Worldwide icon-chevron-right Asia icon-chevron-right Hong Kong icon-chevron-right The coolest new menus to try in Hong Kong this spring
Hue confit carabinero prawn cocktail
Photograph: Courtesy Hue

The coolest new menus to try in Hong Kong this spring

Where you should be eating this season

By Fontaine Cheng
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With warm weather, cool breezes, slight humidity, and mist in store for us this month, you can probably guess how our favourite restaurants are jazzing up their menus. From cool, refreshing, and exciting new menus and dishes to try, keep reading for our list of the top new bites to enjoy in Hong Kong right now. 

RECOMMENDED: For more inspiration on where to eat and drink, check out our picks for the latest restaurants to try and the best new places to drink too.

The coolest new menus to try in Hong Kong this spring

Ramen Cubism Wagyu beef and coriander ramen
Ramen Cubism Wagyu beef and coriander ramen
Photograph: Courtesy Ramen Cubism

Ramen Cubism

Restaurants Ramen Central

Love it or hate it, it’s coriander season at Ramen Cubism. The Japanese eatery offering steaming bowls of ramen is celebrating that distinctively herbaceous flavour and aroma of coriander with their new ‘Coriander Ramen Collection’. Created by ramen master chef Hayashi Takao, the restaurant presents new specialties: the Kagoshima A4 Wagyu beef and coriander ramen ($198) in premium soya-flavoured broth, Osaka-style ramen with coriander and fresh tomato soup ($118) – a favourite from the chef’s home town – and slow-cooked pork belly with coriander ramen ($108) in soya-flavoured broth.

Cobo House frizzled ox tongue and prime short rib
Cobo House frizzled ox tongue and prime short rib
Photograph: Courtesy Cobo House

Cobo House

Restaurants Tsim Sha Tsui

Taking on chocolate in their next menu, chapter four of the Knife and Spoon Series, chef Ray and Devon utilise dark, white and milk, as well as ruby chocolate in an offering of three gourmet tastings: the Silhouette Experience ($680/four courses), Abstract Experience ($1,180/six courses) and Full Experience ($1,480/eight courses). Eschewing the typical use of chocolate in sweet desserts, the chef duo is using the beloved ingredient for an array of tastes, including sweet, sour, bitter, and even spicy. Menu highlights include a Korean beef tartare paired with Korean pear and spicy kimchi – enhanced by raw, bitter and unsweetened 100 percent cocoa mass from Madagascar which helps to bring out all the flavours – along with frizzled ox tongue with prime short ribs covered in a fruity single origin Deltora (70 percent dark chocolate powder) in Argentinian chimichurri sauce with Japanese shishito peppers. 

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Maison ES Alaskan king crab leg sakamushi
Maison ES Alaskan king crab leg sakamushi
Photograph: Courtesy Maison ES

Maison ES

Restaurants French Wan Chai

French-Asian bistro Maison ES introduces a new seasonal menu offering food that is as good for the body as it is for the palate. Think nutritious superfoods such as manuka honey, goji berries, flaxseed, oat milk, and quinoa. The Alaskan king crab leg sakamushi ($288), for example, is served with uni, Japanese whelk and marinated kohlrabi but also features a sauce made up of yuzu, manuka honey, and shiso oil to enhance the natural sweetness of seafood. Then there’s the South African abalone that is slow-cooked in kombu, sautéed and tossed with whole wheat linguine in a flavour mix of mirin, Japanese daikon chilli paste, scallions, and crispy conpoy ($380).

La Paloma Bloody Oysters
La Paloma Bloody Oysters
Photograph: Courtesy La Paloma

La Paloma

Restaurants Spanish Sai Ying Pun

Chef-owner Alex Fargas – who you may recognise from the now-sadly-closed FoFo by el Willy – pays full attention to Spanish tapas bar La Paloma this season and channels his culinary creativity in a new chef menu which comprises the best daily dishes personalised to your preferences. Chef has also introduced a series of refined and creative home-style Spanish dishes such as their Bloody Oysters ($228) to start, which features a sherry-blended Bloody Mary paired with fresh oysters; Spanish pizza ($238) with confit onions, porcini, foie gras, Iberico ham, and Manchego cheese; and a new Arroz caldoso paella ($298) with juicy lobster rice, fresh squid and peppers, among other items.

