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DarkSide's Yin and Yang menu
Photograph: Courtesy DarkSide DarkSide's Yin and Yang menu

What's on: The latest foodie happenings to catch in the city

All the food and drink news that should be on your radar

Tatum Ancheta
Cherry Chan
Written by
Tatum Ancheta
&
Cherry Chan
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If you're looking for the latest foodie happenings to end the season, we have the scoop on the latest F&B news in the city. From new menus, new product launches, and exciting events, keep reading to discover some tasty happenings around the city.

Save this page for more updates! We'll keep adding the latest news as soon as we hear it!

RECOMMENDED: Feeling thirsty? Here's where to grab hand crushed lemon teas in Hong Kong!

The latest food and drink news in Hong Kong

  • Restaurants
  • Japanese
  • Central

Craving Japanese cuisine? Head to Sushi Fujimoto for their new offerings, including a sushi lunch menu ($1,580 per person) and seasonal omakase ($2,980) curated by head chef Kenichi Fujimoto. Chef Fujimoto, previously the sushi chef at Four Seasons Hotel Hong Kong's Michelin-starred Sushi Saito, is renowned for his sushi expertise and passion for simplicity. At his restaurant, every detail, from decor to ambience, is meticulously crafted. Experience a touch of theatre as the lights dim and music cues set the stage for chef Fujimoto's meticulous sushi preparation process. The new lunch menu offers 12 pieces of sushi, as well as maki roll, Japanese tamago, miso soup, and Japanese fruits to end the meal. Meanwhile, enjoy seasonal produce for the omakase menu, which includes starters using ankimo (monkfish liver) served two ways and Sekogani female snow crab from Hyogo, which is only available until the end of November.   

  • Bars and pubs
  • Sheung Wan

Lorenzo Antinori's Bar Leone has teamed up with Australian Gin Distillery Never Never Distilling Co. to unveil a limited edition Coffee & Cacao Gin. This unique creation infuses rich tiramisu flavours with savoury coffee notes, cocoa nibs, and refreshing hints of bergamot citrus. The bottle features Never Never's signature design adorned with Bar Leone's vibrant red and orange colour palette. Enjoy this gin neat, on the rocks, or mixed into cocktails like highball, gimlet, or Negroni. You can taste it in Bar Leone's Negroni cocktail or their Tuxedo twist serve. Get your hands on this special edition for just $500 per bottle until December at barleonehk.com, as the price will be raised to $750 per bottle after the year end.

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  • Bars and pubs
  • Tsim Sha Tsui

Rosewood Hong Kong's distinguished bar, DarkSide, is set to debut an enticing new cocktail menu called Yin Yang, offering a delightful cocktail experience before the season concludes. Developed by the director of bars, Simone Rossi, and the talented mixologist team, this menu replaces their previous concept, The Art of Mahjong Menu. Starting November 30, guests can indulge in eight creative cocktails, priced at $180 each, inspired by the Yin and Yang philosophy. Options include the Moon, a milk punch-style beverage featuring Matusalem 15-year-old rum, Bitter Fusetti, pomelo, yuzu, Marsala Secco, salted kumquat, Osmanthus, and milk. Additionally, Earth presents a twist on the classic Blood and Sand cocktail, made with Bruichladdich The Classic Laddie whisky, Tokki Soju Gold Label, and Mancino Rosso Vermouth, served in a 3D Earth-shaped glass with melon and cherries. Moreover, Heaven offers an exciting variation of the Ramos Fizz, combining Nikka Days Whisky and Fernet Hunter with flavours of corn and biscotti, topped with frothy foam, and served in a highball glass with a 3D cloud-shaped coaster.

