O&O

Danny and Helena Tsang opened their restaurant Nieuw Hong Kong in Sint Willebrord in 1982. It may have been just another Chinese eatery at first, but the owners' ambitions evolved over time and they set their sights on showcasing the true finesse of Asian cuisine. And they have been successful in their quest: today, they invite diners to embark on a culinary voyage from Japan via Hong Kong and China to Thailand, Malaysia and Singapore. Chef Danny's cooking style fuses tradition with creativity. Sweet, sour, zesty and umami flavours are precisely balanced in subtle combinations. He creates exciting dishes in which exotic seasonings meet French techniques for an extra layer of sophistication. East and West become one here. The chef's expertise is evident in his house-made gochujang, his Sichuan chilli sauce, the crispy fried shallot and the star anise and five-spice-flavoured cooking juices that accompany his Peking-style barbary duck. His daughter Monica's expertly chosen wine pairings elevate this delightful dining experience (the wine room itself is a sight to behold). The premium tea selection serves as an equally ideal accompaniment, allowing the subtle nuances of the dishes to truly shine. The Tsang family are proud ambassadors of Asia's culinary richness.

What makes it distinctive

• A family restaurant that evolved from a local Chinese eatery into a Michelin-starred dining room, led by Danny and Helena Tsang, with the next generation now in the front of house
• A menu built as a tour across multiple Asian cuisines, refined with French technique rather than diluted, flavours are structured around precision and contrast
• Pairings treated as part of the architecture, with an extensive wine programme and a premium tea selection alongside it

Signature Ingredients

• House-made gochujang
• Sichuan chilli sauce
• Star anise and five-spice spice blend
• Barbary duck, prepared Peking-style
• Crispy fried shallots
• Sweet, sour, zesty and umami seasonings used in tight balance