This week in Hong Kong’s restaurant scene, there’s plenty to chew on—starting with an exciting chef appointment, a restaurant shifting gears to a new location, fresh menus to peruse, and an Instagram giveaway that’s sure to get your attention.
But that’s not all. We’ve gone all in on Hanwoo, Korea’s prized native beef, delving into its exceptional flavour and the cultural weight it carries. And because we love a good local spot, we quizzed Tatler’s editors on their go-to cha chaan tengs in Hong Kong, and more importantly, what to order when you get there. Keep reading, there’s plenty to feast on.
In case you missed it: Andrew Wong of London’s A. Wong returns for Soho House event, MO Bar launches lobster lunch, and more
Choices, choices
Pappardelle with Genovese ragù
Kiwami beef M9 with pearl vegetables and preserved truffle
Estro, led by chef Antimo Maria Merone, has launched a new a la carte menu for dinner, marking a shift towards a more flexible dining experience. Diners can order a minimum of three courses per person from a selection of 12 dishes, allowing for creative combinations of appetisers, pasta and main course. Notable highlights include the aori-ika (bigfin reef squid) with almond, lemon and caviar, and the bottoni featuring buffalo cheese, guanciale and peppercorns. Those seeking something heartier can opt for the blue lobster with crustacean sauce, or the Kiwami beef M9, paired with pearl vegetables and preserved truffle.
For lunch, Estro introduces a new tiered menu starting at HK$580 for two courses, with options to upgrade to three, four or five courses. Guests can indulge in dishes like pappardelle with Wagyu and Genovese ragù or enjoy the more curated tasting menus that remain available for both lunch and dinner. Estro has also reduced its corkage fee to HK$700, allowing diners to bring their favourite bottles with ease.
King crab tart with provençal heirloom tomatoes and sherry vinegar sauce
Gaddi’s at The Peninsula Hong Kong has welcomed Anne-Sophie Nicolas as its first female chef de cuisine in the restaurant’s 70-year history. With an impressive resume, including stints at Michelin-starred establishments like L’Atelier de Joël Robuchon and Guy Savoy, Chef Anne-Sophie now takes the helm at this French fine-dining destination. Her menu showcases a creative blend of French culinary tradition and contemporary innovation, with standout dishes such as the king crab tart with provençal heirloom tomatoes and sherry vinegar sauce, pan-seared Norwegian langoustine, served with Perseus N°2 Oscietra caviar and a rich bisque, and the Japanese Kagoshima A4 wagyu sirloin, paired with crisp French fries and a tomato-based choron sauce. For those seeking a tasting experience, Gaddi’s offers a four-course degustation menu for HK$1,988, or an indulgent six-course option for HK$2,488, with the added luxury of wine pairings available from HK$898. Diners can also explore a la carte options, including the crispy amadai with a vegetable medley, fish soup, and saffron mayonnaise.
KFC (Korean fried crab) bao
Poached squid with sesame paste
Little Bao is diving into Hong Kong’s crab season with a fresh, seafood-focused menu, named the ‘Sea-sonal Special’. Leading the charge is the KFC (Korean fried crab) bao, where soft shell crab is marinated in a spicy chilli soy blend and deep-fried, all tucked between Little Bao’s signature steamed and griddled buns. The result is a playful, crunchy take on Chiu Chow pickled crab and Korean gejang (soy crab). Another standout dish is the raw scallop with jolo dashi, a Peruvian-inspired ceviche featuring marinated scallops in a fermented wine sauce, paired with crispy fried dumpling skins for that extra crunch.
Not to be missed is the fresh poached squid with sesame paste, a refreshing take on a classic Shanghainese cold dish, complete with sesame-laden noodles and a hint of Sichuan pepper. For dessert, Little Bao introduces the yuen yeung milk tea ice cream bao, a nod to Hong Kong’s beloved coffee and tea mix, complete with a crunchy coffee cornflake topping. This limited-time menu is available from September 12 onwards. Looking ahead, fans can also look forward to the return of Happy Paradise 2024 Edition 03 with May Chow in mid-November.
The feast awaits at Spices
Spices at The Repulse Bay has launched the Spices Indian Flavours Festival menu this month, which is available until November 20, 2024. Curated by head chef Sagar Sapkota, who previously worked in local Indian restaurant Hin Ho Curry Restaurant, the menu showcases appetisers, soups, tandoori dishes, curries, drinks and desserts across the sub-continent and celebrates India's culinary traditions and regional flavours. Highlights from the menu include the likes of lamb samosas, chicken chaat salad, garlicchicken kebab, prawn korma and more. The restaurant's spice market-inspired interior and outdoor terrace with alluring sea views is a plus that elevates the dining experience.
SpicesAddress: 109 Repulse Bay Road, Repulse Bay, Hong Kong
Cast anchor
Chicken oil and pigeon claypot rice
Steamed pork patty with fresh threadfin
Ship Kee has dropped anchor at its new location in the Hopewell Centre, Wan Chai, doubling its size and continuing its mission of preserving Cantonese culinary heritage. Known for its handcrafted dishes, Ship Kee now offers an expansive 6,000 sq ft space for diners to enjoy time-honoured classics. The Shunde-style fish maw and fish head thick soup, a labour-intensive dish highlighting the kitchen's expertise, is a must-try, alongside the pan-fried stuffed dace in supreme soy sauce, a delightful blend of textures with a crispy exterior and tender interior. For those craving something more indulgent, the chicken oil and pigeon claypot rice offers a rich, aromatic option perfect for sharing. Seafood lovers can dive into the typhoon shelter-style fried prawns with Longjing tea leaves, a dish that elevates Hong Kong’s beloved garlic and chilli combination with an aromatic twist. Ship Kee also delivers on nostalgia with dishes like steamed pork patty with fresh threadfin, evoking comforting memories of family meals.
Ship KeeAddress: 6/F, Hopewell Centre,183 Queen’s Road East, Wan Chai, Hong Kong
Dessert therapy
Grissini’s famed tiramisu is now available for takeaway. The signature Tiramisu all’ Amaretto brings together a light and airy sabayon made from free-range eggs, velvety Galbani mascarpone, a bold splash of amaretto, and syrup blended from three different coffees for just the right sweet-bitter harmony. Perfect for sharing with up to eight people, this indulgence is priced at HK$980. To celebrate the launch, we’re giving away three of these Italian desserts. Head over to our Instagram @tatlerdininghk to join the giveaway.
The best cha chaan tengs in Hong Kong, according to Tatler’s editors
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