As fresh Italian produce reaches its prime, Nicholini’s has launched A Taste of Summer, a menu with dishes that utilise the season's best ingredients until September 18. Highlights include capasanta, or pan-fried scallop from Hokkaido, served with purple potato espuma, black truffle, and a chilled Fine de Claire oyster sorbet; Sicilian red prawn carpaccio with marinated white turnip; Pappardelle Ripiena, a broad egg pasta filled with porcini mushroom and slow-cooked lamb; and chocolate-fed Australian M7 Wagyu sirloin with foie gras, Australian black truffle, salt-crusted shallot and crispy kale.

Wine pairing options are also available. As is a special online offer in which four people can dine for the price of three when purchasing through Conrad's eshop.

Chinesology, the upmarket Chinese restaurant in IFC Mall, has transformed into Chinesology Café to offer a series of cha chaan teng-inspired dishes and cocktails (in collaboration with local distillery Fok Hing Gin) for a Hong Kong-style happy hour.

The special menu is available for a limited time only, until September 9, and features items such as lava tomato french toast and a mini pineapple bun with satay beef. As for the cocktails, a Bloody YKY takes local chilli sauce Yu Kwen Yick and mixes it with gin, preserved plum and tomato juice, while Chinesology's milk tea is a combination of smooth milk tea, gin, advocaat and 10-year-old port. 

Chinesology, Shop 3101, 3/F, IFC Mall, 8 Finance Street, Central, Hong Kong; +852 6809 2299

It seems Hong Kong can't get enough of Japanese-style barbecue either with the opening of Miyazaki Niku Honpo. The new yakiniku restaurant is the first overseas branch from the Kyushu brand and exclusively imports its Wagyu—the full cow and rare cuts—from the award-winning Ouka farm. Aside from Miyazaki Wagyu beef, the menu also has Kyushu A5 Wagyu beef, Kagoshima Kurobuta pork, Kumamoto chicken, salads, snacks and other seasonal Japanese produce and ingredients to try. The menu has a semi-buffet option too so you can just keep beefing it up or sample signature dishes such as the beef bone broth ramen and Wagyu dumplings.

Miyazaki Niku Honpo, 6/F, Sugar+, 25-31 Sugar Street, Causeway Bay, Hong Kong; +852 3568 5330 or WhatsApp +852 6880 8908

As mooncake madness begins, Shake Shack is doing things a little bit differently this year and celebrating the holiday with two limited-edition items. The lava custard shake and lava custard concrete dessert are inspired by the traditional treats and are available from August 22. The shake is loaded with whipped cream, pomelo, grapefruit and lava custard blended with vanilla ice cream, and topped mooncake crunches. While the lava custard concrete is made up of thick lava custard, pomelo, grapefruit and mooncake crunches before it is garnished with pieces of lava custard mooncake. 

A Mid-Autumn first for Shake Shack, guests who order a meal with the shake or concrete from September 1 to 12 will also receive a limited-edition paper lantern. What's more, Shake Shack will be hosting an IG contest for fans to win an exclusive Mid-Autumn picnic blanket.

Relish’s newest pop-up event, dubbed "Once Upon a Time in Hong Kong", will take place at the private venue Chef Republic in Tin Hau this month for three weekends from September 1 to 3; 8 to 10; and 15 to 17. The evening experience starts at 7pm and includes an eight-course meal crafted by head chef Devon Hou, formerly of Cobo House, that is designed to take you on a journey through the events (including the Opium War and Covid-19 era) that have impacted Hong Kong's unique flavours.

Each and every course, which can be paired with wine, is dedicated to a particular point in time and asks guests to explore Hong Kong’s past, present, and future through their tastebuds. Tickets can be purchased at relish.com.

Chef Republic, 22/F Park Aura, 54 Electric Road, Tin Hau, Hong Kong

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