#legendeats: Black Sheep Restaurants, Rosewood Hong Kong, Mother's Day dining and more

There’s plenty of new eats and drinks to enjoy around town

Landmark Mandarin Oriental

For Mother’s Day, the green- and two-Michelin-starred Amber elaborates on their lunch and dinner meals with seasonal touches, complemented with a 120-minute free-flow of selected champagne, and white and red wines. Look out for the Nishimera Salmon Trout, with sakura, trout Roe, Pertuis green asparagus and Junmai sake; the ethically-sourced yet flavoursome Foie Gras, with Brussel sprouts, black garlic, aged black vinegar and Malabar black pepper; and the tender Milk Fed Lamb with za’atar, Senryo eggplant and black Garlic.

The delights don’t end there. All mums will be generously gifted a scent from Diptique: a Bougie Parfumée Scented Candle and eaux de parfum natural spray for lunch diners; and two Bougie Parfumée Scented Candles for dinner diners.

Next door, Somm is offering the beloved Sommkind of Special Brunch. The free-flow brunch consists of a host of starters, a freshly-baked bread basket, a choice of main course and dessert, along with a 90-minute free-flow. Made with the best of seasonal ingredients, must-try’s include the Beef Tenderloin Tartare with avocado, aji amarillo and quinoa; the Boston Lobster with white asparagus, morels, shallot and watercress; and, to top it all off, the signature Abinao Chocolate Soufflé with cacao sorbet. Here, the Diptique candles are swapped out for the signature English Pear and Freesia Hand Cream from Jo Malone London.

Where: 15 Queen’s Road Central, Central

Henry

Henry, Rosewood Hong Kong’s classic American steakhouse concept, celebrates a full transformation under the culinary direction of newly appointed chef Jorge Vera Gutierrez. Exciting updates to the restaurant include the introduction of an exclusive Opus One winery ambassadorship, a nostalgic cocktail program that pays homage to America’s rich cocktail heritage, and a revamped menu that embodies the essence of a quintessential American steakhouse experience. Featuring six distinct sections, the menu showcases a variety of offerings from cold seafood and cold and hot starters, to charcoal grill steak selections, non-steak alternatives, sumptuous side dishes and delectable accompaniments. New table-side service options offer an interactive and theatrical touch.

Must-try appetisers and side dishes include the Seafood Tower for two; the Steak Tartare, made from finely hand-chopped raw USDA prime black angus beef, seasoned with a blend of with herbs, spices and condiments, and crafted table-side; the Fried Chicken, basted with a secret marinade and batter infused with homemade buttermilk for tenderness; and Onion Soup, a rich blend of three onion varieties, three cheeses and homemade beef broth.

All steaks are hormone-free, sourced from certified and sustainable farms. The Porterhouse is finished with a whisky flambé, while the Cowboy Ribeye is dry-aged in-house for 30 days, and the Tomahawk is carved table-side. Other main standouts are the Short Rib Pappardelle crafted with homemade pasta; the Grilled Boston lobster with herbs butter; and the cold-smoked Iberico Pork Chop. Finish with the table-side New York cheesecake, with a buttery graham cracker crust and fruit compote; the Profiterole with bourbon whisky ice cream; or Corn Crème Brulee.

Where: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Magistracy Dining Room

Alyn Williams is the new executive chef of Black Sheep Restaurants’ Magistracy Dining Room. Coming from London with a wealth of of experience garnered under British culinary icons like Marcus Wareing and Gordon Ramsay, Williams’ newly updated à la carte menu reflect the chef’s commitment to quality ingredients, innovative techniques and the rich heritage of British cuisine.

For starters, the Heritage Tomato Tart is topped with Arbequina olive oil, creme fraiche and fragrant herbs. For something vibrant and refreshing, the Chef’s Dad’s Allotment Spring Vegetables Salad features a mix of puffed grains, mint and honey dressing. The Arnold Bennett’ Soufflé is indulgent with a decadent blend of smoked haddock, Lincolnshire poacher and leeks.

Seafood lovers will relish the Slow-Steamed Atlantic Cod, served with crispy caviar and chive beurre blanc; while meat enthusiasts can dig in to the Poached and Roasted Three Yellow Chicken, a delectable chicken crown served with a flaky short-crust pastry filled with braised chicken leg and vegetables. To end, the Salted Caramel Tart paired with lemon curd ice cream is the perfect balance of sweet and tangy.

Offered from Thursdays to Sundays only, the midday curated lunch is a sumptuous four-course meal. Begin with your choice of starters, which include the Pacific Blue Prawn Cocktail served with a house-made cocktail sauce, the Beef Tea Broth adorned with poached Gillardeau oysters and spring vegetables, and the Classic Caesar Salad featuring house-made croutons, vinegar-marinated white anchovies and grated Parmigiano Reggiano DOP.

