Find out which restaurants are competing for the title of the best salad in Hong Kong!
Organised by The Restaurant by The Kinnet in an effort of reshaping perceptions of the dynamic salad, you can now vote for your favourite salad by purchasing a reinvented version from chefs of seven participating restaurants in Hong Kong. For the entire month of July, visit one or more of the following restaurants and try out their crafty salads at HKD$120 per dish. The roundup includes The Restaurant by The Kinnet, Linguini Fini, Beef & Liberty, Lily & Bloom, Fresca, Viet Kitchen & Bar, and Common Room.
Chef Sing Lau of The Restaurant by The Kinnet
Green Goddess Kale Salad with Roasted organic chicken, avocado, sweet corn, eggplant, vin tomato, boiled egg, cilantro and feta.
3/F, 33 Hillier Street, Sheung Wan
Chef Vinny Lauria of Linguini Fini, Stone Nullah Tavern, Posto Pubblico
Seared Scallop & Homemade Bacon Panzanella with croutons, red Onion, cherry tomato, uni and truffle vinaigrette.
49 Elgin Street, Soho
Chef Peter Cuong Franklin of Viet Kitchen & Bar
Vietnamese Beef & Mango Salad with beef tenderloin, watercress, cabbage, mango, avocado, tomato and Vietnamese herbs.
G/F Nexxus Building, 41 Connaught Road, Central
Chef Billy Otis of Lily & Bloom
Grilled Summer Peach Salad with maple bourbon dressing, coconut puree, swiss chard, sorrel, green papaya, and toasted macadamia nut.
5/F & 6/F, LKF Tower, 33 Wyndham Street, Central
Chef Neil Tomes of Beef & Liberty
Haloumi and Persimmon Salad with quinoa crusted haloumi, lentil, spelt, persimmon, mint, spring onion, cucumber, caramelised onions, pickled fennel, carrot, beetroot, hazelnut, almonds, pumpkin seeds and a sweet sherry dressing.
Star Street Precinct, 2/F, 23 Wing Fung Street, Wanchai
Chef Ivy Chow of Fresca
Tastes of the Rainbow Salad with beetroot apple and candied walnut, roasted potato and string beans with mustard seeds, country delight, quinoa medley and salad greens. Stuffed dates, dry fruits and nuts as dessert.
G/F Felicity Building, 54-58 Hollywood Road, Central
Chef Tez Pun of Common Room
Grilled tiger shrimps, charred fresh sweet corn, mango, avocado, bell peppers, fresh jalapeno, corn tortilla chips, queso fresco, lime juice, olive oil, coriander, sorrel, and homemade spicy sour cream dressing.
1/F Wo On Building, 8-13 Wo On Lane, Central