This week in the world of dining news, Hong Kong and Macau are positively buzzing with chef collaborations and special events, not to mention another wave of new menus and seasonal treats to try. It’s a foodie’s playground out there, and it’s only getting better.

In other news, and to celebrate International Pasta Day today, we’ve curated a list of the top pasta dishes in town worth chasing down, and as doughnut fanatics get excited for the much-hyped opening of Mister Donut this weekend, we also have a guide on where to find the city's best doughnuts.

And, if you’ve yet to grab a ticket for Off Menu in Macau, consider this your nudge. It’s set to be nothing short of epic. Stay tuned for more updates and the latest dining buzz.

In case you missed it: Anne-Sophie Pic returns to Hong Kong to launch new menu and book, Leela collaborates with Yong Fu, and more

On your marks, get set, book

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Food lovers take note: Mosu Hong Kong is teaming up with the three-Michelin-starred JL Studio from Taichung, Taiwan for two exclusive dinners on November 30 and December 1. Fans of Culinary Class Wars will recognise chef Anh Sung-jae’s inventive Korean dishes, and now he’s collaborating with chef JL Studio’s Jimmy Lim to combine contemporary Korean and modern Singaporean cuisine. This dynamic duo promises a dining experience packed with bold flavours and creative twists. Reservations open at noon on October 30—you’ll need to act fast as seats are bound to be snapped up quickly.

Read more: Meet Anh Sung-jae, the Korean chef behind Michelin three-star restaurant Mosu and judge on Netflix’s hit show ‘Culinary Class Wars’

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Fresh off being crowned number one by The World’s 50 Best Bars 2024, Mexico City’s Handshake Speakeasy is making a one-night-only appearance at Lobster Bar and Grill in the Island Shangri-La on November 7. Known for its inventive cocktails and intricate preparations, the celebrated bar brings a taste of its award-winning mixology to Hong Kong, with head bartender Javier Rodríguez and general manager Daniela Jardon leading the guest shift. Handshake’s expertise in blending molecular techniques with rare vintage spirits has made it a standout on the global stage, with cocktails that often take up to 48 hours to prepare.

At the pop-up, four exclusive creations will be available, each priced at HK$158. Highlights include the floral and fresh orange blossom, featuring Monkey 47 and vanilla, and the pandan one, a rich combination of Martell Noblige and pandan. For something more herbal, the oriental fizz mixes The Glenlivet 12 Years with lemongrass and shiso, while the olive oil gimlet offers a zesty twist with Altos Blanco and olive oil. This unique collaboration offers Hong Kong cocktail enthusiasts a rare chance to experience Handshake Speakeasy’s signature creativity and precision firsthand.

See also: Handshake Speakeasy earns first place on the World’s 50 Best Bars list for 2024

Sichuan expert Fuchsia Dunlop will be back in Hong Kong on October 31

Executive chef Theign Phan has prepared a fiery menu for the occasion

Executive chef Theign Phan has prepared a fiery menu for the occasion

Grand Majestic Sichuan is turning up the heat this autumn with a one-night-only collaborative menu on October 31, uniting executive chef Theign Phan and renowned Sichuan expert Fuchsia Dunlop. Priced at HK$588 per guest, this special menu offers a deep dive into Sichuan’s bold flavours, with dishes like razor clams in Sichuan hot and sour sauce, prawn and cabbage dumplings with fish fragrant sauce, and Murray cod fillet steamed with salted red chillies. Guests can also savour braised duck with konjac in aged Pixian chilli bean paste, while a surprise dish of silken tofu with crispy yellow beans rounds off the evening.

Starting November 3, their Majestic Brunch will also make its debut, running every first and third Sunday. At HK$588 per guest, the brunch features unlimited appetisers such as chilli oil beef slices and bang bang chicken, with mains like pickled mustard green fish and tangerine peel beef. Unlimited servings of vegetables, rice, and noodle dishes—including Phan’s signature dan dan noodles—are also available. Free-flow drinks packages start at HK$398, with a champagne upgrade for an additional HK$198.

Trippa Milano is back in Hong Kong this November

Testina is hosting an exciting five-day event this November, featuring chefs Diego Rossi and Pietro Caroli from Trippa Milano. The series kicks off on November 3 with an Italian brunch, curated by Testina’s chef Marco Xodo alongside Rossi. Priced at HK$698 per person, the brunch includes classic dishes such as vitello tonnato, a veal with tuna sauce dish, and the hearty bollito misto, a northern Italian dish of boiled meats served with salsa verde and fruit mustard. Running from 12pm to 6pm (last seating at 3pm), the brunch will also offer Italian cocktails by Ratafia Rossi and wines from T&A.

From November 4 to 6, diners can enjoy a collaborative lunch or dinner menu for HK$988 per person. Highlights include baccalà mantecato, a whipped codfish dish served with polenta chips, and mandilli de saea, or silk handkerchief pasta with walnuts pesto and pigeon. The event wraps up with a special Piedmont Wine Night on November 7, where the chefs will create a white truffle-infused menu paired with Brovia wines. This exclusive evening, priced at HK$1,988 per person is a must for wine lovers.

