A round-up of the latest eats and drinks
Yong Fu Hong Kong
Yong Fu Hong Kong welcomes the autumn season with a new Set Lunch and Set Dinner Menu by head chef Liu Zhen. The former presents a total of 10 dishes, beginning with one appetiser from the meat selection, such as Handmade Sausage with Preserved Mustard Greens or Homemade Fish Cake with Spicy Oil, alongside a vegetable option like Slow-Braised Shiitake Mushrooms or Ningbo-style Fermented Cabbage. Soups continue the journey with a choice between Yellow Croaker Fish and Chinese Water Plantain Thick Soup, or a nourishing Double-Boiled Wild Orchid & Muscovy Duck with Puffed Fish Maw.
From there come the deep-fried delicacies and two seafood courses, with highlights including the Bombay Duck Spring Roll, Crispy Chicken Wings, Stir-Fried Cuttlefish with Preserved Snow Mustard Greens, Stir-Fried Fish Slices with Mustard Tuber, and River Shrimp with Dried Greens. The stir-fry course offers comforting autumn flavours like Diced Chicken with Water Bamboo & Edamame or Double-Braised Pork Ribs with Chestnuts & Dried Cuttlefish, complemented by seasonal vegetables. To finish, guests can select between Wok-Fried Rice Cake with Pork and Seasonal Greens or the Chef’s Handmade Pork Bun, before concluding on a sweet note with the restaurant’s signature Ningbo Sesame Glutinous Rice Dumplings.
Meanwhile, the latter showcases an elegant expression of Ningbo dining traditions. Highlights include the Beef Tripe Basket with jelly fish in garlic and red oil for the starter, Traditional Yellow Croaker and Fish Maw Thick Soup, deep-fried options like “Ningbo” Style Eel Spring Roll, seasonal Stir-Fried River Shrimps with 9-year old lily, and stir-fried dishes such as Squid with Chinese Cabbage and Celery or Yellow Cattle Beef with Baby Ginger and Peppers.
Where: Shop 2, G/F & 1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai
Somm
French neo-bistro restaurant Somm introduces a new seasonal weekend brunch by the newly appointed chef de cuisine Jason Wolf. To kick off the meal are a symphony of autumnal starters, which include the Seasonal Bread Basket; meticulous Hand-cut Tartar of Grain Fed O’Connor Tenderloin with Shallots, Pickled Daikon, Grated Wasabi, Wasabi-na & Katsuobushi Mayonnaise; and Unilateral Seared Hokkaido Scallop with Vadouvan, Broccolini Puree & Yellow Wine Beurre Blanc.
Next, guests can choose between à la carte main courses like the delicate Binchotan Grilled Black Cod with a Ragout of Coco Paimpol Beans with Tomato & Chorizo, a masterpiece that balances delicate luxury codfish with hearty flavours; and signature Yellow Chicken with Hokkaido Corn & Yuzu-Koshu Puree, Girolles, Charred Bannou Negi & Chicken Jus that brings the beloved flavour of Hokkaido corn in a yuzu-koshu purée to pair with the succulent chicken.
The journey concludes with sweet note encompassing a range of irresistible desserts, highlighting the Raspberry, Lychee & Rose Petal Millefeuille with Raspberry Sorbet & Sudachi; signature Abinao Chocolate Souffle with Cacao Sorbet; and exclusive XL ‘Rocky’s’ Matcha Tiramisu & Ice Cream for two.
Where: 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central
Sushi Mamoru
Sushi Mamoru reopens at Forty-Five at Landmark with an expanded floor plan in response to guest demand, marking a new chapter for the omakase restaurant. Led by third-generation master chef Hirofumi Chiba, the new menu is a tribute to sustainable culinary artistry, featuring fresh sushi, sashimi and makimono shaped by Chiba’s instinctive craftsmanship. The Megumi and Takumi dinner courses showcase 7 to 10 pieces of seasonal sushi – think, komochi yariika (pregnant spear squid), shirakawa amadai (white tilefish), and kasugo dai (young sea bream) – and a thoughtful selection of sashimi, accompanied by makimono, tamagoyaki, tsukemono, soup and dessert. During the soft opening period, lunch options include Bara Chirashi, Premium Sushi Set and Kiwami Omakase.
