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Urchin caramelle pasta
Photograph: Courtesy Frank's Italian American Social Club

Editor’s Picks: Where to eat in Hong Kong this September

All the new menus and dishes to try this season

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Written by
Fontaine Cheng
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The new season may be all muddled with scorching 30-degree and typhoon (nope, not really!) weather, but at least Hong Kong’s restaurants have it under control. Once again, our city’s dynamic dining scene is upping its game with new menus and to help you get the most out of the season, we’ve selected the latest and greatest. From brand new dishes and chefs to seasonal additions, here’s everything we’ve tried and will be eating this month.

RECOMMENDED: Want more dining inspiration? Hit up our list of the 50 best restaurants or our roundup of new restaurants in the city.

Where to eat in September

  • Restaurants
  • Vegetarian
  • Sheung Wan

Since opening in 2019, modern Chinese vegetarian restaurant Miss Lee has found a unique way to combine the techniques of Asian and Western cuisines to create some really great tasting food, and this season is no different. Their new range of a la carte dishes includes some more traditional style foods and creative ideas. The celtuce and mushroom salad ($118) with king oyster mushroom, white fungus, and pickled ginger jelly, for example, is a refreshing start to any meal, and the cold noodles with potato strips ($128) are mixed with fungus, bamboo shoot and bamboo fungus seasoned with chilli and mixed herbs for a spice you'll keep going back for. On the more inventive side, a creamy tomato rice cake ($138) turns away from traditional pasta and uses soft and chewy Shanghai rice cakes to go with a slow-cooked sweet cherry tomato sauce with parmesan chips for extra crunch and flavour.

  • Restaurants
  • Thai
  • Sheung Wan

Offering a new menu that features their signature bold yet comforting regional Isaan cuisine, Chachawan’s family-style four-course sharing menu ($478 per person) is where I’ll be for either dinner or weekend lunch this season. The menu includes some of their classic dishes and a monthly rotating Isaan dish created by head chef Narisara Somboon. Highlights include refreshing salads such as Som Dtum Khao Pod with corn, salted egg, cherry tomatoes, chilli, Thai garlic, and sweet and sour Tamarind dressing, and Larp Moo with chopped pork, pork skin, shallots, spring onion, mint, coriander, and spicy-sour dressing. While main dish choices include Gai Yung, marinated and grilled chicken thigh, Pla Phao Glua, salt-crusted whole seabass, and the special Isaan dish of the month: Massaman Gai curry with a slow-braised chicken leg, potato, and peanuts with roti. This dish is only available until September 30, as there will be a monthly special after that. Not forgetting the carbs, there’s also Phad Thai noodles, Khao Pad rice with crab meat, and Khao Niew Mamuang, the mango sticky rice, or Kanom Dtum, warm coconut rice dumplings served in salted coconut cream, for dessert.

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  • Restaurants
  • Pok Fu Lam

Connecting the world of coffee with food and wine, Interval Farmacy is an all-day dining cafe and restaurant opened by twin brothers and entrepreneurs Josh and Caleb Ng that you may also recognise as @twins_kitchen. The venue has now appointed a new head chef Samuel Ng who comes with a new direction for the food menu. Originally from Brisbane, Samuel will bring his experience in Western and Cantonese cuisine and cafe culture in Australia to offer handmade pasta, wood fire pizza and main dishes on the grill. Highlighted items include heirloom tomatoes with pickled peppers, basil and shiso vinaigrette; handmade tagliolini with local pipis chilli garlic sauce and fresh coriander and a wood-grilled local three yellow chicken served with wood fire bread and homemade sauces.

  • Bars and pubs
  • Wine bars
  • Central

With new chef de cuisine Terry Ho in tow, European-style restaurant and bar Somm is offering new dishes created in collaboration with chef Richard Ekkebus such as raw shima aji kombujime with kyuri, celtuce and shiso; grilled Isaki a la plancha with kohlrabi, wakame and sea grape salad and a velvety sake beurre blanc sauce; and dry-aged and tender Challans duck breast with sweet butternut squash, pumpkin seed praline and flavourful duck jus. Prior to his new role, Terry was the junior sous chef of Amber, before working as sous chef at L’atelier de Joel Robuchon in Taipei and returning to Hong Kong as sous chef at Arbor. Now at Somm, it looks like there is much to look forward to with his input on the French neo-bistro style menu.

