New Launches
Vesu Pizza Bar
Aqua Restaurant Group adds yet another delicious Italian hotspot to its portfolio with the launch of Vesu Pizza Bar! Perched atop One Peking above sister restaurant Vista, Vesu is aptly named after the famed Mount Vesuvius volcano in Naples, offering sizzling 9-inch handmade pizzas of both the classic and the adventurous kind, as well as reinventions of Italian favourites like meatballs and tuna tartare. Operating around a “BITE SIP SHARE” concept, the pizza bar also boasts a wide selection of creative cocktails like the Popcorn made with whiskey, salted stout and popcorn, or the non-alcoholic Grotta Azzaurra that blends melon, white chocolate, yoghurt and chamomile together.
30/F, 1 Peking, Tsim Sha Tsui; vesupizzabar.com.hk
Sukiyaki Nakagawa
CUBUS welcomes Sukiyaki Nakagawa to its prestigious address in Causeway Bay. Helmed by chef Kazuyuki Itagaki, the restaurant is an authentic tribute to the culinary art of sukiyaki, bringing a Kansai-style experience characterised by an initial searing of meat with sugar and soy sauce, followed by the simmering of vegetables and other ingredients. To celebrate the opening, chef Itagaki has crafted exquisite menus that highlight three premium wagyu varieties: Matsutaka beef, Oita wagyu, and Jinnai Wagyu Aka. The meats are accompanied by two texturally varied egg dips and star alongside the likes of a refreshing udon in lime dashi and various sashimi delicacies, as well as seasonal Japanese vegetables like the hefty momotaro tomato.
Shop B, 3/F, Cubus, 1 Hoi Ping Rd, Causeway Bay; @sukiyaki.nakagawa
New menus
Coffeelin Fortress Hill unveils cocktails and bar snacks
Come for the coffee, stay for the cocktails. The Milanese-style coffee house in Fortress Hill has introduced a riveting lineup of bar snacks courtesy of chef Umberto D’Avino. Filled with mouthwatering bites like cheesy South Italian potato croquettes and stuffed olives, the new menu stands as the perfect accompaniment to the branch’s new signature cocktails. Sip on contemporary takes on revered classics like a negroni crafted with cacao husk-infused gin or an espresso martini born from a mixture of house-made coffee liqueur and Hayman’s Citrus Gin. Those looking to further expand their horizons can look forward to even more adventurous concoctions such as the Not Just Yakult dessert cocktail and the Chinese sour plum soup-inspired Sour Ume.
G/F, 228 Electric Road, Fortress Hill; @coffeelin_hk
LPM Restaurant & Bar reintroduces ‘La Vie en Rosé’ brunch
LPM has given their signature free-flow brunch a delicious makeover. From May 19, the restaurant’s ‘La Vie en Rosé’ brunch will kick off with a whopping 14 appetisers to share, including an eggs Benny with crab hollandaise sauce and buttery Burgundy snails, before moving into a selection of mains that capture the delightful flavours of summer. The new menu also sees the return of LPM’s beloved French toast with ice cream for dessert, standing alongside a vanilla cheesecake with berry compote and a scrumptious plate of waffles. Those looking to live it up with a boozy brunch can opt for the package inclusive of a selection of cocktails and bubbly. Weekends have never looked better.
Shop 1, 1/F, H Queen’s, 80 Queen’s Road, Central; lpmrestaurants.com
Chinesology celebrates 2nd Anniversary
In celebration of the restaurant’s second anniversary, chef Saito Chau has crafted a host of new a la carte delights sure to enliven the dining experience at Chinesology. For an incredible whole goose that requires 4 days of preparation, chef draws from the famed Nanjing salted duck recipe, marinating the bird in a blend of Sichuan peppercorns and sea salt before air-drying then slow-cooking in a flavourful Cantonese-style marinade. In another dish, goose wings are stuffed with premium ingredients like crabmeat and aged tangerine peel, while a delicate steamed creation places a might king crab claw atop a bed of egg white and coconut custard. Chef Chau’s final addition to the menu is nourishing soup made with Shandong muskmelon, fish maw, almonds, and a medicinal Chinese herb of chuan bei.