Follow with either the Whole Roasted Prime Striploin, coated in mustard and crispy onions, served with horseradish cream and au jus, and expertly carved table-side; Roasted Ora King Salmon accompanied by chive beurre blanc; or the Roaring Forties Lamb Cutlets with fresh mint jelly and lamb sauce. The main course is complemented with a choice of one side dish – the Quality Chop House Confit Potatoes is a must-have, seasoned with malt vinegar and sea salt. Conclude with with a selection of tempting puddings like the Salted Caramel Tart, the classic Sticky Toffee Pudding, and the decadent Dark Chocolate Pudding.

Where: 1 Arbuthnot Road, Central

Rosewood Hong Kong

Pamper mum for Mother’s Day at the Rosewood Hong Kong. Mums place family above everything else, so head to Italian foodhall BluHouse for a family-style communal meal. Limited-time Mother’s Day specials include the Pizza “Cetera” with zucchini flower, Cetara anchovies and buffalo mozzarella; as well as the Homemade Tagliolini with Manila clams and saffron mullet roe; and the Spigola in Umido featuring baked whole seabass with mussels and fingerling potatoes. The Tora Mimosa sponge cake with white chocolate cream and lavender flower is the perfect sweet ending.

For brunch, look no further than Holt’s Café, the upscale international all-day dining venue. Pamper mum with some of their all-time favourites like the Seafood Platter with half Boston lobster, oysters and king prawns; Lobster Soup, infused with cognac and herbs; Massaman Curry featuring beef cheeks, fried shallots and Jasmine rice; Wok-fried Spotted Grouper paired with asparagus and lily bulbs; and Double-boiled Bird’s Nest dessert.

At Bayfare Social, chef Gerard Rubio will be cooking up an enticing Mother’s Day menu of Spanish specialities. Highlights include “Tartare de Tomato”, showcasing organic tomato, habanero and bread crackers; Pan-fried Langoustines, served with burnt lemon and sea salt; Seared Scallops, complemented by sugar beans, pea pod juice and mint; and a flavourful Spanish Red Prawn Paella with squid and aioli.

Treat mum to an opulent private dining experience at the new one-Michelin-starred The Legacy House. Helmed by chef Li Chi Wai, indulge in the Steamed Lobster Dumplings with egg white and caviar; Poached Razor Clams with preserved vegetables; Braised Porcini Noodles with sea cucumber; and Braised Sea Cucumber with pomelo pith and supreme oyster sauce.

See full list here

Where: 18 Salisbury Rd, Tsim Sha Tsui

Racines

The one Michelin-starred Racines is continuing its celebration of friendship and flavours with an exclusive collaboration with chef Miko Calo. Formerly at the helm of Manila’s renowned Metronome, Calo is one of the Philippines’ most celebrated chefs, known for her innovative approach to cooking which blends French culinary techniques with traditional Filipino fare. Taking place on 30 and 31 May, the five-course lunch and six-course dinner menu will showcase inventive interpretations of beloved French and Filipino dishes. 

Where: 22 Upper Station Street, Sheung Wan

BaseHall 02

Coming from Sai Ying Pun, CCT by Shop B is the newest addition to the vibrant line-up at BaseHall 02. Drawing inspiration from the rich tapestry of Cantonese classics and the conviviality of dai pai dongs, diners can expect a menu that pays homage to local comfort food while embracing a modern culinary approach.

Highlights from the lunch menu include the Baked Chicken Rice with Portuguese Curry Sauce; Baked Spaghetti Bolognese; Shop B Fried Rice; and Egg Omelette Rice with Shrimp. Come tea time, take your pick from Hong Kong street food favourites like the Satay Beef Indomie, Fried Chicken Thigh with Fries, Pineapple Bun with Butter Slice, and Curry Fish Balls.

For dinner, indulge in the Claypot Satay Beef with Vermicelli, Claypot Mapo Tofu with Fried Dough (HK$118), and Typhoon 10 Calamari, among other comforting delights.

Where: Shops 9A, 9B and 9C, LG/F, Jardine House, 1 Connaught Place, Central

Black Sheep Restaurants

Plated, Black Sheep Restaurants’ beloved early week dinner series, returns for May with all-new menus at Carbone, Buenes Aires Polo Club and Grand Majestic Sichuan.

At Carbone, kick off the evening with a refreshing and crisp House Chopped Salad tossed with iceberg lettuce, chicory and sundried tomato drizzled with red wine vinaigrette. Follow with quintessential New York-Italian dishes like the crowd-favourite Spicy Rigatoni Vodka and Chicken Parmesan with a side of Broccoli AOP stirred with olive oil and pepperoncino.

