Cover Dining news: Honjo welcomes chef Jung Hoyoung of Seoul’s Caden for a three-day collaboration
Dining news: Honjo welcomes chef Jung Hoyoung of Seoul’s Caden for a three-day collaboration
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From new menu launches to exclusive collaborations, discover the latest dining news in Hong Kong you should know
This week, Hong Kong’s dining scene welcomes a wave of freshness to the table. Two leading restaurants are opening their doors to mid-day diners: one presenting a compact rendition of its French-Chinese evening menu, while the other draws inspiration from the classic three-Martini lunches of mid-century New York executives to curate an indulgent experience.
Other meals receive equal attention. A Japanese restaurant hosts a six-hands dinner collaboration celebrating the flavours of Hong Kong, Tokyo and Fukuoka; a hotel lounge presents an artisanal afternoon tea crafted with a world-renowned pastry chef; and a lively eatery marks its transition to independent operation with a celebrity-powered collaboration that includes brunch. Read on for the details and book a table.
Read more: Petrus welcomes Essence, Amber hosts Andō, Estro, Noi by Paulo Airaudo and Bram Klinge, and more
Open for lunch
Above The Ode to Lobster is one of the signatures at Tate
The Ode to Lobster is one of the signatures at Tate
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Tate, a Tatler Best Spotlight honouree, has opened its doors for lunch service on Fridays and Saturdays with two distinct menus. The five-course Celadon menu opens with salé and century egg alongside warm brioche served with fermented tofu butter and sesame soy cream, before moving onto the kitchen’s signatures. Highlights include Ode to Crab—steamed snow crab with bisque mousse and Oscietra caviar—and the clay-baked Ode to Pigeon with preserved mustard cabbage and hairy fig pigeon jus. The Ode to Flora completes the meal with magnolia mousse paired with sweet rice wine soy milk gelato.
Meanwhile, the eight-course Porcelain menu expands the experience with additional courses, including Ode to Abalone, Ode to Mushroom and a pre-dessert of six-herb sorbet with gooseberry marmalade and jasmine foam.
The Celadon menu is priced from HK$2,280 per person, and the Porcelain menu from HK$2,880 per person. Sommelier pairings of wine or tea are available for both.
A six-hands affair
Above Savour refined Japanese cuisine at Censu Hong Kong’s upcoming six-hands collaboration
Savour refined Japanese cuisine at Censu Hong Kong’s upcoming six-hands collaboration
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On November 10 and 11, Tatler Best Spotlight awardee Censu Hong Kong welcomes Censu Tokyo and Fukuoka’s Goh for a six-hands collaboration. The ten-course menu opens with a selection of seafood creations before moving on to bonito tataki (seared skipjack tuna) from Censu Tokyo, a collaborative crab chawanmushi (steamed egg custard) by Censu Hong Kong and Tokyo, and Goh’s abalone and amadai with shiitake mushrooms and chrysanthemum flowers.
Mains are presented jointly by the three chefs, ranging from aged three yellow chicken to paella with spicy crab curry, scallop and chicken, as well as cup udon with duck carpaccio, duck broth and kaeshi (a Japanese base sauce of soy sauce, sugar and mirin). The dinner is priced from HK$2,288 per person.
A three-Martini lunch
Above Here’s your sign to have a Martini lunch
Here’s your sign to have a Martini lunch
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Tatler Best 20 Restaurant winner Jean-Pierre is opening for lunch every Thursday and Friday until December 26. The Trois Martini Lunch experience blends the spirit-forward midday meal favoured by mid-century New York executives with the comforting flavours of a classic, leisurely bistro lunch.
The menu offers a choice of entrée followed by mains such as boeuf Bourguignon and steak au poivre, served with complimentary sides. Desserts, including chocolate mousse or profiteroles, completes the experience. To pair with the food, guests can enjoy three Martinis each for an additional cost, with wines by the glass, cocktails and zero-proof options also available à la carte.
The lunch menu starts from HK$588 per person.
