Header photo: Bino N’ Booze
Amber x Ying Jee Club – 4-hands dinners by Richard Ekkebus + Siu Hin Chi ![]()
This starry-eyed duo – Richard Ekkebus of two-starred Amber and Siu Hin Chi of equally two-starred Ying Jee Club – are teaming up to offer diners this extraordinary East-meets-West dinner series this spring. Each chef has created an inventive six-course menu that showcases the refined flavours of both French and Cantonese cuisines. For instance, Chef Ekkebus’ palate adventure includes dishes like scampi with watermelon, fruit tomato, pink peppercorn, finger lime and rose and toothfish with sugar pea, plankton, sea lettuce, wakame, hijiki, sea grapes, oyster leaf and cultured cashew butter (pictured above), while chilled white asparagus with wild abalone, sea whelk and caviar and blue lobster with rice in broth are highlights of Chef Siu’s menu. The four-hand dinners are paired with top wines curated by Dirk Chen, Director of Wine at The Landmark Mandarin Oriental, and Ricard Yim, Director of Operations at ZS Hospitality, with Chen highlighting the exquisite selection of Eastern wines at Amber and Yim selecting Ying Jee Club’s top Western bottles.
Where: Amber – 7/F, The Landmark Mandarin Oriental, LANDMARK, 15 Queen’s Road Central, Central; Ying Jee Club – Shop G05, 107–108, G/F & 1/F, Nexxus Building, 41 Connaught Road Central, Central
When: Monday, 24 April 2023 at Ying Jee Club; Monday, 22 May 2023 at Amber
How much: HK$2,888/person
For reservations: Amber – phone 2132 0066 or email lmhkg-restaurants@mohg.com; Ying Jee Club – phone 2801 6882 or WhatsApp 5291 0503 (bookings only for tables of 6 or 12)
Ăn Chơi – new Vietnamese restaurant in Sheung Wan![]()
Word has already been spreading that Ăn Chơi’s banh mi are the best in town, so we did a little detective work. The cool-cat eatery has been opened by Chef Lewis Dai and his Saigon-born wife, with the goal of showcasing real-deal Vietnamese comfort food (their IG tagline reads: no bull****, we serve what Viet people actually eat!). We dig the decor, which really transports us to streetside Ho Chi Minh City, as well as the wallet-friendly prices (weekday lunch is priced from just HK$100/person) and authentic daily noodle specials (there’s way more than just pho out there).
Where: 15–17 Mercer Street, Sheung Wan
Opening hours: Monday–Friday, 12–3pm, 5–10pm; Saturday, 12–10pm
For reservations: phone/WhatsApp 5286 1517
Artifact Bar – new bar at BaseHall 02![]()
Sibling to Artifact’s Japanese counter-dining restaurant, this all-star bar is the brainchild of co-directors Beckaly Franks, Ezra Star and Michael Larkin, with top talent J Frank from the UK taking the helm as bar manager. Artifact Bar’s drink menu focuses on brown spirits from around the world (brandy, gin, rum and whisky) through the use of ageing techniques, oak and seasonal touches. On the food front, the elevated menu by Chef Kiyoshi Sato is inspired by the iconic snacks at Caviar House & Prunier at Harrods in London (there’s a sensational-looking Wagyu sando that we can’t wait to sink our teeth into).
Where: BaseHall 02, LG/F, Jardine
House, 1 Connaught Place, Central
Opening hours: Tuesday–Thursday, 5pm–1am; Friday–Saturday, 5pm–2am
For reservations: book online (3+ guests)
BELON – 4-hands dinners by Matthew Kirkley + Jongwon Son ![]()
Chef Matthew Kirkley of Michelin-starred BELON will be joining hands with Chef Jongwon Son of Seoul’s Michelin-starred L’Amant Secret and Eatanic Garden for two nights of culinary fusion. The two acclaimed chefs met six years ago at Chef Kirkley’s three-starred COI in San Francisco, where Kirkley was then Son’s mentor. Their eight-course dinner menu showcases dishes from the chefs’ time together at COI as well as plates from Chef Son’s current restaurants, from deodeok root velouté with black truffle, to Dungeness crab with orange and rouille, to arrowroot Hanwoo beef with bamboo shoot, to macadamia ice-cream cheesecake.
Where: 1/F, 1–5 Elgin Street, SoHo, Central
When: 4–5 April 2023, 6–10pm
How much: HK$2,288/person; +HK$1,788/person for wine pairings
For reservations: book online
Bino N’ Booze – new hotpot restaurant in Sham Shui Po![]()
The HK hotpot scene just got a whole lot more exciting with the opening of Bino N’ Booze. Setting it apart from the rest of the hotpot pack, the trendy eatery’s four alcohol-infused signature soup bases highlight quintessential local flavours, ranging from red-wine oxtail and tomato soup, to seafood soup, to hua diao Chinese herbal soup with chicken or beef, to pig tripe and chicken in beer soup. Inventive dippers include hand-wrapped dumplings in flavours like abalone and black truffle and drunken chicken, plus hand-cut steer beef.
Where: Shop A, G/F & 1/F, Hyde Park, 205 Hai Tan Street, Sham Shui Po
Opening hours: daily, 6pm–midnight
For reservations: phone 2682 4300 or WhatsApp 6353 5519
Bistro Hoi An – new Vietnamese restaurant in Tuen Mun![]()
We love discovering newcomers located a bit further afield, and Bistro Hoi An sounds like one to check out if you live in or are visiting the Tuen Mun area. Beyond the typical pho and spring rolls, Bistro Hoi An serves up authentic Vietnamese dishes that are rare in Hong Kong; these include French-influenced numbers like sautéed frog legs, beef tartare and Hoi An-style suckling pig (which boasts an even lighter, crispier skin than its Cantonese counterpart). To celebrate the eatery’s grand opening, all parties of four or more who are marking a birthday or special date will receive a free dessert, while stocks last (mention at the time of booking).
Where: Shop 1A, G/F, Gold Coast Piazza, 1 Castle Peak Road, Tuen Mun
Opening hours: daily, 12–10pm
For reservations: phone 3421 0060
Butter Cookies – pop-up at The Upper House![]()
We have another location to get us some freshly baked cookies by newcomer Butter Cookies; the brand is now temporarily stationed at The Upper House. Chef Karys Plaxe has added a few new all-American flavours to the menu – including M&M and Butter’s Classic, a vanilla cookie with pink frosting and rainbow sprinkles. This pop-up also features an exclusive milk bar for the perfect food-and-drink pairing, with dairy-free milk alternatives on the menu. Be sure to check out the Butter Cookies afternoon tea collab at Salisterra upstairs too!
Where: 6/F, The Upper House, Pacific Place, 88 Queensway, Admiralty
When: until 30 June 2023 (daily 10am–5pm, or until sold out)
How much: cookies – HK$25 each, HK$125/½ dozen and HK$250/dozen; milk – $10/glass for vanilla milk, $15/glass for chocolate oat milk or cinnamon almond milk
Cafe Bau – new farm-to-table restaurant in Wanchai![]()
“Demon Chef” Alvin Leung has returned to his former two-Michelin-starred Bo Innovation space in Wanchai to launch this sustainable concept that champions local ingredients and flavours. A partnership with LUBUDS F&B group, Cafe Bau presents two dinner tasting menus (HK$650/person for 3 courses; HK$998/person for 8 courses) that showcase home-grown produce in creative dishes inspired by the celeb chef’s global culinary journey – dishes like hand-cut macaroni cacio e pepe with preserved clams and crispy chicken wings, grilled squid with spicy Shatian pomelo jam, slow-cooked oxen brisket and custard tart with calamansi crème fraîche. This is farm to table like we’ve never seen it before!
