Cover Chefs Paul Lau and Angelo Aglianó
Chefs Paul Lau and Angelo Aglianó
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From exciting dining events and seasonal menus to new foodhall outlets, here are all the food and drink happenings that should be on your radar this week
In this edition of Hong Kong restaurant news, culinary collaborations, innovative menus and seasonal delights take centre stage, promising a feast for the senses and a delightful exploration of the city’s dynamic dining landscape.
Plus, the Tatler Dining Awards 2024 crowned the city’s culinary champions, unveiling the Best In Class Awards and the esteemed Tatler Dining 20 Hong Kong and Macau lists, inviting food enthusiasts to delve into the vibrant dining scenes of Hong Kong and Macau alongside us.
In case you missed it: Louise and Racines collaborate for one night only, Chaat launches flavourful new menu, and more
Hello Servo
Above Wagyu bavette
Above Servo
Wagyu bavette
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To meet the diverse preferences of customers, Moxie is evolving its dining experience and embracing a more balanced approach. The restaurant has introduced a selection of responsibly sourced meat-based dishes alongside its plant- and seafood-focused offerings. Under the guidance of chef de cuisine Michael Smith, Moxie’s menu additions include a Wagyu burger and marbled 7+ Mayura Wagyu bavette. These new dishes, prepared with a keen eye on sustainability and flavour, complement Moxie’s commitment to mindful dining and healthier eating habits.
Moreover, Moxie unveils Servo, a takeaway coffee bar concept, paying homage to Australian culture with a convenient grab-and-go experience. Headed by esteemed local barista Kim Oelrichs, Servo offers meticulously crafted Australian-style coffees alongside pastries and sandwiches, including the celebrated canelés from Shane Osborn’s Arcane. This expansion reflects the restaurant’s dedication to meeting the demands of its guests while maintaining its ethos of quality and sustainability.
CCT in the basement
Above CCT by Shop B lands at BaseHall 02
CCT by Shop B lands at BaseHall 02
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BaseHall 02 introduces CCT by Shop B, a new addition to its culinary offerings, promising a unique cha chaan teng experience that blends Hong Kong’s culinary heritage with a modern twist. Helmed by chef George Kwok and Natalie Ngan, CCT by Shop B offers a menu that honours local comfort food with a contemporary approach. Diners can enjoy traditional all-day breakfasts, fusion creations like baked rice and pasta, and beloved street snacks such as siu mai and fish balls with signature curry sauce. Lunch highlights include baked chicken rice with Portuguese curry sauce and egg omelette rice with shrimp, while afternoon options feature satay beef indomie and curry fish balls. For dinner, indulge in claypot satay beef with vermicelli and typhoon 10 calamari.
BaseHall 01 and 02
Address: Jardine House, LG/F, 1 Connaught Place, Central, Hong Kong
A taste of two worlds
Above Margarita Forés
Above Marco Xodo
Margarita Forés
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Testina is hosting an exciting four-hands event with Filipino chef Margarita Forés and resident Italian chef Marco Xodo in May. This exclusive collaboration between the two chefs promises an extraordinary fusion of Filipino and Italian gastronomy. Priced at HK$988 per person, the eight-course menu showcases the best of both worlds, featuring standout dishes like “Bopis” pork offal ragu with pappardelle, 36-month parmesan fondue and chicharon crumble, seamlessly blending Italian pasta tradition with Filipino flavours. Another highlight is the “porchetta style” duck roll, served with adobo sauce, artichoke mint, fava beans and green peas. Mark your calendars for May 2 for dinner, followed by lunch and dinner options on May 3 at Testina. Due to limited seating, reservations through Testina’s official website are recommended.
14 Clawsome years
Above Matsuba crab tempura
Above Taraba crab sashimi with sea urchin
Matsuba crab tempura
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Celebrating its 14th year in Hong Kong, Kanizen remains a favourite for Japanese food and is loved for its crab-centric concept and commitment to premium ingredients. Offering curated dinner sets, guests can enjoy options such as the eight-course Yoshi set for HK$1,600 with Taraba crab, or the ten-course Matsu set for HK$1,780 which features Matsuba and Kegani crabs. For the ultimate crabby indulgence, the Ki set, available for HK$2,080, presents rare Japanese crab varieties in a ten-course extravaganza. At lunch, sets starting from HK$358 offer midday delights, including Taraba, Matsuba and Kegani crab creations, alongside Wagyu and pork shabu-shabu or vegetarian options. Premium sake selections are also available to complement these menus.
Sky high collaboration
Above The Artisans of Gastronomy dinner
The Artisans of Gastronomy dinner
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The Ritz Carlton is holding “The Artisans of Gastronomy”, a one-night-only four-hands dinner at Tin Lung Heen, on April 19 to celebrate their recent Michelin Guide accolades. Featuring chefs Paul Lau from two-Michelin-starred Tin Lung Heen and Angelo Aglianó of one-Michelin-starred Tosca di Angelo, the two chefs will present an exclusive dinner showcasing their culinary mastery and commitment to excellence. Menu highlights include the Hokkaido scallop with mango and Kristal Kaviari by Lau, and busiate trapanesi with langoustine and courgette by Aglianó. Priced at HK$3,980, this extraordinary dining experience unfolds at 6.30pm on the 102nd floor of The Ritz-Carlton, Hong Kong, promising an evening of refined flavours and unparalleled culinary artistry.
See also: The Michelin Guide Hong Kong & Macau unveils its stars for 2024
Tin Lung Heen
Chinese
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$ $ $ $
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong
Topics
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.
