Cover Uma Nota's Bahia brunch brings a little-known Brazilian regional cuisine to Hong Kong (Photo: Uma Nota)

The food and drink happenings that you should know about this week

This week, Hong Kong's dining scene welcomes new talent and new menus as summer begins to wind down, and as chefs refresh their repertoire with the arrival of freshly seasonal produce both locally and from around the globe. Speaking of other parts of the world, gastronomes might want to note down a new brunch offering that draws from a vibrant regional cuisine in Brazil that's seldom seen in this locale—keep reading for more.

See also: Antimo Maria Merone To Open New Restaurant Estro With Jia Group This September

Aulis Introduces Fresh Faces And New Seasonal Menu

Private chef's counter Aulis has announced a new seasonal tasting menu for late summer, as well as the appointment of Fai Choi—an alum of dining institutions such as Arcane and London's Roganic and Hide restaurants—as the new sous chef helming the award-winning kitchen. Alongside Choi, Laudy Gibba-Smith, previously of two-Michelin-starred L'Enclume in London, will be taking on the role of restaurant manager at Roganic and Aulis Hong Kong.

Choi will lead the Aulis culinary team in serving the 13-course lunch and dinner menu (HK$1,280 per person) which exhibits chef-founder Simon Rogan's distinctive farm-to-fork philosophy. Diners can look forward to hyper-seasonal creations like Hanasaki crab from Hokkaido dressed in its own roe, pickled cucumber and pomelo, tomato jelly, and dill oil; grilled dill-brined Chinese lettuce served with black garlic puree, pickled shimeji, crispy chicken skins and salted egg yolk; and roasted local pigeon served with plum puree, local kales and madeira sauce.

Guests can opt for a six-glass wine or juice pairing curated by Gibba-Smith, who brings a wealth of experience as L'Enclume's resident sommelier to Aulis' wine cellar. Reservations can now be made online here.

A First Pass At Moxie

After a few months of anticipation, Michael Smith and Shane Osborn’s paean to plant-centric cuisine is finally open in Landmark Alexandra. Moxie’s menu is free of meat, with just a few seafood dishes, but to simply focus on what’s missing is, well, missing the point.

Smith’s adept way of coaxing out the optimal flavours of straightforward ingredients such as cabbage, jicama and endives is an exciting direction for The Arcane Collective, and particularly impressive from an exclusive preview we were invited to is a dish of tarte fine with sweet onions, fresh peas, girolles and argan oil. The ultra-light vegan pastry, done by Jessica Chow of Bien Caramelise, is superb; the delicate texture a satisfying combination with the tender onions and vegetables.

Udon from Fukuoka, tossed with charred cabbage, baby corn and shiitake mushrooms, is my new favourite noodle dish. A few signatures that Smith and Osborn trialled during their time at Tatler Dining Kitchen back in July, such as the water bamboo salad and Karana jackfruit croustillant, have been further refined. If you can, grab the chef’s counter seats where you can watch the team at work.

— Charmaine Mok, Content Director of Tatler Dining, Hong Kong

Moxie, Shop 203, 2/F, Alexandra House, Landmark, 18 Chater Road, Central, Hong Kong;

Uma Nota Celebrates Brazil's Independence Day With The Bahia Brunch

Coinciding with Brazil's Independence Day (September 7) and National Cachaça Day (September 13), Uma Nota will be launching the Bahia brunch on September 4 in a month-long celebration of Afro-Brazilian cuisine. Named after the country's northeastern coastal state of Bahia, the brunch will feature regional classics reinterpreted by chef Gustavo Vargas. From the buzzing street food scene of the state capital of Salvador come starters like lula na brasa (grilled squid, green tomato vinaigrette, cassava farofa), robalo e caja (lightly cured seabass, caja fruit dressing), and feijoada shoronpo, a unique combination of Brazilian feijoada with xiao long bao by way of Japanese immigrants.

These are followed by mains such as carne de sol (cured and grilled beef tenderloin, biquinho chili vinaigrette, cassava farofa) and moqueca de peixe e lula, a staple seafood stew that was notably featured in Netflix's Street Food Latin America. The classic dish involves cooking seabass and local squid in coconut milk alongside dried shrimp, cashews, coriander, dendê oil, tomato, onion, bell pepper and urucum.

Running between September 4 and October 31, the Bahia brunch is available every weekend and public holiday for HK$350 per person with optional free-flow packages. Book your table here.

Related: Écriture Unveils New Summer Tasting Menus And Refreshed Interiors

Uma Nota

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Skye Roofbar & Dining Debuts New Menu Ahead Of 5th Anniversary

Having served as chef de cuisine at The Park Lane hotel's Skye Roofbar & Dining since the property's extensive refurbishment in 2016, Lee Adams is introducing a new menu ahead of its fifth anniversary that takes advantage of the best of Asian produce, as well as the hotel's secret-ish organic rooftop garden, tended to by a full-time chief florist. Offered as six (HK$1,180) or eight courses (HK$1,480), the degustation menu features dishes like Hokkaido scallops with Oscietra caviar and samphire, Canadian lobster with butternut and baby gem cabbage, and 45-day-aged Kiwami 9+ wagyu beef.

The a-la-carte dinner menu has also been revamped with alluring dishes like whole hay-baked Ping Yuen chicken, Brittany red mullet with smoked haddock macaroni cheese, and salt-baked celeriac with Impossible pastilla.

Lastly, on the restaurant's fifth anniversary on September 20 to 21, newly joined sommelier Dolphin Ip will be showing off her chops by partnering with Adams for a two-night Japanese wine pairing dinner. Priced at HK$1,800 per person, the all-inclusive menu will see Adams cooking with refined Japanese ingredients, paired with Ip's selection of Japanese wines and aged sake. For more information or to book a table, click here.

Skye Roofbar & Dining, 27/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay, Hong Kong; +852 2839 3327

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