New Launches
Shun
The latest dining concept at Four Seasons Hotel, Shun is a Japanese fine dining omakase experience brought to us by Global Link Dining Club. An intimate space with only 12 seats along the chef’s table, the restaurant treats guests to an artful show of refined teppanyaki and Edomae-style tempura using fresh produce sourced directly from Japan. Chef Nobuyasu Komiko takes the helm as teppanyaki head chef, crafting exquisite dishes like the irresistibly tender Kumamoto wagyu chateaubriand and succulent seared scallops paired with tonburi (aka. Land caviar) and sea urchin crisp. Alongside him is tempura maestro Masashi Hongo, whose remarkable craftsmanship transforms tempura by replacing the typically heavy, greasy sensation of deep-fried foods with a delicate crisp that allows the natural flavours of seasonal seafood—such as tile fish and Japanese tiger prawns—to shine through. Lunchtime at Shun sees two separate options for either a teppanyaki or tempura tasting menu, whilst dinner is a generous marriage of both.
45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central; @teppanyakitempurashun.hk
Aire
Aire breathes new life into Lee Gardens’ dining scene with the bold, authentic flavours of Spanish cuisine. Conceptualised by Head of the Spanish Restaurant Division at Epicurean Group Edgard Sanuy Barahona, the restaurant revolves around Basque grill cuisine, focusing primarily on premium meats from Spain and seafood from the Atlantic Ocean and Mediterranean Sea. Indulge in dishes the likes of Galician-style octopus atop smoked potatoes, Ibérico pork rice (similar to paella), and creamy chicken canelon—a traditional dish that hails from the Catalonia region.
Shop No. 301B, 302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay; @aire.hk
Veggie Kingdom lands in Causeway Bay
Beloved fans of the vegetarian Chinese restaurant will be thrilled to know that Veggie Kingdom has finally set up another location. Situated across the harbour in the bustling heart of Causeway Bay, the new branch is just as unpretentious as its Tsim Sha Tsui counterpart, with natural wood interiors accented with gold design details. Expect your Veggie Kingdom favourites—’Veggie BBQ Pork “Char Siu” and ‘Mushroom Siu Mai’—alongside new dishes like the ‘Braised Fresh Yellow Ear Fungus in House Sauce, all at a discounted price until 24 January to celebrate the restaurant’s opening.
4/F, Kyoto Plaza, 491-499 Lockhart Road, Causeway Bay; @veggiekingdomhk
Chinese New Year menus and more
Ho Lee Fook unveils winter menu and Chinese New Year specials
New season, new menu. Chefs ArChan Chan and Winson Yip have whipped up a whopping 16 new dishes and dim sum items that encapsulate the wintertime flavours of Cantonese cuisine. Claypot specialties like the ‘Braised Local Beef Brisket’ boasts a comforting herbal broth; various dim sum delights spotlight ingredients like blaze mushroom, baby abalone; and rice and noodle options expand with the addition of a ‘Deluxe Egg Fried Rice’, ‘Hubei Egg Fried Rice’, and ‘Wok-Fried Flat Rice Noodle’ with wagyu beef tongue. In honour of Chinese New Year, indulgent creations such as the ‘Hong Kong Style Lamb Belly Pot’ and ‘Kurobuta Pork Char Siu & Chicken Liver’ have been introduced as the perfect centrepiece to our celebratory reunion dinners.
G/F, 1-5 Elgin Street, SoHo, Central; www.holeefook.com.hk
A Chinese New Year feast at Ming Pavilion
Welcome prosperity and good fortune into the upcoming year with a sharing-style Chinese New Year feast at Ming Pavilion. An abundant lo hei salad is the star of the show, consisting of pomelo, matsutake mushrooms, and live Japanese sea whelk and hamachi dressed with yuzu sauce. The rest of the set menu boasts enticing appetisers like Ming Pavilion’s signature five-spice bean curd pork rolls or drunken Scotland razor clams; nourishing soups the likes of Fujian-style Buddha Jumps Over the Wall or thick fish maw and king crab soup; Minnan-style dishes such as steamed local lobster with 15-year Shao Hsin Wine and tea-smoked crispy chicken with Fujian pickled vegetables; and comforting desserts of the not-too-sweet kind. Available January 26 through February 7, 2024, this shared set menu arrives with either a festive tea or wine pairing at an additional cost.
