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Jen Paolini

DO THIS
Reptile Territory at Ocean Park Hong Kong

Not a fan of soft, furry critters? What about cold-blooded, scaly ones? Ocean Park Hong Kong cut the ribbon on its new reptile sanctuary late last month, so it’s high time to meet this cohort of four-legged tenants, from the plant-loving rhinoceros iguana and the endangered Chinese crocodile lizard to the stunning panther chameleon with its colour-changing abilities, the semi-aquatic sailfin lizard with its fan-like dorsal crest, the giant horned lizard that resembles an armoured dinosaur and more. Resident animal caretakers lead daily talks to introduce guests to these quirky species, offering an engaging learning experience.
The Summit, Ocean Park Hong Kong, 180 Wong Chuk Hang Road, Aberdeen
SEE THIS
Meow‑cation – With Cats, We Connect

As part of an initiative to bring communities together and encourage participation in the arts, the Hong Kong Design Centre invited more than 130 individuals to collaborate on stitching a supersized installation. “Meow‑cation – With Cats, We Connect”, running until November 2, reveals the result: a patchwork mass in the shape of a feline in mid-stretch. Harking back to Sham Shui Po’s enduring legacy of textile manufacturing and craftsmanship, the artwork – a visual cacophony of fabric, thread, buttons and zips, all sourced from the neighbourhood – is a tangible embodiment of the relationships between humans and cats.
The Square, G/F, DX Design Hub, 280 Tung Chau Street, Sham Shui Po
EAT THIS
Gyu+Bar by Miyoshi

Self-taught marvel Tsutomu Ito’s Hong Kong outpost opened quietly earlier this year, but with his recent visit to officially inaugurate the space comes a Wagyu-focused menu that distils the essence of his one-Michelin-star restaurant, Niku no Takumi Miyoshi, in Kyoto, into 10 refined courses. Starting with the slow-simmered truffle beef “wine” – a consommé to be swirled before enjoyed – through to such dishes as the delicate Wagyu sashimi, Wagyu sushi prepared in signature Miyoshi style (seared and chopped) and topped with a crown of sea urchin and caviar, and wood-fired Wagyu tenderloin, served with a trio of house-made condiments but also utterly scrumptious without, the meal journeys through technique, heat, texture, richness and aroma, exhibiting the versatility of the hero ingredient.
Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
DRINK THIS
The Pontiac

It’s time to rock ’n’ roll again at Hong Kong’s liveliest dive bar, with a side of neon-lit dazzle. Honouring the irresistible aesthetics and cultural importance of neon signs through mixology, partner and general manager Jen Queen and her team shake up fresh cocktails and revive old favourites to match the theme, taking cues from the unapologetic personalities and histories of the Pontiac crew. Midnight Sun, a libation of blended Scotch whisky, blackberry and shiitake cordial, and Angostura bitters, recalls the famous San Francisco LGBTQ club of the same name, while the rum-based Teaches of Peaches is a nod to feminist activist Peaches.
G/F, 13 Old Bailey Street, Central


Our cheat sheet for the best things to do in Hong Kong, September 17-26

Our cheat sheet for the best things to do in Hong Kong, August 29-September 12

Our cheat sheet for the best things to do in Hong Kong, August 15-29

Our cheat sheet for the best things to do in Hong Kong, August 1-16

Your Perfect Week

The “Meow‑cation – With Cats, We Connect” exhibition at the Hong Kong Design Centre. Photo: courtesy Hong Kong Design Centre

A rhinoceros iguana at Ocean Park Hong Kong’s new Reptile Territory. Photo: courtesy Ocean Park Hong Kong

The supersized installation at the “Meow‑cation – With Cats, We Connect” exhibition. Photo: courtesy Hong Kong Design Centre

Truffle beef “wine” at Gyu+Bar by Miyoshi. Photo: courtesy Gyu+ Bar by Miyoshi

The Midnight Sun cocktail at The Pontiac in Central. Photo: courtesy The Pontiac

Indo-Chinese cuisine in Hong Kong: a delicious dialogue of cultures and flavours

Theign Phan (left), executive chef of Grand Majestic Sichuan, and chef Palash Mitra, of Prince and the Peacock, in the latter’s Tai Kwun kitchen. Photo: Alexander Mak

Mitra makes chilli paneer skewers in the Prince and the Peacock kitchen. Photo: Alexander Mak

Chillies in the kitchen of Prince and the Peacock. When Chinese settlers arrived in Kolkata, they adapted their cuisine, adding more chillies, garlic and ginger to suit Indian palates. Photo: Alexander Mak

Phan and Mitra’s Hakka noodles. Photo: Alexander Mak

Mitra (left) and Phan make chilli paneer skewers at Prince and the Peacock. Photo: Alexander Mak

The cheese and vegetable Sea of Chillies dish in the making. Photo: Alexander Mak

Mitra and Phan’s collaborative dishes include (clockwise from top) tea-smoked duck samosa, paratha, their Sea of Chillies dish (in centre), chilli paneer skewers, kung pao Bombay duck chilli fry and Hakka noodles. Photo: Alexander Mak

Phan and Mitra taste freshly made Hakka noodles. Photo: Alexander Mak

Hong Kong’s hottest new openings, from Italian eatery Il Presidente to Fujian cuisine hotspot Quan

Hamachi crudo at Il Presidente. Photo: courtesy Il Presidente

Porchetta at Il Presidente. Photo: courtesy Il Presidente

Dishes inspired by seasonal produce and familiar flavours at Bistrot’s Suzette. Photo: courtesy Bistrot’s Suzette

Truffle Donut’s pistachio flavour is one of three Hong Kong exclusives, along with mango pomelo and durian. Photo: courtesy Truffle Donut

Chilled mantis shrimp with sea urchin at Quan. Photo: courtesy Quan

China’s survival strategies written in flavours

A hot pot restaurant in Chengdu, Sichuan province, China. Photo: Getty Images

A málà spicy hotpot in Chongqing. Photo: Shutterstock

Mapo tofu. Photo: Shutterstock

Cantonese steamed fish in soy sauce. Photo: Shutterstock

Shaanxi province’s biang biang noodles. Photo: Getty Images

Xiaolongbao. Photo: Nora Tam

Stewed pork and sauerkraut, a traditional food in China’s northeast. Photo: Getty Images

Workers in Jiangsu province enjoy rice dumplings during the Winter Solstice. Photo: Xinhua

Exclusive: The Boar brings authentic British pub experience to Hong Kong’s Central

Matt Richardson, founder and managing director of Big Top Hospitality, spent two weeks in Dublin, Ireland, mastering the art of the perfect Guinness pour, ahead of the opening of The Boar. Photo: Alexander Mak

Matt Richardson pours a pint of the good stuff. Photo: Alexander Mak

Executive chef Graham Long (left) and head chef Jake Bennett, at work in The Boar’s kitchen. Photo: Alexander Mak

The Boar offers classic pub food such as beer-battered cod and chips. Photo: Alexander Mak

Finishing touches are added to the Welsh rarebit. Photo: Alexander Mak

Scotch egg at The Boar. Photo: Alexander Mak

Pub classics from The Boar’s kitchen include (clockwise from top) beer-battered cod and chips, Welsh rarebit, chargrilled rib-eye steak and Scotch egg. Photo: Alexander Mak

The Boar’s interior was inspired by Richardson’s favourite pub, The Pelican, in London’s Notting Hill. Photo: Alexander Mak

Chefs Bennett (left) and Long enjoy some downtime. Photo: Alexander Mak

Brief encounters: the rise of Hong Kong’s foodie pop-ups

Rustic crisps served at Heaven Aperitivo Hour at Coffeelin. Photo: Ron Wan

Honky Tonks Tavern, in Central. Photo: courtesy Honky Tonks Tavern

Ron Wan’s Cold Springs beer accompanied brunch at Honky Tonks Tavern on a Sunday in June. Photo: Ron Wan

A Rescued Feast by Chomp, made entirely from food scraps and surplus ingredients. Photo: courtesy Chomp

Founder of Central restaurant Barkada and cookbook author Jen Balisi with some of her dishes, including spicy peanut noodles and smash burgers. Photo: Derry Ainsworth

The Filipino breakfast from Balisi’s cookbook, Indulgent Eats at Home. Photo: Jen Balisi

PostMag

Food & Drink

Meet Ocean Park’s scaly new residents, a supersized patchwork cat at Hong Kong Design Centre, then enjoy the Wagyu masters’ offerings at Gyu+Bar by Miyoshi and wash it all down with a neon-inspired cocktail at The Pontiac


Meet Ocean Park’s scaly new residents, a supersized patchwork cat at Hong Kong Design Centre, then enjoy the Wagyu masters’ offerings at Gyu+Bar by Miyoshi and wash it all down with a neon-inspired cocktail at The Pontiac.
