New Launches
Château Galoupet
Moët Hennessy has launched Château Galoupet, the first Cru Classé de Provence in its portfolio. Complex and aromatic on the nose, the brand’s rosé features a carefully selected barrel-aged blend of grapes for creamy yet mineral notes that call upon the salinity of the Mediterranean Sea. Sustainability was paramount across all fronts: Château Galoupet Cru Classé Rosé is housed in a amber glass bottle crafted from 70% recycled glass, 3.5 hectares of Château Galoupet have been dedicated to supporting the research and development of the vineyards, and biodynamic plots are being used to explore the potential of new wines in the future.
Oatside
Asia’s first oat milk has landed in Hong Kong! Born out of a desire to create a healthy, sustainable milk for those who don’t care for plant milks, Oatside puts flavour front and centre with a creamy mouthfeel and a delicately malted finish that sets it apart from other market contenders. The Singapore-born brand sources oats from Australia, and boasts a roster of three different flavours – a delightfully foamable Barista Blend, rich Chocolate and smooth Chocolate Hazelnut.
Available at select Wellcomes, APITA and hktvmall.com
Butter
Butter’s nostalgic American-style cakes and pies make their way across the harbour to K11 Musea. The brand’s classic apple pie and fudgy chocolate cake are familiar favourites, while three K11 Musea exclusives take the form of a chocolate-vanilla checkerboard cake, a mini banana cream pie and a cookie bar loaded with shredded coconut, peanuts, pretzels and caramel sauce. Complete with checkerboard flooring, the quaint diner-inspired space will also be Butter’s first location with in-store seating.
K11 MUSEA Cake Shop: Kiosk LA106, Level 1, K11 MUSEA, Tsim Sha Tsui; butterbutterbutter.hk
Glasshouse by Asaya Kitchen
Rosewood’s pescatarian Mediterranean joint Asaya Kitchen has launched its latest dining experience – Asaya Glasshouse. Available after sunset, the space presents picturesque views of Victoria Harbour while the five-course menu features sustainably sourced ingredients from local farmers and fisheries. The meal starts off light and refreshing, with appetisers including buckwheat blinis with caviar, Mediterranean tuna tartare and Amalfi lemon and a poached Hokkaido Scallop for the first course. Main course highlights include the homemade cavatelli pasta doused in a rich Mazzancolle tiger prawn, sea urchin foam and Sumac spiced sauce and the Patagonian toothfish loin served alongside carrot emulsion, passionfruit gel and pistachio.
6/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; rosewoodhotels.com/en/hong-kong/dining/asaya-kitchen
Pop-ups and Collaborations
Martell x Forum
3 Michelin-starred Forum has joined forces with Martell for a unique and luxurious pairing menu. The braised Ah Yat abalone with goose web and vegetable – a juicy and opulent Forum mainstay – is paired with Martell Cordon Bleu. The 38-head abalone is sourced from Iwate, Japan and is braised for up to four days with a touch of Martell Cordon Bleu, chicken, ham, goose web and ribs. The Buddha Jumps Over the Wall soup (佛跳牆) features sea cucumber, conpoy, shiitake mushroom, pork knuckle, fish bladder, chicken feet, bamboo pith, and a spoonful of Martell Noblige for added flavour and aromatics. Drink this rich, savoury and flavourful dish with its pairing of Martell Noblige.
Available until September 30 at Forum, 1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay; forumrestaurant1977.com
Estro x Mono x Andō
Estro, Mono and Andō are joining forces for a one-off six-hands tasting menu in honour of Estro’s first anniversary. Chef Antimo Maria Merone will be joined by friends and esteemed chefs Ricardo Chaneton of Mono and Agustin Balbi of Andō, who also have Italian heritage alongside Spanish and Latin American. Each dish from the six-course menu has been prepared exclusively for the special occasion, including a corn fettuccine with spiced roasted chicken essence and sweetbread milanese garnished with bagna cauda walnuts and limoncello.
Level 2, 1 Duddell Street, Central; book here
New Menu
Cultivate
Chef Leonard Cheung presents a menu dripping in comfort and nostalgia for his newest menu at Cultivate. Using the best of what’s in season, Leonard calls upon the flavours of sunny California where he spent his childhood, including an intricate and fantastical IN-N-OUT inspired beef tartare. Prime beef tenderloin from a family-owned ranch in Cali is melded with onions cooked in a Dr. Pepper and licorice reduction, cured duck egg yolk, twice-fried fries, cured heirloom tomatoes and a secret “IN-N-OUT Sauce”. The Blueberry Corn Picnic fuses East with West, combining Leonard’s California upbringing with a sprinkling of Asian influence. Pandan, lime, Horlicks and peanuts converge with a blueberry cornbread, blueberry verbena sorbet, freeze-dried corn and graham crackers.
G/F, 29 Elgin Street, Central; cultivate.hk
Little Bao
Chef May Chow brings a menu refresh to Little Bao, with dishes informed by the beloved team at the now-shut Happy Paradise. One such dish is the Scallop Aguachille, a scallop ceviche livened up with a zingy lime, jalapeño, coriander, white soy and Szechuan peppercorn oil sauce. Those looking for more homey comforts can opt for the hot honey fried chicken for spicy, sweet, crunchy and juicy morsels of chicken, or the Fish Bao 2.0, which reimagines the Hong Kong favourite Fillet-o-Fish with halibut, homemade tartar sauce and cheese all sandwiched between a pillowy soft bao.
1-3 Shin Hing St, Soho; little-bao.com
Fireside
Grilling experts at Fireside continue their reputation in sourcing rare cuts of meat with a new À La Carte experience. Highlights include Mayura “chocolate-fed” Australian Wagyu, dry-aged Japanese kinki fish and Hokkaido hairy crab, which are each uniquely prepared over the fire to let their individual flavours shine. The rich and buttery Carabinero red prawn flambadou remains on the menu alongside other signatures including the dry-aged Ma Yao “Threadfin” and the smoky Duck Confit with fire-cooked Bomba Rice and Morel Mushrooms.
5/F H Code, The Steps, 45 Pottinger St, Central; fireside.hk
Belon
Chef Matthew Kirkley and Chef de Cuisine Jacob Zuidervleit have been working closely together to present new vegetarian and seafood-centric dishes at Belon. Cured Tasmanian ocean trout is served alongside meticulously presented daikon dumplings and horseradish cream for a refreshing yet delicate dish that lets the flavours of the trout shine. The fruit tomato dish was another highlight – tomato gelee is encrusted with black truffle “diamonds” and placed atop a decadent black truffle custard for a unique and potent amalgamation of flavour and creamy texture.
1st Floor, 1-5 Elgin St, Central; belonsoho.com
Quality Goods Club
Crowd favourite watering hole Quality Goods Club will keep you fed and hydrated all night long. Whether you’re looking for something comforting like a New England-style clam chowder and a truffle toastie or something a little more elevated like oysters and caviar – they’ve got you covered. For mains, fill up on roast chicken served with stuffing and homemade chimichurri, pan-fried seabass fillet with brown butter sauce and parsley shallot salad or a wagyu bavette steak with roasted bone marrow and gravy. Try to leave a little room for dessert where you’ll find a smooth and zesty Marco Pierre White-inspired lemon tart.
Basement, On Lok House, 39-43 Hollywood Road, Central; qualitygoodsclub.com
Editor
Carina FischerCredit
Lead image: Castellana
