Hong Kong’s New Restaurants, Pop-Ups, Menus & More: May 2023

Ami x est (Tokyo) – 6-hands menus by Nicolas Boutin + Guillaume Barcaval & Michele Abbatemarco

This is the debut dining experience of Gourmet Dining Group’s World Class Chefs Collection, a series of collaborations with internationally acclaimed chefs. Chef Guillaume Barcaval and Pastry Chef Michele Abbatemarco of Michelin-starred contemporary French restaurant est in Tokyo will join Executive Chef Nicolas Boutin at Ami for two days of synergy. The six- and eight-course tasting menus by the trio – all of whom are protégés of famed French chef Michel Troisgros – showcase meticulous French culinary craftsmanship shaped by Japanese terroir and produce, in dishes like white asparagus with kombu and caviar (pictured above), langoustine with chickpeas and lardo and chartreuse mousse with yoghurt sorbet and tarragon granita.

Where: 3/F, Alexandra House, 18 Chater Road, Central

When: 26–27 May 2023 (dinner on the 26th; lunch and dinner on the 27th)

How much: HK$2,688/person for the 6-course menu; HK$3,388/person for the 8-course menu; +HK$1,500/person for wine pairings

For reservations: phone/WhatsApp 3185 8396

Andō x Ode (Tokyo) – 4-hands menu by Agustin Balbi + Yusuke Namai

This culinary crossover sees Chef Agustin Balbi of Michelin-starred Andō teaming up with another Michelin-starred chef from Tokyo – Yusuke Namai of French-Japanese restaurant Ode, which is currently sitting pretty at number 20 on Asia’s 50 Best Restaurants list. For one day only, the chef duo will showcase their signature creations, from Ode’s famous “Dragon Ball” amuse-bouche inspired by the Japanese manga series to Andō’s beloved seasonal interpretation of caldoso rice, a tribute to Chef Balbi’s grandmother in Argentina. Notably, before becoming a chef, Namai was a keen rock guitarist, and it only took him a little over a year to gain a Michelin star for Ode.

Where: 1/F, Somptueux Central, 52 Wellington Street,
Central

When: Thursday, 25 May 2023 (lunch and dinner)

How much: HK$1,588/person for lunch; HK$2,888/person for dinner

For reservations: WhatsApp 9161 8697 or book online

Arcane x CulinArt 1862 – 4-hands dinners by Shane Osborn + Stanley Wong

With Hong Kong fully open for business once again, the four-hands dinners are coming thick and fast. Here we have Shane Osborn of Michelin-starred Arcane teaming up with Stanley Wong of elevated newcomer CulinArt 1862 to offer seven courses of seasonal culinary collaboration. Dishes to look forward to include Chef Osborn’s lightly cured Hokkaido scallop with confit fennel, salt-cod mousse, yuzu, apple and ginger and Chef Wong’s binchotan-grilled Australian Wagyu striploin with potato pave, white asparagus and home-grown red cabbage.

Where: 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay

When: 17–18 May 2023, 6–11pm

How much: HK$1,388/person; +HK$688/person for wine pairings

For reservations: book online

BaseHall 02 – L’Avenue (Shenzhen) pop-up

BaseHall 02 welcomes Chef Arran McCredie – the former sous-chef at our very own Michelin-starred BELON – from Shenzhen’s refined Parisian-style bistro L’Avenue for a three-day dinner pop-up this month in honour of French GourMay. Chef McCredie will present an exclusive seven-course tasting menu that showcases L’Avenue’s progressive French cuisine, complemented by optional wine pairings curated by La Cabane, a HK wine purveyor that has long been at the forefront of the natural wine movement. Highlights of the menu include pressed foie gras with diced port jelly and toasted raisin bread, aged duck breast cooked on the bone with mulberry purée and sauce au poivre and a dessert of tarte piémontaise, filled with hazelnut diplomat cream, chocolate ganache and Frangelico jelly and topped with a hazelnut and cocoa-nib tuile.

