This week on Hong Kong restaurant news, we welcome new chefs to our vibrant culinary community and anticipate the latest seasonal menus and product launches. Plus, Fridays are set to be livelier with a new series of evening events, perfect for those looking to unwind.
In addition, we shared the news that Hong Kong will host 24 world-class bartenders for the 50 Best Signature Sessions, coinciding with next month’s Asia’s 50 Best awards ceremony. We’ve also compiled a guide to the best egg tarts in the city and rounded up the top sports bars where you can catch everything from the Olympics to the Euros and more. Keep reading for more.
In case you missed it: Shingo Gokan to open new venture in Central, Tin Lung Heen and Man Ho team up for two exclusive dinners, and more
A taste of China
Steamed crab with Iberico pork
Dongpo-style braised Wagyu
Jiangsu Club’s summer offerings capture the best of the season with an array of new a la carte dishes featuring fresh, high-quality seafood from Suzhou’s Taihu Lake and nearby coastal waters. Notable highlights include the delicately prepared steamed Taihu Lake white fish in chicken oil, renowned for its light and silky texture, and the natural flavours that Jiangzhe cuisine is known for. A standout dish is the steamed crab with Iberico pork, where a whole female mud crab perches atop a bed of Iberico pork meat, tofu and water chestnut. The club also presents a new weekend lunch menu featuring an array of handcrafted dim sum, alongside a premium Shaoxing wine list showcasing the finest huangjiu from top producer Gu Yue Long Shan.
In addition, the special Hangzhou dishes curated by guest chef Shi Jun, who has over 30 years in Hangzhou and Zhejiang cuisine, will continue to be available, provided they are pre-ordered two days in advance. The menu features over 10 signature dishes, including the laboriously prepared bighead carp with bird’s nest soup, the 16 days pigeon with pepper, and the richly flavoured Dongpo-style braised Wagyu.
To celebrate its 60th anniversary, Mandarin Oriental has launched a nightlife series titled The Aubrey After Dark. Set in The Aubrey’s former Harbour Room on the 25th floor, the event features a mix of classic and contemporary sounds curated by nightlife legends Andrew Bull, Marina Bullivant and Cosmo Webber. Each Friday evening promises a fusion of soulful house, disco and underground beats from London, New York and Paris, bridging timeless grooves and modern music genres to the mix.
On June 28 from 10pm to 3am, The Aubrey After Dark shines a spotlight on international DJ Alex Baker, whose unique electronic sound blends Western and Eastern influences, and local sensation Nat Dunn, known for her deep and Afro house mixes. Looking ahead, July 5 brings another thrilling night with Barcelona’s Arnau Obiols and Hong Kong’s own Mengzy. The door price for each event is HK$150 per person, including a complimentary drink.
Abalone
Tuna
Sushi Fujimoto launches new seasonal omakase menus curated by Kenichi Fujimoto. Priced at HK$1,580 per guest, the updated sushi lunch menu is a masterclass in Edomae sushi, featuring up to 12 pieces of sushi including kasugo (baby snapper), kuromutsu (black throat sea perch), and a trio of tuna cuts: akami, chutoro, and otoro. The meal includes a small maki roll, tamago, miso soup and Japanese fruit. This menu is available daily, except Wednesdays and Sundays, offering a taste of simplicity and excellence that Fujimoto is known for.
In the evening, the new seasonal omakase dinner menu, priced at HK$2,980 per guest, includes five appetisers and 13 pieces of sushi. Highlights include the signature awabi (abalone), seasonal kegani (hairy crab), and amadai (tile fish) with crispy scales, and a dashi and fish bone soup.
La Terrace by Louise dishes
Just in time for summer, La Terrace by Louise has opened its doors at 35 Aberdeen Street, offering a sophisticated yet relaxed dining experience. Led by executive chef Loïc Portalier, this new concept is an extension of one Michelin-starred Louise but with a more laid-back experience. Guests can enjoy casual French elegance in a plush lounge or al fresco setting, perfect for unwinding with friends or enjoying an after-work drink.
