Cover Seasonal white asparagus with stem lettuce, espelette and Hong Kong soy milk mayonnaise from Locanda dell'Angelo (Image: Handout)

With bars formally reopening and restaurants operating until midnight, this week marks the loosest that social distancing restrictions have been since the end of last year. Take full advantage of this revival of the nighttime economy with our roundup of new happenings in the world of F&B

Happy Meals at Happy Valley

Happy Valley stalwart Locanda dell'Angelo has unveiled a new six-course tasting menu (HK$1,680) that showcases the best of executive chef Steve Chiu's culinary expertise. Subtle local influences are evident through, beginning with the gambero rosso with sea urchin, local tofu sauce, and hazelnut emulsion; seasonal white asparagus with stem lettuce, espelette and Hong Kong soy milk mayonnaise; locally caught silver pomfret with lardo ham, onion, white fish soup and dill oil; Challans duck with eggplant, shallot and hua mei plum (Chinese preserved plum) sauce; and pan-fried brioche with red bean cream and mascarpone ice-cream. The a la carte menu has also been condensed to focus on guest favourites.

Locanda Dell'Angelo

Happy Valley
$ $ $ $

Around the World

Rosewood Hong Kong welcomes new faces at two of its crowd-pleasing establishments. At Bayfare Social, chef de cuisine and Tenerife native Jorge Vera Gutierrez—who has trained at Madrid's Michelin-starred DSTAgE and BiBo—has revamped the a la carte menu to include elevated Spanish specialties like scallop tiradito, tortilla de patatas, squid ink paella, grilled Spanish sea bass, cochinillo asado roasted suckling pig, and more.

Downstairs, Holt's Cafe has kicked off its Global Gourmet series of Sunday brunches with Thai chef Piyawan Ketkaew. Her Taste of Thailand brunch menu is priced at HK$598 and transports diners to the bustling street food markets of Bangkok with a menu that includes a seafood platter, all-you-can-eat small dishes like Tod Mun Pla red curry fish cakes, grilled chicken satay, Poh Pia Tod vegetable spring rolls and more. Mains include options such as Massaman curry, Iberico pork pluma green curry and Pla Tod Sam Ros deep-fried sea bass.

Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 3891 8732

Big Fish In a Small Pond

Tseung Kwan O's dining scene continues to level up with the opening of Koi. Located at The Parkside, it's a contemporary Japanese-fusion bistro opened by Terufumi Mihara, who you might already know for his first venue, Teppanyaki Mihara. The menu was conceived along Mihara's 'wa modern' cuisine, and encompasses homey dishes like fried chicken with iburi-gakko tartar, grilled Hokkaido pork neck with yuzu kosho, marinated Akami tuna and ikura angel hair pasta, as well as a selection of kushiyaki and yakitori. 

Koi, Shop G07, The Parkside, 18 Tong Chun Street, Tseung Kwan O, Hong Kong; +852 3618 8211

Like Nose Other

Central's H Code welcomes its newest F&B addition in the form of Nez Wine Bistro, which replaces wine-forward contemporary Cantonese restaurant, Piin. Translating to 'nose' in French, Nez features a wine programme by the wine director of Four Seasons Hong Kong and Tatler Dining's 2022 Sommelier of the Year, Victor Petiot, which he designed to be "a short yet precise selection of wines representing countries worldwide, with a balance between the classic, organic, old world and new world wine selections." The culinary programme is executed by chef Don Wong, an alum of Seasons by Olivier Elzer and Pierre at the Mandarin Oriental, and comprises Parisian fare like hand-cut beef tartare, Burgundy escargot, and organic yellow chicken with morels and yellow wine sauce.

Nez Wine Bistro, 2/F, The Steps, H Code, 45 Pottinger Street, Central, Hong Kong; +852 2550 9605,

Will Ube My Lover?

Bread lovers, rejoice—Kowloon Shangri-La is hosting an ongoing Filipino Bread Festival that brings the city a taste of the Philippines in six new types of bread. The selection includes ensaymada, pan de coco, ube doughnut, chicken adobo roll, sisig pie, and chickpea and potato paratha. Drop by the hotel's lobby counter to get a taste of another bread culture—or, for all the Pinoys out there, a reminder of home.

Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui, Hong Kong; +852 2721 2111

Brave New Earl

As Hong Kong's original craft cocktail bar, Quinary's 10th anniversary is understandably a big deal. Tomorrow, for one night only on 24 May, the bar will be partnering with 11 bars around the city to serve their most popular creation, the Earl Grey Caviar Martini—a multisensory cocktail that not only comes loaded with earl grey caviar, but also comes with a gravity-defying head of earl grey foam that towers above. The 11 bars serving the drink are Argo, Avenue 75, COA, Darkside, Penicillin, Tell Camellia, The Diplomat, The Dispensary, The Old Man, The Pontiac, and The Wise King. Prepare yourself for the occasion by watching Quinary founder Antonio Lai explain the origins of the cocktail in the short film above, as part of our Through the Stirring Glass series.

© 2022 Tatler Asia Limited. All rights reserved.