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Hong Kong Food News & Reviews


Hong Kong is never short on restaurants or bars with harbour view, but not each of them can meet up the expectation of the food quality and the view at the same time. The newly opened ANA TEN is an exception.

Located at the new waterfront extension (OTE) of Harbour City in Tsim Sha Tsui, the view from the restaurant is absolutely stunning without doubt – where you have access to full day and night view of Victoria Harbour. I went there on a cloudy day but was still impressed by the sea view and enjoyed a bit of sunshine in the indoor dining area.

ANA Ten is the grandest and the most ambitious Japanese restaurant for the ANA chain (read the review of ANA Sushi here). Apart from authentic Japanese cuisine, customers can enjoy a selection of contemporary Japanese delicacy. They invited Chef Ryogo Ozawa from Japan, who worked in 3-Michelin-starred restaurant L'Assiette Chapenois in France as a poissonnier, to collaborate with ANA TEN’s executive chef, Kam Wah Au-Yeung.

We started off with sashimi dishes. One of my favourite has to be Thin Sliced Yellow Tail with Foie Gras Cube on Nanko Plum Vinegar Sauce ($228), an original sashimi invention at ANA TEN, carpaccio unites the aromatic Yellow Tail with a firm texture and delicate marbling from Kyushu and the intense aroma of slow-cooked diced foie gras, paired with vinegar sauce with Nanko plums. Surprisingly, the rich flavour of foie gras match the taste of yellow tail without distracting it and the presentation of the dish is a sight for sore eyes.


Talking about the visual pleasure, Smoked Fatty Tuna with Egg Yolk Sauce ($328) will not unnoticed. The dish is prepared by smoking fatty tuna loin over walnut wood. Customers can witness the smoking process through the glass lid of the container. Once the lid is removed, the smoky scent of walnut graces the table as the fume disperses.


When we done with the sashimi dishes, we moved on to cooked dishes such as Hokkaido Pork Stew with Mashed Potato Truffle Sauce ($148), an enhanced version of a traditional pork dish (Pork Kakuni). To prepare the dish, pork loin is boiled in rice water to give the loin an even tenderer texture. The loin is then slow cooked with a sauce made with mirin, sake and soy sauce in a vacuum sealed bag at 60 degrees Celsius for 6 hours. The advantage of slow cooking is that it preserves the layered structure of the loin, maintaining its integrity while giving it a tender texture. You understand the long-hour preparation is definitely worthy once you taste it.

Then we had Grilled Hida Wagyu with Japanese Side Vegetables ($598). Hida Wagyu Beef is a speciality of Takayama in Gifu, Japan. Reared with the air and water of the highlands, the beef is recognised for it strong beef aroma and its tenderness. Even though the dish is simply grilled and seasoned by salt, the aroma is truly remarkable. You can also season the beef with their own choice of condiments of deep fried garlic slices, sea salt, mustard seed or wasabi on top.


A fan of grill must not miss the Awaodori Chicken Thigh Skewer ($38) too. This skewer is made with the thighs of the Awaodori chicken and is available in salt, teriyaki and pollock roe flavours. The teriyaki source is made in-house with chicken bones, onion and carrot while the pollock roe mayonnaise is prepared fresh in-house.

Pina-Co-Matcha ($108)

For drinks, a selection of Japanese folklore character themed cocktails can be found on the menu. These cocktails include Shuten-Douji ($118), Madama Butterfly ($128), Crane Lady ($118) and Karasutengu ($108). Some cocktails are designed with strong Japanese elements like Pina-Co-Matcha ($108) and Made in Japan ($108). Renowned mixologist Dorothy Lam, who has been named one of the Hong Kong Top 25 Bartenders this year by Drinks World Asia,
ANA Ten is an all-around winner for its stylish atmosphere, innovative cuisine, spectacular harbour view, the spacious open bar…etc. It will give you and your companion unforgettable experience whether you’re here for business lunch, a casual drink or gathering for sure.

To make a reservation and for more details, please click here.