bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Lisa Cam

FARE A retelling of Chinese cuisine.
AMBIENCE A self-described time capsule to the past, Auntie Āyi has dim interiors that are reminiscent of the dark lounges of the 60s and 70s
COST Starters hover around the HK$100 mark while the signature sesame chicken sets you back HK$688.
WHO TO BRING Anyone who likes to try new and exciting cuisine with a dollop of nostalgia.
4 new restaurants in Hong Kong to try now, reviewed
TURN-ONS We started our evening with the 8 Immortals Drunken Platter, the presentation depicting the Chinese legend of eight immortals complete with misty dry ice to add to the ethereal display.
The selection of cold appetisers, marinated in Chinese baijiu and yellow wines, included duck tongue, bitter gourd, jellyfish, steamed chicken, and abalone and is a stimulation for sight and taste.
The menu also features special “cheong fun” – rice rolls made with the traditional technique of hand-pulling rice sheets with a steam-permeable cloth, resulting in smooth-as-silk dim sum.

The signature Auntie Āyi’s sesame candy chicken is inspired by classic sesame treats, where crispy candied skin covers tender and deboned meat. This dish is notoriously difficult to execute because oil-frying and layering of the sesame can lead to burning the seed. Every bite should be savoured.
The silky egg custard with fresh lobster is infused with 20-year-aged Huadiao wine, making it one of the most fragrant steamed egg dishes: we only wish there was more on the plate.
TURN-OFFS With three concepts in an open area before you find the doors to Auntie Āyi, customers not looking for the restaurant might be too distracted to find it.
DRINKS The multi-concept space includes Barhouse, where playful Chinese-themed cocktails are available.
Auntie Āyi, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty, 2803 7881


Ozakaya restaurant review: Experimental Kansai cuisine from Osaka holds its own in a crowded market in this buzzy Japanese eatery in Wan Chai

In Depth bar review: Ever fancied unbalanced cocktails amid drab grey concrete walls at full Lan Kwai Fong, Hong Kong prices? This is the watering hole for you …

Jade restaurant review: Former Yuè chef continues to shine at Fullerton Ocean Park Hotel Hong Kong’s spacious new eatery where you go for the seafood and stay for the views

Butchers Club Grille restaurant review: Hong Kong’s fallen meat and burger masters opened a new surf and turf destination … to underwhelming results

Good Eating - Reviews

Auntie Āyi review: modern Chinese cuisine at Hong Kong’s Pacific Place – with a knowing nod of nostalgia

Auntie Āyi’s silky egg custard with fresh lobster infused with 20-year-aged Huadiao wine. Photo: Auntie Āyi

The signature Auntie Āyi’s sesame candy chicken . Photo: Auntie Āyi

Magazines

Good Eating


With three concepts in an open area before you find the doors to Auntie Āyi, customers might be lucky to stumble upon this Admiralty hotspot

