20 best dishes of 2017 - Hong Kong

One of the best things I ate in Hong Kong in 2017

It's that time of year again when I scroll through my Google photos and am reminded of the ridiculous amounts of food I eat, and how fortunate I am to call it my job. I did a lot of travel this year, including pretty epic trips to Chicago and San Sebastián, and there are still a few new restaurants I've been wanting to go to but haven't. This isn't a list of new places, although I have tried to stop myself from falling back on the classics (Seventh Son's suckling pig and The Chairman's steamed crab still haven't been beat though). Here's my list of 2017's best bites in Hong Kong in alphabetical order:

Seema's Private Kitchen - East Africa in East Asia

Perri perri prawns

A couple of months ago was the first time I had Hindu-influenced East African cuisine. It's a fantastic melting pot of spice-driven fare that's big on seafood and full of fresh flavours. This was held at the chef, Seema's own home, which despite most people's perception of private kitchens, is actually very rare (most Hong Kong homes are simply too small). Seema holds her private dinners twice a month and also teaches cooking classes. (Another place where the private kitchen is also the chef's home is Mandy's Private Kitchen for Caribbean cuisine. Mandy was also at Seema's on the same night!)

North Point Markets - Clay Pot Indian and Tung Po

Tandoori Chicken at Clay Pot

We in Hong Kong have recently been talking a lot about heritage and 'collective nostalgia'. In the world of food, that's meant age-old recipes, classic restaurants and possibly above all, dai pai dong. The Wiki link on dai pai dong gives a pretty good overview of what it's all about. They're called "dai pai" (lit. big sign) because, back in the day, they graduated from illegal hawkering to getting a proper licence (a "big sign" that they would display in the stall). Fast forward to 2010, and most of these have disappeared. Even the ones near Graham Street market in Central, which have probably had more press than all the others combined, have temporarily closed for refurbishment - after which they'll probably look like botoxed concrete. No doubt an idea from that bright bunch we call our government. Anyway, I digress (again). What I wanted to get to was, apart from dai pai dongs on the street, many DPDs had, at some stage in the past 30 years, been moved into what we call "Civic Centres". These are municipal buildings that often include a wet market, municipal offices, theatres, a public library (sometimes) and a cooked food centre. The wet market and cooked food centre components were moved into such buildings for better/easier sanitary (and possibly administrative) control. Prior to their moves, they were street markets, and - you guessed it - dai pai dongs. However, as more of these buildings were built, there were simply more spaces for eateries, hence this common, but less-talked-about proliferation of market restaurants. There are tons, and I've blogged about one of the most buzzed about of late, ABC Kitchen, so here are two more - one petite and relatively unknown (Clay Pot Indian), and the other, a market superstar (Tung Po), both in North Point.