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| Version | User | Scope of changes |
|---|---|---|
| Dec 11 2006, 12:29 AM EST (current) | Patty | 2 words added, 1 word deleted, 1 photo added |
| Dec 4 2006, 2:07 AM EST | Patty |
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destinations:city guides: hong kong
Winter 2004
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If you want to impress your guests with how up-to-date you are on the local restaurant scene, Isola, Spoon and Aqua are the names to conjure up. In Central, Isola (Levels 3 & 4, IFC Mall, 2383 8765) offers Chef Gianni Caprioli’s rustic Italian food in the strikingly modern urban surroundings of the new International Finance Centre 2 building, with al fresco harborside dining on its terrace. Caprioli’s last job was in Italy as private chef to the Agnelli family, which owns Fiat. The restaurant is currently booking weeks ahead, but a good concierge should be able to secure a table.
Spoon, by Alain Ducasse (InterContinental Hong Kong, Tsim Sha Tsui, 2721 1211), opened late last year and is still a hot ticket. Longtime Ducasse aide Chef Laurent Andre presides over the kitchen, and the great man himself drops in frequently to keep an eye on things.
Aqua (29/F, One Peking Road, Tsim Sha Tsui, 3427 2288) is split into three sections: Aqua Spirit, an ultratrendy and very dark bar; Aqua Tokyo, which is well known for its jet-fresh sushi; and Aqua Roma, which serves excellent Italian food. All three restaurants have great views of Hong Kong’s famous harbor, although from strikingly different perspectives.
You can’t come here and not try Chinese food, and three of the best places are: Tang Court (Langham Hotel, 8 Peking Road, Tsim Sha Tsui, 2375 1133) for award-winning Cantonese cuisine; Forum (485 Lockhart Road, Wanchai, 2869 8282) for seafood, and abalone in particular; and Yung Kee (32-40 Wellington Street, Central 2522 1624), which is legendary for roast goose-and surprisingly reasonably priced. Most Hong Kong restaurants charge 10 percent service, but it is customary to round the bill up by another 5 percent or so.
