Hong Kong's best new restaurant
Recommended: Alfie's by KEE
Alfie's by KEE is Alfred Dunhill's dining collaboration with KEE Club. As the chummy moniker suggests, the restaurant has the atmosphere of an English old boys' club.
Tall-backed leather armchairs and dark wood and marble surfaces set the scene.
The kitchen churns out classic English gastro-pub nosh that keeps WOM Guide co-founder Samanta Pong coming back.
"I have been going to Alfie's weekly since it opened," says Pong.
Pong orders comfort food like cottage pie or fish and chips. The resolutely British dishes are given subtle international treatment by chef Neil Tomes. Meat is often vacuum marinated in Shaoxing wine before cooking; fish and chips are fried with dashi and soy sauce batter.
Open Monday-Wednesday, and Saturday, 7:30 a.m.- midnight; Thursday-Friday, 7:30 a.m.-1 a.m.; Sundays and public holidays, 11 a.m.- 11 p.m. Alfred Dunhill, Mezzanine Floor, Prince's Building, 10 Chater Rd., Central, tel. +852 2530 4422
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Recommended: Apple Green
Apple Green is food critic Michael Lam's haunt of the year.
"I go to Apple Green once a month," says Lam. "It's a great place for a casual dinner with friends. I always leave with this happy, optimistic feeling. They have a bunch of young, energetic wait staff there, like rays of sunshine."
Although Apple Green is known for its healthy menu of hearty salads, Lam's favorite is the Hawaiian-style Black Angus ribeye steak. Less complicated than the popular sesame orange chicken salad or green goddess salad, the steak is as healthy and tasty as any carnivore would want -- it's served with chunks of char-grilled pineapple and a rocket micro-salad.
Open daily, noon-11 p.m. Apple Green, 2/F, Plaza 2000, 2-4 Russell St., Causeway Bay, tel. +852 2368 1263
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Recommended: St. George
Hullett House's big ticket restaurant gets renowned food blogger KC's thumbs-up for best newcomer.
The somber confines of St. George belies its creative cuisine. Chef Phillipe Onrico delivers the kind of mix and match of flavors and textures one would expect from a chef formerly under the wing of Peirre Gagnaire.
The sashimi platter looks innocent enough, but turns out to be fresh, plump Carabineros prawns paired with yogurt balls; tuna sashimi marinated in miso shares the plate with ricotta and sun-dried tomatoes.
Open Monday-Saturday, noon-2:30 p.m., 6 p.m.- 10:30 p.m. St. George, G/F, Main Building, 1881 Heritage, Hullett House, 2A Canton Rd., Tsim Sha Tsui, tel. +852 3988 0220
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Jeremy Biasiol, a former apprentice to chef Alain Ducasse, opened Mirror just last month. It's already one of Hong Kong's hottest tables.
WOM Guide co-founder Fergus Fung calls Biasiol "very talented" and we have to agree. The man's flair is apparent from the kitchen to the dining room.
Mirror is decked out with quirky personal touches, like the wall of suspended forks and spoons that acts as a decorative partition.
"The spirit of the restaurant is open, fun and artistic," says Biasiol. "It is as if you have come to my home and I am cooking a meal for you."
Biasiol cooks fresh, colorful dishes, often personally picking ingredients from local markets.
Signatures include cream risotto with black truffle and scallop, frogs legs with garlic cream and baby tomatoes stuffed with ricotta cheese
Open Monday-Saturday, 11:45 a.m.-1:45 p.m., 6:30-11:30 p.m. Mirror Restaurant, 6/F, Tiffan Tower, 199 Wanchai Rd., Wan Chai, tel. + 852 2573 7288