A round-up of the best eats and drinks for August
Louise and The Terrace by Louise
The one-Michelin-starred Louise has introduced a slate of exciting updates spanning its refined upstairs dining room and the casual La Terrace by Louise on the ground floor. Highlights include the appointment of head pastry chef Eve Minialai, an enticing line-up of new summer dishes and tasting menus in Louise, a broadened all-day offering at La Terrace by Louise and value-driven Thursday and Friday set lunch.
At Louise’s upstairs dining room, six vibrant summer dishes beautifully showcase the creative finesse of executive chef Loïc Portalier. Leading the line-up is the Pineapple Tomato, with silky tomato water, sweet yellow peach and a tangy shoyu‑basil dressing. Seafood lovers will savour the Morisseau Mussels, available exclusively on the tasting menus, bathed in fragrant seaweed butter, bright Amalfi lemon, and a kick of nduja. The luxurious Grilled Foie Gras is paired with crisp kabu turnip, crunchy peanut “gomashio” and a zesty green chili–kaffir lime dressing. Mushroom lovers are treated to earthy Girolles Mushroom Agnolotti, enveloped in sage‑brown butter and accented with Roussillon apricots. Desserts include the Ananas Rôti, featuring slow‑roasted pineapple, house‑made tepache sorbet, marigold petals and green-cardamom crémeux; and Niigata Riz Au Lait, a creamy rice pudding crafted from premium Koshihikari rice and paired with Madagascar vanilla ice cream, salted caramel and airy milk foam.
Meanwhile, La Terrace by Louise offers a refreshed all-day menu, with standouts including the Sago & Mimolette “Arancini”; Pâté en Croûte with foie gras, duck breast and Dijon mustard; Potato & Baerii Caviar Millefeuille served per piece; Escargots in beurre persillé with melba toast and garlic; and Confit Bell Pepper topped with burrata “cream,” olive oil and basil. From the mains, there is the Mediterranean Grilled Octopus with romesco aioli and Riviera vegetables; and La Truffade de Louise, a rustic Auvergne-style potato dish made with melted Cantal cheese, garlic and parsley.
On Thursdays and Fridays only, the four-course set lunch menu opens with the signature Sago Arancini, followed by appetisers such as Escargots, then mains like the house favourite ½ Roasted Yellow Chicken (for two to share), served with Niigata rice, chicken jus and salad. Rounding out the meal, dessert options include Crêpes Suzette with kalamansi sorbet, or the nostalgic Île Flottante with pistachio, caramel and vanilla cream.
Where: G/F, PMQ, 35 Aberdeen Street, Central
Mandarin Oriental, Hong Kong
Mandarin Oriental, Hong Kong is presenting special culinary collaboration with acclaimed executive chef Gurmeet Singh Bhamra of The Oberoi, Mumbai in honour of Indian National Day. From 15-17 August at the Clipper Lounge and Café Causette, guests can experience a curated array of authentic and innovative Indian cuisine. At the former, chef Singh will prepare a range of traditional and contemporary Indian dishes during the dinner and weekend brunch buffet from tandoor and kebabs, to chafing stations and a selection of authentic Indian desserts. Highlights include the traditional lentil soup Moradabadi Shorba; White Truffle Murgh Malai Kebah, featuring chicken marinated with cardamom and cream; Nalli Nehari, an Awadhi-style baby lamb shanks stew flavoured with saffron and rose typically served in the royal kitchens; Kulfi Falooda, a frozen dessert layered with rose syrup, saffron soaked glass noodles and sweet basil seeds; and Zauk E Shahi Mini Martinis 24 Carat Gold, a traditional Awadhi dessert with gulab jamun soaked in rabri and garnished with pistachio.
The latter on the other hand will be offering selected highlights for set lunch and dinner options, with appetisers such as the refreshing Paan Patte Ki Chaat with fried betel leaves topped with sweet yogurt, dates chutney and mint chutneys; and Dahi Ke Kebah, a fried yogurt and cottage cheese dumpling served with a tangy tomato reduction. For mains, guests can choose from Bater Khas Makhani, an Amritsari-style quail cooked in a smoked tomato cashew nut gravy; or Kadhi Lobster, tossed with onion, tomatoes and capsicum.