A high-altitude pour
Above Saicho has unveiled the latest addition to its rare tea collection
Saicho has unveiled the latest addition to its rare tea collection
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Local sparkling tea brand Saicho has unveiled a new expression in its rare tea collection. The Minami Sayaka is crafted from mountain harvests from the Miyazaki Sabou estate, a family of tea growers tending the land since 1930.
When poured, Minami Sayaka opens with delicate floral notes of gardenia and magnolia, followed by fruity accents of white peach and nashi pear. Layers of almond and marzipan arrive next, finishing with a lingering floral aftertaste. The bottle design honours its origin, featuring Japanese motifs alongside an artistic rendition of the kumataka, or mountain hawk-eagle.
The Minami Sayaka is available in a 750ml bottle priced at HK$588 online, at Rosewood Hong Kong and at Saicho’s pop-up at Hong Kong International Airport.
Welcome to the family
Above Tuck into a spread of Middle Eastern flavours at Mama Dough
Above Enjoy hearty Chinese rice and noodle dishes at Tofufa House
Tuck into a spread of Middle Eastern flavours at Mama Dough
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Basehall welcomes three new additions to its culinary line-up this month. Young Master opens its flagship taproom at Basehall 01, bringing its craft beer to Central. The venue features ten dedicated taps pouring Young Master brews and Higher Than highballs, alongside seasonal releases, venue-exclusive creations, and a snack menu of cheeses, smoked olives and cured meats.
Also joining the space is Mama Dough, a Middle Eastern bakery and restaurant offering halal-certified fatayer (pies), wraps, rice bowls, platters, dips and desserts. House-made sourdough forms the basis of Mama Dough’s menu, with highlights such as halloumi and mozzarella sandwiches, as well as lamb awarma (fried spiced meat) and mozzarella fatayers.
Meanwhile, Basehall 02 welcomes Tofufa House, a Chinese eatery featuring silken tofu across noodles, rice dishes and full meals. Three Basehall-exclusive dishes lead the menu: mapo tofufa Wagyu rice bowl, mapo tofufa Wagyu noodles and Guizhou sour broth Wagyu noodles. Side dishes such as braised chicken wings, braised pork trotters and fried cuttlefish balls are also on offer.
Basehall
Address: Shops 9A-C, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong
Sweet tooth
Above Pastry chef Gabriel Le Quang
Pastry chef Gabriel Le Quang
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This autumn, Regent Hong Kong partners with acclaimed French pastry chef Gabriel Le Quang to present an exclusive afternoon tea. Taking inspiration from the hotel’s interiors, Le Quang has created a collection of sculptural sweets designed to delight all senses.
The menu begins with French-inspired savoury bites by The Lobby Lounge: caramelised onion with chestnut foam and crispy shallots, croque monsieur with truffle cream, and mushroom duxelles with parsley emulsion and garlic chips. Le Quang complements these with refined sweets including a walnut Paris-Brest, oolong caramel millefeuille and the Grapefruit and Coconut, which layers sponge cake with coconut crémeux, dacquoise and grapefruit compote.
The afternoon tea is available from October 30 to December 6 at The Lobby Lounge, priced from HK$488 per person to HK$888 for two.
The Lobby Lounge (Regent Hong Kong)
International
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$ $
Lobby Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Celebrating a new beginning
Above Here’s your chance to savour Caden, Seoul’s signature plates in Hong Kong
Here’s your chance to savour Caden, Seoul’s signature plates in Hong Kong
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Japanese eatery Honjo has departed from Pirata Group and is now operating independently under chef-owner Kyle Lee. To mark the milestone, the restaurant is hosting chef Jung Hoyoung of Seoul’s Caden—a former contestant on Culinary Class Wars season one and participant in the popular Korean variety show Chef & My Fridge—for an exclusive dining experience.
On November 6, the two chefs launch a three-day programme led by an inventive menu of contemporary Japanese fare. Highlights include lotus root dumplings, ankimo chawanmushi (monkfish liver egg custard), abalone steak and miso-marinated pork belly. Lee and Jung will serve the same menu for brunch and dinner on November 7 and 8.
The collaboration menu is priced from HK$649 per person and will remain available for a week at Honjo from November 9, with selected dishes also served à la carte during this period.
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
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