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  • Restaurants
  • Italian
  • Central

Having reopened after a recent renovation, Frank’s is ​​back with a new and revitalised Italian American menu filled with ‘Frank’s Originals’ and revolving specials. Crowd-pleasing classics such as Frank’s Meatballs ($85), linguine clams ($165), and orecchiette with homemade sausage and broccoli rabe ($155) remain on the menu as a Frank’s Original, whilst new creations and specials including lasagna fritta ($165), which is sliced and pan-fried with melted for a crisp crust, Mafaldine bolognese ($170) made with 100 percent local produce, and urchin caramelle pasta ($180) designed to look like candy are sure to delight. They will also offer caviar service ($550 per 30 grams) with shrimp crackers and Tuscan onion dip and more seasonal dishes.

In case you missed it last month

  • Restaurants
  • Indian
  • Tsim Sha Tsui

Chaat is offering a new curry exploration lunch menu every first and last Friday of the month, featuring six regional curries from across India. The very first curry lunch focuses on lamb and kicks off with signature raj kachori and baked jackfruit samosas before the feast begins. Curries include the deep and flavourful Rogan josh lamb curry, melt-in-the-mouth Champaran mutton curry, Bengali-style ‘kosha mangsho’ mutton curry, fiery Laal maas, aromatic Malabar lamb korma, and Salli boti. Throughout the curry experience, chef Manav Tuli explains the history and origins behind each regional dish. The lunch includes rice, naan, salad, and handmade Indian sweets to take away along with a printed menu with dish descriptions. It’s also paired with three glasses of wine at $1,098 per guest and will be available to book for tables of two to 11.

Feast
Photograph: Courtesy Feast

Feast

This August, one-stop home dining brand Feast is offering a Wagyu-themed poon choi featuring a variety of luxurious beef cuts, with the option to add a huge king crab on top too! The M9 Full-Blood Wagyu (which refers to premium grade beef with four generations of full-blood lineage) Delight Poon Choi is priced at $1,388 and easily feeds four to six people. It contains everything from Australian Stone Axe M9 Full-Blood Wagyu beef shank, US Snake River Farms (SRF) Black Label Wagyu beef ribs, Australian Westholme M5 oxtail and beef cheek, beef tendon, beef balls, crab roe ‘lucky bags’, yam fish strips, shiitake mushroom, corn, water chestnut, and more. You can add king crab to your poon choi for $320 or simply go for the M9 Full-Blood Wagyu Beef and King Crab Delight Poon Choi ($1,788 for 4 to 6 people; $2,288 for 8 to 10 people), which comes with a complimentary pair of seafood scissors. There’s also a Mid-Autumn early-bird offer for 20 percent off before August 31 at feast.com.hk

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  • Restaurants
  • Chinese
  • Admiralty
  • price 3 of 4

Giving the classic Cantonese har gow a makeover with four new East-meets-West renditions, Dim Sum Library introduces an aromatic oregano; a sweet and slightly bitter, aged mandarin peel; a herbaceous dill; and a zesty and spicy yuzukoshō (made up of fermented togarashi chilli peppers, yuzu peel, and salt) har gow for Hongkongers to try. The har gows are available at $68 for three for a limited time only with a new flavour rotating each week until the end of October.

  • Restaurants
  • Burgers
  • Wan Chai
  • price 1 of 4

Adding two new seasonal seafood burgers to the menu, Honbo’s fried fish burger ($138) and scallop burger ($168) are available at all outlets until American Labor Day on September 6. The fish burger is made up of a crispy beer-battered (from local brewery Yau) Greenland turbot filet with homemade tartar sauce and locally-sourced lettuce, while the new scallop burger sandwiches two extra-large Hokkaido scallops that have been seared until golden brown and garnished with Japanese rocket and wasabi pico de gallo for a burst of flavour.

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  • Restaurants
  • Chinese
  • Tsim Sha Tsui

Celebrating the harvest of Yunnan’s wild mushrooms, The Legacy House has launched a new seasonal menu made up of freshly foraged mushroom specials created by executive chef Li Chi-wai. Available until the end of September, the menu features eight earthy dishes such as Hokkigai ($480) or surf clam which is poached in pork broth and served with Yunnan’s termite mushrooms; braised morel ($420) with shrimp paste, pork and other wild mushrooms in chicken broth and cooked spinach; Wagyu beef stir-fry ($780) with mild-tasting swollen stalked cat mushroom, green onion, and chilli; lobster and egg stir-fry ($880) with wild chanterelle, and much more. 

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