Not far away, Mok’s Beef King Hotpot Restaurant has mastered the art of everyday indulgence. Inside a no-frills cooked food centre, it serves up local steer beef hotpot with expert skill and care. The oxtail soup base, simmered with Chinese yam and goji berries, is rich in both flavour and feeling – a dish that feeds the body and mind.
For something with a global edge, Bad Boy Cook near Castle Peak Bay fuses Japanese izakaya favourites with Hong Kong-style flair. Think crispy baby pigeon, grilled threadfin and skewers that nod to both yakitori and Japanese-inspired street flavours. The kitchen’s strength lies in its balance — playful but always grounded.
It’s the same instinct that guides Li Yuet-faat, Executive Chef, Chinese Cuisine, Ming Court at Cordis, Hong Kong. “Focusing on every detail of Cantonese cuisine, I hope to pass it on to the next generation,” he says.
In Tuen Mun, that balance holds – between old and new, comfort and craft, and flavour and restraint.
Focusing on every detail of Cantonese cuisine, I hope to pass it on to the next generation.
Li Yuet-faat
