Cover The start of your Ningbo journey (Source: Yong Fu)
The start of your Ningbo journey (Source: Yong Fu)
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It's all about new and seasonal menus this week with Ningbo cuisine, something for art enthusiasts and comfort food at feel-good venues. Read on for all the food and drink happenings to know about this week.
Eat Your Art Out
Above Toothfish, Parma ham and octopus (Source: A Lux)
Toothfish, Parma ham and octopus (Source: A Lux)
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A Lux is launching a new tasting menu on August 8 that is inspired by contemporary art. Looking to reflect the artistic energy of the city and its neighbouring galleries, the Duddell Street restaurant is not only feeding guests with an art-inspired menu but also showcasing eight works of art by international artist, Cang Yuan, from Paris thanks to a collaboration with Art of Nature Contemporary Gallery. The menu, available as a signature or experience set, is available for dinner and comes with an audio guide to help diners better understand the art on display.
Three dishes, created by chef Wai Chung-kwan, are influenced by Yuan’s works including an oyster cream, smoked eel and potato appetiser that is inspired by the Morning Lake painting based on Lake Lucerne in Switzerland; a carabineros prawn chitarra, a square-shaped spaghetti-like pasta, which represents the passion and vibrancy of Smile for Life; and toothfish, parma ham and octopus, an unconventional combination is put together to best reflect the thoughts behind the artwork: Without Elegance in Heart, There is No Elegance.
A Lux, Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong; +852 2663 9938
Quality Speaks for Itself
Above Lobster
frites (Source: Quality Goods Club)
Above Sea bass meunière (Source: Quality Goods Club)
Lobster frites (Source: Quality Goods Club)
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We all know that live music pairs well with a cocktail in hand, but at Quality Goods Club, it goes down exceeding well with brasserie-style fare. Available on a new a la carte menu, there are small and main dishes to choose from. A New England-style clam chowder with crackers promises to warm the soul and oysters, served raw or baked in their shells, are great crowd-pleasers that set you up for the meal ahead.
For something a little more substantial, the pan-fried sea bass meunière is a luscious new dish with brown butter sauce and a herbaceous parsley and shallot salad, as is the hearty three-cheese porcini and truffle lasagna served with balsamic rocket salad. As ever, the kitchen is confident with only one dessert on the menu, and this time, it's inspired by Marco Pierre White's legendary lemon tart.
Quality Goods Club, Basement, On Lok House, 39-43 Hollywood Road, Central, Hong Kong
Bright Yong Things
Above Yellow croaker in sour broth (Source: Yong Fu)
Above Braised rib (Source: Yong Fu)
Yellow croaker in sour broth (Source: Yong Fu)
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When it comes to refined Ningbo cuisine in Hong Kong, there's nowhere quite like one-Michelin-starred Yong Fu. Here, head chef Liu Zhen serves up the authentic and fresh flavours of Ningbo while blending Hong Kong's unique cuisine throughout, all the while using local seafood and produce from the East China Sea to represent this regional cuisine.
This season, for the first time ever, Yong Fu is introducing a nine-course tasting menu that celebrates Jiangnan cuisine with Ningbo ingredients. Highlights from the menu include the appetiser of poached chicken in rice wine, boiled wax gourd, mud crab with ginger and coriander, and a flavourful pickled cauliflower. The main courses are also worth noting, with dishes such as yellow croaker from Yinzhou in sour broth and a traditional spring roll with fragrant rose rice vinegar. Guests can then choose a final main course of braised rib with red radish and squash or sea tangle with pork knuckle with sweetcorn.
Yong Fu, Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong; +852 2881 7899
Fire in Our Bellies
Above New a la carte and lunch menus (Source: Fireside)
New a la carte and lunch menus (Source: Fireside)
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Previously only offering a tasting menu, Fireside has officially launched an a la carte menu featuring starters, seasonal seafood, specialty meat cuts, wood fire-cooked rice and more, as well as a set menu for lunch. Highlights from the new a la carte menu include the Mayura Station chocolate-fed Australian Wagyu which is seared over wood and coals to enhance its natural sweet flavours and the rich flavoured Hokkaido hairy crab on bomba rice cooked on almond wood.
As for lunch, the set menus give diners the choice of a starter and a main course, before offering dessert for an additional price. The selection of dishes includes the signature dry-aged threadfin, smoky duck confit, and dry-aged Label Rouge, Porc du Sud-Ouest pork rack, among other tempting options.
Fireside, 5/F H Code, The Steps, 45 Pottinger Street, Central; +852 6610 8689
Paws for Wine and Cheese
Above Wine and cheese party (Source: The Murray)
Above Paws in White (Source: The Murray)
Wine and cheese party (Source: The Murray)
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The Murray is hosting a "Paws in White" wine and cheese party on August 20 and 21 that your furry friends are also invited to. The event, with a themed dress code for chic white outfits, will take place in the semi-outdoor space at The Arches on the first floor. And while human guests enjoy fine vintages over a generous cheese spread, from 4pm to 7pm, the Pet Market will be open from 2pm to 7pm for special treats for non-human guests.
Early bird tickets are available to purchase before August 7 for HK$428 for one person and one pet; HK$768 for two people and one pet. Thereafter, tickets are priced at HK$498; HK$898 respectively. The ticket includes two drinks and the selection of cheese that is passed around. However, if continuous pours are more your style, a free-flow wine package is available for an additional HK$150 per person. To purchase tickets, visit The Murray's online store.
The Arches, 1/F, The Murray, 22 Cotton Tree Drive, Central, Hong Kong; +852 3141 8888
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