Where: LG/F, Jardine House, 1 Connaught Place, Central

When: 25–27 May 2023

How much: HK$1,288/person; +HK$688/person for wine pairings

For reservations: book online

CHAAT x Haoma (Bangkok) – 4-hands dinners by Manav Tuli + DK Khosla

This four-hands experience sees Chef Manav Tuli of Michelin-starred Indian eatery CHAAT joining forces with DK Khosla, owner and executive chef of sustainable neo-Indian restaurant Haoma in Bangkok – a Michelin star and Green Star recipient and the first urban farm-to-table restaurant in Thailand; most of the produce used at Haoma is grown on the restaurant’s in-house aquaponics farm. Click here to view the full eight-course crossover menu by these two inspiring Indian chefs.

Where: 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, TST

When: 9–10 May 2023, 5:30–10:30pm

How much: HK$1,980/person

For reservations: phone 3891 8732 or book online

Chinesology – Flavours of Hong Kong tasting menu

Paying tribute to his native city, Chef Saito Chau has partnered with four iconic local brands to present this 10-course tasting menu at Chinesology themed around the flavours of the Fragrant Harbour. The collaborative menu with Tiu Yuen Soy & Foodstuff Factory, claypot, snake soup and preserved sausage specialist Ser Wong Fun, TCM purveyor Lee Hoong Kee and Kam Hing Noodles includes two signature cocktails and one wine pairing. Crispy fried chicken, lotus-leaf-steamed wild ma yau fish, Jinhua ham soup with pian er noodles, abalone with pan-fried crispy noodles and fermented soybean-paste ice cream are some of the highlights. We’re most intrigued by the snake-wine cocktail drummed up by Chinesology’s bar manager, Fan Tsang; it’s dubbed “Claypot Rice” and incorporates Ser Wong Fun’s snake wine and preserved sausage, garnished with a rice crust.

This menu is part of Miramar Group’s first-ever Gourmet Month in celebration of the hospitality group’s 65th anniversary. Additional festive initiatives include a special tasting menu by Chef de Cuisine Edwin Tang at Cuisine Cuisine at The Mira Hong Kong, a celebration feast by Chef Chau Kin-yan at Cuisine Cuisine at ifc mall (which also marks the restaurant’s 18th anniversary at ifc), French sparkling-wine-paired tasting menus by Chef William Lau at WHISK and a Fashionable Party Set of creative vegetarian starters, mains and sides at JAJA.

Where: Shop 3101, 3/F, ifc mall, 8 Finance Street, Central

When: 1–31 May 2023, 6–10pm

How much: HK$2,288/person (2-person minimum)

For reservations: phone/WhatsApp 6809 2299 or book online (2 days’ advance booking required)

Creo by Brentwood – new branch in Happy Valley

This home-grown coffee chain has opened a third outlet in Happy Valley, featuring a cool-cat interior design inspired by the Chinese element of fire and custom-crafted crockery to match. The menu at this Creo by Brentwood location exclusively showcases a brand-new coffee supplier from Peng Chau – Bikecoffeeman – and special white coffee offerings. On top of bevvies, Creo has curated a creative all-day café menu with something for everyone (see our review here).

Where: 6 Sing Woo Road, Happy Valley

Opening hours: Friday–Wednesday, 8am–5:30pm

Dough Bros – new branch in Jordan

Yay for Kowloon, which has now its first branch of this uber-popular neighbourhood pizza and doughnut joint. The Dough Bros team will be kicking off the grand opening celebrations in Jordan on Friday, 5 May at 5pm with loads of pizza, beer and music. Two new menu items have also been created to mark this momentous occasion – The Mexican Chicken pizza (Mexican spiced chicken, charred corn, grilled pepper, jalapeño and crushed tortilla chips, topped with house-made guacamole; pictured above) and a doughnut in an amazing banoffee pie flavour.