Marriott Bonvoy Taste Wonders
Sustainable Toothfish with Fideuà Noodles I Photograph: Clicks Images/Patrick Leung

Marriott Bonvoy Taste Wonders

Marriott Bonvoy, Marriott International’s travel programme, is expanding its F&B offerings with twelve visionary chefs collaborating to create six innovative dishes. The curated menu, Taste of Wonders, will showcase dishes crafted by chefs from renowned hotels like The Ritz-Carlton, Hong Kong, Le Méridien Hong Kong, JW Marriott Hotel, and W Hong Kong, among others. From December 1, 2023, to February 29, 2024, guests can enjoy these delectable creations at the 12 chefs’ restaurants. Standout dishes include French Scallop Tartare ($228) with apple and yuzu gelee, Oscietra caviar co-created by Le Méridien’s chef Jacky Chui and Courtyard Hong Kong Shatin’s chef Sunny Cheng; Sustainable Toothfish with Fideuà Noodles ($508), served with aioli emulsion and chorizo Iberico, co-created by The Ritz-Carlton’s chef Daniel Guevara Quinero, and Sheraton Hong Kong Hotel & Towers’ chef Martín Carrasco Carrillo. Meat lovers will enjoy Westholme Wagyu M8-9 Tenderloin ($488) served with fondant potato, spinach, confit shallot, and red wine sauce, created by The St. Regis Hong Kong’s chef Hugo Cheng and JW Marriott Hotel’s chef Tony Wong.   

Visit marriottbonvoyasia.com for more info. 

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  • Restaurants
  • French
  • Wan Chai

If you're seeking a romantic spot to take your partner this season, reserve a table at Maison ES in Star Street Precinct, Wan Chai. This spacious 2,300-square-foot venue, filled with mansion-style decor, is the ideal setting for an intimate dinner. Indulge in the restaurant's new Le Vieux Hong Kong commemorative menu, priced at HKD 1,300 per person for a five-course meal crafted by Executive Chef Esther Sham and Chef Eric Cheung. The menu combines modern French cooking techniques with a unique Hong Kong twist. Notable dishes include hamachi ceviche with ikura, avocado, and cucumber served with a Hong Kong-style gazpacho Russian Borscht. The Angel hair pasta with butter-poached Boston lobster tail served with shellfish emulsion and cheese sauce, playfully poured from a cow creamer dispenser, is a must-try. For the main course, the US Wagyu Chuck Flap Wellington with Chu Hau Beef Stew and Tendon Puffs, accompanied by sautéed Chinese broccoli and a rich, savoury jus, will satisfy your appetite. Finish with the indulgent French toast, peanut butter ganache, with milk tea ice cream.

In case you missed these

The Barolo & Barbaresco World Opening in Hong Kong
Photograph: Tatum Ancheta

The Barolo & Barbaresco World Opening in Hong Kong

The Barolo & Barbaresco World Opening (BBWO) debuted in Hong Kong this month, showcasing the winemaking tradition of southern Piedmont. Presented by the Consortium for the Protection of Barolo Barbaresco Alba Langhe and Dogliani, BBWO hosted an exclusive pairing dinner at the renowned Piedmontese fine dining restaurant Castellana. The event highlighted a carefully curated selection of 42 noble wines from the Langhe region, featuring full-bodied Barolo and elegant floral Barbaresco wines. These wines are perfect gift options for Christmas and serve as excellent accompaniments to festive meals, particularly when enjoyed with truffle dishes, braised meats, and mushroom or cheese risotto. Notable wines available in Hong Kong include 2018 Ceste Barolo DOCG ($280 at Wine Time), 2019 Mauro Molino Gallinotto Barolo DOCG ($458 at Watson’s Wine), and 2019 Virna Barolo Noi ($351 at XtraWine.com), as well as 2020 Bruno Rocca Barbaresco DOCG ($668 at Watson’s Wine) and 2019 Cortese Giuseppe Barbaresco DOCG ($710 at Mercato Gourmet). 

  • Restaurants
  • French
  • Central

LPM Restaurant & Bar in Hong Kong is celebrating their fifth anniversary and has prepared a special Mediterranean-inspired dinner menu available until the end of November. Crafted by chef Maurizio Pace, the limited-time menu features signature, contemporary French dishes, spotlighting seafood from the coastal area of France. Standout dishes recommended for your order include refreshing cold dishes such as undressed crab with cucumber gazpacho priced at $298 and wild sea bream tartare with yuzu priced at $278. Try the lobster linguini priced at $278 for a delicious pasta option. And if you're looking for a hearty sharing dish to enjoy with loved ones, go for the flavourful LPM Bouillabaisse ($1,298) filled with a medley of seafood. Pair these dishes with selections from LPM's extensive range of world wines, or ask their bartenders for cocktail recommendations that will complement the dishes.

