Dining news: Social Goods Bakery launches chocolate eggies, Chôm Chôm introduces new brunch menu, and more

Hong Kong loves to brunch, and this month, buzzy Vietnamese restaurant Chôm Chôm is offering a new way to do it. The menu is made up of refreshing plates designed to be enjoyed at a leisurely pace. The experience begins with bun nem nuong, a dish of grilled pork sausage, rice vermicelli and mixed salad, then moves on to a selection of signatures that include green mango and guava salad, and a trio of rolls: pho roll with beef mince, toasted peanuts and nuoc cham (Vietnamese fish sauce), crispy chicken roll with taro and vegetable roll with sautéed mushrooms, tofu and rice noodles, served with Vietnamese peanut sauce.

Enjoy a slow start to the weekend on April 25. Chôm Chôm’s brunch menu is priced from HK$328 per guest, with a two-hour free flow of beers, prosecco and house wines available at an additional HK$188 per person.

Seasonality in Chinese dining goes beyond knowing when and what to eat to encompass how an ingredient should be enjoyed. Guided by this principle, executive Chinese chef Chan Yan Tak of Lung King Heen at Four Seasons has launched the Passages of Spring menu, in which seasonality determines the flavour, texture and intention of dishes.

A highlight is the steamed lobster and egg white with aged hua diao wine, where the natural sweetness and tenderness of fresh lobster is enhanced with a light chicken broth, finished with ten-year-aged hua diao wine. The braised Australian Wagyu beef cheek with Chinese herbs is a nourishing dish that infuses premium beef with red dates and angelica root. For a sweet conclusion to the meal, glutinous rice dumplings with osmanthus and aged mandarin peel contain a low-sugar lotus seed paste, providing a refreshing take on the classic tong yuen.

Lung King Heen’s spring à la carte menu is available until May 15, with dishes priced from HK$120.

Wan Chai’s The Baker & The Bottleman is introducing a new weekly dining series designed to keep your evenings interesting.

Tuesdays are all about burgers. The selection features two new creations—the Hong Kong yellow cow burger made with premium local beef, and the fiery Sichuan hot chicken burger—alongside the restaurant’s signature fish burger, available at a lower price.

Fish & Chips Thursdays offer a distinctively British mid-week indulgence, featuring crisp battered (granted, very Aussie) barramundi and golden, thick-cut chips served with pink pepper tartare sauce. And on Saturdays, the restaurant transforms into a steakhouse, serving a selection of premium cuts such as M4 Southern Grain Rump Cap, Wagyu bavette steak and Wagyu chuck eye.

The Baker and the Bottleman
Address: Shop G14-G15, G/F and Shop F15A, 1/F, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong

Central’s cabaret bar Maggie Choo’s has announced a new production, titled Becoming Her. A bold celebration of womanhood in all its varying forms, Becoming Her sends a powerful message through 12 dance numbers across three acts that incorporate acrobatics with tango and jazz, Broadway routines and Asian-inspired choreography. Captivating live music performances will accompany the show, while interactive elements invite audience members to become part of the performance.

Becoming Her will run every Thursday starting May 7 from 9.30pm until midnight and is free to enjoy when you buy drinks from the bar.

Maggie Choo’s
Address: G/F, 1 Hollywood Road, Central, Hong Kong

Sha Tin 18 at Hyatt Regency has unveiled a selection of seasonal dishes. Led by executive Chinese chef Ho Chun Hung, the new items reflect the essence of spring with refreshing tastes while incorporating Ho’s love for homemade marinades and sauces.

The simmered shrimp, garoupa, squid and oyster with fermented beancurd, salted fish and chilli paste is a bold and layered dish, with traditional fermented tofu adding distinctive umami to the natural flavours of fresh seafood. Another standout is the homemade pickled young ginger with preserved egg, a tangy starter that balances the acidity of preserved plum-marinated ginger and rice vinegar with the richness of century egg. Meanwhile, Ho’s homemade shacha sauce with roasted peanuts, dried shrimp and sesame enriches the tossed yam noodles with pearl oyster with umami. New menu items are priced from HK$68.

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