In this edition of Hong Kong restaurant news, there are seasonal menus, exciting collaborations and events worth your attention. From unlimited fresh oysters and exquisite tea-infused dishes to a young culinary talent teaming up with an established brand, this week promises a delightful exploration of new flavours.
Additionally, we revealed the results of Asia’s 50 Best Bar Awards, highlighting the brilliance behind Hong Kong’s top-ranked Bar Leone. We also sat down with chef Oliver Li of the newly opened contemporary Cantonese restaurant Jee, and chatted with Camille Glass and George Kwok of Brut about their innovative fusion cuisine. Keep reading for all the latest culinary insights.
In case you missed it: Andō teams up with top chefs on Asia tour, Ho Lee Fook collaborates with Yong Fu for Ningbo-inspired dim sum, and more
Pu erh me a cup
Lai Ching Heen’s Yunnan Pu Er tea tasting menu
Lai Ching Heen, at Regent Hong Kong, presents a Yunnan pu erh tea tasting menu from August 1 to 31. Curated by executive chef Lau Yiu-fai, head chef Cheng Man-sang and tea sommelier Kelvin Mok, this menu fuses Cantonese cuisine with the rich heritage of Chinese tea culture. Highlights include tea-infused dishes such as the steamed pork and prawn dumpling with chrysanthemum and pu erh tea, wok-seared Wagyu patties with mandarin zest, and the standout steamed rock rice with garoupa fillet and 25-year preserved vegetables. The meal concludes with a double-boiled sweetened pear and osmanthus soup. Priced at HK$1,238 per person, this month-long culinary journey offers an immersive experience into the world of Yunnan pu erh tea.
Seafood fettuccine
Oysteria weekday dinner
Casa Sophia Loren is launching two new offerings to entice both seafood lovers and brunch enthusiasts. The Riviera weekend brunch, held every Saturday from 12pm to 4pm, features unlimited fresh oysters, a main course and dessert for HK$488. Diners can enjoy dishes like seafood fettuccine, pan-seared black cod with clam sauce and lobster spaghetti. For dessert, there’s Nutella tiramisu and a selection of seasonal fruits. Drinks packages range from HK$80 for soft drinks to HK$400 for premium champagne.
For those seeking a weekday treat, Oysteria Night offers a two-hours of free-flow oysters at HK$588 per person, available Monday to Friday from 6pm to 9pm. Limited to just eight seats per night, this dinner features David Hervé N3 oysters and a choice of main courses, including pan-seared cod fish and homemade tagliatelle with duck ragout.
Casa Sophia LorenAddress: 60-66 Johnston Road, Wan Chai, Hong Kong
Young and talented
Andrew Wong and his menu (Photo: Mike Pickles)
Fortnum & Mason continues its summer chef series with young culinary talent Andrew Wong at their 181 restaurant in K11 Musea. At 21 years old, Wong, who trained at Le Cordon Bleu in New Zealand, has made a name for himself with a private kitchen that’s perennially fully booked. This collaboration marks his first official brand partnership, running from now until August 17, 2024. Wong’s three-course menu begins with smoked salmon complemented by beetroot juice, dill oil, and Fortnum & Mason’s horseradish yoghurt sauce. while the main course features a hanger steak cooked sous vide for 24 hours, paired with potato stacks and béarnaise sauce, and the dessert is a reinvention of a classic sticky date coffee pudding, using Fortnum & Mason decaffeinated coffee and whiskey, served alongside homemade vanilla ice cream.
Victuals
Zagin Soba
BaseHall 02 welcomes two new additions to its culinary lineup this July: Victuals by The Arcane Collective and Zagin Soba.
Victuals, led by chef Michael Smith, from the now-closed Moxie, and established by chef Shane Osborn, offers a plant-forward menu that showcases innovative East Asian-inspired dishes. Highlights include the three-grain mapo tofu, buckwheat larb and chilled spicy soba, each crafted with quality local and regional ingredients.
Zagin Soba, the ramen specialist from Osaka, brings its famous chicken-based Tori Paitan broth ramen to BaseHall 02. Known for its rich and creamy broth, Zagin Soba’s menu features signatures like tsukemen, or dipping ramen, and chicken soup ramen. Diners can enjoy ramen with sides such as Japanese-style fried chicken and burdock fried rice.
BaseHall 02Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Place, Central, Hong Kong
Eat well and eat local
Steamed winter melon seafood soup
Cuisine Cuisine at The Mira has unveiled a new à la carte menu under the guidance of executive chef Edwin Tang. Emphasising locally sourced seasonal produce, the menu reflects Tang’s dedication to nutritional value and environmental sustainability. Highlights include the steamed winter melon seafood soup which requires a 24-hour advance order and features aged chicken, pork and crab claw. Other standout dishes are the deep-fried crab claw with minced shrimp and pear, sautéed shredded fish maw with conpoy and crab meat, and the crispy French lamb brisket with dried chilli and Sichuan peppercorn. For an indulgent centrepiece, the baked chicken with abalone and blazei mushroom wrapped in lotus leaf is a must-try and also requires a 24-hour advance order.
Additionally, two eight-course tasting menus are available, showcasing signature dishes such as suckling pig with minced shrimp and caviar, and braised pomelo peel with shrimp roe and abalone sauce. Priced at HK$1,188 and HK$1,688 per person, these tasting menus offer a comprehensive journey through Cantonese cuisine, enhanced with sommelier-selected wine pairings for an additional HK$498.
Chefs Ryota Kanesawa and Cheng Kam-fu team up for a special menu
Experience the unique blend of Japanese and Cantonese mastery as chefs Ryota Kanesawa and Cheng Kam-fu come together for an exclusive dining experience. Ryota Kanesawa, renowned for his impeccable Japanese cuisine at Ryota Kappou Modern, and Cheng Kam-fu of The Demon Celebrity, a celebrated Cantonese restaurant, will present a collaborative four-hands dinner on July 26 and 27 at Ryota Kappou Modern. The menu includes dishes from both chefs: foie gras monaka and anago sushi by Kanesawa, shishito scallop and tomato crab by Cheng, followed by a collaborative fried shark’s fin with fish maw in sour soup. Kanesawa also offers seasonal sashimi and ayu spring roll, while Cheng presents a chicken wing stuffed with bird’s nest. The duo combines their talents for smoked French Challan duck and Cheng’s seafood donabe, finishing with herbal mung bean soup and warabi mochi.
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