Where to eat in and around Hong Kong’s Times Square, Causeway Bay: 7 special tastes to savour
Modern Japanese, Chiu Chow and Macanese are just some of the dining options available at Zeng, Pak Loh and Cafe Terceira and other restaurants located at this high-energy Hong Kong hub
Any shopping area worth its salt is surrounded by a multitude of dining options and this is true of Causeway Bay’s Times Square and its neighbouring streets, where the variety of cuisines satisfies all cravings.
Nikushou
Everything about dining at yakiniku specialist, Nikushou, is exemplary – little wonder it’s a chef favourite. Start with a selection of the finest seasonal sashimi, which for us was Hokkaido sea urchin, Japanese sea bream milt and monkfish liver topped with suika naratsuke (mini watermelon, miso-marinated).
The grilled crispy eel with Kyoto sanshonomi sauce, a known signature dish, is a must try, as is the A5 Hida Wagyu Chateaubriand cutlet brioche toasted sandwich – a buttery, soft, crisp, unctuous and deliciously beefy Wagyu sando. The main draw is the Wagyu, with the selection based on the best cut and the best producer of that cut.
For example, the thick-cut tongue from Australia (with only a fifth used) is chosen for its rich texture and flavour. Or the outstanding (and expertly tabletop-cooked) nikushouyaki featuring A5 Kumamoto Waou Wagyu strip loin, drizzled with Nagasaki egg yolk (cooked at 55 degrees Celsius for 25 minutes), house-made yakiniku sauce and Hokkaido yumepirika rice.
