#legendeats: New drinks and eats in Hong Kong and beyond

Where to eat, from new openings to pop-ups to collaborations and more

The Murray x Lao Ji Shi

The Murray, Hong Kong’s collaboration with Shanghai’s renowned Lao Ji Shi is making a comeback from now until 16 June. Set in the Niccolo Room, The Alluring Shanghai Flavours offers lunch and dinner set menus for two to 12 persons, featuring signature dishes like the the aromatic and flavourful Signature Drunken Chicken; silky-smooth Steamed Hilsa Herring in Glutinous Rice Wine; succulent Signature Red Braised Pork Belly with Abalones; Grilled Halibut Head with Scallion; and fragrant Stuffed Red Dates with Glutinous Rice. Guests may choose from a varied selection of free-flow fine wines or Ruinart Champagne to enliven the dining experience.

Where: 25/F, Niccolo Room, The Murray, Hong Kong, 22 Cotton Tree Drive, Central

Ming Pavilion x Rempapa

On 26 and 27 June, Ming Pavilion head chef Jack Lam Yeung will be joining hands with chef Damian D’Silva of Singapore’s Rempapa to present a three-course lunch and five-course dinner showcasing the vibrant and story-rich flavours of Hokkien delicacies.

Highlight dishes from the collaborative menus include the Teochew-inspired “Ngoh Hiang”, featuring a blend of yam, fried shallots, minced pork and diced prawns fashioned into chef Yeung’s signature jellyfish terrine; Kueh Pie Tee, where crispy pastry shells brim with a delectable mixture of Jicama, bamboo shoot, and a pork and prawn stock, garnished with prawns and coriander; and the Peranakan/Fujian Birthday Noodles with Pineapple and Cucumber Relish (dinner only), comprising Fujian Yellow noodles adorned with succulent pork belly, shrimp, boiled egg, crunchy beansprouts, and aromatic garlic, all simmered in a luscious pork and prawn stock.

Mains are all served family style, such as the Ayam Siow, a classic Peranakan chicken dish marinated with toasted coriander powder, vinegar, dark soy sauce, tamarind, and brown sugar for a delightful sweet and tangy profile; and Tofu Stuffed with Babi Pongteh and Braised Boletus inspired by chef D’Silva’s grandmother’s special recipe.

Where: Level 8, Pacific Place, Supreme Court Road, Admiralty

Mono

Summer flavours have made their way onto the menu at the one-Michelin-starred Mono. A true reflection of chef Ricardo Chaneton’s global culinary heritage, the menu draws inspiration from Latin American, European and Asian influences, with highlights like the Corn Medley, featuring two kinds of mousseline. Local organic yellow corn mousseline, enhanced with Guatemalan coffee for added depth and richness, represents the vibrant tastes of Latin American cuisine. The addition of cachaça, a traditional Brazilian spirit, brings a touch of South American flair. While Mexican purple corn soufflé with Spanish Carabinero prawn tartare and avocado mousseline honours the culinary traditions of Mexico and Spain. The medley is garnished with Italian Bottarga di Muggine, representing chef Chaneton’s Italian heritage, and finished with recado negro, a sauce made from Mexican chilies.

Where: 5/F, 18 On Lan Street, Central

Racines x Feuille

Best friends and chef-owners Romain Dupeyre and Adrien Castillo of Racines and executive chef Joris Rousseau of Feuille are coming together for one night only. With a shared French heritage and a passion for seasonality, the six-course collaboration dinner taking place on 3 July will highlight the chefs’ exquisite culinary techniques and meticulous preparations that honour fresh, summer ingredients, including a new dish by Racines, created especially for this occasion.

Where: 5/F, The Wellington, 198 Wellington Street, Central

Black Sheep Restaurants

Black Series, Black Sheep Restaurants’ beloved celebration of dining out, returns from 17 to 26 June with an array of curated menus of signature dishes at exceptional value across all its venues – and, to step things up a notch, fan favourite events and experiences with the same incredible value.

Starting from HKD$368, guests at the Michelin-starred New Punjab Club can savour the Malai Tikka, a yoghurt-marinated local three yellow chicken; and signature Machli Amritsari, a line-caught cobia, both grilled at the tandoor. Another Michelin favourite, Belon offers a dinner set menu from HKD$1,188, with dishes like Bonito with Fruit Tomato and Shiso and the exclusive Quail Dodine with Calvados and Foie Gras.

Experiences include Good Fortune Club at Ho Lee Fook, an opulent afternoon serving up dim sum and Cantonese classics enjoyed with two hours of unlimited pours from Champagne M. Haslinger & Fils; Greek Wine Orgy at Artemis & Apollo for a feast of mouth-watering culinary delights and Mediterranean classics, paired with two hours of endless pours of ouzo, Greek house wines and prosecco; and Le Disco Brunch at La Vache! SoHo.

Where: See full list of menus and book here

The Lounge at Four Seasons Hotel Hong Kong

The award-winning head chef Kishan Singh from Baraabaru at the Four Seasons Resort Maldives at Kuda Huraa is taking over The Lounge at Four Seasons Hotel Hong Kong for one week from 17 to 22 June. Originally from India, chef Singh’s guest chef promises a fragrant sensory journey through an array of authentic dishes spanning the various regions of India. Like, Goan Peri Peri Prawn served with a garlic dip and curry leaves; Lamb Shank Biryani, with cucumber raita and date chutney; and Alleyppey Prawn Curry with coconut red rice and kappa. On the sweet end, guests can look forward to Shahi Tukra, a decadent Mughlai bread pudding with a side of vanilla ice cream; and Mango Bappa Doi, a delicious medley of mangoes and Yoghurt steamed to perfection, and accompanied with berry compote.

