7 fabulous reasons to dine in Hong Kong’s Causeway Bay

Opening this year, the concept has a stylised ambience, with four Singapore imports, including the famous, Michelin-recommended hawker stall, Tian Tian Hainanese Chicken Rice. In the evening, this concept transforms into a buzzing restaurant, with dimmed lights, louder music, some truly inspired cocktail offerings and exclusive sake. While the delicious chicken rice draws crowds who often queue around the corner, the restaurant offers other wonderful dishes that justify a visit. Stand-outs include the jewel-like, marinated cherry tomatoes with Chinese plum; the decadent smoked egg with caviar; the inspired diced “Wagyu” with bell pepper in a rice cracker roll; the divine braised beef brisket and tendon in stone bowl, and the outstanding stir-fried sweetcorn with dried chillies.

A Hong Kong classic, The Red Pepper is a Sichuan-style restaurant that has been in its current location since 1975, largely because it continues to draw new and old customers to its fine food. The restaurant’s most famous signature dish is the fragrant sizzling prawns with chilli sauce, which were perfectly cooked with that signature Chinese cuisine bite, a sauce that balanced with Chinese leaf celery. Other fantastic options from the extensive menu include the diced chicken with pepper (dried and fresh chilli) and cashew nuts, and the dried-fried shredded beef with chilli.