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Vicki Williams

Angelini
Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, 2733 8750
The perfect choice for diners wanting to combine contemporary Italian cuisine with superb service, a warm ambience and great views of Victoria Harbour and the Hong Kong skyline. A seasonal menu consistently showcases premium Italian ingredients, which in the hands of executive chef Alessandro Angelini, translate to dishes with that creative Instagram factor and a taste to match.
Two of these are the signatures, raw Sicilian red prawns, avocado, green apple and yoghurt sauce, and Dover sole in savoury style - caramelised onions, raisins and pine nuts top the fish.
Pasta is a big draw with the restaurant making a range of pasta fresh every day, including Ravioli filled with two cheeses (burrata, buffalo mozzarella), served with veal sweetbread and jus, finished with capers and 24-month Parmesan shavings.
 
Spasso
G5-8, 12-17, Empire Centre, 68 Mody Rd, Tsim Sha Tsui East, 2730 8027

Another option for Italian is Spasso. The contemporary venue has a restaurant with open kitchen, a bar with signature cocktails made from in-house infused vodkas, and an extensive alfresco area. The menu changes seasonally, with the chef a fan of seafood and home-made pasta. For example, the black ink fettuccine served with a rich tomato seafood sauce. For a sharing option the wild Sardinian sea bass is an excellent choice - a whole fish cooked to perfection in a sea salt crust, served table-side. There are also plenty of choices for the carnivore, the vegetarian, and the gluten avoider, not to mention the pizzas - made to order, hand tossed, and cooked in an open-flamed oven. The wine list is of note, with many options by the glass.
 
La Villa 
G28 Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 2724 0707

Occupying a corner position with a wraparound alfresco area, is the sizeable La Villa. It serves Continental cuisine, with a focus on seafood and grilled dishes. The menu is extensive, with dishes representing numerous countries, making it a good choice for groups who may fancy different cuisines. Signatures include its seafood platter, which consists of a whole crab, king prawns, sea whelks, oysters and abalone. For those wanting to splurge there is Russian Osetra caviar. Another popular choice is the slow cooked US rib-eye from the grill. There is a wide selection of salads and pasta dishes. A seven-piece resident band entertains nightly.
 
The Royal Garden Chinese Restaurant
B2/F, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui East, 2724 2666

The Royal Garden Chinese Restaurant has been serving award-winning Cantonese cuisine for more than 20 years. It has a unique ambience due to its location, situated by the hotel's iconic water garden, which diners walk across via a decorative bridge to give a sense of arriving at Chinese Mandarin's home, the restaurant's design inspiration. It is known for its dim sum, which in addition to the classics, offers more decadent options such as steamed scallop balls with black truffle. A must-try from the comprehensive à la carte menu is the ever-so-tender barbecued pork with honey sauce. Other signatures include fried noodles with lobster, egg white and roe, sauteed lobster with egg, bean sprout and black truffle, and roasted crispy goose with plum sauce.
 
Ruth's Chris Steak House
108-110, 1/F Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 2366 600

Steak lovers love Ruth's Chris Steak House, which has a classic steakhouse ambience, interior and menu. Signature appetisers are the large barbecued shrimp, sautéed New Orleans style with white wine, butter, garlic and spices, and the jumbo blue crab cakes served with sizzling butter. Also sizzling are the heated plates that the corn-fed US beef are served on, with top choices being USDA prime rib-eye (12 and 16 ounces), the USDA prime 40-ounce Porterhouse (for two), and the bone-in USDA prime cowboy rib-eye (22 ounces). For further indulgence add a blue cheese crust (blue cheese, roasted garlic, a touch of Panko). There are also seafood, lamb and chicken mains.
 
Wooloomooloo Steakhouse
G7/8 Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 2722 7050

Wooloomooloo Steakhouse is a duplex restaurant with alfresco dining, with a modern steakhouse ambience and all diners enjoy harbour views. There is also a lounge for cocktails and live music. The all-day menu features many classic steakhouse dishes, such as crab cakes, lobster bisque, bacon-wrapped scallops, and oysters. One of its most ordered dishes is wild mushroom vol au vent, featuring morel, porcini, chanterelle and portobello mushrooms in a marsala and herb cream sauce. When it comes to steak, which are cut in-house before being seared, signatures include the 18oz chateaubriand, featuring grass-fed Australian Angus tenderloin, seared and roasted with herbs and garlic, and the classic beef Wellington. Non-beef eaters are accommodated with pasta, pizza, chicken and fish options.
 
London House
G5, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 3650 3333

Celebrity chef, Gordon Ramsay's take on a British pub, London House features an upstairs dining area with numerous decorative nods to old Blighty, and a charming shaded terrace, with harbour views beyond, while downstairs features more seating, mostly alfresco, and is as popular for drinks (listening to live entertainment and sports watching) as it is for a casual bite. Many diners opt for British pub classics such as fish and chips with crushed peas, beef burger, bangers and mash with onion gravy, shepherd's pie, and bread and butter pudding. There are lighter options, such as the delicious sweet pea and crab tartine.



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Tastes of Tsim Sha Tsui East: the dining destination that offers it all

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Tsim Sha Tsui East is a popular dining choice, thanks to the variety and the alfresco dining. Besides the tasty menus on offer, many restaurants have harbour views, writes Vicki Williams


Tsim Sha Tsui East is a popular dining choice, thanks to the variety and the alfresco dining. Besides the tasty menus on offer, many restaurants have harbour views.


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