Across the water atop K11 Musea, Cobo House is launching the sixth chapter of its Knife and Spoon series, this time dedicated to the unassuming legume. Inspired by an old piece of wisdom from the Yellow Emperor's Canon of Medicine that says "All five grains nourish, but legumes are the most essential", chefs Devon Hou and Ray Choi have unveiled a globe-hopping menu that pulls references from a diverse range of cuisines, from Korea and Japan, to Mexico and Sichuan, all in service of the legume in its many forms.

As always, the chapter is offered in four, six, and eight courses. Expect creations like pan-fried tooth fish marinated in Korean soybean paste with tangy daikon broth, tempura soft shell crab with blue corn taco and snow peas (inspired by a Shen Chen painting that hangs in the restaurant), and a dessert of yuba mille-feuille with roasted soy sauce crisp and soy sauce caramelised ice cream.

The Knife and Spoon Chapter 6 'Legume Complexion' menu will be served from October 1 to November 30 from HK$680 up. An optional four or six-glass wine pairing can be had for HK$680 or HK$850. Make your reservation here.

Related: New To K11 Musea, Dab-pa Artisan Makes Peking & Sichuan Cuisine Palatable To The Instagram Generation

Food halls are very much in vogue now, and the opening of a new food hall in Tsim Sha Tsui goes to prove Hong Kong's appetite for this revived format of communal dining. The dubiously named 70s Food Dining by Vintage House brings together six food stalls and one full-service restaurant under one roof, conceived by founder Michael Chan to bring the flavours of his native Malaysia to Hong Kong. 

To this end, the 7,500-square-foot venue evokes a colonial Peranakan shophouse, bringing together a Thai grill, a healthy dim sum and cart noodle counter, a Malaysian food stall helmed by a former Mandarin Oriental chef, a Sichuanese eatery, an American burger stand, and a drinks stall.

Upstairs is Earth, a 60-seat Italian-Japanese fusion restaurant headed by a former chef at Haku and Assaggio. Featuring a degustation menu of Italian dishes made using Japanese produce, guests can look forward to specialties like honey-roasted Barbarie duck breast with lemon and green soybean sauce, charcoal-roasted lamb rack with rosemary, and Boston lobster with Hokkaido scallop linguine.

70s Food Dining by Vintage House, G/F & 1/F, 46 Granville Road, Tsim Sha Tsui, Hong Kong; +852 2866 0111

Impossible Pork Arrives At MO Bar

From October 4 onwards, Landmark Mandarin Oriental's MO Bar will be launching a range of dishes featuring Impossible's new plant-based pork product. From steamed buns and sliders, to a New York-style 'pork' meatball tagliatelle, guests will be able to dine consciously while sacrificing none of the flavour or texture of the real thing.

Sake Central Celebrates World Sake Day

Falling on October 1, World Sake Day coincides with the start of the sake brewing season. To mark the occasion, Sake Central will offer a whopping 50 sakes to try, all for HK$298 per person. The sticker price includes a special edition sake cup plus passed bar snacks like nori crisps and sweet potato chips. Find out more.

J.A.M. Brings Thai Cuisine To The Mix

Alongside its Singaporean, Vietnamese, Korean and Chinese food stalls, Central food hall J.A.M. is completing its Southeast Asian gastronomic offering with a new Thai concept. Tuck into classic dishes like fried shrimp cake, grilled pork neck, Thai basil minced pork rice and pandan coconut sesame dumplings. Available seven days a week, the new Thai menu will be rotated out every two weeks.

Read more: Impossible Foods Has Launched Impossible Pork—Here’s What You Need to Know