Cover Ancient salt-baked chicken (Source: Duddell's)

As Hong Kong ramps up its fervour for dining ahead of the further loosening of social distancing regulations, we round up the most noteworthy happenings across the city, spanning Cantonese, Japanese, Indian and Spanish cuisine.

Duddell's New Head Chef

Central institution Duddell's has announced the appointment of new head chef Yip Kar-On to head its kitchen. Beginning his culinary career at the iconic Fook Lam Moon in 1995, Yip has since cooked at the likes of Guo Fu Lou and Wing Lei Palace over an illustrious 27-year career. Duddell's marks his latest move, where he is debuting new a la carte options to showcase his well-honed techniques. These include Hakka-style ancient salt-baked chicken, poached and sliced A4 Miyazaki wagyu with Japanese glass noodles, wok-fried Boston lobster with moutai, and double-boiled fish maw with red conch. Chef Yip is also debuting a signature tasting menu (HK$1,388) that gives a comprehensive overview of his culinary range.

Censu-ry Experience

To welcome the return of dinner, Censu is debuting new dinner specials that draw on chef Shun Sato's culture-spanning ethos. New starters include sawara (Spanish mackerel) sous-vide with fresh coriander and miso, Censu beef tartare with Arima sansho dressing atop perfect rectagles of toasted Hokkaido milk bread, and bamboo tempura interspersed with ika squid mousse and served with ebi fishcake in kombu dashi. Meanwhile, larger dishes better demonstrate Censu's new global influences in the likes of flathead lobster kataifi, which takes inspiration from the Middle Eastern dessert; and the three-yellow chicken paella, a cross between Hainan chicken rice and Spanish paella.

See also: All the New Cafes and Brunch Spots to Visit in May 2022

God Save the Queen

Royalists would do well to book Chaat's upcoming one-night-only menu on June 2, celebrating the 70th anniversary of Queen Elizabeth II's ascension to the throne. On the night, chef Manav Tuli—himself recently awarded Tatler Dining's Chef of the Year Award for 2022—will be serving a tasting menu of Anglo-Indian-inspired dishes such as Mulligatawny soup with mint and cumin, coronation guinea fowl tikka with Kashmiri chilli, railway lamb curry with potato, coconut and curry leaf, and more. Priced at HK$1,288 per person, book quickly to avoid disappointment.

New Faces at Feste Group

Hong Kong-based catering and event group Feste Group has announced two new joiners to head the culinary programmes under their Gingers and Relish brands. Formerly head chef of Cobo House, Devon Hou—who cooked at Tatler Dining Kitchen during a limited-time pop-up last October—has assumed the new role of group executive chef, while Daniel Chan, who worked at Junon for three years as sous-chef, is the group chef de cuisine. While Hou will be overseeing both culinary teams, Chan will specifically be headlining the kitchen for Gingers.

Don't miss: Cantina, Aqua Group's Latest Italian Concept, Replaces Statement in Tai Kwun

Vuelta a España

Strictly for tapas lovers, La Paloma is kicking off its biweekly Wednesday Tapas Tour from May 25 onwards. For HK$458 per person, the all-you-can-eat menu encompasses tapas from all over Spain: from octopus pulpo à la Gallega hailing from Galicia, and Catalonian monkfish with green peas, to Madrid's huevos estrellados, it's a one-stop shop to sample all that the Iberian peninsula has to offer. Taking place from 6pm to 12am, the night will reach a crescendo with a live flamenco performance by Esencia Flamenco (once restrictions are relaxed following government regulations).

La Paloma

Western District
$ $ $ $
3.5
'rating'
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