7 New Asian menus to warm up October

From Chinese and Japanese to Korean and Vietnamese, October gives us an array of new Asian dishes to try. Here we discover seven restaurants offering new delicacies on their menus

Yong Fu

Photo: Yong Fu

Michelin-starred Yong Fu brings its first set of lunch menus, which head chef Liu Zhen thoughtfully curates. Located in the heart of Wan Chai, it continues to bring authentic flavours of Ningbo using fresh local produce and seafood from the East China Sea.

This seven-course executive lunch set taps into a diverse bounty of ingredients and prized seafood delicacies throughout Ningbo city’s various districts. Signature dishes include homemade sausage, yellow croaker fish from Yinzhou in sour broth with bamboo flute and spongy luffa and braised boneless pork knuckle with sweetcorn. The dessert of green bean puree with osmanthus honey and an assortment of seasonal fresh fruits will make the whole taste more pleasing.

Where: Shop 2 at GF and 1F, Golden Star Building, 20-24 Lockhart Road, Hong Kong

Ming Court

Lobster, crab roe, egg white, rice crisp, stir-fried. Photo: Ming Court

The Michelin-starred Cantonese restaurant Ming Court presents the new six-course hairy crab degustation menu with irresistible umami and buttery flavours to celebrate hairy crab season until late November this year.

The meal starts with crab roe, crab meat Shanghainese dumplings, crab roe, crab meat, and bird’s nest, followed by a soup prepared with bird’s nest. The main courses include lobster, whole hairy crab, and glutinous rice with air-dried cure meat. The dessert of sweet purple potato soup brings the tasting menu to a pleasing end, alongside traditional ginger tea.

Where: Level 6, 555 Shanghai Street Cordis, Mong Kok

Also see: #legendeats: Rosewood chefs and Nespresso bring sustainable delicacies

Hansik Goo

Tarak juk, chestnut, Jerusalem artichoke. Photo: Hansik Goo

Michelin-guide recommended modern Korean restaurant, Hansik Goo, brings an array of new autumn dishes. Rooted in seasonal bounty and Korean heritage, traditional dishes with contemporary touch fill the table, including tarak juk, a milk porridge, and deulkkae-tang, a perilla soup.

Tarak juk, a Korean porridge made with milk and rice, was a part of Korean royal court cuisine and served to the king from early fall through winter. Hansik Goo is filled with black chestnuts to bring a hint of autumn to the palate and topped with crispy Jerusalem artichoke chips and grated macadamia nuts. Deulkkaet-tang, a comforting perilla seed soup, topped with chicken and duck roulades and glutinous rice.

Where: 1/F, The Wellington, 198 Wellington Street, Sheung Wan

The Chinese Library

Prawn noodles and fish maw in pickled sauce. Photo: The Chinese Library

Adding innovative touches to Chinese regional dishes, Executive Chef Junno Li has crafted eight brand-new dishes named Kingdom Treasures, featuring Middle Kingdom culinary treasures. Diners can enjoy them in both a la carte and tasting menu options, the latter at HK$1,388 per person.

The course starts with prawn noodles and fish maw in pickled sauce, a dish inspired by Shanghai’s famed drunken prawns. Paired with fish maw, it creates a rich and satisfying al dente combination. The osmanthus honey-glazed ham with pork crackling is another highlight by Chef Li and a spin on Hangzhou’s classic braised ham with honey.

Where: Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Road, Central

Le Garçon Saigon

Photo: Le Garçon Saigon

Bringing the streets of Saigon to Wan Chai, Le Garçon Saigon invites diners to explore authentic Vietnamese delicacies with a contemporary twist. Curated by Head Chef John Nguyen, who previously helmed Vietnamese restaurant Chôm Chôm, debuts a series of new dishes, including beef tongue Bang Mì, charcoal-grilled white eel, and tôm kho tàu, a saucy sauteed prawns.

Must-try dishes include ember-grilled octopus, served with roasted bone marrow and a tangy tamarind dip.

Where: 12 Wing Fung Street, Wan Chai

Also see: #legendeats: 5 autumn vegetarian offerings


Uni and bone marrow noodles. Photo: Ozakaya

The restaurant is a lively izakaya with a focus on the cuisine of Osaka. Complementing the inventive dishes and cocktails with the dramatic interior, it uses jet-fresh ingredients to offer the best dining experience to guests.

The a la carte menu is divided into sushi and sashimi, raw, green, small, fried, grilled, grain and sweet sections. The uni and bone marrow noodle is a must-try and a unique take on surf and turf. The seafood duo scallop and ikura okonomiyaki is also highly recommended. The executive tasting menu is available for those who want to explore the specialities of different regions in Japan, priced at HK$698 per person.

Where: 1/F, The Johnston, 74, 80 Johnston Rd, Wan Chai

Chilli Fagara

Silken tofu pot with mixed mushrooms. Photo: Chilli Fagara

It’s clay pot season! Michelin Guide-recommended Sichuan restaurant Chilli Fagara presents a new seasonal clay pot menu featuring an array of quality hand-selected ingredients. Perfect for sharing, different clay pot selections include meat and vegetarian options.

A silken tofu pot with mixed mushrooms highlights the umami flavours of shiitake mushrooms, lingzhi mushrooms, and king trumpet mushrooms, accompanied by silken tofu, aromatic garlic, and scallions. Those who want a meatier option can try a free-range chicken pot with Shaoxing wine, which perfectly harmonises tender chicken, rich and spicy sauce and wood ear mushrooms.

Where: 7 Old Bailey Street, Central

Also see: #legendeats: Afternoon tea delights this season

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