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Osteria Marzia
Photograph: Courtesy Osteria Marzia

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

All the new menus and dishes to try this season

Fontaine Cheng
Written by
Fontaine Cheng
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As we gear up for festive dining, Hong Kong's dining scene is mixing it up with a bunch of new chefs in the kitchen as well as fresh menus and seasonal dishes to sample. We took one for the team and went to check them all out to ensure you can get the best out of it. So, here it is, all the top restaurants to go to this month and what to eat while you're there.

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 November

  • Restaurants
  • French
  • Sheung Wan

Known for her creative cuisine, including a seasonal lunch that spotlights a single ingredient, chef-owner Vicky Lau has launched another limited edition menu: 'Ode to Forest' which is centred on our favourite forest funghi, the mushroom. The unique six-course tasting menu ($1,080 per person) uses fourteen different mushroom varieties from forests across Europe and Asia, including the local king oyster and Swanson mushrooms as well as shiitake and matsutake from Japan, and more. Highlights on the menu include the Ode to Ganba Fungus, a seaweed risotto with mussels and wild Chinese ganba fungus from Yunnan; Ode to Shiitake, with Japanese shiitake mushroom Jane Eyre and pan-fried abalone with lobster oyster sauce; and Ode to Local Mushroom Farm, using locally grown mushrooms with local yellow chicken roulade, to name just a few. Oh, and you mustn’t miss the course of magic mushroom mignardises at the end! The menu also has wine pairing options at $580 for three glasses and $880 for six glasses.

  • Restaurants
  • Japanese
  • Lan Kwai Fong

Welcoming the cooler climes of a Hong Kong winter with warm and hearty seasonal dishes, Roji is introducing a series of specials that will be on rotation daily and displayed on the slate wall. Highlights include the crispy chicken skin ($68) which are best dipped in their miso mayo; bouncy udon ($95) in ginger-garlic and mentaiko dressing with oba leaf, garlic chips and fresh shiso; and a menchi-katsu sando ($125) with a breaded pork and beef patty sandwiched with mustard mayo and tonkatsu sauce. The slate wall is frequently refreshed with new dishes as well as seasonal cocktails and sake highlights.

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  • Restaurants
  • Central

This season, contemporary Australian bistro Cornerstone is rolling out a series of new dishes (prices range from $108 to $278) on their a la carte menu along with an early-weekday four-course set dinner (available Monday to Wednesday for $488 per person, with optional wine pairing for an additional $288). New dish highlights include the likes of a colourful and earthy beetroot and carrot salad atop white bean hummus, crunchy endive, celery, walnut and filo, and buttery mushroom risotto ($208) with girolles and morels, finished with a genius blob of lemon mascarpone that brightens up the whole dish. Meanwhile, on the weekday dinner menu, the main course will rotate and include dishes such as the fork-tender braised Wagyu beef cheek with mustard mash, among others.

  • Restaurants
  • Australian
  • Tsim Sha Tsui

Under the new direction of Australian-born and raised executive chef Wilson Leung, Hue is introducing new menus and creative dishes for a revamped take on modern Australian cuisine. New dishes include Jerusalem artichokes with cashew cream, Chinese celery mayonnaise and truffle; sticky lamb ribs with cumin, salsa verde and compressed cider apples; and slow-cooked rolled chicken breast paired with grilled leeks, cauliflower and toasted hazelnuts, which are all made with natural flavours and seasonality in mind. Best to save some room for the new desserts – think bergamot tart with toasted Swiss meringue and passion fruit, crème brûlée with poached rhubarb and Valencia orange, and rose hibiscus panna cotta in strawberry soup – as well as the tableside cocktail and artisanal cheese trolley. Go for the two-course ($650 per person), three-course ($750 per person) or five-course tasting ($850 per person) menu for a bit of everything. If you’re in the neighbourhood to catch a bit of ballet or theatre, you can also get 15 percent off your entire bill when you present your Hong Kong Cultural Centre ticket (available 5.30pm-7.30pm) on the day.

