In this week’s Hong Kong restaurant news, we’re diving into the city’s latest food and drink happenings. From new menus and dishes to exciting champagne pop-ups and cool product launches, there’s no shortage of tasty things to explore. Plus, an intriguing exhibition combining food, art, and psychology adds a little culture to the mix.
In other highlights, we announced Quinary founder Antonio Lai and mixologist Samuel Kwok’s new bar venture, The Opposites, and unveiled our list of the best Italian restaurants in Hong Kong. With the Olympics in Paris, we’ve also curated a list of the city’s top bakeries. Keep reading for more updates.
In case you missed it: Amber welcomes MoSuke from Paris, Vinexpo launches Academy program, and more
Fire and flavour
The new dishes at Grand Majestic Sichuan
Grand Majestic Sichuan has launched eight new flavourful dishes, bringing the total on their menu to 49 dishes. Chef Theign Phan blends tradition with innovation, highlighting Sichuan’s 20 unique flavour profiles including sweet, sour, numbing, spicy, salty, bitter, mustard, smoked, umami and more. Highlight dishes include the shredded local Three Yellow chicken, which features poached chicken meat tossed in numbing spring onion oil and Sichuan peppercorn sauce, and the Jade Tiger abalone and Wagyu beef tongue, which puts land and sea together in a Sichuan peppercorn broth, while the wok-fried grouper fillets offer subtle spiciness with maximum wok hei (smoky aroma). Home-style favourites like the twice-cooked pork belly and the Angus beef tenderloin cubes provide a comforting yet refined twist on classic flavours. To end the meal, the sticky red date pudding adds a sweet finish.
David Leung at his solo exhibition in Harbour City
Hong Kong photographer artist David Leung has unveiled his solo exhibition, See Food Not See Food, at Harbour City’s Gallery by the Harbour which runs until June 16 and delves into pareidolia—the phenomenon where random images resemble faces or animals. The exhibition features 22 new artworks across five collections, including Beasts from Feasts, with surreal creatures found in symmetrical food images printed on metallic foil mounted on ceramic plates. In Shot on iPhone, Leung uses an iPhone 15 Pro to capture and transform landscapes into symmetrical visuals, emphasising art’s accessibility. Off Menu blends Leung’s photography with writer-artist Benny Li’s traditional Chinese calligraphy, narrating the stories behind each dish. Art Jamming highlights handmade jam by Wilson Fok, while Camera Eats First engages viewers by transforming visitor-submitted food photos into art pieces. This exhibition offers a unique fusion of food, art, and psychology, presenting familiar scenes with a surreal twist.
See Food Not See Food exhibitionGallery by the Harbour, Shop 207, Level 2, Ocean Centre, Harbour City, Hong Kong
What you’ve been melting for
Macaron collection by Häagen-Dazs x Pierre Hermé
The ice cream drinks and desserts at Häagen-Dazs stores
This season, Häagen-Dazs has teamed up with Pierre Hermé for the Macaron collection. This includes the brand new macaron vanilla and blueberry alongside the returning favourite macaron yuzu and lemon flavours. Plus, classics like macaron double ganache chocolate and macaron strawberry and raspberry make a comeback. The collection promises a delightful combination of textures, blending rich ice cream with sauce and crunchy macaron biscuits. Available in mini cups (100ml) pints (420ml) and ice cream sticks, these treats will keep you cool all summer long.
In addition, Häagen-Dazs stores are also rolling out an array of macaron ice cream drinks and desserts. Sip on Wildest Berries, a macaron strawberry and raspberry ice cream drink with tangy strawberry purée topped with a macaron or opt for the decadent Love is All dessert with two ice cream scoops, blueberry jello, corn flakes and a macaron. Ideal for celebrations, the shops will also offer the elegant Purplish Dream (vanilla and blueberry) and The Pink Lady (strawberry and raspberry) ice cream cakes.
Bubble and pop (up)
Since launching the Hong Kong En Primeur Membership in January, London-born Members’ Club 67 Pall Mall has quickly cultivated a community of wine lovers in Asia’s wine hub. Now, the wine club is introducing their first champagne bar pop-up in Hong Kong, 67 on Hollywood. Located on Hollywood Road in Central, this pop-up opens on Sunday, May 26, operating every Wednesday to Saturday for three months. True to 67 Pall Mall’s style, it boasts Hong Kong’s most extensive by-the-glass champagne selection—67 in total. Members enjoy reservation privileges, while public walk-ins are welcome.
67 on Hollywood pop-up41 Hollywood Road, Central, Hong Kong
The bun that I want
The Impossible Burger at MO Bar
In celebration of International Burger Day on 28 May, Impossible Foods is bringing its premium Indulgent Burger to Hong Kong for a limited time. From May 28 to June 27, burger enthusiasts can savour this bigger, juicier plant-based patty at select dining establishments across the city. The more premium version of the Impossible Burger promises a thicker, more gourmet experience, with 82% of US consumers rating it as good as or better than traditional beef. Variations of this burger will be available at popular spots including Triple O’s, Pepper Lunch, Kabo Burger, Landmark Mandarin Oriental, Cafe Deco, Shady Acres, Beef & Liberty, Graceland, Honbo, Momentai, Sir Berwick’s and No Milkshake No Life, for one month only.
See also: The best burgers in Hong Kong, according to Tatler editors
Rum away with us
Led by beverage manager Maikal Gurung, The Daily Tot is hosting a ‘Bangkok Takeover Trifecta’ guest shift featuring Planteray Rum cocktails on Tuesday, May 30 from 9pm. This event spotlights three of Bangkok’s top bartenders, each showcasing their unique flair with three distinct cocktails. First up is Marco Dongi from The House on Sathorn, renowned for his creativity. One of his highlights is the playful Pickled Colada, a carbonated tropical paradise using Planteray Stiggins’ Fancy Pineapple, pickled pineapple juice, coconut hard seltzer, and a pineapple cube garnish. Next, Gabriel Gliga of Pickwicks Chronicles will bring his innovative style to the table. With a decade of experience and notable stints at Trader Viks and Havana Social, Gabriel’s menu includes the aptly named If You Like Peanut Butter, a Thai rum-based cocktail with peanut butter and coconut-infused Planteray Barbados 5 Years, mango syrup, and citrus bitters. Completing the trifecta is Filippo Sanchi from Lennon’s at Rosewood Bangkok, whose 15 years of experience across the globe informs his contemporary approach. His offering, Not An Espresso Martini, combines jasmine tea-infused Planteray Stiggins’ Fancy Pineapple with peach liqueur, verjuice, and cane sugar syrup.
Quinary founder Antonio Lai and mixologist Samuel Kwok to open The Opposites this July