Amigo Mansion: A Hong Kong institution.

Restaurants in Hong Kong are here one day, gone the next. Hong Kongers love anything new and shiny.

Amigo is very shiny, but not at all new. This Happy Valley institution has been open for over 40 years. It was started and is still run by  Yeung Wing Chung, the man behind iconic children’s toys, like Cabbage Patch Kids!

Amigo is a fantastic mix of childlike fantasy and extreme pretense. Even though it’s named Amigo (Spanish for friend and Chung’s wife’s idea: easy to pronounce and remember), it’s a French restaurant. Here the silver is solid, waiters wear white gloves and each lady is presented with a rose at the end of the meal. Butter is also served in a rose mold and each guest gets an elegant sticky note pad favor embossed with your name and a nod to Chung’s toy business… Some how my name ended up ‘Matashi’ The misspelling is also proof that the restaurant doesn’t cater to ex-pats, but rather the big tycoons and their friends. You’ll see lots of big whigs here with their i-Pad toting off-spring–again not surprising that a toy tycoon’s pet restaurant is exceptionally child- friendly.

The food is very traditional; prime rib, lobster bisque, escargot, filet mignon with a sorbet inter-mezzo, of course. For how up-market and good the food is, it’s surprisingly reasonably priced.

While visiting over the holidays, we tried their grand marnier and almond soufflés. Both were out of this world delicious. After so much fusion and gastronomy, it’s quite nice to go back to the kind of dining Julia Child would approve of.

AND save some room for AFTER dessert. They server up ice cream bon bons on little Amigo sticks that must be made in the toy factory. They are served in a silver dish with a false bottom and giant ice cube underneath. Lastly, don’t forget your rose in your taxi home so you’ll be able to remember your romantic meal for another week or two!

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3 responses to “Amigo Mansion: A Hong Kong institution.

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  3. Three years after that visit, Chung has kept Amigo unchanged, a rare constant on Hong Kong’s dining scene.

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