Hong Kong’s dining scene is serving up a feast of intrigue this week. Seasonal white truffles are in full swing, a celebrated chef is making a much-anticipated return to one of the city’s most distinguished hotels, and chef collaborations are flourishing with a whole host of menus designed to tempt.
Meanwhile, Bangkok is gearing up for a culinary takeover as Tatler Best lands in the city from November 22 to 26. Over five days, 50 exclusive experiences will showcase Asia’s most lauded chefs and bartenders, promising a whirlwind of creativity and craftsmanship. It’s the kind of event that demands attention—and perhaps a plane ticket. See you in Bangkok!
Happy 10
Shane Osborn celebrates 10 years of Arcane
Herb crusted limousin veal rump (Photo: David Thomas Holmberg)
Arcane, the modern European restaurant by Shane Osborn, marks its 10th anniversary this November with a trio of five-course tasting menus crafted to celebrate its enduring relationships with trusted suppliers and artisan producers, to highlight sustainably sourced ingredients and the restaurant’s commitment to quality.
From November 11 to 16, the Gourmet en Provence menu spotlights French produce with highlights such as sautéed langoustines with Cevennes onion and sweet garlic cream, herb-crusted Limousin veal rump with butternut squash and chanterelles, and the signature yuzu and lemon posset. This menu is paired with RSRV Champagne to enhance the fresh, vibrant flavours.
The celebration continues from November 18 to 23 with a collaboration between Waves Pacific and To-Plate, offering dishes like lightly seared yellowfin tuna with edamame hummus, pan-fried Humpty Doo barramundi with clams, and roasted Mayura Wagyu rump cap 7+.
Finally, from November 25 to 30, the Farmhouse Productions menu brings local produce to the fore, featuring “drunken” ma yau with Cevennes onion fondue, potato gnocchi with black truffle, and a fig leaf ice cream dessert paired with Hong Kong-style French toast.
Each tasting menu is priced at HK$1,388 per person, with optional wine pairings for HK$688. These celebratory menus offer a rare chance to savour Arcane’s ingredient-forward philosophy in a month-long culinary showcase.
Grand Majestic Sichuan is hosting a one-night collaboration on December 4, uniting executive chef Theign Phan with Feng Wei Ju’s Chan Chek-keong for a showcase of Sichuan and Hunan cuisine. Priced at HK$988 per guest, the exclusive menu blends the fiery, nuanced flavours of the two regional cuisines, highlighting signature dishes from both chefs. From Chan, expect indulgences like braised sea cucumber stuffed with minced pork and mushrooms, wok-fried Kuruma prawns with matsutake, and the visually striking spotted grouper fillets in hot and spicy oil. Phan complements this with her inventive creations, including golden broth Wagyu short rib, chilled green soybeans in spicy soy sauce, and a playful dessert of green peppercorn ice cream with cane sugar iced jelly.
This collaboration also marks Feng Wei Ju’s Hong Kong debut. Known for its artisanal approach and premium ingredients in Macau, Feng Wei Ju stands out under the leadership of Chan, whose expertise in Hunan and Sichuan cuisine has made it a regional icon. For Grand Majestic Sichuan, helmed by Chef Theign, the evening underscores its position as a contemporary Sichuan powerhouse. Reservations are essential for this one-off culinary celebration of bold flavours and cross-regional craftsmanship.
Executive chef Romeo Morelli with the 908g Alba white truffle at Castellana
Castellana is embracing the season with its coveted Alba white truffle menu, offering a luxurious taste of Piedmont through exquisite dishes crafted by executive chef Romeo Morelli. Available for lunch and dinner from Monday to Saturday, the menu features highlights such as tagliolini with guinea fowl and Alba white truffle, and grilled Antarctic cod adorned with Cervere leek and truffle shavings. Priced at HK$2,880 per person, guests can enhance their meal with a Piemonte wine pairing for HK$580 or a premium selection for HK$880. For those seeking a more flexible dining experience, Castellana also offers a truffle-infused Immersion in Piedmont menu starting at HK$1,080. The flavours of Piedmont are further elevated by Castellana’s emphasis on traditional techniques, showcasing the region’s butter-rich cooking and artisanal ingredients.
Adding to the excitement, Castellana recently hosted the 25th World Alba White Truffle Auction Gala Dinner, raising HK$3 million for Mother’s Choice. The event included a record-breaking HK$1.2 million auction for a 908g white truffle, with proceeds supporting vulnerable children and teenage mothers. This prestigious evening featured a six-course truffle menu and brought together esteemed chefs Angelo Aglianò, Robin Zavou and Matthew Reuther alongside chef Morelli.
Xavier Boyer returns to The Peninsula Hong Kong
The Peninsula Hong Kong has announced the return of Xavier Boyer, previously recognised as Tatler Dining’s Best New Chef in 2016. Returning as executive chef in May 2024, Boyer marks an exciting new chapter for the hotel’s esteemed culinary team.
Having earned acclaim during his tenure at Gaddi’s, Boyer brings with him a wealth of Michelin-starred expertise from celebrated French kitchens, including Joël Robuchon’s L’Atelier and Le Cinq at Four Seasons Georges V. With a career spanning London, New York, Taipei, and most recently as the owner of Papillion Fine Dining in Kaohsiung, Boyer’s innovative vision and commitment to mentorship promise to elevate The Peninsula’s dining offerings while honouring its rich legacy.
See also: Catching up with past Tatler Dining awardee chefs on their current pursuits
La Terrace by Louise, the casual bistro concept from one Michelin-starred Louise, is teaming up with Mason Bar & Grill from Bali for a two-night collaboration on November 20 and 21. The event, titled A Celebration of Friendship, highlights sharing-style dishes inspired by Balinese communal dining and the Mediterranean traditions of wood-fired cooking. The menu, crafted by executive chefs Loïc Portalier and Benjamin Cross, features a mix of snacks, starters, and mains, including scallops with chilli butter and pommes frites, turbot in champagne sauce with sweet corn, and Mason’s signature babi guling porchetta paired with turmeric pilaf and sambal matah. Snacks are priced at HK$140 for two guests, while mains range from HK$348 to HK$408.
Dessert is just as indulgent, with options like Mason’s bread pudding with calvados cream and the innovative “Irish coffee”, a layered creation of chocolate ganache, whisky, and coffee ice cream poured over with hot coffee. This unique collaboration showcases the finest sustainable ingredients and artisanal techniques from both kitchens, bringing the best of Bali’s vibrant flavours to Hong Kong. Reservations for the event are highly recommended for this limited dining experience.
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