Having conquered the bao, Little Bao has set its sights on the taco. In its upcoming Taco Jam series taking place every Thursday, the Causeway Bay restaurant will be serving up Mexican-inspired siu mei (Chinese barbecue) with an atmosphere reminiscent of a LA food truck festival. Priced at $250 per person menu is split into sharing dishes like tuna tostada and burrata with Sichuan peppercorn salsa verde, tacos that can be stuffed with anything from Cantonese shredded chicken and beef short rib, to Shanghainese pork and octopus, and finally, two ice cream baos for a sweet finish. Little Bao's Taco Jam Thursdays will mark its debut on July 8.

From 8am to 11am every weekday, Central food hall J.A.M. is now serving breakfast from three of its four concepts. At SiFu, helmed by Ying Jee Club sous chef Cheung Kin-ming, diners can dig into a hearty meal of century egg and pork congee with soy sauce fried noodles. Meanwhile at Vietnamese-themed Moi Moi, expect the likes of shredded chicken pho and Vietnamese sausage, cheese and pork floss croissant. Lastly, Whey head chef Barry Quek's Uncle Quek brand will serve a choice of Singaporean stir-fried rice noodle rolls or kaya toast. Served with coffee or tea, this is certainly one way to start your day right.

J.A.M., Lobby, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong

Related: Hong Kong-Style Breakfast: Where To Find The Best Egg Sandwiches in Hong Kong

Founded by the former group executive chef of Maximal Concepts, Russell Doctrove, Patty Boi is a new food concept that is centred around the Jamaican patty, a meat-filled pastry that Doctrove encountered on a childhood trip to the Caribbean. Usually featuring a rich minced beef filling flavoured with local spices, then wrapped with a pastry shell that's infused with curry powder and turmeric, the patty is eaten as a full meal in Jamaica and often draws comparisons with the Cornish pastry or Indian samosa.

Patty Boi offers subtle riffs on this format with the Island Kush, which flavours the minced beef filling with bird's eye chilli, lime leaf, homemade curry paste and coconut cream; the Holy Grail (OmniPork stir-fried with lemongrass, galangal, garlic and Thai holy basil); and the Skywalker (drunken cherry pie infused with bourbon and vanilla). Having hosted a pop-up at F&B incubator space Hatch, Patty Boi will return for a second pop-up on the July 1 public holiday, bringing with it two new additions: the curry-forward Jungle Spice, and the Pineapple Express, marinated in dark rum and brown sugar. Priced at HK$60 each, the patties will be served at Hatch from 12pm until stocks run out.

Hatch, 60 Staunton Street, Central, Hong Kong

Inspired by the flavours of summer, chef Oliver Li at The Mira hotel's French-Japanese restaurant Whisk has introduced two omakase menus for the dinner service that focus on fresh seasonal produce from all over Japan. Clocking in at a respectable eight courses, the 'Chosen 8' menu (HK980) features highlights such as Crystal Sushi with tuna tartar and uni, Murotsu oyster steamed in sake and wrapped in dry-aged A. Polmard beef, and ris de veau (veal sweetbreads) pan-fried with balsamic and brown butter, then topped with potato foam and matcha powder. Those with a bit more cash to spare can opt for the 12-course 'Mystery 12' menu (HK$1,580), which adds delicacies like Carabinero prawn with Italian asparagus and Kaviari caviar, and oil-seared amadai with spare rib, chicken, conpoy and Iberico consommé. An optional three-glass wine pairing can be added for HK$380.

See also: Sense Of Place: Censu Is A Homecoming For Ex-Fukuro Chef Shun Sato

Coming up to its one-year anniversary, fledgling restaurant Club Rangoon has already seen more than its fair share of trials and tribulations, from anti-government protests and a global pandemic, to a military coup in the country of its chosen cuisine, Myanmar. In that time, it has also witnessed the birth of a restaurant group, Common Abode, with the imminent launch of two sister venues hotly anticipated. To celebrate this milestone, Club Rangoon will offer a special set menu (HK$488) from 6 to 11 July that brings together signature dishes and customer favorites like Ohn No Khout Swel coconut noodles, the Burmese national dish of Mohinga, the A Mel Thar Dan Bauk wagyu beef cheek biryani, and the Kyout Pazun Hin lobster curry. Diners can choose to add a free-flow drinks package for HK$250.

For a more casual setting, Club Rangoon will also be hosting all-you-can-eat Samusa Parties at its kiosk counter on Shin Hing Street from 4pm to 11pm, where guests can feast on unlimited Samusas for 90 minutes for the price of HK$150. Another HK$100 will get you two drinks, while all who partake can enter a Samusa challenge over that weekend.

Club Rangoon, 33 Aberdeen Street, Central, Hong Kong

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