Cover Source: DAM:A

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

Winter is coming, which means it's time to break out the Canada Goose in true Hong Kong fashion and chow down on some warming soup noodles or spicy Indian curry. With news of Chaat's upcoming one-night-only menu, plus a plethora of new comfort food openings across town, keep reading for a lowdown on warming yourself up, stomach first.

See also: The Best Hong Kong Hotel Staycations To Book For Food Lovers

Notes Of Autumn

Along with the changing seasons, Cornerstone introduces a new menu to take advantage of the autumn harvest. First up is a series of new dishes from chef Neal Ledesma to refresh the a la carte menu—these include a beetroot and carrot salad with white bean hummus and endives; a vegetarian mushroom risotto with girolles, morels, and lemon mascarpone; and Saga pork loin shiitake boudin (HK$278), delicately cooked and served with creamy mustard mash potato, chestnuts, and burnt apple chutney for a touch of acidity.

If you're planning to pop by between Monday to Wednesday, take advantage of the weeknight set dinner menu. Priced at HK$488 per person, the menu offers four courses with an optional wine pairing for HK$288. The signature dish of Japanese cherry tomatoes with avocado, aubergine and stracciatella eases into a seasonal starter, followed by a weekly-rotating main course such as braised Wagyu beef cheek served with mustard mash, maitake, pearl onion and Swiss chard, and ending with a dessert of the day.

A Diwali Degustation

As Diwali approaches, Chaat's chef Manav Tuli is busy putting together the finishing touches on his one-night-only menu in celebration of India's biggest festival of the year. Falling on November 4, the HK$1,288 menu highlights sharing dishes like South Indian lobster rasam soup, a family-style tandoori kebab platter of lamb, pork ribs and foie gras, and Kerala-style pan-fried halibut with sides, plus basmati rice, salad and naan bread to mop up the remains. The dessert of berry shrikhand Eton mess wraps up the meal nicely with a British touch. View the whole menu here, and book quickly to avoid disappointment.

Matters Of The Heart

The world's largest mazesoba chain, Kokoro Tokyo Mazesoba, makes its debut in Hong Kong with a location in Wan Chai. Specialising in a form of mixed, soupless ramen, Kokoro (which translates to 'heart' in Japanese) will serve up nine different bowls of mazesoba—these combine multi-grain noodles, freshly made in-house every day, with toppings that range from Japanese-style slow braised pork chashu and minced pork, to slow-cooked Japanese chicken drizzled with fresh yuzu juice.

Best enjoyed with a raw egg yolk and a splash of secret kombu vinegar, diners can order a free portion of rice to mix with the remaining minced pork and sauce, too. Featuring walls that are soon to be decorated by renowned Japanese calligrapher Mami, this is a joint worth checking out for your carb fix.

Kokoro Tokyo Mazesoba, Shop 1C, G/F, 68 Hennessy Road, Wan Chai, Hong Kong; +852 3751 6966

See also: Where to Find The Most Warming Bowls of Ramen in Hong Kong

Bowl Of Fortune

While Okra's departure has certainly left a conspicuous hole in Hong Kong's food scene, it didn't take long for its former space to be filled up. Meaning “to put in a bowl" in Korean, DAM:A is a new noodle bar concept by the folks behind the ever-popular OBP that puts forward a chef-driven approach to experimental comfort food.

Headed by Ho Lee Fook alumni Waheeb Abrahams and Kevin “Ching” Lam, formerly of Carbone, Jinjuu, and Brass Spoon, DAM:A offers noodle bowls like Sullung (HK$148), which features tender South African M5 Wagyu and traditional Korean beef broth; Sam Gae (HK$128), which pairs Korean ginseng chicken broth and chicken char siu, soy egg, fried garlic and leek; and finally, Spicy Chicken Noodles (HK$118) with house furikake and duck egg.

A supporting cast of shared dishes and appetisers rounds out each meal: there's the slow-cooked Lamb Kalbi with pickled beets, perilla leaf, and crab ssamjang; and South African Wagyu beef tartare with cured duck yolk for an extra ooze of umami flavour. 

DAM:A, G/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong

See more: Max Levy Of Okra On The Hong Kong Foods He'll Miss

High And Dry

Spanning 5,300 square feet in Causeway Bay's Cubus tower, Kacho Fugetsu is a contemporary urban izakaya and cocktail lounge set to open in mid-November. Named after the Japanese philosophy of personal discovery from appreciating both beauty and imperfection of nature, the venue will feature a 48-seat ‘urban izakaya’ on the upper floor serving jet-fresh sushi and sashimi, cold and hot appetisers, meat and seafood specialties, Japanese-style tapas and more.

Meanwhile, the cocktail lounge on the lower floor takes inspiration from the speakeasy format, with an interior of slick metal and plush flannel lounge seating with rough stone. Along with a menu of Japanese canapés, an extensive sake list of around 30 labels is also handpicked by the in-house sommelier, from well-known brands to hidden gems of niche producers worth discovering, along with an exotic array of cocktail selections. 

Kacho Fugetsu, 23-25/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 2872 8968

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