Happy Paradise

Restaurant ・ Chinese・Cantonese

May Chow’s latest offering delivers solid execution of new Cantonese classics and welcoming ambience that is sure to be the next dining hot spot in town

UG/F 52-56 Staunton Street (entrance on Aberdeen Street)

+852 2816 2118

https://www.facebook.com/pg/happyparadisehk

Overview

Dinner HoursMon to Wed, 6:00pm - 1:00am; Thu to Sat, 6:00pm - 2:00am

Dress CodeCasual

ReservationYes

BuffetNo

CorkageHK$250/bottle

Accept Credit CardYes

Bring Your Own BottleYes

Smoking AreaNo

Review

A single dish can occasionally be enough to make it worthwhile to go to a restaurant. In the case of Happy Paradise, a contemporary Hong Kong-style diner by award-winning chef May Chow and Aussie transplant John Javier, it is the deboned slow-cooked chicken, swimming in a luxurious broth of shitake mushroom, glutinous rice wine and Shaoxing wine, topped with a scattering of chrysanthemum flower petals. It’s a desert island dish, and an example of how Chow and Javier have mined classic and forgotten Cantonese recipes and given it a twist of their own, putting them at the forefront of modern Chinese cooking in Hong Kong. The drinks list is also different, with wines secondary to the exotic cocktail list, which includes easy options like the Bison Lemon Tea made with vodka, and more challenging Durian Painkiller, made with, for some, the gag-inducing fruit. The retro-inspired interiors, with its mosaic tiles and surround neon lighting, may not be to everyone’s taste either, but the place, like the music and flamboyant crowd, is upbeat and fun.