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Chef Patrick Goubier picks his favourite Hong Kong restaurants

French, Italian, Chinese and Japanese cuisines among the choices of the owner of La Table de Patrick and Chez Patrick

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Patrick Goubier at La Table de Patrick.

To be honest, I don’t dine out that much any more – not as much as I used to, anyway. But here are a few of the places I frequent. I enjoy the fried prawn rolls at Sen-ryo IFC (shop 3099-3100, 3/F Tower Two, IFC Mall, 1 Harbour View Street, Central, tel: 2234 7633). The way it’s served is straightforward – tempura prawn coated with a layer of nori and rice, topped with a bit of roe. Sometimes the best dishes are the simplest ones, and this fried prawn roll is certainly that.

Xiao long bao at Crystal Jade. Photo: Oliver Tsang
Xiao long bao at Crystal Jade. Photo: Oliver Tsang

I’ve been in Hong Kong for more than 20 years, so I’ve come to enjoy Chinese food. I love Crystal Jade (shop E01-E06, 1/F Lab Concept, Queensway Plaza, 93 Queensway, Admiralty, tel: 2529 9908). It seems like a touristy recommendation from a local chef, but the xiao long bao can’t be beat. The craftsmanship to make those xiao long bao skins durable enough to hold the filling yet also thin enough that they’re not gummy when cooked is something to admire. I truly respect the craft that goes into dumpling making!

As you can tell by my first two choices, I’m in love with Asian food. One of the few places in town that does Thai, Chinese and Japanese well in one space is L16 in Hong Kong Park (19 Cotton Tree Drive, Admiralty, tel: 2522 6333). The terrace is a beautiful place to relax, and the outside furniture very comfortable – something few restaurants take into consideration. When I want some heat, I order the tom yum kung along with a serving of stir-fried Sichuan-style French beans. They’ve also got a great selection of other Sichuan dishes, such as poached sliced fish in hot chilli oil and Sichuan chicken in chilli sauce. A serving of miso cucumber from its Japanese menu to cool the palate is a great idea.

Le Pigeon Fermier at Caprice
Le Pigeon Fermier at Caprice

There’s only one place I have in mind when I want to have superb food, and that’s Caprice (6/F Four Seasons Hong Kong, 8 Finance Street, Central, tel: 3196 8860). I truly enjoyed it when chef Vincent Thierry was at the helm and Fabrice Vulin is one to watch, too. Few chefs in town can cook pigeon exceptionally well; make sure to try his le pigeon fermier – caramelised pigeon breast with Moroccan spices.

After many years with the Post, Kylie Knott found her calling on the culture and lifestyle desk. She writes about the environment, animal welfare, food and the arts.
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