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Hue chawanmushi
Hue chawanmushi
Photograph: Courtesy Hue

Hue

Restaurants Australian Tsim Sha Tsui

This season, modern Australian restaurant Hue has launched a new set dinner menu ($580/two-course; $680/three-course) and a five-course chef’s tasting menu ($800/person) to make the most of the season. The Menu highlights a contemporary rendition of the classic prawn cocktail in which a confit Carabinero prawn is paired up with harissa Marie Rose sauce and served on romaine lettuce; pressed and layered French yellow chicken with truffle mousse, potato terrine, leek and butter sauteed Japanese mushroom; and roasted halibut paired with confit spanner crab, lemon curd, and sake Beurre Blanc topped with three types of caviar. Other seasonal specials, such as the Chawanmushi, which is steamed egg custard, is combined with fresh abalone and topped with Hokkaido sea urchin and caviar.

Ho Lee Fook lobster with e-fu noodles
Ho Lee Fook lobster with e-fu noodles
Photograph: Courtesy Ho Lee Fook

Ho Lee Fook

Restaurants Soho

The spotlight is on lobster this season at Ho Lee Fook. This time, their early week dinner series features a four-course Spring Sea Dragon menu ($488 per person available on Mondays and Tuesdays only), which uses Aussie rock lobster e-fu noodles accompanied by house signatures. The lobster with e-fu noodles is available in a ginger and shallot or garlic butter sauce and served with young stir-fried spring vegetables. The special menu also features Chef Jow’s signature Mom’s Dumplings, a wing bean and edamame salad textured with toasted rice, and a Chinese date and yoghurt sorbet with Taiwanese guava, salted plum powder, and icy Yakult granita.

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Peony Garden coriander scrambled eggs with smoked salmon sandwich
Peony Garden coriander scrambled eggs with smoked salmon sandwich
Photograph: Courtesy Peony Garden

Peony Garden

Restaurants Tsim Sha Tsui

Just when you thought that you’d had enough coriander, Peony Garden in the Xiqu Centre is also putting coriander on the menu and offering Hong Kong comfort foods and nostalgic local desserts. From stir-fried rice with minced beef and coriander ($118) and steamed radish stuffed with beef brisket and coriander balls ($198) to coriander shrimp toast ($88) and coriander scrambled eggs with smoked salmon sandwiches ($48), which usually comes on white bread but will be served on in-house made coriander bread for the first 20 customers on weekends. Other new menu highlights include nostalgic dessert favourites such as black sesame pudding ($32), sang ji sheng lotus seed sweet soup with egg ($32), and ginger milk curd ($38).

In case you missed it last month...

Kinship crispy soft shell crab
Kinship crispy soft shell crab
Photograph: Courtesy Kinship

Kinship

Restaurants Soho

Explore new world flavours at Kinship this season with their new a la carte menu inspired partially by the new head chef Nelson Gonzale’s South American roots with various Asian influences. The new dishes include a red snapper ceviche salad ($148) with coconut milk lime dressing, toasted peanuts, and green papaya, crispy soft shell crab ($158) wrapped in a cornmeal crust with chargrilled spring onion salad and green guasacaca sauce, and tender Okinawa pork loin ($288) with seared cauliflower, pickled chillies and chimichurri sauce, among other items.

Man Wah scallop dish
Man Wah scallop dish
Photograph: Courtesy Man Wah/Calvin Sit

Man Wah

Restaurants Chinese Central

Along with the reopening of Mandarin Oriental’s Chinese restaurant, Man Wah is offering a collection of new dishes to express chef Wong’s modern takes on time-honoured delights. Dishes such as the rich and flavourful sautéed lobster cooked in superior fish broth ($588) topped with Japanese dried and salted mullet roe, and pan-fried Hokkaido scallop ($198) with soybean crumb and a dab of scallop skirt garum whet the appetite, while the exquisitely embroidered walls set the scene for refined Cantonese fare.

