On August 21 and 22, 2023, Testina will team up with Da Vittorio Saigon for another exciting chef collaboration in Hong Kong. Together, executive chefs Marco Xodo of Testina and Matteo Fontana of Da Vittorio Saigon, from the renowned 3 Michelin-starred Da Vittorio in Italy, will curate an eight-course dining experience. Guests can anticipate Da Vittorio's signature raw tuna spaghetti as well as Testina's Wagyu striploin and amberjack carpaccio. Their collective creativity will culminate in the Coccole Finali dessert, featuring Da Vittorio's cannoncini with Xodo's hazelnut chantilly. The meal can also be paired with exquisite wines from Italy and beyond. The menu is available at lunch for HK$1,588 and dinner for HK$1,888. Advanced reservations are advised due to limited seating and you can secure your table via Testina's website.

Dive into the wild world of Yunnan mushrooms at JW Marriott's Man Ho Chinese Restaurant this season. Celebrated for their unparalleled flavour and nutritional richness, these mushrooms will likely surprise and, of course, delight you, thanks to the combined expertise of executive Chinese chef Jayson Tang and master chef Chan Siu Kei. Known for his work at Celestial Court and his deep understanding of mushrooms, Chan has stepped out of retirement for this special occasion to bring some of his most popular dishes from the last two decades to Man Ho.

Highlights from the menu include steamed crab meat and yellow fungus dumpling, deep-fried prawn with termite mushrooms on rice crust and a luscious braised pork belly and winter melon with porcini mushrooms. Chan's reimagined classics, such as the baked abalone, chicken and matsutake mushrooms wrapped in lotus leaf, and the crispy roasted suckling pig stuffed with pearl barley, glutinous rice and black truffles require advanced reservations. Round off the meal with a chilled dessert which also makes use of mushrooms in the most intriguing way.

The Yunnan wild mushroom celebration runs from August 19 to September 30, 2023. Guests can also opt for the nine-course tasting menu at HK$1,588 per person with an additional pairing of Martell Cognac for HK$488. 

This summer, Bayfare Social is updating its Spanish menu for the season, courtesy of Tenerife native and chef de cuisine Jorge Vera Gutierrez. Notable dishes from the revamped à la carte menu include Brandada de Bacalao, a traditional Spanish mashed codfish dish with sliced sourdough, Calabrian white anchovies atop signature tomato crystal bread, grass-fed and dry-aged Rubia Gallega rib-eye, and the Ibiza-style lobster, which is Vera Gutierrez's homage to the Balearic Islands. The dish features a grilled Boston lobster paired with padron peppers and a sumptuous seafood sauce. As a perfect accompaniment to the meal, the wine list has been curated to showcase the diversity of Spain's lesser-known wine regions. 

The Lobster Bar is hosting a guest shift event starring Japanese bartender Katsuhisa Hirakawa and Gishiki Lounge's Bar Manager Billy Lau this August. Boasting over three decades in the industry, Hirakawa, a certified sommelier, joins forces with Lau, known for spearheading the inventive beverage program at the celebrated Gishiki Lounge. Taking place on August 24 2023, from 7pm to 11pm, the event will see the duo stir up two exclusive cocktails each using premium Scandinavian aquavit brands, Bareksten and Copenhagen Distillery, which is available only during this event. Highlights include a Norwegian dashi martini by Hirakawa and the Doji cocktail by Lau with long pepper aquavit, tomato consommé, habanero and basil. The cocktails are priced at HK$160 and the event will be walk-in only.

Sushiyosi's Hiroki Nakanoue returns this August to launch the Global Footprints Menu in Hong Kong, which is available now until the end of the year. Inspired by his travels across the world, Hiroki-san has curated a 16-course omakase that seamlessly blends traditional Japanese craftsmanship with global ingredients. This synthesis results in dishes like the Canadian geoduck accompanied by a light and umami kombu foam, coral crab sourced from the waters between Indonesia and the Phillippines with crab soup vinegar jelly, carabinero carpaccio with a flavourful salt-baked shrimp head and homemade caviar, and the lush uni somen sourced from the pristine Bohai Sea waters. The journey culminates with a refreshing peach jelly paired with homemade vanilla ice cream. Priced at HK$1,980 per person, this limited-time menu is only available with a two-day advanced reservation.

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