Ru Yuan’s braised pork belly

Ru Yuan’s cold clam with lotus seeds

The Legacy House at Rosewood Hong Kong is teaming up with one Michelin-starred Ru Yuan from Hangzhou for a three-night collaboration from November 14 to 16. The 11-course tasting menu, priced at HK$2,080 per person, will showcase a blend of Cantonese and Hangzhou flavours, with innovative dishes crafted by Ru Yuan’s chef Fu Yue-liang alongside signature creations from The Legacy House’s chef Li Chi-wai.

The collaboration menu will be served in the private dining rooms, with highlights such as baked crab meat puff with hairy crab cream, and Ru Yuan’s famed double-boiled fish meatball consommé with sweet beans. Other standout dishes include poached marble goby with sweet vinegar sauce, and the signature braised pork belly with chestnut and pumpkin buns, offering a seasonal twist on a Hangzhou classic. The Legacy House will contribute gems like stewed slipper lobster with Chinese yellow wine and braised baby pea sprouts with fish maw and hairy crab cream. A wine pairing option is also available, making this collaboration a must for lovers of fine Chinese cuisine.

Venchi introduces collection with nine levels of dark chocolate

Venchi has launched a decadent new range of dark chocolate bars for autumn, offering chocolate lovers a journey through nine levels of cocoa intensity. From the delicate 60% dark chocolate bar, which offers floral and fruity notes, to the bold 100% South America extra dark chocolate bar, made from the finest selected cocoa beans, each bar is crafted to highlight the rich, nuanced flavours of premium chocolate. Each of the nine bars showcases a unique flavour profile, with highlights including the 69% crunchy dark chocolate bar, blending Caribbean cane sugar with roasted cocoa, and the 80% barrel-aged extra dark chocolate bar, featuring notes of toasted wood and tobacco. Priced from HK$90, the collection is available at Venchi stores across Hong Kong and Macau.

VenchiAddress: Across Hong Kong and Macau

When stars align

Julien Tongourian of Robuchon au Dôme, Macau

Julien Tongourian of Robuchon au Dôme, Macau

Jérôme Banctel from Le Gabriel, Paris

This November, SJM Resorts presents an extraordinary opportunity for gourmands to indulge in the height of French cuisine at the second Michelin Star Table 2024. For two exclusive nights, master chefs Julien Tongourian of Robuchon au Dôme in Macau and Jérôme Banctel of Le Gabriel in Paris, both leading Michelin three-starred establishments, will collaborate on a lavish six-course dinner that celebrates the elegance and artistry of French gastronomy. Set within the iconic Robuchon au Dôme, this event promises a refined culinary journey where each dish is a harmonious blend of classic French techniques and Asian-inspired nuances, bringing together the unique visions of two acclaimed chefs. Priced at MOP4,288 per person, with an optional wine pairing at MOP1,688, this exclusive affair will take place on November 2 and 3.

Chilled langoustine, delicate gelée with spices and Kristal caviar

Chef de cuisine Cedric Satabin unveiling the new menu

Chef de cuisine Cedric Satabin unveiling the new menu

Alain Ducasse at Morpheus, nestled within Macau’s City of Dreams, has launched an exquisite new six-course signature menu that celebrates the finest of French gastronomy with seasonal flair. Curated by chef de cuisine Cedric Satabin, the menu reflects Ducasse’s lifelong dedication to precision and authenticity, blending iconic recipes with contemporary touches that make for a memorable dining experience. The meal begins with an indulgent starter of chilled langoustine complemented by a subtly spiced gelée and crowned with Kristal caviar—a refined nod to Ducasse’s Michelin three-star restaurants in Monaco and London. The sumptuous steamed duck foie gras that follows, served with ripe figs, hazelnuts, and toasted brioche, embodies the chef’s commitment to textures and layers of flavour.

The menu continues with hand-dived sea scallops, artfully paired with a watercress velouté and fresh walnut, a dish that highlights both the elegance and restraint central to Ducasse’s culinary philosophy. The standout, however, is the roasted guinea fowl cooked over a wood fire, accompanied by seasonal vegetables and fruits ‘au pot’ and finished with a classic poulette sauce. This carefully crafted main course is not only a showcase of Ducasse’s signature technique but also a tribute to the fresh produce that defines the season. Rounding off the meal is a tasting of Comté, a special reserve 2022, before a decadent dessert arrives: a cloud-like chocolate soufflé, crafted with chocolate sourced from Ducasse’s own manufacture in Paris and complemented by a selection of seasonal mignardises for a satisfying and elegant finale.

For those seeking à la carte options, Alain Ducasse at Morpheus offers a sophisticated array of dishes, each a narrative of French flavours elevated by fine ingredients. Starters include the delicate interplay of seasonal vegetables enhanced by black truffle, alongside a warm shellfish and coco bean salad that transports diners to the French coast. Among the mains, the lightly smoked blue lobster cookpot captures the essence of the sea, while the Rossini-style beef tenderloin with crisp potato accents adds a satisfying crunch. Desserts include a Mirabelle plum millefeuille, a classic rum baba inspired by Ducasse’s Monte Carlo creations, and Sicilian pistachios for a final touch of finesse.

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Dining news: Anh Sung-jae of Mosu and the world’s best bar Handshake Speakeasy will be in Hong Kong this November