New Launches
LPM re-opens with a brand new look
After closing up shop for a summer makeover, LPM is back with a brand new look, art collection, terrace, and a few new additions to the menu! Always looking to the glamorous French Riviera for inspiration, the restaurant now transports us there with a gorgeous outdoor terrace, russet awning, and bright interiors with jade upholstery. Hand-painted murals by Sanja also decorate the space, while the walls showcase a newly curated selection of works from various emerging and lesser known French artists.
Meanwhile, Head Chef Maurizio Pace has cooked up a host of new recipes to excite loyal LPM fans, including a sesame-crusted lamb loin with punchy pickled red onions and homemade paccheri pasta with cherry tomato sauce and burrata. Three new drinks also enter the restaurant’s lively drinks program, namely ‘Bergamot Margarita’, ‘Rosette’, and ‘Watermelon Gazpacho’, a refreshing concoction crafted with LPM’s signature spice mix.
H Queen’s, 23-29 Stanley Street, Central; lpmrestaurants.com/hongkong
Nanhai No. 1 Sets Sail with a Fresh New Look
Nanhai No. 1 has charted a new course, reopening with a stunning renovation that promises to take your taste buds on a delicious journey. Dive into innovative dim sum and Cantonese seafood dishes inspired by the seven legendary expeditions of Admiral Zheng He. Just as Zheng He brought a treasure trove of flavours and spices to China during the Ming dynasty, Nanhai No. 1 brings a new world of taste with its signature Nonya cuisine and new Malaysian dishes. Savour their standout king prawn in a zesty bang sauce with fried mantou, or try the Malacca-inspired juicy curry crab with pineapple. All this awaits you on the 30th floor, where you can enjoy spectacular harbour views. Interior designer Noel Bernado of ec Studio highlights seafood as Nanhai No. 1’s forte with a modern nautical design. As the evening unfolds, continue the experience with cocktails at the eye-catching eyebar or on the outdoor terrace with music from the new DJ booth that overlooks the bar. Whether you’re a culinary explorer or simply seeking a fresh dining experience, Nanhai No. 1 offers a voyage of flavours and ambience that promises to leave a lasting impression.
30/F, iSquare, 63 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong; elite-concepts.com/restaurants/nanhai-1/
22 Ships opens in PMQ
After twelve wonderful years at its Ship Street address, 22 Ships has relocated to the heart of Central district, opening the doors to its new home at PMQ this Friday. The beloved Spanish tapas bar boasts a refreshed look that exudes a blend of rustic and retro charm, featuring integrated bodega tables designed with a communal dining experience in mind. Look forward to digging into cherished signatures like the colossal carabineros paella and burnt cheesecake, or scour the menu for new recipes—reservations at the new 22 Ships are now open!
S109-S113 Block A, PMQ, Central (Entrance at Staunton St); @22shipshkg
Golden Blossoms
Gaia Group’s latest venture is an ode to Chinese gastronomy. Situated at K11 Musea, Golden Blossoms brings the best of Zhejiang, Shanghai, Beijing and Cantonese cuisine together under one roof. Revel in the signature flavours of each culinary region through specialties such as a steamed minced Berkshire pork patty crowned with blue crab, the classic Zhejiang steamed dried hairtail with salty pork, and a tableside Peking style roasted duck where remaining meat is transformed into a hearty bowl of duck stew. Apart from the a la carte menu and a range of dim sum delights, diners can also opt for a curated experience through Golden Blossoms’ two dinner set menus and lunch set menu.
Shop 401, 4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; @goldenblossomshk
New menus
Whey unveils seasonal creations
Embark on a gastronomic odyssey inspired by the vibrant flavours of Singaporean cuisine with Whey’s new tasting menus. Each begins with a unique selection of pastries, including a dreamy brioche infused with the earthy chocolate-like flavours of the buah keluak nut, before moving into inventive mains that are as faultless as they are delicious.
The silver pomfret dish is a welcome surprise as the more compelling and flavourful cousin to any white fish with beurre blanc. Chef Barry Quek scatters laksa leaf and tender morsels of spearhead squid atop a slice of pomfret and fried daikon, all drenched in a blend of peanut, white sesame and green chilli sambal sauce. Each slice is a wonderful medley of flavours and unexpected textures that are sustained in later dishes like the wenchang chicken served with sand ginger sauce and hawthorn gel, or the nasi ulam rice with housemade scallop XO sauce—a Peranakan classic reinvented with a Cantonese twist.
Finally, desserts are a difficult choice between sweet corn ice cream with tangerine peel ganache and crisp coconut Florentine, and Whey’s signature durian ice cream. The latter is a luscious sweet and salty creation that balances the richness of maoshan durian with briny cristal caviar, an unexpected combination that can surely win over any durian-averse heart.
