Tsim Sha Tsui must be among the top five places to visit if you are a tourist to Hong Kong. There is something for everyone, whether it is for the glorious shopping, or a walk down the scenic Avenue of Stars for the spectacular vista across the Victoria Harbour, or even just to take a boat ride on the iconic Star Ferry; Tsim Sha Tsui is eminently unavoidable.
Earlier in September, I was invited for a tasting at Uptop Bistro and Bar at the newly launched Popway Hotel. The boutique Popway Hotel, with its principle of “comfortable and trendy lodging that wouldn’t break the bank”, is conveniently situated across the road from the Hong Kong Museum of History, a short walk away from the heart of Tsim Sha Tsui. Uptop Bistro is the hotel restaurant located on the 19th floor, and just above that, the rooftop bar with a panoramic views around Tsim Sha Tsui and great views of Hong Kong skyline.
Night View from Sky Deck. Photo courtesy of Popway Hotel.
Bar Up Top
Before dinner commenced, I was hosted to a cocktail at the fashionable rooftop Sky Deck bar. While waiting for my dinner companions, I witnessed the awakening of the surrounding city skyline while the kaleidoscope of neon lights came on. As the soft light of dusk faded away, I nibbled on the Poppet Prawn (HKD$88), which are fried prawn covered with herb, spices and popcorn. In fact, guests at Popway have complimentary fresh popcorn from the hotel, and popcorn seems to be a recurring theme at the hotel.
Poppet Prawn (HKD$88), on Sky Deck bar at Popway Hotel. Photo © Justin Teo.
Playful and Imaginative Cooking
The cosy bistro is surrounded on two sides by a glass façade offering similar views from the bar up top. The décor is modern contemporary with tidy lines, and with the glass and steel furnishing intelligently laid out, the modestly sized restaurant felt uncannily roomy.
Uptop Bistro. Photo © Justin Teo.
Uptop Bistro. Photo © Justin Teo.
The talented Chef Michael Yeung earned his stripes Down Under in Sydney with notable Chefs like Peter Gilmore and Neil Perry, before returning back to Hong Kong to helm Uptop. We started with the elegantly plated Scallop Tartare (HKD$188). The fresh sweetness of the scallop was complimented by drops of passionfruit gel, and the aromatic lemongrass dressing provided a refreshing backdrop to start our dinner. I found the more robust Beef Tartare (HKD$138) to my liking. I can see Chef Yeung’s creative touches to elevate the common tartare; bits of yuzu mayonnaise, Dijon mustard and a generous sprinkle of truffle powder added different profiles to the tartare, and I enjoyed eating the beef with the thin crispy croutons.
Scallop Tartare (HKD$188), with passionfruit gel and lemongrass sauce. Photo © Justin Teo.
Beef Tartare (HKD$138), with truffle powder, dijon mustard and yuzu mayonnaise. Photo © Justin Teo
The sous-vide Blue-Eyed Cod (HKD$298) had a firm and delicate texture, topped with some smoky nutty sesame sand which added body to the flavour of the fish. My companion also loved the sublimely balanced sweet-sour “yu-shen” sauce that really highlighted the dish.
Blue-Eyed Cod (HKD$298), with Yu Shen sauce and sesame crumb. Photo © Justin Teo.
My favourite of the night was the well-marbled Mr Angus (HKD$328). The King Oyster mushroom, glazed with red wine miso, held its own against the sous vides angus, and both meaty components came together with the intense smokiness of the garlic corn purée. My only regret that evening was not peeking at the wine menu for something to go along with Mr Angus.
Mr Angus (HKD$328) – sous vide beef with smoked garlic and corn, King Oyster mushroom, miso red wine sauce. Photo © Justin Teo.
Last but not least, the youthfulness of Chef Yeung came through with the playful Apple Crumble (HKD$78) dessert. The fizzin’ ginger popping rock sweets surprised me and I was taken back to my childhood days. I haven’t had this indulgence in ages, and when served together with the white chocolate ice-cream on a bed of warm caramelised apple, it sure resembles the classic dessert. Just watch out for that tart cherry on top.
Fizzin’ and poppin’ Apple Crumble (HKD$78). Photo © Justin Teo
If you are looking for accommodations in TST, check out Popway Hotel for its great location. Else, consider poppin’ by Uptop Bistro for a meal when in the area. Perhaps then I can offer you high-five for checking out my recommendation to Uptop.
Uptop Bistro and Bar
19/F, Popway Hotel, 117 Chatham Road South, Tsim Sha Tsui, Kowloon, Hong Kong.
Tel: +852 2117 3526
Opening hours: 12 to 2.30 pm, 6.30 pm to 10.30 pm (Monday to Sunday)
Sky Deck
Address: Rooftop, Popway Hotel, 117 Chatham Road South, Tsim Sha Tsui, Kowloon, Hong Kong
Tel: +852 2117 3526
Opening hours: 5 pm to 12 am (Monday to Sunday)
