From an exciting chef residency and seasonal menus to an indulgent afternoon tea and a whisky festival, here are all the new food and drink happenings that should be on your radar this week
Welcome to this week’s edition of Hong Kong restaurant news, where we dive into the latest culinary happenings across the city. From tantalizing new menus showcasing seasonal delights to delightful afternoon tea experiences and spirited whisky festivals, there’s no shortage of excitement in the dining scene this week.
But that’s not all—join us as we sit down with Gordon Ramsay to uncover the details of his latest venture in Macau. Plus, we explore the rising popularity of offal in Hong Kong’s culinary landscape and unveil the top wines from China, as revealed by a new awards programme.
In case you missed it: Testina welcomes Margarita Forés for a Filipino-Italian collaboration, Tin Lung Heen and Tosca di Angelo host one-night-only event, and more
Fresh and new
To welcome the new season, Estro is launching fresh menus for lunch and dinner. For lunch, guests can savour dishes such as minestrone elevated with a touch of elegance, followed by spot prawn pasta with a rich coral sauce. Main courses like the Yellow Chicken with spinach and olives, are served before refined desserts including the cappuccino. Lunch options range from a three-course menu at HK$680 per person to a more lavish five-course menu at HK$980 per person.
For dinner, guests can start with an assortment of appetisers, including the eggplant parmigiana choux and marinated salmon roe tartlet. Main courses feature highlights like tender striped jack and seabass, while desserts such as the famed pistachio gelato and hazelnut rocher end the meal on a sweet note. Dinner options include a six-course Essentials menu at HK$1,680; a four-course Express menu at HK$1,280; and an eight-course Extended menu at HK$2,080 per person. The meal can also be enhanced with the exclusive Chef’s Table experience, offering an intimate gathering for up to five guests and promises an immersive journey through Neapolitan heritage and personal narratives with chef Antimo Merone himself.
