We all love the holidays. For the past month we made the best out of social distancing measures and gourmet deliveries. As the new year is less than two weeks away, we behold for 2021 with hopes for better things, and more exciting concepts ahead. Restaurants and bars have suffered a great deal during Covid-19, let us look ahead , anticipate, and plan for the fun ahead.
Dominique Ansel's Dang Wen Li Pop-Ups In Central
The Cronut King's Hong Kong-inspired pastry shop is setting up a pop-up shop at Central's IFC Mall. The new pastry pop-up will feature the Tsim Sha Tsui shop's classic pastries such as croissants, DKA (Dominique Ansel's version of the kouign amann), as well as Christmas-themed pastries. The takeaway only shop will stay at IFC Mall for a few months, spanning across festivities such as Christmas and Chinese New Year with a potential range of pop-up exclusive pastries to come. The IFC pop-up of Dang Wen Li will open 18 December
Ming Court Launches Winter Special Claypot Dishes
Wan Chai's Ming Court is launching two new claypot dishes this winter. The nourishing casseroles are perfect for the cooler months, and best shared with family and friends. The Chinese restaurant's new baked Boston lobster and chicken with garlic, ginger and spring onions highlights half a local chicken, deboned and seared with caramelised garlic, ginger, and spring onions. The addition of Boston lobster, together with a rich sauce of chicken broth and oyster sauce give it a warming accompaniment to steamed rice. Alternatively, a braised goose webs with shredded fish maw and sea cucumber in abalone sauce is a classic Chinese banquet dish. The gelatinous goose webs, fish maw and sea cucumbers are slow-braised in a creamy abalone sauce, while shiitake mushrooms and fried tofu skin help absorbing the rich gravy. Both casserole dishes are available from now until after the New Year.