Roots belies its size with sophisticated bistro fare that deftly blends French cooking technique with proudly Cantonese produce, creating riffs on local dishes that are both familiar and surprising. At the same time, sophistication does not sacrifice comfort, with many of chef Stephanie Wong’s dishes drawing on a nostalgia of flavours that will be familiar to many Hongkongers. Fresh from a summer break spent on R&D, Wong’s creations continue to tread that balance in dishes like goat cheese cassava katsu and wild local threadfin with chilli Chinese mustard fish bouillon, which join crowd favourites like beef tartare with Yu Kwan Yick sauce. Add an approachable wine list and warm service, and Roots is one worth many repeat visits.

Signature Dishes

• Roasted spring chicken, glutinous rice stuffing
• Shrimp toast, pickled onions, salmon roe and mint
• Spicy creamy local clams with black bean chive oil

Tatler Tip

The window-side bar seating facing quaint Sun Street will make solitary gourmands feel right at home.