#legendeats: 15 new F&B offerings to check out
Mar 16, 2023
March is a month of celebrations, from International Women’s Day and St. Patrick’s Day to the arrival of spring and restaurant anniversaries and openings
Rosewood Artistry: Celebrate the Art of Luxury
As part of Rosewood Hong Kong’s 4th anniversary, the luxury hotel will be hosting a series of exclusive dining experiences for three days only from 21 to 23 March, featuring chefs from Michelin-starred eateries and Rosewood properties worldwide.
The chef-founder of Los Angeles’s Otium and 2018 winner of Netflix’s The Final Table global culinary competition series Timothy Hollingsworth will be joining HENRY’s chef de cuisine Mario Tolentino for a special set dinner menu. At HKD$1880+10% per person, expect a clutch of classics turbo charged with exciting flavours like Westholme wagyu tartare with bulgar, lavash, yogurt, mint and walnut; roasted bone marrow topped with sesame and chilli crisps, black vinegar and spring onion; street corn agnolotti with chilli, lime and cotija; and champagne and black truffle-glazed basque cheesecake.
Chefs Manav Tuli and Vicky Lau of the much-loved CHAAT and soy-centric MORA will be joining hands to present a unique feast themed on “Soy and Spice”, available for lunch on 22 March only and dinner on 22 and 23 March. Executed with finesse and seasoned with passion, the line-up showcases soy’s many facets via Chinese-French and Indian flavours with dishes such as fermented tofu marinated tandoori octopus; chingri malai seafood soup with soy chips, turmeric and coconut; soya chaamp ki biryani and soy chai tea.
The Dining Room by BluHouse will also play host to a culinary collaboration between its chef de cuisine Giovanni Galeota and executive chef Boris Campanella of Michelin-starred L’Écrin at Hôtel de Crillon. Relax into the sumptuous surrounds as you are served dishes inspired by regional Italian influences and seasonal produce including hamachi crudo with salicornia and crudo flakes; risotto in salsa verde lingua e pecorino; branzino del mediterraneo; and sfusato amalfitano.
Full list of dining experiences here
Where: Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Mosu
Mosu is celebrating a year of great growth and achievements with a two-day only six-hands dinner on 23 and 24 April capped at HKD$5,380+10% per guest. Joining Mosu’s executive chef Sung Ahn will be chefs Shin Chang-ho of two-Michelin starred Joo Ok and Cho Hee-suk, the godmother of Korean cuisine and recipient of the first Michelin Mentor Chef Award. Bringing with them a battery of talent and wealth of culinary knowledge and experience, be prepared for a night of stunning Korean fine-dining.
Book now here
Where: Cultural District, 3/F, M+ Tower, West Kowloon, 38 Museum Dr, Tsim Sha Tsui
Écriture x Antoine Alléno Association Charity Dinner
For one day only on 23 March, chef Maxime Gilbert of two-Michelin starred Écriture will be joining forces with a legendary line-up of esteemed chefs including Yoric Tieche of Le Cap at Four Seasons Hotel Cap-Farrat, Cyril Bonnard of Le Parc Hotel Obernai, Julien Tongourian of three-Michelin-starred L’Atelier Joel Robuchon, Hong Kong, chef patisserie Marie Wucher at Le Parc Hotel Obernai, Maison Rostang’s Nicolas Beaumann and Yannick Alléno, the executive chef of two-starred L’Abysse and three-starred Pavillon Ledoyen and Le 1947, for a special collaboration dinner to raise funds for the Antoine Alléno Association.
The evening will begin with a pre-dinner cocktail event at Wyndham Street’s OTI Gallery where guests will enjoy pours of Dom Perignon and Hennessy Paradis and an exhibition of rare and exclusive pieces for auction from Louis Vuitton, Hublot, Dior, Van Cleef, Dom Perignon, and more.
Where: 26/F, H Queen’s, 80 Queen’s Road Central, Central
The Baker & The Bottleman
Simon Rogan’s The Baker & The Bottleman has unveiled a brand new menu of gourmet pastries and baked goods available for dine-in and takeaway following the appointment of their new head chef Benjamin Lee. Having honed his craft at multiple three-Michelin-starred establishments, and most recently, at Sub Rosa Bakery in Richmond, Virginia, the new selection reflects this with offerings like the Chelsea Bun, a traditional spiced British dough bun topped with currents and brown sugar, and Sub Rosa Bun. It also samples traditional French crowd-favourites from plain croissant to chocolate croissant and almond croissant, as well as other treats like caramelised white chocolate donut, hazelnut coffee cookie and almond citrus cookie.
