#legendeats: 11 new culinary offerings to try in March
By: Stephenie Gee
February 24, 2023
From a charity dinner to limited-time pop-ups and new menus, here’s what to look out for in Hong Kong’s dining scene
Chefs for Turkiye
Following the catastrophic earthquakes that struck Türkiye and northwestern Syria earlier this month, JIA Group’s Michelin-starred Louise will be hosting an exclusive charity dinner on the evening of February 27. Priced at HKD$4,888 per guest, chef Laloum of Louise will be joined by six other chefs – Maxime Gilbert of Écriture, Richard Ekkebus of Amber, Antonio Oviedo of Agora, Vicky Lau of Tate Dining Room, Manav Tuli of Chaat and Antimo Merone of Estro – to present a seven-course dinner.
At the end of the night, there will also be a silent auction with offerings such as a Ritz-Carlton staycation, Rosewood Asaya treatment and various dining experiences. All proceeds from the night will go towards the AFAD association.
Where: PMQ, 35 Aberdeen Street, Central
Écriture x Estro x Ensue
Écriture’s Maxime Gilbert and Estro’s Antimo Maria Merone will be coming together with Miles Pundsack-Poe of Shenzhen’s Ensue to present a special six-hands collaboration menu on the 15th and 16th of March. Available for lunch and dinner at HKD$3,480+10% per person, the eight-course menu will draw from the classic French pot au feu, a humble stew of succulent meats, hearty vegetables and a rich broth.
Where: 26/F, H Queen’s, 80 Queen’s Road Central, Central
Burger & Lobster x Ozone
The popular Burger & Lobster from the UK is heading east to Ritz-Carlton’s 118th-floor Ozone for a limited-time pop-up from 1 March to 2 April (extended from 18 March due to popular demand). Burger & Lobster was founded in 2011 by four childhood friends who set out to launch a restaurant with a focus on perfecting the craft of just one or two main ingredients.
They will be offering signature items such as their Mayfair burger (think soft buns with toasted sesame seeds sandwich a lightly charred burger patty along with fresh iceberg lettuce, beef tomatoes and pickles), the Original Lobster paired with lemon garlic sauce and Original Lobster Roll. Besides those, Ozone will also be launching a special Hong Kong-style typhoon-shelter lobster and a deep-fried bao with vanilla ice cream and chocolate sauce.
Where: 118/F, The Ritz-Carlton, Hong Kong, 1 Austin Road West, Tsim Sha Tsui
Roganic Hong Kong
In celebration of its four anniversary, the one-Michelin-starred and Michelin Green Star awarded Roganic Hong Kong by Simon Rogan has unveiled a new “full tasting menu”. Championing the same farm-to-table approach as Rogan’s UK ventures, it highlights produce sourced from Hong Kong and its neighbouring regions.
It begins with snacks of beetroot and whipped duck liver parfait tartlet, as well as chickpea wafer and the signature truffle pudding. Then, it is followed up with dishes such as the 35-day dry-aged Rhug Estate sirloin, line-caught giant grouper and local dry-aged duck.
A new seasonal menu is also on offer at its sister venue Aulis Hong Kong, Rogan’s 12-seater chef’s table concept. The creativity of the award-winning team led by chef Oli Marlow is on full display here with courses like roe deer venison tartare dressed in charcoal oil, fermented local cabbage roasted in beef fat and Wah Kee Farm pork loin rolled with lemon thyme and dried kale.
Where: Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay
The Spanish fine-dining restaurant in Tai Kwun headed by chef Antonio Oviedo continues to deliver on its promise of superior cooking and boundary-pushing interpretations of Spanish cuisine with new seasonal menus and dishes.
New offerings include vainas, a savoury green beans soup finished with olive oil; tartare made from the highly prized breed of cattle, Rubia Gallega; and setas, an earthy bouquet of wild mushrooms served with migas, chorizo and mushroom espuma. On the sweet end of the spectrum, there’s the chirimoya, a custard apple and pomegranate sorbet served with cherry meringue topped with apple blossom, and castañas, chestnut ice cream with pumpkin cream.
