A thin, well-marbled slice of ham is fanned on top of a shot glass full of cantaloupe juice with small chunks of the fruit. As recommended by Shin, I kept the ham in my mouth before downing the liquid: The stark contrast between the rich and salty ham with the cold and refreshing fruit juice was intoxicating.

Next was baked avocado with crabmeat. Served in a half shell of avocado skin and topped with melted cheese, it was decadent. Chan poured a half glass of Bella chardonnay from Chile to pair with the dish, and its slight fruity acidity help to cut the avocado's richness.

As Half &Half specializes in pasta, I then tried prawn linguine with lobster bisque. The pasta was deliciously al dente, and I could taste a hint of the capers in the tomato sauce.

The roasted Mediterranean-style suckling pig was my favorite dish of the day. Its skin was perfectly crispy and yielded to tender morsels of pork belly. Chan paired it with a sweet and fruity Mosel Richter Estate riesling that went well with the meat's saltiness.

I finished with an airy lemon parfait for a sweet note after all those savory flavors, and promised myself that Kennedy Town would top my list of dining destinations from now on.

Contact the writer at features@chinadaily.com.cn

IF YOU GO

Half & Half Wine Bar and Restaurant

Shop 5, G/F, Sincere Western House, 42 Davis Street, Kennedy Town, Hong Kong. 852-2855-0528.

Average cost per person: HK$400 ($52).

Recommended: Parma Ham with Melon Shot, Roasted Mediterranean-style Suckling Pig .