Manhattan-based chef Anita Lo (of Annisa) derives menu inspiration from her travels around the world. Her first book, Cooking Without Borders, draws on her exquisite French-Asian style. Recently, Lo made a stop in Hong Kong en route to Mongolia and discovered some new favorite restaurants.
Bo Innovation “The modern Chinese food at this Michelin-star restaurant is as fun as chef Alvin Leung Jr.,” says Lo. (He has the characters for “Demon Chef” tattooed on his shoulders.) “We were treated to 12 courses, including Leung’s signature xiao long bao (soup dumplings), fish basted in Iberico ham fat, and a scoop of ice cream shrouded in sandalwood smoke.” $$$, Shop 13, 2/f, J, 60 Johnston Rd., Wan Chai, 852/2850-8371
Temple Street Night Market “The night market is a quintessential Asian experience,” says Lo. “Temple Street is one of the more sprawling ones, where you can buy everything from Mao jackets for your dog to stomatopods [mantis shrimp] sautéed in black beans.” $, 4 p.m. to midnight, Temple St., Yau Ma Tei, Kowloon
Yung Kee Restaurant One of Hong Kong’s most famous destinations for goose, Yung Kee started as a food stall and is now a big, bustling restaurant. “The menu always includes the roast goose, which is rich and tender with crackling skin, and 1,000-year-old eggs.” $$, 32-40 Wellington St., Central District, 852/2522-1624