David Ho tries out and gives you the latest dining recommendations in Hong Kong for the month of September

Clipper Lounge

Clipper Lounge in Mandarin Oriental, Hong Kong is back after a revamp. But what hasn’t changed are the dishes that have stood the test of time, such as the Hainanese Chicken Rice and the 1963 Mandarin Cheesecake made with a recipe that has remained unchanged since the hotel's opening. Besides a plethora of Hong Kong classics, the buffet here features a range of dishes from Mandarin Oriental’s other F&B outlets and a diverse array of seafood.

We are big fans of the new cheese wheel station here, which allows guests to enjoy pasta tossed inside a giant wheel of cheese, as well as several new dessert stations featuring offerings made by a dedicated team of 38 pastry chefs and bakers. The dinner buffet is priced at HK$888 from Mondays to Thursdays, HK$988 from Fridays to Sundays, as well as public holiday eves and public holidays. Those looking for alcohol can add on HK$588 for free flow house champagne, red and white house wines, beer, mineral water, soft drinks & juice.

Where: M/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central

Chef’s Cut               

Located in The Southside in Wong Chuk Hang, the 3,000-square-foot restaurant gives off warm and rustic vibes with food to match. Here you will find an array of hearty meats, fresh seafood, healthy salads, delicious pastas, Catalan flatbreads and innovative baked desserts. We love the affordable yet generous portions here, made with sustainably sourced ingredients from around the world.

Meat lovers will want to go for the signature House Dry-Aged Black Angus Ribeye (HK$388 for 300g; HK$628 for 600g, bone-in) accompanied by fries, grilled mushrooms and herb butter. Those with vegetarian preferences should try the Cep Mushroom Ravioli (HK$168), which blends roasted eggplant ragout, arugula and garlic chips. For dessert, we recommend the Strawberry Eton Mess (HK$78) or the Sticky Toffee Pudding (HK$85).

Where: Shop 229-230, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang

Nadagogo

The food culture of Kobe’s picturesque five Nada villages arrives in Wan Chai through Nadagogo. The yakitori here are grilled either with a sprinkling of sea salt from Ehime or Himalayan salt, or slathered in a homemade sauce made with fresh chicken, sake and soy sauce. We’ve been told that prized parts like Shoulder (HK$48), Chicken Paw Meat (HK$46), Chicken Crest (HK$42), Lantern (Cochin, HK$68) and Diaphragm (HK$48) are grilled for diners on a first-come, first-served basis, while the rarer cuts may not be available every day. There are also beef cuts, seafood and vegetarian options aplenty. 

The yakitori-izakaya also has an expansive sake list, with the highlight being the Aramasa No.6 by the Akita brewery. The No.6 series refers to its nationally certified yeast discovered in the 1930s which is now the oldest used in modern sake brewing. Rice wine connoisseurs will find the Aramasa No.6 trio of Type X Junmai Daiginjo (720ml, HK$2,880) to be a real gem. 

Where: G/F, 18 Ship Street, Wanchai

Olé Spanish Restaurant