Where: Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wanchai
Opening hours: Tuesday–Sunday, 6–11pm
For reservations: phone 2126 7212, WhatsApp 9737 0881 or book online
CARVER – new steakhouse at Crowne Plaza Hong Kong Causeway Bay![]()
New contemporary steakhouse CARVER stands out from the pack because it’s open from breakfast through to dinner – even serving an afternoon tea menu. The beef, sourced from all over the world, is dry-aged in-house, headlined by coffee-infused US dry-aged beef, upping the tenderness and umami factors. Premium non-beef choices include Kurobuta bone-in-pork chop and Australian rack of lamb, while the seafood on ice – featuring Alaskan king crab, Boston lobster, Canadian whelk, seasonal oysters and more – is the under-the-sea showpiece. The five-course lunch menu (HK$318/person) is particularly good value.
Where: 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay
Opening hours: daily, 6:30am–11pm (breakfast – 6:30–10:30am; lunch – 12–2:30pm; afternoon tea – 3–5pm; dinner – 6–11pm)
For reservations: phone/WhatsApp 5978 5971 or book online
Clarence – limited-time anniversary menu![]()
Chef Olivier Elzer’s latest monthly menu at Clarence – now celebrating its first anniversary – sees the chef turn to the most beloved dishes created throughout his illustrious career at L’Atelier de Joël Robuchon, Pierre, Seasons by Olivier E, L’Envol and Clarence. From the chef’s time at Seasons comes a Wagyu M4 tenderloin showstopper marrying beef with foie gras, while his innovative dish of razor clams accented with yellowtail, mango and shiso was inspired by the Festival of Creativity at Cannes. Above, we see La Croûte de la Grand-mère, a dish made by pouring yellow wine and morel soup onto dry bread, with sweetbread added for good measure. The Menu Célébration offers diners a very special way to experience Chef Elzer’s unique culinary approach.
Where: 25/F, H Code, 45 Pottinger Street, Central
When: 1–30 April 2023 (Monday–Saturday, 12–4pm, 6–10pm)
How much: HK$998/person for 4 courses; HK$1,288/person for 6 courses
For reservations: phone 3568 1397 or book online
Cups N Paws – new pet-grooming café at The LOHAS![]()
The highlight of this new concept store by Whiskers N Paws is the pet brand’s collab with the coffee experts from Cupping Room – joining pet grooming, high-quality pet products and top-notch coffee and cuisine, all in one spot. There’s a cool spaceship theme in the grooming area, but we’ll focus on the F&B, which offers a range of modern Australian café-style snacks and main dishes alongside Cupping Room’s signature coffee drinks. For your pups, there are even two “happy meal” options – chicken and pumpkin and salmon and mushroom – that come with pet-friendly chocolate cookies and 100% vegan coconut ice cream.
Where: Shop 358, 3/F, The LOHAS, 1 Lohas Park Road, TKO
Opening hours: daily, 10am–7pm (shopping available till 8:30pm)
To contact: phone 2552 6200 or WhatsApp 9696 6200
El Bar – new bar at La Paloma![]()
There’s a lively Spanish-style bar experience in store at tapas hotspot La Paloma. El Bar, located away from the main dining area, has been given a beachy facelift. It serves up a wide variety of Spanish wine, cava, G&T and vermouth paired with the eatery’s authentic tapas and bar snacks. During El Bar’s happy hour, the focus is on the newly unveiled selection of top-quality red and white vermouth by Espinaler.
Where: 1/F, 189 Queen’s Road West, Sai Ying Pun
Opening hours: daily, 12–4pm, 6pm–midnight
To contact: phone 2291 6161 or WhatsApp 5249 2406
FORTY-FIVE – new 5-concept lifestyle destination at LANDMARK![]()
With the first three of five experiential concepts launching this month, FORTY-FIVE is an exciting joint venture between hospitality group Leading Nation and property developer Hongkong Land, perched at the top of LANDMARK’s Gloucester Tower. At FORTY-FIVE, the culinary and creative arts converge, with Leading Nation co-founders Gerald Li and Kevin Poon collaborating with some of the most celebrated artists and designers to bring the space to life.
First up in late March, contemporary Shanghainese restaurant The Merchants (pictured above) is helmed by Chef Chen Tian Long, formerly of Michelin-starred Jardin de Jade. The design by Sean Dix and Victoria Tang-Owen is a tribute to belle-époque Shanghai.
Next, opening by mid-April, rooftop bar Cardinal Point offers up stunning views, a drink programme curated by John Nugent of The Diplomat and Kyle & Bain and global bites. Then, in late April, Kaen Teppanyaki is scheduled to debut. The refined Japanese Wagyu steakhouse by Chef Yoshiyuki Sato features both teppan and binchotan cooking.
The final two concepts have summer 2023 launch dates. The Cristal Room by Anne-Sophie Pic – the most decorated female chef in the world, with 10 Michelin stars to her name – is set to be the pinnacle of French fine dining. The venue, designed by Parisian firm Gilles et Boissier, is a collaboration with French luxury crystal brand Baccarat. Finally, private members’ club Gloucester Arts Club will open its very discerning doors later this summer.
Where: 45/F, Gloucester Tower, LANDMARK, 15 Queen’s Road Central, Central
FRANCIS west – new North African restaurant in SoHo![]()
Fans of the heady flavours of the Middle East will be pleased to know that another branch of FRANCIS has opened, this time in SoHo, founded by restaurateur James Ward, Chef Asher Goldstein and sommelier Simone Sammuri. FRANCIS first opened back in 2018 in Wanchai and has been packing in the punters ever since. At this new outlet, the focus is on the cuisines of North Africa – Algeria, Tunisia, Libya and Morocco – known as the Maghreb. The sharing plates are complemented by a wine selection sourced exclusively from the coastal regions of the Mediterranean, with an emphasis on historic producers and low-intervention wineries.
We can also look forward to the opening of FRANCIS east later this year, this time inspired by the Eastern Med region known as the Levant.
Where: 42 & 44 Peel Street, SoHo, Central
Opening hours: Monday–Saturday, 5:30–11pm
For reservations: book online (bookings for up to 6 guests)
InterContinental Grand Stanford – Hong Kong Whisky Festival![]()
This annual whisky showcase at the InterContinental Grand Stanford returns for its fifth edition this month – the first in three years – and is bigger and better than ever, featuring 1,000 different whisky expressions alongside an array of over 40 masterclasses conducted by brand ambassadors. Besides the well-known Scottish and Japanese whiskies, the Hong Kong Whisky Festival will also showcase whiskies from Taiwan, France, Germany, Ireland, Denmark, Sweden, Israel, England, India, USA, Netherlands and more. Additional highlights for whisky connoisseurs include tastings of old, rare and exclusive bottles as well as new releases.
Where: InterContinental Grand Stanford Hong Kong, 70 Mody Road, TST East
When: 29–30 April 2023, 1–8pm
How much: HK$250/person for entry (includes a Hong Kong Whisky Festival Glencairn whisky glass, lanyard and water bottle); HK$30/tasting token; from HK$250–3,250/masterclass
For reservations: book entry online; book masterclasses online
Kontrasto – new modern Italian restaurant in Central
Chef Fabiano Palombini leads the kitchen at Kontrasto, a joint venture with LUBUDS. With a successful career spanning over 35 years at acclaimed Michelin-starred restaurants in Europe, North America and Asia, Chef Palombini was most recently the executive chef at high-end Piedmontese eatery Castellana here in Hong Kong. Seasonal lunch and dinner tasting menus are where it’s at this progressive, minimalist Italian restaurant, complemented by a list of hundreds of top bottles from Italy, Austria and Germany. Chef Palombini’s signature dish – Virtù, pictured above – epitomises his innovative cooking philosophy; his take on a traditional dish served in his home region of Abruzzo on 1 May for Labour Day, it features a variety of house-made pastas, including fusilli, rigatoni, ziti, pipe rigate and mafalde, in a single pasta dish served alongside a platter of artistically presented fresh seafood (lobster, langoustine and red prawn) sourced from around the world.
Where: G/F, Chinachem Hollywood Centre, 1–13 Hollywood Road, Central
Opening hours: Monday–Saturday, 12–3pm, 6–10pm
For reservations: phone 2728 7278, WhatsApp 9685 5922 or book online
La Rosabelle Restaurant & Bar – new branch in Tseung Kwan O![]()
With a sister just down the block and siblings in Ma Wan and Tung Chung, La Rosebelle is expanding its European fine-casual dining concept far and wide. The menu offers something for everyone, placing an emphasis on East-meets-West riffs on classic European dishes. Diners can look forward to the likes of Japanese uni toast, Spanish Ibérico pork tomahawk, German pork knuckle, typhoon shelter crab linguine and more globally inspired eats. We love the kitschy decor!
