12. Sunday brunch, Fusion 5
There’s a reason why there’s a four-month waiting list to dine here on a Sunday. For $225 you get 12 choices of appetisers from the buffet table, ranging from Parma ham, pizza, Thai beef tripe stew, and grilled eggplant. This is followed by an assortment of mains including pork chop with glass noodles (our favourite), then dessert, another five choices. But don’t worry, they’re in bite-sized pieces so you can have all of them. $225pp. 5/F, The Pemberton, 22-26 Bonham Strand East, Sheung Wan, 2854 1801.

13. Steamed water crab cream with sticky rice and garlic, Kaleidoscope
Where other restaurants cheat with pumpkin puree, Kaleidoscope really packs on the crab cream in this dish. The ‘lid’ is removed from the crab and the legs divided, then the dismembered body is baked in glutinous rice where the fat of the crab melts into the grains. The whole thing comes together with a massive amount of minced garlic. $258. L13 06, Langham Place, 555 Shanghai St, Mong Kok, 3514 4370.

14. Thick cut Japanese ox tongue, Iroha Chosen by Satoru Mukogawa, Owner/chef, Sushi Kuu
“When you have this dish at other Yakiniku places, it is usually thin cut, but here it is cut into thick cubes. You can feel the fatty texture and the juice coming out of the meat hot off the grill.” $450. 2/F, Jardine Centre, 50, Jardine's Bazaar, Causeway Bay, 2882 9877.

15. Grilled Sardines in Salsa Verde, Uno Mas
These oily fishies sometimes don’t get the props they deserve. Uno Mas makes sure that won’t ever happen again. Served four whole sardines to a plate, and more meal than tapas, they arrive with charred and blistered with meat that easily pulls away from the bone. A splash of olive oil ties the sweet and salty taste sensations all together. Canned sardines aren’t even from the same planet. $72. 2/F, 54-62 Lockhart Road, Wan Chai, 2527 9111.

16. Oyster congee, Under the Bridge Chosen by Eric Johnson, Executive chef, Union J
For me the crab is not my favorite thing there. The crunchy stuff on top is. It's best sprinkled on the oyster congee. The brininess of the oysters is balanced well by the chili, ginger and garlic. I like the added crunch too, nice contrast of textures. $25. Shop C, G/F, Wah Fat Mansion, 405-419 Lockhart Rd Wan Chai, 2893 1289.

17. Shrimp wonton noodles, Mak Noodles Chosen by Jason Casey, Pastry chef, Union J
“There’s a lot that I like about this dish; mostly the broth and the texture of the noodles. You’ve got to add chilli sauce though; it needs the kick. I like the fact that the portion is small enough to make me order another bowl when I'm hungry or sufficient enough for a walk-by bite to eat... It's just enough to tease gluttony. You can be in and out in eight minutes; which is great for my schedule lately.” $28. 77 Wellington St, Central, 2854 3810.

18. Chinese crab cakes, Fook Lam Moon
The ‘lid’ of the crab is filled with a generous portion of Grade A crab meat and sweated onions then breaded for a quick browning in the oven. It might seem a bit expensive at first glance, but when you realise the entire crab was stripped from its shell for your dining comfort, then you’ll know it was absolutely worth it. $120. 35 Johnston Rd, Wan Chai, 2866 0663.

19. Cinnamon pork and veg dumplings from Manchurian Candidate
Cinnamon, eh? That’s the secret ingredient in these very special Northern Chinese dumplings. The flavour is very subtle but wonderful if you pick it up. Lather it in black vinegar and pucker up. $50. 5/F, Winner Bldg, 37 D'Aguilar St, Lan Kwai Fong, 2522 0338.

20. Truffle, sea urchin rice at Wagyu Kaiseki Den
This is actually the last course you get to end an amazing meal at Wagyu Kaisei Den. Steamed glossy rice is paddled with black truffle shavings and cream sea urchin then topped with fine slivers of seaweed. End it with a bang, right? Part of the ten-course set menu ($1,680). UG/F Central Park Hotel, 263 Hollywood Rd, Sheung Wan, 2851 2820.

21. Crispy skin chicken with garlic salt/pepper, Sun Tung Lok
A two-pound chicken is given the crispy treatment in the deep fryer, but the genius of this dish comes from the dipping salt. The depth of flavour comes from crushed garlic and dried anchovies. $180/half, $360/whole. 11 Yuk Sau St, Happy Valley, 2891 6686.

22. Char sui bao, Tim Ho Wan
When the dim sum chef from three-Michelin starred Lung King Heen left, he took his char sui bao recipe with him. Now you can enjoy the ‘pineapple bun’ char sui bao without spending big bucks. $12. G/F, Phase 2 Tsui Yuen Mansion, 2-20 Kwong Wa St, Mong Kok, 2332 2896.

23. "Lunar chicken noodle soup for the soul", La Luna 
When we first heard of this dish, we thought there was no way it could be any more than fatty chicken soup. How wrong we were. First, the assembly: a finely diced mirepoix (carrot, onion, celery) is put into a French onion soup bowl, followed by a ladle of rich chicken consommé. Then they build a ‘roof’ over the bowl made of string and stretched chicken thigh skin. The dish is then stuffed into a hot oven where the skin crisps and the fat further flavours the soup. All that’s left is to crack the papery skin open with a spoon to reveal a steaming bowl of good lovin’. $80. 31 Elgin St, Soho, 2524 4123.

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Angels & Demons
The Bored Tongue
Weird & Wonderful
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