HK Restaurants in World's Best List

The annual The S.Pellegrino World's 50 Best Restaurants were announced in London on Monday. The most surprising news for many is that el Bulli is no longer No1. That spot has gone to a restaurant in Copenhagen called Noma, headed by a chef who is only 32. Like Adria he is known for his deconstructionist cuisine. Adria was given the award of Best Chef of the Decade.

While Hong Kong does not have any restaurants in the Top 50 list (Japan and Singapore do) five made it to the 51-100 Best list: L'Atelier de Joel Robuchon (53), Lung King Heen (59), Bo Innovation (65), Amber (90), and Cepage (96). 

For the complete list http://www.theworlds50best.com/ and click on "The Awards".

Extended Supper Buffet

While some may interpret "Supper" Buffet (or "Siu Yeh" buffet) as a meal after 10pm, JW Marriott redefines it - by offering it from 8-11pm. The Supper Buffet is available at The Lounge on Thursday, Friday and Saturday and is priced at $270 for adult and $195 for children. Throughout the month of May, guest can enjoy buy 3 get 1 free for the buffet.  For an additional $110 per person, you could enjoy free flow of red and white wine.

Uno Mas Set Lunch

uno más has introduced a new weekday set lunch for only $98 (12 noon until 3pm). The three-course menu changes daily, examples of dishes offered include Lentil Stew with
Chorizo, Razor Clams, Fresh sardines with Salsa Verde, Suckling Pig with Honey and Fries, Grilled Squid with Potatoes, Meat-stuffed Aubergine with Manchego Cheese, Rich Chocolate Almond Brownie with Vanilla Ice Cream, and Lemon Tart with Green Tea Ice Cream.

Blue Smoke Bar-B-Que Opening Soon
Opening in May in LKF will be "Hong Kong's first authentic 'Southern Hospitality' restaurant Blue Smoke Bar-B-Que. The venue has been designed to recreate the authentic atmosphere of the "Deep South" with construction materials salvaged from Tennessee factories and dilapidated farmhouses.

Traditional "slow and low" smokehouse cuisine will be on the menu - from "secret recipe" spicy ribs and tangy sauces to classic homemade pies. Signature specialties range from appetisers of nachos and Texas red chilli to Memphis-style ribs, Texas brisket, pulled pork, lamb rib, hot links and barbecue chicken - with traditional side dishes of coleslaw, baked beans, corn bread, mac 'n' cheese and more!

On the "Deep South" drinks menu will be popular American beers, signature 14oz frozen Margaritas, bourbon cocktails, lemonade by the pitcher and iced tea. Completing the experience is blues, rock and soul music played on a vintage jukebox.

The restaurant is the latest opening from Dining Concepts restaurant group.

Sushi Happy Hour

To meet the increasing demand for the Friday JW's Sushi Bar Happy Hour, the restaurant has now extended its "inspiration of happiness throughout the week". Guests can enjoy the Sushi Bar Happy Hour from Monday to Friday between 6 pm and 8 pm, priced at $280 per person.

Succumb to a fresh selection of sushi, skewers and hand rolls. Free flow Asahi beer, red wine, white wine as well as sake is available to complement the Japanese delights. 

Shun Tak Specialities

Yat Tung Heen's has introduced a range of Shun Tak specialities for spring. According to the restaurant, "Shun Tak specialities have been regarded as the ultimate proof of a chef's culinary skill. Marrying the freshest of ingredients with simple dressings to showcase the freshness of the ingredients, can be a complicated procedure that demands the highest level of expertise."

Examples include Mud Carp Fish which is peeled, deboned and marinated with mandarin peels, spring onion, prawn paste, black mushroom and more before being stuffed back into its skin for deep frying. Another is fried milk prepared with milk, egg white, bird's nest and scallops.

The is also a Set of Shun Tak Delicacies ($380 per person) for those who want to sample an array of dishes. Chef's specials that are available for tasting include: Marinated Beancurd with Spicy Sauce, Deluxe Shark's Fin in Superior Soup with Minced Fish, Sautéed Minced Crab Meat with Egg White and Fresh Scallop in Deep-fried Taro Nest, Stewed Bamboo Pith stuffed with Enoki Mushroom topped with Crab Meat, Deep-fried Mandarin Fish Rolled with Kale and Ham, Shredded Duck served with Sole Fillet Balls in Preserved Taro Dressing, Pan-fried Pork Dumplings, Sweetened Pumpkin Fruit and Dessert.