The cosy neighbourhood bistro continues to impress with chef Julien Cadiou’s new dishes which we are very, very pleased about. A must-have is the prime beef carpaccio ($168) with dollops of paprika emulsion and topped with rocket – its peppery flavour cuts through the heartiness of the dish. The pigeon and foie gras pithivier ($388) is a showstopper: the moist, flavourful gamey interior is enveloped by a warm, buttery crust. A very filling yet highly addictive dish. Another new dish to try is the squid carbonara with marinated Japanese egg yolk ($168), and for dessert, mandarin segments with charcoal crispy roll and black sesame ($128).
Upper Modern Bistro
6-14 Upper Station Street, Sheung Wan
Tel: 2517 0977