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.
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.