Where: 14–20 Pilkem Street, Jordan

Opening hours: daily, 11am–11pm

To contact: phone 2387 1193 

FALCONE – new pizzeria at ifc mall

Black Sheep Restaurants has unveiled its latest concept, a neo-Neapolitan pizzeria called FALCONE, which will open its doors at ifc mall later this month. Described as “energetic, colourful and flamboyant” – like Naples itself – the new restaurant’s straightforward menu is all about authentic Neapolitan pizza with a twist, taking its cues from the strict set of rules set out by the Associazione Verace Pizza Napoletana, but employing techniques, flavours and ingredients outside the Neapolitan tradition. We’ve heard good things about the pasta dishes (and meatballs) too.

Where: Shop 1082, 1/F, ifc mall, 8 Finance Street, Central

Opening hours: daily, 12–2:30pm, 6–9:30pm

For reservations: phone 2631 1190

Feuille – David Toutain’s new French restaurant in Central

ZS Hospitality’s latest baby is Feuille by two-Michelin-starred chef David Toutain (pictured left), his first restaurant outside his native France. At Feuille, the innovative, vegetable-driven menu places the spotlight on seasonal, local, organic produce. The new restaurant’s executive chef, Joris Rousseau (pictured right), shares Toutain’s expertise and in-depth knowledge of French cuisine. Chef Rousseau has worked alongside celebrated chef Yannick Alléno at his three-Michelin-starred establishments Cheval Blanc Courchevel and Pavillon Ledoyen in Paris. The chefs’ tasting menu makes full use of every aspect of the vegetables showcased, from the seeds, stems and roots to the flowers and leaves, paired with sustainably sourced meat and seafood. A must-visit!

Where: 5/F, The Wellington, 198 Wellington Street, Central

Opening hours: Tuesday–Saturday, 12–2pm, 6–8:30pm

For reservations: phone 2881 1848 or book online

Gaylord – 50th-anniversary tasting menu

Happy golden anniversary to Indian icon Gaylord! The restaurant is celebrating an incredible 50 years on the HK dining scene with a limited-time eight-course tasting menu designed by celeb chef Sanjeev Kapoor. The menu features Gaylord’s most popular signature dishes alongside Chef Kapoor’s regional delicacies, with both meat-based and vegetarian versions of the menu up for the tasting. Dishes run the gamut from chilli-pineapple sambal with poppadom, to the restaurant’s classic vegetable samosas (introduced to diners at Gaylord way back in 1972), to a selection of tandoori dishes, to yellow chilli and mango butter chicken, to spinach and cheese koftas with smoked pepper sauce.

Where: 5/F, Prince Tower, 12A Peking Road, TST

When: Tuesday–Sunday, 6–10pm

How much: HK$358/person for the veg tasting menu or HK$448/person for the non-veg tasting menu; +HK$180/person for wine pairings

For reservations: phone 2376 1001 or book online

HUE Dining – MAJO x Joan Miró pop-up

HUE’s location at the Hong Kong Museum of Art is the perfect place for this Spanish pop-up by MAJO Executive Chef Salvador Benedicto in tribute to the museum’s new exhibition on Spanish artist Joan Miró. The seven-course dinner menu includes a selection of tapas, two starters (goose foie gras fritters and potato coulant with organic egg and truffle), creamy seafood rice topped with a luscious Carabinero prawn (pictured above), slow-cooked suckling pig and two desserts (lemon sorbet with kaffir lime foam and Catalan-style brioche French toast with dark chocolate ice cream). As a momento of this art-inspired dining experience, every pair of diners will receive a Joan Miró commemorative souvenir to take home.

Where: 1/F, Hong Kong Museum of Art, 10 Salisbury Road, TST

When: 23–25 May 2023, from 5:30pm

How much: HK$1,260/person; +HK$450/person for wine pairings

For reservations: book online

Jello & Mellow – new playhouse café in Quarry Bay

We’re short of worthy family-friendly dining spots in Hong Kong, so we’re excited about the mid-May opening of this stylishly child-centric spot by Vivien Lau of high-end cakery Vive (see below) – who as a mum to twin boys (with the initals J and M, hence the café’s moniker) certainly has her hands fuller than usual this month! Jello & Mellow’s charming, pastel-hued space offers a wide range of kid-friendly all-day-dining options coupled with an indoor playground, as well as being the ideal spot for children’s parties and events. It’s playtime!

