A round up of the best of October's eats and drinks

Louise

Louise has launched a brand-new Weekend Lunch experience, carefully curated by executive chef Loïc Portalier. Served on both floors of the establishment, the four-course menu blends creativity and sophistication, beginning with sharing starters such as the Classic Foie Gras Terrine, served with a rich port wine jelly and toasted brioche; and Hokkaido Scallop, garnished with vibrant citrus, fresh basil and a hint of sansho pepper. For the middle course, the Avocado Toast features creamy egg yolk, smoked eel and a touch of horseradish; while the Eggs Benedict Tart boasts a delicate croissant dough base topped with silky Hollandaise sauce and baby spinach – and 10 grams of caviar for an additional price. Next come the family-style main courses, with options including Line-Caught Fish, prepared with meuniere sauce and cabbage; and Grilled Lobster, available for a minimum of two guests. Rounding off the feast is Île Flottante, a sharing dessert of light almond meringue floating on a delicate crème anglaise and accompanied by pistachio, hazelnut and vanilla ice cream.

Wash it all down with the new complementary beverage packages, like the Timeless Drinks Package, featuring Domaine Plou & Fils, Brut Nature NV – Cremant de Loire sparkling wine, along with weekly sommelier selections of white and red wines, spritzes, two types of cocktails, two types of beer, soft drinks and juices. Or, for a more luxurious experience, the Fancy Drinks Package includes unlimited Billecart-Salmon, Reserve Brut Champagne, as well as the weekly sommelier selections and a range of spirits, five types of cocktails, two types of beer, soft drinks and juices.

Where: PMQ, 35 Aberdeen Street, Central

Tate Dining Room

Tate Dining Room celebrates the new season with new autumn menus for lunch and dinner. Under the culinary direction of chef Vicky Lau, French and Chinese cuisine come together with notable autumn ingredients including the elusive Yunnan red mushroom, succulent figs and wild pigeon from France. There are dishes like the Ode to Century, made of a century egg mimosa with cured swordfish, eggplant and Osmanthus jelly paired with squid ink cracker; Ode to Lobster, which showcases a decadent steamed lobster with Chinese yam, pickled young ginger salad, langoustine, yellow wine mayonnaise and caviar; Ode to Mushroom, with shiitake mushroom steak braised in earthy morel mushroom ragout served with sticky rice, Chinese kale and Yunnan red mushroom jus; and the lunch-exclusive Ode to Duck, where traditional flavours are reimagined with a modern twist, featuring aged and roasted Peking duck with pickled plum marmalade, deep-fried Sakura shrimp rice ball, and raviolo of duck, pork, and bamboo shoots, combining traditional flavors with a modern twist.

Where: 210 Hollywood Road, Sheung Wan

Mora

Chef Vicky Lau’s soy-centric concept Mora has also introduced new autumn and lunch dinner menus, highlighting local ingredients and 

The new five-course lunch spotlights house-made soy products in dishes like Bean Curd Tartlet with soy ricotta and baby shrimp; Cold Lobster Noodle with Sakura shrimp in soymilk lobster bouillon; and Warm Hokkaido Scallop with fermented tofu clam jus. To follow, diners can take their pick between the Three Yellow Chicken Roulade with smoked hard tofu and seven-spice chicken; or the Crispy Threadfin with braised soybean and chicken fat soy emulsion. The meal concludes with the Mora Mapo Tofu Rice and Tofu Pudding with black rice soy ice cream and fig compote. 

Alternatively, the six-course dinner menu includes evening-exclusive dishes such as Creamy Tofu with razor clam and avocado; Deep Fried Tofu with squid, sesame sauce, pine nuts and radish; Camouflage Grouper Tofu Skin Roulade with herb sauce; and Roasted Pigeon with smoked hard tofu and seven-spice pigeon jus. 

Where: 40 Upper Lascar Row, Sheung Wan

Also see: Where to eat in Hong Kong this October

Duddell’s

The one-starred Duddell’s continues to innovate Cantonese culinary traditions with newly unveiled a la carte, dim sum and seasonal hairy crab dishes crafted by master executive chef Chan Yau-Leung available exclusively in its main dining room. 

Now on the a la carte menu are 10 new Cantonese dishes, including the Braised Australian Supreme 3 Heads Abalone with Goose Palm, which combines abalone from Australia with goose-web from Poland and Duddell’s secret abalone sauce; South African Abalone with X.O. Sauce, Shallot, Scallion, and Onion; Braised Three-Yellow Chicken with South African Abalone, served half or full; and the Braised Fried Rice with Seafood and Fresh Tomato, a twist on a home-cooked classic with organic tomatoes to create a sweet and tangy sauce.

