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The thing people talk about here is an ankimo choux puff, a pineapple bun-shaped pastry filled with cold monkfish liver cream that manages to fold Japanese, French, and local Hong Kong instincts into a single bite. This is an Edomae omakase counter in H Code where the chef's restrained style lets rice temperature and knife work carry the argument. The menu moves through otsumami into a measured nigiri progression, classical in bones and quietly local in spirit.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Ankimo choux puff
“The most talked-about signature is the ankimo choux puff: a crisp, pineapple bun-inspired pastry filled with cold monkfish liver cream, which blends Japanese, French and Hong Kong sensibilities into one dish.”
South China Morning Post, 2026
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