New Openings
Aqua And Hutong To Reopen In HZentre
Aqua Restaurant Group’s flagship eateries aqua and Hutong are back with a bang, reopening on the top two floors of HZentre. While the spaces will feature brand new menus and interior design, the sweeping panoramic views of Victoria Harbour remain, while aqua also boasts a new outdoor garden terrace bar. Award-winning London interior designer Robert Angell is to thank for Hutong’s glowing new walls and aqua’s sleek, mirrored catwalk, while Italian Executive Chef Andrea Mura has arrived from London to open the restaurant and offer his expert culinary direction.
When: Opening soon
Where: 17 and 18/F HZentre, 15 Middle Road, Tsim Sha Tsui; aqua.com.hk and hutong.com.hk
The Sixteenth
Taking up a colossal 18,000 square feet and seating 400 diners, Pirata group has launched their biggest opening to date with The Sixteenth, a venue comprising 4 different restaurant concepts in Quarry Bay. Journey to Italy at Tempo Tempo and La Favorita, the latter of which resembles an opulent Italian opera house from the ‘60s, while the former is a spacious outdoor terrazza lined with lemon trees. Expect delicious handmade pastas at La Favorita including lobster tagliatelle and cheese wheel al tartufo, while Tempo Tempo offers delightful tipples and Mediterranean platters. Honjokko, is an extension of Pirata Group’s Honjo, dishing out nigiri and sashimi alongside warm grilled bites, while temakaria TMK Funk & Rolls brings buzzing energy, signature temakis and more to the table.
When: Open now
Where: 2/F, Oxford House, Taikoo Place; thesixteenth.hk
Bedu Refresh And The Launch Of Little Bedu
Gough Street’s favourite Middle Eastern joint Bedu celebrates its third birthday this November, presenting a complete revamp of menus alongside a brand new takeaway concept coined “Little Bedu”. Dishing out Bedu’s signature dips and flavourful proteins, Little Bedu’s offerings will include fan favourite proteins pulled lamb shoulder, chickpea falafel, crispy fried fish, spiced chicken and more, all available for takeaway or on Deliveroo. Both concepts will bring a pointed focus on sustainability, working with advisors Peggy Chan and Zero Footprint Asia to implement more sustainable practices.
When: Open now
Where: 40 Gough Street, Central; bedurestaurant.com
Pop-ups and Collaborations
Perrier-Jouët’s The Art Of Revealing Nature
Perrier-Jouët brings together Chef Jaako Sorsa, photographer Justin Hui and harpist Elam to present an immersive dining experience that pays homage to the beauty and diversity of natural landscapes. The pairing menu is divided into six chapters, with each course dedicated to a specific landscape: the Ocean features langoustine, diver scallops, sea urchin, king salmon and wild trout roe. The jet-fresh seafood is paired with amalfi lemon hollandaise, tomato jelly and scallop roe powder for a burst of acidity and brininess that perfectly complements the Perrier-Jouët Blanc de Blancs with its floral and tangy citrus aromas. Each course is paired with a specially captured landscape image by Justin Hui and a delicate melody played live by harpist Elam.
When: November 27 and December 18 at HK$2,200 per person, inclusive of wine pairing
Where: Ocean Table, Ap Lei Chau, bookings available Nov 27 and Dec 18
Sabatini Gin At Argo, The St. Regis Bar And More
Italian, family-run gin brand Sabatini Gin makes its way to Hong Kong presenting its unique botanical flavours at the likes of The St. Regis Bar, Argo and Salotto Lounge. Featuring nine homegrown Tuscan botanicals, Sabatini spotlights distinct flavours of Tuscany with dominant notes of juniper alongside coriander, iris, wild fennel, lavender and more.
When: Available now
Where: The St. Regis Bar, Argo and Salotto Lounge
Asahi x Zuma Yokocho
Asahi has joined forces with beloved Japanese restaurant Zuma for an authentic Japanese yokocho experience. Recreating a Japanese night out, the space is adorned with red lanterns and neon lights while guests can enjoy drinks at the makeshift bar tables crafted from beer crates with autumn foliage above. Pair Puma’s contemporary izakaya snacks with a selection of sake and beer, including Asahi’s Super Dry and Zuma house daiginjo sake with rockshrimp tempura, octopus with aroma sancho pepper and Hokkaido scallops with ume bosh butter and mentaiko.
