Hong Kong restaurant news: Mandarin Oriental welcomes London's Dinner by Heston Blumenthal, Estro teams up with Maison Dunand, and more

In honour of Mandarin Oriental Hong Kong's 60th anniversary, the hotel will play host to a four-day residency by London's two-Michelin-starred Dinner by Heston Blumenthal from September 13 to 16. Dinner by Heston Blumenthal, the brainchild of world-renowned chef Heston Blumenthal, is the result of a collaboration formed in 2011 between the Mandarin Oriental Hotel Group and The Fat Duck Group. Chef director Deiniol Pritchard will be on-site at Mandarin Grill + Bar to serve this special menu that showcases Blumenthal’s vision of historic British cuisine, offering dishes that date back to the 14th century.

The three- and five-course lunch menus, starting at HK$888 and HK$1,688 per person respectively, are available from September 14, while a seven-course dinner menu starting at HK$2,688 per person is available from September 13. A wine pairing experience can also be added, with three glasses starting at HK$968 and five glasses at HK$1,488. The menus aim to entertain and enlighten, presenting guests with dishes such as Meat fruit (c.1500), a chicken liver parfait disguised as a mandarin which is inspired by the traditional medieval dish, and Beef royale (1821), a beef fillet, calf’s tongue and anchovy dish in a rich red wine and steak sauce that was once presented to George IV at his Coronation.

Chef Olivier Elzer is presenting a more health-conscious way to dine in Hong Kong with the introduction of his summer health campaign at contemporary French restaurant, Clarence. Elzer, known for his affinity for fitness, has partnered with Oliver Smith, co-founder of Ketogenic Asia, to craft a keto-friendly menu featuring dishes including Alaskan king crab legs and pork pluma with gribiche, designed to taste good without compromising nutritional goals.

The second highlight of the summer campaign is a summer roast chicken set, cooked with a “Crapaudine” Basquaise garnish and chicken juice, which is a hearty yet health-conscious lunch option for HK$598 for two and aims to redefine the notion that nutritious dining comes with a steep price tag.

Shaking up the airport experience, Hong Kong International Airport's snazzy cocktail bar offers top-class cocktails with an upscale food programme, complete with views from the Skybridge. In alignment with Plaza Premium Group's aim to enhance travel, Intervals is now offering convenient takeaway sets, designed to fit neatly on an in-flight tray table. The sets, including four signature pinchos and a choice of canned cocktails crafted with Young Master Brewery, are designed to deliver a high-end dining experience in transit. Intervals is also extending its service hours and introducing new breakfast-to-dinner menu items, including lobster and prawn spaghetti and smashed avocado toast with poached egg, striving to meet travellers' culinary expectations at any time of the day.

Intervals, Unit 9SB206, Level 9, Skybridge, Hong Kong International Airport, Chek Lap Kok, Hong Kong

See also: Flights of fancy cocktails as travel-inspired bar Intervals opens in Hong Kong International Airport

Sake Central, a beloved destination for Japanese sake aficionados, is delighted to mark two significant events. Firstly, Singular Concepts hospitality group is integrating Sake Central into its portfolio, commencing a promising new chapter for the sake store and restaurant. Singular Concepts is known for creating venues such as The Daily Tot, Tell Camellia, Bianco & Rosso, Barkada and more.

Secondly, Sake Central is set to celebrate its sixth anniversary on August 18 with a party. The celebration will feature a pop-up sake cocktail and highball bar from 6pm, with tokens available for easy purchase of libations and snacks (HK$60 for one, HK$150 for three, or HK$250 for six). For an elevated experience, there are two exclusive tasting menu sessions at 6pm and 8.30pm, curated by sake samurai Elliot Faber. At HK$688, this experience includes entry to the main party, but with only 36 seats available, early booking is advised. The party will continue till 1am, promising a night filled with swag, gifts, and surprises.

Under the creative guidance of Italian native chef Fabio Nompleggio, Mediterranean-pescatarian restaurant Asaya Kitchen is introducing refreshed a la carte, lunch, and dinner menus with a variety of dishes that showcase the best of the season. A la carte items range from tuna sekami, a back cut close to the head, langoustine tart and charred hamachi. Main course additions include the Spanish stone seabass and a morel risotto with an option to enhance the dish with Japanese sea urchin.

For lunch, Asaya Kitchen provides a choice of three- or four-course menus priced at HK$488 and HK$588 per person, respectively, offering dishes such as eggplant caponata, and a strawberry and cream dessert. In the evening, a six-course dinner menu at HK$788 per person with optional juice or wine pairings is available. Highlights from this menu include Canadian lobster tail, smoked Hokkaido scallops, and yellow endives. On the weekends, guests can continue the seafood feast by enjoying the special five-course Spanish Dorada menu until the end of August, priced at HK$688 per guest. 

NOW READ

Hong Kong’s newest restaurants and bars to visit in August 2023

The 17 best French restaurants in Hong Kong, according to the Tatler Dining Guide

Santiago Lastra of Kol in London on translating the flavours of Mexico with British ingredients