TimeOutHK_un says:
A medley of sweet and savoury, the duck ham salad at Watermark incorporates Jerusalem artichokes, squid ink, yuzu vinegar and sardines, which all marry the aroma of the cured duck ham and produce a refreshing symphony of flavours.
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TimeOutHK_un says:
Unconventional cuts of chicken are the norm at this fairly new Japanese eatery but we're most enamoured with the root of chicken tail on a skewer. It's made up of the parson's nose and a fatty layer of skin that's hanging off the end.
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TimeOutHK_un says:
The crispy outside and soft, chewy inside create a taste sensation. We love the consistency of the bun that holds firm until the last bite.
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TimeOutHK_un says:
like a basket of heaven for crab lovers. There are five variations of the seafood in it, including our fave, the classic chilled crab-bite, which is sweet, succulent and rich, and sports a delicious briny flavour.
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TimeOutHK_un says:
The tender curried beef is lathered in tangy char siu sauce, which is effortlessly encased in a light and fluffy white bun, making for one of the best baos in town. It gets mind-blowingly better by the mouthful!
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TimeOutHK_un says:
The little glutinous rice balls are covered in sesame seeds and are full of warm chocolatey goodness. Man, how come it took so long for someone to come up with such an amazing combination?
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TimeOutHK_un says:
it is an impressive Asian interpretation of the classic French dish. The juicy raw steak works up a frenzy with the sharp white anchovies and the crispy cassava chips add extra bite and texture.
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TimeOutHK_un says:
what we're really addicted to is the simple soft serve with a shard of honeycomb on the side. The sweet honey flavours that collide with the creamy soft serve keeps us coming back for more.
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TimeOutHK_un says:
Despite its simple appearance, it's infused with a fragrant dashi broth and tastes divine in itself. However, the true star of the dish is the lightly sauced abalone that holds a perfect consistency.
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TimeOutHK_un says:
Not only are these special snacks exclusively available at weekends, supply is restricted to just 30 to 50 sarnies. What makes these desserts so special are the wafer-thin cookies that sandwich the ice cream.
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TimeOutHK_un says:
Fried twice (first pan-fried and then deep-fried) to lock in all the juices, the Beijing dumplings at this club are crispy-golden on the outside and soft and juicy on the inside.
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TimeOutHK_un says:
this cake deserves all the praises we can give. Every bite is packed with pistachios, almonds, hazelnuts, and meringue, all buried among the sponginess of a creamed cake.
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TimeOutHK_un says:
Rich, crispy, juicy and bursting with flavours, the short ribs are a definite highlight of the year. Cooked for 16 hours and then pan-fried crisp before being glazed with honey
The best dishes at your fingertips.
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