https://www-scmp-com.libproxy1.nus.edu.sg/rss/323962/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg The Verandah at The Repulse Bay invites diners to experience old-world charm and service with modern and classic fine dining. Although The Repulse Bay Hotel was replaced by apartments decades ago, this restaurant was modelled on the original restaurant in the same spot. Classic and contemporary Continental cuisine, using the freshest ingredients, is served. Popular classics are steak tartare and seafood mixed grill. Contemporary dishes feature French Basque Iberian pork chop and pan-seared... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126572/verandah-classic-and-contemporary-seaside-dining-repulse?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126572/verandah-classic-and-contemporary-seaside-dining-repulse?utm_source=rss_feed Thu, 25 Mar 2021 04:30:19 +0000 Roganic Hong Kong by restaurateur and chef Simon Rogan opened in early 2019 and serves his unique style of British fare with top local ingredients. Rogan is known for his two-Michelin-starred restaurant L’Enclume in Cartmel in the Lake District, which won Best Restaurant in Britain for four consecutive years. The Hong Kong eatery has earned one Michelin star. Roganic has a cocktail bar and a dessert bar. Tasting menus are available for lunch and dinner, with dishes such as New Territories pork... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126571/roganic-hong-kong-superior-one-michelin-star-experience?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126571/roganic-hong-kong-superior-one-michelin-star-experience?utm_source=rss_feed Thu, 25 Mar 2021 04:00:09 +0000 Previously at French fine dining Petrus and three-Michelin-starred Mirazur, South American-born chef Ricardo Chaneton partnered with Yenn Wong’s JIA Group to open his first restaurant where he can truly express himself. Mono focuses on a single ingredient, seasonal tasting menu. The dishes have South American touches, such as Brittany blue lobster with sweetcorn and traditional Venezuelan tamal with morcilla. For something sweet, try the pear with ginger and Mexican oregano. The wines focus on... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126565/mono-chef-ricardo-chanetons-single-ingredient-seasonal?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126565/mono-chef-ricardo-chanetons-single-ingredient-seasonal?utm_source=rss_feed Thu, 25 Mar 2021 03:30:11 +0000 With decades of history, Hugo’s is a popular fine dining establishment with its classic Continental dishes in a traditional setting. The interior replicates that of its original Nathan Road venue, with leather seats, white tablecloths, dark wooden beams, wrought iron chandeliers and antique swords mounted on walls. Hugo’s is famous for tableside service for dishes like Caesar salad, lobster bisque, crêpes Suzette and cherries jubilee. Roasted prime rib of beef is presented on a Christofle... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126564/hugos-classic-continental-cuisine-dished-traditional?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126564/hugos-classic-continental-cuisine-dished-traditional?utm_source=rss_feed Thu, 25 Mar 2021 03:00:14 +0000 Hue Dining at the Hong Kong Museum of Art marries gastronomic innovation from Down Under with friendly hospitality. The 130-seat restaurant has floor-to-ceiling windows with harbour views. Executive chef Anthony Hammel trained and worked with celebrity chef Mark Best, which shows with his stand-out menu. Starters are grilled octopus, confit spanner crab with almond cream and pomelo and ocean trout with whipped cod roe, salmon eggs and fried potato. Mains include buffalo ricotta dumplings with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126562/hue-dining-executive-chef-anthony-hammel-wows-exceptional?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126562/hue-dining-executive-chef-anthony-hammel-wows-exceptional?utm_source=rss_feed Thu, 25 Mar 2021 02:30:19 +0000 Since 2016, Bjorn Frantzen, of Stockholm’s two-Michelin-starred Frantzen, has been offering modern Nordic cuisine with Asian influences in his Hong Kong eatery. Dishes are seasonal and the menu often changes. Recent items were poached oysters 63.4 degrees Celsius with frozen gooseberries and seaweed powder with walnut and Hernö Gin, and Swedish sushi of crispy lichens, roe deer, cep mayonnaise and frozen bird’s liver. Starters were velouté with white onion, licorice and smoked Marcona almonds... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126559/frantzens-kitchen-two-michelin-starred-restaurant?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126559/frantzens-kitchen-two-michelin-starred-restaurant?utm_source=rss_feed Thu, 25 Mar 2021 02:00:07 +0000 Set inside Roganic Hong Kong, Aulis is Simon Rogan’s intimate chef’s table offering an interactive experience. Dinner starts at 7pm, and chefs take you through 16 courses as you watch them at work. Signatures include lobster, caviar, crumpet and apple – a layered lobster snack starting with pickled celery, then lobster dressed in a lemon emulsion. On top is a jelly cherry tomato. The dish is finished with two types of caviar, house blend and smoked pike perch, and served with waffles fried in... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126558/aulis-modern-british-cuisine-served-omakase-menus?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126558/aulis-modern-british-cuisine-served-omakase-menus?utm_source=rss_feed Thu, 25 Mar 2021 01:30:13 +0000 Nestled in a quiet corner of Central, one-Michelin-starred restaurant Arcane serves contemporary European fare. Diners can sit at the open kitchen and watch award-winning chef Shane Osborn and his team in action, or at linen-covered tables in the dining room, or out on the terrace amid views of Hong Kong’s skyscrapers. Dishes on the à la carte and set menus are seasonal, and several vegan options are available, such as a salad of sweet peas and baby artichokes with black olive crisp, acidulated... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126557/arcane-one-michelin-starred-eatery-innovative-seasonal-set?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3126557/arcane-one-michelin-starred-eatery-innovative-seasonal-set?utm_source=rss_feed Thu, 25 Mar 2021 01:00:15 +0000 This is the second consecutive year that the front-of-house team at Roganic Hong Kong, led by general manager Sean Oakford, has won the 100 Top Tables Best Service Award. “You can call the first year a fluke but winning for a second year, we must be doing something right,” says the delighted Oakford. “It justifies the hard work we have all put in. These kind of things don’t happen in our job much, but these wins reinforce what we do. The team has worked hard so it means a lot.” Coming from an... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125952/best-service-roganic-hong-kong-we-find-out-what-diner?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3125952/best-service-roganic-hong-kong-we-find-out-what-diner?utm_source=rss_feed Fri, 19 Mar 2021 04:00:08 +0000 Roganic Hong Kong by restaurateur and chef Simon Rogan opened in early 2019 and serves his unique style of British fare using the best local ingredients. Rogan is known for his two-Michelin star restaurant L’Enclume in England’s Lake District, which won Best Restaurant in Britain for four consecutive years. And in 2018, he opened Roganic in London, which, like the Hong Kong eatery, has one Michelin star. There is a cocktail bar for pre-dinner drinks, and a dessert bar. Short and long tasting... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073868/simon-rogans-michelin-star-roganic-dishes-british-fare?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073868/simon-rogans-michelin-star-roganic-dishes-british-fare?utm_source=rss_feed Fri, 20 Mar 2020 02:00:06 +0000 With decades of history, Hugo’s remains a popular fine-dining establishment with classic continental dishes in a traditional setting. The interior was replicated from its original Nathan Road venue, with leather seats and white tablecloths, dark wooden beams, wrought-iron chandeliers and wall-mounted antique swords. Hugo’s is known for its tableside service for such dishes as Caesar salad, lobster bisque, steak tartare, cherries jubilee and crêpe Suzette. Roasted US prime rib of beef is... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073862/hugos-rich-history-classic-continental-dishes-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073862/hugos-rich-history-classic-continental-dishes-and?utm_source=rss_feed Fri, 20 Mar 2020 01:45:10 +0000 Hue, at the Hong Kong Museum of Art, marries Down Under gastronomic innovation with down-to-earth hospitality. The 130-seat has harbour-view windows. Executive chef Anthony Hammel trained under celebrity chef Mark Best, and it shows in a stand-out menu. Starters include beetroot salad with goat’s curd and smoked eel, and ocean trout with whipped cod roe, salmon eggs and fried potato. Mains include buffalo ricotta dumplings with broccolini and hazelnut brown butter sauce, and aged duck breast... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073860/anthony-hammel-delivers-innovative-australian-fare-hue?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073860/anthony-hammel-delivers-innovative-australian-fare-hue?utm_source=rss_feed Fri, 20 Mar 2020 01:30:05 +0000 Björn Frantzén, of two-Michelin star Frantzén in Stockholm, opened Frantzén’s Kitchen in late 2016, offering modern Nordic cuisine with Asian influences. The menu has snacks of poached oyster cooked at 63.4 degrees Celsius with frozen gooseberries and seaweed powder, walnut and Hernö gin, and Swedish sushi of crispy lichen, roe deer, cep mayonnaise and frozen bird’s liver. There are velouté with white onions, licorice and smoked Marcona almonds, and Te Mana lamb tartare. Mains are a hotpot of... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073856/nordic-cuisine-asian-touch-frantzens-kitchen?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073856/nordic-cuisine-asian-touch-frantzens-kitchen?utm_source=rss_feed Fri, 20 Mar 2020 01:15:10 +0000 Serving contemporary European fare, one-Michelin star restaurant Arcane lies in a quiet corner of Central. Sit at the open kitchen and watch chef Shane Osborn in action or dine at linen-clothed tables, or on the terrace with its view of the skyline. Award-winning Osborn has worked in Michelin-star restaurants across Europe, including London, where he was the first Australian chef to earn one and two Michelin stars at L’Autre Pied (now closed) and Pied à Terre, respectively. The à la carte and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073849/shane-osborns-michelin-star-restaurant-arcane-sustainable?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073849/shane-osborns-michelin-star-restaurant-arcane-sustainable?utm_source=rss_feed Fri, 20 Mar 2020 01:00:19 +0000 This restaurant at The Repulse Bay invites diners to step back into colonial Hong Kong. The property stands on the site of the famed Repulse Bay Hotel (1920-1982), and The Verandah offers diners a feel of that old charm, recalling fond memories of the original restaurant. Classic and contemporary cuisine uses the freshest ingredients. Some traditional dishes – such as Caesar salad – are presented tableside. Popular classics include steak tartare and seafood mixed grill, while contemporary... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073875/old-world-charm-and-contemporary-cuisine-verandah-repulse?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3073875/old-world-charm-and-contemporary-cuisine-verandah-repulse?utm_source=rss_feed Wed, 18 Mar 2020 03:01:38 +0000 This fine-dining restaurant serves seasonal tasting menus, using local ingredients where possible. Chef-owner Uwe Opocensky is known for visually stunning dishes such as seasonal edible landscapes. We had a seaside starter featuring scallops, salmon and oysters on coral and driftwood. Opocensky’s seasonal six-course tasting menus have included king crab, mahogany clams, oysters, and for meat, beef en croute and slow-cooked lamb shoulder for four. We enjoyed a dessert of grilled strawberries... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001169/uwe-sheung-wan?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001169/uwe-sheung-wan?utm_source=rss_feed Sat, 16 Mar 2019 02:00:08 +0000 Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in the European menu at this Causeway Bay eatery. The popular set business lunch includes an antipasti buffet. The evening seasonal tasting menu features dishes such as foie gras terrine with black truffle, raspberry and juniper berries; pork belly with clams, miso, yuzu and peas; and Mayura Wagyu sirloin with miso-mole, gobo, cured egg yolk edamame, rice and matsutake. We love the desserts too, especially the yuzu soufflé with Yakult ice... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001166/go-town-hawaiian?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001166/go-town-hawaiian?utm_source=rss_feed Sat, 16 Mar 2019 01:45:12 +0000 With decades of history in Hong Kong, Hugo’s continues to be a popular fine-dining establishment with its classic continental dishes in a traditional setting. The interior was replicated from its original Nathan Road venue, featuring leather seats, white tablecloths, dark wooden beams, wrought iron chandeliers and antique swords mounted on walls. Hugo’s is noted for tableside service with dishes like Caesar salad, lobster bisque, steak tartare, cherries jubilee and crêpes... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001165/hugo-keeps-it?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001165/hugo-keeps-it?utm_source=rss_feed Sat, 16 Mar 2019 01:30:08 +0000 Björn Frantzén, of Stockholm’s two-Michelin star Frantzén, opened this eatery in 2016, offering Asian-influenced modern Nordic cuisine. The ambience is casual; the food is highly recommended. There are small plates, including Swedish sushi with crispy lichens, roe deer, cep mayonnaise and bird’s liver, and starters of veal tartare with miso and hazelnut mayonnaise or poached blue lobster with tomato and peach ceviche, black pepper, almond oil and herbs. Mains include cod with... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001163/savour-scandinavia?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/3001163/savour-scandinavia?utm_source=rss_feed Sat, 16 Mar 2019 01:15:04 +0000 Serving contemporary European fare, one-Michelin star restaurant Arcane is tucked away in a quiet corner of Central. Diners can sit at the open kitchen and watch chef Shane Osborn in action, or at linen-draped tables indoors, or out on the terrace with views of the city’s skyscrapers. Award-winning chef Osborn has worked in Michelin-starred restaurants across Europe including in London, where he was the first Australian chef to achieve one and two Michelin stars at L’Autre Pied and... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/2189559/home-made-and-home?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/2189559/home-made-and-home?utm_source=rss_feed Sat, 16 Mar 2019 01:00:00 +0000 The Verandah at The Repulse Bay invites diners to step back into colonial Hong Kong. The Repulse Bay Hotel was replaced by flats and restaurants decades ago but diners can feel the same old charm, bringing back fond memories. Classic and contemporary continental cuisine is served, using the freshest ingredients, and some traditional dishes like Caesar salad are presented tableside. Popular classics include steak tartare and seafood mixed grill. Contemporary dishes feature Challans duck breast... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/2189505/trip-verandah?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables-western/article/2189505/trip-verandah?utm_source=rss_feed Thu, 14 Mar 2019 04:30:00 +0000 Aulis, by renowned British chef Simon Rogan, is one of Hong Kong’s hottest eateries this year. Seating only 12 around a counter, diners can see the intricacies that go into preparing each dish. Aulis serves an omakase-style menu and is actually a development kitchen for Rogan’s other restaurants, such as Hong Kong’s Roganic. The 10-course menu is seasonal and so ever evolving, but recent items include sea urchin custard, dry-aged beef served with roasted leek, onion, garlic and onion purée, and... https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables/article/2189496/stout-ice-cream-anyone?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/magazines/100-top-tables/topics/100-top-tables/article/2189496/stout-ice-cream-anyone?utm_source=rss_feed Thu, 14 Mar 2019 03:45:00 +0000 Arcane, which opened five years ago and serves modern European cuisine, is a favourite eatery for the business crowd in and around Central, in Hong Kong. As the name suggests, Arcane is hidden in a quiet corner of Central, at the far end of On Lan Street, away from the busy streets and noise of the city. Where to go to eat Hong Kong’s best fish balls Yet it may not be a foodie secret any more since restaurateur and chef Shane Osborn appeared on the culinary reality television show, The Final... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/2184285/shane-osborns-netflix-star-turn-means-his-arcane?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/2184285/shane-osborns-netflix-star-turn-means-his-arcane?utm_source=rss_feed Sun, 03 Feb 2019 02:03:57 +0000 Inspired by Europe’s grand cafés, The Continental serves contemporary French and Italian Riviera-style dishes. Overseeing the kitchen is executive chef Rene Michelena, previously with La Bettola in Boston and Charlie Trotter’s in Las Vegas, who creates a soulful yet healthy menu.  There is a four-course tasting menu featuring warm beetroot and Stilton cheese, lamb chops and crème brûlée. The á la carte includes a raw, smoked and cured section, pastas and risotto, seafood and meat mains with a... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136070/continental-gives-tastes-riviera-light-and-heavenly-touch?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2136070/continental-gives-tastes-riviera-light-and-heavenly-touch?utm_source=rss_feed Fri, 16 Mar 2018 05:02:25 +0000 This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary, Origin and The Envoy, and chef Vicky Cheng. The 29th floor lounge serves cocktails and the restaurant above serves an eight-course seasonal tasting menu paired with cocktails or wine. There is an open kitchen and a private room.  The seasonal contemporary dishes are beautifully plated and taste just as good. The roasted sea cucumber comes with langoustine and daylily, the Australian M8 wagyu beef... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135991/creative-dishes-and-cocktails-are-taken-new-heights-vea?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135991/creative-dishes-and-cocktails-are-taken-new-heights-vea?utm_source=rss_feed Fri, 16 Mar 2018 05:02:23 +0000 This fine dining restaurant serves seasonal tasting menus, and usually has a waiting list of several weeks. Chef/owner Uwe Opocensky is known for his visually stunning dishes, such as his edible landscapes which change seasonally.   We had the seaside starter featuring scallops, salmon and oysters on coral and driftwood. Opocensky’s seasonal six-course tasting menus also include meat dishes. We tried a dry-aged, slow roasted lamb and a simple but delicious dessert of grilled strawberries with... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135989/fine-diners-enjoy-visual-feast-restaurant-uwe?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135989/fine-diners-enjoy-visual-feast-restaurant-uwe?utm_source=rss_feed Fri, 16 Mar 2018 05:02:21 +0000 Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in this European menu.   There are set business lunches which include an anti pasti buffet. The evening seasonal tasting menu includes dishes such as tempura shrimps with candied walnuts and spicy aioli, and Boston lobster ceviche with uni, shaved white mushrooms and lavender. The á la carte has a raw section with interesting dishes like “Poke” hamachi with egg yolk confit, green tea moss and shiso seaweed.  For mains, don’t miss Bryan’s... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/article/2135988/european-fare-gets-hawaiian-japanese-twist-town-bryan-nagao?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/article/2135988/european-fare-gets-hawaiian-japanese-twist-town-bryan-nagao?utm_source=rss_feed Fri, 16 Mar 2018 05:02:19 +0000 For a relaxed, casual dinner, Rhoda offers a farm-to-table concept with homestyle Western fare. The interior is industrial chic by Joyce Wang, with warm mood-lighting and tables set apart to allow privacy. Best seats are at the bar facing chef Nate Green and team preparing dishes.  We recommend the whole suckling pig with apple, celeriac, chestnut and black pudding – pre-ordered 48 hours ahead – whipped bone marrow on toast, smoked eggplant with Fourme d’Ambert, walnut, salted pear and honey,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135985/meat-lovers-find-slice-heaven-rhoda?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135985/meat-lovers-find-slice-heaven-rhoda?utm_source=rss_feed Fri, 16 Mar 2018 05:02:17 +0000 This two-storey rooftop restaurant has large windows and a beautiful terrace on the 29th floor.  As the brainchild of chef Philippe Orrico and three friends, the menu is set to impress. Must-try starters include venison terrine and pan-fried foie gras with goose breast slices, grapes and Château-Chalon sauce. The home-made cavatelli with seafood ragout and sea urchins, and half blue lobster with artichoke purée, spinach, urchin emulsion, pearl barley and black truffle Julienne are delicious... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135983/fresh-ideas-and-feast-eyes-welcome-guests-dining-kitchen?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135983/fresh-ideas-and-feast-eyes-welcome-guests-dining-kitchen?utm_source=rss_feed Fri, 16 Mar 2018 05:02:16 +0000 This modern British eatery is operated and designed by Timothy Oulton. The golden spiral staircase by the door leads up to the main dining room and bar. The décor is eye-catching, from the glittering chandeliers to the black and white marble flooring. A private room overlooks Gough Street and has a quirky zebra hanging on the wall. Head chef Arron Rhodes’ modern British cuisine has Asian and Peruvian elements such as dashi custard with sea urchin, shimeji mushrooms, trout eggs and teriyaki sauce... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135979/british-fare-goughs-gough-comes-few-asian-and-peruvian?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135979/british-fare-goughs-gough-comes-few-asian-and-peruvian?utm_source=rss_feed Fri, 16 Mar 2018 05:02:12 +0000 Bjorn Frantzen of the two-Michelin-star Frantzen in Stockholm opened Frantzén’s Kitchen in late 2016, offering modern Nordic cuisine with Asian influences. The eatery is small with a casual ambience, but the food is highly recommended.  To start, try apple-lingonberry macron with foie gras parfait. For mains, pan-seared scallop with chicken mousseline, sabayone and Nordic dashi or hot pot of wagyu beef with cabbage, cauliflower bouillon and truffle are good. A spicy orange dessert catches the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135978/nordic-cuisine-meets-asian-influences-frantzens-kitchen?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135978/nordic-cuisine-meets-asian-influences-frantzens-kitchen?utm_source=rss_feed Fri, 16 Mar 2018 05:02:10 +0000 Chef Eddy Leung moved his Chef Studio by Eddy to Causeway Bay a few years ago and renamed it Chez Ed, offering modern European fine dining. The décor is plain, but the food and service make up for that.  Leung, who honed his skills at Gaddi’s and the Ritz-Carlton Hong Kong, offers  an eight-course menu that changes seasonally, with optional wine pairing. His dishes are beautifully presented and taste just as good. The service is impeccable. Signatures include salmon confit with Ikura and beurre... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135976/fine-diners-can-savour-attention-detail-chez-ed?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135976/fine-diners-can-savour-attention-detail-chez-ed?utm_source=rss_feed Fri, 16 Mar 2018 05:02:08 +0000 Serving modern European fare, one Michelin-star restaurant Arcane is tucked away in a quiet corner of Central. Diners can sit at the open kitchen and watch chef Shane Osborn in action, or at tables inside or out on the terrace.  Osborn has worked in Michelin-star restaurants across Europe, including in London, where he was the first Australian chef to achieve one and two Michelin stars at L’Autre Pied and Pied-a-Terre, respectively.  Osborn offers simple seasonal, unpretentious – but delicious –... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135975/good-food-arcanes-unpretentious-style-makes-fare-more-fun?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135975/good-food-arcanes-unpretentious-style-makes-fare-more-fun?utm_source=rss_feed Fri, 16 Mar 2018 05:02:06 +0000 Hugo’s has long been a popular fine dining establishment serving classic continental dishes in a traditional setting. The interior was replicated from its original venue on Nathan Road, featuring leather seats, dark wooden beams, wrought iron chandeliers and antique swords mounted on walls.  Hugo’s is best known for its tableside service for such dishes as Caesar salad, lobster bisque, steak tartare, cherries jubilee and crêpes Suzette. Roasted US black Angus rib of beef is presented on... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135982/hugos-keeps-serving-top-class-continental-dishes?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135982/hugos-keeps-serving-top-class-continental-dishes?utm_source=rss_feed Fri, 16 Mar 2018 05:00:15 +0000 The Verandah at The Repulse Bay invites diners to step back into the colonial era. Formerly a hotel, the building’s interior has dark wood window frames, ceiling fans and cornices. The menu offers classic and contemporary Continental cuisine using the freshest ingredients. ​ Signatures include black pepper steak and seafood mixed grill with lobster medallion, king salmon, black mussels, king prawn and scallops with herbs on roasted ratte potatoes and asparagus.  We like the classic desserts... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135440/take-trip-back-time-verandah-repulse-bay?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/2135440/take-trip-back-time-verandah-repulse-bay?utm_source=rss_feed Fri, 16 Mar 2018 02:00:45 +0000 The Verandah at The Repulse Bay invites diners to step back into colonial Hong Kong in the refurbished building that was formerly a hotel. Some distinct interior elements include the dark wood window frames, ceiling fans and cornices. The restaurant offers continental cuisine using the freshest ingredients and many dishes presented tableside, such as flambéed French baby chicken and Angus beef tenderloin. Other signature dishes on the menu are mixed seafood grill with lobster medallion, salmon,... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079566/take-trip-down-memory?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079566/take-trip-down-memory?utm_source=rss_feed Thu, 16 Mar 2017 09:14:07 +0000 The two-storey restaurant and lounge takes the top floors of 18 On Lan Street. Fitted with large windows and with a terrace on the 29th floor, ON is the perfect place to relax and indulge your appetite. As the brainchild of chef Philippe Orrico and three long-time friends, the menu is set to impress. Must-try starters include venison terrine, sear urchin trilogy and roasted scallops. Mains of Challans duck apicius with leeks, sesame, blood orange, spelt duck leg, white beans, foie gras, truffle... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079564/turn-just-place-relax?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079564/turn-just-place-relax?utm_source=rss_feed Thu, 16 Mar 2017 09:03:55 +0000 Hugo’s remains a popular fine-dining restaurant with its classic continental dishes in a traditional setting. The interior is a replica of its original venue on Nathan Road, featuring leather seats and white tablecloths, dark wooden beams, wrought iron chandeliers and antique swords mounted on walls. Hugo’s is known for its tableside service for Caesar salad, lobster bisque, steak tartare, cherries jubilee and crêpes suzette. Roasted Australian black Angus rib of beef is presented on a... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079559/hong-kongs-hugos-classy?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079559/hong-kongs-hugos-classy?utm_source=rss_feed Thu, 16 Mar 2017 08:53:11 +0000 Serving contemporary European fare by renowned chef Gray Kunz, this Andre Fu-designed restaurant is a place to see and be seen. Stunning views from the 49th floor of the Upper House give interesting perspectives on the harbour, Central and Wan Chai. A refreshing starter is the organic bibb salad and burrata with blood orange, mandarin and citrus yoghurt. Good hot appetisers include caramalised sunchoke and barley risotto. For mains, we like the veal cheek stroganoff and lobster-scallop... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079550/hong-kongs-cafe-gray?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079550/hong-kongs-cafe-gray?utm_source=rss_feed Thu, 16 Mar 2017 08:37:09 +0000 With an interior by British-based David Collins Studio, inspired by Europe’s grand cafés, The Continental serves European fare. The menu is designed by executive chef Joey Sergentakis, who worked under such culinary luminaries as Daniel Boulud and Alain Ducasse. There is a dinner set or à la carte, featuring pastas, fish or meats for the Josper grill such as lamb, organic chicken and red snapper. There are raw, smoked or cured oysters and starters of foie gras, endive and walnut salad, and... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079547/experience-europes-grand?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079547/experience-europes-grand?utm_source=rss_feed Thu, 16 Mar 2017 08:33:47 +0000 For a casual dinner, Rhoda offers a farm-to-table concept with home-style Western fare. The interior is industrial chic by designer Joyce Wang, and it has warm, moody lighting and tables to allow privacy. Seats at the bar face the kitchen where chef Nate Green’s team prepares food. We like the beer bread made from Suntory dark ale, served with seaweed butter and the tartare of wild Hereford beef with egg yolk purée to start. From the grill for six, the 12-hour slow-cooked Rhug Estate salt marsh... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079546/rhoda-hong-kong-banks?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079546/rhoda-hong-kong-banks?utm_source=rss_feed Thu, 16 Mar 2017 08:30:49 +0000 Chef Bryan Nagao’s Hawaiian-Japanese roots are evident in this modern European menu. Fresh ingredients are flown in from Honolulu, Kagoshima and Europe, as dishes are pleasant on the eye and palate. For business lunches, set menus include a salad bar. For dinner, must-tries are the Ranger’s Valley beef tartare with quail egg, capers and crispy quinoa to start, followed by home-made black ink udon, served with Spanish prawn, scallop and shiso gremolata. For meat lovers, Bryan’s suckling pig is... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079545/european-dishes-get?