Where: Shop 14, G/F D Hall, Tai Kwun, 10 Hollywood Road, Central
Also see: #exclusive: The Regent returns to Hong Kong in spectacular dining fashion
To celebrate a year of hard work and achievements, lifestyle destination Censu is presenting a special anniversary menu tongue-in-cheek titled “yum bao sik jiu” (a literal translation would be “drink full eat liquor”). Available for either two or four with an optional three-drink pairing, the seven-course menu showcases the restaurant’s most-loved dishes and chef-founder Shun Sato’s unique style of Japanese cuisine. Highlights include the zucchini flower tempura, aged three-yellow chicken, unigiri with abalone dashi and crab miso udon.
Where: 28-30 Gough Street, Central
Lobster Bar and Grill
Island Shangri-La’s Lobster Bar and Grill has introduced new à la carte and set menus elevated with the touch of executive chef Uwe Opocensky. Popular for its crustacean offerings, the new menus continue to spotlight the crème de la crème from the sea with highlights including the red prawn toast topped with zesty lobster purée, sage cream and an earthy note of charcoal powder; grilled Boston lobster paired with caviar and chef Opocensky’s secret mayonnaise; and the all-time favourite French Thermidor elevated with a lighter, softer espuma made of lobster sabayon, stock and oil.
Where: Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central
From 26 February, JIA Group’s much-loved Ramato will be hosting a monthly Sunday brunch-themed “Italian Sunday Roast”, replacing the usual weekend à la carte offering. Priced at HK$618 (+10 per cent), guests can expect to indulge in a string of southern Italian delights prepared in a family-style fashion starting off with unlimited antipasti. To follow is a pasta of eliche with slow-cooked beef and caramelised onions, a trio of classic roasts and apple cake “like grandma makes it”.
Adding to the menu selection at Ramato is a range of new à la carte dishes from starters to pastas and mains that continue to take inspiration from chef Matteo Caripoli’s Sicilian grandmother and childhood memories. Among them include the Sicilian red prawn tartare, spaghetti sardines, duck ragu tagliatelle and grilled seafood platter “grigliata mista”.
Where: G/F, 208 Hollywood Road, Sheung Wan
Henry’s chef de cuisine Mario Tolentino is whipping up a smoked prime rib feast every Sunday evening with fire and hearty flavours at the centre. The dinner comprises of four courses inclusive of two appetisers – guests can choose from the market oyster, tiger prawns, signature wedge salad and pumpkin chowder – a main course of smoked 12oz prime rib and a dessert of either passionfruit mousse or pineapple upside down cake. For the ultimate indulgence, opt for the extra accompaniments of bone marrow, jumbo lump crab cake or half Boston lobster.
Where: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Heimat x CulinArt 1862
Chefs Stanley Wong of CulinArt 1862 and Peter Find of Heimat are celebrating three decades of friendship and their German heritage with two collaborative dinners. Taking place on March 31 at Causeway Bay’s newly opened CulinArt 1862 and on April 28 at Central’s Heimat, the two eight-course menus will offer a taste of Wong’s and Find’s culinary expertise with dishes of global flavours. These dishes are seen through an Asian lens from the former, and refined German cuisine from the latter. Standouts include the Wong’s momotaro tomato, spiced mallard duck breast and Find’s Brittany lobster and chocolate noodles.
Where: Heimat, 8/F LKF Tower, 33 Wyndham Street, Central; and CulinArt 1862, 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay
Please Don’t Tell
From March 3 to 6, Jeff Bell, the frontman and owner of the legendary speakeasy Please Don’t Tell New York, will take over its one-and-only overseas franchise, Please Don’t Tell Hong Kong. This offering includes exclusive guest shifts and interactive PDT Sunday School (priced at HK$498 per person) which is hosted in collaboration with PDT HK’s head bartender, Daniel Valencia.
Appreciated as one of New York’s best bartenders, guests can expect a journey of discovery through a series of signature PDT NYC and HK cocktails. For the former, there is the Mezcal Mule, Paddington and Benton’s Old Fashioned; and representing the latter, Be A Fan, Wonka’s Tonic and V.S.O. Tea. There will also be new creations by Bell added to the line-up.
Where: Landmark Mandarin Oriental, 15 Queen’s Road Central, Central