Led by executive chef Maxime Gilbert, Écriture has unveiled a seasonal lunch and dinner menu inspired by autumn flavours. The new Calligraphy lunch menu starts from HK$798 for three courses and the Library of Flavours dinner menu is available at HK$1,788 for five courses and HK$2,288 for the full experience. Underpinned by ingredients from French producers and artisans, along with produce from the Asian region, the new dining experiences include seasonal items such as the Brittany blue lobster with coco de Paimpol and fraise de veau (veal offal with tagette herbs) topped with liquorice-infused lobster sauce; John Deer, a combination of John Dory cured in Bellota ham and kombu-cured deer with foie gras custard and deer consommé; and pumpkin served two ways. The first, a hot pumpkin velouté is paired with roasted walnuts and soy milk panna cotta, and the second, a Hokkaido kabocha (or winter squash), Delica squash and butternut pumpkin mille-feuille with pumpkin bavarois with orange and saffron jam.

The Peninsula’s Spring Moon is hosting a one-night-only dinner on November 16 to introduce diners to the varied vintages of Chinese winery Legacy Peak. Based in the Ningxia region (which has garnered the nickname of “the Bordeaux of China”) and founded in 1997 by owner Liu Hai, Legacy Peak is an award-winning winery that is winning the hearts and minds of the Chinese wine industry at large. On the night, executive chef Lam Yuk Ming and chef sommelier Marc Le Gallic have partnered on pairings like crispy South China Sea garoupa fillet with hairy crab coral and crabmeat paired with Chardonnay, Ningxia 2019; and lychee-wood smoked barbecued Kagoshima beef with local raw honey served with Kalavinka, Ningxia Helan Mountain 2017. The dinner is priced at HK$1,980 per person, and advance reservations are required.

Readers who have ambled through the second floor of Pacific Place in recent days may have noticed a monolithic cluster of metallic cuboids; far from a supercomputer array or spent neodymium cores, it’s NOC’s latest pop-up cafe, designed by renowned Japanese architect Shuhei Aoyama of B.L.U.E. Architecture Studio. During opening hours, the cuboid pods open up to reveal the equipment required to run the cafe brand’s “Retail & Experience Store”, but you’ll find nary a coffee machine—instead, the focus here is the debut of NOC’s specialty instant coffee line, sold in Lilliputian coffee cup capsules and containing powder that can be dissolved directly into water, milk, or milks, offering four flavours (decaf medium roast, light, medium and dark roasts) for those on the go. In addition, NOC’s full range of whole coffee beans and coffee drip bags are available to purchase, alongside specialty coffee capsules and an exclusive NOC x Kinto tumbler.

NOC Retail & Experience Store, Level 2, Area 2J, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Read more: Hong Kong's Newest Cafes and Brunch Spots to Visit in October 2022

Perched above Central on the rooftop garden of IFC, Haku offers epic views alongside its contemporary cuisine. From November 15 onwards, the restaurant will offer a 14-course tasting menu that features autumnal flavours and ingredients. The new menu, under the direction of executive chef Rob Drennan, is a parade of dishes that allow the ingredients and produce to shine. Seasonal dishes to note include the Scottish langoustine with langoustine custard and oil; French Bressan pigeon served with purple cabbage, sweet apricot and hibiscus purée, black garlic and a pigeon raspberry jus; and a smoked and slow-cooked short rib with yuzu kosho. Priced from HK$1,980 per guest, the menu can be enhanced with a wine pairing (+HK$680) or non-alcoholic juice pairing (+HK$380).

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