This week in Hong Kong restaurant news, one of Peel Street’s most popular bars is taking last orders for good, a moment that will tug at the hearts of its regulars. But as ever, this city refuses to slow down.
New cocktail menus are cropping up at some of the top bars, while a whole host of happenings—including a special anniversary event, restaurant reopening and a new menu—try to tempt you out of your comfort zone.
Plus, we took a peek inside the newly relocated 22 Ships at PMQ to see what’s cooking. Buckle up, there’s plenty to sink your teeth into.
In case you missed it: Gaddi’s appoints Anne-Sophie Nicolas as its first female chef de cuisine, Estro launches new a la carte menu, and more
Look who's back
Chefs Jowett Yu and ArChan Chan
Ho Lee Fook marks its 10th anniversary with a one-night-only reunion, as former chef Jowett Yu steps back into the kitchen alongside current head chef ArChan Chan on October 2. The duo will bring a taste of nostalgia to the table, reviving fan favourites like the typhoon shelter corn from 2016 and the Taiwanese braised pork rice bowl from 2015. Guests can expect a night of culinary reflection, with each dish paying homage to the restaurant’s evolution while showcasing the spirit of Hong Kong. Dinner is available for HK$988 per guest.
New creations will also grace the menu, including the celebratory geoduck and raw lobster yu sheng 2024, alongside a fresh take on prawn goldfish har gow 2023. For seafood lovers, the steamed hairy crab with Chinese-style egg custard 2022 adds a luxurious touch, while Yu’s steamed chicken with yellow bean 2024 promises to showcase his signature bold style.
Pineapple Highball
Bergamot and Wood Gimlet
Argo at Four Seasons Hotel Hong Kong has launched a new cocktail menu called Combinations, a playful exploration of familiar ingredients. Guests can expect a mix of nostalgia and innovation with drinks like the Pineapple Highball, featuring a combination of fermented pineapple honey and jasmine-infused pineapple, or the Bergamot and Wood Gimlet, served with a sensory twist involving bergamot-scented hand cream.
The menu celebrates simplicity, focusing on single ingredients like marigolds, hops and cacao, used in multiple forms to elevate each cocktail. Complementing these inventive drinks is a selection of bar bites curated by Four Seasons’ executive chef Maxime Luvara. Highlights include crispy shrimp with bourbon cocktail sauce and a vegetarian-friendly avocado taco. For dessert, the signature Hong Kong egg waffle has been refreshed now served with milk tea ice cream and soy caramel.
Watermark at Pier 7 in Central
Watermark at Pier 7 in Central has reopened its doors. Managed by Cafe Deco Group, the new menu is all about premium seafood and fine meats, with highlights such as the seafood platter, featuring Boston lobster, oysters, prawns and clams. Meanwhile, meat lovers will enjoy the likes of dry-aged Certified Angus beef ribeye and slow-cooked beef cheek. To elevate the dining experience, Watermark has introduced a curated wine list and innovative cocktails. Signature sips include the tropical-inspired Harbour Breeze and the refreshing Aurora for those steering clear of alcohol. The décor, drawing inspiration from the iconic Star Ferry, reflects the venue’s nautical charm with anchor-inspired lighting and wave-like effects, creating an inviting and atmospheric space. From now until November 30, guests ordering the seafood platter can pair it with a bottle of Inedit Damm beer for an extra touch of indulgence.
The Kaizen cocktail menu
The Aubrey at the Mandarin Oriental Hong Kong has launched its volume 3 cocktail menu which embraces the Japanese philosophy of continuous improvement. The new Kaizen cocktail menu focuses on shochu, a traditional Japanese spirit, with standout cocktails like the Glory Gimlet, a refreshing twist on the classic featuring bergamot, cardamom and yuzu shu, and the Twenty Twenty-Four Fashion, a bold reimagining of the Old Fashioned made with Imo shochu aged in mizunara cask.
Crafted over six months, the Kaizen menu showcases eight signature drinks that push the boundaries of classic cocktails. The Noble Man elevates the Boulevardier by replacing vermouth with dessert wine for a richer profile, while Sea & Son offers a Kaizen version of the Jungle Bird, with an intriguing addition of curry leaf and herbal Chartreuse.
Crystal king prawn with hairy crab roe
Wild venison with fresh yam and fig,
Above & Beyond at Hotel Icon has launched a new menu of Cantonese classics to celebrate the autumn season, running until November 30. Executive chef Chi Ki-wong showcases a selection of dishes highlighting seasonal crab roe, seafood, and premium ingredients. Among the standouts is the stir-fried crystal king prawn with hairy crab roe and fried rice with fresh crab meat in XO sauce, as well as minced spotted garoupa with fine-grained yam in fish broth, a dish that replaces rice with yam for a lighter and nutrient-packed take on congee, stir-fried wild venison with fresh yam and fig, and steamed spotted garoupa fillet with shrimp paste in Sichuan pepper sauce.
Shady Acres, the much-loved wine bar on Peel Street, is set to close its doors on October 1, marking the end of a five-year run. Known for its extensive yet accessible wine list and playful cocktails, the bar became a go-to for wine lovers and casual drinkers alike. Alongside the drinks, Shady Acres hosted a variety of events, from trivia nights and chef takeovers to dog adoption days, fostering a strong sense of community within its cosy, welcoming space. The final service will take place from 3pm until late, offering one last chance to enjoy the venue’s relaxed charm.
As Shady Acres bids farewell, fans can look forward to the team’s next venture, which is set to soft open by the end of October on the same vibrant Peel Street. With some familiar faces and a fresh concept in the works, the team promises to deliver another exciting addition to Hong Kong’s dining and drinking scene. Watch this space for more on the new venture.
Don Julio introduces Ultima Reserva in Hong Kong
Tequila Don Julio has introduced Ultima Reserva in Hong Kong, a limited-edition extra añejo aged for 36 months and crafted from the final agave harvest planted by founder Don Julio González and his family in 2006. This special release is a tribute to González’s lifelong dedication to tequila-making and the craftsmanship that made Don Julio one of Mexico’s most beloved brands.
Aged in bourbon oak barrels and finished in Madeira wine casks, this luxurious spirit employs the Solera ageing method, ensuring the legacy of the last agave harvest is preserved in every bottle. With its golden hue and notes of toasted oak, caramel, apricot and orange, Ultima Reserva offers a velvety finish of honeyed agave, making it best enjoyed neat.
Meticulously adorned with piña-inspired designs, from the etched cap to the faceted base, the bottle is a collector’s piece, with only a limited number of cases released each year until the final agave harvest concludes.
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