Hong Kong sweeps Asia’s 50 Best Restaurants 2015

Hong Kong restaurant's sweep Asia's 50 Best Restaurants 2015 - 'Pineapple' Tomato, Cherries, Fresh Almonds, Nicoise Olive Salad Clear Gazpacho, Stragiatella di Buffalo & Bellota Baguette Souffle at Amber

Richard Ekkebus' Amber has once again been named top of the Hong Kong food chain.

10 Mar 2015

Hong Kong has once again shown why it is Asia’s leading cultural hub, with no less than nine of our restaurants and two of our chefs being honoured by the prestigious S. Pellegrino Asia’s 50 Best Restaurants 2015.

One Bangkok restaurant replaced another at the top with Gaggan scoring top honours in place of last year’s winner, David Thopmson’s Nahm, which took a surprising tumble to number 7 on the list.

The top three was rounded out by Tokyo’s Narisawa (no change from last year) and Shanghai’s avant-garde, technologically-enhanced Ultraviolet by Paul Pairet, which jumped up five spots from last year.

But for us of course, it’s all about the Hong Kong restaurants. Click through to see the winners from last night’sSingapore ceremony:

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#6: Amber (last year: 4)

Richard Ekkebus’ Landmark restaurant should need no introduction to the city’s food crowd. Trained in the kitchens of superstars like Alain Passard, Guy Savoy and Pierre Gagnaire, the Dutchman — who also took home the Nespresso Chefs’ Choice Award — and his contemporary French fine diner once again is judged Hong Kong’s best.

Must-try dish: ‘Pineapple’ tomato, cherries, fresh almonds, nicoise olive salad, clear gazpacho, stragiatella di buffalo and Bellota baguette soufflé

Amber, 7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Hong Kong, +852 2132 0066, www.amberhongkong.com

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#8: 8 1/2 Otto e mezzo BOMBANA (last year: 10)

In an rather poetic manner, Umberto Bombana’s eponymous restaurant leapfrogs from tenth spot on last year’s list to be as close as it can be to the number in its name. Often named the best Italian restaurant this side of the Mediterranean, Otto E Mezzo once again can lay claim to this title, being the highest Italian restaurant on this year’s list.

Must-try dish: Lobster salad and Oscietra caviar celery jelly, couscous, winter leaves and champagne dressing

8 1/2 Otto e mezzo BOMBANA, 2/F, Landmark Alexandra, 18 Chater Road, Central, Hong Kong, +852 2537 8859, www.ottoemezzobombana.com

(Image courtesy Andrew Loiterton)

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#15: Fook Lam Moon (last year: 19)

There have been imitators aplenty, but the original canteen of the tycoons has once again stamped its claim to being Hong Kong’s best. The four-storey Wan Chai institution is practically part of the city’s furniture, proving yet again that a back-to-basics approach can be world-class, jumping a very respectable four spots on this year’s list.

Must-try dish: Whole roasted suckling pig

Fook Lam Moon, 43-45 Johnston Road, Wanchai, Hong Kong, +852 2866 0663, www.fooklammoon-grp.com

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#17: L’atelier de Joël Robuchon (last year: 18)

We didn’t think this Landmark fave could get much better — apparently though the judges at Asia’s Best 50 seem to think so, rewarding the hard work of the kitchen with a one spot advance. The meticulous French tapas and bustling open kitchen are just two of the drawcards at the double-storey, red and black spot.

Must-try dish: Chestnut bouillon with celery and truffle gnocchi

L’Atelier de Joel Robouchon, 3/F-4/F, The Landmark, 15 Queen’s Road, Central, Hong Kong, +852 2166 9000, www.robuchon.hk

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#20: Lung King Heen (last year: 11)

The Four Season’s signature Cantonese restaurant takes a hit this year, down a whole nine places — still though, top 20 in Asia is nothing to be sneezed at. Beautifully prepared dishes and impeccable service still make this a firm favourite of ours, as well as a surprisingly relaxed atmosphere.