Level 8, Pacific Place, Supreme Court Road, Admiralty; shangri-la.com/hongkong
Lai Ching Heen presents Fat Choy Set Menu and Fireworks Night Dinner
If you’re looking for the perfect spot to dine and watch the Lunar New Year Fireworks Display on January 30, the two Michelin-starred Lai Ching Heen is hard to beat. Serving a six-course Fat Choy Set Menu with seasonal dishes like Kagoshima wagyu prepared two ways and fried five grains rice with salmon from January 13 to February 12, the Cantonese restaurant has also arranged a six-course Fireworks Night Dinner set to compliment its panoramic views of the Victoria Harbour with a resplendent, celebratory meal. A bespoke selection of rare tea leaves curated by Tea Sommelier Kelvin Mok further elevates the experience.
Ground Floor, Regent Hong Kong, 18 Salisbury Road, Kowloon; hongkong.regenthotels.com
Auspicious delights at Man Ho Chinese Restaurant
Ring in the year of the snake at Man Ho Chinese Restaurant! The Michelin-starred establishment is whipping up a host of symbolic dishes to commemorate the occasion, with two specially curated menus for those looking to reunite in larger groups of ten. Dig into braised dried oysters with black moss and pea sprouts to ensure better riches in 2025, sautéed eel fillets with pepper and osmanthus sauce for guaranteed success, and bamboo pith rolls with abalone and pork tongue for good luck.
3F, JW Marriott Hotel, Pacific Place, 88 Queensway, Admiralty; jwmarriotthkoffers.com
The Ice Cream Cookie & Co. celebrates Lunar New Year
The Ice Cream Cookie & Co. ushers in the Lunar New Year with its first-ever Splendor of Prosperity Collection. Stop by the ice cream brand’s two-storey address on Gough Street to get a taste of the new ‘Pearl Blossom’, an elegant dessert featuring a champagne poached pear with jasmine ice cream to signify a bountiful and harmonious year ahead. Seasonal drinks include a refreshing yet calming rose oolong tea enhanced with hawthorn jam, apple jelly and raspberries, and a whisky sour made cosy with calamansi, ginger and honey. Those looking to spread the celebratory spirit need to look no further than the ‘Golden Treasures’ gifting set, which comes with a jar of yuzu chocolate and ginger palmiers and another filled with raspberry chocolate palmiers.
18 Gough St, Sheung Wan; @icecreamcookieco.hk
Collaborations
WHISK x ORIGO Four Hands Dinner
Whisk at The Mira kicks off the year with a thrilling four-hands dinner featuring Chef Matteo Alberti of the nature-inspired ORIGO in Kanazawa, Japan. For two evenings on January 17 and 18, Chef Alberti will join forces with Chef Fonesca to present an eight-course experience driven by seasonality. Dishes like venison with Kanazawa black carrots preserved in Piedmontese bagna cauda sauce, tororo kombu and kihada berries encapsulate the essence of ORIGO, whilst crispy amadai with grapefruit butter and lobster french toast with an uni sabayon are a testament to WHISK’s underrated culinary creativity.
Reserve a spot here
The Hong Kong Palace Museum x DALLOYAU
The Hong Kong Palace Museum and DALLOYAU for “A China-France Cultural Soirée” afternoon tea set. An enchanting array of French delicacies and premium Chinese teas intertwine in a cross-cultural celebration that honours the legacy of cultural exchange between Chinese and French royal courts of the 17th and 18th centuries. Delight in sweet classics such as mont blanc mille feuille, 70% Valrhona dark chocolate mousse resembling a porcelain vase, and scones served with homemade hawthorn jam, and sink your teeth into savoury bites like lobster black truffle and salmon sandwiches adorned in regal red and gold shades.
Available from January 2, 2025 at select DALLOYAU branches and at Épure
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Regent Hong Kong