Where: Shop 4, G/F, Alto Residences, 29 Tong Yin Street, TKO
Opening hours: daily, 11am–10pm
For reservations: phone 2881 1318
Match2 – new Taiwanese restaurant at K11 Art Mall![]()
Match2, a member of Taste Gourmet Group, opens on Tuesday, 11 April, and it sounds like another great option for affordably priced, authentic Taiwanese chow that hits the spot. These dishes include some of our favourite Taiwanese eats like oyster omelette, popcorn chicken and gua bao (pictured above), which comes in both classic (braised pork) and innovative (deep-fried squid ink, salt-and-pepper chicken and soft-shell crab) bun varieties. It’s not a Taiwanese restaurant without boba, and Match2 has a wide selection of artisanal bubble tea, cheese milk-cap tea and fruit-based tea on offer.
Where: Shop B226 & B227A, B2/F, K11 Art Mall, 18 Hanoi Road, TST
Opening hours: TBC
For reservations: phone 2321 2881
The Peninsula – Classic Dinner Dance![]()
The glamour of the roaring 20s returns to The Peninsula this month with the revival of the hotel’s Classic Dinner Dance from its heydey. Don your glad rags for this special culinary experience, with dishes including Tasmanian salmon a la plancha, chargrilled Iberian pork pluma and floating island for dessert – all to the tune of live jazz, swing and Latin music.
Where: The Lobby, The Peninsula Hong Kong, Salisbury Road, TST
When: Thursday, 27 April 2023
How much: HK$2,188/person
For reservations: phone 2696 6772 or email thelobbyphk@peninsula.com
Plantation Tea Bar – new tea café in Sai Ying Pun![]()
Opening on Friday, 14 April, Plantation Tea Bar is the brainchild of Nana Chan of iconic teahouse teakha. At this wabi-sabi space with a 12-seat stone counter as its centrepiece, Chan will debut a monthly-changing tea-tasting menu led by tea masters. The inaugural menu – Coming Home – is an ode to Chan’s roots, centred around three Taiwanese oolongs. An à-la-carte tea menu is also available, to be paired with nostalgic snacks once popular in Hong Kong, Taiwan and China. There’s a retail counter too for purchasing Plantation by teakha’s signature loose-leaf teas and new-to-HK brews, all packaged in a brand-new range of airtight, recyclable canisters.
Where: 18 Po Tuck Street, Sai Ying Pun
Opening hours: Wednesday–Sunday, 2–10pm
For reservations: WhatsApp 5596 6254
Pleka – new Italian restaurant at ifc mall![]()
LUBUDS has sure been busy (see Cafe Bau and Kontrastro above)! The group’s Pleka is helmed by Chef Ken Lau of Palco and Pano fame. This contemporary Italian restaurant boasts some of the best views at ifc mall and a gorgeous outdoor terrace to boot. On the food front, Chef Lau serves up weekend brunch, weekday lunch, à-la-carte and tasting menus. The most comprehensive menu is the eight-course dinner tasting menu (HK$1,288/person), inspired by the chef’s travels around the world, Japan in particular. Highlighted seasonal dishes on this tasting menu include Sicilian red prawn tartare with caviar and celeriac purée, spaghetti with Hokkaido sea urchin and charcoal-grilled Miyazaki A4 Wagyu beef tenderloin with port wine sauce. Plant-based diners can request a vegetarian version of the menu.
Where: Shop 4010, 4/F, ifc mall, 8 Finance Street, Central
Opening hours: daily, 12–3pm, 6–10:30pm (outdoor terrace opens at 4pm)
For reservations: phone 2889 3839 or book online
Sam Fancy – new bar in Central![]()
Sam Fancy is a new watering hole that brings a piece of the Chinatowns of the USA to Lan Kwai Fong. It consists of two floors. Downstairs, there’s a dive bar called Association, a term used to refer to a community of Chinese immigrants. The bar is casual and easygoing, focusing on both classic cocktails and tiki-style drinks as well as American beer on tap. Upstairs is The Merchant, a sleek speakeasy offering sophisticated, exotic cocktails using prized spirits, with many of the drinks inspired by the history of Chinese-American immigrants.
