Daap — Restaurant in Hong Kong Island

Daap is tucked away on Wing Kut Street in Central, with a green-and-white interior theme and an open kitchen design. The atmosphere is relaxed yet stylish. From the moment you sit down, you can clearly see Chef Luke single-handedly running the kitchen, preparing dishes for over a dozen guests. Even when working on multiple plates at once, his movements are precise and efficient. Watching him cook is an experience in itself—like a live-action version of Cooking Mama—both visually and gastronomically delightful.

🥗 Ice Plant, Preserved egg, Chinese Salted Lemon Sweet Sour Sauce — A playful mix of nostalgic salted lemon with crisp ice plant and century egg. It transforms familiar Chinese ingredients into a refreshing Western-style salad that feels youthful and creative.

🍲 Roasted Chestnuts Soup w/ pan-fried morel mushroom — The chestnut soup is rich and sweet, velvety and thick, while the pan-seared morel gives off an intense, earthy aroma that adds depth. A dish that perfectly captures the feeling of autumn and winter.

🍚 Homemade Spicy Preserved Radisn, Japan Dry Oyster, Meat Floss Risotto — Preserved radish, fluffy pork floss, and Japanese dried oysters (similar to Cantonese ho see) come together in a risotto. The result is savory, flavorful, and unexpectedly harmonious—a playful East-meets-West creation.

🐟 Roasted Toothfish Collar, Daikon Steak, Shrimp Roe Miso Hollandaise — The toothfish is firm yet delicate, paired with a Hollandaise sauce made from egg yolk, butter, and lemon juice. Rich and creamy yet lightly tangy, it balances the fish beautifully. The daikon at the base soaks up the fish juices and sauce, releasing its own natural sweetness, which adds a refreshing contrast and rounds out the flavors. Overall, Daap’s dishes showcase clever fusion, blending Chinese ingredients with Western techniques to create something both surprising and familiar. From the food and atmosphere to Chef Luke’s performance in the open kitchen, the whole experience is...

Nestled in the vibrant streets of Sheung Wan, this fusion Western restaurant offers a unique culinary experience that melds traditional flavors with contemporary techniques. Appetizers Ice Plant, Preserved Egg, Chinese Salted Lemon Sweet Sour Sauce The first appetizer was a refreshing revelation. The ice plant, with its crisp texture and mild, slightly briny flavor, paired beautifully with the rich, creamy preserved egg. The sweet and sour sauce, infused with Chinese salted lemon, added a tantalizing kick that elevated the entire dish.

Roasted Chestnuts Soup with Pan-Fried Morel Mushroom Next up was the roasted chestnut soup, a warm and comforting dish that invited you in with its rich, nutty aroma. The smooth, velvety texture of the soup was complemented by the earthy, umami notes of the morel mushrooms. This dish felt like a cozy embrace on a cool evening, with the morels providing an elegant touch that made each spoonful feel luxurious. Main Courses AUS 150 Days Grain Fed M4+ Oyster Blade Steak with Black Bean Beurre Blanc The steak was a highlight of the night. Cooked to perfection, the AUS M4+ oyster blade was tender and juicy, with a beautiful marbling that ensured every bite was flavorful. The black bean beurre blanc added a sophisticated twist, enriching the dish with its creamy, savory depth. Argentinian Red Prawn (3 Ways) Pasta The Argentinian red prawn pasta was a playful yet sophisticated dish. The prawns were featured in three distinct preparations—each showcasing their natural sweetness and freshness. The pasta was cooked al dente, perfectly complementing the prawns’ delicate flavors. Dessert Freshly Baked Pineapple Bun with Milk Tea Ice Cream To finish, the freshly baked pineapple bun served with milk tea ice cream was a delightful surprise. The bun was warm and fluffy, with a slightly crisp top that contrasted beautifully with the creamy, aromatic milk tea ice cream. This dessert was a fantastic fusion...

𝐌𝐔𝐒𝐓 𝐓𝐑𝐘 𝐅𝐔𝐒𝐈𝐎𝐍 𝐅𝐈𝐍𝐄 𝐃𝐈𝐍𝐈𝐍𝐆! Daap is the place to be if you’re looking for an affordable, unique dining experience! Owner and head chef Luke blends European cooking techniques with Chinese ingredients to create the perfect menu🥂 Keep reading to find out more: ⬇️

✨ Here’s what we tried out: 🐚 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐅𝐫𝐢𝐞𝐝 𝐃𝐨𝐮𝐠𝐡 𝐒𝐭𝐢𝐜𝐤𝐬 — Unique contrast of textures and flavours with a umami profile.

🦐 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐆𝐫𝐞𝐞𝐧 𝐒𝐚𝐮𝐜𝐞, 𝐀𝐦𝐚𝐞𝐛𝐢 𝐓𝐚𝐫𝐭𝐚𝐫 — Refreshing and a great way to start. The amaebi was super fresh.

🐟 𝐒𝐦𝐨𝐤𝐞𝐝 𝐅𝐢𝐬𝐡 𝐌𝐚𝐰 — Favourite dish of the night. Loved the texture of the smoked fish maw which went perfectly with the creamy, rich Thai buttermilk sauce. The Sichuan red oil helped elevate the flavours further.

🍤 𝐒𝐩𝐚𝐧𝐢𝐬𝐡 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 𝐒𝐢𝐮 𝐌𝐚𝐢 — Rich prawn flavours and a unique twist on the traditional siu mai.

🌰 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭𝐬 𝐒𝐨𝐮𝐩 — Creamy, rich, with a unique earthy flavour to it.

🐠 𝐏𝐚𝐧-𝐅𝐫𝐢𝐞𝐝 𝐌𝐚 𝐘𝐚𝐮 — Pan fried to perfection and loved the salted lemon, doubanjiang fish sauce which gave it a very appetising flavour.

🦀 𝐒𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐂𝐫𝐚𝐛, 𝐇𝐮𝐚𝐝𝐢𝐚𝐨 𝐖𝐢𝐧𝐞 𝐀𝐧𝐤𝐢𝐦𝐨 𝐒𝐚𝐮𝐜𝐞 — Super aromatic dish, the ankimo sauce gave it a nice sweet taste to the dish which went perfectly with the savoury flavours of the crab.

🥩 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐖𝐚𝐠𝐲𝐮 𝐁𝐞𝐞𝐟 𝐁𝐚𝐥𝐥𝐬, 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐁𝐨𝐧𝐞 𝐌𝐚𝐫𝐫𝐨𝐰, 𝐓𝐨𝐦𝐚𝐭𝐨 𝐖𝐚𝐭𝐞𝐫 𝐁𝐞𝐮𝐫𝐫𝐞 𝐁𝐥𝐚𝐧𝐜, 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐒𝐡𝐞𝐞𝐭 𝐂𝐫𝐮𝐦𝐛 — A must try for meat lovers. The wagyu beef balls were bouncy and rich in meat flavour. The tomato water beurre blanc helps balance out the rich flavours from the bone marrow and beef.

🍗 𝐓𝐡𝐫𝐞𝐞 𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐋𝐞𝐠 — The chicken leg had an incredibly crispy skin and the meat was so juicy. Loved the salted egg yolk brandy sauce which went so well with the chicken and stir fried basmati rice.

🍍 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐁𝐮𝐧 — Loved the contrast of temperatures and flavours here.

🥧 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐁𝐥𝐚𝐜𝐤 𝐒𝐞𝐬𝐚𝐦𝐞 𝐂𝐮𝐬𝐭𝐚𝐫𝐝 𝐓𝐚𝐫𝐭 — Tart shell was flaky and crispy. The black sesame custard was so rich and not...