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An omakase counter in Shau Kei Wan, which is already doing something unusual by existing outside of Central. The chef Zinc Leung goes further by championing local Hong Kong catches alongside Japanese imports, a quiet act of defiance in a city where "flown in from Toyosu daily" is practically a marketing category. Four components per plate, rarely more, lets the fish argue for itself. Named to the South China Morning Post's 100 Top Tables.
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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Kelp-poached nagasaki karen oyster
“Some recent sequences have featured dishes like kelp-poached Nagasaki Karen oyster with smoked cream foam and guanciale, Shima ebi shrimp tart filled with roe and tomato, and semi-dried mehikari grilled with home-made chilli paste.”
South China Morning Post, 2026 -
Shima ebi shrimp tart
“Some recent sequences have featured dishes like kelp-poached Nagasaki Karen oyster with smoked cream foam and guanciale, Shima ebi shrimp tart filled with roe and tomato, and semi-dried mehikari grilled with home-made chilli paste.”
South China Morning Post, 2026 -
Semi-dried mehikari
“Some recent sequences have featured dishes like kelp-poached Nagasaki Karen oyster with smoked cream foam and guanciale, Shima ebi shrimp tart filled with roe and tomato, and semi-dried mehikari grilled with home-made chilli paste.”
South China Morning Post, 2026
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