Hong Kong's best condiment
Recommended: Caprice's butter
Amid the complex dishes and dizzying flavors at fancy French restaurant Caprice, there is the butter.
Simple, pure and indispensible, Carprice's creamy, intense butter is imported from artisanal suppliers in France. It arrives at the table salted (flat top) and unsalted (pointy).
The perfect butter gives the final touch to the gourmet creations of chef Vincent Thierry's main course specialties and house-made bread.
Open daily, noon-10:30 p.m. Caprice, Podium 6, Four Seasons Hotel, 8 Finance St., Central, tel. +852 3196 8888, www.fourseasons.com
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Recommended: Sam Tor's chili oil
More often than not Sam Tor noodle restaurant has Central's longest lunch line.
Because diners don't get much time to slurp down their wonton noodles, it's essential that the chili oil goes down smooth -- fiery, not scalding.
At Sam Tor, dishes are ordered to accommodate the chili oil, not the other way around.
Show up before noon and do the prawn wontons or brisket with generous lashings of laat tsiu cheung.
Open Monday-Friday, 8 a.m.-8:30 p.m. Saturday, 8 a.m.- 6 p.m. Sunday, 11 a.m.-6 p.m. Sam Tor, G/F, 30 Pottinger St., Central, tel. +852 2801 6352
Click through to see Hong Kong's best side sauce.
Winner: Lung King Heen's XO sauce
To sample the renowned XO sauce at Lung King Heen, executive chef Chan Yan Tak prepared steamed duck liver flavored with abalone sauce and wok-fried Wagyu beef cubes with morel mushrooms.
This is a sauce that deserves such precious dishes and manic attention.
Lung King Heen also makes a vegetarian version of its secret sauce. The veggie version uses a mushroom base, rich with umami flavor.
Even better, you never have to be without a taste of XO sauce. It can be brought home in gift-packaged jars.
Open daily, noon-2:30 p.m., 6-10:30 p.m. Lung King Heen, Podium 4, Four Seasons Hotel, 8 Finance St., Central, tel. +852 3196 8880