Hong Kong Cuisine 1983

Tucked into Happy Valley, Hong Kong Cuisine 1983 is the sort of restaurant that reveals its ambition gradually. At first glance, it reads like a polished neighbourhood Chinese dining room, but the menu tells a more interesting story. Chef Silas Li approaches tradition with both respect and curiosity, allowing classic techniques to anchor dishes that occasionally take an unexpected turn. His steamed egg white with crab meat is emblematic of that approach. Served in an eggshell and lifted with hua diao and lily flower root foam, it feels delicate yet deeply savoury, a familiar Cantonese comfort reframed with finesse. Across the menu, flavours remain clear and grounded even when presentation or technique edges into modern territory. Here, innovation adds texture, lightness and a subtle sense of play. The result is food that feels thoughtful without becoming overly theatrical.

Tatler Tip

If dining with a group, pre-order the signature crispy chicken. It’s air-dried for up to three days and is almost always the first dish to sell out.