After celebrating the New Year and Lunar New Year consecutively, some may want to slow down—perhaps even detox and cleanse. The rest of us, however, are looking forward to all the new happenings and events around town including the Tatler Dining Awards 2023 ceremony which takes place on January 30.
In other news, some of Hong Kong's top restaurants are working with a food charity to take part in volunteer days that the public can sign up for, while other chefs come together from near and far to collaborate and present exciting menus. There is also a soy-based pop-up and new Sunday roast to look forward to.
In case you missed it: The Tatler Dining Awards 2023 nominees announced
Grab soy and go
Mapo tofu rice
Chocolate chip soy pulp cookie
Chef Vicky Lau's soy product brand Ān is popping up for the first time at The Landmark from February 1 to March 31 with an exclusive soy-based menu that features homemade drinks, pastries, and savoury snacks to take away. The brand merges the tradition of Chinese soy milk with Japan’s modern bean-to-pulp production technology to create its products. Highlights of which include the signature soy milk with black sesame and pistachio flavours, along with mapo tofu rice and pastries such as pistachio and white chocolate soy pulp cookie; hojicha financier; soy sauce caramel soymilk and more.
Ān pop-up, Shop 350, 3/F The Landmark, Central, Hong Kong
Doing more good
More Good | photo credit: Eugene Kan
Hong Kong food charity More Good and Andō (now an ambassador of the organisation) are teaming up for the second year running with plans to work with top chefs and restaurants to prepare, cook and distribute more than 2,000 meal boxes to vulnerable groups such as those who are elderly, homeless and from refugee communities in the city. Led by chef Agustin Balbi, Andō will work with More Good to enlist the help of a new collaborating restaurant to create a nutritious meal box menu, featuring one rice or noodle dish, one main course, and two types of vegetables.
Participating restaurants include Amber, Écriture, Embla, Estro, Hansik Goo, Little Bao and Roganic with more partners to be announced throughout the year. Each meal box volunteer day will take place on one Sunday each month, starting this March, and will produce approximately 160 to 200 meal boxes each time. Those who wish to sign up and volunteer can do so by contacting Andō directly.
Together tastes better
Ricardo Chaneton of Mono
Jordy Navarra of Toyo Eatery
Bringing a taste of Southeast Asia and South America together for two nights in Hong Kong, chefs Ricardo Chaneton of Mono and Jordy Navarra of Manila’s Toyo Eatery will team up for a unique pop-up on February 1 and 2. Taking place at Mono, the dinner events aim to explore the culinary traditions that link the two regions together, emphasising the existing and emerging ties between them. The menu will incorporate the origins of the two chefs, pulling in influences from Spain, thanks to the galleon trade which linked Spain to the Philippines by way of South America.
69 on Jervois Bar and Grill's new Sunday roast
British Bistro 69 on Jervois Bar and Grill is launching a new all-day Sunday roast from January 29 which features roast beef and another roast of the day, alongside fish and vegetarian variations, with all the trimmings: Yorkshire pudding, duck fat roasted potatoes, cauliflower cheese and seasonal vegetables.
The Great British All-Day Sunday Roast is a four-course feast (HK$398), available every Sunday from 12pm to 7pm with other classic dishes such as prawn cocktail and stuffed portobello mushrooms, followed by a warm apple crumble and the 69 pudding with peach and vanilla ice cream. For those hoping to turn Sunday roast into Sunday brunch, free-flow packages (starting from HK$298) are also available with options for Champagne; premium British sparkling wine; white, rose or red wine; and cocktails for two hours.
69 on Jervois, G/F The Chelsea, 69 Jervois Street, Sheung Wan, Hong Kong; +852 9578 6715
From Loire with love
Chef Christophe Hay from Fleur de Loire in Blois, France
Chef Guillaume Galliot of Caprice
Caprice at Four Seasons Hotel Hong Kong is hosting a four-hands dinner this March, marking the French fine dining restaurant's first four-hands chef collaboration in three years. Chef Guillaume Galliot will welcome Chef Christophe Hay of his eponymous restaurant in the Fleur de Loire in Blois, France to present a dinner on March 3 and 4, 2023, which will be served in two seatings from 6.30pm to 8:30pm and 8.15pm onwards.
The four-hands dinner menu (HK$3,988) will feature ingredients from Loire Valley, the basis of the two chefs' friendship and Galliot's hometown. “Chef Hay’s cuisine has a unique style and I really love how the terroir of Loire Valley is reflected in his cuisine. It has led me to see some of the ingredients in a new light,” shares Galliot.
Newly-opened Calle Ocho brings tapas, and a slice of Madrid, to Causeway Bay
Food influencer Indulgent Eats on championing Filipino cuisine at soon-to-open Barkada