Where: 9/F, 1001 King’s Road, Quarry Bay

Opening hours: TBC

To contact: email hello@jelloandmellow.hk

La Paloma – Hot Wednesdays

This month sees the welcome return of La Paloma’s Hot Wednesdays – mid-week culinary collabs between the tapas specialist’s Spanish chef, Alex Vargas, and the city’s most celebrated culinary figures, resulting in a fusion of cultures and cooking styles. Chef Vinny Lauria of Franks is up first with five Italian-American tapas and his own unique variation on La Paloma’s signature paella that captures the flavours of his childhood, followed by Chef Abel Ortiz of ChullsChick with his vibrant Peruvian creations.

In June, Chef Sebastian Comerso of Limewood will be cooking up fiery Argentinian-inspired dishes, followed by the East-meets-West wonders by Chef Luke Chan of Daap.

Where: 1/F, SoHo 189, 189 Queen’s Road West, Sai Ying Pun

When: 17, 31 May and 14, 28 June 2023, 6pm–midnight

How much: HK$488/person

For reservations: book online

Le Méridien – Au Soleil pool party

Le Méridien’s gorgeous outdoor pool area is the place to be this summer, with the recently refurbished hotel relaunching its popular monthly pool party series, on from May until October. There are five special packages on offer, ranging from La Piscine, which includes pool access and one drink, all the way up to the Chic Cabana Package, which gets you pool access, a VIP cabana and a three-hour free-flow French canapé and BBQ buffet paired with bottomless drinks (champagne included).

Where: Le Méridien Hong Kong, Cyberport, 100 Cyberport Road, Cyberport

When: Friday, 26 May 2023, 12:30–6:30pm

How much: from HK$300/person (early-bird discounts available until 19 May)

For reservations: book online

The Merchants – new Shanghainese restaurant at FORTY-FIVE

This elegant Shanghainese restaurant is the first of five concepts to launch at new lifestyle destination FORTY–FIVE, perched atop Gloucester Tower in Central. Helmed by Michelin-starred chef Chen Tian Long, formerly of Jardin de Jade, the refined, contemporary Shanghainese cuisine at The Merchants is complemented by seasonal ingredients from the neighbouring provinces of Jiangsu and Zhejiang. Incredibly, there are more than 100 dishes on the menu, and signature dishes by Chef Chen include jasmine-tea-smoked duck, osmanthus-honey-glazed Jinhua ham with crispy bean-curd sheets and stir-fried shredded mandarin fish. The Merchants sounds like it’s one to consider when you want to experience regional Chinese cuisine at its finest.

Where: 45/F (reception at 43/F), Gloucester Tower, LANDMARK, 15 Queen’s Road Central, Central

Opening hours: weekdays, 12–2:30pm, 6–11pm; weekends, 11:30am–3pm, 6–11pm

For reservations: phone 2155 4141 or book online

Moments Together – fusion Shanghainese restaurant at ELEMENTS & Times Square

Next comes a Shanghainese restaurant by Taste Gourmet Group that veers far from tradition, fusing the cuisine with Cantonese, Japanese and other global elements. Moments Together’s decidedly modern approach sees Chef Andy Lau reinterpreting classic dishes from Shanghai and Huaiyang. These innovative plates include the likes of braised Ibérico pork meatballs with crab coral and dried shrimp roe, mandarin fish with lobster in sour soup and – pictured above – Cherry Valley foie gras from the UK crafted to resemble bright red cherries.

