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Andrew Sun

Food and beverage consultant Henrietta Tseng just launched Yonna Yonna Gelato, a new concept from Okinawa’s Yanbaru Gelato, in the The Twins mall in Kai Tak, Kowloon. She spoke to Andrew Sun.
I enjoy any type of cuisine, but mostly I like to eat Japanese food for its simplicity, rawness and exquisite presentation.
However, deep down, it’s always about the people – the chefs and the service staff – who make me go back again and again to a place.
Hong Kong restaurants that I would like to recommend include Sushi Kappo Ro Ann (16/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay. Tel: 3590 8414).
The executive chef, Sonoda-san, is from Kumamoto and he always brings the freshest seafood from his Japanese hometown.
I also enjoy Tirpse (Shop 219, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: 2333 0031), which does Japanese-French cuisine. Their chef Yuta Shimizu is young and passionate about his food.


To show around new visitors, my option for dim sum and Chinese food is Regal Court (2/F, Regal Kowloon Hotel, 71 Mody Road, Tsim Sha Tsui. Tel: 2313 8681). They provide a great variety of dim sum, all made in traditional ways. My personal favourites are fried shrimp with bean curd sheets and crispy char siu.
Also, I would consider Come-Into Chiuchow Restaurant (1-2/F, Oasis Avenue – A GDH Hotel, 18 Prat Avenue, Tsim Sha Tsui. Tel: 2322 0020). I like their Chiuchow dishes including their crispy Puning tofu, the black moss vegetarian roll in mandarin sauce, and the spare rib and pig stomach soup with black pepper.
Yakiniku Great Soho (1/F, The Steps-H Code, 45 Pottinger Street, Central. Tel: 2758 8688) offers great quality beef, and they have cuts I can’t find in other places in Hong Kong. The service is also excellent. The manager, Shiozawa-san, is always such a friendly and professional guy. He always takes good care of all customers.

Outside Hong Kong, I like returning to La Palette (2-13-2 Azabu-Juban Station, Tokyo. Tel: +81 3 3452 0600) a French bistro run by a couple. The husband is the owner/chef, and the wife runs everything else. Chef Kogure-san does not talk much, but whenever I go back and see his smile, it lights up my whole trip.
I also love Nihon Yakiniku Hasegawa (2/F, Ginza 646 Building, 4-6 Ginza 6 chrome, Chuo-ku, Tokyo. Tel: +81 3 6264 5177). This is a one-of-a-kind place. I promised my best friend that we will go back there once a year. In addition to the beef, the wine selection is reasonable as well.


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Food and Drinks

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Great quality beef at Yakiniku Great. Photo: Instagram/yakinikugreat.hk

Henrietta Tseng reveals her top picks in the city for the freshest seafood, traditional dim sum and more. Photo: Henrietta Tseng

Buckwheat noodles with sea urchin and caviar from Tirpse. Photo: Tirpse

Regal Court’s prawn toast dumplings.

Where a Hong Kong food writer goes for congee, coffee and Cantonese food ‘at its finest’

Dishes at Oi Man Sang in Sham Shiu Po, Hong Kong.

Roast goose at 1983 Hong Kong Cuisine, Happy Valley, where food writer Wilson Fok goes to splurge. He tells us his favourite places to eat in the city. Photo: Jocelyn Tam

Wilson Fok is a Hong Kong-based food writer who is also known for his home-made jams and preserves. Photo: Wilson Fok

Kamcentre Roast Goose, in Hong Kong’s Causeway Bay neighbourhood, specialises in barbecued meats. Photo: Instagram/kamcentre.roastgoose

Uncle Ben Coffee, a coffee shop in Hong Kong’s North Point neighbourhood that doesn’t have a menu. Photo: Instagram/uncle.ben.coffee

Appetisers at The Chairman. Photo: Instagram/thechairmanrestauranthk

Spicy Crab at Oi Man Sang dai pai dong, where the food is all about that perfect stir-fry flavour. Photo: Instagram/chanwook_ie

Dishes served at Oi Man Sang in Hong Kong’s Sham Shui Po neighbourhood. 

Steamed vegetable dumplings at House of Orient in Hong Kong’s Central neighbourhood. Photo: Jonathan Wong

10 new restaurants and a bar to try in Hong Kong in February 2025

Fxxking Peace Out Mapo Tofu from Golden Gip, a new restaurant in Central, Hong Kong. Photo: Golden Gip

Lobster and sweetbread vol au vent from Lala in Central, Hong Kong, one of 10 new restaurants to try in the city in February 2025. Photo: Lala

Pizza by the slice from Peak Pizza in the Peak Galleria, Hong Kong. Photo: Peak Pizza

An assortment of dishes including a Wagyu tomahawk steak (centre) at Omaroo in Central. Photo: handout

A Wagyu burger from N+ Burger in Kowloon City. Photo: N+ Burger

An assortment of dishes at Golden Gip in Central, Hong Kong. Photo: handout

Apple and lemon roast chicken from Jikka in Causeway Bay. Photo: Jikka

A dine-in version of bakery/dessert restaurant Butter has opened on The Peak. Photo: Butter

Roganic has moved to a new location in Causeway Bay’s Lee Garden One, and has a wood-themed decor. Photo: Roganic

Is snake soup as good for you as many Chinese believe? To me it’s hot and that’s enough

Snake soup at Ser Wong Fun restaurant in Hong Kong’s Central district. As the Year of the Snake begins the dish is popular, not because of the Chinese zodiac but because of the weather. Photo: Jonathan Wong

Medicinal properties have long been ascribed to snake soup by Chinese people. Photo; Shutterstock

Snakes hang from a wooden cabinet marked with the Chinese characters “poisonous snake”, at a snake soup shop ahead of the Spring Festival in Hong Kong. Photo: Reuters

The story of Japan’s Hatcho miso, from battle rations for samurais to hotel cocktails

A Hatcho miso martini at the Hilton Nagoya. Photo: Llewellyn Cheung

Workers at Kakukyu Hatcho Miso’s production plant in Nagoya, Japan, stacking rocks on casks of fermenting miso. Each cask lid is weighed down with three tonnes of rocks. Photo: Llewellyn Cheung

A pack of Kakukyu Hatcho miso. Photo: Llewellyn Cheung

Casks of fermenting Hatcho miso. Photo: Llewellyn Cheung

Food items served at the Hilton Nagoya that contain Hatcho miso including curry, quiche, financier and teppanyaki abalone. Photo: Llewellyn Cheung

Hilton Nagoya executive chef Satoh Kohji. Photo: Hilton Nagoya

Teppanyaki abalone with Hatcho miso sauce. Photo: Llewellyn Cheung

A Hatcho miso martini from the Hilton Nagoya’s Hideaway 3-3 bar. Photo: Llewellyn Cheung

Lifestyle

Food & Drink

Henrietta Tseng, a food and beverage consultant, reveals her top picks in the city for the freshest seafood, traditional dim sum and more


Henrietta Tseng, a food and beverage consultant, reveals her top picks in the city for the freshest seafood, traditional dim sum and more.


What to do in Hong Kong

Where to eat in Hong Kong

Hong Kong dining & recommendations