Cover Okra brings back their signature omakase (Photo: Cherry Li)

Start your year off on the right foot by visiting and supporting these great restaurants and bars

The new year brings fresh opportunities to support your favourite restaurants and bars, even in the face of continuing social distancing restrictions. While the festivities have died down after Christmas and New Year’s Eve, the F&B industry is still working hard to bring a safe dining experience and innovative ways to get their culinary offerings from their kitchens to your homes. This week, check out what’s happening in the restaurant and bar world and don’t forget that United We Dine—our campaign to support the F&B industry—is still ongoing until the end of January.

See also: The Best Hong Kong Restaurants Now Open For Lunch

Yardbird And Atoboy’s Broken Telephone Menu

For one day only on 10 January 2021, Yardbird’s Matt Abergel will be presenting a special seven-course menu that pays homage to the contemporary Korean cooking by Atoboy’s Junghyun “JP” Park in NYC, with all profits going towards supporting Atoboy's staff and community. Also, in case you missed it: Yardbird now takes reservations up to a week in advance, so say goodbye to long queues.

Mott 32 Launches New Plant-Based Menu

The iconic Cantonese restaurant is starting the year off strong with a reimagined menu of their signature dishes adapted for the vegetarian palate. The new plant-based classic selection features 11 dishes including their Shanghainese xiao long bao made using minced “pork” and tofu; crispy “eel” made with shredded mushroom; and sweet-and-sour “pork” served with red dragonfruit and crispy sesame rice crackers. The menu will be rolled out to Mott 32 locations around the globe after the Hong Kong launch.

Omakase Returns To Okra

One of the things we missed most about Okra’s upstairs space was the excellent omakase menu, consisting of brilliantly executed small dishes and sushi. The menu is now back and served at the ground floor space, slightly shortened but not lighter on the impactful flavours. Expect favourites such as the roasted Carabinero sushi; cherry blossom trout roe and burnt dashi cabbage; the classic botan ebi chawanmushi; and Uji matcha ice cream to finish.

Draft Land Launches New Daybreak Concept

With bars closed and restaurants unable to operate evening dine-ins, Draft Land has joined the daytime crew to launch new food and drink offerings from 10am to 6pm, and has become a pet-friendly venue. On the menu are new pre-batched nitro cold brew coffee and cold brew tonics, while the food offerings have expanded to include comfort foods such as avocado egg sandwich with housemade garlic soy, and char siu pork neck sandwich with typhoon shelter-style garlic and chilli.

Penicillin Bar's New "Flawless Feed" Lunch Set

The newly opened bar is presenting a new lunch set complete with fermented drinks pairings available between 12pm and 3pm Monday to Saturday. The sustainability-focused venue is dedicated to using local ingredients creatively and with as little waste generated as possible; the menu features four appetisers, a choice of main course, and three organic house-fermented drinks including the guava and carrot, fermented over five days with green tea. The ingredients for the dishes include locally sourced chicken and fish, and farm vegetables. 

Nikushou Launches A New Duck And Soba Bento

Occasionally, Anthony Ng’s meat-focused restaurant will release limited quantities of at-home meals that guests can assemble and enjoy at home—past editions have included bentos featuring delightful appetisers including olive oil-marinated Akkeshi oyster, and a winter truffle and beef suki-shabu bento. Their newest offering is a kamonabe (duck hotpot) bento with soba and sababonzushi, large enough to feed 2-3 and available until 20 January for HK$1180.

Japanese Restaurant Zoku Officially Opens At The Hari

Following the successful launch of Italian restaurant Lucciola, The Hari’s second restaurant Zoku is now in operation. Helmed by chef Phillip Pak, formerly of Ce La Vi and a Nobu alumnus, the restaurant serves contemporary Japanese cuisine in a decidedly modern space complete with a lounge and terrace.

Vegan Siu Mai And Nitro Cold Brew Oat Lattes At Green Common

It’s the last month to enjoy the Green Common pop-up at Taikoo’s ArtisTree, where great value breakfast, lunch and afternoon tea menus are available throughout the day. The freshly steamed Omnipork buns can be matched with a Hong Kong-style oat milk tea, and the OmniEat siu mai are very close to the real thing. Don’t forget to check out the grocery out front, which stocks products such as Califia Farms nitro cold brew coffees.

See also: Asia's Most Influential: David Yeung, Founder Of Green Monday And Green Common

Leaves & Liberty Collaborates With Peggy Chan For New Plant-Based Burger

Whether or not you’re into Veganuary, it’s worth heading over to Leaves & Liberty—the current takeover of Beef & Liberty in Lan Kwai Fong’s California Tower—to check out the new collaboration burger with chef Peggy Chan. Available from 11-31 January, The Aftershroom burger is a 100 per cent vegan burger made using breaded lion’s mane mushroom patty topped with Shim Young Soon vegan kimchi, homemade “veganaise” and spicy yangnyeom sauce, sandwiched between toasted sweet potato buns—the combination mimicking a spicy Korean fried chicken burger. The burger is priced at HK$118.

See also: Provenance Is A New Plant-Based Cookbook By Chef Peggy Chan

New Brisket Burger And Craft Beer At Honbo

If you really prefer a meat-based burger, then head to Honbo for their latest offering: an American barbecue-style brisket burger with melted provolone cheese, housemade barbecue sauce and onion rings. The new burger is launched alongside a new craft beer brewed specially for the restaurant by Heroes Beer Co; the Grow Up Lemonade Milkshake IPA features lemon, bourbon and vanilla notes.

208 Duecento Otto Unveils House Of Aperitivo

Celebrating its tenth anniversary, the iconic Italian restaurant on Hollywood Road has not only revamped their menu offerings but also launched a new bar concept titled House Of Aperitivo for their ground floor space. The focus here is on small-batch vermouths and Italian wines, with signature cocktails on offer including the Duecento Otto Spritz, and the Cinema (Campari, vermouth, gin and chocolate bitters). 

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