Welcome to the latest round-up of culinary happenings, where the city serves up yet another collection of chef collaborations, exclusive events and fresh menus. From pop-ups with inventive twists to sweet treats to indulge in, there’s something here to whet every appetite.
And—in case you missed it—Off Menu in Macau is just around the corner, landing November 8 to 10. It’s going to be a weekend with top chefs jetting in from Tokyo, Seoul, Taipei, Hong Kong and beyond, each one ready to serve up dishes they’ve dreamed up for one tasty weekend. Get your ticket today to avoid disappointment.
See also: Anh Sung-jae of Mosu and the world’s best bar Handshake Speakeasy will be in Hong Kong this November
Hidden recipes
Chan Yan-tak of Lung King Heen in Hong Kong
The deep-fried crab shell from Bangkok’s Yu Ting Yuan
From November 8 to December 8, Four Seasons hotels across the Asia Pacific are offering a one-off culinary affair: the Hidden Recipes dining experience, spotlighting off-menu Chinese creations by celebrated chefs at each property. Every Four Seasons restaurant brings its own culinary flair. At Hong Kong’s Lung King Heen, for instance, chef Chan Yan-tak’s steamed lobster dumpling is elevated with sea urchin and Kristal caviar. Over in Guangzhou, Yu Yue Heen’s chef Yongsheng Li presents a refined blend of crab roe, crab meat and black truffle sauce. Moving through Asia, the regional highlights include chef Anthony Ho’s sautéed Kagoshima A5 Wagyu beef cubes at Zi Yat Heen in Macau, and Bangkok’s Yu Ting Yuan tempts diners with deep-fried crab shell, stuffed with crab meat and coconut cream. These exclusive, off-menu delights and menus are available for a limited time.
May Chow of Little Bao
Chris Czerwinski of Soho House Hong Kong
Chomp, a Hong Kong-based food-saving app, is celebrating its third anniversary with The Rescued Feast, a unique event spotlighting the transformation of food surplus into gourmet fare. Set for November 13 on Soho House Hong Kong’s 30th floor, the event will see executive chef Chris Czerwinski team up with May Chow of Little Bao for a four-hands dinner crafted entirely from food scraps and donated ingredients. The chefs will have only a few days to design the menu, which will be based on an eclectic mix of surplus items from participating brands like Dough Bro’s and SpiceBox Organics, promising a creative showcase for the city’s sustainable dining scene. Tickets, priced at HK$500, include the meal, two drinks and a goody bag for each guest. Visit chomphk.com for more information.
This evening isn’t only a culinary experience but also a reminder of the impact of food waste, as each dish draws attention to sustainability while raising funds for the charity Mother’s Choice through an event raffle. Attendees can expect not only an inventive meal but also a chance to win prizes from Soho House Hong Kong, La Cabane, and Quality Goods Club, among others. Chomp’s app, which rescues surplus food from restaurants and sells it in mystery boxes, has already diverted 100,000kg of food from landfills since 2021.
Autumn at the palace
Lobster moilee
Scallop ratan pulao
Prince and the Peacock in Hong Kong’s Tai Kwun unveils a set of seasonal dishes from chef Palash Mitra, offering an authentic glimpse into India’s regal heritage through the lens of autumn flavours. Highlights include the silky kumbh badami soup, a mushroom and smoked almond blend inspired by Lucknow’s Mughal-influenced cuisine, and the boti kabab, tender tandoor-glazed wagyu short ribs that channel the rustic charm of Hyderabad. Seafood aficionados can dive into the lobster moilee, a Kerala-inspired dish with lobster stewed in coconut milk and curry leaves, or share the toddy vinegar-marinated meen porichettu, a seared dover sole perfect for larger gatherings.
