Best Bites summarizes the excellent dishes we ate last week: dishes that rekindle our love for established venues; caught our attention at a new opening ceremony; or impressed us by the talent of Hong Kong The creativity and skill of the chef. From casual street food to carefully prepared tasting menus, these are the best dishes to try in Hong Kong. We recommend that you make a special trip to taste them.

Dishes: Classic Vegetable Chicken Soup (HK$40)

The new Causeway Bay flagship store of Preface Coffee & Wine is no longer just an incubator for coding and technical seminars, complemented by delicious coffee (see: their divan location) and wine (see: their central location), and now also serves food , The day and night menu is led by Ambrose Chiang, Director of Catering.

Perhaps not the most exciting item on the menu, the classic vegetable chicken broth was an unexpected blow to me. Obviously, I am a soup drinker now. Through a quick Google search, clear soup is a broth clarified with egg whites. I'm not sure what this means (perhaps a bit like a milk-washed situation?)-but it is very good. It feels healthy, it feels like the kind of "nourishing" thing; the kind of thing you want to sip on a cold night; first, use a spoon politely. Then sip. Then tilt, hold the ceramic with all ten fingers, and put it directly into your mouth. Something your mother wants you to wipe off after a meal. Jiang's version uses seasonal vegetables to be freshly boiled for more than six hours a day - and sprinkled with chives. — Joey Wong, editor

Foreword Coffee & Wine, G/F to 5th Floor, 11 Sharp East Street, Causeway Bay, Hong Kong, 852 2371 4738

Dishes: Tandoori Beef Cheek (HK$308)

CHAAT is a restaurant. CHAAT is an exquisite Indian restaurant. CHAAT is an exquisite Indian restaurant located in Rosewood Hong Kong. CHAAT is an exquisite Indian restaurant located in Rosewood Hong Kong. The waiting list is two months. Two-month waiting list! As my friend John Chong can attest, this is not even an easy waiting list for two months (if you have a seat or two, please give him a nod, he is a great company)-but nevertheless, There is a two-month waiting list.

This is a lot, reader. I tend to be skeptical of the waiting list because I saw the way you waited in line for Blue Bottle Coffee when it opened in Central. (This is complete.)

But I will say this. There is a reason for the waiting list, and this is a good reason. CHAAT is great for two months. Three months, even. Four! CHAAT is one of the best meals I have had in a long time. You may have heard of samosa grilled with jackfruit meat, and it got things started. Panchphoran BBQ Pork (with tamarind! Kokum! Mustard!) is enough to be any chef’s signature dish, and butter chicken is a small but satisfying must-have. But, like the last panel in one of Vince McMahon's memes, it was the thick beef cheek on top, topped with yogurt, chili and cinnamon, that absolutely fascinated me.

I can't let you into CHAAT. I am not even sure if I can enter CHAAT. But I know this: if someone invites you, you accept it. You get a bunch of things. You separate it from the person on your desk. You go home happily. You repeat this process as much as possible. ——Nathan Erickson, Editor-in-Chief

CHAAT, 5th Floor, Rosewood Hong Kong, Victoria Wharf, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, 852 5239 9220

Dishes: Grilled Golden Mountain (HK$250) 

OMG—I almost shed tears when this dish was served. Mont d'Or holds a very special place in my heart. I tasted this heavenly cheese for the first time in France when I was a teenager. It is a taste I will never forget; rich and sweet, with a touch of sourness, eaten gluttonously with a spoon, or A slice of French bread is cleverly balanced, no matter what you do, forget the audience and put it in while it's hot. They also increased the stakes by pouring garlic cloves into the bubbling goodness. And be sure to ask the wine veteran and ThinkWine founder Romain Loriot for his pairing suggestions. 

Reward: Once a week, starting from next week, ThinkWine will collaborate with various restaurants in town (think Frantzen's Kitchen, Chachawan, Musubi Hiro and 22 Ships) to launch a pop-up shop from 6 pm to late night serving specialty snacks (Departing from Hong Kong) 60 US dollars-150 Hong Kong dollars each) paired with their specially selected wines. –– Sandra Kwong, feature editor

ThinkWine, 2/F LL Tower, 2 Shelley Street, Central, 852 2886 3121

Dishes: Crispy pork belly with golden garlic (six dishes starting at HK$1,380)

It is not difficult to convince Best Bite dishes to feature pork belly. It's not difficult at all! No matter how it is prepared, pig ingredients can always win fans. This is the case of Ying Jee Club. Although it focuses on authentic Cantonese cuisine, it does not introduce the typical siu-flavored crispy pork belly. You can happily dip it in mustard and cut into chunks. The skin is crispy and juicy, and the bottom is succulent. But there are some new, different, and very delicious things. I said it should always be crispy pork belly from now on.

It is cut into wide slices and wrapped in a golden and crispy shell. What the chef shares is the salted egg yolk mixture, which gives it a unique crispy and umami appearance. Sealed in the savory coat is the tenderest pork belly you have ever bitten. It feels like it needs some kind of dipping (when we were here, the homemade garlic chili sauce from the English Club was very addictive-yes, I tried to ask for a jar) but in fact, the nuances of the crispy pork belly vary from the slick pork The proper cooking to the mild, garlicy aftertaste and the controlled frying crust are all prepared by chef Xiao Xianzhi. The only disappointment is that it only has two plates. I will make the tasting menu just to date this dish again. —Lorria Sahmet, editor

Ying Jee Club, Shop G05, Shop 107-108, Nexxus Building, 41 Connaught Road, Central, Hong Kong, 852 2801 6682

Dishes: tuna sushi rolls (Omakase starting from HK$680 for lunch, and starting from HK$1,380 for dinner) 

There is beauty in the ephemeral of omakase; every visit will produce new discoveries, new favorites. This is a meal that must be relished, but it is also a quiet and fascinating performance. Seasonal dishes are always delightful-we lightly toasted Shiroko that day-I thought they would be my favorite, but the last humble sushi roll in our lineup surprised me.  

Preparations make it even more exciting: Lay a piece of seaweed flat, fill it lightly with the chef’s own soy pearl rice mixture, and then four different tuna, homemade pickled radishes and a sprig of green onion. The last step is rolling; a dexterous, skilled movement that demonstrates the chef's many years of superb skills. One bite is bigger than your usual sushi rolls. It reminds me why regular omakase is the staple food in my meal. A person always leaves contentedly, but eager for the next visit. –– SK

Sushi Namaken, Shop A, 2nd Floor, Park City Center, 7-17 Amoy Main Street, Wanchai, Hong Kong, 852 2117 1829

Yes, I agree to the privacy policy

For daily updates on luxury goods, please follow us @lifestyleasiahk

Yes, I agree to the privacy policy