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079545/european-dishes-get?utm_source=rss_feed Thu, 16 Mar 2017 08:27:51 +0000 Bjorn Frantzén of the two-Michelin-star Frantzén in Stockholm opened Frantzén’s Kitchen in late 2016, offering modern Nordic with Asian influences. It has a casual ambience, and the food is good. To start, try snacks of apple lingonberry with foie gras parfait and Swedish sushi. For mains, the sashimi of Norwegian salmon with king crab, dill and trout roe and the roasted Swedish pork belly with carrot hot sauce, pumpkin, dried kale and roasted garlic are good. A sticky beetroot dessert catches... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079544/polar-experience-nordic?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2079544/polar-experience-nordic?utm_source=rss_feed Thu, 16 Mar 2017 08:25:19 +0000 The décor is a throwback to a golden era when adventurers travelled in style. The main area is reminiscent of an aviation hangar with a replica of a 1940s Gloster jet engine mounted on the wall and the private room, an Orient Express theme. A throwback to prohibition, an umbrella shop entrance conceals the bar, dining area and live jazz. Already known for the martini trolley and cocktails where artisanal spirits are used, the food is also a must-try. The menu is Western fare with an emphasis on... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074783/foxglove-evokes-bygone?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074783/foxglove-evokes-bygone?utm_source=rss_feed Mon, 13 Mar 2017 03:33:02 +0000 Serving contemporary European fare, Arcane is tucked away in a quiet corner of Central. Diners can sit at the open kitchen and watch chef Shane Osborn in action, or at the linen clothed tables, or even out on the terrace and view the skyscrapers. Award-winning chef Osborn has worked in Michelin-star restaurants across Europe including London where he was the first Australian chef to achieve one and two Michelin stars at L’Autre Pied and Pied-a-Terre, respectively. Osborn offers simple, seasonal,... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074410/arcanes-casual-vibe-and?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2074410/arcanes-casual-vibe-and?utm_source=rss_feed Sun, 12 Mar 2017 05:30:00 +0000 Chef Eddy Leung moved his Chef Studio from Wong Chuk Hang to the Zing! in Causeway Bay and renamed this fine-dining eatery Chez Ed. Although the décor is plain, the food and service make up for it. Chef Eddy, who honed his skills at Gaddi’s and at the Ritz-Carlton, offers an eight-course menu that changes seasonally. His dishes are beautifully presented and taste just as good. The service is impeccable and sets come with wine pairing. The signatures feature 48 degrees salmon confit and smoked... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073434/chez-ed-revels-details?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2073434/chez-ed-revels-details?utm_source=rss_feed Thu, 09 Mar 2017 04:03:49 +0000 The Terence Conran-designed Mandarin Grill has a minimalist look with clean lines and cool palettes to put the focus on the creative dishes by new executive chef Robin Zavou. The finest seasonal organic ingredients are used to interpret grill classics with culinary flair. For example, organic Welsh Rhug Estate lamb and line caught sea bass is used. Much of the menu has changed to reflect Zavou’s creativity. Starters include a selection of oysters, salmon and caviar with king crab, bagel and egg... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2072659/focus-food-minimalist?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2072659/focus-food-minimalist?utm_source=rss_feed Wed, 08 Mar 2017 13:03:43 +0000 With an oyster and cocktail bar downstairs, also equipped with a caviar tasting area, the restaurant upstairs is light and charming with aquatic décor. The seafood menu has a good selection of oysters and sustainable caviar. We recommend the large seafood platter with some of the freshest produce around packed with oysters, scallops, blue and red shrimp, and crab legs. The mixed seafood risotto comes in a light tomato broth and the giant macaroni lobster has a brandy tomato sauce. The fritto... https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2072377/fishteria-provides-fresh?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/special-reports/lifestyle/food-drink/topics/100-top-tables/article/2072377/fishteria-provides-fresh?utm_source=rss_feed Tue, 07 Mar 2017 11:00:32 +0000