Public holiday after public holiday calls for nothing more than dining out to your heart's content. Take your pick from seasonal tasting menus honouring autumn's finest produce, or tuck into the Malaysian fare of a new food hall, or better yet, an all-you-can-drink sake sampling marathon for World Sake Day. Read on for more.
Morel Of The Story
With the coming of autumn, Tate Dining Room celebrates that most autumnal of ingredients, the seasonal, freshly foraged mushroom, with the new Ode to Forest lunch menu. Served every Friday and Saturday until mid-December, the menu showcases chef Vicky Lau's playful approach towards produce of fungal nature over six courses featuring 14 different types of mushrooms.
These comprise dishes centred around different types of mushrooms, like the Ode to Ganba Fungus, a seaweed risotto with mussels and a prized Yunnan mushroom known as the 'dried beef mushroom' (due to its close resemblance); the Ode to Shiitake main dish, which pairs the familiar mushroom with pan-fried fresh abalone and lobster oyster sauce; and even a dessert course, the Ode to Morel, which features coffee mascarpone cream with banana compote, puff pastry, and morel caramel soy sauce.
Priced at HK$1,080 per person, the Ode to Forest menu can be paired with a three or six-glass sake and wine pairing (HK$580 and HK$880 respectively).