The menu features 21 new dishes, including tempting bites like crispy Mimolette arancini and shrimp toast topped with pike caviar and lemon, as well larger plates such as onions agnolotti with comté cheese and walnuts, and octopus with romesco sauce and grilled vegetables. For a more communal dining experience, the signature half roasted yellow chicken served with chicken oil-infused Niigata rice and salad is ideal, with sides like the refreshing green salad or the indulgent La Truffade de Louise, featuring sautéed potatoes and young Cantal cheese. Desserts are equally enticing, with options like cherry eton mess and vanilla, pecan nuts and chocolate.
The drinks menu offers a curated list of French wines and signature cocktails, including the barrel-aged Louise Negroni and the refreshing La Petanque. For non-alcoholic options, try the All-Day Spritz. La Terrace by Louise is open daily for lunch and dinner, providing a refined yet relaxed French dining experience.
Hennessy Master Blender’s Selection No 5
Hennessy has unveiled Master Blender’s Selection No 5, its first release in three years. This limited-edition blend, crafted by 8th-generation master blender Renaud Fillioux de Gironde, upholds Hennessy’s legacy of innovation and craftsmanship. Celebrating the expertise of 18 exceptional distillers, this unique cognac features meticulously selected eaux-de-vie that capture a specific moment in time. After ageing for at least seven years in French oak barrels, the result is a cognac with aromatic complexity, deep amber hues, and reflections of patinated gold. The nose presents a sophisticated blend of spice and candied orange, while the palate offers smooth pastry notes of cocoa and sweet spices with a creamy finish, ideal for enjoying neat or on the rocks.
Now available at major retail wine shops in Hong Kong and Macau, Master Blender’s Selection No 5 is a small-batch cognac bottled at 43%. It stands as a testament to Hennessy’s unwavering commitment to excellence and innovation.
Rolling in new talent
Ryohei Sugawara in action
Sushi Zo announces chef Ryohei Sugawara as its new executive chef. With over 23 years of expertise in sushi and Japanese dining, Sugawara brings a wealth of experience from esteemed kitchens in Osaka and Hong Kong, including Kumoi Japanese Restaurant at the Four Seasons Hotel Guangzhou and Sushiyoshi in Hong Kong. Under his direction, Sushi Zo offers daily rotating lunch (HK$1,500) and dinner (HK$2,500) menus that highlight his skill in selecting the finest seafood, ensuring exceptional freshness and seasonality. Expect meticulously crafted dishes paired with a premium sake selection, each piece of sushi prepared with balanced precision, honouring the legacy of Sushi Zo’s Michelin-awarded Los Angeles origins while embracing Sugawara’s unique flair.
See also: The best sushi omakase restaurants in Hong Kong
Steak your claim
Shake Shack’s new NY Steakhouse menu
If you’ve been longing for a taste of New York without the long-haul flight, Shake Shack’s NY Steakhouse menu is your ticket. Available until September 8, at all Hong Kong and Macau locations, this limited-time menu pays homage to classic New York steakhouses. The highlight is the NY Steakhouse burger, crafted from 100% all-natural Angus beef, topped with white cheddar, sautéed cremini mushrooms, fried onions and a zesty horseradish peppercorn mayo. Complement the meal with the NY Steakhouse fries, featuring bacon, fresh scallions and more of that addictive horseradish peppercorn mayo.
Pair these items with a glass of Shack Red Pinot Noir or Shack White Sauvignon Blanc, perfectly complementing the burger’s robust flavours. From now until July 8, enjoy a special offer: buy any NY Steakhouse burger or fries and get a second wine or beer at half price.
Life’s batter with cake
The Peninsula Boutique’s new cakes
The Peninsula Boutique’s new exquisite cakes are showstoppers that transform any occasion. The standout is the signature chocolate cake, showcasing the perfect pairing of chocolate and tea. The Peninsula Jasmine Tea is infused into the sponge base and 70% chocolate ganache, and the cake is artfully adorned with Caraibe chocolate mousse and feuilletine for a crunchy texture. Other highlights include the mille-feuille, a decadent layered delight, and classic scones that enhance any tea time.
The Peninsula BoutiqueAddress: Shop No BL1, Basement, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Hong Kong
NOW READ
Hong Kong to host 24 world-class bartenders for 50 Best Signature Sessions
8 top sports bars in Hong Kong, from Jack’s Racquet Room to The Jockey Bar & Clubhouse
留言 0