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  • Restaurants
  • Italian
  • Wan Chai

Coastal Italian restaurant Osteria Marzia is now offering a full pescatarian menu full of fresh produce and flavours for all you seafood lovers. Our favourites include seasonal dishes such as Seppia, which slices cuttlefish like flat noodles and mixes in a crunchy mix of pistachio and Sicilian breadcrumb with Sorrento lemon, and the creamy tiger prawn and stracciatella ravioli with Swiss chard in a warm crab broth. Other signature dishes, like the Chitarra with Boston lobster and cherry tomato and Frutti di Mare, or market shellfish, with tomato, basil and grilled bread, go down a treat. It may be winter in Hong Kong, but it sure does feel like an Italian summer by the sea when you dine here.

  • Restaurants
  • Contemporary European
  • Central

If modern European cuisine inspired by the region’s autumn harvest is what you’re after, Margo has introduced new menus for lunch and dinner for the season. Head to the stylish restaurant for dishes such as Fukuoka snow crab cocktail ($148) which takes on the 90s most popular prawn cocktail and serves it with green asparagus, seaweed brioche, and cocktail sauce cream; roasted celeriac with boudin noir (blood sausage) and Ercolini pear ($228), a nod to the traditional German countryside dish of Himmel und Erde (heaven and earth); Hokkaido scallops with pumpkin ($258); and a modern rendition of the German-Austrian wiener schnitzel (additional $100 on the set lunch menu) made with sirloin steak instead. Margo has also launched a Chef’s Counter experience ($1,200 per person; advanced bookings are required), which allows two diners at a time to enjoy front-row seats watching chef de cuisine Mario Paecke work his magic in the kitchen. The menu will change seasonally and have the option of adding cheese selections.

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  • Restaurants
  • Central

Changing things up in time for the holiday season, Cultivate is introducing The Festive American Table dining experience ($1,488 per person) which will run until the end of the year. Designed for guests to enjoy the same dinner, served at the same time and pace, the dinner is meant to encourage more interactions and connections between those dining at Cultivate. Dishes are driven by the seasons but could include a watermelon radish taco, green pea caviar, whole roasted duck, baked salmon, and more. The experience is split into two sessions: the first will seat a group of eight at 6.30pm and the second will seat another group of eight at 7.30pm. The dinner itself will be presented as a communal tasting menu at the open kitchen counter, with safe distancing between parties, whereby large plates made for sharing are served to guests in the same session. However, for it to all work as intended, guests cannot be late – obviously – so don’t be! Arrive early and you will be rewarded with free-flow Champagne and other beverages, along with snacks. If you have very specific dietary requirements or allergies, you must make it known five days before your dinner.

In case you missed it last month

  • Restaurants
  • Wan Chai

Bibi & Baba has launched a new Singaporean and Malaysian ‘off-menu’ set made for six people to share at lunch and dinner. You’ll need to pre-order the menu (48 hours in advance) which comes priced at $480 per person. The menu is pretty epic with hawker stall favourites including classic grilled satay with chicken and pork skewers smothered in a homemade satay pineapple sauce and hei zho, a crispy chicken and prawn roll served with sweet chilli sauce. There’ll also be seafood signatures including spicy sambal stingray, Singaporean chilli crab (which comes with fried man tao to dip into the sauce!) and big prawns coated in buttered cereal. The menu also features a choice of meat: beef rendang with rice, or Hainanese chicken (half portion) with rice; wok-fried four beans, and not forgetting the carbs, stir-fried flat noodles, otherwise known as char kway teow. For dessert, there’s a giant shaved ice kacang, completing this really great value Singaporean and Malaysian meal.

