1. MRS POUND
Cuisine: Asian/Western Fusion
Where: Sheung Wan
My faves: Seared Tuna Salad (lunch). For dinner: Avocado Fries, Salted-Egg-Yolk Squid, Hainan Chicken Rice.
Note: The restaurant is disguised as a stamp shop and you need to push the stamp closest to the entrance to open the door in the evening. Also, I worked here part time for a few months at the beginning of this year, which I loved, so I’ve got a bit of a soft spot for it. They do some really great, unique cocktails so if you don’t fancy food, pop by for a drink!
Cuisine: Japanese Buffet
Where: Tsim Sha Tsui
My faves: Sweet shrimp sashimi and spicy clams.
Cuisine: Japanese (curries and noodles)
Where: Tin Hau
My faves: I always order the Oyster and Mushroom curry with an extra ramen egg! The Beef and Kimchi Spicy Salad Udon is great too.
Cuisine: Burgers
Where: Wan Chai
My faves: Bacon Cheeseburger, Chili Cheese Fries, Chocolate Milkshake.
Note: Buy one get one free burgers every Monday!
Cuisine: Thai
Where: Kowloon City
My faves: Thai Shrimp Sashimi, Thai Sour and Spicy Chicken Feet Salad, Steamed Mullet with Thai Sour and Spicy Sauce on Stove Tray.
Note: On each day of the week, there is a different dish for $1!
Cusine: Thai
Where: Mong Kok
My faves: Chicken Skewers and Red Seafood Curry.
Note: Best chicken skewers in Hong Kong and if you don’t fancy eating in, you can some grab a couple to go!
Cuisine: Korean
Where: Mong Kok and Tsim Sha Tsui (the MK branch is bigger)
My faves: Half and Half Korean Fried Chicken (Original and Yang-neom)
Note: Unlimited sides of radish and sliced cabbage
Cuisine: Japanese Ramen
Where: Sheung Wan
My faves: Grilled Kurobuta Pork Belly Ramen
Note: They use a light fish broth instead of the usual pork broth which I prefer
Cuisine: Vietnamese
Where: Sheung Wan
My faves: Bun Mam (Vermicelli in a sweet and savoury fermented fish and shrimp paste broth) and Cha Gio (pork spring rolls)
Cuisine: Chinese noodles
Where: All over Hong Kong
My faves: Noodles in a clear soup with two portions of pork and one portion of lettuce and I like to add my own chili oil. Add a side of the Black Fungus in Special Chili Sauce. Grab a cold Ovaltine to cool you down from the spice!
Note: Don’t go to the ‘SamGor’ version because it’s not as good.
I hope this has helped you out if you’ve been looking for somewhere new to try!
xxx
