#legendeats: Last minute festive eats

We’ve gathered some delectable festive dining options for a jolly time

Auor

Edward Voon celebrates the festive season with a new Six Rounds tasting menu, four-course “Winter Wonders” dinner, and five-course Saturday Champagne Lunch.

The former begins with Round #1 (Awakening), which melds the luxurious delicacies of caviar, scallop and abalone, accompanied with freshly baked citrus brioche. Round #2 (Rain) is inspired by the life-affirming intensity of Singapore’s daily torrential rainstorms with mud crab au gratin and Malabar pepper. Round #3 (Colours) is a showcase of the transformative power of imagination, with rock lobster from Western Australia, fried and served with pickled celtuce and a green apple “curry”. While Round #4 (Diversity) unites different cuisines through an entrée of five-spice pigeon. Round #5 (the Soul of the Six Rounds) is a testament to Voon’s maturity, featuring marinated and charcoal-grilled pork collar with acorn jelly noodles and a Cantonese bouillon of pork bones cooked for more than six hours. The Six Rounds ends with Round #6 (Memory), where a dessert of baked glutinous rice roll dusted in peanut flour commemorates Voon’s past and Asian upbringing.

Where: 4F, 88 Gloucester Rd, Wan Chai

JJ’s Restaurant x BaseHall 02

BaseHall 02 welcomes local cult hot pot restaurant, Big JJ Seafood Hot Pot Restaurant’s, new exclusive brand, JJ’s Restaurant, to it’s line-up of vendors. Bringing a taste of heritage and authenticity, JJ’s menu pays homage to beloved local flavours and culinary craftsmanship. On the lunch menu, hearty meals like BaseHall 02’s exclusive Henry’s Tomato Curry Ox Tongue with Rice; Pork Chop, Fried Eggs, Soy and Scallion Sauce with Rice; Fried Sole Filllet with Corn Cream and Rice; and Sausages with Luncheon Meat, Fried Eggs, Soy, and Scallion Sauce with Rice; provide a comforting and satisfying midday meal. As for dinner, savour the essence of Hong Kong with dishes like the Signature Tender Hanger Iron Grills; Supreme Mixed Iron Grills; Tomahawk Pork Chop Iron Grills; Fried Chicken Fillets Iron Grills; and Fish and Chips prepared in Hong Kong Style. This is accompanied with JJ’s special homemade gravy, Borscht soup, unlimited French fries and a drink.

Where: LG/F, Jardine House, 1 Connaught Place, Central

The Landmark Mandarin Oriental

Indulge in new seasonal flavours at the two-Michelin and green Michelin-starred Amber. Curated specially by chef Richard Ekkebus, standouts include the blue lobster with fermented uni miso, red sea urchin, vin jaune, heirloom carrot and kumquat; John Dory paired with Normandy Scallop, white alba truffles, garum and kombu; and Amao strawberry with Legras Blanc de Noire champagne and pink pepper. Wash it down with a complimentary glass of NV Armand de Brignac Champagne.

Next door, Somm promises bubbly-filled festive get-togethers with an elevated Sommkind of Brunch featuring new seasonal handcrafted delicacies like the Hokkaido scallop with celeriac, granny smith, burned cream and vin jaune sauce; and gold snake river wagyu with maple syrup roasted root vegetables, shiraz and banana shallot reduction; along with a 90-minute free flow.

Celebrate Christmas the American way at speakeasy Please Don’t Tell, which offers Christmas signatures like Roast Beef or Turkey dinner with all the classic condiments and trimmings, cinnamon ice cream and eggnog. To make your holiday celebration even more special, opt for the 90-minute free-flow of Roederer American Sparkling Wine, White, Red American Wines; and Punch Bowl.

Where: 15 Queen’s Road Central, Central

Racines

Indulge in the authentic flavours of southern France this holiday season with Racine’s specially curated tasting menu. Driven by their founding philosophy of sharing the joys of friendship, chef and co-owners Romain Dupeyre and Adrien Castillo specially curated Christmas menu is the given choice to share this Christmas soirée. Highlights include the Ebro River Smoked Eel, a rich luxurious terrine combining smooth smoked eel with foie gras, placed atop smoked eel duck jelly, and served with a refreshing cold Puy lentil salad; Norway Langoustine, pan-fried in brown butter and served with local baby leek ragout; and the Jerusalem Artichoke for dessert, which fuses smooth hazelnut ice cream with artichoke cubes poached in syrup and mixed with lime jam.

Where: 22 Upper Station St, Sheung Wan

Four Seasons Hong Kong

Indulge in a luxurious Cantonese course this season at Lung King Heen. Executive Chinese chef Chan Yan Tak has curated a nine-course dinner of authentic Cantonese delicacies that promises to satisfy even the most discerning of palates. The Wok-fried Australian Quail Fillet with Mushrooms and Bamboo Shoots; Braised Whole South African Abalone with Sea Cucumber in Supreme Oyster Sauce; and Steamed Cream Custard Dumpling with Sago and Orange Zest; are just some of the standouts to look out for.

Head upstairs to Caprice to indulge in the finest French culinary artistry. Meticulously crafted by executive chef Guillame Galliot, the six-course lunch menu and seven-course dinner menu is a festive display of gastronomic excellence.

Where: 8 Finance Street, Central

Lobby Lounge at Conrad Hong Kong

Ring in the festive spirit with Conrad Hong Kong’s Glow-in-Gold Festive Afternoon Tea at the Lobby Lounge. Inspired by winter celebratory traditions, the red and green palette is composed of the lobster and caviar beetroot brioche; smoked turkey and cucumber roll with mint and yoghurt sauce; and mushroom mille feuille. On the sweet end, classic English scones, freshly baked daily, are a must-have. As is the white chocolate sphere mousse cake, cacao-rich cinnamon chocolate cake dressed in a Santa Claus costume, and creamy Mont Blanc tart.

Where: Lobby, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty

See also: 12 Christmas dinner party bring-alongs