’s reinvented menu includes crispy pork knuckle and local beer.
The Dickens Bar
The Excelsior, Hong Kong, 281 Gloucester Road, Causeway Bay, 2894 8888, mandarinoriental.com
The Dickens Bar has continued to reinvent itself since it opened in 1973. This has meant introducing its own beer; an exclusive collaboration with talented local craft brewer Young Master, and developing an interesting range of cocktails. A more refined menu was also introduced in July and there are more Asian touches, even though the restaurant’s focus is largely British fare. One of the most satisfying dishes is the juicy dry-aged beefburger, topped with cheese, bacon and home-made tomato sauce. A lighter option is the scallop salad with cheese, avocado and citrus dressing, while the crispy pork knuckle and the smoked barbecue pork ribs are great sharing options for groups. But one tradition that does not change, is the curry lunches.
Gensui
17/F, The L Square, 459 Lockhart Road, Causeway Bay, 2804 2004
Gensui’s offers ‘wow’-inducing sashimi in Causeway Bay.
Causeway Bay has long been a hub for Japanese restaurants, and choosing one can be tricky without insider knowledge. Thankfully, a leading authority on the cuisine recommended Gensui, a small restaurant that delivers an outstanding omakase-only experience under the helm of talented executive chef and sake sommelier Shinichi Ando. The five-course lunch menu is the most accessible option and, in line with omakase tradition, shows what is best, in-season and freshest on the daily changing menu. The ingredients’ and dishes’ quality is exceptional, especially the “wow”-inducing assorted sashimi and the stunningly presented roasted seasonal fish and vegetable main.
SKYE
27/F, The Park Lane, 310 Gloucester Road, Causeway Bay, 2839 3327, parklane.com.hk
Diners are often tempted by SKYE’s dessert trolley at The Park Lane Hong Kong.
SKYE is probably better known for the commanding harbour views of its rooftop bar than for its modern French cuisine. Yet chef de cuisine Lee Adams is creating some stellar dishes that often include produce that is home-grown on the roof and prepared or aged in-house. The degustation menu’s wine pairings are recommended. We tried an outstanding creamy, salty and sweet, raw French coastal oyster paired with Kaviari Oscietra Prestige caviar, pickled oyster mayonnaise, ice leaf and Iberico chorizo oil that added depth and complexity. Also outstanding was the miso-yogurt glazed king crab leg that was paired with a crab tartlet, pickled cucumber noodles, crab oil and finger lime “caviar”. The desserts remind diners that Adams is also an accomplished pastry chef.
EAT.it’s burrata and tomatoes could tempt you to shop and dine in Hong Kong’s Causeway Bay.
EAT.it is an all-day casual dining space serving Italian comfort food, with a market ambience and a large alfresco area. Many of its ingredients are imported from Italy, including burrata, which features in a number of dishes, including a popular appetiser and as a pizza topping. Other pizza options include the classic Margherita, the Bresaola, which features tomato, mozzarella, rocket, bresaola, figs and Parmesan; and the vegetarian Roberta with fresh and sun-dried tomato, marinated olives, mozzarella and feta cheese. Diners also have the option of mixing and matching four pasta varieties (two made with Italian egg) with one of eight sauces. For example, tagliatelle is paired with the popular Vongole sauce (clams, garlic confit, white wine, caramelised leek, lemon and extra virgin olive oil).
Three Italiani
535 Jaffe Road, Causeway Bay, 3611 6082, 3italiani.com
3 Italiani’s desserts could be the perfect pick-me-up after a hard day’s shopping.
Three Italiani opened late last year, and is the perfect answer to an exhausting trek around Causeway Bay’s many shops. It serves real Italian coffee and offers a delicious selection of cakes; a comprehensive range of gelato, Moorish chocolates and a selection of pastries, quiches and sandwiches. The cakes are made on the premises’ glass-fronted kitchen, and only contain natural ingredients. Try the tiramisu cake with a beautiful mirror glaze and gold dust, or the wasabi and chocolate ice cream.