Where: Clipper Lounge – M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central; Café Causette – M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Amber
Mandarin Oriental The Landmark, Hong Kong is celebrating its 20th anniversary with a series of exclusive culinary collaborations hosted by Amber, the hotel’s three- and Green-Michelin starred restaurant. The year-long programme will celebrate excellence, creativity and shared purpose across the global hospitality community.
The first in this series is The Changemaker’s Dinner, a one-night-only eight-hands collaboration on 25 August, which will unite for the first time all four of Hong Kong’s Michelin Green Star restaurants. Spearheaded by Landmark Mandarin Oriental’s culinary director Richard Ekkebus, the dinner will bring together chefs Vicky Lau and Choi Ming Fai of Mora, Joris Rousseau of Feuille, and Roganic’s Adam Thomas for a collective statement of purpose.
Each restaurant will contribute signature courses that reflect its distinct culinary ethos, with highlights including Amber’s Ishigakidai Marinated with Homemade Barley Miso, Kyuri Cucumber, Celtus and Banu Negi; Mora’s Warm Soy Custard and Tofu Skin With Blue Lobster, Pickled Ginger and Scallion; Feuille’s Flower Crab with Parsley and Kombu; and Roganic’s Oyster Mushroom, Miso Grains, Slow-Cooked Yolk and Burnt Chive.
Where: 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central
Regent Hong Kong
This summer until 21 September, The Lobby Lounge at Regent Hong Kong has partnered up with Lavoratti and Moët & Chandon for a limited-time afternoon tea of sun-kissed pastries and chilled delights. Crafted by executive pastry chef Andy Yeung and his team, signature sweet offerings include White Peach Oolong, where the delicate floral aroma of oolong tea meets the soft sweetness of white peach; Mango Pomelo, a tropical favourite reimagined with a refined balance of citrus and cream; and Strawberry Basil, which brings together garden freshness and gentle acidity, adding a herbaceous twist to a classic fruit pairing.
Complementing the sweet touches, The Lobby Lounge head chef Rajiv Chowdhoory presents a savoury selection, beginning with an amuse-bouche of rhubarb and datterino tomato compote, paired with burrata foam and tomato powder. The finger sandwiches that follow feature thoughtful ingredient pairings, such as cage-free egg mimosa with chive and Perseus caviar; smoked trout with avocado guacamole and olive pearls; butcher ham with pommery mustard and beetroot pickles; and brie cheese with cucumber, Granny Smith apple and dill.
Another highlight of the set is the Lavoratti Frozen Gelato Bonbon, a luxurious treat that encases artisanal Italian gelato in a fine chocolate shell. Guests can choose from two distinctive flavours: Fior di Latte, a delicately creamy milk gelato with a pure, velvety finish; and Blood Orange, offering a vivid citrus brightness with subtle tart notes.
To elevate the occasion further, the tea set may be upgraded to include two glasses of Moët & Chandon Ice Impérial, the first and only champagne crafted to be enjoyed over ice.
Next door, the two-Michelin-starred Lai Ching Heen led by executive chef Lau Yiu Fai has collaborated with Mindful Sparks founder Winston Lau and Yuan Yang Tang Tea House tea master Candy Lau to introduce the Wuyi Mountain Tea Tasting Menu. Together, they journeyed to Wuyi Mountain, a UNESCO World Heritage and World Cultural Site, to source premium ingredients and select the finest Chinese teas. Each dish has been thoughtfully crafted to enhance the distinct flavours of Wuyi’s exceptional teas, with highlights like Chef’s Dim Sum Selection and Steamed Scallop, Tofu and Egg White in Zucchini from Wuyi Mountain paired with Zheng Shan Xiao Zhong – Lychee From Miles Away, celebrated for its enchanting lychee-red colour and fragrant aroma; and Wok Fried Bamboo Shoot in Cooked Shrimp Sauce, Salted Grilled Kagoshima Wagyu for Unbelievable – Shuijingui Rock Tea, a captivating brew with floral and fruity aromas.
Where: The Lobby Lounge – Lobby, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; Lai Ching Heen – G/F, The Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Salisterra
For one night only on 2 September, Salisterra’s culinary advisor chef Ricardo Chaneton, and executive chef-founder of one Michelin-starred Racines, Romain Dupeyre, will be coming together for a collaboration dinner inspired by the vibrant flavours of the Mediterranean in the South of France. Drawing from chef Chaneton’s formative years in Menton, and chef Dupeyre’s upbringing in Nice, the evening will take guests through the sun-drenched coasts and rich culinary traditions of the region.
