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Hong Kong Restaurant News: Estro Launches New Tasting Menus, Chaat Joins Little Bao for One Night Only, and More

Tatler Hong Kong

更新於 2022年09月30日10:53 • 發布於 2022年09月30日10:15 • Fontaine Cheng

In case you missed it: Gaggenau Launches Classes With Top Chefs, Censu Unveils New Ki No Bi Gin Pairing, And More

Out to Lunch

Braised boneless pork knuckle (Source: Yong Fu)
Braised boneless pork knuckle (Source: Yong Fu)

Braised boneless pork knuckle (Source: Yong Fu)

Green bean dessert with osmanthus honey (Source: Yong Fu)
Green bean dessert with osmanthus honey (Source: Yong Fu)

Green bean dessert with osmanthus honey (Source: Yong Fu)

To make it a little easier to navigate the regional cuisine of Jiangnan, Yong Fu is launching its first-ever set menus for lunch including an executive and dim sum set along with seasonal specials. Both menus feature seven courses and are inspired by the flavours of Ningbo while making the most of the region's freshest ingredients and seafood from the East China Sea.

For dim sum, highlights include signature handmade pork and vegetable dumplings, rice noodles in a sour broth of fermented vegetables, traditional Ningbo-style glutinous black sesame rice dumplings and more. Meanwhile, business executives can enjoy dishes such as homemade sausage with traditional wheat gluten, yellow croaker fish from Yinzhou in sour broth, braised boneless pork knuckle, and a green bean dessert.

Yong Fu, Shop 2, G/F & 1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong; +852 28817899

Let's Chaat a Bao It

Chef Manav Tuli (Source: Chaat)
Chef Manav Tuli (Source: Chaat)

Chef Manav Tuli (Source: Chaat)

Chef May Chow (Source: Little Bao)
Chef May Chow (Source: Little Bao)

Chef May Chow (Source: Little Bao)

Little Bao is launching its third "Baodown" event (they previously enlisted Censu's Shun Sato and Richard Ekkebus of Amber) to create the best original bao burger next month. This time, the challenge invites chef Manav Tuli—Tatler's chef of the year 2022—to join Little Bao's chef-owner May Chow and bring his vibrant Indian cuisine from Chaat to Little Bao Soho on October 13.

Tickets to the event will include a shared menu for two, with four dishes created by the chefs. The menu includes the likes of Jaipuri aloo, a modern take on the classic street-style potato onion curry; light and crispy basmati rice salad; the star of the show: a flavourful Chettinadu lamb bao with curry mayo; and a kulfi ice cream bao to finish. The limited edition Chettinadu lamb bao will also be available at Little Bao throughout November. For tickets to the Little Bao x Chaat Baodown, click here.

Little Bao, 1-3 Shin Hing Street, Central, Hong Kong; +852 2818 1280

A Taste of Naples

Mussels Gemmina (Source: Estro)
Mussels Gemmina (Source: Estro)

Mussels Gemmina (Source: Estro)

Chef Antimo Maria Merone continues to celebrate his Neapolitan roots and culinary heritage at Estro with new tasting menus for lunch and dinner. For lunch, a four or six-course menu is available and includes new dishes such as a creative take on the classic soup, or min-Estro-ne, which features egg custard and a variety of vegetables, along with gnocchetti, a dish inspired by a classic Sardinian pasta, with aubergine, smoked Spanish sardines and bottarga.

The new dinner menu offers six or eight courses and includes Gemmina, a mussel dish named after Merone's grandmother, made with Hokkaido mussels stuffed with sourdough, garlic, parsley and prawn before it's topped with Lardo di Colonnata from Tuscany with yellow tomato sauce. Another highlight is the homemade basil-based pasta, or scialatielli, with courgettes, Alaskan king crab and sea purslane. All menus are available with curated wine pairing experiences for an additional price.

(Source: Sake Central)
(Source: Sake Central)

(Source: Sake Central)

With international sake day landing on October 1, there's no better time to celebrate all things Nihonshu than at the 2022 World Sake Day Global Kanpai, an initiative to celebrate Japan’s national beverage. A collaboration between Sake Central, Hong Kong’s Oriental Sake Awards and the Federation of Japanese Sake Industry in Hong Kong (FJSIHK), the Global Kanpai will take place at Kin Food Halls on October 1 from 5.30pm to 9.30pm, where a collection of restaurants, bars, importers, educators, breweries, and enthusiasts are invited to come together and taste over 80 different sakes.

From 6pm to 7.10pm, a live feed projected on a big screen will connect 300 unique users around the world and ask them to raise a glass for the world's biggest kanpai at 7pm. Moreover, ticket holders at the event can join in with their own limited edition World Sake Day Ochoko sake cup. Click here for more info and tickets to the event.

A Food Ticket to Japan

Three snacks (Source: Zoku)
Three snacks (Source: Zoku)

Three snacks (Source: Zoku)

Yaezakura sour (Source: Zoku)
Yaezakura sour (Source: Zoku)

Yaezakura sour (Source: Zoku)

The Hari's Japanese restaurant, Zoku Restaurant & The Terrace, has introduced a new degustation menu in partnership with Mizunara: The Library to bring the best of Kumamoto, Miyazaki, Kagoshima and Okinawa to Wan Chai. The South Kyushu and Okinawa menu is available for dinner from October 5 to November 4 and includes a six or eight-course option created by chef de cuisine Edwin Guzman.

Highlights include appetisers featuring Miyazaki Wagyu, crispy sushi rice with Kumamoto crab, and Okinawa sea snail with steamed Japanese egg; deep fried Kagoshima pork belly; Black Sea bream from Kyushu with a rich fish broth; Wagyu A5 from Miyazaki; Kumamoto Rice with Lobster and more. Each course can be complemented by a cocktail, shochu and awamori pairing for an additional price (five pairings for the six-course menu and six pairings for the eight-course menu).

 /></div><div><p>Title: Zoku</p><p>Location: Wan Chai</p><p>Cuisines: Japanese</p></div></div><hr  /><p><strong>READ MORE</strong></p><p><a href=
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Title: Zoku

Location: Wan Chai

Cuisines: Japanese


READ MORE

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