UG/F, The Wellington, 198 Wellington Street, Central; @wheyhk
Bottomless pasta at Posso
This one is for the gluten girlies, the pasta princesses, if you will. Modern cicchetti restaurant Posso has launched its BOTTOMLESS pasta menu, offering patrons the ultimate pasta experience. The menu crafts a four course meal with prawn croquettes and a beef tartare to start, as many refills of pasta as your heart desires, and a scoop of tiramisu or smoked vanilla gelato to round it all off. Not only is the handmade pasta free-flowing, guests have the opportunity to explore all four unique recipes available—maltagliati with porcini mushrooms, fennel and parmigiano; a flavourful prawn mafaldine with red pepper and prawn garum; classic spaghetti bolognese with parmigiano; and a canestrini with belle pepper sauce and guanciale that can be made vegetarian upon request. For those looking to wash the pasta down the Italian way, free-flow wine and prosecco is available at an additional cost.
G/F, 12 Kau U Fong, Sheung Wan; @posso_hk
A hairy crab feast at Cuisine Cuisine
Hairy crab season is just around the corner, and Cuisine Cuisine is leading with a special eight course dinner menu. Available from September 23 to November 1, the Hairy Crab Feast presents a myriad ways to enjoy the season’s star ingredient, putting the prized flavours of the Jiangsu province variety on full display. Among the exciting dishes are a luscious hairy crab roe soup with winter melon and bean curd; a large Shanghai-style dumpling with crab roe and meat; classic Cantonese roasted pigeon for good measure; and of course, a whole 6 tael hair crab in all its steamed glory. Dessert is a comforting bowl of sweet potato soup with fresh ginger juice to soothe the soul.
3/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui; themirahotel.com
Pici celebrates mushroom season
It’s mushroom season! Whether you are a pasta-loving mycophile or simply craving comfort food, head to Pici for their new mushroom-centric creations that will satisfy your appetite, available until September 30. Featured dishes include Funghi Ripieni packed with baked button mushrooms and smoked scamorza cheese; Pappardelle Salsiccia e Porcini showcasing handmade pappardelle tossed with porcini mushrooms, Italian sausage, and creamy goat cheese; and Ravioli Sottobosco generously filled with gorgonzola and ricotta, finished with a rich morel mushroom cream sauce. For dessert, enjoy the Pear Panna Cotta, delicately infused with cinnamon and cardamom, accompanied by a refreshing pear compote.
G/F, No. 24-26 Aberdeen St., Soho, Hong Kong and all other Pici locations; @picihk
Shake Shack launches Veggie Shack and Earl Grey Shake
The famed Veggie Shack is making its way to Shake Shack Hong Kong! Conceived in Shake Shack’s Innovation Kitchen in the Big Apple, the Veggie Shack stars a 100% real veggie patty made from a blend of 11 vegetable varieties with sunflower seeds, quinoa, and farro, American cheese, crunchy pickles, and a generous sprinkling of crispy onions.
To celebrate the burger’s launch on September 12, Shake Shack has teamed up with Simran Salvani of A Spark of Madness to host a Crinkle Cut Fries Jamming Station at ifc mall and Harbour City on September 21 and 22. From 2-4pm, those who purchase the Veggie Shack along with a side of crinkle fries, can stop by the Jamming Station to dress up their fries with mouth-watering Hong Kong-inspired sauces—think caramelised spring onion, or all the flavours of dan dan noodles in one.
Come September 26, Shake Shack is also introducing a new time-limited shake that is not to be missed. The Earl Grey Shake features Sri Lankan earl grey tea, buttery shortbread cookie crumbles, and a sprinkle of freshly soaked loose leaf tea atop a swirl of whipped cream. It’s yours to indulge until November 1, 2024.
Available across all Shake Shack Hong Kong locations; shakeshack.com.hk
Collaborations, Pop-ups And More
Negroni Week at Honky Tonks Tavern, Bar Leone, and more
Mark your calendars; from September 16 to 22, bars and restaurants across the city are whipping up fresh takes on the timeless negroni for the 12th edition of Negroni Week! Kick off the festival with the opening party at Honky Tonks Tavern, where guest bartenders Nish Vargas of Artifact bar, Crystal Ramos of The Green Door, Teo Guibbaud of Dead Poets, and More Good food charity will take inspiration from the world of film to bring us a thrilling line-up of drinks and bar bites.
