This week in Hong Kong’s dining scene, there is a variety of culinary delights to explore. From innovative new dishes and exciting food hall additions to an Italian-inspired festival and a truly unique milkshake, there’s plenty to get excited about.
In other highlights, chef Vicky Cheng of Wing and VEA shares his top late-night supper spots in Hong Kong, offering insider tips on where to eat after hours. Plus, don’t miss our chat with photographer David Leung, who turns bites into beasts at his captivating Harbour City exhibition. Dive in for all the delicious details.
In case you missed it: The Daily Tot hosts three of Bangkok’s top bartenders, David Leung launches food photography exhibition, and more
Give me five
The sea lettuce taco at Somm
Somm is rolling out the red carpet for its fifth anniversary with a degustation menu celebrating its top dishes. Available until the end of December, this special offering includes four-course and six-course menus priced at HK$918 and HK$1,228 respectively. Menu highlights include the sea lettuce taco with iceberg lettuce, shiso, XO mayonnaise, raw ama ebi, and caviar lime, a refreshing creation by Amber’s chef de cuisine Terry Ho and the Aka uni “French toast” by chef Mario Paecke, a fan favourite featuring homemade brioche topped with fresh sea urchin for an additional HK$168.
For those seeking something new, the roasted lamb leg with ratatouille and the confit amberjack with char-grilled baby gem lettuce are recent additions by chefs Stanley Poon and Raymond Yip. Desserts like the Abinao chocolate soufflé and the bourbon vanilla millefeuille cap off the meal. Pair the courses with hotel director of wine Dirk Chen’s expertly curated wine or sake pairings, including the Sommelier Battle Pairing for HK$1,000 per person.
Australian southern rock lobster with red wine lees
Fujian He Tian chicken with spring onion and ginger sauce
Ming Pavilion at Island Shangri-La is elevating Hokkien cuisine with a new menu that captures the essence of Fujian’s rich culinary heritage and new cold brew tea options. Head chef Lam Yeung introduces 11 new dishes, including highlights like drunken New Zealand tua tua clams marinated in Qing Hong rice wine, and crispy eel coated in sweet potato flour for an irresistible crunch. The pork dumplings in xia pu seaweed soup offer a comforting blend of five-spice pork belly and wholesome broth, while the Minnan-style steamed coral red garoupa pairs tangy-sweet stir-fried tomato sour cabbage with shiitake mushrooms and pork belly. The menu also features Australian southern rock lobster with red wine lees, showcasing a Singaporean and Fujian fusion, and the Fujian He Tian chicken with spring onion and ginger sauce. The meal can be complemented with tea master Tiffany Chan’s refreshing cold brew teas, such as the delicate Shifeng Longjing with osmanthus and the robust Da Hong Pao.
See also: The regional treasures of China and its rising popularity in Hong Kong
Carabinero rice
Basque-style cheesecake
Chueca is bringing the sun-soaked charm of Spain to Central with its new weekend brunch menu this season. Priced at HK$498 per person, the brunch offers five courses with an optional two-hour free-flow drink package for HK$238. Highlights include the chilled seafood platter, featuring tiger prawns, fine de claire oysters, and tuna tartare with avocado. Diners can also savour appetisers like Iberico ham with tomato bread and crispy gem lettuce salad, along with mains such as USDA prime rib-eye steak for an additional HK$80 per person. The brunch finishes with decadent desserts, including a Basque-style cheesecake. For evening gatherings, the seasonal tasting menu (HK$580 per person) showcases vibrant Spanish flavours, including dishes such as rusa potato salad and the signature carabinero rice.
ChuecaAddress: G/F, 8-10 Gough Street, Central, Hong Kong
Loaves and libations
Cuít sandwiches
The cocktails on tap at Draft Land
BaseHall 02 welcomes new members to the food hall this June: sourdough bakery Cuít and Draft Land bar. Cuít, a Sai Kung favourite will offer a to-go sandwich bar, gourmet grocer, and artisanal bakery, all in one spot. Sandwich highlights include the ham and cheese with mortadella, stracciatella and ginger scallion oil, and the cured salmon sandwich with beetroot, orange and pickled cucumber. Don’t miss out on pastries like the brown butter Valrhona dark chocolate chip cookie and malted espresso brownie. Plus, signature sourdough loaves, including the apricot & walnut and the unique burnt scallion sesame, pair perfectly with house-made condiments such as plum earl grey jam and anchovies compound butter.
Meanwhile, cocktails on tap specialists Draft Land, created by celebrated bartenders Angus Zo and Antonio Lai, will offer a rotating selection of craft cocktails and mocktails. Notable drinks include the Kyoto Ocha featuring Hojicha, peach, honey and lime, and the Amethyst made with gin, Kyoho liqueur, cucumber and apple. The Ruby Haze, a fizzy cocktail inspired by Lemon Ribena Sprite, is exclusive to BaseHall 02. To celebrate their opening, Draft Land will give away a 15% discount daily during happy hour from 3pm to 7pm for Ruby Haze and Young Master Pilsner.
BaseHall 02Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central, Hong Kong
Italian summer in Hong Kong
Aurélie Altemaire of Felix
Riccardo La Perna of 8½ Otto e Mezzo Bombana Macau
This summer, The Peninsula, in partnership with Mercato Gourmet, will host a festival celebrating the rich cultural exchange between Europe and Asia from June 14 to July 31. Marking the 10th anniversary of Mercato Gourmet, the event, supported by the Italian Trade Agency and the Consulate General of Italy in Hong Kong, will feature a series of experiences at The Peninsula’s renowned dining venues: Felix, Sun Terrace, and The Verandah.
On June 14 and 15, Felix will welcome Sicilian chef Riccardo La Perna of 8½ Otto e Mezzo Bombana Macau. Together with Felix’s chef de cuisine Aurélie Altemaire, they will present a six-course menu spotlighting Mediterranean delicacies such as lightly cooked Sicilian gambero rosso with burrata foam and gambero rosso head emulsion. The menu is priced at HK$2,888 per person, with an optional wine pairing available.
On June 21, the Sun Terrace will host a one-night-only Mediterranean alfresco dining experience starting with a cocktail reception at 5:30 pm followed by dinner at 7 pm. Guests can indulge in grilled meats, seafood, salad and pasta, accompanied by DJ music. Priced at HK$2,888 per person, the event includes cocktails and mocktails, with free-flow options available for an additional price.
From June 22 to July 31, The Verandah invites guests to enjoy a special menu featuring dishes that showcase the best Italian produce and products. Diners can expect an array of Italian creations that honour traditional flavours with a contemporary twist.
Shake Shack is celebrating its sixth anniversary in Hong Kong with a unique treat, the Carbonara Shake, created in collaboration with Bar Leone. Available from June 6 to July 16 at all Hong Kong and Macau locations, this limited-time offering transforms the Italian pasta dish into a luscious frozen dessert. The boozy version combines vanilla frozen custard with bourbon, sea salt, and malt powder, swirled with silky egg yolk, and comes topped with whipped cream and applewood-smoked bacon bits. A mocktail version is also available.
Lorenzo Antinori, founder of Bar Leone, crafted this innovative shake to pay homage to his Roman roots and the carbonara dish. The Carbonara Shake will be exclusively available at the IFC Shack on June 5, a day before the citywide launch, with the first 50 guests receiving a limited-edition tote bag. Known for previous collaborations with culinary stars like chefs Danny Yip and Matt Abergel, Shake Shack’s partnership with Bar Leone marks its first boozy shake in Hong Kong.
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