Where: 43-45/F, Forty-Five, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
Clipper Lounge
To celebrate the grand reopening of Buccellati’s flagship boutique at Landmark Prince’s Building, the brand has come together with Mandarin Oriental’s Clipper Lounge to launch an exclusive afternoon tea. Elegantly crafted by executive pastry chef Paul Chan, delicate pastries and finger sandwiches are adorned with elements of Buccellati’s classic design. Savour a Limoncello Tiramisu with chocolate honeycomb reminiscent of the Buccellati Tulle collection, transporting guests with flavours of Amalfi coast; Panna Cotta, an Italian classic custard dessert with seasonal Shine Muscat grapes and yoghurt. The classic 1963 Mandarin Oriental cheesecake is presented in a Buccellati blue ring with a smooth and creamy cheesecake centre garnish and yuzu gel to balance the richness. The gold Rocher in a Buccellati Opera motif is made with 70% dark chocolate, home-made praline and explosive candy for an added texture. On the savoury side, there’s a Zucchini, Capsicum, Spinach and Pesto, as well as Mozzarella, Tomato, Basil, Arugula Focaccia Sandwich, freshly baked in the oven daily at the Mandarin Oriental bakery.
Where: M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central
Bakehouse
Bakehouse by Grégoire Michaud has reached new heights with its eighth and latest opening at The Peak Tower. This new space features expansive views of the city’s skyline and two exclusive creations: the Sun Kwai Heung Char Siu Turnover, made of succulent char siu by Sun Kwai Heung – a Hong Kong-style Chinese barbecue shop known for its roasted meats – encased in Bakehouse’s signature inverted butter puff pastry; and Mala Scallion Danish, inspired by the irresistible aroma of Shanghainese scallion pancakes sizzling in a pan. In addition to the bakery selection, Bakehouse at The Peak also offers a selection of soups and sandwiches for those looking to linger a little longer over their lunch with a view.
Where: Shop G07-G10, The Peak Tower, 128 Peak Road, The Peak
Siü Siü
From chef Shun Sato and the team behind Censu Crew, Siü Siü – a play on the Cantonese phrase for “a little bit” while incorporating the Japanese character for liquor “酒 (su)” – is a place to eat well, drink deeply and feel good. The menu here celebrates the lively spirit of an izakaya, with dishes designed for sharing, sipping and savoring.
Take, the Pickled Kabu, a crunchy cured turnip stuffed with briny seaweed served with earthy spinach miso for a savoury depth; Censu Cheeseburger ?, Censu Tokyo’s signature featuring wagyu spring roll complete with tangy pickles and zingy sauces; and Siü Siü Parfait, a playful finale layered with crunch, cream and fruit.
Where: G/F, The Strand, 49 Bonham Strand, Sheung Wan
LMO Freshly Baked
This month, LMO Freshly Baked welcomes chef Manav Tuli of Leela, who brings the bold flavours of India to its Landmark bakery counter with an exclusive five-item menu available till 31st October. There’s the Chingri Malai Soup, which pays homage to the Bengali classic chingri malai curry beloved across both Bangladesh and West Bengal with large prawns cooked in a creamy coconut broth; and Pork Pepper Fry Pie, where flaky pastry is filled with Kerala-style pork pepper fry, spiced with Tellicherry black pepper, curry leaves, mustard seeds and coconut. The dish is a signature of Kerala’s Syrian Christian community, often described as the “soul of Kerala on a plate.”
Inspired by the North Indian technique do pyaza, the Beef Cheek Do Pyaza Sandwich features slow-braised beef cheek with caramelised onion gravy; while the Chicken Tikka and Sesame Salad with Peanut and Sesame Dressing pairs Kashmiri chilli-marinated chicken with garam masala, sesame and a tamarind peanut vinaigrette. Rounding off the offerings is the Masala Chai Egg Tart, an inventive twist on the beloved Portuguese egg tart, infused with masala chai spices for a custard that is warming, aromatic and distinctly Indian.
