All posts filed under: 1 Michelin Star

Michelin-starred Yung Kee

It was supposed to be a cheap lunch at Cafe de Coral for us a couple of Fridays ago. Crowded as usual, we looked for a vacant table first before Mr. Diplomat falls in line to place in our order. Lucky for us, there was still one at a corner, but as we neared it, a local squeezed herself through from behind us, literally dashed toward the table, sat herself down, and pretended nothing unusual happened, with a game face that says must eat at Cafe de Coral! Enough said. We did not want to ruin our shopping Friday so we just decided to step back again on Queen’s Road, walked a couple of blocks uphill, and figured why not Yung Kee instead? Yung Kee is a Cantonese restaurant established in 1942 by Kam Shui Fai. It was made famous by its roasted goose ever since and was the only Chinese restaurant that made it to Forbes Magazine Top 15 Restaurants in the World in 1968 (www.yungkee.com.hk)! Location From Central Station Exit D2, go right …

Michelin-starred Din Tai Fung

Bingyi Yang started Din Tai Fung as an oil company in Taiwan. The name is a combination of Heng Tai Fung, the cooking oil company he first worked for in the country, and Din Mei Oils, his oil supplier. The dumpling restaurant came about as advised by a friend during a low season for their oil business. Today, their xiao long baos are enjoying global recognition through their branches in Taiwan, Japan, China, Singapore, Indonesia, Korea and Malaysia, even in Los Angeles and Sydney. A new branch is opening this month in Seattle too (www.dintaifung.com.tw)! Din Tai Fung was one of the world’s top 10 restaurants according to The New York Times in 1993 (en.wikipedia.org). This year, its Hong Kong branch was awarded 1 Michelin star. Location From Tsim Sha Tsui Station Exit A1, go right along Haiphong Road and left at Canton Road. Go inside Silvercord, where the restaurant occupies much of the 3rd floor. Queue Besides dumplings, this restaurant is also known for its queue as they do not accept reservations. But try …

Michelin-starred Shanghai Garden

Mr. Diplomat and I, together with other distinguished guests at the book launch, were invited to have dinner at Shanghai Garden, a high-end restaurant of the Maxim’s group. As we later found out, this restaurant was awarded 1 Michelin star in 2009. Location From Central Station Exit J2, go right along Chater Road and left at Murray Road, where you will see Hutchinson House. The restaurant is located at the ground floor and the 1st floor. There is also a walkway that goes from Admiralty Station to this building. Queue We didn’t have to wait as reservations were made early on by our gracious hosts. Food We were served around 10 Shanghainese dishes of vegetables, tofu, seafood, duck, pork, beef, dim sum and fruits, which I do not know the names of as they were ordered ahead. It was then that I had my first taste of a xiao long bao, a dumpling with soup inside. According to http://www.luxedining.com, it is the restaurant’s steamed crab roe and pork dumpling. One dish that lifted my senses …

Michelin-starred Tim Ho Wan

Early this week, Mr. Diplomat and I had our second dim sum dinner at the 1 Michelin-starred Tim Ho Wan, the world’s cheapest Michelin-starred restaurant, with our newly wed chef friends. The restaurant is owned by Chef Mak Pui Gor, who was formerly with Lung King Heen, one of the only two 3 Michelin-starred restaurants in Hong Kong (both of which are in Four Seasons Hotel!), so you can just imagine the craftsmanship that goes into each dim sum. Location From Yau Ma Tei Station Exit D, you can get there by going right along Waterloo Road, left at Dundas Street, and right at Kwong Wa Street. You should not go past the 7-11. This hole-in-the-wall restaurant is easy to miss as there is no English signage, so just look for the long queue and you’ll know you’re there. Queue We waited for 30 minutes for both times that we went there after 7:00 pm. This restaurant does not accept reservations, so you cannot escape the waiting. Food I will definitely go back for the …