This week’s dining news serves up a feast of seasonal delights and indulgent launches to tempt both the generous and the self-indulgent. With limited-time menus worth booking before they disappear and new product launches perfect for gifting or treating yourself, there’s no shortage of reasons to celebrate.
To top it all off, Tatler’s editors have curated a list of the best bars in Hong Kong for festive drinks, from classic cocktails to creative winter warmers. Read on to discover more.
Winter peels
Crispy chicken with shrimp mousse and 15-year dried tangerine peel
Braised sun-dried oyster with sea moss and 12-year citrus
The Legacy House at Rosewood Hong Kong invites diners to explore the versatility of chenpi with its seasonal dried tangerine peel menu, crafted by executive chef Li Chi Wai. Running now until the end of February 2025, this eight-course tasting menu, available at HK$2,280 per person, elevates a traditionally understated ingredient into the spotlight of Cantonese cuisine.
The menu opens with a trio platter, showcasing dishes such as deep-fried minced fish with 10-year dried tangerine peel and tangy passionfruit sauce. Other highlights include crispy chicken stuffed with shrimp mousse, pork and salted egg yolk, balanced by the aromatic depth of 15-year dried tangerine peel, and braised sun-dried oyster paired with sea moss and 12-year citrus. A la carte options including a clay pot rice with minced Wagyu beef and 24-year dried tangerine peel are also available. For dessert, a double-boiled pear infused with snow fungus, chrysanthemum, and 24-year dried tangerine peel offers a soothing conclusion.
The Pyrenees lamb dish by Petrus
Mono’s Costa Rican soursop and chocolate dessert
The Macallan’s Journey Through Time Gastronomy lands in Hong Kong this December, enlisting the talents of four esteemed chefs to showcase the whisky’s Double Cask 18 Years Old in a culinary celebration of past, present and future. Running until January 2, 2025, diners can experience exclusive dishes crafted by chefs from Forum, Mono, Petrus and Hansik Goo, each reflecting a distinct theme at their respective restaurants. This limited series offers a rare chance to see how whisky can transcend the glass and become an essential part of the plate.
At Forum, chef Adam Wong channels craftsmanship with a Cantonese-style stir-fried lobster in XO sauce, delicately infused with whisky. Mono’s Ricardo Chaneton takes an inventive approach with a Costa Rican soursop ice cream, paired with chocolate textures and whisky’s spiced undertones. At Petrus, Uwe Opocensky presents Pyrenees lamb enhanced with dried fruit and a touch of sherry oak smoke to echo the whisky’s complexity, while Hansik Goo’s Park Seung-hun looks to the future with naengchae, a Korean-inspired seafood and vegetable medley finished with whisky-infused soy sauce.
Bacha Samba Nights Coffee
Bacha Coffee brings a touch of opulence to the festive season with its Samba Nights Collection, headlined by the limited-edition Samba Nights Coffee. This spiced blend, with its warming notes of rare cinnamon and cacao nibs, isn’t just a brew—it’s a sensory invitation to slow down and savour the holidays. The accompanying Samba Nights Hamper takes the experience further, bundling the coffee with thoughtful additions like a Parisian press coffee pot and molten “his & hers” Desire coffee cups, perfect for sharing a moment over a perfectly brewed cup. Add to that a scented candle infused with coffee notes and a selection of chocolate-covered beans and raw sugar sticks, and you’ve got all the makings of a festive morning or a late-night indulgence.
Chiu Chow legend
Chiu Chow mixed hot pot
Braised leaf mustard and chestnut casserole
Pak Loh Chiu Chow Restaurant, a stalwart of Hong Kong’s dining scene, is celebrating 58 years of Chiu Chow culinary tradition with The Legend of Pak Loh, a showcase of 10 signature dishes available this winter. At the heart of the menu is the Chiu Chow mixed hot pot, a comforting blend of abalone, fish maw, eel, and scallops in a rich, fragrant broth. Other highlights include the Chiu Chow soy goose meat and goose liver platter, featuring goose infused with a 58-year-old brine, a family recipe passed down through generations.
For lighter bites, the deep-fried shredded taro roll and beancurd roll stuffed with radish bring a nostalgic touch, while the pan-fried crispy noodle served with sugar and vinegar offers a playful balance of sweet and savoury. The anniversary menu also showcases Chiu Chow’s affinity for bold flavours and textures, with dishes like semi-dried oysters in honey sauce and braised leaf mustard with chestnuts. Available at their Times Square and Elements locations
Saucy spark
Crack Mayonnaise is inspired by cha chaan tengs
A Spark of Madness has launched its latest addition to the condiment aisle: Crack Mayonnaise. Inspired by the bold flavours of Hong Kong’s cha chaan tengs, this spicy mayo blends Sichuan pepper, peanut, sesame, soy sauce, garlic and smoked paprika for a tangy, nutty and smoky profile. Handcrafted in Hong Kong and free from artificial additives, it’s a versatile condiment for everything from sandwiches to chips or even as a BBQ marinade. Priced at HK$88, Crack Mayonnaise is available online via ASOM and at select grocers across the city.
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