Hong Kong restaurant news: Shun Sato of Censu opens Korean restaurant pop-up Golden Gip, Estro welcomes Eatanic Garden from Seoul, and more
In this edition of Hong Kong restaurant news, there are a myriad of new menus to dive into, alongside an enticing Korean restaurant pop-up and some exciting chef collaborations you won’t want to miss.
We’ve also compiled a comprehensive guide on where to drink during Asia’s 50 Best Bars in Hong Kong. Our editors have picked their top ice cream shops for the perfect scoop, and we chatted to three Hong Kong chefs about how fitness helps them excel in the kitchen. Keep reading for more delectable details.
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All-American weekend
Salmon gravlax
Juicy lucy burger
Henry at Rosewood Hong Kong has launched a new American weekend lunch, available every weekend and public holiday, curated by chef Jorge Vera Gutierrez. Priced from HK$798 per person, the feast starts with an array of starters including oysters on ice with cocktail sauce, salmon gravlax marinated in gin and beetroot, and a tableside Caesar salad. Exclusive main course dishes include the likes of lobster thermidor, grilled octopus, the ‘juicy Lucy’ double-patty cheeseburger, and the signature smoked USDA prime rib from 1855 Farm. Desserts such as New York cheesecake and strawberry sundae complete the meal indulgently. Guests can enhance their weekend lunch with optional free-flow packages, including the Champagne Corner which offers a curated selection of champagnes, wines, beers and mimosas for HK$588.
Golden Gip, the latest venture from the team behind contemporary Japanese restaurant Censu, is launching a brand new pop-up, a prelude to a more permanent site that will open later this year. Running until the end of September, this modern Korean restaurant will be led by chef Nigel Kim, formerly of Censu and the right-hand man to chef-founder Shun Sato. Highlights include dishes like the crispy eggplant, featuring a contrast of textures with peppery sansho; drunken prawns, which bring together Shaoxing wine, beer and Thai basil for a fragrant bite; and pork knuckle which is brined and deep-fried before it is served with fresh lettuce and pickled daikon.
Kim brings his diverse culinary background and South Korean roots to create an innovative menu at Golden Gip. Diners can also explore Korean-inspired dishes such as kimchi bokkeum bap, a spicy stir-fried rice dish with kimchi; kimchi-jeon, or savoury pancakes with fermented cabbage; and Korean fried chicken. Complementing these dishes is an impressive selection of signature drinks, including soju, Japanese sours, whisky highballs and zesty lemon sours. Follow us on Instagram for more updates on Golden Gip.
Golden GipAddress: G/F Site A, 55 Tai Hong Street, Lei King Wan, Hong Kong
From SG to HK
Chef Wayne Liew in action
From July 15 to 17, Holt’s Café is hosting a takeover by Singapore’s iconic Keng Eng Kee (KEK) Seafood. Established in 1970 and spanning three generations, KEK is a culinary institution, renowned for its traditional and contemporary seafood creations. Led by siblings Wayne Liew, the chef, and Paul Liew, front of house, KEK is celebrated for its hearty and flavourful dishes.
For three days, KEK will bring its expertise to Hong Kong, offering dinner on July 15, and lunch and dinner on July 16 to 17. The pop-up menu features eight special a la carte dishes, including the famed moonlight hor fun, chilli crab meat with man tou, and coffee pork ribs. Other highlights include claypot pork liver rice and deep-fried goby with KEK’s special sauce. This is a rare opportunity to savour KEK’s Singaporean seafood without leaving the country.
The Yunnan mushroom specials
Grand Majestic Sichuan is offering a summer menu featuring Yunnan mushroom specials, available until August 31. Chef Theign Phan, drawing inspiration from her culinary explorations in Chengdu, has crafted five mushroom-centric dishes that celebrate the seasonal bounty of wild and cultivated mushrooms from the region. Highlights include the steamed glutinous rice parcels stuffed with pickled Yunnan chanterelles and golden ear mushrooms, and the texture-rich steamed Sichuan dumplings filled with prawns, cabbage, celtuce and black porcini mushrooms. There’s also the beef tenderloin wok-fried with white porcini mushrooms and Sichuan peppercorns, and a golden ear sweet soup with poached pear and ginger sago pearls to conclude the meal.
Grand Majestic SichuanAddress: Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Summer is here
Foie gras dish
French lamb with artichoke
This summer, chef Uwe Opocensky unveils an exquisite seasonal menu at Restaurant Petrus, showcasing a symphony of global flavours. The menu starts with the indulgent foie gras dish, shaped like a real black truffle, with George Bruck black truffle and brioche, before moving on to the succulent French lamb, complemented by artichoke and a refreshing lemon and olive oil dressing. The Japanese cuttlefish is served like noodles and is seasoned with Espelette pepper which adds a touch of spice. For dessert, guests can delight in the tangy rhubarb with verbena sorbet, among others.
Sea urchin cold somen
Sakura shrimp claypot rice
Wa-En Kappo is celebrating the summer season with an exquisite menu crafted by chef Masaki Nishioka, available until August 31. This limited-time offering includes standout dishes such as sea urchin cold somen with caviar, Kagoshima A4 wagyu sukiyaki, complemented by burdock root and crown daisy, and a sakura shrimp claypot rice. The warabi mochi with white bean paste offers a sweet but clean finish to the meal. The summer menu is priced at HK$1,480 and HK$1,880 for dinner, with lunch options at HK$380 and HK$680.
Wa-En KappoAddress: 29/F Connaught Marina, 48 Connaught Road West, Sheung Wan, Hong Kong
Eatanic Estro
Mark your calendars for an exciting chef collaboration this month as Estro welcomes chef Son Jong-won from Seoul’s acclaimed restaurant Eatanic Garden. From July 30 to 31, this unique event titled Estro-Inspiration will see chefs Antimo Maria Merone and Son creatively reinterpret four signature dishes from each other’s repertoires, offering guests a playful yet refined exploration of flavours. Diners can look forward to dishes such as pannacotta with sweet corn and prawn reimagined by Eatanic Garden, and lobster with zucchini and almond sauce reinvented by Estro. The exclusive menu, priced at HK$2,480 per guest, promises a dining experience that blends the best of Neapolitan and modern Korean cuisine.
This collaboration highlights the innovative spirit and close friendship between the two chefs, who first teamed up in Seoul earlier this year. Signature dishes like Estro’s bottoni with braised beef and Eatanic Garden’s chicken and risotto will be given new life. A reciprocal event in Seoul will take place on October 23 to 24. For reservations and more information, contact Estro at +852 9380 0161 or reservations@estro.hk.
Classic shepherd’s pie
Bengali mixed fish curry
The Chinnery at Mandarin Oriental, Hong Kong has unveiled its refreshed interiors and an exclusive Taste of The Chinnery menu, available until August 30. Priced at HK$1,963 for two, this special menu pays homage to the year the hotel opened. Menu highlights include the prime tenderloin tartare with a secret homemade sauce and cage-free egg, and the new broccoli velouté enriched with crème fraîche and coriander. Main courses offer a mix of classic and contemporary dishes such as the shepherd’s pie with organic lamb shoulder, and the new Bengali mixed fish curry with fresh tomato and ground mustard seeds. Desserts feature the classic chocolate lava cake with whisky ice cream and the traditional Indian phirni with rose petal ice cream.
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