Amelia is the first restaurant in Hong Kong from award-winning chef Paulo Airaudo, who has a Michelin-starred restaurant of the same name in San Sebastian, Spain.

The Hong Kong restaurant serves a monthly menu of modern European cuisine, featuring innovative offerings and reinterpretations of classics. There is a wide selection to choose from, and dishes that have impressed so far include beef and oyster tartare with pickled mustard seeds and toast, and grilled aubergine with hazelnut, stracciatella and kalamata olives.

There is also the opportunity to try dishes served at the San Sebastian restaurant, such as home-made bread with bone marrow and the iconic, playful dessert of caviar with banana and rum ice cream.

Complementing the cuisine is a wine list of over 200 selections, many available by the glass. The expansive space offers indoor and outdoor seating with views of Victoria Harbour.

Ocean Terminal, G63, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, 3705 1983

Umai SushiKan

Umai SushiKan is originally from Tokyo, and is known in the Japanese capital for serving the freshest sashimi and sushi, thanks to its locations in famous seafood markets. The Hong Kong restaurant imports fresh seafood from Japan.

In addition to sashimi and sushi, it also serves donburi (rice bowls). While the platters are always popular, other seafood signatures include the 12-piece tuna set, the King of Seafood donburi, California roll with crab roe salad, and oyster motoyaki – baked oysters topped with a mayonnaise-based sauce. Pair these sea bounties with a great selection of sake and plum wine.

Ocean Terminal, G04A, Harbour City, 2115 9956

BLT Burger

Another overseas concept from a noted chef – in this case Laurent Tourondel – is BLT Burger, which has transplanted successfully to Hong Kong. The well-established restaurant has been open for 11 years, and continues to attract people looking for the quintessential American burger and shake experience.

All-time favourite appetisers include chicken wings and fried mozzarella sticks. Burgers to try are the spicy Kowloon chicken burger (spicy fried chicken, red cabbage slaw, scallion, Thai basil, cilantro, hoisin and Sriracha), and the classic burger featuring a certified Angus beef combo patty (sirloin, short rib, chuck and brisket), tomato, lettuce, onion and a pickle.

New items, such as spiced barbecue back ribs, are regularly introduced. In addition to traditional milkshakes, there are boozy options for adults, such as the Kowloon biscuit, which incorporates vanilla vodka.

Ocean Terminal L3, 301, Harbour City, 2730 2338

Quan Alley

Culinary art is a speciality at Taiwanese import Quan Alley, which classifies itself as a hotpot restaurant. But this is hotpot like no other. The Insta-worthy items are so stunning that it seems almost a shame to eat them, although the consolation is they taste delicious.

An example is Nougat, inspired by the popular tourist souvenir, served in 2cm x 2cm blocks, “the perfect size for women to fit into their mouths with grace”. Ingredients include squid ink, ground squid, curry and chicken cartilage, to add that crunchy texture of nougat.

Also showing culinary creativity are the lollipops – glazed tofu sheets with sesame sauce, white sesame and spinach. The soup bases are equally intricate, complex and layered. The visual feast extends to the restaurant’s splendid interior, which features valuable antiques.

Ocean Terminal G57, Harbour City, 3188 2840

Épure

Michelin-starred Épure serves elegant French cuisine that celebrates premium ingredients through uncomplicated dishes that look as delightful as they taste. The restaurant typically only serves seasonal tasting menus of signature dishes, although an à la carte menu is available on special request.

Current signatures include white button mushroom soup with baby spinach gnocchi, featuring champignons de Paris (King Louis XIV’s favourite mushroom); Cévennes onion, where each onion segment is stuffed with winter black truffle paired with a crispy spelt; and for dessert, raspberry and chocolate featuring a dark chocolate ganache, juxtaposed with a raspberry sorbet and crispy beetroot. For the complete experience, ask the sommelier for the recommended wine pairings.

Ocean Centre L4, 403, Harbour City, 3185 8338

GaGiNang

GaGiNang serves contemporary Chiu Chow cuisine, including modern twists on classic dishes. With such a wide selection, it can be hard to know where to begin, although one of its marinated supreme soya options is a good choice. These include marinated goose, duck and pork – duck tongue, goose fillet and pork belly.

Seafood is also highly recommended; there is a plethora of offerings, including pan-fried oyster omelette, stuffed sea cucumber with Yunnan ham and mushroom in abalone sauce, and baked king prawn with preserved olive. It also has a good choice of dim sum, with over two dozen varieties, including steamed pickled ginger and chicken buns, pan-fried pork and leek dumplings, and pork and shrimp dumplings in supreme broth.

Ocean Terminal L3 310, Harbour City, 2116 9068

Satay Inn

Beyond Harbour City, along Canton Road is Satay Inn, which has a solid reputation for its Singaporean food. It is best known for the Hainanese chicken rice and laksa, which rank among the best in Hong Kong. Other popular dishes from its signature menu include satay served with home-made peanut sauce, fried fish skin with salted egg and chilli crab.

Traditional specialities include Hokkien prawn mee with fresh king prawns, lean pork and egg noodles in a fragrant prawn soup, and fried carrot cake – sautéed carrot cake with egg and shrimps. The restaurant is also known for its warm atmosphere and the seaside views from the outdoor patio.

Shop 3, Tower 1, Podium Level China Hong Kong City, 33 Canton Road, TST, 2738 2368

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