N.I.C.E. Yakiniku & Fine Wine
Opened in 2018, this Causeway Bay restaurant is undergoing a refresh with the introduction of all new yakiniku tasting menus by new executive chef Kennie Poon. Choose from the 9-course Kuro or 11-course Akagane menus, featuring lauded produce like A4-5 Miyazaki Wagyu beef prepared with a range of methods like tartare-style, charcoal-grilled, sukiyaki, and even as char siu with rice. For more information, click here.
N.I.C.E. Yakiniku & Fine Wine, 7/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, Hong Kong; +852 2886 4838
The Hari's resident Japanese restaurant has launched an all-new weekend brunch menu. Kicking off with starters like sashimi, tuna tiradito, oyster chalaca and tebayaki, the brunch also includes a choice of mains between deep-fried seabass with ponzu emulsion, ribeye with spicy soy marinade, lobster udon in batayaki sauce, and more. With free-flow, the menu is priced from HK$988 per person and up.
Zoku, The Hari, 330 Lockhart Road, Wan Chai, Hong Kong
181 at Fortnum & Mason
Dig into the season of asparagus with new additions to the a la carte menu at the British tea purveyor's in-house restaurant. Available until May 31, order from the likes of salmon gravlax and poached salmon with beetroot and asparagus; seared scallops with asparagus and bacon jam; and British asparagus with Dijon sauce and San Daniele.
181 at Fortnum & Mason, Shop 022, G/F, K11 Atelier, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 3916 8181