This week in Hong Kong, there’s a change in the air—and it’s not just the weather. New autumn menus are arriving, bringing seasonal flavours to the table. Plus, there are anniversary celebrations to mark and a rare Taiwanese tea waiting to be savoured, it’s the perfect time to explore the city’s evolving culinary offerings.
We also peeked into Moo-Lah, the latest addition to our dining scene. Born from the minds behind Seoul’s Born & Bred, it’s serving up Hanwoo beef in comfort food form. And just as Netflix’s Culinary Class Wars comes to a close, we take a moment to get to know one of its judges, Anh Sung-jae, the culinary force behind Mosu. Keep reading for more.
In case you missed it: Nobu Matsuhisa returns for special omakase in October, Casa Sophia Loren celebrates the actress’s 90th birthday, and more
Flower power
Andō’s Inner Beauty
Caprice’s pumpkin, corn and saffron
The House of Krug’s latest single-ingredient campaign, Krug x Flower, has brought an elegant touch of botanical flair to Hong Kong. Running until October 22, 2024, the event invites diners to explore floral-inspired creations by some of the city’s most celebrated chefs, paired with Krug Grande Cuvée 172ème Édition or Krug Rosé 28ème Édition. This unique culinary journey showcases how edible flowers can elevate the dining experience when paired with Krug’s finest champagnes.
At Andō, chef Agustin Balbi presents Inner Beauty, a dish paired with Krug Grande Cuvée 172ème Édition, while Caprice offers a delightful pumpkin, corn and saffron creation, perfectly matched with Krug Rosé 28ème Édition. Other highlights include Mono’s Nasturtium Flower & Its Root; Cristal Room by Anne-Sophie Pic’s wild seabass and Petrossian caviar; and VEA’s osmanthus panna cotta with Chinese almond which brings a sweet touch to the menu, all paired with Krug Grande Cuvée 172ème Édition.
An ode to autumn
Ode to beef at Tate Dining Room
Tate Dining Room has unveiled its new autumn menus, blending French and Chinese flavours with seasonal ingredients. The menus highlight unique ingredients such as Yunnan red mushroom, local fig and wild French pigeon.
Standout dishes include the Ode to century egg, a bold mix of flavours with cured swordfish and osmanthus jelly, and the Ode to lobster paired with Chinese yam, pickled ginger salad and yellow wine mayonnaise. For those seeking extra indulgence, the Ode to mushroom showcases shiitake steak in a morel ragout, while the Ode to beef is served with green pepper jus and slow-cooked beef tongue. It ends with an Ode to figs with honey ice cream and fig leaf vinaigrette, providing a sweet finish to the autumnal feast.
The five-course lunch menu, available on Fridays and Saturdays, is priced at HK$1,180, while the dinner options range from a five-course menu at HK$1,880 to a seven-course menu at HK$2,480. Diners can elevate their experience with curated beverage pairings, including a three-glass pairing for HK$780 or a seven-glass dinner pairing for HK$1,480.
A Grand Night of Elegance on November 21
35th-anniversary chocolate cake
Grand Hyatt Hong Kong is celebrating its 35th anniversary in grand style, with special menus and events across its top venues. At Grissini, chef Valerio Mandile’s Italian anniversary set menu, available from October 15 to November 30, features highlights such as homemade tagliolini with Alba white truffle (HK$1,350 per person). At One Harbour Road, chef Chan Hon Cheong offers a seven-course Cantonese feast, with dishes like braised abalone in a taro basket, priced at HK$1,350 per person, from October 16 to November 30.
Over at Tiffin, indulge in the Sisley-inspired Celebration of Timeless Beauty afternoon tea until November 30, a Fabbri gelato pop-up from November 1 to 30, and A Grand Cheese Extravaganza on November 14 featuring over 250 cheeses. The celebrations culminate on November 21 with A Grand Night of Elegance offering free-flow Ruinart Blanc de Blanc champagne, caviar and oysters. What's more, throughout November, guests can enjoy the hotel’s signature 35th-anniversary chocolate cake and bespoke Tealeaves rooibos blend.
In season
Hairy crab xiao long bao
Duddell’s is launching a host of new offerings for autumn, available from October 21 to November 30. The new a la carte menu by chef Chan Yau-leung features highlights such as deep-fried egg custard with scallop and caviar and braised Australian supreme 3 heads abalone with goose palm. Seasonal hairy crab dishes, including hairy crab roe xiao long bao and steamed whole Jiangsu hairy crab, are available as part of a tasting menu (HK$1,688 per person). The new dim sum options include the spicy lobster spring roll and fish broth dumpling with fish maw.
Meanwhile, at the fourth-floor salon and terrace, Duddell’s introduces group-friendly Sips to Share cocktails, such as the Hugo (HK$598) and Big Old Fashioned (HK$880; made for six to eight people). The popular Night Brunch also returns on October 19, offering all-you-can-eat dim sum for HK$638 per adult, with favourites like Peking duck and hot and sour broth with seafood.
Bafun uni
Ikura and benihitomi don
Sushi Mamoru celebrates its third anniversary with a new omakase menus: Megumi, which means blessing in Japanese, for HK$2,480, and Takumi, meaning artisan, available at HK$3,280, for lunch and dinner.
Helmed by chef Hirofumi Chiba, the new course delivers a seasonal showcase of Japanese ingredients, including hokki-gai (surf clam) from Hokkaido, bafun uni chawanmushi (sea urchin eg custard), and shin ika (golden cuttlefish) from Kumamoto, all sourced through Chiba’s strong relationships with Japanese fishermen.
Sustainability is at the heart of his menu, as illustrated in the rice, which is free from pesticides and selected for its purity and flavour. Diners can also enjoy highlights such as kegani (horsehair crab) from Hokkaido, benihitomi (blackthroat seaperch) from Nagasaki, and anago (salt-water eel) from Tsushima, all of which reflect the season’s finest catches.
Saicho introduces its latest addition to the Rare Tea collection with Sixty Stone Mountain sparkling tea for HK$600, a tribute to Taiwan’s renowned tea-growing region. Harvested in July 2023 from a small plot in Hualien County, this black tea with 90% oxidation offers rich notes of dark honey, mango, apricot and lemon, evolving into ripe pear and grilled pineapple.
Crafted under the guidance of tea master Junjie Lin, it’s a celebration of Taiwan’s unique terroir, with honey-like characteristics imparted by tiny leafhoppers. Perfect for pairing with dishes like miso black cod or crème brûlée, this refined sparkling tea is a luxurious indulgence for special moments.
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