1. Mosu

Enter Michelin-starred Mosu, which has opened up on the third floor of the M+ Museum. Panelled floor-to-ceiling windows provide a stunning panoramic view of the city while ethereal spherical filament light bulbs dot the ceiling like a starry night. A stunning ambience to prepare you for the stellar menu.

We were treated to a multi-course tasting menu (HK$1,980 or US$250) and from plate to stomach, everything was superb. The meal kicked off with a selection of small bites such as gimbap, a seaweed cup filled with potato salad, seaweed and a marinated raw shrimp on top. We were already impressed with the mushroom tart that was constructed with architectural precision and had the flavours of the best mushroom soup you’ve had in your life, and an amazing abalone tart with charcoal grilled abalone in a crispy “taco” shell made with yuba and shiso leaf that had the perfect bite.

Our favourite mains were black sesame, a tofu shaped like a xiao long bao and filled with creamy Hokkaido sea urchin, served with a light dashi sauce, and the tilefish from Korea served with brassicas and three types of mustard that gave different flavour profiles to tease out the earthiness or sweet brininess of the fish. The acorn noodles with its chewy bite paired perfectly with the black truffles and sauce. You do not need an excuse to visit the art at M+, it’s worth going to there just for Mosu.

Level 3, M+ Cultural District, 38 Museum Drive, West Kowloon

2. Grand Majestic Sichuan

When you enter the Grand Majestic Sichuan, you would be forgiven for thinking you had gone to the wrong place. Nothing at all in the decor says “Sichuan” as we are used to in Hong Kong. In fact, the place looks more like a decadent nightclub from the 1960s with red velvet upholstery and lush carpets – and even free champagne on ice outside the loos.

But don’t let the decor fool you. Chef Robert Wong, formerly chef de cuisine at Chilli Fagara, brings his fiery brand of authentic Sichuan tastes to this new addition in Alexandra House. We eased our way into the spices with a mild garlic jade heirloom cucumber (HK$98), poached yellow chicken in sesame sauce (HK$148) and a silky-skinned pork wonton (HK$208).

The peppery and pungent ma po tofu (HK$228) was a precursor of what was to come, as the flavours and spices gradually increased, first with the Chongqing laziji (HK$308) – described as “firecracker” local chicken with “heaven-facing” chillies – followed by the shui zhu yu (HK$368), a red snapper in sizzling chilli broth.

The crispy firecracker chicken was sautéed thoroughly with generous portions of numbing Sichuan peppers and dried chilli, absorbing the combined piquancies of both. The tender snapper meat in chilli broth perhaps lost out a little, after the powerful flavours of the laziji, and also the plate was too shallow to hold enough broth to seal the flavours.

We finished off with the delicious and springy dan dan mian (HK$188), mixed and tossed at the table, and served dry instead of the normal soup version.

Shop 301, 3/F, Alexandra House, 18 Chater Road, Central

3. Clarence

Situated on the 25th floor of H Code, Clarence is Elzer’s passion project and it shows. The multi-function space is divided into a raw bar, a sommelier room fashioned like a cellar door and a main dining area with open views of Tai Kwun.

From the raw bar, we tried the sashimi-grade black prawns which are marinated with tonka bean, lemon juice and lemon zest (HK$228). This dish went well with the citrus of the Chenin Blanc white wine.

There is an extensive yakifrenchy section on the menu, which are Japanese French ingredients grilled on a robata served in skewers, no doubt a great addition to the wine experience at Clarence. We sampled the frog legs (HK$68), duck confit (HK$68) and Burgundy snails (HK$58). The frogs legs and duck confit were executed well, however, the snails would’ve been better with more garlic and parsley.

For mains, we opted for the skate wing, teppan, brown butter and spices (HK$688 per 400g). The fish was perfectly cooked and fell off the bone, with subtle aromas of the butter and spices permeating through the flesh. This went well with the side of garlic confit (HK$90).

Ending the meal on a sweet note, we loved the house-made lychee and rose petit-Suisse ice cream that incorporates traditional fromage frais for a tartness that enhanced the fruit and flower aromas. A creative menu combined with an impressive wine list, Clarence will be the favourite of many diners in the city.

25/F, H Code, 45 Pottinger Street, Central

4. Ship Kee

There are many fantastic old-school Chinese restaurants in Wan Chai – top-notch food, well-spaced tables and friendly staff who recognise your grandma who comes every Saturday kind of places.

After iconic Cantonese cuisine institutions like Fu Shing fell victim to the pandemic, we were glad to hear that other restaurants like Ship Kee have taken up the mantle.

The operations at Ship Kee are definitely more minimalistic than the trusted institutions that have been in the area for decades but the staff who take service to heart, and scrumptious food have upheld the same vibe.

We began our lunch with items from the dim sum menu that included barbecued pork bun (HK$48), steamed siu mai (HK$48) and steamed rice roll with shrimps (HK$48). We loved the silky smooth texture of the steamed rice roll that struck the right balance of structure and texture. Some steamed rice rolls are smooth but do not hold the ingredients together, but the ones at Ship Kee strike the right balance and are a testament to the skill of the dim sum chef.

Vegetables rarely end a meal on a high note, but the sizzling lettuce with belacan sauce (HK$128) that features the famous shrimp paste from Tai O Fishing Village had us in raptures. Served in a searing claypot, the piping hot vegetable has an incredible crunch and is smothered in an umami-packed shrimp paste. If you’re after hearty Cantonese fare, look no further than Ship Kee.

G/F, Pao Yip Building, 7 Ship Street, Wan Chai