In response to the ever-stricter dining regulations being put in place, Tate Dining Room is bringing back its Gastronomy Gourmet Box. Described as a "sophisticated answer to the modern takeaway meal", the reusable three-tiered box is themed "Ode to Home" in signature Tate fashion and portioned for one person. It comprises a bread basket, four small dishes including caviar with scallop mousse and lobster fregola with onion fondue, a choice of main course between black cod and lamb ballotine, and the Chinese Window dessert of black sesame, strawberry and lemon cake. A thermal flask of chestnut soup and a selection of mignardises are also included.

Limited to 30 portions a day, each box is priced at HK$1,580 (not including delivery fee) with a minimum order of two. The emptied boxes will be collected by the Date by Tate team after use as part of the brand's zero-waste approach. Reserve via email or by calling +852 6730 2494.

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With little else to do other than dunches and day drinking, Club Rangoon is fully leaning into the latter by introducing its Tipples at Tea two-hour free-flow menu, available from 3pm to 6pm daily. Seating four per table, the Type D restaurant will be serving a house version of the classic Pegu Club cocktail (gin, homemade orange and Burmese black tea liqueur), Aperol Spritzes, and red and white wine, alongside bottomless snacks like potato samusa, split pea fritters, and platha. A non-alcoholic package is also available.

Club Rangoon, 33 Aberdeen Street, Central, Hong Kong, +852 2503 3077

Opened in November, Sushi Hisayoshi is now offering a concise takeaway menu for those who want to get their omakase-grade sushi fix at home. Limited to just ten sets per item each day, patrons can pick from a futomaki roll (eight pieces, HK$680), a 12-piece set of Edomae sushi (HK$780), or a chirashi box (HK$780 per person). Orders must be placed one day in advance before 5pm by phone at +852 2383 3366, or via Whatsapp at +852 9165 5186. Sushi Hisayoshi is also open for dine-in from 12pm to 6pm daily.

Sushi Hisayoshi, Shop G111, Gateway Arcade, Tsim Sha Tsui, Hong Kong

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RadicalChic is now serving a black truffle degustation menu that highlights the winter fungus plucked straight from Italian soil. Conceived by chef Andrea Zamboni, the menu encompasses a starter of black truffle and amaretti biscuit, followed by ‘Egg in Four Ways’ with ikura, uni, caviar and black truffle; a choice of mains between a duet of A5 wagyu beef dumpling and A5 Omi wagyu beef with "Mom’s anchovies" green sauce, both with accents of black truffle—or for an additional price, Brittany blue lobster with Piedmont hazelnut and black truffle. Dessert is tiramisu with the addition of black truffle. Priced at HK$2,380 per person, the menu can be combined with optional wine pairings.

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