Where: ELEMENTS – Shop 1008, 1/F, 1 Austin Road West, Kowloon; Times Square – Shop 1103, 11/F, Time Square, 1 Matheson Street, Causeway Bay

Opening hours: weekdays, 11:30am–10pm; weekends, 11am–10pm

For reservations: phone 2337 2883 for ELEMENTS; phone 2321 6833 for Times Square

OZONE – Teens of Thailand (Bangkok) pop-up

Niks Anuman, the award-winning mixologist behind Teens of Thailand (ToT) in Bangkok, will be shaking things up behind the bar at OZONE this month. ToT is well known as the first gin bar in Thailand and is a regular on Asia’s 50 Best Bars list. During his guest shifts at OZONE, Anuman will showcase both ToT signature cocktails as well as exclusive creations.

Where: 118/F, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West, Kowloon

When: 26–27 May 2023, 4pm–1am

How much: varies

For reservations: phone 2263 2270 or book online

Rêveri x RH Fine Dining – 4-hands dinners by John Law + Rania Hatoum

Sophisticated pan-Asian eatery Rêveri is hosting is first-ever four-hands dinners this month, with Chef John Law joining forces with Chef Rania Hatoum of members-only French-Japanese private dining room RH Fine Dining (and also Tarte, maker of premium sweet and savoury tarts; see below) to showcase a medley of the duo’s cooking styles. We urge you to pre-order Chef Hatoum’s Golden Bowl (+HK$588), an OTT concoction of black-truffle-foie-gras riso with layers of A4 Kagoshima Wagyu, Hokkaido uni, Osetra caviar, ikura and even 18K gold flakes, if you really feel like pushing the boat out.

Where: 20–24 Mercer Street, Sheung Wan

When: 4–6 May 2023, 6–10:30pm

How much: HK$1,680/person

For reservations: phone/WhatsApp 6778 7278‎ or book online

Pici – Pasta Rodeo menu

Pirata Group Corporate Chef Davide Borin has rolled out a line-up of limited-time beef dishes that add a little something extra to the pasta-centric menu at Pici. The beef-tastic items include starters of roasted bone marrow and Westholme Australian Wagyu beef tongue, two pasta dishes – tagliatelle with a sauce of slow-cooked Angus short rib, Chianti and saffron cream and cavaletti sauced with Westholme M6 Wagyu brisket, onion, parsley, white wine and aged Parmesan – plus a dessert of peach crumble with cinnamon whipped cream. Yee-haw!

Where: branches around town; click here for locations

When: 16 May–5 June 2023 at Causeway Bay, Central and Tsim Sha Tsui; 6–25 June 2023 at Kennedy Town, Taikoo Place, Tseung Kwan O and Wanchai

How much: click here for prices

Sumac – relaunched Lebanese restaurant & lounge in Central

Long-standing Lebanese restaurant Sumac – open since 2010 – has had a super-stylish glow-up, complete with an intimate private lounge with its own spacious outdoor area, Lebanese-inspired cocktails, the most extensive selection of Lebanese wines outside of Lebanon, a tailored range of complementary hot and cold mezze and shisha (coming soon!). The revamped food menu by Executive Chef Ahmed Mahrous, Head Chef Hussein Al Ankoun and Sumac founder Nadim Hamze includes wow-factor dishes like shrimp fatteh (shrimp, yoghurt, grilled aubergine, chickpeas, toasted bread and pine nuts), sayadieh (roasted sea bream with basmati rice cooked in a spiced fish broth with caramelised onion and toasted pine nuts) and the traditional Lebanese breakfast dish of bayd bil awarma (baked eggs, spiced minced lamb and sumac).

Where: restaurant – LG/F, 8 Glenealy, Central; lounge – LG2/F, 9 Glenealy, Central

Opening hours: restaurant – Tuesday–Friday, 12–3pm, 6–10pm; Saturday, 12–4pm, 6–10pm; Sunday, 12–4pm; lounge – Tuesday–Saturday, 5pm–1am

For reservations: phone 2147 9191 (restaurant)/2628 7645 (lounge), WhatsApp 9594 1173 or book online

Tarte – pop-up at LANDMARK

The Rêveri x RH Fine Dining four-hands experience above is a natural segue to this limited-time pop-up at LANDMARK showcasing the sublime tarts baked up by Chef Rania Hatoum herself. Tarte is most well known for its unique savoury tarts made with premium ingredients sourced from Japan and Europe, from caviar and black truffle to Matsuba crab and sea urchin, with new 1.5-inch mini versions of the tarts available at the pop-up for the first time. Various tart crusts, including keto and gluten-free options, will also be on offer, as will sweet tart varieties such as French chocolate ganache and those made with seasonal fruits.

Where: Shop 350, 3/F, LANDMARK, 15 Queen’s Road Central, Central

When: daily from 3 May 2023, 11am–7pm

How much: signature tart prices vary; from HK$38/mini tart

To contact: phone/WhatsApp 6283 8186 or email hello@tarte.hk

TATE Dining Room x POTONG (Bangkok) – 4-hands menus by Vicky Lau + Pam Soontornyanaki

A four-hands collab with “girl power” at its core, Chef Pam Soontornyanakij of Michelin-starred POTONG in Bangkok is paying a visit this month to Chef Vicky Lau’s two-Michelin-starred TATE Dining Room here in Hong Kong. Their four-hands menu fuses Chef Lau’s French-Chinese flavours with the Thai-Chinese flair for which Chef Soontornyanakij has become well known. As Chef Soontornyanakij has said, both chefs – who met last year at the Michelin gala dinner in Bangkok – are proponents of melding tradition with progressive flavours.

Where: G/F & 1/F, 210 Hollywood Road, Sheung Wan

When: 17–18 May 2023 (dinner on the 17th; lunch and dinner on the 18th)

How much: HK$1,880/person for lunch; HK$2,880/person for dinner

For reservations: phone 2555 2172, WhatsApp 9468 2172 or book online

Ta Vie – 8th-anniversary champagne-paired tasting menu

Owner-chef Hideaki Sato of newly three-starred Ta Vie has two reasons to jump for joy – he’s marking both the fine-dining French-Japanese restaurant’s eight years in Hong Kong and his recent Michelin achievement. This celebratory six-course tasting menu is the eatery’s first exclusive collaboration with Maison Mumm RSRV champagne and caviar specialist Plantin Kaviari. Dishes to look forward to include Aori squid and avocado tartare with Beluga Imperial caviar, Japanese white asparagus with Osetra-caviar-stuffed mussels and – pictured above – this stunning dessert of peach compote topped with peach-resin crystal, fresh mangosteen and coconut-yohgurt sorbet. The courses are beautifully paired with RSRV Cuvée 4.5, Lalou 2008, Blanc de Blancs 2014 and Blanc de Blancs 2015 – the year in which Ta Vie opened its doors – as well as a special RSRV Blanc de Blancs 2015 cocktail created by renowned mixologist Jade Lau.

Where: 2/F, The Pottinger Hong Kong, 74 Queen’s Road Central (enter at 21 Stanley Street), Central

When: 11–30 May 2023, 6–10pm (last order at 7:30pm)

How much: HK$2,980/person

For reservations: WhatsApp 6627 9956 or email info@tavie.com.hk

Test Kitchen – private fish farm pop-up

This May, Test Kitchen ramps up the pop-up excitement, playing host to a fin-to-tail tasting-menu experience on a private fish farm off the Sai Kung coast! This immersive, al-fresco event curated by Chef Jimmy Wai includes eight courses of Japanese-influenced dishes, with the head, skin, bones and tail of the hero fish of Dover sole used throughout the inventive seafood-focused menu.

Where: private fish farm off the coast of Sai Kung

When: Saturday, 20 May 2023 (boat departs Pak Sha Wan Public Pier at 4:30pm and returns by 9:30pm)

How much: HK$1,800/person; +HK$480/person for sake pairings

For reservations: email vincentmui@testkitchen.com.hk

Twist & Buckle – new branch in North Point

Twist & Buckle is the churrería Hong Kong never knew it needed, and they’ll be launching their first HK Island outlet on Saturday, 6 May in North Point. From classic churros dipped in artisanal sauces to glazed churros topped with soft-serve ice cream, this churro specialist’s menu is a dream come true for the sweet-toothed out there. New to this location is a selection of filled churros (with either dulce de leche or egg-custard centres) and a bespoke build-your-own sundae option. There’s also a new eight-churro gift box available. If you head here for the grand opening on the 6th, be ready for the giveaway from 2–5pm!

Where: G/F, AT Tower, 180 Electric Road,
North Point

Opening hours: daily, 12–10:30pm

To contact: email info@twistandbuckle.com

Uncle Miguel – new Mexican restaurant in Central

There’s a new tío in town, and he’s called Miguel. We’ll never say no to authentic Mexican grub, and Uncle Miguel seems to be doing the trick on Peel Street. We’re digging the sounds (and looks) of the ceviche, elote, tacos and quesadillas on the short-but-sweet food menu, washed down with margaritas, mezcal cocktails, horchata and more. In this soft-opening phase, the eatery is offering a fab 20%-off discount, so get there while it lasts!

Where: 49 Peel Street, SoHo, Central

Opening hours: Monday–Friday, 5:30pm–late; Saturday, 11:30am–3pm, 5:30pm–late; Sunday, 11:30am–5pm

To contact: phone 3686 0377 (no bookings)

Up a Notch – new pizza & pasta restaurant in Mongkok

Moving from its OG location in Lai Chi Kok, Up a Notch is a vibey neighbourhood eatery where pizza, pasta and colourful cocktails are the draws. The flavours showcased are a mix of traditional Italian with ingredients that appeal to local palates, from homemade pizzas with an assortment of creative toppings to pasta dishes including ricotta-mushroom ravioli and tagliolini with shrimp and mentaiko.

Where: 160 Portland Street, Mongkok

Opening hours: daily, 12pm–midnight

To contact: phone/WhatsApp 9660 4866

Vista Bar – new bar in Tsim Sha Tsui

Boasting some of the most stunning harbour views around, Vista Bar has opened at the new Italian restaurant of the same name, located at the penthouse of One Peking. Stop by from Thursday through Sunday eves to check out this collab between Aqua Restaurant Group and Campari. The sky-high watering hole takes a decidedly Italian approach, from the bold red of the decor, to the Italian-influenced tipples, to the Italian cinematic classics projected onto the wall. There’s a “Shades of Red” drink series created by Livorno-born bar director Lorenzo Coppola, with the showstopping Peking (One) Duck taking centre stage; this creative concoction contains Montelobos Espadin mezcal washed with duck fat and tamarind, blood orange, cassis and green-apple-yohgurt mousse. Fittingly, the “Negroni and Friends” section of the menu offers four versions of the world-famous Italian cocktail.

Where: 30/F, One Peking, 1 Peking Road, TST

Opening hours: Thursday, 5pm–midnight; Friday–Sunday, 5pm–1am

For reservations: phone 2778 3255 or book online

Vive – new café in Central

Vivien Lau’s celebrated artisanal cake boutique, Vive, has made the move to a gorgeous new space on Gough Street. With the relocation comes an enticing all-day café menu that spans breakfast dishes, sharing plates, desserts, coffee drinks, Taiwanese teas, fresh juices and more. On the food side of the spectrum, this means everything from avocado toast and granola bowls to uni-mentaiko pasta and beef-tongue sando. Lau is justly famous for her sweets, so we’re particularly keen to try the newly unveiled dessert dubbed Thai Milk Tea, an oversized slice of Vive’s fluffy chiffon cake crowned with mascarpone cream, served with a pot of Thai-milk-tea-infused sauce for drizzling.