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Bedu ox heart tomato salad
Bedu ox heart tomato salad
Photograph: Instagram/Bedu_hk

Bedu

Restaurants Middle Eastern Sheung Wan

Middle Eastern restaurant Bedu is kicking off the season with a one-night-only dining event on March 17 to celebrate Earth Hour. The event sees chef Corey Riches join hands with plant-based pioneer Peggy Chan of Grassroots Initiative in an exclusive menu spotlighting six sustainable dishes ($680 per person) that are driven by the aim to reduce the world’s carbon footprint. On the menu are dishes such as ugly carrot hummus, plant-based Baharat spiced tofu and the clean energy LED-grown black garlic and cabbage millefeuille. They also have new lighter dishes for spring, including pistachio and garlic labneh ($55), salmon kibbeh nayeh ($145) mixed with quinoa and served with a pomegranate, white balsamic and beetroot dressing, and a bright ox heart tomato ($120) salad mingled with watermelon radish, raw red onion, mint and parsley.

Artemis & Apollo
Artemis & Apollo
Photograph: Courtesy Artemis & Apollo

Artemis & Apollo

Restaurants Greek Wan Chai

Inspired by the Greek goddess of spring growth, the ‘Feast of Persephone’ at Artemis & Apollo ($288 per person) offers a spread of colourful mezze, salad and spring dishes, available for dinner on Mondays and Tuesdays in March. Work your way through a smorgasbord of vegetable crudité and pita bread with dips before refreshing your palate with roasted beetroot and watermelon salad. There is also citrus and herb-marinated labneh cheese, roasted lamb chops with tzatziki, and a bottle of Greek wine or ouzo, to savour.

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Fish Bar
Fish Bar
Photograph: Courtesy Fish Bar

Fish Bar

Restaurants Contemporary European Admiralty

JW Marriott Hotel’s seafood restaurant, Fish Bar, has expanded its dining area right by the outdoor swimming pool to bring a relaxed holiday vibe within bustling Hong Kong. The new al fresco experience is quickly becoming a popular spot, and Fish Bar’s menu brings fresh seafood, daily catches and sustainable fish options to the table. Must-tries include a meaty crab and lobster cake dipped in homemade tartar sauce and a huge pot of fresh New Zealand mussels and fries. They’re also offering two hours of free-flow with their chilled seafood tower ($1,280) for two between 3.30 to 5.30pm on weekdays until May 31.

Chilli Fagara lamb dumplings
Chilli Fagara lamb dumplings
Photograph: Courtesy Chilli Fagara

Chilli Fagara

Restaurants Chinese Soho

There’s nothing like a little lamb, sorry Mary, to start spring with, and Sichuan restaurant Chilli Fagara introduces a series of Sichuan-style spring lamb dishes for the season. Menu highlights include a fiery and gamey Mongolian lamb dish which is wok-tossed with cumin, dried red chillies, and chilli powder for a punchy Sichuan lamb stir fry ($268) while sizzling lamb with Chinese leeks ($148) makes for a milder dish. Another must-try is the little lamb dumplings ($98 for six pieces) flavoured with fennel, spring onion and fragrant spices.

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Tuna trio at Silencio
Tuna trio at Silencio
Photograph: Courtesy Silencio

Silencio

Restaurants Japanese Lan Kwai Fong

Jazz-inspired izakaya Silencio starts afresh this season with a new chef at the helm. Sato Kiyoshi, who has a wealth of culinary experience in Tokyo, Sydney, Singapore, and beyond, will bring his modern style based on classic pairings in a series of new dishes. Sushi highlights include the tuna trio ($278), a layered nigiri that combines otoro (fatty tuna), chutoro (medium fatty tuna) and akami (lean tuna) in one multi-textured bite and Kagoshima ($288), a flame-torched Wagyu nigiri topped with egg yolk emulsion and caviar. To mark sakura season, Silencio will also offer Hanami, an exclusive tuna-based dish with accents of sweet ume, cherry blossom, nori, and spring onion, available from March 15 while stocks last.

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