Rosewood's American grill and smokehouse is joining forces with May Chow of Little Bao on December 8 to present the Spice Up Henry collaboration menu (HK$1,388 per guest) at Henry. Together with Henry's chef de cuisine Mario Tolentino, the chefs will blend cuisines and expertise to cook something special for dinner—all the while utilising Chow's modern approach to Chinese cuisine and introducing local spices and produce such as fermented bean curd from the century-old store Liu Ma Kee and green Sichuan peppercorn from Yuan Heng Spice Company. 

Highlighted dishes include beef tartare with Chinese fermented beancurd and pickled mustard greens; 44 Farms Ribeye with five-spice scallion butter, black garlic steak sauce, black bean veal jus and Sichuan-style hollandaise; and Chow's signature ice cream bao in Henry style which features corn ice cream, maraschino cherry syrup and caramel popcorn.

French restaurant LPM recently launched nine new dishes to mark the change in seasons, presenting a selection that is inspired by family-style dining in the South of France and designed for local palates. The dishes are served à la minute to ensure freshness and include a crunchy celeriac, pear and caper remoulade salad topped with a mix of dijon mustard, mayonnaise and hazelnuts, and a refreshing seabream tartare with sea urchin, cucumber, red onion, jalapeño and shiso with a passionfruit dressing. Other highlights include a rich king crab risotto with caviar finished with parmesan cheese and pan-fried monkfish with spinach in a flavourful prawn jus. A light and crispy fig tarte ends the meal on a sweet note and comes with vanilla ice cream, cocoa nibs and spiced caramel sauce. 

After nine months of research and development, Argo has finally released the second volume of its highly anticipated Cook Book cocktail menu. This time, the menu hones in on Hong Kong's culinary traditions and heritage, featuring twelve cocktails based on six ingredients that will likely feel familiar to those that call Hong Kong home. The ingredients, which include soybean, apricot kernel, XO sauce, vegan char siu, black vinegar and aged tea, have all been used in creative ways, resulting in cocktails that will surprise and perhaps conjure a sense of nostalgia.

Highlights include a savoury yet refreshing cocktail named Magic Bean which mingles oregano-infused vodka with tomato water, wasabi and soy whey from Ān, Vicky Lau's brand of soy products, and the Hellfire Club cocktail which blends rum with a syrup that they have made from vegan char siu, Empirical Spirits ayuuk adding flavours of smoke-dried chilli pepper, lemon and smoke pineapple.

At the same time, Argo is launching Golden Orb, a saison created in collaboration with Carbon Brews. The light farmhouse-style ale makes use of ingredients such as wild peppercorns, Chinese box orange leaves and calamondin that the two teams foraged for on abandoned farms and remote trails around Tai O; hence the name Golden Orb which refers to the spiders they came across during their forage. The result is refreshing and easy to drink, with spicy and floral characteristics. The new brew is available at Argo and Carbon Brews’ taproom in Central.

Drawing inspiration from the classic Chinese tile game of mahjong, Darkside introduces The Art of Mahjong cocktail menu which interprets the game’s bonus tiles of flowers and seasons into eight different cocktails and base flavours including plum, orchid, bamboo, chrysanthemum, spring, summer, autumn and winter.

Darkside also invited local artisans and mahjong tile-makers Ricky Cheung and Karen Aruba Art to put this into the menu’s artwork. Meanwhile, the glass-blowing workshop Soekjing Studio was enlisted to design and handcraft the glassware, and ceramics were created by Tung Yao Ceramics, a local brand that honours Chinese pottery.

Highlights include Plum, a stirred martini made with vodka, tomato consommé, Mancino Secco vermouth, calendula cordial and salted plum. The savoury cocktail has sweet undertones and comes in a small rice wine terracotta pot before it is poured into a ceramic martini glass adorned with plum patterns. The Summer cocktail is inspired by a local drink of salty lime soda but replaces it with salted lychee and throws Japanese Nikka Days whiskey and Hong Kong amaro in the mix. This refreshing cocktail is served in a hand-blown glass with bubbles symbolising the effervescence of summer and red, green and white stripes that echo typical mahjong colours.

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