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Lee Lo Mei
Photograph: Courtesy Lee Lo Mei

Best menus to try in Hong Kong this autumn

The new season brings with it a whole host of new menus to enjoy. Any excuse really!

By Fontaine Cheng
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The season to indulge is officially upon us. Not only are white truffles filling the air with their earthy aroma, but it’s also hairy crab season! Thanks to the season’s finest ingredients and produce to work with, new autumn menus and updates are popping up around town. From new monthly breakfast menus to a menu revamp in Isaan Thai cuisine, to nostalgic menus that celebrate the classics, here are some of the best menus you need to try out this autumn. 

RECOMMENDED: Looking to try out other new things? Check out Shake Shack’s limited edition truffle burger, a local noodle joining inspired by filmmaker Stephen Chow or the new Bakehouse in Soho.

Best menus to try in Hong Kong this autumn

Aulis lamb neck, pearl barley and wild garlic
Aulis lamb neck, pearl barley and wild garlic
Photograph: Courtesy Aulis

Aulis’ new innovative autumn menu

Restaurants Causeway Bay

The development kitchen attached to Roganic is always cooking up something creative, and this time, it’s a new 13-course dinner menu for autumn which offers guests a chance to explore the culinary mind of Chef Ben Gallier. Highlights include a crispy smoked cod roe, pickled kohlrabi and pomelo tart topped with roasted seaweed powder; king crab and caviar with pickled apple and cucumber on a mini crumpet; slow-cooked British lamb neck with pearl barley and wild garlic; and a unique salted blackcurrant and beetroot sorbet with cherry in a dark chocolate crepe cornet. The autumn menu is available on Tuesdays through to Saturdays from 7.30pm ($1,280/guest) while lunch is served on Saturday only from 12.30pm ($880/guest). Optional beverage pairings for wine ($680/guest), or juice and tea is also available ($380/guest).

Chachawan Som Dtum Kao Pod
Chachawan Som Dtum Kao Pod
Photograph: Courtesy Chachawan

Chachawan’s menu revamp

Restaurants Sheung Wan

After a month of renovation, popular eatery Chachawan is back with a revamped restaurant interior and menu. Still focused on rich and spicy Isaan Thai cuisine, new signatures will feature grilled meats and salads that hold a balance of hot, sour, and salty flavours. Created by chef duo Chang and Narisara, new items will include the likes of Som Dtum Kao Pod ($108) corn salad with salted egg, cherry tomatoes, chilli and garlic in a tamarind dressing; Po Nim Pad Prik ($148) deep-fried soft-shell crab in spicy chilli and garlic; and an Isaan delicacy Sai Krok Isan ($98) grilled fermented pork and garlic sausage served with rice and ginger. Wash this all down with an ice-cold beer or Thai cocktail and let your mind wander to Thailand. New Chacha lunch is also available for a quick bite in the day with Thai street food favourites such as Gai Yung ($118) grilled chicken thigh with rice and Khao Pad ($128) wok-fried rice with crab meat, egg, and spring onions and more on offer.

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Red Lobster lobster roll
Red Lobster lobster roll
Photograph: Courtesy Red Lobster

New lobster dishes at Red Lobster

Restaurants Seafood Causeway Bay

With over 20 new dishes added to its menu, Red Lobster offers customers a chance to indulge in all things lobster and seafood at an accessible price. Highlights include their lobster roll ($228), which is already a favourite in the US, and has arrived in Hong Kong with plenty of lobster meat served in a Hong Kong milk bun alongside French fries; flavourful and packed lobster tacos ($118); and a new duo of lobsters ($298) in the form of two grilled lobster tails and a rich and creamy lobster pasta.

New Punjab Club breakfast
New Punjab Club breakfast
Photograph: Courtesy New Punjab Club

New Punjab Club’s new hearty breakfast

Restaurants Indian Central

Inspired by the breakfasts of hardworking Punjabis who work in agriculture or the trucking industry, in which breakfast truly is the most important meal of the day,  New Punjab Club is coming out with a new monthly breakfast ($798/person) that features a whole host of hearty dishes such as Makki di Roti with Sarson da Saag, a corn flatbread with mustard greens and sugarcane jaggery; Masala Omelette made with Touriyan eggs, tomatoes, and turmeric; McLeod Karahi Murgh with local three yellow chicken, tomatoes, and sour cream; and Maa Ki Dal with split yellow lentils, red lentils, and mustard, to get you through the day. Created by chef Palash Mitra, the new monthly breakfast will launch on November 1 and continue every first Sunday of the month thereafter.

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Beefbar short rib tataki in ponzu
Beefbar short rib tataki in ponzu
Photograph: Courtesy Beefbar

Beefbar celebrates autumn with white truffles

Restaurants Steakhouse Central

Embracing the white truffle season, and pairing it with excellent cuts of beef and other seasonal ingredients, Beefbar’s new autumn menu is a seven-course dinner ($1,480/person) to celebrate the season and is available until December 31. Highlights include a milk-fed veal filet tartare with tarragon and praline, a short rib tataki dressed in ponzu, a mini black Angus beef burger with white truffle, and a slow-cooked egg yolk with Jerusalem artichokes, eryngii mushroom, and of course, white truffle (+$580/person).

