Ying’nFlo, Wesley Admiralty, Hong Kong by Langham Hospitality Group

法餐

The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment.

At this spot serving authentic Shanghainese cooking to a Shanghainese-speaking clientele, it's tempting to think you're in Shanghai. The menu covers all bases, from home-style favourites (sautéed river shrimps; eight treasures in chilli sauce) to painstaking recipes such as stir fried shredded mandarin fish. The dim sum, e.g. xiao long bao, and pan-fried pork buns are also well made. In season, dishes made with hairy crab meat and roe are unmissable.

With 70+ years of glorious history, Fook Lam Moon is held dear by its faithful regulars as an institution in classic Cantonese cuisine. A stable kitchen team ensures the food is consistently good, be it exquisite dim sum or other traditional offerings. Standouts such as live seafood cooked various ways, deep-fried crispy chicken, baked stuffed crab shell, and gourmet soup in whole winter melon, are true delights. Some dishes need pre-ordering.

The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting.

The sophisticated interior inspired by a Chinese garden features cascading glass chandeliers shaped like morning glory, marble moon gates and camellia enamel art. The young but seasoned head chef takes a creative approach to classics, such as Cantonese barbecue, dim sum and seafood. Try the fish soup with fish maw, shrimp cake and bamboo pith – the rich, flavoursome broth is made with three kinds of fish. Certain items need to be pre-ordered.

Chef Hung has worked in many 5-star hotels and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Wok-fried crab claw with dried shrimps, spring onion and layered bean curd sheet is exquisitely presented and loaded with umami. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience.