Hong Kong restaurant news: Amber brings back chef alumni for an exclusive event, Hansik Goo launches summer menu, and more

This summer, Hansik Goo invites all foodies to sample a new Korean menu that celebrates the best of the season. On weekends, a six-course lunch is available for HK$988. Meanwhile, guests can enjoy an eight-course dinner experience priced at HK$1,480 from Tuesday to Sunday. Highlights from the menu include mul-hweh, a refreshing chilled seafood dish featuring prawn and red seabream with sliced Korean pear, cucumber, and fresh apple granita which is added to the dish tableside; pine nut guksu, which pairs handmade noodles served with a creamy pine nut sauce topped with seasonal Australian black truffle shavings; and Samgye Risotto 3.0, the third rendition of this signature dish. To finish, a choice of corn bingsu, a fresh corn ice cream served on a bed of cheese snow and red bean, topped with Kristal caviar, or Jang Trio, featuring doenjang (fermented bean paste) crème brûlée, ganjang (soy sauce) glazed pecans, and dehydrated gochujang (fermented pepper paste) powder over rice puffs is provided.

The Legacy House shines a spotlight on the wild mushrooms of Yunnan this season. The menu, curated by Chinese executive chef Li Chi-wai, is available now until September 30 and celebrates the region's bountiful mushroom varieties. Known for their nutritional benefits, this unique menu boasts ten dishes including the likes of marinated deflexula mushroom, also known as Dragon's Claw from Fujian province, and a Hong Kong-style pomelo pith dish which is paired with grilled chanterelle mushrooms. Other notable dishes such as the steamed winter melon roll with Alaskan king crab and rare matsutake, and poached razor clam with termite mushrooms that are unique to Yunnan, are also worth trying.

Horlicks is taking over Cookie DPT to offer a collection of malty treats that are bound to evoke a little nostalgia. From now until 31 August 2023, dessert enthusiasts can sample the summertime creations including a Horlicks pineapple bun cookie which has a molten Horlicks core; Horlicks Basque-style burnt cheesecake; and the store-exclusives of Horlicks chiffon cake, which is topped with caramelised banana, and Horlicks chocolate malt drink. Horlicks itself is also unveiling a new product: Horlicks Chocolate.

Horlicks and Cookie DPT collaboration items can be purchased at LG/F, Foco Building, 46-48 Cochrane Street, Central, Hong Kong

To celebrate 18 years of The Landmark Mandarin Oriental Hong Kong, esteemed chef Richard Ekkebus is set to dazzle Hong Kong with an extraordinary culinary event at Amber. From September 18 to 20, 2023, he'll be joined by a star-studded ensemble of seven alumni chefs, including Sidney Schutte of Spectrum in Amsterdam; Maxime Gilbert of Écriture in Hong Kong; Francesco Di Marzio, formerly of La Dame de Pic in Singapore; Luca Piscazzi of Pelagos in Greece; Florence Dalia of 16 by Flo in Taipei; Nicolas Boutin of Épure and Ami in Hong Kong; and James Baron of La Chavallera in der Krone - Säumerei am Inn. These chefs will work alongside other homegrown talents: Amber's chefs de cuisine Terry Ho and Stanley Poon, executive pastry chef Carles Codina, and mixologist Agung Prabowo who was part of the hotel opening team and will be concocting a welcome champagne cocktails to kick start the celebrations.

The ten-course Amber Alumni Return Tasting Menu is priced from HK$3,398 per guest, with an additional five-glass wine pairing by Dirk Chen available from HK$1,998. The exclusive menu will blend the chefs' culinary stories and commemorate the legacy of Amber, the place in which these talents were cultivated and nurtured. The event also includes an interactive panel talk at BaseHall02 on September 18, 2023, between 10-11am, promising professional insights for the next generation of culinary enthusiasts. The event is available for Landmark Bespoke and Centricity members with limited seats also available to the public for enrolment. For event details and registration, head to the hotel’s official social media channels to find out more.

Contemporary artist David Leung, who is known for his imaginative symmetrical pareidolia (the phenomenon of seeing faces in everyday objects) art which stems from the food he eats, has transitioned from digital platforms to the tactile realm of ceramics. In collaboration with Loveramics, Leung has launched a plate collection called Beasts Love Earth. This limited edition of 500 sets, encompassing four distinct designs on 23cm plates including a rather menacing croissant, gilded maki roll, sly-looking ice cream and sweet-looking St. Honoré, can be used for dining or collected as art. Available in Loveramics' outlets across Hong Kong, Paris, and three Chinese cities, each purchase is not only a nod to craftsmanship but also to eco-responsibility: every plate set purchased equates to a tree planted via Ecomatcher.com. 

Loveramics Hong Kong flagship store, G/F, 97 Leighton Road, Causeway Bay, Hong Kong

Island Shangri-La has introduced The Shangri-La Wonderliner, a vintage-inspired tram installation, as part of the hotel group's Find Your Shangri-La campaign. Located in the Lobby Lounge, guests can enjoy the set-up which features green hues and blossoming floral decorations, followed by the dining experience crafted by executive chef Uwe Opocensky. Culinary offerings include afternoon tea (HK$938 for two) with treats such as the Hummingbird Chocolate with a 70 per cent Vietnamese chocolate mousse and Sakura Butterfly, both crafted in collaboration with executive pastry chef Julien Gourmelon. There is a three-course set lunch (from HK$598 per person) with dishes including king crab with homemade linguini as well as a four-course dinner (from HK$798 per person) with the likes of lobster bisque and more. 

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