Where: G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central

The Aubrey

The Aubrey is redefining lunch time dining with three new bento lunch sets, expertly curated with fresh, authentic ingredients and presented in handcrafted wooden boxes. The Three-layer Bento-set begins with Chawanmushi, followed by a choice of main such as Shogayaki with Steamed Rice, Robatayaki Saba, and Chicken or Portobello Katsu Sando. Accompanying are delectable sides like Tsukemono, Asparagus Tempura with Shiso Mayo, Bara Maki and Nigiri Selection, Wakame Salad and Miso Soup. To finish, take your pick from sumptuous desserts like Sake Pear or Matcha Ice Cream.

Alternatively, guests can enjoy the luxurious Chirashi Don Set, which features Chawanmushi, Kaiso Salad, Chef’s Sashimi Selection over Edomae Rice, and Miso Soup alongside a choice of dessert. A third option is the Don Buri Set, with Chawanmushi, a choice of main such as Pork Katsu or Miyazaki Wagyu Tenderloin, Tsukemono, three kinds of Chef’s Sashimi Selection; and Miso Soup alongside a choice of dessert.

Where: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central

Épure x Chapter One

Chef Aven Lau of the one-starred Épure and chef Mickael Viljanen of the two-starred Dublin restaurant Chapter One are joining hands for an exclusive four-hands dinner series on 5 and 6 July. Lau’s first collaborative menu since achieving the first Michelin star of his career, the two-night only event will feature nine courses, each pushing the norms of French gastronomy with unexpected flavour combinations and elevated classic cooking techniques. Standouts include the Tartlet of beef tartare with yuzu kosho, smoked eel and egg yolk; Hokkaido scallop with chilled elderflower vinegar, jalapeño bouillon and Kristal caviar; and BBQ lobster with Kari goose spices, cacao pod glaze, bergamot and red kosho beurre blanc.

Where: Shop 403, 4/F, Ocean Centre, Harbour City, Tsim Sha Tsui

67 on Hollywood

67PallMall, the London-born private members’ club for wine lovers, presents 67 on Hollywood, a dazzling champagne bar nestled in the heart of Central on Hollywood Road. Having launched its En Primeur membership in Hong Kong earlier this year, 67 Pall Mall brings a new three-month pop-up concept to Hong Kong with 67 champagnes all available by the bottle and glass, the most extensive by-the-glass champagne selection in Hong Kong.

Where: 41 Hollywood Road, Central

Leela x Revolver

Leela is making its debut in Singapore, joining forces with the award-winning open-fire grill restaurant Revolver led by chef Jitin Joshi, for two exclusive dinners on 14 and 15 July. The collaborative 10-dish menu will feature a fusion of South Asian and coastal Indian flavours full of fire and spice.

To begin, expect snacks like Revolver’s Malabar Crab with caviar and Leela’s Karwari Red Snapper with Kolambi chutney. To follow, guests will delve into coastal regional specialties of India, starting off in the regions of Goa that bring forth Mackerel Rechado and Black Tiger Prawns Balchao. Next, the Kerela region offers Pulled Lamb Bao with Curry Leaf and Coconut alongside Monkfish Tail Pollichathu. Transitioning to the Tamil Nadu region, look forward to plates including Chettinad Pousin and Kothamalli Beef Cheek Biryani. The journey concludes with flavours of Bengal, featuring desserts like Passion Fruit Steamed Yogurt and Bengali Patishapta with Nolen Gur Ice Cream.

Where: 56 Tras Street, Singapore

Sushi Kissho by Miyakawa

Chef Masaaki Miyakawa, one of only six sushi masters in Japan to have attained three Michelin stars, brings his unparalleled expertise in edomae sushi to Raffles at Galaxy Macau. The first international outpost founded by Miyakawa, Sushi Kissho by Miyakawa embodies the essence of wabi-sabi – the Japanese philosophy that finds beauty in imperfection – in each piece of meticulously crafted sushi. Hailing from a small town in rural Hokkaido, Miyakawa expertly blends edomae sushi tradition with Hokkaido influences, with a focus on seasonality and accentuating umami, ensuring that each morsel shines with the essence of the ingredients.

Where: Level 2, Raffles Hotel, Galaxy Hotel, Estrada Da Baia Da Nossa Senhora, Macau

Broth by André Chiang

Award-winning chef André Chiang pops up at Mizumi in Wynn Macau for Broth by André Chiang, a refined hotpot experience like no other that shines a spotlight not only on the abundance of ingredients but also, as the name suggests, the broth. So, the dining experience begins with a presentation of the meat, seafood and vegetables, followed by a broth tasting where guests can indulge in a sample flight of the eight Asian-inspired broth varieties, perfected after months of intensive planning, taste tests and careful refinement. These include Sauerkraut, which rides on the Taiwanese tradition of pairing Sorghum spirit from Kinmen with sour cabbage and pork bone broth; Sichuan, inspired by the chef’s family recipe made with green peppers and pickled chilli; Suki, a French execution of the traditional Japanese sukiyaki broth; Taiwan, a satay broth that pays homage to chef Chiang’s Taiwanese roots; Ma La; Hokkaido, a creation that mirrors the Japanese traditional soy milk broth, polished with fresh dairy and the addition of miso; Laksa; and Herbal, a vegetarian-based fusion inspired by Chinese traditional herbal medicines.

Where: G/F, Wynn Macau, Rua Cidade de Sintra, NAPE, Macau

See also: #legendeats: An exclusive collaboration, new menus, openings and more