The Chinese Library's executive chef Junno Li has created a new menu titled: Kingdom Treasures which consists of eight new dishes that draw inspiration from China's culinary traditions. Li, whose experience has taken him through the region to Guangzhou, Shanghai, Hangzhou, Sichuan, Guangdong, Hunan and beyond, uses what he has learned to incorporate ingredients and cooking techniques while adding a modern touch to each dish.

Menu highlights include a nod to Shanghai's drunken prawns, the red prawn noodles with fish maw and pickled sauce; osmanthus honey-glazed ham with pork crackling inspired by an Hangzhou classic; and a deep-fried Sichuan-style braised sea cucumber filled with homemade shrimp paste. All dishes are available on the la carte menu and as a tasting menu experience until December 9.

French-Indian restaurant Pondi is teaming up with French bistro Jean May for a two-night-only guest chef event this month. Taking place on October 25 and 26 at Pondi, Jean May's chef-owner Tiff Lo will join chef George Kwok of Pondi to showcase an eight-course menu that blends their cuisines with creative riffs on favourite foods that the two chefs' enjoyed while studying in the UK. Menu items will include the likes of a refreshing cured red prawn ceviche, rich and flavourful butter chicken with pita pockets, and the classic British dessert of apple crumble.

Pondi, G/F, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong; +852 6113 0195

See also: Where To Eat, Drink And Shop In Sai Ying Pun

Reflecting chef Ricardo Chaneton’s roots and classic French training, Mono's latest autumn lunch and dinner menus continue to provide insight into the world of Latin American gastronomy. This season is no different and the ingredient-focused menus offer a variety of traditional and innovative dishes.

For lunch, Venezuelan corn arepas are loaded with snow crab and avocado, followed by a spiny lobster taco with plum Caribbean salsa, while grilled quail is topped with Venezuelan adobo and served with corn-topped tamal. Meanwhile, dinner presents dishes such as the shellfish cocktail with grilled nopal and Peruvian leche de tigre, imperial langoustine with fresh Ecuadorian cacao, and more. 

To celebrate the debut of Dom Pérignon Vintage 2004 Plenitude 2, Amber is launching an exclusive four-course pairing menu. Titled "Second Life", the menu will feature some of Amber's signature dishes as well as four reinvented versions served with the latest Dom Pérignon Plénitude 2. After 15 years of maturation on the lees, the 2004 vintage has been elevated for a deeper and more intense wine with crisp and airy, citrus notes.

Inspired by this complex yet youthful prestige cuvée, chef Richard Ekkebus will also present some of his signature dishes that have been given a second life. The aka uni, for example, was first created in 2016 and then revamped without butter, milk and cream in 2019. This, alongside dishes such as kuro awabi black lip abalone and Ping Yuen cockerel with white alba truffles, will be available on the pairing menu until October 31.

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