Cover Photo: Courtesy of Leaves & Liberty

Celebrate the rest of 2020 and welcome the year 2021 with more good food to come

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. 

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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. 


See also: The Hari Hotel's Italian Restaurant Lucciola Opens In Wan Chai

Beef & Liberty Goes Vegetarian In Lan Kwai Fong This January 2021

As part of Vegan-uary celebration, Beef & Liberty is turning its Lan Kwai Fong flagship restaurant vegetarian throughout the month of January, allowing the brand's sister concept Leaves & Liberty take over the menu with 100 percent vegetarian dishes. From January 1 to 31, 2021, guests can celebrate healthy eating with vegetarian dishes created by chef Neil Tomes, with highlights such as charred spiced cauliflower; rocket and candied bamboo salad; beetroot and raspberry salad with almond-crusted vegan cheese and maple balsamic dressing. Burgers get a plant-based makeover, as the restaurant's popular beetroot burger returns for the month; joining Pulled Jackfruit (with quinoa patty); Impossible double smashed with cheese; and 'Shrumami' (quinoa patty with mushroom pate and oyster mushroom tempura). The new vegetarian selection at the pop-up is available fro both dine-in and delivery throughout the month of January 2021.


Zahir Mohamed's Middle Eastern Restaurant Acme Opens In Soho

Two years after opening his first restaurant Baked on Elgin Street, South African chef Zahir Mohamed is opening Acme, his second restaurant in Soho. Designed by Sean Dix, the 34-seat Middle Eastern restaurant takes a casual fine-dining approach with a contemporary presentation. We look forward to Mohamed's version for mezze and  mains prepared on the Josper grill. With current dining restrictions the restaurant is open for breakfast and lunch. 


See also: Alfred's Is The Newest Delivery Platform For A Gourmet At-Home Experience

Drunken Pot Celebrates 5th Anniversary

Celebrating its fifth anniversary, The Drunken Pot offers a 20 percent discount on a new 'Hot pot on the go' takeaway and delivery options from now until December 31, 2020. Guests can look forward to the creative hot pot restaurant's new winter broths such as Taiwanese ginger duck broth and Thai beef shank stew, the latter best paired with the restuarant's signature hanging premium sliced Angus beef short ribs. Other hot pot specialties include Christmas-exclusives Drunken Santa Claus (Santa-lookalike cuttlefish meatballs) and holly jolly dumplings (filled with crab roe). Both the new hot pot ingredients and broth bases are available for self pick-up at the restaurants, with an alternative for delivery priced at HK$150 for Hong Kong and Kowloon; HK$290 for New Territories. Guests can enjoy free delivery for orders above HK$2,500. From now until December 31, 2020, a 20 percent discount is available for The Drunken Pot online orders placed online with discount code 'TDPSD'. 


Passepartout Brunch And Coffee Opens In Causeway Bay

Passepartout is more than a new cafe in town. It is an all-day-brunch restaurant. The new Causeway Bay cafe opens this week with brunch dishes available throughout the day. Inspired by the rich brunch culture in Vancouver, where he grew up, first-time entrepreneur Jaliff Yiu designed a range of dishes that mirror the rich local food culture of Hong Kong and Vancouver. Guests can look forward to Calcutta (butter chicken waffle, a twist between deep-fried yoghurt-marinated fried chicken on Masala waffles); Hong Kong (luncheon meat and egg rice reinterpreted in the form of Scotch egg, where luncheon meat and egg is coated with breadcrumbs); and apple crumble pound cake served alongside cinnamon ice cream. Passepartout opens daily from 9:00 am to 6:00 pm. 


See also: Alfred's Is The Newest Delivery Platform For A Gourmet At-Home Experience

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