#legendeats: 6 new F&B offerings launching in September
Sep 21, 2022
With the new season comes a slew of new F&B offerings in town, from Mediterranean to Italian to charity events. Here’s what to look out for this month
Glasshouse by Asaya Kitchen
Italian chef Fabio Nompleggio has extended Rosewood’s Asaya Kitchen’s dining experience to Glasshouse by the infinity pool. With the picturesque Victoria Harbour views as your backdrop, the refined seasonal 5-course tasting menu showcases Mediterranean cuisine with a sustainable spin. Wherever possible, fruits and vegetables are sourced from local farms and seafood. These are obtained through the hotel’s partnership with Shun King Fisherman as part of their Partners in Provenance programme that encourages sourcing locally to reduce carbon emissions, guaranteeing the best for both diners and the environment.
Guests are served more hearty, beginning with a trio of delicate appetisers, including buckwheat blinis with caviar and vermouth spray and smoked stuffed olives with Mediterranean tuna tartare and Amalfi lemon dishes. These include the langoustine club sandwich, homemade cavatelli with Mazzancolle tiger prawn, sea urchin foam, and Sumac spices for a seafood umami explosion. To finish, chef Nompleggio pays homage to the heirloom tomatoes with a dessert composed of Merinda tomato, sponge cake and fresh baby basil with lemon zest and coulis.
Where: 6/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
The Magistracy
Black Sheep Restaurants is entering the next chapter of its incredible story as they mark its 10th anniversary with one of the hundred declared monuments in the city, The Magistracy. Opening in three phases, the multi-storey venue will be home to many different stories, and launching in mid-September is Magistracy Dining Room, helmed by Michelin-starred executive chef Matthew Kirkley and designed by world-renowned designer Joyce Wang; and Botanical Garden, a lush space reminiscent of British heritage gardens where guests can relax and unwind with the city’s finest gin and tonics.
Where: 2 Arbuthnot Road, Central
Café Siam
Michelin-recommended Thai bistro Café Siam has expanded from its Kennedy Town outlet to Quarry Bay. The space features eye-catching decor of large windows, a bright open kitchen and relaxing stained wood furnishing. Chef Wongstrithat Yongyut, or else known as Chef Johnny, takes diners on a journey to his hometown of the Isan region in Thailand. Signature dishes include Pork Larb, pickled minced pork, bird’s eye chilis and shallot served with lettuce, basil, mint and coriander; Three Yellow BBQ Chicken marinated with yellow curry and Thai aromatics; and Khao Pad Maphraw, baked coconut fried rice.
Where: Shop 8-9A, 12 Westlands Road, Quarry Bay
Butter
Following the closing of its Landmark shop, Black Sheep Restaurants’ classic American cake shop has found a new home across the harbour at K11 Musea. With a brand new dine-in space, the brick-and-mortar shop will feature a line-up of three exclusives, including the lil’ checkerboard cake made by alternating layers of rich chocolate cake and fluffy vanilla cream cake, itty-bitty banana cream pie and kitchen sink bar loaded with shredded coconut, peanuts, pretzels, caramel sauce and more.
Where: K11 Musea Cake Shop – Kiosk LA106, Level 1, K11 Musea, Tsim Sha Tsui
New programme: Krug Rice Here, Rice Now
For its seventh edition of the Krug x Single Ingredient programme, the House of Krug continues its exploration of unconventional food pairings with its 75 brilliant Krug Ambassade chefs as they unleash their imagination on the versatile grain: rice.
Besides Rice Here, Right Now, the first-ever cookbook featuring original recipes from the Krug Ambassade chefs, local Krug Ambassades and Krug Lover Chefs, including Chef Robin Zavou of The Krug Room, Chef Guillaume Galliot of Caprice, Chef Uwe Opocensky of Petrus, Chef Vicky Cheng of Vea, Chef Umberto Bombana of 8 1/2 Otto e Mezzo Bombana, Chef Mori Tomoaki of Sushi Mori Tomoaki, Chef Agustin Balbi of Andō, and Chef Ricardo Chaneton of Mono are also presenting their interpretations of rice dishes at their respective restaurants starting this month.
Where: Respective restaurants
New programme: F&B Movement Mondays at XYZ Wellness Studio
The dining industry is infamous for its long working hours. From 26 September to 17 October, Hong Kong F&B consultancy firm The Forks and Spoons is partnering with wellness studio XYZ by The Art of XYZ to present F&B Movement Mondays with portions of the proceeds donated to local non-profit organisation Feeding Hong Kong.
Priced at HK$500 per person, the weekly Monday morning classes led by certified XYZ spin instructor and foodie, Joyce To, aim to offer the industries’ professionals a chance to come together for a fun 50-minute respite. Book now here.
Where: 12/F, China Building, 29 Queen’s Road Central, Central
