Cover The Pizza Bar on 38th from Mandarin Oriental Tokyo returns to Hong Kong
The Pizza Bar on 38th from Mandarin Oriental Tokyo returns to Hong Kong
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From black and white truffle dinners to scrambled egg with champagne, these are all the events and happenings that you should know about this week
In this week’s edition of Hong Kong restaurant news, we explore more updates, guiding you through the city’s vibrant food and drink scene. Our roundup features the latest happenings, including exclusive pop-ups and enticing seasonal menus for food enthusiasts to delve into.
In other news, we also bring you an insightful conversation with Mauro Colagreco of Mirazur, discussing his debut venture in Hong Kong—Plaisance. Plus, don't miss our handpicked selection of the top rooftop bars which are perfect for sipping on tipples with a view. Stay tuned for more on the latest culinary developments in our city.
In case you missed it: Cultivate to close on New Year’s Eve, The Diplomat teams up with Warner Music, and more
A sumptuous winter
Above Crab and avocado appetiser
Above Pasta with Aonori sauce and uni
Crab and avocado appetiser
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Driven by the creative talents of Hideaki Sato, three-Michelin-starred French-Japanese restaurant Ta Vie has unveiled its winter menu, a showcase of the season's best produce. Dishes include Kegani crab and avocado with black vinegar and chrysanthemum jelly, Parma ham and grilled Hokki clam, and Bresse quail, paired with porcini mushrooms and a hazelnut-infused crispy rice ring. The standout dish, a homemade pasta with Hokkaido uni which marries savoury Aonori sauce with the sweetness of sea urchin, is also on the menu. The experience culminates with a refreshing apple and pink guava sorbet and a modern twist on the classic Mont Blanc, accompanied by Pu'er tea ice cream.
Wagyu waiting for?
Above Yakiniku Ishidaya's supreme Wagyu menu
Yakiniku Ishidaya's supreme Wagyu menu
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Kobe beef grill restaurant Yakiniku Ishidaya is introducing a new Ishidaya supreme Wagyu menu for two at its Causeway Bay and Central locations, priced at HK$780 (originally HK$1,060). With this menu, guests can savour the likes of supreme salted beef tongue, chuck roll, lean meat, karubi (boneless short rib), and harami (skirt steak). The set also includes an appetiser, pickled radish, kimchi, salad, grilled assorted vegetables, egg soup, stone pot bibimbap and ice cream. Making the most of Kobe beef from Hyogo prefecture, Yakiniku Ishidaya sources beef from three designated ranches, using only female Wagyu that have never given birth and are certified by the rare chrysanthemum trademark. This ensures an optimal depth of flavour and even fat distribution.
Yakiniku Ishidaya Causeway Bay
Address: Shop 1001, 10/F, World Trade Center, 280 Gloucester Road, Causeway Bay, Hong Kong. +852 2817 7938
Yakiniku Ishidaya Central
Address: 3/F, Century Square, 1-13 D'Aguilar Street, Central, Hong Kong. +852 2983 6838
Grand events for truffle and spirits
Above Grissini's black and white truffle dinner
Above Grand Hyatt Steakhouse's spirit-inspired dinners
Grissini's black and white truffle dinner
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Grissini is hosting an exclusive one-night-only black and white truffle dinner on January 12, in which chef de cuisine Valerio Mandile will serve eight courses featuring truffles from the Piedmont region. The menu spotlights dishes like New Caledonian blue prawn carpaccio with burrata and Oscietra caviar, enhanced with black winter truffle, and buffalo mozzarella-stuffed bottoni with langoustine topped with white truffle. Wine lovers can opt for the wine-pairing selection by chief sommelier Maxime Duval. This indulgent experience is priced at HK$2,880 per person and will be hosted in Grissini's private room from 6.30pm to 9.30pm.
Meanwhile, Grand Hyatt Steakhouse is redefining steak pairings with its Big Steak Big Spirit dinners throughout January 2024. Taking place on Saturdays, the dinners are a collaboration between head chef Marc Benkoe and head mixologist Drew Chigorimbo and will feature a different spirit or beverage each time. Expect unique pairings with American rye whiskey from Sagamore Spirit, Colombian rum by Dictador, No. 3 Gin from London, Porcelain Gin from Shanghai, and local craft beers from Moonzen Brewery. The dinners are priced at HK$1,300 per person and will take place at the Grand Hyatt Steakhouse's upper level, from 7pm to 10.30pm.
Grand Hyatt Steakhouse
Steak House
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$ $ $ $
G/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
Crack open the champagne
Above Eggslut and Moët & Chandon collaboration
Eggslut and Moët & Chandon collaboration
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Eggslut in Hong Kong has teamed up with Moët & Chandon to introduce exclusive culinary delights. Available from now until mid-February 2024, the menu boasts items such as the demi-glace mushroom burger, featuring an Angus beef patty and rich mushroom sauce, and caviar eggy bites, which is egg white scramble and caviar on a crunchy hashbrown. Wash it all down with an Eggslut x Moët Mimosa Sunrise cocktail which adds a twist to the classic Mimosa. There is also a Moët tasting set which includes a mini bottle of champagne and two caviar eggy bites.
Eggslut
Address: Shop 2, G/F & Shop F-1, 1/F, Fashion Walk, 11-19 Great George Street & 27-47 Paterson Street, Causeway Bay, Hong Kong
Something you knead to know
Above Daniele Cason at the pizza pop-up in 2023
Above The pop-up will run from January 15 to 28, 2024
Daniele Cason at the pizza pop-up in 2023
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In January 2024, The Pizza Bar on 38th from Mandarin Oriental in Tokyo, Japan makes a welcome return to The Landmark Mandarin Oriental in Hong Kong. This exclusive pop-up, running from January 15 to 28, 2024 (closed on January 22), is led by executive chef Daniele Cason and will offer authentic pizza alla pala, or paddle pizza, which features a light crust made from Italian organic flour with a unique fermentation process.
The menu will feature gourmet pizzas with premium ingredients like Japanese yellow and purple cauliflower, fresh mountain vegetables, San Marzano solania tomato, Hokkaido bafun sea urchin, and Napoli fior di latte mozzarella. For an extra touch of indulgence, diners can also add Hybrid BeariX Schrenki caviar (HK$288/10g) to their pizza.
The private dining room will once again transform into a chef-table setting with a pizza oven. Lunch is available from HK$838 on weekdays; HK$1,338 on weekends and dinner is available from HK$1,338 (or HK$1,988 with wine pairing). The degustazione menu comes with a starter, seven pizza slices, and dessert. Advanced reservations are required via +852 2132 0066 or lmhkg-restaurants@mohg.com.
The Pizza Bar on 38th pop-up
Address: 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central, 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.
