A new contender has entered the ring. Adding to the likes of OmniPork and Karana, homegrown plant-based pork brand Plant Sifu is providing the veggie-curious with another option for mimicking their favourite Asian meat dishes. Founded by Hong Kong-based Good Food Technologies, Plant Sifu utilises proprietary Aromax fat technology, which uses konjac gelatin structures to provide strong meat aromas, real juiciness and actual cookability, even even turns translucent after steaming.

Plant Sifu is launching with two types of plant-based dumplings and one type of siu mai, available for retail at Green Dot Dot and later rolling out to HKTVmall. Customers can also try the brand's products at Japanese rice ball chain Hana Musubi, as well as at the likes of Grand Hyatt, Disneyland, and Ocean Park.

See also: Earth Day 2022: The Sustainability Initiatives And Ideas Reshaping Hong Kong’s F&B Industry

Uma Nota is coming back strong from a one-month hiatus with the second instalment in its year-long series of brunch menus that tour the major regions of Brazil. Following on from its Rio de Janeiro-themed menu, the "Sampa" Brunch pays tribute to Sao Paulo, the country's financial hub of 12 million and home to the largest population of overseas Japanese outside of Japan.

As such, the menu combines Japanese, Brazilian, and European flavours in dishes like the Bolovo, a Paulista-style scotch egg with miso and cachaça-marinated beef mince; the Oshizushi de Salmão, lightly torched salmon over three-colour sushi rice; Marisco Lambe-Lambe, a spicy bowl of fresh mussels cooked with bell peppers, tomato, garlic and parsley; and Porco na Cachaça, charcoal-grilled pork chop with Caetanos cachaça sauce. Priced at HK$370 per person, the brunch can be upgraded with free-flow options from HK$195 up.

We first broke the news of the headlining F&B venues at M+ back in November, and now, after a small spanner was thrown in the works, fine dining restaurant Mosu and all-day eatery ADD+ are both officially open to visitors to Hong Kong's premier contemporary art museum.

Founded in Seoul by chef Sung Ang, Mosu's Hong Kong outpost currently offers a dinner degustation menu only (HK$1,980 per person), where guests can sample a crossover of pure Korean flavours with locally-sourced produce in dishes like the Wando Island charcoal-grilled abalone in a yuba and shiso leaf taco shell; steamed tilefish from Samchun-po served with brassicas and three types of mustard; and the traditional sot bap rice dish elevated with French lamb saddle, jangajji pickled vegetables and fermented deodeok (Korean ginseng).

Meanwhile at ADD+, diners can expect elevated comfort food in a bright harbour-facing space, like stir-fried spaghetti with barbecue pork in goose oil, a dim sum box, and Hainan chicken rice. 

Mosu, 3/F, M+, 38 Museum Drive, West Kowloon Cultural District, Hong Kong; +852 2398 0291

ADD+, Unit A, B1, M+, 38 Museum Drive, West Kowloon Cultural District, Hong Kong; +852 2656 4108

Simon Rogan's The Baker & The Bottleman finally lives up to the second half of its name with the long-awaited opening of the upstairs wine bar. Operating as a bakery during the day, from April 27th the venue will shift towards more oenological sensibilities from 5.30pm onwards between Wednesday and Saturday, offering a curation by Master Sommelier Pierre Brunelli of natural, bio-dynamic and organic expressions from vineyards around the world. Accompanying your glass of wine is a selection of bar dishes including scotch egg, anchovy on toast, platters of cured meats and artisanal cheese, and more.

The Baker & The Bottleman, Shop G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

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