Dining news: Marrow extends pop-up, Somm unveils seasonal menu, and more dining news

Meat-led restaurant Marrow will extend its pop-up at the first floor of The Baker & The Bottleman until September 30, with a new line-up of dishes debuting for the final month. Plates such as Chinese silkie chicken, grilled venison and smoked threadfin will feature alongside favourites such as typhoon shelter roasted bone marrow, Sichuan beef tartare and croissant French toast. Meanwhile, The Baker & The Bottleman will relocate to Leighton Road in Causeway Bay this October, with the bakery set to reopen in November with refreshed offerings.

Marrow
Address: Shop F15A, 1/F, Lee Tung Avenue, Wan Chai, Hong Kong

Somm, a Tatler Best Spotlight honouree, has unveiled a new line-up of seasonal delicacies that celebrate summer flavours. A highlight is the Morisseau bouchot mussels, a returning favourite simmered to perfection in yellow wine and served with a white miso and uni butter sauce.

Also new on the menu is a starter of hamachi cured with salt, sugar and yuzu peel, finished with an orange, grapefruit, Sudachi, and olive oil dressing; and the O’Connor Angus beef tenderloin with crispy fried and pickled onions, which makes for a rich and indulgent main course.

New seasonal dishes are available on Somm’s à la carte and brunch menus.

Basehall is welcoming four new concepts this month, bringing a wealth of flavours from across Asia to its line-up.

Moon Lok Chao Shan is a fast-casual Chiu Chow dining concept that leads with a menu of soyed delicacies, served with a choice of rice, congee or noodles. The selection spans Chiu Chow favourites like goose, beef shank, pork belly and tofu, with an option to add a dash of mala spicy sauce for an extra kick. Larger plates designed for sharing will be available from 4pm daily.

Mee Mee Shanghai brings a series of contemporary Shanghainese fare, presented with Hong Kong-inspired interpretations. Highlights include handmade wontons and Shanghai-style dan dan noodles with toppings such as deep-fried pork cutlet, and chives and pork dumplings. Rice dishes like the Shanghainese black vinegar sweet and sour pork rice also feature, while the mapo tofu and pork rice, and Huadiao drunken chicken rice offer more indulgent options.

Kuro Kare specialises in Japanese comfort food with a menu that spans curries, grilled meats, udon and kamameshi, a traditional mixed rice dish. Signatures include the trinity meat curry with grilled chicken, beef and pork belly, Hokkaido soup curry udon, and black truffle and mushroom with grilled beef kamameshi.

Ying Hung Palace is a lively, dai pai dong-style eatery. The food menu features classics such as fried chicken wings with Sichuan chilli, and pepper beef finger rib and potato, while the drinks menu leads with a new draft beer by local brewery Heroes, a thermo beer tower and the Palace Spritz with pu’er tea, lime and gin.

Basehall
Address: LG/F, Jardin House, 1 Connaught Place, Central, Hong Kong

Ming Pavilion, another Tatler Best Spotlight honouree, will welcome Manila’s Your Local for an exclusive dining collaboration on September 4 and 5. Led by Patrick Go, Your Local is celebrated for its contemporary approach to Asian cuisine, where Filipino ingredients are transformed into innovative plates through modern techniques. Paired with Ming Pavilion’s contemporary Minnan plates, the menu presents familiar flavours through new forms, starting with a selection of starters that includes Fujian-style ‘pie’ with caviar and jellyfish terrine by Ming Pavilion, and beef lechon toast by Your Local.

A series of collaborative dishes follows. The double-boiled chicken soup with coconut water is where Minnan soup-making techniques are applied to Southeast Asian ingredients, while the stuffed yellow croaker with crab roe in batwan adobo sauce adds depth and complexity to fresh ocean catches. The experience concludes with a duo of desserts: Ming Pavilion’s pandan glutinous rice cake and Your Local’s signature taho, a treat built on tofu, tea-infused cream, brown sugar tapioca pearls and citrus-cardamom granita.

The menu is priced from HK$598 per person for lunch and HK$988 per person for dinner.

The Pontiac is set to launch a neon-inspired menu on September 1. Titled Neon Lit: A Light in Shadow Spaces, the collection is a tribute to Hong Kong’s neon heritage. Highlights include the Midnight Sun, a blend of whisky, blackberry-shiitake cordial and bitters; the savoury Kick at the Dark, a mezcal-based cocktail crafted with jalapeño brine, lemon and coriander; and the Teachers of Peaches, a fruit-forward pour built on rum, mint-infused peach and orange bitters.

2026 Tatler Best 10 Hotels awardee Rosewood Hong Kong is introducing a series of seasonal offerings across its restaurants, leading with a refreshed afternoon tea experience at Tatler Best Spotlight restaurant The Butterfly Room and a new menu of Spanish delicacies at Bayfare Social.

Executive pastry chef Jonathan Soukdéo has launched a new seasonal afternoon tea menu led by the Hokkaido vanilla flan. Crafted with a silky vanilla custard and topped with a layer of crème brûlée, the vanilla flan is the latest expression of The Butterfly Room’s popular pastry. Accompanying this is a series of peach-inspired desserts, including a seasonal parfait and a summery apricot olive oil tartlet.

Over at Bayfare Social, a seasonal menu celebrating bold Mediterranean flavours leads the experience. Highlights on the menu include the ensaladilla de gamba, potato salad with Mediterranean red prawns; mejillones al vino, sautéed Morisseau mussels with garlic and white wine sauce; and the pepito de ternera, beef tenderloin bikini sandwiches with croissant bread, confit peppers and aioli.

The afternoon tea is priced from HK$598 per person at The Butterfly Room. Dishes are priced from HK$228 at Bayfare Social.

Tatler Best Spotlight restaurant Censu is celebrating its fifth anniversary with a six-hands collaboration on September 15 and 16. Chef Shun Sato will welcome Ken Sakamoto from Kyoto’s Cenci and Fumiyuki Kinsu of Censu Tokyo to curate a ten-course menu. The experience reflects Japanese culinary tradition while celebrating global influences, opening with a refreshing dish of oyster with Makuwa melon, kiwi and yoghurt. Four starters follow, each highlighting the signature flavours of Cenci and Censu Hong Kong and Tokyo.

The menu then progresses to two main courses: sanma fish and pigeon with ten-year-aged miso and loofah, and two crab-based dishes, one infuses a pork and mushroom paella with the richness of crab, the other blends the crustacean with noodles, eggplant and perilla. A trio of imaginative desserts complete the evening, including an Amazon cacao mochi and tiramisu mousse with green tea tuille.

The menu is priced from HK$2,288 per person.

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