Cover Otoro maki roll (Source: Honjokko)
Otoro maki roll (Source: Honjokko)
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From seasonal items to limited-time events and menus, here are all the food and drink happenings that you should know about this week
In case you missed it: Mono Unveils New Autumn Menus, Amber Launches Second Life With Dom Pérignon, And More
You Really Autumn Know
Above Tarak juk with chestnut, and Jerusalem artichoke (Source: Hansik Goo)
Above Deulkkae-tang or perilla seed soup (Source: Hansik Goo)
Tarak juk with chestnut, and Jerusalem artichoke (Source: Hansik Goo)
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With the change of season, many Hong Kong restaurants are changing up their menus to welcome and make the most of autumn. Over at the contemporary Korean restaurant, Hansik Goo, an eight-course tasting menu offers creative takes on traditional dishes such as tarak juk, a milky rice porridge; pan-fried rice cake, otherwise known as hwajeon; and deulkkae-tang, or perilla seed soup.
Tarak juk comes from Korean royal court cuisine and was often served to the king during the cooler months. At Hansik Goo, black chestnut is added to the porridge to suit the season. The dish is then topped with crispy Jerusalem artichoke chips and grated macadamia nuts. Meanwhile, there's hwajeon dipped in lemon honey before it is finished off with French figs and caviar, and deulkkae-tang replaces summer's samgye-tang with a comforting soup completed with chicken and duck roulade, glutinous rice, neung-yi and morel mushrooms.
Prawn to Be King
Above (Source: Fish Bar at JW Marriott Hotel Hong Kong)
(Source: Fish Bar at JW Marriott Hotel Hong Kong)
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Red king prawns are back in season and JW Marriott Hotel's Fish Bar is putting it on the menu for the month of October. The two limited-time dinner items feature large Carabineros in the chargrilled red king prawn with salad and chilli garlic butter toast and red king prawn crispy rice with creamy sauce. Order this, alongside other signature seafood specialities, and enjoy Fish Bar's semi-al fresco setting by the pool.
New Season Sushi and More
Above Corn tempura (Source: Honjokko)
Above Sea bass saikyoyaki (Source: Honjokko)
Corn tempura (Source: Honjokko)
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Executive chef Kyle Lee has created nine new dishes at The Sixteenth's Japanese venue Honjokko, updating the a la carte menu with the likes of soy-marinated Japanese monkfish liver with yuzu jelly, crunchy corn tempura, grilled misoyaki chicken, sea bass saikyoyaki and more. Other highlights from the menu include crowd-pleasing sushi items such as aburi nigiri and a signature maki roll wrapped with smoked fatty tuna, shiso leaf, sea urchin and black tobiko.
The Sixteenth, 2/F, Oxford House, Taikoo Place, 979 King's Road, Quarry Bay, Hong Kong; +852 27881996
Don't Worry, We've Gochujang
Above Gochujang chicken sandwich (Source: Shake Shack)
Gochujang chicken sandwich (Source: Shake Shack)
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Bringing a little South Korean flavour over to Hong Kong, Shake Shack's gochujang chicken menu is now available here, having seen huge success on its tour from Korea to the UK and US. Gochujang, one of the main base sauces in Korean cuisine, is made with red chilli peppers as well as sticky rice, fermented soybeans and salt. This, along with chopped garlic and ginger, is what goes into Shake Shack's flavourful gochujang sauce which is used to glaze the crispy chicken thigh, and comes sandwiched in a potato roll with kimchi slaw. The gochujang chicken sandwich is available until late October, along with other items including chicken bites with green onion and gochujang glaze, and crinkle-cut fries with applewood-smoked bacon and gochujang mayo sauce.
Staying Grounded
Above Sea bass (Source: Asaya Kitchen)
Sea bass (Source: Asaya Kitchen)
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Nespresso recently launched Re:farm, an experiential showcase in partnership with K11 and Common Farms, a local indoor agri-tech farm, at K11 Musea. The experience takes guests on the circular journey of coffee—from the capsule to the cup and then to the dining table. Running now until June 2023, visitors can also get to grips with Nespresso’s sustainability efforts and participate in a series of tours, events and workshops.
The full coffee cycle ensures that spent coffee grounds, taken from used capsules that are then recycled, get turned into compost which serves as a fertiliser and is beneficial for farming. Re:farm then uses this compost to grow a variety of herbs, microgreens, and edible flowers which are harvested and sent to selected Nespresso partner restaurants in K11 Musea and Rosewood Hong Kong. This includes Chaat, Yung’s Bistro, Deng G, and Asaya Kitchen which is offering a special menu (available until November 11) featuring a langoustine tart with caviar and coffee, baked aubergine with feta cheese, coffee and purple basil from Re:farm, and Spanish seabass with coffee, sea urchin and baby carrots.
Nespresso Re:farm, Unit 30, B201, Taste Chamber, B2, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui
Asaya Kitchen
Permanently closed
6/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
