Hiding behind shuttered doors on Hong Kong’s Aberdeen Street, Happy Paradise is an Aladdin’s Cave of dizzying neon and overjoyed high-times; a restaurant-bar that serves adult what chef-founder May Chow calls ‘innovative Neo-Chinese cuisine’ and ‘simple nonetheless resolutely ballsy cocktails’ late into a night.
The award-winning chef’s thought of a community hangout, Chow and executive cook John Javier offer adult expansive cuisine directly desirous by a different flavours of informal Chinese fare. To be dived into for dinner, as bar snacks, or to prove late-night cravings, Happy Paradise’s menu is as witty and indisputable as a pell-mell interiors; but ever losing a firmness of Chinese essence and philosophy.
Originally from Australia, Javier experiments with tastes and display to qualification a unusual culinary knowledge for diners, re-inventing normal Cantonese dishes with complicated techniques and sensitive aesthetics. Head barkeeper Chanel Adams has devised a three-part cocktail list — easy, adventurous, and crazy — jolt and portion a plenitude of Chinese-inspired signature drinks, classical cocktails, and confidant essence combinations for a some-more adventurous as a night cacophonies into uproar.
Located not distant from Chow’s remarkable Little Bao restaurant, as the glitzier sibling, Happy Paradise combines unashamed good times with kitsch-laden interiors and lip-smacking culinary offerings. Paradisiacal indeed.