Small bites will set the stage for the evening, followed by shared plates like the delicate Scallop Crudo with mirabelle plum and refreshing sauce vierge; Confit Squid stuffed with caponata and drizzled with romesco sauce; Pistou Salad, featuring haricots verts, courgettes and heritage tomatoes; and Caillette Provençale, a traditional touch with barigoule artichokes and pickled girolles. For the main course, guests can choose between the Axuria Lamb Saddle stuffed with savoury merguez and complemented by a smoky aubergine purée, or the Roasted Cod served with a creamy brandade sauce and confit fish maw ragu. To conclude, a selection of decadent desserts await: Bugnes with fragrant orange blossom and lavender crème anglaise, the classic Tart Basque with fig de solliès and frangipane, or a decadent Chocolate Mousse infused with cep mushroom and olive oil.
Where: 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty
Moo-Lah
Opened in October 2024, Moo-Lah has evolved into an extension of the Born & Bred philosophy under the full management and culinary direction of its Seoul-based team, with completely new menus and dishes that showcase a renewed focus on premium Hanwoo beef.
Available throughout both lunch and dinner service, the newly introduced all-day menu highlights the deep, robust flavors of Hanwoo beef in a range of creative formats, like the Hanwoo Tenderloin Cutlet Sandwich, which offers a luxurious spin on comfort food; richly seasoned Hanwoo Brisket Hotpot Rice; Hong Kong-style Slow Cooked Hanwoo Brisket Egg Noodles, a tribute to local cha chaan teng culture; and Korean favourite Chadol Guri Spicy Korean Brisket Noodles.
For diners seeking a curated experience, the A Taste of Seoul set dinner for two presents a trio of signatures including Hanwoo Brisket Rice Casserole, Hanwoo Ribeye Bulgogi, and Chadol Guri. While A Taste of Hong Kong delivers a playful local interpretation, featuring Hanwoo Brisket Rice Casserole, Hanwoo Ribeye Bulgogi, and Hong Kong style Slow Cooked Hanwoo Beef Brisket Egg Noodles.
Where: G/F, 66 Hollywood Road, Central
LMO Freshly Baked
The fourth edition of The Tastemaker Series at LMO Freshly Baked features chef Vicky Lau of the two-Michelin starred Tate Dining Room. Together with The Landmark Mandarin Oriental’s award-winning team, they have crafted an exclusive grab-and-go menu available until 31 August rooted in Chinese culinary heritage, but reimagined through a modern lens. A play on chicken scallion oil rice, the Shredded Chicken & Scallion Focaccia Sandwich layers shredded chicken thigh and cabbage with a fragrant scallion and ginger pesto on house-made focaccia. The Hong Kong-Style Sour & Spicy Borscht Soup is a bold and warming reinterpretation of classic Hong Kong borscht, blending Chinese spices, beef brisket, tomato, beetroot and sour papaya in a deeply savoury broth with just a touch of heat. Umami-rich and refreshing, the Yuzu Sichuan Pepper Mushroom Salad is made with shiitake and porcini mushrooms tossed with cucumber pickles, toasted hazelnuts and fresh greens in a bright yuzu-Sichuan pepper vinaigrette. Last but not least, the Exotic Mango Sago Drink is a tropical refreshment featuring mango, pineapple, banana and passion fruit, blended with coconut milk and sago.
Where: Shop 233–234, 2/F, LANDMARK Atrium, 15 Queen’s Road Central, Central
Caprice
From now until 30 September, the three Michelin-starred Caprice invites guests to indulge in a pastry pop-up at Gallery, located in the lobby of Four Seasons Hotel Hong Kong, featuring three exquisite treats crafted by pastry chef Astoria Koh. The Raspberry & Vanilla Custard Tart showcases vibrant raspberries atop a cloud of light, airy custard, balanced with the subtle warmth of vanilla seeds. Next, the Coffee Brûlée Tart showcases the distinctive notes of Blue Mountain coffee. And last but not least, the Chocolate Caramel Ganache Tart features a luscious chocolate ganache made from 70% Valrhona chocolate, complemented by homemade carame.
