In this edition of Hong Kong restaurant news, we unveil fresh vegetarian and dim sum menus, beefy collaborations, and a slate of must-attend culinary events that promise to delight your palate.
Additionally, we’re thrilled to announce our role as regional media partners for the Young Chef Young Waiter Young Mixologist 2024 competition. We also interviewed award-winning bartender Shingo Gokan, who gave us all the details on his new Hong Kong bar Gokan. Keep reading for all the latest culinary insights and updates.
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Born for fire
Born and Bred
Fireside
Born and Bred, the acclaimed Seoul-based restaurant known for its mastery of Hanwoo (Korean beef), will grace Hong Kong for a one-night-only collaboration dinner at Fireside on August 21. Ranked among Asia’s 50 Best Restaurants, Born and Bred, led by proprietor Jung Sang-won and executive chef Min Kyung-hwan, has built a reputation for its Hanwoo creations. This exclusive event marks the third instalment in Fireside’s ‘In Search of the Best Beef’ series, previously featuring notable figures such as Jose Gordon of El Capricho and Martin Kjall of Restaurant AG. Priced at HK$2,488 for an 11-course feast, this dining experience promises to be a spectacular showcase of Korea’s highest-grade beef.
Guests at the event will indulge in the finest cuts from Born and Bred’s repertoire. Highlights include the signature Hanwoo tartare, aged ribeye, and a decadent beef consommé. Fireside, ranked No. 70 on the World’s 101 Best Steak Restaurant list, will complement this with its dishes created by chef Jaime Ortola. Reservations can be made through Fireside’s website or via WhatsApp at +852 6610 8689
British Sunday roast at Magistracy Dining Room
Gin fizz tropical at the Botanical Garden
Magistracy Dining Room introduces its new British Sunday roast menu, available once a month until September. This traditional meal, rooted in Britain’s industrial revolution, is reimagined with a modern twist by chef Alyn Williams. The three-course menu, priced at HK$688, features starters like prawn cocktail crumpets and steak tartare with dripping beef-fat toast. Main courses include crispy crackling pork belly and slow-cooked rib of beef, accompanied by classic Yorkshire puddings and roasted vegetables. It ends with indulgent desserts such as dark chocolate pudding and baked Alaska provide.
For a summer in the garden, the Botanical Garden at the Magistracy presents the Mad Dogs & Englishmen menu, available until August 31. This picturesque space, inspired by British heritage gardens, is ideal for enjoying handcrafted cocktails and English snacks. From 6pm to 8pm daily, guests can savour cocktails like the bramble with tarragon gin and the gin fizz tropical with Plymouth and pineapple, each priced at HK$58. There are also snacks such as cheese gougères and quality chop house confit potatoes to enjoy.
See also: Get to know Alyn Williams, the new British chef helming Magistracy Dining Room
Sweet selection
Japanese chef Koichi Izumi’s pastries
Dessert enthusiasts in Hong Kong can revel in the creations of renowned Japanese pastry chef Koichi Izumi without the need to travel to Tokyo. From July 31 to August 4, Four Seasons Hotel Hong Kong welcomes Izumi, the mastermind behind Tokyo’s celebrated Asterisque, to The Lounge for a special afternoon tea set. Guests can indulge in French-inspired pastries infused with Japanese culinary elegance, such as veludo (chocolate velvet cake), topas (summer verrine with pineapple and melon), and wasanbon melon shortcake. Available daily from 2.30pm to 6pm, the tea set is priced at HK$528 per person or HK$880 for two. Guests can also purchase Izumi's signature cakes from the Four Seasons eshop, with prices starting at HK$88 per slice. For reservations, contact +852 3196 8882 or thelounge.hkg@fourseasons.com.
Steamed fish mousse shrimp dumpling in premium lobster soup
Hong Kong Cuisine 1983 has unveiled its new vegetarian set menu alongside additions to the à la carte and dim sum offerings. Spearheaded by chef Silas Li, the new vegetarian menu, priced at HK$1,080 per person, features highlights such as the trio of tomatoes, poached egg with runny morel sauce, and mille-feuille of winter melon with summer truffle. The à la carte menu boasts over 20 new dishes, including the trio of baked mini crab shells and steamed large yellow croaker with Fuji apple and yellow bell pepper chilli sauce. Additionally, there are more than 30 new dim sum creations, such as the steamed fish mousse shrimp dumpling in premium lobster soup and Sichuan spicy minced lamb dumplings.
Panzano Night at Carna
Carna at Mondrian Hong Kong announces the return of its signature Panzano Night on July 31. This event celebrates Tuscany’s culinary abundance, inspired by celebrated butcher Dario Cecchini. The menu features Chianti tartare and burrata e pomodoro cimelio as appetisers, a hearty rigatoni, and prime cuts from the charcoal grill, including bistecca alla fiorentina. Desserts include tiramisù di casa, accompanied by coffee and grappa. For an additional HK$400, guests can enjoy free-flowing Col de’ Salici Prosecco, Meri Vermentino di Sardegna, and Il Molino di Grace Chianti Riserva. Panzano Night promises an immersive experience of Tuscan heritage, with dinner, priced at HK$1,288 per person, starting at 7.30 pm. Reservations can be made here.
CarnaAddress: 39/F, Mondrian, 8A Hart Avenue, Tsim Sha Tsui, Hong Kong
Over in Macau
Sushi Kissho by Miyakawa, led by the esteemed chef Masaaki Miyakawa, will host a four-day event in Macau from August 1 to 4. He will present an exclusive omakase menu priced at HK$2,888 per guest featuring ingredients sourced from the pristine waters of the North Pacific Ocean and the Sea of Japan (East Sea), showcasing dishes such as Hokkaido whelk with plum sauce, Ehime Hata grouper shabu-shabu, and rice straw-smoked Kagoshima bonito. The sushi course also promises seasonal delicacies, including kinmedai (snapper) from Shizuoka and otoro (fatty tuna) from Toyama.
To elevate the dining experience, Sushi Kissho offers a special beverage pairing priced at HK$1,388 per guest. This pairing includes five glasses of rare and premium labels such as the N.V. Chitose Winery Kerner from Hokkaido and the exclusive Dassai Junmai Daiginjo Beyond from Yamaguchi. Each selection is chosen to complement the intricate flavours of Miyakawa’s dishes. Guests can also indulge in the Suntory Yamazaki Cask Umeshu Whisky Blend, which delivers a deep, complex flavour profile. Reservations for this unique event can be secured by contacting Sushi Kissho at Galaxy Macau or following them on Instagram.
Sushi KisshoAddress: Level 2, Raffles Hotel, Galaxy Hotel, Estrada Da Baia Da Nossa Senhora Macau
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