Knutsford Terrace in Tsim Sha Tsui offers superb dining options

Celebrating its 13th year and one of the few Nordic restaurants in Hong Kong, FINDS is continually introducing fabulous new dishes that highlight the seasons. At this time of the year it is all about using preserved, smoked and pickled ingredients that are traditional in a region with a limited growing season. Preserving ingredients at their peak enables gourmet creations year round, which is exactly what the talented executive chef, Jaakko Sorsa, does here. A stunning example is the cold smoked reindeer rump served with golden and candy beetroot, smoked sour cream, fresh lingonberries that have been pickled, and cured grated egg yolk. A continual and harmonious loop of salty, smoky, earthy and sweet notes with hints of sour, this elegant dish is a must-try. Also excellent is the tender and flavourful slow-roasted venison with barley risotto, white carrot, pickled pumpkin, blackcurrant sauce and young spruce needles providing natural seasoning. There are excellent seafood dishes, so make sure to leave room for one (or more) of the creative desserts.

There are many good reasons why Yamm is famous for its buffet: the produce is top quality; the selections are varied, with more than 60 choices; new options are continually being introduced; and the ambience is welcoming. One of the most popular options is the seafood, including Boston lobster, which is flown in fresh daily and steamed just before serving - and you can taste the difference. Freshly shucked oysters are another top pick. There are live cooking stations; Southeast Asian, Indian, Japanese and Continental cuisines; and a colourful range of desserts. Newly introduced are the Cantonese roast meats (from Cuisine Cuisine), a tandoor station and a healthy station - with vegetarian, vegan, gluten free and low sugar/no sugar options, plus freshsalads. There are also regular theme nights.

Having relocated from Sai Kung in June, Mike’s Chicken is a Portuguese restaurant that focuses on the cuisines of former Portuguese colonies, such as Brazil, Macau and parts of Africa. The menu is extensive with a number of dishes based on family recipes from culinary and concept director, Michael Franco. His colourful personality and that of his wife, Caroline Ling adds to the dining experience. Tasty signatures include Mike’s Chicken (with cheese, herbs and garlic) spicy piri piri chicken, delicious Portuguese oxtail in port, and grilled sardines. Also look out for the Tau Tau clams that are steamed in white wine with fresh thyme, and bacalao (salted cod) fritters, either traditional or with cheese, and roast suckling pig. This place is also popular for afternoon tea with many sweet options.

Seating 16, this modern Japanese restaurant focuses on Omakase menus, with seafood flown in every day from Tsukiji Market. At lunch there are also some set options, as well as two tasting menus. For the full journey of seasonal Japanese delights at lunch try the superb eight-course chef’s Sushi Counter menu, which includes unique appetisers, steamed egg, creative sashimi (east meets west), five varieties of in-season sashimi, six pieces of sushi, hand roll, soup and dessert (try the salted vanilla ice cream if available). On the day of our visit, diners mostly consisted of Japanese speakers, always a good sign and a nod to quality and authenticity. The restaurant also has a good range of sake and Japanese whisky, which can be expertly paired with dishes.