Auntie ĀYI
Wellwellwell is a unique new concept in Pacific Place home to three distinct restaurant spaces that each represent one of three “wells”. Auntie ĀYI, the “Home Well”, pays homage to the ‘auntie’ (馬姐), celebrating humble yet legendary home cooking in a futuristic venue. Perfectly encapsulating this sentiment is the brand’s motto: “Nostalgic for the old and hungry for the new”, which Executive Chef Michael Wu Yuk Ming has incorporated across dishes, including the Auntie ĀYI Sesame Candy Chicken, a Cantonese classic updated with a cherished Hong Kong candy. “This dish is inspired by my childhood memories of eating sesame seed candy (芝麻糖) when I was a kid.” Using local three-yellow chicken, Hong Kong sesame candy is incorporated into the skin for a crisp, crunchy and candied finish atop tender and juicy meat. The chicken is presented as it was in the ‘70s, depicting a phoenix rising from the flames.
Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty; wellwellwell.hk
1111 Ones
1111 Ones presents local Cantonese cuisine through a renewed lens in a sleek and spacious venue. Executive Chef Will Leung and his team have crafted a locally-driven tasting menu that pays homage to traditional dishes reimagined with innovative flair, partially inspired by the tranquil landscapes shot by award-winning landscape photographer Kelvin Yuen. The Bird’s Nest Dew is a clever and refined take on the beloved Hong Kong dessert, mango pomelo sago (楊枝甘露), featuring mango sorbet made from mangos, milk and coconut milk and pomelo, while the traditional sago is replaced with bird’s nest for a more elevated feel with unique textural play. “Mango pomelo sago is one of my favourite desserts. Replacing sago with bird’s nest gives the dessert a more complex texture and makes it that much more extravagant.”
11/F, 18 On Lan Street, Central; 1111ones.com
Yung Kee
Despite of a brand new look courtesy of its recent, HK$6 million facelift, Yung Kee’s dedication to traditional Cantonese fare remains, including its take on charcoal roasted goose webs. A classic dish that rose to popularity in the ‘50s, Yung Kee’s version is elevated with deboned goose webs that have been stuffed with barbecued pork, goose breast, goose liver and goose liver sausage before it is then hang-roasted over charcoal. The resulting dish is a rich and fragrant amalgamation of classic Hong Kong flavours, although preparing such a technically challenging dish is no easy feat. “It takes years and years for the chef to truly master the delicate methods to make this dish delicious,” shares Yvonne Kam, CFO and third-generation Yung Kee owner. “Practice makes perfect.”
Yung Kee Building, 32-40 Wellington St, Central; yungkee.com.hk
Photography: Samantha Sin
Styling: Ella Wong
Editor
Carina Fischer
