Restaurant Views: 561
Southern Chinese cuisine
Chan Kwok Wai
3 days after last visit, back for a big feast at lunch, with lots of dim sum items plus the mandatory roast suckling pig... and even a whole roast goose.
Full account of lunch is here: http://www.diarygrowingboy.com/2018/12/eating-with-chefs-suckling-pig-over.html
Four of us tried to take down a whole roast suckling pig and a plate of "gold coin chicken" - layers of cured pork fat, chicken liver, and barbecued pork.
Full account of lunch is here: http://www.diarygrowingboy.com/2018/12/nothing-but-pig.html
Another meal at my go-to fine dining Cantonese restaurant, this time with Goh-san from La Maison de la Nature Goh and Kawate-san from Florilege. Obviously the pig had to be ordered, and some classic dishes as well as dim sum.
Full account of lunch is here: https://www.diarygrowingboy.com/2018/11/eating-with-chefs-goh-with-flo.html
a second meal at Seventh Son in 4 days, with another roast suckling pig and much, much more
Full account of dinner is here: https://www.diarygrowingboy.com/2018/09/french-wines-with-suckling-pig.html
dim sum and suckling pig lunch with visiting foodie friend. Ordered a suckling pig and a roast chicken...
Full account of lunch is here: https://www.diarygrowingboy.com/2018/09/suckling-pig-and-then-some.html
Third lunch with Master guide Peter K in as many days, this time back in Hong Kong with a nice group which included Gaggan Anand and his family.
And of course we had to order the suckling pig, which was entirely different from the Macau versions as it did not have rice on the inside. The skin has perfectly crispy with the prefect few millimetres of fat sticking to it.
Not as good as Jade Dragon, Seventh Son delivered an excellent lunch with a seedling endless succession of dishes.
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