Groovy and slick, Club 97 has been around for years and yet still manages to be one of the more happening places in Lan Kwai Fong. They host special nights throughout the year including Guest DJs, themed parties, salsa parties, ladies nights, and hugely popular Reggae Night. Singer James Blunt says the club is his “favorite night spot in Hong Kong.”
Groovy and slick, Club 97 has been around for years and yet still manages to be one of the more happening places in Lan Kwai Fong.
Groovy and slick, Club 97 has been around for years and yet still manages to be one of the more happening places in Lan Kwai Fong. Regular nights include reggae on Sundays, and salsa on Wednesdays.
We have to say we weren’t in the best of moods when the lady at the desk told us they couldn’t find our reservation. Luckily, they did, and we were ushered in without further incident.
Opened by Dining Concepts in collaboration with American celeb chef Mario Batali, Lupa is a lovely and sprawling space complete with dark wood floors, floor-to-ceiling windows, an impressive wine cellar and two outdoor terraces. The menu consists of everything Italian—pastas, pizzas, seafood, steak and fritti.
For once, the name of a restaurant is spot on: King’s Palace really does serve food fit for a king. There’s nothing elaborate on the menu, just traditional noodles and congee, and roast dishes served with rice or noodles. Although serving “grassroots food,” it provides a clean and pleasant setting, with a shiny marble floor and booth seats that reach up to the ceiling, dividing the dining area into a series of private, modern booths for four to six people. It’s something of a celeb magnet: we bumped into veteran theater actor Chim Shui-man.
You may have gawked through these floor-to-ceiling windows at the flashy crystal chandeliers as you sat in traffic at the junction of Morrison Hill Road and Queen’s Road East. It looks impressive from the outside, and inside it’s almost as good. The décor is slick with lush carpets lit by natural lighting. There’s a long bar and six tastefully decorated function rooms for private parties and business lunches. But the food is hit and miss.
French cuisine has become slightly overrated with so many restaurants in town hopping on the escargot bandwagon, without bringing anything new to the table. C’est Bon strives to break this mold, and it almost succeeds. With cleverly arranged mirrors and French paintings framing the sea view from the verandah, bistro-style C’est Bon is bright, light and spacious. There are big tables for fine dining, coffee shop seating, or a colonial verandah overlooking the western harbor.
If you haven’t already discovered this little gem, we recommend you book a table immediately. It serves some of the city’s finest Cantonese cuisine in Imperial surroundings. Although the décor is a bit dated, it oozes luxury and decadence. The wait staff snap to attention like army cadets when summoned and the food is simple fare taken to the highest level. Chef Kwong Wai-keung’s insistence on cooking with a lava-hot wok has won him numerous gold medals in the city’s annual culinary competition year after year. How good is it?
This Michelin two-star eatery serves some of the city’s finest Cantonese cuisine in Imperial surroundings. If it’s on the menu, order the shredded crab, which comes in a golden dish of its likeness, cracked perfectly for easy eating, and seasoned with a dash of onion and soy sauce.
This is a gem, serving some of the city’s finest Cantonese cuisine in imperial surroundings. Local media and foodies fall over themselves awarding accolades to the food. Just order the shredded crab to find out why: perfectly cracked, perfectly seasoned and cooking time judged to the millisecond.
Tanyoto creator Tan Changan has a crush on spice. Before he launched this chain of Sichuan restaurants, he manufactured chili bean sauce with 18 spices in China. And he continues to use a complex assortment of spices in the dishes at Tanyoto, although you get to dictate just how hot your food should be: mild, slightly hot or strong. Although spicy food can have the effect of numbing your tastebuds, Tanyoto uses special Chinese herbs to bring out the flavor of each dish. The highlight here is Sichuan hotpot.
Tanyoto founder Tan Chang-an used to manufacture chili-bean sauces before he opened this Sichuan hotpot restaurant, and he continues to use complex spices in his dishes today. The double soup base with whole peppers, chilies and garlic is a delicious concoction, especially after the addition of extra herbs.
The Dirty Duck Diner is as close to a traditional Balinese restaurant as you’re likely to find outside the Indonesian island, right down to the heavy dark-wood furniture and wooden bale, or pavilion, on the outdoor terrace. The menu is not large, but each dish on it is well crafted, fusing contemporary tastes with conventional recipes.
According to the restaurant’s website, it’s based on New York’s famous 2nd Street Deli. The interior tries hard to mimic the ambiance and attitude, but is limited by the fact that true New York delis get their look and feel from their storied histories (with 30-year-old booths and grizzled veteran cooks at the grill). In comparison, Main Street Deli comes off fake and overdone. But it’s not a bad place.
This place is based on New York’s famous Second Avenue Deli and the interior tries hard to mimic the ambiance and attitude. Indeed, there are few places in the city that feature stacked Reuben sandwiches, monster burgers, or even an authentic Greek salad with feta cheese, Kalamata olives, romaine lettuce, cucumber, red onions and sweet bell pepper.
This place is based on New York’s famous Second Avenue Deli. Indeed, there are few places in the city that feature stacked Reuben sandwiches, monster burgers, or even an authentic Greek salad with feta cheese, Kalamata olives, romaine lettuce, cucumber, red onions and sweet bell pepper.