When: Until December 31
Where: Landmark Level 5 & 6 15 Queen’s Road Central; zumarestaurant.com
Mandarin Cake Shop Pop-up At Landmark
The Mandarin’s beloved Cake Shop will offer a unique pop-up experience with exclusive sweet treats inspired by traditional British recipes. The Chestnut Blueberry Mont Blanc offers a fruity adjustment to a classic favourite, with chestnut cream, blueberry compote, confit chestnut, meringue and vanilla chantilly. Meanwhile, the Matcha & Yuzu trifle sees the British dessert updated with Japanese influence, featuring layers of confit yuzu, matcha crumble and Chantilly, for a unique yet familiar amalgamation of flavours and textures.
When: Until December 31, 10am – 7pm
Where: 3/F, Landmark Atrium, 15 Queen’s Road Central, Central
The Peninsula’s Felix x Secret Theatre
Experience a glimmer of the roaring twenties at The Peninsula’s Felix, where an opulent and themed four-course dinner will be held alongside a thrilling theatre performance. Guests are invited to dress to the nines in their ritziest ‘20s-inspired ensemble, with best dressed winning a staycation at The Peninsula Hong Kong. The creative dinner includes Gatsby Fried Chicken and Deviled Eggs with a contemporary twist, alongside Lobster Toast with Black Truffle and the Upside-down Pineapple cake, which is a notorious ‘20s favourite.
When: October 21 – November 27, Thursday to Saturday only
Where: The Peninsula, Salisbury Road, Tsim Sha Tsui; peninsula.com
Saicho x The Ritz Carlton
Teetotallers rejoice! The Ritz Carlton has joined forces with sparkling tea brand Saicho to present a luxe brunch pairing at The Lounge. Sitting above the clouds, experience expert pairings featuring Saicho’s Hojicha, Darjeeling and Jasmine sparkling teas: the Hojicha brings notes of roasted hazelnuts with dry tannins that complement the grilled marinated octopus with hummus, chorizo and crunchy breadcrumbs, while the succulent and tender blackened miso cod is paired with Darjeeling, with notes of mandarin, ginger and wood spice adding a nuanced complexity to the pairing.
When: Every weekend from October 23 to December 31
Where: The Lounge & Bar, 102/F, The Ritz-Carlton, ICC, 1 Austin Road West; ritzcarlton.com
GRAIN Interactive Meet The Brewer Workshops
GRAIN is Hong Kong’s very first dining venue with a working brewery on-site, serving up freshly brewed Gweilo beer by the tap. The friendly neighbourhood joint offers educational brewing workshops every Sunday in November and the first Sunday of every month beginning December. The guided brewery tour introduces guests to the art of beer-making, and includes a beer tasting session with a flight of five signature beers that were brewed on-site – the Gweilo rainbow sherbet sour is a zesty drink that takes guests on a delightful journey through sweet and sour.
When: 2pm every Sunday in November
Where: G/F, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town; grain.com.hk
New Menus
Happy Paradise Seasonal Autumn Menu
Creative neighbourhood haunt Happy Paradise presents a new selection of seasonal Autumn dishes that reflect Chef May Chow’s innovative and refreshing takes on traditional Chinese cuisine. A ridiculously tender and aromatic tea-smoked pigeon is a must-have advance order, while the luxurious midnight ‘claypot’ rice is another decadent choice, comprising seasonal fresh seafood from blue lobster and uni to red prawn. Another delightful surprise is the refreshing raw scallop “aguachile”, which sees scallops and cucumber bathed in a pungent, mouthwatering green sauce made from mouth numbing mala (麻辣) Szechuan peppercorns.
When: Until the end of the year
Where: UG/F, 52-56 Staunton Street, Central; happyparadise.hk
Castellana Journey Around The World – Autumn Edition
Italian restaurant Castellana introduces a new around the world tasting menu for Autumn, spotlighting the best seasonal produce with a Piedmontese twist. A Sicilian red prawn tartare features the refreshing and sweet Mazara del Vallo deep sea red prawn, simply prepared and served alongside a cold broth of prawn shells and toasted Turbot bones for delicate, subtly sweet flavours. Similarly, the Egg Emotion risotto is a simple mixture of Carnaroli risotto, slow-cooked egg yolk, creme fraiche and Grana Padana before it is topped with Petrossian Caviar for a creamy, satiating dish with a briny bite.
When: From October onwards
Where: 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay
Editor
Carina FischerCredit
Lead image: Castellana
