The name is misleading to say the least. The fare here is authentic Peking: plump duck with crispy brown skin accompanied by all the trappings—plum sauce, slivers of scallions and thin pancakes. Delicious. The sizzling-plate dishes are another specialty—try the shrimp, or beef—and don’t forget a side order of dumplings, onion cakes, minced pigeon and hot-and-sour soup. This is a restaurant where the menu has been road tested over the years by tens of thousands of diners, evidenced by the well-thumbed menus. It is a particular favorite of local expatriates; reservations are essential and names are chalked up on a board near the entranceway. Upstairs is best, although the downstairs section did once have an impromptu visit by Britain’s Prince Andrew, who clearly did not make enough of an impact for the name to change to the British Peking Restaurant.
A favorite of David Tang.
“Eat at Hutong. It’s a spectacular restaurant with Hong Kong’s best view. Afterwards, go upstairs to Aqua for a drink.”
Editors’ notes: Old World China in decorative touches like Chinese silk curtains and carved antique wooden screens faces modern Hong Kong with walls of glass facing a harbor view. Expect Chinese food prepared with a light touch and no MSG.
People argue constantly about which is the finest Cantonese restaurant in town—and which place does the best dim sum. Expect to find One Harbour Road in the top five of discerning diners. The Grand Hyatt restaurant has an open-plan, near-European feel, not to mention a 180-degree view of the harbor. Specialties are stewed pigeon with lemon sauce, wok-fried lobster with garlic and chili, bean curd with egg-white scallops and wok-fried prawns with salty duck-egg yolk.
A favorite of Louise Kou.
“At Shui Hu Ju, you’ll find simple, elegant Chinese style with mouthwatering food. It’s hard to find as it has just its name in Chinese over an ornate door. Once found, though, you will take it into your heart.”
