Hong Kong restaurant news: Andō teams up with top chefs on Asia tour, Ho Lee Fook collaborates with Yong Fu for Ningbo-inspired dim sum, and more
This week on Hong Kong restaurant news, there are some tantalising chef collaborations and new seasonal menus to explore. From crispy fried chicken to Italian and Spanish delights, and an exquisite afternoon tea, there’s something for every palate.
We’ve also curated a list of the best cafés and coffee shops in Hong Kong, highlighting neighbourhood gems that not only serve delectable desserts but also welcome your furry friends. As we gear up for Asia’s 50 Best Bars award ceremony on July 16, we also shared which four Hong Kong bars were featured on the extended 51-100 list.
Stay tuned for more delectable details, as we dive into the city’s dynamic dining scene and uncover the best spots for your next culinary adventure.
In case you missed it: Shun Sato of Censu opens Korean restaurant pop-up Golden Gip, Estro welcomes Eatanic Garden from Seoul, and more
All that and dim sum
Chefs ArChan Chan and Winson Yip of Ho Lee Fook
Chef Liu Zhen of Yong Fu
On August 4, Ho Lee Fook will team up with Yong Fu Hong Kong for a Ningbo-inspired Good Fortune Club event. This special edition of the monthly Sunday dim sum lunch will feature six exclusive dim sum creations by chefs ArChan Chan and Winson Yip from Ho Lee Fook and Liu Zhen of Yong Fu. Highlights include marinated baby lobster in puff pastry, cod fish dumplings with fermented green chilli sauce, pan-fried seaweed cake, and Ningbo sesame glutinous rice dumpling.
Priced at HK$1,188 per guest, the experience includes a bottle of champagne from a curated collection of eight distinguished vintages. In addition to these exclusive dishes, guests can indulge in a selection of 24 familiar dim sum and main dish staples, as well as unlimited portions of favourites like har gow, pork and mushroom siu mai, Kurobuta pork char siu pineapple puff, and wok-seared pepper stuffed with prawn paste.
To commemorate its third anniversary, Sushi Kumogaku is hosting an exclusive four-hands collaboration between local sushi maestro, Kin Chan, and chef Yoshii Tomiaki of Azito in Hong Kong. Chan will display his culinary prowess at Azito on August 7, and Tomiaki will be at Sushi Kumogaku on August 11. Diners can indulge in these special menus during both lunch and dinner services, with a lighter lunch option available on August 7 for HK$1,580 per person. Dinner on August 7 and both services on August 11 are priced at HK$2,800 per person. Reservations are open now via the respective restaurants’ booking systems.
The Three Yellow fried chicken
Beaver Tail Pilsner
The Last Resort’s summerlong activation, House Of Yellow Chicken, promises to delight fried chicken enthusiasts through August with their high-quality, Three Yellow chickens, the same coveted variety used by Michelin-starred restaurants across town. The fried chicken is available at an updated price of HK$160 for half and HK$280 for a whole bucket. To complement the crispy, crunchy and spicy flavours, The Last Resort has teamed up with Hong Kong Beer Co to launch the Beaver Tail Pilsner, available daily for HK$60. This lager-style beer features a smooth malt backbone with floral, spicy, and citrus hop notes, making it a refreshing and crisp pairing for the fried chicken.
Pastry chef Mandy Siu
The afternoon tea set at Coco
Coco at The Mira Hong Kong collaborates with Elle & Vire ambassador chef Mandy Siu to create an exquisite afternoon tea set for summer, inviting guests to indulge in this cross-cultural culinary journey. Available until August 31 and priced at HK$568 for two, this three-tier afternoon tea set blends classic French pastries with captivating Asian flavours. Highlights include the refreshing yuzu osmanthus summer mont blanc, the fragrant tie guan yin buckwheat cheesecake, and the playful white lotus seed salted caramel choux, all crafted with premium butter and cream from Normandy. Savoury delights include the crispy deep-fried taro puff with salted fish, classic dim sum wu gok, and black truffle and foie gras egg waffle. The experience concludes with freshly baked scones accompanied by smooth yin-yang sesame and milk jam made from signature black and white evaporated milk.
CocoAddress: G/F Lobby, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong
Asia, here we come
Michihiro Haruta of Crony, Tokyo
Ryogo Tahara of Logy, Taipei
Tatsuro Ume and team of Respiración, Kanazawa
Hiroyasu Kawate of Florilège, Tokyo
Deepanker Khosla of Haoma, Bangkok
Andō, Tatler Dining's Restaurant of the Year 2024, is celebrating its fourth anniversary with a grand Asia tour from July to October. This tour features collaborations with top chefs across Asia, including Ryogo Tahara of Logy in Taipei, Tatsuro Ume of Respiración in Kanazawa, Michihiro Haruta of Crony in Tokyo, Hiroyasu Kawate of Florilège in Tokyo, and Deepanker Khosla of Haoma in Bangkok. Each collaboration will reflect the distinctive styles and innovations of these renowned chefs.
The tour, which already began at Andō in Hong Kong with a collaboration dinner featuring Mono, Estro and Leela, moves to Logy in Taipei on July 27 and 28. Next, it travels to Respiración in Kanazawa on August 8 and 9, followed by Crony in Tokyo from August 19 to 21. The tour returns to Andō in Hong Kong on September 1 and 2, continues at Haoma in Bangkok on September 15 and 16, and concludes at Florilège in Tokyo from October 7 to 9. For more information and reservations, visit andohk.com/reservation.
Riso al pomodoro
Babà rum e mela
Delight in the summer flavours at Grissini, where chef de cuisine Valerio Mandile presents a new seasonal menu. Available until September, the menu features standout dishes such as crudo di gamberi blu, where raw blue prawns from New Caledonia are paired with buffalo mozzarella, Taggiasca olives, and orange. Another highlight is riso al pomodoro, melanzana, maggiorana, a plant-based risotto made with Carnaroli rice, Sicilian tomato sauce, smoked eggplant, and marjoram. Don't miss the trenette al nero, vongole, zucchine, featuring homemade squid ink trenette pasta with clams and zucchini emulsion. For dessert, indulge in babà rum e mela, a reimagined Italian classic with homemade baba, rum sabayon, and sautéed apple. Each dish is thoughtfully paired with wines to enhance the dining experience.
Gerard Rubio Casabayó
The new seasonal Spanish menu
Bayfare Social at Rosewood Hong Kong introduces a new, seasonal Spanish menu crafted by newly appointed chef de cuisine, Gerard Rubio Casabayó. Casabayó, whose culinary journey includes stints at Mont Bar and Tickets in Barcelona, and Nerua Guggenheim Bilbao, brings his innovative flair to Bayfare Social with a refreshed à la carte menu for lunch and dinner.
Highlights include the hamachi crudo with green olive emulsion and piparras chillies, and the unique txipirones, combining pork, baby squid, and a fried Spanish egg. For a family-style experience, dishes like lagrimas de cerdo with Iberico rib fingers and Jerusalem artichoke and the hearty roasted chicken cannelloni with foie gras and caramelised onion béchamel are not to be missed.
Additionally, Bayfare Social’s new daily Happy Hour, available from 3pm to 6pm, offers an enticing deal at HK$198 per person. This includes one beverage and a choice of two tapas, such as croquetas de chorizo and patatas bravas, or a dessert to share, with the option to add a two-hour free-flow drinks package for an extra HK$200 per person.
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