Hong Kong Restaurants: Thrice as Nice

  • Booth seating at Whisk.

    Booth seating at Whisk.

  • Café Gray Deluxe’s display kitchen.

    Café Gray Deluxe’s display kitchen.

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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. Quek’s roast suckling pig is juicy and big on flavor, and his take on the classic Chateaubriand is as moreish as it is monstrous—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 Tin’s Sha Tin 18 (852/3723-1234; hongkong.shatin.hyatt.com) restaurant. Peruse the open kitchens—manned by top chefs from Dongguan, Xian, Beijing, and Shanghai—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 Island’s Admiralty district, Café Gray Deluxe (852/2918-1838; upperhouse.com) at the Upper House is head and shoulders above other eateries in the area—literally. Set on the 49th floor of the hotel, the intimate, Andre Fu–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. –Chris Kirkpatrick

Originally appeared in the December 2009/January 2010 print issue of DestinAsian magazine ( “Thrice As”)

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