Cover Beef short rib "rendang" (Source: Whey)

We round up the food and drink happenings that you should know about this week

Whether you like your food served with a side of musical and visual stimulation, an altruistic angle, cut up with scissors, or early in the morning, restaurants from 22 Ships to Ando, Whey and Moxie are finding new ways these coming few weeks to entice your palate. Keep reading to find out where to book next.

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Eat Good, Do Good

On September 19, the rugged yet picturesque La Palma, an island of 85,000 in Spain's Canary Islands group, was witness to apocalyptic scenes when the Cumbre Vieja volcano began spewing smoke and magma. Seven weeks on, the eruption continues unabated, with the lava having covered an area of 380 acres, destroying over 200 homes and forcing over 6,000 people to evacuate in the process.

In an effort to aid his Spanish compatriots, 22 Ships' chef Antonio Oviedo is banding together with fellow JIA Group chefs Ricardo Chaneton of Mono and Agustin Balbi of Ando to host a charity tasting menu from 12pm to 3pm on November 28 only. 100 percent of proceeds will be donated to World Central Kitchen (WCK), a non-profit governmental organization devoted to providing meals to those affected in the wake of natural disasters.

Priced at HK$1,588 for seven courses, the menu features a host of Canarian-inspired dishes like milk-fed goat en salmorejo with volcanic potatoes and old-fashioned Canarian stew with squid grilled over banana leaf, alongside Balbi's signature Arroz Caldoso porridge and a Sopa de Millo appetiser by Chaneton of Nomad caviar, corn soup, and grilled avocado. Canarian wines and cocktails can also be ordered on the side. Book here.

22 Ships

Wan Chai
$ $ $ $
4
'rating'

Whey Back Home

Chef Barry Quek of Whey continues his exploration of the flavours of his native Singapore this season with the introduction of new dishes at this tasting menu-only restaurant. The novel additions begin at the first bite with the Peranakan amuses-bouches of "kueh pie tee" (torched mackerel, pomelo, cincalok emulsion) and “orh luak” (fresh oyster, ginger scallion, sorrel emulsion).

The new abalone and clam in potato broth layers complex yet hearty flavours into a slurpable dish. Following shortly on its tail is the applewood-smoked black cod rolled with squid and shrimp "otah-otah" paste, delivering moreish umami and texture. Quek's new main course, the short rib "rendang", features beef slow-cooked overnight, served with roasted candlenut cream, pickled banana shallots and ginger flower, and glazed with rendang coconut curry. Finally, the "teh tarik" ice cream offers a more familiar alternative to the renegade durian and caviar ice cream, with its flavours of garam masala caramel swirl, honeycomb and feuilletine.

Whey, UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong; whey.hk

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Fresh Out Of The Oven

Newly opened in Happy Valley is Little Napoli, a neighbourhood pizzeria that prides itself on authentic Neapolitan pizza. Napoletano Gavino Pilo tends to the eatery's custom-built centrepiece brick oven, from whence pizzas made using fresh DOP-certified ingredients and fermented dough emerge, having spent a brief 90 seconds. Aside from classic pizzas like the margherita, rustica, and Vesuviana, Little Napoli also serves ripieno fritto stuffed pizzas and baked panuozzo sandwiches made with pizza dough. To preserve the integrity of the fluffy crust, the pizzas are served whole—diners encouraged to cut their own slices using a pair of scissors in the traditional way.

Little Napoli, 8 King Kwong Street, Happy Valley, Hong Kong; +852 6882 1823

From Fukuoka With Love

In other Ando-related news, chef Agustin Balbi has partnered with the Fukuoka Prefectural Government to bring the rich produce of the western Japanese city and its surrounding region to his restaurant's tables from December 1 to 15. Consisting of eight courses, the menu introduces some new creations, as well as subtly changing existing dishes to satisfy the requirement of featuring at least one ingredient from Fukuoka in each course.

In the case of the latter, the "Departure" course, which usually features a selection five sashimi caught from all over Japan, has instead narrowed its geographical focus to just the Fukuoka region, with the fishermen themselves responsible for selecting the fish. Balbi's "Sin Lola" caldoso porridge takes a similar approach, using ingredients exclusively grown in Fukuoka. The limited-time menu is priced at HK$2,288 per person.

Related: Christmas 2021: Where to Eat in Hong Kong This Festive Season

Fuel Up

Plant-forward restaurant Moxie is banking on early risers with the introduction of its weekday a la carte dishes and a set breakfast menu (HK$198). From 8am to 10am every weekday, tuck into healthy dishes like coconut and chia pudding, crushed Taiwanese avocado on focaccia with green harissa and Japanese cherry tomatoes, and three grain congee with sesame, corn and shiitake. Similarly, the scrambled black bean tofu on multi-grain sourdough brings health benefits with its inclusion of fibre-rich chickpeas and sauce kasundi—a spiced tomato chutney made using a blend of anti-inflammatory turmeric and fermented mustard seeds. The set menu allows for a choice of two dishes with coffee or tea.

Moxie, Shop 203, 2/F Alexandra House, Landmark, Central, Hong Kong; moxie.hk.net

Musical Finnish

Taking a multi-sensorial approach to fine dining, Perrier-Jouët is partnering with chef Jaakko Sorsa, photographer Justin Hui and harpist Elam Lai to present "The Art of Revealing Nature" at private dining venue Ocean Table. Best known for helming the kitchen at Nordic restaurant FINDS and most recently consulting for Hjem, Sorsa has conceived a six-course menu that takes inspiration from the natural landscapes of his native Finland and is designed to pair with different cuvées of Perrier-Jouët champagne.

With each course, a different photograph by Hui that records the textures and details of natural elements is presented, while Lai plays an accompanying musical piece on the harp that evokes the rhythms of the great outdoors. Guests can expect dishes like The Earth—root artichokes, salsify, black truffle, and a unique garnish of edible black ants—to be matched with French composer André Caplet's “À l’espagnole” composition and a glass of Perrier-Jouët Belle Époque 2012. 

Priced at HK$2,200 per person, The Art of Revealing Nature is open for booking on November 27 and December 18, with more dates to be announced in 2022.

Ocean Table, Unit 601, Oceanic Industrial Centre, 2 Lee Lok Street, Ap Lei Chau, Hong Kong

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