Where: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
Ho Lee Fook
The city’s most opulent Sunday dim sum affair receives an update with new plates dreamt up by chefs ArChan Chan and Winson Yip. Marked by the same boundary-breaking flavours and buzzing energy Ho Lee Fook is known for, the new dim sum offerings to kick-start the feast include the har har har gow; fried taro puff with wagyu beef and black truffle; mala beef ball with kaffir lime leaves for a fragrant kick; and mushroom, jicama and carrot spring roll. Classic Cantonese dishes reimagined with chef Chan’s affinity for the wok like lotus leaf-wrapped wild mushroom and cordyceps flower fried rice, baby kai lan with ginger and Ho Lee Fook mahjong tiles will also be sure to delight your senses.
Where: G/F, 1-5 Elgin Street, SoHo, Central
Embla
In time with the season change, chef-proprietor Jim Löfdahl of contemporary Nordic fine-dining concept Embla will be hosting a four-hands dinner on March 21 and 22 at HK$2,188+10 percent with chef Fillip Gemzell of one-Michelin-starred and Michelin Green Star restaurant Äng from southwestern Sweden. Guests will be treated to an unforgettable Nordic dining experience with the two chefs drawing from their shared heritage and individual cooking philosophies.
A series of new spring menus available in “short” and “full” menu formats are also on offer at Embla with chef Löfdahl presiding over an exciting mix of dishes that showcase refined Nordic flavours with a fresh twist. Like, smoked eel with pickled herring “Gubbröra” eggs, “Knäckebröd” Nordic crispy bread, gustav dill vodka from Finland; “æbleskiver”, a spherically shaped Danish pancake with applewood smoked trout; spring radish rose with cured yellowtail, Kalix vendace roe, “rosenkvitten” quince fruit and lemon verbena; skrei served with baby leeks, razor clams, “sandefjord” Norwegian butter sauce and smoked pike perch roe; and milk-fed lamb saddle served with fossilized salsify, hay ash and dill sauce.
Where: 11 Upper Station St, Sheung Wan
Roganic Hong Kong x Rogan & Co
A friendly three-day battle between Roganic Hong Kong’s head chef Ashley Salmon and visiting guest chef Tom Reeves of Simon Rogan’s Michelin-starred neighbourhood restaurant Rogan & Co in Cartmel will replace regular lunch and dinner service from March 28 to 30. With Simon Rogan present as the official referee, the two chefs will go head-to-head on four courses (HKD$1780+10 percent) – a snack, starter, main course and dessert – featuring seasonal and sustainably sourced ingredients, with the winner voted by the diners. A shorter menu of three courses (HKD$1080+10 percent) will also be available for guests during lunch service. A donation of HK$100 from every full menu and HK$50 from every short menu will be donated to the chef’s choice of charity.
Where: UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay
Artifact
Nestled away in Jardine House’s BaseHall 02, Artifact is a new Japanese counter dining concept that celebrates caviar in all its splendour. Helmed by chef Sato Kiyoshi, previously of Central’s Silencio, guests can choose from a 4-course lunch or an 8-course dinner menu. The former serves creations such as miso-cheese-baerii, Polmard beef-kaki-potato and Hokkaido pork-carrot-wakami, while the latter, namerou-goma-Kaluga caviar, takoyaki-rakkyo green onion-Ossetra caviar and kinmedai-kabu-yuzu. End the set with a seasonal dessert and upgrade your experience with a three-glass wine pairing for HK$388.
Adjacent to the restaurant is a handsome 40-seat speakeasy, set to open in late March. Rendered in serene earth tones and a sleek, futuristic style, the bar will showcase a selection of exceptionally crafted cocktails and lesser-seen brown spirits.
Where: No, 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Central
Enishi
Teppanyaki gets a refreshed look at Enishi, an intimate 23-seat restaurant by Shun Sato of Gough Street’s CENSU and husband-wife duo Toru Takano and Ami Hamasaki. Meaning “fate” in Japanese, it reflects the bond between the three chefs who met while working in Australia and share the same vision of communicating the art of Japanese cuisine to the world. Diners can choose between two distinct dining experiences – an 11-course teppanyaki tasting menu or casual à la carte dining – both showcasing unique dishes that embody the chefs’ personal stories to take you on a culinary journey of a special kind. Take, chef Sato’s oyster sanbaizu, which pays homage to his hometown of Miyagi and chef Takano’s Sichuan-style steamed fish, a course of scorpion fish from Fukuoka and kombu inspired by his first meal in Hong Kong.
Where: G/F, 49 Bonham Strand, Sheung Wan
Kappou Mu
Authentic omakase kappou dining haven, Kappou Mu, is welcoming spring with exquisite sakura-inspired creations that highlight the five key cooking methods in Japanese cuisine: simmer, steam, grill/roast, fry and raw. Hanami festival colours grace dishes such as the ezo abalone, spanish red prawn, asparagus and taro, which showcases the best catches from Eastern and Western seas; and rose-hued Hokkaido Tokachi wagyu with eggplant and spring bamboo shoots. Spring is a season of delicacies so expect seasonal offerings including sakuradai sashimi, sakura-masu claypot rice and hotaru ika.