Over at Asia’s Best Bar of the year, Bar Leone is collaborating with Mr Porter for a squad of four stylish negronis modelled after various fashion personalities (bianco vermouth, yuzu and passionfruit for the Dandy), whilst Zuma gives the Italian classic a bold Japanese twist, three times over. At Regent Hong Kong’s resident bar Qura, bar manager Gennaro Pucci is paying tribute to the negroni with four unique variations of his own, including the L’INSOLITO which uses verjus foam. Whether it’s The Aubrey at the MO or Kinsman on Peel Street, be sure to check out your favourite cocktail haunt to see how they’re celebrating Negroni Week 2024!
Find all the participating venues here: https://www.negroniweek.com/find/
Hutong Hong Kong x Hutong Dubai “Hai Na Bai Chuan” dinner
Experience a unique culinary journey with the “Hutong – Hai Na Bai Chuan” four-hands tasting menu, available until September 30. This exclusive collaboration unites the head chefs from Hutong Hong Kong and Hutong Dubai, showcasing an innovative 8-course dinner that celebrates the rich diversity of Chinese cuisine. Highlights include the Tea-Smoked Pigeon, Lobster Dumpling, and Sichuan-style Chilean Sea Bass, spotlighting traditional flavours with contemporary twists. Hong Kong team’s Chef Yung Keung Cheung and Dubai team’s Chef Dingxu Ren draw inspiration from their respective culinary backgrounds, offering dishes like Flaming Wagyu Beef Char Siu and Golden Fortune dessert. Don’t miss this chance to savour the essence of Shanghai and Sichuan together in one exceptional meal!
18/F, H Zentre 15 Middle Road Tsim Sha Tsui; @hutonghk
Carna hosts four-day gastronomic extravaganza with Dario Cecchini
From September 26 to 29, the legendary Dario Cecchini will be in Hong Kong to join the Carna team for an exciting host of culinary activities. The first three days will see Panzano-style ‘Dinners with Dario’, a lively, communal experience where guests are served simultaneously. Expect an indulgent journey through a variety of meat cuts and specialties like Dario’s signature Chianti tartare, and endless pours of wines and cocktails. Come September 27, the ever-charming, ever-passionate Dario himself will guide you through an intimate masterclass in the long-standing art of sausage-making, followed by a family-style lunch with wine pairing. Finally, those looking to dine in true Carna fashion can book themselves a nose-to-tail weekend brunch with Dario on September 28 or 29. Enjoy limitless appetisers, free-flowing wines and zero-waste cocktails (at an additional cost) and truly immerse yourself in the spirit of sustainable dining synonymous with Carna.
Reserve a spot for the Sausage-Making Masterclass here, or book brunch or dinner with Dario here
The Clipper Lounge x Vivienne Tam Afternoon Tea
Just in time for the Mid-Autumn festival, the Mandarin Oriental and Vivienne Tam have joined hands to curate a “Romancing The Moon” afternoon tea set—available at the Clipper Loung through September 30. Working closely with The Mandarin Oriental culinary team, Vivienne infuses her unique East-meets-West China chic designs into the tea table, adding a whimsical visual touch to the renowned tea-time flavors of the Clipper Lounge. Fans of Vivienne’s iconic dragon design elements will enjoy seeing these motifs reimagined into confectionary treats like golden chocolate dragons and Mahjong tile jasmine chocolate cookies.
Treat yourself, family and friends to this exclusive collaboration and double your happiness with a limited-edition Vivienne Tam pouch, which comes as a complimentary gift for each guest. Don’t hesitate to make your booking as these limited-edition tea sets—like the light of the autumn moon—are fleeting.
Reserve a spot here
Pane e Latte whips up Mid-Autumn bombolinis
Celebrate the Mid-Autumn Festival with Pane e Latte’s exclusive Bomboloni Set! This delightful offering includes six mouth-watering, vanilla-filled Italian doughnuts, crafted from a blend of nine premium Italian flours. Available for pre-order until Mid-Autumn Day (September 17) with just one day’s notice, these sweet treats are perfect for sharing with your loved ones.
To order, email [email protected] or call 2337 7221
Tea WG presents Summer Holiday Iced Teabag Taster
Nothing beats sipping a glass of ice-cold ice tea on a hot, humid day in Hong Kong. Enjoy Tea WG’s Summer Holiday Iced Teabag Taster, featuring a selection of beloved blends like 1837 Black Tea, French Earl Grey, and Eternal Summer Tea. This collection includes fifteen hand-sewn iced teabags shaped like the summer sun, beautifully packaged in an arctic blue gift box. Pair it with the Symphony Teapot and eco-friendly Tea WG Glass Straws for a chic summer soirée.
Additional reporting by Michelle Miller Erb
Editor
Alyanna Raissa J. Payos and Kaitlyn LaiCredit
Lead image: Courtesy of Carna
