Hong Kong Restaurant News: Henry & PIIN Welcome New Chefs, A Taste of Okinawa at Zoku, and More
- Bistro du Vin Moves to New PremisesBistro du Vin Moves to New Premises
- Eatology Debuts New Dishes For Quitter's DayEatology Debuts New Dishes For Quitter's Day
- PIIN Welcomes A New Chef and MenuPIIN Welcomes A New Chef and Menu
- Zoku Brings Okinawa To Hong KongZoku Brings Okinawa To Hong Kong
- Henry Welcomes Chef Mario TolentinoHenry Welcomes Chef Mario Tolentino
- Xuân Opens In Tsim Sha TsuiXuân Opens In Tsim Sha Tsui
We round up the food and drink happenings that you should know about this week
Two weeks into the new year and Hong Kong's F&B scene has had more than enough to stomach for 2022 already, with the strictest social distancing regime yet set to last into Chinese New Year. If there's a time to support your favourite restaurant and bar, this is it—so check out the latest happenings around town below, and make sure to check our round-up of what restaurants are offering during this difficult time.
Bistro du Vin Moves to New Premises
First opened in 2012, Bistro du Vin was forced to shut down last October due to the redevelopment of its building on Davis Street in Kennedy Town. Now, the popular wine bar has migrated to new premises just a stone's throw away on Cadogan Street, welcoming oenophiles to newly renovated premises that hark back to early 20th-century France.
Bistro du Vin, 39 Cadogan Street, Kennedy Town, Hong Kong
Eatology Debuts New Dishes For Quitter's Day
Falling on the second Friday of January each year, today (January 14) marks Quitter's Day—the day when the majority of people give up on their New Year resolutions. For many foodies out there, these no doubt include some resolutions along the lines of eating more healthily—but fret not, as meal planning service Eatology is introducing new dishes like veal marengo, blanket garnish turkey, as well as house-made smoked salmon to encourage Hongkongers to stick to their goals.
As an extra sweetener, Eatology customers can also get HK$150 off meal plans from now until the end of February. The first 20 customers to sign up can also receive one full day of free meals when booking the week meal plan package. Learn more at eatologyasia.com.
PIIN Welcomes A New Chef and Menu
Despite opening in 2019 and being recommended by the Michelin Guide, PIIN Wine Restaurant in H Code has maintained a very low profile over the past three years. Now, with the appointment of new head chef Jimmy Wong, the restaurant is hoping to turn a new page. Bringing with him 18 years of experience at the kitchens of Gaddi's, Felix, and Arbor, Wong's arrival coincides with the introduction of new six and nine-course lunch tasting menus (HK$880 and HK$1,380 respectively) in accordance with the current 6pm dining ban.
Diners can expect highlights such as XO Langoustine, an elevated take on oatmeal butter prawn; an updated version of PIIN's edible cigar, made using Matsuba crab and "ash dust"; and slow cooked abalone with Fregola pasta cooked in laverbread, abalone and kombu sauce. From January 27 to February 10, special Chinese New Year dishes will be offered, including golden oyster beurre blanc and Silkie chicken supreme broth.
Wine pairings are available for each of the dishes, picked from PIIN's cellar of over 1,000 labels—a nine-glass pairing for the nine-course menu can be had for an additional HK$1,380 per person, and a six-glass pairing for the six-course menu for HK$880. Alternatively, a non-alcoholic six-glass mocktail pairing is also available for HK$680, too.
PIIN Wine Restaurant, 2/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong; +852 2832 7123
Zoku Brings Okinawa To Hong Kong
It's a new year, and the promise of international travel is even more unattainable now. Thankfully, The Hari's resident Japanese restaurant, Zoku, is offering temporary escape in a new menu created in partnership with Okinawa's tourism agency, Be. Okinawa. The Okinawa Experience six-course menu features dishes made using signature Okinawan ingredients paired with cocktails made using the Japanese archipelago's indigenous spirit, awamori.
Expect dishes like shekwasha spicy ceviche with mozuku seaweed, paired with the Awamelon (Yumekoukai awamori, shekwasha juice, bitter melon); Okinawa squid ink soba in prawn sauce, paired with the Nuchigusui (Zanpa White awamori infused with jasmine, Okinawa gin, shekwasha, brown sugar); and braised pork belly with Okinawa pumpkin, paired with the Plum New Fashion (Umemizuki plum wine, Komasa gin). The menu is available at Zoku from 12pm to 6pm until February 11, for HK$888 per person plus HK$288 for the cocktail pairing.
Zoku Restaurant & The Terrace, Level 2, The Hari Hong Kong, 330 Lockhart Road, Wan Chai, Hong Kong
Henry Welcomes Chef Mario Tolentino
Rosewood Hong Kong's resident steakhouse Henry welcomes new chef de cuisine Mario Tolentino, who has worked at Michelin-starred restaurants from New York to Miami, San Francisco to Los Angeles, before making the jump to Hong Kong late last year. At Henry, Tolentino is debuting a new menu where he is able to apply his butchery, meat-curing and charcoal grilling techniques to the fullest.
Split into the Raw Bar, The Smoker, the Charcoal Grill, Entrées and Desserts sections, the new menu features such highlights as a BBQ plate with some of Henry's most prized cuts slathered in house BBQ rub; steak options like New York Strip 44 Farms USDA Prime Black Angus; and Lobster Oscar with jumbo crabmeat and trout roe. These can be paired with a new wine list by wine director Julien Peros, which includes labels that showcase matured American bottles to demonstrate the ageing potential of Californian wines. Henry is currently open for dine-in from 12pm to 3pm on weekdays and 12pm to 6pm on weekends.
Xuân Opens In Tsim Sha Tsui
Opened in Wan Chai in July 2020, Xuân has unveiled its second location across the harbour in Tsim Sha Tsui's Gateway Arcade. Moving into a space with an ocean-facing view and bright, airy interiors, Xuân Gateway will be serving classics such as Banh Khot mini savoury pancakes and their signature beef pho with the option to add a roasted beef bone marrow or farm-fresh egg.
Then there's the heavy hitters like grilled three-yellow chicken, crispy suckling pig, and bun uni, a decadent bowl of rice vermicelli topped with sea urchin, Vietnamese sausage, cherry tomatoes, quail egg, farm egg, homemade 12-hour fish broth and piquant pickled garlic. Some of these dishes can be ordered as part of the lunch set, which starts from HK$178 and is served on weekdays 11am to 3pm.
Xuân, Shop 2307A, Gateway Arcade, Harbour City, Tsim Sha Tsui, Hong Kong; +852 3702 3399