Harlan Goldstein cooks for a full house every day, thanks to his unique style and buoyant consumer confidence. Photo credit: Markimage Limited

Restaurateurs are putting their money where our mouths are by investing in a raft of new fine dining establishments, further enhancing Hong Kong's image as the gourmet paradise of Asia.

The line-up includes a mouthwatering array of international cuisine from around the globe, along with upscale Chinese delicacies from various regions for which Hong Kong is renowned.

New York-born chef Harlan Goldstein had worked as an executive chef at Hong Kong's exclusive Aberdeen Marina Club for nine years before deciding the time was right to open his own restaurant, Harlan's, at the swanky International Financial Centre (ifc) in Central. His culinary style of modern Western, in a subtle, understated venue with sensational views of Victoria Harbour, proved an instant hit with Hong Kong's corporate and high society crowds. Almost since opening there have been waiting lists every day for both lunch and dinner.

On a roll

Pauliina Savolainen, of Scandanavian restaurant FINDS, says people are excited to go out and spend

Harlan is planning to expand his business to other outlets in Hong Kong and China, including a flagship restaurant in the mainland that will be "an exact carbon copy" of the successful model he has created in Hong Kong.

Pauliina Savolainen, managing director of new Scandanavian restaurant FINDS, in Lan Kwai Fong, agreed the time was right. "The economy has recovered. People are excited to go out and ready to spend more for entertainment again," she said. "They are looking for something new."

Hong Kong has a well deserved reputation as a gourmet paradise, Ms Savolainen added. "Besides the wonderful local delicacies, Hong Kong has always attracted culinary professionals from all over the world. We are lucky to have some of the best chefs in our international restaurants, and a huge range of choice. Hong Kong people are very demanding restaurant customers - this is a key factor keeping competition alive and quality very high."

Award-winning chef

FINDS, represents the five Nordic countries of Finland, Iceland, Norway, Denmark and Sweden, serving traditional Nordic flavors with a modern twist. Its executive chef Tommi Tuominen recently won gold at the Hong Kong International Culinary Classic 2005 competition.

In Causeway Bay, OPIA fine dining restaurant and late-night lounge has opened at the plush, Philippe Starck-designed JIA boutique hotel.  Its menu has been devised by one of Australia's most in-demand chefs, Melbourne-based Teage Ezard, and embodies the adventurous "Australian free style" cuisine for which he has picked up various awards and accolades. The launch of OPIA in May follows hot on the heels of JIA's more casual restaurant, Y's Asian bistro, which opened in March.

In other recent ventures, Italian restaurant Goccia opened in Central last month in an investment by Michele Rodelli, a well known executive chef, along with four shareholders. It has made a promising start on the restaurant scene, being well patronised by the diners from the Italian community.

Nouveau Shanghainese restaurant Red Lily opened at Festival Walk in Kowloon Tong, giving traditional Asian cuisine a contemporary twist. Now, more than ever, Hong Kong is a destination gourmands can truly get their teeth into.