Cover Champagne, but not as you know it (Photo: Brut!)

The long weekend is here, and there’s plenty going on for you to sink your teeth into

Just one more week to go before dinner service resumes in Hong Kong, and we’re feeling cautiously optimistic—perhaps it’s the signs of spring in the air, or the gradual return of happenings around town, but we’re taking every nice thing as it comes. Read on for this week’s bite-sized news on what’s happening on the dining scene. 

Raise Their Spirits

Happening on April 23 is the Acker Distilled Hong Kong online charity auction, where a portion of the funds raised will go towards supporting the beleaguered F&B industry. Starting from 10am, the public can place their bids on special selections of spirits from local restaurants, bars and distributors who have been impacted by Covid-19 bans and restrictions, as well as ‘experience lots’ that feature distinctive selects with virtual and in-person tastings for the winning bidders.

An Acker auction will always feature some extraordinary hard-hitters, and this one is no exception with highlights such as the Karuizawa Flight Club collection of sherry butt cask whiskies dating from 1986 to 1988 with only 313 bottles released each of those years. The value of the set is estimated to be about HK$280,000 to HK$400,000—which means there’s plenty that will go towards supporting the industry. Register to bid and take a look at the lots here.

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Lovely Noshes

For those missing a bit of NYC, Mendel's Deli on Catchick Street, Kennedy Town, is officially open to serve your cravings for a proper Reuben, or chicken matzo ball soup. With a humorous hashtag like #dontgochasingmatzoballs, it’s no surprise that this venue is by the same team behind The Shady Acres and Honky Tonks. Let’s see if even the most hardened New Yorkers can be convinced that Mendels is the real deal.

Mendel’s Delicatessen, 66-68 Catchick Street, Kennedy Town, Hong Kong, mendelsdeli.com

Spill the Tea

Gagan Gurung of Tell Camellia is running a pop-up at The Aubrey from now until 16 April, where he’ll be shaking up three experimental tea and shochu cocktails. We love the sound of the Roast & Toast, combining sencha, miyoga, carrot, oyster distillate, wasabi salt, and Torikai Kome shochu. You can also opt for their shochu flight, featuring 15ml servings of Torikai Kome shochu, Yasuda sweet potato shochu, and Hachi Mugi shochu.

To Be Brut

We love our bubbles, and news of Brut’s new menu as well as unique grower champagne pairing has us perking up. We’re fans of sommelier Yulia Ezhikova’s left-of-field wine recommendations, and the promise of a flight of champagnes ranging from a notable blanc-de-blancs to a “funky, low-interference natural pour” has us intrigued. The Brut menu’s newly developed dishes by chef Gavin Chin, such as Sichuan tiger prawn with a prawn head sabayon and chilli oil, and Grandma’s Rolls (a tribute to iconic spicy condiment mogul Lao Gan Ma), give plenty of reason to return soon.

Brut

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It's Grill Time

Yakiniku specialist Ushio, known for its Shinmura wagyu from Kagoshima, has set up its first international outpost here in Hong Kong. The point of difference here is the focus on ‘akami yakiniku’, or ‘red’ barbecued beef, in reference to the relatively leaner meat with less fat marbling. In celebration of their opening, Ushio are pricing their omakase set at HK$788 (originally HK$988), for more diners to get a taste of their signature offerings.

Ushio, G1/F, Wellington Place, 2-8 Wellington Street, Central, Hong Kong; +852 2328 2318

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