David Ho tries out and gives you the latest dining recommendations in Hong Kong for the month of September

Clipper Lounge

Clipper Lounge in Mandarin Oriental, Hong Kong is back after a revamp. But what hasn’t changed are the dishes that have stood the test of time, such as the Hainanese Chicken Rice and the 1963 Mandarin Cheesecake made with a recipe that has remained unchanged since the hotel's opening. Besides a plethora of Hong Kong classics, the buffet here features a range of dishes from Mandarin Oriental’s other F&B outlets and a diverse array of seafood.

We are big fans of the new cheese wheel station here, which allows guests to enjoy pasta tossed inside a giant wheel of cheese, as well as several new dessert stations featuring offerings made by a dedicated team of 38 pastry chefs and bakers. The dinner buffet is priced at HK$888 from Mondays to Thursdays, HK$988 from Fridays to Sundays, as well as public holiday eves and public holidays. Those looking for alcohol can add on HK$588 for free flow house champagne, red and white house wines, beer, mineral water, soft drinks & juice.

Where: M/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central, Central

Chef’s Cut               

Located in The Southside in Wong Chuk Hang, the 3,000-square-foot restaurant gives off warm and rustic vibes with food to match. Here you will find an array of hearty meats, fresh seafood, healthy salads, delicious pastas, Catalan flatbreads and innovative baked desserts. We love the affordable yet generous portions here, made with sustainably sourced ingredients from around the world.

Meat lovers will want to go for the signature House Dry-Aged Black Angus Ribeye (HK$388 for 300g; HK$628 for 600g, bone-in) accompanied by fries, grilled mushrooms and herb butter. Those with vegetarian preferences should try the Cep Mushroom Ravioli (HK$168), which blends roasted eggplant ragout, arugula and garlic chips. For dessert, we recommend the Strawberry Eton Mess (HK$78) or the Sticky Toffee Pudding (HK$85).

Where: Shop 229-230, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang

Nadagogo

The food culture of Kobe’s picturesque five Nada villages arrives in Wan Chai through Nadagogo. The yakitori here are grilled either with a sprinkling of sea salt from Ehime or Himalayan salt, or slathered in a homemade sauce made with fresh chicken, sake and soy sauce. We’ve been told that prized parts like Shoulder (HK$48), Chicken Paw Meat (HK$46), Chicken Crest (HK$42), Lantern (Cochin, HK$68) and Diaphragm (HK$48) are grilled for diners on a first-come, first-served basis, while the rarer cuts may not be available every day. There are also beef cuts, seafood and vegetarian options aplenty. 

The yakitori-izakaya also has an expansive sake list, with the highlight being the Aramasa No.6 by the Akita brewery. The No.6 series refers to its nationally certified yeast discovered in the 1930s which is now the oldest used in modern sake brewing. Rice wine connoisseurs will find the Aramasa No.6 trio of Type X Junmai Daiginjo (720ml, HK$2,880) to be a real gem. 

Where: G/F, 18 Ship Street, Wanchai

Olé Spanish Restaurant 

Olé is celebrating an amazing 26 year. To celebrate, the Spanish restaurant is offering a delectable new Nine-Course Spanish Weekend Brunch menu from now until October 27, available on weekends and public holidays. Guests can indulge in this spectacular offering for the incredible price of only HK$498 per person, which includes six sumptuous starters, a main course, a paella of the day, and a decadent dessert. Did we mention the paella comes with unlimited servings?

The restaurant also has live music performed by two guitarist/singers, which add to the atmosphere without being intrusive. In true brunch spirit, there are also free flow options for two hours that are priced at HK$98, HK$198, HK$268, and HK$498 per head depending on what you opt for.  

Where: 1/F, Shun Ho Tower, 24-30 Ice House Street, Central 

The Chinese Library

Nestled in the historic Tai Kwun, The Chinese Library’s executive chef Junno Li reinterprets traditional Chinese cuisine with innovative flair. Their latest offering is the Treasures of the Earth tasting menu, which celebrates the rich variety of seasonal mushrooms. The 10-course menu features twelve distinct types of rare mushrooms, expertly paired with premium ingredients like fresh seafood.

Highlights include the Thinly Sliced Winter Melon with Red Shrimp, and the luxurious Fresh Matsutake Mushroom and Scallop Soup. Each dish is a testament to chef Li's creativity, showcasing textures and flavours that reflect the essence of summer. Guests can indulge in unique offerings such as Deep-fried Stuffed Alaskan King Crab and a Mixed Mushroom Puff, all culminating in a delightful Porcini, Almond, and Hazelnut Dacquoise dessert. Priced at HK$988 per person, this extraordinary menu is available until October 21.

Where: Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Rd, Central

Whisk

The Mira Hong Kong has a special cross-border collaboration for you to look forward to. On one special weekend this September, the former executive pastry chef of Josette and Le Petit Maison in Dubai, Jibu Mohan, will team up with The Mira Hong Kong's culinary director, Sheldon Fonseca, for Whisk's next pop up brunch. Those with a sweet tooth will be delighted to know there will be desserts such as a Blueberry Caviar Cheesecake and an extra-large Vanilla Pandan St. Honoré beautifully presented at the main dining room of the restaurant, to be served along with Hong Kong Milk Tea, Chocolate & Hazelnut dessert and Citrus & Rose Cremeux as a Sweet Trilogy. Topping up the weekend indulgence are freshly baked breads, such as Provencal Fougasse with olives and Mediterranean herbs, as well as rustic sourdough Hazelnut & Local Honey Pain de Campagne, that will excite any fan of carbs. 

This exclusive weekend experience is only available on September 28 and 29, from 12pm – 3pm. It is priced at HK$638 for an eight-course menu, with an optional free-flowing G.H. Mumm Champagne, wines, and soft drinks at an additional HK$288.

Where: 5/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui

Spices

From now till November 20, Chef Sagar Sapkota brings a menu of authentic appetisers, soups, tandoori dishes, curries, drinks and desserts for the Indian Flavours Festival at this Repulse Bay restaurant. 

Look out for his signature Peri Peri Chicken made from a cherished family recipe passed down from his grandfather, who took the original South African dish and reinvented with a unique twist of aromatic Indian seasonings. The tandoori-style Garlic Chicken Kebab is perfect if you want a a deliciously smoky taste with your charcoal-grilled, topped off with North Indian herbs and spices. The vibrant orange-red Chana Masala also makes for a flavourful curry worth ordering.

Where: 109 Repulse Bay Rd, Repulse Bay

Also see: Where and what to eat in Hong Kong