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  • Restaurants
  • Central

Contemporary fine dining restaurant 1111 Ones is proud to unveil two new tasting menus to enjoy during dinner service. Diners can choose between The Outing ($1,388) and The Expedition ($1,788), both of which will showcase meticulously crafted dishes and international delights. Both menus include light appetisers like amberjack carpaccio with scallop tartare and yuzu ponzu, and thinly shaved black truffle served with butter-seared cauliflower and Iberico ham; but diners who opt for The Expedition will also get to enjoy additional luxuries like Oscietra caviar with guanciale custard; as well as morel mushrooms with cuttlefish, squid, and veal jus.

Moving onto entrees, diners can savour either a smoked and seared kinmedai poached winter melon and edamame in a hojicha dashi; or a binchotan-grilled fish maw drizzled with French lobster soup, paired with crispy rice. Other savoury dishes on the two menus include plates like hida-gyu beef with red radish puree and charred gem lettuce; and Spanish carabinero with a basil mozzarella risotto. Finally, both meals will conclude with a delightful matcha mousse with pickled cherries and a jasmine jelly. 

  • Restaurants
  • Chinese
  • Tsim Sha Tsui

Rosewood Hong Kong’s Chinese dining destination The Legacy House welcomes the winter season with the launch of its seasonal dried tangerine peel creations. From December to January 2024, diners can savour dried tangerine peels sourced from Xinhui, and appreciate the subtle differences between peels that have been aged for longer periods of time. Guests can order a la carte dishes such as razor clams with bamboo shoots topped with salted lemon ($480) or braised fish maw soup with lamb head and hoof ($580) – all of which feature dried tangerine peel. Alternatively, Chef Li Chi Wai has also created a tasting menu ($2,180 per person) that spotlights the coveted ingredient, with creations such as braised horsehead tilefish with 18-year dried tangerine peel sauce, braise bamboo pith roll and lobster with 12-year dried tangerine peel, and more. To further enhance your dining experience, The Legacy House also provides a collection of aged dried tangerine peel teas for guests to sip on.

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The Macallan has partnered with talented Asian mixologists – Peter Chua of Singapore’s Night Hawk, Shingo Gokan of Japan’s The SG Club, and Grace Tsai from Taipei’s Indulge Experimental Bistro – to create sustainable cocktails that meet the brand’s commitment to excellence, heritage, and craftsmanship. Chua and Gokan have respectively held guest shifts at MO Bar and Quinary, where they each created zero-waste cocktails using Macallan Double Cask 12 Years Old whisky. For the final part of The Macallan’s collaboration with Asian mixologists, Grace Tsai from Taipei’s Indulge Experimental Bistro will be holding a guest shift at The St. Regis Bar on December 8. Find more information about The Macallan Double Cask Signature Taste Cocktails here.

  • Restaurants
  • Italian
  • Wan Chai

Executive chef Luca Marinelli of Italian restaurant Osteria Marzia has created a seasonal menu full of autumnal dishes that celebrates Italy’s coastal cuisine. Delight in new creations like fusilli e calamarata ($288), which is pasta in a creamy broccoli sauce topped with tomato confit, bottarga, and broccoli; omaggio ad Uliassi ($388), a shellfish soup made with a medley of seafood; tris de crudo ($318) consisting of three variations of seafood including marinated red prawn, slow-cooked squid, and sea bass Prosecco. Additionally, Osteria Marzia is also launching a new five-course tasting menu ($788), with dishes like baby cuttlefish with green peas and mint, acqua pazza with insalata mista, and a housemade Italian gelato.

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  • Restaurants
  • Central

Chef Alvin Leung's two-Michelin starred restaurant Bo Innovation celebrates its 20th aniversary by presenting their Arts of Asia menu. The 10-course menu ($1,200) reinterprets timeless flavours and ingredients found in Chinese cuisine, while giving classic dishes a contemporary twist. Each dish on the menu draws inspiration from artworks from Asian artists, such as Five Oxen – a five-part beef dish named after the eponymous painting crafted by Han Huang; and a mahjong tile-shaped panna cotta inspired by local comic strip Old Master Q. Aside from the new menu, diners of Bo Innovation will also be able to enjoy the restaurant's signature molecular xiao long bao ($90 per piece). Reserve your spots to try the Arts of Asia menu on Bo Innovation's website

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