Where: Lobby, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Shake Shack
Lifestyle brand Human Made founded by Nigo has teamed up with Shake Shack to release a special collaboration menu; as well as a five-piece collection line-up inspired by Shake Shack’s signature ShackBurger, including a cushion and pass case, as well as graphic T-shirts and caps that combine both brands’ iconic logos and visual identities. More than your regular cheeseburger, the Teriyaki Shack is packed with pickled daikon, crispy onions, scallions, and sweet soy mayo on a toasted potato bun. To go along, the Curry Cheese Fries are topped with curry cheese sauce, applewood-smoked bacon and scallions. Both items will be available in limited quantity only at ifc mall, Pacific Place and Harbour City Shacks.
For the summer, Shake Shack has also introduced three new menu items. Light and refreshing, the Paradise Crunch Salad captures the flavours of the season with a mix of romaine and kale, topped with crispy chicken bites, watermelon radish, corn, cherry tomatoes, pickled red onions, red cabbage, wonton crisps and half a lime, and served with either a creamy avocado green goddess or zesty lemon vinaigrette dressing on the side. The Roasted Garlic Mushroom Burger makes its return, made with 100% all-natural Angus beef and loaded with provolone cheese, crispy shallots, sautéed portobello mushrooms and roasted garlic mayo. Pair it with the Roasted Garlic Parmesan Fries, generously topped with Italian parmesan cheese, scallions and Shack-made roasted garlic mayo. Last but not least, the Dubai Chocolate Pistachio Shake blends Shack-made vanilla frozen custard with Italian pistachios and toasted kataifi-shredded phyllo, all encased in a crackable dark chocolate shell.
Where: Human Made x Shake Shack – ifc Mall, Pacific Place and Harbour City Shacks; Summer Menu – All locations in Hong Kong and Macau
The Aubrey
The Aubrey at Mandarin Oriental, Hong Kong introduces The Art of Shibumi, a visionary new cocktail menu created by its acclaimed bar manager Stefano Bussi. Inspired by shibumi, a concept that represents effortless beauty and depth beneath simplicity, the new menu is built on the idea that what appears minimal at first often reveals the most meaning over time. Divided into four stylistic sections – Elegant, Refined, Imperfect, and Balanced – each section reflects a different lens through which to experience the philosophy of shibumi.
Elegant focuses on clarity and precision, like Yūga, a graceful vodka sour with Hassaku Rocks, strawberry and tarragon; and the Kanso Martini, made with Roku Gin, umeshu and pickled oolong grape for a clean, nuanced profile.
Refined builds on the clarity of Elegant with extra layers and an unexpected ingredients. Highlights include Start Here, a tequila-based cocktail featuring a seasonal fruit shrub and dill; Chinmoku, a clarified milk punch with sake, green apple and nori; and Shizen Sour, which brings together whisky, brandy, pistachio, caramel and miso.
Imperfect embraces contrast, texture and asymmetry, inspired by the Japanese concept of wabi-sabi. Glassware is intentionally irregular, and presentation becomes part of the story. Wa-Bi-Sa Negroni, for example, reimagines the negroni format with banana, wasabi and cachaça; while the Flawed Martini incorporates leftover wagyu oil, peanut butter and oyster leaf in a crystal-clear but umami-rich drink that challenges expectations.
Last but not least, Balanced offers alcohol-free interpretations of one cocktail from each of the other sections. These zero-proof drinks mirror the originals in both flavour and presentation, allowing every guest to enjoy the experience without compromise.
Where: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Penfolds
Penfolds’ world-renowned Re-Corking Clinic returns to Hong Kong for the third time, offering connoisseurs and collectors a private, appointment-only opportunity to preserve the legacy of their prized Penfolds wines through personalised, one-on-one consultations. Taking place at The Upper House on 22 and 23 August, the Clinic will be hosted by chief winemaker Peter Gago and winemaker Shavaughn Wells. Each qualifying bottle will be professionally opened, assessed, certified and re-corked as required, ensuring its integrity, longevity and authenticity for years to come. Beyond preservation, the Re-Corking Clinic offers an immersive experience with curated wine flights, personalised keepsakes and expert advice on cellaring, investment potential and custodianship.
Where: The Upper House
See also: The Pizza Bar on 38th’s chef on bringing pizza to the Mandarin Oriental, Hong Kong