Where: 3/F & 4/F, The Plaza, 21 D’Aguilar Street, LKF, Central
Opening hours: Monday–Wednesday, 6pm–midnight; Thursday–Saturday, 6pm–2am
For reservations: DM on Instagram
Shake Shack – new Buffalo Chicken menu![]()
Shake Shack is always coming up with tempting new menu items to entice us, and they’re at it again with the new fiery, tangy Buffalo Chicken menu. The limited-time menu includes the Buffalo Chicken Sandwich, a crispy chicken breast or thigh drenched in buffalo sauce, topped with ranch, lettuce and pickles on the Shack’s signature toasted, pillowy potato bun. The Buffalo Spiced Cheese Fries showcase the brand’s iconic crinkle-cut fries smothered with cheese sauce and buffalo seasoning, served with a side of ranch. The final member of the trio, the Buffalo Chicken Bites are the Shack’s crispy chicken-breast bites accompanied by buffalo sauce for dipping.
Where: branches around town; click here for locations
When: 4 April–24 May 2023
How much: Buffalo Chicken Sandwich – HK$63; Buffalo Spiced Cheese Fries – HK$43; Buffalo Chicken Bites – HK$43 for 6 or HK$58 for 10
Sukiyaki Isekuma – new sukiyaki specialist in Tsim Sha Tsui![]()
Those seeking an elevated sukiyaki dining experience need look no further than Sukiyaki Isekuma, which comes to us courtesy of Japanese chef Koichi Kuga, who strutted his stuff at five-star hotels in Yamaguchi and Nagasaki before landing here in the Kong. The restaurant is named after Japan’s first sukiyaki eatery, Isekuma, which opened in Yokohama in 1862, and here, Chef Kuga presents two sumptuous dinner sets that are the highlight of the eatery. In these sets, the star of the show is naturally the A4 Wagyu beef sukiyaki (Olivegyu from Kawaga and Kyoto Himegyu) accompanied by a whopping seven types of Japanese seasonal vegetables. For dunking your meat and veg, there are two special egg dips featuring eggs from Yamaguchi, with the fluffy egg meringue version a unique must-try. Chef Kuga’s culinary creativity is ably supported by Sous-Chef Ayumi Matsuda, who is also an expert sommelier.
Where: Shop G13, G/F, Harbour Pinnacle, 8 Minden Avenue, TST East
Opening hours: Monday–Saturday, 12–2:30pm, 6–10:30pm
For reservations: phone 2109 1155 or WhatsApp 9865 9186
Sushi Rin – new Hiroaki – Kai (shellfish) dinner omakase menu![]()
Edomae sushi omakase superstar Sushi Rin has introduced a seasonal Japanese menu this month that places the spotlight on shellfish sourced from the waters of Japan. The 17-course menu by Chef Leung Wai-lap features a top-notch selection of seasonal Japanese shellfish, presented in sashimi and sushi form as well as grilled; these items include akagai (ark shell), mirugai (geoduck), shiro baigai (babylon shell), tairagi (pen shell), sazae (turban shell), hokkigai (surf clam), kobashira (surf clam adductor muscle) and torigai (cockle). A niche experience for omakase connoisseurs.
In addition to this special shellfish omakase, Sushi Run continues to offer three dinner omakase menus priced at HK$1,380, HK$1,680 and HK$1,880 per person as well as a lunchtime omakase menu for HK$1,480 per diner and sushi and sashimi set lunch menus priced from just HK$268. Chef Leung’s passion for the art of sushi is palpable, and we think that Sushi Rin is definitely worth checking out if you’re a sushi connoisseur.
