Kashiwaya
It’s Osaka counterpart is known for high quality kaiseki, Kashiwaya the newest Japanese restaurant to open in Central is looking to create an “only-in-Japan” dining experience. The cypress wood interior of the 30 seat restaurant is a mix of Japanese high culture and tradition with sliding doors, shoji paper screens and a Japanese style waiting room.
Owner and head chef Hideaki Matsuo menu uses seasonal ingredients for freshness and to create the perfect balance between taste and presentation, through the sophisticated culinary art of kaiseki, that will please your eyes and palate. One of the special dishes unique to Hong Kong is Ise ebi, a Japanese spiny lobster.
“My philosophy is to provide the best quality of food and service to my customers as if it is a once in a lifetime chance for me to serve them.” said Matsuo.
Kashiwaya : 8/F, 18 On Lan Street, Central Tel: 2520 5218 [email protected]
AnOther Place by David Myers
Located in Tin Hau, AnOther Place by David Myers is latest in the string of openings where a Chef’s name is attached to an outlet he won’t be in the kitchen of, to inflate the prices and give diners a name to when to ‘impress’ friends with. Overlooking Victoria Harbour AnOther Place is designed to evoke the romance of a 1920s speakeasy, quite what the ‘romance’ of prohibition was why when it serves French Asian fusion cuisine are two questions you can ask yourself in Tin Hau. Menus start with a 4-course menu at HK$680, a 6-course menu is HK$880, and a gourmand-friendly 8-course menu costs HK$1,280. One of the house specialities is Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse which is beautifully displayed but portion sized for a size 0 model. Currently AnOther Place doesn’t have a liquor licence so it’s BYOB with no corkage. Oh and it’s only open in the evening.
AnOther Place by David Myers: 5/F, Block C, Sea View Estate, 2 – 8 Watson Road, Tin Hau. Tel: 2979 0064 www.anotherplace.com.hk
Le Canelé d’Or
Looking for something other than macaroons to give as gifts this Christmas and New Year or just looking a sweet little thing to nibble on. How about some hand made canalés? Canalés are small French pastries with a dark thick caramelized crust that hides a soft custardy interior and are absolutely delicious. Locally they’re made fresh daily by Le Canelé d’Or and delivered direct to you. Made from egg, sugar, milk and flour and traditionally flavored with rum and vanilla, the custard batter is baked baked in small individual copper molds – canalés are best eaten fresh.
www.lecaneledor.com.hk
Anchor’s Seafood & Beer House
The Anchor’s Seafood & Beer House opens today on the Tsuen Wan waterfront. The 116-seat eatery features an indoor restaurant and bar area, as well as outdoor seating on a terrace overlooking the South China Sea. Located in the Bay Bridge Hotel the restaurant offers daily buffet breakfast & dinner and a semi-buffet lunch, in addition to an extensive a la carte menu. There’s also a brunch buffet menu ($398) available on weekends.
Anchor’s Seafood & Beer House: 123 Castle Peak Road, Yau Kom Tau, Tsuen Wan. Tel: 2945 1138 www.baybridgehongkong.com