208 Duocento Otto
Following their 10-year anniversary revamp last November, 208 Duocento Otto has re-established their role as an authentic Italian neighbourhood haunt, upping the ante with a refreshed menu and an updated, vermouth-focussed bar. The set lunch begins with a selection of antipasti and salads, following which guests can select between two courses from a constantly changing menu. Pillowy morsels of gnocchi are smothered in a herbaceous, nutty pesto and served alongside Hokkaido scallops in the Gnocchetti Sardi Pasta, while the Raw Italian Red Prawns is a delightfully refreshing dish that sees the treasured Sicilian shellfish made rich with the addition of creamy burrata, and brightened with a medley of tomatoes.
208 Hollywood Road, Central; 208.com.hk
Zoku
Located at the newly opened The Hari Hotel, Zoku emits a refined, zen-like aura, with Chef Philippe Pak presenting seasonal Japanese produce reimagined with contemporary flair. The set lunch menu offers a convenient selection of rice bowls and bento sets where guests can opt between miso marinated salmon, braised short rib and sashimi, nigiri and robata. If you are looking to indulge, consider adding one of Zoku’s light yet delicately sweet desserts from the a-la-carte menu: think mochi cake with coconut sorbet drizzled with miso caramel and a creamy tofu cheesecake paired with matcha ice cream and cinnamon crumble.
The Hari Hotel, 330 Lockhart Rd, Wan Chai; thehari.com
XUÂN
Starting at just HK$158, Xuân’s set lunch is an affordable yet flavourful midday meal choice, with a selection of authentic and comforting Vietnamese dishes. Presented by chef John Nguyen, the menu sees updated renditions of classic Vietnamese dishes, while still respecting the traditional preparation of each item. For example, the Beef Phở requires the broth to simmer for at least 24 hours, while the beef is cooked for over 12 hour, nailing the iconic dish with flavour and depth. The restaurant also offers a peaceful escape in the heart of Wanchai, featuring a street-facing al-fresco area to lounge in where guests can enjoy a fresh coconut, traditional Vietnamese coffee or Xuân’s signature cucumber-infused lime soda.
18 Luen Fat Street, Wan Chai; xuan.com.hk
HUE Dining
Located on the harbourfront at the Hong Kong Museum of Art in Tsim Sha Tsui, Hue boasts a picturesque view of Victoria Harbour, which guests can enjoy while chowing down on the seasonal set lunch menu. The modern and spacious venue also features unique tiered seating, allowing every guest to admire an unobstructed perspective of the panoramic view. Available from Monday to Friday with two, three or four-course options, dishes include a warming spiced carrot soup with sour cream and honey, beef tartare with egg yolk jam, horseradish and romaine lettuce, and buffalo ricotta dumplings with Jerusalem artichokes and smoked hazelnuts.
Hong Kong Museum Of Art, 1/F, 10 Salisbury Rd, Tsim Sha Tsui; huedining.com.hk
Drunken Pot
Drunken pot’s signature hotpot allows guests to select four soup bases from an extensive selection including mouth-numbing mala base, a flavourful and peppery Singapore-style bak kut teh and a Thai-inspired tom yum soup. ‘Heat Up Your Limit’ is offered as both 60-minute and 90-minute sets, beginning at just HK$68 per person. Those looking to choose from a wider selection of premium ingredients can add portions of Kurobuta Pork Slices or Free-range Chicken Thigh for an extra HK$10, Taiwanese Duck Maroon Jelly for an additional HK$30, or premium US Beef for an added HK$70.
27th floor, 18 Tang Lung Street, Causeway Bay; thedrunkenpot.com
Okra
Okra’s omakase lunch showcases the restaurant’s characteristically unique creations, including Aged Toro Tartar with charcoal-black salt and white truffle and creamy Cod Shirako accompanied with a zingy kick of yuzu kosho. The condensed omakase features a constantly shifting menu, allowing head chef Max Levy to highlight in-season produce, meat and seafood. The meal can also be complemented with a sake pairing, with either a four or eight glass pairing option. The eight course menu ends with a delicate serving of Matcha Ice Cream with amazake and homemade black bean purée for a sweet yet not overly indulgent finish.
110 Queen’s Road West, Sai Ying Pun; okra.kitchen
Penicillin Bar
Penicillin is Hong Kong’s first sustainable bar, focussing on locally sourced or upcycled food and drink ingredients. The ‘Flawless Feed’ lunch set features four appetizers and a main course served alongside three fermented drink pairings aiming to improve digestion whilst giving a boost of vitamins and minerals. The homemade drinks include Guava & Baby Carrot, Apple Cider and Coconut and Kefir, all of which have been fermented for a minimum of five days to maximise the probiotic benefits. While the drink concept is certainly unique, the food also does much to wow – the Salmon Gravlax Eggs Benedict is a notable highlight, served with a creamy Hollandaise dressing and a spongy English muffin to mop up the sauce and egg yolk, while the Scotch Chicken Egg honours the traditional preparation of the dish with minced chicken, soft-boiled egg, julienned potato and chorizo jam.
L/G, 23 Hollywood Road, Central; penicillinbar.com
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Lead image: Penicillin Bar Hong Kong
