Umi’s new head chef Makoto Harada, a Kumamoto native, will join executive sushi chef Yukio Kimijima at the intimate sushi restaurant as it celebrates its fifth anniversary this year and resumes its original opening hours for lunch and dinner. The anniversary omakase menu highlights the season's best produce with seafood dishes such as trumpet shell conch from Japan's Mie Prefecture, which is at its sweetest from June to October; and a lighter and more delicate Fukuokan filefish—usually rich and fatty during the winter—paired with smoked liver sauce and spiced daikon.

As for the sushi course, Umi continues to showcase summer's best catches including spear squid from Fukuoka; Hokkaido scallop; blue mackerel from Nagasaki; tiger prawn from Kumamoto, and much more. Available until early August, the anniversary menu is available at HK$2,088 per person for dinner; HK$1,488 per person for the long lunch menu, and HK$988 for the short lunch menu. A variation of the complete dinner menu is also available for lunch.

Originally planned for Chinese New Year, this collaboration between Roganic and Ho Lee Fook was put on hold due to the tightened restrictions of the pandemic. Now, the one-day-only event will take place at the chef’s table and development kitchen Aulis on July 24 where the team will put on three 90-minute sessions at 12pm, 3pm and at 6.30pm. Roganic's sous chef Adam Catterall will be working with ArChan Chan from Ho Lee Fook to serve a menu of nostalgic Chinese flavours executed with British creativity.

The prawn toast crumpet, for example, fuses a Hong Kong favourite with a British crumpet, while classic fish balls are made with scallop and mussel mousse and comes with a slightly more sophisticated version of the curry sauce. The Roganic x Ho Lee Fook experience is priced at HK$1,488 per person with additional drinks options available at HK$580 for four glasses of wine or HK$280 for four non-alcoholic drinks.

"Yakifrenchy" restaurant Clarence is offering a new wine flight for oenophiles to sample eight different wines, with bottles rotating regularly, for two hours at HK$1,490 per person. Somm Hour, as opposed to happy hour, can be enjoyed from Thursday to Sunday; 4pm to 6pm in the lounge, and the raw and wine bar. The experience is curated by head sommelier Zsolt Menku and features three tasting glasses of white and three glasses of red followed by a blind tasting with a mystery wine from each section.

On Thursdays, the wine flight is dedicated to the different terroirs, vintages and flavours of Burgundy and offers a side-by-side tasting of the region’s finest reds and whites. Ensuring guests are well-fed, Somm Hour’s light snack menu features some tempting bites including a French white ham with truffle mayonnaise baguette, Clarence hotdog with lemon relish mustard, and more.

TMK is launching a new once-a-month brunch called We Heart Music brunch which promises to put on a playlist that you can groove to as you eat at its three branches: Punk & Rolls, Funk & Rolls and Rap & Rolls. Brunch starts with plates to share including chicken karaage, salmon tataki, and hamachi followed by a choice of salmon avocado, seared scallop or tuna hotdog handroll. The most indulgent part of this brunch, however, is the free-flow maki, where a continuous supply of big rolls filled with yellowtail, tuna, katsu curry, veggie tempura, and TMK's version of kimbap is served. Not to forget dessert, expect a poppin’ ice cream and chocolate monaka to finish the meal on a sweet note. 

TMK's We Heart Music brunch will take place at Punk & Rolls in Sheung Wan and Funk & Rolls in Quarry Bay on July 9, August 6, and September 3 from 12pm to 3pm. Meanwhile, brunch at Rap & Rolls in Wan Chai will be on July 10, August 7, and September 4 from 12pm to 3pm. Brunch prices start from HK$348 per person with free-flow available at HK$150 per person for two hours and HK$98 for an extra hour.

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