1 / 1
This week, our editors are debating where to get a good bagel in town, the question of Kobe beef, and wondering why Filipino food is still so underrated
Photo courtesy of Wilson Fok
Welcome to The Digest—a new weekly bite-sized round-up of delicious highlights and food musings, brought to you by the team behind Hong Kong Tatler Dining. Find out what we've been tasting and rating to help you shape your eating agenda for the weekend ahead. Get more updates and dining inspiration by following us on Facebook and Instagram.
Koko
Photo courtesy of Charmaine Mok
There is no better time to have cold noodles than now, and Koko’s version features thin somen set atop a frozen block of dashi with grilled prawn and uni. Easy to slurp it up in seconds. —Wilson Fok, Dining Editor
Koko, 5/F, 77 Wyndham Street, Central
Cross Cultures by Cheryl Tiu
Photo courtesy of Charmaine Mok
Food writer and entrepreneur Cheryl Tiu hosted her very first event in Hong Kong earlier this week, bringing together four locally-based Filipino chefs to create this two-night feast. Kudos to Linguini Fini's chef Jimlie Catapang, who created two of our favourite dishes—chicken wings inasal, and this ultra fresh take on a typical Filipino breakfast dish. Omitting rice from the equation, Catapang's tribute is a super modish tapa of marinated tender beef and fried quails' eggs atop a vibrant radish pickle inspired by atchara (unripe papaya pickle). We also have to give a shout out to the wonderful whole suckling pig (lechon) filled with fragrant black truffle rice cooked lovingly by Makati's own original Lechon Diva, Dedet de la Fuente of Pepita's Kitchen.
Our main takeaway? Filipino food is certainly due for its time in the (calamansi) limelight, and we'd love to see chefs like Catapang—as well as Roy Ocampo of 42nd Davis and Jerome Santos of Rocco's Pizzeria—have the chance to do more pop-ups or open their own restaurants serving takes on their national cuisine here in Hong Kong. —Charmaine Mok, Editorial Director of Food & Wine
Man Ho
Photo courtesy of Wilson Fok
Man Ho's newly appointed executive Chinese chef Jayson Tang brings raspberry and foie gras stuffed pork rolls paired with a sweet and sour sauce. A silver of pickled ginger adds sharpness to the dish. Check out our profile on the chef here. —WF
Man Ho, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty
Beefbar
Photo courtesy of Charmaine Mok
Making the rounds this week is this NY Post feature on widespread fraudulence in the food system, and we couldn't help but think of it while we tucked into the new summer tasting menu at Beefbar, where thankfully the provenance of the Kobe beef is legit and certified. And can we talk about marbling and perfect crust? —CM
Beefbar, 2/F Club Lusitano, 16 Ice House Street, Central
Hidden
Photo courtesy of Wilson Fok
One of Hong Kong's best kept secrets is also a popular hangout for chefs, and this Japanese kushikatsu haven is home to this uni and salmon roe rice bowl. Need we say more? —WF
Room D, 3/F, Prosperous Commercial Building, 54 Jardine's Bazaar, Causeway Bay
Morty's Delicatessen
Photo courtesy of Charmaine Mok
We participated in an informal sandwich showdown at the newest deli in town. While the corned beef on housemade rye bread (pictured top) was good, it's the bagel with lox that is the standout. All you need is a signature cocktail or an ice cold beer to go with it. —WF
Morty's Delicatessen, Shop 12-14 Lower Ground Floor, Jardine House, 1 Connaught Place, Central
Gradini
Photo courtesy of Charmaine Mok
This humid season means refreshing desserts are in order—check out our pick of the 6 best summer afternoon teas, for example—and this simple moscato jelly with fresh berry compote and coconut sorbet at Gradini hits the right notes without being overly heavy. —CM
Gradini, Lobby Level, The Pottinger Hong Kong, 74 Queen’s Road Central, Central