Where: Shop UG01-03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui
Yurakucho
Named after the notorious izakaya district, Singular Concepts’ flagship venue Yurakucho brings the pulsing energy and colour of Tokyo to Central’s Wyndham Street. On the menu are a clutch of charcoal grill robatayaki, including signatures like the Honshimeji mushroom, eggplant, kinmedai, wagyu tongue slice and nankotsu, as well as light dishes like takoyaki tater tots, sakura wood smoked octopus carpaccio, and timeless delights such as onigiri rice ball trio and tori paitan ramen.
To complement is a sophisticated drinks programme curated by Singular Concepts’ founder, Gagan Gurung. Choose from either highballs on tap that pay homage to the izakaya culture, the extensive sake menu of Junmai, Ginjo, Negori, Shochu and seasonal specials, or Asian-inspired cocktails such as “Penishirin”, a number of pandan rum, Japanese ginger liqueur, yuzu and smoke and “Mido Koshu”, a spicy kicker made with mezcal, Shishito pepper, bell pepper, lime and yuzu Koshu dust.
Where: G/F, Yu Yuet Lai Building, 43-55 Wyndham St, Central
LPM Restaurant & Bar
LPM’s infamous Sunday brunch “La Vie en Rosé” has made its way to Hong Kong. Featuring three courses, guests will be served a dizzying selection of appetisers – 14, to be exact – with highlights including the burrata tartine, Swiss chard omelette and tender stem broccoli tempura, before moving on to a choice of main course – there’s the petite farcie with red onion, round zucchini, red and yellow pepper and baby artichokes; creamy squid ink risotto; and hearty grilled sirloin steak marinated, grilled and topped with pepper vierge – one side dish and a dessert. At HK$688, the package will come with free-flow mocktails and juice and at HKD$998, cocktails and either premium rosé or champagne.
Where: H Queen’s, 23-29 Stanley Street Hong Kong, Central
Cucina
From 21 to 26 March, two-time Pizza Acrobatics world champion, chef Pasqualino Barbasso, will be returning to Marco Polo Hongkong Hotel’s Italian restaurant, Cucina, for a fun-filled evening of gravity-defying pizza manoeuvres and limited-edition gourmet pizzas set against the picturesque backdrop of the Victoria Harbour. Choose from signatures like marinara (lobster, scallop, prawn, mussels, tomato sauce and mozzerella), della locanda (air-dried beef, burrata, mozzarella, tomato sauce, cherry tomato, pine nuts, parmesan and lemon zest) and golosono (mortadella, mozzarella, burrata, pistachio pesto and black truffle). Or, for the health-conscious among us, the equally delectable rainbow, made with vegan cheese, yellow peppers, spinach, cherry tomatoes and artichoke purée; and norvegese, which includes smoked salmon, ricotta cheese, mozzarella, asparagus purée and parsley.
Where: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
69 on Jervois Bar & Grill
British bistro 69 on Jervois Bar & Grill is the place to go for a casual, but upscale, lazy Sunday feast. To start is a hearty soup, followed by a selection of sharing plates including traditional prawn cocktail, stuffed portobello mushrooms, Caesar salad and a succulent roast beef. Accompanying the star of the show are also sides of duck fat roast potatoes, cauliflower cheese, Yorkshire pudding, seasonal vegetables and more. As you’ll likely be there for the long haul, it’s also well worth opting for the free-flow package, which includes a choice of champagne, premium British sparkling wine, as well as white, rose and red wine. Continue the afternoon with affordable cocktails inspired by the city’s British colonial history at their speakeasy, Behind 69. You won’t be disappointed.
Where: G/F, The Chelsea, 69 Jervois Street, Sheung Wan
Fortnum & Mason
This season, embark on a “Tea Adventure” with Fortnum & Mason at their K11 flagship store. Led by expert tea baristas, guests can, over the course of an hour, taste their way through Fortnum’s exceptional Classic World tea collection, which includes the likes of jade oolong, darjeeling BOP (broken orange pekoe), rose pouchong and Rwanda orange pekoe, as well as learn about the centuries-long history of tea and journey from tea leaf to tea cup. To follow, head upstairs to 181 to treat your palette to World Tea Range-inspired delights, like the beef carpaccio paired with lapsang souchong-smoked crème fraiche and pickled shimeiji mushrooms; “Alba”, a truffle-infused gin balanced with Fortnum’s aromatic jasmine dragon pearls green tea; and “Study in Pink”, a subtly fragrant cocktail of rose pouchong and Rosé champagne.
Where: Shop 022, 18 Salisbury Rd, Tsim Sha Tsui