Lee Lo Mei Lucky 8 Seafood Rice
Lee Lo Mei Lucky 8 Seafood Rice
Photograph: Courtesy Lee Lo Mei

Lee Lo Mei reinvents Hong Kong flavours

Bars and pubs Cocktail bars Central

It turns out that we’re not the only ones feeling nostalgic these days, as casual eatery and bar Lee Lo Mei is also looking back with classic dishes in a new à la carte menu for autumn. Inspired by some of Hong Kong’s most popular dishes and snacks, chef Lee adds a touch of modernity in items such as Tangling Stem ($108) using celtuce skillfully sliced into a long chain that is flavoured with Sichuan peppercorn, Chinkiang vinegar and a homemade sesame oil caviar; Ping Pong Buns ($118) which take on the pineapple bun and amplifies flavours with an Iberico pork patty in char siu sauce, grilled pineapple, and homemade pineapple jam; and Lucky 8 Seafood Rice ($268) which pulls together two Hong Kong favourites of claypot rice and sizzling platters and uses Argentinian red shrimp, lobster, Hokkaido scallop, clam, squid, slow-cooked octopus, cod, and crab in a clay pot with crispy rice.

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Tate Dining Room kadaifi wrapped snapper with kumquat
Tate Dining Room kadaifi wrapped snapper with kumquat
Photograph: Courtesy Tate Dining Room

Tate Dining Room’s ode to tea menu

Restaurants French Sheung Wan

Shining the spotlight on, you guessed it, the art of drinking tea, Tate Dining Room is pairing some of the finest regional teas with a full seven-course menu for autumn. Teas include Gushu, a sun-dried black tea derived from 200-year-old trees in Yunnan, Gyokuro Oku no Tsuyu, a green tea blended exclusively by Horii Shichimeien in Kyoto, and much more. The menu, created by chef Vicky Lau, includes dishes such as an aromatic sweet shrimp with shrimp croquette and fresh green tea leaves; a kadaifi wrapped snapper with kumquat matched with a Chinese oolong tea; and an aged Pu’erh paired with flower clams and dried seafood rice. The Ode to Tea menu ($780/person) must be ordered with the mandatory tea pairing ($408/person) for a total of $1,188 per guest.

Other new menus to consider

Uma Nota
Uma Nota
Photograph: Courtesy Uma Nota/Nicholas Wong

Uma Nota's new Japanese inspired dishes

Restaurants Fusion Soho

The Nipo-Brasileiro restaurant is shaking things up this season with a revamped a la carte menu that will feature more Japanese inspired dishes than ever before. Think crunchy soft shell crab, Uma Nota-style nigiri, grilled skewers and Hokkaido milk ice cream. Meanwhile, the restaurant will also offer a 'Umakase' experience that features a five or seven-course meal, with dishes left up to the chef, on two dates. On October 5, the seven-course menu is available at 8pm only, while October 6 offers a 6pm seating with five-courses ($350) and seven-courses ($450) at 8.30pm.

Chicken burger
Chicken burger
Photograph: Courtesy The Diplomat

New pub grub at The Diplomat

Bars and pubs Cocktail bars Central

If you’ve yet to visit, drinks aren’t the only thing on The Diplomat’s menu as there is a whole host of pub grub available too. Now with new additions, the menu presents more reason to visit. Reasons such as the steak tartare ($120) packed with shallots, piquant capers and a soft boiled Japanese egg, with Parisian-style fried potatoes; a Southern-style chicken sandwich ($160) filled with deep-fried buttermilk chicken with Louisiana-style hot sauce; and a seriously tempting hot fudge sundae ($65) topped with brownies, homemade fudge, and bourbon caramel. It had us at fudge.

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Donabe cooked Japanese rice with king crab and kohlrabi
Donabe cooked Japanese rice with king crab and kohlrabi
Photograph: Courtesy Restaurant Petrus

Autumn menu at Restaurant Petrus

Restaurants Admiralty

Restaurant Petrus is welcoming the new season with a menu based on the harvest of autumn, including French shallots, Italian zucchini, and cherries as its highlighted ingredients. The three-to-five-course dinner menu ($1,088-$1,588) which includes a George Bruck foie gras dish with cherries and pistachios; donabe (Japanese clay pot) cooked rice with king crab and kohlrabi; shallot tarte tatin with truffles and Comté sauce; and quail in zucchini flower with zucchini tart and koji are all must-tries.

