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Dish in Focus

Dish in Focus
Discover what makes a dish iconic. 100 Top Tables’ Dish in Focus series takes you on a deep dive into the stories, ingredients and craft behind Hong Kong’s culinary masterpieces.
Always Joy’s Nagoya-style stuffed chicken wing offers rich umami flavours with a crisp finish. Photo: Handout
Food and Drinks

Dish in Focus: Nagoya-style stuffed chicken wings at Always Joy

Matt Abergel turns a chicken wing into one of the diner’s most playful signatures: a Nagoya-style stuffed wing that is crisp and juicy.

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Dish in Focus: Scotch egg at Avalon

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Dish in Focus: Pâté en croûte i caille at Terrace Boulud

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Dish in Focus: Pasta mista at Dieci

At Dieci, chef Paolo Olivieri turns a peasant dish from Italy into an elevated favourite, mixing fusilli, casarecce, broken spaghetti and more.

Pasta mista at Hong Kong’s Dieci restaurant is an elevated take on an Italian peasant dish. Photo: Handout
Food and Drinks

Dish in Focus: Fxxking Peace Out Mapo Tofu at Golden Gip

Chef Shun Sato remixes nostalgic mapo tofu with local flower crab, Korean tteokbokki and wok hei in his cheeky ‘peace out’ fusion of flavour.

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Dish in Focus: Beetroot – juniper – roses at Feuille

Feuille’s Joris Rousseau turns beetroot into a quietly radical pre-dessert that bridges his vegetable-first philosophy with a pastry finale.

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Dish in focus: Jeonbok at Sol

Head chef GwanJu Kim blends French techniques and Korean nostalgia in a Jeju abalone and seaweed dish that reframes ‘birthday‑soup’ comfort.

Sol Restaurant’s Jeonbok is built around abalone and seaweed. Photo: Nicholas Wong Sixteen Photography
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Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

At the H Queen’s restaurant, Migas Hong Kong, chef Jarrod Verbiak distils the concept’s cross-Mediterranean spirit into two-bite ‘bonbons’.

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Dish in focus: crab claw porichettu at Prince and the Peacock

Chef Palash Mitra’s signature crab claw porichettu is a richly layered curry of mud and snow crab cooked in a traditional earthen pot.

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Dish in Focus: Ga quay Hoi An at Sep

Chef Dobee Lam reimagines Hoi An’s free-range chicken salad as a wood-fired roast at Hong Kong’s Sep, blending Vietnamese street soul with live-fire precision.

Ga quay Hoi An at Sep in Hong Kong. Photo: Handout
Food and Drinks

Dish in Focus: Le Caviar Impérial at L’Atelier de Joël Robuchon

Joël Robuchon’s most recognisable signature layers caviar, crab and lobster jelly into a precise manifesto of product-first simplicity.

L’Atelier de Joël Robuchon’s Le Caviar Impérial in Hong Kong. Photo: Handout
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Dish in Focus: Sicilian artisanal busiate at Tosca di Angelo

Southern Italian soul meets Hong Kong’s skyline atop The Ritz-Carlton, in this coastal classic turned elegant signature.

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Dish in Focus: French onion soup at Somm

Jason Wolf brings a version of the French bistro classic to Somm – ‘warmth in a bowl’ that takes into consideration the local palate.

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Dish in Focus: Flower crab dan dan noodles at Path

Chef Tony Mok reimagines a Sichuan classic with Korean-inspired techniques, local crab, typhoon shelter crunch and chilled, cashew-based noodles.

Path’s signature flower crab dan dan noodles, in Hong Kong. Photo: Handout
Food and Drinks

Dish in Focus: Toasted sesame tofu at Mosu Hong Kong

The M+ museum restaurant’s signature ‘tofu’ dish is a study in detail and texture, uniting Korean creativity, Japanese inspiration and playful presentation.

The artfully prepared white sesame tofu at Mosu, Hong Kong. Photo: Mosu
Food and Drinks

Dish in Focus: Aged rice duck à l’orange at Épure

At Épure in Hong Kong, head chef Aven Lau reimagines French classic duck à l’orange with Asian sensibilities – here’s how he does it.

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Dish in Focus: Bone marrow macaroni at Twist Pasta Bar

Ben Sears reimagines classic comfort food with Hong Kong playfulness, inviting diners to savour nostalgic dishes in a lively mid-century-inspired setting.

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Dish in focus: Roasted yellow chicken at Clarence

French tradition and local flavours shine in Clarence’s roasted yellow chicken, prepared by the restaurant’s chef de cuisine Ka Kei Wong.

Roasted half yellow chicken with corn fricassee and baby gem lettuce. Photo: Clarence
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Dish in Focus: Brioche beef tartare with caviar at Belon

At Belon, head chef Güçlüer blends French technique and Mediterranean influences into a dish that bridges legacy and modern sensibility.

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Dish in Focus: Pumpkin gnocchi at Primo Posto

At Primo Posto, head chef Gabriele Fusi celebrates Milanese heritage with his handcrafted pumpkin gnocchi.

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Dish in Focus: Marinated smoked duck liver on crispy toast at Rùn

Executive Chinese chef Hung Chi-kwong elevates a classic Cantonese snack with premium French duck liver at Rùn, The St Regis Hong Kong.

This smoked duck liver on crispy toast is a signature at Rùn at The St Regis Hong Kong. Photo: Nicholas Wong Sixteen Photography
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Dish in Focus: Cochon pork chop with Paris-Hong Kong sauce at Lala

At Lala, chef Franckelie Laloum brings a classic French pork chop to life with his signature ‘Paris-Hong Kong sauce’.

Lala’s charcoal Cantal pork chop with ”Paris-Hong Kong” sauce is a hit among diners in Hong Kong. Photo: Sixteen Photography
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Dish in Focus: Seasonal vegetables cooked together with black truffle

At the two-Michelin-star Alain Ducasse at Morpheus in Macau, this dish surprises even the most sceptical meat lovers.

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Dish in Focus: Xiamen-style popiah at Ming Pavilion

At Ming Pavilion, chef Jack Lam Yeung redefines Hokkien cuisine with new flavours while celebrating Fujian’s culinary heritage.

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Dish in Focus: Farmhouse Productions tomatoes at Roganic

Chef Adam Catterall champions sustainable dining through his zero-waste menus and relationships with local suppliers.

Farmhouse tomatoes in perilla and coal with fermented pistachio, at Roganic in Hong Kong. Photo: Handout
Food and Drinks

Dish in Focus: Barbecue pluma Iberico char siu at Hong Kong’s Mott 32

Local culinary icon Mott 32 blends traditional Chinese flavours with innovative techniques in its must-try Iberico char siu with yellow mountain honey.

Hong Kong restaurant Mott 32’s barbecue pluma Iberico char siu is a must-try. Photo: Handout
Food and Drinks

Dish in Focus: New Zealand coastal lamb rack and lamb fillet Wellington

Australian steakhouse Omaroo Grill steps away from the traditional use of beef in favour of showcasing the versatile flavours of lamb.

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Dish in Focus: Sweetcorn tempura at Yardbird

The signature sweetcorn tempura at the cult-favourite yakitori restaurant is proof that Yardbird is loved for more than just its chicken.

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