Must-try dish: Wok-fried prawns with organic black garlic and dried chilli

Lung King Heen, 4/F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong, +852 3196 8880, www.fourseasons.com

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#24: Tenku RyuGin (last year: 50)

Last year’s One to Watch winner shows us just why it was, more than cutting its place in half on this year’s list. The city’s love affair with Japanese food seems to know no bounds, and perhaps is no better represented than in this high-rise restaurant, which re-creates the classic Tokyo kaiseki experience with fresh ingredients flown in daily from Japan.

Must-try dish: Premium wagyu beef sukiyaki topped with black truffles

Tenku RyuGin, 101/F, International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong, +852 2302 0222, www.ryugin.com.hk

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#28: Bo Innovation (last year: 15)

It’s polarising, it’s risky, it’s ‘X-treme’, but is it still exciting? Falling 13 spots in this year’s list is Alvin ‘the Demon Chef’ Leung’s molecular restaurant, Wan Chai’s Bo Innovation. There’s still a lot to love here, but is this a sign that the molecular movement is on its last legs?

Must-try dish: Blue lobster with Sichuan hollandaise, chilli Shaoxing consommé, Chinese leek dumpling and charred corn

Bo Innovation, 2/F, J Residence, 60 Johnston Road, Wanchai, Hong Kong, +852 2850 8371, www.boinnovation.com

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#35: The Chairman (re-entry)

Re-claiming its place on the list is Noho’s The Chairman, which prides itself on fresh, locally-sourced ingredients to create its Cantonese menu — they even have their own farm in Sheung Shui for curing meat and preserving pickles.

Their philosophy — simple cooking as a vehicle for fresh produce and top notch sauces (they prepare their own in house, as well as oils) — may be a straightforward one, but ultimately this is what Cantonese food is all about.

Must-try dish: The Chairman’s soy sauce chicken

The Chairman, 18 Kau U Fong, Sheung Wan, Hong Kong, +852 2555 2202, http://thechairmangroup.com

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#42: Caprice (last year: 13)

Well, we can’t say we saw this coming. The Four Season’s French restaurant takes a huge fall this year. Have the standards dropped? Or has everything else around it got that much better? Either way, it’s still our go-to for vin fromage in town, so it holds a very special place in our hearts.

Must-try dish: Le pigeon fermier — caramelised pigeon breast, Moroccan spices, semolina, vegetables and Raz el hanout Bouillon

Caprice Bar, 6/F Four Seasons Hotel, 8 Finance Street, Central, +852 3196 8860, www.fourseasons.com

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Veuve Cliquot Asia’s Best Female Chef: Vicky Lau

Rising star Vicky Lau has gone about things pretty quietly in the two years she’s been at the helm of Tate Dining Room & Bar, but that might be set to change pretty quickly.

The former graphic designer has overseen every detail of her stunning Elgin Street spot with the eye of an artist, right down to the food itself. Lau has been deservedly rewarded for the envelope-pushing flavour profiles of her plates, as well as her ability to tell a cohesive story through food. Watch this space.

Tate Dining Room & Bar, 59 Elgin Street, Central, Hong Kong, +852 2555 2172,www.tate.com.hk

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#6: Amber (last year: 4)

Must-try dish: ‘Pineapple’ tomato, cherries, fresh almonds, nicoise olive salad, clear gazpacho, stragiatella di buffalo and Bellota baguette soufflé

Amber, 7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Hong Kong, +852 2132 0066, www.amberhongkong.com

MORE: Just announced: Asia’s 50 Best Restaurants 2014

Tags: 8 1/2 Otto e mezzo BOMBANA, Amber, Asia's 50 Best Restaurants, Bo Innovation, Caprice, Fook Lam Moon, Four Seasons Hong Kong, Lung King Heen, L’Atelier de Joel Robuchon, Tate Dining Room & Bar, Tenku RyuGin, The Chairman,Vicky Lau

Nik Addams | HK Staff Writer

Greek-Cypriot by way of Melbourne, Nik is a lover of vintage sneakers, country and western music, Jeff Probst, oversized scarves and three-quarter lattes. He also occasionally tweets, badly, @nik_iforos.