Among the nine new standout dim sum creations are the Fish Broth Dumpling with Fish Maw; the comforting Beef Ball in Supreme Soup; Spicy Lobster Spring Roll featuring fresh lobster meat instead of shrimp; Crispy Puff Pastry with Lobster, where springy lobster meat is encased within a traditional crispy radish skin; and Steamed Vegetable Rice Roll with Crispy Dried Millet.

For a brief window from 21 October to 30 November, guests can indulge in a luxurious hairy crab tasting menu, highlighting dishes such as Hairy Crab Roe Xiaolongbao; Pan-fried Shrimp Toast with Hairy Crab Roe; Steamed Whole Jiangsu Crab; Steamed Grouper with Egg and Hairy Crab Roe; and Braised Noodles with Hairy Crab Roe in Chicken Soup. The chef, meanwhile, recommends a la carte options such as the Steamed Whole Jiangsu Hairy Crab; Lobster Spring Roll with Hairy Crab Roe; Stir-fried Milk and Egg White with Hairy Crab Roe; Braised Bean Curd with Hairy Crab Roe; and Braised Imperial Bird’s Nest with Hairy Crab Roe among others. 

Its ever-popular Night Brunch is making a return on 19 October. An exciting twist on Hong Kong’s dim sum traditions, guests can indulge in a variety of all-you-can-eat Cantonese dim sum – from the Duddell’s Shrimp Dumpling, Peking Duck, Hot and Sour Broth with Seafood, Mango and Grapefruit Sago, and more – under the soft glow of evening lights on the restaurant’s 4/F salon and alfresco garden terrace. 

Where: 3/F, 1 Duddell Street, Central

Regent Hong Kong

The vibrant autumn hues usher in a new season of dining at Regent Hong Kong. 

All-day buffet restaurant Harbourside is celebrating all things crab with their Harbourside Crab Carnival, a limited-time event from now until 30 November. Unwavering in their commitment to offering guests the best of the ocean’s bounty, the experience showcases tantalizing expressions of seasonal crab creations, including Spider Crab on Ice; Claypot Rice with Crab Meat and Chinese Cured Meat; Steamed Crab Meat, Egg White, Hua Diao, Chicken Oil; and Crab Meat, Squid Deep-Fried Dough, Creamy Spicy Dressing.

Upstairs, the Lobby Lounge is launching an exclusive afternoon tea experience featuring selected desserts and a bespoke cake crafted by the best craftsman chocolatier of France, Nicolas Cloiseau, from La Maison du Chocolat. This collaboration marks the master chocolatier’s first visit to Hong Kong in a decade, where he will bring his unparalleled expertise in chocolate, pastry and cake to our city. Backdropped by the Victoria Harbour, guests can indulge in creations like Choux Chocolat, featuring crumble, streusel cacao and a luscious and creamy Jivara filling with cocoa nibs and vanilla, topped with gold leaf; Roulé Citron Noisette, a delicate hazelnut biscuit with layers of crispy and creamy lemon hazelnut roulade and a light hazelnut mousse offering a perfect balance of flavours; and Marron Cassis Tartlet with a flourless soft chocolate biscuit atop blackcurrant compote and layers of chestnut cream.

Rounding off the offerings is a series of exclusive omakase dinner menus at Nobu to celebrate the first anniversary of its return to Hong Kong and the 30th Anniversary of Nobu restaurants. This includes an exclusive seven-course menu, available only on 30 and 31 October as Nobu Hong Kong welcomes back its visionary founder and chef Nobu Matsuhisa. An unforgettable celebration of Nobu’s innovative cuisine spanning three decades, each dish is a distinct melding of Japanese culinary artistry and premium ingredients with Peruvian influences and umami flavours. Highlights include the Nobu-style sashimi; Seared Scallop and Pear Salad with Yuzu Miso; and A5 Wagyu Matsutake with a seasonal mushroom sauce. 

Where: 18 Salisbury Road, Tsim Sha Tsui

Also see: Pirata Group co-founder and CEO on celebrating a decade in Hong Kong's F&B industry

Racines

In celebration of its two-year anniversary, Racines is welcoming chef Vincent Thierry of the two-starred Chef’s Table in lebua in Bangkok to their kitchen on 5 November. This collaboration marks a full circle moment for Racines’ chef-founder Romain Dupeyre, who honed his skills and techniques under Thierry’s mentorship and together crafted the opening menus for Sirocco, lebua’s award-winning Mediterranean concept. The one-night-only menu will embody the spirit of Racines – blending tradition with innovation, and offering guests a one-of-a-kind experience that reflects the restaurant’s commitment to excellence and its continuing evolution in Hong Kong’s culinary landscape – served in two seatings at 6:00 and 8:45pm. 

