Chef Billy Chung has made his name with his melting pot of pan-Asian cuisines and his twist on the classics. At the new Old Bazaar Kitchen in Wan Chai (a previous incarnation closed a few years ago), favorites from the menu include sweet and sour pork with pineapple and Chung’s signature custom dishes, including Hainan chicken casserole, Malay-style curry king crab, and hand-shredded chicken with truffle fried rice. The choices are a bit simpler at lunch when noodle dishes dominate—choose your type of noodle and the sauce or soup you want them served in. More than a dozen rice dishes are served, too, including white curry with brisket and Malaysian yellow curry with grouper. Be forewarned: The prices are steep (at dinner, there’s a HK 700, about $80, per person minimum), and diners are asked to preorder when they make their reservation.