8 places in Hong Kong that put a spin on the lobster roll
Rich, heavy sauces are out and bread rolls are in as local restaurants put their own spin on a famous New England-style speciality
For many years, lobster was considered a luxury in Hong Kong, something to be enjoyed only at banquets or celebrations. It’s still an expensive food, but rich, heavy lobster dishes such as thermidor have recently given way to simpler preparations in the city.
And it can’t get much more humble than the lobster roll – a speciality of New England in the US – where lobster meat is piled high into a variation of the hot dog bun.
Lobster & Mussels by Paul’s Kitchen in Central is one of the restaurants to add this “it dish” to the menu. Chef-owner Paul Lee still remembers how impressed he was when he first tried it at Burger & Lobster in London years ago.
“I was new to lobster roll back then and I couldn’t help but think how [reasonable] the price was for the quality and quantity of lobster they served,” says Lee. “When I was young, lobster was a luxury and we seldom ate it. But that meal has proved to me that lobster does not have to be reserved for special occasions.”
So when his eight-year-old restaurant – formerly named Paul’s Kitchen – had to move a few doors on the same street to its current two-storey location, he adjusted the concept of the restaurant. While signature items such as roasted French baby chicken remain on the menu, the focus has shifted to include more seafood, and hence the new name.
