Above: Wok-fired prawns with honey beans at Shin Tin 18.
Three new hotel restaurants in Hong Kong are wooing guests and locals alike. In Tsim Sha Tsui, Whisk (852/2368-1111; themirahotel.com) at The Mira is building its reputation on the imaginative French and Chinese cuisine of Singaporean chef Justin Quek. Quekâ€™s roast suckling pig is juicy and big on flavor, and his take on the classic Chateaubriand is as moreish as it is monstrousâ€”one serving easily feeds two diners.
Farther north in the New Territories, Peking duck, hand-pulled Shaanxi noodles, and delectable pork-belly dumplings are on the menu at the Hyatt Regency Hong Kong Sha Tinâ€™s Sha Tin 18 (852/3723-1234; hongkong.shatin.hyatt.com) restaurant. Peruse the open kitchensâ€”manned by top chefs from Dongguan, Xian, Beijing, and Shanghaiâ€”to whet your appetite before ordering. And be sure to save room for the Portuguese egg tarts, which are worth the trek to Sha Tin alone.
In Hong Kong Islandâ€™s Admiralty district, CafĂ© Gray Deluxe (852/2918-1838; upperhouse.com) at the Upper House is head and shoulders above other eateries in the areaâ€”literally. Set on the 49th floor of the hotel, the intimate, Andre Fuâ€“designed dining room ticks all the right boxes: shimmering harbor views, slick service, elegant surrounds, and meticulously prepared European and Asian-accented cuisine courtesy of Michelin-starred New York chef Gray Kunz. Try the saffron pasta flora or the braised beef short ribs. â€“Chris Kirkpatrick
Originally appeared in the December 2009/January 2010 print issue of DestinAsian magazine ( â€śThrice Asâ€ť)