A heap of succulent pork ribs smothered in a mixture of red and green fresh chilies, peanuts, and fermented bean sprouts and black beans. The whole party descends upon the dish, chopsticks swooping in on the mouth-watering meat that falls from the bone and elicits smiles of contentment as it is gobbled up.
Tim's Kitchen has a huge following in Hong Kong. Its stellar reputation in such a fickle foodie city spoke volumes long before Michelin doled out its first star. Incidentally, the restaurant first won one in 2009 and continues to maintain it, dropping back down this year after hovering at two stars for a few years in between.
The Japanese restaurant named after the flavored rice has a lot to crow about: It is situated in an elegant century-old garden house, and it has a Japanese chef who has been apprenticed to a galaxy of kitchen superstars.
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