YHA Jockey Club Mt. Davis Youth Hostel

Owner-chef Vicky Lau tells edible stories with tasting menus that mingle French and Chinese influences. There is no shortage of flair, especially in the longer Jade menu where each dish is an ode to an ingredient, such as scallop complemented by uni and caviar velouté. The intimate, feminine interior, adorned in neutrals, gold and muted pinks, provides the perfect foil to what is also a visual treat, courtesy of delicate, beautiful plating.

This eatery, which started out as a hawker stall in the 1990s, has retained its casual vibe. The second-generation owner shops for groceries daily and sometimes helps with kitchen chores. Grey mullet is steamed and served chilled with the original Puning bean paste dip. It can also be steamed with dried plums or salted lemon and served hot. For parties of four or more, consider pre-ordering steamed eel in lotus leaf at least two days ahead.

中餐

葡萄酒吧

印度菜

Chef Romain from southern France revisits his culinary roots at Racines (literally "roots" in French). Classic heirloom recipes get a modern makeover and are crafted with seasonal produce from his home country and Hong Kong. From house-made sourdough with smoked butter to petits fours in a vintage biscuit tin, his tasting menu brims with personal touches. Crispy Brittany pigeon, a staple on the menu, is nicely balanced by the fruity tartness of berries.

The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience.