When it comes to the weekend, Hong Kong does brunch. Here are a bunch of new ones we think are worth checking out (continued on from part I last week):
Hidden in the heights of the bustling streets of Wan Chai, fresh, homemade pasta is made with the finest ingredients from Italy. Begin with a buffet of antipasto that patrons are welcomed to help themselves to, followed by a slew of Italian classic brought directly to the table. The meatballs are luscious, eggs unique and homemade pasta one our favourites in the city. Then choose a main (recommended is the eggplant parmigiana and spring chicken with mediterranean herbs) and get the whole lot for $298 with the option of going free flow for $180 more.
Brunch: every Sunday from 12pm - 3pm
29/30F, 239 Hennessy Road, Wan Chai
The Continental offers a set brunch menu ($215) of lovingly refined dishes ever-changing depending on the day you go in, that includes a starter, main and dessert or exotic fruit salad, in addition to their always available a la carte menu. Indulge in an Aperol spritz, Bloody Mary or Continental lemonades, along with your brunch plates such as the smoked salmon avocado on toast ($180) or or the eggs benedict ($140) or a filling steak & eggs ($220), or crab & asparagus omelet ($195).
See More: A Foodie Table at The Continental
Brunch: every Saturday and Sunday 11:00am - 2:30pm
Unit 406, L4 Pacific Place, 88 Queensway
Photo credit: Facebook
Raw, vegan, organic and full of deliciousness. Peace of Green Rawsome Kitchen offers a colourful range of fresh dishes for your Sunday brunch. Some of the options you could pick from is their raw coconut yoghurt, served with seasonal fresh fruits and rawnola as a starter, then on to their RAW pizza for mains. A la carte options range between $50 to $100 on average.
Brunch: only open on Sundays 11:00am - 4:00pm
1 Sun Street, Wan Chai
With its newly launched Saturday brunch, Cuisine Cuisine at The Mira–a contemporary Chinese restaurant–puts a Cantonese spin on a Western dining concept with all-you-can-eat dim sum and desserts, special mains unavailable on the regular menu, premium grade teas brewed with mineral water, and free-flowing bubbles and wines for the thirsty souls.
See More: Brunch at WHISK at The Mira
Unlimited dim-sum selection in this “brunch meets yum cha” concept, executed by the culinary team spearheaded by Chef Jayson Tang, includes all-time favourites such as har gow, the crystal-skinned shrimp dumplings, delicate steamed rice flour rolls stuffed with barbecue pork, a veggie specialty of Cuisine Cuisine at The Mira – the steamed wild mushroom and black truffle dumpling, as well as the luxuriously crispy taro puff with diced chicken.
$498 per person with free flowing soft drinks & juice
Add $150 for free flowing sparkling, red and white wines
Brunch: Cuisine Cuisine at The Mira is available every Saturday from 12pm - 3pm
3/F,The Mira Hong Kong, 118 Nathan Road, TST
ÉPURE, the glamorously chic French fine-dining restaurant nestled into a picturesque terrace in Tsim Sha Tsui, has launched weekend brunch and invites guests in for weekend “joie de vivre” – embracing the French enjoyment of life. The exquisite three-course brunch ($498), or four courses ($598) presents contemporary French flavours served either in the restaurant with its 17th century French-royalty inspired design, or out on the elegant garden terrace framed by the stunning panorama of Victoria Harbour.
Read More: Epure Restaurant Review
A French meal is never complete without something sweet and decadent desserts are a signature offering of ÉPURE. Head Pastry Chef Matthieu Godard has created a memorable selection of sweet treats including La Tarte Chocolat, a dark chocolate tart with caramelised peanut crumble and nougat ice cream. The Le citron is a lighter option and consists of airy lemon mousse paired with marinated pineapple and faisselle sorbet.
Brunch: every Saturday and Sunday from 12pm – 3.00pm
Shop 403, 4/F, Ocean Centre, 17 Canton Road, TST
This aesthetically pleasing new Balinese themed restaurant is filled with bamboo and strong Indonesian flavours. A champagne brunch menu featuring many of the restaurant’s signature dishes has just been launched, beginning with a traditionally shared, six-course communal appetizer selection, which then progresses to a range of main courses and satisfying desserts that change by the week.
Starters consist of the likes of Gurita Bakar of grilled octopus, okra and shiitake mushrooms with Jimbaran sauce or martabak, a pan-fried flatbread stuffed with chicken curry and sweet potato served with acar pickles and sambal balado. More substantial courses are the wagyu beef cheek rendang with potatoes, carrots and onions and the duck Soto, a Balinese-style braised duck soup with glass noodles, tomatoes, koya and cabbage.
Free flow Balinese Brunch with G.H. Mumm Cordon Rouge Brut NV is $680 per person. Brunch without the option of champagne is available for $580 per person.
Brunch: Saturdays and Sunday from 11am to 1pm or from 1pm to 4pm
Shop 302, 3/F, Lobby C The Pulse, Repulse Bay