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Vicki Williams

Any shopping area worth its salt is surrounded by a multitude of dining options and this is true of Causeway Bay’s Times Square and its neighbouring streets, where the variety of cuisines satisfies all cravings.
Nikushou

Everything about dining at yakiniku specialist, Nikushou, is exemplary – little wonder it’s a chef favourite. Start with a selection of the finest seasonal sashimi, which for us was Hokkaido sea urchin, Japanese sea bream milt and monkfish liver topped with suika naratsuke (mini watermelon, miso-marinated).
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The grilled crispy eel with Kyoto sanshonomi sauce, a known signature dish, is a must try, as is the A5 Hida Wagyu Chateaubriand cutlet brioche toasted sandwich – a buttery, soft, crisp, unctuous and deliciously beefy Wagyu sando. The main draw is the Wagyu, with the selection based on the best cut and the best producer of that cut.
For example, the thick-cut tongue from Australia (with only a fifth used) is chosen for its rich texture and flavour. Or the outstanding (and expertly tabletop-cooked) nikushouyaki featuring A5 Kumamoto Waou Wagyu strip loin, drizzled with Nagasaki egg yolk (cooked at 55 degrees Celsius for 25 minutes), house-made yakiniku sauce and Hokkaido yumepirika rice.
22/F Zing!, 38 Yiu Wa Street, Causeway Bay, 2387 2878
Sakti Elixir

Plant-based cuisine shines at Sakti Elixir, thanks to the creativity and talent of culinary curator Arnaud Hauchon. His French heritage and past experience in a two-star Michelin kitchen can be seen on every vibrant plate. And every plate features seasonal, organic, local and gluten free, farm-to-table ingredients. Open all day, offering refined dishes, teas and elixirs, all created to nourish, dining here is an eco-indulgent experience, with a price point designed for the everyday.
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A stand-out of our meal was the chickpea panisse with confit fennel, pumpkin, pumpkin and saffron aioli, celery, orange and pumpkin seeds. We were also captivated by the chickpea and cassava pancakes, with raw carrot hummus and a torched ginger sambal. A popular choice is the kale and moringa salad in noni dressing with sand pear, tarragon and croutons.
Fivelements Habitat Hong Kong, Level 13A, Tower One, Times Square, 1 Matheson Street, Causeway Bay, 3106 2112
Greenhouse

Greenhouse is a safe-bet, all-day dining choice for groups with varied preferences. Fancy pizza or pasta? Done. Prefer a salad or some noodles? Done. While some dishes are decidedly Asian or Western, others merge, with varying levels of success.
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On paper, the Singapore noodles with foie gras, lobster and Serrano ham sounds decadent, on the plate it was less appealing. One merging that did work was the roasted, salted spring chicken with ginger. Served on a sizzling platter, the split roast chicken is served with a typical accompaniment of roast potato, but also pieces of roasted ginger. The corn and shrimp sakura, even with the tiny dried shrimp, had the appeal of a guilty pleasure – well, maybe just one more …
1004, 10/F, Times Square, 1 Matheson Street, Causeway Bay, 2383 4022
Pak Loh Chiu Chow

With a history that dates back to 1967, Pak Loh has four locations, including the original restaurant and the one we visited, both in Causeway Bay. Chiu Chow cuisine is noted for a number of signatures including soyed platters, featuring cold ingredients such as roast goose, tofu and cooked egg served with a warm soy sauce and a side of chilli water.
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The chef’s recommended tai chi soup of puréed green vegetables, chicken and egg white was visually appealing with its green and white, yin and yang design and was delicious on a comforting level. We also enjoyed the fried rice with minced pork and preserved olives served in an egg nest.
1002, 10/F, Times Square, 1 Matheson Street, Causeway Bay, 2577 1163
Sun Kee Noodles

Sun Kee Noodles is for some a long-time regular haunt and for others a hidden gem only just discovered. I am in the latter category. The small space is constantly busy and sharing tables is the norm. For those not familiar with cart noodles, you create your own experience by choosing toppings, noodles and sauce. Each generous bowl finished with a touch of its famous spicy condiment.
There are 41 toppings ranging from offal to vegetables, with noted choices including marinated chicken wings, curry fish balls, and made-in-house fish dumplings. There are nine noodle options including flat rice noodles and oily noodles, and four sauces (broths) including beef brisket and consommé.
49B, Tang Lung Street, Causeway Bay, 2573 5438
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Cafe Terceira

Cafe Terceira serves Macanese and Portuguese favourites in a casual, bistro-inspired setting of blue and white tiles. There is a wide selection including the not-to-be-missed signature, Portuguese roasted suckling pig with uber-crispy skin, served with thick-cut house chips and vegetables.
A recent addition is the slow-cooked and tender beef fillet flamed with black garlic and mustard served with fried duck liver, Cajun potato wedges and grilled asparagus. There is also the comfort-food driven volcanic curry pork fillet and chorizo rice with cheese au gratin. Pair these with a glass of Portuguese wine and end the meal with a classic, warm Portuguese egg tart, or the creamy serradura pudding.
1302, 13/F, Times Square, 1 Matheson Street, Causeway Bay, 3101 9539
Zeng

At night, Zeng is best known for its terrace views from on high and its shisha. The lunchtime ambience, on the other hand, is contemporary and relaxed with lots of natural light and interesting views. The Japanese-inspired set lunches include many familiar options, yet have a modern touch and use quality ingredients that elevate the taste, with a value-for-money price point.
We indulged in the six-course deluxe lunch set. This includes the stand-outs red prawn carpaccio, salmon zuke sushi and pan-fried scallop, plus Wagyu tartare or sirloin, cold slow-cooked salmon, Japanese grilled eel rice. A delicious signature is the lobster tsukemen, featuring bouncy noodles, sweet lobster meat and a flavourful lobster dipping broth.
30/F, V Point, 18 Tang Lung Street, Causeway Bay, 2353 0053
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