Buenos Aires Polo Club is serving up a feast starting with their signature Empanadas, traditional filled in Buenos Aires with beef, chicken or cheese. But the standout is the General Pico Black Angus Ribeye, slow-cooked for 12 hours and accompanied by traditional sides like the Fries Provenzal, Creamed Spinach and Sautéed Broccoli.

Designed for two, chef Theign Phan of Grand Majestic Sichuan has curated a six-course menu that takes diners into the flame-fired depths of Sichuan cuisine, with signature dishes like the Bang Bang Ji, poached local three yellow chicken in sesame sauce; Gong Bao Xia Qiu, wok-fried prawns with cashews and house special gong bao; and Ma Po Dou Fu with hand-chopped Angus beef and Sichuan peppercorn.

Where: Carbone – 9/F, 33 Wyndham Street, Lan Kwai Fong, Central; Buenos Aires Polo Club – 7/F, 33 Wyndham Street, Lan Kwai Fong, Central; Grand Majestic Sichuan – Shop 301, 3/F, Alexandra House, 16-18 Charter Road, Central

CVIEW

During the 1960s, the revered Chinese artist of the 20th century known for his splashed-ink landscapes, Zhang Daqian, meticulously penned a menu for a dinner at his residence among companions. CVIEW founder Vincent Wu acquired this esteemed menu and together with chef Jack Lam Wai Cheung, infused a contemporary flair into this timeless home dinner menu.

Reborn as the Daqian Menu, a standout is the Liuyisi, a signature dish invented by Zhang himself made with ingredients like pickled cucumbers, bamboo shoots, bean sprouts and red bell peppers, sliced and cold tossed with ham. Here, it is deconstructed into six bites of shredded ham, cordyceps flower, abalone jelly, asparagus lettuce, enoki mushrooms and water bamboo. Others include the Shark’s Fin, simmered in clear chicken broth with crab meat, shredded bamboo fungus and shredded cucumber; the Jumbo Sea Cucumber, stuffed with juicy pork and fresh shrimp paste, then braised in a broth and deep-fried in hot oil; and the Jumbo Prawns, braised in a sweet chilli sauce.

Where: 16/F, M+ Building, 38 Museum Drive, West Kowloon, Tsim Sha Tsui

XX

The newly re-opened XX in Rosewood Hong Kong unveil its latest latest offerings, including a Sense of Flavours cocktail menu curated by bar manager David Monroy. Counting a total of eight cocktails, each drink is a celebration of Chinese heritage and botanical treasures. An homage to the cultural significance of the sesame plant, associated with immortality and good luck in Chinese folklore, Sesame is a blend of Havana five-year rum, apricot brandy, oolong tea, Amaretto, sesame, hemp, and almond milk. Saccharum, also known as sugarcane, pays tribute to the tradition of enjoying sugarcane in a refreshing number of Grey Goose Vodka, kaffir lime leaf, cucumber, sugarcane and lime. The aromatic Chenpi features Bombay Dry Gin, chenpi, sake vermouth, Aperol and mandarin. Named after the revered longan fruit, Dragon Eye offers a harmonious blend of fruity sweetness and citric tang with Remy Martin VSOP Cognac, longan, goji, yuzu, and UHT egg white.

What’s drinks without snacks? So XX has dreamed up a bar snacks menu with highlights like the Tomato Bread & Ham, featuring Iberico ham paired with crystal bread and a tomato spread; the Chorizo Hot Dog, which presents a fusion of Chistorra sausage, spicy mayo and toasted brioche; the Mushroom Croquettes, crafted with porcini mushrooms and served with a delectable aioli sauce; and the Truffle Fries.

Where: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Juyondai Ranbiki-shu

Known as the “cognac of Japanese sake”, the prestigious Juyondai Ranbiki-shu created by Tatsugoro Takagi, the 14th generation of the Takagi Brewery, is now exclusively available at Landmark. This exceptional shochu is produced from special A-Grade Yamada Nishiki shochu rice grown in Yokawa, Hyogo Prefecture, before being repeatedly distilled in a charentais copper alembic still, or “ranbiki”, heated over an open fire. The “heart” of the filtration is meticulously extracted and stored for long-term maturation. Ranbiki-shu is then further aged for over 10 years in white oak Sherry barrels.

Co-presented by Landmark and Jebsen Wines & Spirits, a masterclass will be held at Amber on 18 May to celebrate the launch of the prestigious and rare label in Hong Kong.

See also: Asia’s Best Female Chef 2024 on heritage, innovation, and female talent