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Fresh Food, featuring Jamie's second, plenty of small new spots, Mayta closing up, and a royal bakery coming to town.
Just a few days left before the world’s worst descends on Hong Kong for a weekend of drunken madness, while the rest of us lock up our doors and hibernate for three whole nights. Rugby Sevens weekend is here, and it's also seemingly the perfect time for dining ventures to announce their openings. With that, let’s get into this week’s Fresh Food.
Round-Up, featuring 6 restaurants that are famed for late-night eats, writes Richard Ames.
Snacking after midnight isn’t hard in Hong Kong, with the endless number of McDonald’s and Tsui Wah’s. But sometimes that drunken urge craves something more. Here, we stray away from the standard overpriced breakfasts (ahem, Flying Pan (59%)) and terrible pizzas (looking at you, Paisanos (68%)), for a focus on finer late-night fare. All of it's Asian – because really, after a certain hour is when their true flavours come out.
Fresh Food, featuring K-town fried chicken, a raw food spin-off, and new rumours of Shake Shack coming to town.
Art Basel has come and gone, and while the city might still be recovering, we’re already gearing up for the next event. The annual Rugby Sevens kicks off at the end of the month, and guarantees to be the major hibernator of the year, when every sensible Hongkonger spends the entire weekend locked away from the drunken masses. With that, let’s get into this week’s very slow Fresh Food.
Five favourite, with chef Erik Idos of Chino, the hot new Japanese-Mexican restaurant in K-Town
Erik Idos doesn't take things lying down. Trained in San Francisco, he made his way to Hong Kong in 2005 as a line cook at Nobu (67%) and within five years, had moved to the top of the heap as executive chef. But that wasn't enough: last year, Idos quit his lucrative job to cash in on his dream: opening his own restaurant based on all he'd learned.
Five Favourite, with Basil Yu of Sheung Wan's 'third culture' gastropub, Crafty Cow.
Crafty Cow (73%) is new. Very new - but that hasn't stopped the tucked-away Sheung Wan spot from bringing in the crowds through its exciting 'third culture' offerings. Leading its open-plan kitchen is chef/owner Basil Yu, a man who made his bones at some of the city's finest dining spots.