New Launches
Uogashi Nihonichi
Yet another thrilling launch at Kai Tak’s AIRSIDE is Uogashi Nihonichi, a specialised standing edomae sushi bar originating from Japan. For its first overseas branch, the restaurant seats up to 15 guests at a time, offering an intimate and convivial dining experience. Dig into an impressive array of quality a la carte sushi such as barracuda from Osaka and milt from Aomori, or pick from three sushi sets that include an irresistible 12-course omakase boasting sashimi, nigiri sushi and hand roll varieties. Alternatively, Uogashi Nihonichi also whips up signature rice bowls perfect for seafood donburi lovers, and quintessential Japanese alcoholic beverages.
G001, AIRSIDE, 2 Concorde Road, Kai Tak, Kowloon; @uogashinihonichi.hk
Nana’s Green Tea
The largest matcha-branded café chain in Japan finds its first Hong Kong outpost at the new AIRSIDE shopping complex in Kai Tak! Delight in an extensive range of beverages, cakes, soft serve ice cream and indulgent dessert parfaits crafted with premium matcha from Uji, Kyoto. Nana’s Green Tea also spotlights well-loved green-tea brews sencha, genmaicha and hojicha, as well as a full selection of satiating savoury dishes like a ground chicken with onsen egg rice bowl and soy milk dan dan udon served either hot or cold. To celebrate their opening, Nana’s Green Tea is offering 10 servings of an exclusive Matcha Gold Leaf Nama Chocolate Parfait daily until the end of October.
Shop B128, AIRSIDE, 2 Concorde Road, Kai Tak, Kowloon; @nanasgreenteahongkong
New Menus
The Legacy House celebrates hairy crab season
Hairy crab season is upon us, and Rosewood Hong Kong’s The Legacy House welcomes the return of its annual Hairy Crab set menu. Using premium hairy crabs sourced from Lake Tai in China, Chef Li Chi-Wait whips up premium Cantonese dishes the likes of clay pot rice with fish maw and hairy crab cream, braised green bean noodles with hairy crab paste, hairy crabs steamed in a simple ginger and herb broth, and xiao long bao with hairy crab cream.
Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; @thelegacyhousehk
Halloween cocktails at ICHU
World-class mixologist Filippo Pieroni puts his spooky senses to the test with three Halloween-inspired cocktails at ICHU. Almada mixes dark rum with almond syrup, citrus liquor and ginger beer, while Tezca is a combination of pisco, rosemary, lemon and grenadine. Meanwhile, the blood-red Popoca blends mezcal, red wine and cinnamon with lime juice and frothy egg whites for added dimension. These alcoholic concoctions are available from 18 October until the end of the month.
3F, H Queen’s, 80 Queen’s Road Central; @ichuhk
181 Fortnum & Mason launches mushroom and truffle-inspired dishes
181 Fortnum & Mason kicks off the autumn season with a trio of delectable creations that highlight the earthy depth of mushrooms and the luxurious aroma of truffles. A fluffy risotto rice topped with porcini jus, white truffle oil and White Alba truffle shavings, features an assortment of wild mushrooms throughout; the veal chop arrives with sautées wild mushrooms, bacon-creamed spinach, and potato purée; and a sous-vide organic Yellow Chicken ballotine with mushroom-infused stuffing is complemented by a flavourful chasseur sauce made with pancetta and chestnut mushrooms.
Shop 022, G/F K11 Atelier Victoria Dockside 18 Salisbury Road, Tsim Sha Tsui; @181fortnums
Seasonal creations at Porterhouse Seafood & Steak
Chef Mick Bolam introduces a whopping twenty new dishes to the menu at Porterhouse Seafood & Steak! Taking inspiration from numerous global cuisines, menu highlights include a wagyu beef tartare with homemade oyster mayonnaise that is prepared tableside using customisable ingredients like lap cheong, black garlic, and flying fish roe; charred jumbo prawns topped with ‘nduja butter and ginger scallion sauce; and seared scallops paired with a homemade yuzu mayonnaise and a kick of spicy bean paste and dried shrimps.
7/F, California Tower, 30-36 D’Aguilar Street; @porterhouse_lkf
Shake Shack Mango Bubble Shake
It’s been five years since Shake Shack arrived in our beloved city, and they sure know how to celebrate the milestone! Following up the Hong Kong exclusive Milk Tea Shake is a true feat of delicious innovation: the brand new Mango Bubble Shake. Inspired by yet another cherished Hong Kong recipe, this new caffeine-free shake is a vibrant spin on the mango pomelo sago dessert, featuring a delectable blend of Shake Shack’s signature vanilla frozen custard with mango puree and coconut cream, juicy bits of pomelo, mango, and a playful layer of passion fruit popping boba. A final flourish of whipped cream and crushed egg roll flakes completes this flawless Hong Kong tribute.
Available across all Shake Shack Hong Kong locations; shakeshack.com.hk
Hairy crab feast at Sing Yin Cantonese Dining
Celebrate the long-awaited hairy crab season with a sumptuous feast at W Hong Kong’s Sing Yin Cantonese Dining! The Jiangsu crab takes centre stage in an imaginative array of dishes, where guests can choose between a male crab, for its firm and aromatic roe, or a female crab for its velvety, golden roe. The irresistible flavours of your chosen crab come alive alongside premium abalone in stone clay pot rice, paired with wok-fried lobster and choy sum, or simply steamed whole. The Sing Yin Cantonese Dining exclusive hairy crab menu is available until November 30, 2023.
1/F, W Hong Kong, 1 Austin Road West, Kowloon Station, Kowloon; marriottbonvoyasia.com
Terrible Baby launches Halloween cocktails
Terrible Baby kicks off the spooky season with a duo of Halloween-themed cocktails! In keeping with the holiday’s quintessential colours of black and orange, the fat-washed coconut and rum-based Tricky Treats takes on Hong Kong’s ultimate sweet-tooth pairing of peanut butter and condensed milk, while the mezcal-based Get Ghosted is a refreshing blend of rosemary-infused gin, orange, pumpkin, honey, and sea buckthorn.
4/F, Eaton HK, 380 Nathan Road, Jordan; @terriblebaby
Collaborations And Pop-ups
“sacai THE noodle by Menchirashi” at BaseHall 02
Fashion and food — our two favourite f-words. Japanese label Sacai has teamed up with Harajuko udon specialist Menchirashi, to bring us a unique brand experience that is sure to fill both our bellies and our closets. The pop-up will take place at BaseHall 02, featuring the exclusive cold udon with “s(acai) tempura” and Menchirashi’s beloved carbonara udon, as well as a collaborative menu with NIGO’s Tokyo-based CURRY UP®︎ restaurant and Hong Kong’s Michelin-starred izakaya haunt, Yardbird. Those looking for a place to walk off the meal can head down to BELOWGROUND to shop the exclusive Sacai x Menchirashi T-shirt, or browse through a selection of CURRY UP®︎ x Menchirashi merchandise. “Sacai THE noodle by Menchirashi” will run from October 20 to 28, 2023 (excluding the 22nd).
BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Sing Yin Dining