Shop 3101-3107, Level 3, ifc mall, 1 Harbour View Street, Central; @chinesologyhk
Aqua
Aqua’s new ‘Ankh’ tasting menu is a seven-course embodiment of the restaurant’s culinary philosophy. Taking its name from the Egyptian symbol of life that serves as Aqua’s logo, the menu brims with seasonal produce and aquatic vitality. Contemporary Italian creations by chef Ilaria Zamperlin and Japanese dishes by chef Iwahashi Tatsuya are presented alongside each other; a vibrant green tea somen noodle with firefly squid, seared scallop, and salmon roe is followed by a homemade lobster and ricotta ravioli while dessert is an exquisite Japanese raindrop cake and a lemon sorbet with alcohol-infused ice cream whipped tableside. Those looking to further elevate the experience can also opt for a wine and sake pairing at an additional cost.
17/F, H Zentre, 15 Middle Rd, Tsim Sha Tsui; aqua.com.hk
Landmark Mandarin Oriental adds vegan croissants to LMO Freshly Baked series
The Landmark Mandarin Oriental, Hong Kong is proud to introduce its newest addition to the LMO Freshly Baked series – a Signature Vegan Croissant. Created through a collaborative effort between Chef Richard Ekkebus of Amber restaurant and Executive Pastry Chef Carles Codina, this croissant provides a dairy-free and lighter alternative to the classic French pastry. After years of experimentation, the chefs developed a recipe using fair-trade coconut butter from the Philippines, which enhances flavour while providing a more tender, nutrient-rich bite compared to traditional dairy butter. A tip from the chef: reheat on a gird in a preheated oven at 180°C for 4-5 minutes for ultimate enjoyment.
A minimum of 4 pastry items must be purchased per order. Orders must be placed 48 hours before the pick-up time, and picked up at Amber/SOMM Reception, 7/F, The Landmark Mandarin Oriental.
Collaborations
Amber x Mosuke
Epicureans in Hong Kong are in for a special treat this coming June when renowned chefs Richard Ekkebus and Mory Sacko collaborate for a one-of-a-kind culinary experience. Ekkebus of Amber and Sacko of MoSuke in Paris will join forces to craft an exclusive 12-course tasting menu from June 5-7. Ekkebus is renowned for redefining French cuisine while Sacko represents a new generation blending African, Japanese and French flavors. The dinner promises to explore culinary boundaries through both chef’s signature dishes and seasonal ingredients. Diners will get to sample Sacko’s Pepe soup and beef matured in shea butter along with seasonal dishes highlighting Ekkebus’ passion for seafood and locally sourced ingredients.
Reserve your spot by calling +852 2132 0066 or email [email protected].
Racines x Chef Miko Calo
Chefs Romain Dupeyre and Adrien Castillo are joining hands with renowned Filipino chef Miko Calo, formerly of the award-winning Metronome in Makati city. Celebrated for her distinctive blend of French and Filipino cuisine—a rare fusion—the Butuan-born chef Calo will lend her talents to the Racines kitchen for two days of unbridled creativity. A six-course dinner will be served on May 30 and 31, whilst an additional five-course lunch menu will be available on May 31 only.
Reserve your spot here
Whey x Dough Beings
Whey kicks off their 3rd anniversary with a bang! The one Michelin-starred restaurant has tapped beloved bakery Dough Beings for the special occasion, celebrating a shared Singaporean heritage through a set of five inventive pastries packed with bold flavours. Indulge in a savoury lobster croissant oozing with Whey’s beloved laksa mayo or a bomboloni filled with pulled pork, pepper pork jerky and Whey’s signature bak kut teh sauce reduction. Sweet creations are a caramelised pandan coffee hazelnut croissant, a bak keluak and dulce de leche choux pastry, and a strawberry ginger flower bombolini with vanilla cream. From May 13, the exclusive Whey x Dough Beings pastry boxes will be available in limited quantities for pre-order and delivery or pick-up at either the Dough Beings kitchen or Whey’s address.
Place your orders here
Editor
Alyanna Raissa J. Payos and Kaitlyn LaiCredit
Lead image: Courtesy of Aqua
