Chinese-Canadian Lavina Wong co-founded the father of Igloo Dessert Bar at the StarFerry in Central Hong Kong. I am pretty adventurous. I want to strive for kind cuisine and get inspired by using components and pairings. You may additionally even see some of those flavors pop up in Igloo’s check kitchen gelato.
I always look forward to brunch. It is my occasion of the week. It’s no more extended alcoholism if it’s brunch.
Gough’s on Gough
(15 Gough Street, Central, tel: 2473 9066) transforms this eating revel in. Designer Timothy Oulton’s immaculate attention to element is plain. A massive front aquarium with an antique diver interior and a winding solid iron staircase main upstairs. I love the lush leather-based banquettes and strolling my fingers at the white feather wall. Have the Sunday roast with Yorkshire pudding, complete seasonal fish, or residence-made pasta. For dim sum, Shanghai Lu Yang Cun (11/F World Trade Centre, 280 Gloucester Road.
Causeway Bay, tel: 2881 6669) serves a tea-infused duck. This is wonderful. It’s like Peking duck with a warm steamed bun. The gradual-braised red meat stomach is likewise significant. Also, strive for the smoked pine nut, ham, and vegetable fried rice. For traffic, Mott 32 (B/F Standard Chartered Bank Building, 4-4A Des Voeux Road Central, tel: 2885 8688) is arms down my number one selection. Their renowned Peking duck is smoked with apple timber, organized in a custom oven, and air-dried. It takes forty-eight hours.
For a cheaper alternative, I suggest Lan Fong Yuen (2 Gage Street, Central, tel: 2544 3895), which commenced as a hole-in-the-wall dai pai dong. Their maximum well-known dish is chook fillet with instant noodles and spring onion ginger sauce. For a perfect afternoon tea, pair it with Hong Kong-style silk stocking milk tea.
