Cover Ministry of Crab from Sri Lanka pops up in Hong Kong at Ozone
Ministry of Crab from Sri Lanka pops up in Hong Kong at Ozone
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From new menus and seasonal dishes to limited-time cocktails and a pop-up, these are all the food and drink happenings that you should know about this week
In this week’s Hong Kong restaurant news, we’re uncovering the latest culinary adventures across the city. From innovative cocktails and thrilling competitions to limited-time menus inspired by themes and seasonal delights, there are many reasons to elevate your dining experiences and satisfy your cravings.
But the excitement doesn’t end there. This week, we also sat down with the Magistracy Dining Room’s newly appointed chef, Alyn Williams, to gain insights into his new menu. Additionally, we’ve curated a collection of Tatler editor’s top picks for the best burgers in Hong Kong and explored seven restaurants leading the way in sustainable dining practices. Keep reading for more.
In case you missed it: Chef Jorge Vera Gutierrez joins American steakhouse Henry, Leela spices up the weekends, and more
XX revamp
Above Zǐsū
Above Saccharum
Zǐsū
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Originally named after the two X chromosomes that females have, XX bar is no longer a ladies-only speakeasy and now welcomes all to enjoy cocktails and food in an intimate bar and lounge setting. Tucked away on the 5th floor of Rosewood, adjacent to the entrance of Bayfare Social, XX unveils its latest offerings, including the Sense of Flavours cocktail menu curated by bar manager David Monroy, alongside a selection of bar snacks. Plus, from June 1, guests can also revel in the captivating melodies of Daniel Park, renowned for his one-man-band performances that blend guitar, violin and vocals.
The new cocktail menu features eight signature concoctions. Enjoy the blend of Chinese heritage and botanical treasures with creations like Sesame, a homage to the sesame plant; Saccharum, celebrating the sweetness of sugarcane; and the exotic and bright Zǐsū, featuring shiso leaves. Savoury snacks such as tomato bread and ham or truffle fries complement these libations.
XX
Address: 5th Floor, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Feeling crabby?
Above Garlic chilli prawn
Garlic chilli prawn
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Ministry of Crab from Sri Lanka is making its Hong Kong debut at Ozone, the 118th-floor rooftop bar at The Ritz-Carlton, from May 3 to 19, 2024. Indulge in a limited-time five-course menu priced at HK$1,588 per person, with an optional wine pairing for an additional HK$788. Savour the signature dishes crafted by Japanese-Sri Lankan chef-restaurateur Dharshan Munidasa, featuring delectable mud crabs and freshwater prawns that are flown in from Sri Lanka. Highlights include the crab liver paté, avocado crab salad, garlic chilli prawn, pepper crab, and the coconut crème brûlée.
See also: Why Sri Lanka is an isle of plenty for intrepid food lovers
World Class cocktails
Above Cielo Y Mar by Luca Scomparin at Lockdown
Above Be My Guest by Alessandro Pawelzik at The Old Man
Cielo Y Mar by Luca Scomparin at Lockdown
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Get ready for the return of the Diageo World Class Competition with the World Class Cocktail Festival hitting Hong Kong and Macau. From now until May 10, 20 talented mixologists from both cities will showcase their artistry and innovation using Johnnie Walker Black Label and Don Julio. Dive into the captivating themes of Beyond A Nightcap and 2030 Margarita, where bartenders push the boundaries of taste and technique. You can support these spirited artisans by visiting participating bars with cocktails such as Be My Guest by Alessandro Pawelzik at The Old Man and Cielo Y Mar by Luca Scomparin at Lockdown, among others avaialble.
Late night Italian
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Milanese breaded veal cutlet
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For those of you craving late-night indulgences, modern Italian trattoria Cantina in Tai Kwun, has launched a Supper Club offering three signature dishes every Friday and Saturday after 9pm, from now until June 8. Priced at an easy-going HK$688, diners can sample chef Matteo Caripoli’s dishes including crispy lasagna, featuring a single layer of pasta with a crispy golden crust filled with ragù and cheese; classic Milanese breaded veal cutlet served with fragrant fried rosemary; and the exclusive limited-time strawberry tiramisu, prepared tableside for a refreshing twist on the beloved dessert. Each menu includes a choice of two cocktails or mocktails too.
Berry sweet
Explore a delightful selection of new pastries at Bakehouse, where the only thing longer than the queue is the list of reasons to return for more. The new pastries include the chocolate croissant, filled with sumptuous dark chocolate, dipped in chocolate, and sprinkled with Maldon sea salt; matcha azuki red bean doughnut, filled with creamy matcha custard and azuki red bean paste, and rolled in kinako powder; and the seasonal special: blueberry yuzu danish, featuring a sourdough danish base baked with blueberry jam, topped with fresh blueberries, fragrant yuzu zest, and creamy vanilla custard. Don't walk, run.
Beef it up
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Butcher board
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The Steak House, at Regent Hong Kong, is showcasing a new Farm to Fork: Artisan Beef Discovery menu crafted by head chef Amine Errkhis. Highlights from the menu include a seafood prelude featuring king crab salad with caviar and pan-seared Japanese U10 scallop. The main event presents a butcher board of exceptional beef cuts, including Spanish Cazurra Farm dry-aged tenderloin, Korean Hanwoo 1++ sirloin, and Australian Mayura Farm M9+ flat iron, served with condiments and artisanal knives for a personalised touch.
Complete the experience with executive pastry chef Andy Yeung’s Hong Kong-inspired 70% smokey chocolaterie de l’opera, a velvety chocolate fondant paired with milk tea ice cream. Accompanying the meal is a curated selection of wines by sommelier Kelvin Yeung, offering five exceptional pairings for HK$688 per person. Available at HK$3,600 for two persons, the menu requires a reservation three days in advance.
The Steak House
Steak House
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G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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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.
