Hong Kong restaurant news: Andō hosts dinner with Asia’s young wine talent, Mandarin Grill + Bar launches Périgord black truffle menu, and more

As spring approaches, Ankôma is introducing a new ten-course tasting menu, crafted by chef de cuisine Frankie Wong. The chef’s table spring tasting menu, priced at HK$1,480 per person, includes highlights such as Zuwaigani (snow crab) tartlet, smoked unagi (freshwater eel) with foie gras mousse, and buttery, pan-fried Hokkaido scallop with vadouvan sauce. Moreover, Ankôma celebrates the opening of its terrace, inviting guests to enjoy a refined yet casual a la carte menu, every day from 6pm, in their open-air space. There is also a limited-time offer of 20% off the entire bill for guests who dine there from now until the end of March.

Ankôma
Address: 5/F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui, Hong Kong

Andō is presenting a unique eight-course pairing dinner for two nights on February 23 and 24, featuring a collaboration with four of the most promising young sommeliers from Hong Kong and China. This special event, led by Andō’s director of wines, Carlito Chiu, will also feature the talents of Xiaolong Li of DrinkArts Studio who is also the Beijing Michelin Guide Sommelier Award 2024 recipient; Yulia Ezhikova of Cristal Room by Anne-Sophie Pic; and restaurant manager and director of wines at Auor, Cherish Ho. Together they promise an impressive exploration of Old World and New World wines.

Each course on the menu is designed to complement the dishes created by chef Agustin Balbi. From a delicate Japanese white prawn with yuzu cream and daikon to an indulgent blue lobster and udon, the menu will highlight the dynamic interplay between traditional and contemporary winemaking techniques. The sommelier collaboration dinner, priced at HK$3,388 per guest, is not only a celebration of culinary and oenological artistry but also serves as a platform to showcase and support local talent.

From now until February 29, Mandarin Grill + Bar is offering an exclusive Périgord black truffle menu for lunch and dinner. This limited-time three-course menu, priced at HK$2,288 per person, features a starter of blue lobster with brown crab and truffled potato salad, followed by a choice between sea bass with scallop mousse, caviar, and shaved black truffle or “Anjou” pigeon with pickled blackberries, roasted salsify, and black truffle sauce. The experience concludes with a dessert that combines the truffle’s earthy essence with the zesty sweetness of blood orange and mascarpone. For an enhanced experience, guests are invited to consult the sommelier team for a wine pairing, available for an additional HK$1,088.
 
 
 

Terrible Baby is gearing up to host a party on February 24 in honour of International Margarita Day, partnering with Altos Tequila for a lively celebration. The event will feature an exclusive Margarita menu crafted by Axel Gonzalez, alongside a tempting, limited-time snack menu featuring tacos, quesadillas and chips with guacamole. Guests can look forward to signature cocktails such as the Karen & Tamarindo for HK$100, inspired by the evening’s headline act and blending tequila, smoky Mezcal, and tamarind water, among other refreshing creations priced equally. The party atmosphere also promises to be electrifying with performances by the Mexican cumbia band Karen y Los Remedios in the Music Room, while DJs Rahyym and Ana keep the energy high at the bar with Latin dance grooves. 

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