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Bibi & Baba
Photograph: Courtesy Bibi & Baba

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

All the new menus and dishes to try this season

Fontaine Cheng
Written by
Fontaine Cheng
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Typhoon season may have hit us (twice this month!) but at least Hong Kong’s restaurants have it under control. Yet 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 menus 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 October

  • 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. 

In case you missed it last month

  • 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.

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