Tom kha gai xiao long bao
Tom kha gai xiao long bao
Photograph: Courtesy Dim Sum Library

Dim Sum Library’s new xiao long bao

Restaurants Chinese Admiralty

Bringing some of the most creative xiao long bao flavours to town, Dim Sum Library is offering a brand new soupy dumpling filled with tom kha gai, the Thai coconut chicken broth ($72 for a basket of three). Infused with aromatic herbs, the rich and creamy flavours of chicken and coconut fill the perfectly packaged parcels. The new xiao long bao flavour joins their other Asian xiao long bao flavours including kombu and bonito, hot and sour, bak kut teh, and beef brisket, all of which are available until December 6, 2020.

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Xuân
Xuân
Photograph: Courtesy Xuân

Nine-plate family meal at Xuân

Restaurants Vietnamese Wan Chai

Similar to the Chinese tradition of nine big plates (gau dai gwai) at celebrations and feasts, Vietnamese families have a ritual called com gia dinh, which is essentially a spread to be shared with family. This season, Vietnamese restaurant Xuân will be offering a new family meal ($798) option that includes nine plates, best shared between three or four people, that will change depending on chef's selection. However, the spread will always include a soup, refreshing salad, homemade pickles, fish, shellfish and a meat dish made with either pork, beef or chicken. 

Andalusian menu at Ole
Andalusian menu at Ole
Photograph: Courtesy Ole

New Andalusian Flavours at Ole

Restaurants Spanish Central

Spanish restaurant Ole has launched three new menus to celebrate the flavours of South, North, and Central Spain this season. The menus ($480), all of which feature seven courses, will be available over the course of six months and take diners on a journey through the region of Andalusia. The first menu (available now until November 22) spotlights Southern Spain, and looks past the paella with dishes that include Seville-style oxtail, Southern Spain seafood stew, and al jerez white mushrooms, among other items.

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Hokkaido amadai
Hokkaido amadai
Photograph: Courtesy Kakure

Kakure’s autumn sake dinner

Restaurants Japanese Central

With no travel allowed, for the time being, we have to thank the many Japanese restaurants in Hong Kong for providing us with a taste of Japan. At Kakure, this is in the form of a nine-course autumn menu ($1,988) that offers produce and flavours of the season, along with a sake pairing ($298) to amplify the experience. Menu items include grilled Magaki oyster, fresh and crispy Hokkaido amadai, and a juicy A5 Hida tenderloin steak.

Dim sum at The Legacy House
Dim sum at The Legacy House
Photograph: Courtesy The Legacy House

New dim sum at The Legacy House

Restaurants Chinese Tsim Sha Tsui

A total of 17 new items have been added to the dim sum menu at Rosewood Hong Kong’s Chinese restaurant, The Legacy House, marking it as a top lunch spot to hit in the coming months. Expect yum cha classics to be given a modern makeover in the form of delicate dumplings. Fish dumplings with tangerine peel ($90), for example, are now shaped like koi fish, while vegetable dumplings with garoupa and XO Sauce ($120) appear to be adorned with jewel-coloured rose petals.

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Harbourside Grill
Harbourside Grill
Photograph: Courtesy Harbourside Grill/Michael Perini

Weekend lunch at Harbourside Grill

Restaurants Grills Tsim Sha Tsui

Bringing Hong Kong brunches an al fresco viewpoint this autumn (thank goodness for cooler weather!) is grill inspired restaurant, Harbourside Grill, with its new four-course menu made for weekend lunches ($488) from 12pm to 2.30pm. From classic eggs benedict and open breakfast sandwiches, to roast chicken and more, followed by indulgent desserts such as a tarte tartin, cheese platters, or a more refreshing basil panna cotta with strawberry jelly. A glass of Champagne is optional, as is a Bloody Mary, which can be added on for $98.

Castellana
Castellana
Photograph: Courtesy Castellana

A new journey around the world at Castellana

Restaurants Italian Causeway Bay

Castellana’s journey around the world menu has undergone a seasonal revamp. Still showcasing Piedmont cuisine at its best, the menu now features new dishes that celebrate the region and season. Highlights include the burrata cheese which is wrapped in Sicilian red prawn, a bowl of seasonal chestnut soup with guinea fowl, and a celeriac remoulade with Japanese sea urchin. The four-course menu ($980) can be extended to seven-courses ($1,280) with add on options for Italian wine pairings.

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Miss Lee vegetarian cuisine
Miss Lee vegetarian cuisine
Photograph: Courtesy Miss Lee

Fresh vegetarian menu at Miss Lee

Restaurants Sheung Wan

Chef Siu Hin-chi of two-Michelin-starred restaurant Ying Jee Club lends his culinary mind to Miss Lee this season; revitalising traditional Chinese dishes in contemporary veggie fashion. Take the Egg-cellent plant ($148) dish for instance, which is a meatless rendition of the spicy Sichuan classic mapo tofu, or Rolling Stones ($118) which makes use of the Hong Kong carb favourite cheung fun (rice noodle rolls) fried in soy and chilli sauce, atop a bed of truffle mashed potato foam, dotted with vegan caviar. To go with these new dishes, their drinks get an update too with fruity vodka-based cocktails such as pink breeze, made with grapefruit, lime, and cranberry juice.

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