Old Bailey is without a doubt one of most sought-after restaurants in Hong Kong. Many would say that it is hard to decide what to order, as its menu is quite tempting.
The restaurant is the newest establishment by the Jia Group. Its forte is serving the very cuisine of Jiangnan, which is an area that includes the cities of Shanghai, Suzhou, and Hangzhou. In an article from the South China Morning Post, the establishment boasts an elegant space with a lively yet noisy atmosphere.
A stellar on Old Bailey's menu is the fresh local bean curd with sesame oil, which is about HK$38. It is a perfect starter, one that ultimately defines a delicious plate. Another top choice among nearby residents is the Liangxi crispy eel (HK$98). This recipe has a gentle crunch and a thin coating that is not too sweet.
Shengjianbao, on the other hand, is a pan-fried Iberico pork dumpling and is worth HK$68 for three. It has a juicy and flavourful filling, which is beautifully encased in a light, tender wrapper. The wrappers of the mala xiaolongbao (HK$98 for four) are thin but resilient enough to hold up to the soupy filling that has a nice gentle touch of Sichuan peppercorns.
According to Lifestyle Asia, Old Bailey also offers an excellent line of fine vinegar. Interestingly, its catalog here can be classified according to their tasting notes. For starters, the 8-year Donghu Artisan Vinegar is dark and malty, the crab vinegar deliciously tangy, and the most widely used Zhenjiang vinegar marked by a milder tang, boasting a sweet and almost fruity essence.
Although e much of the menu follows classics, a more free-thinking approach is perfected in dishes such as the Jinhua ham mantou (HK$68 per piece), requiring an assembly evoking that of Peking duck or Chinese pork belly buns: slices of marinated meat folded into fluffy steamed mantou with a crunchy veggie and a sticky-sweet glaze.