Where: 2/F, Landmark Atrium, 15 Queen’s Road Central, Central
Feuille
One- and Green-Michelin starred Feuille introduces Feuille Boutique, a takeaway extension of the restaurant offering its signature and new pastries, seasonal savoury delights, and expertly crafted condiments and drinks. Like, the iconic “Feuille” Bread, baked fresh daily with a 24-hour rested dough enriched with pumpkin and sunflower seeds and served with a delicate smoked fig leaf butter. The Praliné Brioche is another standout, with a velvety pecan praliné filling and topped with crispy cacao nibs and pistachio; as is the Entremets, a delicate cake available in two exquisite flavours: Blackberry, featuring blackberry custard and confit blackberry inserts, or Fig leaf, filled with fig leaf ganache and pineapple inserts. Both are crowned with a luxurious Bali vanilla whipped ganache.
Where: Lobby, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Shake Shack
Shake Shack has dropped an all-new shake, as well as brought back its N.Y. Steakhouse menu. Made with 100% all-natural Angus beef, the N.Y. Steakhouse Burger features white cheddar, sautéed cremini mushrooms and crispy fried onions, all brought together with a kick of horseradish peppercorn mayo. The N.Y. Steakhouse Fries also returns as an irresistible companion – signature crinkle-cut fries are topped with smoky bacon, fresh scallions and horseradish peppercorn mayo.
Wash it down with the new Lemon Meringue Shake, a refreshing new creation that perfectly balances bright citrus notes with indulgent sweetness. Crafted with their signature Shack-made vanilla frozen custard, this shake features a luscious blend of French lemon curd and lemon zest, delivering a vibrant, tangy kick. It’s then topped with a light and airy meringue, finished with a sprinkle of crispy lemon shortbread crumble for added texture and flair.
To celebrate the menu’s comeback, Shake Shack has also teamed up with Lojel to unveil a new limited-edition Shake Shack x Lojel Voja Small offered in two exclusive colours: Seaweed and Ivory. A testament to the brand’s commitment to purposeful design and functionality, the suitcase is hand-painted by local artist Samantha Cheung and comes with a set of limited edition vouchers.
Where: All Shacks in Hong Kong and Macau
Läderach
Läderach makes its debut in Hong Kong with the opening of its first flagship boutique at K11 Musea. Celebrated for its uncompromising dedication to freshness, craftsmanship and indulgence, the space is designed as an immersive showcase of Swiss chocolate culture. Vibrant slabs of the brand’s iconic FrischSchoggi (“fresh chocolate”) are displayed in open counters, then broken by hand to highlight their freshness, texture and artisanal quality – signature hallmark of the Läderach experience. Surrounding the central display, shelves are lined with an extensive range of pralines, truffles, gifting formats, and seasonal specialities, as well as their much-loved alcohol-filled chocolates.
Where: Shops 117 & LA102, 1/F, K11 Musea, 18 Hanoi Rd, Tsim Sha Tsui
The Old Man
Making its eighth-year mark, The Old Man introduces its seventh menu, Relations, a series of 12 drinks that reflect on the varied bonds that defined Hemingway’s world – from mentorship to rivalry, love, friendship and family. Each cocktail blends contrasting elements into harmonious wholes, together completing and complimenting each other.
For example, the crisp, jalapeño-laced Handshake is inspired by the mentorship and respect of Ezra Pound, while the influence of American humorist Mark Twain shines through in the deep and oaky Maven. Love and loss are evoked in First Light, with gentle notes honouring Hadley Richardson’s formative romance; and For a Moment Only is a fragile, aromatic nod to Hemingway’s impossible love for Adriana Ivancich.
Where: Lower G/F, 37-39 Aberdeen Street, Soho, Central
Astrolabe
Jebsen Wines and Spirits introduces the Astrolabe 2024 Marlborough Sauvignon Blanc, the latest vintage from the award-winning, independent family winery in New Zealand’s Marlborough region. Marked by one of the driest growing seasons in a decade, the 2024 vintage delivers smaller bunches of pristine fruit with outstanding concentration, resulting in a wine that is lifted, expressive and quintessentially Marlborough.
Pale straw in colour, the 2024 Sauvignon Blanc displays aromas of citrus zest, passionfruit, white florals and fresh herbs, underpinned by a subtle mineral edge. The palate is medium-bodied and vibrant, with layers of tropical fruit, lime and gooseberry balanced by bright acidity and a long, clean finish.
See also: Penfolds’s modern winemaking
