In this week’s Hong Kong restaurant news, there’s a smorgasbord of food and drink happenings to fill your bellies and calendars. From whiskey-inspired limited-time menus to indulgent lobster and truffle creations, and a host of chef collaborations to dive into, there's plenty to get excited about.
We also took a first look at Black Sheep’s Prince & The Peacock, set to revive the royal cuisines of India at The Magistracy. Additionally, we chatted with Check-In Taipei founder Jacky Ng about being copied and the lessons learned, and discovered what to expect from Hong Kong’s first cocktail competition reality show. Keep reading for more news.
In case you missed it: The Peninsula hosts Italian summer festival, Ming Pavilion launches new Fujian dishes, and more
Gourmet gains
Leading Nation Hospitality launches new loyalty app
Leading Nation Hospitality—the team behind Wagyumafia, The Diplomat, Forty-Five and more—has launched a new loyalty program: Alfred’s. Initially a home delivery platform introduced during the pandemic, Alfred’s has evolved into a loyalty app that connects users to a portfolio of venues, taking you from morning coffee at Elephant Grounds to evening celebrations at Cristal Room by Anne-Sophie Pic. Users can earn rewards with every visit, enjoy cashless payments, and receive top-up bonuses. The app also features unique redemptions like coffee roasting and mixology masterclasses led by industry experts. New users enjoy a 20% discount on their first meal and vouchers worth over HK$10,000 if they join by June 30, 2024. These vouchers include bespoke cakes and a selection of champagnes, among other treats. With over 20 locations, there’s plenty to explore and enjoy. Terms and conditions apply.
Légumes et amis
Two of Hong Kong’s most creative French restaurants, Feuille and Racines, are teaming up for a one-night-only six-hands dinner on July 3. The exclusive event will be held at Feuille and offers a menu that marries classic French culinary techniques with a modern, local twist. The chefs, Joris Rousseau of Feuille, Tatler Dining’s Rising Star awardee, and Romain Dupeyre and Adrien Castillo of Racines, are known for their commitment to seasonality and fresh ingredients, so guests can expect a showcase of summer’s finest produce.
Vegetables will take centre stage, reflecting Feuille’s signature approach under Rousseau’s guidance, which favours light, vibrant dishes over traditional, hearty French fare. Racines, on the other hand, will bring a touch of the South of France with reimagined family recipes that showcase the region’s unique terroir. This six-course dinner, priced at HK$2,288 per person also includes special take-home goodies: Racines’ homemade plum jam and Feuille’s handcrafted kombucha.
The Drawing Room experience with Perrier-Jouët
This summer, The St Regis Hong Kong partners with Perrier-Jouët to launch a lavish afternoon tea experience at The Drawing Room, available until August 31. This unique offering blends the effervescence of champagne with a carefully curated tea set. The menu features sophisticated treats like foie gras rose with champagne gel and gingerbread, and Balik salmon cone with horseradish, dill and champagne jelly. For dessert, enjoy a rosé champagne verrine—a panna cotta infused with Perrier-Jouët’s Blason Rosé champagne, topped with white peach compote. Guests can enhance their experience with Perrier-Jouët Grand Brut NV champagne for HK$128 or opt for free-flow champagne at HK$588. Available daily between 2.30pm and 5.30pm, this luxurious afternoon tea is priced at HK$478 per person and includes a selection of coffee and tea.
The Drawing RoomAddress: The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong
See also: Mélanie Laurent stars in Perrier-Jouët’s Fill Your World with Wonder campaign
A sweet pop-up
Guest chef Mandy Siu with William Lau of Whisk
Some of Siu’s sweet creations
Whisk is hosting a weekend pop-up brunch this June featuring the pastry finesse of guest chef Mandy Siu of Finessence Patisserie. On June 22-23 and June 29-30, from 12pm to 3pm, guests can savour Siu’s creations, including tropical madeleine with mango and passion coated in bergamot and yuzu, pistachio St Honore, and chocolate flan in crispy puff pastry tart. Don’t miss the zesty osmanthus yuzu sorbet with Japanese citrus and loquat from Nagasaki, drizzled with milk sauce and lemon oil. Meanwhile, chef William Lau of Whisk adds to the lineup with chargrilled lobster with narutomaki and yaki-hollandaise and the ever-popular brioche with smoked butter. This eight-course brunch is priced at HK$638, with an additional HK$288 for free-flowing G.H. Mumm Champagne, wines, and soft drinks.
Another exciting culinary collaboration in Hong Kong brings chefs Mickael Viljanen of Chapter One in Dublin and Aven Lau of Épure in Hong Kong together for an exclusive dinner series on July 5 and 6. Viljanen, known for his innovative approach at the two-Michelin-starred Chapter One, and Lau, fresh off earning his first Michelin star at Épure, will present a nine-course menu that redefines modern French cuisine. Diners can indulge in dishes like tartlet of beef tartare with yuzu kosho, smoked eel, and egg yolk, Hokkaido scallop with chilled elderflower vinegar, jalapeño bouillon, and Kristal caviar, and BBQ lobster with Kari goose spices, cacao pod glaze, bergamot, and red kosho beurre blanc. Taking place at Épure, this culinary event is priced at HK$2,688 per person, with an optional wine pairing for HK$1,280.
Baked whelk and minced pork with matsutake mushroom
Steamed fish maw with scallop mousse and Japanese sea urchin
Highland Park and chef Silas Li of Hong Kong Cuisine 1983 are back with a limited-time culinary experience to celebrate the release of Highland Park’s Vintage 1990. From June 16 to 30, guests can indulge in an eight-course menu, priced at HK$3,000 per set, highlighting the fusion of East and West with dishes like baked whelk and minced pork with matsutake mushroom, zucchini flower stuffed with roasted duck glutinous rice, and wagyu beef cheek foie gras wellington with whisky chanterelle mushroom sauce.
Each course is thoughtfully paired with Highland Park whiskies aged between 12 and 30 years, enhancing the natural flavours and showcasing the distillery’s signature peat smoke and rich, earthy notes. Limited to just 20 sets, reservations must be made at least two days in advance. This exclusive promotion promises a unique dining experience that combines the best of Orkney’s whisky heritage with innovative Chinese cuisine.
Wagyu M5 tenderloin rossini with black truffle
Sabatini Ristorante Italiano is celebrating the finest of culinary pairings this summer with a menu featuring Brittany blue lobster and Australian black truffle. From June 10, diners at The Royal Garden and IFC Mall branches can indulge in a selection of exquisite dishes, crafted by executive chef Claudio Favero and chef de cuisine Marco Antonio Li Voti, that combine the sweet, tender meat of blue lobster with the rich, earthy aroma of black truffle.
Highlights of the seasonal menu include homemade tagliolini with blue lobster, chilli, and Datterini cherry tomato sauce—a dish that balances the succulent lobster meat with the freshness of cherry tomatoes and a hint of spice. For those seeking a richer option, the Wagyu M5 tenderloin rossini with Australian winter black truffle combines tender beef, creamy foie gras and the intense aroma of black truffle. For a lighter option, the blue lobster salad with tomatoes is a perfect summer dish.
Sabatini Ristorante Italiano (The Royal Garden)Address: 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Hong KongSabatini Ristorante Italiano (IFC mall)Address: Shop 4008, Podium Level 4, IFC Mall, 8 Finance Street, Central, Hong Kong
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