  • Restaurants
  • Lan Kwai Fong
  • price 4 of 4

Offering a new and expanded steak and seafood menu, Porterhouse goes beyond the classic surf and turf and sets its sights on fresh produce and flavours. Think chilled starters such as hamachi carpaccio ($198) dressed in zesty passion fruit and fragrant basil oil, and crab with caviar ($298) and Hokkaido sea urchin, as well as hot starters including large razor clams ($238) done two ways and perfectly pan-seared Galician octopus ($280) with the crushed potatoes and Nduja spicy sausage. Meanwhile, the Fins Menu features a selection of line-caught fish and catches of the day, served grilled or salt-baked at market price. Steak is still very much available with the popular Australian Mayura Wagyu porterhouse ($1,880); US Brandt Prime Black Angus striploin ($198 per 100g; min 200g); and Japanese Toriyama Wagyu ribeye ($288 per 100g; min 200g) and more on the menu. It’s also worth saving some room for the desserts, with a hazelnut biscuit with yuzu curd and vanilla ice cream ($88) and mango cheesecake with mixed berries ($88), and the finest artisanal French cheeses to sample.

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  • Restaurants
  • Central

Presenting a new ‘Savour’ tasting menu for lunch and dinner, China Tang is bringing all its secret menu items and offering it in one set for diners to taste, all the while innovating classic Cantonese flavours and dishes for modern palates. Highlights include a chilled appetiser of marinated white bitter melon, Tang’s honey roasted barbecued pork, black tomato in sesame sauce and a Sichuan spicy sea cucumber; a rich and creamy Million Dollar Soup filled with seafood such as prawns, scallops and blue crab meat; The Bomb, which is a deep-fried golden brown rice ball filled with a soft-boiled Spanish egg and served in a traditional stone pot with minced Duroc pork belly; and the cutest little abalone pineapple bun, among other items.

  • Restaurants
  • Causeway Bay

The new updated full tasting menu ($1,080) at Roganic is a stunner of a meal, filled with long-standing favourites and new creative dishes to savour. Signatures such as the truffle pudding as well as the Irish soda bread with brown cultured English butter remain. Meanwhile, new dishes such as the koji-brined, stuffed and roasted three yellow chicken wing with a quinoa and marmite glaze packs a wicked umami punch, while pineapple tomato with smoked blue mussel and dill, and the red sea bream with leek and potato come to the table with a superb balance of flavours. The Te Mana lamb with celtuce, caper and mint is also a great new addition with both loin and breast meat cooked to perfection. As for dessert, it’s a terrific trio with a decadent Tunworth cheese ice cream sandwich; burnt honey and chamomile parfait; and a truly wonderful whipped yoghurt, blondie fudge, gooseberry, and fig leaf ice cream dessert that you just won’t want to stop eating.  

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  • Restaurants
  • Sai Wan Ho

Sitting on the shores of Sai Wan Ho, this gem of a seafood restaurant is introducing a new menu that shines a light on America’s East and West Coasts. Think clam bakes ($399), fresh seafood platters ($699), seafood croquettes ($108) with mozzarella and garlic sauce, LA prawn tostada ($148) with lettuce, mango, radish, cherry tomato, shredded cabbage, coriander and guacamole, and paella-inspired Duck & Rice ($268) with fragrant coriander rice with green peas, sweetcorn, smoked duck breast, slow-cooked duck leg, and a runny fried egg, and much more. Wash it all down with a refreshing ginger and peach margarita ($88) and you have yourself a party!

  • Restaurants
  • Food court
  • Central

Three new outlets have joined the food hall’s culinary offerings including Italian-inspired comfort food from Mamma’s, which is a spin-off of Mamma Always Said by the same team behind Bedu and Uma Nota, with pasta, aperitivo cheese boards and other dishes such as lamb lasagne, prawn capellini, pesto orecchiette, and much more hearty eats; health-conscious bites and bowls by Nüte which include icebar smoothies and smoothie bowls, wholesome tartines and Japanese grain bowls; and caffeine and cocktails from local brand and coffeehouse Crew which has specialty coffees, a Crew Blend, single-origin, hand drip, and cold brew along with signature cocktails, fine wines, Champagnes, and premium Scotches on their menu. 

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