For this relatively young restaurant group, 2016 was already a landmark year, with three stellar new openings in the first six months alone. And it's looking like another bumper year for restaurateurs Syed Asim Hussain and Christopher Mark, who have lifted the veil on three new venues in 2017.
"The winds of Vietnam continue to blow through Hong Kong, and one of the strongest contenders for the city’s best banh mi thit (aka banh mi) is Le Petit Saigon, a quaint takeout counter located next to sister restaurant Le Garcon Saigon."
“You may have already fallen for Le Garcon Saigon in the Star Street precinct, with his cool, open-air facade and deeply flavourful grilled meats made from the Vietnamese chef's mama's recipes. Well, now you can sample the goods from this boy's little bro next door, and he's as uncomplicated as they come, serving only one thing, bánh mì thịt, or pork banh mi.”
“So how do you guarantee your pork chop is juicy AF? You brine it. Or, in the case of this Vietnamese-inspired chop from Bao La—chef of Hong Kong's Brasserie Le Garcon Saigon — you make a marinade that's fresh and sweet and savoury as hell.”
“The Star Street Precinct just got a little more interesting with the opening of Le Petit Saigon, the sister branch of Le Garcon Saigon, which serves nothing but a single item – the humble yet ultra-popular banh mi thit.”
“Maison Libanaise, SoHo’s favourite Lebanese restaurant, is kicking off summer tomorrow with the first of their weekend sessions, starring two Instagram favourites: skewers, and frosé: the picture-perfect combination of ice, rosé and fresh strawberry puree.”
“Calvert has been tasked with cooking whatever he wishes to as long as it is “inherently excellent”. The result is a delectable marriage of premium fresh produce and French-inspired flavours, albeit with a more modern and unique interpretation.”
"Carbone started out life in Greenwich Village, New York – so you can be sure that the Hong Kong outpost understands the need of any would-be diner in search of carb-filled NYC/Italian fare. And it certainly delivers."