What’s new? Made in HK

These first two months of 2020, whenever people (inevitably!) ask me “What’s New?” and what my current favorite is, I invariably answer: Made in HK on Makati Avenue.

Let me give you directions right now, because I’m sure you’ll want to ask: it’s on Makati Avenue corner Constellation St., directly across Union Bank and next to the 7-Eleven nearest North Park by Kalayaan. And yes, Made in HK is open until 3 a.m. on weekdays, and up to dawn on Saturdays and Sundays, all the way to 5 a.m., all the better to satisfy your recovery food requirements after a long night of partying in the Poblacion across the way.

The tense political situation in Hong Kong, now compounded by the coronavirus, has put a stop to our travel plans to China and its most popular territory. I’ve always considered Hong Kong to be one of the best food trip cities in the world, and I do miss my daily dose of Roast Goose and my trips to the Australia Dairy Company and the other small but extremely popular spots where I queue up for my soft scrambled egg sandwiches, baked rice dishes, and traditional Hong Kong soups.

Here’s the good news: all of those, and more, are available daily right smack in the middle of Makati! My good friend, chef Edward Bugia, was the first to extol the virtues of Made In HK.

While I’m afraid to ask what exactly he was doing in that wee small hour of the morning when he first came across the restaurant, I’m highly appreciative of his enthusiastic review and recommendations – he is after all, one of the country’s top chefs, and one whose taste I truly trust – and at the soonest possible time, I visited Made in HK for the first time.

It was love at first sight. From the bright beacon of a signage to the wit and the legit late-night Lan Kwai Fong vibe of the interiors, I was instantly enamored with the place. The fact that it also pays homage to the classics of Hong Kong cinema, made me feel like I was a character in a Wong Kar Wai film or one of the intense cellphone-obsessed protagonists of Infernal Affairs. No surprise there. The restaurant was brought into the Philippines by the OOAK Group, which owns and operates some of Hong Kong’s most iconic food concepts.

And the food. My gosh, the food. I’m shaking my head with awe and wonder as I type this. I love the food so much. Right up my alley. From the bowl of handmade wonton dumplings to the al dente noodles in the soothing broth, to the gorgeous meaty and tender and fatty pork chop showered with oil overflowing with scallions and topped with a runny sunny side up egg, to the “dessert” of Hong Kong-style French Toast, dripping condensed milk sensuously, oozing with warm peanut butter when cut? Wow. Just Wow.

Don’t Delay. No need to wait for a late late night. Brunch is perfectly fine. Your Hong Kong experience can start as early as nine in the morning. I’ll see you there.