{"id":81551,"date":"2026-09-02T14:57:30","date_gmt":"2026-09-02T06:57:30","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=81551"},"modified":"2026-09-02T14:57:30","modified_gmt":"2026-09-02T06:57:30","slug":"hidden-japanese-omakase-excellent-cantonese-a-hong-kong-bartenders-restaurant-picks","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=81551","title":{"rendered":"Hidden Japanese omakase, \u2018excellent\u2019 Cantonese: a Hong Kong bartender\u2019s restaurant picks"},"content":{"rendered":"


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Jason Yu is the head bartender at Carna by Dario Cecchini at the Mondrian Hong Kong hotel and creator of the drinks behind its cocktail pairing dinners.<\/em> He spoke to Andrew Sun.<\/em><\/p>\n

When it comes to food, I value balance, intention and craft. I like dishes where the seasoning, aroma, texture and finish all work together. It does not have to be complicated or fine dining.<\/p>\n

I am often most drawn to home-made or handcrafted dishes with top ingredients because they usually carry a sense of care and a personal story.<\/p>\n

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\"Jason<\/div>
Jason Yu is the head bartender of Carna by Dario Cecchini at the Mondrian Hong Kong hotel in Tsim Sha Tsui. Photo: Carna by Dario Cecchini<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
A lot of that came from my grandmother\u2019s cooking. She had a special soy sauce blend for her steamed fish. She also cooked with dried mandarin peel<\/span> or made tea with it, blending peels of different ages to create layers of aroma and depth.<\/div>\n

She even created sweet, sour, aromatic plum wine infused with family memories. Those experiences shaped how I create cocktails today, especially my interest in balance, infusions and handcrafted elements that carry emotion.<\/p>\n

On days off, honestly, I usually prefer to cook at home. But if I go out for dinner, I like L\u2019Atlantis<\/strong> (Golden Beach, 18.5 miles, Castle Peak Road, Tuen Mun. Tel: 2618 9866). I enjoy the casual and peaceful atmosphere and simple steaks or pasta. It feels removed from the city, which is perfect for a day off. The staff are also incredibly hospitable.<\/p>\n

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\"Yu<\/div>
Yu recommends L\u2019Atlantis restaurant on Golden Beach in Tuen Mun for grilled meats and pastas. Photo: Instagram\/kingfoodies<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

I would take new visitors to Hong Kong to Chi Shing Restaurant<\/strong> (1\/F, 71 Chatham Road South, Tsim Sha Tsui. Tel: 6230 9498), a humble and sincere Cantonese restaurant that consistently serves excellent food. The chef, Chi Gor, was formerly with Forum Restaurant on Hong Kong Island. Chi Shing has a strong Cantonese foundation, but the atmosphere remains relaxed and down-to-earth. For me, this represents a true Hong Kong dining experience \u2013 proper food, warm hospitality and no unnecessary fuss.<\/p>\n<\/div>\n


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Jason Yu is the head bartender at Carna by Dario Cecchini at the Mondrian Hong Kong hotel and creator of the drinks behind its cocktail…<\/p>\n","protected":false},"author":1,"featured_media":81552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[8141,6373,6713,3020,3569,1884,5231,8475,726,476],"class_list":["post-81551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-bartenders","tag-cantonese","tag-excellent","tag-hidden","tag-hong","tag-japanese","tag-kong","tag-omakase","tag-picks","tag-restaurant","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/81551","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=81551"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/81551\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/81552"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=81551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=81551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=81551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}