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Tuesday, 09 February, 2016 20:01

Nanhai No. 1, Hong Kong


Nanhai No. 1 combines contemporary Chinese cuisine, cutting-edge interior design and famous city panoramas in a destination restaurant. Named after pioneering Chinese naval explorer Zheng He’s 15th-century treasure fleet, the 200-seat Nanhai No. 1 is envisioned as a culinary voyage of exploration inspired by the sea.

Continuing the spirit of epic adventure and discovery, Nanhai No. 1’s sleek interior design is touched with historical maritime artefacts, such as ancient trading route maps plotting Zheng He’s voyage and a scale model of the original ship. Longquan celadon, the main trading product of the day, are also displayed. The soaring floor to ceiling windows frame jaw-dropping views of Victoria Harbour and offer a stunning backdrop to this unique Hong Kong dining experience.

Nanhai No. 1 focuses on contemporary Chinese cuisine. Daily fresh seafood caught in the South China Sea is the star attraction of the restaurant and the seafood are prepared in a variety of culinary expressions, ranging from roasted, steamed and sautéed to baked, stir-fried, pan-fried or grilled.

Nanhai No. 1 offers several  set lunches during weekdays.  I tried Menu A — HKD$480 per person (minimum 2 people).  This is a great way to taste the spectrum of culinary techniques the restaurant excels in —— simmering, pan-frying, deep-frying among others.

Fungus with Preserved Vinegar

Cold, crunchy and slightly sour from the vinegar, this appetizer is refreshing and really whets the appetite for more.

Double-boiled Conch and Red Date Soup

This soup is amazing.  This is the best of traditional Cantonese soups.  Clear, extremely flavourful with strong hints of umami, the soup comes with cubes of conch.

King Prawn served in Bang Sauce                                                                                                                            

This is one of the restaurant’s signature dishes and is hugely popular with local diners. In the middle of the plate sits a gigantic prawn drenched In Bang sauce (which is laksa sauce). The prawn is huge and fresh and oh-so-satisfying!  They have very considerately provided a mantou bun to mop up all the delicious sauce.

Pan-fried Pork Chop with Soy Sauce

A generous pork chop. It is succulent, sweet and tender. Goes fantastically with the savory soy sauce drizzled on top.

Deep fried Oyster in Lettuce Cup

A fresh, gigantic oyster deep fried in crispy batter. When eaten with the fresh lettuce, it is refreshing. The oyster is juicy and the umami of the oyster is balanced  perfectly by the fried batter and the lightness and crunchiness of the lettuce.

Simmered Winter Melon in Spinach Sauce

This one is off the charts.  The presentation is classic, pleasing and peaceful.  The melon has completely soaked up the flavour of the chicken stock it was simmered in. The sauce is a lovely, refreshing blend of the umami of stock and the slight bite of the minerality of the spinach. Amazing!   The dish is light and delicate. It completely captivated me.

Glutinous Rice with Scallops

Another classic dish.  This one is sticky and flavourful.  While not groundbreaking nor inventive, this is completely faithful to tradition and hence utterly authentic.

Sweet Jujube Jello

Sticky and lightly sweet.  I am thankful they didn’t roll out a heavy dessert.  Heavy and sickening,  that’s not what desserts should be.  Desserts should be light, give you a satisfying finish to the meal and leave you refreshed to charge on with your life.  This dessert is all these things.

The restaurant fills up easily, even on weekdays for lunch, which should be a testament to the quality of cuisine.  Try to get a table  by the window.  You get an unblocked panoramic view of the harbour and of Hong Kong island.

Located in iSquare right in the heart of Tsim Sha Tsui, the location could not be better.  iSquare is connected to Tsim Sha Tsui MTR station by a short underpass so you are always protected from the elements of the weather.  You can always arrive smartly for your appointment, be it heavy or blazing sun.

Nanhai No. 1 is a winning combination of excellent cuisine, elegant ambience and unbeatable views of the harbour.



延續極端的冒險和探索精神,南海一號流暢的室內設計被富有歷史性的海事文物點綴, 例如描繪了鄭和旅途的古老貿易路線圖和原船的比例模型。龍泉青瓷,當時的主要貿易商品,也被陳列出來。高聳的落地窗展示了令人讚嘆的維多利亞港口風景, 為這個獨特的香港用餐體驗提供了非常漂亮的背景。


南海一號在平日提供了幾種午餐套餐。我試了菜單A — 每人港幣四百八十塊(至少兩人)。若要嚐到一系列以餐館擅長的烹飪手法煮出的食物,這是一個好方法—— 包括燜煮、煎、油炸等等。


這湯非常美味。這是傳統粵湯中的極品。不但清澈,風味十足, 帶有強烈的鮮味,這湯還有一塊一塊的海螺肉。










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