"Chef Billy Chung has made his name with his melting pot of pan-Asian cuisines and his twist on the classics. At the new Old Bazaar Kitchen in Wan Chai (a previousincarnation closed a few years ago), favorites from the menu include sweet and sour pork with pineapple andChung’s signature customdishes, including Hainan chicken casserole, Malay-style curry king crab, and hand-shredded chicken with truffle fried rice. The choices area bit simpler at lunch when noodle dishes dominate—choose your type of noodle and the sauce or soup you want them served in. More than a dozen rice dishes are served, too,including white curry with brisket and Malaysian yellow curry with grouper.Be forewarned:The prices are steep (at dinner, there’s a HK 700, about $80, per person minimum), and diners are asked to preorder when they make their reservation."