From Brantley Turner Bradley of China Prep
“The Western cousin of Hutong in the same building. Western food ok, but on a clear night the view is the reason to be there. Reserve.”
Editors’ note: One restaurant but if you turn to the right you will find Italian food in a sleek, modern setting; if you turn to the left, you enter a contemporary Japanese restaurant with tatami mats and low-slung seating. The bar, Aqua Spirit, allows you to enjoy the views in a Buddha-filled lounge.
Open every day, except for the first day of the Chinese New Year.
TIP: You can reserve online at firstname.lastname@example.org.
From an Indagare Insider based in Hong Kong: “We just discovered Coco Thai, and I loved the atmosphere and food. It’s in Deep Water Bay, so you sit outside looking at the beach and the sea.”
This restaurant in Central is another example of the farm-to-table movement that is currently de rigeur in Hong Kong. The chef worked at Mario Battali’s Babbo in New York, so the menu is focused on Italian cuisine, including flatbreads, antipasta and salumi to start. Says Hong Kong–based children clothing designer Thuy-Tien Crampton: “They make their own pasta and uses food grown on their own farm.”
“We are not fine dining; we are premium eating,” is the tagline of this Italian eatery in Soho, a perfect spot for lunch or dinner if you are shopping the antiques stores of Hollywood Road. It’s also one of Hong Kong’s new-generation restaurants with a conscience, using locally grown, organic produce, sustainable seafood and all-natural meats, rice and pasta. Expect a well-executed menu of pastas, salads and delicious desserts, alongside such classic cocktails as Bellinis and Dark & Stormys, and a nicely edited wine list.