Hong Kong Cuisine 1983 presents an East-meets-West approach to producing authentic local Hong Kong cuisine by using modern cooking techniques. With decades of experience working in fine-dining restaurants aided by endless creativity, executive Silas Li and his team serve up quality and well-presented dim sum and other signature Cantonese dishes, such as braised boneless duck web stuffed in chicken wings, crispy sea cucumber with tofu fish mousse, and more. Most recently, Chef Silas has created a selection of vegetarian-friendly dishes to cater to diner’s requests.

Hong Kong Cuisine 1983 is the deserving winner of our Foodie Forks 2024 Best Chinese Restaurant award, crowned by us owing to chef Silas Li’s progressive East-meets-West approach to Cantonese cuisine, merging French techniques with Chinese ingredients and recipes. If you order the dinner tasting menu (HKD1,600 pp), be sure to supplement with a few of chef Silas’ à-la-carte signatures, including the trio of baked mini crab shells (HKD460), caramelised sweet-and-sour pork with crispy pork lard (HKD380), and crispy chicken (HKD680), which must be pre-ordered at least a day in advance. The chef’s Frenchified desserts can’t be missed; we’re big fans of the freshmango mousse with coconut sauce, mango sauce, mango, pomelo, sago, meringue, and frozen pomelo drops (HKD150) for an elevated take on the classic mango pomelo sago pudding.

Hong Kong Cuisine 1983, located in Happy Valley, is bringing the flavors of Hakka heritage to the forefront this Chinese New Year with a limited-time menu curated by Chef Silas Li, available from Jan. 3 to Feb. 12, 2025. Drawing inspiration from his roots, Chef Li combines traditional techniques with fresh, high-quality ingredients to create a nostalgic culinary experience centered on family and togetherness. The menu features seasonal and symbolic ingredients such as fermented red bean curd, dried oysters, and black bean sauce, all chosen for their rich umami profiles and cultural significance.

The idea at Hong Kong Cuisine is a straightforward, if not familiar, one — dedicated entirely to the showcasing classic flavours of Chinese and Cantonese cuisine. Having just passed its 10 year anniversary mark, the restaurant completes a full overhaul with a brand new look, and a brand new chef in tow. Now helmed by chef Silas Li, a veteran in Chinese cooking following many experiential years as a private chef, Li’s menu assumes a contemporary stance that gestures towards time-honoured Chinese recipes yet practices distinct western techniques, especially in presentation.

Hong Kong Cuisine 1983 presents authentic Cantonese flavours with a touch of innovation. In 2023, as the restaurant approached its 10th anniversary, founder Baldwin Cheng joined forces with Chef Silas Li to create a new contemporary Chinese menu of Cantonese classics with a modern twist. Having worked as a private chef to Hong Kong’s elite for over two decades, Li has revamped this Happy Valley-based restaurant with a seasonal menu of quality, well-presented dim sum and other Cantonese dishes that change every three months.

Formerly a private chef for Hong Kong’s upper echelon, Silas Li now leads the kitchen at Hong Kong Cuisine, a nondescript restaurant in Happy Valley fusing tradition with modernity. Freshly revamped, Hong Kong Cuisine offers unique dishes like braised boneless duck web stuffed in chicken wings, playing on the Chinese idiom “chicken speaking with duck” (鷄同鴨講). Another is the bird’s nest stuffed winter melon ball with roasted duck sea cucumber sauce, for an umami-rich dish that is an amalgamation of flavour and texture.

As a member of La Commanderie des Cordons Bleus de France, Hong Kong Cuisine is a fine dining restaurant that has a passion for preserving the essence of Chinese cuisine. Paying homage to Hong Kong’s culinary heritage, their innovative menu features refined Cantonese dishes that embrace traditional and modern flavours. Expect a unique and indulgent blend of contemporary flavours — think winter melon stuffed with bird’s nest, and roasted duck and braised pigeon stuffed with crocodile tail fin.

Chef Silas Li of Hong Kong Cuisine 1983debuts a new tasting menu ($1,600 per person) that crafts a personal culinary journey, blending childhood nostalgia, professional mastery, and a passion for reinvention. Expect refined interpretations of classics. The journey starts with a trio of appetisers featuring a kumquat parfait inspired by childhood treats, a luxe quail egg and a Chaozhou-influenced salmon roe tart.

Check out Hong Kong Cuisine 1983 for an East-meets-West approach to the tastes of local Hong Kong cuisine by using modern cooking techniques. Expect signature Cantonese dishes, chicken wings stuffed in goose web, crispy sea cucumber with tofu fish mousse, and more. Hong Kong Cuisine 1983 - 1/F, Elegance Court, 2-4 Tsoi Tak St, Happy Valley, Hong Kong, +852 2893 3788, https://www.facebook.com/1983hkcuisine

Highly technical, sometimes long-lost Hong Kong recipes are the name of the game here, but aim for dishes that are technical for flavour’s sake, rather than simply a creative deconstruction. The signature chicken wings stuffed with goose web is layered with aroma. The crispy chicken is stunning, achieving flavourful, juicy meat, with the glossy skin crackling on the tongue.

Elegant and innovative, Hong Kong Cuisine 1983 never disappoints (Photography: Hong Kong Cuisine 壹玖捌叁 1983 via Facebook). Local Hong Kong dishes are in the spotlight at Hong Kong Cuisine 1983, with traditional plates reimagined by chef Silas Li with innovative and modern twists. The dim sum is a big draw here, but the other Cantonese dishes are just as noteworthy.

From the outside, Hong Kong Cuisine 1983 looks like an unremarkable restaurant in a nondescript building. And for years it was, until chef Silas Li took over the kitchen last year. British-born Li trained in French gastronomy but taught himself how to cook Chinese food while working for 20 years as a private chef for a Hong Kong tycoon.

A post shared by Hong Kong Cuisine1983 壹玖捌叁 (@hongkongcuisine1983). Hong Kong Cuisine 1983 invites diners to experience the heart of the city's culinary traditions. The restaurant has garnered praise and recommendations for delivering authentic Cantonese cuisine with a nostalgic touch.

There are some following notes when you eat at Hong Kong restaurants that you need to know. These are called the customizable culture:. At crowded restaurants, you should eat quickly to make room for new guests and avoid both eating and chatting.