Editors' Picks: Where to eat in Hong Kong this autumn

Taste the best seasonal ingredients with Latin American flavours at chef Ricardo Chaneton's table at Mono. His new menu (Soul Menu $888/person; Journey Menu $1,488/person) showcases his Latin American roots and classic French training in carefully crafted dishes that use ingredients that will definitely expand your palate. Highlight dishes include the Andean vegetable salad using 15 ingredients native to Latin America – chayote, chicama, tomatillo, aloe vera, ghost succulent, among others; the moreish Venezuelan corn arepas stuffed with snow crab and avocado; and spiny lobster taco served in a blue corn tortilla and topped with a plum Caribbean salsa. Their menu predominantly serves fish and shellfish, so the selections are perfect for pescatarians.  

As Le Garcon Saigon’s newly appointed head chef, John Nguyen introduces a medley of brand-new dishes influenced by his Saigonese heritage. Chef Nguyen’s new menu offers comforting Vietnamese food with contemporary twists, including classic dishes like crispy bánh xèo ($198) stuffed with cheese and heirloom tomatoes. Tapping into Saigon cuisine’s emphasis on grilled food, chef Nguyen presents dishes like ember-grilled octopus on top of roasted bone marrow ($288), and charcoal grilled white eel with banh hoi noodles ($358). Enjoy DIY rice paper rolls ($88) along with entrees such as ga nuong muoi ot ($308), a three yellow chicken heavily slathered in a house-made chilli dressing, or seven day dry-aged grilled lamb ($428) topped with salted egg yolk shavings and chilli-lime chimichurri. Be sure to leave room for Vietnamese inspired sweet treats like ca phe financier ($108), condensed milk flan ($98) topped with a drip coffee caramel, and pandan milk bread ($108)with coconut caramel and bananas. 

Like its eponymous name, Jiangsu Club’s team of experienced culinary masters presents diners with dishes from the vibrant Chinese province of Jiangsu. A must-try is the chicken and wonton soup ($320/half portion, $580/entire portion), where three-yellow chicken gets simmered with Jinhua ham, napa and Shanghainese cabbage, and black pork wonton to create a decadent and milky broth. If you’re looking to indulge yourself, dishes like braised prime rib prepared with twelve spices ($438/six pieces) or dried farm vegetables with braised pork knuckle ($388) both have melt-in-your-mouth textures and are delightful to enjoy. Jiangsu Club also offers contemporary takes on Chinese classics, such as steamed cod with Huadiao wine ($428/three pcs) topped with sweet fermented rice and eight treasure duck ($728) served deep-fried and lightly coated in five spice pepper salt. Contrary to Cantonese dim sum, Jiangsu-style dim sum includes lighter items like juicy pan-fried pork buns ($78/three pieces) or scallion pancakes ($78/two pieces) made with thousand-layer pastry and filled with minced Jinhua ham; but just as flavourful as their Cantonese counterparts. Wrap up your experience with Jiangsu Club’s signature black sesame glutinous rice dumplings ($88) filled with a salted egg yolk lava custard and red date pudding ($68/four pieces) shaped into gorgeous flowers. 

Dining out together with your S.O.? Head to Rosewood's Asaya Kitchen's new elevated dining space called Glasshouse for your intimate dinner overlooking lovely views of the harbour. Helmed by Italian chef Fabio Nompleggio, his five-course tasting menu ($1,288/person) presents artful Mediterranean-inspired cuisine that is not only delicious but also worthy of posting on your 'gram. Catch the last vestiges of summer with rustic yet refined dishes that include starters like buckwheat blinis with caviar and vermouth spray, smoked stuffed olives, and baby cherry radish with tzatziki and finger Lime. Other standout dishes include the rich homemade cavatelli with Mazzancolle tiger prawn served with sea urchin foam and Sumac spices and the Patagonian toothfish on a bed of carrot emulsion, passionfruit gel and Bronte pistachio. The meal finishes off with Heirloom Tomato, an inventive and refreshing tomato-shaped dessert made with Merinda tomato, sponge cake and fresh baby basil with lemon zest and coulis. 

Aria’s executive chef Angelo Vecchi presents a new autumnal menu full of elevated takes on nostalgic recipes from his Italian heritage featuring hearty flavours that provide warmth and comfort. Start with antipasti such as grilled Galician octopus ($218) with ‘njuda potatoes and chef Angelo’s contemporary carpaccio di cervo ($228), using spiced venison topped with chestnut foam and polenta chips. Indulge in pasta dishes such as quail fusilli ($258) with carbonara sauce or risotto Milanese ($298) infused with saffron and topped with bone marrow. As for mains, chef Angelo draws from his childhood and presents red mullet ($378) stuffed with basil on top of wild broccoli and anchovy sauce; and grilled lamb ($368) with served spiced eggplant, mint, yoghurt, and salsa verde. When it comes to tipples, Aria offers a limited batch of vintage Italian amaros and liqueurs to be used in cocktails, allowing guests to explore unique flavours of bygone eras. Savour vintage cocktails like The Golden Age ($128), prepared with a Corà Stravei Vermouth from the 70s and an Abruzzian Super Punch with Amaro Jannamico from the 60s. 

If you're craving for some freshly baked treats, cured meat, artisan cheeses, and quality wine, Lee Tung Avenue's The Baker and The Bottleman just updated its menu. This month, sip on the best wines to drink for the season from their new wine collection curated by master sommelier Pierre Brunelli. Pair a 2020 Domaine Pierrick Bouley Bourgogne Passetoutgrain, a gamay-pinot noir blend that goes well with their updated Scotch Egg with brown sauce on a bed of rocket and green apple salad ($110) and the red Leicester fish burger in brioche buns ($110). Share the mixed cured meat and artisan cheese platter ($208) with your friends and ask Pierre's recommendation for a wine flight that will pair well with the meat and cheeses. We personally enjoyed the glass of Dhondt Grellet's Champagne ($170/glass; $690/bottle) that goes well with the soft cheeses; and the complex Quinta do Noval tawny port ($138/125ml; $88/75ml) for the cured meat, bolder cheeses, and the Earl Grey ice cream ($98) and sticky toffee pudding ($100).