3 New Hong Kong Restaurants to Check Out in Singapore

From Michelin-starred eats to popular cha chaan teng, these new openings will delight your taste buds.

Photo: Forbidden Duck

1. Forbidden Duck

Known for pushing the boundaries of traditional dishes think xiao long bao (steamed pork dumplings) presented in a spherical, molecular form, chef Alvin Leung is one of the biggest names in the Hong Kong culinary scene. Fresh from clinching three Michelin Stars for Bo Innovation in Hong Kong, he has opened Forbidden Duck in Singapore. Situated at Marina Bay Financial Centre, the restaurant specializes in roast duck and Cantonese dim sum. Here, two styles of roasted duck are served, namely the chef’s back-to-basics Peking roast duck and a signature slow-roasted whole duck. The latter is cooked in the oven for three hours before roasted in the last 30 minutes to attain a crispy skin. Other must-tries include the Sri Lanka crab, served in a fiery white pepper broth and just a touch of calamansi to counter the heat.

More information here.

Photo: Tsui Wah

2. Tsui Wah

Fans of Hong Kong cha chaan teng (coffee shop-style) cuisine will be delighted when Tsui Wah’s first outlet in Southeast Asia opens in Singapore on June 15. Diners can expect to tuck into signature items like milk tea, crispy bun with condensed milk, and curry dishes. As of now, the popular Hong Kong chain has over 60 outlets in Hong Kong, Macau, and the Mainland China. To ensure that the dishes stay true to its original tastes and flavors, some chefs from Tsui Wah Hong Kong will be stationed in Singapore to help with preparation of the dishes.

More information here.

Photo: Qi – House of Sichuan

3. Qi – House of Sichuan

Having been awarded one Michelin star for every year since 2016, Qi – House of Sichuan from Hong Kong has garnered raving reviews for its contemporary take on Sichuan cuisine. Its new outpost in Singapore will offer a similar experience, with signature menu items from its original restaurant. Its cuisine will be centered on “seven flavors of Sichuan”, namely spicy, aromatic, sweet, bitter, sour, peppery, and salty. Not meant for the faint-hearted, the dishes run the gamut from chili oil wontons, which feature an intensely aromatic sauce of roasted chili oil, garlic, and vinegar; to the best-selling sugar-glazed ginger and scallion beef, which is coated in a sweet and savory sauce.

More information here.

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