Cover Dining news: The Tin Hau at Caprice Bar is a refreshing peach-infused pisco, elderflower liqueur cocktail (Photo: Caprice Bar)
Dining news: The Tin Hau at Caprice Bar is a refreshing peach-infused pisco, elderflower liqueur cocktail (Photo: Caprice Bar)
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From new collaborations to seasonal refreshes, we round up the latest dining news in Hong Kong to check out
This week, Hong Kong is serving up a menu of illusions, collaborations and seasonal refreshes. There is a new cocktail menu masquerading as a wine list, with nine new drinks to try. There’s also a all-day hub, offering everything from coffee to caviar, while one venue rolls out a British summer menu with a new midday offering and weekend afternoon tea.
On the sweeter side, a mille crêpe venue offers a new cake featuring the king of fruits, while a gelato specialist teams up with a neighbourhood bakery to turn two best-selling pastries into frozen scoops. The city’s dining scene is in full swing this week. So, read on, and plan your week accordingly.
In case you missed it: Bakehouse launches summer items, Mosu unveils new menu, and more
Spice routes
Above Thevar draws on his Penang upbringing and spice-driven Indian heritage, bringing bold contemporary flavours to the menu
Above Merone brings his Neapolitan sensibility and instinctive approach to Southern Italian cuisine to the collaboration
Thevar draws on his Penang upbringing and spice-driven Indian heritage, bringing bold contemporary flavours to the menu
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For two nights only, on August 6 and 7, Estro is hosting Mano Thevar of Singapore’s Thevar for a collision of Neapolitan precision and modern Indian fire. The eight-course tasting menu, priced at HK$2,380, is a genuinely joint effort. Highlights include a king crab rasam panna cotta, pomfret with a coconut-rich mappas sauce, and bottoni pasta doused in tandoori butter sauce with matsutake and truffle. The savoury section closes with a lumina lamb rack and a biryani given an Italian accent, before a lorenzini melon dessert and payasam-filled cannoli. Bookings are essential, and with only two dinners on offer, dithering is not advised.
Wine not?
Above The Sheung Wan cocktail is a roasted-butter-fat-washed vodka built with verjus and saline
Above A selection of the Illusion collection’s bottled deceits, a nod to the great appellations
The Sheung Wan cocktail is a roasted-butter-fat-washed vodka built with verjus and saline
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For those who believe a wine list is a statement of intent, Caprice Bar has just released a menu that calls the whole premise into question. Illusion, the new cocktail collection, presents itself as a wine list, with nine drinks built to mimic the DNA of great bottles: aroma, texture and structure, using almost none of the wine itself. Each cocktail is named for a Hong Kong district, from Sai Ying Pun to Victoria Peak, and arrives either in a wine bottle or with the ceremony of a sommelier’s pour. Highlights include the Sheung Wan, which channels white burgundy via roasted-butter-fat-washed vodka and verjus; the Mid-Levels swaps Rhône red for a tequila-mezcal highball with olive tonic; and the Caprice Bar, a negroni dressed as first-growth bordeaux, comes dusted with fig powder. Cocktails start at HK$220.
Caprice Bar
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
King of the crêpes
Above The Musang King durian mille crêpes, layered with more than twenty paper-thin crêpes, fresh cream and a thick crown of purée, is finished with edible gold foil
The Musang King durian mille crêpes, layered with more than twenty paper-thin crêpes, fresh cream and a thick crown of purée, is finished with edible gold foil
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Lady M has launched the kind of cake that can divide rooms by its smell alone. Landing on July 20 across all Hong Kong and Macau boutiques, the Musang King durian mille crêpes takes the king of fruits—tree-ripened, naturally dropped and air-freighted from Malaysian orchards—and folds it into more than twenty paper-thin crêpes with fresh cream, then crowns the whole thing with a thick layer of pure Musang King purée and edible gold foil. The result is a bittersweet punch that moves from initial sweetness to a deep, complex bitterness. Available at $120 for one slide, HK$820 for a six-inch cake, and HK$1,200 for a nine-inch cake. Online pre-orders open July 20 for pick-up from July 27.
Lady M boutiques across Hong Kong
Gateway goods
Above The all-day hub from Leading Nation Hospitality, has landed at 3/F Gloucester Tower in Landmark
The all-day hub from Leading Nation Hospitality, has landed at 3/F Gloucester Tower in Landmark
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General Provisions by Alfred’s is the new all-day destination from Leading Nation Hospitality, the group behind a portfolio that includes Elephant Grounds, The Diplomat and Cristal Room by Anne-Sophie Pic, among many others. Located at 3/F Gloucester Tower in Landmark, the space is not simply a cafe. Instead, it’s the group’s new consolidated hub, functioning as the gateway to their wider Forty-Five ecosystem.
Alfred’s itself started as a home delivery platform and has since evolved into a comprehensive loyalty programme that connects users across the group’s venues. General Provisions brings this concept into a physical space, covering everything from speciality coffee and nutrient-rich lunches to evening fine wines, caviar and rare spirits.
General Provisions by Alfred’s
Address: 3/F, Forty-Five, Gloucester Tower, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
Scoop and scone
Above Cinphony in Brioche-Major is Messina’s take on social goods' best-selling cinnamon roll
Above One in a Millelion is a rich buttercream gelato folded with crisp, caramelised croissant pieces
Cinphony in Brioche-Major is Messina’s take on social goods' best-selling cinnamon roll
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Messina has teamed up with Central bakery neighbour Social Goods for a collaboration that turns two of the bakery’s best-selling pastries into gelato. From July 21 to August 3, the One in a Millelion takes the mille-feuille croissant and folds its crisp, caramelised croissant pieces into a rich buttercream gelato, while the Cinphony in Brioche-Major layers velvety mascarpone gelato with cinnamon-soaked brioche and walnut praline. Both come in a custom sourdough cone hand-crafted by the social goods team. Available at both Messina Pottinger Street and The Peak locations in limited daily quantities.
Messina Pottinger
Address: 37 Pottinger Street, Central, Hong Kong
Messina The Peak
Address: Shop G08 G/F, The Peak Galleria, 118 Peak Road, Central, Hong Kong
British summertime
Above The dover sole meunière is served with potatoes and peas
Above Three yellow chicken pie, topped with crisp puff pastry, is comfort food with a British pedigree
The dover sole meunière is served with potatoes and peas
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Magistracy Dining Room has rolled out a summer refresh that leans into the rhythms of the season without abandoning its beloved British classics. Chef Alyn Williams has added new dishes to the menu including a lobster tart that reworks the waldorf formula with sauternes-marinated apples, and a prawn bisque built from roasted heads and slow-cooked aromatics. A new midday menu lands Thursday to Saturday, priced at HK$428 for two courses and HK$488 for three, while afternoon tea—Fridays and Saturdays from 1pm—comes in at HK$468 for one and HK$788 for two, with smoked salmon fingers, sausage rolls and a parade of tea-led sweets.
Magistracy Dining Room
British
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$ $ $ $
G/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
