4 standout dishes to try in Hong Kong this Christmas

As the cold weather creeps into Hong Kong, there’s nothing quite like heading to your favourite restaurant and tucking into a warm, comforting meal – made all the more delightful by a limited-time Asia Miles earn rate. Until 31 December, members can sample the very best cooking from Hong Kong’s leading chefs while earning miles at a rate of up to HKD4 = 2 at selected partner restaurants. Standard Chartered Cathay Mastercard holders can also earn HKD4 = 3 when dining at selected partner restaurants and paying with their associated credit card.

To enjoy these dining rewards, make sure to join our Card Linked Earn programme. It allows you to link any Mastercard or Visa credit card with your Cathay Membership account and earn Asia Miles automatically at selected partner restaurants by simply settling your bill. Diners who pay with their linked credit card at participating restaurants will earn 250 on their first transaction.

To give you a taste of what you can look forward to at Cathay partner restaurants this season, we’ve asked chefs around the city which dishes they’re most excited to share with diners during Christmas. Check out their recommendations below.

Feuille

Signature dish: Feuille bread with Chinese chive pil pil 

French fine dining spot Feuille is renowned for its immaculate tasting sets, but the restaurant’s signature dish is a humble one that incapsulates the values of its chefs. 

Chef Joris Rousseau says, “At Feuille, sustainability is a way of life. Our homemade bread reflects our dedication to quality ingredients and conscious cooking.” 

“[We pair] it with our Chinese chive pil pil, made with cooked fishbones reduced into gelatinous collagen. Every element is thoughtfully utilised... It is a culinary journey that we are proud to share with our guests,” he adds.

5/F, The Wellington, 198 Wellington Street, Central, 2881 1848 

Hansik Goo

Signature dish: Abalone mandu 

This buzzy Korean fine dining restaurant has been the talk of the town since it opened under the leadership of celebrity chef Kang Mingoo. It’s now helmed by his protege, chef Park Heung-Sun, who continues to champion Korean classics with bold yet elegant twists.

Hansik Goo’s signature dish is an elevated take on traditional Korean mandu (dumplings), featuring lavish abalone. Chef Park says, “It’s a combination of authentic Korean dishes like beef soup stew and the traditional culture of dumplings. It’s a new way to present Korean fine dining.” 

1/F, The Wellington, 198 Wellington Street, Central, 2798 8768

Sabatini Ristorante Italiano

Signature dish: Oven baked lobster in Sabatini style with risotto 

With two elegant locations in Hong Kong, Sabatini Ristorante Italiano has come a long way since its first outpost opened in Rome in 1958. Its newest branch at IFC mall, helmed by chef Marco Antonio Li Voti, promises authentic Italian dishes in a stunning setting overlooking the harbour.

If you’re going to splurge, there’s no better way to do it than with the restaurant’s signature lobster. Baked until pillowy soft, it’s served on a golden bed of risotto, prepared according to traditional methods for a smooth and creamy bite.  

Shop 4008, Level 4, IFC mall, 8 Finance Street, Central, 2610 0080

Shikigiku Japanese restaurant

Signature dish: Prawn and sea urchin tempura 

Tempura and teppanyaki are what it’s all about at this IFC restaurant, which boasts a stunning view of Victoria Harbour. First launched in Tokyo over a century ago, Shikigiku is renowned for its sesame oil-based tempura batter.

Prawn tempura is a quintessential dish at any tempura restaurant, but at Shikigiku, you’ll be able to choose between jet-fresh Japanese prawns and local specialties. Meanwhile, uni fans shouldn’t miss out on the sea urchin tempura; it’s a rich, buttery parcel of juxtaposing textures. 

Level 4, IFC mall, 8 Finance Street, Central, 2805 0600