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Hong Kong's most expensive dishes
A four-digit price tag for a potato: that’s just the start of this outrageous food spree
The HK$3,100 baked potato
One of the most blinged-out Hong Kong foods is, surprisingly, the humble spud.
The Irish staple is elevated to gastronomic heights with Caviar Kaspia's baked potato with Iranian beluga caviar. The restaurant’s renowned dish is simply a potato baked for three hours and topped with special-recipe sour cream, mixed herbs and 25 grams of caviar.
For down on their luck Hong Kong foodies, the same baked potato can be had with 25 grams of farmed Imperial Baeri caviar for an embarrassingly déclassé HK$680. And that's not even including the ten-percent service charge.
Shop 237, 2/F The Landmark, 15 Queen’s Road Central, Hong Kong, tel +852 2905 1960 www.caviarkaspia.asia
Amendment November 10
Caviar Kaspia has since closed down
The HK$360 poached egg
By no means the most expensive dish on the Cepage menu -- that would be chilled Alaskan crab leg with green apple, avocado and Aquitaine caviar for HK$720 -- the French restaurant’s Taiyouran organic egg confit with truffled oxtail gelee and Lomo Iberico (cured pork loin) is gaining a following among Hong Kong foodies.
Chef Thomas Mayr poaches an egg sourced from Japan and combines it with gelee of Australian oxtail, Lomo Iberico and winter truffle from France. Crunchy croutons and chives complete this symphony of flavors and textures, all using the modest egg as a starting point.
23 Wing Fung Street, Wanchai, Hong Kong, tel +852 2861 3130www.lesamis.com.sg
The HK$1,988 'burnt steak'
At the Krug Room in the Mandarin Oriental hotel, Chef Uwe Opocensky's HK$1,988 per-person tasting menu changes each night according to his inspirations, so guests are in for gastronomic surprises.
One such surprise is a piece of meat that arrives looking charred to the point of smoking. This is Opocensky’s little culinary joke on Hong Kong foodies. Torched though it might look, the tender, melt-in-the-mouth piece of Wagyu beef is cooked to perfection. The outside is cunningly coated with roasted aubergine skin and tea leaves, making it appear as though it was forgotten and left on the stove for eight or nine hours. Smoking charcoal sticks served alongside add to the startling "ruined" impression.
25/F Mandarin Oriental, 5 Connaught Road, Central, Hong Kong, tel +852 2825 4001 www.mandarinoriental.com