Australian Gourmet Traveller

May Chow, named Asia's best female chef this year, has been on a roll. Her newest project, one of three eateries she runs in Hong Kong and abroad, is the modern Cantonese restaurant celebrating Hong Kong-style kitsch, with John Javier, previously of Sydney's Master, in the kitchen. Dim blue and pink lights bounce off pearlescent mosaic wall tiles and stainless-steel bar stools, giving the place a retro purplish glow. You'd almost expect the staff to start a karaoke session, if they weren't already too busy serving dishes such as scallop cheung fun, where the rice noodle is replaced by sheets made entirely of scallop, and slow-cooked chicken with chrysanthemum, rice puffs and Shaoxing wine, a claw dangling from the side of the plate as if to entice diners to dig in. Start or finish with cocktails - the Durian Painkiller, if you're feeling brace.