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BreadTalk
Before there was Food Republic there was BreadTalk (same company). I don’t have that many food obsessions but I can definitely count pick-a-mix sweet and savory bakery goods as one of them. I am so...
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Robuchon a Galera
The first-ever Hong Kong and Macau Michelin guide was released the very week we were in those two places. It’s not as if I was going to rearrange my plans based on this new intel. As it turned out we...
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Harbourside at The InterContinental
Update: I re-visted in July 2012 and the buffet is still awesome and pretty much the same, minus the price (it's closer to $100 now) but you don't need a whole rundown. Instead, I have a newer set of...
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West Villa
There were so many meals to squeeze into four days in Hong Kong that we only managed dim sum once. I chose West Villa based on strange criteria: the presence of something called “Mexico buns.” A...
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Mak’s Noodle
1/2 Maybe Mak's is to wonton noodles what Katz's is to pastrami sandwiches. It's a classic, touristy or not. I lamed out a bit by not trying the original location, but one in a Kowloon mall instead. We...
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Yunyan Szechuan Restaurant
I had to keep postponing my desired Sichuan meal because I didn't think my stomach could handle it. By our last day in Hong Kong I just gave up and risked a lunch anyway. Yunyan was a nearby backup...
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Hutong
The Chinese aren’t the most sentimental people. Mainlanders only recently started to fetishize the past with the creation of Maoist, peasant-themed eateries. It takes a more Westernized city like Hong...
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Tim Ho Wan
Tim Ho Wan is famously the cheapest Michelin-starred restaurant on earth. At least the original Kowloon location is, but there was no way I was testing out the blog-chronicled two-hour-waits while on...
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The Chairman
The Chairman was nothing like I thought it would be. That name, right? As pointed out in the Times' recent Yunnan Kitchen review, locally sourced, organic products haven't been adopted by Chinese...
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How Not to Eat a Pork Chop Bun in Macau
Food-wise, Macau is known for egg tarts, jerky, suckling pig and pork chop buns–at least those are my associations. On my previous two visits to the former Portuguese colony Tai Lei Loi Kei's...
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