New Launches
Soft Thunder opens flagship bakery café
Fans of Soft Thunder, rejoice! The beloved artisan bakery has opened its new flagship bakery café in Wanchai, complete with expansive floor-to-ceiling windows, sleek modern interiors, and plenty of room to kick back and enjoy a whole new selection of delectable baked treats. Aside from the crowd-favourite pistachio croissant, the Soft Thunder bakery café debuts a pistachio unicorn puff and pistachio latte both made with 100% natural pistachio paste, the indulgent crème caramel danish, and a vast array of generously-sized homemade bagels.
Shop B, 31 Queen’s Road East, Wanchai; @soft.thunder.bakery
JUNO
Salamanca Group welcomes their second gastronomic destination, a vibrant Italian-Mediterranean restaurant by the name of JUNO. At its helm is none other than Group Executive Chef Jordi Vallés Claverol, who has crafted a menu brimming with flavours that evoke the sunny southern European coast. Hearty Italian staples are reinvented with contemporary flair, giving rise to standout dishes like the home-baked specialty bread trio, a rich Boston lobster risotto made with aged Acquerello grains, and the skilfully prepared lamb ballotine that paints a romantic picture of evening barbecues by the Mediterranean sea.
G/F, 88 Wing Lok Street, Sheung Wan; @junohongkong
New Menus
LPM’s 5th Anniversary dinner
In celebration of LPM’s 5th anniversary, Chef Maurizio pays tribute to the establishment’s culinary roots in the South of France with a menu that reflects the region’s coastal flavours. Highlights of the special menu include a refreshing crabmeat and cucumber gazpacho, lobster linguini pasta, a delicious rendition of bouillabaisse — a traditional Provençal seafood soup, and a fig clafoutis served with olive oil ice cream for dessert. LPM’s 5th Anniversary dinner is available throughout the month of November.
H Queen’s, 23-29 Stanley Street, Central; lpmrestaurants.com
1908BC launches pie series
This one’s for all the loud and proud lovers of pie. Turn that delicious image of a freshly-baked steaming pie into a reality at 1908BC, where a range of hearty sharing pies will be available until the end of the year. Served with a truly British side of onion gravy, fries, and peas, the two mainstay pie flavours are a braised Scottish beef short rib with Tsing Tao beer, carrots, shallots and spices, as well as a classic chicken with chestnuts, shiitake mushrooms, sake, and Dijon mustard. For Thanksgiving, an exclusive braised turkey and pumpkin pie with cranberry sauce will be available from November 22 to 24, and come December, an indulgent whole lobster pie looks to up the festive ante!
5/F The Pemberton, 22-26 Bonham Strand, Sheung Wan; @1908bc_hongkong
New cocktail programme at Argo
Ranked 8th best bar in Asia this year, Argo’s latest drinks programme is a thoughtful ode to Hong Kong soil. The new ‘ARGO Forestry’ menu spotlights six locally-sourced hero ingredients — namely granite, sweet potato, ginger lily, strawberry, bamboo, and goat — through twelve captivating cocktails. Each ingredient is transformed through two different cocktails, one that lives up to expectations and another that will take any cocktail enthusiast by surprise. Discover inventive creations like The Breaker made with tequila, roasted sweet potato orgeat, curry leaf, beetroot and citrus, or the three-part experience, Goat Evolution Flight.
G/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central; @argobarhk
White Truffle dinner at Pirata
Pirata pulls out all the stops for white truffle season with a lavish four-course dinner dedicated to the prized Alba white truffle. Available until November 29, the meal kicks off with a decadent steak tartare and asparagus garden flan both generously topped with shavings of Alba white truffle. A duo of buttery white truffle tagliolini and hearty porcini mushroom with truffle risotto is followed by a juicy stuffed chicken rolata paired with white truffle jus and mashed potato. Dessert is a scoop of vanilla gelato with, of course, a pile of white truffle shavings. Take the feast to the next level with a wine pairing option at an additional cost.
29/30 F, 239 Hennessy Road, Wanchai; pirata.hk
Shake Shack unveils White Truffle menu
Shake Shack goes luxe with a fine dining-inspired selection of moreish White Truffle creations! Available until mid-January of next year, the lineup includes an all-natural Angus beef and Emmental cheeseburger with crunchy sweet onions, the chain’s signature ‘shroom burger and crinkle cut fries, all dressed up with a generous load of real white truffle sauce made using white truffle oil. Complete the experience with a glass of Shack Red or Shack White wine.
Available across all Shake Shack Hong Kong locations; shakeshack.com.hk
Collaborations And Pop-ups
ICHU x Aurora Theatres hosts Murder Mystery
Presenting an immersive experience like no other, ICHU teams up with independent Hong Kong theatre company Aurora Theatre for the ultimate Peruvian-inspired murder mystery. Marrying the thrill of theatre with the adventurous flavours of Nikkei cuisine, this ‘Murder Mystery’ dinner features a three-course feast of ICHU signatures served alongside an interactive performance in which guests must solve a mystery and identify the killer for a HK$1000 ICHU dining voucher. Free flowing drinks and champagne will also help to keep the cogs turning, so be sure to join in on the one-night only extravaganza.
November 25, 2023 from 7pm onwards, reserve your spot here
3/F, H Queens, 80 Queen’s Road Central, Central; @ichuhk
Plaa x Khaan Four-Hands Event
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Plaa presents an exquisite four-hands collaboration between two rising Thai chefs – Chef Tom from Plaa and Chef Aom from Bangkok’s KHAAN. The pair brought to life a refreshing menu that began with a familiar Thai kick from the pla uni and yum phoo consisting of hairy crab, pickled grape and coconut. One of the most tan-thai-lizing dishes was the plaa, Thai for fish, with the fish of choice being a succulent threadfin served with kale and crispy fish. This was followed by an equally delicious dish of pha loh – juicy pigeon leg marinated in five spices with a side of shallot marmalade. The meal ends on a warm note with ginger cake and comforting ginger tea.
Available for lunch at HK$1,080 per person and dinner at HK$1,680 per person (subject to 10% service charge) with wine pairing available at HK$569 for 4 glasses and HK$888 for 7 glasses
2/F, 8 Lyndhurst Terrace, Central; @plaahongkong
Editor
Alyanna Raissa J. Payos and Karrie LamCredit
Lead image: Courtesy of LPM