Where: 12 Gough Street, Central

Opening hours: daily, 9am–7pm

To contact: phone/WhatsApp 9602 2869 or email info@vive.hk

Whey x JL STUDIO (Taichung) x Taïrroir (Taipei) – 6-hands dinners by Barry Quek + Jimmy Lim + Angela Lai

Chef Barry Quek of Michelin-starred Whey is paying homage to his Singaporean roots – and the restaurant’s second anniversary – with a two-night collab featuring a duo of celebrated chefs from the Lion City who now strut their stuff in Taiwan. Angela Lai, crowned Asia’s Best Pastry Chef 2021, is two-Michelin-starred Taïrroir’s chef pâtisserie, while Chef Jimmy Lim is the founder of two-starred JL STUDIO and winner of Asia’s 50 Best Miele One to Watch Award 2019. The eight-course tasting menu is set to take dinners on an incredible journey celebrating the diverse flavours of Singapore.

Where: UG/F, The Wellington, 198 Wellington Street, Central

When: 25–26 May 2023, 6–11pm

How much: HK$2,988/person

For reservations: book online

WHISK x Paolo Griffa al Caffè Nazionale (Aosta, Italy) – 4-hands dinners by William Lau + Paola Griffa

Though this collaboration at WHISK is not on the cards until the first days of next month, we think it pays to book in early. For just two nights, WHISK Chef de Cuisine William Lau will be teaming up with guest chef Paolo Griffa of Michelin-starred Paolo Griffa al Caffè Nazionale in the Italian Alps to showcase a 10-course tasting menu combining Chef Lau’s French-Japanese culinary flair with Chef Griffa’s vibrant, innovative Italian cuisine. Chef Griffa – named on the “100 Under 30” list by Forbes Italia in 2021 – opened his first restaurant last year, and it was awarded a Michelin star just a few months later. Highlights include Chef Griffa’s modern take on risotto – Marc Chagall Blue & Gold Rice – and pan-fried black cod with butter and mountain herbs alongside Chef Lau’s smoked eel with Fuji apple and macadamia and barbecued French pigeon with charcoal-grilled berries. A rare opportunity to experience the expertise of this duo of young, talented chefs.

Where: 5/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, TST

When: 1–2 June 2023, 7–10:30pm

How much: HK$1,688/person (includes S. Pellegrino and Acqua Panna mineral water)

For reservations: book online

WOW Burger – new plant-based burger brand at BaseHall

Plant-based dining has just got a lot more interesting with the debut of WOW Burger at Central’s BaseHall food hall (additional locations are in the pipeline). WOW’s wallet-friendly vegetarian burgers are made in-house with their purportedly juicy “No cow, all WOW!” patties, which pack in more than 20 grams of plant-powered protein per burger. Other menu items include plant-based chicken sarnies, sides of crinkle-cut fries and tater tots (with the house-made cheese sauce a bonus) and dairy-free milkshakes crafted with WOW’s dairy-free ice cream and oat milk.

Where: Shop 9A, BaseHall 01, LG/F, Jardine House, 1 Connaught Place, Central

Opening hours: Monday–Saturday, 11am–9:30pm

To contact: phone/WhatsApp 9408 0677

Yakitori Yamato x Kushiage Nagura (Osaka) – 4-hands omakase skewer menu by Shin Kawaguchi + Kazuhiro Nagura

Executive Chef Kazuhiro Nagura of Osaka’s famed skewer izakaya Kushiage Nagura has travelled to the 852 to present this limited-time omakase menu with Shin Kawaguchi at the HK outpost of Yakitori Yamato, which also originates in Osaka. This collab menu of skewer delicacies – both chargrilled and deep-fried – utilises seasonal ingredients imported from Japan to showcase the ultimate Japanese skewer experience.

Where: Shop 3–8, G/F, The Oakhill, 28 Wood Road, Wanchai

When: 1–6 May 2023, seatings at 12pm, 6pm and 8:30pm

How much: HK$2,180/person

For reservations: phone/WhatsApp 5239 2899