Adding to the autumn lineup, chef Mitra presents a series of vegetarian dishes like the gucchi mattar, a fragrant curry of Kashmiri morel mushrooms and green peas, as well as the scallop ratan pulao, where Hokkaido king scallops meet short-grain red rice in a traditional dumpukht preparation. From November 1 to 3, Prince and the Peacock celebrates Diwali with exclusive offerings such as gobhi angeethi, chargrilled cauliflower with tempered yoghurt, and the nav ratan pulao, a rich medley of vegetables, dried fruits, and ghee.
Take a gander
Kamcentre Roast Goose will pop up at Holt’s Café this November
On November 19 and 20, Holt’s Café at Rosewood Hong Kong will host a two-day pop-up with Kamcentre Roast Goose, a local favourite for Cantonese barbecue. Chef Fung Ho-tong, a veteran of Hong Kong’s dining scene, brings nearly five decades of experience to the event, showcasing his acclaimed traditional barbecue techniques. The exclusive pop-up offers a 10-dish menu that highlights Kamcentre’s signature roast goose, as well as their prized first-cut char siu crafted from premium Spanish pork. This curated selection is bound to attract enthusiasts of classic Cantonese flavours, with dishes that reflect a true dedication to Hong Kong’s culinary heritage.
The menu includes standout dishes like the tender pork shank galantine, richly flavoured with Kamcentre’s proprietary seasonings, and the watercress soup, a traditional staple. Guests can also enjoy pan-fried grouper fillet with aromatic garlic spices and tea-smoked prawns. For those after a heartier experience, the stir-fried glutinous rice with homemade Chinese sausages or snow pea shoots with crab meat sauce is not to be missed. This two-day event captures the essence of Cantonese roast mastery right in the heart of Kowloon, and reservations are highly recommended for this limited-time taste of Hong Kong’s finest.
The dark chocolate ganache mille crêpes
The chocolate dacquoise
Lady M and La Maison du Chocolat have collaborated for the first time, presenting a luxurious limited-edition collection to indulge this holiday season. From November 1 (2024) to February 28 (2025), two exclusive creations will be available: the Lady M x La Maison du Chocolat dark chocolate ganache mille crêpes and the chocolate dacquoise.
The mille crêpes layers 70% Valrhona dark chocolate between delicate crêpes with almond custard, a hint of rum, and a cocoa nib crunch, all topped with a touch of gold foil. This dessert offers an irresistible balance of velvety chocolate and rich textures—perfect for any chocolate devotee.
Meanwhile, the chocolate dacquoise is a light, nutty confection combining hazelnut and dark chocolate with a layer of caramel fudge, meticulously balanced with almond flour and sugar for a delicate sweetness. This airy dessert celebrates the artistry of both iconic brands, making it an elegant choice for those with a refined sweet tooth.
Lady MAddress: Shop 2096A, IFC Mall, 2/F, 8 Finance Street, Central, Hong Kong
Coolest collab
Scoops Ahoy comes to Hong Kong, courtesy of Teemtonefai
Local ice cream brand Teemtonefai has teamed up with Netflix’s Stranger Things to bring the Scoops Ahoy ice cream parlour to life at Hysan Place, Causeway Bay, from November 1 to December 31. Fans can step straight into the world of Hawkins with four exclusive flavours inspired by characters and the show’s 80s nostalgia. Max’s Mango Madness, a bold mango and black pepper sorbet, and the Starcourt Surprise, an unusual macaroni and cheese scoop, are just two of the flavours promising to intrigue. For something sweeter, Strawberry Eleven adds a twist with balsamic notes, while Hawkins Swirl brings classic American peanut butter and jelly in frozen form. A mystery flavour is also on offer, adding an extra layer of intrigue for fans. Alongside these themed scoops, visitors can indulge in the Upside Down sundae, a throwback banana boat complete with a trio of flavours, or take home a Scoops Ahoy gift box featuring six single scoops of choice. The first 50 customers each day receive a sailor-style hat for a photo opportunity, ideal for capturing the experience.
TeemtonefaiAddress: G/F, Hysan Place, Causeway Bay, Hong Kong
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