Reinventing the tiramisu, Cova's new pistachio delight is a cake that merges the classic Italian dessert with another Italian favourite: pistachios. Expect a base of espresso-dipped ladyfinger biscuits, followed by layers of rich mascarpone, fragrant pistachio sponge, and pistachio cream that combine for a slightly sweet and light treat. Available from all Hong Kong outlets over the summer, the new treat comes as a 1/2lb or 1lb cake.

For further inquiries, contact Cova on +852 2832 9008 or info@cova.com.hk

Somm's new five-course degustation menu features dishes of the season complemented by various wines from two wine pairing options. The first, Le Classic pairing, comes with two glasses from the classic regions of wine, including a zesty 2019 Domaine Hoffmann-Jayer Hautes Cotes de Nuits Blanc from Burgundy and well-polished 2015 Jonata Santa Ynez Valley Todos Proprietary Red from California. The other option is what they call a 'Sommelier Battle' which encourages guests to choose from three wines that are put together side by side by two sommeliers. 

As for the food, the menu features the likes of a refreshing sea lettuce taco with iceberg lettuce, shiso, XO mayonnaise, ana ebi and caviar lime; line-caught medai with fermented bell pepper, Sichuan pepper romanesco and caramelised onion; BBQ beef short rib char siu with broccolini and celtuce, and more. The menu is available for lunch from Monday to Friday (12pm-2.30pm) or dinner from Monday to Sunday (5.30pm-12am). 

In collaboration with RSRV, Hideaki Sato of Ta Vie has created a seasonal French and Japanese menu paired with the brand's unique collection of four 100% Grand Cru champagnes. Chef Sato, who recently became the first Maison Mumm RSRV special culinary ambassador in Asia, has not only revamped signature dishes but also created new dishes for the menu.

Highlights include the sweetcorn mousse which returns to Sato's menu with the addition of Hokkaido crab and is paired with Cuvée 4.5 with its aromas of sweet honey, vanilla and yellow fruit. Other dishes such as the flavourful Japanese charcoal-grilled Bresse pigeon with Taiwanese bamboo shoot, pigeon liver pate and shiitake duxelles is balanced out with Cuvée Lalou 2008 which has fruits, nuts and toasted pastry on the nose and a long finish.

Yatbui, which means ‘one cup’ in Cantonese, is a new online wine boutique created by the team behind Sunday's Distribution. Hoping to remove the somewhat stuffy perception of wine, the delivery-only store wants to showcase modern winemakers including under-the-radar brands and artisanal producers to create a more interesting and accessible way to enjoy wine in Hong Kong. The shop stocks red, white, pink, orange and sparkling wines along with spirits, vermouth and liquors. As you might have guessed, the new wine shop's name is in jest, as wine drinkers are not likely to stop at one.

Find out more at drinkyatbui.com