- Travel Home
- Travel News
Hong Kong's best rice
Every grain of rice is the precious result of agricultural toil and sweat. These restaurants do them justice
Recommended: Good Satay's chicken rice
There are three components to a Hainan chicken rice, each equally important.
The chicken should be moist, the sauces piquant, but the rice -- the rice is what inspires the true gastronome's groan of satisfaction.
Good Satay does chicken rice so well that food blogger KC scores it a rare perfect 10.
Fried in chicken oil, and simmered in a chicken stock with shallots, pandanus and spices from Singapore, the grains are well textured, plump and full of the essence of chicken.
The chicken itself is succulent and off the bone. Chef Cheung's homemade sauces -- sweet soy, ginger and chili -- are zingers.
Open daily, noon-10 p.m. Good Satay, Shop144-148, Houston Centre, 63 Mody Square, Tsim Sha Tsui, tel. +852 2739 9808
Click through to see who else makes perfect rice.
Recommended: Inagiku's Milky Queen
At HK$60, Inagiku serves possibly Hong Kong's most expensive bowl of rice. And it's worth it, according to WOM Guide co-founder Samanta Pong.
This award-winning breed of koshihikari is whimsically named Milky Queen.
At Inagiku, the rice is steamed in a traditional kama, resulting in translucent grains, chewy and sticky.
Served in Japan's premium restaurants, this is a rice that deserves to be eaten plain, or maybe with tempura egg yolk, matsutake mushrooms and fish roe -- a few items that show off the rice flavors best.
Open daily, noon-3 p.m., 6- 11 p.m. Inagiku, 1/F, The Royal Garden, 69 Mody Rd., Tsim Sha Tsui, tel. +852 2733 2933. www.rghk.com.hk
Open daily, 11:30 a.m.-3 p.m., 6-11 p.m. Inagiku, Level 4, Four Seasons Hotel, 8 Finance St., Central, tel. +852 2805 0600. www.fourseasons.com
Click next for Hong Kong's best rice.
Winner: Ming Court's garoupa rice in lotus leaf
Ming Court's garoupa and rice steamed in a lotus leaf is a show-stopping dish.
Arriving at the table in an immense bamboo steam basket, the lotus leaf wrapper is peeled back as steam furiously unfurls from within. The aromas of fish, preserved Chinese olives and lotus leaf blast away even before diners catch sight of the rice.
It's a hearty, reassuring dish with a bit of everything: sweetness of fish, tartness of olives, rich nuttiness of long-grain rice coated in egg.
Open for lunch Monday to Saturday, 11 a.m.-2:30 p.m. Sunday and public holidays 11 a.m.-3 p.m. Open for dinner daily, 6 p.m.-10:30 p.m.
Ming Court, Langham Place Hotel, 555 Shanghai Street, Mongkok, T (852) 3552 3300