{"id":12974,"date":"2025-11-20T01:11:33","date_gmt":"2025-11-19T17:11:33","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=12974"},"modified":"2025-11-20T01:11:33","modified_gmt":"2025-11-19T17:11:33","slug":"superb-steaks-perfect-pasta-hong-kong-restaurant-picks-of-a-local-mixologist","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=12974","title":{"rendered":"Superb steaks, perfect pasta: Hong Kong restaurant picks of a local mixologist"},"content":{"rendered":"


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Nischal (Nish) Gurung is the head of mixology at Octavo Management Group, which manages restaurants including Octavium, Kilo Steakhouse and Rex Wine & Grill.<\/em> He spoke to Andrew Sun.<\/em><\/p>\n

I am a very food-oriented person. I have a big respect for any kind of cuisine. Since I am Nepalese by blood, I grew up eating rice, pulses and veggies \u2013 our traditional and national dishes, collectively known as dal bhat tarkari.<\/em><\/p>\n

After completing my hospitality management studies, I jumped into the food and beverage industry at 18 in Sydney, Australia. I moved to Hong Kong in 2015 and was very inspired by the trending cocktail culture here.<\/p>\n

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\"Nischal<\/div>
Nischal Gurung is Octavo Management Group\u2019s head of mixology in Hong Kong. Photo: Nischal Gurung<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

For lunch and brunch, my frequent spot is Bombay Dreams<\/strong> (1\/F, Winning Centre, 46-48 Wyndham Street, Central. Tel: 2811 9888). India is one of Nepal\u2019s neighbouring countries, so we are very much influenced by their food and culture. There is so much similarity in food that I am now obsessed with Indian food.<\/p>\n

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\"Guchchi<\/div>
Guchchi matar (morel mushroom slow-cooked with green peas, onions, tomatoes and garlic) at Bombay Dreams. Photo: Bombay Dreams<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

For dinner, I like going to Alto Bar & Grill<\/strong> (31\/F, V Point, 18 Tang Lung Street, Causeway Bay. Tel: 2603 7181). I like this British-style steakhouse not only because of the excellent food, but also because it has a spectacular view of the harbour and a wonderful open rooftop bar where I like to enjoy my Negroni with a view of Causeway Bay.<\/p>\n

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An 8oz tenderloin at Alto Bar & Grill.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Another of my favourites is Kilo Steakhouse<\/strong> (Shop 602, 6\/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: 2155 4855). The selection of meats is top-notch, with mouth-watering pasta and pizza<\/span>. It not only serves the best food but also the best hospitality, with an excellent harbour view of Hong Kong Island.<\/div>\n

If I ever get any visitors, I would love to take them to two of my favourite local spots. The first is Madame Fu-Grand Cafe Chinois<\/strong> (3\/F, Barrack Block, Block 03, Tai Kwun, 10 Hollywood Road, Central. Tel: 2114 2118) for a contemporary Chinese dinner to experience what Hong Kong and its food culture are really all about.<\/p>\n

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\"Tiger<\/div>
Tiger skin green peppers with spicy dressing at Madame Fu-Grand Cafe Chinois, a restaurant at Tai Kwun in Central. Photo: Xiaomei Chen<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The second place is Rex Wine & Grill<\/strong> (B\/F, One Chinachem Central, 22 Des Voeux Road Central, Central. Tel: 2857 7157). This European steakhouse with a touch of French inspiration is a must-try place if you want to experience what real steak is all about.<\/p>\n

For a celebration meal, I would go for Buenos Aires Polo Club<\/strong> (7\/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong. Tel: 2321 8681). Argentina\u2019s dynamic grilling culture is one of my favourites, with good food, atmosphere and hospitality. The best thing is that it does not just do good service \u2013 the staff become a part of the celebration.<\/p>\n<\/div>\n


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Nischal (Nish) Gurung is the head of mixology at Octavo Management Group, which manages restaurants including Octavium, Kilo Steakhouse and Rex Wine & Grill. He…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[3569,5231,1034,10135,807,3394,726,476,6607,10134],"class_list":["post-12974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-hong","tag-kong","tag-local","tag-mixologist","tag-pasta","tag-perfect","tag-picks","tag-restaurant","tag-steaks","tag-superb","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/12974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12974"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/12974\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}