Where: Sheung Wan – 126–128 Jervois Street; TST – Shop 1, UG/F, H Zentre, 15 Middle Road
When: 1–30 April 2023, 6:30–11pm
How much: HK$2,380/person (2-person minimum)
For reservations: phone 2567 1168 for Sheung Wan, phone 2567 1328 for TST or book online (2-day advance booking required for the shellfish menu)
Test Kitchen – Chef Remy Havetz pop-up![]()
This month, Test Kitchen’s OG location in Sai Ying Pun is playing host to Remy Havetz, an acclaimed French chef who boasts a storied culinary career working at Michelin-starred restaurants around the world, from Val d’Auge in northern France to Alain Ducasse at The Dorchester in London, where he was the head pastry chef at this three-starred establishment. In 2019, Chef Havetz was crowned the Best Pastry Chef in France, and in 2020, he was named the Gault&Millau Pastry Chef of the Year. The chef’s innovative nine-course menu for Test Kitchen highlights his unique way with textures and flavours, showcasing dishes like roast celeriac with watercress, truffle and green powder, beef and scallop tartare with tamarind and clams with bacon powder and apple. As we can expect from this pastry chef extraordinaire, there are two exciting desserts on board – one featuring confit coconut crisp, cauliflower, lime and Madras curry ice cream and another of chocolate bonbons accented with caramel miso and sesame.
Where: Shop 3, 158A Connaught Road West, Sai Ying Pun
When: 20–22 April 2023
How much: HK$1,280/person; +HK$480/person for wine and cocktail pairings
For reservations: email vincentmui@testkitchen.com.hk
WHISK at The Mira – new Oma-sake dinner menu for 2![]()
For decadent weeknight dining with an unbeatable price tag, we urge you to check out Chef William Lau’s four-course Oma-sake dinner menu at French-Japanese restaurant WHISK at The Mira Hong Kong. It includes a 720ml bottle of sake from a selection of six bottles, ranging from entry-level, easy-drinking Honjozo sake from Nagano, to sophisticated Junmai Daiginjo sake from Fukui and Nagano, to even more premium small-batch organic Junmai Daiginjo sake from Okayama. The creative, extremely well-executed menu begins with a starter of oyster with charcoal milk and fermented pumpkin, followed by an intermediate course of scallop with clam, kataifi and potato foam, lamb saddle with harissa, tomato and hazelnut for the main and Amaou strawberry floating island for dessert. Additional starter, main course and dessert options (plus an extra course of lobster yakitori, grilled tableside – which is a must-order!) come with supplementary charges. To really gild the lily, diners can upgrade to the chef’s main masterpiece of Wagyu beef stuffed with foie gras, with 48-hour pre-order required.
Where: 5/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, TST
When: Tuesdays and Thursdays, 6:30–10pm (last order at 8pm)
How much: HK$1,088 for 2, with sake upgrade options from +HK$50–150; +HK$168 for the extra lobster course; +HK$888 for the stuffed foie gras Wagyu main
For reservations: book online
WHISK at The Mira – 6-hands dinners by William Lau + Saito Chau + Taku Tabuchi
Also at WHISK this month, Chef William Lau will be part of a fabulous six-hands partnership in celebration of the inaugural Gourmet Month by Mira Dining and The Mira Hong Kong. Chef Lau joins two more young, talented chefs – Saito Chau from Hong Kong’s Chinesology and Taku Tabuchi from contemporary Italian restaurant S’accapau in Tokyo – to curate a 10-course tasting menu fusing the four cuisines (Italian, Chinese, French and Japanese) in which the chefs specialise. From the conceptualisation of the menu, to the ingredient selection, to the execution and and presentation, each dish is collaboratively crafted by the esteemed trio of chefs. Click here to view the full menu.
Where: WHISK – 5/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, TST; Chinesology – Shop 3101, 3/F, ifc mall, 8 Finance Street, Central
When: 21–22 April 2022, from 7pm (21st at WHISK, 22nd at Chinesology)
How much: HK$1,988/person; +HK$480/person for 4-glass wine pairing; +HK$780/person for 8-glass wine pairing
For reservations: book online for WHISK; book online for Chinesology
RELATED: New Restaurants, Pop-Ups & Menus: March 2023
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