Where: G/F, 22 Upper Station Street, Sheung Wan

Hansik Goo

Open every Tuesday through Sunday after 9pm, After 9 by HSG Bar by the one-Michelin-starred Hansik Goo is a new initiative inviting guests to unwind post-work or after dinner over an array of authentic Korean snacks and beverages. Inspired by head chef Park Seung-hun’s childhood flavours, snacks include the Kimchi Pajeon (Prawn Scallion Pancake), Hweh Muchim (Seasonal Seafood with Korean Condiments), and BBQ Pork (Grilled Gochujang Pork Belly). As part of the promotion special, diners can order one bottle of champagne or wine and receive a free serving of Korean Fried Chicken, coated with a perilla seed soy sauce. Or, order two craft beers and enjoy a complimentary one. 

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

The Cakery

This fall, health-conscious bakery The Cakery has looked to chestnuts for inspiration, presenting itself in three better-for-you desserts. The Mont Blanc Mille Feuille honours traditional sweet chestnuts with a chestnut cream layered throughout, and adorned with chestnut pieces and gold foil. Next, the dairy-free Chestnut Cotton Cake combines the earthy nut with spongy chiffon, layered with a smooth chestnut cream. Completing the fall collection, The Cakery’s beloved signature cupcake takes on an autumnal identity in the form of the Mont Blanc Chestnut Cupcake, filled with a luscious chestnut cream centre and topped with a swirl of velvety chestnut frosting. 

Where: Landmark, Pacific Place, The Southside, and PCCW Tower

Royal Salute

Royal Salute, the blended Scotch whisky brand, is bringing Florida’s “Magic City” to Hong Kong with the launch of the Royal Salute 21 Year Old Miami Polo Edition. The sixth edition of the brand’s iconic Polo Collection is being introduced in partnership with the Grand Hyatt Hong Kong with a series of Miami polo-themed events, exquisite cocktails and pop-up activations at the hotel’s alfresco Waterfall Bar and pool area from 14 October to 1 November. Crafted to make a statement on the eye as well as the palate, the new launch is housed in a striking – and recyclable – “Florida pink” flagon reflecting the city’s vibrant architecture.

Where: 11/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai

Courtroom

Co-founded by Hong Kong bar veterans Saan Dhakal and Ranjeet Khatri, Courtroom is Soho’s newest drinking establishment that blends innovation and exploratory mixology with an immersive courtroom theme. On the menu, made up of 16 cocktails and four mocktails, you’ll find libations like The Alimony, a playful spin on the classic martini with mustard root-infused gin and earthy beetroot distillate tempered by an in-house made rose petal and rosebud vinegar, and finished with a spritz of botanical-forward aquavit and dribble of kale oil. Somewhere between an espresso martini and Irish coffee, Sworn Affidavit showcases orange rum fat-washed with homemade buttercream, then stirred with hazelnut eau de vie, cheese coffee liqueur and a touch of Ratafia Rossi vermouth. There’s also the milk punch-esque Lis Pendens, made with wasabi rum distillate, cold brew Thai tea, tonka bean-infused soy milk and a nip of strawberry-laced gochujang paste for a layered spice.

Where: 52-54 Graham Street, Central

Hennessy

Hennessy, the world's leading cognac brand, has collaborated with acclaimed artist Jean-Michel Othoniel, renowned for his monumental sculptures and hand-blown glass artwork, to create two extraordinary creations: the Hennessy X.O Masterpiece and the Hennessy X.O Limited Edition. A testament to Hennessy’s commitment to innovation, design and creativity, both stand as exquisite works of art, adorned with intricate details and reflecting a masterful blend of craftsmanship and contemporary aesthetic.

The former showcases a Baccarat crystal decanter adorned with multi-facets, embodying Othoniel's love for light and reflections. Encased in hand-carved oak wood, reminiscent of Hennessy’s iconic barrels, the decanter is protected like a precious stone. Meanwhile, the latter presents the decanter as if it is a vibrant ruby red gem encased in a golden metal structure, with intricate angles and facets which catch and reflect light. It has a unique opening feature that allows for bottle replacement or refilling, in alignment with Hennessy’s sustainability commitments.

Saicho 

Saicho, the leading purveyor of sparkling tea, adds to its Rare Tea Collection with the new Sixty Stone Mountain, a tribute to the meticulous cultivation practices and the unique terroir of Fuli, Hualien, which produces tea of unparalleled character and quality. A signature trait of this high mountain tea is its honey-like fragrance, a result of the meticulously maintained ecological diversity of the tea garden, where tiny leafhoppers flourish. 

Tea WG

Tea WG’s world-first Tea Teddies have arrived in Hong Kong. Showcasing the brand’s playful side, Tea Teddies are exquisite tea-infused fruit gems crafted with rare white tea, one of the most precious and coveted varieties of tea in the world. From Strawberry, Raspberry Vanilla, Grapefruit & Orange, to Apple & Grape, each variety of Tea Teddy is uniquely delicious. Savour these juicy bears as an addictive snack on their own or drop two in a mug of hot water to create your own invigorating cup of tea.

Also see: The Glenrothes' Master Whisky Maker Laura Rampling on her journey and whisky trends