This diminutive spot (I'd say it seats about 5 people before  things start getting hairy) is relatively new yet already quite busy. Located in a little-trafficked lane in the west, it serves up fairly authentic nonya/peranakan (aka Chinese Malaysian/Indonesian) cuisine at hard-to-beat  prices. The only downside is the dine-in area, which adjoins a minuscule kitchen and is about the size of  a large closet. I'd recommend take-away, though remember to bring your own boxes/containers.

I've been here only once  but that's enough to determine that their prawn noodles comes close to the real  thing (a rarity in Hong Kong, believe me). The shrimp soup-base seemed less oily/rich than that other mainstay of Malaysian-Singaporean "mee", the Prawn Noodle Shop in Wanchai, and the chilli comes separately so you can tailor the spiciness  to your liking. Will update this post once I have a chance to try other dishes. Recommendation however: Hainanese chicken-rice loyalists should definitely refrain from sampling their rather Hong Kong-ized offering.

This restaurant in the bustling Tai  Po market area just happened to catch our eye,  so we tried it without having seen any reviews. Lucky us: their signature salted chicken --  apparently garnished with a "secret sauce" -- ranked among some of  the best I've had in Hong Kong. Though it's somewhat cookie-cutter mass-produced (check out the window fronting the kitchen to see piles of steamed chicken heaped atop each other), the dish still tasted well-prepared and unique. I recommend giving this a try if you're ever in the neighborhood. Caveat: some of the other dishes we  sampled, including the claypot fish with garlic, weren't all that special.

The city's lone rodizio-style restaurant does a capable job with meat, plus a  fairly diverse salad buffet. Adequate for stifling those meat-hunger pangs but don't expect a truly top-notch churrascaria experience, relative to the price (the lack of competition may be a factor here). That said, some cuts -- like the picanha -- are excellent, as are the mashed potatoes and melted cheese they whip up individually for every table. Important: book ahead, or you may end up at the bar, which is awkward for both the knife-wielding servers and their diners.

...is this tiny eatery fronting Catchick Street. I've become a weekly regular for one very simple reason -- this place delivers. From the Lamb Vindaloo to the various biryanis, this restaurant serves up simple, affordable sub-continental fare that's popular with the locals, Hong Konger and expat alike. I haven't seen many Indians, though that may be a function of its out-of-the-way locale. The food's great, but one caveat: the place has developed a little bit of an odd aroma of late, though don't let that detract from your degustations.

I haven't been to Nha Trang, but if what you're after is good, simple, unpretentious beef pho at an unbelievably bargain price, then this place is for you. It may be a chain, but the Wanchai branch at least is staffed by a Vietnamese-speaking crew, both in front of and behind the counter. Simply the best pho I've had since moving to Hong Kong, though again, I understand Nha Trang's is reliably consistent. Tip: if a bowl of pho isn't adequate to sate your Vietnamese cravings, try the watercress in "belachan" sauce and assorted shrimp/crab cakes. The lemongrass-flavored noodles are good too, or so my girlfriend tells mee. Warning: this place is always packed, be prepared to share a table with strangers.

Typical Hong Kong cha chaan teng -- massive menus straddling Western and local cuisines, low prices, constantly busy. I enjoy a good cantonese tea house as much as the next guy, but the service here is downright terrible -- even by local standards -- the food (I had the crispy friend noodles with beef) is underwhelming, and the menu simply puts me off with its slapdash, anything-goes choices. I gave it another go just in case my first visit was a once-off....but no dice. It's open late however, which is a plus. Oh, and it's air-cconditioned and clean. 

This is definitely one of the more upscale Sichuanese options around town, the prices reflect it. However, you get what you pay for -- excellent service, exquisitely prepared dishes, "fine-dining" ambience and, of course, good, solid regional cooking. Sichuan House caters to a younger, chic-er crowd than that other old Sichuanese standby -- San Xi Lou in the mid-levels -- but the menu is comparable. Definitely worth a try.

I've been a longtime fan of Hong Kong-style steakhouses, from Sammy's Kitchen to the (now-defunct) Goldfinch in Causeway Bay, and so I really wanted to like this place. But the sirloin I had was horrendously done -- the edges were medium, the center was rare, and everything else was served in various stages of completion. I did enjoy the perfectly baked potato however.
I'll give the fillet steak a try just to make sure the sirloin (which was huge) wasn't a once-off. Plus, in true Cantonese fashion, the diner's "western cuisine" also encompasses local staples like curry rice dishes and spaghetti. 

We decided to sample this new arrival on the K town restaurant scene about a week after it opened. ..and haven't been back since. There are better options nearby if you've got a hankering for Western-style dining. I had the steak and it was dry and over-cooked, a major disappointment given its butcher's pedigree. To be fair though, I've yet to sample the baked goods.